Chutney Sandwich Recipe

Chutney sandwiches are a favourite with children and elderly alike. They can be served as appetizers, packed in the children’s lunch box or make for a quick snack. You can also pile in some vegetables and cheese and make a meal of it! The Recipe Link to the All purpose Chutney is given below.

All purpose Chutney, Recipe

Ingredients :

  • 1 Loaf of Bread
  • Butter
  • All purpose Chutney

Method :

Trim the crust of the slices of bread. Butter them thinly with either home made or store bought butter. Apply a thin layer of All purpose Chutney. Place the slices together and cut into triangles. Serve with Tomato Ketchup.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Tavshya Bhakri /Cucumber and Rava/Semolina Pancake Recipe

Rava Bhakri is a typically Mangalorean breakfast eat which is best enjoyed with fresh home made butter. There are two variations to the same. One is with a drizzle of asafoetida and the other with ginger. Grated Cucumber and coriander leaves can also be added to the batter Today I have posted Bhakri with Cucumber and coriander added to it. You will find this amazingly simple and quick to make breakfast simply delicious!!

Ingredients :

  • 250 gms Rava/Semolina
  • 7 green chillies
  • 1/4 coconut grated
  • 1 inch piece ginger
  • Salt
  • 250 gms Cucumber
  • Coriander leaves
  • Water
  • Mixture of ghee/clarified butter and oil to roast the Bhakri.

Method :

Grind the coconut, green chillies, salt and ginger to a fine paste with a little water. Tip it into a large bowl along with finely chopped coriander leaves. Deskin the Cucumber and grate it. Drop it into the bowl along with the Rava. Add enough water to get a batter of dropping consistency. Keep aside for five minutes. The Rava would have absorbed all the water. Add more water to get a batter wherein you can take a portion of it and pat it on to the tava/skillet. Mix the batter thoroughly. Heat the tava. Pat small portions of the mixture on to it. Drizzle the ghee and oil mixture. Roast. Flip and roast on the other side too by drizzling again with the ghee and oil mixture. Serve hot with butter.

Note: This measure yields 12 bhakris, three inches in diameter.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

Potato and Onion Upma Recipe

This Potato and Onion Upma is just one of the varieties of Upma that can be made for breakfast. Easy to make and delicious too. Many like it with a topping of either Sev or any savoury, but I prefer mine as is!

Ingredients :

  • 250 gms rava/semolina
  • 6 green chillies
  • 2 large onions
  • 1 potato
  • A few sprigs coriander leaves
  • 3 tbsps ghee
  • 6 tbsps oil
  • 1 tsp mustard
  • 1 tsp urad dal
  • 600 ml boiling water
  • Salt
  • A pinch of Haldi /turmeric powder.

Method :

Chop the onions fine. Peel the potato and wash it under running water. Chop it fine. Mince the green chillies. Chop coriander leaves fine. Keep aside. Keep the water boiling . Heat the ghee and oil mixture. Add the mustard and after it splutters add the urad dal. After the urad dal turns golden, drop in the green chillies, potatoes and onions., add the salt and roast till the onions turn translucent. Add the Rava and roast for about two to three minutes. Add the Haldi and mix well. Pour in the boiling water into the Rava. Mix, cover and cook till done. Garnish with coriander leaves. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Idli – Split Black Gram and Semolina Recipe

A healthy option for those who are watching their carbohydrate intake is the Urad dal/Split Black Gram and Rava/Semolina Idli. Turns out extremely soft and fluffy and teamed with a Chutney or Sambhar is delicious!

Ingredients :

  • 250 gms Urad Dal/Split Black Gram
  • 500 gms Rava/Semolina
  • 1/2 tsp Methi/Fenugreek seeds
  • Salt

Method :

Wash the Urad Dal well. Soak it along with the Methi for four hours. Wash it again and grind it to a smooth batter in the wet grinder non stop for half an hour adding a little water at a time to make a batter of pouring consistency. Add salt and allow to ferment for 10-12 hours. Meanwhile tip the Rava in a thin cloth. Tie it into a bundle and steam it in a steamer for fifteen minutes. Remove and keep aside. Allow to cool thoroughly. Tip it into a vessel. Add just enough water to wet it. Mix it well with your fingers and add it to the fermented Urad batter. Mix thoroughly. Keep aside for fifteen minutes. The batter takes on a dropping consistency as the Rava absorbs the moisture. Meanwhile get the steamer boiling. Grease the Idli stand. Pour the prepared batter into it and steam for ten minutes in a steamer. A knife inserted in the Idli should come out clean. Allow to cool for five minutes and then unmould the Idlis. Serve hot with Chutney of your choice. You can find the recipes to a variety of Chutneys under the catagory of ‘Chutneys’ of this website.

