August, 2018 - Vinaya's Culinary Delights

French Beans, Potato, Garlic Stir Fry Recipe

Posted on August 10, 2018August 10, 2018 by vinaya

This is one dish which one can have as a meal. The aroma of roasted garlic, the crunch of French Beans and the sweetness of potato are simply amazing!

Ingredients :

200 gms French Beans
1 large potato
4 dry red chillies broken into bits
25 cloves of Garlic crushed gently
1 tbsp oil
Salt

Method :

Wash and string the French Beans. Deskin the potato and after washing it slice it thinly lengthwise and place it in a bowl of water. Slit the Beans lengthwise and chop them into one inch size pieces. Heat oil in a pan. Add the garlic and roast it to a rich golden brown. Drop in the bits of broken red chilly and toss. Add the French Beans and potatoes. Mix thoroughly. Add salt and half a glass of water(125ml) cover and cook till done.

Teasel gourd/Kantola Subzi Recipe

Posted on August 10, 2018August 10, 2018 by vinaya

Teasel gourd is a seasonal vegetable and a variety of dishes are made from it when it is in season. Fritters, stir fries, Kismuri, and also coconut based preparations are made and relished with hot rice or Phulkas. Posting a tangy recipe today which is absolutely delicious!

Ingredients :

300 gms Teasel Gourd
1 tbsp Coconut oil
1 tsp mustard seeds
1 tsp Kashmiri Chilly powder
1 tbsp Tamarind paste
2 tbsps jaggery syrup
Salt

Method :

Wash and slice the Teasel gourd. Heat oil in a pan. Add the mustard seeds and after they splutter add the Teasel gourd, salt and chilly powder. Toss well for a couple of minutes. Add the tamarind paste and jaggery syrup. Mix well. Pour half a glass (125ml) of water, cover and cook till done.

Raw Mango Thokku – 2

Posted on August 9, 2018 by vinaya

This is the second of the Raw Mango Thokku. The first was a sun basked one, where the spices were added after it had had been sun basked for a week. This one is without addition of sugar or jaggery. Needs refrigeration as it is usually made of the Totapuri variety of Mango when it is slightly ripe.

Ingredients :

500 gms Totapuri Mango
2 tbsps Chilly powder
1 tsp Methi /Fenugreek seeds powdered
1/2 tsp Turmeric powder
Salt
A kidney bean piece of Hing/asafoetida
5 tbsps oil
3 sprigs Curry leaves
1 tsp mustard seeds
Salt

Method :

Wash and wipe the tender Mango. Deskin and grate or chop it fine. Dry roast the Methi seeds till they give their aroma and turn to a rich golden brown. Powder them and keep aside. Powder the Hing. Heat oil. Add the mustard seeds and after they splutter add the curry leaves. Toss. Drop in the Chilly, Turmeric, Asafoetida and Fenugreek powders. Immediately add the grated Mango. Add salt and cook the mixture till it turns semi solid. Switch off and store when cool.

Pinwheel Sandwiches Recipe

Posted on August 9, 2018 by vinaya

Pinwheel Sandwiches are a hit with children. Serve them at a get together or in their school lunch box, and, they will be gone in no time! Easy to make and they stay well. Here I have not used any shredded vegetables, but you may add thinly sliced cabbage and carrot.

Ingredients :

3 slices of Bread
Butter
Green chutney
Tomato ketchup
Slice of cheese

Method :

Cut the edges of the bread slices and e dry them to make bread crumbs. Gently roll out each slice with a rolling pin. Take care to see that you use a gentle hand while rolling out the slices. Apply butter and chutney on the first slice, place the second slice over it and top it with the slice of cheese. Place the, third slice over the cheese slice and apply ketchup on it. Roll the slices together to form a log. Cut slices of the log and serve either with ketchup or as is.

Coriander Leaves Sweet and Tangy Gozzu /Chutney Recipe

Posted on August 9, 2018 by vinaya

This Coriander Leaves Gozzu is my all time favourite. It goes well with almost everything. You can use it as a dip, as a side dish for rice or have it even with your Roti. It’s a tongue tickler!

Ingredients :

One small bunch coriander leaves
1/4 of a small coconut grated
5 green chillies
1 roasted dry red chilly
2 tbsps Tamarind paste
4 tbsps Jaggery syrup
Salt
1 tbsp Ghee/clarified butter
1 tsp mustard seeds
2 sprigs curry leaves

Method :

Grind the coconut, coriander leaves, roasted red chilly, green chillies, salt, tamarind paste and jaggery syrup to a smooth paste with a little water. Tip it into a bowl. Heat ghee in a pan. Add the mustard. After it splutters add the curry leaves. Toss. Drop the seasoning into the Gozzu. Mix thoroughly.

