Horsegram idli.

Horsegram preparations are very popular in South India. A variety of items are prepared which include both breakfast and lunch dishes. Horsegram is not only highly nutritious, but also gives good satiety. Here are some idlis prepared with Horsegram accompanied by a spicy chutney.

Ingredients:

1 cup rice rava

1 cup horsegram

1 cup poha/ flattened rice

1 cup urad dal/ split black gram

Salt.

Method:

Wash and soak the horsegram and urad dal for five hours. Soak the rice rava and poha too separately.  Before grinding, wash the urad dal and horsegram again and then tip them along with the poha into a grinder. Using a little water at a time, grind it continuously for half an hour to a smooth batter of dropping consistency. Remove and wash the grinder with a little water. Tip it into the batter. Squeeze out the water from the rice rava and add it to the batter. Add salt and whisk thoroughly. Allow to ferment for 10-12 hours. The next day, thoroughly whisk the batter and pour it into idli moulds which have been greased with coconut oil. Place them into a steamer which has been kept boiling. Steam the batter for 10-12 minutes. Remove and allow to cool before unmoulding them. Serve with chutney of your choice.

Note: if using blender/ mixer to grind the urad and horsegram, use ice cubes while grinding. This helps in keeping the batter from heating. The batter is ready in only five minutes, but there is definitely a difference in the volume of batter ground in a mixer as compared to the grinder.

Posting the link to the recipe which I had served.

https://vinayasculinarydelights.com/coconut-chutney-5/

Copyright © 2024 by Vinaya Prabhu. All rights reserved.

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Hog plum pickle -2

Hog plum/ Amtekayi/ Ambado is used as a souring agent in preparations in South India. Firm ones are used to make pickles. I have already posted one which is prepared along with Bamboo shoots. The pickle posted today makes use of roasted chillies.

Ingredients:

500 gms Hog plum

150 gms Guntur chillies

150 gms Byadgi chillies

100 gms mustard seeds

A marble sized piece of asafoetida

1 tbsp Methi seeds

150 gms salt

2 tsps oil.

Method:

Wash and pat dry the Hogplums. Tip them into a glass bottle and add the salt. Keep shaking them around two to three times daily for two days till the Hogplums release water. Roast the chillies with two tsps of oil. Dry roast the methi seeds, mustard seeds and asafoetida separately one after the other. Allow everything to cool down well. Powder the dry roasted ingredients along with the roasted chillies. Drop this powder into the Hogplums. Mix thoroughly. Seal the bottle well and allow the pickle to mature. It takes about two months for the pickle to be ready for consumption.

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Hari mirch/ Green chilly chutney

This green chillies chutney can be served with parathas, kebabs or even with parathas. With the tang of raw mangoes , tomato and lemon juice, this chutney is absolutely a must try. My friend dear Debjani Banerjee generously shared her recipe with me.

Ingredients:

1/2 of a small raw mango

1 medium tomato

Juice of half a lemon

A small bunch of coriander leaves

Green chillies as per preference

Salt

1 tsp oil.

Method:

Tip in the raw mango, tomato, green chillies, coriander leaves and lemon juice into the blender along with salt. Grind to a smooth paste. Drop it into a bottle, and mix in the oil. Store in the refrigerator and use as required.

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Imli/ Tamarind flavoured poha.

Tamarind based curries, rice and chutneys are a plenty in South Indian cuisine. Here is a breakfast item of Tamarind flavoured poha which is extremely easy to prepare.

Ingredients:

2 cups thick poha

1 lemon sized ball of tamarind

3 tbsps jaggery powder

1 tbsp Sambhar powder

1/4 tsp turmeric powder

4 tbsps oil

1tsp mustard seeds

1tsp sesame

1/2 tsp asafoetida

3 sprigs curry leaves

2 dry red chillies broken into two

3 tbsps peanuts

Salt.

Method:

Wash the poha thrice, drain and keep aside. Place the ball of tamarind in half a glass of hot water and extract the pulp. Heat the oil in a pan. Add the mustard seeds and after they splutter add the sesame seeds, asafoetida and the peanuts. Saute for a couple of minutes. Add the turmeric powder. Drop in the dry red chilly bits and curry leaves. Toss. Add the tamarind pulp, half a glass of water, jaggery, salt and Sambhar powder. Bring to a boil. Allow it to simmer till the mixture thickens a bit. Add the drained poha and mix well. Heat for a minute, switch off, cover and allow to stand for fifteen minutes for the poha to absorb the water. After fifteen minutes heat up the poha and serve hot with curd.

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Hasi mensinkayi khara/ green chilly dry chutney.

Hasi mensinkayi refers to green chillies in Kannada. Khara is spice. Here is a dry flavorful green chilly chutney which is used with traditional North Karnataka dishes like Jowar Bhakri, Akki rotti or even used to flavour a vegetable.

Ingredients:

15 green chillies chopped

100 grams roasted peanuts

1 tsp cumin seeds

15 cloves of garlic

A small bunch of coriander leaves

Salt

A tsp of powdered jaggery

A marble sized piece of tamarind

200 gms oil.

