Kini's Kitchen

  INGREDIENTS: 1 cup atta / whet flour 1/2 cup besan/ Bengal gram flour 1/2 tsp carom seeds / ajwain 1 tsp jeera/ cumin seeds 4-5 pepper corns 3 finely chopped green chillies 1 chopped onion Salt to taste 2 tblsp chopped coriander leaves 1/2 tsp turmeric powder/ haldi 1 tblsp oil + for greasing PROCEDURE: Dry roast jeera,ajwain and pepper corns and pound them to a powder Put besan and atta in a bowl. Add chopped coriander leaves, onion,salt,turmeric powder,chopped green chillies and pounded spice powder, give a good mix Add one tblsp oil amd mix Add sufficient water and knead into a soft dough Cover and rest the dough for 15 mins. Devide it into portions and make balls Roll each balls into a roti. Heat tava and roast the rolled rotis with a little oil till both sides are well done. Serve hot with a dollop of butter or any curry of your choice. DAHIWALE CHOLE PALAK INGREDIENTS: 1/2 cup soaked and boiled chana/ white chickpeas 1/2 cup finely chopped palak / spinach 3 tsp oil 1 finely...

INGREDIENTS: 1.5 cups wheat flour / gehun ka atta Salt to taste Water as required to knead the dough Ghee for cooking paratha FOR THE STUFFING: 1 cup grated jaggery 1/2 cup roasted and powdered peanuts 1/4 cup roasted and powdered white sesame seeds / til 1 tsp elaichi / cardamom powder PROCEDURE: Put flour and salt in a bowl, make soft dough addind water . Keep covered for 15 mins. Mix jaggery powder with peanut  powder, sesame powder, cardamom powder and make the stuffing. Devide it into portions and make balls Devide the dough into portions and make balls Roll the balls into roti, keep the filling in the center, pull up the sids of roti and seal it to form a big ball Roll the ball again and make parathas Heat tava and cook parathas , adding ghee on both the sides, till they turn crisp and brown. Serve hot parathas  with ghee.

INGREDIENTS: 1 cup wheat flour / gehun ka  atta Salt to taste 1 tsp oil 1/4 cup palak / spinach  puree ( blanch 10- 12 palak leaves and make puree) Oil / ghee  for cooking parathas FOR THE STUFFING: 2 boiled and mashed potatoes 1/2 tsp turmeric powder 1 tsp roasted jeera / cumin powder 1/2 tsp garam masala powder 1/4 tsp amchur / dry mango powder 1/2 tsp red chilli powder 2 tblsp chopped coriander leaves Salt to taste PROCEDURE: Combine atta, salt, oil and spinach puree in a bowl mix well and make a soft dough adding little water if needed Keep covered for 15 mins Take mashed potatoes in a bowl, add salt, and all the other ingredients mentioned  Mix well and the stuffing is ready Devide the dough into portions and make balls Roll it and place around 2-3 tblsp stuffing in the center . cover it with the dough and amke a ball Dust with thw flour and roll it again into a paratha Heat tava and cook the rolled paratha adding oil , both t...

INGREDIENTS: 1 cup wheat flour /  Gehun ka atta 1/2 cup besan / gram flour 1/2 tsp turmeric powder / haldi 2 tsp Red chilli powder 1 tsp cumin seeds / jeera 1/2 tsp ajwain / carom seeds Salt to taste 1/2 tsp garam masala powder 1/4 tsp asafoetida / hing powder 2 tsp kasuri methi / dry fenugreek leaves Oil 4 + 1 tblsp + to cook PROCEDURE: Put wheat flour in a bowl , add salt and mix, knead into a soft dough adding water (around 1/2 cup ) Keep the dough covered for 20 mins Put the besan in a bowl, add haldi, salt to taste ,red chilli pdr,jeera,ajwain,garam masala pdr,hingkasuri methi and mix well Heat 4 tblsp oil in a small pan till smoking point Pour the hot oil over the besan mixture, you can see the bubbles in that mixture , and becomes like a thick paste Devide the dough into ortions and make balls Roll each ball into thick roti, take one tblsp besan paste and spread all over the roti cover it and roll agin into paratha  Heat tava and cook para...

