Digestive Chutney Recipe

This Chutney is usually made during the monsoon months in India, as stomach upsets are common during that period. Served with Curd rice, it settles the stomach because of the Cumin seeds and Garlic which are known to not only have digestive properties, but also to clean the gut. A special thanks to my dear friend Nutan Shenoy-Kini who has generously shared her mother’s recipe with me.

Ingredients :

  • Half of a large coconut
  • 1 level tsp Jeera/ Cumin seeds
  • 5 flakes Garlic
  • 7 Green chillies
  • 1/2 tsp Tamarind paste
  • Salt
  • A pinch of turmeric powder
  • 1 tbsp Ghee/clarified butter
  • A bunch of Coriander leaves.

Method :

Wash and keep the coriander leaves aside to drain well. Grate the coconut. Crush the garlic gently. Chop the green chillies. Heat ghee in a pan. Add the Jeera and the crushed garlic cloves. Roast till the Jeera crackles. Drop in the chopped green chillies and toss till they change colour. Tip in the coriander leaves. Sauté till they wilt. Drop in the turmeric powder, tamarind paste and grated coconut. Saute for about three to four minutes. Add salt. Allow to cool, before grinding it to a coarse paste without adding water.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kashmiri Mix Vegetable Recipe

This Kashmiri Mix Vegetable Recipe is a family favourite. I am indebted to Mr. Ramesh Chittal who is an IHM graduate for having shared it with me. The blend of spices and the Cashew paste that adds texture is absolutely perfect! Non vegetarians may substitute it with Chicken.

Ingredients :

  • 50 gms Peas
  • 50 gms Sweet corn
  • 1 large potato
  • 1 carrot
  • 15 French Beans
  • 20 peeled cashews
  • 1/4 cup water to blend the cashews
  • 1 inch piece ginger
  • 10 garlic cloves
  • 15 pepper corns
  • 10 dried Kashmiri red chillies
  • 1 tsp Jeera/cumin seeds
  • 3 tsps coriander seeds
  • 2 inch piece of cinnamon
  • 6 cloves
  • 3 Cardamoms
  • 1 black Cardamom
  • 2 large onions
  • 1/2 tsp Haldi /turmeric powder
  • 3 tomatoes
  • 4 tbsps oil
  • 2 tbsps Ghee/clarified butter
  • Salt
  • Coriander leaves.
  • Method :

    Deskin the carrot and potatoes. String the beans. Wash all the vegetables and chop them into tiny cubes. Pressure cook the corn. Boil the vegetables in three glasses of water with a little salt till done. Slice the onions thinly. Puree the tomatoes. Blend the cashews into a paste with one fourth glass of water. Grind the ginger, garlic, coriander seeds, cumin seeds, dry red chillies, pepper corns, Cardamom, cinnamon and cloves fine. Heat the ghee and oil mixture in a pan. Drop in the sliced onions and roast them to a golden brown. Add the ground spices and sauté till the raw smell is gone. Add the Haldi, toss and then add the tomato puree. Boil well. Add the cooked vegetables along with the water in which they were cooked, adjust salt and boil thoroughly. Tip in the Cashew paste. Mix thoroughly. Boil and garnish with coriander leaves.

    Copyright © 2018 by Vinaya Prabhu. All rights reserved.

    Spicy Appo/ Black gram and Rice Appo Recipe

    Though the batter for Idli, Uthappa, Appo or Dosa contains the same ingredients of Urad Dal/Black gram Dal and Rice, the taste varies because of the consistency. The Rice is ground fine for a Dosa, it is semi coarse for an Appo, and coarse for Idli and Uthappa. Most people make a big batch of Urad and Rice batter by grinding it to a fine consistency and use it to make Idli, Dosa Appo or Uthappa, but I personally prefer making a small batch of the right consistency.

    Ingredients:

    • 250 gms Urad Dal
    • 500 gms Rice
    • Salt
    • 16 Green chillies
    • 2 inch piece of ginger
    • A kidney Bean sized piece of Hing /asafoetida
    • 5 sprigs Curry leaves.

