February, 2021 - Vinaya's Culinary Delights

Karmani

Posted on February 7, 2021February 7, 2021 by vinayaprabhu2

This version of spiced buttermilk called Karmani is an instant solution if one is looking for a quick fix to serve over rice. The crunch of onions and the fragrance of coriander leaves is divine! This is a long forgotten traditional Konkani recipe shared by my friend Prathibha Konaje Tallur.

Ingredients:

1/2 litre buttermilk

1 onion chopped fine

1 inch piece of ginger

1 green chilly

1 tbsp finely chopped coriander leaves

Salt

1 tbsp Ghee/ clarified butter

1 tsp Mustard seeds

1 dry red chilly

A pinch of Hing/ asafoetida

1 sprig of curry leaves

Method:

Grind the ginger and green chillies coarsely. Tip them into the buttermilk along with the finely chopped onion. Heat the Ghee in a pan. Add the mustard and after it splutters add the dry red chilly, hing and finally the curry leaves. Immediately pour the seasoning into the buttermilk. Add salt and coriander leaves and give it a good stir. Serve over hot rice.

Serves 2.

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Doodhi sannan/ sweet idli

Posted on February 7, 2021February 7, 2021 by vinayaprabhu2

Delicious sweet Idlis that can be served as dessert or at breakfast. This is a long forgotten recipe traditionally made by the Konkani community. It’s served with either fresh home made ghee or butter. I thank my friend Shyamala Prabhu for sharing her wonderful recipe with me.

Ingredients:

1 cup Idli rava/ rice rava

1 cup grated coconut

2 cups poha/ flattened rice

Jaggery as required

A pinch of salt

A handful of cashews and kishmish

A pinch of turmeric powder

1 cup semi sour curds

Ghee/ to Grease the moulds

Method:

Powder the poha and grind it with the curds to a paste along with the grated coconut and jaggery . Tip the ground paste into a bowl. Add the idli rava, salt , turmeric powder and dry fruits. Add a quarter glass of water. Mix thoroughly and allow to ferment for 8-10 hours. Grease the moulds with ghee. Here I have used the traditional Idli katori( container) . You may use the Idli stand as well. Give the batter a quick whisk and pour it into the greased katoris. Place them in the Idli steamer which has been kept boiling before greasing the katori. Cover and steam for twenty minutes. A knife inserted should come clean. Remove, allow to cool before de moulding. Serve with butter or ghee.

This proportion makes 15 Doodhi sannan.

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Instant Rava/ semolina and Poha/ flattened rice masala Uthappa

Posted on February 7, 2021February 7, 2021 by vinayaprabhu2

This instant Rava and poha masala Uthappa is a saviour on a lazy Sunday morning. You can serve it with a Chutney or a Molgapudi if you aren’t in a mood to make a chutney. Maximum time taken is fifteen minutes. I thank my friend Sushmitha Shenoy Shanbhag for this lovely recipe. Recipe link to the Chutney and Molgapudi given below.

Ingredients:

1 cup or 250 gms Rava/ semolina

1/2 cup or 125 gms Poha/ flattened rice

1/2 cup Idli rava

1 cup sour curds whisked well

9 green chillies

2 Inch piece of ginger

4 tbsps finely chopped coriander leaves

1 large onion sliced or chopped as desired

1 tomato sliced or chopped

Oil for roasting the Uthappa

1/2 tsp Eno fruit salt

Salt

Method:

Powder the poha and tip it into a bowl. Drop in the idli rava and rava too. Add salt the whisked curd and water enough to make a batter of pouring consistency. Grind the green chillies and ginger to a coarse paste. Add it to the batter. Add finely chopped coriander leaves, mix , cover and keep aside for ten minutes. You will notice that the rava and poha have absorbed all the moisture. Add some water to make a batter of pouring consistency. Add the fruit salt and a tsp of water over it to activate it. Mix and pour a ladleful of the batter on a hot tava/ skillet. Sprinkle the finely chopped onions and tomatoes or place the sliced ones gently on the Uthappa. Drizzle with oil, cover and roast on a medium flame. Flip. Roast on the other side too. Serve hot with chutney.

This proportion makes 10 medium sized Uthappa.

https://vinayasculinarydelights.com/coconut-chutney-recipe-3/

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

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Green apple pickle/ salad

Posted on February 6, 2021February 7, 2021 by vinayaprabhu2

What’s in a name? Call it a salad or a pickle, this one is a winner all the way. You require the Granny Smith apples for this preparation. If not available then you may use any apple which is tart. I was fortunate enough to find some on Big Basket, so lost no time in ordering them to try out the lovely recipe of this salad shared by my friend Alka Pai.

