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.
This is a traditional Poori made by the GSB Konkani community. Since all the spices are added to the dough, it is served without any accompaniment. The correct way to eat it is by a quick dunk in either coffee or tea. Absolutely divine!
- 500 gms Wheat flour
- 1 heaped tbsp Jeera/Cumin
- 1 level tbsp Pepper corns
- 7 green chillies
- 2 tbsps oil
- Oil for frying the poori
Dry grind the Jeera and pepper corns. Add the green chillies and grind them to a coarse paste with water. Drop the mixture into a bowl. Add salt and oil. Mix. Add the flour and enough water to bind a smooth yet hard dough. Knead well. Cover and keep aside for 15 minutes. Knead again and make into tiny pellets. Makes around 38-40. Roll them out into pooris around 3 inches in diameter, and neither too thick nor thin. Heat oil in a pan. Deep fry the pooris to a rich golden brown. Serve hot with either tea or coffee.
This no fermentation Dosa is a wonderful combination of Urad Dal/ Split Black Gram, Moong Dal/Split Green Gram and Chana Dal/Bengal Gram Dal . This is my sister in law Jayasree Varma Nayak’s recipe and though she made a tomato curry to go with it with it, I have stuck to a coconut chutney as the family prefers their Dosas accompanied by a Chutney. You can make both crisp or a soft Dosa with this batter. Spread it thin and you get a super crisp one and those who enjoy their Dosa soft can spread it out a little thick.
- 200 gms Moong Dal
- 200 gms Chana Dal
- 200 gms Urad Dal
- 1 heaped tbsp Methi/Fenugreek seeds
- Oil/Ghee to drizzle over Dosa
Wash and soak the Dals and the Methi together for four hours. Grind to a smooth batter in the wet grinder for half an hour adding a little water at a time. Those using the blender or liquidiser just need to blend it to a smooth batter adding enough water so that the blades can run smoothly. Do not overload the blender. Blend it in batches. Remove. Add salt. Mix thoroughly. Heat a skillet/Tava. Pour a ladleful of batter and spread it in concentric circles to an eight inch diameter sized circle. Drizzle with oil or ghee. Roast to a golden brown. Flip. Roast on the other side too. Serve hot with Chutney of choice. The recipe to the chutney can be found under the catagory of Chutney of this website.
I have always marvelled at the variety of dishes that the GSB cuisine offers from each vegetable. Be it the commonly found or the seasonal, it offers a variety that is mind boggling! Today’s Thali consists of a variety of dishes made from the humble Ivygourd. All are traditional Konkani fare. There are other recipes too of the same vegetable, which I will post some other day. Recipe Links to all the dishes are shared below. Rice, Ivygourd Tallasani, Stirfry, Temple style Saaru, Fritters, Curd, Potato and Ivygourd Stir Fry, Bhuthi and Pickle.
These fritters were usually made from the slightly ripened Ivygourd which could not be used in a stir fry. They were literally best out of waste. The children love it, so I usually make them from the regular fresh ones.
- 250 gms Ivygourd /Tendli /Tindora sliced lengthwise
- 2 heaped tsps chilly powder
- A generous amount of hing drizzled on it.
- 100 gms Rice flour
- 100 gms Besan/Chickpea flour
- 100 gms Rava/Semolina
- Oil to fry
Marinate the sliced Ivygourd with chilly powder, salt and hing. Refrigerate for an hour. Coat it with the mixture of rice flour, Besan and Rava. Heat oil in a pan and deep fry till crisp and golden in colour. Drain on a kitchen towel and serve hot.
A hot cup of Masala Tea leaves one refreshed! Though this spice powder is readily available in the market today, I prefer making my own in small batches as it remains fresh and fragrant.
Equal quantities of
- Dry ginger
Dry roast the above ingredients for a couple of minutes. Grind to a fine powder and store in an air tight container. Use as required.
Today’s Thali consists of Rice, Dali, Soyi Bhajjilli Ghashi, Bittergourd Tallasani , Onion Bhuthi, Tender Mango Pickle and Buttermilk. Recipe Links to all the dishes are shared below.
This is a traditional Goan recipe where Drumstick which is also called Maska saang is gently simmered in Coconut milk. Goes well with Rice, Roti or even with Rice Bhakri.
- 6 Drumsticks
- 2 large onions finely chopped
- 2 large tomatoes boiled and pureed
- 1 inch piece ginger grated
- 3 cloves of garlic finely chopped
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1 tsp Chilly powder
- 1/4 tsp Garam masala
- A large pinch of Turmeric powder
- 2 tbsps oil
- 300 ml Coconut milk
String the Drumstick and cut into two inch size pieces. Boil it with salt in half a litre of water till done, but firm to touch. Drain the water and keep it aside. Heat oil in a pan. Drop in the chopped onions, garlic and ginger and sauté till the onions are translucent. Add the turmeric, Chilly, Coriander, Cumin and Garam masala powders and toss for a minute. Drop in the chopped tomatoes and roast till mushy. Tip in the water in which the drumsticks were boiled. Adjust salt and boil well. Add the cooked drumstick and the coconut milk. Simmer for a couple of minutes. Serve hot.
Panak as it is called down South and Panna as in the North of India, this delicious Raw Mango beverage can be made using either Jaggery or Sugar. I prefer the Jaggery version as it is much healthier.
- 3 large raw mangoes ( around 750gms)
- 1/2 kg Jaggery
- 18 Cardamoms powdered
- A large pinch of Kesar/Saffron
- 2 tsps Pepper powder.
Chop the Raw Mangoes into large chunks and pressure cook them with the skin on. Puree them and extract the pulp using water two to three times, till all the pulp has been strained and only the peel is left behind. Check for sourness. Add the jaggery mentioned above or more if required and boil it well. When the jaggery has dissolved add Pepper and Cardamom powder and the Saffron crushed into it. Boil for a minute and switch off. Allow to cool and refrigerate.
Panak is a beverage prepared on the ocassion of Ramanavami or the birthday of Lord Rama. It is served along with Green gram/Moong Dal Kosambari all over the South of India. Panak can be stored in the fridge for a fortnight. I usually make a large batch as the family loves it!
- 2. 5 Litres water
- 1/2 kg jaggery
- 2 heaped tsps dry ginger powder
- 2 heaped tsps freshly crushed pepper powder
- 18 Cardamoms powdered
- Juice of 3 lemons.
Add the jaggery, dry ginger powder and the pepper powder to water and boil till the jaggery dissolves. Switch off and add the Cardamom powder. Keep aside covered tightly for the flavours to infuse. Allow to cool. Refrigerate. Add the juice of lemon, mix well and serve chilled.
Star Fruit is seasonal, and a variety of dishes ranging from chutneys, pickles and curries are made from it. Posting a sweet, tangy and spicy curry today. This is a traditional Konkani recipe known as Karmbala Upkari.
- 6 Star fruits sliced
- 200 gms jaggery
- 7 green chillies
- 2 tbsps Coconut oil or oil of choice
- 1 tsp mustard
- 1 tsp Urad Dal/Split Black Gram
- 1 dry red chilly
- A sprig of curry leaves
- 1 tbsp rice flour or corn starch
Disslove the jaggery in a litre of water. Bring it to a boil. Drop in the sliced Star Fruit, green chillies and salt. Cook till done. Disslove the rice flour or corn starch in a little water to make a paste free from lumps. Pour it into the boiling curry. Heat oil in a pan. Drop in the mustard and after it splutters add the Urad Dal. After it turns golden brown drop in the red chilly bits. Toss. Add the curry leaves. Tip in the seasoning into the Curry. Allow to simmer for a couple of minutes.