October, 2020 - Vinaya's Culinary Delights

Thali Meal – 108

Posted on October 15, 2020 by vinayaprabhu2

Sharing the Thali offered to Baba on His Maha Samadhi day. Baba’s favourite Khichdi, Poli, Arbi stirfry, mixed vegetable Raita and Badam milk. Recipe links to all the items are given below.

Khichdi and Kadhi/One pot meal Recipe

Chapati/Roti/Flattened Bread Recipe

Colocassia Root/ Arbi stir fry

Mixed Vegetable Raita Recipe

Badam /Almond Milk Recipe

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Simple Thali – 16

Posted on October 11, 2020October 11, 2020 by vinayaprabhu2

Sharing a simple Thali today of Rice, Horse gram saaru, Horsegram stirfry, Bittergourd kismuri, slices of Cucumber and Curds. Recipe links to all the items are given below.

Recipe to make the perfect Rice

Horse Gram Saaru /Soup Recipe

Horse Gram stir fry Recipe

Bittergourd Kismuri Recipe

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Cardamom Tea

Posted on October 10, 2020October 10, 2020 by vinayaprabhu2

This Cardamom flavoured tea from the house of Teabox is a personal favourite. The tea leaves are flavoured with Cardamom, so they can be brewed without the addition of any spices. Though milk can be added to the brew, I prefer mine without milk.

Ingredients :

250 ml water

1 tsp Cardamom Chai

1 tsp sugar

Method:

Pour the water into a pan and bring it to a boil. Drop the tea leaves in a glass and pour the boiling water into it. Cover and allow to steep for a couple of minutes. Strain, add sugar and enjoy the pleasant fragrance of the Cardamom Chai.

Mumbai Cutting Chai

Posted on October 10, 2020October 11, 2020 by vinayaprabhu2

Mumbai Cutting Chai is nothing but thick milky tea, where a cup of tea is divided and shared by two. Hence the term cutting. It’s so milky and strong that just half a cup of tea is enough to recharge you.

Ingredients :

250 ml water

2 tsps sugar

250 ml milk

2 heaped tsps tea leaves

Method:

Pour the milk and water into a pan. Add the sugar and bring to a boil. Simmer for a couple of minutes. Tip in the tea leaves and simmer gently for three minutes. Strain and serve.

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Nestlé Tea

Posted on October 9, 2020October 11, 2020 by vinayaprabhu2

I fell in love with this tea the minute I sipped on it. Taj Mahal brand by Brooke Bond was being promoted afresh with Zakir Hussain as their brand ambassador during the late 70’s.They used Nestlé condensed milk not only for convenience but also to enhance the flavour of the tea. It was a marvellous experience and whenever I get a tin of Nestlé Milkmaid I make it a point to reserve some to make tea.

Ingredients :

250ml water

1 heaped tsp Tea leaves

1 heaped tsp or more of condensed milk

Method:

Pour the water into a pan and bring to a boil. Drop in the tea leaves . Simmer for a couple of minutes and then pour the brew into a cup. Add condensed milk, stir well and sip hot.

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Cinnamon Tea

Posted on October 9, 2020October 11, 2020 by vinayaprabhu2

This flavourful Cinnamon tea not only soothes the throat but also has anti inflammatory properties. Known to be a probiotic, it also helps your gut health. Cinnamon is used widely in Indian cuisine and also as a mouth freshner.

Ingredients :

300 ml water

2 heaped tsps of sugar

1/3 tsp Cinnamon powder

2 heaped tsp tea leaves

200 ml milk

Method:

Pour 300ml water in a pan. Tip in the sugar and cinnamon powder. Bring to a boil. Drop in the tea leaves and simmer for a couple of minutes. Add the milk and bring to a boil. Again simmer for two minutes. Strain and pour into cups. Serve hot.

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Brined Gooseberry /Amla

Posted on October 9, 2020October 11, 2020 by vinayaprabhu2

I have shared another method of brining Gooseberry in here too. Those gooseberries cannot be used to make pickle as they are stored in a mixture of salty water. This method uses only salt, hence once the Amla has matured one can also make an instant pickle with it.

Ingredients :

1/2 kg Amla

150 gms salt

Method:

Wash the Amla and dry it thoroughly. Tip them into a bottle and add the salt. Keep shaking the bottle a couple of times everyday till the salt gets dissolved and the Amlas release their juice. Allow to mature for a fortnight. Pickles, chutney and kadhi can be made once they are mature.

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Gooseberry /Amla Pickle

Posted on October 7, 2020October 11, 2020 by vinayaprabhu2

Gooseberry or Amla is rich in Vitamin C. It is brined or used in making Pickles, Murabba, mouth freshners and also in Ayurvedic medicines. I have posted the method of brining as well as a couple of preparations on how the brined Amla is used. Posting a pickle today.

Ingredients :

1 kg Amla

200 gms Everest Tikhalal chilly powder

100 gms mustard

2 tbsps Fenugreek/Methi

1 tbsp Hing/Asafoetida crystals

1 tbsp Turmeric powder

500ml oil/2 cups

200 gms salt or more depending on the sourness of the Amla.

Method:

Wash the Amla and dry it thoroughly for at least four hours. Slice it as you would slice an apple. Tip the slices into a wide mouthed glass bowl. Add salt and Turmeric powder. Mix thoroughly. Allow to stand for a day. Transfer to a clean glass bottle the next day. Keep shaking the bottle twice a day so that the salt gets evenly coated. Within a week the Amla pieces would have softened and absorbed all the salt.

Dry roast the mustard till it splutters. Keep aside. Dry roast the Methi seeds till they turn a deep golden brown. Roast the Hing in a tsp of oil till it gives its aroma. Allow the mustard, methi and Hing to cool before grinding them to a fine powder.

Heat the oil. I have used coconut oil. You may use oil of your choice.

Tip the slices back into the glass bowl. Add the ground powder and chilly powder. Drop in the oil. Mix thoroughly. Check for salt. If required add some more. Allow the pickle to cool before transferring it back into the same glass bottle in which the slices were stored. Allow to mature for a week. The pickle is ready for consumption.

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Roasted Idli

Posted on October 4, 2020October 11, 2020 by vinayaprabhu2

Leftover idli roasted to a crisp. This is usually made after the idli has rested for a few hours as they are too soft and fluffy to be sliced and roasted when just made. It is much easier slicing Idli made in a katori than the one made in an Idli stand. The recipe link to the idli is given below.

Ingredients :

6 idlis

Salt

Pepper

Ghee

Method :

Slice the idli as shown. Heat a tava/skillet. Drizzle some ghee or oil. Spread it thoroughly. Place the slices of Idli and drizzle again with Ghee. Sprinkle salt and pepper as required. Allow to roast for a couple of minutes. Flip. Roast on the other side as well. Serve hot as is or with tomato ketchup.

Idli Recipe

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Thali-meal-107

Posted on October 2, 2020 by vinayaprabhu2

Sharing a Thali today of Chapati, Dum aloo, Tomato Rice, Mixed vegetable raita and Jhola Gola. Recipe links to all the items are given below.

Chapati/Roti/Flattened Bread Recipe

Dum Aloo/Baby Potatos in piquant gravy Recipe

Tomato Rice Recipe

Mixed Vegetable Raita Recipe

Jhola Gola/Corn stirfry