Masala lachcha paratha is aMaharashtrian special delicacy . A very simple and easy to make recipe.Paratha that can be prepared quickly with the ingredients easily available in your pantry, spiced up with some spices.    INGREDIENTS: 2 cups wheat flour Salt to taste 2 tsp oil + oil for cooking paratha 2 tblsp kanda lahsun masala  2 tsp roasted jeera powder 2 tsp red chilli powder 1/2 cup finely chopped coriander leaves PROCEDURE: Take wheat flour in a bowl, add salt,oil and mix well Add little water at a time and knead a soft dough , as you make for chapathi Cover and rest the dough for 20 mins. In a small bowl mix kanda lahsun masala, salt,jeera powder, red chilli powder and chopped coriander leaves and mix well Devide the prepared dough into portions and make balls Roll them into a roti , apply oil all over  Sprinkle the spice mixture all over the roti and press it with your fingers Fold the paratha as we fold the paper for msking f...

INGREDIENTS: 1/2 cup curds Wheat flour as required to knead soft dough 2 cushed green chillies 1/2 inch crushed ginger  8 to 10 chopped mint leaves 1/4 cup chopped coriander leaves 1/2 tsp ajwain Salt to taste Oil or ghee to cook paratha PROCEDURE: Mix all the ingredients in a bowl and knead a soft dough Keep covered for 20 mins  Devide into portions and roll into a roti. Apply ghee on it, sprinkle little flour an it and fold into square and triangle shape  Roll again and make paratha. Heat tava and cook the paratha adding oil or ghee Cook both the sides and serve hot  INGREDIENTS FOR DAL: 1/2 cup dal 2 finely chopped tomatoes 1/2 tsp turmeric pdr 1/4 tsp hing pdr/ asafoetida 1 tsp red chilli pdr 4 tsp oil 1 tsp jeera/ cumin seeds 4 chopped garlic cloves Salt to taste Chopped coriander leaves 2 tsp ghee PROCEDURE: Wash dal , add 1 cup water, chopped tomatoes,turmeric pdr and cook in cooker for 3-4 whistles Heat...

INGREDIENTS FOR THE STUFFING: 2 boiled potatoes Salt to taste 1/2 tsp turmeric pdr 1 tsp roasted jeera pdr 1 tsp red chilli pdr or crushed green chillies 1/2 tsp garam masala pdr 1/2 tsp chat masala Chopped coriander leaves Oil or ghee for cooking paratha FOR THE ROTI: 1 cup wheat flour 2 tsp oil Salt to taste Water to knead the dough Mix all the ingredients and make a soft dogh, keep covered for 20 mins. PROCEDURE: Take boiled aloo in a bowl,mash well and add all the other ingredients Mix well. Make medium size balls of the prepared dough  Roll the ball into a thick roti ,keep around 2 tblsp stuffing in the center of the roti and seal it with the sides of roti Roll againgently into a paratha, heat tava and cook the paratha using ghee or oil , both the sides until it becomes crisp and brown Serve hot with pickle, curd .

INGREDIENTS: FOR THE STUFFING: 1/2 cup washed and grated gobi / cauiflower 1/4 cup finely chopped methi / fenugreek leaves 1 small finely chopped onion 2 finely chopped green chillies or u can use red chilli powder 3 tsp oil 1 tsp jeera/ cumin seeds 1 tsp garam masala (i use home made garam masala) 3 tblsp finely chopped coriander leaves Salt to taste PROCEDURE: In  a pan heat oil, add jeera, when it starts crackling add onions and green chillies and saute till onions are transparent Add chopped methi and saute for 5 mins Now add grated gobi and cook for 5 mins or until it becomes tender Add garam masala powder, chopped coriander leaves and mix well  Turn off the flame and add salt to taste and mix properly and your stuffing is ready INGREDIENTS: FOR THE ROTI: 1 cup wheat flour Salt to taste 2 tsp oil Water as required to knead the dough PROCEDURE: Take flour,salt in a bowl,add oil mix well Add water gradually and knead it into a smooth dough...

