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.

Bread Usli Recipe

I had some bread leftover after making sandwiches the other day, some sprouted moong and boiled potatoes. Decided to toss them in together, as I dislike cluttering my fridge with leftovers. The usli turned out simply delicious and I was delighted when my 88 year old Mom asked for a second helping.

Ingredients :

  • 12 slices of bread
  • 3 medium sized onions
  • 2 medium sized potatoes
  • A small bowl of sprouted Moong/ green gram
  • 7 green chillies
  • A pinch of Haldi/turmeric powder
  • 1/4 tsp Hing/asafoetida
  • 3 sprigs curry leaves
  • Coriander leaves
  • Grated coconut
  • 100ml water
  • Salt
  • 2 tbsps ghee/clarified butter
  • 5 tbsps oil
  • 1tsp mustard
  • 1 tsp urad dal /black gram dal

Method :

Tear the bread slices into tiny bits. Slice the onions fine. Mince the green chillies. Chop the coriander leaves. Cube the potatoes into tiny bits. Add the salt and hing to the water. Sprinkle it on the bread. Drop in the coriander leaves and the grated coconut. Mix gently. Heat the ghee and oil mixture. Drop in the mustard. After it splutters add the urad dal. When it turns a golden brown add the chilly bits, onions and curry leaves. Toss for a couple of minutes. Add the potatoes and sprouted Moong. Add a pinch of salt and Haldi. Toss for a couple of minutes. Add the bread, mix gently and heat the bread usli well. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chana Masala Recipe

A large amount of onions, a few cloves of garlic and some ginger are a must while making a traditional Chana Masala. Here, I have skipped both the onions and garlic. The family just loved it!!!

Ingredients :

  • 250 gms Chickpeas
  • A small bunch of coriander leaves
  • 5 tbsps of grated coconut
  • 7 green chillies
  • 2 inch piece of ginger
  • 2 tomatoes
  • 1 heaped tsp Everest Kitchen King Masala
  • Salt
  • A large pinch of Haldi/turmeric powder
  • 1 tbsp coriander powder
  • 1tsp jeera /cumin powder
  • 1/2 tsp chilly powder
  • 2 tbsps cashewnuts
  • 1 tbsp fresh cream
  • 2 tbsps ghee/clarified butter
  • 5 tbsps oil
  • 1/2 tsp cumin seeds
  • Coriander leaves for garnish

Method :

Wash and soak the Chickpeas for about 8 hours. Pressure cook with salt. Grind together the grated coconut, green chillies, coriander leaves, ginger and the tomatoes to a smooth paste. Keep aside. Make a paste of the cashews with a little water. Keep it aside too. Heat the ghee and oil mixture in a pan. Add the jeera. After it splutters add the ground masala and keep roasting on a gentle flame till it starts leaving the sides of the pan. Add the haldi, chilly, coriander and jeera powders. Roast for a minute. Add the Everest Kitchen King Masala. Toss for a minute. Drop in the cashew paste and the cream. Roast for a couple of minutes. Drop in the cooked Chickpeas and boil well. Garnish with finely chopped coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Okra Sambhar Recipe

Okra Sambhar is a no onion Sambhar. It tastes just as good as the traditional Sambhar which is made with onions. The fragrance of Okra sautéed gently in ghee/clarified butter makes it truly delicious!! You can enjoy it, with Rice, idli, dosa or even with Roti.

