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.
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My Recipes that were published in the Times Of India.
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.
Copyright © 2019 by Vinaya Prabhu. All rights reserved.
Vellarikka Dosa
Vellarikka is cucumber in Malayalam… Making dosa or even Idli using cucumber is common in the Southern states of India… It is served either with a coconut chutney or with pickle or thokku…
Method:
250 gms raw rice
1 cucumber deskinned and chopped
5 tbsps grated coconut
1/2 tsp cumin seeds
4 green chillies
1 inch piece of ginger
Salt
Oil for roasting the dosa.
Method:
Soak the rice for around four hours. Drain and grind it along with the chopped cucumber, cumin seeds, ginger and green chillies to a smooth paste. Add enough water to make the batter flow freely. Add salt. Mix well. Heat a skillet. It should be really hot. This ensures that the dosa gets an evenly porous texture.
Pour a ladleful of batter on the hot skillet and swish it around. Drizzle a tsp of oil, lower heat and allow the dosa to cook. Remove it as it starts leaving the sides of the skillet. Remove, fold and serve hot.
Note:
This dosa is not flipped over. You can also use rice flour if you are in a hurry. Just pulverise the other ingredients before adding it to the rice flour. Rest of the procedure remains the same.
Copyright © 2024 by Vinaya Prabhu. All rights reserved.
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Vrat ka dosa
Vrat ka dosa does not contain any of the ingredients which are not consumed during a fast. Most people avoid either rice or wheat while fasting. Here is a dosa which is made using Sabudana/ Sago pearls and Varai/ Little millet .
Ingredients:
1 cup Sabudana
3/4 cup Varai
3 tbsps curds
Salt
Oil to roast the dosa.
Method:
Soak the Sabudana and Varai separately for four hours. Drain. Tip the drained mixture into a blender and blend to a smooth paste along with the curd to a thick batter. Add salt and mix thoroughly. Keep aside for a few minutes. Heat a skillet. Pour a ladleful of batter on it and drizzle with a teaspoon of oil. Once the underneath starts to brown, and the edges start leaving the sides of the skillet, flip it over. Allow to roast for a couple of minutes. Fold the dosa and serve it hot with chutney.
Copyright © 2024 by Vinaya Prabhu. All rights reserved.
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Aloo Methi.
Aloo Methi is a North Indian dish which goes well with Roti, chapati or Naan. Methi refers to fenugreek leaves and Aloo is the universally favourite potato.
Methi leaves are sorted and only the extremely tender stalks are used since the mature ones can prove slightly chewy.
Ingredients:
1 medium sized bunch methi leaves
250 gms baby potatoes
2 large onions chopped fine
2 large tomatoes pureed
2 tbsps oil
1 tsp jeera / cumin seeds
10 medium sized cloves garlic finely chopped
2 green chillies finely chopped
1 heaped tsp Kashmiri chilly powder
1/4 tsp haldi/ turmeric powder
2 tbsps dhania/coriander powder
1/2 tsp sugar
Salt as required.
Method:
Wash the methi leaves and immerse them for a few minutes in salted water. This ensures removal of any fine particles of dust as well as in removing the bitterness of the leaves. Drain well, chop and keep aside.
Pressure cook the baby potatoes to three whistles. Peel and set aside.
Heat oil in a pan. Drop in the jeera and after it stops spluttering add the finely chopped garlic and green chillies. Saute for a couple of minutes. Tip in the finely chopped onions and roast till they turn golden brown. Add the coriander, chilly and turmeric powders and saute for a couple of minutes. Add the methi leaves and salt. Roast again till the methi leaves shrink. Pour in the tomato puree and bring to a boil. Simmer for about four to five minutes. Add the potatoes, half a cup of water, sugar and adjust salt. Simmer the aloo methi covered on a low flame for a few minutes till the potatoes absorb the flavours. Serve hot.
Copyright © 2024 by Vinaya Prabhu. All rights reserved.
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Chausela/ rice flour poori.
Chattisgarh is known as the rice bowl of India hence most of the Chattisgarhi cuisine makes use of rice . Chausela is one such dish which can be made for breakfast or as a snack . It can be served with a spicy chutney or a curry of choice.
