Tuesday, 14 July 2015

Tomato Pizza

Tomato Pizza - Preethi Prasad

For the recipe, Please follow this link, https://preethicuisine.wordpress.com/2015/07/06/tomato-pizza/

Towsha Chakkuli

Towsha Chakkuli - Anu Nayak

Recipe :
  • Grate the cucumbers and mix it with chilli powder, salt, ghee, rice powder.
  • The dough should not be just right and not to soft. 
  • Now put the dough in a chakkuli press and fry till golden brown


Shevo - Vidya Nayak Shenoy

Recipe :
  • Make a paste of red chilli pd ( or else crushed green chillies ) + hing + salt .. add little butter n now add besan.. add tsp hot oil n make a soft dough with water.. stuff the besan ball in the shevo maker n deep fry..

Dal Murukku

Dal Murukku - Nandini Kini

For the recipe, Please follow this link, http://kiniskitchen.blogspot.in/2015/06/dal-murukku.html

Ghosale gire chutney

Ghosale gire chutney - Shilpa Bhakta

  • Dry roast 1tsp coriander seeds, 1tsp jeera,1tsp sesame seeds, 1/4tsp methi seeds n 2tsp urad dal..when it is cooled grind it to powder.
  • In a pan take little oil add the ridge gourd peel with little turmeric powder, green chilli n salt.n cook it.u can little water.once cooled grind it with 1tbsp of above powder and add little tamarind pulp.tadka of mustard curry leaves..


Aaluwadi - Prasad Naik

Recipe :
  • Make a batter of Besan adding Corriander Powder, Jeera Powder, Red Chilli Powder, Salt, Jaggery & Tamerrind Paste. 
  • Spread it on the leafs arranging them in sequence as shown in picture. Apply the batter generously on the leaf nicely and then roll them and tie with a thread. 
  • Steam them in a steamer and after cooling slice them and shallow fry with the sesame seeds. Crisp,Yummy Patwadi or Aalu Wadi is ready to serve.

Avacado Hummus

Avacado Hummus - Surekha Kamath

Recipe :
  • 1 riped avocado, 2 tbl spn tahini paste ( sesame paste), 2 tbl spn lemon juice. White pepper powder, 2 garlic seeds, salt, 1/2 cup raw olive oil.
  • Remove the avocado skin and combine all the ingredients and blend it well in mixer to the smooth paste. Goes well with dosaas. Rotis, fritters. 

Baingan Bharta

Baingan Bharta - Nutan Shenoy Kini

Recipe :
  • Bbq /roast on gas bharta baingans after applying a film of oil. Jut a few garlic cloves in each baingan. 
  • Put gashes n chk fr worms. Put a deep gash at the bottom n then start the roasting. Chop onions. Fry in oil till well browned. Add chopped garlic. Fry well
  • Add chopped tomatoes. Mix well. Add chilly pwdr kashmiri chilly pwdr turmeric pwdr. Mix. 
  • Cover n cook till mushy. Mash with a ladle once mushy. In the meanwhile peel the roasted baingans. Mash. Add to the mixture. Add salt. Mix well. Cook till homogenous. Garnish wid chopped cilantro n serve.

Egg Masala

Egg Masala - Roopa Suraj

Recipe :
  • Heat 2-3 tsp oil in a pan & add 3 tsp coriander seeds, 1 tsp jeera, 1/4 tsp methi seeds, 3 cloves , 2 pieces cinnamon, 6-7 pepper corns...fry for 2-3 minutes ...
  • Then add 3 tb sp coconut gratings & fry again for 5 minutes....then Grind along with 8-10 roasted red chillies, 1 medium onion, 7-8 garlic cloves& 2 tb sp chopped coriander leaves to a smooth paste.....
  • Heat 2 tbsp ghee in a pan...add the ground masala fry for some time ...then add 1 tomato (chopped)again fry 
  • For 2 minutes...then add enough water to make gravy & salt to taste....bring to a boil ...then add boiled egg pieces ...again boil for 2 minutes ..garnish with chopped coriander leaves....