Ingredients :

  • 16 medium sized okra
  • 200 gms toor dal/Pigeon peas
  • 3 tsps Sambhar powder
  • 1 tbsp tamarind paste
  • Salt
  • 1 tbsp ghee to sautée the Okra
  • 2 tbsps ghee
  • 1 tsp mustard
  • 1/4 tsp Hing/asafoetida
  • 4 sprigs curry leaves

Method :

Wash, pat dry and snip both ends of the Okra. Chop them into 1.5 inch size pieces. Sautée them in a tbsp of ghee till they change colour. Keep aside. Pressure cook the Pigeon peas to three whistles. Churn well and pour it into the roasted Okra. Add sambhar powder, salt and tamarind paste. Adjust consistency of the Sambhar by adding enough water. Boil well. Heat 2 tbsps of ghee. Drop in the mustard. After it crackles add the hing, toss and add the curry leaves. Toss for a couple of seconds. Pour the seasoning into the boiling Sambhar. Switch off, cover and keep aside gor about 15 minutes for the flavours to infuse. Serve with a dollop of ghee.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kadge Chakko/Tender jackfruit Subzi Recipe

This tender jackfruit Subzi is a delicacy and a must in all Konkani households when in season. Non-vegetarians call it the vegetarian version of Mutton sukka. Extremely aromatic because of the seasoning of fenugreek seeds, it is a must try for all those who like tender jackfruit.

Ingredients :

  • Half kg raw jackruit
  • Half a coconut
  • 6 bedgi and 6 guntur chillies roasted
  • 2 tbsps coriander seeds
  • 1 tsp urad dal/black gram dal
  • 1 tbsp tamarind
  • Salt
  • 4 sprigs curry leaves
  • 4 tbsps coconut oil
  • 2 tsps mustard
  • 1 tsp urad dal/black gram dal
  • 1/2 tsp methi/ Fenugreek seeds.

Method :

Pressure cook the chopped tender jackfruit pieces and break them into very tiny pieces using fingers only. Please do not use a masher to mash them.
Roast the coriander and urad dal in a little coconut oil to a rich golden brown.
Grind the coconut, roasted red chillies, coriander seeds and urad dal along with the tamarind to a coarse paste.
Heat 4 tbsps coconut oil. Add mustard and after it crackles add the urad dal and methi. After they turn golden brown add the curry leaves. Pour the Masala, salt, the tender jackfruit pieces and roast on a low flame till all the water evaporates.

Note: I normally season the tender jackfruit pieces add the ground masala and then transfer it to the microwave for 10 minutes . It gets cooked evenly and all the water gets absorbed. Saves the task of keeping an eye on the preparation.
Best eaten drizzled with fresh coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Colocassia Root/ Arbi stir fry

Colocassia roots or Arbi as they are called all over North India and Chembu in South India can be turned into a simple but delicious stir fry or steamed and used in coconut based or onion based gravies as per individual taste. The leaves of the Colocassia tubers are used to make a tasty dish called Patra, Pathrado or Alu Vadi. Posting a stir fry today which is simply amazing! You can even serve it as an appetizer.

Ingredients :

  • 1 kg Arbi
  • 3tbsps chilly powder or as per taste
  • Salt
  • 1 tbsp Hing/asafoetida
  • 5tbsps Coconut oil
  • 2tsps mustard

Method :

Wash the Arbi thoroughly. Boil it in a large pot of water till three fourth done. Allow to cool. Deskin. Chop into bite sized pieces. Sprinkle the chilly powder, salt and hing and mix well. Marinate for half an hour. Heat the oil. Add the mustard and, after it splutters, switch off the stove. Drop in the marinated Arbi. Mix thoroughly so that the oil coats the Arbi evenly. Tip it into a microwave safe dish and microwave for five minutes. Remove. Toss and microwave for another five minutes. It can also be made the traditional way by roasting on a gentle flame.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Brahmi leaves Chutney Recipe

Ekpani or Brahmi is well known for its therapeutic uses. I have used the tender home grown leaves to make a chutney which goes well with Dosa, Appo or even as a spread on bread.

Ingredients :

  • One big cupful Brahmi leaves
  • 4 green chillies
  • One bowl grated coconut
  • A small piece of ginger
  • 4 garlic cloves
  • Juice of one lemon
  • Salt

Method :
Grind all the above to a smooth paste. This chutney is generally never seasoned but you may as per requirement.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.