Vegetable Pulao Recipe

Vegetable Pulao with the aroma of freshly ground spices, is a one pot meal that is not only delicious but also quick and easy. Accompanied by a mix vegetable Raita it is sheer bliss!

Ingredients :

  • 250 gms Basmathi rice
  • 1 carrot
  • 2 potatoes
  • 100 gms shelled peas
  • 2 large onions
  • 4 green chillies
  • 2 inch piece of cinnamon
  • 4 cloves
  • 3 Cardamom pods
  • 4 tbsps ghee/clarified butter
  • 5 tbsps oil
  • A pinch of turmeric
  • Salt

Method :

Peel the carrot and potatoes. Wash thoroughly and chop them into desired shape. Cook them with salt along with the peas. Keep aside. Slice the onions. Mince the green chillies. Powder the spices.

Use the double boiler method to cook the rice. Wash the Basmathi rice. Pour in 500 ml of boiling water into it. Add a tbsp of ghee and a tsp of salt and gently place this vessel in a larger vessel which has water boiling in it. Close the larger vessel with a lid and allow the rice to cook undisturbed for half an hour on a gentle flame. The double boiler method not only ensures even cooking of rice, but also the grains remain intact. Remove and invert it into a dish. Allow to cool.

Heat the remaining 3 tbsps of ghee and oil. Add the green chillies and onions. Roast till translucent. Add the powdered spices and turmeric. Toss for a minute. Add the cooked vegetables and rice. Mix gently and heat well. Alternatively you can transfer the Pulao into a microwave safe dish and heat it for five minutes. Serve with a vegetable Raita or any Raita of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

Green Peas and Potato Curry Recipe

This Green peas and Potato Curry goes well with almost everything. Not to be mistaken for the traditional Aloo Matar, this curd/yoghurt based dish laced with a pinch of spices is aromatic and delicious.

Ingredients :

  • 2 large potatoes
  • 250 gms shelled peas
  • 2 large onions
  • 1 large tomato
  • 3 tbsps oil
  • 1/2 tsp mustard
  • 1/2 glass thick curds/yoghurt
  • 1 inch piece of cinnamon
  • 3 cloves
  • 2 tbsps coriander seeds
  • 1 tbsp chilly powder
  • A pinch of haldi/turmeric powder
  • Coriander leaves for garnish

Method :

Chop the potatoes into tiny cubes. Boil the peas and potatoes with salt till done. Slice the onions fine. Powder the coriander seeds, cinnamon and cloves. Chop the tomatoes fine. Churn the curds and keep aside. Heat the oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Drop in the powdered spices and toss for a couple of minutes. Add the chilly and turmeric powders. Toss and immediately add the tomatoes. Roast for a couple of moments till they wilt. Add the cooked peas and potato mixture. Adjust the consistency of the gravy by adding as much water as required. It should be neither too thick nor thin. Boil well for a few minutes on gentle heat so that the flavours infuse and leave behind a thick gravy. Add the curd and give one boil. Garnish with coriander leaves. Mix well and serve hot with rotis, rice or bread.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Green gram and Colocassia leaves dumplings /Moong and Aloo leaves Sannakhotto Recipe

Another variety of the Sannakhotto is the one made with whole green gram/Moong, rice semolina/idli rava, chopped onions and Colocassia leaves. Extremely healthy because they are neither roasted nor fried. The Sannakhotto is steamed and drizzled with a tsp of coconut oil. Goes well with Dal and Rice or can be had as a meal by itself.

Ingredients :

  • 125 gms Moong
  • 100 gms idli rava
  • 2 large onions
  • 1/4 of a large coconut grated
  • 12 roasted dry red chillies
  • 1 tbsp tamarind paste
  • A tsp of Hing/asafoetida
  • Salt
  • Oil to grease the containers.

Method :

Wash and soak the Moong for 8 hours. Drain. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add the Moong and grind it to a Semolina like consistency. Add the rice semolina and salt. Keep aside. Chop the onions and Colocassia leaves fine. Drop them into the batter along with hing. Mix thoroughly. Grease bowls or the Idli mould with oil. Pour the batter into the mould and place them in a steamer which has been kept boiling. Steam till done. Takes around 20 minutes. A knife inserted in the Sannakhotto should come out clean. Allow to cool and serve drizzled with a tsp of coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Cabbage Sannakhotto /steamed dumplings Recipe

This is a traditional Konkani preparation which goes well with Dal and Rice. Also served as Masala Idli in some of the restaurants, the Sannakhotto can be made with a variety of vegetables or garden fresh greens. Today I have selected Cabbage and onion to make it. It is best eaten with a tsp of coconut oil drizzled on it.

Ingredients :

  • 125 gms toor dal/Pigeon peas
  • 125 gms rice
  • 3 onions chopped fine
  • Cabbage chopped the same amount as the onions
  • 1/2 of a small coconut
  • 9 guntur chillies roasted
  • 9 bedgi chillies roasted
  • 1 tbsp tamarind
  • Salt

Method :

Wash and soak the rice and toor dal together for 3 hours. First grind the coconut, roasted chillies and tamarind to a smooth paste. Add the rice and toor dal and grind to a Semolina like consistency. Remove and add the chopped onion, cabbage and salt and mix well. Grease the Idli mould with coconut oil. Pour the batter into the mould and place it in a steamer which has been kept boiling. Steam till done. It takes around 20 minutes. A knife inserted in the sanna khotto should come out clean. Allow to cool. Remove from the mould. Serve drizzled with coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Poori Recipe

Poori is Indian bread which is deep fried and enjoyed with a side dish. Every state in India enjoys the Poori with the speciality of that particular state. Maharashtra is famous for it’s Poori Srikhand, Gujarat for it’s Poori Aamras, the Northern states with Aloo matar or any of their Punjabi dishes, the Southern states enjoy it with a potato Bhaji and the Konkani community of Mangalore serve it with their traditional tender cashew stir fry.

