Kini's Kitchen

  INGREDIENTS: 2 cups button mushrooms quartered 1/2 tsp salt 1/2 tsp turmeric powder For the Balchao masala: 8 nos Byadgi or Kashmiri dry red chillies 3 garlic cloves 1/2 inch ginger piece 1/2 tsp peppercorns 1 tsp cumin seeds/ jeera 1/2 tsp mustard 1/4 tsp fenugreek seeds/ methi Small piece of cinnamon 2 cloves/ lavang Chickpea size tamarind 1 tbsp vinegar Rest of the ingredients: 4 tsp oil 2 finely chopped onions 2 finely chopped garlic 1/2 inch ginger finely chopped Few curry leaves Pinch of sugar/ jaggery 1/4 tsp hing/ asafoetida Salt to taste Chopped coriander leaves PROCEDURE: Clean and wash mushrooms. Marinate with salt and turmeric powder, rest it for 20 minutes Dry roast pepper, cumin seeds, mustard, fenugreek seeds, cloves and cinnamon Grind the roasted spices with red chillies, ginger, garlic, tamarind and vinegar.Make a smooth paste. Heat oil in a pan, add chopped ginger, garlic and curry leaves. Fry till garlic turns golden brown. Add chopped onions, and saute till it...

  INGREDIENTS: 8 medium-size chicken pieces (with bones) 2 finely sliced onions 1 sprig of curry leaves 6-7 slit green chillies (You can add more if you want more spicy) 5 finely chopped garlic cloves 1 tsp soya sauce 3 tsp ghee or oil Salt to taste Chopped coriander leaves for garnishing 2 tsp cornflour 2 tsp lemon juice FOR THE MARINATION: 4 tbsp curd 1 tsp turmeric / Haldi powder 1/2 tsp salt 1 tsp ginger garlic paste TO BE GROUND  INTO PASTE: 1/2 cup chopped coriander leaves 2 sprigs of curry leaves 1 tsp jeera/cumin seeds Grind the above ingredients into a paste  PROCEDURE: Wash chicken pieces and marinate with the ingredients mentioned. Keep aside for 20 minutes Heat oil/ ghee put chopped garlic and fry till it turns light brown. Add slit green chillies, curry leaves and fry for a minute Drop-in onion slices and  fry until they turn transparent Now add the ground paste and fry for 5 minutes Add marinated chicken pieces,1/4 cup water and cook with a lid covered ...

  INGREDIENTS: 1 cup fresh boiled green peas 100 gms paneer cut into cubes 5 tsp oil 1 finely chopped onions 1 tsp red chilli powder 1/2 tsp turmeric/ haldi powder 1 tsp kitchen king masala or garam masala powder 2 tsp kasuri methi/ dry fenugreek powder Salt to taste Chopped coriander leaves 1/4 cup milk For the masala paste 1 big onion roughly chopped 1/2 inch ginger 4 garlic cloves 8 cashew nuts 1 red chilli  2 chopped tomatoes Boil onion, tomatoes, red chilli and cashew nuts in 1/4 cup water for 10 minutes Let it cool. Blend it with ginger and garlic. Make a smooth paste, and keep aside. PROCEDURE: Heat oil, fry chopped onions till transparent. Add the ground masala paste and saute for 5-10 minutes Put red chilli powder,garam masala and turmeric powder, saute for 2 minutes Now add the boiled green peas and paneer cubes, salt to taste and little water. Let it boil for 5 minutes Add in the milk, Kasuri methi and give a quick boil. Turn off the flame, garnish with chopped cori...

  INGREDIENTS: 2 cups yellow pumpkin /doodhi cut into chunks 2 drumsticks cut into 2 inch pieces 3 tsp oil 1 tsp mustard 1 sprig of curry leaves 3 slit green chillies 1/2 tsp asafoetida/ hing powder Salt to taste Jaggery to taste 3 tblsp fresh coconut gratings PROCEDURE: Wash pumpkin chunks . Remove the outer skin of the drumsticks and wash it. Heat oil. add mustard, let it crackle. Now add curry curry leaves , green chillies and hing, fry for e second. Add the veggies, salt and jaggery to taste and 1/2 cup water. Cover with a lid and cook on a medium flame. Once the veggies are cooked, garnish with coconut gratings and turn off the flame. Serve with hot rice and rasam or dal.