Chicken Masala

Chicken Masala - Anitha Shenoy

Recipe :
Ingredients :
  • Chicken-800gms
  • Onion-1big sliced
  • Tomato-1 big chopped
  • Curd-1/2 cup
  • Chilly powder-1 tsp
  • Turmeric-1/4 tsp
  • Pepper powder-1/2 tsp
  • Coriander powder-2 tsp
  • Tandoori chicken masala
  • Ginger+garlic paste-1 tbsp 
  • Coriander leaves-1 cup
  • Salt to taste
  • Butter-2 tsp
  • Oil 

Method :
  • Take a kadai.. Add oil and then add onions... Fry till transparent.. 
  • Add g+g paste, sauté till nice aroma comes out.. For this add all the powders except for pepper powder. Sauté well and add tomatoes. Sim the stove and cook for a min or two... 
  • Beat the curd well and add to the masala along with salt. When you see the masala leaving oil the sides... Add chicken pieces and coriander leaves with a cup of hot water and cover the lid... 
  • When it's half done add butter and mix well... Add pepper powder before switching off the stove. Comes out yumm.. Spices can be adjusted according to your taste and in this recipe I've cooked coriander leaves along with the chicken than garnishing.. as it gives good aroma to the masala.

Kadai Mushroom Lal Shimla Mirch Masala

Kadai Mushroom Lal Shimla Mirch Masala - Preethi Prasad

Aloo Jhinge Posto

Aloo Jhinge Posto - Tanushree Aich

Recipe :
  • Peel & cube potatoes, smear some salt n shallow fry them in a wok with lil oil, cook them till 3/4 th done
  • Peel & cut ridge gourd in semi circles of about half an inch thickness, smear salt & keep aside
  • Alongside grind together soaked poppy seeds( ensure u use very lil water, just enough to soak) & green chillies to a thick paste
  • Once the potatoes are almost done, keep them aside
  • Add a lil oil in the same wok, add a tsp nigella seeds/ kalonji add in the ridge gourd pieces
  • Once the ridgegourd goes limp add the potatoes & the poppy paste
  • Add a pinch turmeric pwdr & lil water
  • Cook till the poppy seed masalas coat the veggies
  • Adjust salt, add chopped cilantro
  • Serve hot with steamed rice & dal!!

Baby Potato Palak Paneer

Baby Potato Palak Paneer - Preethi Prasad

Saturday, 4 July 2015

Cantola n Potato / Phagil n Potato stir Fry

Cantola n Potato / Phagil n Potato stir Fry - Nandini Kini

For the recipe, Please follow this link, http://kiniskitchen.blogspot.in/2015/06/cantola-stir-fry.html

Cold Sandwich

Cold Sandwich - Nandini Kini

Recipe :
Ingredients :
  • 6 bread slices
  • 1/2 cup hung curd
  • 2 tsp boiled sweet corn kernels
  • 2 tsp finely chopped capsicum
  • 2 tsp finely chopped deseeded tomato
  • Salt to taste
  • 1/2 tsp sugar
  • 1/2 tsp pepper powder
  • Mix all the above ingredients 
  • Cut the edges of bread slices 
  • Spread the curd mixture over the slices and make sandwiches
  • Serve chilled with tomato ketchup and hot filter coffee

Chicken Shahi Kurma

Chicken Shahi Kurma - Nandini Kini

Multigrain Masala Kulcha

Multigrain Masala Kulcha - Preethi Prasad

Multigrain Aachari buns

Multigrain Aachari buns - Preethi Prasad

Akkha Masoor

Akkha Masoor - Prasad Naik

Recipe : 
  • Soak Akkha Masoor ovrnight in water. Drain off the water and keep aside. In a pressure cooker 2 tbsp oil to be heated. Add Tejpatta, Dalchini & Shahi Jeera. 
  • Add 2 big chopped Onion, 1 chopoed Tomato, 2tsp Lasoon Paste, 1tsp Adrak Paste, 2tsp Red Cilli Powder, 2 tsp Garam Masala, 1/2 tsp Haldi and 1tsp Salt. Add Akkha Masoor by adding 4 glasses of water. Take 5 whistles on Pressure Cooker. 
  • Once it cooks add 2 pcs of Kokum. 
  • Once the Masoor Daal comes to Room Temperature add one cup whisked Curd and mix well. Garnish with fresh chopped Coriander and your Akkha Masoor Daal is ready to serve.

Baigan Soya Potato

Baigan Soya Potato - Prasad Naik

Recipe :
  • Soak Soya in Hot Water for 15 minutes after that squeeze out the water and keep it aside.
  • In a Vessel heat up 1 tbsp of Oil, add 2 long slit Onions, 2 Tejpatta, Squeezed Soya Chunks, Cut Baigan and Potato Cubes. Sauté till everything gets fried well and becomes light Brown.
  • In a Bowl take 10 Garlic pods, 1/2 inch grated Ginger, 5 slit Green Chillis, 2 tsp Jeera and 1 cup Chopped Fresh Coriander. Mix well and grind everything in mixer to make fine paste.
  • Now add 1 fine chopped Tomato and made paste, in a Vessel where you made Soya/ Baigan/ Potato brown. Add 1 tsp of Garam Masala and one cup of water and boil the entire mix. Adjust the Gravy according to your requirement. Now Garama Garam Baigan Soya Potato is ready to serve.

