June, 2018 - Vinaya's Culinary Delights

Onion Bhuthi Recipe

Posted on June 9, 2018 by vinaya

Onion Bhuthi is a traditional Konkani preparation which goes well with both Rice and Roti. Our forefathers made this Onion Bhuthi during the monsoon season, as vegetables were scarce then, because of the incessant rains. Onions could be bought during summer and stored in bulk. Onion Ambat, Onion Gozzu, Onion Tamballi and Onion Upkari were the other dishes prepared. Each has its own unique taste. You can find the recipes to all in this website.

Ingredients :

4 large onions
1/2 of a large coconut
12 roasted Byadgi Chillies
1 tbsp tamarind paste
Salt
3 tbsps Coconut oil
1 tsp mustard

Method :

Peel the onions, wash thoroughly and chop them fine. Heat oil in a pan. Drop in the mustard. After it crackles add the chopped onions and salt. Keep roasting on a gentle flame till translucent. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the roasted onions. Allow to boil and keep roasting till it turns semi solid. Keep aside for about fifteen minutes for the flavours to infuse before serving.

Mixed Vegetable Raita Recipe

Posted on June 9, 2018June 9, 2018 by vinaya

A Raita is nothing but a raw salad tossed in curd. Seasoning is purely individual choice. I season it depending upon what it is served with. With Pulao and Biryani I usually leave it unseasoned, but with a regular thali Meal I season it with mustard, Urad dal and curry leaves.

Ingredients :

1 large tomato
1 medium sized onion
1/2 of a small cucumber
250 gms Curd
2 green chillies
Salt
1tsp Ghee /clarified butter
1/2 tsp mustard
1/2 tsp urad dal/ black gram dal
2 sprigs curry leaves
Coriander leaves

Method :

Deskin the cucumber. Chop the tomato, onion and cucumber fine. Mince the green chillies and crush them with salt. Drop the mixture into the chopped vegetables. Mix thoroughly. Heat ghee in a pan. Drop in the mustard. After it splutters add the Urad dal. After it turns golden brown add the curry leaves. Toss and tip the seasoning into the salad. Mix and refrigerate. Add curd and mix well just before serving. Garnish with coriander leaves.

Vegetarian Hakka Noodles Recipe

Posted on June 8, 2018 by vinaya

Vegetarian Hakka Noodles are an easy and quick way of rustling up a meal. They can be eaten with or without an accompaniment as they have all the vegetables added to them. I generally make a Vegetable Manchurian to go along with them. Today was one of those quick fix days so served them as is!

Ingredients :

1 pack Hakka noodles
1 carrot
10 French beans
4 spring onions
1 Capsicum
18 cloves garlic
2 green chillies
1 level tsp synthetic vinegar
1 level tbsp Soya sauce
1/4 tsp pepper powder
Salt
1/2 tsp oil for coating the noodles
2 tbsps oil
Coriander leaves

Method:
Prepare the noodles as per instructions on the packet. Plunge them in cold water. Drain. Drizzle with 1/2 tsp oil. Mix gently and keep aside. Chop the carrot, French beans, Capsicum and spring onions fine. Reserve some greens for garnish. Mince the garlic, green chillies and coriander leaves too. Heat oil in a pan. Drop in the garlic and green chillies. Toss for a minute. Add the spring onions. Saute for a minute and add the French Beans. Stir fry for a couple of minutes. Drop in the carrot and Capsicum. Stir fry all the veggies till they are done but still crisp. Add the salt, pepper and Soya sauce. Toss. Drop in the vinegar and mix thoroughly. Add the prepared Hakka noodles and toss till the vegetables and noodles blend well together. Garnish with coriander leaves and spring onion greens. Serve immediately.

French Beans Kismuri /Salad Recipe

Posted on June 7, 2018September 19, 2018 by vinaya

This easy to make French Beans Kismuri or Salad is a delight! Goes well with Rice, Roti as a stuffing between slices of bread or can be had as a meal by itself. You can also add other raw veggies like tomato and chives to add to the flavour, though I like mine the traditional way it is made.

Ingredients :

250 gms French beans
One large bowl grated coconut
2 medium sized onions
5 green chillies.
2 tbsps coconut oil
Salt
1 small green chilly for garnish
1 tsp coconut oil for garnish

Method

String the French Beans. Wash and chop them fine. The onions too are to be chopped extremely fine and the green chillies minced. Heat oil in a pan. Saute the beans with salt and the minced chillies till it is cooked but crunchy. Allow to cool thoroughly. Add the grated coconut and chopped onion. Crush a green chilly with a little salt and add to the kismuri. Drizzle with a tsp of coconut oil and mix thoroughly.

French Beans Garlic Stir Fry Recipe

Posted on June 6, 2018 by vinaya

This French Beans Garlic Stir Fry is a favourite at home. It is simple, delicious and so easy to make. Coconut oil adds flavour to the dish. It goes well with rice as well. I like to have it as a meal by itself!

