February, 2023 - Vinaya's Culinary Delights

Rajasthani Garlic chutney.

Posted on February 5, 2023February 5, 2023 by vinayaprabhu2

An extremely easy and delicious chutney made with red chillies and garlic, this famous Rajasthani Lehsun/ garlic Chutney is a must have in Rajasthan for every meal. It is akin to a pickle that is a must in the South.

This chutney is paired with the traditional delicacies such as Dal Baati, Moong Dal Chilla or Gatte Ka Pulao and Pakoras. The chutney can also be enjoyed on toast, bread, parathas and dosa.

Ingredients:

24 dry red Byadgi chillies

15 cloves of garlic

2 tsps Kashmiri red chilli powder

Salt

1 tsp Amchur

1/4 cup oil

Method:

Roast the chillies with a tablespoon of oil till they are crisp. Remove. Add another tablespoon of oil and roast the garlic cloves to a golden brown. Add the Kashmiri red chilly powder and amchur powder. Toss and immediately tip it on to the roasted chillies. Allow the roasted chillies and the garlic to cool. Transfer everything into a blender. Add salt and dry grind. Keep adding oil till the entire chutney blends to form a paste. Remove and store in an air tight container.

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Kulle ki Chaat.

Posted on February 2, 2023February 2, 2023 by vinayaprabhu2

Kulle ki Chaat literally translates to chaat in a kulhar/ earthen pot. It is an Old Delhi speciality and is probably one of the few Indian Chaat recipes that is without any of the ingredients being fried.

It is a delicious blend of fruits and vegetables that come loaded with flavourful spices. The instant burst of flavours in this chaat is something which makes this chaat an interesting one!

Ingredients:

2 tomatoes cut into half and the seeds scooped out to form a basket.

Pieces of cucumber with the centre scooped out

2 potatoes boiled, peeled and cut into two with centre scooped out.

100 gms black Chana or Kabuli chana soaked overnight and pressure cooked

3 tbsps pomegranate seeds

2 tbsp finely chopped coriander leaves

1/4 tsp Black salt/ Kala namak

1/4 tsp Chaat masala

1/4 tsp pepper powder

1/4 tsp Red chilly powder

1/2 tsp roasted Cumin powder

1 tbsp Powdered sugar

1 1/2 tbsp Lemon juice

Method:

Prepare the vegetables and refrigerate them. Allow the chana / chickpeas to cool thoroughly. Add all the spice powders mentioned above. Also add the powdered sugar, salt and lemon juice, mix thoroughly and refrigerate.

Just before serving arrange the vegetables on a tray. Fill in this mixture into the vegetable baskets and garnish with pomegranate seeds, coriander leaves and a final sprinkling of chaat masala.

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Moong dal Chilla.

Posted on February 1, 2023February 1, 2023 by vinayaprabhu2

Moong dal chilla are savoury Indian Pancakes made with soaked and ground split green gram dal. The batter is not fermented. Cumin seeds, ginger and green chilies are added. Vegetables like onions, carrots, tomatoes and coriander leaves too are added to enhance the taste and the nutrition quotient.

Ingredients:

Moong dal chila

250 gms split green gram/ moong dal

1 onion chopped fine

1 carrot grated

A fistful of boiled sweet corn

1 small tomato chopped fine

5 green chillies chopped finely

1 inch piece of ginger grated

1 tsp cumin powder

2 tbsps rice flour

1/2 tsp turmeric powder

2 tbsps finely chopped coriander leaves

Salt

Oil to roast the chilla.

Method:

Wash and soak the moong dal in enough water for five hours. Drain and grind it to a smooth batter using a little water. Tip it into a vessel. Add the rice flour and whisk well. The batter should be neither too thick nor thin. Add the green chillies, ginger, cumin powder, turmeric and salt. Mix well and keep aside for half an hour.
Heat a tava/ griddle. Pour a ladleful of batter and spread it thick into a six inch diameter sized pancake. Top it with the tomatoes, onion, carrot, corn and coriander leaves. Alternatively you can add the vegetables in the batter itself. Drizzle a tsp of oil, cover and cook till the underside is roasted and turns a golden brown. Flip. Drizzle with oil again and roast on the other side as well. Remove and place it on a wooden board. Cut it into pieces with a pizza cutter or serve the whole chilla without cutting with some green chutney and tomato ketchup.

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Kashmiri kadhi.

Posted on February 1, 2023February 1, 2023 by vinayaprabhu2

Kashmiri kadhi is similar to most other North Indian Kadhis, the only difference being in the seasoning. It is a yogurt based gravy dish in which plain besan pakoras are dunked and is flavoured with mint leaves.

Ingredients for the Pakora:

10 tbsps Besan/ gram flour

1/4 tsp chilli powder

1/2 tsp cumin powder

1 tbsp curds

Salt

Water.

