Month: September 2017

Chunda Recipe

Posted on by vinaya

Chunda is a sweet, spicy and sour grated Mango pickle from Gujarat, one of the Western states in India. Stays good for two years or more as it is sun basked. A must with every Gujarati meal, it goes well with rotis, pooris and even theplas. ❤️

Ingredients

  • 1 kg Rajapuri mango (raw mango) deskinned and grated
  • 1.5 kgs sugar
  • Salt as required
  • 1 tsp haldi
  • 2 tbsps jeera powder
  • Chilly powder as required

Method:
Add the sugar, salt and haldi to the grated mango and keep it aside for a day. The next day tie it with a white cloth and sun bask it for 7-8 days mixing it every second day so that the sugar is evenly exposed to the sun. You will notice from the sixth day onwards it has formed a syrup. Sun it for two more days. Allow to cool and add the chilly and jeera powder. Mix well and store.

Mango Palu Recipe

Posted on by vinaya

Tender Mango Palu is a pickle popular in South India. Sweet, sour and spicy all rolled into one, it goes well with rice or rotis. Would like to thank my dear friend Vinanti Gouri for sharing this recipe with me. ❤️

Ingredients:

  • 2 large tender mangoes
  • 4 tsps Roasted methi/fenugreek seeds
  • 6tsps Roasted mustard seeds
  • Grind to a fine powder. Set aside.
  • Jaggery half a bowl
  • Salt to taste
  • 10 Curry leaves
  • 1tsp Hing/asafoetida powder
  • pinch of haldi/turmeric
  • 5 heaped tsps Kashmiri lal chilli powder
  • 3tsps Oil

Method:

Cut the mangoes into chunks. Heat oil in a pan, add a tsp of mustard seeds and curry leaves. When the seeds splutter, add hing powder and haldi. Stir. Add 1 cup of water and the mango chunks. Add salt to taste. Cook until mango pieces become slightly soft.
Add 5 tsps of Kashmiri lal chilli powder and the roasted methi mustard powder. Mix well. Add jaggery. Cook on a low flame for 10 minutes. This does not need to be refrigerated for almost a week.

Green Chilly Pickle Recipe

Posted on by vinaya

Green chillies are widely used in Indian cuisine. The hotness that they impart enhance the flavours of the dish. The less spicier ones are eaten raw with bhakri and the thicker least spicy ones are used for making fritters. Chilly pickle is popular all over India. Posting one for for all of you dear friends. Do try it out! ❤️

Ingredients:

  • 500 gms spicy variety chillies
  • 125 gms mustard
  • 1 tbsp haldi
  • Marble sized piece of hing powdered
  • 150 gms salt or more depending on the spiciness of the chillies
  • Juice of 15 lemons
  • 1/2 litre oil

Method:
Wash the chillies and spread them on a cloth to dry . Remove the stalks and chop them into pieces of desired sized. Roast them in 1/4 litre oil till they change colour. Heat the remaining 1/4 litre oil to smoking point and keep it aside. Allow to cool overnight. The next day powder the mustard and extract the lemon juice. Add the powdered hing in a tsp of hot oil till it gvs its aroma. Switch off. Drop it over the chillies. Add the mustard, salt, lemon juice and the remaining oil and mix well. Store in glass bottles. Ready for use after a fortnight.

Gooseberry in Brine Recipe

Posted on by vinaya

Gooseberries are rich in Vitamin C and are used by Indians to make chutneys, pickles, preserves, jams or what is popularly called murabba. Chutney is made of brined gooseberries and goes well with both rice or roti. ❤️

Ingredients:

  • 250 gms Gooseberries
  • 150gms salt
  • 1litre water

Method:

Boil the water with salt and reduce it to three fourths of its the original quantity of water. Cool thoroughly. Add the gooseberries to it and store in sterile glass bottles. Chilly powder too can be added to enhance the taste.

Vada Pav Recipe

Posted on by vinaya

Vada Pav is a popular street food of Mumbai. Potato mashed and seasoned with ginger, garlic and curry leaves is dipped in a batter of Besan and deep fried. Stuffed in between a Pav (which is akin to a burger bun) and sprinkled generously with spicy garlic chutney, it will tickle your taste buds no end! ❤️

Ingredients:

  • 6 potatoes pressure cooked
  • 2 inch piece ginger grated
  • 2 cloves garlic minced
  • 10 green chillies minced
  • Haldi
  • Salt
  • 1 sprig curry leaf chopped
  • Coriander leaves chopped
  • Juice of half a lemon

Method:

Heat 3 tbsps oil. Add 1 tsp mustard. After it splutters add the ginger, garlic, green chillies, curry leaves and the haldi. Toss. Add the boiled and chopped potatoes and heat well. Remove from the stove and add the lemon juice and coriander leaves. Make balls when it has cooled down.

For the batter

  • One bowl besan
  • 1/2 bowl rice flour
  • 2 tbsps very hot oil
  • Haldi
  • 1 tsp chilly powder
  • Hing
  • Salt

Method :
Mix everything together except oil to a thick batter. Heat the oil and drop into the batter. Mix well. Coat the balls with this batter and deep fry. These are called potato vada.
.

Green chutney

  • A small bunch of coriander leaves
  • 10 green chillies
  • Juice of one lemon
  • 2 inch piece of ginger
  • Salt

Method:
Grind the above to a smooth paste.

Red chutney

  • 3 tbsps Everest tikhalal
  • 8 garlic cloves
  • Salt

Method :
Grind all together to a smooth paste.