Thali Meal – 17

Posted on August 9, 2018 by vinaya

A Thali Meal consisting of Chapati, Rice, Rasam, Hariyali Aloo , Baingan Ka Bhartha and Kuchumber. Recipe Links to all given below.

Chapati/Roti/Flattened Bread Recipe

Hariyali Aloo/ Potatoes Recipe

Baingan Ka Bhartha/Roasted Aubergine with Tomatoes Recipe

Rasam Recipe

Kuchumber Recipe

Happla/Chilly Papad Kismuri Recipe

Posted on August 9, 2018 by vinaya

Chilly papads are the spicier version of the regular Papad. Chilly powder and, Asafoetida are added and they go well with Dal rice and the ones with less spice are even served as fryums. Posting a Kismuri that is served with rice and dal as a side dish.

Ingredients :

6 Chilly papads
2 onions
Grated coconut the same quantity as the chopped onions
1 green chilly
Salt
2 tsps Coconut oil

Method :

Fry the chilly papads and crush them roughly. Chop the onions extremely fine. Mince the green chilly and crush it with a little salt. Drop the grated coconut, green chilly and a little salt into the onions and mix thoroughly. Drizzle with oil and keep aside. Add crushed chilly papad to it just before serving.

Hinga Poha Chutney /Asafoetida flavoured Flattened Rice Recipe

Posted on August 8, 2018September 17, 2018 by vinaya

Poha/Flattened Rice is commonly used in Karnataka on days when one fasts. Eaten in a variety of ways either by addition of coconut, or dunking it in Curds, roasting or frying, the humble Poha tastes delicious in whatever way it is prepared. Posting a traditional Poha Chutney flavoured with Hing/asafoetida today which is popularly known as ‘Dhidir’ Poha Chutney meaning an Instant one.

Ingredients :

1/2 of a large coconut grated
Kidney sized piece of Hing /asafoetida
7 green chilles
Salt
2 tbsps Coconut oil
3 tbsps Water
Poha/Flattened Rice (thin variety) as per requirement

Method :

Grind the Hing and green chillies to a coarse paste. Drop it into the grated coconut. Add three tbsps of water, salt and the coconut oil and mix thoroughly. Take three tbsps of this mixture and mix it thoroughly with two fistfuls of Poha. Serve immediately.

Note :

Do not mix the Poha all at once to the entire quantity of the coconut mixture unless it is can be finished off immediately. The Poha becomes soggy if allowed to stand for long before serving.

Bittergourd and Potato White Hummanna Recipe

Posted on August 8, 2018October 19, 2020 by vinaya

This is a very popular Kerala Konkani dish called Dhavi Randayi meaning White Gravy. Green chillies added to spice the dish keep the white colour of this dish intact. Normally the Konkani community makes use of roasted red chillies in all their coconut gravies which gives the gravy a rich orange colour. This combination of Bittergourd and Potatoes is a family favourite. You can also replace potato with Arbi. That too is equally delicious.

Ingredients :

1 bitter gourd
2 large potatoes or 5 Arbi cooked, deskinned and chopped into bite sized pieces
1/2 of a large coconut
10 green chillies slit
6 or more Bimbul/ tree sorrel depending on the sourness required
Kidney Bean sized piece of Hing/asafoetida
2 tbsps Coconut oil
Salt

Method :
Slice the the Bittergourd into half moons. Slice and quarter the potatoes. Boil the Bittergourd, potato, slit green chillies and the Bimbul with salt till done. If tree sorrel or Bimbul is not available you can use either Hog Plums/Ambadi or tamarind paste. Grind the coconut to a smooth paste with Hing and add it to the cooked vegetables. Boil well and drizzle with coconut oil. Keep aside for half an hour for the flavours to infuse before serving.

Valval /Vegetables in Coconut Milk Recipe

Posted on August 8, 2018 by vinaya

Valval or Yogiratna is a traditional Amchi dish prepared on festive ocassions. A blend of a variety of vegetables which are dunked in coconut milk, it can be made either by seasoning or without it. Both taste equally good as one has the flavour of the seasoning of jeera and curry leaves and the other is drizzled with hing and coconut oil. Posting one today without the seasoning.

Ingredients :

100 gms each of the following vegetables:

Ashgourd
Pumpkin
Gherkin
Runner beans
Ridgegourd
Potato
Peas
10 green chillies slit
1 Coconut
15 Cashewnuts halved
Salt
1 tsp Hing/asafoetida
2 tbsps Coconut oil

Method :
Boil all the vegetables except pumpkin together with a little salt and slit green chillies in an open pan. When the vegetables are almost done add the pumpkin and boil well for a couple of minutes. Pressure cook the cashews with a little salt. Add them to the cooked vegetables Extract milk of one coconut by grinding the coconut to a fine paste with water and extracting the milk a couple of times. Add it to the boiled vegetables. Alternatively you can use the readily available coconut milk. Boil the Valval well. Drizzle with Hing and Coconut oil.