Authentic Vegetarian Cuisine
My humble beginning at Food Art last year by making Ganu Baby using Carrot as He is my favourite deity. I used up the remnants of the carrot to make carrot halva, the recipe link to which is given below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Sharing a Thali today of Rice, Dalithoy, Gooseberry Gozzu, Bhindi Kurkure, Stuffed Snake gourd fritters, Tikklet, Snake Gourd Upkari and Masala Buttermilk. The recipe link to each of the items has been posted below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
A Ganapathi Bappa made of home grown Betel leaves and adorned with His favourite Hibiscus flower on the second day of the Ganesha festival. The festival lasts for 1- 5-10 days depending upon the number of days that one has vowed. Betel leaf is an auspicious symbol and along with Supari /Betel nut is a must in every Hindu ritual. It is usually partaken after lunch. Extremely healthy too as it contains chlorophyll.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Snake gourd isn’t a vegetable relished by many, but you will love this simple Stir fry. Easy to make and really delicious. I love to eat it as is, rather than as an accompaniment though it goes well with Rice and Roti too.
Ingredients :
Method :
Peel the Snake Gourd. Wash and slice lengthwise. Chop into half moons. Chop the green chillies fine. Heat oil in a pan. Add mustard and after it splutters add the Urad Dal. After this turns golden yellow add finely chopped green chillies and Hing. Toss till they change colour. Add the chopped snake gourd, sugar and salt. Mix thoroughly. Cover and cook over a very slow flame till done. Garnish with grated coconut and serve immediately.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
A very simple Thali of Chapati, Boondi Raita with Grapes and grated carrot and Farmyard Beans, Carrot and Potato Subzi tonight. A healthy, balanced and delicious meal! Recipe Links to all are shared below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
This Subzi goes well with almost everything. Mildly flavoured, low on oil and garnished with coriander leaves. I like to eat mine with hot Phulka or Roti.
Ingredients :
Method :
String the Farmyard Beans. Deskin the potato and carrot. Wash all the three under running water. Chop the Farmyard Beans into one inch sized bits and the potatoes and carrot lengthwise, the same size as that of the Farmyard Beans. Heat oil in a pan. Add the Ajwain. After it splutters drop in the vegetables, salt, Haldi, Chilly powder, Coriander and Cumin powder and 200 ml water. After one roaring boil lower heat, cover and cook till done. Garnish with coriander leaves. Serve hot.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
In the Thali today comes together Rice, Brinjal, Potato and Onion Stir Fry, Okra Sagllein, Chana Dal, Sweet Potato Fritters, Paal Payasam, slices of Cucumber and Curds. The recipe link to each of the items has been shared below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
This is a traditional stir fry made by the Konkani community but with a twist. Instead of broken red chilly bits I have used Chilly powder. Loved the taste and the texture!
Ingredients :
Method :
Wash and remove the stalk of the Brinjal. Slice them into strips and place them in a bowl of water to prevent discolouration. Peel the potatoes and slice them into thin strips. Wash them under running water thoroughly. Slice the onions lengthwise. Heat oil in a pan. Add the mustard and after it crackles add the onions, potatoes and salt. Roast till the onions turn translucent. Drop in the chilly powder and toss. Add the sliced Brinjal, sprinkle water and cover and cook till done. Serve hot with Rice or Roti.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
This is a recipe which I will not forget in a hurry as I mistakenly used Chana dal/Split Chickpeas instead of Arhar Dal/ Split Pigeon peas. I realised my mistake when the cooker started whistling and I could smell the aroma of Chana Dal cooking. I was wondering how I could have goofed up when I realised that the lid of the container had been interchanged. To cut a long story short, I ended up making Chana Dal for lunch adding whatever spices and condiments I could lay my hands on and it tasted divine!
Ingredients :
Method :
Wash and pressure cook the Chana Dal. Once the pressure is released, churn it just once, so that the Dal doesn’t turn mushy. Chop onions, tomatoes, green chillies and coriander leaves fine. Grate the ginger and garlic. Heat the Ghee in a pan. Drop in the jeera, and after it splutters add the curry leaves, Asafoetida, ginger, garlic, green chillies and chopped onions. Roast on a slow flame till translucent. Drop in the Haldi and chilly powder. Toss. Add the chopped tomatoes and salt. Roast till they turn mushy. Add the cooked Dal, and boil well. The consistency should neither be thick nor thin. Drizzle with Lemon juice and garnish with coriander leaves. Switch off. Cover and keep aside for about fifteen minutes to allow the flavours to infuse before serving. Serve with Rice or Roti.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
This picture of Lord Ganesha the Elephant headed God worshipped by Hindus is made of Rice, the staple diet of Southern India. Adorned with his favourite Hibiscus flower and a small bunch of Durva grass. One can make a variety of preparations from Rice and Hibiscus Tea from the flower.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
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