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.
Sharing a Thali Meal today of Rice, Tomato Saar, Cauliflower and Potato Stir Fry, Eggplant Bajji, Pointed gourd fritters , Curds and Fruit. Recipe links to all the items are given below.
Sharing a simple Thali of Moong Dal and rice Khichdi, Kadhi and a mixed Raita without onions today. The slice of mango is the Naivedya offered to Lord Ganesha today on account of Sankashti Chaturthi. The link to all the recipes are given below.
Ashadi Ekadashi is a special day for the Hindus. Lord Vithala is worshipped and His devotees throng to His shrine at Pandharpur a small town in Maharashtra. Some fast and some celebrate! The Konkani community celebrates this festival by preparing Gajbaje, a dish which has a variety of vegetables that are available only during the monsoon months. Gharayi or roasted Jackfruit in coconut milk is another preparation that is offered to the Lord along with Urad and Rava Idli. I usually make a Madgane as jackfruit is not enjoyed at home. The recipe links to all have been posted below.
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.