December 2022 – Vinaya's Culinary Delights

Aloo tamatar ka jhol.

Posted on December 31, 2022December 31, 2022 by vinayaprabhu2

One of the most popular dishes from Uttarakhand, the Aloo tamatar ka jhol is an easy and delicious preparation where tomatoes form the base gravy. The sweetness of potato and onion add to this flavourful dish.

Ingredients:

2 potatoes boiled, peeled and lightly mashed

3 tomatoes chopped fine

1 inch piece of ginger

1 onion chopped fine

1 green chilly chopped fine

2 tbsps oil

1 tsp Cumin seeds

1 tsp coriander powder

1/4 tsp garam masala/ optional

1 heaped tsp Kashmiri chilly powder

1/4 tsp turmeric powder

Finely chopped coriander leaves.

Method:

Heat oil in a pan. Drop in the cumin seeds and after they splitter add the ginger, green chilly and onion. Roast till the onion is translucent. Add the chilly, turmeric powders and the garam masala. Toss. Drop in the finely chopped tomatoes. Keep roasting till they are mushy. Add a couple of glasses of water, salt and the lightly mashed potatoes. Bring to a boil and allow to simmer till the tomatoes are well cooked… Garnish with coriander leaves. Serve with rice or poori.

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Tehri Pulao

Posted on December 28, 2022December 28, 2022 by vinayaprabhu2

Tehri Pulao is to Uttar Pradesh what Bisibele bhath is to Karnataka and Rajma Chawal to Punjab. It is a simple, easy to prepare and fragrant one pot meal which can be served with or without a raita. Today I decided to serve it with plain curd and some pickle.

Ingredients:

250 gms Basmati rice washed and soaked for fifteen minutes.

One large carrot cut lengthwise

12 bite sized Cauliflower florets

2 large potatoes chopped into chunks

A large fistful of peas.

In short, all the vegetables should be equal in quantity.

2 onions sliced

10 garlic cloves grated

1 inch piece of ginger grated

4 green chillies slit

1 tbsp coriander powder

1 tsp Kashmiri chilly powder

1/4 tsp turmeric powder

5 cloves

1 inch piece of cinnamon

1 tsp saunf/ fennel seeds

1 tsp cumin seeds

2 cardamom

4 tbsps oil

2 tbsps Ghee

Salt

Method:

Heat a pan. Add the ghee and oil to it. Once it heats up drop in the cloves, cinnamon, fennel seeds, cumin and cardamom. Give a quick stir and add the grated ginger and garlic. Drop in the slit green chillies and toss on a gentle flame for half a minute. Add the sliced onions and roast till translucent. Drop in the potatoes, carrot and peas and season with salt. Toss on a gentle flame for three to four minutes. Add the cauliflower florets, toss and pour in 500 ml of water. Bring to a boil. Add the drained Basmati rice and mix gently. Cover and allow to simmer for about four minutes. Switch off the gas and cover it with a tight fitting lid. The rice and vegetables get cooked in the heat. Allow to stand undisturbed for twenty minutes. Gently fork the rice onto a serving dish and serve hot.

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High tea-1

Posted on December 28, 2022December 28, 2022 by vinayaprabhu2

Here is a platter of goodies that not just make up a high tea but can also be enjoyed for supper. Chutney sandwiches, Aloo chaat, Fruit salad with icecream and a chilled fresh lime with soda complete the meal. Recipe links to all the items are given below.

https://vinayasculinarydelights.com/aloo-chaat/

https://vinayasculinarydelights.com/chutney-sandwich-recipe/

https://vinayasculinarydelights.com/fresh-fruit-salad/

https://vinayasculinarydelights.com/lemon-sherbeth-with-a-difference/

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Pull apart Bun

Posted on December 28, 2022December 28, 2022 by vinayaprabhu2

Try this pull apart Bun when in a hurry to make a quick and delicious snack. This can double up for dinner as well with a bowl of hot soup. The ingredients used are all those which one finds in most households.. I prefer buying fresh ready made burger buns for a quick snack.

Ingredients:

Burger buns

Tomato, onion, green bell pepper finely chopped (all in equal quantities)

Boiled sweet corn as per requirement

Grated mozzarella or processed cheese

Amul or any salted butter

Finely grated garlic

Mixed herbs, oregano, chilly flakes and salt

Finely chopped coriander leaves.

Method:

Make cuts on the burger bun horizontally and vertically keeping a distance of 3/4 of an inch taking care to keep the base intact.

Melt the butter and add the grated garlic, a sprinkling of mixed herbs, oregano and chilly flakes to it. Tip in the chopped coriander leaves, mix and keep aside. Your garlic butter is ready.

