Thali Meal -141

Sharing a Thali today of Chapati, rice, Cabbage, onion and potato subzi, mix vegetable Sambhar, capsicum and cauliflower fritters and vermecilli kheer. Recipe links to all the items are given below.

https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/

https://vinayasculinarydelights.com/chapati-rotiflattened-bread/

https://vinayasculinarydelights.com/cabbage-potato-and-onion-subzi-recipe/

https://vinayasculinarydelights.com/carrot-potato-and-onion-sambhar-recipe/

https://vinayasculinarydelights.com/capsicum-bell-pepper-fritters-recipe/

https://vinayasculinarydelights.com/cauliflower-pakora-recipe/

https://vinayasculinarydelights.com/sevya-kheer/

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Ashgourd Sasam

Ashgourd/ Bhopla/ Budakumbalkayi or Kuvvale as it is called in my mother tongue Konkani is widely used in the South of India in a variety of dishes. Posting a Kuvvale Sasam today which is very popular with the GSB community. This is a medium spicy preparation as Ashgourd on it’s own has no flavour. A tap of raw mustard is added while grinding the masala to impart flavour.

Ingredients:

300 gms Ashgourd de skinned and cut into cubes

1/2 of a small coconut grated

7 Byadgi chillies roasted in a little oil

1/2 tsp tamarind paste

3/4 tsp mustard while grinding

1 level tsp rice flour

1 tbsp coconut oil

1 tsp mustard

2 sprigs curry leaves

Salt

Method:

Cook the ashgourd pieces in two glasses of water with salt. Grind the coconut, roasted red chillies, tamarind, rice flour and mustard to a smooth paste with enough water. Pour the ground masala into the cooked ashgourd. Adjust consistency by adding enough water. It should be neither thick nor runny. Heat oil in a pan. Add mustard seeds. After they crackle add the curry leaves. Toss and pour the seasoning into the boiling Ashgourd Sasam. Switch off, cover and keep aside for about fifteen minutes for the flavours to infuse.

Note: you may skip the rice flour on auspicious days when rice is avoided. It is basically added to lend texture to the dish. Instead, increase the quantity of coconut used.

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Toasted sandwich -2

This has to be one of the best toast sandwiches that I snacked on as it was lovingly prepared by my son for me. I was pleasantly surprised when he offered me a perfectly toasted sandwich with a grin saying that I better say it’s good.

I had boiled potatoes to make a stew.. he sliced them, chopped some capsicum, a dash of chaat masala, a cheese single and sandwiched them all between two buttered slices of bread with a generous slathering of All purpose chutney. Toasted it to perfection. I couldn’t have done better!

All purpose Chutney, Recipe

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Barnyard millet and pulses dosa.

This is a diabetic friendly dosa which I had been wanting to try out since a long time. The addition of pulses makes it protein rich and millets are a good source of potassium. This dosa turns out super crisp if spread thin though there are onions added and fluffy and porous if spread thick. Best enjoyed with fresh home made butter as spices are already added to the batter.

Ingredients:

1 cup Varai/ Sama/ Barnyard millet

1/4 cup masoor dal

1/4 cup toor/ arhar dal

1/4 cup chana dal

1/4 cup urad dal/

1/4 of a small coconut grated

7 dry red chillies

7 green chillies

2 large onions finely chopped

1 tbsp jeera/ cumin seeds

A kidney bean sized piece of Hing/ asafoetida

A small bunch of coriander leaves finely chopped

2 inch piece of ginger grated fine

5 sprigs of curry leaves finely chopped

Salt

Oil to roast the dosa.

Method:

Wash and soak the Barnyard millet and all the dals together for four hours. Grind to a semolina like consistency along with the asafoetida, dry red and green chillies either in the wet grinder or mixer. Remove into a vessel. Add the whole jeera, grated ginger, chopped onions, coriander leaves, curry leaves and salt. The batter should be slightly thicker than pouring consistency. Mix thoroughly and keep aside for an hour. You can also prepare the batter the night before and refrigerate it if you are planning to make the dosa for breakfast.

Heat a griddle/ tava. Pour a ladleful of batter and spread it in concentric circles as thin as required. Drizzle with a teaspoon of oil. Roast on a medium flame to a golden brown. Flip and roast on the other side as well. Serve hot with butter.

