Month: November 2018

Coconut Milk Biryani Recipe

Posted on by vinaya

This is a Biryani which calls for the use of Coconut milk instead of water to cook the Basmathi Rice. You can, use vegetables of choice, but the true taste lies in the sweetness of the coconut milk used.

Ingredients :

  • 250 gms Basmathi Rice
  • 1.5 cups coconut milk
  • 4 tbsps Mint leaves torn
  • 2 tbsps coriander leaves chopped
  • 1 carrot chopped lengthwise
  • 100 gms peas
  • 1 potato chopped lengthwise
  • 1/2 of a large Capsicum
  • 12 Cashews halved
  • 3 onions sliced
  • 2 inch piece of ginger
  • 7 cloves garlic
  • 5 green chillies
  • 1 Bay leaf
  • 7 cloves
  • 2 star anise
  • 2 inch piece of Cinnamon
  • 4 cardamom
  • 1 tsp Everest Biryani Masala
  • 4 tbsps Ghee/clarified butter
  • 3 tbsps oil
  • Salt
  • Juice of one lemon.

Method :

Wash and soak the, Basmathi rice for 20 minutes. Drain. Grind the ginger, garlic and green chillies to a fine paste. Heat the Ghee oil mixture in the pressure cooker . Add the Bay leaf, Cashews, cloves, cinnamon, Cardamom and star anise. After they splutter, tip in the onions and the ginger, garlic, green chilly paste. Sauté till the onions are translucent and the raw smell of the ginger garlic is gone. Tip in the Biryani Masala and toss for a minute. Drop in the vegetables and salt. Toss for a couple of minutes. Tear the mint leaves with your fingers and drop them along with the rice into the cooker. Mix well. Pour in the coconut milk, mix and cover with lid. Pressure cook to one whistle. Keep aside. After the pressure has been released, fork the rice gently, drizzle with lemon juice, garnish with coriander leaves and mix gently. Top it with slivers of sautéed Capsicum. Serve with a mixed Vegetable Raita.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Baghare Baingan/ Eggplant in peanut gravy Recipe

Posted on by vinaya

Baghare Baingan is a traditional Hyderabadi recipe where deep or shallow fried Eggplants are cooked in a peanut and Sesame gravy. It goes well with both Roti or Rice, though it is is usually served with a Biryani.

Ingredients :

  • 250 gms small variety of Brinjal
  • 3 onions chopped fine
  • 2 inch piece of ginger
  • 4 tbsps peanuts
  • 1 tbsp sesame
  • 4 tbsps grated coconut
  • 2 tsps chilly powder
  • 1/3 Turmeric powder
  • 2 tbsps Coriander powder
  • 1/2 tsp Garam masala powder
  • 1 tsp Tamarind paste
  • Coriander leaves
  • Salt
  • 1 tsp sugar
  • 4 tbsps oil
  • 1/2 tsp mustard seeds
  • 1 tsp Cumin seeds
  • 1 sprig curry leaves

Method :

Wash and slit the Eggplant/Brinjal at the base into four, keeping it intact at the stem. Do not remove the stem. Dry roast peanuts, deskin and keep aside., roast the Sesame till they splutter. Dry roast the grated coconut till it gives its aroma and turns a golden yellow. Make a paste of the ginger and garlic. Grind the peanuts, Sesame and coconut to a fine paste adding water as required. Heat oil in a pan. Deep fry the Brinjal, till almost done. Drain them on a paper towel. Heat 4 tbsps oil. Add the mustard seeds and after they splutter add the cumin seeds. Toss. Drop in the curry leaves, chopped onion and the ginger garlic paste. Roast till the onions are translucent and the raw smell of the ginger garlic paste is gone. Drop in the chilly, turmeric, Coriander and garam masala powders. Toss. Tip in the peanut, Sesame, peanut paste, the tamarind paste, sugar and salt. Add a little water to adjust the consistency of the gravy. Boil well. Add the fried Brinjal and boil for a couple of minutes. Switch off and garnish with coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Instant Cabbage and Onion Sanna polo /Masala Pancake Recipe

Posted on by vinaya

Sanna pollo is the Konkani version of a spicy Dosa which is served as an accompaniment to a meal of Rice and Dal. I have earlier posted the regular Sanna polo made using Rice and Toor Dal/Split Pigeon peas. Both Rice and Toor Dal need prior soaking. Today posting an instant version of it. Though one can use oil of choice to roast it, the real taste lies in roasting it with coconut oil.

