September, 2017 - Vinaya's Culinary Delights

Garden Salad Recipe

Posted on September 13, 2017November 14, 2017 by vinaya

This salad has all the colours of a garden hence the name!!! Colourful bell peppers compete with pomegranate and cheese to look their lively best!

Ingredients :

One bowl each of the following :

Red bell pepper
Green bell pepper
Yellow bell pepper
Pomegranate seeds
Cucumber
Tomato
Onion
A few sprigs of coriander leaves
A cube of cheese grated
Salt
Pepper

Method :

Slice the bell peppers and onion lengthwise. Cube the tomatoes and cucumber. Chop the coriander leaves. Mix everything together. Add the pomegranate seeds, salt and pepper, toss and sprinkle with grated cheese.

Kuchumber Recipe

Posted on September 13, 2017November 14, 2017 by vinaya

Kosambari, kuchumber or koshimbir as it is called, is popular with dal rice, roti or even adds instant pep to a dry kurmura bhel.

Ingredients :

1 small cucumber
1 tomato
1 onion
A few sprigs coriander leaves
Salt
1 green chilly
Juice of half a lemon

Method :

Deskin the cucumber and chop it fine. Chop the tomato, onion and coriander leaves fine too. Mince the green chilly and crush it with salt. Add the chopped vegetables and mix well. Drizzle with lemon juice and toss. Serve immediately.

Boondi Raita Recipe

Posted on September 13, 2017November 14, 2017 by vinaya

Boondi raita is an accompaniment to Theplas, Parathas and even to Biryani or Pulao.

Ingredients :

250 ml thick curds/yoghurt
1 small bowl Boondi
Chilly powder
Jeerapowder
Pepper powder
Chat masala
Sugar
Salt
Coriander leaves

Method:
Churn the curds. Add half a glass of water to it. Add all the above mentioned ingredients as per requirement and mix well. Serve with roti, pulao Biryani or as a meal by itself!!!

Spicy Poori Recipe

Posted on September 13, 2017November 14, 2017 by vinaya

A change from the usual lunch today. Made spicy pooris which are dunked into coffee and eaten. A speciality of the Konkani community , one can go on eating.

Ingredients :

250 gms wheat flour
8 green chillies
6 tsps sugar
1 heaped tsp salt
5 sprigs curry leaves chopped
Rajma sized piece of hing
2 tsps oil

Method :
Grind the green chillies, hing, sugar and salt to a smooth paste. Remove the adhering paste with water and pour into a bowl. Add the chopped curry leaves and the wheat flour. Add water n bind a very hard dough. Add the oil and knead well. Make 20 balls. Roll out. Deep fry to a golden brown.

Note : these pooris are not accompanied by a bhaji or subzi.

Potato Ghee Roast Recipe

Posted on September 13, 2017November 14, 2017 by vinaya

The basic ingredients for a ghee roast remain the same though the main ingredient may vary. Paneer, chicken, prawns and potatoes are preferred while making a ghee roast.

Ingredients:

250 gms potatoes cubed and roasted in ghee.
2 tbsps coriander seeds
1tsp cumin seeds
1/4 tsp fenugreek
2 cloves
7pepper corns
2tbsps chilly powder
A pinch of turmeric powder
5 garlic cloves
2 tsps tamarind paste
2 sprigs curry leaves
A small piece of jaggery.

Method :

Roast the coriander, cumin, fenugreek, pepper and cloves in half a tsp of ghee till aromatic. Switch off and add the chilly powder n turmeric powder. Toss and immediately transfer it into the blender. Add the tamarind paste and the garlic and grind to a smooth paste with as much water as required.
Add the above ground paste in the 1 tsp ghee, roast till it gives an aroma. Add the curry leaves and a small piece of jaggery. Add the potatoes and mix well. Garnish with a couple of fresh curry leaves.

Tender Mango Rice/ Mavinakayi Chitranna Recipe

Posted on September 13, 2017November 14, 2017 by vinaya

Tender Mango rice or Mavinakayi Chitranna is a Karnataka specialty. Chitranna is basically a rice preparation where a seasonal fruit or vegetable is added to make it tangy. Gooseberry, lemon, tender Mango and hog plums are added depending upon their availability. I would like to thank my friend Kiranmayi Kamath for her recipe.

