Kini's Kitchen

  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: 2 drumsticks  Salt to taste 1 tsp ginger garlic paste 2 tsp red chilli powder 3 tblsp corn flour 5 tblsp rice flour 2 sprigs of chopped curry leaves Oil for deep frying PROCEDURE: Wash drumsticks,cut the ends and slightly peel them. Cut the drumsticks into two inch pieces and  slit it into two (lengthwise) In a mixing bowl put corn flour,rice flour,chilli powder,salt,ginger garlic paste and chopped curry leaves, mx well Adding water make a thick paste , marinate the cut drumsticks with the prepared paste. Heat oil and deep fry drumsticks in batches over a medium flame , till they turn slightly crisp and golden colour. Serve hot with steamed rice and dal.

INGREDIENTS: 2O bhindis / okra/ lady's fingers Salt to taste 2 tsp roasted jeera pdr 2 tsp red chilli pdr 1/2 tsp turmeric pdr 1 tsp chat masala 1 tsp ginger garlic paste 2 tblsp besan/ chickpea flour 3 tblsp corn flour 2 tblsp rice flour Curry leaves(optional) Oil for deep frying PROCEDURE: Wash and wipe the bhindis,trim the ends and cut into 4 pieces (lengthwise) Add salt,toss well and keep aside for half an hour After half an hour add all the spice powders and mix well Add the rice flour,corn flour,besan and toss well ,so that all the bhindis are coated well with masala Keep for 10 mins,heat oil and fry on a medium flame till it becomes crisp Garnish with fried curry leaves and serve hot with rice and dal.

MARALVA PAAN MEANS TREE TARO LEAVES AND COMMONLY FOUND ONLY DURING MONSOON.  INGREDIENTS: INGREDIENTS: 1cup Rice flour 1/2 cup roasted Urad Dal powder 6 tsp Chilli powder 1 tsp Hing ( Assafoetida ) Salt to Taste Colacasia Leaves  PROCEDURE: Mix all the ingredients (except the leaves) with water and make a thick paste. Apply thes paste over a leaf , then place one more leaf over this and apply paste over it. Continue this process with 8-10 leaves. Now fold the sides of this layers of leaves and roll it tightly into a log. Cut the log into small pieces. Roll these in rice flour and deep fry them. NOTE: KEEP THE ROLLS IN THE FREEZER FOR 1 HR,  SO THAT YOU CAN CUT THE PIECES NEATLY AND EASILY FOLLOW THE SAME METHOD FOR PUMPKIN LEAVES  PHODI / FRITTERS