Kini's Kitchen

This is an authentic and traditional, spicy rasam specifically made in Iyengar Tamil Brahmin's wedding feast. Tastes heavenly with steamed rice and papad. INGREDIENTS: 3 tomatoes 3 green chillies 3 tsp oil 1 tsp mustard 2 sprigs of curry leaves 2 slit green chillies 4 crushed garlic cloves 1 tsp tamarind pulp 1 tsp jaggary powder Salt to taste Roast and powder : 3 tsp daniya / coriander seeds 1 tsp jeera / cumin seeds 1/2 tsp pepper corns 2 tsp toor dal 4-5 dry red chillies Roast these ingredients on a medium flame and make fine powder and keep aside. For the tempering: 2 tsp oil 1 tsp mustard 1 tsp jeera/ cumin seeds 1 sprig of curry leaves Pinch of hing / asafoetida powder PROCEDURE: Wash and chop finely one tomato and make puree of the remaining two tomatoes and keep aside Heat oil in a pan , add mustard, once it stars crackling add cuurry leaves,crushed garlic,green chillies chopped one tomato and fry. Once it is cooked add the tomato...

INGREDIENTS: 1/4 cup toor dal 2 slit green chillies 2 finely chopped tomatoes 1 small onion finely chopped 5 garlic cloves slightly crushed 1/2 tsp turmeric powder Small chickpea size tamarind Salt to taste Pinch of sugar (optional) 2 tsp  or as per taste  rasam powder Chopped coriander leaves For the tempering: 3 tsp ghee 1 tsp mustard 2 sprigs of curry leaves Pinch of hing / asafoetida powder PROCEDURE: Wash toor dal and cook it in cooker with green chillies, chopped tomatoes, onion,garlic cloves,turmeric powder,tamarind and 2 3 cups of water. Cook it for 3-4 whistles, once the steam is released , open the lid and mash the cooked dal with the laddle or masher Transfer the cooked dal mixture in a vessel, add salt to taste,sugar, rasam powder and let it boil for 10 mins Turn off the flame, add chopped coriander leaves and temper with the ingredients mentioned. Serve hot with hot rice and papad.

INGREDIENTS: 1 cup rice flour 2 tblsp besan / chickpea flour 2 tblsp powdered putani / hurigadale / roasted gram 2 tsp butter Salt to taste Pinch of hing / asafoetida powder 1/2 tsp red chilli pdr 2 tsp jeera / cumin seeds 2 tsp white til / sesame seeds Water as required to make dough Oil for frying PROCEDURE: Take rice flour,besan,powdered roasted gram in a bowl, mix well Add sesame seeds, cumin seeds, asafoetida, salt, chilli pdr  and give a nice mix again Now add butter, combine well Add water little by little and knead the flour mixture well till you have a soft dough. Based on the quality of rice flour you might need more or less water , so it is important to add water little by little and knead till a soft dough has formed. Heat oilin a kadai on a medium heat. Place a handfull of dough into the murukku mould and  press it directly in the hot oil Fry on a medium flame, turning it constantly Once it becomes golden brown and crisp remove it...

INGREDIENTS: 8 fully riped tomatoes Gooseberry size tamarind 2 tsp salt 4 dry red chillies FOR THE MASALA POWDER: 2 tsp mustard 1 tsp fenugreek seeds/ methi 2 tsp cumin seeds / jeera FOR THE TEMPERING: 1/4 cup gingelly oil or any refined oil 1 tsp mustard 4 dry red chillies 1.5 tsp red chilli powder 1 tsp hing / asafoetida powder 2 tblsp jaggery PROCEDURE: Wash tomatoes and chop roughly.Add in the salt dry red chillies , very little water and cook it for 5-10 mins Let it cool, once it comes to room temperature grind it with tamarind into a little coarse paste, keep aside. Dry roast mustard,methi seeds and cumin seeds , separately till each ingredient is slightly brown and fragrant. Remove from heat and let it cool. Grind the roasted spices into a fine powder and keep aside. Heat oil in a pan, add in the mustard seeds,red chilli bits,when the oil is hot.Once the mustard crackles add hing. Add in the red chilli powder,let it fry for few seconds. Now add th...

INGREDIENTS: 1 pudalangai / paduvalkayi / snakegourd 1/2 cup moong dal / Split yellow lentil Salt to taste FOR THE MASALA PASTE: 3/4 cup fesh coconut gratings 1/2 tsp red chilli powder 1 tsp jeera / cumin seeds 1/2 tsp turmeric / Haldi powder Grind the above ingredients into a fime paste using little water and keep aside FOR THE TEMPERING: 2 tsp oil 1 tsp mustard 1 tsp jeera/ cumin seeds ! sprig of curry leaves 1 red chilli cut into bits PROCEDURE: Wash moong dal and soak for 30 mins in 1 cup water Peel snake gourd and cut into cubes Cook moong dal with chopped snakegourd and little salt Once the dal and snakegourd is done, add the ground masala and mix well. Let it cook on a low flame for 5 mins Turn off the flame and temper with the mentioned ingredients Serve kootu with hot rice and rasam or sambar.