Ingredients:
1 cup rice flour
Salt
1/4 tsp cumin seeds.
Oil to fry.
Method:
Boil about one cup of water . Keep aside. In a bowl tip in the rice flour, salt and cumin seeds. Add half cup of the boiling water and carefully mix it with a spoon . Cover and rest it for five minutes. Add the remaining water only if needed and knead a smooth but tight dough. Pinch out small balls and roll into pooris. Heat oil in a pan. Drop in the poori and fry till they fluff up. Serve it with chutney or curry of your choice.
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Copyright © 2023 by Vinaya Prabhu. All rights reserved.
Thali Meal – 145
A variety of North Indian dishes in today’s Thali. A comfort meal of Dal fry and Jeera rice, Aloo matar gobhi subzi, Mujh Chetin a delicious radish raita from the Kashmiri cuisine, kuchumber/ raw salad which is served with almost every meal, raw mango pickle North Indian style ,Rajasthani papad and a Mittha / saffron flavoured rice from the Himachali cuisine.
Sharing the recipe links to all the above dishes.
https://vinayasculinarydelights.com/jeera-rice-and-dal-fry/
https://vinayasculinarydelights.com/aloo-matar-gobhi/
https://vinayasculinarydelights.com/kashmiri-radish-raita/
https://vinayasculinarydelights.com/5683-2/
https://vinayasculinarydelights.com/rajasthani-papad/
https://vinayasculinarydelights.com/kuchumber/
https://vinayasculinarydelights.com/kesar-bhath-saffron-flavoured-rice-recipe/
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Copyright © 2023 by Vinaya Prabhu. All rights reserved.
Kumaoni Raita.
A delicious and cooling Raita from the Kumaoni region. The punch lies in the freshly grounded mustard seeds, a hint of garlic and the aroma of coriander leaves.
Ingredients:
1 bowl of Curds/ yoghurt
1 small cucumber grated
1/2 tsp Turmeric powder
1/2 tsp roasted cumin powder
1 tsp mustard Seeds
2 tsps finely chopped coriander leaves
2 cloves of garlic
1 finely chopped green chilly
Salt.
Method:
Crush mustard seeds, garlic and green chilly in a mortar and pestle to a smooth paste. Whisk the curds well and tip the paste into it. Add salt and turmeric powder and mix well. Drop in the grated cucumber and coriander leaves. Mix and refrigerate. Serve chilled.
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Copyright © 2023 by Vinaya Prabhu. All rights reserved.
Ankaliya… Rice crepe.
Ankaliya or rice crepe/ dosa from the Himachali cuisine is akin to the Neer dosa made down South. The Himachalis use a special earthen pot with a spout to pour the batter unlike in the South where it is splashed on to the pan. Soft, porous and light, they are served with a curry or pickle of choice. I preferred to serve them with a green chilly pickle.
Ingredients:
250 gms rice flour
Salt
Water to make the batter.
Method:
Tip the rice flour into a bowl. Add water a little at a time to make a batter of flowing consistency. Heat a griddle/ tava. Drizzle a little oil and brush it all over the tava. Pour the batter all over the tava. Allow the Ankaliya to roast. Fold and serve.
Note: this crepe is not flipped. It is so thin that it gets cooked roasted just on one side .
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Copyright © 2023 by Vinaya Prabhu. All rights reserved.
Rajasthani Papad subzi.
Papad ki sabzi is a staple in homes across the north west of India and primarily made with turmeric, coriander and asafoetida in a rich gravy simmered along with papad which is either fried or roasted. Yoghurt added to the curry thickens the gravy. It’s a simple recipe and comes in handy when one is running short of vegetables.
Ingredients:
100 grams Tomatoes pureed
4 tbsps yoghurt/ curds
5 Pepper papad
2 tbsps Ghee/ clarified butter
1 tsp cumin seeds
A pinch of Asafoetida
2 green chillies chopped fine
1 inch piece of ginger grated
1 tsp coriander powder
1 tsp cumin powder
½ teaspoon turmeric powder
1 teaspoon Kashmiri Red Chilli powder
Salt
A pinch of sugar
3 tbsps finely chopped coriander leaves .
