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.

Methi Muthiya /Fenugreek leaves fritter, Recipe

Methi Muthiya can be had as a snack or added to Undiyu or any subzi as fenugreek imparts fragrance to the dish. It can also be served as an appetizer at get togethers.

Ingredients :

  • 1 bunch methi/Fenugreek leaves chopped.
  • A small bunch coriander leaves
  • 2 tbsps dhaniya/coriander powder
  • 1 tsp jeera/cumin powder
  • 1 tsp chilly powder
  • A pinch of haldi/turmeric
  • Sugar and salt as per taste
  • 1 tsp ginger garlic paste
  • 1tbsp of sesame seeds/til
  • A pinch of ajwain
  • A small bowl of besan/Chickpea flour
  • Wheat flour as required to bind a dough as for chapati.

Method :
Add all the above together and knead a dough as for chapati. Make oblong balls. Heat oil and deep fry till crisp.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pav Bhaji Recipe

The very name of Pav Bhaji sets the taste buds tingling. This popular Gujarati street food is a wholesome meal as it has the goodness of a variety of vegetables, freshly chopped onion and coriander leaves and a sprinkling of lemon juice. Served with a dollop of butter and freshly roasted Pav it is simply lip smacking.

Ingredients :

  • 250 gms caulifower
  • 6 potatoes peeled
  • One big bowl of peas
  • 6 tomatoes chop fine
  • 5 onions mince
  • 10 cloves of garlic
  • 3tsps of Everest Tikhalal chilly powder
  • 1 tsp Everest Kashmiri Lal chilly powder.
  • 2 tsps Everest pav bhaji masala.
  • Salt.
  • 100 gms Amul butter
  • Coriander leaves chopped fine.
  • 1tsp jeera/cumin seeds
  • 4tbsps oil
  • 4 tbsps ghee/clarified butter.

Method:

Pressure cook the Cauliflower, peas and potato, and mash them well with the masher. Grind the garlic to a fine paste with both the above mentioned chilly powders with a little water. Heat 4 tbsps of oil n 4 tbsps of ghee. Add 1 tsp jeera, and after it splutters add the chopped onions, the garlic chilly paste and salt. Roast till it gives its aroma. Add the pav bhaji masala and roast for a couple of minutes. Add the tomatoes and mash them well. Add the pureed vegetables and allow it to come to a boil, stirring frequently.
Add 100 gms of Amul butter, mix well and switch off the gas. Garnish with coriander leaves.

Slice the Pav/ burger like bread. Butter them and roast them on a skillet/tava. Serve with chopped onions and lemon wedges.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Dal Dhokli Recipe

Dal Dhokli is a Gujarati delicacy which is a meal by itself. Pieces of Chapati dunked in Dal which is boiled with groundnuts and seasoned with cloves, cinnamon and asafoetida which give it it’s unique taste.

Ingredients :

  • 150 gms toor dal/ pigeon peas pressure cooked with a fistful of peanuts
  • Salt
  • Jaggery
  • A few petals of kokum/Garcinia Indica
  • Juice of lemon
  • 4 green chillies
  • 1 inch piece of ginger
  • Haldi
  • A pinch of chilly powder
  • 2 sprigs curry leaves
  • 1/2 tsp dhania jeera/coriander and cumin seed powder
  • 1/2 tsp mustard
  • 1 tsp jeera/cumin seeds
  • 6 cloves
  • 1″ piece of cinnamon
  • 1/4tsp Hing/asafoetida
  • 2 sprigs curry leaves
  • Ghee/clarified butter
  • Coriander leaves

Method:
Churn the mashed dal. Crush the green chillies and ginger coarsely. Add the salt, jaggery, green chillies and ginger, chilly, haldi, dhaniya jeera powder, Kokum and a tsp of ghee and boil well.
Heat a tbsp of ghee. Add half a tsp of mustard and after it splutters add a tsp of jeera, 6 cloves, 2small sticks of cinnamon and a pinch of hing and a sprig of curry leaves. Drop the seasoning into the Dal and boil for a couple of minutes. Garnish with coriander leaves.

