Guava Raita Recipe

This is an irresistible fruit and yoghurt/ Curd combo, which goes well with any meal or can be had as a meal by itself. You can use either ripe or raw Guavas to this Raita. I prefer mine just ripe, not too raw nor over ripe. The crunch of Guava, the fragrance of coriander leaves and green chillies is divine!

Ingredients :

  • One Guava
  • 250 ml Curds
  • 1 green chilly
  • Salt
  • 2 tsps sugar
  • 1/4 tsp Everest Chat Masala
  • 1 tbsp finely chopped coriander leaves.

Method :

Chop the Guava into tiny bits. You can also chop it slightly bigger if you like it bite sized. Crush the green chilly along with the salt and sugar. Tip it into the chopped Guava along with the Curds and chopped coriander leaves. Mix well and serve.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khamang Kakdi /Cucumber Salad Recipe – 2

As I love the crunch of peanuts in this delicious Cucumber salad, decided to innovate by adding a peanut chutney instead of peanut crush. It tastes divine! Goes well with both Rice or Roti. I ended up having it as a meal by itself. Recipe Link to the peanut chutney is shared below.

http://vinayasculinarydelights.com/peanut-chutney-2/

Ingredients :

  • 250 gms Cucumber
  • 4 tbsps grated coconut
  • 3 green chillies minced
  • 3 tbsps Peanut Chutney
  • 1 tbsp Ghee/clarified butter
  • 1 tsp mustard seeds
  • 1/2 tsp Jeera/Cumin seeds
  • 2 sprigs Curry leaves
  • 2 tbsps finely chopped coriander leaves
  • Salt
  • Juice of half a lemon.

Method :

Wash and deskin the Cucumber. Plunge it in ice cold water for about ten minutes. Remove and chop fine. Drop in the peanut chutney along with the grated coconut into the chopped Cucumber . Crush the finely chopped green chillies with salt and add it to the salad. Mix well. Heat Ghee in a pan. Add the mustard seeds and after they splutter add the cumin seeds. Toss and add the curry leaves. Pour the seasoning into the salad. Add the finely chopped coriander leaves and drizzle with lemon juice. Mix and serve immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khamang Kakdi/ Cucumber Salad Recipe – 1

This is a traditional Maharashtrian salad, which can be served with Rice or with Roti. The addition of crushed peanuts imparts a crunch and flavour to the dish.

Ingredients :

  • 250 gms Cucumber
  • 50 gms roasted peanuts
  • 4 tbsps grated coconut
  • 3 green chillies minced
  • 1 tbsp Ghee/clarified butter
  • 1 tsp mustard seeds
  • 1/2 tsp Jeera/Cumin seeds
  • 2 sprigs Curry leaves
  • 2 tbsps finely chopped coriander leaves
  • Salt
  • Juice of half a lemon.

Method :

Wash and deskin the Cucumber. Plunge it in ice cold water for about ten minutes. Remove and chop fine. Powder the roasted peanuts coarsely and tip them into the chopped Cucumber along with the grated coconut. Crush the finely chopped green chillies with salt and add it to the salad. Mix well. Heat Ghee in a pan. Add the mustard seeds and after they splutter add the cumin seeds. Toss and add the curry leaves. Pour the seasoning into the salad. Add the finely chopped coriander leaves and drizzle with lemon juice. Mix and serve immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Black eyed Beans/Chowli Salad Recipe

Sprouted or otherwise, Black eyed Beans are a favourite. I generally make this salad when I have forgotten to sprout them. Easy to make as they cook easily and need no prior soaking. I can make a meal of it!

Ingredients :

  • 100 gms Black eyed Beans
  • 1 large Tomato finely chopped
  • 1 large onion minced
  • 1 small Cucumber chopped fine
  • 2 green chillies minced
  • Salt
  • Juice of half a lemon
  • 3 tbsps finely chopped coriander leaves.

Method:

Wash and pressure cook the Black eyed Beans in three glasses of water(750ml) Allow to cool thoroughly. Drain water if any. Crush the minced green chillies with salt. Drop it into the cooked beans along with the finely chopped onion, tomato, cucumber and coriander leaves. Drizzle with lemon juice. Mix and serve.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Carrot and Sesame Salad Recipe

This is a recipe shared by my dear friend Renu Kulkarni. Easy to make and absolutely delicious. Children who don’t like carrots will finish them off in a jiffy!

Ingredients :

  • 2 small carrots
  • 1 tbsp sesame seeds
  • 1 tsp oil
  • 1 tsp sugar
  • Juice of half a lemon
  • 1 tsp coriander leaves
  • Salt

Method :

Scrape the carrots. Wash and slice them thinly into long strips. Dry roast the Sesame seeds till they splutter. Heat oil in a pan. Drop in the carrots and stir fry them on a high flame for a couple of minutes. Add sugar and salt. Toss well. Tip it into a platter, drizzle with Lemon juice and garnish with finely chopped coriander leaves and toasted sesame seeds.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Boondi Raita with Carrot and Grapes.

