Kini's Kitchen

  Ghasmando is a festive favourite int he GSB community.  It is a crispy deep-fried poori, folded into a triangle and stuffed with the mixture of roasted, powdered poha/ beaten rice, powdered sugar and white sesame seeds. INGREDIENTS: for the poori 1 cup maida/ all-purpose flour 2 tbsp fine Rava 2 tsp ghee Pinch of salt  Water to knead the dough For the stuffing: 1 cup paper avalakki/ thin poha / beaten rice 2 tblsp dry roasted black sesame seeds/ kaala til 3/4 cup sugar 1 tsp ghee 1 tsp cardamom powder PROCEDURE: Put all the ingredients in a bowl. Adding water knead it to form a stiff dough Cover the dough and let it rest for 30 minutes Now let us prepare the stuffing. Heat one teaspoon ghee in a pan ,add poha and roast till it becomes crispy Grind the roasted poha with sugar, make a fine powder Add roasted sesame seeds and cardamom powder to it and your stuffing is ready Devide the dough into portions and make small gooseberry size balls Roll it into thin pooris. Heat o...

  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 ...

  The main ingredient in this Appi Payasa / Kheer is the crispy poori prepared with maida and chiroti rava. Pooris prepared with maida and chiroti rava, crushed and dunked in the milk and sugar mixture. This kheer is very popular in Udupi, Dakshin Kannada district. INGREDIENTS: 1 ltr milk 1/2 cup sugar 1 tsp cardamom powder 2 tsp cashew nuts roasted in ghee 2  tsp raisins 4-6 saffron strands soaked in milk For Appi/ poori: 1/2 cup maida 3 tsp fine rava /semolina A pinch of salt Oil for deep frying PROCEDURE: Mix the ingredients and knead the soft dough Devide into equal portions and make balls Roll each ball into a poori and deep fry into crisp pooris  In a thick bottomed vessel boil the milk and add sugar Reduce the milk into half   Add roasted nuts,raisins,cardamom powder ,saffron and switch off the gas Crush the pooris into pieces and add to the kheer and serve hot

Sanjeera is a crispy, sweet poori stuffed with coconut,rava and sugar  mixture. This is very popular in Mangaluru, South Kanara District. INGREDIENTS: For the outer cover: 1.5 cups maida/ all purpose flour 2 tblps chiroti rava/fine semolina 3 tsp ghee or oil Pinch of salt 1/2 tsp saffron colour or turmeric powder Oil for deep frying For the stuffing you need: 1.5 cups finely grated fresh coconut 5 tblsp sugar 3 tblsp Bombay rava/ upma rava 1/2 tsp ghee 2 tblsp finely chopped cashewnuts 1 tsp elaichi / cardamom powder PROCEDURE: Take one bowl,put maida,salt,chiroti rava oil and  saffron colour mix well. Add little water and knead into a stiff dough. Apply little oil to the dough and cover it. Let it rest for 15- 20 mins. In a pan put 1/2 tsp ghee, roast cashewnuts chopped,Bombay rava and coconut gratings for 2-3 mins. Add sugar and immediately turn off the flame. Add cardamom powder and mix it. Devide the dough into small lemon size balls. Roll...

INGREDIENTS: 3 cups ragi /Nachni / Finger Millet 1 cup  urad dal 1 cup kusubalakki / boiled rice / ukda chaaval 1/2 cup sabudana / sabbakki 2 tsp methi / fenugreek seeds 1 cup fine rava /semolina Salt to taste Oil for cooking dosa PROCEDURE: Soak ragi, urad dal, Rice, methi seeds in enough water for 5-6 hrs, wash well . Grind the soaked ingredients into a smooth paste, let it ferment overnight or 6-7 hrs. Soak rava in enough water and keep overnight. Next day drain water from the rava and mix it with ground dosa batter, add salt to taste, mix well. Heat tava and make thin dosas,drizzle with oil and cook till it turns crisp and brown in colour. Serve hot dosa with coconut chutney or sambar or molga podi and enjoy!!!

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.

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...

Ialways use leftover dosa batter (urad and rice ) to make tomato omelette. This time for a change instead of making omelette tried making appo / paddu / paniyaram.  And it was super tasty  and fluffy . INGREDIENTS: 1 cup leftover dosa batter 1/4 cup maida 1/4 cup fine rava 3 tblsp besan 2 finely chopped onions 2 finely chopped tomatoes 2 tblspc hopped coriander leaves 2 finely chopped green chillies 1/2 tsp cooking soda or ENO fruit salt Salt to taste Oil for making paddu PROCEDURE: Add all the ingredients except oil , to the dosa batter with water. Adjust the consistency of the batter , adding water, keep the batter covered for 10 mins. Heat tava and take a laddle full batter,spread on tava and make a dosa Drizzle with 2 tsp of oil and cook both the sides Serve hot dosa with coconut chutney.

