February, 2021 - Vinaya's Culinary Delights

Himachali Kadhi Pakoda

Posted on February 28, 2021February 28, 2021 by vinayaprabhu2

This Himachali Kadhi pakoda is not to be lightly dismissed as the usual Besan kadhi or the Kadhi Pakoda made with chickpea flour and onions. This Kadhi does involve a bit of work when compared to the other Kadhis which can be prepared in a jiffy. The result of the efforts can be seen when the family takes a second and third serving of this delicious and fragrant kadhi. Make sure you have a pot full of Basmati or Jeera rice and a bowl full of kuchumber or raita ready whilst making this Kadhi. This amazing recipe was shared by my friend Rachna Mallya and it’s a must try!

Ingredients:

For the Pakoda:

1/2 cup/ 125 gms Chana dal/ Bengal gram dal

1 large onion chopped fine

10 garlic cloves

4 green chillies

1 inch piece of ginger

1 tsp Chilly powder

1 tsp saunf/ fennel seeds

Salt

Oil to fry the Pakoda

Other ingredients:

1 cup thick curds

1 inch piece of ginger

4 green chillies

1/2 tsp Turmeric powder

Salt

2 tbsps finely chopped coriander leaves

Water as required

For the tempering:

1 tbsp oil

1 large onion chopped fine

1 tsp Cumin seeds

1 dry red chilly broken into two

1 inch piece of ginger jullienes

Method:

Soak the Chana dal for five hours. Drain. Grind it to a coarse consistency without adding any water along with the garlic, green chillies, ginger, fennel seeds, chilly powder and salt. Tip this ground mixture reserving two tablespoons in the mixer itself, into a bowl. Add the finely chopped onions and mix well. Heat oil in a pan. Drop small portions of this mixture into the hot oil and fry to a golden brown. Drain and keep aside. When cool enough to handle, prick the pakoda all over with a tooth pick .

Into the reserved mixture add the ginger, green chillies, curds, salt and turmeric powder. Grind to a smooth paste. Add two glasses of water to this paste, mix and keep aside.

Heat oil in a pan. Add the cumin seeds. After they splutter add the broken red chilly bits, onion and ginger and roast on a high flame for about two minutes. Pour the ground paste into the seasoning in a steady stream, stirring constantly. Bring to a boil. Simmer gently for ten minutes. Drop in the pakoda and simmer for five minutes. Garnish with finely chopped coriander leaves. Serve hot.

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Kairi ki Launji/ sweet and tangy raw mango pickle

Posted on February 28, 2021February 28, 2021 by vinayaprabhu2

This sweet and tangy raw mango pickle comes from the state of Rajasthan, the land of camels and home to the Thar desert. It can be served with Parathas, Roti or even with Poori. This is an instant pickle and is ready in no time. Every household adds spices and condiments as per personal preference, so no two pickles taste the same. My heartfelt thanks to my friend Anita Hegde who shared her recipe with me.

Ingredients:

3 medium sized raw mangoes/ 250 gms

1/2 cup jaggery

1 tbsp Kashmiri Lal chilly powder

1/2 tsp Turmeric powder

Salt

1 tbsp coriander powder

For the tempering:

2 tbsps of oil

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp saunf/ fennel seeds

1/2 tsp Methi/ Fenugreek seeds

1/4 tsp Hing/ Asafoetida

Method:

Wash, pat dry and peel the raw mango. Chop into large sized pieces as shown in the picture. Heat oil in a pan. Add the mustard seeds and after they splutter add the cumin seeds, fennel, asafoetida and fenugreek seeds. Add the turmeric, chilly and coriander powders, toss and immediately drop in the raw mango pieces and salt. Saute for a couple of minutes. Add one glass of water and bring to a boil. Lower heat and when the raw mango is seventy five percent done, add the jaggery. Cook till the jaggery dissolves and then simmer further for another five minutes. Allow to cool thoroughly before bottling.

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Hassi Majjige/ Curd and roasted gram dip

Posted on February 27, 2021 by vinayaprabhu2

This is a curd and roasted gram dip served with Nuchina unde which I have already posted in this website. It is more like a chutney and is prepared just before it is served. If made before hand, please refrigerate it as it is a cold preparation.

Ingredients:

1/4 cup Daalia/ Puttani/ roasted Bengal gram dal

1/4 cup coconut

3 green chillies

1 inch piece of ginger

Salt

1/2 tsp mustard seeds

5 tbsps of coriander leaves

1/2 cup curds

Ingredients for the tempering:

1 tsp oil

1 tsp mustard seeds

A pinch of Hing/ asafoetida

1 sprig curry leaves

Method:

Powder the roasted gram and mustard seeds. Add the coconut, green chillies, ginger, coriander leaves, salt and curds. Grind to a fine paste. Tip this mixture into a bowl. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the Hing and curry leaves. Toss and drop the seasoning into the Hassi Majjige. Serve immediately with Nuchina unde. Recipe link to the Nuchina unde given below.

https://vinayasculinarydelights.com/nuchina-unde-lentil-dumplings/

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Nuchina unde/ lentil dumplings

Posted on February 27, 2021February 27, 2021 by vinayaprabhu2

These are a delicacy from my home state of Karnataka. Nuchu in Kannada means broken. It could be either rice or lentils. Unde are balls. Nuchina unde is an extremely healthy dish as it is full of protein, no oil and is steam cooked . Fragrant with the greens and spices that are used and served with a preparation called Hasi majjige if served for breakfast or as an evening snack. It is invariably accompanied by a Majjige Huli when served for lunch. My heartfelt thanks to my friend dear Chaya Narahari Rao for her traditional recipe.

