July, 2024 - Vinaya's Culinary Delights

Gooseberry/Amla Rasam.

Posted on July 23, 2024 by vinayaprabhu2

A delicious Rasam which can be served over rice or had as an appetizer, the Gooseberry Rasam is a change from the usual tomato and lemon Rasam. Fresh or brined Gooseberry may be used .

Ingredients:

5 gooseberries

4 tomatoes

1 sprig curry leaves

2 green chillies

1 tsp cumin seeds

1 tsp pepper corns

1 tsp coriander seeds

Salt

A tsp of jaggery

Coriander leaves for garnish

100 gms Arhar dal pressure cooked and churned.

For the tempering:

1 tbsp ghee

1 tsp oil

1 tsp mustard seeds

1 tsp cumin seeds

2 sprigs curry leaves

1 dry red chilly

A pinch of asafoetida and turmeric powder.

Method:

Slice the gooseberries and tip them into the mixer. Chop the tomatoes and add them too along with the pepper, cumin seeds, coriander seeds green chillies and curry leaves. Grind to a fine paste. Heat the Ghee and oil mixture in a pan. Add the mustard and cumin seeds and once they crackle add the red chilly, asafoetida and turmeric powder. Toss. Add the curry leaves and then tip in the ground paste. Pour in a litre of water and bring to a boil. Cover and simmer for fifteen minutes. Add the cooked dal, salt and jaggery. Bring to a roaring boil. Switch off and garnish with coriander leaves.

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Bottle gourd/ Doodhi Raita.

Posted on July 23, 2024 by vinayaprabhu2

Bottle gourd is known by names such as Lauki, Doodhi and Sorekaya in various parts of India. A variety of dishes like curries, stir fries, halva , fritters and raita are made from it. Posting a raita today which goes well with Roti or rice.

Ingredients:

A small bottle gourd

1 bowl of thick yoghurt

1 green chilly

A sprinkling of cumin and pepper powder

1 tbsp finely chopped coriander leaves

Salt.

For tempering:

1 tbsp oil / ghee

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 red chilly

1 sprig curry leaves.

Method:

Select a bottle gourd which is tender, so that there are no seeds inside. Peel it. Wash thoroughly and either grate or chop into tiny pieces. Cook it with salt in enough water. Drain. The drained water can be used to bind the dough for Roti. Allow the bottle gourd to cool down thoroughly. Whip the yoghurt with salt and the finely minced green chilly. Drop in the cooked bottle gourd. Heat oil or ghee in a pan. Add in the mustard and cumin seeds. After they crackle add the red chilly. Toss and add the curry leaves. Stir and pour the seasoning into the yoghurt. Sprinkle with cumin and pepper powder. Garnish with coriander leaves and chill before serving.

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Cabbage Sambharo.

Posted on July 22, 2024 by vinayaprabhu2

Cabbage Sambharo from the Gujarati cuisine is basically a salad served as an accompaniment to Roti or Dal rice. Cabbage is diced into strips and quickly sauteed in a few spices. This is to retain the crunch of the vegetable.

Ingredients:

250 gms tender cabbage

2 green chillies slit

1 sprig curry leaves

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of turmeric powder

Juice of half a lemon

2 tbsps finely chopped coriander leaves

Salt.

Method:

Slice the cabbage into strips. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the cumin seeds. Tip in the green chillies and curry leaves. Toss. Add the turmeric powder and salt. Toss. Add the cabbage, mix well and then cover and cook for five minutes. Garnish with coriander leaves and lemon juice. Serve hot.

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Dalia/ roasted gram dry chutney.

Posted on July 19, 2024 by vinayaprabhu2

Dry chutney powders are extremely popular in India. The South especially specialises in them as they use it as a mixer for rice. Dry powders are made with Chana dal, Arhar dal , Sesame seeds and also peanuts. Posting a roasted gram powder chutney which can be prepared in just five minutes.

Ingredients:

100 gms roasted gram dal/ Dalia/ Puttani/ hurakadle

50 gms copra cut into bits.

9 Byadgi chillies

A small pod of garlic crushed with skin on.

Salt

1 tbsp oil.