  INGREDIENTS: 1 cup atta / whet flour 1/2 cup besan/ Bengal gram flour 1/2 tsp carom seeds / ajwain 1 tsp jeera/ cumin seeds 4-5 pepper corns 3 finely chopped green chillies 1 chopped onion Salt to taste 2 tblsp chopped coriander leaves 1/2 tsp turmeric powder/ haldi 1 tblsp oil + for greasing PROCEDURE: Dry roast jeera,ajwain and pepper corns and pound them to a powder Put besan and atta in a bowl. Add chopped coriander leaves, onion,salt,turmeric powder,chopped green chillies and pounded spice powder, give a good mix Add one tblsp oil amd mix Add sufficient water and knead into a soft dough Cover and rest the dough for 15 mins. Devide it into portions and make balls Roll each balls into a roti. Heat tava and roast the rolled rotis with a little oil till both sides are well done. Serve hot with a dollop of butter or any curry of your choice. DAHIWALE CHOLE PALAK INGREDIENTS: 1/2 cup soaked and boiled chana/ white chickpeas 1/2 cup finely chopped palak / spinach 3 tsp oil 1 finely...

  INGREDIENTS: 20 big sized prawns 3 tblsp coconut oil / any other refined oil 3 thinly sliced onions 1 tsp mustard 2 sprig of curry leaves 2 grated tomatoes 1 tsp ginger garlic paste 1/2 tsp turmeric/ haldi powder 1 tsp garam masala powder 2 slit green chillies 1 tsp coriander powder 1/2 tsp cumin powder 3 tblsp ground chilli masala  paste Salt to taste 1/2 tsp sugar Chopped coriander leaves FOR THE MASALA PASTE: 8 byadgi red chillies 1/2 tsp coriander seeds/daniya seeds 1/4 tsp jeera/ cumin seeds 4 pepper corns 3 garlic cloves Deseed the red chillies,soak in water for 10 mins and grind with other ingredients into a smooth paste. PROCEDURE: Clean and devein the prawns. Add little salt and turmeric powder and keep aside. Heat oil in a pan, add mustard and let it splutter. Add curry leaves, sliced onions and little salt. Saute until they turn transparent. Add ginger garlic paste and slit green chillies. Continue to saute until onions turn golden, takes about ten mins. Add all t...

  INGREDIENTS: 2 small size chayote squas / seemebadane kaayi 4 tsp oil 1 tsp mustard 1 sprig curry leaves 1/2 tsp turmeric / haldi powder 1 tsp red chilli powder 2-3 methi / fenugreek seeds 1 finely chopped tomato 3 tblsp fresh coconut gratings Chopped coriander leaves Salt to taste PROCEDURE: Wash chayote squash, peel and cut into small cubes or slices Heat oil, add mustard, once it crackles, add methi, curry leaves,turmeric powder and saute for a second Put the chopped squash, salt to taste and 1/4 cup water. Cook with a lid covered Once it is half done, add red chilli powder, chopped tomato and cook till it is done Finally garnish with grated coconut and chopped coriander leaves Serve hot with hot rice and rasam or dal You can also have this with roti or chapati.

  INGREDIENTS: 15 prawns , cleaned and deveined 5 tsp oil half green bell pepper cut into dices 1 diced onion 6 garlic cloves finely chopped 1/2 inch ginger finely chopped 3 dry red chillies 1 tsp red chilli powder 2 tsp roasted sesame seeds 2 tsp roasted peanuts 2 tblsp finely chopped spring onion greens FOR THE KUNG PAO SAUCE: 3 tsp soya sauce 1 tsp vinegar 1/2 tsp tomato ketchup 1/2 tsp sugar 1 tsp corn flour 1 tsp crushed pepper 3 tblsp water Mix all the above ingredients and keep aside. MARINATE PRAWNS WITH: 1/2 tsp salt 1 tsp ginger garlic paste  Marinate and keep aside for 30 mins PROCEDURE: Heat oil. add chopped ginger , garlic and fry . Once the garlic turns light brown add diced onions, dry chillies and fry Add diced capsicum, little salt  and saute for 2 mins.  Now add red chilli powder and fry for a second Drop in the marinated prawns and toss well. Add the prepared Kung pao sauce and give a good mix. Cook for 5 mins or until the prawns are done. Add...

