Vangyache Bharith/ Roasted Eggplant Mash Recipe

This recipe calls for Eggplant to be roasted gently on a direct flame, till the skin is charred and the insides of the Eggplant nice and mushy. This preparation is made all over India, but the spices used vary depending on the region where it is made. Posting a Vangyache Bharith from the state of Goa.

Ingredients :

  • 250 gms Large sized Eggplant
  • 2 green chillies
  • 1 large onion
  • 1inch piece ginger
  • 3 tbsps grated coconut
  • 1tsp tamarind paste
  • Coriander leaves
  • Salt
  • Oil

Method :

Wash and pat dry the Eggplant. Smear it with oil and roast it on an open flame, turning it repeatedly till the entire skin gets charred. Allow it to cool. Peel it and discard the charred skin. Mash it well. Coarsely grind ginger, green chillies, tamarind paste and salt. Tip it into the mash. Chop onions fine and add them too. Mix thoroughly. Garnish with coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Vangi Bhath/ One pot meal of Rice and Aubergine /Brinjal Recipe

This is a one pot meal where Brinjal is the vegetable of choice. Usually made with the long green variety of Brinjals available during the season, it can also be made with the regular ones too.

Ingredients:

Vangi Bhath Powder:

  • 2 tbsps Coriander seeds
  • 1 tsp Jeera/Cumin seeds
  • 4 tbsps Urad dal/Black gram dal
  • 4 tbsps Chana dal/Bengal Gram Dal
  • 1 inch piece of Cinnamon
  • 4 Cloves
  • 1 tsp Khuskhus/Poppy seeds
  • 1 tbsp Copra/Dry coconut grated
  • 12 Dry red chillies roasted in a little oil.

Method :
Dry roast all the above ingredients except the chillies till they change colour. Powder them and store in an air tight container.

Ingredients :

  • 250 gms rice cooked and ready( should be firm)
  • 2 green brinjals(the long variety) chopped into bite sized pieces
  • 1 tbsp tamarind paste
  • A pinch of hing/asafoetida
  • A pinch of haldi/turmeric
  • 1 broken red chilly
  • 2 slit green chillies
  • 5 sprigs curry leaves
  • 3 tbsps Vangi bhath powder
  • A handful of peanuts
  • A pinch of jaggery
  • Salt
  • 4 tbsps oil
  • 1tsp mustard
  • 1tsp Urad Dal/black gram dal
  • 1 tsp Chana Dal / Bengal Gram Dal

Method :
Heat oil in a pan. . Add a tsp of mustard and after it splutters add a tsp of urad dal and a tsp of chana dal. When they turn golden, add the peanuts, and roast till they change colour. Add the hing, slit green chillies, red chilly and the curry leaves. Toss and add the haldi, immediately followed by the brinjal and salt. Cook till the brinjal are tender. Add the vangi bhath powder, tamarind paste and the jaggery. Mix well. Add the cooked and ready rice and adjust salt. Serve with Raita.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Flattened Rice and Chickpea delicacy Recipe

Anybody travelling to Mangalore in India cannot miss out on this authentic delicacy of Poha/ flattened rice served with Chana/ chickpeas and Sev. Also known as Poha Chutney and Chana Upkari by the locals, it is served garnished with Sev. The link to the recipes to both Sev and Sambhar powder are given below.

Poha Chutney :

Ingredients :

  • 1/2 a coconut grated
  • 2 tsps Sambhar powder
  • Salt
  • 6 tsps sugar or jaggery as per preference
  • 1/4 tsp tamarind paste.
  • 2 tsps oil
  • 1 tsp mustard
  • 4 sprigs curry leaves

Method :
Add the Sambhar powder, salt, sugar and tamarind paste to the grated coconut. Mix well. Heat oil in a pan. Drop in the mustard. After it splutters add the curry leaves. Toss and tip it into the coconut masala. Sprinkle a little water to keep it a little moist. Keep aside.
Take a small portion of the Masala and add as much poha as to keep it soft yet firm. Mix thoroughly. You can add more masala as per requirement.

