About me

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.

Follow us on social media: ❤️

Vinaya’s Culinary Delights Facebook Group

Vinaya’s Culinary Delights Facebook Page

Home Made Konkani Food

Eggplant and Potato Curry-2 Recipe

This Eggplant and Potato Curry is a quick, easy and delicious recipe which goes well with Roti, Rice or bread. You can substitute Eggplant with any vegetable of your choice or even make it with Potato only.

Ingredients :

  • 250 gms Baby eggplant, stem removed and then slit lengthwise at the stem but base kept intact.
  • 5 medium sized potatoes peeled and quartered
  • A medium sized bunch of coriander leaves
  • 2 tbsps Everest Tikhalal Chilly powder
  • 1/4 tsp Haldi/Turmeric powder
  • 3 tbsps Coriander powder
  • 1 tbsp Jeera/Cumin powder
  • 2 heaped tbsps jaggery
  • Salt
  • 15 garlic cloves ground to a paste
  • 150 gms Besan/Chickpea flour
  • 7 tbsps oil of choice
  • Boiling hot water.

Method:

Finely chop the coriander leaves. Tip in the ground garlic paste, jaggery, salt, coriander, cumin, turmeric and chilly powders, Besan and two tbsps of oil. Mix thoroughly and stuff this mixture in the slit eggplants. Keep the left over mixture aside. Heat the remaining oil in a pressure cooker. Drop in the quartered potatoes and saute for a minute. Add the stuffed eggplants and the remaining mixture and saute again for a minute. Pour in the boiling hot water and pressure cook the subzi to two whistles. Garnish with finely chopped coriander leaves before serving.

Note:

Always use boiling hot water. Cold water can ruin the texture of the gravy.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Thali Meal-72

Sharing a Thali today of Rice, Malabar spinach Ambat,. Runner Beans stir fry, Dalithoy, Yam Kismuri, Onion Fryums, Tender Mango pickle, Curd and fruit. Recipes for all the items are given below.

Recipe to make the perfect Rice

Malabar Spinach Ambat Recipe

Farmyard Beans Stir Fry Recipe

Dalithoy Recipe

Fried Yam Kismuri – 2

Onion Fryums/ Vodi Recipe

Tender Mango Pickle Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Diwali Special

Diwali the Festival of Lights is celebrated with great fervour throughout India. A variety of sweets and savouries are made to welcome home the Goddess Lakshmi who is considered the Goddess of Wealth. Posting the variety of food items that have been made .

Chevda Recipe

Sweet Fried Poha Recipe

Spicy Tukdi/ Shankarpali Recipe

Tikha Gatiya Recipe

Narlikolor Laru Recipe

Rava Ladoo Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Thali Meal – 71

Sharing a Thali of Rice, Dalithoy, Ridgegourd and Potato Stir fry, Cabbage and Onion Sanna khotto, Dal vada/ Bengal Gram fritters, Curd and a raw salad. Recipe links to all the items are given below.

Recipe to make the perfect Rice

Dalithoy Recipe

Ridge Gourd And Potato Stir Fry Recipe

Cabbage Sannakhotto /steamed dumplings Recipe

Bengal Gram Fritters Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Toasty Crunch Dessert Recipe

This is an easy and quick dessert which mom always made for us when we craved for something sweet. Today as my blog turns two decided to celebrate with this simple yet delicious dessert.

Ingredients:

  • 5 slices of bread
  • 6 tsps of sugar
  • A big pinch of Kesar/ saffron
  • 1/4 tsp cardamom powder
  • 5 Cashew nuts halved
  • A few Kishmish
  • Ghee to fry the bread
  • 200 ml water

Method:

Cut the bread into any desired shape. Mom just used to quarter it and fry it. I used a cookie cutter to give it a heart shape. I made ten heart shaped pieces out of the five slices of bread. Heat ghee in a pan. Deep fry the bread, cashews and kishmish separately to a rich golden brown. Drain and keep aside. Take sugar and water in a pan. Allow to boil. Add the saffron strands to it and keep boiling for a couple of minutes. Switch off and add the cardamom powder, fried cashews and raisins to the syrup. Place a couple of fried bread pieces in a serving dish and pour the syrup over it. Serve immediately.

Note: I like my bread to retain it’s crunch, so pour the syrup while serving the dish. You may allow the bread pieces soak in the syrup before hand if you like them soft.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Thali Meal -70

Sharing a Thali of Rice, Cowpeas/ Lobhia Saarupkari, Pumpkin Stir fry, Kuchumber, Potato fritters, Curds and Tender Mango pickle. Recipe links to all the items are given below.

Recipe to make the perfect Rice

Black Eyed Beans Saar Upkari Recipe

Pumpkin Upkari/ Stir fry Recipe

Kuchumber Recipe

Potato Bhajia/ fritters Recipe

Tender Mango Pickle Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Pumpkin Upkari/ Stir fry Recipe

This is one vegetable that I can never have enough of! I like it cooked, roasted, fried, baked or even just steamed with some salt and pepper. Posting a very simple yet delicious Stir fry which the Konkani community calls as Upkari. Goes well with both rice or Roti.