INGREDIENTS: 1cup wheat flour 1/4 cup makkai ka atta/ maize flour 1 finely chopped onion 1 tomato deseeded and finely chopped 3 finely chopped garlic cloves 1 inch ginger chopped 1 finely chopped green chilli Pinch of hing chopped coriander leaves Salt to taste Ghee for making roti Water for kneading the dough PROCEDURE: In a bowl combine wheat flour,makkai ka atta,salt, hing and 2 tsp oil.Mix it with your fingers Add the chopped ingredients (reserve about 1/3  to use as topping) Mix it with flour,add water little by littleand knead the flour into a soft dough Devide the dough into portions and make balls Take one ball ,dust with the flour and roll nto a circle Sprinkle  some tomato onion mixture on the roti and press lightly with your hands Heat tava and cook tikkar on tava,adding ghee from both the sides, until it turns crisp and golden colour Serve hot with any sabji,pickle and curd or raita.

INGREDIENTS: FOR THE STUFFING: 1/2 cup washed and grated gobi / cauiflower 1/2 cup matar/ green peas washed and coarsely crushed in mixer (dont add water) 1 small finely chopped onion 2 finely chopped green chillies or u can use red chilli powder 3 tsp oil 1 tsp jeera/ cumin seeds 1 tsp garam masala (i use home made garam masala) 3 tblsp finely chopped coriander leaves Salt to taste PROCEDURE: In  a pan heat oil, add jeera, when it starts crackling add onions and green chillies and saute till onions are transparent Add matar and saute for 5 mins Now add grated gobi and cook for 5 mins or until it becomes tender Add garam masala powder, chopped coriander leaves and mix well  Turn off the flame and add salt to taste and mix properly and your stuffing is ready INGREDIENTS: FOR THE ROTI: 1 cup wheat flour Salt to taste 2 tsp oil Water as required to knead the dough PROCEDURE: Take flour,salt in a bowl,add oil mix well Add water gradua...

INGREDIENTS: 1 cup makki ka atta/ maize flour 1/4 cup wheat flour 1 cup grated mooli/ raddish 1 inch grated ginger 2 finely cho pped green chillies Salt to taste Oil for frying PROCEDURE: Mix all the ingredients in a bowl,add  warm water make a soft dough Keep the dough covered for 15 mins and then  make small balls Grease 2 plastic sheets with oil,keep the dough ball in between the 2 sheets and roll it into a rotiHeat tava and transfer the roti on it and cook from both the sides, applying oil till it becomes brown and litle crisp Remove it from the tava and serve hot with chutney or pickle. LAHSOONI CHUTNEY INGREDIENTS: 1 bulb garlic/ lahsoon 1/2 tsp cumin seeds/ jeera 1/4 tsp turmeric / haldi pdr 2 tsp red chilli pdr 3/4 tsp coriander/ daniya pdr 2 tblsp oil Salt to tast e 1/2 tsp tamarind paste PROCEDURE: Peel the garlic cloves and pound it as smooth as possible usinga mortar and pestle or grate it finely Heat oil in a pan ,add ...

INGREDIENTS: 2 cups wheat flour Water as needed Salt to taste Spice mixture: 3 tsp red chilli pdr 4 tsp crushed garlic 3 tsp finely chopped coriander leaves Salt to taste 2 tsp oil PROCEDURE: Add wheat flour,,water in a bowl and prepare a soft dough and keep aside for 20 mins Devide the dough into portions and make balls Roll each ball into roti ,spread the spice mixture according to your taste ,fold it  Roll it again into a roti and roast it on tava adding oil or ghee ,both the sides till crisp and brown Serve hot with pickle and curds or ghee or butter

