Coriander Rice Recipe

Coriander/Cilantro rice is a fragrant one pot meal which is accompanied by a mixed vegetable Raita or plain yoghurt. I like mine with a few mint leaves thrown in as it makes the rice more aromatic. You can add vegetables of your choice, though I prefer to add only potatoes apart from the onions that are sautéed to make the rice even more flavourful!!!

Ingredients :

  • 250 Gms Basmathi rice
  • One small bunch coriander leaves
  • 8 green chillies
  • A few mint leaves
  • 2 inch piece of ginger
  • 7 cloves of garlic
  • 1 large lemon
  • 3 tbsps grated coconut
  • 1 large potato
  • 3 large onions
  • Salt
  • 2 Cloves
  • 1 inch stick of Cinnamon
  • 1 pod Cardamom
  • 1 tsp jeera/cumin
  • 3 tbsps ghee/clarified butter
  • 4 tbsps oil
  • A few coriander leaves for garnish

Method :

Prepare the Basmathi rice by the double boiler method. Grind together the coriander and mint leaves. Coconut, green chillies, ginger, garlic and juice of half a lemon. Slice the onions. Deskin and cube the potato. Heat the ghee and oil mixture. Throw in a tsp of jeera, and after it splutters add the Cardamom, cinnamon and cloves. Drop in the onions, potatoes and salt. Roast till translucent. Add the ground paste, rice and salt. Mix and heat well. Add the remaining lemon juice and garnish with coriander leaves.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Kofta Lazeez Recipe

This is an easy and quick way of making a Kofta curry when one is running short of time. I used the ingredients that were readily available at home and was very happy with the results.

Ingredients for the Kofta:

  • 6 slices of bread
  • 2 potatoes
  • 3 green chillies
  • 4 garlic cloves
  • 2 inch piece of ginger
  • 1 tbsp curd
  • 2 tbsps maida/all purpose flour
  • 2 tbsps Besan/Chickpea flour
  • Salt
  • Oil for frying the koftas

Ingredients for the Gravy:

  • 4 onions
  • 3 tomatoes
  • 1 inch piece of cinnamon
  • 2 cloves
  • 1 Cardamom
  • 2 garlic cloves
  • 1 inch piece of ginger
  • 1 tsp chilly powder
  • 2 tbsps coriander powder
  • A pinch of turmeric powder
  • 2 tbsps fresh cream
  • 1 tsp jeera
  • 2 tbsps oil
  • 2 tbsps ghee/clarified butter
  • Coriander leaves

Method :
Pressure cook the potatoes. Deskin and mash them. Crumble the slices of bread. Make a coarse paste of the green chillies, ginger and garlic. Add the mashed potatoes , crumbled bread, the ginger garlic and green chilly paste, salt, curd and the besan and maida together. Mix well and make balls of the dough. Heat oil. Deep fry the koftas to a rich golden brown. Keep aside.
Chop the onions keep them aside. Chop the tomatoes too roughly. Grate the ginger and garlic. Heat the oil and ghee mixture. Add the jeera, Cloves, Cinnamon, Cardamom in that order. Add the onions, ginger and garlic and sauté till the onions are translucent and the spices give out an aroma. Add the chopped tomatoes, chilly, coriander and turmeric powders, toss and cook till mushy. Switch off. Allow to cool thoroughly. Blend it along with the cream to a smooth paste. Pour it into a non sticky pan. Allow to boil well and add the koftas just before serving. Give one boil, garnish with coriander leaves and serve with rice or roti.

You can also visit my Fb group for more recipes. Here is the link.

https://www.facebook.com/groups/1870819426539229/?ref=bookmarks

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Thalipeet Recipe

I had some batter leftover after making the Cabbage Pakora. Decided to make a Thalipeet by adding some multi grain flour to it. It was simply delicious!!

