November 2020 – Vinaya's Culinary Delights

Raw Banana fritters – 2

Posted on November 30, 2020December 6, 2020 by vinayaprabhu2

These raw banana fritters are usually an accompaniment to a meal. Called Phodi in my mother tongue Konkani, these are served with Dal rice and are prepared during a feast or on other ocassions where community feeding takes place.

Ingredients :

2 raw bananas

1 tbsp Chilly powder

1 tsp Hing/Asafoetida

Salt

Wheat flour to dust the Phodi

Oil for frying

Method:

De-skin the raw banana. Wash it thoroughly and slice it 2 cms thick. Sprinkle the chilly powder, salt and Hing, mix well and refrigerate for half an hour. Heat oil in a pan. Dust the slices with wheat flour and fry them on a medium flame till a golden brown and crisp. Remove and drain on a kitchen towel. Serve hot.

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Thali Meal – 117

Posted on November 29, 2020December 6, 2020 by vinayaprabhu2

Sharing a Thali today of Chapati, Bhindi in peanut masala, Rice, Sindhi Kadhi, Kuchumber, Curds and delicious slices of guava. Recipe links to all the items are given below.

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Bhindi/Okra in Peanut Masala

Posted on November 28, 2020November 28, 2020 by vinayaprabhu2

After making the roasted peanuts and sesame chutney, I was left with some roasted peanuts. I was planning to make another batch of chutney but chanced upon a recipe using roasted peanuts and Okra by my cousin Shobana Rao. My heartfelt thanks to her for this wonderful recipe.

Ingredients :

250 gms Okra/Bhindi
A large pinch of Hing/Asafoetida
3 tbsps oil
100 gms roasted peanuts
7 tbsps Grated coconut
A small bunch of Coriander leaves finely chopped
1 tbsp Chilly powder
Juice of half a lemon
2 tbsps Dhania/Coriander powder
1 tsp Jeera/Cumin powder
2 tsps Sugar
Salt

Method:

Wash, pat dry and snip off both ends of the Okra. Slice them lengthwise into two. Heat oil in a pan. Drop in the Hing. Toss and add the Okra. Keep tossing till done but crunchy. Powder the roasted peanuts coarsely. Tip them into a bowl along with grated coconut, chopped coriander leaves, Dhania jeera powder, salt, sugar chilly powder and lemon juice. Mix thoroughly and drop this into the Okra. Toss. Heat the Okra subzi for a couple of minutes. Serve hot with Roti or rice.

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Vidyarthi Bhavan Dosa

Posted on November 28, 2020December 6, 2020 by vinayaprabhu2

Vidyarthi Bhavan is a restaurant in Bengaluru famous for it’s Dosa. They serve a variety, and each of them is finger licking good. Posting their most popular Dosa which gets it’s reddish hue because of the Red rice used. The link to the Chutney is given below.

Ingredients :

1 cup Red rice

3/4 cup Urad dal/Split black gram

1 cup Dosa rice

1/4 cup Arhar dal/Split pigeon peas

1/4 cup Chana dal /Split Bengal gram

1/4 cup Thick poha/Flattened rice

2 cups Rice flour

2 tbsps Methi /Fenugreek seeds

2 tbsps Salt

2 tsps Sugar

Oil or ghee for roasting the Dosa.

Method:

Soak all the above mentioned ingredients except rice flour for six hours. Grind it to a fine batter non stop in a wet grinder for half an hour adding water a little at a time, to get a batter of pouring consistency. Allow to ferment for ten to twelve hours. Two hours prior to making the Dosa add the rice flour and sugar. Mix thoroughly and keep aside. Heat a griddle/tava. Pour a ladleful of batter and spread it in concentric circles. You can spread it thick or thin as desired. Drizzle with Ghee or oil. Roast to a crisp and serve with Chutney.

https://vinayasculinarydelights.com/roasted-bengal-gram-dal-and-coriander-leaves-chutney-recipe/

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Xacuti Masala

Posted on November 26, 2020November 26, 2020 by vinayaprabhu2

Xacuti Masala is to Goans what a Rasam or Sambhar powder is to the Tamilians or a Dhana Jeeru to the Gujaratis and a Garam masala to the Punjabis. This wonderful mixture of spices is roasted gently and powdered fine. It is used in vegetarian as well as non vegetarian dishes.

