December, 2024 - Vinaya's Culinary Delights

Imli/ tamarind sherbeth.

Posted on December 31, 2024January 1, 2025 by vinayaprabhu2

A very popular sherbeth in North India, the imli ka sherbeth is served during the summer season to prevent a heat stroke and also to hydrate. It is easy to make and a delicious drink for those who love their drinks tangy.

Ingredients:

A tennis ball sized ball of Tamarind

1/2 cup Jaggery or Sugar

1 tsp roasted cumin powder

1 tsp black salt

3 glasses of water

1 cup of ice cubes

2 finely chopped green chillies.

Method:

Wash tamarind and soak in sufficient water for half an hour.
Mash the soaked tamarind well. Tip it into a strainer and extract the tamarind pulp.Repeat the process by adding some more water and mashing the tamarind pulp.Tip the extracted pulp in a container, add water, sugar/ jaggery ,roasted cumin powder and black salt.
Mix everything till the sugar/ jaggery dissolves.
Now add the chopped green chillies.
Before serving add some ice cubes, pour the drink in tall glasses and serve chilled.

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Thali Meal-152.

Posted on December 31, 2024December 31, 2024 by vinayaprabhu2

Here is a Thali meal where all the four preparations are of Horsegram.

Horsegram koddel, saaru, upkari and dry chutney powder. Recipe links to all have been posted below.

https://vinayasculinarydelights.com/horsegram-chutney-powder/

https://vinayasculinarydelights.com/horse-gram-stir-fry-recipe/

https://vinayasculinarydelights.com/horse-gram-saaru-soup-recipe/

https://vinayasculinarydelights.com/horse-gram-kulta-koddel-recipe/

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Horsegram Chutney powder.

Posted on December 22, 2024December 22, 2024 by vinayaprabhu2

This dry horsegram chutney powder is popular in my home town of South Canara. Horsegram is packed with nutrition, hence would be served with rice gruel/ Kanji/ Hanji anna to children. It can also be enjoyed with Dal and rice.

Ingredients:

200 gms horsegram

12 Byadgi chillies

Half of a copra

1 tbsp coriander seeds

1 tbsp urad dal

A marble sized ball of tamarind

Salt.

Method:

Dry roast the horsegram on a low flame till it changes colour and gives out its aroma. Roast the dry chillies in a little coconut oil till crisp. Allow it to cool. Slice the copra into slivers. Dry roast the coriander seeds and urad dal separately till they give out their aroma. Dry grind the roasted horsegram, Byadgi chillies, coriander seeds, urad dal, copra, tamarind and salt on pulse mode to a semi coarse powder. Store in an airtight container.

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Hyacinth beans Upma.

Posted on December 12, 2024December 12, 2024 by vinayaprabhu2

Fresh Hyacinth beans are a seasonal delicacy and they are used in a variety of preparations all over my home state Karnataka. They have a unique flavour and are relished by the locals in items which are both traditional and contemporary.

Ingredients:

250 gms Semolina

200 gms Hyacinth beans

6 green chillies chopped fine

2 sprigs curry leaves

3 tbsps Ghee

2 tbsps refined oil

1 tsp mustard seeds

1 tsp urad dal

5 tbsps finely chopped coriander leaves

Juice of one lemon

Salt

500 ml boiling water

Method:

Soak the Hyacinth beans overnight and peel them. Alternatively, you can buy the peeled ones as well. Boil them with a little salt till done. Heat the oil and ghee mixture in a pan. Add the mustard seeds and after they splutter add the urad dal. Once the urad dal turns golden brown, add the green chillies and curry leaves . Toss. Add the semolina and roast for a couple of minutes. Add the cooked Hyacinth beans, lemon juice and half of the coriander leaves and mix well. Pour in the boiling water and stir well. Cover and cook on a low flame till done. Garnish with the remaining coriander leaves, mix and serve hot.

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Sprouted Horsegram Curry.

Posted on December 10, 2024December 10, 2024 by vinayaprabhu2

I learnt to prepare this delicious sprouted Horsegram Curry from dear Asha Satish Philar akka who has authored a book on Saraswat cuisine. Sharing her recipe in here today.

Ingredients:

2 cups Sprouted horsegram, wash and pressure-cook the sprouts, add very little salt.
4 potatoes,wash, boil,peel and cut into large cubes.
4 tomatoes, wash and cut into small cubes.

For the paste:

2 tablespoons Coriander seeds
3-4 red Chillies
2 inch piece Cinnamon
2 Cloves
2 tablespoons. Fresh Coconut , grated
1 teaspoon Ginger-Garlic paste
1 green chilli 1/2 of a Medium size Onion, chopped
1 teaspoon Tamarind paste or 1/2 teaspoon Aamchur/ Mango powder
1 tablespoon cooked horsegram sprouts.
Fry the first four spices in a little oil and grind with grated coconut
to a fairly smooth paste with very little water, then add the rest of the other ingredients ( mentioned under For the paste) and grind further.

For the seasoning:

1 tablespoon Oil
1 1/2 medium- sized onions , chopped fine
Salt to taste
2 tablespoons Coriander leaves chopped for garnish

Method.

With the flame on medium, heat the oil in a kadai and fry the onions until they turn light brown. Add the ground paste at this point and fry a little, then add the chopped tomatoes and a little water, and cook till soft.
Now add the cooked potato and the horsegram Sprouts and combine well. Check salt and add to taste.Leavecthe randayi boiling gently until gravy blends well with the potato- sprouts mixture.
Garnish with fresh coriander leaves and serve hot with Chappatis,rotis, puris or Pav bread…

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Radish/ Mullangi Saar.