INGREDIENTS: 2 cups cauliflower / gobi cut into florets 2 medium onions cut into slices 2 tomatos finely grated or chopped 1 tsp ginger garlic paste 1 sprig of curry leaves 5 tsp oil + for deep frying 1/2 tsp turmeric pdr 1/2 tsp red chilli powder Salt to taste Chopped coriander leaves TO ROAST AND GRIND: 1/2 tsp jeera/ cumin seeds 1 tsp daniya/ coriander seeds 1/2 tsp fennel seeds 1 tsp poppy seeds/ khaskhas  4-5 methi dana/ fenugreek seeds 8 pepper corns 2 red chillies 2 cloves/ lavang 1/2 inch cinnamon/ dalchini Dry roast the above ingredients and make fine powder. TO MARINATE: 2 tsp salt 1/2 tsp turmeric pdr PROCEDURE: Put the cut gobi florets in warm water ,with salt  and keep aside for 15 mins After 15 mins drain all the water and put the florets on a kitchen towel When it becomes almost dry marinate it with salt and turmeric powder Deep fry the marinated gobi  (you can also shallow fry it) In a kadai heat oil,add curry leaves and slic...

INGREDIENTS: 1 pack of mushrooms(around 15 numbers) 1.5 cups finely chopped onions 1 big tomato finely chopped 1 tsp red chilli pdr 1/2 tsp turmeric pdr 2 green chillies 3 tblsp oil a pinch if hing/ asafoetida 1 sprig curry leaves 1/2 tblsp ginger garlic paste Small gooseberry size tamarind Salt to taste Chopped coriander leaves TO ROAST AND GRIND: 1/2 tsp jeera/ cumin seeds 1 tsp daniya/ coriander seeds 1/2 tsp fennel seeds 1 tsp poppy seeds/ khaskhas  4-5 methi dana/ fenugreek seeds 8 pepper corns 2 red chillies 2 cloves/ lavang 1/2 inch cinnamon/ dalchini TO MARINATE: 2 tsp salt 1/2 tsp turmeric pdr PROCEDURE: Dry roast the mentioned ingredients and grind into a fine powder,keep aside Wash and cut the mushrooms, marinate with the mentioned ingredients and keep for 30 mins Heat oil in a pan,add hing,curry leaves,slit green chillies and fry for a second Add chopped onions and fry till trasparent Now add the chopped tomato and fry till it beco...

INGREDIENTS: 300 gms prawns 1.5 cups finely chopped onions 1 big tomato finely chopped 1 tsp red chilli pdr 1/2 tsp turmeric pdr 2 green chillies 3 tblsp oil a pinch if hing/ asafoetida 1 tsp mustard 1 sprig curry leaves 1/2 tblsp ginger garlic paste Small gooseberry size tamarind Salt to taste Chopped coriander leaves TO ROAST AND GRIND: 1/2 tsp jeera/ cumin seeds 1 tsp daniya/ coriander seeds 1/2 tsp fennel seeds 1 tsp poppy seeds/ khaskhas  4-5 methi dana/ fenugreek seeds 8 pepper corns 2 red chillies 2 cloves/ lavang 1/2 inch cinnamon/ dalchini TO MARINATE: 2 tsp salt 1/2 tsp turmeric pdr PROCEDURE: Dry roast the mentioned ingredients and grind into a fine powder,keep aside Wash,clean and devein the prawns ,marinate with the mentioned ingredients and keep for 30 mins Heat oil in a pan,add mustard,once it crackles add hing,curry leaves,slit green chillies and fry for a second Add chopped onions and fry till trasparent Now add the chopped...

INGREDIENTS: 10 button mushrooms  5 tsp oil Salt to taste Chopped coriander leaves FOR THE MARINATION: 1/2 turmeric pdr 1/2 tsp salt 1/2 tsp lemon juice FOR THE MASALA PASTE: 1 tsp coriander seeds 1 lavang 1/2 tsp khuskhus/ poppy seeds 1 star anees 1 elaichi 5 pepper corns 1/2 inch ginger 2 tsp sesame seeds/ white til 4 pudina leaves 1/2 chopped onion 2 tblsp grated coconut 4 red chillies 4 garlic cloves Roast all these in 3 tsp oil till light brown and grind into a smooth paste  PROCEDURE: Wash the mushrooms ,chop and marinate with the mentioned ingredients for 20 mins Heat oil in a pan and put the masala paste,fry for 5 mins Add the marinated mushrooms,salt to taste  and water to adjust the consistency of the gravy Make it boil till mushrooms are cooked Garnish with chopped coriander leaves Serve hot with roti,phulkas or dosa !!! You can use the same recipe with chicken,paneer,eggs,or prawns too !!!

