September, 2022 - Vinaya's Culinary Delights

Beetroot pockets.

Posted on September 17, 2022September 17, 2022 by vinayaprabhu2

Pretty looking beetroot pockets to make the children eat their veggies without a murmur. These are nothing but Momos or dim sums with beetroot puree added to the dough. The easiest and regular way of stuffing momos is by rolling out a poori, placing the filling in the centre, folding the dough into pleats and shaping it into a pouch.

Peel and chop a beetroot. Puree it and sieve it. Add it to the dough while kneading it.. the recipe link below gives you the exact measurements to make the dough and the filling.

https://vinayasculinarydelights.com/dim-sums-or-momos/

To shape pockets:

Roll out the poori. Place the filling in the centre. Pleat one half of the poori and press it tightly on the unpleated side. Bring the two ends together and press them on the centre of the dim sum to form a pocket. Similarly finish off with the remaining dough. Steam them in the manner mentioned in the recipe link given above.

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Jodhpuri aloo

Posted on September 15, 2022September 15, 2022 by vinayaprabhu2

Potatoes are a universal favourite and when it is the baby variety you are spoilt for choice. India has various cultures living together and each one has their own version of making potato preparations.

Posting a Jodhpuri aloo today which goes well with rice, dal, roti or even as a starter…

Ingredients:

250 gms Baby Potatoes washed and pressure cooked to three whistles.

2 tbsps Oil

1 tsp Cumin seeds

1 tsp Fennel seeds

1 tsp Sesame seeds

½ tsp Red chili flakes

1 tsp Kashmiri Red chili powder

2 small dry red chillies broken

1 tbsp coriander powder

1/2 tsp cumin powder

1 tsp Amchur powder

Salt

A pinch of Hing/ asafoetida

3 tbsps finely chopped coriander leaves.

Method:

Peel the pressure cooked potatoes. Heat the oil and drop in the cumin, fennel and sesame seeds. Allow to splutter and add the broken chilly bits. Toss. Add the chilly flakes , toss and immediately add the potatoes and salt. Mix thoroughly and roast on a low flame till golden brown. Add the chilly, coriander, Asafoetida, cumin and Amchur powders and mix thoroughly. Allow the flavours to infuse by roasting gently tossing them with a light hand. Garnish with finely chopped coriander leaves and serve hot.

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Kaapsukuntayi.

Posted on September 11, 2022September 11, 2022 by vinayaprabhu2

The name sounds intriguing isn’t it? Kaapsukuntayi is a tangy, sweet and spicy dish which is popular at my friend Nirmala Kamath’s place. It goes well with rice, chapati or even as a dip with cutlets. Extremely flavourful and delicious.

Ingredients:

100 gms tamarind soaked in warm water

100 gms or more of jaggery grated depending upon how tart the tamarind is

9 green chillies finely chopped

2 inch piece of ginger grated

A small fistful of raisins.

Salt.

Method:

Extract the pulp from the soaked tamarind. Sieve it and tip it into a pan. Add the jaggery, salt, finely chopped chillies and grated ginger and bring to a boil. Lower heat and keep simmering till it becomes semi solid. Switch off the stove and add the raisins. Cool thoroughly and bottle. Stays good in the refrigerator for a long time.

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Paneer and Bell pepper stir fry-2

Posted on September 5, 2022September 5, 2022 by vinayaprabhu2

This particular dish of Paneer with Bell pepper is a family favourite… There are two other starters with Paneer in this website, but this continues to be an all time favourite… The tangy, sweet and spicy flavours make it a winner all the way.

Ingredients:

300 gms Paneer cubed into bite sized pieces

1/2 each of a green, red and yellow Bell pepper sliced into thin strips

2 large onions sliced into petals

100 gms sweet corn boiled

15 cloves of garlic finely chopped

2 inch piece of ginger grated

Schezwan sauce and tomato ketchup as required

1tsp pepper

Salt

3 tbsps Corn flour to dust.

Oil for frying

2tbsps Amul butter .

Method:

Sprinkle salt, pepper and corn flour on the paneer cubes and marinate it for fifteen minutes. Deep fry to a golden yellow. Drain and keep aside. Heat the butter in a pan. Add the chopped garlic and ginger and saute till the garlic turns golden brown. Add the onions and bell pepper and keep sauteing on a high flame till the onions turn translucent but the Bell peppers retain their crunch. Add the boiled corn and paneer. Add the Schezwan and tomato sauce as per your taste. Here I used around two tablespoons of both the sauces.. Mix well and serve immediately.

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Sattu powder dry chutney

Posted on September 4, 2022September 4, 2022 by vinayaprabhu2

Sattu flour uses either barley and roasted gram or plain roasted gram and cumin powdered fine. I have used the latter to make this delicious dry chutney which is not just protein rich but goes well with bhakri, rice or can be sprinkled on salads.

Ingredients:

200 gms roasted gram

1 tbsp oil

15 cloves of garlic

5 green chillies/ or as per your spice level slit into two.

1tsp cumin seeds

Salt

Method:

Heat oil in a pan. Drop in the garlic and slit green chillies. Roast till the chillies change colour. Add the cumin seeds and continue to roast for a minute. Remove and keep aside to cool thoroughly. Dry grind it along with roasted gram and required amount of salt to a fine powder. Allow to cool and store in an airtight container.

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