Onion Vodi/ Crispies Kismuri

Kismuri is a preparation where raw onions, bits of green chillies and coconut are gently crushed together and added to a fried item. It could be a fried vegetable or sun basked items. Posting a Kismuri made of Onion Vodi today. The recipe link to Onion Vodi is given at the end of the recipe.

Ingredients :

  • A large fistful of sun basked Onion Vodi
  • 1 large onion chopped fine
  • Grated coconut equal to the amount of chopped onion
  • 2 green chillies minced
  • Salt
  • 1 tbsp Coconut oil
  • Oil to fry the Vodi

Method :

Heat oil in a pan and deep fry the onion Vodi. Store in an airtight container. Mix together the minced chillies, coconut, salt and onions. Drizzle with coconut oil and keep aside. Just before serving, crush the fried Vodi and mix with the onion and coconut mixture. Do not mix the Vodi and onion mixture beforehand as the Vodi becomes soggy. Serve as a side dish with Dal and rice.

Onion Fryums/ Vodi Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Jackfruit Fryums/Papad Recipe

This is one preparation which evokes sweet memories of childhood. Every summer the elderly ladies in the family would get together and help each other in making it. The Jackfruit was carefully selected. It had to be neither too raw nor ripe and had to be cut, cleaned, deseeded, steamed, ground and then pressed into circles on a papad maker. The papads would then be sun dried for a couple of days and stored in an airtight container. To be fried as and when required. Traditionally eaten with pieces of coconut though the elders in the family preferred it grated coconut .

Ingredients :

  • 5 kg Semi Ripe Jackfruit
  • 200 gms black sesame
  • 25 gms Jeera/ cumin seeds
  • Salt
  • Few plastic sheets
  • Papad maker.

Method :

Oil your hands well and cut the Jackfruit. Remove the segments and deseed them. Alternatively you can buy around 150 segments of cleaned Jackfruit which are readily available. Remove the seeds. Line the steamer with a Banana leaf and arrange the segments on it. Steam them for about ten to fifteen minutes till they become mushy. Remove. Allow to cool enough to handle. Grind them to a smooth dough like consistency with the jeera and salt without adding any water. Remove and add the sesame to the dough. Mix thoroughly. Oil your hands and make lemon sized balls of the dough. Oil a couple of plastic sheets. Place one of them on the papad maker. Place the ball of dough in the centre and cover it with another oiled plastic sheet. Press down. Gently remove the pressed Papad and place it on a plastic sheet in sunlight. Finish off thus with the remaining dough. Dry the papads in strong sunlight for three hours and then turn them over. Let them dry for another three hours. Remove and sun dry them again the next day till they are well dried and crackle when touched. Store them in an airtight container and fry them when required as you would any other papad or Vodi.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Peach Jam Recipe

Ever since the Plum Jam turned out well, it has inspired me to try my hand at making Jams with other fruits. Since Peaches are in season, made a Jam with those golden yellow beauties. Simple, easy and simply delicious!

Ingredients :

  • 500 gms Peaches
  • 12 tsps sugar

Method :

Pit the Peaches. Chop them roughly and put them in a Microwave safe bowl. Tip in the sugar and allow to stand in the refrigerator for six hours. Remove. Mash the Peaches with the back of a spoon. Set Microwave on Power Cook for eighteen minutes. Remove after every six minutes, mix, and repeat. In eighteen minutes a beautiful, well set jam is ready.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Plum Jam Recipe

Luscious Plums are in season and I just couldn’t resist myself from making a Jam. No long procedures of boiling it or standing watch over it. As I was trying out a Plum jam for the first time, made do with a small quantity. Easy, simple and tasty!

Ingredients :

  • 250 gms Plums
  • 6 tsps sugar

Method :

Pit the plums into a microwave bowl. Drop in the sugar and allow to stand for about 6 hours in the fridge till the sugar melts. Gently mash the plums with the back of a spoon. Set the Microwave on Power Cook for six minutes. After three minutes, remove, mix and microwave again for another three minutes. Set aside for a while to cool before bottling.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Spices- Nature’s beauty products.

Spices are some of the natural beauty products that we find in our kitchen. We tend to overlook them, as the commercially packaged ones look more attractive. Today’s post is how we can use these very spices that are found in every kitchen to our advantage.