  INGREDIENTS: 12 fresh button mushrooms 2 finely sliced onions 1 sprig of curry leaves 3 slit green chillies (You can add more if you want more spicy) 5 finely chopped garlic cloves 1 tsp soya sauce 3 tsp ghee or oil Salt to taste Chopped coriander leaves for garnishing 2 tsp corn flour FOR THE MARINATION: 4 tblsp curd 1 tsp turmeric / haldi powder 1/2 tsp salt 1 tsp ginger garlic paste TO BE GROUND  INTO PASTE: 1/2 cup chopped coriander leaves 2 sprigs of curry leaves 1 tsp jeera / cumin seeds Grind the above ingredients into a paste  PROCEDURE: Wash mushrooms well and cut into slices. Marinate them with the ingredients mentioned above. Keep aside for 15 mins. Heat oil, put chopped garlic and fry till it turns light brown. Add slit green chillies, curry leaves and fry for a minute. Drop in the onion slices and fry until they turn translucent Now add the ground coriander paste and fry for 2-3 mins . Add marinated mushrooms, soya sauce, salt to taste  and cook for 5-...

This dish is a a part of GSB cuisine. This combination of sugarcane and pumpkin is mostly prepared in temples of Dakshin Kannada district, during car festival. INGREDIENTS: 2 cups yellow pumpkin cut into cubes 1/2 cup sugar cane pieces (remove the skin and cut into pieces) 2 tsp oil 1 tsp mustrad 2 sprigs of curry leaves 1/4 tsp Hing/ Asafoetida powder 2 slit green chillies 1 red chilli cut into bits 2-3 tblsp fresh coconut gratings Salt to taste Jaggery to taste PROCEDURE: Wash pumpkin cubes and sugarcane pieces Cook sugarcane pieces with little water and salt in cooker for 2-3 whistles, as it takes lot of time to cook Heat oil, add mustard. Once the mustard crackles, add curry leaves,green chillies,red chilli bits and hing. Saute for a second,add pumpkin cubes, boiled sugarcane pieces, salt and jaggery Add 1/2 cup water and cook with lid covered. Once it is done garnish with coconut gratings, mix well and turn off the flame. Serve hot with rice and dal.  

  INGREDIENTS: 5 hard boiled eggs 3 tblsp coconut oil / any other refined oil 3 thinly sliced onions 1 tsp mustard 2 sprig of curry leaves 2 grated tomatoes 1 tsp ginger garlic paste 1/2 tsp turmeric/ haldi powder 1 tsp garam masala powder 2 slit green chillies 1 tsp coriander powder 1/2 tsp cumin powder 3 tblsp ground chilli masala  paste Salt to taste 1/2 tsp sugar Chopped coriander leaves FOR THE MASALA PASTE: 8 byadgi red chillies 1/2 tsp coriander seeds/daniya seeds 1/4 tsp jeera/ cumin seeds 4 pepper corns 3 garlic cloves Deseed the red chillies,soak in water for 10 mins and grind with other ingredients into a smooth paste. PROCEDURE: Rinse boiled eggs under running water and remove their shells. Cut into halves or make slits on whole eggs. Keep aside. Heat oil in a pan, add mustard and let it splutter. Add curry leaves, sliced onions and little salt. Saute until they turn transparent. Add ginger garlic paste and slit green chillies. Continue to saute until onions turn g...

