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.
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Posting a Thali today of Rice, Dali, Cluster Beans Stir fry, Onion Pakora, Sunbasked Asafoetida Chillies, Onion Fryums, Curds and Custard apple. The recipe links to all the dishes are shared below.
This is a simple Biryani which in ready in just half an hour. Best enjoyed with a mixed Vegetable Raita and Papad, it can also be relished as is because of the fragrance of the Basmathi rice and the aroma of the spices used. My favourite when I have to rustle up a quick meal.
- 250 gms Basmathi rice
- 350 ml of water
- 9 cloves garlic
- 2 inch piece of ginger
- 2 green chillies chopped fine
- A small bunch of coriander leaves 3 medium sized onions roughly chopped
- 1 large onion finely sliced
- 3 large tomatoes chopped fine
- 1 tsp Chilly powder
- 2 tbsps Coriander powder
- 1/3 tsp Turmeric powder
- 2 inch piece of Cinnamon
- 7 Cloves
- 2 Star fennel
- 7 Cardamom
- 1 Bay leaf
- 1/4 tsp Shah jeera
- 7 Pepper corns
- 2 tbsps Ghee/clarified butter
- 5 tbsps oil
Wash and soak the Basmathi rice for about twenty minutes. Meanwhile, grind the roughly chopped onions, green chillies, garlic, ginger and coriander leaves to a smooth paste. Drain the Rice. Heat the ghee and oil mixture in a pan. Drop in the Shah jeera, Cinnamon, Cloves, Cardamom, Bay leaf, Pepper corns and Star fennel. Allow them to splutter. Drop in the sliced onions and roast till golden brown. Add the Chilly, Turmeric and Coriander powders. Toss. Add the ground paste and roast on a gentle flame till the raw aroma goes away. Drop in the tomatoes and salt. Roast till mushy. Add the rice and 350 ml of water. After it starts boiling cover and cook on a gentle flame. It is done in ten minutes. Serve with a Raita.
Tree Sorrel or Bimbul, Bimbla as it is called is used in a variety of dishes as a souring agent in the South of India. The tree takes a couple of years to take root but the yield is enormous once it starts bearing fruit. High in Vitamin C, this fruit is also pickled in a variety of ways. Posting a very popular pickle enjoyed by the Konkani community. It goes well with Rice, Dosa, Roti and even as a spread over buttered Bread. A heartfelt thanks to my friend Mrs. Vijaya Shenoy who regularly supplies me with this delectable fruit.
- 1/2 kg Bimbul
- 200 gms Everest Kashmiri Lal Chilly powder
- 100 gms mustard
- 2 tbsps Turmeric powder
- 150 gms salt
- A marble sized piece of Hing /Asafoetida
- Boiled and cooled water.
Wash and dry the Bimbul thoroughly. Put them in a bottle and tip in the salt. Shake the bottle to spread the salt evenly. Cap it and keep shaking the bottle twice a day for two days. You will notice that the Bimbul releases water. Boil a litre of water and allow to cool thoroughly. With half a litre of water grind the chilly powder, mustard, Turmeric and Asafoetida to a smooth paste. Add more water if required while grinding. Drop this ground paste into the bottle. Mix well. The Masala should be of pouring consistency. If it is thick, thin it down with the remaining water. Cap the bottle and allow the Pickle to mature for a fortnight. Stays good for a year.
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This is a simple stir fry of Cluster Beans/ Mitke Sang /Gavar which is very popular with the Konkani community. The seasoning changes depending upon individual preference. I like mine with a dash of jaggery to tone down the slight bitterness of the vegetable.
- 300 gms Cluster Beans
- 4 dry red chillies broken into bits
- 2 tbsps Jaggery syrup
- 1 tbsp Coconut oil (choice of oil)
- 1 tsp Mustard
- 3 tbsps grated Coconut.
Snip both ends of the Cluster Beans. Wash and chop them fine. Heat oil in a pan. Drop in the mustard and after it splutters add the broken red chilly bits. Toss. Add the chopped cluster Beans, jaggery syrup and salt. Mix well. Pour in a glass of water and cook on a high flame till done. Garnish with coconut. Serve hot.
