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.
Follow us on social media: ❤️
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 one vegetable that I can never have enough of! I like it cooked, roasted, fried, baked or even just steamed with some salt and pepper. Posting a very simple yet delicious Stir fry which the Konkani community calls as Upkari. Goes well with both rice or Roti.
- 250 gms Pumpkin
- 2 green chillies chopped fine
- 2 tbsps Coconut Oil
- 1 tsp mustard
- 3 tbsps sugar/ jaggery as required
- A pinch of Hing/ Asafoetida
Deskin the pumpkin. Sometimes I leave the skin on too. The choice is yours. Slice it thinly and wash well under running water. Heat oil in a pan. Drop in the mustard seeds and after they crackle add the green chilly bits and the Hing. Toss, drop in the sliced pumpkin, sugar, salt and mix well. Sprinkle with water, cover and cook for a couple of minutes. It’s done. This is one preparation which gets ready in no time, so be careful not to over cook the vegetable.
Bhelpuri is one of the most popular street food in Mumbai. It’s a mixture of puffed rice, onions, tomatoes, coriander leaves and the green, red and tamarind chutney. Recipe for the same is listed under the Chaat section of this blog. The other version of this popular street food is Sookha Bhel where no Chutneys are added and the mixture is left dry. Sookha means dry. I prefer mine with a dash of green chutney, just enough to lend it some spice.
- One boiled potato
- One large onion
- One tomato
- Coriander leaves
- Juice of half a lemon
- A pinch of Everest Chaat Masala
- Puffed rice as required
- Green chutney
Deskin quarter and slice the boiled potatoes thinly. Chop the tomatoes, onions and Coriander leaves also fine. Tip all the vegetables into a bowl. Add the lemon juice, Chaat Masala and a pinch of salt. Tip in a tsp of the green chutney and mix thoroughly. Add as much puffed rice as it can hold. The mixture should not be too dry . Garnish with Sev and serve immediately.
This is a lip smacking dish that I learnt from my friend Purnima Trikannad Udyavar. It goes well as a side dish with Dal and rice or with Chapati too. It’s a mix of tangy, sweet and spice and is extremely flavourful!
- 3 green capsicums/ Bell peppers
- 1/2 cup peanuts
- 1 tbsp Chana dal/ Bengal Gram Dal
- 1 tsp Coriander Seeds
- 1/4th tsp Fenugreek seeds
- 2 tbsps Sesame seeds
- 5 Dry Red chillies
- 3 tbsps grated coconut
- 2 tbsps oil
- 2 tbsps Tamarind paste
- 5 tbsps jaggery syrup
- A large pinch of Hing/ Asafoetida
- A large pinch of Haldi/ Turmeric powder
- 1 tsp mustard seeds.
Chop the Bell pepper into bite sized pieces. Pressure cook the peanuts with a little salt till done. Keep aside.
Heat 1 tbsp oil in a pan. Roast the Chana Dal, Coriander seeds, Methi and Sesame seeds in that order to a golden brown. Roast the red chillies separately in a drop of oil. Allow to cool. Grind this mixture with the grated coconut to a smooth paste. Keep aside.
Heat the remaining 1 tbsp oil in a pan. Drop in the mustard and after it crackles add the Hing. Toss. Add the chopped Bell pepper and saute for a few minutes. Add salt and Haldi. Toss.
Add the boiled peanuts to it and cover and cook for a few minutes. Drop in the ground paste, tamarind paste and the jaggery syrup. Mix thoroughly. Add half a glass of water, cover and cook till done.
These vegetarian Lollipops are very popular as starters or when the children are hungry. Easy to make and in goes a large dose of vegetables for children who are fussy eaters. These can be baked too, but of course the real taste lies in frying them!
- 3 large potatoes pressure cooked
- 1 carrot grated
- A fistful of cooked peas
- 10 French beans minced
- 6 slices of bread
- 7 garlic cloves
- 6 green chillies
- 2 inch piece of ginger
- 2 tsps finely chopped coriander leaves
- Juice of half a lemon
- 1 tsp coriander powder
- 1/2 tsp Jeera/ Cumin seeds
- 3 tbsps bread crumbs
- Oil for frying.
