Sharing a Thali today of Rice, Dal fry, Peanut subzi, Mango Gozzu, Curd, Instant pickle and Watermelon. The recipe links to all the items are given below.
Recipe to make the perfect Rice Dal Fry Recipe Mango Gozzu Recipe Instant tangy pickle Recipe Peanut and Ivygourd Stir fry Recipe Copyright © 2020 by Vinaya Prabhu. All rights reserved.
This is a simple, easy to make recipe which goes well with Poori or Rice. Peanuts, the poor man’s replacement for Cashewnuts come together with Ivygourd in this stir fry.
Ingredients :
200 gms Raw peanuts
150 gms Ivygourd
4 dry red chillies broken into half
1 tbsp Coconut oil or oil of choice
1 tsp Mustard seeds
Salt
1/2 tsp Hing/Asafoetida
4 tbsps grated coconut
Method:
Wash and pressure cook the peanuts with salt till done. Chop the ivygourd. Heat oil in a pan. Add the mustard seeds. After they crackle add the broken red chilly bits and Hing. Toss. Add the ivygourd, salt and half a cup of water. When half done, tip in the cooked peanuts. Cook till done. Garnish with grated coconut and serve hot.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
Sharing a Simple Thali of Rice, Tomato Saaru, Ivygourd Stir fry, Mango, Pineapple and Grape Sasam, Okra fry and Curds. The recipe links to all the items are given below.
Recipe to make the perfect Rice Tomato Saar Recipe Ivygourd Stir fry Recipe Pineapple, Mango and Grape Sasam Recipe Okra/Bhenda Sasam Recipe Copyright © 2020 by Vinaya Prabhu. All rights reserved.
A filling Palak/ Spinach, Sweet Corn and Potato Subzi which goes well with Rice, Roti or even bread. All the three vegetables are a family favourite and their coming together in a dish is the ultimate!
Ingredients :
1 small bunch of Palak
10 sprigs of Coriander
200 gms Sweet Corn
1 large potato
1 large onion
1 inch size of ginger
5 green chillies
3 cloves of garlic
1 large tomato
1 tsp Jeera / Cumin seeds
3 tbsps oil
1 tbsp Ghee / Clarified butter
2 tbsps fresh cream
Salt
A pinch of Garam Masala and Haldi/ Turmeric
Method:
Wash the Palak thoroughly and blanch it. Immediately tip it into cold water to retain the colour. Pressure cook Sweet corn till done. De skin the potatoes, wash and cut them into cubes. Sprinkle salt and keep them aside. Heat oil in a pan. Drop the potatoes into the oil and roast to a golden brown. Drain them on an a tissue. Slice the onions, chop the tomatoes and green chillies and grate the ginger and garlic. Keep everything aside. Heat the oil and Ghee mixture in a pan. Add the Jeera and after it splutters drop in the sliced onions , green chillies, ginger, garlic and salt. Roast till the onions are translucent and have wilted well. Drop in the tomatoes and roast till mushy. Add a pinch of Garam Masala and Haldi, saute for a minute, switch off and keep aside to cool thoroughly. Grind the roasted ingredients to a smooth paste. Add the Palak and coriander leaves and continue grinding till everything is a smooth paste. Tip it into a pan. Drop in the sweet corn, potatoes and adjust the salt. Bring to a boil. Allow to simmer covered for a few minutes. Garnish with fresh cream and a sprig of coriander. Serve hot.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
These are truly divine when you feel like a quick snack. Just need a few cheese singles, bread, butter and a dash of Paprika and pepper.
Ingredients :
4 slices of Bread
4 Cheese singles ( I had the Jalepeno and garlic ones)
Unsalted butter
Paprika, oregano and pepper according to taste
Method:
Butter the slices on both sides. Heat the skillet/tava and place all four on it. Toast to a nice golden brown. Flip. Place the cheese singles, sprinkle some paprika, oregano and pepper and allow the slice to brown on the other side too. Serve as is or with Tomato ketchup.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
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Sharing a simple Thali of Rice, Dal fry, Dahi Begun, Kuchumber and Buttermilk. The recipe links to all the items are given below.
Recipe to make the perfect Rice Dal Fry Recipe Dahi Begun/ Aubergine in Curds Recipe Kuchumber Recipe Masala chanch Recipe Copyright © 2020 by Vinaya Prabhu. All rights reserved.
Dahi Begun is a Bengali preparation and can be enjoyed with both Rice or Roti. I picked this recipe from a friend Nidhi Ark in the food groups that I manage of Facebook. It is a very simple and easy dish and delicious as well. I have tweaked it a bit to suit our taste.
Ingredients :
5 medium sized Brinjals/Aubergine cut lengthwise
1/4 tsp Haldi/ Turmeric powder
1 cup curds whisked well
1 tsp Jeera /Cumin seeds
1 dry red chilly
1 Bay leaf
3 tbsps Oil
A pinch of Hing/Asafoetida
1/4 tsp Garam masala
1 inch piece ginger grated
1/4 tsp Chilly powder
3 green chillies slit
Salt
1 tsp sugar
Coriander leaves for garnish
Method:
Marinate the sliced Brinjal with Haldi and salt for about ten minutes. Heat oil in a pan and roast them to a golden brown. Drain and keep aside. In the same oil add the Jeera , Hing, Dry red chilly and Bay leaf. Saute for a minute and then drop in the grated ginger and slit green chillies. Saute for a minute again and drop in a glass of water. Bring to a boil. Add the curds, red chilly powder, sugar and Garam masala. Adjust salt. Stir continuously on a gentle flame till it starts boiling. Drop in the roasted Brinjal. Cover and cook for a minute. Garnish with finely chopped coriander leaves and serve hot.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
Sharing a simple Thali of Rice, Potato and Onion Saung, Curds and Ragda Patties. Recipe links to all the items are given below.
Recipe to make the perfect Rice Potato and Onion Saung-2 Recipe Ragda Patties recipe Copyright © 2020 by Vinaya Prabhu. All rights reserved.
This is an easy to make and absolutely delicious preparation which is traditionally made as a breakfast eat, but is so filling that it can substitute for lunch as well. Served with either Chutney, Sagoo or Butter, it can be made in no time.
Ingredients :
250 gms Rice flour
100 gms Idli Rava
1 large onion
9 Green Chillies
Coriander leaves
15 mint leaves
5 tbsps finely grated coconut
Salt
Oil to roast the Akki roti
Method:
Tip the Rice flour and Idli rava in a bowl. Chop the onions, Coriander leaves and mint leaves fine. Drop them into the rice flour, idli rava mixture. Coarsely crush the green chillies and tip them in too. Add the grated coconut, salt and add enough water to make a dough of patting consistency. Allow to rest for fifteen minutes. The idli rava soaks in all the water. Mix again and if required add some more water so that the dough can be patted easily on the skillet. Heat a tava/skillet. Lower flame and pat the dough on to it to a six inch diameter Roti. Drizzle with a tsp of oil. Allow to cook. Flip and roast on the other side too. The entire process should be carried out on a gentle to medium flame to ensure even cooking.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
Sharing a Thali today of Rice, Rasam, Aloo Raita, Moong Dal Kosambari and Yam and Onion Stir fry. Recipe links to all the items are given below.
Recipe to make the perfect Rice Yam and Onion Stir fry Recipe Rasam Recipe Aloo/Potato Raita Recipe Panak and Moong dal Kosambari /Salad Recipe Copyright © 2020 by Vinaya Prabhu. All rights reserved.
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