October, 2017 - Vinaya's Culinary Delights

Rajma Chawal Recipe

Posted on October 15, 2017November 13, 2017 by vinaya

Rajma Chawal is a complete meal by itself and teamed with a raw salad or Kachumber is sheer bliss!! A North Indian delicacy it’s rich creamy texture is a delight!

Ingredients:

250 gms rajma
3 large onions chopped fine
3 tomatoes chopped
5 flakes garlic
2 inch piece ginger
1 tbsp Everest Tikhalal chilly powder
2 tsps coriander powder
1 tsp Everest garam masala
A pinch of turmeric
Salt
1 tsp jeera
2 tbsps ghee
3 tbsps oil.
Coriander leaves.

Method :
Wash and soak the rajma overnight. Pressure cook and keep aside.
Heat oil n ghee mixture. Add the jeera and after it splutters add the chopped onion and ginger garlic which has been ground to a paste. Roast till the raw smell goes off and the onions are translucent . Add the garam masala, coriander powder, turmeric and roast for a minute. Add the chilly powder , toss and add the tomatoes. Roast till mushy. Add the cooked rajma, and salt and boil well so that all the flavours are infused. Garnish with coriander leaves.

Note: The recipe for Chawal is Jeera Rice included in the category ‘Variety of Rice preparations’ in this website.

Coconut and Date Burfi Recipe

Posted on October 15, 2017November 13, 2017 by vinaya

Added a few dates to the traditional coconut burfi to give it a more creamy texture.

Ingredients :

3 heaped cups coconut grated
7 dates
5 cups sugar
1/2 glass milk
1 heaped tsp Cardamom powder
A large pinch of saffron
3 tbsps ghee
Roasted cashews (optional)

Method :
Deseed the dates. Grind them with the milk. Tip the ground mixture into a pan along with the saffron, sugar and grated coconut and keep stirring on a low flame till it leaves the side of the vessel. Add the ghee and keep stirring for a couple of minutes., add the Cardamom powder and pour the mixture into a greased plate. Allow it to cool for about 15 mnts and then cut into desired shape. Garnish with roasted cashews.

Khushka Recipe

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

An aromatic one pot meal, Khushka is a family favourite. Teamed with a mixed vegetable raita, it is sheer bliss!!

Ingredients :

300 gms Basmathi rice
5 onions roughly chopped
A bunch of coriander leaves
2 inch piece of ginger
7 flakes garlic
15 green chillies

Grind the above to a smooth paste.

To be powdered

2 tbsps dhania/ coriander seeds
1 tsp jeera/ cumin
1 tsp badi shep/ fennel
10 pepper corns
7 cloves/ lavang
2 inch piece dalchini/ cinnamon
2 elaichi/cardamom

Other ingredients :

2 carrots peeled n chopped
3 potatoes peeled and cubed
150 gms peas
4 tomatoes chopped
12 cashewnuts halved

Method :
Cook the rice with a tsp of ghee and salt. Cook the vegetables in salted water. Heat 5 tbsps ghee and 7 tbsps oil. Add the ground masala and the powders and roast till the raw flavour goes away. Add the chopped tomatoes and cook till mushy. Add the boiled vegetables, salt and cook for a couple of mnts. Add the cooked rice and mix well. Roast the cashewnuts in a tsp of ghee. Heat the Khushka and garnish with roasted cashew nuts.

Navy Beans Saung Recipe

Posted on October 13, 2017November 13, 2017 by vinaya

Navy beans/ Poona Val / Tingalavro is one of my favourite lentils because it tastes good in all the variety of dishes that can be made from it. Posting a navy beans saung today which goes well with rice, bhakri, roti and even with dosas.

Ingredients :

125 gms navy beans
1 large potato cubed
2 onions minced
1 tbsp coriander seeds
5 Byadgi and 4 Guntur chillies roasted
1 tbsp tamarind paste
4 tbsps Parachute coconut oil
Salt

Method :
Soak the navy beans overnight and pressure cook with the potato till done. Grind the coriander seeds, roasted red chillies and tamarind to a smooth paste. Heat 4 tbsps oil. Add the onions and roast on a high flame till half of them remain translucent and the others turn brown. Add the ground paste, cooked navy beans and potato and boil well.

Bhakarwadi Recipe

Posted on October 13, 2017November 13, 2017 by vinaya

Bhakarwadi is a popular Maharashtrian delicacy. Though a little time consuming, the end result is really worth it.

Ingredients :

For the dough
2 cups Maida/ All purpose flour
2 tbsp Besan/gram flour
Salt
2 tbsp Oil
1 tsp Ajvain (carom seeds)

For the filling
1 tbsp Besan/gram flour
1 tsp Sesame seeds and Poppy seeds
1 tsp Ginger paste
1 tsp Garlic paste
3 tsp Red chili powder
2 tsp Powdered Sugar
1 tsp Garam masala
1 tsp Coriander powder
1 tsp Suanf/fennel
1 tbsp Grated dried coconut
3 to 4 tbsp Nylon Sev
salt to taste

Method:
Mix the all purpose flour and the gram flour in a bowl. Add salt and Ajwain. Heat 2 tbsp Oil and add it to the flour mixture. Add water and knead a hard consistency dough. Cover the dough and let it rest for 15-20 minutes.
Dry roast sesame seeds and poppy seeds. Heat 1 tbsp oil, add coconut, ginger garlic paste, red chili powder, gram flour, sugar, coriander powder and nylon sev. Saute for a couple of minutes. Let the mixture cool down.
Once the filling is ready, divide the dough into 3 to 4 equal balls. Roll one dough ball into thin round shaped Roti. Spread 2 tbsp of the mixture evenly and start rolling from one side. Roll it tightly. Cut into 1 inch pieces. Heat oil . Deep fry them till golden brown in color.

