Carrot, Potato and Onion Sambhar Recipe

A variety of Sambhar can be made by using a variety of vegetables. No two Sambhars taste the same because of the distinctive flavour of the vegetables used. I have posted an Okra and, a mixed Vegetable Sambhar too earlier. Posting a Sambhar which I made using only three vegetables that I had in my fridge. It turned out delicious!

Ingredients :

  • 125 gms toor dal/ split Pigeon peas
  • 2 medium sized potatoes
  • 1 medium sized carrot
  • 2 large onions
  • 3 tsps sambhar powder
  • 1 heaped tsp tamarind paste
  • Kidney bean sized piece of hing/asafoetida powdered fine
  • 2 tbsps ghee/clarified butter
  • 4 sprigs curry leaves
  • 1 tsp mustard
  • Salt

Method :

Chop the vegetables into size of your choice and boil them with salt and sambhar powder till done. Pressure cook the split Pigeon peas to three whistles. Churn well. Add the churned dal, tamarind paste and vegetables and boil well.
Heat the ghee. Add a tsp of mustard and after it splutters add the hing. Add 4 sprigs curry leaves. Toss and drop the seasoning into the Sambhar. Switch off and keep aside for the flavours to infuse for about 15 minutes . Add a tsp of ghee before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sweet Lassi /Yoghurt Recipe

Lassi though a Punjabi delicacy, is now popular in even the remotest parts of India. It is nothing but Yoghurt churned and sweetened with sugar or with salt. Fruit Lassi in a variety of flavours too is available but my most favourite is the Kesar Elaichi Lassi that is the Sweet Lassi flavoured with Saffron and Cardamom and garnished with Pistachios. The traditional Rajasthani churner is a gift from a very dear friend Ramesh Chittal.

Ingredients :

  • 1 litre thick curd/Yoghurt
  • 15 tsps sugar
  • 9 Cardamom pods
  • A large pinch of Saffron
  • 12 Pistachios shelled and slivered.

Method :

Churn the curds well. Powder the sugar, saffron and Cardamom and tip it into the churned yoghurt. Mix well. Pour in tall glasses or even tiny earthenware and serve chilled garnished with pistachios.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sweet Chapati /Roti Recipe

The aroma of Chapati or Roti being roasted with ghee and sprinkled with sugar is a fond childhood memory. Dieting was unheard of, ghee and sugar used liberally, and the sweet aroma clung to the house like a dear friend. Thought of posting it today as I was feeling particularly nostalgic about my childhood as I went through the old photographs.

Ingredients :

  • 300 gms wheat flour
  • A tsp of salt
  • 200 ml hot water
  • Ghee/clarified butter

Method:
Heat the water enough to handle it. Add the salt, flour and oil and bind a soft dough. Cover it and keep it aside for 15 mnts. The hot water softens the dough. Knead it well for a couple of minutes. Make 18 balls. Flatten them. Dust them with flour and roll into six inch diameter disc’s. Heat a skillet. Apply a tsp of ghee. Place the rolled Roti over it. Roast till small bubbles start appearing. Drizzle a tsp of ghee on the uncooked side and flip the Roti. Roast till the Roti turns a golden brown, gently flipping it all the while to see that it is roasted evenly on both sides. Remove. Sprinkle with sugar and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Vegetable Gravy Recipe

Vegetable Gravy is a popular accompaniment to all kinds of Pulao which are basically bland. One can add any vegetable of choice to the gravy. Here I have added only potatoes, Drumstick and peas to it. It goes equally well with Roti and Bread too.

Ingredients :

  • 1 Drumstick
  • 2 potatoes
  • 100 gms of shelled peas
  • 1 tomato
  • 2 onions
  • 2 inch piece of ginger
  • 5 green chilles
  • 1/2 tsp chilly powder
  • A large pinch of turmeric powder
  • 4 tbsps Besan/ Chickpea flour
  • 1 inch piece of dalchini /cinnamon
  • 3 lavang / cloves
  • 1 elaichi /cardamom
  • 1 heaped tsp jeera / Cumin seeds
  • 1/4 tsp methi/Fenugreek seeds
  • 1 tsp tamarind paste
  • 2 sprigs curry leaves
  • Coriander leaves
  • Salt
  • 2 tbsps Ghee/ clarified butter
  • 5 tbsps oil

Method :

Deskin the potatoes and cut them lengthwise. Chop the Drumstick into bite sized pieces. Grate the ginger. Slit the green chillies. Chop the onions and tomatoes fine. Cook the potatoes, Drumstick and peas together with half of the grated ginger and green chillies and salt. Heat the ghee and oil mixture. Add the jeera. After it splutters add the Methi, lavang and dalchini to it. Add the remaining green chillies and ginger along with the onions and roast till translucent. Drop in the Besan and roast till it gives an aroma and turns golden brown. Add the chopped tomatoes, tamarind paste and curry leaves. Roast till the tomatoes are mushy. Add the Boiled vegetables, salt and three glasses of water. Boil well. Garnish with coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pathrado /Aloo Vadi /Colocassia leaves roll Recipe

