Month: August 2018

Pumpkin pith Gojju/Chutney

Posted on by vinaya

This is one tasty Gojju that I learnt from my friend Vinanti Gouri. It literally is best out of waste! Pumpkin pith which is normally discarded, is boiled, cooled and ground with other ingredients into a tangy Gojju which goes well as a side dish with Rice or also with Roti.

Ingredients :

  • Pith of Pumpkin weighing 1/2 kg
  • A two inch piece of pumpkin
  • 3 tbsps grated coconut
  • 1 heaped tbsp tamarind paste
  • 2 roasted dry red chillies
  • 2 tbsps jaggery syrup
  • 1/4 tsp of mustard
  • Kidney bean piece of Hing/Asafoetida
  • 1/4 tsp Coconut oil
  • Salt

Method :

Scoop the Pumpkin pith from the Pumpkin. Deseed and wash it. (Pith is that part of the Pumpkin where the seeds are found). Boil it along with the piece of pumpkin in half a glass of water till is well cooked. Allow to cool thoroughly. Heat the coconut oil and drop in the piece of Asafoetida. Toss for a few seconds. Grind the coconut, roasted red chillies, mustard, tamarind, jaggery, roasted Asafoetida, salt and the cooled Pumpkin to a fine paste. Serve with Dal rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Rasam Vada Recipe

Posted on by vinaya

One of the most popular breakfasts at home is Vada/Dumplings made of Black gram Dal either accompanied by a Chutney, a Sambhar or dunked in Rasam. The Vadas are to be prepared beforehand and then dunked a few minutes before serving in boiling Rasam. The vadas absorb the fragrance of the Rasam and taste delicious! Recipes to both the recipes are, given below.

Urad vada/ Biscuit Ambado / Black gram dumplings Recipe

Rasam Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Urad/Black gram Dal and Rice Ramdan Recipe

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Just as Idli steamed in Katori/Bowls is called Donne Idli, steamed in Jackfruit leaves is called Khotto, when steamed in a large flat container is called Ramdan. It could be flavoured with green chillies, Asafoetida and curry leaves or steamed as is. Today I steamed it without using any spices, but garnished it with the colours of the Indian Tricolour🇮🇳

Idli Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Indian Independence Day Special

Posted on by vinaya

Idlis for breakfast to celebrate Indian Independence Day with three little jars carrying Sambhar, Coconut Chutney and a Green Chutney. Well, well, well, they are the colours of our Tricolour – Saffron, White and Green. Recipe Links to all the dishes are shared below.

Idli Recipe

Carrot, Potato and Onion Sambhar Recipe

Coconut Chutney Recipe – 2

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Simple Vegetable Pulao Recipe

Posted on by vinaya

This Pulao may seem a very simple one, but it is so fragrant and delicious that one can gorge on it without any accompaniment. One can serve it with a Raita or a gravy of one’s choice.

Ingredients :

  • 250 gms Basmathi rice
  • 1 carrot
  • 100 gms shelled peas
  • 2 large onions
  • 4 green chillies
  • 2 inch piece of cinnamon
  • 4 cloves
  • 3 Cardamom pods
  • 4 tbsps ghee/clarified butter
  • 5 tbsps oil
  • Salt

Method :

Peel the carrot. Wash thoroughly and chop them into desired shape. Cook them with salt along with the peas. Keep aside. Slice the onions. Mince the green chillies.

Use the double boiler method to cook the rice. Wash the Basmathi rice. Pour in 500 ml of boiling water into it. Add a tbsp of ghee and a tsp of salt and gently place this vessel in a larger vessel which has water boiling in it. Close the larger vessel with a lid and allow the rice to cook undisturbed for half an hour on a gentle flame. The double boiler method not only ensures even cooking of rice, but also the grains remain intact. Remove and invert it into a dish. Allow to cool.

Heat the remaining 3 tbsps of ghee and oil. Drop in the Cinnamon, cloves and Cardamom. After they splutter add the green chillies and onions. Roast till translucent. Toss for a minute. Add the cooked vegetables and rice. Mix gently and heat well. Alternatively you can transfer the Pulao into a microwave safe dish and heat it for five minutes. Serve with a vegetable Raita or any Raita of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Sabudana/Sago Pearl Thalipeet Recipe

Posted on by vinaya

Sabudana /Sago Pearl Thalipeet is another dish that is made while fasting or while observing ‘vrat’ /vow. It is a boon to the working woman as the dough can be used to make roast a Thalipeet, fry a Vada or to make an oil free Appo. Recipes to all can be found in this website.

