Kini's Kitchen

  INGREDIENTS: 1 cup sweet corn kernels 3 tbsp cornflour 1 tbs rice flour 1/2 tsp pepper powder Salt to taste Water for boiling corn Oil for deep frying For tempering 2 tsp oil 6 finely chopped garlic cloves 1 small onion finely chopped 1 tsp red chilli powder 2 tbsp finely chopped capsicum 1 tbsp finely chopped coriander leaves PROCEDURE: Add corn kernels to the boiling water with a little salt. Boil them for 2 minutes. Drain them completely and put them in a wide bowl. Sprinkle salt, pepper powder, cornflour, rice flour, Toss them to coat with the flour. Toss well so that all the corn kernels are coated well. Sprinkle a few drops of water only if required to coat them  Heat oil and deep fry them until they turn crisp and golden brown in color Remove the fried corn to a colander Heat oil in a pan roast garlic till light brown, add chopped onions and saute for a minute on a high flame Add chopped capsicum, red chilli powder and toss again Finally, add fried corn, salt to taste...

INGREDIENTS FOR THE OUTER COVER: 1 cup maida/ all-purpose flour 1/2 tsp salt 2 tbsp ghee 1/2 tsp ajwain/carom seeds Water to knead the dough PROCEDURE: In a mixing bowl, put flour, ajwain, salt, mix well and add ghee Mix everything very well. Rub the flour in between your palms to incorporate the ghee well for 3-4 minutes. After this step, the flour should resemble bread crumbs Press down a handful of this flour in your palm, it should form or hold the shape. It should not crumble, which means ghee is well incorporated.  Add chilled water, little by little, and begin to form a dough ball. The dough has to be firm, stiff, and not sticky. Cover and rest for 30 minutes INGREDIENTS FOR THE STUFFING: 3 medium sized boiled, mashed potatoes 1/2 cup boiled green peas 1 onion finely chopped 1/2 tsp turmeric powder 1/2 tsp red chili powder 2 green chilies and 1/2 inch ginger grated 1/2 tsp garam masala powder Make a spice mix of - Dry roasted 1 tblsp coriander seeds, 1 tblsp fennel seeds/sau...

  INGREDIENTS: 1/2 cup sabbakki / sabudana / tapioca pearls 1 cup  potatoes boiled 3 tblsp peanuts 1/4 cup chopped coriander leaves 1 tsp cumin seeds/ jeera 2 chopped green chillies Salt to taste Oil for deep frying PROCEDURE: Put sabudana in a bowl ans rinse well, add half cup water and soak it for 4-6 hrs.depending on the kind.Once they are soaked take few pearls and press down to check if they are soaked The pearls must be mashed well Dry roast peanuts and cool them completely Place them in a blender and make a coarse powder Peel the boiled potatoes and mash them. Please do not over cook the potatoes Mix together soaked sabudana,peanuts,mashed potatoes, chopped green chillies, chopped coriander leaves, salt to taste and jeera Mix well and devide into portions Make balls and slightly flatten them to patties or vadas Heat oil and deep fry vadas on a medium flame till they turn crisp and golden brown Serve hot with ketchup or green chutney Enjoy with hot coffee or tea.

  INGREDIENTS: 1/2 cup soaked Kabuli chana / Chickpeas 10 palak / Spinach leaves finely chopped 2 tblsp besan / gram flour 1 small boiled potato 2 tblsp bread crumbs or two bread slices 2 tblsp chopped coriander leaves 1 tsp ginger garlic paste 2-3finely chopped green chillies 1 tsp jeera cumin powder 1/2 tsp chaat masala Salt to taste Other ingredients: Oil for deep frying  Bread crumbs for rolling PROCEDURE: Drain all the water from soaked chana and grind it the mixer . Keep it slightly coarse , like fine rava consistency. Do not add water while grinding. Transfer it in a bowl, add all the other ingredients, mix everything well and refrigerate the mixture for 30 mins. In case the mixture looks pasty or loose add some more besan or corn flour to the mixture. Devide the mixture into portions, make equal size balls of the mixture and insert the ice- cream stick in each ball and press well Roll each lollipop in bread crumbs . Coat it evenly with the breadcrumbs. Heat oil in a pa...

  INGREDIENTS: 1 cup Besan / Gram flour 2 tblsp roasted crushed peanuts Pinch of hing / asafoetida 1/2 tsp turmeric / haldi powder 1/ 2 inch ginger grated 3-4 green chillies chopped 1 tsp lemon juice Salt as per taste 1 cup and 2 tblsp water 1 cup chopped coriander leaves/ dhaniya patta 1 tsp garam masala  (I added Kolhapur kanda lahsun masala) 2 tsp white sesame seeds/ safed til Oil for deep frying  Green chutney to serve FOR THE TEMPERING: 3 tsp oil 1 tsp mustard PROCEDURE: Take a bowl and put besan,salt,roasted crushed peanuts,turmeric, hing powder,chopped green chillies, ginger and mix well Add lemon juice. Add water little by little and keep stirring to avoid having lumps. Now add the chopped coriander leaves, garam masala powder and give a nice mix. Please check the above video for the consistency of the batter. Heat a pan, put 3 tsp oil, add mustard and let it crackle. Once it is crackled add the batter and cook on a low flame Keep stirring to avoid lumps and cook....

