Potato and Onion Stir fry Recipe

This simple Potato and Onion Stir fry is a saviour when one runs out of vegetables. It goes well with Rice, Roti and even with Dosa or bread. Simple, easy yet delicious!

Ingredients :

  • 5 medium sized potatoes
  • 3 medium sized onions
  • 5 dry red chillies broken into bits
  • A pinch of Haldi /turmeric
  • 1 tsp mustard
  • 3 tbsps Coconut oil
  • Salt

Method :

Deskin the potatoes and wash them thoroughly. Slice them lengthwise. Wash them again to remove all the starch. Slice the onions. Heat oil in a pan. Add the mustard and after it splutters add the broken red chilly bits and toss. Drop in the onions and salt. Roast till translucent. Add the haldi, toss and tip in the potatoes. Mix well. Add half a glass of water, cover and cook on a slow flame till done.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Samosa Chat Recipe

Samosa Chat is a street food popular all over North India and also in Mumbai, the business capital of India. Young and old like it because it is tangy, sweet and spicy all rolled into one. It can be served with Chole or without it. Posting the one without Chole today. The recipe below is to serve one person or to make one plate of Samosa Chat. Recipe link for the Samosa has been posted at the end of this recipe.

Ingredients :

  • 1 large Punjabi Samosa
  • 9 tbsps curds
  • 5 tbsps sweet and sour tamarind chutney
  • 4 tbsps green chutney
  • 1 tbsp red chutney
  • 1 tsp Everest Chat Masala
  • 1/4 tsp Chilly powder
  • 1/4 tsp roasted Jeera /Cumin powder
  • 3 tsps sugar
  • Salt
  • 1/2 onion
  • A fistful of Sev
  • Coriander leaves

Method :

Chop the onion and coriander leaves fine. Keep aside. Churn the curds. Add the sugar and salt as per taste and whisk well. Place the Samosa on a dish. Crush it. Pour the sweet and salty curds over it. Drizzle the tamarind, green and red chutneys. Sprinkle the jeera, chilly and chat masala powders. Garnish with finely chopped onions, Sev and coriander leaves.

Potato and Peas Samosa Recipe

Recipe for a Variety of Chutneys

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khandvi / Chickpea Rolls Recipe

Khandvi is a popular snack made in the Western region of India. Nutritious as it is made of Besan/Chickpea flour which is high in protein and absolutely delicious! This recipe calls for very little oil, as this is a steamed preparation. The only oil that is used, is for seasoning.

Ingredients :

  • 200 gms Besan/Chickpea flour
  • 500 ml Buttermilk
  • 4 green chillies
  • A pea sized piece of Hing /Asafoetida
  • 1/4 tsp Haldi/turmeric powder
  • Salt

For the seasoning

  • 3 tsps oil
  • 1tsp mustard
  • 1 tsp jeera/cumin seeds
  • 1 sprig curry leaf
  • Coriander leaves

Method:

Grind the hing and green chillies together to a smooth paste. Add it to the Besan along with the buttermilk, salt and haldi and mix thoroughly. Pressure cook this mixture to three whistles. After the pressure is released, whisk the mixture well with an egg beater or whisk and spread it thinly on the back of a flat dish. You can also use the kitchen counter top to spread the mixture. Allow to cool. Cut into thin strips with a knife and gently roll them. If the strips are too long, you can cut them to the desired length. Arrange the rolls on a dish. Heat oil. Add the mustard. After it splutters add the jeera, followed by the curry leaves. Drop the seasoning over the rolls and garnish with coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ladyfinger or Okra Sagllein Recipe – 2

This Okra Sagllein is a take off on the Masala that is normally used to make Pomfret Ghashi. A common Masala is ground and either vegetables of choice or fish added to it. This preparation is unseasoned, but is drizzled with a generous amount of coconut oil.