The ‘Indian Spice Box’ as it is so called is a prized possession in every Indian kitchen. It holds together all the spices that are required while seasoning. The Indian Spice box has seven tiny containers with tiny spoons to hold the various spices. Most Indian recipes begin with heating the oil first and the spices or condiments are added in quick succession. The kind of spices stored depends upon the kind of Cuisine one makes on a daily basis. The temperature of the oil has to be just right so that the spices pop without burning. Hence the commonly used spices are stored in the container together for easy access.
A Satvik Thali of Rice, Dalithoy, Ridgegourd peel Chutney, Pointed Gourd Fritters, Potato Stir Fry, Coriander leaves Gozzu, Curds and Rava Ladoo. Recipe Links to all the dishes are shared below.
This is a traditional Konkani preparation which is relished with rice, Neer dosa or even with Rice Bhakri. It can be made either with Lentils or vegetables of choice, but the most popular version is of that with Potato. Non vegetarians add Prawns instead of vegetables to the same gravy and it is called Sungta Hinga Uddak.
- 3 medium sized potatoes
- 1/2 coconut grated
- 10 roasted Kashmiri Chillies
- 1 tbsp Tamarind paste
- 1 tsp Hing/asafoetida (or as required)
- 2 tbsps Coconut oil
Deskin and wash the potatoes. Slice them lengthwise. Boil them in 500 ml of water to which a little salt has been added till done. Grind the coconut, roasted red chillies and tamarind, to a smooth paste. Tip it into the cooked potatoes. Adjust salt. Add the Hing. Boil well. The consistency should neither too thick nor thin. Drizzle with Coconut oil and keep aside for about fifteen minutes for the flavours to infuse before serving.
Sprouts are rich in Vitamins, protein and minerals. The best way to have them is raw, but some are a little difficult to digest, hence stir frying them is essential to soften them. Posting a sprouted Moong/Green gram Stir fry today.
- 100 gms Moong/ Green gram sprouts
- 1 tbsp Coconut oil (or oil of choice)
- 1 tsp Mustard
- 2 green chillies chopped fine
- 1 sprig Curry leaves
- Juice of half a Lemon
- A pinch of Haldi /Turmeric powder
- 2 tbsps grated coconut
- 1 tbsp Coriander leaves chopped fine
Wash and soak the Moong for eight hours. Drain and tie it in a thin cloth. Keep it aside for about a day. The next day you see that it has sprouted. Wash and keep aside. Heat oil in a pan. Add the mustard and after it splutters add the green chillies and curry leaves. Toss. Add the Turmeric powder and immediately add the sprouted Moong and salt. Stir fry on a gentle flame by sprinkling a little water. (If you want it really soft, add about half a glass of water and cook till done.) Drizzle with Lemon juice, garnish with grated coconut and finely chopped coriander leaves.
This used to be a regular on our table when the children were young. Carrots contain carotene and I would try to get the children to eat them by preparing them in a variety of ways. The Carrot Kheer/Payasam was always the hot favourite.
- 100 gms Carrot
- 500 ml milk
- 5 tbsps Condensed Milk
- 10 Almonds halved
- 10 Cashewnuts halved
- 15 Kishmish
- 1/2 tsp Cardamom powder
- Sugar (only if required)
- 2 tbsps Ghee/clarified butter.
Deskin, wash and grate the Carrots. Soak the Almonds in hot water for a while. Peel and halve them. Heat the Ghee in a pan and first roast the cashews to a golden yellow. Drop in the Kishmish and roast till they fluff up. Drain and keep aside. In the same Ghee roast the grated carrots for about two to three minutes. Pour in the milk and the Almonds and simmer gently for a few minutes. Add the condensed milk and the Cashew and Kishmish (Keeping a few aside for garnish) and boil for a minute. Add the Cardamom powder, mix well, cover and keep aside for about fifteen minutes for the flavours to infuse before serving.