Ingredients:

2 Apples

1/ 4 tsp salt

1 tsp mustard

7 seeds of Fenugreek

2 Byadgi chillies

1 tsp Chana dal/ split Bengal gram

A large pinch of Asafoetida

A sprig of curry leaves

1 tsp oil

A tsp of jaggery syrup

Method:

Chop up the apples and sprinkle them with salt. Mix , cover and leave aside. Salt prevents oxidation and the apples retain their colour. Heat the oil in a pan. Drop in the mustard and after it splutters add the Chana dal. Roast it to a golden brown. Add the Byadgi chillies, Fenugreek, asafoetida and curry leaves. Toss for a minute, remove and allow the mixture to cool thoroughly. Grind it to a fine powder. Tip in required quantity of the powder onto the apples. Drizzle with the jaggery syrup. Mix thoroughly and enjoy the salad as is or with a meal.

Serves 2.

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Shengavani/ drumstics in coconut gravy

Posted on February 6, 2021February 7, 2021 by vinayaprabhu2

This Maharashtrian recipe shared by my friend Nilima Kotulkar goes well with rice, poori and Roti. The base of coconut and Besan/ chickpea flour with it’s smooth texture , the addition of peanuts, the tang of tamarind and the slight sweetness of jaggery make this dish truly delectable.

Ingredients:

2 Drumsticks chopped into 2 Inch size pieces

A fistful of peanuts soaked and pressure cooked with a little salt

A small lump of jaggery or two tbsps of jaggery syrup.

1 tbsp tamarind paste

Half of a small coconut grated

2 tsps Besan/ chickpea flour

Salt

2 tbsps finely chopped coriander leaves

For the tempering:

2 tsps oil

1 tsp mustard

1 tsp cumin seeds

1 tbsp Chilly powder

A large pinch of turmeric

A pinch of Asafoetida

Method:

Boil the drumsticks with a little salt in two glasses of water till they are done. Grind the grated coconut and Besan to a smooth paste. Heat oil in a pan. Add the mustard and after it splutters drop in the cumin seeds. Once they crackle add the chilly powder, turmeric, Asafoetida, and immediately pour in the tamarind paste, cooked peanuts, the water in which the Drumsticks were boiled along with the Drumsticks. Add the coconut besan paste and jaggery. Bring to a boil and simmer gently for a few minutes till the raw taste of the besan disappears. Add more water if required. The consistency should be that of a gravy of pouring consistency. Garnish with coriander leaves and serve hot.

Serves four.

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Shahi Tamatar/ Tomatoes in a rich gravy

Posted on February 6, 2021February 7, 2021 by vinayaprabhu2

This recipe of Shahi Tamatar was shared by a friend Bharti Ahuja Dar and it is right royal as it’s name suggests. She had used the regular tomatoes and snipped off the upper end for the juices to sink in. I had cherry tomatoes with me, so just pricked them with a toothpick and used them. This preparation goes well with both Roti and Basmati rice.

Ingredients:

4 Medium sized Tomatoes or 25 cherry tomatoes

2 tbsps Peanuts

2 tsps White sesame

2 tbsps grated fresh coconut

2 Green chillies chopped fine

1/4 tsp Hing / asafoetida

1 tsp Kashmiri lal chilly powder

1 tsp Cumin seeds

3 tbsp oil

1 large onion sliced

1 inch piece of ginger grated

5 cloves of garlic grated

2 dry red chillies, each broken into 2

1 cup beaten Curd

1 cup water or as desired

Salt

1 tsp Garam masala powder

10 Curry leaves

A large pinch of Haldi/ turmeric

3 tbsps oil

Method:

Dry roast coconut, Peanuts and sesame seeds to a golden yellow.
Grind them with chopped green chillies and a little water to make a smooth paste.
Pour in rest of the water in the mixer jar, to make a thin paste of the remnants and keep it aside.
Cut the head of the Tomatoes, and prise the top from 3-4 places. Keep aside.
In a pan, heat oil and add cumin seeds, Hing and the dry red chillies.
Once the cumin stops crackling, add the sliced onion, grated ginger and garlic and saute till the onions turn brown.
Add salt, garam masala, Kashmiri lal chilly powder and the turmeric.
Drop in the curry leaves ,toss and then add the ground paste.
Bring to a boil, keep on low flame and cook till the gravy thickens.
Add little more water if required. You can use the thin water kept aside at this point.
Add the beaten curd and mix well.
Bring to a boil, add tomatoes, cover and cook on low flame till the tomatoes are soft, but still retain their shape.
Turn off heat, and transfer to a bowl.
Serve hot with paratha or boiled /steamed rice.

Serves four.

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Spicy Puffed rice

Posted on February 6, 2021February 6, 2021 by vinayaprabhu2

This snack is ideal for the weight watchers. Puffed rice roasted to a crisp, spiced with a few green chillies and Kashmiri chilly powder. Groundnuts too for that extra crunch , curry leaves and hing/ asafoetida for flavour. Add finely chopped onions, tomatoes ,coriander leaves and a little lemon juice and your Sookha Bhel is ready. , Thank-you so much dear Girija Vishnu Vardhan for the delicious, easy to make recipe.

