March 2021 – Vinaya's Culinary Delights

Home made icecream

Posted on March 28, 2021March 28, 2021 by vinayaprabhu2

A simple, easy to make icecream which is ready in no time. You can use flavour and fruits accordingly of your choice. Here I have used the good old vanilla essence as I wanted to use a variety of fruits.

Ingredients:

1 litre full fat milk

2 tbsps corn flour

12 tsps sugar

1/4 tsp vanilla essence

Method:

Dissolve the corn flour in a quarter cup of milk. Stir well to ensure there are no lumps. Keep aside. Bring the milk to a boil. Add sugar, stir and simmer on a gentle flame for five minutes. Add the corn flour mixture and keep stirring for about five minutes. Add the vanilla essence and mix well. Switch off and allow to cool thoroughly. Pour it into any tray or mould and place it in the freezer compartment. After five hours, remove and blitz it once in the mixer. Pour it back into the tray and freeze. Ice cream gets set in two hours. Serve with fruits of your choice.

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Thali Meal-133

Posted on March 21, 2021 by vinayaprabhu2

Sharing a Thali today of Rice, Dalithoy, Garlic Chutney, Ivygourd Tallasani, Cabbage ambado, sweet and tangy lemon pickle, papad and buttermilk. Recipe links to all the items are given below.

https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/

http://vinayasculinarydelights.com/dalithoy/

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

http://vinayasculinarydelights.com/ivy-gourd-tallasani/

http://vinayasculinarydelights.com/cabbage-pakora-recipe/

http://vinayasculinarydelights.com/sweet-and-tangy-lemon-pickle-recipe/

http://vinayasculinarydelights.com/masala-buttermilk/

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Barnyard millet and urad dal Idli

Posted on March 16, 2021March 16, 2021 by vinayaprabhu2

A healthy option for diabetics, this Barnyard millet and urad dal Idli has been served with a roasted gram and coriander chutney. One can also make it on the day one fasts as the rice is replaced by millets. Recipe link to the Chutney is given below.

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

Ingredients:

1 cup urad dal/ split black gram

1.5 cups of Barnyard millet/ varai

Salt

Method:

Wash the urad dal and the Barnyard millet and soak them separately for five hours. Grind the urad dal in the wet grinder for about half an hour, adding a little water at intervals till the urad dal is nice and fluffy. Drain and squeeze the Barnyard millet and drop it into the urad dal . Grind for just half a minute, for it to blend well with the urad dal. Remove in a container, add salt and ferment overnight. The next day whisk well. Grease the idli mould with oil and pour the batter into it. Carefully place the stand in the idli steamer which has been kept boiling. Steam for ten minutes. A knife inserted into the idli should come out clean. If not steam for a couple of minutes more. Allow to cool a little before de moulding. Serve with Chutney of your choice.

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Thali Meal – 132

Posted on March 15, 2021 by vinayaprabhu2

Sharing a Thali today of garlic Kulcha, Chole Palak, Peas Pulao and mixed vegetable raita. A couple of wedges of onion and a piece of lemon accompany the meal.. Recipe links to all the items are given below.

https://vinayasculinarydelights.com/chole-palak-chickpeas-with-spinach/

http://vinayasculinarydelights.com/garlic-kulcha/

https://vinayasculinarydelights.com/peas-pulao-2/

https://vinayasculinarydelights.com/mixed-vegetable-raita-recipe/

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Tender Jackfruit fritters

Posted on March 12, 2021 by vinayaprabhu2

Tender Jackfruit fritters are a delicacy. It is extremely easy making it these days as raw Jackfruit is available online, cleaned, chopped and packed. The one I have posted today is a traditional one made by the Konkani community. You may innovate and use a masala of your choice.

Ingredients:

16 slices of tender jackruit cut into thickness of half an inch.

Salt

Chilly powder

Hing/ asafoetida

Rice flour

Oil for frying the fritters

Method:

Drop the slices of tender jackruit in boiling water with a little salt. Keep simmering till they are almost seventy five percent done. Switch off the gas and drain the water. Sprinkle chilly powder, salt and asafoetida as per taste and requirement. Dust it with rice flour and refrigerate for about half an hour to forty five minutes. Heat oil in a pan. Drop the slices three to four at a time and fry till they are crisp. The entire process must be carried out on a medium flame. Drain and place the fritters on a tissue or paper towel. Serve hot.

Note: the proportion of chilly powder, salt and asafoetida is not mentioned as it all depends on individual preference.

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Potato Patties

Posted on March 7, 2021 by vinayaprabhu2

The family is ever so fond of potato and needless to say, I always try out a recipe where it is the main ingredient. Boiled, mashed, roasted, baked or even fried, anything made with potatoes is an utter delight. When my friend Mamta Kamath shared her version of potato Patties with me, I lost no time in making it.

Ingredients:

8 medium sized potatoes pressure cooked, peeled and mashed

5 slices of bread

7 green chillies

7 cloves of garlic

2 inch piece of ginger

1 large onion finely chopped

1/4 tsp Turmeric powder

Juice of half a lemon

3 tbsps finely chopped coriander leaves

Salt

Oil to roast the Patties

Method:

Tip the mashed potatoes into a bowl. Grind the garlic, ginger and green chillies to a semi coarse paste. Tip it into the mashed potatoes. Dip the slices of bread into water, squeeze and crumble it. Add it to the mash. Add the turmeric powder, salt, lemon juice, finely chopped onions and coriander leaves. Mix thoroughly . Pinch balls of this mixture and shape into a Patties. Heat a tava/ skillet. Drizzle with oil. Spread it evenly all over the skillet. Place the Patties and drizzle some oil on top. Allow them to roast to a golden brown. . Flip. Roast the other side as well. Serve hot with tomato ketchup and mint chutney.

