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.

Panak and Moong dal Kosambari /Salad Recipe

Panak is a drink made by boiling jaggery and spiced with pepper and dry ginger. Cardamom is, added for flavour and a generous amount of lemon juice adds to the tang. Panak is traditionally made to celebrate Ramanavami, the birthday of Lord Shri Rama. Moong dal Kosambari/ salad too is offered. Posting the recipes for both today.

Ingredients for Panak

  • 2. 5 Litres water
  • 1/2 kg jaggery
  • 2 heaped tsps dry ginger powder
  • 2 heaped tsps freshly crushed pepper powder
  • 18 Cardamoms powdered
  • Juice of 3 lemons

Method :

Boil the jaggery, dry ginger powder and the pepper powder in 2.5litres of water till the jaggery dissolves. Switch off and add the Cardamom powder. Keep aside covered tightly for the flavours to infuse. Allow to cool. Refrigerate. Add the juice of lemon, mix well and serve chilled.

Ingredients for Moong dal/Green gram Dal Kosambari

  • 100 gms moong dal washed and soaked for a couple of hours
  • 1 small cucumber minced
  • 1/2 of a small raw mango minced
  • 1/4 of a small coconut grated
  • 2 green chillies chopped fine and crushed with salt
  • Coriander leaves finely chopped
  • Juice of half of a small lemon
  • 1tsp coconut oil
  • 1tsp mustard
  • 2 sprigs curry leaves

Method :
Drain the soaked moong dal. Add the crushed chillies, salt, chopped mango, cucumber, coriander leaves and finely grated coconut. Heat a tsp of oil and add a tsp of mustard. After it crackles add the curry leaves. Drop it into the Kosambari. Drizzle with lemon juice. Mix well and serve.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Cauliflower Delight Recipe

The sight of the fresh and luscious Cauliflower is simply tantalizing!!! Everyone in the family is fond of it, be it fritters, a simple stir fry, an Ambat or even a North Indian Aloo Gobhi. I had decided to make a Gobhi Paratha, and then realized that there was a bowl of peas lying in the freezer. So……. instead of the Paratha I made Rotis and rustled up a subzi which was loved by all. Hence the name Cauliflower Delight.

Ingredients :

  • 300 gms Cauliflower
  • 2 large potatoes
  • 1 bowl of peas
  • 2 large onions
  • 10 medium sized garlic cloves
  • 1 inch piece of ginger
  • 2 tsps chilly powder
  • 1/4 tsp turmeric powder
  • 2 tbsps Coriander powder
  • 1tsp Garam masala
  • 2 tomatoes
  • Coriander leaves
  • 1tsp jeera/Cumin seeds
  • 5 tbsps oil

Method :

Chop the Cauliflower and potatoes into bite sized pieces. Slice the onions. Chop the tomatoes. Crush the garlic, and grate the ginger. Heat the oil in a pan. Add the jeera. After it splutters add the onions, ginger and garlic. Roast till the onions turn translucent. Drop in the potatoes, peas and salt. Sprinkle water and cook on a gentle flame, till three fourth done. Add the Cauliflower, chilly, turmeric and coriander powder. Mix well. Sprinkle water and when the Cauliflower is three fourth done add the tomatoes. Cover and cook. When the tomatoes have turned mushy add the garam masala. Toss for a few minutes. Garnish with finely chopped coriander leaves. Serve hot with Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Eggplant/Brinjal Masala Curry Recipe

This simple Eggplant Masala Curry is a family favourite. The only Masalas used in here are chilly powder and turmeric, thus keeping the flavours of all the vegetables intact. Goes well with Rotis and even with bread.

Ingredients :

  • 250 gms Eggplant /Brinjal
  • 2 large potatoes
  • 2 large onions
  • 3 tomatoes
  • I heaped tsp chilly powder
  • A large pinch of turmeric powder
  • Salt
  • Coriander leaves
  • 3 tbsps oil
  • 1 tsp mustard

Method :

Chop the Eggplant into bite sized pieces. Cube the potatoes and slice the onions. Chop the tomatoes and coriander leaves fine. Heat the oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Add the Eggplant, potatoes and salt. Toss for a couple of minutes and then add a glass of water. When half cooked add the salt and tomatoes. Cook till done. Garnish with coriander leaves. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Besan/Gram Flour and Vegetable Kadhi Recipe

This Gram flour and vegetable Kadhi goes well with both Rice or Pulao. Though in a Kadhi vegetables of choice are used, I prefer making one with potato, carrot and drumstick. One can even eat it as a soup.