Ingredients:

1/2 cup Toor dal/ split pigeon peas

1/2 cup Chana dal/ Bengal gram dal/ split chickpeas

1/2 cup Moong dal/ split Green gram

1 large onion finely chopped

5 tbsps grated coconut

9 green chillies

A small bunch of coriander leaves finely chopped

2 inch piece of ginger

3 sprigs mint leaves finely chopped

2 sprigs curry leaves finely chopped

15 pepper corns

1 tsp Cumin seeds

Salt

Method:

Wash and soak all the Dals for four hours. Drain thoroughly. Powder the pepper corns and cumin seeds. Drop in the green chillies, ginger and coconut and grind it to a coarse paste. Now add all the Dals a little at a time and grind to a semolina like consistency. Tip the mixture into a bowl. Add the finely chopped coriander leaves,onion, mint and curry leaves. Add salt and mix thoroughly. Oil your hands and make oblong shaped balls of the dough. Steam them for fifteen to twenty minutes in a steamer or in the idli vessel. A knife inserted at the end of twenty minutes should come clean. Serve hot with Hasi Majjige or Majjige Huli. Recipe links to both are shared below.

https://vinayasculinarydelights.com/hassi-majjige-curd-and-roasted-gram-dip/

https://vinayasculinarydelights.com/ashgourd-curry-majjige-huli-recipe/

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Sprouted Moong Bhel

Posted on February 27, 2021February 27, 2021 by vinayaprabhu2

This is a healthy sprouted Moong/ Green gram Bhel which is not just delicious but filling as well. It is not like the regular Bhel poori which is spiced with tangy and spicy chutneys. This is more like a salad which when added to puffed rice/ kurmura makes for a healthy and filling snack. My heartfelt thanks to my friend Devi Pai for sharing her recipe with me.

Ingredients:

1 cup sprouted Moong

1 tomato chopped fine

1 small cucumber chopped fine

1 large onion minced

1 small carrot grated

Juice of one lemon

2 green chillies minced

Sev as required

Kurmura as required

Salt

1/2 tsp Chaat Masala

5 tbsps finely chopped coriander leaves

Method:

Tip all the chopped vegetables in a bowl along with the sprouted moong. Crush the minced chilly with a little salt and add it along with the lemon juice and Chaat masala. Mix thoroughly. Add a portion of this to some puffed rice, and serve immediately garnished with coriander leaves and sev.

Serves four.

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Ammini kozhukattai/ seasoned rice dumplings

Posted on February 26, 2021February 26, 2021 by vinayaprabhu2

These are a blessing when you have guests or when you plan to have a lazy Sunday. You can steam and keep them aside the previous day and just season them the next day. Breakfast ready in five minutes. My heartfelt thanks to my friend Uma Ganesh Babu for sharing her recipe with me. The best part is that you can make a big batch of this dumpling and season it in a variety of ways. You can even dunk them in coconut milk sweetened with jaggery and cardamom.

Ingredients:

1 cup/ 250 gms rice flour

2 cups water

1 tbsp oil

Salt

For the tempering:

1 tbsp sesame seed oil or oil of choice

1 tsp mustard seeds

1 tsp urad dal/ split black gram

2 green chillies finely chopped

2 sprigs curry leaves

Method:

Gently tip the rice flour in two cups of water which has been brought to a boil, along with the oil and salt. Keep stirring to avoid formation of lumps. The mixture comes together within a couple of minutes and forms a solid mass. Switch off, cover with a wet cloth and allow to cool. Once cooled make tiny balls of the mixture and steam them either in an Idli stand or in a steamer for ten minutes. Allow to cool.

Heat oil in a pan. Add the mustard seeds and after they splutter add the Urad dal. Allow it to turn to a golden yellow. Drop in the green chillies and curry leaves. Toss. Tip in the dumplings and mix thoroughly. Serve.

Note: you can toss these dumplings into a mixture of Molgapudi and oil with or without a seasoning or enjoy them tossed in a pickle as well. Recipe link to the Molgapudi given below.

https://vinayasculinarydelights.com/molgapudi-dry-chutney-powder-recipe/

Makes 40 tiny dumplings.

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Coconut chutney – 5

Posted on February 25, 2021February 25, 2021 by vinayaprabhu2

This is the fifth variety of Coconut chutney that is being posted in this website. It is served with Dosa or Idli. Goes well with Neer Dosa and Appam too. My heartfelt thanks to my friend Madhavi Rao for sharing her recipe with me.

