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.
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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.
Flat beans stir fry.
A simple, delicious and fragrant flat beans stir fry which is popular with the Konkani community. The flat beans are first strung, the pods opened and the mature seeds of any separated. The pods are then washed, chopped and stir fried in a teaspoon of oil with the bare minimum of seasoning..
The mature seeds are used along with potatoes in a coconut based gravy.
Ingredients:
250 gms flat beans strung, washed and chopped
2 dry red chillies
1 tsp coconut oil
1 tsp mustard
A pinch of jaggery
Salt
2 tbsps grated coconut.
Method:
Heat the oil in a pan. Drop in the mustard. After it splitters add the red chilly bits and toss. Drop in the beans, jaggery and salt. Add 1/4 glass of water and cook covered on a medium to high flame till it’s done. Garnish with coconut and serve as an accompaniment to dal rice.
Copyright © 2024 by Vinaya Prabhu. All rights reserved.
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French beans and potato stir-fry.
A light, healthy and delicious stir fry, this French beans and potato stir fry is prepared in most Konkani speaking households as an accompaniment to rice and Dal. Minimum use of spices keeps the flavours of the vegetables intact.
Ingredients:
250 gms French beans
2 medium sized potatoes
3 green chillies chopped fine
1 tbsp coconut oil
1 tsp mustard
Salt
A pinch of Hing/ asafoetida
3 tbsps grated coconut.
Method:
Deskin the potatoes and chop them into tiny pieces. String the beans. Wash both the potatoes and the beans thoroughly and chop the beans fine. Heat the oil in a pan. Drop in the mustard and after it splutters drop in the finely chopped green chillies and asafoetida. Toss. Add the chopped beans and potato, salt and half a glass of water. Bring to a boil. Lower heat to minimum, cover and cook till done. Garnish with grated coconut and serve hot.
Copyright © 2024 by Vinaya Prabhu. All rights reserved.
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Thali Meal-146
Here is a meal with all the preparations of eggplant. Recipe links to all the items are provided below.
https://vinayasculinarydelights.com/eggplant-fritters-recipe/
https://vinayasculinarydelights.com/vangyache-bharith-roasted-eggplant-mash-recipe/
https://vinayasculinarydelights.com/eggplant-bhartha/
https://vinayasculinarydelights.com/eggplant-and-drumstick-stir-fry-recipe/
https://vinayasculinarydelights.com/eggplant-and-drumstick-sambhar-recipe/
https://vinayasculinarydelights.com/eggplant-cashewnut-and-drumstick-sukkein-recipe/
https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/
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Copyright © 2024 by Vinaya Prabhu. All rights reserved.
Eggplant Bhartha
Ingredients:
1 large Eggplant weighing 500 gms
1/2 of a coconut grated
1 large green chilly chopped fine
2 roasted Guntur chillies
5 roasted Byadgi chillies
1 tsp tamarind paste
Salt
1 tbsp coconut oil
1 large onion finely chopped
1 inch piece of ginger
Method:
Wash and cut the eggplant into chunks. Pressure cook it. Allow it to cool and remove the skin. Mash well and keep aside. Grind the coconut, roasted red chillies, tamarind and ginger to a smooth paste. Tip it into the eggplant. Crush the green chillies and salt together and add it to the mixture. Mix well. Tip in the chopped onion and drizzle with coconut oil.
Copyright © 2024 by Vinaya Prabhu. All rights reserved.
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Gooseberry/Amla Rasam.
A delicious Rasam which can be served over rice or had as an appetizer, the Gooseberry Rasam is a change from the usual tomato and lemon Rasam. Fresh or brined Gooseberry may be used .
Ingredients:
5 gooseberries
4 tomatoes
1 sprig curry leaves
2 green chillies
1 tsp cumin seeds
1 tsp pepper corns
1 tsp coriander seeds
Salt
A tsp of jaggery
Coriander leaves for garnish
100 gms Arhar dal pressure cooked and churned.
For the tempering:
1 tbsp ghee
1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
2 sprigs curry leaves
1 dry red chilly
A pinch of asafoetida and turmeric powder.
Method:
Slice the gooseberries and tip them into the mixer. Chop the tomatoes and add them too along with the pepper, cumin seeds, coriander seeds green chillies and curry leaves. Grind to a fine paste. Heat the Ghee and oil mixture in a pan. Add the mustard and cumin seeds and once they crackle add the red chilly, asafoetida and turmeric powder. Toss. Add the curry leaves and then tip in the ground paste. Pour in a litre of water and bring to a boil. Cover and simmer for fifteen minutes. Add the cooked dal, salt and jaggery. Bring to a roaring boil. Switch off and garnish with coriander leaves.
Copyright © 2024 by Vinaya Prabhu. All rights reserved.
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Bottle gourd/ Doodhi Raita.
Bottle gourd is known by names such as Lauki, Doodhi and Sorekaya in various parts of India. A variety of dishes like curries, stir fries, halva , fritters and raita are made from it. Posting a raita today which goes well with Roti or rice.