Ingredients:

5 cups of Kurmura/ puffed rice

Salt

1/2 tsp Kashmiri chilly powder

For the tempering:

5 tsps oil

1 tsp mustard

5 tbsps Peanuts

A big pinch of Hing/ asafoetida

3 sprigs curry leaves

2 green chillies finely chopped

Method:

Heat oil in a pan. Drop in the mustard seeds and after they splutter, add the peanuts and toss for a minute. Drop in the green chillies, curry leaves and Hing. Toss and add the puffed rice, Kashmiri chilly powder and salt. Mix thoroughly and roast on a very gentle flame till crisp. Store in an airtight container after it’s thoroughly cooled.

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Kobi Poha

Posted on February 6, 2021February 7, 2021 by vinayaprabhu2

This unique recipe of Kobi poha was shared by my friend Aparna Kamat. Onions are avoided on auspicious days by the Hindus. Cabbage is used as a substitute as it adds texture to the dish. Normally made at the temples in Goa, this dish is an example of how one can innovate and churn out something really delish!

Ingredients:

200 gms Thick/ jada poha/ beaten rice, washed and drained. (Do not soak)

1 potato peeled and chopped

A large bowl of Kobi/ cabbage chopped roughly

A handful of peas

Salt

3 tbsps of finely chopped coriander leaves

Juice of one large lemon or as required

A large pinch of turmeric

For the tempering:

3 tbsps oil

2 tbsps Ghee/ clarified butter

1 heaped tsp Cumin seeds

7 green chillies chopped fine

2 sprigs curry leaves

1 inch piece of ginger grated

Method:

Heat the Ghee and oil mixture. Drop in the cumin seeds and after they splutter add the curry leaves, ginger and green chillies. Saute for a few seconds. Drop in the cabbage, peas, potato, turmeric and salt. Saute on a gentle flame for a couple of minutes. Add a quarter glass of water, cover and cook till done. Takes about three minutes. Do not overcook. Drop in the drained Poha and mix thoroughly. Check the salt. If required add more. Add lemon juice . Garnish with finely chopped coriander leaves. Give it a quick mix , switch off and serve hot.

Serves four.

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Roasted gram/ Daalia/ Puttani chutney -2

Posted on February 5, 2021February 7, 2021 by vinayaprabhu2

This roasted gram Chutney stays good for atleast two days in the fridge as it doesn’t contain coconut. It’s to be ground coarse. Very little or no water is added while grinding. Here I have used a little water as I would be finishing it off at breakfast. It is an Ideal accompaniment to Dosa, Idli and other Urad preparations. I thank my friend Prabha Ramapriya for this wonderful recipe.

Ingredients:

100 gms/ half cup of roasted gram

6 green chillies

Pea sized piece of Hing/ asafoetida

2 sprigs curry leaves

A small bunch of coriander leaves

15 leaves of mint

1 tbsp oil

1/2 tsp mustard

1 tsp tamarind paste

Salt

Method:

Heat oil in a pan. Drop in the mustard. After it splutters add the green chillies and curry leaves. Toss till the chillies change colour. Drop in the roasted gram and saute for a few seconds. Switch off and allow to cool. After it has cooled tip it into the mixer jar along with coriander and mint leaves, salt and tamarind. Grind to a coarse consistency adding little or no water.

Serves four.

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Spicy Potato and Tomato subzi/ curry

Posted on February 5, 2021February 7, 2021 by vinayaprabhu2

This is an easy to make, simple yet delicious recipe, that one can make with just two vegetables. I thank my friend Roopa Prabhu for having shared this recipe with me. The best part is it’s ready in no time!

Ingredients:

3 potatoes quartered and diced fine/ or you can use the boiled ones too.

3 tomatoes finely chopped

2 green chillies minced

1 tsp Jeera/ cumin seeds

A large pinch of Hing/ asafoetida

A large pinch of Haldi/ turmeric powder

1 tbsp Kasuri methi

2 tbsps finely chopped coriander leaves

1 tbsp Kashmiri Chilly powder

2 tbsps oil

Salt

Method:

Heat the oil in a pan. Add the Jeera and Hing. Once the Jeera splutters add the chillies, toss and drop in the tomatoes, salt, turmeric and Chilly powders. Saute till the tomatoes turn mushy. Add the potatoes and a glass of water . Bring to a boil, cover and cook till the potatoes are done. Crush the Kasuri methi with your fingers and drop it into the subzi. Allow to simmer for a couple of minutes. Switch off and garnish with finely chopped coriander leaves. Serve with Poori, Paratha or even Dal rice.

Serves four.

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