Kini's Kitchen

  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: 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: 1 cup leftover rice 1/4 cup rice flour (approximately) Salt to taste Chakli mould to press  PROCEDURE: Grind the cooked rice and make a fine  paste, transfer it in a bowl and add sal,rice flour and make a soft dough Grease the idiyappam maker/ chakli mould and idli stand Heat the steamer with water in it Put the dough in the greased idiyappam maker /chakli mould and  start pressing on to the  each mould of the idli maker Place the idli stand inside the steamer and close the lid Steam for 10 mins, and turn off the flame. Immediately remove the stand from the steamer and let it cool Serve idiyappam with any side dish of your choice.

Avial is a dish from Kerala , a mixture of fresh vegetables in a slightly sour and creamy yoghurt, coconut and cumin based dish, seasoned with coconut oil and curry leaves. Tastes awesome with hot , steamed rice and rasam. INGREDIENTS: 1/2 cup french beans 1/2 cup carrots 2 drumsticks 1/2 cup ashgourd 1/2 cup yellow pumpkin 1/2 cup raw banana 6-8 ivygourd/tindora 1/2 cup sooran / yam 1/2 cup snakegourd  Salt to taste 3 tsp coconut oil 2 sprigs of curry leaves 3/4 cup fresh curds FOR THE MASALA PASTE YOU NEED: 1 cup fresh coconut gratings 2 green chillies 2 tsp cumin seeds/ jeera 1/2 tsp turmeric/ haldi powder Grind the above ingredients into a coarse paste adding very little water and keep aside. PROCEDURE: Wash all the veggies,cut drumsticks into finger size pieces Cut the remaining veggies into one inch fingers, steam the veggies or cook in cooker for only one whistle (don't overcook) Cook yellow pumpkin outside only as it cooks fast. Put the...

INGREDIENTS: 15 big prawns cleaned and deveined 5 tsp coconut oil or ghee 2 cloves / lavang 1/2 inch cinnamon / dalchini 2 sprigs of curry leaves 1 tsp ginger garlic paste 2 medium sized onions finely chopped 1 tomato finely chopped 4 slit green chillies 1/2 tsp garam masala 1 tsp turmeric / haldi powder 1/2 cup finely chopped coriander leaves 1/2 cup thin coconut milk 1/2 cup thick coconut milk Salt to taste PROCEDURE: Heat oil or ghee in a pan add cloves,cinnamon and curry leaves, saute for a second. Add finely chopped onions and saute, once they turn brown add chopped tomato, slit green chillies . Fry for a while , add ginger garlic paste .Once the tomatoes are cooked and start leaving oil,add garam masala and turmeric powder.Saute for a second, add prawns, salt to taste , thin coconut milk. Add chopped coriander leaves and let it boil. Once the prawns are cooked add thick coconut milk and bring it to boil. Turn off the flame and garnish with chop...

INGREDIENTS: 4 hard boiled eggs 5 tsp oil 1 lavang/ clove Small piece of cinnamon 1 green cardamom 1/2 tsp mustard 1 sprig of curry leaves 1/2 tsp turmeric/ haldi powder 1 tsp red chilli powder 1 finely chopped onion 1 tomato boiled and pureed 2 -3 tsp chettinad masala powder or any other curry powder 3/4 cup coconut milk Salt to taste Chopped coriander leaves for garnishing FOR THE CHETTINAD MASALA POWDER :  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 PROCEDURE: Remove the egg shell and put cuts on it,apply little salt and keep aside Heat oil in a pan,add mustard,once it starts crackling add curry leaves and otherwhole spices  Saute for a second, add chopped onions and saute until they turn light brown in colour Add the tomato puree ,and fry ti...