Note: The proportion of Urad Dal to Rava is 1:2 when grinding the batter in a wet grinder. If using the blender or mixer the portion is 1:1 as the batter made in the wet grinder increases in volume as compared to the blender.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Appam and Stew Recipe

Adding cooked rice is a tradition while making Vellappam to lend it softness. Some add yeast. I have posted a Vellappam using Poha/Flattened Rice and Rice earlier. Today posting an Appam made with Rice, Coconut and a pinch of soda bicarb.

Ingredients :

  • 250 gms Rice
  • 1/2 of a small coconut grated
  • A pinch of soda bicarb
  • Salt

Method :

Wash and, soak the rice for three hours. Grind to a fine paste along with the coconut adding just enough water to make a batter of pouring, consistency. Add salt and the soda bicarb, mix and allow to ferment for ten hours. Heat the Appam pan. Pour a ladleful of batter in the centre of the pan and gently rotate the pan so that the sides too get coated thinly. Cover and cook for a minute or two. The centre is soft and fluffy and the sides crisp. Serve it hot with Vegetable Stew. The recipe link to the Stew is mentioned below.

Vegetable Stew Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Rasam Vada Recipe

One of the most popular breakfasts at home is Vada/Dumplings made of Black gram Dal either accompanied by a Chutney, a Sambhar or dunked in Rasam. The Vadas are to be prepared beforehand and then dunked a few minutes before serving in boiling Rasam. The vadas absorb the fragrance of the Rasam and taste delicious! Recipes to both the recipes are, given below.

Urad vada/ Biscuit Ambado / Black gram dumplings Recipe

Rasam Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Urad/Black gram Dal and Rice Ramdan Recipe

Just as Idli steamed in Katori/Bowls is called Donne Idli, steamed in Jackfruit leaves is called Khotto, when steamed in a large flat container is called Ramdan. It could be flavoured with green chillies, Asafoetida and curry leaves or steamed as is. Today I steamed it without using any spices, but garnished it with the colours of the Indian Tricolour🇮🇳

Idli Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Indian Independence Day Special

Idlis for breakfast to celebrate Indian Independence Day with three little jars carrying Sambhar, Coconut Chutney and a Green Chutney. Well, well, well, they are the colours of our Tricolour – Saffron, White and Green. Recipe Links to all the dishes are shared below.

Idli Recipe

Carrot, Potato and Onion Sambhar Recipe

Coconut Chutney Recipe – 2

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sabudana/Sago Pearl Thalipeet Recipe

Sabudana /Sago Pearl Thalipeet is another dish that is made while fasting or while observing ‘vrat’ /vow. It is a boon to the working woman as the dough can be used to make roast a Thalipeet, fry a Vada or to make an oil free Appo. Recipes to all can be found in this website.

Ingredients:

  • 250 gms Sabudana/ sago pearls
  • 4 potatoes pressure cooked
  • 2 tsps jeera/cumin seeds
  • 12 green chillies
  • 100 gms roasted peanuts crushed coarsely
  • Salt sugar and lemon juice as per taste.
  • Coriander leaves chopped fine.
  • Oil for roasting the Thalipeet

Method :
Wash and soak the sabudana in just enough water to cover it for 5 hours. Mash the boiled potatoes and grind the green chillies and sugar. Add salt, whole jeera, lemon juice the peanut crush and the chopped coriander leaves and mix well. Pinch portions of the dough and roll into balls. Flatten them as shown in the picture on a plastic sheet. Heat a Tava/Skillet. Drizzle with a tsp of oil. Gently slide the Thalipeet on to the Tava and smear it with a little oil. Roast on both sides till well done. Serve with a dip.

For the dip.

  • One cup curds beaten till smooth and creamy
  • 3 tsps Sugar
  • Salt
  • 1/4 tsp jeera/cumin powder
  • 1/4 tsp pepper powder
  • 1/4 tsp chaat masala
  • 1/4 tsp chilly powder
  • Coriander leaves chopped finely
  • A few pomegranate seeds

Method :

Add all the above mentioned ingredients to the curd and mix well. Serve with the Thalipeet.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.