This proportion makes 12 Patties.

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Tomato Saar – 3

Posted on March 7, 2021March 7, 2021 by vinayaprabhu2

Tomato Saar can be served over rice, had as an appetizer or served along with a meal. Every household has their own version of it and whichever way it is made, this Saar can never go wrong. I have already posted two varieties of tomato saar in this website, one seasoned with garlic and the other, a Sattvik one. The third today is again a Sattvik one but with a twist to it. That twist takes it to another level altogether. I thank my friend Nital Ashar Kulkarni for this amazing recipe.

Ingredients:

4 large tomatoes finely chopped

2 tbsps roasted groundnuts de skinned and powdered

1 tbsp jaggery syrup

Salt

1 tsp pepper powder

3 tbsps finely chopped coriander leaves

6 glasses of water

For the tempering:

2tbsps Ghee/ clarified butter

1 tsp mustard seeds

1 tsp cumin seeds

A large pinch of Hing/ asafoetida

3 green chillies slit

2 sprigs curry leaves

Method:

Heat the Ghee in a pan. Add the mustard and after it splutters add the Hing and cumin seeds. After they crackle add the green chillies and curry leaves. Toss and drop in the chopped tomatoes. Add salt and saute till the tomatoes turn mushy. Keep mashing them with the back of the ladle. Add six glasses of water, the peanut powder, jaggery, pepper powder and bring to a boil. Simmer gently for about five minutes. Switch off and garnish with finely chopped coriander leaves.

Note: Adding the peanut powder adds texture to the saar and gives it a nutty flavour.

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Chapati chivda

Posted on March 6, 2021 by vinayaprabhu2

Stuck with some leftover Chapatis? Most of the times I tend to roast them with Ghee and sprinkle some powdered sugar over them. Decided to try out the recipe which my friend dear Aditi Amrish Patil had shared with me. Since it is soft in texture unlike a crisp Chivda, it can be served as a breakfast item or as a snack with some tea. I added a handful of cooked carrots and peas though the original recipe is without them.

Ingredients:

6 leftover Chapatis

2 onions chopped fine

A handful of finely chopped boiled carrot and some peas

3 tbsps finely chopped coriander leaves

1/4 tsp Turmeric powder

1/2 tsp chilly powder

Salt

1/2 tsp sugar

For the tempering:

2 tsps Ghee/ clarified butter

2 tbsps oil

1 tsp Cumin seeds

A sprig of curry leaves

Method:

Powder the Chapatis in the mixer using the pulse mode . Heat the Ghee and oil mixture in a pan. Drop in the cumin seeds and after they splutter add the curry leaves and onions. Add salt and roast till translucent. Drop in the turmeric and chilly powder, sugar and the boiled vegetables. Toss. Add the powdered Chapatis and mix well. Garnish with finely chopped coriander leaves and serve hot.

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Garlic Potato stir-fry

Posted on March 5, 2021March 5, 2021 by vinayaprabhu2

This is a fiery garlic potato stir fry for the spice lovers. I had made it with just half a kg of baby potatoes to try out the recipe shared by my friend Sharmila Shirali, as my husband loves spicy dishes. We had a real treat as it went extremely well with the Dal rice and curds with which I served it.

Ingredients:

1/2 kg baby potatoes pressure cooked and peeled

12 Byadgi chillies

10 cloves of garlic

Salt

2 tbsps coconut oil or oil of choice

Method:

Soak the Byadgi chillies and garlic together in half a glass of water for an hour. Grind it along with required amount of salt to a fine paste. Marinate the baby potatoes for about an hour in this ground paste. Heat oil in a pan. Drop in the potatoes and saute on a gentle flame till the raw smell disappears and you can smell the aroma of garlic that has been sauteed well. Allow the potatoes to rest for an hour before you serve them so that the potatoes could absorb the flavour. Reheat and serve with Dal rice.

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Neer dosa – 3

Posted on March 5, 2021March 5, 2021 by vinayaprabhu2

Neer dosa is a very popular Mangalorean preparation which is usually accompanied by a pickle, jaggery syrup, butter or a chicken curry. I have already posted a second variety called Khara Tellavu which is a spicy version of the Neer dosa. Posting one today where finely chopped onions, dil and coriander leaves and a couple of green chillies are added to the Neer dosa batter. It can be served with a Chutney of your choice.

Ingredients:

250 gms/ one cup raw rice

1/4 coconut grated

2 medium sized onions finely chopped

3 tbsps finely chopped Dil leaves

2 tbsps finely chopped coriander leaves

2 green chillies

Salt

Oil to roast the dosa.

Method :

Soak the rice for three hours. Grind it along with the coconut and green chillies to a smooth paste. Add salt, onions, dil and coriander leaves. Thin it down to a watery consistency. Heat the skillet. Hold it at an angle and swish it as you pour the batter in a continuous stream, so that it covers the entire skillet. Drizzle oil, cover and cook. Remove, fold and serve.

Note: This dosa is roasted only on one side. The batter has to be very thin, only then will you get a soft and lacy dosa.

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