INGREDIENTS: 3 cups chopped cabbage/ pattha gobi 3/4 cup soaked chana dal/ bengal gram 1/2 tsp turmeric 2 tsp lemon juice Salt to taste TO BE GROUND TO COARSE PASTE: 3/4 cup grated fresh coconut 2 tsp jeera/ cumin seeds 3-4 green chillies FOR THE TEMPERING: 4tsp oil 1 tsp mustard Pinch of hing pdr 2sprigs of curry leaves 1/2 tsp turmeric pdr 2 broken red chillies PROCEDURE: Pressure cook chopped cabbage with chana dal,salt ,turmeric pdr and very little water only for 2 whistles(dont overcook) In a pan heat oil ,add the tempering ingredients and fry for 2 mins Add the masala and fry for 2 mins Add boiled dal and cabbage mixture,lemon juice,salt to taste toss well Serve hot with dal and rasam !!!

THANKS TO BHAMA NARAYANAN FOR THIS RECIPE !! INGREDIENTS: 2 cups rice flour 3/4 cup curds/ yogurt/ thayir 1 tsp salt 3/4 tsp red chilli pdr 1/2 tsp jeera / cumin seeds 1 tsp white til/ sesame seeds Water to knead the dough Oil for frying PROCEDURE: Take all the ingredients no 1 to no 6 in a bowl ,mix well and make a soft dough using water as needed Heat oil and make chakli or murukku Fry on  a medium flame Store in an airtight container once it comes to room temperature!!!

INGREDIENTS: 4 cups rice flour 1/2 cup roasted urad dal pdr 2 tsp red chilli pdr 3 sprigs finely chopped curry leaves 1 tsp hing/ asafoetida pdr 2 tblsp roasted gram/ dariya dal/ putani 3 tblsp peanuts crushed(optional) 2 tblsp butter Salt to taste Oil for frying PROCEDURE: In a bowl take all the ingredients no 1-9,mix well,add water and make a soft dough Grease one plastic sheet, make small balls from the dough Put the balls on plastic sheet and flatten  it with your palm  first Then press it with your fingers till it becomes thin Do this for the remaining dough Fry the prepared thattai in oil on a medium flame till  they become crisp and brown Put them on a tissue paper,store in an airtight container once it comes to room temperature!!!

This recipe belongs to Master chef Sanjeev Kapoor !! Thanks to master chef for this wonderful lipsmacking recipe !!! INGREDIENTS: 25o gms prawns,cleaned and deveined 6 tsp oil 1 sprig curry leaf 2 finely chopped onions 3 slit green chillies 1.5 tsp red chilli pdr 1 tsp garam masala Chopped coriander leaves FOR THE MARINATION: 1/2 tsp turmeric pdr 1/2 tsp red chilli pdr 1/2 tsp salt FOR THEMASALA: 1/2 cup fresh grated coconut 1/2 inch ginger piece 4 garlic cloves 1 small tomato 1 tsp saunf Grind the above ingredients into a semi coarse paste and keep aside PROCEDURE: Marinate the cleaned prawns with the ingredients mentioned and keep for 30 mins In a pan heat oil,add curry leaves,slit green chillies and fry for 2-3 mins Add chopped onions and saute till light brown in colour Add the masala and fry till the raw smell disappears Add red chilli pdr ,garam masala and fry for a minute Add the marinated prawns ,salt to taste ,little water and cook till done...

This is an Iyengar special dessert .maid balls dipped in sugar syrup tastes awesome !!Got this yummy recipe from the cookery show Oggarane Dabbi  z kannada channel !! INGREDIENTS: 1/2cup maida Fresh curds Pinch of cooking soda Oil for deep frying For sugar syrup: 1/4 cup sugar Water as needed  Cardamom pdr PROCEDURE: Take maida,cooking soda in a bowl,mix well Add curds as required,make a thick batter like vada or goli baje batter  Heat oil and take small portions of batter ,deep fry balls on a medium flame till they become brown and crisp Make sugar syrup of one thread consistency ,add cardamom pdr  Put the deep fried balls into the syrup and soak them for 5-10 mins Remove from the syrup,garnish with almond slivers and serve hot!!

