Avalya/Gooseberry/Amla Gozzu Recipe – 1

This preparation is made with Amla or Gooseberry which is brined during season. You can make it by adding roasted red chillies or with green chillies as per preference. Both have their own unique taste and flavour.

Ingredients :

  • 10 tbsps grated coconut
  • 2 Brined Gooseberries or more depending on the sourness
  • 7 roasted red chilles
  • 3 cloves of garlic
  • Salt
  • 1 tsp Coconut oil (optional)

Method :

Wash the brined gooseberries and pit them. Grind the coconut, roasted red chillies, Gooseberry, garlic and salt to a smooth paste. Tip the Gozzu into a bowl. Add coconut oil. Mix well. Enjoy with Rice or with Roti.

Note: Please remember that the Brined Gooseberry already contains salt so be cautious while adding it. Asafoetida can be used instead of Garlic for those who avoid it. Tastes equally good.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Inji Thair/Ginger and Yoghurt Dip Recipe

Inji Thair literally translates to Ginger Curd or Ginger Yoghurt. This is a dish specially prepared during feasts. Since Ginger is a digestive and Yoghurt is a probiotic, it helps in digestion. An easy to prepare and simple dish which if leftover can be watered down to make Buttermilk. Green chilly is generally not added, but since I like to pour the Inji Thair over rice, I prefer to add a tiny green chilly to add zing to it!

Ingredients :

  • 250 ml thick Curd/Yoghurt
  • 1 inch piece of ginger
  • 1 small green chilly
  • (optional)
  • Salt

Method :

Whisk the curd well. Mince the green chilly. Grate the ginger. Add salt to the minced chilly and ginger and crush it with your fingers. Tip it into the curd. Mix well. Serve chilled.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pineapple Pachadi Recipe

The term Pachadi refers to a cold preparation. A variety of Pachadi can be made from vegetables and fruits. Posting a Kerala style Pineapple Pachadi today. The sweet, spicy and tangy flavours will leave you asking for more!

Ingredients :

  • 250 gms Pineapple
  • 2 tbsps Jaggery syrup
  • 7 tbsps grated coconut
  • 1 green chilly
  • 1/4 tsp Mustard
  • 1/4 tsp Jeera/Cumin seeds
  • A pinch of Haldi /Turmeric
  • 10 tbsps Curds
  • Salt
  • 1 tbsp Coconut oil
  • 1/2 tsp Mustard
  • 1 dry red chilly
  • 2 sprigs curry leaves

Method :

Chop the pineapple into bite sized pieces. Boil it in a glass of water along with finely chopped green chilly, Turmeric and salt till done. Grind the grated coconut, cumin seeds and 1/4th tsp of mustard to a fine paste. Drop it into the pineapple pieces along with the jaggery syrup and boil thoroughly. Switch off, add the beaten curd to it and mix well. Heat oil in a pan. Add the mustard and after it splutters add the broken red chilly. Toss. Add the curry leaves, toss and drop the seasoning into the Pachadi. Allow to cool thoroughly before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pumpkin pith Gojju/Chutney

This is one tasty Gojju that I learnt from my friend Vinanti Gouri. It literally is best out of waste! Pumpkin pith which is normally discarded, is boiled, cooled and ground with other ingredients into a tangy Gojju which goes well as a side dish with Rice or also with Roti.

Ingredients :

  • Pith of Pumpkin weighing 1/2 kg
  • A two inch piece of pumpkin
  • 3 tbsps grated coconut
  • 1 heaped tbsp tamarind paste
  • 2 roasted dry red chillies
  • 2 tbsps jaggery syrup
  • 1/4 tsp of mustard
  • Kidney bean piece of Hing/Asafoetida
  • 1/4 tsp Coconut oil
  • Salt

Method :

Scoop the Pumpkin pith from the Pumpkin. Deseed and wash it. (Pith is that part of the Pumpkin where the seeds are found). Boil it along with the piece of pumpkin in half a glass of water till is well cooked. Allow to cool thoroughly. Heat the coconut oil and drop in the piece of Asafoetida. Toss for a few seconds. Grind the coconut, roasted red chillies, mustard, tamarind, jaggery, roasted Asafoetida, salt and the cooled Pumpkin to a fine paste. Serve with Dal rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Coriander Leaves Sweet and Tangy Gozzu /Chutney Recipe

This Coriander Leaves Gozzu is my all time favourite. It goes well with almost everything. You can use it as a dip, as a side dish for rice or have it even with your Roti. It’s a tongue tickler!