Ingredients :

  • 3 onions finely chopped
  • Cabbage the same quantity as that of the chopped onions
  • 1 potato deskinned and grated
  • 3 green chillies
  • 2 inch piece of ginger
  • 100 gms of Besan/Chickpea flour
  • 100 gms of rice flour
  • 100 gms of multi grain flour
  • 1 tsp chilly powder
  • A pinch of turmeric powder
  • Coriander leaves finely chopped
  • 1/4 tsp ajwain /Carom seeds
  • Salt

Method :

Make a paste of the ginger and green chillies. Add the chopped coriander leaves, chilly and turmeric powder, ajwain, salt and the chopped cabbage, onions and potato. Keep aside for ten minutes. The onions release water. Add the Besan, rice flour and the multigrain flour. Sprinkle a little water to make it a patable dough. Heat the skillet/tava. Take a portion of the dough and pat it on to the hot skillet to a six inch diameter and 2mm thick Thalipeet. Drizzle oil. Roast. Flip and roast on the other side too. Serve as is or with chutney.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Cauliflower Pakora Recipe

Cauliflower Pakora is an all time favourite with the family after the Gobi Manchurian. Florets of Cauliflower are dipped in batter and deep fried to a golden brown. Great as appetizers or even as a side dish with Dal and rice, they are delicious!!!!

Ingredients :

  • 500 gms Cauliflower
  • 200 gms Besan /Chickpea flour
  • 100 gms rice flour
  • 2 tsps chilly powder
  • Hing as required
  • 1/4 tsp ajwain / Carom seeds
  • A few sprigs of coriander leaves
  • Salt
  • Oil for frying the Pakora

Method :

Break the cauliflower into florets. Wash thoroughly and sprinkle a little salt on them. Mix well and keep aside. Mix Besan, rice flour, ajwain, chilly powder, hing, salt and the finely chopped coriander leaves. Add just enough water to make a thick but free flowing batter. Heat the oil. Dip the cauliflower florets in the batter and drop them into the oil. Deep fry till golden brown and crisp.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Strawberry Chutney Recipe

Strawberries are in season, so was tempted to buy a big box as they looked so luscious!! To my chagrin they turned out extremely sour. Decided to make a chutney as I already had some strawberry preserve lying around. Added a few pomegranate seeds for crunch and I must say that it has turned out delicious!! You can serve it as a dip, or with rotis. Goes well with dal and rice too!!

Ingredients :

  • 21 strawberries
  • A large fistful of pomegranate seeds
  • 2 tsps chilly powder
  • 2 ladleful jaggery syrup or sugar
  • Salt
  • 1 sprig Curry leaf
  • 1 tsp mustard
  • 1/4 tsp methi/fenugreek seeds
  • A pinch of haldi/turmeric powder
  • Salt
  • A large pinch of hing/asafoetida
  • 5 tbsps oil

Method :

Wash and remove the leaves and stem of the strawberries. Puree them in the blender. Heat the oil. Add the mustard and after it splutters add the Methi seeds. After they turn a golden brown add the curry leaves and hing . Switch off. Drop in the chilly and turmeric powder and immediately pour in the Strawberry puree. Add jaggery syrup and salt. Boil well. Tip in the pomegranate seeds and give one boil. Switch off. Allow to cool thoroughly. Store in an air tight container in the refrigerator.

Sweet Khichdi Recipe

This highly aromatic dish of Lapsi / Bulgar wheat and Chana dal / Bengal Gram dal is simply divine!!! Drizzled with ghee/clarified butter and garnished with slices of banana it is a quick and easy dessert that the Konkani community of Mangalore relish!!!

Ingredients :

  • 125 gms Chana dal/Bengal Gram dal
  • 125 gms Lapsi rava/Bulgar wheat
  • 1/2 a small coconut grated
  • 250 gms sugar
  • 3 big ladles full ghee/ clarified butter
  • 1.5 tsp powdered elaichi/Cardamom
  • A handful of cashew nuts roasted in ghee to a golden brown
  • A handful of kishmish

Method :

Dry roast the chana dal and the Lapsi rava separately to a rich golden brown and pressure cook the Chana dal in 500ml of water. Three whistles of the pressure cooker and it is done. Add the Lapsi rava and another 500ml of water to cook it. Once the Lapsi rava is cooked add the sugar, grated coconut, roasted cashew nuts and kishmish and boil till it starts to leave the sides of the pan. Add the ghee and elaichi powder and mix well. Switch off and serve with sliced elaichi banana.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Capsicum/ Bell pepper Fritters Recipe

One of the easiest and tastiest of fritters that are a hit during get togethers and buffets, are the Bell pepper Fritters. These fritters are generally made from the green ones which are found in abundance as compared to the yellow, red and orange ones. They may be served with a dip but are best eaten without any accompaniment.

