Nevri or Karanji is a sweet dish with a coconut filling sweetened either with sugar or with jaggery. Dry fruits are optional. Some add pieces of tutti frutti. Posting my family’s favourite with a coconut and jaggery filling.
200 gms maida
100 gms Bombay rava
1/4 of a large coconut
1/2 tsp elaichi powder.
2tbsps hot oil
A pinch of salt
Mixture of ghee and oil to fry the nevri.
Mix the maida, rava and salt. Make a well and pour the hot oil into it. Mix it well. Adding a little water at a time bind it to a stiff dough as for pooris and keep aside for half an hour. Knead the dough well.
In the meanwhile make a syrup of the jaggery, add the grated coconut and boil till it forms into a solid mass.( choorna) add the elaichi powder and mix well.
Roll out pooris. Place the choorna in the centre leaving out the edges a bit. Apply water over the circumference and fold the poori. Seal it by gently pressing the ends of the poori together and press down with a fork. Deep fry to a golden brown. Store in an air tight container when it has cooled down thoroughly.
Sub toh laye phool, budha kobi leke agaya, mai ka karoon Ram, mujhe budha mil gaya😂😂😂 Remembering this song as my hubby dear picked up a bunch of black grapes( because they were sweet) instead of the green ones that I had asked him to bring to make a dip. All said and done it has turned out extremely yummy though I tweaked it to go along with some nachos. Enjoy.
15 black seedless grapes
2 garlic cloves
3 green chillies
1 tsp sugar
2 tbsps hung curds
Blend the grapes, green chillies, garlic, sugar and salt together. Add it to the hung curd and mix well. Serve as a dip or enjoy as a side dish.
Who doesn’t like fresh luscious strawberries? Sweet and tangy they can be used in cakes, puddings, icecream, milkshake and also in the traditional Indian Basundi. Posting a strawberry Basundi today.
1 litre full fat milk
Sugar as required ( I added 12 tsps of sugar)
A box of strawberries ( 10 large and 5 small ones)
Boil the milk along with the sugar till it reduces to three fourth. Cool and refrigerate. Puree the strawberry and run it along with the thickened milk. Refrigerate and serve when totally chilled.
Tiranga which means three coloured is the name given to the Indian Flag as it sports three colours, saffron, white and green. I have posted a Tiranga Dhokla today.
50gms urad dal
100 gms of rice
5 tbsps curds
A paste of green chillies and ginger as per taste
A tsp of Eno fruit salt
Wipe the urad dal and rice well. Powder it fine. Soak it in the curds, salt and water enough to make a dosa like batter. Allow to ferment for 6 hours. Grease three plates and keep them ready. Add a tbsp of oil and the green chilly ginger paste into the Dhokla mixture. Stir well. Divide equally into three portions. Add a few drops of orange food colour to one portion, green to the other and leave the other as it is. Add the Eno fruit salt, whisk and immediately pour it into the greased plates. Place them into a steamer which has been kept boiling. Cover and allow to cook for 15 minutes. Check if the Dhokla is cooked by inserting a skewer or a knife. It must come out clean. Allow to cool. Cut into rectangular shapes and place the different coloured Dhokla one on top of the other. Serve with green chutney.
Ragi or finger millet is protein and calcium rich and is the staple food of the farmers in Karnataka. A variety of preparations are made from it. Finger millet is also the first choice as infant food as it is easily digestible. Today I have posted chakli made from it.
1cup Ragi/finger millet
1/4th cup urad dal
2 lime sized lumps butter
1/2 tsp chilly powder
1 tsp jeera/cumin
1/2 cup coconut milk.
Soak the ragi overnight. Grind to a smooth paste and strain it through a cloth. Allow to stand overnight. Decant the water on the top. Put the sediment in a cloth and allow all the water to drain. Roast the urad dal over a slow flame till it turns a deep golden brown. Add the roasted urad dal powder and all the other ingredients and knead into a soft dough with the coconut milk. Add water only if required. Put the dough into the chakli mould and spread chakli on a plastic sheet. Heat oil. Deep fry the chaklis till crisp.
