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.

Temple style Saaru / Devasthana Saaru Recipe

This is a traditional Saaru which is served in all the temples in Dakshin Kannada. The freshly roasted spices ground together with the roasted coconut lend the unique flavour to this Saaru. Garnished with coriander leaves and seasoned in oil or ghee as per preference.

Ingredients :

  • 4 tbsp Coconut grated
  • 3 tbsp Coriander seeds
  • 10 pepper corns
  • 1.5 tsp Jeera/cumin seeds
  • 1/4 tsp Methi/Fenugreek seeds
  • 1/8 tsp Haldi/turmeric powder
  • A kidney bean size piece of Hing /asafoetida powdered
  • 12 Byadgi chillies
  • Lemon size ball jaggery
  • 1 tbsp tamarind paste
  • 5 tomatoes boiled & puréed
  • 3 sprigs curry leaves .
  • 2 tsps mustard
  • Mixture of 1tbsp ghee and 3tbsps of coconut oil for seasoning though in temples they use only coconut oil.
  • A small bunch of Coriander leaves.

Method :

Dry roast the coriander seeds, Methi, pepper and jeera separately till they give out their aroma. Roast the coconut to a golden brown. Add haldi to the hot roasted coconut & mix thoroughly. Roast the chillies with a little oil. Grind the coconut and the roasted ingredients to a paste with a little water. Set aside. Boil the puréed tomatoes in 5 large glasses of water with the tamarind paste, jaggery & salt. Add the ground masala, half of the chopped Corriander leaves, a few curry leaves and boil thoroughly. Heat the ghee and oil mixture . Add the mustard and after it crackles add the curry leaves . Drop it into the boiling saaru. Give one boil and switch off. Garnish with the remaining coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Crispy Poha/Flattened rice Recipe

Crispy Poha is not to be confused with Chevda made from Poha. This is served with grated coconut and some like it with a drizzle of asafoetida. This is normally served as a tea time snack or eaten on the days one fasts.

Ingredients :

  • 500 gms Patla poha/thin variety of flattened rice
  • 5 tbsps oil
  • 1 tbsp mustard
  • 3 tbsps coriander seeds
  • 10 green chillies chopped fine
  • 2 dry red chillies broken into bits
  • 10 sprigs curry leaves
  • A kidney bean size of hing/asafoetida powdered
  • Salt
  • 1/4 tsp Haldi /turmeric powder
  • Grated coconut

Method :

Heat oil in a pan. Add the mustard. After it splutters add the coriander seeds. Once they turn a golden brown add the chopped green chillies, broken red chilly bits and the curry leaves. Finally add the powdered hing. Toss. Tip in the Poha, salt and turmeric powder. Mix thoroughly and keep roasting on a very gentle flame till the poha turns crisp. Allow to cool thoroughly before storing. Serve garnished with grated coconut.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sanna pollo / Rice and Pigeon Peas pancake Recipe

Sanna Pollo should not be confused with the regular Dosa or Crepe that we have for breakfast. This preparation is served during lunch or dinner though I don’t mind making a meal of it by itself.

Ingredients :

  • 125 gms Rice
  • 125 gms Toor dal/ split Pigeon peas
  • 12 roasted Byadgi chillies
  • 1/4 of a small coconut grated
  • 2 large onions
  • 1 heaped tsp tamarind paste
  • Salt
  • Oil to roast the Sanna pollo.

Method :

Wash and soak the Rice and toor dal for four hours. Drain and keep the water aside. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste with the water which had been kept aside. Add the rice and dal and grind to a semolina like consistency. The batter should neither be thick nor runny. Chop the onions fine and tip them into the batter along with salt. Mix thoroughly. Heat a tava/ skillet. Pour a ladleful of the batter onto it and spread it as you would a pancake or a dosa. It should be neither too thick nor thin. Drizzle with oil. Roast to a golden brown. Flip. Roast on the other side too. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sol Kadhi Recipe

Sol Kadhi is a digestive made from Kokum/Garcinia Indica extract. A coolant and a delicious drink, the seasoning to the Kadhi depends on individual preference. Some prefer to season it with hing/asafoetida and some like it with a tempering of mustard seeds and curry leaves. I like mine with crushed garlic and green chillies and garnished with coriander leaves. It can be served as an appetizer or along with a meal.

