March, 2021 - Vinaya's Culinary Delights

Pineapple stir fry

Posted on March 5, 2021 by vinayaprabhu2

This is a recipe for those who love tart fruits but cannot enjoy them as they are allergic to it. A quick saute or seasoning kills the enzymes responsible for the allergy and the fruits can be eaten as a dessert or even with a meal. This is a delicious recipe of seasoned pineapple shared by my friend Sneha Kamath.

Ingredients:

1 pineapple de skinned and chopped into bite sized pieces

1 tbsp jaggery syrup

Salt

1 tbsp finely chopped coriander or mint leaves

For the tempering:

1 tbsp coconut oil

1 tsp mustard

2 dry red chillies broken into bits

Method:

Heat the oil in a pan. Drop in the mustard seeds and after they splutter add the broken red chilly bits. Toss and drop in the pineapple pieces. Add the jaggery syrup and salt. Mix well, cover and cook on a gentle flame for five minutes. Garnish with coriander or mint leaves. Serve hot or cold.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Hayagreeva Maddi recipe

Posted on March 4, 2021 by vinayaprabhu2

Hayagreeva Maddi is a rich classic dessert from the Udupi cuisine. Usually offered as Naivedya and then served as Prasadam. The first time I tasted this was at the Krishna Matha in Udupi. Cooked Bengal gram comes together with jaggery, dry fruits, dry coconut and roasted poppy seeds. This dessert is ready in exactly half an hour.

Ingredients:

125 gms or half cup Chana Dal/ Bengal gram

150 gms / a little more than half cup of jaggery or jaggery syrup

125 gms/ half cup of grated copra/ ( dried coconut)

3 tbsps of cashewnuts halved

3 tbsps of almonds broken into bits

3 tbsps of kishmish/ raisins

1 tsp cardamom powder

3 tsps khuskhus/ poppy seeds

7 cloves

5 tbsps Ghee/ clarified butter

Method:

Wash and pressure cook the chana dal in two glasses of water to five whistles. Allow to cool naturally. The texture of the Chana dal should be firm but should break easily.

In the mean time heat a pan. Drop in the poppy seeds and dry roast them till they turn a golden brown. Keep aside. Pour in the Ghee into the same pan. Drop in the cloves and as they are spluttering drop in the cashewnuts and almonds. As soon as the cashewnuts turn a golden yellow, add the raisins and toss till they fluff up. Add the copra, jaggery syrup, roasted poppy seeds and the cardamom powder. Mix thoroughly and then add the cooked Chana dal along with the little water which is left behind. Bring to a boil and simmer gently for a couple of minutes. Switch off and keep aside for ten minutes to allow the flavours to infuse.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Beetroot Chutney

Posted on March 3, 2021March 3, 2021 by vinayaprabhu2

The health benefits of Beetroot are too many to enumerate here. Beetroot can be eaten raw in salads or boiled and used in sandwiches, soups or even stirfries. The Beetroot Chutney that I have posted today goes amazingly well with dosa, dal rice, curd rice and even with Chapati. My heartfelt thanks to my friend Mamatha Harish for this simple, easy yet delicious recipe.

Ingredients:

2 Beetroots peeled and chopped

1 onion chopped roughly

4 tbsps grated coconut

1 sprig curry leaves

1 tsp coriander seeds

3 dry red chillies

1/2 tsp tamarind paste

Salt

2 tsps oil

Method:

Heat oil in a pan. Drop in the onions and roast for a couple of minutes. Drop in the dry red chillies, coriander seeds, curry leaves and tamarind. Roast for a couple of minutes and then add the grated coconut and beetroot. Cover and cook for a couple of minutes. Allow to cool. Grind this roasted mixture along with salt to a fine paste. Serve.

This proprtion serves four.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Shaadi wale Aloo Gobhi

Posted on March 3, 2021March 3, 2021 by vinayaprabhu2

Aloo Gobhi is a very popular dish prepared in North India and is served with hot Roti or Naan. It is a must in most weddings, though the preparation varies slightly than the one made at home. Curd or yoghurt is added to enhance the texture and to make it slightly moist so that it can be easily mopped up with a piece of Roti. The recipe of this delicious Shaadi wale Aloo Gobhi was shared by my friend Pradnya Balwalli.

Ingredients:

250 gms Cauliflower broken into florets

250 gms potatoes peeled and cubed into bite sized pieces

2 tomatoes chopped fine

5 tbsps finely chopped coriander leaves

5 tbsps curd/ yoghurt whisked well

1 tbsp coriander powder

1 tbsp Kashmiri Chilly powder

1/4 tsp Turmeric powder

Salt

1/4 tsp Garam masala

For the tempering:

4 tbsps oil

1 tsp cumin seeds

Method:

Heat the oil in a pan. Drop in the potatoes and shallow fry them. Remove. Add the cauliflower and shallow fry this too. Remove and keep aside. In the oil left behind, add the cumin seeds and after they splutter, drop in the tomatoes and roast till they are mushy. Add the chilly, turmeric and coriander powders. Toss and drop in the whisked curd. Keep stirring to avoid curdling. Add salt and tip in the cauliflower and potatoes. Cover and allow to cook on a very gentle flame. Add garam masala, mix well and garnish with finely chopped coriander leaves. Serve hot.

Serves four.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Methi/ Fenugreek leaves Pulao

Posted on March 1, 2021March 1, 2021 by vinayaprabhu2

The recipe of this one pot meal of Methi Pulao was shared by my friend dear Rekha Pai. It is so fragrant and filled with the goodness of Methi leaves. In fact it needs no accompaniment. I served it with a mixed vegetable raita as the family likes all rice preparations with a curd based side dish. Methi is good for diabetics, so those interested in trying this recipe could replace rice with any of the millets.

Ingredients:

250 gms Basmati rice washed and drained

Salt

500 ml boiling water

Ingredients to be ground to a paste:

12 green chillies

2 garlic cloves

2 inch piece of Cinnamon

5 cloves

5 Marathi moggu ( Kapok buds)

A bunch of coriander leaves

3 tbsps oil

A large pinch of turmeric powder

For the tempering:

4 tbsps Ghee/ clarified butter

15 cloves of garlic finely chopped

2 large onions minced

4 large tomatoes chopped fine

A large bunch of Methi leaves chopped fine

Method:

Heat oil in a pan. Drop in the whole spices. Toss and then add the onions , garlic , green chillies, coriander leaves and turmeric powder. Roast till the onions turn translucent. Switch off, allow to cool and grind to a fine paste. Keep aside.

Heat the Ghee in a pressure cooker. Drop in the onions and garlic and roast to a golden brown. Add the ground paste and roast till it leaves the sides of the cooker. Add the methi leaves and roast till they wilt . Tip in the tomatoes and roast till mushy. Add the washed and drained rice and saute for a couple of minutes. Add salt. Pour in the boiling water , cover and cook to two whistles. Serve hot with a raita of your choice.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.