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 rice flour 1/4 cup fine rava / semolina 2 tblsp besan / gram flour 1 tsp jeera/ cumin seeds 2 tblsp chopped coriander leaves 1 tomato 2 red chillies Salt to taste 1.5 cups water (approximately) Oil for cooking dosa PROCEDURE: Wash and chop tomato and grind with red chillies into a fine paste Transfer it in a bowl, add rice flour,besan,rava,salt,jeera,chopped coriander leaves Add water and mix well and keep aside for 15 mins The consistency of batter should be like neer dosa batter Heat tava and spread a laddle full of batter ,like you make rava dosa Cook on a medium flame adding 2 tsp of oil Serve hot with coconut chutney or sambar.

INGREDIENTS: 1 cup rice flour 1/2 cup cooked rice 1 finely chopped onion 1/4 cup each shredded cabbage,carrot and cucumber 2 finely chopped green chillies 1 tsp jeera/ cumin seeds 3 tblsp finely chopped coriander and curry leaves Salt to taste Oil for making rotti PROCEDURE: First take cookes rice in the mixer jar and grind with little water till it becomes smooth paste Transfer it in a bowl add all the other ingredients (except oil) Mix all the ingredients well, add water little by little and make a semi soft dough like vada batter Make rotti on tava and cook both the sides adding oil FOR THE PEANUT CHUTNEY YOU NEED: INGREDIENTS: 1/2 cup fresh coconut gratings 2-3 red chillies roasted in little oil 3 tsp roasted peanuts 1 tsp jeera/ cumin seeds 4 garlic cloves Tamarind to taste Salt to taste Grind the above ingredients with little water into a smooth paste Temper with mustard and curry leaves.

 Bittergourd / Karela /Hagalkayi / Kaarate nonche is a spicy,tangy,mildly sweet and little bitter Indian pickle made with bittergourds and some aromatic Indian spices.I have also added yam,raw mango and raw jackfruit pieces .You can also add tender bamboo shoots. INGREDIENTS: 1 small yam / sooran 1 medium size raw mango/ kairi 3 big bittergourds / kaarate / karela 1 cup raw jackfruit cut into cubes Salt to taste Jaggery to taste For the masala paste : 2-3 tsp oil 20 byadgi red chillies 4 tblsp daniya / coriander seeds 3 tsp mustard seeds 1 tsp methi / fenugreek seeds 1 tsp turmeric powder 2 tsp chana dal Small chickpea size hing/ asafoetida Roast all these in oil on a medium flame ,take care not t burn the spices. Keep the roasted spices aside and let it cool.  Once it becomes cool grind it into a smooth paste adding little water and keep aside. For the tempering: 2 tblsp oil 2 -3 tsp mustard 2 sprigs of curry leaves PROCEDURE: Wash and scr...

INGREDIENTS: 1/2 cup raw jackfruit cut into cubes 1/2 cup brinjal / mattu gulla cut into cubes 1/4 cup yellow pumpkin cut into cubes 1/4 cup tendle / gerkins cut into halves 1/2 cup alsande / long yard beans cut into 1 inch pieces 1/2 cup magge/ yellow cucumber cut into chunks 1/2 raw banana ,peeled and cut into cubes Salt to taste Jaggery to taste For the tempering: 3 tsp oil 2 tsp mustard 2 sprigs of curry leaves 2-3 methi / fenugreek seeds FOR THE MASALA PASTE YOU NEED: 1 cup fresh coconut gratings 5-6 red chillies 3 tsp coriander / daniya seeds 2 tsp urad dal 2 tsp raw rice 1/2 tsp methi / fenugreek seeds chick pea size tamarind 1 tsp oil In a pan heat oil and roast red chillies and remove from the pan In the same pan put daniya seeds,urad dal, methi seeds and roast on a low flame till you get nice aroma and it turns light brown Grind roasted ingredients with coconut gratings and tamarind ,adding water/ Make a semi coarse masala paste and ke...

Upsaru is a two in one gravy and curry ( sabji) recipe served as an accompaniment with Ragi mudde or steamed rice. This is very popular in Southern part of Karnataka. INGREDIENTS : 1/2 cup horse gram / huruli kaalu / kulith 3 tsp oil 1 tsp mustard curry leaves 4 garlic cloves 3 chopped green chillies 1 chopped onion 2 tblsp grated coconut Salt to taste PROCEDURE Dry roast horse gram for 5-10 mins , pressure cook with 2 cups of water for 3-4 whistles Strain the cooked horse gram, collect the water and keep it aside Keep aside  2 tblsp cooked horse gram for making saaru Heat oil in a pan,add mustard, once it crackles,add curry leaves,chopped garlic,green chillies and fry for a minute Add chopped onions and saute till they turn translusent Add cooked horse gram,salt , toss well and cook it for 5-10 mins Garnish with grated fresh coconut and serve with rice. FOR THE UPSARU  YOU NEED: 4 tsp oil 3-4 dry red chillies 1 tsp cumin seeds / jeera...