An accompaniment to hors d’oeuvre, kebabs or even breakfast eats, tomato ketchup with its tang can tickle the taste buds no end!!! A must try for young mothers who prefer to serve their children with a preservative free one. Posting the recipe for the same today.
1 kg red firm tomatoes
5 garlic cloves
2 inch piece dalchini/cinnamon
1tsp pepper corns crushed
1tsp chilly powder
100 gms sugar
Tie the garlic, dalchini, lavang and pepper in a muslin cloth. (spice bag)
Wash and quarter the tomatoes.
Put the tomatoes along, with the spice bag in a pressure cooker and cook to 4 or 5 whistles without adding water.
After it has cooled remove the spice bag and puree the tomatoes in the blender.
Add the sugar , salt n chilly powder n allow it to boil till it coats the back of a spoon.
Allow it to cool thoroughly before filling it in an air tight jar n keep it in d fridge.
If you need to keep it longer half a tsp of sodium benzoate to be added after thoroughly cooling it.
Without the preservative it stays good for a month.
Some like to add ginger and onion too. I prefer mine without it.
Chinese potato/ kook/kurka is a tuber with a unique flavor. It is grown in Dakshin Kannada and Kerala where a variety of preparations are made from it. The kooka upkari which is a favourite amongst the Konkani community is a simple yet delicious stir fry which goes well with dal and rice.
1/2 kg Chinese potato
6 red chillies broken into bits
Hing/asafoetida as required
3 tbsp Parachute coconut oil
Soak the Chinese potato in water and scrub it clean. Scrape the skin off with a knife dipping your hand in the water constantly to prevent darkening. Chop lengthwise .
Heat oil. Add a tsp of mustard. After it crackles add the broken chilly pieces, hing, toss and the chopped Chinese potato . Add salt and a glass of water and cook on a high flame till done.
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.
Momos or dim sums are one of the most delish of the Arunachal Pradesh cuisine. The outer covering can be made using flour, wheat flour or even rice flour. Stuffed with sautéed vegetables and seasoned mildly with pepper and soya sauce, they are relished either with a ginger garlic and tomato sauce or with dark soya sauce.
For the outer covering:
250 gms maida/all purpose flour
2 tsps oil
For the filling :
50 gms of the following vegetables :
Grated ginger and garlic as per taste
1tsp soy sauce
1/2tsp pepper powder
2 tbsps Amul butter
In a pan sauté the ginger and garlic in 2tbsps of butter for a couple of minutes. Add all the above mentioned vegetables and sauté till crunchy but done. Add the Soya sauce, pepper and salt and heat. Switch off and allow to cool thoroughly.
Mix the maida with salt and oil. Adding a little water at a time knead it to a semi soft dough. Keep it aside for about 15 mnts. Make 14 balls of the dough. Roll out into the size of a poori. Place the stuffing in the centre and bring the ends of the dough together by pleating them. Finish off with the rest of the dough. Place them in a steamer and steam for 15 mnts.
Note: keep distance while placing the momos in the steamer as they tend to expand while being steamed.
20 dry red chillies
One large onion minced
18 garlic cloves minced
2 inch piece of ginger grated
1 tbsp vinegar
2 tsps sugar
1 level tsp pepper powder
1/2 tsp soya sauce
3 tbsps tomato sauce
5 tbsps oil
Grind the dry red chillies to a paste with water. Keep aside.
Heat oil. Add the ginger and garlic. Toss till they lose their raw aroma. Do not brown them. Add the onion and roast till translucent. Add the chilly paste and mix well. Saute till you see the oil oozing at the sides. Add half a cup of water and simmer for a couple of minutes. Add pepper, soya sauce, tomato sauce, vinegar and sugar. Boil well. Check to see if more sugar or salt is required. Remove from flame and allow to cool store in an airtight container. Stays good for a fortnight in the refrigerator. Serve momos hot with the sauce.