Moong Palak

Moong Palak - Prasad Naik

Recipe :
  • One Cup yellow Moong to be soaked for 30 minutes, washed, and keep it aside.
  • Tadka : In Kadhai Heat one tsp of oil to fry 2 chopped Onion,1/2 tsp Jeera & sauté. Now add washed- soaked Moong,1 tsp Garam Masala, 1/2 tsp Red Chilli Powder & 1/4 tsp Haldi. Mix well and on slow gas lid the Kadhai and let it cook for 12 to 15 minutes.
  • Now add cleaned, washed and chopped Palak, 1 fine Chopped Tomato, 5 crushed Garlic pods and Salt as per taste.
  • Now Palak would leave its moisture. Sauté till the moisture dries in open Kadhai. Do not lid the Kadhai. Your Moong Palak is ready to serve.

Rahu Fish Gravy

Rahu Fish Gravy - Prasad Naik

Recipe : 
  • Cut Cleaned washed Rahu Fish pcs to be Marinated with Salt and Haldi for 1 hour and to be shallow fried in Groundnut Oil and kept aside.
  • For Gravy : Heat up Groundnut oil and add Panch Puran (Soaff,Ajwain,Rai,Kalaunji & Methi) with more of Soaff. Add Jeera, Kadipatta, and 1&1/2 Fine Chopped Onion. Sauté till Onions are translucent and gives a aroma of Panch Puran.
  • Masala : Yellow Rai, Khaskhas, Imli, Fresh Coriander, Fine Chopped Green Chillis, Few Kashmiri Dry Mirchi for colour, to grind in a mixer. Now Masala for Gravy is Ready.
  • Once the Onions are soft add 1tsp of Garlic Paste and 1/2 tsp of Ginger Paste & Salt to taste. Sauté for 2 minutes till GG paste's rawness goes, add Grounded Masala, mix well and sauté on slow flame till Oil separates. Now add Tomato Puri and sauté for a while. Add water for gravy consistency as required, take a boil till Tomato Puri is cooked and thickens the gravy. 
  • Now add Fried Rahu Fish and take a boil till fish is well blended with a Gravy. Garnish with Chopped Fresh Coriander and your Rahu Fish Gravy is ready to serve.

Lasooni Potato with thin gravy and Karela Roast Subjee

Lasooni Potato with thin gravy and Karela Roast Subjee - Prasad Naik

Recipe -Lasooni Potato with thin gravy(Batatya Chi Khadkhadi, called in Marathi) : 
  • Take 2 Big Potatoes and cut them in cubes. 
  • In a Vassal take 2 tsp oil to be heated, add Little Sugar, 2 tbsp of Garlic paste, 1 tsp Garam Masala,1 tsp Red Chilli Powder, 1/2 tsp Haldi,1/2 tsp Salt. 
  • Add Potato cubes mix well adding 2 glasses of water. Let it Boil with lid on for 10 minutes. This is bit watery gravy but you can make it little thicker by boiling it for 15 minutes if you wish to.
  • Your Lasooni Potato with Thin Gravy is ready to serve.
Recipe -Karela Roast Subjee : 
  • Wash and slice the Karela in round shape, add 1/2 tsp of salt massage the Karela slices well and keep aside for 10minutes. Now squeeze the slices well and remove the bitter water.
  • In a Kadhai 2 tbsp oil to be heated. Now add 5 Slit Green Chillis, 1 tsp Garam Masala, add Squeezed Karela slices and keep stirring till its bit dark brown and roasted well. Now add 1 tsp Salt and its done.
  • Some people add Onions but in this simple recipe we have not added any Onion because then it becomes soggy. There is no Garlic in this. 
  • Your Karela Roast Subjee is ready to serve.

Onion Dosa

Onion Dosa - Prasad Naik

Recipe :
  • In a readymade Dosa batter added Rava for crunchyness, Fine Chopped Onions, Fine Chopped Green Chillis and Fine Chopped fresh Coriander. On a non stick tava with few drops of oil made made it nice and brown.

Oats Mini Uttapa

Oats Mini Uttapa - Prasad Naik

Recipe : 
  • 1 cup plain Oates Add 2 tbsp. each of Dahi and Besan, grind it in mixer by adding water, to have a Uttapa batter consistancy. 
  • Add fine chopped Onion, Green Chillies, Salt and fresh Corander. On non stick pan make small or any size of Uttapa as you wish, greasing the Pan lightly. Cook nicely from both sides. 
  • Oats Uttapa ready to eat with Green Chatni or Tomato Ketchup as you like.