  INGREDIENTS: 1 cup rava / fine sooji / semolina 1/2 cup finely chopped palak / spinach 1/4 cup sweet corn kernels/ makai dana 3 green chillies finely chopped or crushed 1/2 inch ginger chopped or crushed 1/2 cup curd 3/4 cup water  Salt to taste 1 tsp ENO fruit salt 1/4 tsp red chilli powder FOR THE TEMPERING: 1 tblsp oil 1 tsp mustard 1/2 tsp cumin seeds / jeera 1 tsp white sesame seeds/ til Pinch of hing / asafoetida 1 sprig of chopped curry leaves 2 chopped green chillies (optional) PROCEDURE: Put rava in a bowl , Add curd and mix.  Add water, mix well and rest it for 25- 30 mins. After 30 mins, rava will absorb water and becomes soft. Add salt,chopped palak and sweet corn kernels Check the batter, if it is too thick add little water and bring to pouring consistency, like idli dosa batter. Heat the steame on high flame and  grease one plate. Once the water in the steamer starts boiling, add fruit salt to the batter Once you add fruit salt batter will get bubbles...

  INGREDIENTS: 10 button mushrooms 2 tsp oil FOR THE MARINATION: 2 tblsp thick or hung curd 1 tsp red chilli powder 1/2 tsp garam masala powder 1/2 tsp turmeric powder Salt to taste Mix these ingredients and keep  aside. FOR THE STUFFING: 2 tsp oil Stems of the mushrooms chopped finely 2 tblsp finely chopped onions 3 finely chopped garlic 2 tblsp fiely chopped capsicum 2 tblsp sweet corn kernels 3 tsp grated cheese 1 tsp crushed pepper Salt Mixed herbs or chaat masala Heat oil, saute chopped garlic,onions till transparent Add corn kernels, capsicum, chopped mushroom stems, salt, pepper and toss for a second Turn off the flame,add grated cheese,herbs and mix well, and your stuffing is ready. PROCEDURE: Wash mushrooms and remove the stems ( use it in the stuffing), Pat it dry on a kitchen towel Marinate the mushrooms with the prepared marination and rest it for 10 mins After 10 mins, stuff the Marinated mushrooms with the prepared stuffing Heat tava, place the mushrroms stuffing...

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...

Jackfruit Buns is a modified version of the very popular Mangalore Banana Buns. Buns is a recipe from coastal Karnataka. Whenever we have over riped bananas we prepare buns for breakfast or for evening snack.  This is a very simple recipe. And this time I tried it adding jackfruit pulp in place of mashed bananas. INGREDIENTS: 2 cups maida / all-purpose flour 1/4 cup sugar 1/2 tsp salt 3/4 cup curds 10-12 jackfruit segments chopped and blended into a smooth puree Baking  soda less than 1/4 tsp Baking powder less than 1/2 tsp 1 tsp jeera/ cumin seeds 2 tsp oil or ghee Oil for frying PROCEDURE: Take curd, jackfruit pulp. sugar, salt, cooking soda, baking powder, and cumin seeds in a mixing bowl and mix well After the sugar is dissolved add maida and make a soft dough Keep the dough covered for 8-10 hours Divide the dough into equal portions n roll into a thick puri Deep fry into golden brown buns Tastes nice with hot coffee or tea. If you are using ba...

INGREDIENTS FOR CHEESE BALLS: 2 boiled potatoes 1/2 cup corn kernels boiled 2 tblsp grated cheese + 3 tblsp  1 tsp corn flour 1 tsp red chilli powder 1 tsp peri peri masala (or chaat masala ) Salt to taste OTHER INGREDIENTS: 1/4 cup corn flour 2 tblsp maida 1/2 cup bread crumbs Oil for deep frying Mix corn flour, maida with water and make a thin slury. PROCEDURE: In a mixing bowl take boiled, mashed potatoes,corn kernels, 2 tblsp grated cheese,salt,corn flour, peri peri masala and red chilli powder Combine all the ingredients and mix well together to form a dough. If it is watery then add little more corn flour and  mix. Devide the dough into portions, Flatten it keep half tsp of grated cheese in the center and close carefully and shape into balls. Dip the balls in corn flour maida slury, roll in the bread crumbs Freeze the balls for 20 mins, This helps to prevent cheese from oozing out while frying. After 20 mins, heat oil and deep fry balls...

