Kokki Recipe

Authentic Vegetarian Cuisine
Recipe to make the perfect Rice
Dalithoy Recipe
Ivygourd and Tender Cashew Stir Fry Recipe
Double Beans Hummana
Idli Recipe
Coconut Chutney Recipe – 1
Mixed Vegetable Pickle Recipe
Yam fritters Recipe
Madgane/Manganem/ Bengal Gram Paysam Recipe
Masala Buttermilk RecipeCopyright © 2020 by Vinaya Prabhu. All rights reserved.
Recipe to make the perfect Rice
Rasam Recipe
French Beans Tallasani – 2 Recipe
Aloo/Potato Raita Recipe
All Mix Crunchy Balls Recipe
All purpose Chutney, RecipeCopyright © 2020 by Vinaya Prabhu. All rights reserved.
These Crunchy Balls were a mix of everything that was remaining. I had a little left over cooked rice, a couple of boiled potatoes, three slices of bread and some Chickpea flour. I wanted to finish it off and thus decided to mix everything and turn them into a snack. You can enjoy it plain or with a Ketchup or Mint chutney. I enjoyed it with some Chipotle Dip.
Ingredients :
One bowl of cooked rice
2 Boiled potatoes
4 tbsps Besan/Chickpea flour
4 slices of Bread
6 green chillies
2 inch piece of ginger
7 garlic cloves
2 tbsps finely chopped coriander leaves
Juice of half a lemon
1 tsp Jeera/Cumin
Salt
Oil to fry the Crunchy Balls
Method:
Dip the bread slices into water. Squeeze out all the water and crumble them in a bowl. Mash the boiled potatoes and cooked rice and tip it into the crumbled bread. Make a coarse paste of green chillies, ginger and garlic. Drop it along with the finely chopped coriander leaves, salt and the jeera into the bread rice and potato mixture. Add salt, Besan and lemon juice. Mix thoroughly. Make balls of the mixture and keep aside. Heat oil in a pan. Fry them four at a time on a medium flame till nice and crisp. You may fry them to a slightly dark brown or to a golden brown as shown in the picture. Both taste equally good. Serve with chutney, ketchup or a dip.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
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Tender and fresh French Beans were turned into what the Konkani community call a Tallasani. A Tallasani is a vegetable seasoned with garlic and dry red chillies or chilly powder. This preparation goes well with Dal rice or Roti.
Ingredients :
250 gms French Beans
1 tbsp Coconut oil or oil of choice
1 tsp Chilly powder
15 cloves of garlic lightly crushed
Salt
Method :
String the French Beans, wash well and chop into one inch sized pieces. Heat oil in a pan. Drop in the crushed garlic and saute till it turns golden brown. Drop in the French Beans, chilly powder and salt and saute well for a couple of minutes. Add a quarter cup of water, cover and cook till done.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
This is another variety of Cauliflower and Potato Pakora that is absolutely delicious. It can be had as a snack or as a side dish with Dal and Rice.
Ingredients :
300 gms Cauliflower broken into florets
2 small potatoes deskinned and sliced thinly
200 gms Besan/Chick pea flour
2 tbsps rice flour
5 green chillies made into a paste
1/2 tsp Jeera/Cumin seeds
1/tsp Hing/Asafoetida
1/4 tsp Chilly powder
A large pinch of Haldi/Turmeric powder
2 tbsps finely chopped coriander leaves
Salt
Oil to fry the Pakora
Method:
Wash the Cauliflower florets and sliced potato thoroughly. Dry and keep aside. Tip the Besan, rice flour, green chilly paste, chilly powder, Haldi, Jeera, Hing, Coriander leaves and salt in a bowl. Mix thoroughly. Add enough water to make a thick batter which easily coats the vegetables. Heat oil in a pan. Dip the vegetables one by one into the batter and drop them into the hot oil. Fry on a gentle flame till golden brown and crisp. Remove and place on tissue paper. Serve hot as is or with a mint chutney.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
Nendrapalam or the Kerala Bananas are usually used to prepare this dish. I tried it with the usual Elaichi Bananas that I had. It has turned out delicious! An easy and quick dessert that can be made when having unexpected guests.
Ingredients :
2 Elaichi Bananas
5 tbsps sugar
2 tsps Ghee/ clarified butter
2 tbsps water
A pinch of Elaichi/cardamom powder
A few cashews or almonds roasted in Ghee.
Method:
Peel the bananas and slice them lengthwise into two. Place them in a pan and drizzle Ghee over them. Roast to a golden brown. Take the sugar in a pan. Keep stirring it over a gentle flame till it melts and turns into a deep golden brown. Add the cardamom powder and water to thin it down. Switch off and pour it over the roasted Bananas. Garnish with roasted cashews or almonds.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
It is a real delight when one can lay one’s hands on fresh lentils. The curry is more flavourful than the version of it’s dried one. Today I have posted a traditional Konkani preparation using fresh Rajma/Kidney Beans which is seaaoned with garlic and where Chinese potato is used to enhance the taste of the Bendhi.
Ingredients :
250 gms fresh Rajma (shelled)
25 tiny Kooka/ Chinese potato
Half of a coconut grated
6 roasted Byadgi chillies
4 roasted Guntur chillies
1 tsp Tamarind paste
2 tbsps of Coconut oil or oil of choice
15 garlic cloves gently crushed
Salt
Method:
Soak the fresh Rajma overnight. Pressure cook with salt to one whistle, lower heat and cook for five minutes. Keep aside. Wash the Chinese potato well. Pressure cook it for three whistles. Switch off. Allow to cool. Deskin the potatoes. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip the cooked Rajma, the Chinese potatoes and the masala into a vessel. Add water as required to make a gravy of pouring consistency. Boil well. Adjust salt. Heat oil in a pan. Drop in the crushed garlic and roast to a rich brown. Drop it into the boiling Bendhi. Boil for a couple of minutes, switch off, cover and allow to stand for fifteen minutes for the flavours to infuse before serving. Goes well with both Rice and Rotis.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
The Tree Sorrell is a tart fruit available in the Southern parts of India. It is used in place of tamarind which is popular as a souring agent in most South Indian dishes. A variety of pickles too are made from this fruit which has a high content of Vitamin C. Posting a sweet and tangy pickle today which goes well with Rotis, Parathas and even Dal Rice.
Ingredients :
500 gms Tree Sorrell
3 Cups sugar
1 heaped tbsp salt or more as required depending upon the tartness of the fruit.
1/2 tsp Haldi/ Turmeric powder
1 tsp Methi/Fenugreek seeds
1 tbsp Mustard
4 tsps Everest Tikhalal Chilly powder
1/4 tsp Hing/Asafoetida crystals powdered
5 tbsps Oil of choice
Method:
Wash the Tree Sorrell and dry them thoroughly. Chop roughly and liquidise in the blender. I got 5 cups of juice. Pour the juice in a microwave safe bowl. Add the sugar, salt and Turmeric powder and power cook it for twenty minutes. Heat oil in a pan. Add the mustard. After it splutters drop in the Methi seeds and the Hing. Toss. Add the chilly powder, and immediately pour in the Tree Sorrell mixture, so that the chilly powder doesn’t burn. Allow to boil well for about five minutes. Cool thoroughly and bottle. Alternatively the whole process can be carried out on an open flame instead of microwaving it. I find microwaving much easier as one doesnt need to stand watch over it.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
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