Method:

Heat the oil in a pan. Drop in the crushed garlic. Roast till the skin turns a golden brown. Remove. Drop in the Byadgi chillies and roast them to a crisp. Allow the garlic and chillies to cool. Drop the roasted gram dal, copra, salt, garlic and chillies into a mixer jar. Dry grind on pulse mode to a fine powder. Store in an airtight container. While serving, drizzle a tbsp of ghee on hot rice and serve the powder required over it. Mix and relish it as is.

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Dondakaya Stir-fry

Posted on July 17, 2024 by vinayaprabhu2

A number of preparations of Dondakaya or Ivygourd are prepared all over India. The recipes differ from region to region. The spices used as well as the oil too differs. That is what makes every dish in India unique. Posting a Dondakaya Stir-fry the way it is made in Andhra Pradesh today.

Ingredients:

250 gms Dondakaya

Two bsps oil of choice

1 tsp mustard seeds

1 tsp chilly powder

1/3 tsp turmeric powder

2 sprigs curry leaves

4 tbsps of grated coconut

Salt

Method:

Wash the Dondakaya. Snip off the ends and slice into roundels. Heat oil in a pan. Add the mustard seeds and once they splutter add the curry leaves. Drop in the sliced Dondakaya, salt, turmeric and chilly powder and saute on a low flame for three minutes till the spices coat the vegetable. Add half a cup of boiling water, cover and cook till done. Garnish with grated coconut and roasted for a couple of minutes on an open flame. Serve hot with rice or chapati.

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Dondakaya Vepudu.

Posted on July 17, 2024 by vinayaprabhu2

Dondakaya is the Telugu name for Ivygourd / Tindora. Here is a recipe which goes well with Dal rice or even with Chapati. I normally pair it with a Rasam and onion raita.

Ingredients:

250 gms Dondakaya

100 gms peanuts roasted and powdered.

2 tsps Red Chilli Powder

3 sprigs curry leaves

Salt

Oil

Coriander leaves for garnish.

Method:

Wash and chop the Dondakaya length wise.
Heat oil in a pan. Drop in the Dondakaya and shallow fry till done Drain it on a paper towel. Roast the curry leaves in a tablespoon of oil and drop them onto the Dondakaya. Tip in the roasted groundnut powder, salt and chilly powder. Mix thoroughly. Garnish with coriander leaves. Serve with rice and dal.

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Coleslaw.

Posted on July 17, 2024 by vinayaprabhu2

This is an ideal meal for weight watchers and for those who want a fill in for the 3 pm hunger pangs. Skip the mayonnaise or add just a teaspoon if you are calorie conscious… Generally a Coleslaw is prepared with cabbage and spring onions. I had some red bell pepper and a piece of purple cabbage as well. Used them up in this salad.

Ingredients:

One small head of tender cabbage sliced thinly

Onions sliced thinly

1 medium sized cup low fat yoghurt

2 heaped tbsps mayonnaise

A pinch of salt and sugar

Freshly ground pepper.

Method:

Wash and slice both the cabbage and onions thinly. Tip the yoghurt, mayonnaise, sugar, salt and pepper into a bowl. Whisk until smooth and creamy. Pour it over the cabbage and onion mixture. Mix well and serve immediately.

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Donne Mensinkayi/ Capsicum Gojju.

Posted on July 16, 2024 by vinayaprabhu2

I have already posted a Bell pepper curry popular in North Karnataka. Here is another. Called Gojju or Menskai in the local parlance, the Gojju is normally mixed with rice or also served as a side dish with Jolada rotti or chapati. Various other vegetables too can be substituted for Bell pepper. The most popular is the one made with pines.

Ingredients:

2 medium sized Bell peppers cut into bits.

4 tsps white sesame

1 tsp black sesame

6 tbsps grated coconut

5 roasted Byadgi chillies

4 roasted Guntur chillies

1 heaped tbsp tamarind paste

6 tbsps jaggery powder or a small piece of jaggery

1 tbsp black gram/ urad dal

1/4 tsp Fenugreek seeds

A kidney bean sized piece of asafoetida

A pinch of turmeric powder

Salt

4 tbsps coconut oil.