Chana upkari :

Ingredients :

  • 250 gms Chana/Chickpeas
  • 6 green chillies
  • 1 dry red chilly
  • Salt
  • 3 sprigs curry leaves
  • 1 tbsp oil
  • 1 tsp mustard
  • 1/4 tsp Hing/asafoetida
  • 4 tbsps grated coconut

Method :
Soak the chickpeas for 8 hours. Pressure cook them with salt. Chop the green chillies and the dry red chilly. Heat oil in a pan. Add the mustard and after it splutters add the green chillies, red chilly, curry leaves and hing. Toss. Drop in the cooked chickpeas. Boil well till all the water is evaporated. Garnish with grated coconut.

To serve:
Serve the poha, chana upkari and sev together. It can also be piled one on top of another and served.

Sev Recipe

Sambar Powder Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Instant Raw Mango Pickle /Pachadi Recipe

When Raw mangoes are in season this is one dish that is made frequently in most Konkani households. It is a good accompaniment to Rice, Roti or even the various Dosas. Tangy and spicy, the aroma of asafoetida and coconut oil will leave you asking for more.

Ingredients :

  • 250 gms Raw Mango
  • 1 heaped tsp chilly powder
  • 1 level tsp Hing/asafoetida
  • 2 heaped tbsps Coconut oil
  • Salt

Method :

Wash and chop the raw mango fine keeping the skin intact. Add the salt, chilly powder, hing and coconut oil. Mix well. Keep aside for about fifteen minutes for the flavours to infuse. Chilly powder can be adjusted according to individual preference.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Crisp Dosa/Crepe Recipe

You will fall in love with this Crisp Dosa which can be served with potato Bhaji, chutney, Sambhar or even with either of them. I like to eat mine as is, as the fragrance of ghee used for roasting the dosa makes it very flavourful.

Ingredients :

  • 200 gms Urad Dal/Black gram dal
  • 50 gms Arhar dal/ split Pigeon peas
  • 500 gms Rice
  • 1 tbsp Methi/Fenugreek
  • Salt
  • Ghee/clarified butter for roasting.

Method :

Wash and soak the Urad dal, Arhar dal, Rice and Methi for four hours. Grind to a smooth batter non stop in the wet grinder adding a little water at a time for half an hour. The batter should be of pouring consistency. Neither too thick nor runny. Tip it into a vessel. Add salt, mix well and allow to ferment for 10-12 hours. Mix the batter thoroughly before you start making the Dosa. Heat a tava/griddle. Pour a ladleful of batter and spread it in concentric circles till the batter, covers the entire griddle. Drizzle with a tsp of ghee. Roast the dosa to a rich golden brown. Flip. Roast on the other side too. Serve hot with chutney and Sambhar, the recipes of which can be found on this website.

Potato Bhaji

Ingredients :

  • 6 potatoes
  • 4 onions
  • 7 green chillies
  • 1 inch piece ginger
  • 2 tomatoes
  • 2 tbsps Coriander leaves 5 tbsps oil.
  • 1 tsp Jeera/Cumin seeds
  • A pinch of turmeric.
  • Salt.

Method :
Pressure cook the potatoes, deskin and chop them. Slice the onions. Grate the ginger. Slit the green chillies. Chop the tomatoes and coriander leaves fine. Keep aside.
Heat oil. Add jeera and after it splutters add the onions, ginger and green chillies together. Roast with salt till transparent. Add a pinch of turmeric and then the tomatoes and roast for 3-4 mnts. Add the potatoes, and add about 1/4 glass of water to cook the mixture. Once the Bhaji is semi dry switch off. Garnish wd coriander leaves.

Coconut Chutney Recipe – 2

Mixed Vegetable Sambar Recipe

Note: If using the blender or mixer to grind the batter, decrease the proportion of rice to 250gms as the batter ground in the mixer does not increase in volume as when ground in the wet grinder.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Farmyard beans and Potato Stir fry Recipe

The simplest, healthiest and easiest dish is a stir fry. Use of minimum oil and spices brings out the inherent flavours of the dish. Posting a delicious Farmyard Beans and potato stir fry/ upkari today which can be enjoyed with Rice, Roti or even as a meal by itself.