This measurement makes 18 dosas.

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Divine Dosa

Like the story of Goldilocks where she found the right size of the chair, bowl of porridge and the bed, this Dosa too is just right for those who love crisp or others who love soft dosas. Spread extremely thin it turns out super crisp and a beautiful golden orangish brown and when spread thick turns out fluffy and porous. There are dosas and dosas, but this particular combination is a winner.

Ingredients:

500 gms Masoor Dal

250 gms rice

150 gms Urad dal

1 heaped tsp Methi seeds

Salt

Oil to roast the dosa.

Method:

Wash and soak the urad and masoor dal together in a container. Wash and soak the rice and methi seeds together in another container. The dals and rice have to be soaked for about five hours. First grind the urad and masoor dal together in the wet grinder for half an hour adding enough water as required to get a smooth and fluffy batter. In the meanwhile grind the rice and methi seeds together in the mixer to a fine batter. Drop this batter into the wet grinder and continue grinding for another five minutes till the dals and rice have blended well. Pour the batter into a large container. Add salt and mix well. Allow to ferment for ten to twelve hours.

Mix the batter thoroughly and pour a ladleful on a hot griddle/ tava. Spread it thinly in concentric circles over the tava, drizzle with a teaspoon of oil or ghee. Reduce flame and allow to roast to a golden brown. This dosa does not need to be roasted on the other side as it gets roasted well since its spread thin. Fold and serve with chutney or potato bhaji.

You can also make thick fluffy ones by pouring a ladleful of batter on a hot tava, drizzling with ghee or oil and spreading it to required thickness. Cover and cook over a medium flame. This too need not be flipped and roasted .. it gets cooked to perfection.

The above measurement when measured in cups reads to two cups of masoor dal, one cup of rice and three fourth cup of urad dal.

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Thali Meal- 140

Today’s Thali meal includes Rice, Dalithoy, Tender cashewnuts and ivygourd stir fry, Avial, Chana ghashi, Yam fritters and Madgane. Recipe links to all the items are given below.

https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/

https://vinayasculinarydelights.com/dalithoy/

https://vinayasculinarydelights.com/ivygourd-and-tender-cashew-stir-fry-recipe/

https://vinayasculinarydelights.com/avial-mixed-vegetables-in-coconut-gravy-recipe/

https://vinayasculinarydelights.com/chana-ghashi-recipe/

https://vinayasculinarydelights.com/yam-fritters-recipe/

https://vinayasculinarydelights.com/madgane-manganem-bengal-gram-paysam-recipe/

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Carrots in brine

One of the brined vegetables that goes well with Dal rice, curd rice or even in wraps or as a topping over salads is the versatile carrot. I love mine spiced with a few green chillies and ginger added to them. You may also use sliced garlic or baby onions if you wish to.

Ingredients:

4 carrots sliced into strips

3 green chillies slit but kept intact at the base

2 inch piece of ginger either sliced or just crushed

1 lemon sliced into thin roundels

200 ml water

1 tbsp salt

5 tbsps vinegar

Method:

Arrange the carrots, green chillies , ginger and sliced lemon into a thoroughly washed and dried glass bottle. Drop in the water, salt and vinegar. Screw on the cap or use an air tight bottle. Leave it outside for a day and then refrigerate it. You can start using them from the third day onwards.

Note: I have not boiled the water to make brine as I have used just four carrots. Always boil the water to which salt has been added to brine larger quantities of carrot or any vegetable.

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Garlic bread toast

This is one of the most delicious ways of serving a toasted sandwich . Easy to make and one which children and adults will simply love! You can also serve it as a hors d’oeuvres or as a snack with tea.

Ingredients:

10 slices of bread

5 tbsps of butter

5 cloves of garlic grated

1 tsp chilly flakes

1 tsp mixed herbs

1 tbsp finely chopped coriander leaves

For the filling:

100 gms sweet corn pressure cooked

5 slices of cheese

Salt, pepper to taste

Method:

Combine the butter, mixed herbs, chilly flakes and grated garlic. Season with salt and mix thoroughly. Apply it on both sides of the slice and toast one side well. Place the toasted side facing upwards and spread the corn mixture. Place a slice of cheese and cover it with another slice with the untoasted side facing upwards. Roast both sides on a gentle to medium flame till the cheese melts and the slice is brown and crisp. The aroma of the garlic getting roasted is irresistible. Remove, cut into triangles and serve with tomato ketchup.