  INGREDIENTS: FOR THE MASALA PASTE : 1/2 cup dosa rice 15 dry red chillies 2 tsp salt Generous amount of hing/ asafoetida Soak rice in water for 30 mins, wash well ,discard the water Grind with red chillies,hing and salt, adding little water . Make a smooth paste and keep aside. FOR THE FRITTERS: 1 fresh breadfruit/ jeevkadgi / jeevgujje /Deevi halasu 1/2 tsp salt Prepared masala paste as per taste 1/2 cup rice flour 1/4 cup chiroti rava (optional) Oil for deep frying PROCEDURE: Remove the skin of the breadfruit and cut into 1/4 inch thick slices, as shown in the picture Put iimediately in the water to avoide it from turning brown Discard the water,apply little salt,mix well Add the masala paste as per your taste,mix well and keep aside for 10- 15 mins. Roll each slices in the mixture of rice flour and rava Heat oil and deep fry on a medium flame,until it turns ccrisp and golden colour Serve hot with rice and dal. You can also have this with coffee or tea. Store the remaining masa...

INGREDIENTS: 1/2 cup   avarekaalu / hyacinth beans 1 cup gobi florets 1 cup jeevkadgi / breadfruit cut into chunks 6 tsp oil 3 finely chopped onions Salt to taste FOR THE MASALA PASTE: 1 cup fresh coconut gratings 4 red chillies roasted in 1/2 tsp oil 1/2 tsp coriander seeds Chickpea size tamarind Grind the above ingredients into a little coarse masala paste adding little water PROCEDURE: Put avarekaalu in cooker with half cup water and little salt, cook for 3-4 whistles Cook bread fruit chunks and gobi florets with little water and salt in a vessel separately, as it cooks fast . Heat oil in the pan ,saute onions till transparent Add the masala paste and fry well for 5 mins Now it is the time to add boiled veggies. Add veggies and mix well, let it boil for 5-10 mins Turn off the flame .serve hot with steamed rice,dosa or chapathi.

INGREDIENTS: 1/2 kg silver fish 3 onions finely chopped 8 tsp oil Salt to taste FOR THE MASALA PASTE: 1/2 tsp coriander seeds 2 tblsp fresh coconut gratings 10 dry red chillies Chickpea size tamarind In a teaspoon of oil roast coriander seeds, red chillies and coconut till it turns dark brown. Grind it with tamarind , make a fine paste. PROCEDURE: Wash and clean the fish , apply little salt and keep aside Heat oil  in a pan and fry onions till light brown, add the masala paste and fry for 5 mins Add the cleaned fish, salt and half cup water Cook on  amedium flame for 10 mins or till the fish is cooked Serve hot with hot rice and dal.

INGREDIENTS: 300 gms boneless chicken washed and cut into 2 inch fingers 4 tsp oil + oil for deep frying 1roughly chopped onion 8 finely chopped garlic  1/2 inch giner finely chopped 3 green chillies finely chopped 1 dry red chilli 2 tblsp capsicum cut into juliens 2 tblsp spring onion greens finely chopped FOR MARINATION; 1/2 tsp pepper powder 1 tsp salt 1/2 tsp ginger garlic paste 1/2 tsp soya sauce Marinate chicken fingers with the above ingredients and refrigerate for 30 mins. Make a paste of: 3 tblsp all purpose flour / maida 3 tsp corn flour 1/2 tsp salt 1/4 tsp baking powder 4 tblsp chilled water Mix these and make a thick paste. FOR THE SAUCE: 4 tblsp tomato ketchup 1 tsp soya sauce 1 tsp sugar 1 tsp vinegar Mix these ingredients in a bowl and keep aside. PROCEDURE: Heat oil in a pan for deep frying Once the oil is hot, dip each chicken piece in the batter and drop in hot oil Fry for 4-5 on a medium heat till they turn g...

