September, 2017 - Vinaya's Culinary Delights

Potato And Corn Patties Recipe

Posted on September 18, 2017June 16, 2018 by vinaya

An extremely popular appetizer served at parties and informal get togethers, the potato and corn patties is loved by young and old alike!

Ingredients :

6 potatoes boiled and mashed
One big fistful of corn crushed roughly
10 green chillies
2 inch piece of ginger
5 garlic cloves
1 tsp jeera powder
1 tbsp coriander powder
A pinch of turmeric powder
A pinch of chilly powder
Juice of half a lemon or amchur
Coriander leaves
Bread crumb powdered to bind the patties.
2 tsps oil
Salt

Method :

Make a paste of the green chillies, garlic and ginger. Add the boiled and mashed potatoes, corn and all the other ingredients together. Add enough bread crumb powder to make the patties firm. Roast on the tava drizzling a little oil on it till it takes on a golden brown hue. You may also deep fry it.

Dali Recipe

Posted on September 17, 2017November 13, 2017 by vinaya

Dali is a word used by the Konkani community for Dal. It is made with or without the addition of ginger. I have already posted a traditional Dalithoy, so posting Dali here which is flavoured with ginger and drizzled with lemon juice.

Ingredients :

250gms toor dal/pigeon peas
5 green chillies slit
1 dry red chilly broken
2 inch piece of ginger
3 sprigs curry leaves
A pinch of Hing/asafoetida
Salt
2 tbsps ghee
1tbsp jeera/cumin
A pinch of haldi /turmeric
Juice of one lemon.
Coriander leaves

Method :
Pressure cook the pigeon peas to three whistles. Churn it and add the slit green chillies, ginger, hing and salt. Boil well. Heat 2 tbsps ghee. Add a tbsp of jeera and after it splutters add the broken red chilly and a pinch of hing powder to it. Add the curry leaves. Toss and drop into the boiling dal. Switch off and garnish with coriander leaves. Allow the flavours to infuse for a few minutes. Add lemon juice just before serving.

Hot And Sour Soup Recipe

Posted on September 17, 2017November 13, 2017 by vinaya

This is one soup which is an all time favourite as I am partial to spicy food. A Chinese soup adapted to cater to the Indian palate, it is hot and sour with that tinge of sweetness to it.

Ingredients :

1/4 cabbage shredded
1/2 medium carrot grated
1/4 cup bean sprouts
1/2 Capsicum chopped
1/2 Red bell pepper chopped
1 onion chopped
4 cloves garlic minced
1inch piece ginger grated
1tbsp soy sauce
1tbsp green chilly sauce
1tsp chilly oil
1 cup thick vegetable puree
Salt
A pinch of sugar
3 tbsps corn flour
1tbsp vinegar
1/2tsp pepper powder
Spring onion greens finely chopped.
Coriander leaves
4 cups water.

Method:
Heat oil. Add the ginger, garlic and onion. Sauté on a high flame for a minute. Add the grated carrot, cabbage and bean sprouts. Toss for a minute. Add the soy sauce, green chilly sauce and toss. Add the Capsicum and red Bell pepper. Toss and add the vegetable puree. Add the sugar, salt, pepper powder and 4 cups of water. Dissolve the corn flour in a little water and add it to the soup. Boil the soup till it thickens. Add the vinegar and coriander leaves. Pour into bowls and drizzle with a little chilly oil and garnish with spring onion greens. Serve immediately.

Lychee Milkshake Recipe

Posted on September 17, 2017November 13, 2017 by vinaya

Milkshake made of luscious Lychees topped with some Lychee ice cream is divine!!! A few teaspoons of Lychee syrup too could be added instead of adding sugar.

Ingredients:

250 ml cold milk
10 Lychees
2 tsps Lychee syrup
A scoop of Lychee icecream

Method :

Deskin the Lychees. Remove the seed. Puree the Lychees along with the milk and lychee syrup in a blender. Pour it into a tall glass. Add a scoop of Lychee icecream and serve immediately.

Banana Milkshake Recipe

Posted on September 17, 2017November 13, 2017 by vinaya

Milkshakes are a harried mother’s quick fix and when it is a Banana Milkshake it acts as a filler till the meal is ready.

Ingredients :

250 ml cold milk
2 elaichi bananas
A scoop of vanilla icecream
1tsp sugar

Method :

Peel the bananas, slice them and puree them with milk and sugar in a blender. Pour into a tall glass. Top it with a scoop of vanilla ice cream and serve immediately.

