February, 2021 - Vinaya's Culinary Delights

Masala Neer dosa/ Khara Tellavu

Posted on February 11, 2021February 11, 2021 by vinayaprabhu2

Neer dosa is a popular dosa/ crepe from coastal Karnataka and is enjoyed with a chicken curry by the non vegetarians and with a spicy coconut chutney or a pickle drizzled generously with coconut oil by the vegetarians. This is another version of Neer dosa with spices and condiments added. Known as Khara Tellavu in local parlance the recipe of this Masala neer dosa was shared by my friend Flavia Lewis. It is usually served with slices of banana mixed with coconut and jaggery. As the family likes a Chutney to go along, I have made a simple coconut chutney without a seasoning.

Ingredients:

1 cup/ 200 gms rice soaked for five hours

1/4 th coconut gratings

1 large onion chopped roughly

2 tbsps coriander seeds

7 Byadgi chillies

Salt

Oil to roast the dosa

Method:

Powder the coriander seeds and Byadgi chillies. Then tip in the onion and coconut. Grind to a smooth paste. Add the rice and adding a little water at a time grind it too to a very fine batter . Pour the batter in a container and water it down to a flowing consistency. Add salt, mix and keep aside for ten minutes. Heat a tava/ skillet. Splash a ladleful of batter on the tava. Drizzle with oil. This dosa is roasted only on one side as it is very thin and cooks within a minute. Neer dosa batter is never spread but splashed by holding the tava slightly tilted at an angle to facilitate the batter to run. This gives the lacy effect to the dosa. The tava should be extremely hot to get a lacy and porous Neer dosa. Fold and serve hot.

Accompaniment: Slice two elaichi bananas fine. Add three tablespoons of coconut and two tbsps of jaggery syrup and mix well. The link to the Chutney is given below.

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

This proportion makes 14 dosas.

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The popular Garlic Dal and Potato Tallasani combo.

Posted on February 10, 2021 by vinayaprabhu2

This popular North Kanara Garlic Dal and Potato Tallasani combination is a must try for potato and garlic lovers. Hot dal is served over rice followed by a dollop of Ghee and accompanied by the potato Tallasani and papad. Sadhana Kiran my friend generously shared the recipes with me. The recipe link to both is shared below.

https://vinayasculinarydelights.com/garlic-seasoned-dal/

https://vinayasculinarydelights.com/potato-tallasani/

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Garlic seasoned Dal

Posted on February 10, 2021February 11, 2021 by vinayaprabhu2

This is yet another traditional North Kanara preparation which uses whole dried red chillies and garlic to flavour the Dal. Served hot over rice with a dollop of Ghee, it is usually accompanied by Potato Tallasani and freshly fried Papad. This is again a recipe shared by my friend Sadhana Kiran.

Ingredients:

1 cup/ 200 gms Toovar Dal/ Split pigeon peas

4 dry red chillies each broken into two

A large pinch of turmeric

Salt

1 tsp Ghee

For the tempering:

1 tbsp Ghee

10 cloves of garlic

Method:

Wash and pressure cook the Dal along with the broken red chillies, salt, ghee and turmeric powder to four whistles. Allow the pressure to release naturally. Churn the Dal well. Add water to adjust consistency and keep boiling it on a gentle flame till the seasoning is ready. Normally the Dal in the South of India is of pouring consistency as it is served over rice. Heat Ghee in a pan. Drop in the crushed garlic and roast to a rich brown. Season the Dal and allow it to simmer for a couple of minutes till the flavours are infused. Serve with a wedge of lemon and a teaspoon of Ghee.

Serves three.

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Potato Tallasani

Posted on February 10, 2021February 11, 2021 by vinayaprabhu2

This dish is a favourite in most North Kanara households. A simple stir-fry of potato seasoned with garlic and accompanied by a garlic seasoned Dal. I had no clue about this combination till my friend Sadhana Kiran shared her recipe with me. For garlic lovers this is a must try. Goes well with Chapati too.

Ingredients:

2 large potatoes sliced as shown in the picture

1 tbsp Kashmiri Lal chilly powder

Salt

For the tempering:

1 tbsp coconut oil

10 cloves of garlic gently crushed

Heat oil in a pan. Drop in the garlic and roast to a rich golden brown. Drop in the potatoes, chilly powder and salt. Mix thoroughly and cover and cook over a very gentle flame till done. Takes about seven minutes.

Serves two.

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Pumpkin soup

Posted on February 10, 2021 by vinayaprabhu2

A warm filling soup with just a hint of pepper and garlic. My friend Bala S Ajay who shared this recipe with me added toasted walnuts as well. I skipped them as the family isn’t too fond of them in a soup or a gravy. Two bowls of this healthy soup with a piece of French toast or a croissant and you are done with dinner.

Ingredients:

250 gms Pumpkin de skinned and chopped into chunks

1 very large onion sliced roughly

3 tbsps fresh cream

2 tbsps butter

2 cloves of garlic chopped

Salt and pepper to taste.

Method:

Heat the butter in a pan and keep tossing the pumpkin till it’s nicely roasted. Alternatively you may brush it with oil and bake it in the oven. Once the pumpkin is roasted remove it from the pan and add the onion and garlic. Roast till the onions wilt and the garlic turns a rich golden yellow. Cool thoroughly. Blitz the mixture along with the cream in a mixer till it forms a puree. Tip it back into the pan and add either vegetable stock or water to thin it down. Adjust the consistency as per preference. Add salt and pepper and bring to a boil. Lower heat and simmer for a couple of minutes. Serve hot .

Serves two.

