Kobi lei Thongba/ Manipur style Cauliflower and Potato Subzi Recipe

What Panch phoran is to the Bengali, Maru Marang is to the Manipuri. The addition of this combination of spices lends this dish its unique flavour. This Subzi goes well with both Rice and Roti.

Ingredients :

Maru Marang :

  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1/4 tsp Fenugreek seeds
  • 7 Pepper corns

Dry grind the above to a fine powder.

Vegetables and other Ingredients :

  • 14 florettes of Cauliflower
  • 1 large potato deskinned and cubed
  • 1 large onion sliced
  • 7 flakes garlic grated
  • 2 inch piece of ginger grated
  • 1 tbsp Maru Marang spice
  • 3 tbsps oil
  • 1 Bay leaf
  • 2 tsps chilly powder
  • 1/4 tsp Turmeric powder
  • Salt

Method:

Heat oil in a pressure cooker. Drop in the Bay leaf. Add the onion, garlic, ginger and salt and roast till the onions are translucent and the raw smell of the ginger garlic is gone. Add the Maru Marang spice, chilly, turmeric powders and toss. Tip in the Cauliflower florettes and potatoes. Mix thoroughly. Pour in two glasses of water ( 500ml) cover and cook to one whistle. Serve hot with Rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Baghare Baingan/ Eggplant in peanut gravy Recipe

Baghare Baingan is a traditional Hyderabadi recipe where deep or shallow fried Eggplants are cooked in a peanut and Sesame gravy. It goes well with both Roti or Rice, though it is is usually served with a Biryani.

Ingredients :

  • 250 gms small variety of Brinjal
  • 3 onions chopped fine
  • 2 inch piece of ginger
  • 4 tbsps peanuts
  • 1 tbsp sesame
  • 4 tbsps grated coconut
  • 2 tsps chilly powder
  • 1/3 Turmeric powder
  • 2 tbsps Coriander powder
  • 1/2 tsp Garam masala powder
  • 1 tsp Tamarind paste
  • Coriander leaves
  • Salt
  • 1 tsp sugar
  • 4 tbsps oil
  • 1/2 tsp mustard seeds
  • 1 tsp Cumin seeds
  • 1 sprig curry leaves

Method :

Wash and slit the Eggplant/Brinjal at the base into four, keeping it intact at the stem. Do not remove the stem. Dry roast peanuts, deskin and keep aside., roast the Sesame till they splutter. Dry roast the grated coconut till it gives its aroma and turns a golden yellow. Make a paste of the ginger and garlic. Grind the peanuts, Sesame and coconut to a fine paste adding water as required. Heat oil in a pan. Deep fry the Brinjal, till almost done. Drain them on a paper towel. Heat 4 tbsps oil. Add the mustard seeds and after they splutter add the cumin seeds. Toss. Drop in the curry leaves, chopped onion and the ginger garlic paste. Roast till the onions are translucent and the raw smell of the ginger garlic paste is gone. Drop in the chilly, turmeric, Coriander and garam masala powders. Toss. Tip in the peanut, Sesame, peanut paste, the tamarind paste, sugar and salt. Add a little water to adjust the consistency of the gravy. Boil well. Add the fried Brinjal and boil for a couple of minutes. Switch off and garnish with coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

French Beans, Potato and Onion Subzi Recipe

This is a simple and delicious Subzi which goes well with both, Rice or Roti. Here I have used Sambhar powder to spice it up. You may use spices of your choice or even a pinch of Garam masala to make it flavourful.

Ingredients :

  • 200 gms French Beans
  • 2 medium sized potatoes
  • 2 large onions
  • 2 heaped tsps Sambhar powder
  • 1 tomato
  • 2 tbsps oil
  • 1 tsp mustard
  • Salt
  • 5 tbsps grated coconut

Method :

String the French Beans and wash thoroughly. Chop them fine. Chop the potatoes, onions and tomatoes fine too. Heat oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Add the French Beans and potatoes, the Sambhar Powder and salt. Mix well. Pour in 250 ml water, cover and cook till three fourth done. Add the tomatoes and cook till done. Garnish with grated coconut and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Diwali Sweets and Savouries

The traditional sweets and savouries prepared to celebrate the Hindu festival Diwali also known as the festival of Lights. Recipe Links to all the dishes are shared below.

Besan/Chickpea flour Ladoo Recipe

Narlikolor Laru Recipe

Sweet Fried Poha Recipe

Chevda Recipe

Tikha Gatiya Recipe

Spicy Tukdi/ Shankarpali Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Tomato Onion Subzi Recipe

This Tomato and Onion Subzi goes well with Rice or Roti. Simple, easy and tasty, this dish is ready in no time. The aroma of the Fenugreek seeds blend well with the tangy tomatoes. You can use either sugar or jaggery to add that slight sweetness to the dish. My heartfelt thanks to my dear friend Bharathi Lahiri for sharing this recipe with me.

