February, 2021 - Vinaya's Culinary Delights

Mixed Vegetable Pickle-2

Posted on February 15, 2021 by vinayaprabhu2

This crunchy vegetable pickle is absolutely delectable! When my friend Suhaani Gupta shared her recipe with me, I lost no time in making it. It is ready in just two days. Do remember to refrigerate it though if you are making it in a large quantity.

250 gms or one small cauliflower broken into small florets

1 long Gajar/ Desi carrot chopped into one inch size pieces

15 Ivygourd ends snipped and sliced into four strips lengthwise

5 green medium spicy chillies slit lengthwise

50 gms ginger either grated or sliced finely

Salt

1 tsp Turmeric powder/ Haldi

5 tbsps Kashmiri Lal chilly powder

10 lemons extract juice or use 5 tbsps vinegar

5 tbsps oil

To be dry roasted:

1 tsp Fenugreek/ methi seeds

1 tsp cumin / jeera

1 tsp fennel / sauf

1 tbsp mustard seeds

A kidney bean sized piece of Hing/Asafoetida

1 tsp pepper corns

Method:

Wash all the vegetables and chop them as described above. Spread them over a towel and allow them to dry thoroughly. Once dried tip them into a glass bowl. Add the salt, turmeric, chilly powder, ginger, green chillies and lemon juice. Mix thoroughly and keep tossing it four to five times in a day. The next day dry roast all the ingredients mentioned in the list above. Powder them fine and add them to the vegetables. Mix. Heat the oil. Allow to cool thoroughly and pour it into the pickle. Mix thoroughly. Allow the pickle to stand for two days before consuming.

Note: you can make this pickle without the addition of oil as well, but needs to be refrigerated immediately.

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Thali meal-131

Posted on February 14, 2021 by vinayaprabhu2

Sharing an Uttar Karnataka Thali today of Jollada Rotti, Badanekai Ennegai, Shenga chutney, Mosaru Butti, Jigli and Eerulli. Recipe links to all the items are given below.

http://vinayasculinarydelights.com/jollada-jowar-sorghum-rotti/

http://vinayasculinarydelights.com/badanekai-ennegai-eggplant-in-piquant-gravy-recipe/

https://vinayasculinarydelights.com/chigali-jigli-tamarind-and-jaggery-candy/

http://vinayasculinarydelights.com/peanut-chutney-2/

http://vinayasculinarydelights.com/curd-rice-recipe/

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Poha Hindori

Posted on February 14, 2021 by vinayaprabhu2

Hindori is an extremely easy to make dessert. It can be made with par boiled rice, Wheat flour or with Poha/ flattened rice. I have already posted the one made with wheat flour earlier. Posting the recipe today of the one which my friend Nivedita Prabhu shared with me.

Ingredients:

2 cups Thick/ jada Poha

1 cup grated coconut

1 cup jaggery

Half a glass of water

1 tbsp Ghee/ clarified butter

1 tsp cardamom powder

Method:

Dry roast the Poha till you get its aroma. Allow it to cool and powder it. Grind the coconut too and keep it aside. In the meantime tip the jaggery, water and the ghee in a pan. Boil till you get a one string consistency. Tip in the powdered poha, cardamom powder, ground coconut and mix thoroughly. Apply a little Ghee on your palms and make Hindori of the desired shape. These remain good for upto ten days if refrigerated. Just zap it in the microwave for 20 seconds before eating.

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Jollada / Jowar/ Sorghum Rotti

Posted on February 14, 2021May 1, 2021 by vinayaprabhu2

Jollada Rotti as it is popularly known in Uttar Karnataka is a type of flat bread made from Jowar or Sorghum flour. Though traditionally it is patted into shape rather than rolled, you can roll it out as I have by adding a few spoons of wheat flour to it. It requires expertise and a lot of practice to pat this Rotti, so rolling out is much easier. I thank my friend dear Girija Kurugund for sharing this traditional recipe with me.

Ingredients:

1 cup Jowar flour

2 tbsps wheat flour

1.5 cups of hot water

Salt

1/2 tsp oil

Method:

Mix the Jowar flour, wheat flour,salt and oil. Crumble it well. Now adding a little hot water at a time bind the flour into a soft dough. Knead well, cover and keep aside for a few minutes. Now pinch balls of the dough and roll it as you would a Chapati. Normally it is patted to around 8 inches in diameter. I have retained it to the regular six inch size. Heat a tava/ skillet. Place the rolled Rotti over it and apply a little water on top of the Rotti. Allow it to roast on the underside. Flip. Roast the other side as well. Remove and place it on a kitchen napkin or a cloth which is used to store Chapati. Cover and keep. Best eaten off the stove.