Pathrado in Konkani, Aloo Vadi in Marathi, Pathra in Gujarati refer to Colocassia or Taro leaves rolled and steamed after being generously stuffed. The stuffing used varies, depending on the region where it is made. The Konkani community of Mangalore makes use of either Whole green gram or a mixture of rice and split Pigeon peas to make the stuffing. Posting the recipe for the latter today.

Ingredients :

  • 125 gms rice
  • 125 toor dal/split Pigeon peas
  • One coconut grated
  • 25 roasted dry red chillies
  • 2 tbsps tamarind paste
  • Kidney bean sized piece of hing/asafoetida or as per taste.
  • Salt
  • 18 colocasia leaves deveined, washed and wiped thoroughly.

Method:

Devein the Taro leaves using a gentle hand, as they tear easily. Wash and wipe dry. Keep aside. Wash and soak the rice and dal together for about 4 hours. Grind the coconut, roasted red chillies, hing and tamarind to a smooth paste. Add the rice and dal and grind to a batter of semolina like consistency. Add salt. Mix well. Place a leaf on the table top. Apply the batter. Place another leaf on it. Apply the batter again. Place the third leaf. Follow it up with the batter. Fold and roll it up like a log. Keep aside. Finish off with the remaining leaves. Steam in a steamer or in a pressure cooker without whistle for half an hour. A knife inserted in the Pathrado should come out clean if it is done. If not, steam for another ten minutes. Cut and serve drizzled with coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Tender Jackfruit and Drumstick Curry Recipe

This Coconut based gravy seasoned with garlic is a gastronomical delight!! The succulent pieces of tender Jackfruit and the flavour of fleshy drumsticks are best eaten with hot rice. Byadgi chillies give the gravy not only a beautiful colour but also the required texture!

Ingredients :

  • 18 bite sized pieces of tender Jackfruit
  • 2 Drumsticks
  • Half of a large coconut grated
  • 12 Byadgi chillies roasted
  • A heaped tsp of tamarind paste
  • Salt
  • 20 cloves of garlic
  • 3 tbsps coconut oil

Method :

Pressure cook the tender Jackfruit in a glass of water with salt, to two whistles. Chop the Drumstick into bite sized pieces and cook them separately in an open pan with a little salt. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked tender Jackfruit. Add the cooked Drumstick. Thin down the gravy to the required consistency. Adjust salt and boil well. Heat the coconut oil. Crush the garlic gently and drop it into the oil. Roast to a rich golden brown. Tip it into the boiling curry. Boil well for a couple of minutes and keep aside for half an hour for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Adgai/Tender Jackfruit and Tender Mango Pickle Recipe

Adgai is a Konkani delicacy which is made when tender Jackfruit and tender mango are in season. This is a pickle type of spicy curry, but the spice level can be adjusted according to one’s preference. Both the tender mango and Jackfruit are first boiled and cooled before the spicy paste is added to make the pickle. This is an instant pickle and stays good for a week if refrigerated or can be stored in the freezer if it is to be stored for a longer period.

Ingredients:

  • 250 gms tender mango
  • 38 bite sized pieces of Tender Jackfruit
  • 45 Byadgi chillies
  • 3 tbsps coriander seeds
  • 2 tbsps mustard
  • 1 tsp methi/ fenugreek seeds
  • A kidney beans sized piece of Hing/ asafoetida
  • Salt

Method:

Pressure cooker the tender jackfruit to two whistles with a little salt and water. Drain. Keep aside. Chop the tender mango into small cubes. Boil two glasses of water. Drop in the raw mango pieces and boil only for a couple of minutes. Allow to cool thoroughly. Drain and keep aside. Dry roast the coriander seeds, mustard, methi and Hing separately. Roast the Byadgi chillies with a tsp of coconut oil till crisp. Powder the roasted ingredients and grind them to a smooth paste with the drained water which has been thoroughly cooled.. Adjust salt. Drop the paste into the jackfruit and mango pieces. Mix thoroughly and keep aside for a couple of hours for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Panak and Moong dal Kosambari /Salad Recipe

Panak is a drink made by boiling jaggery and spiced with pepper and dry ginger. Cardamom is, added for flavour and a generous amount of lemon juice adds to the tang. Panak is traditionally made to celebrate Ramanavami, the birthday of Lord Shri Rama. Moong dal Kosambari/ salad too is offered. Posting the recipes for both today.