Ingredients :

  • 4 small tomatoes chopped fine
  • 1 medium onion chopped fine
  • 3 green chillies chopped fine
  • 1/4 tsp Methi/Fenugreek seeds
  • 1 tsp Chilly powder
  • 1/2 tsp Haldi/Turmeric powder
  • A large pinch of Hing/asafoetida
  • 3 tsps Oil
  • 1 tsp mustard seeds
  • Salt
  • Sugar to taste
  • Coriander leaves chopped fine.

Method:

Heat the oil in a pan. Add the mustard and after it splutters add the Hing, Haldi and Methi seeds. Toss. Add the onion. Saute till onion turns translucent. Add the tomatoes, green chillies, chilli powder, salt and sugar. Mix well. Cover and cook till tomatoes turn mushy. Garnish with coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Tamarind Saaru Recipe

This saaru or mixer for rice was something that was common about 5 decades ago. Joint families, a number of mouths to feed, single parent working was the order of the day. When the groceries ran out before the month end this saaru was made and nobody complained!!! Maybe today it could be served as an appetizer with a fancy name!!! Here I have used Tamarind and Byadgi Chillies by #SatyamFoods.

Ingredients :

  • A small tennis size ball of tamarind
  • 25 garlic cloves crushed lightly
  • 5 dry red chillies broken into two
  • 1.5 litres of water
  • 3 tbsps Ghee/clarified butter
  • Salt

Method :
Extract pulp from the tamarind. Thin it down by adding about 6 glasses or 1.5 litres of water. Heat 3 tbsps of ghee. Drop in the garlic. Roast to a rich golden brown. Add the broken red chilly bits and toss. Tip the seasoning into the saaru, add salt and boil well till the aroma of the garlic gets infused into the Saaru. . Cover and keep aside for a few minutes before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

The Indian Spice Box

The ‘Indian Spice Box’ as it is so called is a prized possession in every Indian kitchen. It holds together all the spices that are required while seasoning. The Indian Spice box has seven tiny containers with tiny spoons to hold the various spices. Most Indian recipes begin with heating the oil first and the spices or condiments are added in quick succession. The kind of spices stored depends upon the kind of Cuisine one makes on a daily basis. The temperature of the oil has to be just right so that the spices pop without burning. Hence the commonly used spices are stored in the container together for easy access.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Beresta/Crispy Fried Onions Recipe

Crispy Fried onions used for Biryani and as a base for gravy are called Beresta. Dum Biryani, especially the Hyderabadi one is generously sprinkled with Beresta. Since fried onions are very flavourful, they impart their fragrance to any dish that they are added to.

Ingredients :
3 large onions
Corn flour as required

Method :
Peel the onions and wash them. Dry them thoroughly and slice them thinly and uniformly. These slices have to be of the same thickness, to prevent the thin slices from getting burnt. Sprinkle as much corn flour on the slices as required to coat them well. Mix thoroughly. Heat oil in a pan. Reduce heat and deep fry the onions, in small batches till golden brown and crisp. Drain on a paper towel and, store in air tight container. Use as required.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chana /Black Chickpeas Saar Recipe

The water drained from the Chana/ Black Chickpeas after it is pressure cooked is seasoned either with Garlic or with mustard and curry leaves. Akin to a soup, it can be had as is or served over hot rice. I prefer mine seasoned in home made Ghee with Garlic and dry red chillies. You can use the Black Chickpeas to make a variety of dishes.

Ingredients :

  • 250 gms Chana /Black Chickpeas
  • 1.5 litres of water
  • Salt
  • 2 tbsps Ghee /clarified butter
  • 10 flakes of garlic
  • 4 dry red chillies

Method :
Wash and soak the Chana for eight hours. Pressure cook to a whistle, lower heat and allow it to simmer gently for half an hour in 1.5 litres of water with a little salt. After the pressure cooker has cooled down, drain the water into a vessel and adjust salt. Boil well. Crush the garlic gently and break the dry red chillies into bits. Heat the Ghee in a pan. Add the garlic and, roast to a rich golden brown. Drop in the chilly bits. Toss. Pour the seasoning into the boiling Chana Saar. Simmer for two minutes. Switch off and keep aside for ten minutes to allow the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Tomato Saar – 2 Recipe

There is nothing more soothing than a bowl full of Tomato Saaru to sip on, or to pour over your rice. The earlier one I posted was with a garlic seasoning. This one is flavoured with Asafoetida and Curry leaves.

Ingredients :

  • 4 tomatoes
  • 1 tbsp Tamarind paste
  • 1 tsp jaggery
  • Salt
  • 1 tbsp Chilly powder
  • 3 tbsps Ghee/clarified butter
  • 1 tsp Mustard
  • 4 sprigs Curry leaves
  • A kidney bean size of Hing/asafoetida powdered
  • Coriander leaves
  • 1 litre of water.

Method :

Wash and quarter the tomatoes. If they are large, cut them into eight pieces. Tip them into a pan with a litre of water. Add the salt, jaggery and tamarind paste. Cook the tomatoes well. Heat Ghee in a pan. Drop in the mustard and after it splutters add the powdered Hing. Toss. Drop in the curry leaves. Toss and pour the seasoning into the boiling Saaru. Switch off. Garnish with Coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.