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Pazham Pori/ Kerala Banana fritters

Posted on February 14, 2021 by vinayaprabhu2

These are fritters made from Nendra Pazham, a variety of banana cultivated and widely used in the state of Kerala. Halva, chips, roast, fritters are a few of the varieties made . Posting a variety of fritter called Pazham pori where Maida/ all purpose flour is used to make the batter instead of the usual Besan/ chickpea flour. Please note that the bananas should neither be raw nor over ripe. This lovely recipe was shared by my friend Shobha Shenoy Kini.

Ingredients:

2 medium sized Nendra Pazham peeled and sliced vertically into pieces of desired size

1 cup Maida/ all purpose flour

2 tbsps rice flour

3 tbsps Besan/ chickpea flour

2 tsps sugar

1/4 tsp baking soda

1/4 tsp Turmeric powder

Salt

Oil to fry the fritters

Method:

Tip the maida, besan, powdered sugar, salt, turmeric powder and baking powder into a bowl. Mix thoroughly. Add enough water to make a batter of pouring consistency. Whisk thoroughly and check that the batter is free from lumps. Heat oil in a pan. Dip the sliced bananas into the batter and deep fry to a rich golden brown. Serve hot.

Serves three.

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Mixed vegetable Sambhar-2

Posted on February 14, 2021February 14, 2021 by vinayaprabhu2

There are Sambhars and Sambhars, but no two are alike. Each household has their own recipe of making it. An ingredient here or there totally changes the taste of the Sambhar. I simply loved this Sambhar which my dear friend Anita Nair had made and asked her for the recipe which she generously shared.

Ingredients:

1 cup Toovar Dal/ split pigeon peas pressure cooked and mashed

1 carrot chopped into one inch length pieces

4 small brinjals halved

1 potato quartered

1 drumstick cut into two inch sized pieces

7 tender Okra/ Lady’s finger

10 shallots/ small onions/ Sambhar onions

Salt

1 tbsp oil

1 tbsp tamarind paste

To be roasted:

1 tsp oil

3 tsps coriander seeds

1/2 tsp cumin seeds

10 pepper corns

10 seeds of Fenugreek/ methi

3 tbsps grated coconut

10 Byadgi chillies

2 Guntur chillies

1 sprig curry leaves

2 shallots

A kidney bean sized piece of Hing/ asafoetida

A pinch of turmeric powder

For the tempering:

1 tbsp Ghee or oil

1 tsp mustard seeds

A pinch of Hing

2 sprigs curry leaves

Method:

Heat oil in a pan and roast the okra till it changes colour slightly. Remove and keep aside. Add in the shallots and roast them till they are translucent. Add the remaining vegetables and give a quick stir in the remaining oil. Drop the sauteed vegetables into the mashed Dal . Add two glasses of water, and a little salt. Bring to a boil, reduce heat and cook the vegetables till they are cooked but firm. Now heat the oil mentioned for roasting the dry ingredients. Drop in the Byadgi and Guntur chillies, coriander seeds, cumin seeds, methi, pepper corns, hing and curry leaves. Roast for a couple of minutes till they change colour. Add the shallots and roast them for a few seconds. Finally add the turmeric powder and immediately switch off the gas. Roast the grated coconut separately till it turns to a nice golden brown. Grind all these roasted ingredients to a fine paste adding a little water. Tip this ground paste into the Dal- vegetable mixture. Check the salt and add the tamarind paste. Adjust consistency by adding water to make the Sambhar of pouring consistency. Bring to a boil and allow it to simmer for a few minutes to allow the flavours to infuse. Prepare the tempering. Heat ghee or 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 boiling Sambhar. Switch off, stir , cover and keep aside for ten minutes before serving.

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Palak/ Spinach and corn soup

Posted on February 14, 2021 by vinayaprabhu2

A delicious and healthy soup that the family will love. The secret ingredient in this is tha Maggie magic cube which adds a zing to the soup. My heartfelt thanks to my friend Nandini Bhandarkar for having shared her recipe.