INGREDIENTS: 1/2 cup maida / all purpose flour 3 tsp rice flour 1/3 cup curds or buttermilk 3 green chillies crushed or finely chopped 1/2 inch ginger grated 1 tsp jeera / cumin seeds 2 sprigs of curry leaves chopped 2 tblsp chopped coriander leaves Salt to taste 2 tsp sugar 1/4 tsp cooking soda Oil for frying PROCEDURE: In a bowl put maida,rice flour,cooking soda,salt, sugar, mix well Add chopped coriander leaves,curry leaves,ginger and chillies chopped Mix well Making sure evrything is well combined. Add curds and mix well with your hands in one direction. Beat the batter well making sure that everything is well combined. Cover and keep aside for 2-3 hrs. After 3 hrs, beat the batter again with your hands. Heat oil, dip your hand in water and pinch a small ball sized batter. Drop it in hot oil and fry on a medium flame. Keep stiring and fry uniformly on a medium flame. Once it turns goden brown and crisp drain off them on a tissue paper. Enjoy hot goli b...

INGREDIENTS: 1/2 cup crumbled paneer 1 small carrot grated 1/4 cup boiled green peas 2 medium sized boiled potatoes 1 finely chopped onion 1 tsp ginger garlic paste 3 green chillies grated or paste 1 tsp garam masala pdr 1/2 tsp chaat masala pdr 1/4 cup chopped coriander leaves 2 bread slices powdered Salt to taste Oil for cooking cutlets 1/2 cup bread crumbs PROCEDURE: Grate the boiled potatoes. Add grated carrot,green peas,crumbled paneer,onion,ginger garlic paste,green chillies,chopped coriander leaves,powdered bread and all spice powders. Mix well so that all the ingredients are combined well. If the mixture is too soft add some more bread crumbs Devide into portions and give any  desired shape Roll each cutlet in bread crumbs . Heat tava and cook cutlets adding oil on a medium flame, till they turn crisp and brown. Cook both the sides and serve hot with green chutney or ketchup.

INGREDIENTS: Bread slices Green Chutney 1cucumber cut into slices 2 onions cut into slices 1/2 cup moong sprouts  1/2 cup grated carrot 1/2 cup sweet corn kernels 1 tsp chaat masala powder 1/2 tsp jeera / cumin powder 1/4 tsp pepper powder Butter For the green chutney you need: 1/2 cup roughly chopped coriander / daniya leaves 1/4 cup mint/ pudina leaves 2 green chillies 1/2 inch ginger piece 2 garlic cloves 1/4 cup roasted peanuts Little tamarind or lemon juice Salt to taste Grind the above ingredients with little water and make a smooth paste PROCEDURE: Take corn kernels and moong sprouts in a microwave safe bowl and micro it for 30 seconds . This is optional. You can also use raw sprous and corn. Mix corn and sprouts with grated carrot, little salt,Tchaat masala, jeera pdr,pepper pdr. mix well. To make sandwich apply green chutney on both the slices,on one bread slice keep cucumber slices,onion slices,spread some moong sprouts mixture...

Ragda poori is a popular Maharashtrian dish, very popular in Mumbai.This dish makes a complete meal.Served with crispy deep fried pooris and topped with sweet sweet,tangy and spicy chutney, chopped onions and besan sev, tastes awesome. INGREDIENTS: FOR RAGDA: 1 cup green peas 1small potato cut into cubes 3 tsp oil 1/2 tsp ginger garlic paste 1 tomato finely chopped 1 onion finely chopped 1/2 tsp turmeric powder 1 tsp  garam masala ( i used misal masala powder) 1/2 tsp chilli powder 1 tsp jeera/ cumin powder 1/2 tsp coriander/ daniya powder Chopped coriander leaves PROCEDURE: Cook green  peas and chopped potato in cooker with 3 cups of water for 3 whistles or till the peas becomes soft Take oil in a pan ,put chopped onions and saute till transparent,followed by ginger garlic paste,fry  for 2-3 mins. .Add turmeric powder,chopped tomato and fry well Add masala powder,daniya jeera powders, chilli powder and fry Pour the cooked peas, potato mixtu...

INGREDIENTS: 1 cup besan / bengal gram flour 1.5 tblsp hot oil 1/4 tsp turmeric powder/ haldi 1/4 tsp asafoetida/ hing powder Salt to taste 1/3 cup water Oil for greasing and frying PROCEDURE: To make sev combine all the ingredients  Except oil for frying) in a bowl Add around  water, mix well and knead a soft dough and keep aside Grease the sev mould withlittle oil,transfer the prepared dough into it and press with a lid Press out thin strands of sev in hot oil , a few at a time and fry on a medium flame till it turns golden colour and becomes crisp Drain on an absorbent paper Store in an airtight container once it comes to room temperature Use the sev in your chaats and enjoy !!