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Chowmein

This is the Tangra version of Chowmein. Tangra is a region in East Kolkata that traditionally housed many tanneries owned by people of Hakka Chinese origin. Having lived in Kolkata, their tastes too were slightly Indianised. This recipe is extremely simple and easy to make. It can be eaten as is or served with an accompaniment of Manchurian (veg or non veg) or Honey Chilly potatoes.

Ingredients:

One packet of Chinese Hakka Noodles 200 – 250 gms

100 gms of cabbage sliced lengthwise

Half a capsicum/ Bell pepper sliced into strips

One large onion sliced lengthwise

15 cloves of garlic minced

1 inch piece of ginger minced

2 green chillies finely chopped

1/2 tsp pepper powder

Salt

2 tbsps oil

1 tsp oil to drizzle over the cooked noodles

1 tbsp soya sauce

1 tbsp red chilly sauce

1 tbsp green chilly sauce

2 tbsps vinegar

Spring onion greens for garnish

Method:

Boil ten cups of water in a pan and drop in the noodles. Boil for only three minutes. It has to be cooked al dente . Immediately drain the noodles in a strainer and pour cold water over them to stop the cooking process. Drain thoroughly and spread over a large flat dish. Drizzle a tsp of oil and mix gently. Heat oil in a wok or a pan. Drop in the minced garlic, ginger and green chillies and saute till they change colour. Drop in the sliced onions, cabbage and capsicum and toss for a few seconds. Add the Noodles, the sauces, vinegar and pepper powder. Toss well. Check for salt as the sauces contain a generous amount of it. Just sprinkle a little if required. Toss and serve immediately.

Note: Do not overcook the vegetables as they need to retain their crunch.

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Honey Chilly Potatoes

The Indianised version of this Chinese preparation is a popular street food all over the country. It has all the sauces added and a generous drizzle of honey which leaves one asking for more! It can be served as a starter or as an accompaniment to Chowmein or Fried rice.

Ingredients:

3 large potatoes de skinned and sliced into batons as for French fries

2 tbsps Maida/ all purpose flour

2 tbsps rice flour or corn flour

Salt

A mixture of 4 tbsps of Maida and 2 tbsps of rice flour, a pinch of salt and water enough to make a thick batter.

Oil for frying

For the sauce:

1 tbsp chilly sauce

1 tbsp soya sauce

4 tbsps tomato ketchup

2 tbsps honey

2 tbsps sugar

Salt

1 tsp corn flour mixed in a quarter cup of water to make a slurry.

For the seasoning:

10 cloves of garlic minced

1 inch piece of ginger minced

3 green chillies slit and cut into thin strips

3 tbsps of thinly sliced capsicum

1 small onion sliced

2 tbsps spring onion greens

2 tbsps oil

For the garnish:

2 tbsps finely chopped spring onion greens

1 heaped tbsp toasted sesame seeds

Method:

Wash the sliced potato two or three times to get rid of the starch. Drain thoroughly. Sprinkle the maida, salt and rice flour and mix well. Keep aside. Heat oil in a pan. Dip the potato wedges into the maida rice flour batter and deep fry on a medium flame til crisp and golden brown. Finish off similarly with all the wedges , drain and keep them aside. Heat a pan and dry roast the sesame seeds till they splutter. Keep aside. Heat the oil well and drop all the wedges into the hot oil and flash fry them to a rich brown on a high flame. Drain and keep aside.

Heat oil in a wok or a broad based pan. Add the minced garlic, ginger and green chillies. Toss till they change colour. Add the sliced onion, capsicum and spring onion greens. Toss them for a few seconds and add all the sauces and tomato ketchup one by one. Add half a cup of water and gently pour in the slurry , continuously stirring the sauce so as to avoid it from forming lumps. Add the salt, sugar and honey. Bring to a boil. Immediately add the fried potato wedges, toasted sesame seeds and spring onion greens. Give it a good stir and serve hot.

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