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INGREDIENTS:
10 mushrooms
1 onion finely chopped
5 garlic cloves finelly chopped
2-3 green chillies finely chopped
1/2 tsp lemon juice
1/2 tsp turmeric pdr
3 tblsp finely chopped coriander leaves
Salt to taste
1/2 cup thick fresh curd
1 tsp oil
1/2 tsp corn flour (optional)
Chopped coriander leaves for garnishing

PROCEDURE:

  • Wash the mushrooms and cut into 4 pieces
  • Marinate the mushrooms  with the ingredient number 2 to 8 and keep covered for 10 mins
  • Heat oil in a pan , put the marinated mushrooms and cook till done
  • Sprinkle the corn flour and cook further for 2-3 mins
  • Check for salt and garnish with chopped coriander leaves
  • Serve hot with hot phulkas , naan or poori.
  • You can substitute mushrooms with prawns or chicken
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INGREDIENTS:
1 pack of mushrooms
6 tsp oil
2 finely chopped onions
1 sprig of curry leaves
1/2 tsp turmeric/ haldi pdr

Salt to taste
Chopped coriander leaves

FOR THE MASALA:
1 tsp oil
5 byadgi red chillies
2 tsp coriander / dhaniya seeds
1 tsp cumin/ jeera
1/4 tsp fenugreek / methi seeds
4-5 peppercorns
1/4 inch cinnamon / dalchini
5 garlic clove
1/2 tsp tamarind paste

FOR THE COARSE COCONUT PASTE:
1 cup grated coconut
1/4 tsp jeera
4 garlic cloves

PROCEDURE:

  • In a tsp of oil roast daniya,jeera,red chillies,methi seedspeppercorns,cinnamon till you get nice aroma
  • Grind the roasted ingredients with garlic,tamarind  into a fine paste and keep aside
  • Grind the coconut, jeera and garlic cloves into a coarse paste and keep
  • Wash mushrooms and cut into 4 pieces,apply little salt and keep 
  • Heat oil,add curry leaves,chopped onions and saute till they turn light brown
  • add turmeric pdr, ground masala number 1and fry for 5 mins
  • Add chopped mushrooms and cook with a lid covered
  • Once the mushrooms are cooked 50% add the coarsely ground coconut paste ,salt if needed and cook further for 5 mins
  • Check for salt and garnish with chopped coriander leaves
  • If you want little gravy add some water and cook
  • Using coconut oil gives an extra taste to the sukkha
  • You can substitute mushrooms with gobi, prawns or chicken
  • Enjoy with hot phulkas or hot rice.




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INGREDIENTS:
1/2 cup rice
1/2 cup moong dal / yellow lentils
1 small carrot chopped
1/4 cup fresh green peas
6-7 palak / spinach leaves roughly chopped
1.5 tblsp ghee or oil
1 tsp mustard
1 tsp jeera / cumin seeds
1/2 inch ginger chopped
2 green chillies chopped
3-4 crushed peppercorns
1 sprig of curry leaves
1/2 tsp turmeric pdr
2 tsp lemon juice
Salt to taste
Chopped coriander leaves

PROCEDURE:

  • Wash rice and moong dal and keep aside
  • Heat oil in cooker,add mustard, once it starts crackling add curry leaves,chopped ginger,green chillies, ginger,peppercorns, turmeric pdr  and saute for a while
  • Now put washed rice ,dal and chopped veggies,salt and give a nice stir
  • Add 4cups water, mix well and close the lid of the cooker. You can increase or decrease te amount of water to adjust the consistency according to your taste
  • Pressure cook the khichdi for 4-5 whistles
  • Once the steam is released open the lid, garnish with lemon juice and chopped coriander leaves
  • Serve hot khichdi drizzled with a spoon of ghee, accompanied with raita, papad or pickle.

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INGREDIENTS:

250 gms paneer / cottage cheese
1 cup gram flour / besan
2 tblsp rice flour
1 tsp red chilli pdr
1/4 tsp hing / asafoetida pdr
Salt to taste
1/2 tsp turmeric pdr
A pinch of cooking soda
Oil for deep frying
Chat masala

PROCEDURE:

  • Cut the paneer into 2 inch by half inch fingers
  • Mix gram flour withrice flour,  red chilli pdr, turmeric pdr,salt, hing and cooking soda 
  • Add sufficient water and whisk well to make a batter of a  coating consistency
  • Rest the batter for 10 mins. Heat the oil in a kadai
  • Dip each paneer finger in the batter  and deep fry on medium flame till crisp and golden brown
  • Drain on an absorbent paper . Sprinkle chat masala on the pakoras and serve hot with ketchup or chutney of your choice.



