Authentic Vegetarian Cuisine
Fragrant Rose petals which are used to make Gulkand/ Jam like preparation which is used in Pan Beeda/ Betel leaf have been used to make this picture of Lord Ganesha to welcome Him on His birthday tomorrow as India celebrates Ganesh Chaturthi, the birth of Lord Ganesha, the remover of obstacles and one who is worshipped first in all the Hindu rituals. Rose petals can be used for making Gulkand and the Hibiscus for making Hibiscus tea.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
After making the Stuffed Snake gourd and the Sweet potato fritters, the filling of the Stuffed Snake gourd and the batter of the Sweet potato fritters was left over. I was just thinking what to do with the little of each which was left, when a thought struck me. Why not combine both and make it into a tikki or cutlet? Well… It was neither a tikki nor a cutlet so called it Tikklet. 😁
Ingredients :
The ingredients are the left overs of both the recipes, links to which are given below.
Method :
Combine the ingredients of both the above mentioned recipes and mix thoroughly. Add some finely chopped Coriander leaves and onions, pat them into shape and deep fried them to a golden brown. Serve with Tomato ketchup or a mint chutney.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
This preparation is made with Amla or Gooseberry which is brined during season. You can make it by adding roasted red chillies or with green chillies as per preference. Both have their own unique taste and flavour.
Ingredients :
Method :
Wash the brined gooseberries and pit them. Grind the coconut, roasted red chillies, Gooseberry, garlic and salt to a smooth paste. Tip the Gozzu into a bowl. Add coconut oil. Mix well. Enjoy with Rice or with Roti.
Note: Please remember that the Brined Gooseberry already contains salt so be cautious while adding it. Asafoetida can be used instead of Garlic for those who avoid it. Tastes equally good.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
I tried my hand at making these Sweet potato fritters by adding some Semolina to the usual batter. Turned out really crisp and delicious!
Ingredients :
Method:
Deskin the sweet potato, wash and slice into desired shape. Place them in a bowl of water to prevent them from changing colour. Tip Besan Rice flour and Rava in a bowl. Add the Chilly powder, Turmeric, Asafoetida, Ajwain, Cumin seeds salt and enough water to make a batter which is neither too thick nor thin. Remove the sweet potato slices from the water and pat them dry. Heat oil in a pan. Dip the slices in the batter till they are well coated and gently slide them into the hot oil. Fry on a medium flame till they turn golden and crisp.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Two boiled potatoes lying in the refrigerator stared at me every time I opened it. A small fistful of roasted peanuts, left over after making Peanut chutney looked imploringly at me, asking me to finish them off. Semolina, Rice flour and Besan began to wonder what they would be used for when I brought them out and placed them side by side on the kitchen counter top. Little did they know that they would all end up together in some amazingly delicious stuffed Snake Gourd Fritters!
Ingredients :
Method :
Deskin the Snake gourd. Wash and cut either diagonally or round into slices. Microwave them for a couple of minutes to soften them and so that they shallow fry easily. Peel the boiled potatoes and mash them. Powder the peanuts and add it to the mash. Coarsely grind the green chillies along with the jeera and tip it into the potato and peanut mash along with Lemon juice and salt. Mix all the ingredients well and stuff this mixture into the Snake gourd. Take Besan, Semolina and Rice flour in a plate and mix well. Dust the stuffed Snake Gourd in this mixture and refrigerate for an hour. Heat a tava/ skillet. Brush it with oil. Place the pieces of snake gourd on it and drizzle with a little oil. Roast till they turn a nice golden yellow. Flip. Roast on the other side too. Serve hot.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
A Thali Meal of Rice, Dal, Chana/ Chickpea Salad, Potato and Onion Stir Fry, Carrot Kismuri, Onion Tamballi, Lemon pickle, Masala Buttermilk and Fruits.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Our breakfast today of Idli Upma, Chutney Sandwich, Dates and Dry Fruit Burfi and Tea. Recipe Links to all are shared below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
A humble attempt at Food Art in making a Tree with Chocolate Syrup as the trunk and branches, Bitter gourd pieces for the leaves, Cauliflower florettes for the flowers and some Strawberry Syrup to enhance the flowers.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Moong Sanna Polo is usually served as an accompaniment to Dal and Rice. Since Dal is never made spicy, the accompaniment is usually on the spicier side. You can adjust the spice level according to preference.
Ingredients :
Method :
Wash and soak the Moong and Rice for eight hours. Grind the coconut, roasted red chillies, tamarind, Hing and salt to a smooth paste. Add the soaked Moong and rice and grind it to a Semolina like consistency. Pour into a bowl. The batter should be of pouring consistency. Add finely chopped onion. Mix well. Heat a tava/Skillet. Pour a ladleful of batter and spread it into a six inch diameter round circle. Drizzle a tsp of oil on it. Roast till the underside of the Sanna polo /pancake turns a nice golden brown. Flip. Drizzle oil again. Roast well. Serve hot.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Rice, Methi Parathas, French Beans and Potato stir fry, Okra Sambhar, Carrot Kismuri, Papad, Avakai and Banana Shikran come together in a Thali today. Recipe Links to all the dishes are shared below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
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