Authentic Vegetarian Cuisine
This is a simple everyday Gujarati Thali which the family loves. An elaborate one has a lot of other items packed in it. Today it is Chapati, Rice, Gujarati Dal, Rasavala Aloo, Chunda, Buttermilk and Fruits. Recipe Links to all the items are given below.
One of the easiest and tastiest when one has run out of vegetables is the Batata nu Shaak or Batata nu Rasavala Subzi. Goes well with both Roti or rice. I love it with hot Phulkas.
Ingredients :
Method :
Heat the oil in a pan. Add the mustard and after it splutters add the Cumin seeds and Hing. Drop in the potato cubes, chilly, turmeric, Coriander and Cumin powder. Mix well. Add the salt and sugar and half a glass of water. Cover and cook till three fourth done. Drop in the tomatoes and cook till done. Garnish with coriander leaves.
This Dal is one of my favourites as it is sweet, spicy and tangy all rolled into one. A generous amount poured on a bowl full of rice, topped with a tsp of Ghee and accompanied by some Papad is absolute Nirvana!
Ingredients :
Method :
Wash the Toor Dal and pressure cook along with the peanuts to three whistles in a litre of water. Once the pressure is released churn it well. Drop in the tomatoes, green chillies, salt, Haldi and jaggery. Bring it to a boil and simmer over a low flame till the tomatoes are mushy. Heat the Ghee in a pan. Add the mustard seeds and after they splutter drop in the cumin seeds, Cloves, cinnamon and Asafoetida. Toss and add the Curry leaves. Switch off and drop in the chilly powder. Stir and immediately pour the seasoning into the boiling Dal. Cover and allow to simmer for a couple of minutes. Drizzle with lemon juice, tip in the coriander leaves, allow to boil for a few seconds and switch off. Serve hot over rice or have it with Roti or Naan.
I was left with a few assorted veggies, and decided to use them up by making a Mixed Vegetable Sambhar. Rice, Ivygourd Stir Fry, Onion Vodi/Fryums, Curds and Pickle completed the meal. Recipe Links to all the dishes are shared below.
The Masala Dosa is a popular dish all over India. Traditionally served at breakfast, many like to have it for lunch as well as it is not only filling, but is delicious as well. It can be served with a dollop of butter on top for those who love their Dosa with butter.
Ingredients :
Method :
Wash the the rice, urad dal and toor dal and soak them in enough water together for 5 hours Soak the methi seeds and pohaseparately. Grind everything together to a smooth batter non stop in the wet grinder for half an hour adding water little at a time to fluff up the batter. Remove, add salt and allow to ferment for 10-12 hours.
Bhaji
Method :
Heat the oil in a pan. Add a tsp of mustard and after it splutters add a spoon of urad dal. After it turns golden brown add the sliced onions, salt, ginger and green chillies. Roast till the onions are transparent. Add a pinch of haldi and toss. Add the chopped potatoes, Tamarind paste, sprinkle a little water and heat well.
Chutney
Method :
Powder the Daalia and then add the rest of the above mentioned ingredients. Grind to a smooth paste with water to a Chutney like consistency. This chutney is not seasoned.
To make the Masala Dosa.
Heat a tava/Skillet. Pour a ladleful of the batter and spread in concentric circles to make a Dosa eight inches in diameter. Drizzle a tsp of oil or Ghee/clarified butter and allow to roast to a golden brown. Tip in a few tsps of Bhaji onto the Dosa, fold and remove . Serve hot with Chutney.
The traditional sweets and savouries prepared to celebrate the Hindu festival Diwali also known as the festival of Lights. Recipe Links to all the dishes are shared below.
This is a traditional Konkani preparation which goes well with Dal and Rice. Also served as Masala Idli in some of the restaurants, the Sannakhotto can be made with a variety of vegetables or garden fresh greens. Today I have prepared it only with finely chopped onions. It is best eaten with a tsp of coconut oil drizzled on it.
Ingredients :
Method :
Wash and soak the rice and toor dal together for 3 hours. First grind the coconut, roasted chillies and tamarind to a smooth paste. Add the rice and toor dal and grind to a Semolina like consistency. Remove and add the chopped onion, salt and mix well. Grease whichever mould you prefer with coconut oil. Here I have used small bowls. Pour the batter into the mould and place it in a steamer which has been kept boiling. Steam till done. It takes around 20 minutes. A knife inserted in the sanna khotto should come out clean. Allow to cool. Remove from the mould. Serve drizzled with coconut oil.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Besan Ladoo is a Maharashtrian delicacy though today it is made all over India. A very rich and fragrant Ladoo, you can make it with or without the addition of nuts.
Ingredients :
Method :
Dry grind the Cardamom and sugar to a fine powder. Keep aside. In a tbsp of Ghee roast the Cashews to a rich golden brown and the Kishmish till they fluff up. Heat the remaining Ghee and roast the Besan on a gentle flame till it turns a rich golden brown. At this stage the Besan is very aromatic and starts to release the Ghee from the flour. Switch off and set aside till it has cooled down. Add the Cardamom and powdered sugar and also the fried nuts. Mix well. Take small portions of this mixture and roll into small balls. Store when thoroughly cool.
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