Month: March 2019

Papaya Halva Recipe

Posted on by vinaya

The Papaya Tree in our garden laden with huge Papayas, is one of the fondest of childhood memories. There were so many left over even after distributing it to relatives, friends and neighbours. My mother used to make this delicious Halva with the over ripe ones.

Ingredients :

  • 1 kg papaya which is a little over ripe
  • 2 tomatoes
  • Sugar depending on the sweetness required
  • A fistful of cashews roasted in ghee
  • 2 tbsps ghee/clarified butter
  • 2 tsps Cardamom powder

Method:

Deskin the Papaya and cut it into chunks. Chop the tomatoes too. Puree both together in the mixer. Tip it into a pan. Add sugar as required and keep stirring it on a medium flame till it starts leaving the sides of the vessel. Add ghee and keep roasting till it thickens and forms a mass. Remove from flame. Garnish with roasted Cashews.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Roasted Bimbla /Tree Sorrel Pickle Recipe

Posted on by vinaya

A variety of Pickles can be made with the Tree Sorrel or Bimbul/Bimbla/ Bilimbi as it is called in the various parts of coastal Karnataka in India. I have already posted one where the ingredients are not roasted, but ground to a smooth paste as is. Today posting a pickle where the spices used are first roasted and then ground to a fine powder. The name is a little misleading though, as the Tree Sorrel is not roasted. This pickle goes well with Rice, Roti, Dosa and Idli.

Ingredients :

  • 1/2 kg Tree Sorrel
  • 150 gms Guntur chillies
  • 150 gms Byadgi chillies
  • Marble sized piece of Hing/asafoetida
  • 100 gms mustard
  • 1 tbsp methi seeds
  • 150 gms salt
  • 2tsps Oil

Method :
Wash and pat dry the Tree Sorrel thoroughly. Add the salt and mix well. Keep mixing for a couple of days. By then the Tree Sorrel would have changed colour and oozes out water. Roast the chillies with a little oil. Dry roast the methi to a rich brown. Dry roast the mustard till it splutters. Dry roast Hing till it gives it’s aroma. Powder the ingredients together. Tip it into the Tree Sorrel, mix thoroughly and store in a glass bottle or ceramic jar. Takes about a month to mature.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Ivygourd Pickle Recipe

Posted on by vinaya

Tender, tiny Ivygourd can be pickled or brined. Decided to make a pickle which goes well with Rice, Dosa, Idli and for the adventurous can also be used as a spread on bread! Well… That rhymes well doesn’t it?

Ingredients :

  • 1/2 kg tender Ivy gourd
  • Juice of 12 lemons
  • 200 gms Everest Kashmiri Lal Chilly powder
  • 100 gms mustard
  • 2 tbsps Turmeric powder
  • 150 gms salt
  • A marble sized piece of Hing /Asafoetida
  • Boiled and cooled water.

Method :
Wash and pat dry the Ivygourd thoroughly. Put them in a bottle along with the lime juice and salt. Shake the bottle to spread the salt evenly. Cap it and keep shaking the bottle twice a day for two days. You will notice that the Ivygourd releases water. Boil a litre of water and allow to cool thoroughly. With half a litre of water grind the chilly powder, mustard, Turmeric and Asafoetida to a smooth paste. Add more water if required while grinding. Drop this ground paste into the bottle. Mix well. The Masala should be of pouring consistency. If it is thick, thin it down with the remaining water. Cap the bottle and allow the Pickle to mature for a fortnight. Stays good for a year.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 58

Posted on by vinaya

Sharing a Thali today of Rice, Okra Sagllein, Potato fritters, Chandramandal /Coriander leaves Gozzu, Papad, Chilly Papad, Curds and Fruit. Recipe Links to all the dishes are shared below.

Recipe to make the perfect Rice

Ladyfinger or Okra Sagllein Recipe – 2

Potato Bhajia/ fritters Recipe

Chandramandal / Tangy Tamarind and Coriander leaf chutney Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.