Ingredients :

1 medium sized raw mango
250 gms rice
Salt
Haldi/turmeric powder
Coriander leaves chopped

For the powder:

2 tbsp chanadal,
1 tbsp urad dal,
21 seeds methi,
5-6 Guntur chillies,
Hing the size of a chana/chickpea

Method:

Cook the rice in plenty of water and a tbsp of oil. Drain when it is almost done. Spread on a plate. Dry roast all ingredients together and make a powder. Keep it aside.
Grate the raw mango
Heat oil in a kadai, add mustard, broken red chillies, curry leaves and groundnuts.Take out the groundnuts and curry leaves and keep it aside in a plate. Now to the same oil, add the raw mango and fry till the raw smell goes.Add little haldi powder.Add the roasted mixture to the cooked rice and mix well. Add the fried groundnuts and curry leaves to the rice. Add the powder and mix it well. Add chopped coriander leaves.Serve the mango rice with cucumber salad.

Black Eyed Beans Saar Upkari Recipe

Posted on September 13, 2017September 8, 2018 by vinaya

A variety of preparations are made from Black eyed beans / Lobia. Posting a simple Saar Upkari which is a favourite with the Mangaloreans because of its aroma of garlic and coconut oil. It can be used as a mixer for rice or had as a soup.

Ingredients :

125 gms Lobia washed and pressure cooked with salt.
4 broken red chilly bits
15 flakes garlic crushed
1 tomato chopped fine.
2 tbsps coconut oil or any oil of your choice.

Method :
Add the chopped tomato to the cooked Lobia and boil well. Heat 2 tbsps oil. Add the crushed garlic. When it turns golden brown add the broken red chilly bits. Toss. Drop it into the saarupkari. Boil well and keep aside for half an hour for the flavours to infuse.

Note: if serving as a soup just mash a ladleful of the cooked beans to give it a creamy consistency.

Veg Chilly Fried Rice Recipe

Posted on September 13, 2017November 14, 2017 by vinaya

All the Chinese preparations from the Fried rice and the Manchurians, the stir fries and the soups have all been adapted to cater to the Indian palate.

Ingredients :

2 cups cooked basmati rice
2 tsp grated ginger
7 garlic cloves chopped fine
2 spring onion whites chopped roughly and the greens chopped fine
3 tsps chilly flakes
1 tbsp soy sauce
1/2 tsp pepper powder
1small carrot chopped
A handful of French beans chopped
3 tbsps oil
1/2 tsp vinegar
Salt to taste

Method:

Cook the rice in plenty of water with some lemon juice and a tsp of oil. When nearly done drain all the water and spread it out on a plate. Blanch the carrots and the French beans with a little salt. Drain and keep aside. Heat a wok over a high flame. Add the oil and swirl it so that it coats the entire wok. Add the finely chopped ginger, garlic, spring onion whites, chilli flakes, pepper and stir fry for a minute. Add the blanched vegetables and stir fry. Add cooked rice, a dash of pepper and toss. Add the soy sauce and keep tossing. Finally sprinkle 1/2 tsp vinegar and stir fry well. Garnish with spring onion greens. Serve hot.

Note : soy sauce has salt present in it so exercise caution while adding salt.

Falooda Recipe

Posted on September 13, 2017November 14, 2017 by vinaya

Falooda is an instant tummy filler as it has sevai, dry fruits and milk topped with icecream. Posting a strawberry falooda dear friends.

Ingredients:

1.25 Litres milk
1 pack Rex Strawberry jelly
Juiceof one lemon
1 pack Moments falooda mix
Vanilla ice cream
Strawberry syrup
Dried fruits for garnish

Method:
Add the falooda mix to the pre boiled milk and boil for about 10 mnts till it becomes a little thick. Cool and refrigerate.
Make the jelly according to the instructions on the pack. I add juice of one lemon for added tang. Refrigerate to set it.
In a tall glass tip in the jelly, falooda a scoop of ice cream and garnish with dried fruits and strawberry syrup. Serve chilled.