For the tempering:

1 tbsp oil

1 tsp mustard seeds

1 dry red chilly

2 sprigs curry leaves.

Method:

Dry roast the sesame seeds till they splutter and turn a golden brown. Roast the chillies in a tbsp of oil. Remove. Add the urad dal, fenugreek seeds and asafoetida. Roast till the urad dal turns light brown in colour. Remove from flame and allow to cool. Grind the roasted items, coconut and roasted sesame seeds to a fine paste with enough water. Heat two tbsps oil in a pan. Drop in the chopped Bell pepper, turmeric and salt. Saute for a couple of minutes. Add the tamarind paste and jaggery. Add a glass of water and bring to a boil. Simmer till the bell pepper is seventy five percent done. Pour in the ground paste , cover and cook till done. Heat one tbsp oil. Add the mustard. After it splitters add the dry red chilly and curry leaves. Pour the seasoning into the Gojju. Mix well and serve hot.

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Donne Mensinkayi Pallya/ Bell pepper curry.

Posted on July 16, 2024July 16, 2024 by vinayaprabhu2

Donne Mensinkayi/ Shimla Mirch or Capsicum is normally used in the preparation of this delicious North Karnataka dish. I had half each of the coloured peppers so decided to use them instead.

Ingredients:

Half of each of red, green and yellow Bell pepper chopped into chunks

3 tbsps peanuts

2 tbsps sesame seeds

5 green chillies

5 tbsps grated coconut

7 cloves of garlic

1 tsp coriander seeds

1/2 tsp cumin seeds

5 pepper corns

1 inch stick of cinnamon

3 cloves

2 pods cardamom

1 tsp Kashmiri chilli powder

1/2 tsp mustard seeds

2 onions finely chopped

1 large onion roughly chopped

A small bunch of coriander leaves

4 tbsps oil

Salt

2 tsps jaggery

2 sprigs curry leaves.

Method:

Tip the peanuts, sesame seeds, mustard seeds, grated coconut, green chillies and garlic into a pan. Roast it for four minutes. Allow to cool. Grind it to a paste with the roughly chopped onions, chilly powder, jaggery, salt, 4 tbsps coriander leaves, coriander seeds, cinnamon, cloves, cumin, pepper and cardamom. Keep aside. Heat the oil in a pan . Add the finely chopped onions and curry leaves. Roast to a golden brown. Add the ground paste and saute for a couple of minutes. Add two glasses of water and bring it to a boil. Allow it to simmer for a couple of minutes. Drop in the chopped Bell pepper. Cover and cook till done. Garnish with finely chopped coriander leaves. Serve hot with Jolada rotti, chapati or rice.

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Pinto beans masala curry.

Posted on July 12, 2024 by vinayaprabhu2

There’s something so comforting scooping up the Pinto beans masala curry with some hot chapati or a soft kulcha. It’s a treat to the taste buds.. Accompanied by a raw salad and a glass of buttermilk, it is the ultimate of meals!

Ingredients:

100 gms Pinto beans

2 potatoes

3 medium sized onions

2 tomatoes

6 green chillies

A small bunch of coriander leaves

7 cloves of medium sized garlic

1 inch piece of ginger

3 tbsps of grated coconut

1 heaped tsp Chole masala

A pinch of turmeric powder

1 heaped tbsp coriander powder

1 tsp cumin seeds

3 tbsps oil

2 tsps Ghee

Salt

Method:

Soak the Pinto beans overnight. Pressure cook till done. Normally they get cooked within fifteen minutes after the first whistle. Pressure cook potatoes. Peel and cut into large pieces..Tip the onions, tomatoes, green chillies, coriander leaves, garlic, ginger and coconut into a mixer jar. Grind to a smooth paste. Heat the Ghee and oil into a pan. Add the cumin seeds and after they splutter add the ground paste. Roast on a slow flame till the oil starts separating. Add the chole masala, coriander and turmeric powders and roast for a couple of minutes . Tip in half a litre of water and bring to a boil. Add the cooked Pinto beans, salt and potatoes and mix thoroughly. Allow to simmer covered for ten minutes. Garnish with coriander leaves and serve hot .

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