Ingredients :

250 gms French Beans
25 cloves garlic
4 dry red chillies
Salt
2 tbsps oil

Method :

String the French Beans wash and slit them lengthwise. Chop them into one inch bits. Crush the garlic gently and break the red chillies into bits. Heat oil. Add the garlic and roast to a rich golden brown. Drop in the red chilly bits. Toss. Add the chopped French Beans, salt and half a glass of water. Mix, cover and cook till done. Serve hot.

Tomato and Onion Chutney Recipe

Posted on June 5, 2018 by vinaya

This Tomato and Onion Chutney goes well with almost everything. Roti, Rice, even as a dip for Nachos, spread on Tacos, Neer dosa, or even with vegetable cutlets. You can even experiment trying a variety of spices to suit your palate.

Ingredients :

7 large ripe tomatoes
3 large onions
2 tsps Sambhar powder
1 tsp chilly powder
Salt
Jaggery or sugar
3 tbsps oil
1 tsp mustard
1 tsp coriander leaves.

Method :

Chop the tomatoes, onions and coriander leaves finely . Heat oil in a pan. Add the mustard. After it splutters drop in the onions and roast on a gentle flame till translucent. Add the chilly and Sambhar powder. Toss. Tip in the chopped tomatoes and salt. Stir for a couple of minutes. Add a glass of water and cook till the tomatoes are nice and mushy. Add jaggery or sugar as per taste. Boil well. Switch off. Garnish with the coriander leaves and serve hot or chilled.

String Hoppers /Idiappam/Shenvayi Recipe

Posted on June 3, 2018 by vinaya

String Hoppers or Idiappam are a favourite with the people in the South of India. Each region has its own unique method of making them, and the variety of rice used varies from region to region. It is enjoyed with Stew, Pickle, Chutney or any Curry of choice. Posting an Idiappam the Mangalorean way today.

Ingredients :

1 kg Rice
2 coconuts
Salt

Method :

Wash and soak the rice for four hours. Grate the coconut, taking care to see that you do not grate too close to the shell. The grated coconut should not have a tinge of brown to it. Grind the rice and the coconut to a smooth paste. Add enough water to make it to a thin runny batter. Add salt. Pour it into a pan. Place it on a slow flame, stirring constantly till it thickens and turns into a solid mass. This takes about 15-20minutes. Allow to cool. Pinch pieces of the dough and shape into balls. Steam these balls in a steamer for 15- 20 minutes. Gently place the steaming hot ball in the Idiappam mould and press it onto a plate. Place this on a semi wet cloth. Finish off with the remaining balls placing the pressed Idiappam one beside the other. Cover with another semi wet cloth to keep the Idiappam moist. Serve with Pickle and coconut oil, Stew or even with sweetened Coconut Milk.

Pigeon peas Ghashi Recipe

Posted on June 2, 2018June 3, 2018 by vinaya

With raw jackfruit available in plenty, decided to make a Pigeon peas and Raw jackfruit Ghashi which goes well with Rice, Roti or Bread. Seasoned in coconut oil with mustard and curry leaves, the aroma is enticing!

Ingredients :

200 gms White Pigeon peas
14 bite sized pieces of Raw Jackfruit
1/2 a coconut grated
12 dry red chillies roasted
1 heaped tsp tamarind paste
Salt
2 tbsps Coconut oil
1 heaped tsp mustard
3 sprigs curry leaves

Method :

Wash and soak the Pigeon peas overnight. Pressure cook them with a little salt. Pressure cook the raw jackfruit pieces with salt to one whistle. Tip it into the cooked Pigeon peas. If using canned ones, use the open pot boiling method. Do not pressure cook as they will turn mushy. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked Pigeon peas and Raw jackfruit mixture. Adjust salt. Boil well. Heat oil in a pan. Add the mustard and after it splutters add the curry leaves. Toss and drop it into the boiling Ghashi. Keep aside for half an hour for the flavours to infuse.

Bombay Sandwich Recipe

Posted on June 2, 2018 by vinaya

One of my all time favourite is the Bombay Sandwich replete with a variety of vegetables and slathered with a generous amount of Amul Butter and All purpose Chutney the recipe link to which is posted below. I have toasted the bread slightly as I like my sandwich a little crisp.

Ingredients :

1 loaf bread
3 potatoes
2 Beetroot
3 tomatoes
1 cucumber
2 onions
Amul butter
All purpose chutney
Everest Chat Masala

Method :

Pressure cook potatoes and Beetroot. Peel and slice them thinly. Slice the tomatoes, cucumber and onion too. Apply butter on two slices of bread followed by the All purpose Chutney. Arrange a layer of cucumber on one of the slices of bread, followed by a layer of tomato, potato, Beetroot and onion. Sprinkle chaat masala, and cover it with the other slice. Press down firmly and cut into desired shape. Serve with tomato ketchup.

All purpose Chutney, Recipe