Ingredients :

  • 3 Bell peppers
  • 200 gms Besan/Chickpea flour
  • 100 gms rice flour
  • 2 tsps chilly powder
  • 1/4 tsp ajwain/Carom seeds
  • Salt
  • Coriander leaves
  • A large pinch of Hing/asafoetida
  • Oil for frying

Method :

Wash and cut the Bell pepper vertically into half. Core it. Remove the seeds. Cut it lengthwise into 1 inch long slices. Chop the coriander leaves fine. Mix the rice flour, Besan, chilly powder, salt, ajwain, coriander leaves and hing. Add a little water at a time and make it into a thick but runny batter. Tip a few pieces into the batter. Heat the oil. Check that the pieces have been coated well by the batter. Drop them into the hot oil. Fry to a crispy golden brown. Serve with dip or chutney of your choice.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Cabbage Pakora Recipe

Cabbage Pakora or Cabbage Ambado as the Konkani community calls it, is a tea time snack or even prepared as a side dish for lunch. I have innovated by grating a small potato and adding it to the usual Pakora batter. It adds to the texture and can be fried or even shallow fried. Here I have deep fried it as that is where the real taste lies!!!

Ingredients :

  • 3 onions finely chopped
  • Cabbage the same quantity as that of the chopped onion
  • A small potato, deskinned and chopped fine
  • 1 green chillies minced
  • 2 inch piece ginger grated
  • A few sprigs of coriander leaves finely chopped
  • Besan/ Chickpea flour
  • Rice
  • Salt
  • Chilly powder as per spice level
  • Oil for frying

Method :

Mix the chopped cabbage, onions, grated potato, finely chopped green chillies, coriander leaves and ginger. Add salt and chilly powder and keep aside for ten minutes. It will release water. Mix the Besan and rice flour in the proportion of 2:1. Sprinkle the mixture onto the chopped vegetables and mix well till you get a semi solid dough like consistency which can be shaped into balls. Pat the balls into shape, press and keep them aside. Heat oil. Gently lower the balls 3-4 at a time in the oil and deep fry to a crispy golden brown.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Watermelon Crush Recipe

I have always loved juices with a few bits of the pieces in them to add to the crunch. Posting a Watermelon Crush today with a sprinkling of Chaat masala, salt and pepper.

Ingredients :

  • Watermelon
  • Pepper
  • Salt
  • Chaat masala
  • Sugar
  • Ice cubes

Method :

Wash and deskin the watermelon. Cut into cubes. Keep some aside. Juice the remaining with a few icecubes. Pour into a pitcher. Add sugar, salt, chaat masala and pepper according to taste. Add the chopped water melon pieces and ice cubes and serve immediately.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Potato and Onion Saung Recipe

This is for the spice lovers!!! Baby potatoes in a fiery red onion gravy. Though the spice level can be adjusted to one’s preference it tastes best when it is on the spicier side. Goes well with string hoppers, rotis, rice, or even with bread.

Ingredients :

  • 500gms baby potatoes
  • 5 large onions sliced fine
  • 5 tsps chilly powder
  • 2tbsps tamarind paste
  • Salt
  • 5 tbsps Parachute Coconut oil

Method :
Pressure cook the potatoes and peel them. Heat 5 tbsps coconut oil. Add the sliced onions and roast on a high flame so that half of them get browned and the other half are translucent . Add the chilly powder and toss for a few seconds. Add the tamarind paste, salt, potatoes and enough water to make it a gravy. Drop in the boiled potatoes. Boil well so that the potatoes absorb the masala.

Note: this is one variety of Saung. I will be posting another variation which is not as runny as this one.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.