Ingredients :

  • One small bunch coriander leaves
  • 1/4 of a small coconut grated
  • 5 green chillies
  • 1 roasted dry red chilly
  • 2 tbsps Tamarind paste
  • 4 tbsps Jaggery syrup
  • Salt
  • 1 tbsp Ghee/clarified butter
  • 1 tsp mustard seeds
  • 2 sprigs curry leaves

Method :

Grind the coconut, coriander leaves, roasted red chilly, green chillies, salt, tamarind paste and jaggery syrup to a smooth paste with a little water. Tip it into a bowl. Heat ghee in a pan. Add the mustard. After it splutters add the curry leaves. Toss. Drop the seasoning into the Gozzu. Mix thoroughly.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Digestive Chutney Recipe

This Chutney is usually made during the monsoon months in India, as stomach upsets are common during that period. Served with Curd rice, it settles the stomach because of the Cumin seeds and Garlic which are known to not only have digestive properties, but also to clean the gut. A special thanks to my dear friend Nutan Shenoy-Kini who has generously shared her mother’s recipe with me.

Ingredients :

  • Half of a large coconut
  • 1 level tsp Jeera/ Cumin seeds
  • 5 flakes Garlic
  • 7 Green chillies
  • 1/2 tsp Tamarind paste
  • Salt
  • A pinch of turmeric powder
  • 1 tbsp Ghee/clarified butter
  • A bunch of Coriander leaves.

Method :

Wash and keep the coriander leaves aside to drain well. Grate the coconut. Crush the garlic gently. Chop the green chillies. Heat ghee in a pan. Add the Jeera and the crushed garlic cloves. Roast till the Jeera crackles. Drop in the chopped green chillies and toss till they change colour. Tip in the coriander leaves. Sauté till they wilt. Drop in the turmeric powder, tamarind paste and grated coconut. Saute for about three to four minutes. Add salt. Allow to cool, before grinding it to a coarse paste without adding water.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Coriander Leaves Thogayal/Chutney Recipe

A Thogayal is a Chutney like preparation and can be made with or without coconut. I prefer to add some while making, as it gives texture to the Thogayal. A variety of Thogayal can be made by using Mint leaves, Curry leaves, Coconut or even Pulses. Posting a Coriander Leaves Thogayal today.

Ingredients :

  • A small bunch of coriander leaves
  • 5 dry red chillies
  • 2 tbsps Urad Dal/Black gram Dal
  • 1 tbsp tamarind paste
  • 2 tbsps grated Coconut
  • 1/2 tsp jaggery
  • 2 tsps oil
  • Salt.

Method :
Wash the coriander leaves and drain them well. Heat oil in a pan. Drop in the Urad dal and roast it to a golden brown. Drop in the red chillies and toss them for a couple of seconds. Remove and keep aside. Allow to cool. Grind the coconut, tamarind, jaggery, salt roasted red chillies and urad dal to a smooth paste. Drop in the coriander leaves and grind to a slightly coarse consistency. Serve with hot rice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Plum Chutney Recipe

After trying out the Plum Jam made some Chutney today. Tangy, spicy, sweet all rolled into one. It can be served as a side dish with Rice or with Roti. In fact it can be used as a dip too.

Ingredients :

  • 250 gms ripe Plums
  • 18 tsps sugar
  • 1 tsp Chilly powder
  • Salt
  • 1 tbsp oil
  • 1 tsp mustard
  • Kidney bean size piece of Hing /asafoetida
  • 2 sprigs curry leaves

Method

Pit the Plums. Chop them and drop them into a microwave safe bowl. Add the sugar, salt and chilly powder and microwave on Power cook for five minutes. Remove. Mash well with the back of the spoon. Heat oil in a pan. Add the mustard. After it crackles drop in the Hing and curry leaves. Drop the seasoning into the chutney. Mix well and allow to cool before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Tomato and Onion Chutney Recipe

This Tomato and Onion Chutney goes well with almost everything. Roti, Rice, even as a dip for Nachos, spread on Tacos, Neer dosa, or even with vegetable cutlets. You can even experiment trying a variety of spices to suit your palate.

Ingredients :

  • 7 large ripe tomatoes
  • 3 large onions
  • 2 tsps Sambhar powder
  • 1 tsp chilly powder
  • Salt
  • Jaggery or sugar
  • 3 tbsps oil
  • 1 tsp mustard
  • 1 tsp coriander leaves.

Method :

Chop the tomatoes, onions and coriander leaves finely . Heat oil in a pan. Add the mustard. After it splutters drop in the onions and roast on a gentle flame till translucent. Add the chilly and Sambhar powder. Toss. Tip in the chopped tomatoes and salt. Stir for a couple of minutes. Add a glass of water and cook till the tomatoes are nice and mushy. Add jaggery or sugar as per taste. Boil well. Switch off. Garnish with the coriander leaves and serve hot or chilled.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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.