Kini's Kitchen

INGREDIENTS: 1 small brinjal/ eggplant /  baingaN 2 tsp oil Salt to taste 1/ 2tsp jeera / cumin pdr 1 cup fresh curds Chopped coriander leaves FOR THE TEMPERING: 2 tsp oil 1 tsp mustard 2 broken red chillies Curry leaves PROCEDURE: Wash brinjal and cut into 4 pieces lengthwise.Then cut into thin slices . Wash well and apply little salt to the pieces Heat 2 tsp oil in a pan , add brinjal slices and roast it on a high flame till they turn into crisp and brown  Put the curds in a bowl, add saltand whisk well Add the tempering with the ingredients mentioned Add the roasted brinjal slices, chopped coriander leaves and mix well Serve with rice.

INGREDIENTS: 1/2 cup sweet corn kernels 1 radish / mooli / mulangi 1 small cucumber (optional) 1 tsp lemon juice Salt to tatse Chopped coriander leaves TO BE GROUND: 2 tblsp grated fresh coconut 2 green chillies Grind the above i ngredients corsely without water FOR THE TEMPERING: 2 tsp oil 1 tsp mustard Curry leaves Pinch of hing / Asafoetida PROCEDURE: Blanch the sweet corn kernels or micro it with little salt for 2-3 mins Wash ,peel and grate the radish / mooli Peel the cucumber and chop finely Put all these in a bowl,add the ground coconut,chilli mixture,salt to taste,lemon juice,chopped coriander leaves  Mix well and temper with the mentioned ingredients Serve with rice and rasam

INGREDIENTS: 1 cup finely chopped cucumber 1/2 inch finely chopped ginger 1 finely chopped green chilli Salt to taste FOR THE MASALA: 1/2 cup coconut gratings 1 red chilli roasted in little oil Chana dal size tamarind Grind these into a smooth paste FOR THE TEMPERING: 2 sp oil curry leaves PROCEDURE: Mix chopped cucumber,salt,chopped green chillies and ginger in a bowl Add the masala and mix well,add the tempering and serve with rice.

INGREDIENTS: 1 cup washed and soaked moong dal /Hesaru bele 1/2 cup grated cucumber / kakdi 2-3 tblsp grated raw mango or lemon juice 1 tsp 2 slit green chillies 2 tblsp grated coconut Salt to taste Chopped coriander leaves FOR THE TEMPERING: 2 tsp oil 1 tsp mustard 1 sprig of curry leaves Pinch of hing 2 tsp urad dal PROCEDURE: Drain water from the moong dal and put in a bowl Add all the other ingredients ,add the tempering and mix well Serve with rice and rasam !!!

INGREDIENTS: 2 radish/ mooli 1 cup fresh curds 1/2 inch ginger grated Salt to taste Pinch of sugar Chopped coriander leaves FOR THE TEMPERING: 2 tsp oil 1 tsp mustard 1/2 tsp cumin seeds/ jeera pinch of hing/ asafoetida curry leaves  1 green chillies chopped  1 red chilli bits PROCEDURE: Wash,peel and grate the moolis and squeeze out the water from it Put the  mooli in a bowl ,add curds,salt ,sugar mix well Add the tempering ,chopped coriander leaves Serve  chillled with rice or pulav !!!

INGREDIENTS: 1 beetroot boiled ,peeled and grated 3/4 cup fresh curds Salt to taste 1/2 tsp sugar Chopped coriander leaves FOR THE TEMPERING: 2 tsp oil 1 tsp mustard 1 tsp urad dal 1 tsp jeera/ cumin seeds pinch of hing 1 finely chopped green chilli Curry leaves PROCEDURE: In a bowl take grated beetroot,add salt,sugar  Beat the curd well and add to the beetroot Temper with the mentioned ingredients Serve chilled with rice or pulav!!!

INGREDIENTS: 1 cup moong sprouts/ Bean sprouts 1/4 cup finely chopped cucumber 1/4 cup boiled raw peanuts 1/4 cup pomegranate pearls 6 palak/ spinach leaves finely chopped 1 slit green chilli 1 tsp lemon juice Salt to taste Finely chopped coriander leaves PROCEDURE: Just mix all the ingredients ingredients ,mix well and serve with rice or pulav!!