Ingredients :

200 gms Coriander seeds
150 gms Kashmiri dry red chilies
150 gms Fennel seeds
5 gms green cardamom
1 black cardamom
5 gms Mace
1 Nutmeg
25 gms Pepper corns
30 gms Cinnamon
25 gms cloves
25 gms Fenugreek seeds
10 gms Cumin seeds
50 gms Khus khus/Poppy seeds
25 gms mustard seeds
1 tsp Carraway seeds
2 large Bay leaves
1 Dagad phool/stone flower (size of your palm)
50 gms Turmeric

Dry roast each of the spices on a gentle flame till it gives it’s aroma. Do not roast them together as roasting time of each ingredient varies and the end product may not be as desired. Allow to cool a little and dry grind it to a fine powder. Store in an airtight container and use as required.

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Dahi Bhalla and Thayir vadai

Posted on November 25, 2020December 6, 2020 by vinayaprabhu2

Dahi Bhalla from the North of India meets it’s cousin Thayir Vadai from the South. Every part of India makes these dumplings either by frying them or roasting them in an Appe pan and then dunking them in curds/Yoghurt. The seasonings differ according to the region, but this is one item popular with young and old alike.

Both Dahi Bhalla as well as the Thayir Vadai have been made in the Appam pan, so consume very less oil. Recipe links to both the varieties have been given below.

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Peanut and Sesame Dry Chutney

Posted on November 24, 2020November 24, 2020 by vinayaprabhu2

Winters in India are associated with hot Jowar bhakri, peanut and sesame chutney, roasted brinjals and a variety of greens. This roasted peanut and sesame chutney goes well with Bhakri, Chapati or even on buttered slices of bread.

Ingredients :

100 gms Peanuts

50 gms Sesame

15 garlic cloves

2 heaped tbsps of Kashmiri Chilly powder

Salt

A large pinch of Jeera/Cumin seeds

A Chickpea sized piece of Tamarind

Method:

Roast the peanuts on a gentle flame and remove the skin. Alternatively you could microwave them till they are crisp. Dry roast the sesame too on a gentle flame till they start spluttering. Allow to cool. Drop in the roasted peanuts, sesame, tamarind, chilly powder, garlic and salt into a mixer jar and powder the ingredients on pulse mode. Do not fine grind them as both peanuts and sesame release oil. Just pulse to a coarse consistency. Enjoy with hot Bhakri or chapati.

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Fried Yam, Bittergourd and Okra

Posted on November 24, 2020December 6, 2020 by vinayaprabhu2

These are three items that come in handy when having house guests. You can prepare them and store them in airtight containers for a fortnight. Fried pieces of Yam, Bittergourd and Okra can be turned into a variety of items which serve as a wonderful side dish. Recipe links to all the items are given below.

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Brinjal Bajji – 2

Posted on November 23, 2020 by vinayaprabhu2

This is the second variety of Brinjal Bajji that I am posting. The first one was with Hing /Asafoetida. This one is using onions. This preparation goes well with rice or roti. The bajji is best made using the large variety of Brinjal available for making Bhartha as it can be easily roasted.

Ingredients :

500 gms Brinjal

1 large onion finely chopped

3 green chillies minced

1/2 tsp tamarind paste or juice of half a lime

Salt

2 tbsps coconut oil

Method:

Apply a little oil all over the brinjal and roast it on an open flame on your gas stove. Alternatively it could be grilled too. Take care to see that it is roasted evenly on a gentle flame. Allow to cool. Peel the brinjal. The charred skin comes off easily. Mash the brinjal well. Crush the minced chillies with salt. Tip them into the mash. Add finely chopped onions, tamarind paste or lemon juice and drizzle with coconut oil. Mix well and serve. This preparation needs to be refrigerated if not used immediately.

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Simple Thali – 18

Posted on November 22, 2020December 6, 2020 by vinayaprabhu2

A simple but nutritious Thali of a mix of proteins, carbohydrates, vitamins and fiber. On the platter is Chapati, Varan, slices of onions, a wedge of lemon, curds and guava. Recipe link to the Varan and Chapati given below.

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