Welcome to Vinaya’s Culinary Delights. It is my pleasure to share traditional and contemporary vegetarian recipes from all over India with all of you.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
My Recipes that were published in the Times Of India.
It was a great moment for me when the pictures and recipes from my website were published in Bombay Times which is an edition of the Times of India, as well as in the Deccan Herald. Sharing the pictures of the same here.
Copyright © 2019 by Vinaya Prabhu. All rights reserved.
Sapota/ Chikoo milkshake.
A filling and delicious option to take care of those hunger pangs which strike without notice is this Sapota milkshake. You can choose to make a healthier version as I have by adding a dollop of no sugar vanilla ice cream.
Ingredients:
5 Sapota
1 litre milk chilled
2 scoops of Vanilla icecream
A few ice cubes.
Method:
Peel and cut the Sapota into four. Remove the seed and sticky central portion. Tip it into a blender with a glass of chilled milk and puree it. Add it to the remaining milk, mix in the vanilla ice-cream a few ice cubes and chill till you serve.
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
Raw banana stir-fry.
Stirfies known as upkari, thoran or poriyal depending on the region where they come from are simple side dishes with minimal spices. Usually served with rice, they go well with Chapati as well. Upkaris can be made not only with fresh vegetables but also with greens as well.
Ingredients:
3 medium raw bananas peeled, washed and chopped as shown in the picture above.
1 tbsp oil
2 dry red chillies broken
1 tsp mustard
Salt.
Method:
Heat oil in a pan. Add the mustard seeds and after they splutter add the broken red chilly bits. Toss and immediately add the chopped raw bana, salt and 125 ml water. Allow to boil, mix thoroughly , cover and cook on an extremely low flame till done. It is ready within a few minutes.
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
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Rajma/ Kidney beans Saarupkari.
A variety of preparations are made with Rajma all over India. Mangaloreans are particularly fond of a preparation called Saarupkari which is served over rice. It is cooked rajma seasoned with garlic in a soup like consistency .. it can be served as a soup as well.
Ingredients:
125 gms Rajma washed and soaked overnight
15 garlic cloves crushed
4 dried red chillies broken into two
1 tsp tamarind paste
2 tbsps oil
Salt.
Method:
Pressure cook the rajma along with salt till it is soft and slightly mushy. Add the tamarind paste, adjust consists adding more water if required… Bring to a roaring boil. Lower heat and keep simmering. Heat oil in a pan. Drop in the crushed garlic and roast to a golden brown. Add the red chilly pieces and toss for a few seconds. Drop in the seasoning into the boiling Rajma. Allow to simmer for a couple of minutes. Switch off and keep aside for fifteen minutes to allow the flavours to infuse before serving.
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
Rosemary flavoured potato roast.
I decided to deviate from the regular potato roast that I prepare adding asafoetida or garlic as seasoning and used Rosemary instead. It’s extremely flavourful and soothing to the palate.
Ingredients:
1 kg baby potatoes
3 tbsps olive oil
5-6 sprigs of Rosemary
Salt
Pepper.
Method:
Pressure cook the baby potatoes and peel them. Pour three tablespoons of olive oil into a pan and drop in the potatoes, rosemary and salt. Roast on a low flame till they turn crisp. Sprinkle with pepper and serve hot.
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
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Seemebadnekai/ Chayote squash Sambhar.
Chayote squash also known as Chow chow, Seemebadnekai or Qalb Alouzah is a vegetable used in a variety of recipes from a simple stir- fry, a Sambhar or even as fritters. Here is a Sambhar today which can be served over rice or as an accompaniment to Idli and Dosa. .
Ingredients:
250 gms Chow chow peeled and chopped into bite sized pieces
2 large onions sliced
100 gms Arhar dal pressure cooked
1 heaped tbsp tamarind paste
2 tbsps Sambhar powder
Salt
2 tbsps Ghee
1 tbsp oil
1 tsp mustard seeds
2 sprigs curry leaves
A pinch of hing/ asafoetida.
Method:
Drop the chow chow pieces into a pan. Add two glasses of water and salt. Bring to a boil. Lower heat and when half cooked add the Sambhar powder. Cook till done. Add the cooked dal, tamarind paste and adjust salt. Boil for a few minutes till the flavours are infused. Heat the Ghee and oil mixture in a pan. Add the mustard seeds and asafoetida. After the mustard seeds splutter add the curry leaves and sliced onions. Roast till translucent. Drop the seasoning into the boiling Sambhar. Switch off and serve.
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
Thali Meal -157
Posting a Thali meal today of a variety of pumpkin dishes. On the platter are
Rice
Valval
Elchikeri
Gojju
Stir fry
Fritters
Sharing the recipe links below.
https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/
https://vinayasculinarydelights.com/pumpkin-upkari-stir-fry-recipe/
https://vinayasculinarydelights.com/pumpkin-valval/
https://vinayasculinarydelights.com/pumpkin-elchikeri-pumpkin-in-coconut-gravy-recipe/
https://vinayasculinarydelights.com/pumpkin-pith-gojju-chutney/
Thali Meal-156.
Here is a platter with all the preparations of Okra . Posting the links to the individual recipes below.
https://vinayasculinarydelights.com/okra-rice/
https://vinayasculinarydelights.com/okra-chakko-dry-preparation/
https://vinayasculinarydelights.com/bhindi-ka-salan-okra-in-a-piquant-sauce/
https://vinayasculinarydelights.com/okra-curd-pacchadi/
https://vinayasculinarydelights.com/okra-bhenda-sasam-recipe/
https://vinayasculinarydelights.com/ladyfinger-okra-sagllein-3-recipe/
https://vinayasculinarydelights.com/ladyfinger-or-okra-sagllein-recipe-2/
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
Orange popsicle.
An easy to make popsicle which can be made by extracting orange juice or by using its flavoured version. I have tried one of each and both taste equally good. Of course, nutrition wise the flavoured one holds no value, it’s just a thirst quencher.
Ingredients:
Juice extracted from two oranges. Sugar added as per requirement.
Method:
Strain the juice and pour it into moulds. Freeze overnight. Unmould and enjoy.
The flavoured version of the popsicle prepared is even easier. I prepared it with Orange flavoured Tang. Just mix required amount in a glass of water, pour into moulds and freeze. Unmould and enjoy.
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
Onion Rice.
A fragrant Onion rice which is served with a Korma and a raita. It is invariably garnished with Beresta/ fried onions, cashews and raisins.
Ingredients:
250 gms Basmati rice
5 tbsps ghee
1 bay leaf
5 black peppercorns
2 green cardamom
1/2 tsp cumin seeds
1 large onion sliced
300 ml water
Salt
15 cashews split in half
15 raisins.
Method:
Heat ghee in a pan. Add the bay leaf, cardamom, peppercorns and cumin seeds. Toss. Tip in the onions and saute until the onions are golden brown. Add the halved cashews and saute until they are golden brown. Drop in the raisins and saute till they fluff up. Add the rice and saute for a couple of minutes. Add water and salt. Bring to a boil. Cover and cook till done. Garnish with Beresta and serve with raita.
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb
Orange smoothie.
An extremely filling and delicious smoothie which serves as a quick breakfast when in a hurry. Greek yoghurt is a must to lend it it’s creamy texture.
Ingredients:
3 oranges peeled
½ tablespoon orange zest
1 banana chopped
2 cups Greek yoghurt
½ teaspoon vanilla essence
2 1/2 cups ice.
Method:
Zest about half an orange. Add the peeled oranges, orange zest, banana, Greek yogurt, vanilla essence and ice to a blender. Blend until smooth. Serve immediately.