INGREDIENTS: 1 cup moong/green gram sprouts 1/2 cup finely chopped cucumber 3 tblsp pomegranate pearls Salt to taste 1 tsp lemon juice Chopped coriander leaves TO BE GROUND: 3 tblsp grated fresh coconut 1 green chilli Grind the above ingredients coarsely without water  FOR THE TEMPERING: 2 tsp oil 1 tsp mustard 1 sprig of curry leaves 1 tsp cumin seeds/ jeera PROCEDURE: In a bowl take sprous,chopped cucumber,pomegranate pearls,add salt,lemon juice,ground masala and mix well Temper with the mentioned ingredients  and garnish with the chopped coriander leaves !!!

INGREDIENTS: 6 palak/ spinach leaves 1 small capsicum  2 chopped green chillies 2 tsp oil Salt to taste 1 cup fresh curds Chopped coriander leaves FOR THE TEMPERING: 2 tsp oil 1 tsp mustard 1 tsp cumin seeds/ jeera 1 broken red chilli 1 sprig curry leaves Pinch of hing PROCEDURE: Wash palak and chop finely Wash capsicum and cut into small pieces In a pan heat oil ,add green chillies chopped and fry for a minute Add capsicum,palak chopped and saute till they are cooked Allow it to cool ,beat the curds,add salt to taste Add capsicum and palak ,mix well Add the tempering  and garnish with the chopped coriander leaves Serve chilled with hot rice and rasam!!!

INGREDIENTS: 1 small piece banana stem Salt to taste 1/4curds FOR THE MASALA: In 1/2 tsp oil roast 2 tsp sesame seeds,1 green chilli till light brown and grind it with 1/2 cup fresh grated coconut,into a fine paste and keep aside FOR THE TEMPERING: 2 tsp oil 1 tsp mustard curry leaves 1 broken red chilli 1 tsp cumin seeds/ jeera PROCEDURE: Remove the outer ring of banana stem and slice them into round disks Remove its fibre and discard them Chop them into small cubes and put them in water immediately Wash and boil it in little water till it becomes tender Add salt and allow it to cool Once it comes to room temperature add the masala,curd and adjust the consistency Add the tempering to the pachadi and serve chilled with rice and dal or rasam !!!

INGREDIENTS: 10 bhindis / lady's fingers 3 tsp oil Salt to taste 1/4 cup curd FOR THE MASALA: 1/4 cup fresh grated coconut 2 small green chillies Salt to taste Grind the above ingredients into fine paste and keep FOR TEMPERING: 2 tsp oil 1 tsp mustard curry leaves 1 broken red chilli pinch of hing PROCEDURE: Wash and wipe the bhindis and cut the ends Finely slice the bhindis and roast in oil with salt till brown and crisp(You can also deep fry the bhindis) In a serving bowl put the curds,ground masala paste and mix well,adjust the consistency adding water according to your taste Add the tempering and fried bhindis and serve immediately with rice and dal !!

THIS RECIPE BELONGS TO MY FB FRIEND PRIYA R .SHENOY......tASTES WONDERFUL. AS IT IS VERY EASY AND SIMPLE RECIPE THOUGHT SHARING WITH ALL OF YOU.....PLEASE TRY THIS WITH HOT RICE OR PULAV!! INGREIDENTS: 2 long green chillies(that we use to make bonda) 2 tp oil 1/4 tsp turmeric pdr Salt to taste 1 cup fresh curds Chopped coriander leaves Tempering: 2 tsp oil 1 tsp mustard 1 tsp cumin seeds curry leaves PROCEDURE: Wash and cut the chillies into roundels In a pan heat oil and put the chillies,slt and turmeric pdr Fry till they turn into golden colour Take curd in a bowl,add salt and beat well Put the fried chillies once they comes to room temperature Temper with the mentioned ingredients and garnish with chopped coriander leaves Serve chilled with rice!!

