October, 2017 - Vinaya's Culinary Delights

Ivy Gourd Tallasani Recipe

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

A simple stir fry of ivygourd seasoned with lots of garlic is heavenly. It can be served as a starter or even as a side dish with dal and rice.

Ingredients :

1/2kg Ivy gourd
A big handful of peeled garlic
Dry red chillies depending on your spice level
Salt
2 tbsps coconut oil

Method :
Wash, snip the ends and lightly crush the ivygourd so that it is crushed but intact. Lightly crush the garlic too. Heat 2 tbsps coconut oil. Add the garlic and roast till it is a nice golden brown. Add the broken red chillies and toss. Drop in the ivygourd , salt and a glass of water. Once it starts boiling reduce heat and cook till done. Roast the ivygourd drizzling oil to roast it evenly on a very slow flame till it is well roasted inside out.

Tomato Omelette Recipe

Posted on October 11, 2017November 1, 2020 by vinaya

A take off on the egg omelette is the tomato omelette, where the base is of gram flour. Healthy, tasty and easy to make it is best enjoyed with green chutney and tomato ketchup.

Ingredients :

250 gms Besan/gram flour
1/2 each of red, green and yellow bell peppers
2 tomatoes
2 onions
A small bunch of coriander leaves
A small piece of hing/asafoetida
4 green chillies
1tsp chilly powder
A pinch of haldi/turmeric
1tsp jeera/cumin
Salt
Oil to roast the omelettes

Method :

Chop red, green and yellow bell peppers, tomatoes and onions fine. Make a coarse paste of green chilly, hing and salt. Take the Besan in a vessel, add the chopped ingredients, turmeric, the green chilly and hing paste, chopped coriander leaves and jeera whole. Add enough water to make a medium thick batter. Allow to stand for five minutes. Heat the skillet. Pour a ladleful of the batter and spread it into a thick six inch sized omelette. Drizzle with oil. Cover and cook. Flip and roast on the other side too. Serve hot with green chutney and tomato ketchup.

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Tava Pulao Recipe

Posted on October 11, 2017June 3, 2018 by vinaya

Tava Pulao literally means Pulao made on a tava or a skillet. The Masala used is the same as for Pav bhaji. Only addition is the rice. Fragrant and delicious it is accompanied by a raita, slices of raw onion and wedges of lemon.

Ingredients :

250 gms Basmati rice
3 large onions sliced
3 large tomatoes chopped
2 potatoes
One bowl of peas.
6 garlic cloves
2 tbsps Everest Tikhalal
2 tsps Everest Pav bhaji masala.
3 tbsps ghee
5 tbsps oil
1 tsp jeera
A tbsp of Amul butter
Coriander leaves

Method :

Cook the Basmathi rice with a tsp of ghee and salt and allow to cool thoroughly. Boil the peas and potatoes together in salted water. Grind the chilly powder and garlic with water to a smooth paste.
Heat the ghee and oil mixture. Add the sliced onions and the ground paste and roast till the raw smell disappears and then add the Pav bhaji masala. Roast till it gives its aroma and then add the tomatoes and cook till they are mushy. Add the peas, potatoes, salt and the cooked rice. Mix well and heat till done. Add a tbsp of Amul butter and garnish with coriander leaves.

Tinglodu/ Murukku Recipe

Posted on October 10, 2017November 13, 2017 by vinaya

One of the easiest to make, delicious and crunchy, the Tinglodu is a melt in the mouth savoury. Some add a bit of all purpose flour while binding the dough. I prefer making without it.

Ingredients :

250 gms rice flour
100 gms Dalia/ roasted chana / hurakadle powdered
1 tbsp black til/sesame
1 tbsp chilly powder
2 tbsps coconut oil heated to smoking point.
Salt.

Method:
Mix the rice flour, powdered daalia, salt, sesame and the hot oil together. Add a little water at a time to bind a dough not as soft as for chapati but not as hard as for puris. Put in mould and press over a plastic sheet. Heat oil. Slide 5 to 6 at a time in hot oil n fry to a golden brown.

Brined Raw jackfruit Stir fry Recipe

Posted on October 10, 2017November 13, 2017 by vinaya

Raw jackfruit which is brined and used to make upkari, ghashi and also to fry by the Konkani community of Mangalore is considered a delicacy. A special variety of jackfruit is used for the brining process and it stays good for a year or more.

Ingredients :

1/2 kg brined jackfruit
8 dry red chillies broken into bits
4 tbsps coconut oil.
Hing/asafoetida
Salt

Method :

Wash the brined jackfruit well, two to three times to get rid of the salt. Slice it thinly. Heat 4 tbsps oil. Add a tsp of mustard and after it splutters add the broken red chilly bits. Toss. Add the brined jackfruit and cook over a slow flame sprinkling a little water as necessary till it is done. Be careful while adding salt as it has already been brined. Drizzle with hing. Serve hot.

Note: be careful with salt as the jackfruit is brined.