Ingredients :

  • 1 cup cabbage grated
  • 1 cup onion grated
  • 3 tbsps grated coconut
  • 1/2 tsp tamarind paste
  • 2 tsps Chilly powder
  • 4 tbsps Rice flour
  • Besan/Chickpea flour as required
  • Salt
  • Oil to roast

Method :

Mix the grated cabbage and onion. Add the salt and allow to stand for about ten minutes. The onion and cabbage mixture release water. Dry grind the coconut to a fine powder. Tip it into the onion cabbage mixture along with the chilly powder and tamarind paste. Mix well. Tip in the rice flour and keep adding Besan till you can make a dough which can be patted with your fingers on the tava/Skillet. Heat the Skillet. Take slightly larger than lemon sized balls of the dough and pat it onto the skillet. Drizzle with coconut oil. Roast to a golden brown. Flip. Roast on the other side too. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 46

Posted on by vinaya

A Thali today of Chapati, Rice, Dalithoy, Okra Sagllein, Onion Gozzu, Khamang Kakdi, Peanut Chutney, Curd and Orange. The recipe link to each of the items has been posted below.

Recipe to make the perfect Rice

Chapati/Roti/Flattened Bread Recipe

Dalithoy Recipe

Ladyfinger or Okra Sagllein Recipe – 2

Onion Gozzu Recipe

Khamang Kakdi /Cucumber Salad Recipe – 2

Peanut Chutney Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khamang Kakdi /Cucumber Salad Recipe – 2

Posted on by vinaya

As I love the crunch of peanuts in this delicious Cucumber salad, decided to innovate by adding a peanut chutney instead of peanut crush. It tastes divine! Goes well with both Rice or Roti. I ended up having it as a meal by itself. Recipe Link to the peanut chutney is shared below.

http://vinayasculinarydelights.com/peanut-chutney-2/

Ingredients :

  • 250 gms Cucumber
  • 4 tbsps grated coconut
  • 3 green chillies minced
  • 3 tbsps Peanut Chutney
  • 1 tbsp Ghee/clarified butter
  • 1 tsp mustard seeds
  • 1/2 tsp Jeera/Cumin seeds
  • 2 sprigs Curry leaves
  • 2 tbsps finely chopped coriander leaves
  • Salt
  • Juice of half a lemon.

Method :

Wash and deskin the Cucumber. Plunge it in ice cold water for about ten minutes. Remove and chop fine. Drop in the peanut chutney along with the grated coconut into the chopped Cucumber . Crush the finely chopped green chillies with salt and add it to the salad. Mix well. Heat Ghee in a pan. Add the mustard seeds and after they splutter add the cumin seeds. Toss and add the curry leaves. Pour the seasoning into the salad. Add the finely chopped coriander leaves and drizzle with lemon juice. Mix and serve immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khamang Kakdi/ Cucumber Salad Recipe – 1

Posted on by vinaya

This is a traditional Maharashtrian salad, which can be served with Rice or with Roti. The addition of crushed peanuts imparts a crunch and flavour to the dish.

Ingredients :

  • 250 gms Cucumber
  • 50 gms roasted peanuts
  • 4 tbsps grated coconut
  • 3 green chillies minced
  • 1 tbsp Ghee/clarified butter
  • 1 tsp mustard seeds
  • 1/2 tsp Jeera/Cumin seeds
  • 2 sprigs Curry leaves
  • 2 tbsps finely chopped coriander leaves
  • Salt
  • Juice of half a lemon.

Method :

Wash and deskin the Cucumber. Plunge it in ice cold water for about ten minutes. Remove and chop fine. Powder the roasted peanuts coarsely and tip them into the chopped Cucumber along with the grated coconut. Crush the finely chopped green chillies with salt and add it to the salad. Mix well. Heat Ghee in a pan. Add the mustard seeds and after they splutter add the cumin seeds. Toss and add the curry leaves. Pour the seasoning into the salad. Add the finely chopped coriander leaves and drizzle with lemon juice. Mix and serve immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Medu Vada Recipe

Posted on by vinaya

Medu Vada is a popular South Indian dish served with Sambhar and Chutney. Usually the Vada is dunked into the Sambhar to allow it to soak up all the Sambhar. My family likes it with only a Chutney so skipped making the Sambhar. Recipe Links to both the Sambhar and Chutney are given below.

Mixed Vegetable Sambar Recipe

Coconut Chutney Recipe – 2

For the Medu Vada:

Ingredients :

  • 250 gms Urad dal/Black gram dal
  • 6 green chillies
  • A big Chickpea sized piece of Hing /asafoetida
  • 2 inch piece of ginger
  • 8 sprigs of curry leaves
  • A small fistful of coconut slivers
  • 1/2 tsp pepper ground extremely coarse
  • Salt
  • Oil for frying.

Method :

Soak the urad dal for five hours. Drain and grind to a smooth thick batter without adding water in the wet grinder. Those of you using the mixer will need to sprinkle a little water to facilitate grinding. Tip into a bowl. Grind the ginger, green chillies and hing coarsely. Add it to the batter along with the coarsely ground pepper, slivers of coconut, salt and finely chopped curry leaves. Heat oil in a pan. Drop in tiny dumplings of the batter into the hot oil, and fry to a rich golden yellow. Remove, drain on a tissue and serve hot with coconut chutney.

Note: Always drop in a small dumpling of the batter to check the temperature of the oil. It should rise to the top immediately. If it doesn’t, wait for the oil to heat. Dumplings fried in underheated oil result in greasy Medu Vada.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.