Welcome to Vinaya’s Culinary Delights. It is my pleasure to share traditional and contemporary vegetarian recipes from all over India with all of you. You can access Non vegetarian recipes along with the vegetarian ones on Vinaya’s Culinary Delights my group on Fb.
It was a great moment for me when the pictures and recipes from my website were published in Bombay Times which is an edition of the Times of India, as well as in the Deccan Herald. Sharing the pictures of the same here.
This is an easy and delicious pickle which can be made and consumed on the same day, though allowing it to mature for a couple of days adds to its taste and flavour. Tanuja Kate a good friend, has shared this recipe with me and though I tweaked the recipe a bit out of sheer lack of time, really delighted that it has turned out so well.
250 gms Carrot
2 inch piece of ginger
2 tbsps oil
1 heaped tsp mustard
25 seeds of Fenugreek /Methi
1tsp chilly powder
1/4 tsp Turmeric / Haldi
Juice of one lemon
Deskin the carrots, wash and pat dry. Slice into thin julliennes. Grate the ginger. Heat oil in a pan. Add the mustard seeds and after they splutter add the methi seeds. Toss and immediately drop in the carrot and ginger mixture. Saute for a couple of minutes. Add salt, chilly powder and turmeric powder. Saute again for another minute and then add the juice of lime. Mix thoroughly, switch off and keep aside.
This delicious subzi goes well with Roti or Rice. A member Deepa Gaitonde had posted this on the food group I run on Fb a couple of days ago. I had two Green Bell peppers lying in the fridge and had promised to try out her recipe and give her a feed back. Thankyou so much Deepa for the recipe. It was a hit at home!
2 Green Bell Peppers
2 Large onions
1 inch piece ginger
5 cloves garlic
1 tsp Jeera/Cumin seeds
1 tsp Chilly powder
1 tbsp Coriander powder
1/4 tsp Garam masala
4 tbsps oil
Slice the onions, chop the Bell peppers and dice the potatoes. Chop tomatoes and coriander leaves fine. Grate the ginger and garlic. Heat the oil in a pan. Add the jeera and after it splutters drop in the sliced onions, grated ginger and garlic. Roast on a slow flame to a slight golden yellow . Drop in the garam masala, chilly and coriander powders and saute for a couple of minutes. Add the potatoes and salt. Sprinkle a little water and cover and cook till the potatoes are three fourth cooked. Drop in the tomatoes and the chopped Bell peppers and cook till the Bell peppers are done but retain their crunch. Garnish with coriander leaves.
This Eggplant and Potato Curry is a quick, easy and delicious recipe which goes well with Roti, Rice or bread. You can substitute Eggplant with any vegetable of your choice or even make it with Potato only.
250 gms Baby eggplant, stem removed and then slit lengthwise at the stem but base kept intact.
5 medium sized potatoes peeled and quartered
A medium sized bunch of coriander leaves
2 tbsps Everest Tikhalal Chilly powder
1/4 tsp Haldi/Turmeric powder
3 tbsps Coriander powder
1 tbsp Jeera/Cumin powder
2 heaped tbsps jaggery
15 garlic cloves ground to a paste
150 gms Besan/Chickpea flour
7 tbsps oil of choice
Boiling hot water.
Finely chop the coriander leaves. Tip in the ground garlic paste, jaggery, salt, coriander, cumin, turmeric and chilly powders, Besan and two tbsps of oil. Mix thoroughly and stuff this mixture in the slit eggplants. Keep the left over mixture aside. Heat the remaining oil in a pressure cooker. Drop in the quartered potatoes and saute for a minute. Add the stuffed eggplants and the remaining mixture and saute again for a minute. Pour in the boiling hot water and pressure cook the subzi to two whistles. Garnish with finely chopped coriander leaves before serving.
Always use boiling hot water. Cold water can ruin the texture of the gravy.
Diwali the Festival of Lights is celebrated with great fervour throughout India. A variety of sweets and savouries are made to welcome home the Goddess Lakshmi who is considered the Goddess of Wealth. Posting the variety of food items that have been made .