Dhokli

  • 125gms wheat flour
  • A pinch of ajwain/ caraway seeds
  • 1tsp dhaniya jeera/coriander and cumin seed powder
  • A pinch of haldi/turmeric
  • Salt
  • 1tsp oil

Method :
Take a pinch of ajwain, haldi, chilly, dhaniya jeera powder and salt in a bowl. Add 125 gms of wheat flour, a tsp of oil and bind it to a soft dough with enough water as for chapathi. Roll out the chapathi and slightly roast it on both sides. Cut into diamond shaped pieces.
Before serving bring the Dal to a boil and add the chapati pieces to it. Garnish with coriander leaves, lemon juice and a tbsp of fresh ghee. Serve hot.

Note: dhokli is usually never roasted. The chapati dough that is cut into a diamond shape is immersed directly into the boiling dal and allowed to cook. I roast it slightly as the family prefers it this way.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Aloo Methi / Potato and Fenugreek Leaves Recipe

Aloo Methi is a very popular dish in North Indian cuisine. The fragrance of Methi leaves, the sweetness of the roasted potato, the mild aroma of spices make this a delight!! One can enjoy it with Naan, Roti, Poori or even with Dal rice.

Ingredients :

  • One big bunch of Methi leaves
  • 3 large potatoes deskinned and cubed
  • 2 large onions chopped fine
  • 1 tsp Jeera/Cumin seeds
  • 2 tbsps chilly powder
  • 1/2 tsp turmeric powder
  • 1 tsp sugar
  • 2 tbsps Coriander powder
  • 1tsp jeera/cumin powder
  • Salt
  • 4 tbsps Besan/Chickpea flour
  • 6 tbsps oil

Method :

Dry roast the Besan till it gives its aroma and turns a rich golden brown. Keep it aside. Heat oil. Add the tsp of jeera and after it splutters add the chopped onions and potatoes. Drop in the salt, chilly powder and turmeric powder and roast on a slow flame. Cover and cook till three fourth done. Add the Methi leaves, sprinkle a little water, cover and cook. Drop in the coriander and cumin powder, the sugar and toss for a couple of minutes. Finally add the roasted Besan. Mix well. Heat for a couple of minutes and serve hot with lemon wedges and freshly sliced onion.

Note: Do not chop the Methi. It wilts once it is exposed to heat.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Hyacinth Bean Curry Recipe

Hyacinth Beans/ Val are a rich source of protein. Sprouting increases the Bcomplex content. A variety of dishes can be made from sprouted Hyacinth Beans. Posting a curry which goes well with Rotis, Naan or even with bread.

Ingredients :

  • 250 gms Hyacinth Beans
  • One large potato
  • 3 onions
  • 2 tomatoes
  • 7 cloves garlic
  • 1 inch piece of ginger
  • 3 green chillies
  • 1 tsp coriander powder
  • 1 tsp Garam masala
  • 1 tsp chilly powder
  • 1/2 tsp jeera/ cumin
  • A pinch of turmeric powder
  • Salt
  • Coconut milk extracted from 1/4th coconut
  • Coriander leaves
  • 4 tbsps oil
  • 1 tbsp ghee/clarified butter

Method :

Wash and soak the Hyacinth Beans for 8 hours. Drain and keep aside in a warm place to sprout. Once they have sprouted, soak them in water for about three hours. Remove the peel. Peel the potato and chop it fine. Cook the potato and the Hyacinth Beans together with salt. Roughly chop the onions and tomatoes. Grind them to a smooth paste along with the garlic, ginger and green chillies. Heat the oil and ghee mixture in a pan. Add the jeera. After it splutters, add the ground paste and roast till it starts leaving the sides of the vessel. Add the chilly powder, turmeric powder, coriander powder and garam masala. Roast for a couple of minutes and then drop in the coconut milk, the cooked potato and Beans. Boil well. Garnish with coriander leaves.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.