Paneer Stir Fry Recipe

Posted on October 12, 2017November 13, 2017 by vinaya

A very healthy paneer/cottage cheese stir fry with crunchy bell peppers and a dash of herbs.

Ingredients :

200 gms Paneer cubed
2 onions sliced
A quarter each of green, yellow and red bell peppers
Chilly flakes
10 flakes of garlic finely chopped
Salt
Sprinkling of oregano, pepper and lime juice.
1 heaped tbsp Amul butter
Juice of one lemon

Method :
Heat a tbsp of butter. Drop in the garlic and onions and roast till translucent. Add the Paneer and the chilly flakes. Roast till the Paneer turns golden brown. Drop in the bell peppers, oregano, salt and pepper. Toss. They should retain their crunch. Drizzle with lime juice and serve hot.

Masala Upma Recipe

Posted on October 12, 2017August 13, 2018 by vinaya

This is a personal favourite in the varieties of Upma that can be made. It is so delicious and filling and can be made in a short time.

Ingredients :

250 gms rava
2 medium sized onions chopped fine
2 sour tomatoes chopped fine
3 green chillies chopped fine
600 ml boiling water
2 sprigs curry leaves
2 tsps sambhar powder
Coriander leaves chopped fine
3 tbsps ghee
4 tbsps oil.
1tsp mustard
1 tsp urad dal.

Method :

Chop the onions, tomatoes, chillies and coriander leaves fine. Heat the mixture of ghee and oil. Add the mustard and after it splutters add the urad dal. After the urad dal turns golden brown add the onions and green chillies and roast till the onions are translucent. Add the curry leaves and toss. Add the Rava and roast for a couple of minutes tossing it continuously. Add the salt, sambhar powder and the chopped tomatoes. Toss for a couple of minutes and then add the boiling water. Mix well. Add the chopped coriander leaves, cover and cook over a very slow flame till done.

Note: you can find the recipe of the sambhar powder in the Category named Spice powders.

Masala Buttermilk Recipe

Posted on October 11, 2017November 13, 2017 by vinaya

A refreshing summer drink, buttermilk is a very popular beverage all over India. This one is with a hint of ginger and coriander leaves and is a thirst quencher during the hot and humid summers.

Ingredients :

500 gms thick yoghurt
1 litre water
2inch piece of ginger
2 green chillies
A few sprigs of coriander leaves
Salt

Method :

Grate the ginger and mince the green chillies. Add salt and crush them well. Strain the extract. Chop the coriander leaves fine. Whisk the yoghurt well and thin it down with water. Add the extract. Mix well and add the coriander leaves. Serve chilled.

Gyathuk Thukpa Soup Recipe

Posted on October 11, 2017November 13, 2017 by vinaya

Gyathuk Thukpa (vegetarian). Traditionally made with meat, vegans are now making a vegetarian version of it by adding veggies of their choice.

Ingredients :

A small packet of noodles
Slivers of red, green and yellow bell peppers as per requirement
Tomatoes
Onion
Garlic
Butter
Pepper
Salt

Method :

Boil the noodles and drain them. Hold them under cold water in a colander. .
Chop vegetables of your choice.
Blanch the tomatoes and puree them.
Saute garlic and onions in butter. Add the veggies and sauté till done. Add the tomato puree, the noodles, salt and pepper, a litre of water and boil well. Serve hot.

Note:

I have not mentioned the exact quantity of the ingredients as this is one soup which is made purely to suit the family requirements.

Tomato Rice Recipe

Posted on October 11, 2017July 18, 2018 by vinaya

Tomato rice is a one pot meal which is accompanied either by a mix vegetable raita or a glass of buttermilk. Posting it for all of you dear friends.

Ingredients :

250 gms rice
2 large onions chopped fine
100gms peas
1 inch ginger
5 cloves garlic
A large piece of cinnamon
4 cloves
2 Cardamom
4 tomatoes
A fistful of grated coconut
3 green chillies
A tsp of chilly powder ( add as per requirement)
A pinch of haldi/turmeric
1 potato boiled and cubed(optional)

Method :
Cook the rice with a tsp of ghee/clarified butter and salt. Allow it to cool thoroughly. Grind the coconut, chilly, ginger garlic coarsely. Powder the cinnamon, Cloves and Cardamom. Chop the tomatoes very fine.
Heat a mixture of ghee and oil. Add the onions and the ground masala along with the powdered spices. Roast on a slow fire till it gvs a good aroma. Add the tomatoes and roast till mushy. Add salt, chilly powder, a pinch of haldi and toss. Add the potatoes (if using them) and heat well. Add the cooked rice mix well and heat thoroughly.