This Boondi Raita is with a small twist to it. Grated Carrot and sliced Grapes add to the goodness of this Yoghurt Raita. Goes well with Parathas and Methi Theplas.

Ingredients :

  • 300 gms Curds/Yoghurt
  • 1 tsp roasted Jeera/Cumin powder
  • 1/2 tsp Pepper powder
  • 1/4 tsp Chilly powder
  • 1 tsp Everest Chaat Masala
  • 4 tsps sugar
  • Salt
  • 1 tbsp Tamarind and Date Chutney
  • Coriander leaves
  • One fistful Boondi
  • 5 Black Grapes sliced
  • 1/2 Carrot grated

Method :

Whisk the curd along with the sugar. Add the roasted Cumin, chilly and Chaat powders. Add salt and mix well. Drop in the grated Carrot sliced Grapes and the Boondi. Pour in a serving bowl. Drizzle the Tamarind and Date chutney, give it a quick stir and garnish with finely chopped Coriander leaves.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bittergourd Kismuri Recipe – 2

This is yet another type of fried Bittergourd Kismuri that is made, the difference being that the coconut is ground here along with other condiments. It goes well with Rice or Rotis. Easy to prepare as the Yam can be fried and kept ready before hand!

Ingredients :

  • 250 gms Bittergourd
  • 1/4 of a large coconut grated
  • 9 roasted red chillies
  • 2 tbsps coriander seeds
  • 1tsp Tamarind paste
  • 1 inch piece of ginger
  • 1 large onion chopped fine
  • 1 green chilly
  • Salt
  • 2 tsps Coconut oil
  • Oil for frying the Bittergourd

Method :

Wash the Bittergourd and chop it into extremely small pieces as shown in the picture above. Apply salt and keep aside for ten minutes so that it releases water. . Heat the oil in a pan. Squeeze out all the water from the Bittergourd . Fry it in batches till crisp. Drain on absorbent paper and keep aside. Chop onions fine. Grate the ginger. Chop the chilly fine and crush with a little salt. Grind the coconut, roasted red chillies, coriander seeds, tamarind and ginger to a semi coarse paste with a little water. Tip it into a bowl. Add the chopped onions, crushed green chilly, coconut oil and the fried Bittergourd pieces. Mix well. Allow the Kismuri to stand for half an hour before serving in order to allow the Bittergourd to absorb moisture from the Masala.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bittergourd Kismuri Recipe

Bitter gourd, Fried Yam and Okra are three of the items that are a must have when having live in guests. They come in handy in making a variety of dishes. One can use fried Bittergourd in making a Puddi Sagllein , two varieties of Kismuri and a pickle too. Posting a simple Bittergourd Kismuri today which goes well with Rice and Dal.

Ingredients :

  • 250 gms Bittergourd
  • Onions
  • Coconut
  • 2 tsps Coconut oil
  • 3 green chillies
  • Salt
  • Oil for frying the Bittergourd

Method :

Wash the Bittergourd and snip of both the ends. Chop it into extremely tiny pieces as shown in the above picture. Apply some salt and keep aside for ten minutes. You will notice that it releases water. Heat oil in a pan. Squeeze out the Bittergourd and fry it in batches till crisp. Remove and drain on a kitchen towel. Chop onions the same quantity as the fried Bittergourd . So also the grated coconut. Mince the green chillies. Crush them with a little salt. Mix the grated coconut, chopped onions, crushed green chillies and coconut oil. Mix thoroughly. Add the fried Bittergourd pieces just before serving as they tend to get soggy if mixed earlier. Goes well with hot rice or even with Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Inji Thair/Ginger and Yoghurt Dip Recipe

Inji Thair literally translates to Ginger Curd or Ginger Yoghurt. This is a dish specially prepared during feasts. Since Ginger is a digestive and Yoghurt is a probiotic, it helps in digestion. An easy to prepare and simple dish which if leftover can be watered down to make Buttermilk. Green chilly is generally not added, but since I like to pour the Inji Thair over rice, I prefer to add a tiny green chilly to add zing to it!

Ingredients :

  • 250 ml thick Curd/Yoghurt
  • 1 inch piece of ginger
  • 1 small green chilly
  • (optional)
  • Salt

Method :

Whisk the curd well. Mince the green chilly. Grate the ginger. Add salt to the minced chilly and ginger and crush it with your fingers. Tip it into the curd. Mix well. Serve chilled.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Carrot Salad Recipe

Grated Carrot, Coconut and a sprinkling of Coriander leaves make up this healthy Raw Salad which incidentally are colours of the Indian Tricolour. 🇮🇳

Ingredients :

  • 1 carrot
  • 1 small bowl of grated coconut
  • Coriander leaves
  • Juice of half a lemon
  • A pinch of salt
  • A pinch of sugar

Method :

Deskin the carrots. Grate them. Chop the coriander leaves fine. Mix the grated carrot, coconut, coriander leaves, sugar and salt. Drizzle with lemon juice and serve immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.