Ingredients:
A small bottle gourd
1 bowl of thick yoghurt
1 green chilly
A sprinkling of cumin and pepper powder
1 tbsp finely chopped coriander leaves
Salt.
For tempering:
1 tbsp oil / ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 red chilly
1 sprig curry leaves.
Method:
Select a bottle gourd which is tender, so that there are no seeds inside. Peel it. Wash thoroughly and either grate or chop into tiny pieces. Cook it with salt in enough water. Drain. The drained water can be used to bind the dough for Roti. Allow the bottle gourd to cool down thoroughly. Whip the yoghurt with salt and the finely minced green chilly. Drop in the cooked bottle gourd. Heat oil or ghee in a pan. Add in the mustard and cumin seeds. After they crackle add the red chilly. Toss and add the curry leaves. Stir and pour the seasoning into the yoghurt. Sprinkle with cumin and pepper powder. Garnish with coriander leaves and chill before serving.
Copyright © 2024 by Vinaya Prabhu. All rights reserved.
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Cabbage Sambharo.
Cabbage Sambharo from the Gujarati cuisine is basically a salad served as an accompaniment to Roti or Dal rice. Cabbage is diced into strips and quickly sauteed in a few spices. This is to retain the crunch of the vegetable.
Ingredients:
250 gms tender cabbage
2 green chillies slit
1 sprig curry leaves
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
A pinch of turmeric powder
Juice of half a lemon
2 tbsps finely chopped coriander leaves
Salt.
Method:
Slice the cabbage into strips. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the cumin seeds. Tip in the green chillies and curry leaves. Toss. Add the turmeric powder and salt. Toss. Add the cabbage, mix well and then cover and cook for five minutes. Garnish with coriander leaves and lemon juice. Serve hot.
Copyright © 2024 by Vinaya Prabhu. All rights reserved.
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Dalia/ roasted gram dry chutney.
Dry chutney powders are extremely popular in India. The South especially specialises in them as they use it as a mixer for rice. Dry powders are made with Chana dal, Arhar dal , Sesame seeds and also peanuts. Posting a roasted gram powder chutney which can be prepared in just five minutes.
Ingredients:
100 gms roasted gram dal/ Dalia/ Puttani/ hurakadle
50 gms copra cut into bits.
9 Byadgi chillies
A small pod of garlic crushed with skin on.
Salt
1 tbsp oil.
Method:
Heat the oil in a pan. Drop in the crushed garlic. Roast till the skin turns a golden brown. Remove. Drop in the Byadgi chillies and roast them to a crisp. Allow the garlic and chillies to cool. Drop the roasted gram dal, copra, salt, garlic and chillies into a mixer jar. Dry grind on pulse mode to a fine powder. Store in an airtight container. While serving, drizzle a tbsp of ghee on hot rice and serve the powder required over it. Mix and relish it as is.
Copyright © 2024 by Vinaya Prabhu. All rights reserved.
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Dondakaya Stir-fry
A number of preparations of Dondakaya or Ivygourd are prepared all over India. The recipes differ from region to region. The spices used as well as the oil too differs. That is what makes every dish in India unique. Posting a Dondakaya Stir-fry the way it is made in Andhra Pradesh today.
Ingredients:
250 gms Dondakaya
Two bsps oil of choice
1 tsp mustard seeds
1 tsp chilly powder
1/3 tsp turmeric powder
2 sprigs curry leaves
4 tbsps of grated coconut
Salt
Method:
Wash the Dondakaya. Snip off the ends and slice into roundels. Heat oil in a pan. Add the mustard seeds and once they splutter add the curry leaves. Drop in the sliced Dondakaya, salt, turmeric and chilly powder and saute on a low flame for three minutes till the spices coat the vegetable. Add half a cup of boiling water, cover and cook till done. Garnish with grated coconut and roasted for a couple of minutes on an open flame. Serve hot with rice or chapati.
Copyright © 2024 by Vinaya Prabhu. All rights reserved.
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Dondakaya Vepudu.
Dondakaya is the Telugu name for Ivygourd / Tindora. Here is a recipe which goes well with Dal rice or even with Chapati. I normally pair it with a Rasam and onion raita.
Ingredients:
250 gms Dondakaya
100 gms peanuts roasted and powdered.
2 tsps Red Chilli Powder
3 sprigs curry leaves
Salt
Oil
Coriander leaves for garnish.
Method:
Wash and chop the Dondakaya length wise.
Heat oil in a pan. Drop in the Dondakaya and shallow fry till done Drain it on a paper towel. Roast the curry leaves in a tablespoon of oil and drop them onto the Dondakaya. Tip in the roasted groundnut powder, salt and chilly powder. Mix thoroughly. Garnish with coriander leaves. Serve with rice and dal.
Copyright © 2024 by Vinaya Prabhu. All rights reserved.
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