Drop the finely chopped vegetables in a bowl. Add the sweet corn, grated cheese, chilly flakes, oregano, mixed herbs and a pinch of salt. Mix and keep aside.

Brush the melted butter generously in between the slits made in the burger bun. Fill it up with the vegetable mixture and again brush the bun with the garlic butter on top.

Bake in a pre heated oven at 180 degrees for five to six minutes or till you see the cheese melt. Alternatively you can even bake it in an aluminium kadhai/pan or pressure cooker. Just line the base with salt. Heat the cooker or kadhai for five minutes. Place a trivet. On it place the bun on a baking dish or any aluminium plate. Cover with lid and bake on medium flame for seven minutes or till you see the cheese melt. Remove and serve hot with tomato ketchup or a cheesy dip.

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Pickled vegetables.

Posted on December 19, 2022December 19, 2022 by vinayaprabhu2

Crunchy pickled vegetables tickle the taste buds and can be served along with a salad or a meal.. My most favourite is a tablespoon of the pickle placed inside two slices of buttered bread. This pickle has a short shelf life so should be refrigerated.

Ingredients:

I used around 100 gms each of the following vegetables:

Raw mango

Cauliflower

Carrot

Ivygourd

A three inch piece of ginger grated

4 lemons

Salt as required

5 tbsps oil

1tbsp mustard seeds

A kidney bean sized piece of asafoetida powdered

1tsp turmeric powder

3 green chillies slit lengthwise.

Method:

Wash and dry the vegetables, green chillies and ginger thoroughly. Cut them into bite sized pieces. I did not slice the ivygourd since I prefer it whole. Grate the ginger and slit the green chillies. Tip everything into a glass bowl. Add salt and turmeric powder and mix thoroughly. Allow to stand overnight. The next day toss it once every five hours so that all the vegetables are well marinated. The following day heat the oil in a pan. Drop in the mustard seeds. After they crackle add the asafoetida and give a quick toss. Pour the seasoning over the vegetables. Mix thoroughly and bottle. They are ready to be used… Care should be taken to keep this refrigerated at all times. Prepare in a small quantity.

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Thali Meal-143

Posted on December 17, 2022December 19, 2022 by vinayaprabhu2

On the platter today are Poori, mixed vegetable kurma, Jeera rice with sauteed paneer, raita, Aam panna, vegetables in brine, and Shahi tukda… The recipe links to the same are given below.

https://vinayasculinarydelights.com/poori/

https://vinayasculinarydelights.com/mixed-vegetable-kurma/

https://vinayasculinarydelights.com/jeera-rice-recipe/

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

https://vinayasculinarydelights.com/raw-mango-ambule-panak-recipe/

https://vinayasculinarydelights.com/shahi-tukda/

https://vinayasculinarydelights.com/pickled-vegetables/

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Grilled Pineapple.

Posted on December 14, 2022December 14, 2022 by vinayaprabhu2

A delicious, sweet, spicy and tangy starter which the children and adults just love!

You can cut the pineapple into wedges or slice them thin as I have done. They can be grilled or pan fried. Make sure that they sit in the marinade for atleast half an hour.

Ingredients:

One pineapple de skinned and cut into slices or wedges.

Salt

Sugar

Chilly flakes

Butter

Honey

Method:

Tip the sugar, salt, chilly flakes and honey into a bowl. Drop in the sliced pineapple, mix well and refrigerate for atleast half an hour. Pan fry or grill them to a golden brown after basting them with butter. Serve hot

The amount of the ingredients to be used in the marinade is totally one’s choice. Some may like it extremely sweet whereas some may like it on the spicier side. I prefer mine without sugar as honey is included in the marinade.

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Crackling spinach.

Posted on December 3, 2022December 3, 2022 by vinayaprabhu2

A delicious starter served at get togethers and parties, the crackling spinach is still a hot favourite with young and old alike. If you wish to avoid frying you may air fry it but the taste differs. Eating in moderation is the answer to such preparations..

Ingredients:

2 bunches of spinach

Toasted sesame seeds

Chilly flakes

Salt

Sugar

Oil for frying.

Method:

Discard the stems of the spinach. Wash it well and pat dry. Chop finely and spread it out on a kitchen towel to dry completely. Dry roast the sesame seeds till they start popping. Remove from heat and keep aside. Heat oil in a pan. Deep fry the spinach in small batches on a high flame till it is crisp. Drain and put it on a kitchen towel to remove excess oil. Once all the spinach is fried put it in a bowl. Drop in the toasted sesame seeds, chilly flakes a pinch of salt and powdered or castor sugar. Mix thoroughly and serve.

Note:

I have not mentioned the quantities of sugar, salt, chilly flakes and toasted sesame seeds as it is an individual choice to add as per requirement.

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