Ingredients :

  • 100 gms Okra
  • 1 potato
  • 3 onions
  • 2 inch piece of ginger
  • 1 green chilly
  • 1/2 coconut grated
  • 12 roasted dry red chillies
  • 1 heaped tsp tamarind paste
  • Salt
  • 3 tbsps coconut oil

Method :

Deskin the potato, wash and slice it thinly. Slice the onions. Snip off the ends of the Okra and chop them into one inch size pieces. Grate the ginger. Slit the green chilly. Boil the onion, potato, salt and ginger in two glasses of water. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the cooked onion and potato mixture. Add water to adjust the consistency of the gravy. It should neither be too thick nor runny. Add the Okra, slit green chilly and boil well. Switch off. Drizzle with coconut oil. Mix thoroughly. Keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Milk Cake/Burfi Recipe

Milk Cake, burfi, pal khova, all different names for the same delicacy that is made all over India. I have fond memories of seeing my mother make this in a huge copper pan/kadhai. It took hours to make as a whole lot of milk was used. I have used only two litres of milk and the end product is about 8-10 pieces of the Burfi.

Ingredients :

  • 2 litres whole fat milk
  • 200gms sugar
  • Juice of one lemon
  • 3 tbsps Ghee/clarified butter
  • 5 Cardamom powdered
  • Loaf tin greased with Ghee

Method :

Pour the whole fat milk into a thick bottomed vessel. Allow it to boil till it is reduced to half the quantity. Keep stirring once in a while, pushing back all the cream that sticks to the sides, back into the milk. Add the sugar and keep boiling till it again reduces in quantity. Now squeeze out the lemon juice and mix it with three tbsps of water. Drizzle it slowly into the milk, stirring all the while. Soon you will begin to notice that the milk takes on a grainy texture. Keep stirring on a gentle flame till the milk solidifies and starts to leave the sides of the pan. Add the Ghee and Cardamom powder and pour the mixture into a pre greased loaf tin. Cover the loaf tin from all sides with a thick towel. Allow it to remain undisturbed for 4-5 hours. I prefer to leave mine overnight. Gently run a knife at the sides to loosen the Burfi. Over turn the loaf tin onto a plate. Cut the Burfi or Milk Cake into pieces of desired shape and size.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Potato and Peas Samosa Recipe

Samosa is a favourite tea time snack, and enjoyed with a mint chutney and tomato ketchup. Today I have posted a potato and pea samosa though you can always use a filling of your choice.

Ingredients :

  • 750 gms Maida/all purpose flour
  • 5 tbsps ghee/clarified butter
  • 3/4 tsp Ajwain / carom seeds
  • Salt
  • Water
  • Oil to fry the Samosa

For the Samosa Filling:

  • 3 boiled potatoes
  • A handful of cooked peas
  • 1 heaped tsp Garam masala
  • 4 green chillies
  • 2 inch piece of ginger
  • Juice of one lemon
  • A pinch of turmeric
  • 1 tbsp oil
  • 1tsp Jeera/cumin seeds
  • 1 tsp coriander seeds ground coarsely
  • Coriander leaves
  • Salt

Method :
Take the all purpose flour in a bowl. Drop in the ajwain, salt and ghee and mix well till you get a crumbly dough. Add water little by little to the dough to form a hard and firm dough. Allow it to rest covered for about twenty minutes. Meanwhile mash the cooked potatoes gently. Add the cooked peas to it. Grind the ginger and green chillies coarsely. Chop the coriander leaves fine. Heat oil in a pan. Drop in the cumin and coriander seeds and after they splutter add the ginger green chilly paste. Toss for half a minute. Add the garam masala, Turmeric powder and salt. Drop in the potato and peas mixture. Mix and heat thoroughly. Add juice of lime and the chopped coriander leaves. Keep aside.
Uncover the dough and knead it well. Pinch balls of the dough and roll them into circles of six inch diameter. These circles should neither be too thick nor thin. Cut the circle into half. Take one of the semi circles and shape it into a cone. Fill it with the potato and pea mixture. Apply a little water to the edges to seal the cone. Similarly finish off with the rest of the dough. Heat oil in a pan. Drop in two to three of the samosas at a time and fry to a rich golden brown. Drain them on tissue paper. Serve them hot with mint chutney and tomato ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Onion Bhuthi Recipe

