Kini's Kitchen

  Ingredients for the masala paste: 20 Byadgi or Kashmiri red Chillies 1 tsp coriander/dhania seeds 1/2 tsp jeera/cumin seeds 4-5 peppercorns 3-4 methi/fenugreek seeds 6 garlic cloves small gooseberry size tamarind Salt to taste 1 big onion sliced and fried in oil till it turns dark brown PROCEDURE: Deseed the red chilies and soak in water for 20 mins  and grind with the other ingredients into a smooth paste adding water Ingredients for the crab ghee roast: 500 gms crab cleaned and cut into pieces 1/2 tsp turmeric powder 1/4 cup curd Salt to taste 3 tbsp ghee Masala as required Chopped coriander leaves for garnishing PROCEDURE: Marinate the crab pieces with salt, turmeric powder, and curds for 30 mins Heat 2 tsp ghee in a pan add marinated crab and fry for 5 mins and remove them from the pan Heat the remaining ghee in the pan and add around 3 tbsp masala paste (or as per your taste) Fry the masala well until it leaves the ghee from the sides Add the crab and cook for 5-10 mins...

  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: 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.

  KOOTU is a lentil and vegetable stew prepared in South India like Karnataka, Kerala and Tamilnadu. This kootu is a speciality of Karnataka brahmins. This is a semi solid curry with mixed veggies, lentil and coconut , which is less watery than sambar. You can have this as an accompaniment with hot rice. INGREDIENTS: 1 cup toor dal 1/4 cup moong dal 3 cups cooked veggies like beans,carrot,pumpkin,ashgourd, chayote squash  1/4 cup cokked peanuts (optional) 1 chopped tomato Salt to taste Chopped coriander leaves For the masala paste: 1 tsp oil 1 tsp chana dal 2 tblsp urad dal 1 tsp moong dal 3 tblsp coriander seeds 1 tblsp pepper corns 1 tblsp cumin seeds 6 byadgi red chillies Roast these in one tsp oil on a medium flame, till you get nice aroma and it becomes light brown in colour. Grind the roasted ingredients with 1/2 tsp turmeric powder and 1 cup coconut gratings, keep aside. FOR THE TEMPERING: 3 tsp oil 1 tsp mustard 1/2 tsp hing / asafoetida 2 sprigs of curry leaves 1 red ...

  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: 15 fresh button mushrooms 3 tsp oil + oil for deep frying 2 finely chopped onions 1 slit green chilli 1 sprig of curry leaves 6 finely chopped garlic cloves 1/2 inch ginger finely chopped 2 tsp crushed pepper 2 tsp soya sauce 1 tsp vinegar 2 tblsp curds Salt to taste Chopped coriander leaves for garnishing FOR THE MARINATION: 4 tblsp corn flour 3 tblsp rice flour 1 tsp ginger garlic paste 1/2 tsp soya sauce 1 tsp salt Mix the above ingredients and make a thick paste PROCEDURE: Wash the mushrooms 2-3 times. Put them on a kitchen towel and press lightly to make them dry. Cut them into halves . If it is big then cut into four pieces Marinate the mushrooms with the prepared paste. Keep aside for 5 mins Afer five mins, heat oil and deep fry mushrooms in batches, on a medium flame till they turn crisp and brown Heat oil, add chopped garlic and fry till they turn light brown. Add chopped ginger, green chilli and curry leaves, saute for a second. Now drop in chopped onions a...

  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 raw banana (banana that we use to make curries, bajji etc) 1/2 cup fresh coconut gratings 2-3 red chillies roasted in half tsp oil Chickpea size tamarind 4-5 garlic cloves Salt to taste 2 tsp coconut oil PROCEDURE: Cook banana in cooker for one whistle . Peel it and mash it with ti=our hands  Keep aside adding lil salt. Grind coconut gratings,with salt,tamarind,roasted chillies , adding little water, make a smooth paste. Now add garlic flakes and grind again. Remove the gojju in a vessel,add mashed banana  and coconut oil, mix well  Serve with rice and dal. You can also grind the boiled banana with coconut.

INGREDIENTS: 3 fully riped tomatoes 1/3 cup coriander stems with or without leaves 6-8 garlic cloves 1 inch ginger piece 1 sprig of curry leaves 2 tsp cumin seeds/ jeera 1/4 tsp pepper  Salt to taste 1.5 cups water Chopped coriander leaves for garnishing FOR TEMPERING: 1 tblsp oil 1 tsp mustard 1/2 tsp urad dal 1/2 tsp asafoetida / hing powder 2 broken dry red chillies 1/2 tsp haldi / turmeric powder PROCEDURE: Roughly chop tomatoes and boil with half cup water, let it cool and blend it Make a coarse paste of coriander leaves,garlic,ginger,curry leaves , cumin seeds and pepper. Keep it aside. In a heavy bottomed pan put oil, add mustard , let them crackle. Add urad dal and fry till they turn golden brown. Put red chilli bits and hing, stir for a second and add coarsely ground mixture Saute for a second on a low flame, taking care the mixture doesnt burn Once you get the nice aroma, add turmeric powder, and give a mix. Now it is the time to add tom...

INGREDIENTS: 2 cups button mushrooms washed and  sliced or cut into halves 1 cup finely chopped onions 1 tsp cumin seeds/ jeera 1-2 tblsp oil or butter 1/2 cup capsicum cut into cubes Chopped coriander leaves For the garlic sauce or paste: 6-7 dry red chillies (less spicy variety) 5 garlic cloves 2 tsp vinegar 1 onion chopped and roasted in oil till light brown (I have used this to reduce the spicinesse. This is optional) Pinch of sugar 1/4 tsp red chilli powder (for the colour) Deseed the red chillies and grind with other ingredients, adding 2-3 tblsp water. Make a thick paste. PROCEDURE: Heat oil in a pan, add jeera and fry for 30 seconds. Add chopped onions and saute until they turn golden brown. Now add the garlic paste and saute on a medium flame for 5 mins Make sure the raw smell of garlic has gone completely Add chopped mushrooms,chopped capsicum fry for 3 mins, till the masala is blemded well with mushrooms Cover and cook until the mushrooms a...

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...

MARALVA PAAN means Tree taro / Tree colocasia leaves.There are 4-5 varieties of colocasia leaves and these are one of them. Phodi means fritters in Konkani language. These leaves are available only in the rainy season for a monthor so in the western ghats. These phodis / fritters can be either shallow fried or deep fried. These are deep fried fritters and tastes heavenly with hot rice and dal.  INGREDIENTS: 1 cup dosa rice 1/2 cup urad dal / Skinless black gram dal 6-8 dry red chillies Chickpea size tamarind Peanut size hing/ asafoetida  Salt to taste 10-15 taro leaves Oil for deep frying 3 tblsp rice flour 1 tblsp fine rava (optional) for dusting PROCEDURE: Chop thick stem and veins of the leaves ,wash properly and keep aside to drain the water. Soak rice for 0ne hour in water. Dry roast urad dal till light brown and nice aroma comes. Make fine powder of roasted urad dal and keep aside Wash soaked rice 2-3 times,drain all the water and grind...