Method:

Heat oil in a pan. Add the chopped green chillies, garlic and cumin seeds and roast till the garlic and green chillies change colour. Allow the mixture to cool. Tip in the roasted peanuts, the cooled mixture, tamarind, jaggery, salt and coriander leaves into a blender and grind to a coarse paste. The oil released by the groundnuts and the oil that was used facilitates grinding the mixture which can be shaped into a ball. Store in an airtight container in the fridge. Shelf life is a week to ten days.

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Sauteed green chillies.

Roasted chillies or Hari mirch are a must have in almost all the states in India. They are served with Vada pav or with Gathia Sev, with Dhokla or with curd rice. Though some people like to bite into the fresh raw chilly, sauteing them in oil makes them more palatable.

Ingredients:

15 green chillies

2 tbsps oil

Salt

Method:

Wash and wipe the green chillies. Keep the stems intact. Make a small slit in each to prevent them from spluttering while roasting them. Heat the oil in a pan. Roast them on a medium flame till they change colour slightly. Remove, drain the oil and place them on a plate. Sprinkle a pinch of salt and mix well.

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Thali Meal – 151

On the platter today are rice, garlic Fryums, Ghia stir-fry, Ghia peel and potato stir-fry, Ghia fritters and Ghia amso kocholu… All things Ghia/ bottle gourd. Recipe links to all have been shared below.

https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/

https://vinayasculinarydelights.com/bottle-gourd-peel-and-potato-upkari-stir-fry/

https://vinayasculinarydelights.com/ghia-bottle-gourd-stir-fry/

https://vinayasculinarydelights.com/gardudhi-bottle-gourd-amso-kocholu/

https://vinayasculinarydelights.com/garlic-fryums-vodi/

https://vinayasculinarydelights.com/ghia-lauki-bottle-gourd-fritters/

Copyright © 2024 by Vinaya Prabhu. All rights reserved.

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Guava pickle.

The easiest and most delicious pickle that can be made in no time is this Guava pickle. Refrigerated it lasts for about ten days.

Ingredients:

2 large guavas chopped into tiny pieces

1 tbsp Kashmiri chilly powder

1 tbsp Chilly powder

1/4 tsp turmeric

Salt

3 tbsps powdered jaggery

Juice of 3 lemons

100 gms oil

25 garlic cloves peeled and crushed

1 tsp mustard

3 sprigs curry leaves

1 tsp asafoetida.

Method:

Drop the pieces of guava, both the chilly powders, turmeric powder, salt and jaggery into a bowl. Add in the juice of the lemons and mix everything thoroughly. Keep aside for ten minutes. Heat oil in a pan. Drop in the mustard, and after it crackles add the crushed garlic and curry leaves. Roast till the garlic changes to a golden brown. Drop in the asafoetida. Toss. Pour the seasoning over the guava pieces and mix well. It can be consumed immediately. Store the remaining in a glass bottle and refrigerate.

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Garlic Fryums/ Vodi.

Garlic and onion Fryums are prepared by most Indian communities during the summer months. Known by different names like Vodi, Sandige, Vethal it is made and stored for use round the year.

Ingredients:

250 gms rice

5 tbsps Sago/ sabudana

2 tsps chilly powder

21 cloves of garlic

Salt.

Method:

Soak the rice and sabudana for three hours. Grind to a smooth paste. Tip the ground paste into a thick bottomed vessel. Add three glasses of water, salt and chilly powder. Mix thoroughly. Cook on a slow flame till the mixture turns transparent. The mixture at this stage thickens and attains dropping consistency. Remove from heat and allow to cool thoroughly. Chop the garlic fine and add it to the cooled mixture. Spread a plastic sheet and drop a teaspoon of this mixture in rows. Dry in strong sun for three  to four days. Once it’s dry it can be easily removed from the plastic sheet. Store in an airtight container and fry when required.

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Ghia/ bottle gourd Ambat.

This is a traditional Konkani preparation which makes use of bottle gourd in a coconut based gravy along with potato, onion and cashewnuts. Arhar Dal is also used to lend texture and sweetness to the preparation.

Ingredients:

A small bottle gourd weighing 200 gms peeled and cubed

2 medium sized onions cut into large chunks

1 potato peeled and cut into bite sized pieces

1 large onion chopped fine

12 cashewnuts halved

1/2 of a small coconut grated

12 roasted Byadgi chillies

1 heaped tsp tamarind paste

100 gms Arhar dal

3 tbsps coconut oil

Salt.

Method:

Tip the cubed bottle gourd, potato and onions into a pot. Cover them with water enough to cover the pieces. Add salt and bring to a boil. Lower heat and cook till tender. Drop the Arhar dal and cashews into a pressure cooker and add 750 ml water. Pressure cook to three whistles. Add this  cooked dal and cashews  to the bottle gourd and keep simmering. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop the paste into the simmering mixture and bring to a roaring boil adding enough water to adjust the consistency. Lower heat and allow the flavours to infuse. Heat a pan with the coconut oil. Add the finely chopped onions and roast them to a rich brown. Drop them into the Ambat. Boil for a couple of minutes. Switch off and allow the Ambat to stand for about half an hour before serving.

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