INGREDIENTS: 1 cup grated raw papaya 1 crushed green chilli 1 tsp lime juice salt to taste 2 tblsp roasted ,crushed  peanuts chopped coriander leaves for garnishing FOR TEMPERING: 2 tsp oil 1 tsp mustard 1/2 tsp cumin seeds 1 sprig curry leaves PROCEDURE Mix all the above ingredients Temper with the tempering ingredients

INGREDIENTS: 1 cup boiled and grated beetroot 1 chopped green chilli 1 chopped onion 2 tsp fresh grated coconut Chopped coriander leaves Salt to taste FOR TEMPERING: 1 tsp oil 1/2 tsp mustard curry leaves PROCEDURE: In a bowl mix all the ingredients  Temper with the ingredients and serve chilled

Banana stem which is also called GABBO IN KONKANI,BAALE DINDU IN KANNADA .this is very good for those who suffer from kidney stone problem!! INGREDIENTS: 1/2 cup finely chopped banana stem 1 green chilli 1/2 inch ginger 1 cup thick curd salt to taste chopped coriander leaves for garnishing FOR TEMPERING: 1 tsp oil 1/2 tsp mustard 1 tsp cumin seeds(jeera) curry leaves PROCEDURE: Finely chop the banana stem and keep in water (otherwise it will become brown in colour) Take curd in a bowl and addsalt to taste,crushed green chilli ,ginger Add banana stem chopped  Temper with the ingredients Garnish with chopped coriander leaves Serve chilled.

INGREDIENTS: 15 nos Bhindi( okra) 1 cup fresh curd 1 green chilli Salt to tatse 2 tsp oil+oil for deep frying 1 tsp mustard seeds some curry leaves Coriander leaves 1 tsp cumin seeds Little hing(assafoetida) PROCEDURE: Wash,wipe bhindis and cut into thin rounds Heat oil and deep fry bhindis into crisp  Put the curd in a bowl and beat well Add salt to taste and fried bhindis Temper with mustard,curry leaves,green chilli,assafoetida and cumin seeds Mix well and garnish with chopped coriander leaves

Tha recipe of this salad belongs to FOOD FOOD CHANNEL!! INGREDIENTS: 1/2 cup boiled penne pasta 2 tblsp chopped zuchchini 2 tblsp chopped carrot 2 tblsp chopped cucumber 1 tsp oil 1/4 tsp pepper powder 1 tsp toasted sesame seeds 2 tsp chopped almonds For the salad dressing: 1/2 cup hung curd 2 tsp olive oil 1/4 tsp chilli flakes 1/4 tsp oregano salt to taste Pinch of sugar Mix these  ingredients and keep PROCEDURE: In a kadai take oil and saute zuchchini and carrot chopped with salt and pepper powder When it comes to room temperature mix with the salad dressing and boiled pasta Garnish with toasted sesame seeds and chilli flakes Serve chilled NOTE:here i've used refined oil only

KOSAMBARI is a traditional name used for SALADS in Karnataka. Usually this is mostly prepared on the festival days.Traditional kosambari is the combination of split lentil and salad vegetable ,tempered with mustard ,curry leaves and asafoetida. For a change i've used here some fruits and veggies in this kosambari. INGREDIENTS: 2 tblsp chopped cucumber 2 tblsp grated carrot 2 tblsp chopped apple 3 tblsp pomegranate seeds 1 crushed green chilli 2 tsp grated fresh coconut Salt to taste 1 tsp lime juice For tempering :2 tsp oil 1 tsp mustard curry leaves PROCEDURE : Mix all the ingredients and temper with mustard and curry leaves  Garnish with chopped coriander leaves

INGREDIENTS: 2 grated carrots 1/4 cup boiled peas 2 tsp oil 1 tsp mustard 2 red chillies 1 tsp urad dal 1/2 cup curd corriander leaves salt to taste PROCEDURE: In a pan take oil and add mustard ,  When mustard starts popping add red chillies, urad dal n fry for 2 minutes Add grated carrot , salt n cover  Cook for 5 minutes , add peas n mix well Cool the mixture and add curd and garnish with corriander leaves

Methi leaves also known as Fenugreek leaves, are very god for health. It is enriched with lots of minerals.These are liked by many Indians in their native cuisines.Dry methi is called Kasturi Methi , which is used very much in  North Indian gravies..Adding kasturi methi gives an added taste to any gravy. INGREDIENTS: 1 cup finely chopped methi 1 slit green chilli  2 tsp grated coconut 3 tblsp roasted ,crushed peanuts 1/2 tsp sugar Salt to taste 1 tsp lemon juice For Tempering: 2 tsp oil 1 tsp mustard curry leaves 1 red chilli PROCEDURE: Mix all the ingredients Temper with the given ingredients