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Bell pepper and corn salsa

Posted on February 10, 2021 by vinayaprabhu2

The taste of the crunchy Bell peppers with boiled soft corn, tomatoes and a dash of lime can be wrapped up in a tortilla or a Chapati, enjoyed as a salad or can even be used as a sandwich filling along with some mayonnaise. This lovely recipe by my friend Neetha Pai is one of my favourites as it’s healthy, easy to make and absolutely delicious!

Ingredients:

1 each of green, yellow and red Bell peppers chopped fine

1 large tomato chopped fine

1 large onion chopped fine

Juice of half a lemon

Pepper and salt to taste

1 cup of boiled sweet corn

Method:

Mix all the chopped vegetables and sweet corn and season with pepper and salt. Drizzle some lime juice, mix and serve immediately.

Note: chop the vegetables just a few minutes before serving to retain the crunch. If you like your salsa a little mushy then you may chop it and season it beforehand. The salt added helps the Bell peppers and onions to release water.

Serves two.

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Dried green peas Usli/ stir fry

Posted on February 10, 2021February 10, 2021 by vinayaprabhu2

This dried green peas Usli doubles up both as a breakfast eat as well as an accompaniment to a meal. One can innovate by making it with onions or even with a Garlic seasoning, though I have today followed the recipe shared by my friend Vidya Rekha Kamath and prepared it the Sattvik way.

Ingredients:

1 cup/ 200 gms dried green peas soaked overnight

Salt

1/4 of a large coconut grated

For the tempering:

One tbsp coconut oil or oil of choice

1 tsp mustard

1 tsp cumin seeds

7 green chillies finely chopped

2 Inch piece of ginger grated

1 dry red chilly broken into two

A chickpea size of Hing/ Asafoetida powdered

2 sprigs curry leaves

Method:

Pressure cook the dried peas with salt to three quick whistles. Allow to cool and if there is any water left behind drain it. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the cumin seeds. Allow them to crackle and then tip in the grated ginger, green chillies, asafoetida, dry red chilly and curry leaves. Toss and tip in the cooked peas. Mix , cover and heat on a gentle flame for a couple of minutes for the flavours to infuse. Garnish with grated coconut.

Serves four.

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Fruit Punch

Posted on February 10, 2021 by vinayaprabhu2

This one is a keeper. Strawberry, orange and Granny Smith apple come together in a Fruit punch. Tangy, sweet and fragrant. Coconut milk and honey too can be added but I havent. I thank my friend Ramesh Srinivas Shenoy for this lovely mocktail.

Ingredients:

1 Granny Smith apple

6 large strawberries

5 oranges

3 tsps sugar

Method:

Core the apple and chop it roughly. Tip it into the mixer along with the strawberries and sugar. Grind it to a smooth pulp. Refrigerate. Juice the oranges in the juicer. If you are extracting the juice manually take care to see that no pips of the orange are left behind as they can make the punch bitter. Refrigerate the orange juice too. While serving first pour the orange juice in a glass till three fourth filled. Slowly pour the strawberry and apple juice. Gently mix the juices just once. Do not stir. Garnish with a slice of strawberry, some mint leaves and ice cubes.

Serves four

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Rice and vegetable roastie

Posted on February 10, 2021February 10, 2021 by vinayaprabhu2

This rice and vegetable roastie gives you all that you need to kickstart the day. Diabetics may replace the rice with oats and skip the potato. Just powder the oats first before making the roastie. The original recipe by my friend Madhangi Vaidyanathan calls for rice to be soaked. I have used rice powder instead. You can add vegetables of your choice. Just dice them fine so that they get cooked but retain their crunch.

Ingredients:

1 cup/ 250 gms rice flour

1 carrot either chopped fine or grated

1 large tomato chopped fine

1/2 a capsicum chopped fine

1 large boiled potato grated

2 Inch piece of ginger

7 green chillies

Salt

1/2 tsp Eno fruit salt

5 tbsps finely chopped coriander leaves

2 tbsps finely chopped curry leaves

Method:

Tip the grated boiled potato, chopped vegetables,coriander leaves and rice flour into a bowl. Grind the green chillies and ginger to a fine paste. Drop it into the rice- vegetable mixture. Add finely chopped coriander, curry leaves and salt. Mix with enough water to get a batter of pouring consistency. Allow to rest for ten minutes. Add the Eno fruit salt and pour a tsp of water on it to activate it. Whisk and pour a ladleful of batter on a hot skillet. Drizzle with oil. Cover the roastie and allow it to roast well on the underside to a nice golden brown. Flip and roast the other side as well. Serve hot with a Chutney of your choice. Recipe link to the Chutney is given below.

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

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Ambat Varan/ tangy Dal

Posted on February 9, 2021 by vinayaprabhu2

Ambat Varan is a traditional Maharashtrian preparation which is served over rice. Fragrant with the copious amount of garlic with which it is seasoned, this spicy, tangy and sweet Varan will tickle the taste buds and leave you asking for more. Renuka Pradhan generously shared her recipe with me.

Ingredients:

1 cup/ 200 gms of Toovar dal/ Split pigeon peas pressure cooked and mashed well.

2 tbsps Tamarind paste

2 tbsps jaggery syrup

1 tbsp Kashmiri Lal chilly powder

1/4 tsp Turmeric

Salt

3 tbsps finely chopped coriander leaves

For the tempering:

2 tbsps Ghee/ clarified butter

15 cloves of garlic crushed gently

A pinch of Hing/ asafoetida

1/2 tsp mustard

Method:

Pour the mashed dal into a container. Add the tamarind paste, jaggery, salt chilly , turmeric powders and a glass of water. Mix and bring to a boil. Allow it to keep simmering. In the meantime heat the Ghee in a pan. Drop in the mustard seeds and the garlic. Roast the garlic to a nice golden brown. Drop in the Hing, toss and pour the seasoning into the boiling Varan. Garnish with coriander leaves and serve hot over rice with a dollop of Ghee.

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