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INGREDIENTS:
4 cups sona masoori rice
1 fistful urad dal
1 tsp methi / fenugreek seeds
1 3/4 cups poha / avalakki / beaten rice
Salt to taste
1/2 tsp cooking soda
1 cup curd
Oil for cooking dosa

PROCEDURE:

  • Soak rice, urad dal, methi seeds in enough water for 5-6 hrs
  • Wash the soaked rice , dal, poha and grind into a smooth paste
  • Keep covered in a warm place and let it ferment for 8-10 hrs or over night
  • Next day before making dosa ,add the curd, salt and cooking soda to the batter
  • Add water if needed to adjust the consistency
  • Heat tava and make thick dosa , adding a tsp of oil, on a medium flame
  • Cook the dosa only one side
  • Serve hot dosa with coconut chutney or sambar.




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DUDDALI is a typical Konkani dessert prepared with arrowroot which is called KUVE PEET in KonkaniThis is very good for health. This keeps the body very cool.So in the hot summer you can have this chilled.You can also use jaggery in place of sugar.Similar duddalis are made with rice,  finger ,millets and wheat.

INGREDIENTS:
1 cup kuve peet (arrowroot)
1 1/2 cup sugar
5 cups coconut milk
4-5 saffron strands
1 tsp cardamom powder

PROCEDURE:

  • In a bowl put kuve peet/ arrowroot powder and enough water to soak it
  • Keep for 2 hours and allow the powder to settle down
  • After 2 hours the flour will settle down
  • Drain all the water from the flour  and transfer the flour into a kadai
  • Add sugar coconut milk, mix well  and  keep on flame  stirring continuously
  • When it becomes thick and little transparent  add cardamom powder,saffron and put on a greased tray
  • After it comes to room temperature cut into pieces 
  • Serve chilled

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INGREDIENTS:
INGREDIENTS FOR PULAV:
1 cup basmati rice soaked in water for 20 mins
5 tsp oil or ghee
1 sliced onion
2 green chillies slit
1 tsp garam masala pdr or biryani masala pdr
1 tsp ginger garlic paste
1/2 cup chopped veggies like beans ,carrot and some green peas
2 tblsp curd1/4 cup chopped  pudina leaves
3 tblsp chopped coriander leaves
Salt to taste

PROCEDURE:

  • In cooker heat ghee or oil,add onion slices and fry till transparent
  • Put green chillies ,ginger garlic paste and fry for 5 mins
  • Add ,garam masala pdr ,fry 
  • Drain water from rice and add to it ,fry for 5 mins followed by veggies 
  • Add chopped pudina / mint leaves,  curd, salt,mix well,put 1.5 cups water and close the lid of cooker
  • Cook for 2 whistles ,once the steam is released open the lid,add  chopped  coriander leaves 
  • Serve hot with curry or raita
ALOO JEERA FRY INGREDIENTS:

2 potatoes cut into small fingers
5 tsp oil
1 tsp ginger garlic paste
1/2 tsp jeera/ cumin seeds
5 crushed garlic cloves
1 tsp red chilli pdr
1/2 tsp turmeric pdr
1 tsp jeera / cumin pdr
Salt to taste

PROCEDURE:
  • Heat oil, put jeera and garlic cloves and fry till they turn light brown
  • Add ginger garlic paste and fry for a while
  • Put the cut potatoes , salt to taste and cook with a lid covered (dont add water)
  • Once they are cooked add all the spice powders and toss well
  • Serve hot with rice or pulav.

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INGREDIENTS FOR SCHEZUAN OKRA:

20 okra / bhindis
1 onion roughly chopped
1 slit green chilli
6 finely chopped garlic cloves
1/2 capsicum cut into big pieces
3 tblsp CHING'S SCHEZUAN CHUTNEY
1 tsp soya sauce
1/2 tsp vinegar
1 tsp tomato ketchup
Salt to taste
4 tsp oil
Chopped coriander leaves

PROCEDURE:

