May, 2022 - Vinaya's Culinary Delights

Mayonnaise and vegetables sandwich.

Posted on May 3, 2022May 3, 2022 by vinayaprabhu2

An absolutely delicious option which is ideal for summers, this mayonnaise and vegetables sandwich is not just filling but enjoyed by young and old alike. Serve it at parties, get togethers or as a quick snack as they are extremely easy to make.

Ingredients:

One loaf of bread

Butter

Equal quantities of the following vegetables finely chopped:

Cucumber

Tomato

Onion

Capsicum/ Bell pepper

Grated carrot

Pepper powder

Eggless mayonnaise

Salt

Method:

Trim the edges of the slices of bread. Use the discarded edges to make bread crumbs. Butter the slices and keep aside. Tip in the chopped vegetables and grated carrot into a bowl. Refrigerate for an hour. Drop in mayonnaise, and pepper as per preference. Mix thoroughly. Add salt, mix and apply the mixture on the buttered side of the slice. Cover it with another slice of buttered bread, cut into triangles and serve immediately.

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Moong and palak Shorba.

Posted on May 2, 2022May 2, 2022 by vinayaprabhu2

A filling and highly nutritious soup/ shorba which can be served as a meal on the days that one is rushed for time or would like to take it easy. The term Shorba comes from the Arabic word Shurba which means soup. It is generally thick and can be enjoyed with bread or on it’s own.

Ingredients:

100 gms Moong/ green gram

1 bunch of palak/ spinach

2 green chillies

1 inch piece of ginger chopped

7 cloves of garlic minced

1 onion sliced

1/2 tsp pepper powder

1 tsp cumin seeds

Salt

Lemon juice as per preference

1 tbsp Ghee/ clarified butter.

Method:

Wash and pressure cook the moong till mushy. Wash and chop the palak roughly. Heat ghee in a pan and drop in the cumin seeds. After they splutter drop in the sliced onion, ginger, green chillies and garlic. Roast on a gentle flame till the raw smell disappears. Drop in the chopped palak and roast till the palak wilts. Allow to cool. Tip in the cooled mixture along with the cooked moong into a mixer and grind to a smooth consistency. Tip it into a pan along with pepper powder and salt and bring to a boil. Allow to simmer on a gentle flame for five minutes. Switch off and add lemon juice as per taste. Serve hot.

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Tender mango Rasam.

Posted on May 2, 2022May 2, 2022 by vinayaprabhu2

An absolutely delicious mixer for rice which can be served as an appetizer as well is the tender mango Rasam. Tender mangoes which are slightly sweet as they are in the process of ripening are the best for this preparation. The texture of this Rasam is simply divine!

Ingredients:

One large tender mango washed, peeled and pressure cooked to three whistles.

100 gms Arhar dal pressure cooked and churned well.

3 green chillies

3 tbsps powdered jaggery

Salt

A large pinch of turmeric

1 tbsp Ghee/ clarified butter

1 tsp oil

1/2 tsp mustard

1 tsp cumin seeds

A large pinch of Hing/ asafoetida

1 dry red chilly

1 sprig curry leaves

Coriander leaves to garnish.

Method:

Pass the cooked mango through a sieve and collect the pulp in a vessel. Drop in the churned dal, salt, jaggery and green chillies into it. Add enough water and adjust consistency as per preference. Bring to a boil and allow to simmer on a gentle flame for five minutes. Heat the ghee and oil mixture in a pan. Drop in the mustard and cumin seeds and as they splutter drop in the asafoetida and dry red chilly. Toss and add the curry leaves and turmeric powder. Drop in the seasoning into the boiling Rasam and simmer for a minute. Switch off and garnish with finely chopped coriander leaves. Keep aside for the flavours to infuse for about fifteen minutes.

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