Ingredients:

  • 250 gms Pumpkin
  • 2 green chillies chopped fine
  • 2 tbsps Coconut Oil
  • 1 tsp mustard
  • 3 tbsps sugar/ jaggery as required
  • Salt
  • A pinch of Hing/ Asafoetida

Method:

Deskin the pumpkin. Sometimes I leave the skin on too. The choice is yours. Slice it thinly and wash well under running water. Heat oil in a pan. Drop in the mustard seeds and after they crackle add the green chilly bits and the Hing. Toss, drop in the sliced pumpkin, sugar, salt and mix well. Sprinkle with water, cover and cook for a couple of minutes. It’s done. This is one preparation which gets ready in no time, so be careful not to over cook the vegetable.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Sookha Bhel/ Dry Bhel Recipe

Bhelpuri is one of the most popular street food in Mumbai. It’s a mixture of puffed rice, onions, tomatoes, coriander leaves and the green, red and tamarind chutney. Recipe for the same is listed under the Chaat section of this blog. The other version of this popular street food is Sookha Bhel where no Chutneys are added and the mixture is left dry. Sookha means dry. I prefer mine with a dash of green chutney, just enough to lend it some spice.

Ingredients:

  • One boiled potato
  • One large onion
  • One tomato
  • Coriander leaves
  • Salt
  • Juice of half a lemon
  • A pinch of Everest Chaat Masala
  • Sev
  • Puffed rice as required
  • Green chutney

Method:

Deskin quarter and slice the boiled potatoes thinly. Chop the tomatoes, onions and Coriander leaves also fine. Tip all the vegetables into a bowl. Add the lemon juice, Chaat Masala and a pinch of salt. Tip in a tsp of the green chutney and mix thoroughly. Add as much puffed rice as it can hold. The mixture should not be too dry . Garnish with Sev and serve immediately.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Bell pepper and Peanut Kairas Recipe

This is a lip smacking dish that I learnt from my friend Purnima Trikannad Udyavar. It goes well as a side dish with Dal and rice or with Chapati too. It’s a mix of tangy, sweet and spice and is extremely flavourful!

Ingredients:

  • 3 green capsicums/ Bell peppers
  • 1/2 cup peanuts
  • 1 tbsp Chana dal/ Bengal Gram Dal
  • 1 tsp Coriander Seeds
  • 1/4th tsp Fenugreek seeds
  • 2 tbsps Sesame seeds
  • 5 Dry Red chillies
  • 3 tbsps grated coconut
  • 2 tbsps oil
  • Salt
  • 2 tbsps Tamarind paste
  • 5 tbsps jaggery syrup
  • A large pinch of Hing/ Asafoetida
  • A large pinch of Haldi/ Turmeric powder
  • 1 tsp mustard seeds.

Method:

Chop the Bell pepper into bite sized pieces. Pressure cook the peanuts with a little salt till done. Keep aside.
Heat 1 tbsp oil in a pan. Roast the Chana Dal, Coriander seeds, Methi and Sesame seeds in that order to a golden brown. Roast the red chillies separately in a drop of oil. Allow to cool. Grind this mixture with the grated coconut to a smooth paste. Keep aside.
Heat the remaining 1 tbsp oil in a pan. Drop in the mustard and after it crackles add the Hing. Toss. Add the chopped Bell pepper and saute for a few minutes. Add salt and Haldi. Toss.
Add the boiled peanuts to it and cover and cook for a few minutes. Drop in the ground paste, tamarind paste and the jaggery syrup. Mix thoroughly. Add half a glass of water, cover and cook till done.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Veg Lollipop Recipe

These vegetarian Lollipops are very popular as starters or when the children are hungry. Easy to make and in goes a large dose of vegetables for children who are fussy eaters. These can be baked too, but of course the real taste lies in frying them!

Ingredients:

  • 3 large potatoes pressure cooked
  • 1 carrot grated
  • A fistful of cooked peas
  • 10 French beans minced
  • 6 slices of bread
  • 7 garlic cloves
  • 6 green chillies
  • 2 inch piece of ginger
  • 2 tsps finely chopped coriander leaves
  • Juice of half a lemon
  • 1 tsp coriander powder
  • 1/2 tsp Jeera/ Cumin seeds
  • 3 tbsps bread crumbs
  • Salt
  • Oil for frying.

Method:

Peel and mash the potatoes well. Drop in the grated carrot, minced French Beans and the cooked peas. Gently mash everything together. Grind the ginger,green chillies and garlic to a coarse paste. Add it to the mashed vegetables along with the lemon juice, coriander leaves, cumin seeds and coriander powder. Mix thoroughly. Finally add the salt. Mix and mould them into desired shape. Roll the lollipops into the bread crumbs and refrigerate for about 15 mnts. Heat oil in a pan. Drop in the lollipops two or three at a time and fry them on a medium flame to a golden brown. Serve with tomato ketchup and mint Chutney.

You can use tooth picks to hold the lollipops or can serve them as is.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.