Tandoori Roti

Tandoori roti is generally prepared in a Tandoor or a cylindrical clay oven. Today this can be prepared in the comfort of one’s home without a Tandoor. All one needs is a cast iron tava/ skillet. Do not make this Roti on your non stick tava as it not only damages it, but the Roti too does not stick to the tava.

The dough to be prepared is the same as the Chapati dough. The only difference is that the roti is rolled out a little thicker than a Chapati . The recipe link to the Chapati is shared below.

https://vinayasculinarydelights.com/chapati-rotiflattened-bread/

Method:

Roll out the Rotis a little thicker than the regular Chapati. This is to ensure that the Roti retains it’s softness and doesn’t turn crisp. Heat the tava. Gently brush some water on one side of the Roti and place the water side downwards on the tava. This helps the Roti to stick to the Tava. After a few seconds you will see bubbles appearing on the underside. Now invert the tava with the Roti facing directly over the flame. Keep moving it to see that it is evenly roasted. Remove and check that the underside too is well roasted. If not roast it over the open flame. Apply Ghee/ clarified butter or butter on the Roti and serve with subzi of your choice. Here I have served it with Palak paneer which is a family favourite.

https://vinayasculinarydelights.com/palak-paneer/

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Yellow corn flour/ Makai ka Atta Dosa.

This is an instant, easy to prepare Dosa which needs no fermentation. It comes in handy when having unexpected guests or as an instant breakfast eat.

Ingredients:

  • 1 cup Makai ka Atta / Yellow Corn Flour
  • 1/4 cup Rice Flour
  • 1 tsp Jeera/Cumin Seeds
  • 1 medium sized onion chopped fine
  • 2 Green Chillies chopped fine
  • 3 tbsps Coriander leaves chopped fine
  • 1/4 tsp Hing/ asafoetida
  • 2 sprigs curry leaves chopped fine
  • Salt
  • Water as needed
  • Oil / ghee for roasting the dosa.

Method:

  • Mix all the above mentioned ingredients to form a very thin batter of flowing consistency. Keep aside for ten minutes.
  • Heat a tava/ skillet, tilt it at an angle and pour or splash a ladleful of batter on it.
  • Drizzle oil around the edges.
  • Roast to a golden brown on a medium flame. This dosa does not need to be flipped as it gets roasted very fast since the batter is thin.
  • Serve with chutney or fresh home made butter.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Bikkanda Tikshe midshe/ Jackfruit seed spicy curry.

When Jackruit is in season, the seeds are washed and stored to make a variety of dishes. These seeds are usually pressure cooked and added to other vegetables or lentils. They can also be roasted and served sprinkled with salt. Today’s dish is a slightly laborious one as it involves scraping off the skin of the seeds, but it’s well worth it as the dish is absolutely delicious.

Ingredients:

250 gms Jackfruit seeds

2 heaped tbsps Kashmiri chilly powder

1 heaped tsp tamarind paste

Salt

For the tempering:

1 tbsp coconut oil

1 tsp mustard

1 tsp Hing/ asafoetida powder

1 tsp coconut oil to garnish.

Method:

Remove the white dry skin of the seeds. Wash and soak the seeds overnight. The next day scrape off the brown outer cover and slice them into long strips. Wash thoroughly and pressure cook with salt in around two glasses (500ml) of water. It may take three to four whistles of the pressure cooker as it all depends on the variety of seeds. Allow the pressure to release naturally. Add the chilly powder and tamarind paste. Mash a few of the cooked seeds and tip them into the curry. This acts as a thickener. Bring to a boil. Heat the oil in a pan. Drop in the mustard seeds. After they crackle add the Hing. Toss. Pour the seasoning into the curry. Boil for a minute. Switch off and garnish with a tsp of coconut oil. Serve with Dal rice or plain curd rice.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Thali Meal- 138

Sharing a Thali today of Rice, Mangalore Cucumber Koddel, Mangalore Cucumber and potato stir-fry, Mangalore Cucumber and drumstick Ambat, Mangalore Cucumber peel, Jackruit seeds and potato stir-fry, Patholi , Lemon pickle and Masala buttermilk. Recipe links to all the items are given below.

https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/

https://vinayasculinarydelights.com/mangalore-cucumber-and-drumstick-ambat/

https://vinayasculinarydelights.com/mangalore-cucumber-koddel/

https://vinayasculinarydelights.com/madras-cucumber-and-potato-stir-fry/

https://vinayasculinarydelights.com/jackfruit-seed-cucumber-peel-and-potato-stir-fry/

https://vinayasculinarydelights.com/patholi/

https://vinayasculinarydelights.com/lemon-pickle/

https://vinayasculinarydelights.com/masala-buttermilk/

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Madras Cucumber and potato stir-fry.

Madras/ Mangalore Cucumber is widely used in the Southern parts of India. It is used in coconut based gravies, in simple stirfries, dosa or grated and mixed with Jaggery and coconut milk and served as a dessert.

Ingredients:

1 Madras Cucumber washed, peeled , cored and chopped into tiny cubes.

2 large potatoes chopped into tiny cubes.

Salt

For the tempering:

1 tbsp coconut oil

1 tsp mustard

2 dry red chillies

1 sprig of curry leaves

1/4 tsp Hing/ asafoetida

Method:

Heat oil in a pan. Drop in the mustard and after it crackles add the broken red chilly bits , curry leaves and asafoetida. Toss. Add the cucumber, potato, salt and half a glass of water. Cover and cook till done. Goes well with Dal and rice.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Jackfruit seed, Cucumber peel and potato stir fry.

The nutritious part of the vegetable is it’s peel which has been used in this stir-fry. Here the peel of Madras/ Mangalore Cucumber which is commonly used in the Southern parts of India has been used. Along with it some sliced jackfruit seeds and potatoes have been added to lend sweetness.