INGREDIENTS: 1 cup wheat flour Salt to taste Water to knead the dough Ghee  FOR THE FILLING : In a bowl mix the below ingredients 3 tsp roasted jeera pdr 1 tsp coriander pdr 1/2 tsp haldi pdr 2 tsp red chilli pdr 1 tsp garam masala or chat masala pdr Pinch of amchur pdr 3 tsp kasuri methi Little salt Chopped coriander leaves PROCEDURE: Knead the dough and keep covered for 15 mins Devide the dough into portions and make balls Roll the balls and put 1 tsp ghee in the middle and spread it  Sprinkle the masala over it and fold the roti,roll it again into a paratha Heat tava and roast the parathas adding ghee JHATPAT ALOO INGREDIENTS: 2 potatoea/ aloo 4 tsp oil 1 tsp ginger garlic paste 1 chopped onion 1 tomato chopped 1 tsp coriander pdr 2 tsp jeera pdr 2 tsp garam masala pdr 1/2 tsp turmeric pdr 2-3 tsp red chilli pdr Pinch of hing Salt to taste Chopped coriander leaves PROCEDURE: In cooker heatoil,add chopped onion...

Aloo gobi recipe: ingredients: INGREDIENTS: 1 cup gobi florets 1 cup aloo/potato cut into cubes 1 tsp cumin /jeera powder 1/2 tsp turmeric powder 2 tsp corriander powder 1,5 tsp red chilli powder 2 tblsp curd salt to taste 3 tsp oil 1 tsp corn flour PROCEDURE: In oil put all the masala powders , fry for a second  Add cut cauliflower and potato cubes , 1/4 cup water and cook till it it cooked Add curd and 1 tsp corn flour and make it boil Garnish with corriander leaves Serve with parathas!!! PARATHA RECIPE: for the outer cover: Take 2 cups wheat floue.salt to taste and 2 tsp oil ,mix well and adding water knead into a semi soft dough,keep aside!! FOR THE FILLING  YOU NEED: 2 Tsp oil 1 tsp jeera/ cumin seeds 1/2 tsp hing/asafoetida pdr 1/2 inch grated ginger 1/2 tsp haldi/ turmeric pdr 1 tsp red chilli pdr 2 tsp garam masala pdr 2 boiled potatoes 1/4 cup grtaed carrot 1/4 cup chopped palak/spnach 1/4 cup grated cauliflower/ gobi Sal...

INGREDIENTS: 1 cup wheat flour/ Atta Salt to taste 2 tsp oil Water to knead the dough  Oil or ghee to roast the parathas FOR THE STUFFING: 2 tsp oil 2 -3 finely chopped onions 3 finely chopped garlic cloves 3 tblsp finely chopped coriander leaves 1 tsp kasuri methi 1 tsp chilli pdr(I used garlic chutney) 1 tsp roasted cumin /jeera pdr  1/2 tsp garam masala pdr Salt to taste PROCEDURE: In a bowl take Atta,salt,2 tsp oil ,mix well,add water and make a soft dough Keep covered for 15 mins In a pan heat oil,add kasuri methi,chopped garlic and fry till it becomes brown Add chopped onions,fry till translucent Add spice powders,,salt ,chopped coriander ,mix well and switch off the gas Devide the dough into portions and make balls Roll the ball into thick small roti,stuff with the stuffing and cover it neatly Roll it into paratha, roast on hot tava,adding ghee or oil Serve hot with curds n pickle or dal !!!

Thanks to cooking expert Tarla Dalal ji for the Sindhi Koki roti recipe !! Tried this for the first time and it came out very well !!So thought sharinfg it with all of you !! INGREDIENTS: 2 cups whole wheat flour 1/2 cup chopped onion 2 tblsp chopped coriander leaves 2-3 chopped green chillies 1 tsp cumin seeds/ jeera 2 tblsp meted ghee 3/4 tsp salt Ghee for cooking PROCEDURE: Sift the flour and salt in a bowl, add the remaining ingredients,mixing enough water to make a stiff dough Knead the dough lightly, then devide into 8 portions. Roll each portion into square parathas Cook each one on a hot tava and spoon ghee round the edges While cooking prick holes in koki roti and cook until both sides are golden brown in colour Serve hot with any side dish of your choice!! Kadai Mushroom recipe: ingredients: 10 nos mushrooms 1/4 cup curd 4 tsp oil 1 tsp ginger garlic paste 2 lavang/ cloves small piece of cinnamon/ dalchini 1/2 cup chopped onions 1 tomato fine...