Ingredients :

  • 1 carrot
  • 2 potatoes
  • 1 drumstick
  • 100 gms Besan/Gram Flour/Chickpea flour
  • 2 tbsps ghee/clarified butter
  • 5 tbsps oil
  • 2 tsps jeera/Cumin seeds
  • 1/2 tsp methi/Fenugreek seeds
  • 4 sprigs curry leaves
  • 6 green chillies
  • 2 inch piece of ginger
  • 1 tbsp tamarind paste
  • A pinch of turmeric powder

Method :

Deskin the carrot and potato and wash them thoroughly. Chop lengthwise. Chop the Drumstick into bite sized pieces. Grate the ginger. Slit the green chillies. Cook all the vegetables with salt and keep aside. Heat the oil and ghee mixture. Add the jeera and methi. After the jeera stops crackling drop in the curry leaves, green chillies and ginger. Toss. Add the Besan and roast on a slow flame to a deep golden brown. Add the turmeric powder. Toss. Add the cooked vegetables and pour in as much water as required to make a gravy like consistency. Add the tamarind paste. Adjust salt and boil well. Serve with rice, pulao or as a soup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Onion Fryums/ Vodi Recipe

Onion Fryums or Vodi as they are called in Konkani, are delicious and melt in the mouth. Served as an accompaniment with rice and dal, they can also be enjoyed on their own with a cup of hot coffee or tea. The best part is that they can be made and stored for a year. Made during the summer months, they require to be dried thoroughly in strong sunlight, so that they can be enjoyed throughout the year.

Ingredients :

  • 250 gms rice
    5 tbsps sabudana /sago pearls
    2 tsps chilly powder
    2 onions chopped fine
  • Salt

Method :

Soak the rice and sabudana for 3 hours. Grind to a smooth paste. Add three glasses of water, salt and chilly powder and cook on a slow flame till it turns translucent. The mixture at this stage thickens. Allow to cool thoroughly. The next morning add the chopped onions, mix well and drop a teaspoon of the mixture in rows on a plastic sheet. Dry in strong sunlight for three to four days. Remove and store in an air tight container. Deep fry as and when required.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Green Peas and Potato Curry Recipe

This Green peas and Potato Curry goes well with almost everything. Not to be mistaken for the traditional Aloo Matar, this curd/yoghurt based dish laced with a pinch of spices is aromatic and delicious.

Ingredients :

  • 2 large potatoes
  • 250 gms shelled peas
  • 2 large onions
  • 1 large tomato
  • 3 tbsps oil
  • 1/2 tsp mustard
  • 1/2 glass thick curds/yoghurt
  • 1 inch piece of cinnamon
  • 3 cloves
  • 2 tbsps coriander seeds
  • 1 tbsp chilly powder
  • A pinch of haldi/turmeric powder
  • Coriander leaves for garnish

Method :

Chop the potatoes into tiny cubes. Boil the peas and potatoes with salt till done. Slice the onions fine. Powder the coriander seeds, cinnamon and cloves. Chop the tomatoes fine. Churn the curds and keep aside. Heat the oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Drop in the powdered spices and toss for a couple of minutes. Add the chilly and turmeric powders. Toss and immediately add the tomatoes. Roast for a couple of moments till they wilt. Add the cooked peas and potato mixture. Adjust the consistency of the gravy by adding as much water as required. It should be neither too thick nor thin. Boil well for a few minutes on gentle heat so that the flavours infuse and leave behind a thick gravy. Add the curd and give one boil. Garnish with coriander leaves. Mix well and serve hot with rotis, rice or bread.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Cabbage Sannakhotto /steamed dumplings Recipe

This is a traditional Konkani preparation which goes well with Dal and Rice. Also served as Masala Idli in some of the restaurants, the Sannakhotto can be made with a variety of vegetables or garden fresh greens. Today I have selected Cabbage and onion to make it. It is best eaten with a tsp of coconut oil drizzled on it.

Ingredients :

  • 125 gms toor dal/Pigeon peas
  • 125 gms rice
  • 3 onions chopped fine
  • Cabbage chopped the same amount as the onions
  • 1/2 of a small coconut
  • 9 guntur chillies roasted
  • 9 bedgi chillies roasted
  • 1 tbsp tamarind
  • Salt

Method :

Wash and soak the rice and toor dal together for 3 hours. First grind the coconut, roasted chillies and tamarind to a smooth paste. Add the rice and toor dal and grind to a Semolina like consistency. Remove and add the chopped onion, cabbage and salt and mix well. Grease the Idli mould with coconut oil. Pour the batter into the mould and place it in a steamer which has been kept boiling. Steam till done. It takes around 20 minutes. A knife inserted in the sanna khotto should come out clean. Allow to cool. Remove from the mould. Serve drizzled with coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.