Posted on December 6, 2024December 6, 2024 by vinayaprabhu2

A delicious Saar made of radish which is served over rice or can be eaten as a soup. This is ideal for those who dislike the pungent taste of radish. The coconut added not just tones down the pungency but also masks the typical flavour of radish. A dear friend Jyothi Chikramane shared this recipe with me.

Ingredients:

1 horse radish

2 green chillies

1 cup grated coconut

3 sprigs curry leaves

1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp cumin seeds

1 dry red chilly broken into two

A pinch of asafoetida

Salt

Lemon juice as required

1 heaped tbsp finely chopped coriander leaves .

Method:

Peel and wash the horse radish. Cut into pieces. Tip these pieces into a blender along with coconut and green chillies. Grind to a fine paste and pour it into a pan. Water it down to the desired consistency. Add salt and one sprig of curry leaves. Bring to a boil and simmer on a low flame for about three to four minutes. Heat oil in a pan. Drop in the mustard seeds. After they splutter add the cumin seeds. Add the dry red chilly bits, asafoetida and the curry leaves. Finally add the coriander leaves and pour this seasoning into the simmering Saar. Switch off. Add lemon juice as desired. Serve hot.

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Jujube pickle.

Posted on December 6, 2024December 6, 2024 by vinayaprabhu2

Apple Ber/ Bor is the large variety of Indian jujube which owes its name to the size and taste that it has to an Indian variety of apple. Instant pickles and chutney are made from it which are served with parathas or rice.

Ingredients:

4 Apple Ber

2 tbsps red chilly powder

1 tbsp mustard

1/4 tsp turmeric powder

A kidney bean sized piece of asafoetida

1/2 tsp fenugreek seeds

Salt

1/4 cup oil of choice

Method:

Slice the Apple Ber. Dry roast the fenugreek seeds to a rich brown Drop in the asafoetida and toss. . Tip in the roasted fenugreek seeds, asafoetida , red chilly powder, turmeric,and the mustard seeds into a blender and powder them fine. Drop this powder along with salt into the apple Ber. Add the oil and mix thoroughly. Keep aside for a couple of hours for the flavours to infuse, before serving.

Note: The oil used is not heated. It is used raw. Avoid using oils which have a strong flavour. Peanut and sunflower oil are best suited.

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Ripe Hogplum Curry.

Posted on December 6, 2024December 6, 2024 by vinayaprabhu2

Curry made from ripe Hogplum is very popular in South Karnataka. It is not to be confused with the tender hogplums that are used for pickling or as a souring agent in curries. These are sweet and tangy. Gojju, Menskayi and a curry akin to the one made with baby mangoes is prepared and relished with rice and Dal.

Ingredients:

12 ripe hogplums

4 green chillies

1 cup jaggery or sugar

1 tbsp rice flour

Salt

2 tbsps coconut oil

1 tsp mustard seeds

1 red chilly broken into two

2 sprigs curry leaves

A pinch of Asafoetida

Method:

Deskin the hogplums and tip them into a pan. Add a little water to the peel and rub thoroughly to squeeze out any remnants adhering to the peel. Tip this water into the pan. Add jaggery/ sugar, salt, green chillies and two glasses of water . Bring this to boil on a medium flame, stirring constantly. Make a slurry of the rice flour and add it to the boiling curry. Keep simmering for about five minutes. Heat oil in a pan. Add the mustard seeds. After they splutter add the broken red chilly bits, Asafoetida and the curry leaves in that order. Drop in the seasoning into the curry. Switch off the flame, cover and allow the curry to stand for half an hour before serving.

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Roasted Horsegram saaru.

Posted on December 2, 2024December 2, 2024 by vinayaprabhu2

I have used roasted Kulith/ horsegram in chutney and dry masala, but adding it to the Saaru was something new. The roasted Kulith gives texture and volume to the Saaru. Thankyou so much dear Sadhana Kiran for sharing your recipe.

Ingredients:

1 heaped tbsp horsegram

2 roasted Byadgi chillies

1 tsp coconut

2 tbsps ghee

2 green chillies slit

2 tomatoes boiled and kept aside

2 tbsps Ghee

5 cloves garlic crushed

2 tsps jaggery powder

Salt

3 tbsps chopped coriander leaves.

Method:

Dry roast the horsegram. Keep it aside. Add the coconut and roast it for a couple of minutes. Tip the roasted Horsegram, roasted Byadgi chillies, tomatoes and coconut into the blender and grind it to a smooth paste. Drop the paste into a vessel. Water it down to the required consistency. It should be neither thick nor thin. Add the green chillies, jaggery and salt and bring to a boil. Simmer for three minutes. Heat the Ghee in a pan. Add the crushed garlic and roast it to a deep golden brown. Pour the seasoning into the boiling saaru. Allow to simmer for a couple of minutes. Switch off. Garnish with coriander leaves. Serve hot over rice.

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Green chilly dip.

Posted on December 1, 2024December 1, 2024 by vinayaprabhu2

This fragrant, spicy and delicious green chilly dip goes extremely well with String hoppers/ Shenvayi/ Idiappam, and with idli. This is a traditional Dip or what is called Tarne mirsange Uddak in my mother tongue Konkani.

Ingredients:

7 green medium spicy variety of chillies

A kidney bean sized pieces of asafoetida

Salt

1 tbsp coconut oil

Water as required.

Method:

Tip in the green chillies, Asafoetida and a quarter glass of water into the blender. Grind to a smooth paste. Strain. Add salt and half a glass of water. Drizzle with coconut oil. Serve.

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