INGREDIENTS: for the  dough: 1 cup wheat flour/atta Salt to taste Water as needed Mix the above ingredients and make a soft dough and keep covered for 10 mins. Oil or ghee to cook parathas For the stuffing: 3 tsp oil 4 tblsp Soaked soya granules 1 finely chopped onion 2 crushed green chillies 1/2 inch crushed ginger 1 tsp cumin seeds 1/2 tsp garam masala pdr 1 tsp roasted cumin pdr chopped coriander leaves PROCEDURE: Squeeze all the water  from the drained soya granules Heat oil in a pan add cumin seeds, chopped onion and saute for 5 mins Add green chillies,ginger and fry Put all the spice powders one by one n mix Add soya granueles ,salt and cook for 5 mins Put the coriander leaes and toss well Devide the dough into portions and make balls Roll the balls into roti ,keep around 2 tblsp stuffing and close it neately Roll again into paratha and cook on tava adding oil or ghee serve hot with dal or pickle and curds

Lachcha paratha is a multi layered roti or paratha !!This is a part of North indian Cuisine  /Rajasthani special!!You can have this for breakfast or lunch with any north Indian gravies !! INGREDIENTS: 2 cups wheat flour/Atta Salt to taste Water to knead the dough Ghee as needed PROCEDURE: Take atta,salt in a bowl and adding water make a soft dough and keep covered for 15 mins. Devide the dough into portions and make balls Roll each ball into a thin paratha/roti  Apply ghee on it liberally and sprinkle little atta on it Now from the edge start folding and pleating he roti like we used to do paper fans Roll the pleated roti in a tight circle and join the edges Dust it with little atta and roll it lighly into a little thin paratha Cook it on hot tava adding ghee or oil on both the sides Serve hot with any veg or non veg gravy

 Thanks to SIZZLING TASTEBUDS!!  for this wonderful paratha recipe!! Method: (A) FILLING: 1) Blanch the cauliflower in slightly salted water for 10 mins. Drain thoroughly and grate the cauliflower.Squeeze and remove  excess  water (very important  step ) 2) Slightly crush the Kasuri Methi between your palms. 3) In a pan, heat 2 TBSP oil. Add minced onions (if using) and saute till they turn pink. Now add grated veggies, spring onions and fry slightly till the raw smell disappears. Add salt, turmeric, dry spices and mix well till you get a nice dry mixture. Finish with crushed Kasuri Methi , coriander leaves and cool the mixture thoroughly. OUTER COVER ( PARATHA DOUGH) : Meanwhile, rub the ghee into the wholewheat mixture and adding  salt and water , make it to a soft dough. Let the dough rest for 10 - 15 mins. You may also make the dough before making the filling. MAKING THE PARATHA: 1) Divide the filling to equal lemon sized ba...

INGREDIENTS: 1/4 cup finely chopped garlic 2 tblsp besan (bengal gram flour) 3 tsp + oil for cooking paratha 1 tsp chilli powder 1 tsp chat masala 2 tsp jeera powder (cumin ) Salt to taste Chopped coriander leaves For the dough: take 2 cups wheat flour ,add salt to taste and water  to make a soft dough . PROCEDURE: In a kadai heat 3 tsp oil and saute chopped garlic till brown in colour Add besan and fry for 5 minutes Add all the spices,salt and chopped coriander leaves and switch off the gas Your stuffing is ready Devide the dough into equal portions and make balls Roll the ball into a roti ,keep the fillig and close it  Roll it again into a 1/4 inch thick paratha and cook it on tava adding 2-3 tsp oil SPINACH DAL RECIPE: INGREDIENTS: 1cup toor dal (split pigeon peas) 1/2 cup chopped spinach (palak) 1 finely chopped onion 4 tsp oil 1 tsp cumin seeds 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tsp lime juice chopped coriander leaves ...