Ingredients for Panak

  • 2. 5 Litres water
  • 1/2 kg jaggery
  • 2 heaped tsps dry ginger powder
  • 2 heaped tsps freshly crushed pepper powder
  • 18 Cardamoms powdered
  • Juice of 3 lemons

Method :

Boil the jaggery, dry ginger powder and the pepper powder in 2.5litres of water till the jaggery dissolves. Switch off and add the Cardamom powder. Keep aside covered tightly for the flavours to infuse. Allow to cool. Refrigerate. Add the juice of lemon, mix well and serve chilled.

Ingredients for Moong dal/Green gram Dal Kosambari

  • 100 gms moong dal washed and soaked for a couple of hours
  • 1 small cucumber minced
  • 1/2 of a small raw mango minced
  • 1/4 of a small coconut grated
  • 2 green chillies chopped fine and crushed with salt
  • Coriander leaves finely chopped
  • Juice of half of a small lemon
  • 1tsp coconut oil
  • 1tsp mustard
  • 2 sprigs curry leaves

Method :
Drain the soaked moong dal. Add the crushed chillies, salt, chopped mango, cucumber, coriander leaves and finely grated coconut. Heat a tsp of oil and add a tsp of mustard. After it crackles add the curry leaves. Drop it into the Kosambari. Drizzle with lemon juice. Mix well and serve.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Tender Mango Pickle Recipe

One of the favourites amongst Indians, tender Mango Pickle lends the necessary zing to a meal. Popularly known as Vadu Manga in Tamil or Appe Midi in Konkani, this pickle is made in the month of March or beginning of April. This particular variety of tender Mango is slowly becoming scarce in the local market because of its mounting supply to the Pickle making industries. My heartfelt thanks to my sister in law Roopa Prabhu who hunted it out and sent it to me.

Ingredients :

  • 2 kgs tender mango
  • 200 gms Iodised Table salt
  • 1/2 kg Everest Tikhalal Chilly Powder
  • 200 gms Mustard
  • 25 gms Hing/Asafoetida
  • 1 tbsp Haldi/Turmeric powder
  • Boiled and cooled water as required
  • 100 gms Coconut oil

Method:

Wash the tender mangoes thoroughly. Allow to dry on a cloth. Remove the stalks if any. Do not remove the stalks before washing and drying, as the water can seep into the tender mango and spoil the pickle. Tip them into a broad vessel. Sprinkle the salt and mix thoroughly. Keep mixing it about four times a day for three days. The tender mango changes colour and also releases water. Keep aside. Boil and thoroughly cool around 1 litre of water. Powder the mustard and asafoetida first and then grind it along with the chilly powder and turmeric to a smooth paste with the boiled and cooled water. Drop the ground paste into the tender mangoes and mix thoroughly. You can increase or decrease the quantity of water depending on how thick or thin you want the pickle to be. Store the Pickle in ceramic jars or glass bottles. Heat the coconut oil to smoking point. Allow to cool thoroughly. Dip a cloth in it and place it over the pickle to prevent air from entering. Cap the bottle tightly and allow to stand undisturbed in a cool dark place in the kitchen cupboard. This pickle takes a little more than a month to mature. Enjoy it with Roti, rice or even with bread.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Little millet and Sago Pearl Dosa /Crepe Recipe

Millets have been a staple in rural India from times immemorial, though the urban crowd has realised its benefits of late. They are a healthy option to eating rice or other carb rich food. This little millet and sago dosa is a crisp and crunchy one which can be enjoyed with fresh home made butter or with a coconut chutney. A special thanks to my sister in law Roopa Prabhu for her recipe.

Ingredients :

  • 500 gms Little millet/Varai/Samai
  • 250 gms Sago Pearls/Sabudana
  • 15 Green chillies
  • 2 inch piece of ginger
  • 1tbsp of Asafoetida /Hing
  • 5 sprigs of curry leaves
  • 1tbsp Cumin seeds /jeera
  • A small bunch of coriander leaves
  • Salt
  • Oil to roast the dosa

Method :

Soak the little millets and Sago for four hours. Grind to a smooth batter. Make a coarse paste of the green chillies and ginger. Chop the curry and coriander leaves fine. Tip in the ginger chilly paste, the chopped leaves, jeera, hing and salt into the batter. Add enough water to get a batter of free flowing consistency. It should be neither too thick nor runny. Keep it aside for an hour for the flavours to infuse. Heat a tava/skillet. Drizzle oil. Pour a ladleful of the batter and swish the Tava to spread the dosa. Do not use the ladle to spread. Drizzle with oil. Roast to a golden yellow. Flip and roast on the other side too. Serve hot with chutney.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.