Ingredients :

  • 1/2 of a large coconut
  • 3 tbsps Kokum agal/extract
  • 2 green chillies
  • 5 garlic cloves
  • Salt
  • Coriander leaves

Method :

Grind the coconut to a fine paste with water. Extract the coconut milk. Strain and keep aside the first extract. Add half a glass of water again to the residue and grind. Strain again and add the first and second extract together. Crush the green chillies, garlic and salt and after straining it, tip it into the coconut milk. Add the Kokum agal , salt and chopped coriander leaves. Serve chilled.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Batata vada/Aloo/Potato Bonda Recipe

Batata Vada or Aloo Bonda is a famous Mumbai street food, but today it is popular all over India. Served either with a spicy garlic chutney, or with a mint and coriander one, it can be relished on it’s own as it has all the spices added to it.

Ingredients :

  • 6 potatoes
  • 8 green chillies
  • 2 inch piece of ginger
  • 7 garlic cloves
  • Coriander leaves
  • 3 tbsps oil
  • 1 tsp mustard
  • 2 sprigs curry leaves
  • Juice of half a lemon
  • Salt
  • 1 heaped cup Besan/ Bengal Gram flour/Chickpea flour
  • 3 tbsps rice flour
  • 1/2 tsp Haldi/turmeric powder
  • A pinch of soda bi carb.
  • 1/2 tsp Asafoetida /Hing
  • Oil for frying

Method :

Pressure cook the potatoes. Deskin them and mash them roughly. Make a coarse paste of the ginger garlic and green chillies. Heat 3 tbsps oil. Add a spoon of mustard and after it splutters add the curry leaves. Drop in the ginger, garlic, green chilly paste and sauté for a minute. Drop in 1/4 tsp of haldi and immediately add the mashed potatoes. Add salt. Mix thoroughly and heat well. Add the chopped coriander leaves and lemon juice to it. Mix and keep aside to cool. When cool make balls out of the potato mixture. Keep aside. Take the Besan, rice flour, 1/4 tsp haldi, soda bi carb, asafoetida and salt in a bowl. Add enough water to make a batter which is thick enough to coat the potato balls. The batter should not be runny. Keep aside for ten minutes. Heat oil in a pan. Drop the potato balls in the batter, coat them well and then gently slide them into the hot oil three at a time. Deep fry to a rich golden yellow. Serve with chutney or ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bread Fruit Saung Recipe

I was left with bits and pieces of Breadfruit after making fritters and Pakora. Breadfruit is one vegetable that I wish would grow throughout the year. Being seasonal, it is available only for three months in a year. I end up making a variety of dishes from stir fry, to ghashi, Tallasani and anything that takes my fancy. Posting a saung that I made from the remnants after having those delicious Pakora!

Ingredients :

  • 2 cups chopped breadfruit
  • 2 cups sliced onions
  • 2 tbsps chilly powder
  • 1 tbsp tamarind paste
  • Salt
  • 4 tbsps coconut oil

Method:

Heat oil. Tip in the sliced onions and salt. Keep tossing on a high flame till a few slices turn brown and the other remain translucent. Add the chilly powder. Toss. Add the tamarind paste, chopped breadfruit and a glass of water. Cook till done. Serve with Dal, rice or even with Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Home Made Butter Recipe

Though Butter is widely available in the market today, the pleasure of eating the freshly prepared home made one is something to be experienced!! Its easy to prepare and free from preservatives. One can even use it to make ghee / clarified butter. Posting the method of preparing home made butter.

Method :

Boil milk. Allow to cool. Refrigerate. Thick cream gets collected on the top of the milk. Collect the cream everyday and add a tsp of Curd to it. Leave it outside to ferment for around five hours and then transfer it into a large container and refrigerate . Everyday the cream is first collected, fermented and then stored in the large container . Once a week, churn the cream so collected, in the mixer blender using the whipper blade. Fill the mixer to just half with the fermented cream and add a glass of water. Run the mixer using the whipper blade. Fresh butter gets collected. Remove the butter from the mixer and wash it thoroughly twice or thrice. The remaining butter milk can be used to make kadhi or even for soaking rice for Surnali recipes for which can be found in this website .

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.