Ingredients:

  • 250 gms Sabudana/ sago pearls
  • 4 potatoes pressure cooked
  • 2 tsps jeera/cumin seeds
  • 12 green chillies
  • 100 gms roasted peanuts crushed coarsely
  • Salt sugar and lemon juice as per taste.
  • Coriander leaves chopped fine.
  • Oil for roasting the Thalipeet

Method :
Wash and soak the sabudana in just enough water to cover it for 5 hours. Mash the boiled potatoes and grind the green chillies and sugar. Add salt, whole jeera, lemon juice the peanut crush and the chopped coriander leaves and mix well. Pinch portions of the dough and roll into balls. Flatten them as shown in the picture on a plastic sheet. Heat a Tava/Skillet. Drizzle with a tsp of oil. Gently slide the Thalipeet on to the Tava and smear it with a little oil. Roast on both sides till well done. Serve with a dip.

For the dip.

  • One cup curds beaten till smooth and creamy
  • 3 tsps Sugar
  • Salt
  • 1/4 tsp jeera/cumin powder
  • 1/4 tsp pepper powder
  • 1/4 tsp chaat masala
  • 1/4 tsp chilly powder
  • Coriander leaves chopped finely
  • A few pomegranate seeds

Method :

Add all the above mentioned ingredients to the curd and mix well. Serve with the Thalipeet.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sweet Potato Paratha Recipe

Posted on by vinaya

A healthy option to Aloo Parathas are the ones made with Sweet Potato. As mentioned earlier, sweet potatoes have a low Glycemic Index when cooked, so are ideal for diabetics and weight watchers.

Ingredients :

  • 200 gms Sweet potato
  • 9 green chillies
  • 5 garlic cloves
  • 1 inch piece of ginger
  • 1/3 tsp Haldi /Turmeric powder
  • 1tsp Dhania/Coriander powder
  • 1/2 tsp Jeera/Cumin powder
  • Salt
  • 1 tbsp oil
  • Coriander leaves
  • Wheat flour as required
  • Ghee /clarified butter for roasting the Paratha.

Method :

Pressure cook the sweet potatoes and peel them. Mash them well with a masher. Grind the green chillies, ginger and garlic to a smooth paste. Tip it into the sweet potato mash. Add the coriander, cumin, turmeric powders and salt. Add finely chopped coriander leaves. Mix well. Add wheat flour as required to make a soft dough. Add oil and knead well. Pinch small balls of this dough and roll out into five inch diameter circles which are neither too thick nor thin. Heat a tava/Skillet. Drizzle with a little Ghee. Place the Paratha over it and roast till you see bubbles appearing on the surface of the Paratha. Drizzle with a little ghee on top if the Paratha. Flip and roast till done. Serve with fresh onion, sings and a blob of butter with Curd and pickle.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sweet Potato Cutlets Recipe

Posted on by vinaya

These Sweet potato cutlets are amazing. A good change on the days when one is fasting. Thankyou so much Venkatesh Swaminathan sir for sharing the recipe. I did tweak it a bit to cater to the family’s taste, as we are all garlic lovers. Planning to make some next week, the way you made them as we fast during the month of Shravan. One can serve them as starters during a get together or pack them in the children’s lunch box.

Ingredients :

  • 200 gms Sweet potatoes
  • 7 green chillies
  • 1 inch piece of ginger
  • 7 flakes of garlic
  • 1/2 tsp Chaat Masala
  • Salt
  • Juice of half a lemon
  • Coriander leaves
  • Bread crumbs to coat the cutlets
  • Oil to roast the cutlets.

Method :

Pressure cook the sweet potatoes and peel them. Mash them with a masher. Grind the green chillies, ginger and garlic to a smooth paste. Drop it into the mashed sweet potatoes. Add the Chaat Masala, salt Lemon juice and chopped coriander leaves. Mix thoroughly. Shape them as required and roll them in the bread crumbs. Heat a tava/Skillet. Drizzle with a teaspoon of oil. Place the cutlets on the Tava. Drizzle some oil on the cutlets and shallow fry them till crisp and done. Serve with mint chutney or Tomato Ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Three in one Batter Recipe – 2

Posted on by vinaya

The first Three in one Batter Recipe that I had posted was of Urad Dal/Black gram Dal and MoongDal/Green Gram Dal of which a crisp dosa, Uthappa or Appo could be made. Today it is a Urad and Rava/Semolina batter with which one can make three different dishes to cater to the family’s preference. The recipe links to all the three are posted below.

Urad and Rava/ Black gram and Semolina Idli Recipe

Urad and Rava Appo/Black gram and Semolina Appo Recipe

Urad and Semolina Uthappa Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.