Ingredients :

  • 250 gms Farmyard Beans
  • 1 large Potato
  • 1tbsp Coconut oil
  • 1 heaped tsp mustard
  • A pea sized piece of hing /asafoetida powdered
  • 3 dry red chillies broken into bits
  • Salt

Method :

String the Farmyard Beans and wash them. Chop them into one inch sized bits. Deskin potato, wash and slice it lengthwise into one inch bits too. Heat oil in a pan. Drop in the mustard. After it splutters add the broken red chilly bits and Hing. Toss. Tip in the vegetables, salt and half a glass of water. Cover and cook on a high flame till done.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ashgourd Huli Recipe

Huli is to Karnataka what Dal Fry is to Punjab. A dish where a variety of vegetables can be used along with mashed split Pigeon peas and a seasoning of mustard, curry leaves and asafoetida, it goes well with both, Rice or Roti. The recipe for the Huli powder is already posted under the catagory of Spice powders of this website.

Ingredients :

  • 250 gms Ashgourd
  • 1 large potato
  • 2 large onions
  • 1 small tomato
  • 150 gms split pigeon peas
  • 1 tsp tamarind paste
  • 3 tsps Huli powder
  • 2 tbsps Ghee/clarified butter
  • 1 tsp mustard
  • 3 sprigs curry leaves
  • A pea sized piece of asafoetida
  • Salt

Method :

Deskin the Ashgourd, potato and onion. Chop the Ashgourd and potato into bite sized pieces and the onion into slices. Quarter the tomatoes. Pressure cook the onion, potato, Ashgourd and tomato to one whistle with salt and the huli powder in two glasses of water to one whistle. Keep aside. Pressure cook split pigeon peas, churn it well and drop it into the cooked vegetables. Add the tamarind paste. Adjust salt and boil well. Heat the ghee in a pan. Add the mustard. After it splutters add the asafoetida and the curry leaves. Toss and drop into the boiling Huli. Keep aside for fifteen minutes for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Huli Powder Recipe

A fragrant Huli can be made from this home made Huli Powder from Karnataka. Huli is a preparation in which vegetables of one’s choice along with Dal / cooked split Pigeon peas and tamarind are seasoned and served over rice.

Ingredients :

  • 2 tbsps Chana dal/Bengal Gram Dal
  • 1 tbsp urad dal / Black gram dal
  • 2 Marathi moggu
  • 1inch piece of cinnamon
  • 4 tbsps coriander seeds
  • 1/2 tbsp jeera/cumin seeds
  • 1/4 tbsp methi/fenugreek seeds
  • 12 Byadgi chillies
  • 2 sprigs curry leaves
  • A pea sized piece of hing /asafoetida
Method:
In a pan dry roast all the above ingredients separately till they give out a good aroma. Store in an air tight container when cool.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khichdi and Kadhi/One pot meal Recipe

This is the comfort food of most Indians. Throughout India it is known by different names, though the basic ingredients remain the same. Khichdi is a one pot meal of Rice and Green gram dal with seasoning and is enjoyed with either Yoghurt , Kadhi or Avial. Posting a Khichdi with Kadhi today.

Khichdi

Ingredients :

  • 125 gms Rice
  • 125 gms Moong dal/Green gram dal
  • A large pinch of Haldi/turmeric powder
  • Salt
  • 2 tbsps Ghee/clarified butter
  • 1 tsp Jeera/Cumin seeds
  • 1tsp Pepper corns
  • 3 sprigs curry leaves

Method :
Wash the rice and moong dal and keep them aside in a pan. Heat 2 tbsps ghee and add a spoon of jeera and a spoon of pepper corns. After they splutter drop in 3 sprigs of curry leaves. Tip it into the rice and moong dal. Add 4 glasses of boiling water, salt and haldi. Cover and cook till done. Drizzle with 2 tbsps of Ghee.

Kadhi

Ingredients :

  • 2 tbsps Besan/Chickpea flour
  • 1 glass thick curd
  • 3 green chillies finely chopped
  • 2 inch piece of ginger grated
  • Sugar
  • Salt
  • A large pinch of Haldi/Turmeric
  • Coriander leaves
  • 1 tsp Jeera /Cumin seeds
  • 2 Cloves
  • A pinch of Hing/ asafoetida
  • 2 sprigs curry leaves
  • 2 tbsps Ghee/clarified butter

Method :

Mix the besan in a little water and add it to the curds. Add two glasses of water and churn the curds. Drop in the green chillies, ginger, haldi, sugar and salt and boil well. Heat 2 tbsps of ghee. Add a spoon of jeera, a couple of cloves and after they splutter a pinch of hing and two sprigs curry leaves. Boil well. Remove from heat and garnish with coriander leaves.

Serve the Khichdi with a tsp of ghee and Kadhi.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.