INGREDIENTS: 1 Cup rice flour 2 cups water Salt to taste 5 tsp oil PROCEDURE: In a broad vessel put the water,salt and oil and make it boil When  it starts boiling add the flour and stir continuously on a low flame Within a minute it will become a lump Transfer it on a plate and knead it with your hands till it becomes soft (for 3-4 mins) Devide into small portions and shape into a small log  ,put into a chakli maker (use sev mould)  Grease one plate or idli stand and press the idiyappam on it and steam it for 10-12 mins   Serve with sambar,pickle, green peas kurma  or sweet coconut milk  MATAR MASALA RECIPE: INGREDIENTS: 1 cup fresh green peas  1 potato peeled and cubed 5 tsp oil 2 tsp besan 2 onions finely chopped 1 tsp ginger garlic paste 1/2 tsp turmeric / haldi powder 1 tsp red chilli powder or as per your taste 1 tsp kanda lahsun masala powder 1 tsp misal masala powder 2 tomatoes finely chopped Salt to taste Chopped cor...

INGREDIENTS: 1 Cup rice flour 2 cups water Salt to taste 5 tsp oil PROCEDURE: In a broad vessel put the water,salt and oil and make it boil When  it starts boiling add the flour and stir continuously on a low flame Within a minute it will become a lump Transfer it on a plate and knead it with your hands till it becomes soft (for 3-4 mins) Devide into small portions and shape into a small log  ,put into a chakli maker (use sev mould)  Grease one plate or idli stand and pressthe idiyappam on it and steam it for 10-12 mins   Serve with sambar,pickle, green peas kurma  or sweet coconut milk  INGREDIENTS FOR GREEN PEAS KURMA: 1 cup fresh green peas 1 small carrot cut into small cubes 5 tsp oil 1 finely chopped onion 1 finely chopped tomato 1 tsp ginger garlic paste 1/2 tsp turmeric pdr 1 tsp red chilli pdr 1 tsp garam nasala pdr (I used makhani masala pdr) 1 tsp kasuri methi Salt to taste Chopped coriander leave...

INGREDIENTS: 2 fully riped nendra bananas / Kerala bananas 2 tblsp ghee 4 tsp sugar PROCEDURE: Heat the steamer ,put the banana in it and steam it for 10 to 15 mins Turn off the flame. Take the steamed banana, peel it and cut into discs/ slices Heat tava ,arrange the slices of banana on hot tava,drizzle it with ghee  Sprinkle sugar on the banana slices and roast the slices on a medium flame until they turn brown  Flip the slices and repeat the procedure Serve hot and enjoy

INGREDIENTS: 4 hard boiled eggs 5 tsp oil 1 onion finely chopped 1 tomato finely chopped 1/4 cup milk Salt to taste Chopped coriander leaves  FOR THE MASALA PASTE: 3 tblsp grated fresh coconut 1 small onion roughly chopped 2 tsp coriander seeds / daniya seeds 1 tsp jeera / cumin seeds 1 clove / lavang 1/2 inch dalchini / cinnamon stick 4 byadgi or kashmiri red chillies 2 tblsp chopped coriander leaves 1/2 inch ginger 4 garlic cloves 3 tsp oil In oil fry all these until light brown and make a fine paste once it comes to room temperature PROCEDURE: In a pan heat oil, add chopped onions and fry until they turn light pink Add chopped tomato and fry till they turn mushy Add the ground masala and fry for 5 mins Peel the boiled eggs and cut ito halfand add it to the masala Add salt to taste,milk and little water, mix well and adjust the consistency according to your taste Let it boil for 5 mins, garnish with chopped coriander leaves and turn off the ...

Nendra bananas are a variety of banana , much bigger in size than the regular ones. Its flesh is firmer and sweeter. The raw nendra bananas are used to make savoury chips.Tey are packed with vital nutrients.It is very healthy and tasty. INGREDIENTS: 2 Ripe nendra bananas 3 tsp ghee Sugar to taste or honey PROCEDURE: Place the whole ,unpeeled nendra banana in a steamer and steam it for 20 to 25 minsor till done Peel it and cut into 1 inch thick roundels Drizzle it with ghee and sugar or honey while it is still warm Serve immediately.