Getting the right consistency while making the dough for the Poori depends on the amount of water added. The dough has to be a little hard, as it absorbs a lot of oil if it is soft. The trick is to knead the dough well and to leave it aside for about half an hour. The end result is a fluffy poori with no trace of oil. Posting the recipe for the same today.

Ingredients :

  • 500 gms wheat flour
  • 250 ml water
  • 5 tsps oil
  • Salt
  • Oil for frying the Poori.

Method :

Pour the water in a bowl. Add the salt and stir to dissolve it. Add the wheat flour and mix gently. Add the oil and knead the dough to a smooth mass. Cover and leave aside for half an hour. Knead the dough again for a couple of minutes. Make 50 balls of the dough. Dust them in wheat flour and roll out into a three inch diameter disc, which is neither thick nor thin. Heat the oil in a pan. Drop in a small piece of dough to check the temperature of oil. The dough should rise up at once. If it does not, wait a while for the oil to heat. Slide in a poori and fry to a golden brown. Flip. Fry on the other side too. Drain and place on a tissue paper. Finish off similarly with the remaining pooris. Serve with subzi or sweet of your choice.

Note: Always check the temperature of oil before starting to fry the Poori. Under heated oil results in oily, colourless pooris.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Banana Halva Recipe

This Halva is a no fuss, easy and tasty recipe and is ready in no time. Take care to see that you use either a heavy bottomed vessel or a non stick pan. Bananas are a must at every Hindu Pooja and the leftover bananas can be put to good use by making this simple but delicious halva.

Ingredients :

  • 4 ripe bananas mashed well
  • 5 tsps sugar
  • 1/4 glass water
  • 5 tsps ghee

Method :
Dissolve the sugar in 1/4 glass of water in a pan and after it is dissolved add the mashed banana to it. Keep stirring on a low flame till it turns brown and starts becoming a mass. Add the ghee and continue stirring till it leaves the sides of the vessel. Switch off and serve when warm.
This halva is so fragrant that it doesnt require the addition of Cardamom.
Took me exactly ten minutes to make it.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Beetroot Raita Recipe

The traditional Beetroot Raita takes on a pinkish hue as the colour of the Beetroot blends with the curd. I prefer mine the way I have presented it. Yoghurt flavoured with ginger and green chillies. A piece of boiled beetroot and cilantro as garnish.

Ingredients :

  • 1 beetroot
  • 500 ml thick yoghurt
  • 1 inch piece ginger
  • 2 green chillies
  • 3 tbsps grated coconut
  • Coriander leaves
  • Salt

Method :

Pressure cook the Beetroot. Peel and slice it into roundels. Use a cookie cutter to make designs of your choice. Grind the coconut, ginger and green chillies coarsely. Drop the mixture into the yoghurt. Add salt and mix well. Garnish with the sliced beetroot and cilantro.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Beetroot Salad/ Pachadi Recipe

Beetroots are a good source of Vitamin C, rich in fiber and potassium and for blood flow to the heart. I prefer mine cooked rather than raw. Posting a Beetroot Salad that is a family favourite.

Ingredients :

  • 3 large Beetroots
  • 2 green chillies
  • 1 medium sized onion
  • 1 level tsp sesame
  • Coriander leaves
  • Juice of half a lemon
  • Salt

Method :

Pressure cook the Beetroot. Deskin and slice lengthwise. Allow to cool thoroughly. Toast the sesame seeds till they splutter. Mince the green chillies and crush them with salt. Chop onions fine. Mix the sliced beetroot, onion and green chillies together. Drizzle with lemon juice. Garnish with the toasted sesame seeds and finely chopped coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Badam/Almond Kheer Recipe

According to Hindu tradition Lord Shiva is worshipped with milk on Mahashivaratri which is the 14th day preceeding the New Moon in the month of Magha. The milk is either partaken as is, or converted into a kheer or Paysam. Posting a kheer made with ground almonds today.

Ingredients :

  • 1 litre milk
  • 100 gms almonds
  • 15 tsps sugar
  • 8 pods cardamom
  • A big pinch of Saffron

Method :

Soak the almonds in warm water for a couple of hours. Peel them. Grind them to a coarse paste. Boil the milk. Add the ground paste and boil for about five minutes. Powder the Cardamom, sugar and saffron. Add it to the boiling milk. Boil for a couple of minutes and switch off. Serve either hot or cold.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Urad and Semolina Dhoddak /Pancake Recipe

The urad and semolina dhoddak can be made with or without fermenting the batter. If you prefer it fermented, follow the same procedure as for Uthappa which you can find in the ‘Breakfast Eats’ section of this website. Today I have posted one wherein I haven’t fermented the urad batter. You can enjoy it with coconut or green chutney or even with Sambhar or dry chutney powder.

Ingredients :

  • 100 gms urad dal /split black gram dal
  • 250 gms semolina
  • Salt
  • Oil to roast the dhoddak

Method :

Wash and soak the urad dal for four hours. Grind in the wet grinder non stop for half an hour, adding water as required to get a smooth batter of pouring consistency. Mix the semolina in a glass of water and mix it well into the urad batter, taking care to see that there are no lumps. Add salt. Mix well. Heat a tava/skillet. Pour a ladleful of batter on the tava. Drizzle with oil and roast to a golden brown. Flip. Drizzle oil again and roast on the other side too. Serve hot with chutney of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.