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.

Food Art-2

Indian Independence Day through the eyes of a child.

As I was trying to make a variety of dishes in Tricolour to celebrate our Independence Day, the sweet memories of childhood came flooding back! In school we drew pictures of children holding the Tricolour and releasing Balloons in the sky. Thought, why not present this in the form of food art, just to keep the child in me alive!

Spring onions, Carrot, spring Onion greens, Radish and mustard went into making children celebrating the Indian Independence Day. 🇮🇳

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 19

A mixed Thali with Methi Parathas Bhavnagari Green chillies, Rice, Dal, Farmyard Beans, Carrot and Potato stir fry, Garlic Chutney, Raw Mango Thokku and Buttermilk.

Farm Yard Beans, Carrot and Potato Stir Fry Recipe

Raw Mango Thokku – 2

Dali Recipe

Methi Paratha and Boondi Raita Recipe

Bhavnagari Chilly Pickle Recipe

Garlic Chutney Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Farm Yard Beans, Carrot and Potato Stir Fry Recipe

As children we named this particular Stir Fry as Flag Upkari because it has the hues of the Indian Tricolour. Most of the Stir fries or Upkari as we call it use minimal oil and spices, thus keeping the flavours of the vegetables intact. There have been times when I made a meal of it as its not only healthy but filling too!

Ingredients :

  • 150 gms Farm Yard Beans
  • 150 gms Carrot
  • 1 very large potato
  • 1 tbsp Coconut oil (Or oil of choice)
  • 1 tsp mustard
  • 2 dry red chillies broken into bits
  • Salt

Method :

String the Farm Yard Beans. Deskin the carrot and potato. Wash all the vegetables thoroughly and chop them lengthwise. Heat oil in a pan. Add the mustard and after it splutters add the broken red chilly bits. Toss. Add the chopped vegetables, salt and half a glass (125) ml of water. Cover and cook till done. Serve hot with Rice, Roti or as a meal by itself.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

Fried Yam Kismuri – 2

This is yet another type of fried Yam 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 Yam
  • 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 Yam.

Method :

Deskin and wash the Yam well. Chop 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 Yam. 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 Yam pieces. Mix well. Allow the Kismuri to stand for half an hour before serving in order to allow the Yam to absorb moisture from the Masala.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Fried Yam Kismuri – 1

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

Ingredients :

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

Method :

Deskin the Yam and wash it thoroughly. 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 Yam and fry it in batches till crisp. Remove and drain on a kitchen towel. Chop onions the same quantity as the fried Yam. So also the grated coconut. Mince the green chillies. Crush them with a little salt. Mix the grated coconut, chopped onions, crushed green chillies, fried Yam and coconut oil. Mix thoroughly. Serve after half an hour as the Yam pieces require awhile to absorb the moisture of the onions and coconut. Goes well with hot rice or even with Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 18

Fresh French Beans which I just could not resist buying and which turned into a stir fry, Teasel Gourd which is in season and made into a tongue tickling subzi, Farm fresh Radish sent over by a friend went into a Sambhar and all ended up together in my Thali today. Fried some Papad and served Tender Mango Pickle along with Curds and Rice.

French Beans, Potato, Garlic Stir Fry Recipe

Teasel gourd/Kantola Subzi Recipe

Radish Sambhar Recipe

Tender Mango Pickle Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

French Beans, Potato, Garlic Stir Fry Recipe

This is one dish which one can have as a meal. The aroma of roasted garlic, the crunch of French Beans and the sweetness of potato are simply amazing!

Ingredients :

  • 200 gms French Beans
  • 1 large potato
  • 4 dry red chillies broken into bits
  • 25 cloves of Garlic crushed gently
  • 1 tbsp oil
  • Salt

Method :

Wash and string the French Beans. Deskin the potato and after washing it slice it thinly lengthwise and place it in a bowl of water. Slit the Beans lengthwise and chop them into one inch size pieces. Heat oil in a pan. Add the garlic and roast it to a rich golden brown. Drop in the bits of broken red chilly and toss. Add the French Beans and potatoes. Mix thoroughly. Add salt and half a glass of water(125ml) cover and cook till done.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Teasel gourd/Kantola Subzi Recipe

Teasel gourd is a seasonal vegetable and a variety of dishes are made from it when it is in season. Fritters, stir fries, Kismuri, and also coconut based preparations are made and relished with hot rice or Phulkas. Posting a tangy recipe today which is absolutely delicious!

Ingredients :

  • 300 gms Teasel Gourd
  • 1 tbsp Coconut oil
  • 1 tsp mustard seeds
  • 1 tsp Kashmiri Chilly powder
  • 1 tbsp Tamarind paste
  • 2 tbsps jaggery syrup
  • Salt

Method :

Wash and slice the Teasel gourd. Heat oil in a pan. Add the mustard seeds and after they splutter add the Teasel gourd, salt and chilly powder. Toss well for a couple of minutes. Add the tamarind paste and jaggery syrup. Mix well. Pour half a glass (125ml) of water, cover and cook till done.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.