  • Wash okra / bhindi ,wipe with a kitchen towel . Cut the ends and cut it into one inch pieces
  • Heat one tsp oil and put bhindi pieces with little salt and fry till they are cooked
  • Transfer the roasted bhindis in a bowl and in the same pan put the remaining oil
  • Add chopped garlic and fry till they turn brown
  • Add green chilli  and chopped onion , fry for 5 mins on a high flame
  • Add the capsicum and mix for a minute
  • Now put soya sauce,vinegar,ketchup and schezuan chutney, mix well 
  • Add roasted bhindi and toss well
  • Garnish with chopped coriander leaves or spring onion greens
  • You can also add pepper powder for extra spiciness.
INGREDIENTS FOR HAKKA NOODLES:
1 pack of noodles
3 tsp oil
3-4 spring onions chopped and some greens for garnishing
  1 small carrot julienned
5-6 beans finely chopped
 4 button mushrooms sliced
2 green chillies chopped
5 garlic cloves  finely chopped
1/2 tsp vinegar
1/2 tsp soya sauce
1/2 tsp pepper pdr
Salt to taste

PROCEDURE:
  • Heat enough water in a pan with little salt and few drops of oil , till it comes to boil
  • Add noodles and cook according to the instructions on the packet
  • Heat  oil in a pan ,add chopped garlic and green chillies
  • Saute for a minute and add beans, carrrot  and spring onions
  • Stir fry the veggies on a hifh flame for 2-3 mins
  • Add the mushroom slices and saute for 2 mins
  • Add soya sauce, vinegar,  and cooked noodles
  • Toss it well and stir fry for a minute on a high flame
  • Season with salt and pepper pdr
  • Garnish with chopped spring onion greens 
  • Serve hot with Schezuan okra and enjoy.




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INGREDIENTS:
2 cups selum rice / idli rice
1 cup dosa
1/2 cup poha / beaten rice/ avalakki
3/4 cup urad dal
1/2 cup sabudala
1 tsp methi/ fenugreek seeds
Salt to taste
Sugar to taste

PROCEDURE:

  • Soak rice, dal and methi in enough water for 5-6 hrs
  • Wash well . Wash poha and grind with soaked ingredients
  • Make a smooth paste and let it ferment for 7-8 hrs
  • Next day before making dosa add sugar,salt , mix well and make thin dosas 
INGREDIENTS FOR ONION CHUTNEY:
1/2 cup grated coconut
2 roasted red chillies
2 garlic cloves
1/2 tsp jeera/ cumin seeds
1/2 finely chopped onion
Tamarind
Salt to taste

FOR THE TEMPERING;
1 tsp oil
1 tsp mustard
Curry leaves
1/2 tsp urad dal
Pinch of hing
Small piece of red chilli

PROCEDURE:

  • First grind coconut with garlic, red chilli, salt,tamarind,jeera adding little water
  • Finally add chopped onion and just pulse it
  • Dont grind much after adding onion
  • Heat oil in a pan add the tempering ingredients, fry for 2 mins and put the ground chutney
  • Fry for 5 mins and serve with dosa 



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INGREDIENTS FOR POORI:
1 cup wheat flour
2 medium sized tomatoes
2 tblsp finr rava/ semolina
1 tsp ghee
1/2 tsp red chilli pdr
1/2 tsp coriander pdr
1/4 tsp cumin pdr
Pinch of garam masala (optional)
Pinch of hing / asafoetida
2 tblsp finely chopped curry leaves
Salt to taste
Oil for deep frying

PROCEDURE:

  • Roughly chop the tomatoes and blend them into a smooth paste
  • Put it in a wide bowl, add all the other ingredients , mix well
  • Give a good mix and prepare a soft but stiff dough
  • Make small balls , dust with little flour and roll into pooris
  • Heat oil, drop the rolled poori one at a time
  • Press the poori with the back of the spatula or throw the hot oil over the poori using the spatula.
  • Within seconds poori will puff up nicely
  • Turn the puffed poori and fry on both the sides
  • Serve hot poori with any side dishes of your choice
Chole:
1/4 kg soaked kabuli chana(chick peas)
2 tblsp chana dal(bengal gram)
1 tej patta(bay leaf)
2 badi elaichi (big cardamom)
Boil the above ingredients in cooker for 5-6 whistles till it becomes soft

2 chopped onions
1 chopped tomato
4 tsp sp oil
1 /2 tsp turmeric powder
2 tsp chilli powder
2 tsp chole masala
Corriander leaves

PROCEDURE:

  • In a pan take oil and saute onions ,when it becomes pink add tomato chopped and fry
  • Add chilli powder,haldi and chole masala and fry
  • Put boiled chana ,salt to taste ,1/4 cup water and cook till it becomes little thick
  • Garnish with corriander leaves and serve with batura or poori
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