Sweet chutney

  • 5 dates
  • A tennis size ball of tamarind
  • Jaggery according to taste
  • Salt
  • 1 tsp roasted jeera powder

Method :
Soak the tamarind in hot water and extract pulp.
De seed the dates.
Grind the pulp along with the dates to a smooth paste.
Pour it into a vessel. Add jaggery and salt and boil till it becomes a litlle thick.
Add the roasted jeera powder, give one boil and switch off.

The chilly has to be slightly crushed and then roasted in a little oil.

Slit the Pav. Apply the red, green and tamarind chutney. Place the vada in between. Top it with the green chilly and close it. Serve hot.

Vermicelli or Sevya Kheer Recipe

Posted on by vinaya

Sevya Kheer is a dessert traditionally served at Indian weddings or on auspicious ocassions. Sevya is roasted in ghee and gently simmered in milk which gives the kheer its taste and aroma. ❤️

Ingredients:

  • 1 litre whole milk
  • 100 gms sevya
  • A fistful of cashews and raisins
  • 12 tsps sugar
  • 1 tsp elaichi powder
  • A few strands of saffron ( optional)

Method:

Keep boiling the milk till it comes down to three fourth of its quantity. Heat 3 tbsps ghee. First roast the cashew bits, remove and then the raisins. Remove and then roast the Shenvayi in the remaining ghee to a dark brown on a slow flame. Add the Shenvayi, cashew and raisins to the milk and boil well for a couple of mnts. Add the sugar, n bring to boil. Finally add the cardamom powder mix well and immediately cover and keep aside for some time so that the flavours infuse well.

Iyengar Bakery Open Sandwich Recipe

Posted on by vinaya

This open sandwich is my all time favourite . Extremely popular in Karnataka, especially in Bengaluru, it is a blend of garam masala, chilly, onions, tomatoes and coriander leaves. One has to taste it to understand why it is so popular!

Ingredients:

  • 6 slices of bread toasted gently.
  • One very large onion sliced
  • One tomato chopped fine
  • A small piece of carrot grated
  • 3 green chillies chopped fine
  • A sprig of curry leaves chopped fine
  • Coriander leaves chopped
  • A pinch of dalchini/cinnamon and lavang/cloves powder
  • 2tsps Sambhar powder
  • 1/2 tsp chilly powder
  • A pinch of haldi/ turmeric powder

Method:

Heat 2 tbsps oil. Add half a tsp of jeera. After it splutters add the sliced onions, curry leaves and green chillies with salt and roast till transparent. Add the grated carrots, the dalchini , lavang, chilly, sambhar and haldi powders. Toss. Add the tomatoes and cook for a minute. Add the coriander leaves and mix well. Spread the mixture on the slightly toasted bread and serve it as it is or with ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Patholi Recipe

Posted on by vinaya

Patholi is one of the most popular sweets in Konkani cuisine. A mixture of coconut and jaggery are spread over a batter of rice and steamed in turmeric leaves. This aromatic preparation is enjoyed with fresh ghee /clarified butter or with fresh homemade butter.❤️

Ingredients :

  • 200 gms rice
  • 1 coconut grated
  • 200gms jaggery
  • 1tbsp elaichi/ Cardamom powder
  • 24 turmeric leaves
  • A pinch of salt

Rice batter:
Wash and soak the rice for two hours. Grind it to a smooth paste with a little less than one fourth of the grated coconut and a tbsp of jaggery. Remove and add a pinch of salt. The batter should be medium thick.

Choorna:

Boil the jaggery in half a glass of water. When it starts bubbling add the remaining three fourth of the coconut and boil till the water released has evaporated. Do not make it too dry. Add the Cardamom powder and mix well.

Method :

Spread a tbsp of the rice batter on the turmeric leaves and place the choorna in a line atop it. Finish off with all the leaves and fold and place it criss cross in a vessel or in a kadai which has been kept boiling. Steam the patholi for about 15 mnts. Check to see if it is done. The leaf should easily peel off and the rice batter looks translucent. Enjoy with home made ghee.

Karvanda Pickle Recipe

Posted on by vinaya

Karvanda is a seasonal tiny sour berry which is used for making pickles. As children we enjoyed eating it with a dash of salt. Fond memories indeed! ❤️

Ingredients:

  • 1 kg karvanda
  • 300 gms Everest Tikhalal
  • 150 gms mustard
  • 2 tbsps SSP special hing crystals
  • 1 tsp turmeric
  • Salt as required depending on the sourness of the kaarand.

Method:

Clean n wash the kaaranda and spread it to dry overnight on a cloth.
Next day add abt 150 gms salt to the kaarand n keep covered tossing it daily for about 5 days.
You will notice dt the kaarand has changed colour and let out water.
Grind the mustard, turmeric, hing and chilly powder with the boiled n cooled water to a smooth paste and add to the kaaranda. Store in sterilized glass bottles.

Please replace the kaaranda which is seasonal with mixed veggies like carrot, tendli, ginger, green chillies cauliflower and for the sourness lemon to be chopped fine and added. Is ready within a day.

Nendrapalam Halwa Recipe

Posted on by vinaya

Nendrapalam are the bananas that are available in Kerala, one of the southern most states of India. Also known as Kerala bananas, they are rich in fibre and have a distinctive flavour which is divine!!

Ingredients:

  • 1 kg Kerala banana
  • 250 gms sugar
  • 250 ml water
  • Mixture of ghee and oil for frying.

Method:
Peel the bananas and chop them into tiny pieces. Deep fry them in ghee and oil mixture to a rich golden brown. Remove and keep aside. Heat the water. Add the sugar and allow to boil for about two to three minutes. Tip in the fried banana pieces and allow to boil for a minute. Switch off, cover and keep aside for an hour to allow the syrup to be soaked in by the banana.