A pinch of sodium bicarbonate

Oil for frying the pakora

Ingredients for the Kadhi:

250 ml curds/ yoghurt

750 ml water

2 tbsp Besan

1/4 tsp chilly powder

1/2 tsp turmeric powder

1 tbsp oil

1/2 tsp cumin powder

1 tsp sugar

1 tbsp mint leaves chopped fine

2 green chillies chopped

Salt.

Method:

Mix the ingredients mentioned under pakora into a thick batter adding water just enough to form a batter of thick dropping consistency. Heat oil in a pan. Drop in marble size balls of the batter and fry to a golden brown. Drain on a paper towel and keep aside.
Mix the yogurt and the water together along with the Besan. Whisk well to form a lump free mixture. Add turmeric and chilly powder and mix well.

Heat the oil in a pan. Add the cumin powder and the yoghurt- besan mixture. Keep stirring till it boils. Cover and allow it to simmer on a very gentle flame for about twenty minutes. Keep stirring occasionally to prevent it from curdling. Add sugar, salt, mint leaves, and the green chilies. Simmer for another five minutes. Drop in the pakoras and allow it to boil for a couple of minutes. Serve hot with rice.

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Punjabi Kadhi Pakoda.

Posted on February 1, 2023February 1, 2023 by vinayaprabhu2

Punjabi Kadhi Pakora is one of the most popular North Indian dishes! In fact it is soul food for those living all over North India.

Deep fried fritters called Pakoda or Pakora made either of onion or a variety of vegetables are simmered in a yogurt based curry made with besan and spices!

Ingredients for Kadhi

100 gms Besan

400 ml curds/ yoghurt

1/2 tsp red chili powder

1/2 tsp turmeric powder

1 tsp coriander powder

1.5 litres of water

2 tbsps oil

1/2 tsp fenugreek seeds

1/2 tsp cumin seeds

1/4 tsp Hing/ asafoetida

1 medium sized onion sliced

1 green chili chopped fine

1 tbsp grated ginger

1 tbsp
chopped garlic

3 tbsp finely chopped coriander leaves

Salt

For the pakora: Link to the recipe given

https://vinayasculinarydelights.com/onion-pakora-recipe/

For the seasoning:

2 tbsps ghee

1/2 tsp cumin seeds

A large pinch of ajwain

1/2 teaspoon kashmiri red chili powder .

Method:

Tip the Besan and yoghurt into a bowl and whisk until the mixture is smooth and creamy.
Add the red chilly, turmeric and coriander powder and whisk until you have a lump free mixture.
Add the water and mix until it is well combined. Keep aside. Heat the oil in a pan. Add the methi and cumin seeds. Let them splutter and then add the Hing.
Add the sliced onion along with the chopped green chili and saute for a couple of minutes. Then add the chopped ginger and garlic and cook for another minute or so until the ginger and garlic start changing color.
Add the prepared besan-yoghurt mixture and stir continuously until the kadhi comes to a boil on a low flame. Allow the kadhi to cook for around twenty minutes. Keep stirring it in between. Add salt after the kadhi has been cooking for about ten minutes. This is to prevent curdling. While the kadhi is cooking, make the pakora.

After twenty minutes or so, the kadhi would have considerably thickened and completely cooked. Add finely chopped coriander leaves.
Add the pakora and transfer kadhi into a serving dish.

Final tempering:

Heat ghee in a pan. Add cumin seeds and a large pinch of ajwain. Once the seeds crackle, add the Kashmiri red chili powder and turn off the heat immediately.
Pour this tempering over the kadhi and garnish with coriander leaves. Serve Punjabi kadhi pakora with rice.

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Bitter gourd subzi Punjabi style.

Posted on February 1, 2023February 1, 2023 by vinayaprabhu2

Bitter gourd is a family favourite and I am always on the lookout for new recipes of the vegetable. This Bitter gourd or Karela subzi also is a Punjabi preparation which uses Amchur as a souring agent to tone down the bitterness of the vegetable. Lots of onions too add to its flavour and it is served hot with Phulka or Roti.

Ingredients:

250 gms bittergourd

3 medium sized onions

2 tbsps coriander powder

1 tsp cumin powder

1 tsp turmeric powder

1 tbsp Kashmiri red chilly powder

1 tbsp Amchur/ dry mango powder

Salt

1tsp cumin seeds

1/4 tsp fenugreek seeds

3 tbsps oil

Salt

Method:

Wash and chop the bitter gourd into half, lengthwise. Chop two inch sized pieces. Apply a little salt and keep aside. Slice the onions thick. Heat oil in a pan. Add the bittergourd pieces and shallow fry them on a gentle flame till they are cooked and change colour. Drain and keep aside. In the same oil drop in the cumin and fenugreek seeds and after they splutter add the onions and roast till translucent. Add the shallow fried pieces of bittergourd and then add the dry spice powders one after the other. Mix thoroughly. Check for salt. Keep roasting on a gentle flame till the bittergourd turns a golden brown and the oil separates from the dish. Serve hot with Phulka or Roti.

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