Peanut Chutney Recipe

Posted on October 10, 2017November 13, 2017 by vinaya

Popular all over the state of Maharashtra in India, the dry peanut chutney is enjoyed with bhakri or flattened bread made out of millet. Easy to make, it is ground coarsely as grinding it too fine can release oil and make it lumpy.

Ingredients :

200 gms peanuts
15 garlic cloves
3 tsps chilly powder
Salt.

Method :
Roast the peanuts over a slow flame till crisp. Deskin them. Powder garlic cloves, chilly powder and salt very fine. Add the peanuts and using the pulse mode grind them coarsely. Store in an air tight container.

Sweet and Savoury Soornali / Pancake Recipe

Posted on October 8, 2017February 20, 2018 by vinaya

These are a Konkani delicacy!!! Thick dosas or Pancakes both sweet and savoury are a foodies delight. Easy to make and light on the stomach, they are best enjoyed with fresh home made butter. Try them out. You all will love them!

Sweet Soornali

Ingredients :

250 gms rice
2 tbsps grated coconut
5tbsp poha
Jaggery as per requirement
A pinch of salt
A pinch of soda bicarb
Buttermilk just enough to cover the rice

Method :
Wash and then soak the rice in buttermilk for four hours. Add the grated coconut, jaggery and poha and grind to a Rava/semolina like consistency. The batter should be of dosa batter consistency. Add salt and soda bicarbonate and ferment for 10 hours. Heat the skillet. Pour a ladle full of batter. Do not spread it. Drizzle with oil cover and cook on a slow flame. Soornali is roasted only on one side.

Spicy soornali

Method :

250 gms rice
5 tbsps grated coconut
7 tbsps poha
2 inch piece ginger
6 green chillies
Salt
Soda bicarbonate.

Method :
Wash and then soak the rice in buttermilk for four hours. Add the poha and grated coconut to the rice and grind to a Rava/semolina like consistency. Coarsely crush the ginger and green chillies and add it to the batter. Add salt and soda bicarbonate. Ferment for 10 hours. Make Soornali in the same manner as mentioned above.

American Chopsuey Recipe

Posted on October 7, 2017November 13, 2017 by vinaya

Dinner tonight is American Chopsuey. This is a dish adapted to cater to the Indian palate. Mostly served in Chinese restaurants in India, it is a sweet and sour with a hint of spice.

Ingredients :

4 Maggi noodle pack.
Equal amounts of the following veggies chopped
Cabbage
Carrot
Onion
Capsicum
Red chilly sauce
Green chilly sauce
Soya sauce
Tomato ketchup
3 tomatoes pureed.
Sugar
Salt
Pepper
1tbsp corn flour dissolved in half a glass of water.

Method :

Boil the noodles in plenty of water till done and immediately pour into a colander under running water. Allow all the water to drain and drizzle a tsp of oil. Mix well. Allow to stand for ten minutes. Deep fry in batches that can be served without having to break them
Add the Tomato puree, all the sauces as per taste, pepper, salt and sugar and boil well.
Heat a pan. Add two tsps oil and saute all the vegetables vegetables on a high flame till done but should be crunchy.
Add the corn flour to the sauce and boil again for a minute. Add the veggies and boil for a couple of mnts.
Place the fried noodles in a dish. Pour the vegetable gravy over it. Enjoy it hot.

Malabar Spinach Ambat Recipe

Posted on October 6, 2017June 20, 2018 by vinaya

Malbar Spinach Ambat is a typically Mangalorean preparation best enjoyed with hot rice. Seasoned with onions in coconut oil it is simply delicious!

Ingredients :

1 medium sized bunch of Malabar spinach
One large onion chopped roughly
Yam around 25 small pieces cubed
1/2 of a small coconut
12 roasted red chillies
1 tbsp tamarind paste
One large fistful toor dal/ pigeon peas pressure cooked and churned.
15 seeds Methi/Fenugreek
2 onions chopped fine
5tbsp oil

Method :

Clean, wash and chop the Malabar spinach. Add the roughly chopped onion, sooran/yam and salt and pressure cook to one whistle. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Drop it along with the cooked dal into the cooked veggies. Boil well. Heat 5 tbsps oil. Add the finely chopped onions and 15 methi seeds. Roast to a rich brown. Drop the seasoning into the boiling Ambat. Keep aside for half an hour for the flavours to infuse.

Tikha Gatiya Recipe

Posted on October 6, 2017November 13, 2017 by vinaya

Specially prepared during Diwali, tikha gathiya or Karo as the Konkani community calls it is a snack which is relished by the young and old alike!!

Ingredients :

250 gms besan/gram flour
10 green chillies
Rajma sized piece of hing
1/2 tsp ajwain / carom seeds
Salt
4 tsps hot oil.
A pinch of soda bicarb
Oil for frying

Method :
Sieve the Besan. Grind the green chillies and hing to a smooth paste. Heat the oil and pour it into the Besan. Add the soda, ajwain, ground paste n salt and adding a little water at a time bind it to a smooth dough. Press the karo onto a plastic sheet. Heat the oil. Slide 3- 4 at a time in hot oil n deep fry till done.