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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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Home Made Konkani Food

Icecream with Strawberry Crush Recipe

With fresh and luscious Strawberries flooding the market, couldn’t resist indulging in an icecream topped with fresh Strawberry Crush. The icecream is Vanilla from Naturals and the Strawberry Crush made at home. Recipe Link to the Strawberry Crush is given below.

Strawberry Crush Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Strawberry Crush Recipe

Fresh Strawberry Crush is an absolute delight on icecream or in milk shakes. I usually make a big bottle of it when Strawberries are in season. Essence and preservative free, it tastes divine!

Ingredients :

  • 250 gms Strawberry
  • 500 gms sugar
  • 400 ml water
  • 1 tbsp lemon juice.

Method :

Wash and remove the stem of the Strawberries. Chop them and tip them into the mixer. Puree them well. Keep aside. Heat the sugar and water in a pan. Boil to a two string consistency. Add the lemon juice. Boil for a couple of minutes and then drop in the strawberry puree. Continue boiling for a few minutes till the puree coats the back of the spoon. Remove and keep aside. The crush may appear watery, but turns semi solid when it cools. Cool thoroughly and store in an air tight bottle in the fridge.

Note: The shelf life if the Crush can be increased by adding a pinch of Sodium Benzoate after the puree has been added to the sugar syrup. I personally prefer the crush without any additives or preservatives.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Golden berries/ Chilput Smoothie Recipe

Golden berries also known as Chilput/Chiraputli in India are also known as Peruvian wild berries. Sweet and tangy to taste, they are a favourite with the family. This particular batch was a little too tart, so ended up making a smoothie. Added a small piece of green chilly to give it an Indian touch!

Ingredients:

  • 12 Golden Berries
  • 200 ml thick Yoghurt/Curds
  • 1/2 green chilly
  • 1 strand coriander leaves finely chopped
  • Sugar as per requirement

Method :

Wash and liquidise the golden berries along with the sugar. Tip in the green chilly and use the pulse mode to crush it. Drop in the chopped coriander leaves and the Yoghurt. Whip and serve immediately.

Note: The Yoghurt should be chilled well before making the smoothie.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Thali Meal – 54

Today’s Thali consists of Rice, Buttermilk Kadhi, Onion Tamballi, Tender green peas Stir Fry, Potato fritters, Sun basked Asafoetida Chillies, Curds and Fruit. Recipe Links to all the dishes are shared below.

Recipe to make the perfect Rice

Takka Kadhi /Buttermilk Kadhi Recipe

Onion Tamballi Recipe

Fresh Peas Upkari /Stir fry Recipe

Potato Fritters Recipe – 2

Sun basked Asafoetida Chillies

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Fresh Peas Upkari /Stir fry Recipe

Winter is almost over and with it ends the season of fresh Peas. Decided to make an Upkari /Stir fry which goes well with Dal, Rice or even with Roti. Personally, I like to make a meal of it!

Ingredients :

  • 1/2 kg Fresh peas
  • 3 green chillies
  • 2 tbsps Coconut oil or oil of choice.
  • 1 tsp Mustard
  • A large pinch of Hing/asafoetida
  • 4 tbsps grated coconut
  • Salt

Method :

Shell the peas and wash them thoroughly. Drain and pressure cook to one whistle with a little salt in one glass of water. (250ml). Heat the oil in a pan. Add the mustard and after it splutters drop in the green chillies and Hing. Toss. Add the cooked green peas and adjust salt. Simmer gently till all the water is absorbed. Garnish with grated coconut. Heat for a couple of minutes and serve hot.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Takka Kadhi /Buttermilk Kadhi Recipe

Most communities in India make a Buttermilk Kadhi. The taste, flavour and so also the ingredients differ from region to region. Posting a Buttermilk Kadhi the traditional Konkani way.

Ingredients :

  • 300 ml thick curd
  • 400 ml water
  • 3 tbsps Besan/Chickpea flour
  • 15 garlic cloves crushed gently
  • A pinch of Haldi /Turmeric
  • 3 tbsps Ghee/clarified butter
  • 3 dry red chillies broken into bits
  • Salt.

Method :

Churn the Curd well. Add the water and Besan and whisk thoroughly, so that there are no lumps left. Boil this mixture on a gentle flame. Drop in the salt and Haldi. Mix thoroughly. Heat the Ghee in a pan. Tip in the garlic cloves and roast to a rich, golden brown. Add the broken red chilly bits. Toss and drop the seasoning into the boiling Kadhi. Allow to simmer for a couple of minutes to allow the flavours to infuse. Serve hot over rice or khichdi.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Ragi/Finger Millet Dosa Recipe

I had posted a Ragi Bhakri some time ago. Bhakri is usually patted on to the Skillet and is a little thick. Today it’s a Dosa, which is thin and lacy like the Neer Dosa. It is best enjoyed with either home made butter or with a pickle.

Ingredients :

  • 250 gms Ragi flour
  • 3 tbsps rice flour
  • 5 tbsps grated coconut
  • Salt
  • Water to thin down the batter
  • Oil for roasting the Dosa.

Method :

Grind the coconut to a smooth paste with a little water. Tip it into a bowl. Add the Ragi and Rice flour along with salt. Make a batter of watery consistency taking care to see that there are no lumps. Mix thoroughly and let the batter sit aside for ten minutes. Heat a Tava/Skillet. Drizzle a tsp of oil and brush it all over the Skillet. Mix the batter well and pour a ladleful on it, moving the Skillet around, so that the batter runs all over it. Drizzle with a tsp of oil. Allow the Dosa to cook. As it starts to leave at the sides, gently prise it all around, fold and place it over a plate. Serve with a dollop of butter or pickle.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.