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.
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.
Sharing a Thali today of Rice, Dal, Ivygourd Bhuthi, Tomato and potato Gozzu, Red chilly papad kismuri, Carrot and sesame salad, Curd and a piece of store bought Plum cake. The recipe links to all the items are given below.
This Cabbage, Potato and Onion Subzi is a family favourite. Tastes absolutely divine served with Rotis or Chapatis just off the flame. This is a preparation that I learnt from my friend Meena Damania and fond memories of preparing it in the early days of my marriage are associated with it.
400 gms cabbage chopped 2 large potatoes sliced 2 large onions sliced 2 large tomatoes chopped 2 tbsps coriander powder 1 tsp jeera powder 2 tsps chilly powder A pinch of turmeric 1 tsp sugar Salt. Coriander leaves
For the seasoning 2 tbsps ghee/ clarified butter 2 tbsps refined oil 1 tbsp jeera/ cumin seeds
Heat the ghee and oil mixture in a pan . Add the jeera. After it splutters add the sliced onions and potatoes together and roast with a little salt till transparent. Add the coriander, jeera, chilly and haldi powder. Toss well. Add the cabbage and a small glass of water and allow to cook. When cabbage is half done add the chopped tomatoes and sugar and cook till done. Garnish with coriander leaves.
Note: addition of ghee in the seasoning adds to the taste so please don’t skip it.
Saung is a spicy preparation and can be made from a variety of vegetables. Today I decided to make one from the Chinese potatoes which are in season. Goes well with Dal, Rice, Roti or even with Curd rice.
Ingredients : 500 gms Chinese potato 5 large onions sliced 5 tsps chilly powder 3 tomatoes chopped fine 1 tbsp tamarind paste Salt 5 tbsps Coconut oil
Pressure cook the Chinese potato to two whistles. Drain and peel them. Heat the coconut oil in a pan. Add the sliced onions and roast them on a high flame till half are browned and the other half translucent. Add the chilly powder , toss and drop in the tomatoes. Saute for a couple of minutes. Drop in the Cooked Chinese potatoes, salt, tamarind paste and 750 ml or 3 glasses of water. After the Saung starts boiling, lower flame and simmer for ten minutes till the Saung acquires a semi solid consistency. Switch off and keep aside for about fifteen minutes for the flavours to infuse.
This is one of the simplest and easiest of Ladoos. Only requirement is of Chikki Jaggery which is seasonal. Most Indians stock up on it during Makar Sankranthi or Pongal. Children and adults both love this crunchy Ladoo which is specially prepared during the Kite flying season in India.
250 gms Chikki Jaggery
200 gms Puffed rice /Kurmura
1 tsp Cardamom powder
300 ml water
Ghee /clarified butter
Heat the jaggery in 300 ml water. Boil till bubbles appear. Drop some syrup into a plate which contains water. The syrup should form into a pellet when brought together. Remove from flame and add the kurmura and cardamom powder. Mix well. Apply ghee on your palms and make ladoos.
Sharing a Thali today of Rice, Chapati, Fresh pigeon peas and Potato upkari, Green Tomato Chutney, Potato Humman, Dalithoy, Curd, Bhavnagari Chilly pickle and store bought Mysore Pak. The recipe links to all the items are given below.
When I told my friend that I had made a Ridge gourd peel chutney, she asked me if I have ever tried making one with green tomatoes. Since I hadn’t , asked her for her recipe. There are a variety of ways that it can be made, but trying out the one suggested by her today. Thank you so much Simran Kaul Gangolli for this wonderful recipe. It is absolutely divine!
500 gms Green tomatoes
5 garlic cloves
7 green chillies
1 tsp Cumin seeds / jeera
5 tbsps grated coconut
2 tbsps Ghee/ clarified butter
1/2 tsp mustard
1/2 tsp Urad dal/Husked black gram dal
3 sprigs curry leaves
Wash and roughly chop the tomatoes and green chillies. . Take a tbsp of ghee in a pan. Drop in the Jeera, chopped green chillies, garlic cloves and the tomatoes in that order. Roast till the tomatoes lose their colour. Allow to cool. Grind the roasted ingredients with the grated coconut and salt to a smooth paste. Heat the remaining ghee. Drop in the mustard and after it splutters add the urad dal. Roast to a golden brown and then add the curry leaves. Toss. Drop the seasoning into the ground chutney. Mix thoroughly and serve with Rice, Roti or Dosa.
Sharing a Thali today of Chapati, Rice, Rasam, Runner Beans and Potato stir fry, Tomato and onion chutney, Cucumber Pachadi, Tender Mango pickle and fruits. The recipe links to all the items are given below.