Vegetable Pulao with Fried Bread Recipe

This Pulao is usually made when there is a couple of days old bread lying around or when one has cut the bread into cubes and dried it. This is basically to ensure that minimum fat is absorbed while frying. You can use vegetables and so also masalas of your choice.

Ingredients :

  • 250 gms Basmathi rice
  • 2 slices of Bread
  • One large carrot
  • 15 French Beans
  • 2 potatoes
  • 2 large onions
  • 2 tomatoes
  • 200 ml Curds
  • 3 tbsps Ghee/clarified butter
  • 3 tbsps Oil
  • 1 tsp Shahjeera/Black cumin caraway
  • 1 Bay leaf
  • 1 tbsp Kashmiri chilly powder
  • A pinch of Haldi/Turmeric
  • 1 inch piece of ginger
  • 7 Garlic cloves
  • 2 green chillies
  • 1 tbsp Garam Masala
  • Salt

Method :

Cut the sides of the bread. Cube the slice into bite sized pieces. Deep fry to a golden brown in Ghee. Keep aside. Wash and soak the Basmathi rice for fifteen minutes. Drain. Slice the onions. Chop the tomatoes. Dice the carrots, chop the Beans into one inch pies and cube the potatoes into required size. Make a coarse paste of the ginger, garlic and green chillies. Heat the oil and ghee mixture in a pan. Drop in the Shahjeera and Bay leaf. Toss. Drop in the onions and the vegetables. Roast on a gentle flame till the vegetables are three fourth done and the onions turn translucent. Add the ginger, garlic, green chilly paste. Roast till the raw flavour goes away. Drop in the Chilly, Turmeric and Garam Masala powders. Toss. Add the tomatoes and salt. Roast till mushy. Tip in the Curds, Rice and 300 ml water. Bring to a boil. Cover and cook till the water is absorbed. Set aside for ten minutes. Mix in the fried bread pieces and serve hot with a Raita of your choice.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Icecream with Strawberry Crush Recipe

With fresh and luscious Strawberries flooding the market, couldn’t resist indulging in an icecream topped with fresh Strawberry Crush. The icecream is Vanilla from Naturals and the Strawberry Crush made at home. Recipe Link to the Strawberry Crush is given below.

Strawberry Crush Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Strawberry Crush Recipe

Fresh Strawberry Crush is an absolute delight on icecream or in milk shakes. I usually make a big bottle of it when Strawberries are in season. Essence and preservative free, it tastes divine!

Ingredients :

  • 250 gms Strawberry
  • 500 gms sugar
  • 400 ml water
  • 1 tbsp lemon juice.

Method :

Wash and remove the stem of the Strawberries. Chop them and tip them into the mixer. Puree them well. Keep aside. Heat the sugar and water in a pan. Boil to a two string consistency. Add the lemon juice. Boil for a couple of minutes and then drop in the strawberry puree. Continue boiling for a few minutes till the puree coats the back of the spoon. Remove and keep aside. The crush may appear watery, but turns semi solid when it cools. Cool thoroughly and store in an air tight bottle in the fridge.

Note: The shelf life if the Crush can be increased by adding a pinch of Sodium Benzoate after the puree has been added to the sugar syrup. I personally prefer the crush without any additives or preservatives.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Golden berries/ Chilput Smoothie Recipe

Golden berries also known as Chilput/Chiraputli in India are also known as Peruvian wild berries. Sweet and tangy to taste, they are a favourite with the family. This particular batch was a little too tart, so ended up making a smoothie. Added a small piece of green chilly to give it an Indian touch!

Ingredients:

  • 12 Golden Berries
  • 200 ml thick Yoghurt/Curds
  • 1/2 green chilly
  • 1 strand coriander leaves finely chopped
  • Sugar as per requirement

Method :

Wash and liquidise the golden berries along with the sugar. Tip in the green chilly and use the pulse mode to crush it. Drop in the chopped coriander leaves and the Yoghurt. Whip and serve immediately.

Note: The Yoghurt should be chilled well before making the smoothie.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Thali Meal – 54

Today’s Thali consists of Rice, Buttermilk Kadhi, Onion Tamballi, Tender green peas Stir Fry, Potato fritters, Sun basked Asafoetida Chillies, Curds and Fruit. Recipe Links to all the dishes are shared below.

Recipe to make the perfect Rice

Takka Kadhi /Buttermilk Kadhi Recipe

Onion Tamballi Recipe

Fresh Peas Upkari /Stir fry Recipe

Potato Fritters Recipe – 2

Sun basked Asafoetida Chillies

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Fresh Peas Upkari /Stir fry Recipe

Winter is almost over and with it ends the season of fresh Peas. Decided to make an Upkari /Stir fry which goes well with Dal, Rice or even with Roti. Personally, I like to make a meal of it!

Ingredients :

  • 1/2 kg Fresh peas
  • 3 green chillies
  • 2 tbsps Coconut oil or oil of choice.
  • 1 tsp Mustard
  • A large pinch of Hing/asafoetida
  • 4 tbsps grated coconut
  • Salt

Method :

Shell the peas and wash them thoroughly. Drain and pressure cook to one whistle with a little salt in one glass of water. (250ml). Heat the oil in a pan. Add the mustard and after it splutters drop in the green chillies and Hing. Toss. Add the cooked green peas and adjust salt. Simmer gently till all the water is absorbed. Garnish with grated coconut. Heat for a couple of minutes and serve hot.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Takka Kadhi /Buttermilk Kadhi Recipe

Most communities in India make a Buttermilk Kadhi. The taste, flavour and so also the ingredients differ from region to region. Posting a Buttermilk Kadhi the traditional Konkani way.

Ingredients :

  • 300 ml thick curd
  • 400 ml water
  • 3 tbsps Besan/Chickpea flour
  • 15 garlic cloves crushed gently
  • A pinch of Haldi /Turmeric
  • 3 tbsps Ghee/clarified butter
  • 3 dry red chillies broken into bits
  • Salt.

Method :

Churn the Curd well. Add the water and Besan and whisk thoroughly, so that there are no lumps left. Boil this mixture on a gentle flame. Drop in the salt and Haldi. Mix thoroughly. Heat the Ghee in a pan. Tip in the garlic cloves and roast to a rich, golden brown. Add the broken red chilly bits. Toss and drop the seasoning into the boiling Kadhi. Allow to simmer for a couple of minutes to allow the flavours to infuse. Serve hot over rice or khichdi.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.