Cheesy Corn Recipe

Posted on September 17, 2017November 13, 2017 by vinaya

A quick and easy snack to serve guests and children when you are getting the meal ready. The sweetness of corn, the goodness of cheese and the tang of lemon drizzled, add to the flavour.

Ingredients :

250 gms sweet corn
2 Britannia cheese cubes
1tsp chilly flakes
1tsp Oregano
Juice of half a lemon
Salt
1tbsp Butter
Coriander leaves

Method :

Boil the corn and keep it ready. Heat the butter, add the corn, chilly flakes and oregano and sauté on a high flame for a couple of minutes. Switch off. Add the chopped coriander leaves and the lemon juice. Mix thoroughly. Tip it on to a serving dish. Grate the cheese and sprinkle it over the corn. Serve immediately.

Idli Manchurian Dry Recipe

Posted on September 17, 2017November 13, 2017 by vinaya

Idli Manchurian dry is a popular makeover of leftover idlis by adding a few Chinese sauces to it. Enjoy it as an appetizer or as a snack. Recipe for making idli has been posted in the Breakfast Eats Category.

Ingredients :

6 idlies cubed.
3 tbsps oil
2 onions sliced
1 small capsicum sliced
7 garlic cloves grated
2 inch piece ginger grated
3 chillies slit
6 tbsps tomato ketchup
3 tsps soya sauce
3 tsps white vinegar
1/2 tsp chilly powder
A tsp of sugar
Salt
Coriander leaves

For the batter to fry the idlis

125 gms besan/ chickpea flour
125 gms rice flour
A pinch of ajwain/caraway seeds
1 tsp chilly powder
Salt
Oil to fry the idli

Method :
Mix the Besan, rice flour, ajwain, chilly powder and salt. Add enough water to make a thick batter of pouring consistency. Drop the idli cubes into it and deep fry. Keep aside.
Heat the oil and add the sliced onions, garlic , ginger and green chillies together. Add d capsicum and toss. Allow it to remain crunchy. Roast till the onions are transparent. Add the tomato ketchup, vinegar, soya sauce, chilly powder salt and sugar and stir well. Add d fried idlies n sprinkle a little water. Heat on a low flame well. Garnish with coriander leaves.

Ghugni Recipe

Posted on September 17, 2017November 13, 2017 by vinaya

Ghugni a preparation made of either dried white peas or chana/ chickpeas is common to most of the Eastern states of India. Tastes more like the Ragda which is made all over Maharashtra and Gujarat. Topped with raw onions and garnished with coriander leaves is an extremely delicious dish. Here it is accompanied by sweetened curd.

Ingredients :

200 gms dried white peas
Salt
1/2 tsp Garam masala
A pinch of Haldi/ turmeric
1tsp Chilly powder
2 Tomatoes
2 large Onions
Coriander leaves
1 tbsp Oil
1 tsp jeera/cumin

Method :
Soak the dried peas for 8 hours. Pressure cook with salt. Heat oil. Add a tsp of jeera. Add tomatoes, haldi, chilly powder and the garam masala and roast till they give out their aroma.. Drop in the cooked peas and boil well. Serve garnished with finely chopped chopped onions and coriander leaves.

Kholsapori Pitha Recipe

Posted on September 17, 2017November 13, 2017 by vinaya

Kholsapori Pitha are very much akin to the Maharashtrian Thalipeet or the Akki roti from Karnataka, the difference being that it is made on an earthen tava. What makes it special is the addition of dried Parijath flower/ Night flowering Jasmine. ❤️

Ingredients :

250gms rice flour
3 onions chopped fine
2 green chillies crushed
Coriander leaves chopped fine
Salt

Method :
Make a batter by adding as much water as is required to the above mentioned ingredients. Heat a skillet. Pour a ladleful of batter and spread a Pitha 6 inches in diameter. Roast on both sides by drizzling oil. Goes well with garlic chutney or Bilahir tok. I enjoyed mine with fresh butter.

Narlikolor Laru Recipe

Posted on September 17, 2017August 6, 2018 by vinaya

Narlikolor Laru or coconut ladoos are an easy to make sweet dish in Assamese cuisine. Here I have posted the quick and easy version.

Ingredients :

2 bowls of grated coconut
2 bowls of sugar
A large pinch of kesar /saffron
1heaped tsp elaichi /Cardamom powder

Method:

Mix equal quantities of grated coconut and sugar. Add kesar and elaichi powder and microwave on high for four minutes or till the mixture has formed a mass. . Remove. Allow to cool. Apply a little ghee/clarified butter on your palms. Take some of the coconut mixture and shape into ladoos or Laru as the Assamese call it.