Peel and mash the potatoes well. Drop in the grated carrot, minced French Beans and the cooked peas. Gently mash everything together. Grind the ginger,green chillies and garlic to a coarse paste. Add it to the mashed vegetables along with the lemon juice, coriander leaves, cumin seeds and coriander powder. Mix thoroughly. Finally add the salt. Mix and mould them into desired shape. Roll the lollipops into the bread crumbs and refrigerate for about 15 mnts. Heat oil in a pan. Drop in the lollipops two or three at a time and fry them on a medium flame to a golden brown. Serve with tomato ketchup and mint Chutney.
You can use tooth picks to hold the lollipops or can serve them as is.
Today it’s a typically Konkani Thali consisting of Rice, Dalithoy, Vodye kismuri, Salla upkari, Vainganna puddi sagglein and Seasoned buttermilk . Recipe links to all the dishes are given below.
Sharing a Thali today of Chapati, Rice, Brinjal Curry, Kuchumber, Rasam and Sweet and tangy Lemon pickle. Recipe links to all the items are given below.https://vinayasculinarydelights.com/chapati-rotiflattened-bread/https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/https://vinayasculinarydelights.com/eggplant-brinjal-masala-curry-recipe/https://vinayasculinarydelights.com/kuchumber/https://vinayasculinarydelights.com/rasam-recipe/https://vinayasculinarydelights.com/sweet-and-tangy-lemon-pickle-recipe/
Sharing a Thali today of Rice, Dal, Pumpkin Elchikeri, Onion Gozzu, Onion Fryums, Curds and Tender Mango pickle. The recipe links to all are shared below.
Sharing a Thali today of Rice, Dalithoy, Tendlya tallasani, Losune Chutney, Cucumber Raita, Vermicelli kheer and Papad. Recipe Links to all the items are given below.
This post is for all those who wish to enjoy their Idli with Sambhar sans onions. I was wondering if the Sambhar would taste good without the sweetness of onions, and decided to add some Pumpkin pieces to give it texture and required sweetness. It has turned out delicious! Recipe links to both Idli and Chutney and given below.
- 200 gms Split Pigeon peas/ Toor Dal
- 300 gms Pumpkin
- 1 Drumstick
- 1 Potato
- 1 tbsp Tamarind paste
- 2 tbsps Sambhar powder
- 3 tbsps Ghee/ Clarified Butter
- 1 heaped tsp mustard
- 1/2 tsp Asafoetida/ Hing powder
- 3 sprigs Curry leaves
Pressure cook Dal and churn it. Keep aside. Cube the potato. Chop the carrot into long pieces and the drumstick into bite sized ones. Chop the pumpkin into large pieces. Boil a little of water . Add the sambhar powder and salt to it. Drop in the potatoes and carrots. When they are half done add the Pumpkin and drumstick and boil on a high flame for three minutes. Add the tamarind paste and churned Dal and allow to boil for a couple of minutes. Heat ghee in a pan. Drop in the mustard seeds and when they crackle drop in the asafoetida and curry leaves. Toss and drop it into the boiling sambhar. Switch off the gas , cover and keep aside for about fifteen minutes for the flavours to infuse.
This is the fourth variety of Lemon pickle that I am posting today. Thought that I should try to deviate from the usual spicy ones this time. As usual these are my home grown lemons and so it makes it all the more precious.
- 40 Lemons
- 400 Gms sugar
- 250 ml water
- 4 heaped tsps Kashmiri Chilly powder
- 4 tsps Sunflower oil
- 1 heaped tbp mustard
- 1/2 tsp Methi/ Fenugreek seeds
- 1 tsp Hing/ Asafoetida powder
Wash the lemons and allow to dry thoroughly. Quarter them. Do not try to pry open the seeds as doing so may spoil the pickle. You can discard them after the pickle is done. Divide the chopped lemons into five parts and measure one part. Take an equal measure of salt as one part of the lemons measured. Tip the lemon and salt into the bowl and mix it thoroughly. Cover and keep aside. These salted lemons should be mixed twice a day for eight days, till the lemons become soft. On the ninth day they are ready to be made into a pickle. Heat a pan. Add the sugar and water. Stir continuously till all the sugar has dissolved. After the mixture starts boiling, lower heat and continue to boil for a couple of minutes. A tsp of this sugar solution when put on a plate should not run. At this point add the lemon and chilly powder . Allow it to boil well for a minute. Switch off and keep aside. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the Methi seeds. Toss and drop in the Hing. Saute for a few seconds and drop this seasoning into the pickle. Mix thoroughly. Allow to cool thoroughly before bottling the pickle.