Peanut and Ivygourd Stir fry Recipe

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.

Simple Thali – 13

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.

Palak, Sweet corn and Potato Subzi Recipe

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.

Cheesy Jalepeno and Garlic squares Recipe

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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Dahi Begun/ Aubergine in Curds Recipe

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.

Akki Roti/ Rice Pancakes Recipe -3

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.