Onion Bhuthi is a traditional Konkani preparation which goes well with both Rice and Roti. Our forefathers made this Onion Bhuthi during the monsoon season, as vegetables were scarce then, because of the incessant rains. Onions could be bought during summer and stored in bulk. Onion Ambat, Onion Gozzu, Onion Tamballi and Onion Upkari were the other dishes prepared. Each has its own unique taste. You can find the recipes to all in this website.

Ingredients :

  • 4 large onions
  • 1/2 of a large coconut
  • 12 roasted Byadgi Chillies
  • 1 tbsp tamarind paste
  • Salt
  • 3 tbsps Coconut oil
  • 1 tsp mustard

Method :

Peel the onions, wash thoroughly and chop them fine. Heat oil in a pan. Drop in the mustard. After it crackles add the chopped onions and salt. Keep roasting on a gentle flame till translucent. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the roasted onions. Allow to boil and keep roasting till it turns semi solid. Keep aside for about fifteen minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Mixed Vegetable Raita Recipe

A Raita is nothing but a raw salad tossed in curd. Seasoning is purely individual choice. I season it depending upon what it is served with. With Pulao and Biryani I usually leave it unseasoned, but with a regular thali Meal I season it with mustard, Urad dal and curry leaves.

Ingredients :

  • 1 large tomato
  • 1 medium sized onion
  • 1/2 of a small cucumber
  • 250 gms Curd
  • 2 green chillies
  • Salt
  • 1tsp Ghee /clarified butter
  • 1/2 tsp mustard
  • 1/2 tsp urad dal/ black gram dal
  • 2 sprigs curry leaves
  • Coriander leaves

Method :

Deskin the cucumber. Chop the tomato, onion and cucumber fine. Mince the green chillies and crush them with salt. Drop the mixture into the chopped vegetables. Mix thoroughly. Heat ghee in a pan. Drop in the mustard. After it splutters add the Urad dal. After it turns golden brown add the curry leaves. Toss and tip the seasoning into the salad. Mix and refrigerate. Add curd and mix well just before serving. Garnish with coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Vegetarian Hakka Noodles Recipe

Vegetarian Hakka Noodles are an easy and quick way of rustling up a meal. They can be eaten with or without an accompaniment as they have all the vegetables added to them. I generally make a Vegetable Manchurian to go along with them. Today was one of those quick fix days so served them as is!

Ingredients :

  • 1 pack Hakka noodles
  • 1 carrot
  • 10 French beans
  • 4 spring onions
  • 1 Capsicum
  • 18 cloves garlic
  • 2 green chillies
  • 1 level tsp synthetic vinegar
  • 1 level tbsp Soya sauce
  • 1/4 tsp pepper powder
  • Salt
  • 1/2 tsp oil for coating the noodles
  • 2 tbsps oil
  • Coriander leaves

Method:
Prepare the noodles as per instructions on the packet. Plunge them in cold water. Drain. Drizzle with 1/2 tsp oil. Mix gently and keep aside. Chop the carrot, French beans, Capsicum and spring onions fine. Reserve some greens for garnish. Mince the garlic, green chillies and coriander leaves too. Heat oil in a pan. Drop in the garlic and green chillies. Toss for a minute. Add the spring onions. Saute for a minute and add the French Beans. Stir fry for a couple of minutes. Drop in the carrot and Capsicum. Stir fry all the veggies till they are done but still crisp. Add the salt, pepper and Soya sauce. Toss. Drop in the vinegar and mix thoroughly. Add the prepared Hakka noodles and toss till the vegetables and noodles blend well together. Garnish with coriander leaves and spring onion greens. Serve immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.