Pomfret Curry

Pomfret Curry - Prasad Naik

Recipe :
  • Cut and cleaned pomfret Pcs were taken. 
  • For Grinding Masala : 20 Bedgi Mirchi, 1 tsp Roasted Coriander seeds, Fresh 1/2 Grated Coconut, 10 pods of Garlic,1 Onion, 5 seeds of Methi, One small ball of Imli, 1/2 tsp Haldi. Make a fine paste in a Mixer adding water. 
  • Heat 2tbsp of oil in Vessel, add 1 fine chopped Onion, 1 tsp Ginger Paste and 1 tsp Green Chilli paste. Saute till Onions are translucent. 
  • Now add Grounded Paste by adding a glass of water and take one boil. Now add Pomfret cut Pcs. Take one more boil, as Pomfret cooks very fast. Gas off. Now your Pomfret Curry (Kalvan) is ready to serve with hot Boiled Rice. Today I had with Neer Dosa.

Benne Dosa

Benne Dosa - Nandini Kini

For the recipe, Please follow this link, http://kiniskitchen.blogspot.in/2013/07/benne-dosa.html

Stuffed Bajji chilli in spicy tangy gravy

Stuffed Bajji chilli in spicy tangy gravy - Preethi Prasad

Kali Mirch Paneer Tukri

Kali Mirch Paneer Tukri - Roopa Suraj

Recipe : 
Ingredients : 
  • 200grms paneer- cut into 1/4 " thick slices
  • 1 tsp peppercorns - crushed roughly, 
  • 2 tsp butter
  • 3 tbsp ghee, 
  • 1/4 tsp ajwain ( carom seeds), 
  • 2-3 flakes garlic- crushed, 
  • 1 / 2 onion -chopped, 
  • 1/2 capsicum - chopped, 
  • 1/ 2 tsp garam masala pdr, 
  • 1tsp dhania pdr, 
  • 1 / 2 tsp red chilli pdr, 
  • salt to taste, 
  • 1/2 cup tomato puree, 
  • 1-2 tsp tomato ketchup, 
  • 1/2 cup water mixed with 1 tsp cornflour
Method : 
  • Spread softened butter on both sides of the paneer slices, Sprinkle half of the crushed peppercorns on the paneer slices & press well to embed them into the slices...turn them & repeat....
  • For the gravy..Heat ghee..add carom seeds, wait for a while, add garlic, let it change colour, add onion, stir on a low flame till transparent, add garam masala,coriander pdr, red chilli pdr, & salt, mix well...add capsicum...add tomato puree, cook till dry (2-3 min)...add cornflour mixed in water..add tomato sauce. ..simmer for 5 minutes, till slightly thick...keep aside... 
  • To serve : Heat a non stick tawa...brown the paneer pieces on the pan of both sides... Heat gravy..Pour it in the dish....arrange the paneer pieces on it.... 

Home made pista badam malayi kulfi

Home made pista badam malayi kulfi - Sabitha Shenoy

Recipe :
  • For 500ml of milk add 250gm sweetened condensed milk, 4 tbl spoons of milk powder, fist full roasted and crushed almonds and pistachios, 7-8 green cardamom powder. heat all the above together until it attains rabdi consistency. cool and put in moulds, cover and freeze overnight.. 
  • For strawberry sauce, chop strawberries, add sugar and lil bit of lemon juice and microwave high for 2-3 minutes, stir and again for 1-2 minutes. coll and chill. 
  • serve with fruits of your liking. while unmoulding the kulfi you may keep it out of the freezer for 5 minutes of dip the mould in water and do it. No need to add sugar. Sugar in the condensed milk is sufficient to give the desired sweetness.

Bread Cutlets

Bread Cutlets - Prathima Bhandary

Recipe :
  • 4 slices - Bread
  • 2 tbsp - Curd
  • 1 - Onion ,Coriander leaves 
  • 1 small bunch 
  • Chilli powder 1-2 tsp
  • Salt to taste

  • Crumble the bread in a bowl.
  • Now add the curd, finely chopped onion, chopped coriander leaves, chilli powder and salt to it.
  • Mix well to form a firm dough.
  • Divide the dough into small portions and make balls.
  • Flatten these to form a cutlet.
  • Heat the oil in a kadhai, and deep-fry over a medium flame till they are golden brown in colour from both the sides.