INGREDIENTS: 2 fresh raw bananas 3tsp salt 2 tsp red chilli powder Oil for frying PROCEDURE: Wash the bananas , cut the ends and peel it Dip in water and take out. Put salt and chilli powder in a bowl and mix , keep aside Heat oil, Take slicer and slice the banana in hot oil, in batches. Fry on a medium flame,mixing it constantly. Once it is fried remove and put them on a tissue paper Sprinkle chillipowder and salt mixture as per your taste and toss it  Let it cool. Once it comes to room temperature store in an airtight container Enjoy with a hot cup of chai or coffee!!!

INGREDIENTS: 1/2 cup thick poha / gatti avalakki 5 tsp oil 1 tsp mustard 1 tsp urad dal 1 tsp chana dal 1 finely chopped onion 3-4 slit green chillies 1 sprig of curry leaves 1/2 tsp turmeric powder 1/2 cup chopped carrot, fresh green peas and chopped capsicum 1/2 tsp tamarind pulp Salt to taste 1 tsp sugar Chopped coriander leaves 3 tblsp fresh coconut gratings PROCEDURE: Wash poha 2-3 times and saok in water for 20 mins ( put water just to soak poha) Boil green peas in MW for 2-3 mins  Heat oil in a pan, add mustard, once it starts crackling add curry leaves,chopped green chillies and fry for 2 mins Add in urad dal and chana dal and fry till it turns light brown Put turmeric powder,veggies and cook with little salt , with a lid covered Once the veggies are cooked add tamarind pulp,mix well Add the soaked poha, salt to taste , sugar and toss well Check the salt, garnish with chopped coriander leaves and coconut gratings Serve hot with hot coffee or ...

GOJJAVALAKKI is a tangy and little sweet dish prepared using powdered thick poha/ beaten rice/ avalakki ( in kannada).The tangy taste of tamarind coupled with the sweet taste of jaggery and spices like rasam powder,roasted til (sesame seeds) and the crunchy peanutsmakes it delicious dish for breakfast or evening snack. Tastes like puliyogare. INGREDIENTS: 1 cup thick poha / gatti avalakki / beaten rice 1.5 tblsp tamarind pulp 1tblsp jaggery 2 tsp rasam pdr 1 tblsp sesame / til  Pinch of turmeric powder Salt to taste 3 tblsp oil 1 tsp mustard 1 sprig of curry leaves one red chilli cut into bits Pinch of hing / asafoetida powder 2 tblsp chana dal 2 tblsp urad dal 2 tblsp peanuts 1/4 cup dry coconut gratings  PROCEDURE: Grind poha and make powder  without adding water  (rava consistency) Put the powdered poha in a bowl add salt,powdered jaggery,rasam powder and turmeric powder to it and mix well Add tamarind pulp and 3/4 cup water to it , mi...

INGREDIENTS: 1/2 cup gehun ka daliya / broken wheat / Godhi nuchchu 1/4 cup poha/ avalakki / beaten rice 1/4 cup coconut gratings Jaggery to taste Pinch of salt 1/2 tsp ENO fruit salt 1/2 tsp cardamom / elaichi powder Ghee for cooking paniyaram PROCEDURE: Soak daliya in water for 30 mins, wash poha and keep aside Wash soaked daliya well, drain all the water from it Grind daliya with washed poha, coconut gratings into a smooth paste Add powdered jaggery, salt and grind again (add little water) Transfer the batter in a bowl, add cardamom powder, mix well Heat paniyaram chatti / pan Grease it with ghee ,pour the batter upto 3/4 of each mould Cook on a medium flame, once it is cooked flip all the paniyarams, add ghee and cook the other side till it turns brown and crisp

INGREDIENTS FOR POORI: 1 cup unroasted sooji / fine semolina 1 tblsp maida / all purpose flour 2-3 pinches of baking soda 1/4 tsp salt 1 tsp oil Oil for deep frying Water as required to knead the dough PROCEDURE: In a mixing bowl take sooji, oil  baking soda, salt , mix oil with sooji with your fingers Add maida to the mixture and mix again well Add water by parts and knead the dough, Dough should be not too soft nor too hard The dough should be elastic,gluten strands need to be formed which gives a structure and shape to the pooris So knead the dough very well into a semi soft elastic dough and keepit in a bowl covered with a moist towel for 30 mins After 30 mins knead the dough again, devide it into 2-3 parts Roll each part in a large thin roti and with the help of cookie cutter or any small lid  make small pooris  Cover the pooris with a moist towel, heat oil for frying Fry the pooris on a medium flame till they turn crisp and brown Drain f...