Ingredients :

1/2 of a large coconut grated
2 green chillies
3 Byadgi chillies roasted in a little oil
1 inch piece of ginger
1 tsp Tamarind paste
Salt

For the tempering:

3 tsps coconut oil or oil of choice
1 tsp mustard
A large pinch of Hing/ asafoetida
2 sprigs curry leaves

Method :

Grind the coconut, green chillies, roasted red chillies, Tamarind, ginger and salt to a smooth paste. Adjust the consistency of the chutney by adding enough water. It should be neither too thick nor watery. Heat oil in a pan. Drop in the mustard and after it splutters add the Hing and curry leaves. Toss and pour the seasoning into the chutney. Mix well and serve.

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Instant dosa made from home made Dosa mix powder

Posted on February 25, 2021February 25, 2021 by vinayaprabhu2

In this age of instant and ready to eat foods, here comes a Home made Dosa mix powder. You can make a large batch of this powder and when in a hurry or when having guests, can make this Dosa instantly. I thank my friend dear Vidya Nayak for having shared this recipe. Recipe link to the coconut chutney is given below.

https://vinayasculinarydelights.com/coconut-chutney-5/

Ingredients:

1/2 cup Urad dal/ split black gram

1.5 cups of raw rice

1 tsp Methi/Fenugreek seeds

2 tbsps Toovar Dal/ split pigeon peas

2 tbsps Chana Dal/ Split Bengal gram

A large fistful of Poha/ flattened rice ( thin variety)

2 tbsps Rava/ Semolina

Other ingredients required:

2 tsps Sugar

Salt

Oil or ghee to roast the dosa.

Method:

Dry roast the above mentioned ingredients one by one on a gentle flame till they become extremely hot. See to it that they don’t change colour. Allow to cool thoroughly and grind them to a very fine powder.

Drop the powder into a container. Gently add enough water, stirring all the time to make a batter of pouring consistency. You can add more water if required before making the dosa if you find the batter too thick. Add salt. Keep aside for eight hours.

Whisk the batter well the next morning. Add two teaspoons of sugar. Mix well and pour a ladleful of the batter onto a hot tava/ skillet. Spread it thinly into a circle as large as required. Drizzle with ghee or oil. Roast to a golden brown. Flip. Roast on the other side as well. Serve hot with Chutney of your choice.

Note: This dosa can be made instantly too. Just add a tsp of Eno fruit salt to the batter, whisk well and make Dosas.

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Sweet Moong Sundal

Posted on February 25, 2021February 25, 2021 by vinayaprabhu2

Sundal is a preparation of lentils which could be either sweet or savoury. It is made as an offering to the deity, especially during Navratri. This recipe of sweet Moong Sundal was shared by my friend Asha Sathish Philar who is a chef par excellence and has authored a recipe book herself.

Ingredients:

1/2 cup/ 125 gms Moong/ green gram

16 slivers of Copra/ dry coconut

9 Cashewnuts halved

2 tbsps Kishmish

5 tbsps Jaggery syrup

1 tsp Cardamom powder

2 tbsps Ghee

7 tbsps dessicated coconut or fresh coconut

Method:

Wash the moong and pressure cook to two whistles. Some prefer soaking it for an hour or so, but I prefer to cook it directly. This prevents the Moong turning mushy.

Heat the Ghee in a pan. Add the copra and cashews. Roast to a golden yellow. Drop in the kishmish and switch off the flame. Toss. The kishmish immediately puffs up. Tip it into the cooked Moong along with the jaggery syrup, dessicated coconut and cardamom powder. Mix well. Heat for a couple of minutes. Serve hot or cold.

Note: If you do not have jaggery syrup on hand you can make it by dissolving five tablespoons of jaggery in half a glass of water. Bring it to a boil on a gentle flame. The syrup is ready. I prefer to make a large batch and stock it as it comes in handy while cooking.

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Cowpeas/ Karamani Sundal

Posted on February 24, 2021February 25, 2021 by vinayaprabhu2

This Cowpeas/ Lobhia/ Karamani Sundal is popularly made as an offering to the deity especially during Navratri. As always, all offerings according to Hindu tradition are sans onion and garlic or what are known as Sattvik preparations. The addition of curry leaves and Hing / asafoetida make it very flavourful. Spice level can be adjusted as per preference. This recipe was shared by my friend Rajalakshmi Krishnamurthy and it can be eaten as is or goes extremely well with some Rasam and rice.

Ingredients:

1 cup/ 200 gms Lobhia/ Karamani

Salt

2 tbsps grated coconut

For the tempering:

1 tbsp coconut oil or oil of choice

1 tsp mustard seeds

A large pinch of Hing/ asafoetida

2 dry red chillies broken into bits

2 sprigs curry leaves

Method:

Soak the Lobhia overnight and the next morning pressure cook to two whistles on a high flame. This is to prevent the Lobhia from getting mushy. Switch off and allow the cooker to cool down. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the broken red chillies, Hing and curry leaves. Toss for a few seconds. Drop in the cooked Lobhia and salt. Mix gently and cook covered for about two to three minutes for the flavours to infuse. Garnish with grated coconut.

Note: you can drizzle some lemon juice over it as I did just before serving. Tastes divine!

Serves four.

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