INGREDIENTS: 1 cup yellow  pumpkin/ dudde cut into cubes Salt to taste FOR THE MASALA PASTE: 3/4 cup grated fresh coconut( reserve 2 tblsp for roasting) 1 tsp jeera/ cumin seeds 5 pepper corns 3 red chillies 1/2 tsp turmeric pdr 1/2 tsp oil In oil roast jeera, pepper, red chillies. Grind with coconut and  turmeric pdr  FOR THE TEMPERING: 3 tsp oil 1 tsp mustard 1/2 tsp jeera / cumin seeds 1 sprig of curry leaf 1 red chilli bits PROCEDURE: Put the pumpkin cubes in a vessel ,add 1/2 cup water, 1 tsp salt and cook till it becomes tender Add the masala paste, water if needed and adjust the consistency of the gravy according to your taste Make it boil for 5 mins and turn off the flame In a pan heat 1 tsp oil and roast the reserved coconut gratings till brown and crisp Add it to the prepared curry. Put the remaining 2 tsp oil in the same pan, add mustard. Once the mustard crackles add jeera, curry leaves,red chilli bits and fry for a second Turn...

INGREDIENTS: 2  riped nendra pazham/ nendra baale / Kerala banana 3 tblsp fresh grated coconut 2 tblsp powdered jaggery or sugar 1 tsp ghee 2 tsp honey PROCEDURE: Cut the ends of the banana and cut into 2 pieces. Make a slit vertically on the banana Mix coconut gratings and jaggery pdr, stuff it in the banana Place the stuffed banana in the idly steamer and cook it for 10 mins You can also micro it for one minute Serve hot topped with ghee and honey You can also add chopped nuts and raisins in the coconut mixture

INGREDIENTS: 1 Cup rice flour 2 cups water Salt to taste 5 tsp oil PROCEDURE: In a broad vessel put the water,salt and oil and make it boil When  it starts boiling add the flour and stir continuously on a low flame Within a minute it will become a lump Transfer it on a plate and knead it with your hands till it becomes soft (for 3-4 mins) Devide into small portions and shape into a small log  ,put into a chakli maker (use sev mould)  Grease one plate or idli stand and pressthe idiyappam on it and steam it for 10-12 mins   Serve with sambar,pickle, green peas saung  or sweet coconut milk  INGREDIENTS FOR GREEN PEAS SAUNG: 1 cup boiled fresh green peas 1 boiled potato cut into cubes 4 medium sized onions chopped 6 tsp oil 2 small  finely chopped tomatoes Salt to taste For the masala: In a pan roast 1/2 tsp coriander seeds ,5-6 byadgi or kashmiri red chillies and 3 tsp grated coconut with 1 tsp oil till light brown and grind to a fi...

INGREDIENTS: 1 cup raw mango cut into pieces (I used totapuri) 2 tsp oil 1 cup grated fresh coconut 1 tsp turmeric pdr 1/4 tsp red chilli pdr 2 green chillies 1/4 tsp fenugreek / methi seeds dry roasted and powdered 1 tsp cumin seeds/ jeera 1/2 cup curds Jaggery to taste Salt to taste FOR THE TEMPERING: 2 tsp oil 1 tsp mustard Curry leaves 2 red chillies PROCEDURE: Put cut mango pieces in a vessel with 1/2 cup water,turmeric pdr ,salt and red chilli pdr. cook till mango  pieces are cooked.Turn off the flame. Grind coconut with cumin seeds,green chillies into a fine paste In a pan heat 2 tsp oil, add methi pdr ,fry for a second,add the masala paste and fry for 5 mins Add the cooked mango pieces,jaggery and let it boil for 5 mins Add the curds and give a quick boil and turn off the flame Temper with the mentioned ingredients Serve with rice.

INGREDIENTS: 4 eggs boiled and cut into halves 2 tblsp oil 1 finely chopped onions 1 slit green chilli 1/2 tsp turmeric powder 1 tsp garam masala powder 1/2 tsp coriander powder 1/2 cup coconut milk Salt to taste Chopped coriander leaves FOR THE MASALA: In half cup water boil 1 roughly chopped onion,3 garlic cloves,5 cashew nuts,1/2 inch ginger for 10 mins. Once it comes to room temperature grind into a fine paste and keep aside PROCEDURE: In a pan heat oil,saute chopped onions till light brown,add the slit green chilli, ground masala and fry for 5 mins Add the turmeric poder,coriander powder and garam masala powder,fry for 2 mins Add the coconut milk,boiled eggs,salt to taste and give one quick boil Garnish with coriander leaves and serve hot with rice or rotis I had used Maggi coconut milk powder .