Ingredients:

One Madras Cucumber, peeled and the peel cut into two inch long strips

Jackfruit seeds sliced ( half the amount of the peel when measured)

Potato cut into thin strips ( same amount as the sliced jackfruit seeds)

Salt

For the tempering:

1 tbsp coconut oil

1 tsp mustard

2 dry red chillies broken into bits

1/4 tsp Hing/ asafoetida

Method:

Heat oil in a pan. Drop in the mustard seeds. After they crackle add the broken red chilly bits and asafoetida. Toss. Add the peel, Jackruit seeds and potato. Add half a glass of water and salt. Mix thoroughly. Cover and cook till done. Serve with rice and dal.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Parathas from leftover Dal fry.

Wondering how to use up that small bowl of leftover Dal fry? Use it up while kneading the dough for the Paratha. They turn out soft and absolutely delicious. Enjoy it with some curd.

Recipe link to the Dal fry is given below.

https://vinayasculinarydelights.com/dal-fry/


Ingredients:

A bowl of leftover Dal fry

Salt as required

Two tbsps finely chopped coriander leaves

Wheat flour enough to bind into a semi soft dough

Ghee/ clarified butter for roasting the Parathas.

Method:

Tip the Dal fry, coriander leaves and salt into a bowl. Add the wheat flour little by little till you can bind it to a semi soft dough. Grease your hands with a little oil and knead it to a smooth ball. Cover and keep aside for ten minutes. Pinch balls of required size and roll them into an eight inch diameter circle. Shape it into a square by folding it to the size desired. Gently place the Paratha on a hot tava/ skillet and drizzle with Ghee. Roast on both sides to a golden brown. Serve hot with a bowl of curds/ yoghurt.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Leftover Chole tikki

Left with a bowl of chole which is too little to serve for the next meal? Just mash it well and turn it into a tikki. You may deep fry or pan fry it as I have. All that you need are a couple of slices of bread to bind the mash . Recipe links to Chole and all purpose Chutney given below.


Ingredients:

One bowl leftover Chole

Three slices of bread crumbled in the mixer

Salt

2 tbsps finely chopped coriander leaves

Oil for roasting the tikki.

Method:

Mash the chole well. Add salt, finely chopped coriander leaves and the powdered bread slices. Bind to a smooth dough and shape into tikki. Heat the tava/ griddle. Place the tikki on it and drizzle with oil. Roast till done. Flip and roast on the other side as well. Serve hot with all purpose Chutney or tomato ketchup.

Note: No extra spices need be added as the Chole itself is very flavourful.

Recipe link to the Chole and all purpose Chutney given below.

https://vinayasculinarydelights.com/amritsari-chole/

https://vinayasculinarydelights.com/all-purpose-chutney-recipe/

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Tutti fruiti cake

A simple Tutti fruiti cake which is ready in just an hour. Fragrant, easy to make and a must try for beginners and those who prefer baking without eggs.

Ingredients:

1 cup Curds

3/4 cup powdered sugar

1 and 1/4 cup Maida/ APF

1 and 1/4 tsp baking powder

1/2 tsp baking soda

1 tbsp Vanilla essence

1/2 cup Vegetable oil

A handful of tutti fruiti

Ghee or oil to grease the tin

Method:

  • In a bowl take 1 cup curds. Whisk it to ensure that there are no lumps.
  • Sieve the powdered sugar into it and mix till it dissolves.
  • Add the baking powder and baking soda and mix well. It will turn frothy and will bubble up. Keep it aside for 5-7 minutes.
  • Add the vanilla essence and the vegetable oil. Mix through till the oil gets well incorporated.
  • Now add the maida/ all purpose flour and mix.
  • Add the tutti fruiti and mix gently.
  • Transfer it to a baking tin lined with parchment/ butter paper or just grease the tin with ghee and sprinkle a little maida over it. Bake at 180 degrees for 30-40 mins in microwave on convection + microwave mode. You can also bake it in a pressure cooker without the pressure. Just tip in table salt into the pressure cook and allow to heat well. Place a steel ring or trivet on the salt and place the baking tin on it. Cover and bake for 45 minutes.
  • A toothpick inserted into the cake should come out clean. If not bake for another ten minutes.
  • De mould once it comes to room temperature and serve.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Cabbage Rice

I had prepared some extra Basmati rice the previous evening as I always prefer the rice to sit around for a couple of hours in the fridge before seasoning it. The grains remain intact and the final product looks pleasing.

I decided to prepare a Cabbage rice as per the recipe suggested by my friend dear Smitha Pai. The crunch of peanuts and cabbage makes this rice absolutely delicious!

Ingredients:

1 cup of left over cooked rice

1 large onion sliced

1 small Capsicum sliced

2 cups of cabbage roughly chopped

3 tbsps peanuts

1 tsp chilly powder

A large pinch of turmeric powder

A large pinch of Garam masala

2 green chillies

Salt

3 tbsps coriander leaves for garnishing.

For the tempering:

2 tbsps oil


1 tbsp ghee/ clarified butter

1/2 tsp Jeera/ cumin seeds

A sprig of curry leaf.

Method:

Heat the oil and ghee in a pan. Drop in the cumin seeds and after they splutter add the peanuts. Toss for a few seconds and then add the green chillies , curry leaves and onion. Add salt and saute till the onions turn translucent. Drop in the garam masala, turmeric and chilly powder. Toss and add the capsicum and cabbage. Saute on a high flame till cooked but crunchy. Tip in the cooked rice and mix well. Allow the rice to heat on a gentle flame. Serve hot garnished with coriander leaves.

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