Sweet Lassi /Yoghurt Recipe

Lassi though a Punjabi delicacy, is now popular in even the remotest parts of India. It is nothing but Yoghurt churned and sweetened with sugar or with salt. Fruit Lassi in a variety of flavours too is available but my most favourite is the Kesar Elaichi Lassi that is the Sweet Lassi flavoured with Saffron and Cardamom and garnished with Pistachios. The traditional Rajasthani churner is a gift from a very dear friend Ramesh Chittal.

Ingredients :

  • 1 litre thick curd/Yoghurt
  • 15 tsps sugar
  • 9 Cardamom pods
  • A large pinch of Saffron
  • 12 Pistachios shelled and slivered.

Method :

Churn the curds well. Powder the sugar, saffron and Cardamom and tip it into the churned yoghurt. Mix well. Pour in tall glasses or even tiny earthenware and serve chilled garnished with pistachios.

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.

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.

Vegetable Pulao Recipe

Vegetable Pulao with the aroma of freshly ground spices, is a one pot meal that is not only delicious but also quick and easy. Accompanied by a mix vegetable Raita it is sheer bliss!

Ingredients :

  • 250 gms Basmathi rice
  • 1 carrot
  • 2 potatoes
  • 100 gms shelled peas
  • 2 large onions
  • 4 green chillies
  • 2 inch piece of cinnamon
  • 4 cloves
  • 3 Cardamom pods
  • 4 tbsps ghee/clarified butter
  • 5 tbsps oil
  • A pinch of turmeric
  • Salt

Method :

Peel the carrot and potatoes. Wash thoroughly and chop them into desired shape. Cook them with salt along with the peas. Keep aside. Slice the onions. Mince the green chillies. Powder the spices.

Use the double boiler method to cook the rice. Wash the Basmathi rice. Pour in 500 ml of boiling water into it. Add a tbsp of ghee and a tsp of salt and gently place this vessel in a larger vessel which has water boiling in it. Close the larger vessel with a lid and allow the rice to cook undisturbed for half an hour on a gentle flame. The double boiler method not only ensures even cooking of rice, but also the grains remain intact. Remove and invert it into a dish. Allow to cool.

Heat the remaining 3 tbsps of ghee and oil. Add the green chillies and onions. Roast till translucent. Add the powdered spices and turmeric. Toss for a minute. Add the cooked vegetables and rice. Mix gently and heat well. Alternatively you can transfer the Pulao into a microwave safe dish and heat it for five minutes. Serve with a vegetable Raita or any Raita of your choice.

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.

Poori Recipe

Poori is Indian bread which is deep fried and enjoyed with a side dish. Every state in India enjoys the Poori with the speciality of that particular state. Maharashtra is famous for it’s Poori Srikhand, Gujarat for it’s Poori Aamras, the Northern states with Aloo matar or any of their Punjabi dishes, the Southern states enjoy it with a potato Bhaji and the Konkani community of Mangalore serve it with their traditional tender cashew stir fry.

Getting the right consistency while making the dough for the Poori depends on the amount of water added. The dough has to be a little hard, as it absorbs a lot of oil if it is soft. The trick is to knead the dough well and to leave it aside for about half an hour. The end result is a fluffy poori with no trace of oil. Posting the recipe for the same today.

Ingredients :

  • 500 gms wheat flour
  • 250 ml water
  • 5 tsps oil
  • Salt
  • Oil for frying the Poori.

Method :

Pour the water in a bowl. Add the salt and stir to dissolve it. Add the wheat flour and mix gently. Add the oil and knead the dough to a smooth mass. Cover and leave aside for half an hour. Knead the dough again for a couple of minutes. Make 50 balls of the dough. Dust them in wheat flour and roll out into a three inch diameter disc, which is neither thick nor thin. Heat the oil in a pan. Drop in a small piece of dough to check the temperature of oil. The dough should rise up at once. If it does not, wait a while for the oil to heat. Slide in a poori and fry to a golden brown. Flip. Fry on the other side too. Drain and place on a tissue paper. Finish off similarly with the remaining pooris. Serve with subzi or sweet of your choice.

Note: Always check the temperature of oil before starting to fry the Poori. Under heated oil results in oily, colourless pooris.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chana Masala Recipe

A large amount of onions, a few cloves of garlic and some ginger are a must while making a traditional Chana Masala. Here, I have skipped both the onions and garlic. The family just loved it!!!

Ingredients :

  • 250 gms Chickpeas
  • A small bunch of coriander leaves
  • 5 tbsps of grated coconut
  • 7 green chillies
  • 2 inch piece of ginger
  • 2 tomatoes
  • 1 heaped tsp Everest Kitchen King Masala
  • Salt
  • A large pinch of Haldi/turmeric powder
  • 1 tbsp coriander powder
  • 1tsp jeera /cumin powder
  • 1/2 tsp chilly powder
  • 2 tbsps cashewnuts
  • 1 tbsp fresh cream
  • 2 tbsps ghee/clarified butter
  • 5 tbsps oil
  • 1/2 tsp cumin seeds
  • Coriander leaves for garnish

Method :

Wash and soak the Chickpeas for about 8 hours. Pressure cook with salt. Grind together the grated coconut, green chillies, coriander leaves, ginger and the tomatoes to a smooth paste. Keep aside. Make a paste of the cashews with a little water. Keep it aside too. Heat the ghee and oil mixture in a pan. Add the jeera. After it splutters add the ground masala and keep roasting on a gentle flame till it starts leaving the sides of the pan. Add the haldi, chilly, coriander and jeera powders. Roast for a minute. Add the Everest Kitchen King Masala. Toss for a minute. Drop in the cashew paste and the cream. Roast for a couple of minutes. Drop in the cooked Chickpeas and boil well. Garnish with finely chopped coriander leaves.

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.