Ingredients:

A small bunch of Palak

1 inch piece of ginger

100 gms sweet corn pressure cooked with a little salt

1 Maggie Magic cube

Salt and pepper as required

1 tsp wheat flour

1 cup milk

1 heaped tsp Amul butter

Method:

Wash and discard the hard stems of the Palak. The tender stems can be used. Blanch the Palak. ie. Put it in some boiling water for just half a minute and then remove and plunge it in cold water. This helps retaining the lovely green colour of the leaves. Puree them with the ginger and a little milk. Tip it into a container. Heat the butter in a pan. Add the wheat flour and roast it for a minute. Add the remaining milk and keep stirring till it starts thickening. Pour this sauce into the palak puree and tip in the sweet corn along with the water in which it was boiled. Add salt and pepper. Bring to a boil and simmer on a gentle flame till the rawness of the Palak is gone. Serve hot with grated cheese if desired.

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Chigali/ Jigli/ Tamarind and jaggery candy

Posted on February 14, 2021February 14, 2021 by vinayaprabhu2

Chigali or Jigli is how this sweet, sour and slightly spicy tamarind and jaggery candy is known as in Uttar Karnataka. It is served along with Jollada Rotti, Badnekai Yennegai, Shenga chutney and freshly sliced onions and a green chilly. This is followed by a ball of Curd rice.

Ingredients:

An orange sized ball of tamarind

Jaggery the same size as that of the tamarind ball

1/2 tsp cumin seeds

1/4 tsp Chilly powder

Salt

5 curry leaves

Method:

String and clean the tamarind . The fiber and any hard outer coating needs to be discarded. Grate the jaggery. Tip the cumin seeds,salt, chilly powder and curry leaves in a mortar and pestle and pound them. Drop in the jaggery and the tamarind and keep pounding till the entire mixture becomes a smooth paste which can be rolled into a ball and stuck on to an ice cream stick. This stays good outside for any length of time as there is no trace of water in it and salt and jaggery are natural preservatives.

Note: I have not pounded the mixture as it traditionally is, but resorted to using the small mixer jar. I made a one string syrup of the jaggery and used it to facilitate grinding.

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Guava and Peanut salad

Posted on February 13, 2021February 13, 2021 by vinayaprabhu2

This guava and Peanut salad can be served along with a meal or eaten just wrapped in a Chapati. Tone down the spices and you can eat it as is. This lovely recipe shared by my friend Shweta Sabnis is a must try.

Ingredients:

1 large guava chopped

10 roasted peanuts halved

1/2 tsp chilly powder

A pinch of turmeric powder

1 tbsp grated jaggery

Salt

For the tempering:

1 tsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of Hing/ Asafoetida

A sprig of curry leaves

Method:

Tip the chopped guava, peanuts, chilly powder, turmeric, grated jaggery and salt in a bowl. Mix well and refrigerate. Heat the oil in a pan. Drop in the mustard and after it splutters add the cumin seeds. After they splutter add the Asafoetida and curry leaves. Allow the seasoning to cool a little before tipping it into the salad. Mix well and serve chilled.

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Vagharela Bhaath/ Tempered rice

Posted on February 13, 2021 by vinayaprabhu2

Leftover rice is usually seasoned depending upon one’s preference. A few vegetables are thrown in and you can either temper it with all the whole Garam masalas, or with garlic and onions or make one just using tomatoes. Posting the recipe shared by my friend Arun Babu…of the Vagharela Bhaath made the way his family prefers it.

Ingredients:

1 cup Basmati rice cooked and ready. Recipe link to making the rice is given below. https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/

1 carrot chopped

1potato cubed

A handful of peas

A few cashewnuts halved

2 onions sliced

2 tomatoes chopped

1 inch piece of ginger

5 cloves of garlic

2 green chillies

1 tbsp Kashmiri Lal chilly powder

1/4 tsp Turmeric powder

1/4 tsp Garam masala

For the tempering:

2 small pieces of cinnamon

2 cloves

2 green cardamom crushed

2 tbsps of Ghee/ clarified butter

1 tbsp oil.

Method:

Make a coarse paste of the garlic, ginger and green chillies. Heat the oil and ghee mixture in a pan. Drop in the whole spices and after they splutter add the cashewnuts. After they turn a golden yellow,add the sliced onions and ginger, garlic, green chilly paste. Roast till the onions turn translucent. Drop in the garam masala, red chilly powder turmeric powder and salt. Saute for half a minute. Add the vegetables and mix thoroughly. Add half a glass of water, cover and cook the vegetables till they are firm but done. Add the cooked rice. Mix and heat thoroughly. Serve with a raita of your choice.

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