SAFFRON – soak some saffron in milk and allow it to stand for half an hour. Make a paste and apply it on the face. Wash off after half an hour. It imparts a glow!

SUGAR AND CARDAMOM POWDER– Both work in exfoliation. Take sugar and Aloe Vera Gel and gently massage it on the face. It rids the face of dead skin. Mix Honey and Cardamom powder. Massage it in circular motion all over. This too acts as a good exfoliatior.

CLOVES AND CINNAMON– Add a couple of drops of clove oil to coconut oil and use it as a moisturiser before bath. The same holds good for cinnamon oil too. Both contain anti fungal and anti bacterial properties which help the skin in remaining healthy.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Preparation of Home made Ghee /clarified butter

Though Ghee/clarified butter is available today at all the grocery stores, I prefer making mine at home. Nothing can beat the home made one in fragrance and the colour. Enjoy it on Parathas, dosas or even with banana and sugar.

Method :
Wash the home made butter three to four times till the water runs clear. Drain and heat it on a gentle flame, stirring in between to prevent it from overflowing. When it nears completion, a fragrant smell of the ghee emanates, accompanied by the darkening of the milk solids that form the residue. Once it has turned light brown, switch off the gas. The heat of the pan itself ensures that the ghee takes on a beautiful golden brown hue.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Preparation of Coconut Oil

For those who are wary of buying the refined and processed Coconut oil in the market, here is an easy way of making it at home. Though dried coconut or Copra is used commercially for the extraction of oil, one can make it at home using mature coconuts.

Ingredients :

  • 3 large Coconuts
  • 8 glasses of hot water
  • Sieve or Cheese cloth to extract milk
  • Paper towels to strain the oil.

Method :

Break the coconuts into two halves. Prise the kernel from the shell using a knife. Cut it into small pieces and tip in as much as the blender can hold. Water too depends upon the size of the blender. Take care to see the water is hot. Grind to a smooth paste. Sieve the paste. Tip the residue back into the blender. Grind again with hot water and sieve it. Take care to see that the coconut milk has been totally extracted. Refrigerate the extract for four hours. The fat will form a hard cake and float on top of the water. Gently remove it and put it in a pan. Heat it on a slow flame stirring once in a while till a brown charred residue forms at the bottom of the pan. Remove from heat and allow to cool for about ten to fifteen minutes. Use a kitchen towel to strain the oil into glass bottles. Three coconuts yield around 750ml of oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Extraction of Coconut Milk

Apart from its use in a variety of dishes, Coconut milk can also be used to moisturise dry hair and also works wonders for the skin. Coconut is grated, ground to a fine paste with water and the milk extracted. Coconut milk sold in tetra packs or in powdered form can only be used in the preparation of food though they can never live up to the original one.

Ingredients :

  • One large Coconut
  • Four glasses of water

Method :

Dehusk the coconut thoroughly. Wash and break it into two halves. Grate and divide the grated coconut into two portions. Tip in one portion into the blender with one glass of water and grind to a fine paste. Sieve the paste or alternatively use a wet muslin cloth to extract the milk. Similarly finish off with the second portion. This forms the first extract. Keep aside. Tip the residue back into the blender. Add two glasses of water and grind. Remove and sieve the paste. Squeeze out all the milk from the residue. This forms the second extract. Vegetables are always cooked in the second extract. After they are done, the first extract is added, boiled just for a minute and put aside for the flavours to infuse.

Beauty tip

If using the Coconut milk for cosmetic purposes, keep five tbsps of the first extract aside in a separate container. This is to be gently massaged on the face and hands and washed off after a couple of hours. The skin feels smooth and soft to touch. Mix the remaining milk of the first extract with the second extract and use it to massage the scalp and hair. Leave it on for a couple of hours and shampoo hair. The result is silky and bouncy hair.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Preparation of Neem Oil

Best known as a curative as well as a prophylactic, Neem oil works well with scars, can be used to get rid of dandruff and also to sport a blemish free skin as it is has anti bacterial and anti fungal properties. Skin glows and hair grows with regular use.

Ingredients :

  • 1 litre coconut oil
  • A big bunch of neem leaves
  • 1/2 tsp Turmeric powder

Method :
Wash the neem leaves and dry them thoroughly.
Boil them in the coconut oil till they turn crisp and form a sediment. Allow to cool. Add the turmeric powder and store in an airtight container.

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.