    Method :

    Wash and soak the Urad Dal and Rice separately. Grind the Urad dal to a smooth batter in the wet grinder non stop for half an hour adding water at regular intervals. Remove. Grind the rice to a semolina like consistency. Tip it into the Urad batter. Add salt, mix well and ferment for 10 hours. Make a coarse paste of the green chillies, hing and ginger. Chop curry leaves fine. Drop them into the batter and mix thoroughly. Heat the Appam pan. Pour a little oil into each mould. Pour a ladle ful of batter and roast to a golden brown. Flip and roast on the other side too. Remove. Serve hot with chutney of your choice. The Recipe for chutney can be found under the Catagory ‘Chutneys ‘ of this website.

    Copyright © 2018 by Vinaya Prabhu. All rights reserved.

    Drumstick Fritters Recipe

    Though Drumsticks are not popular with a few, because of the manner in which they have to be chewed, these fritters are sure to leave them asking for more. Used in a variety of delicious dishes these fried ones are a personal favourite.

    Ingredients :

    • 2 Drumsticks
    • 1 tbsp Chilly powder
    • 1/4 tsp Hing/Asafoetida
    • Salt
    • Rice flour
    • Oil for frying

    Method :

    Wash and cut the Drumstick into two inch pieces. Sprinkle Chilly powder, Hing and salt and mix thoroughly. Keep aside for about ten minutes. Sprinkle with the rice flour and a little water to coat the drumsticks well. Heat oil in a pan. Fry the drumsticks a few at a time till golden and crisp. Enjoy as a side dish with Rice.

    Copyright © 2018 by Vinaya Prabhu. All rights reserved.

    Teasel gourd/Kantola Fritters Recipe

    A delicacy available only during the monsoons, a variety of dishes from a fry, a sukka, stir fry or a mix gravy can be made from Teasel Gourd. One needs to ensure that they are Dark Green in colour as the Light Green ones have large seeds within them. I personally love the crunch of the seeds so buy the slightly Light Green ones. Posting a Teasel Gourd Fry today which can be enjoyed as a side dish with Rice or can be eaten as a snack with tea.

    Ingredients :

    • 250 gms Teasel Gourd
    • 2 tsps chilly powder
    • 1/2 tsp Hing/Asafoetida
    • Salt
    • A mixture of Rice flour and Besan/Gram Flour in the ratio of 2:1.
    • Oil for frying

    Method :

    Wash and slice the Teasel Gourd as shown in the picture. Sprinkle Chilly powder, salt and Hing. Mix well. Take the Rice flour and Besan in a plate and mix them well. Coat the slices with this mixture. Heat oil in a pan. Drop the coated slices and fry on a medium flame till crisp. Serve hot.

    Copyright © 2018 by Vinaya Prabhu. All rights reserved.

    Drumstick Sweet and Spicy Curry Recipe

    This Sweet and spicy Drumstick preparation holds fond memories of childhood. There was a huge Drumstick tree in our backyard and my mother would pluck the fresh drumsticks to make this curry which goes well with Rice or with Rotis.

    Ingredients :

    • 2 Drumsticks
    • 1 tbsp oil
    • 1 tsp Mustard
    • 2 Red chillies broken into bits
    • Salt
    • 7 tbsps Jaggery syrup

    Method :

    Devein the Drumsticks, and wash them. Chop them into two inch long pieces. Heat oil in a pan. Add the mustard and after it splutters add the broken red chilly bits. Toss. Add the Drumstick pieces, salt and a glass of water. Cook till done. Add the jaggery syrup and boil well for a couple of minutes. Serve when hot.

    Copyright © 2018 by Vinaya Prabhu. All rights reserved.

    Thali Meal – 14

    A traditional South Indian Thali Meal of Rice, Radish Sambhar, Tomato and Cucumber Pachadi, Radish Leaves Molagootal, Coriander leaves Thogayal, Puli Inji, Papad and Tender Mango Pickle.