INGREDIENTS: 1/2 cup paneer cut into cubes 1/2 cup makhana / foxnuts/ lotus seeds 1/4 cup green peas/ matar (boiled) 5 tsp oil or ghee 1/2 cup finely chopped onions 1 tsp jeera 1 tsp kasuri methi 1/2 tsp turmeric powder 1 tsp garam masala 2 tsp red chilli powder 1/2 tsp daniya/ coriander powder 1/2 tsp jeera/ cumin powder 1/4 cup milk Salt to taste Pinch of sugar Chopped coriander leaves For the masala paste: 1 small roughly chopped onion 6 cashewnuts 1 roughly chopped tomato Boil the above ingredients in half cup water for 5 mins. Let it cool ,grind into a smooth paste and keep aside. PROCEDURE: Roast makhana in one tsp ghee till it turns crisp.You can also deep fry it. Keep it aside. Make a paste of all spice powders adding 2-3 tblsp water and keep aside. Heat oil in a pan, add jeera,kasuri methi and saute for a second. Now add chopped onions and fry till they turn light brown, followed by paste of spice powders Saute for 2 mins,add the groun...

Cafreal is basically a Goan cuisine maade with chicken and called  chicken cafreal. The main ingredient is cafreal masala whic includes fresh coriander leaves, whole garam masala, ginger, garlic,lemon juice etc. Here I have substituted chicken with mushrooms. INGREDIENTS: 15 button mushrooms 5 tsp oil Salt to tatse For the masala: 1/2 cup chopped coriander leaves 1/2 inch ginger 6 garlic cloves 2-3 green chillies 1 tsp cumin seeds/ jeera 1 lavaang 1/2 inch cinnamon/ dalchini 4-5 pepper corns 1 tsp lemon juice Make a smooth paste and keep aside. PROCEDURE: Wash mushrooms and cut into halves.Marinate with salt and ground masala paste. Refrigerate it for 30 mins. After 30 mins heat oil and put the marinated mushrooms. Cook till mushrooms are done or till it becomes dry Originally this is a dry dish but you can prepare according to your taste. Serve hot with ghee rice or hot steamed rice and enjoy !!!

INGREDIENTS: 15  peeled garlic cloves 1/2 cup grated fresh coconut 4  dry  red chillies roasted in little oil Salt to taste 1 tsp oil Little tamarind PROCEDURE: In  a pan put oil and fry garlic cloves till dark brown in colour  Transfer it in a bowl In same pan roast the dry chillies for 5 mins Put all the ingredients in mixer jar and grind without water You can also roast the coconut slightly Goes  well with rice and dal !!

INGREDIENTS: 2 cups wheat flour / atta 1 tsp salt 1 tsp sugar 1 tsp cooking soda 2 tblsp oil 1/2 cup yoghurt Water to knead the dough For the topping: 10 garlic petals finely chopped 2 tblsp finely chopped coriander leaves 2 tsp nogella seeds / kalonji (optional) Butter to drizzle ontop PROCEDURE: Sift the flour in a bowl, add salt, sugar,cooking soda. Next add oil,yoghurt , mix well to incorporate everything into the flour. Now add water little by little and knead to  a smooth dough. Cover the dough and keep aside to rest  for 30 minutes  Mix chopped garlic and chopped coriander leaves After the resting period devide the dough into equal portions and make balls Dust each ball with some flour and roll into oval shape using a rolling pin. Make sure not to roll too thick nor too thin. On one side of the rolled naan sprinkle the mixture of garlic and coriander leaves, sprinkle little flour and roll slightly so that all garlic will stick to...

INGREDIENTS: 250 gms bhindi/okra 6 tsp oil 8 crushed garlic cloves 3 slit green chilies 1 sprig of curry leaves 1 tsp jeera/cumin powder Salt to taste 3 tbsp coconut gratings 1 tsp lemon juice PROCEDURE: Wash bhindi and wipe with a kitchen towel. Cut the ends and cut into thin slices Put 2 tsp oil in a thick pan and shallow fry bhindi slices with a little salt, remove it from the pan. Heat remaining oil in the same pan, add crushed garlic, green chillies, curry leaves, fry for 2-3 mins. Now add shallow fried bhindi, jeera powder, lemon juice, and toss well Add little salt as we have added already to the bhindi Now its time to add coconut gratings, add it and mix well  Serve hot with rice or roti.