INGREDIENTS: 2 cups chopped raw jackfruit pieces Salt to taste Jaggery to taste (optional) Chopped coriander leaves FOR THE MASALA PASTE: 2 tsp oil 1/4 tsp methi / fenugreek seeds 3 tsp daniya / coriander seeds 2 tsp urad dal 6 dry red chillies (byadgi chillies) 1 tsp jeera / cumin seeds 1/2 tsp hing / asafoetida 1 green chilli 1 sprig of curry leaves 2 tblsp grated fresh coconut Roast the above in oil till all the spices turn aromatic and brown.  Grind the above roasted ingredients with 3/4 cup fresh coconut gratings , Make a smooth paste and keep aside. FOR THE TEMPERING: 3 tsp coconut oil or any other refined oil 2 tsp mustard 2 sprigs of curry leaves 1 tsp hing / asafoetida pdr PROCEDURE: Wash chopped jackfruit pieces ,add 1/2 tsp turmeric powder,salt to taste,one slit green chilli, 1 cup water and cook in cooker for 2-3 whistles Transfer the boiled jackfruit pieces in a vessel, add 1/2 cup boiled toor dal,2 tblsp tamarind extract,jagge...

Tambuli is a cold yogurt based curry  made by grinding a herb, spice or vegetable  with coconut and handful of spices. Doddapathre is called Ajwain leaf in Hindi, big thyme in English and Owa in Marathi. this leaf has a very distinct smell and flavour and has many medicinal values. this tambli tastes awesome with  steamed rice in hot summer days. INGREDIENTS: 8-10 fresh doddaopathre / ajwain leaves 1/4 cup fresh coconut gratings 6-8 pepper corns 1 tsp jeera / cumin seeds 1 tsp oil 1/2 cup fresh curd Salt to taste FOR THE TEMPERING: 1 tsp oil 1 tsp mustard 1/2 tsp jeera 1/2 tsp urad dal curry leaves 1 red chilli cut into bits PROCEDURE: Wash the ajwain leaves thoroughly and wipe with a kitchen towel Chop them roughly and fry in one tsp oil till the colour of the leaves changes  Remove it in a plate and fry jeera and pepper in the same pan till it turns aromatic and brown in colour Grind coconut gratings with the roasted leaves, jeera, pep...

Banana buns / poori is a very popular breakfast recipe. It is also a popular tea time snack.These buns are sweet in taste because of addition of fully riped banana and sugar.The quantity of sugar may vary and depends upon the individual preference.  INGREDIENTS: 1/2 cup curd 1 1/2 cups maida(approx) 1 tsp salt 1/4 cup sugar 2 over riped bananas 1/2 tsp cooking soda 1/2 tsp cumin seeds 1 tsp ghee or oil Oil for deep frying PROCEDURE: Peel the bananas and mash it with a fork or your hands, add curd,salt, sugar,cooking soda, jeera  and mix well until the sugar is dissolved Once the  sugar is dissolved add maida and make a soft dough, add ghee and knead again for 5 mins Keep the dough covered for 8-10 hours Devide the dough into equal portions and roll into a thick puri Heat oil and deep fry rolled pooris into golden brown buns Put the fried buns on a tissue paper.  Serve hot buns with dal or ginger chutney. You can also have this without chutney. Enjoy with hot ...

INGREDIENTS: 1 ridgegourd / heerekayi / turai / ghosale Oil for cooking dosa 1 cup dosa rice 1 tblsp green gram / moong 4-5 methi / fenugreek seeds 1/2 tsp daniya / coriander seeds 1/4 tsp jeera / cumin seeds 1/2 cup coconut gratings 1/4 tsp turmeric powder / haldi 4 red chillies chickpea size tamarind Salt to taste Small piece jaggery (optional) Oil for cooking dosa PROCEDURE: Soak rice ,moong and methi seeds in water for 2 hrs Later wash well,drain excess water and grind with all the other ingredients  Make asmooth batter of semi thick consistency Wash ridgegourd, peel it riughly and cut into thin round slices Heat tava, grease it, once it becomes hot dip each slice in the batter and place them on hot tavaadjacent to each otherto form a round / dosa shape. Pour some batter to fill the gaps in between the pieces Drizzle few drops of oil and cook on low flamewith a lid covered Once the bottom of dosa is cooked, flip it and cook the other side Drizzle...

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 ...

INGREDIENTS: 1 cup cauliflower / gobi cut into florets 1/2 cup french beans cut into 1 inch oieces 1/2 cup boiled toor dal 1 chopped tomato 2 tblsp huli pudi 3 tblsp fresh coconut gratings Salt to taste Jaggery to taste (optional) Little tamarind Chopped coriander leaves FOR THE TEMPERING: 3  tsp oil 1 tsp mustard 1 sprig of curry leaves Pinch of hing PROCEDURE: Wash beans and cook with tomato in cooker for 2 whistles Wash gobi florets and cook outside  with little water and salt Grind coconut with huli pudi and little tamarind into a fine paste Transfer the cooked veggies,dal, tomato in a vessel, add the ground masala paste , water to adjust the consistency Add salt and jaggery if you are using Let it boil for 10 mins , add the chopped coriander leaves and turn off the flame Add the tempering with the ingredients mentioned above and serve hot with rice and papad. For the huli pudi recipe click here http://kiniskitchen.blogspot.in/2015/0...