    Radish Sambhar Recipe

    Tomato and Cucumber Pachadi/Salad Recipe

    Radish Leaves Molagootal Recipe

    Coriander Leaves Thogayal/Chutney Recipe

    Ginger and Tamarind pickle/Puli Inji Recipe

    Tender Mango Pickle Recipe

    Copyright © 2018 by Vinaya Prabhu. All rights reserved.

    Tomato and Cucumber Pachadi/Salad Recipe

    Raita and Pachadi are the names for a salad of raw vegetables tossed in curd. Today I have posted a Tomato and Cucumber Pachadi which goes well as a side dish with any Indian meal.

    Ingredients :

    • One large Tomato
    • 1 medium sized Cucumber
    • 1 green chilly
    • 2 tbsps Coriander leaves
    • 250 ml Curd/Yoghurt
    • Salt

    Method :

    Wash and Deskin the Cucumber. Grate it. Chop the tomato and coriander leaves fine. Mince the green chilly and crush it with salt. Mix the grated cucumber, chopped tomato, coriander leaves along with the chilly and drop it into the curd. Mix well. Serve chilled.

    Copyright © 2018 by Vinaya Prabhu. All rights reserved.

    Radish Sambhar Recipe

    Sambhar can be made with a variety of vegetables and among the popular ones is the Radish or Mullangi Sambhar. Hot rice, Sambhar and Papad along with Curds are a heavenly combo. The Recipe link to the Sambhar powder is under the catagory of Spice Powders of this website.

    Ingredients :

    • 1 large Radish
    • 1 large Potato
    • 2 large Onions
    • 150 gms Arhar Dal/ Split Pigeon peas
    • 3 tsps Sambhar Powder
    • 1 tbsp Tamarind paste
    • 2 tbsps Ghee/clarified butter
    • 1 tsp Mustard
    • A Kidney Bean sized piece of Hing/ asafoetida powdered fine
    • 4 sprigs Curry leaves
    • Salt

    Method :

    Wash and peel the Radish and potato. Slice the Radish into roundels and cube the potatoes. Slice the onions. Drop all the three vegetables in a litre of water along with salt and Sambhar powder. Cook till done. Pressure cook the Arhar Dal to three whistles. Allow the Pressure Cooker to cool before opening it. Churn the Dal and drop it into the cooked vegetables along with the tamarind paste. Boil well. Heat Ghee in a pan. Drop in the mustard and after it splutters add the powdered Hing. Toss and add the curry leaves. Pour the seasoning into the boiling Sambhar. Switch off. Keep aside for half an hour for the flavours to infuse before serving. Serve with a dollop of Ghee over hot rice.

    Copyright © 2018 by Vinaya Prabhu. All rights reserved.

    Radish Leaves Molagootal Recipe

    I had bought some Radish to make a Sambhar and ended up having a bunch of Radish Leaves. Instead of making the usual stir fry, decided to make a Molagootal or a Dal and coconut based gravy which is flavoured with these leaves. It goes well with both Rice or Rotis.

    Ingredients :

    • A small bunch of Radish greens
    • 100 gms Arhar Dal/ Split Pigeon peas
    • 1/4 coconut grated
    • 1 tsp Jeera/ Cumin seeds
    • 5 dry red chillies
    • 2 tsps oil
    • 3 tsps Urad Dal/ Black gram Dal
    • 1 tsp mustard seeds
    • A pinch of Haldi / Turmeric powder
    • Salt

    Method :
    Wash the Radish Greens well and chop them fine. Pressure cook the Arhar Dal with a pinch of turmeric. Cook the chopped Radish greens with a little salt till done. Heat 1 tsp oil. Drop in 2 tsps of urad dal and when it turns golden brown add the 4 dry red chillies. Toss. Remove and allow to cool. Grind the roasted ingredients along with coconut and Jeera to a smooth paste. Churn the Dal. Drop it into the cooked Radish greens along with the ground paste. Boil well. Heat the remaining tsp of oil. Add the mustard seeds and after they splutter add the remaining tsp of Urad Dal. After it turns golden brown drop in the dry red chilly. Toss and pour the seasoning into the Molagootal. Serve it with hot rice.

    Copyright © 2018 by Vinaya Prabhu. All rights reserved.