INGREDIENTS: 2 cups rice cooked in cooker (you can also use leftover rice) 1 cup chopped veggies like carrot,beans.cauliflower n green peas  5-6 cashew nuts 6 tsp oil 1/2 tp turmeric powder 1 tsp lime juice Salt to taste MAKE A PASTE OF: 3 Tblsp chopped coriander leaves 1 inch ginger 2 green chillies 2 tblsp grated fresh coconut PROCEDURE: In a pan heat oil ,put cashews and fry for 2 mins Add veggies ,salt to taste and cook with a lid covered till it is cooked Put the masala pasteand fry well for 5 mins or till the raw smell disappears Add cooked rice,lime juice ,salt to taste and toss well Serve hot with raita!!

INGREDIENTS: 3/4 cup dry red chillies 1/2 cup chana dal/ split bengal gram 1/2 cup urad dal  2 sprigs of curry leaves  1 tsp hing/ asafoetida Salt to taste PROCEDURE: Dry roast separately all the ingredients  When it comes to room temperature, put in a mixer grinder and make fine powder Store in an airtight container!!

This yummy recipe belongs to my FB friend Asha Radhakrishna Shenoy  !!! INGREDIENTS: 15 nos of boiled baby potatoes(dont overcook ) 1 tsp pepper corns 6 garlic cloves 2 sprigs of curry leaves 3 dry red chillies 3 tblsp oil 1/2 tsp turmeric powder Salt to taste PROCEDURE: In a pan heat 1 tsp oil and fry pepper,garlic,curry leaves,red chillies till garlic becomes light brown in colour When it comes to room temperature grind it into a coarse paste without adding water In a non stick pan heat remaining oil ,put turmeric pdr and ground paste and fry for a minute  Add boiled ,peeled potato,salt and toss well Serve hot with rice !!

INGREDIENTS FOR VADA : 1 cup urad dal / skinless split white lentils salt to taste 1/2 tsp crushed pepper corns or 2 crushed green chillies 2 sprigs curry leaves finely chopped 1 tsp asafoetida Oil for deep frying PROCEDURE: Soak dal in water for 5 6 hours or overnight ,wash well and grind into a smooth,fluffy batter in grinder Dont add much water  Transfer the batter in a bowl and add all the other ingredients  Shape into medu vadas and deep fry in oil till it becomes crispy , on a medium flame SAMBAR INGREDIENTS: 1cup boiled toor dal 1/2 cup shallots/ sambar onion 1 chopped tomato 1 cubed potato 3 tsp sambar pdr Salt to taste Chopped coriander leaves for the tempering: 2 tsp oil 1 tsp mustard curry leaves 1/2 tsp asafoetida pdr PROCEDURE: Peel the onions and saute in 2 tsp oil with little salt, till it i cooked and becomes light brown  Cook the tomato,potato in cooker with dal for 2 whistles Transfer it in a vessel...

This yummy sambar recipe belongs to my FB friend Sushma Mallya!! Thanku Sushma for the wonderful recipe !! INGREDIENTS: 2 cups veggies like brinjal,carrot,beans (use any of your choice) 1 cup toor dal 1/4 tsp turmeric / haldi pdr 2 onions cut into cubes 1 tomato chopped 2 tblsp tamarind paste 2 tblsp chopped coriander leaves Oil 3-4 tsp Salt to taste For the masala paste: 2 tblsp roasted gram/dariya dal/fried gram/hurigadale 1 roughly chopped tomato 2 tblsp grated fresh coconut 3 tblsp sambar pdr  1/4 tsp asafoetida/hing For the tempering: 3-4 tsp oil 1 tsp mustard 2 red chillies broken 1/2 tsp cumin /jeera 2 tblsp onion cubes or 6-8 sambar onions Curry leaves Chopped coriander leaves PROCEDURE: Wash dal and cook in cooker with haldi and 2 cups water  till soft Parboil the veggies and keep aside Grind the ingredients mentioned for masala into a fine paste Add veggies,onion ,tomato chopped to the dal and put tamarind paste,salt Bring it to b...

This is a Tamilnadu style chutney which goes well with dosa ,idli or rice!! Soicy and tangy chutney tastes very yummy !! Got this recipe from my friend Shamala Bhat !! Thanku so  much shamala!! INGREDIENTS: 1 cup roughly chopped onions 3 tsp Salt to taste 3 tsp urad dal 1/2 tsp mustard Little hing/ asafoetida 4-5 fenugreek / methi seeds 3-4 red chillies(byadgi or kashmiri) Tamarind FOR TEMPERING: 1 tsp oil  1 tsp mustard 1 sprig of curry leaf PROCEDURE: In a kadai fry onions till light brown in colour and transfer in a bowl  In same pan roast urad dal,mustard,hing ,methi and red chillies Grind  with tamarind and salt to taste  Add water if needed Temper with the ingredients mentioned NOTE: you can also fry the onions in microwave.In a microwave safe plate put the onions with 1 tsp oil and micro it for 4-5 mins