Method:
Roast the papad and break it into pieces. Alternatively you could first cut the papad into desired shapes and then roast it.
Heat ghee in a pan. Add the cumin seeds and after they splutter add the asafoetida.. Switch off the flame and drop in the coriander, cumin, red chilly and turmeric powders.
Add the grated ginger and chopped green chillies. Turn on the gas and saute the masala on a very gentle flame till the spices release their aroma. Tip in the curds and keep stirring continuously till the mixture is well cooked. This is to prevent the curd from splitting. Add the tomato puree and continue cooking till the mixture starts releasing the oil.
Add about one cup of water, salt a pinch of sugar and bring it to a boil. Boil this gravy for about three to four minutes. Add the papad pieces into the gravy and turn off the heat. Garnish it with some more crushed papad and coriander leaves and serve hot.
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Copyright © 2023 by Vinaya Prabhu. All rights reserved.
Shogo Shabril.
Ingredients:
Shogo Shabril is simply a filling wrapped in mashed potato. This is the vegetarian version of Tibetan Shogo Shabril with peas and spices.
Ingredients:
3 large potatoes, boiled and mashed
1 cup Bread crumbs
1 cup fresh green peas, boiled and mashed
1 small onion chopped fine
3 garlic cloves minced
1 inch piece of ginger grated
1/4 cup spring onion chopped fine
1/4 tsp pepper powder
Salt
Oil for frying.
Method:
Heat a tbsp oil in a pan. Add the onions, ginger and garlic and saute till the onions turn translucent and the ginger and garlic give off their aroma.
Add the peas, pepper powder and salt. Mix and saute till all blends well. Add the chopped spring onions. Mix well. Keep filling aside.
Knead the mashed potatoes with the breadcrumbs and salt into a soft dough.Take a portion of this dough potato and flatten it on your palm. Place a spoonful of filling in the center. Cover the filling by bringing the edges of the potato dough together into a cylindrical shape. Heat oil in a pan. Gently slide in the Shogo shabril and deep fry to a golden brown on a gentle flame. Serve Shogo Shabril with tomato ketchup.
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Copyright © 2023 by Vinaya Prabhu. All rights reserved.
Kashmiri Pulao.
Kashmiri Pulao is a flavourful and delicious pulao where matured Basmati rice is cooked along with milk infused with saffron and liberally garnished with dry fruits, fruits & whole spices. It is accompanied either by a spicy gravy for the spice lovers or with a raita.
Ingredients:
250 gms Basmati Rice
4-5 Saffron strands
1 tbsp warm milk
10 Cashew Nuts halved
10 Almonds
5 Walnuts
1 Bay Leaf
5 Cloves
3 Green Cardamom
2 inch piece of Cinnamon
1 Green chilly slit
1/2 teaspoon dry ginger powder
1/4 teaspoon Fennel powder
1 large onion thinly sliced
1/4 cup chopped apple
1/4 cup Pomegranate Seeds
1/4 cup chopped pineapple
4 tbsps Ghee
Oil for frying the onion.
Method:
Wash and soak rice for fifteen minutes. Drain and keep aside.
Heat ghee in a pan add all the whole spices . Saute for a few seconds till they give out their aroma. . Drop in the green chilly, fennel and dry ginger powder and give a quick toss.
Add the drained rice and gently mix. Soak saffron in warm milk and add it to the rice. .Add hot water, salt, cover and cook until rice is done. Fluff the rice and transfer to wide a mixing bowl. Set aside to cool a bit.
Heat ghee in a pan. Add the cashews and almonds and roast till they turn golden. Transfer to a plate and set aside. Add the raisins . They immediately plump up. Drain and set aside. Heat oil in a pan add thinly sliced onions. Fry until golden brown. Drain and set aside. Garnish with fruits just before serving. Garnish the Kashmiri pulao with fried onion, nuts, raisins, pomegranate, apple and pineapple . Serve hot .
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Copyright © 2023 by Vinaya Prabhu. All rights reserved.