INGREDIENTS: 2 cups rice 1/2 cup cooked rice 1/4 cup coconut gratings 1 heaped tsp yeast granules Salt to taste PROCEDURE: Soak rice in water for 4 hrs,wash and grind with coconut,cooked rice and yeast,using 1/4 cup of water.Make a smooth batter. Remove it in a broad vessel,wash mixi jar with half cuo of water ,add it to the batter and mix nicely Keep covered in a warm place fpr 5-6 hrs Before making appam,add salt to taste and mix well The batter should be thinner than the dosa batter and little thicker than neer dosa batter Take appam pan or small little deep kadaiwith handles smear little oil,pour one large laddle full of batter ,hold the kadai handlesnand swirl itso thatthe batter spreadsevenly in a round shapeand you get a thin layer of batter at the edges Sprinkle some coconut oiland cover the kadai,cook till it gets cookedand the base is light brown Remove and serve hot with any curry or stew POTATO STEW RECIPE INGREDIENTS: 2 potatoes 1 small onion...

INGREDIENTS: 1/2 cup raw rice/ dosa rice 1/4 cup grated coconut 1 banana 1 tsp cardamom pdr Pinch of salt Jaggery powder  to taste  Pinch of cooking soda Ghee for cooking  PROCEDURE: Soak rice in water for 2-3 hrs,wash well and grind with coconut  Once it becomes smooth paste add banana and jaggery powder, grind again  Add little water while grinding Transfer the batter in a bowl,add salt and keep covered for 2-3 hrs After 3 hrs,add cooking soda,cardamom pdr and mix well The consistency of the batter should be like idli batter Heat paniyaram pan and make neiyappams adding ghee Cook on a medium flame  and serve hot. You can also add pinch of ginger pdr and roasted small coconut bits

INGREDIENTS: 1/2 kg prawns,cleaned and deveined 6 tsp oil 2 onions finely chopped 2 slit green chillies 2 tsp ginger garlic paste curry leaves 1/2 tsp garam masala 1/2 tsp turmeric pdr 2 tomatoes finely chopped 1/2 capsicum cut into cubes 1/2 cup fresh coconut milk Chopped coriander leaves FOR MARINATION: 2 Tblsp chilli pdr 1/2 tsp turmeric pdr 1/2 tsp coriander and cumin pdr Salt to taste 1 tsp vinegar / tamarind pulp Marinate the cleaned prawns with the above ingredients and kkp refrigerated for 30 mins PROCEDURE: Heat oil in a pan ,add chopped onions, curry leaves and saute for 5 mins or till they turn translucent Add ginger garlic paste,tomatoes and fry till they become mushy Add garam masala ,turmeric pdr and fry  till oil separates Now add the marinated prawns, Capsicum cubes, 1/2 cup water,salt if required ,and mix well Cook till prawns are done,add coconut milk and give a quick boil Turn off the flame,garnish with chopped coriander leavesSe...

INGREDIENTS: 1/2 cup rice flour + for dusting 1/2 cup water + 1 tblsp 1/2 tsp oil Salt to taste PROCEDURE: Boil 1/2 cup + 1 tblsp water in a vessel,add the rice flour,reduce the flame Stir gradually to prevent forming lumps When mixed properly, switch off the flame ,keep covered for 5 mins After 5 mins transfer the dough in a open vessel When it is still little warm grease your hands and knead it well  until it becomes soft pliable dough If dough is stiff wet your hands and knead the dough, dont add the water  Devide into equal portions and make balls Roll it into a roti using rice flour for dusting Heat tava and cook the rice rotis on both the sides  Serve hot with any side dishes of your choice. http://kiniskitchen.blogspot.in/2017/06/menasina-gatti.html