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. You can access Non vegetarian recipes along with the vegetarian ones on Vinaya’s Culinary Delights my group on Fb.
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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.
Today’s Breakfast Platter consists of a combo of Upma, Poha Chutney, Sev, Tea and Bananas. This is a breakfast traditionally served in all Konkani homes. Recipe Links to all the dishes are shared below.
Sharing a Thali today of Rice, Chapati, Coriander leaves Chutney, Chana/Bengal Gram Stirfry, Chana Saar, Onion Raita and some delicious Alphonso mangoes. The recipe link to each of the items has been posted below.
Sharing a Thali today of Rice, Dali, Fenugreek Leaves Sukkein, Okra Stirfry, Fenugreek Leaves fritters, Curd and Tender Mango Pickle. Recipe Links to all the dishes are shared below.
These are instant Methi/ Fenugreek Leaves fritters which taste absolutely delicious. I usually soak Chana Dal/Split Bengal Gram and grind it to a coarse paste and then mix the chopped Fenugreek Leaves. Here I have used Besan/Chickpea flour. Easy, simple and simply irresistible!
- 1 cup packed Fenugreek Leaves
- 1 large onion
- 1 heaped cup Besan/Chickpea flour
- 1 tsp Jeera/Cumin seeds
- 1/2 tsp Asafoetida
- 3 green chillies
- 1 inch piece of ginger
- 7 cloves of garlic
- 1/2 tsp chilly powder
- A large pinch of Haldi/turmeric powder
- A pinch of soda bicarb
- Oil for frying
Clean the Fenugreek Leaves. Retain the tender stems. Wash well, drain and chop fine. Chop the onions fine. Make a coarse paste of the green chillies, ginger and garlic. Tip the paste, chopped onions and the Fenugreek Leaves in a bowl. Add the chilly powder, Asafoetida, turmeric, cumin seeds, soda bicarb and salt. Add just enough water to make a batter of dropping consistency. Mix well. Heat oil in a pan. Drop small dumplings of this mixture into the hot oil. Fry to a golden brown. Serve hot with tomato ketchup or green chutney.
This is one Chutney which is a favourite since childhood. It would be made as an accompaniment on the festive days when one avoided onion and garlic. Goes well with Roti, Dhokla, Dosa and even on bread.
- Half of a small coconut grated
- 7 green chillies
- A small bunch of coriander leaves
- 1/2 tsp tamarind paste
Grind the coconut, Coriander leaves, green chillies, Tamarind and salt to a smooth paste with a little cold water. Serve with hot Phulkas or Parathas.
This is a traditional but long forgotten Poha/Flattened Rice Recipe made with crushed Red chilly Papad. The Konkani community call it Happla Poha Chutney and it is usually served as an evening snack.
- Half a coconut grated
- 2 large onions chopped fine
- 4 green chillies minced
- Coconut oil
- Thin variety of Poha
- 10 fried Red chilly papads
Crush the green chillies with salt. Add it to the chopped onion and grated coconut. Coconut masala is now ready. Deep fry the chilly papad and crush them coarsely. Take a portion of the coconut Masala. Add the crushed happolu/red chilly Papad and mix it with required amount of Poha. Drizzle with coconut oil. Serve immediately.
Sharing a Thali today of Rice, Rasam, Potato, and Onion Stew, Mango Gozzu, Sweet potato fritters, Curds, Pickle and fruits. Recipe Links to all the dishes are shared below.
Sharing a Thali today of Rice, Malabar Spinach Ambat, Dalithoy, Eggplant and Drumstick stir fry, Potato and Tomato Gozzu and Yam fritters. Recipe Links to all the dishes are shared below.
This simple Stirfry is a delicious combo of Eggplant and Drumstick. Flavoured with Asafoetida it can be had as a side dish with Dal and Rice and for the weight as a meal by itself.
- 500 gms Eggplant /Brinjal
- 2 Drumsticks
- 1 tbsp Coconut oil or oil of choice
- 1tsp mustard seeds
- 3 dry red chillies
- 1 tsp Asafoetida
Wash and pat dry the eggplant. Snip off the stem and chop into bite sized pieces. String the Drumstick and cut it into bite sized pieces too. Heat oil in a pan. Drop in the mustard. After it splutters add the broken red chilly bits. Toss. Add the chopped Drumstick, Eggplant, salt, Asafoetida and a small glass of water. Mix well, cover and cook over a low flame till done.
This is a traditional Poori made by the GSB Konkani community. Since all the spices are added to the dough, it is served without any accompaniment. The correct way to eat it is by a quick dunk in either coffee or tea. Absolutely divine!
- 500 gms Wheat flour
- 1 heaped tbsp Jeera/Cumin
- 1 level tbsp Pepper corns
- 7 green chillies
- 2 tbsps oil
- Oil for frying the poori
Dry grind the Jeera and pepper corns. Add the green chillies and grind them to a coarse paste with water. Drop the mixture into a bowl. Add salt and oil. Mix. Add the flour and enough water to bind a smooth yet hard dough. Knead well. Cover and keep aside for 15 minutes. Knead again and make into tiny pellets. Makes around 38-40. Roll them out into pooris around 3 inches in diameter, and neither too thick nor thin. Heat oil in a pan. Deep fry the pooris to a rich golden brown. Serve hot with either tea or coffee.