Authentic Vegetarian Cuisine
The fragrance of the Kaffir lime leaves wafts through the kitchen as I tear them to add it to the buttermilk. I found them by chance online, and lost no time in ordering for them.
Just tear the leaves and add them to the buttermilk. Refrigerate for about two hours allowing the flavours to infuse. Delicious and refreshing!💞
Posting a Thali today which has a variety of items made keeping in mind the family preferences. From left to right are the following:
Rice
Peanut salad
Drumstick, potato and onion upkari
Narthanga pickle
Buttermilk infused with Kaffir lime leaves
Kerala banana fritters
Coconut milk and flattened rice payasam
Kohlrabi curry
The recipe links to each are given below.
https://vinayasculinarydelights.com/buttermilk-infused-with-kaffir-lime-leaves/
https://vinayasculinarydelights.com/navilkosu-kohlrabi-curry/
https://vinayasculinarydelights.com/coconut-milk-and-flattened-rice-payasam/
https://vinayasculinarydelights.com/narthanga-citron-pickle/
https://vinayasculinarydelights.com/peanut-salad/
https://vinayasculinarydelights.com/brinjal-eggplant-potato-and-onion-stir-fry-recipe/
https://vinayasculinarydelights.com/banana-fritters/
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
Navilkosu/ Ganth Gobi / Knol kol or what is also known as Kohlrabi is devoid of any taste or flavour. The seasoning with either garlic, asafoetida or onion lends it flavour. Here is a coconut based curry with garlic seasoning.
Ingredients:
2 medium sized Kohlrabi
Half of a small coconut grated
7 roasted Byadgi chillies
1 tsp tamarind paste
12 cloves of garlic crushed
2 tbsps coconut oil
Salt.
Method:
Peel the Kohlrabi and cut into bite sized pieces. Wash thoroughly. Tip it in a pan with enough water to cover it. Add salt and cook till done. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked Kohlrabi and bring to a roaring boil. Heat the oil in a pan. Add the garlic and roast to a golden brown. Tip it into the boiling curry. Allow to simmer for a couple of minutes. Switch off and keep aside for half an hour to allow the flavours to infuse. Serve over rice
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
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One of the easiest way to satiate those cravings for a dessert is to make this payasam which is ready in no time. With coconut milk readily available these days, it takes just ten minutes to make it.
Ingredients:
3 tbsps thick poha/ flattened rice
200 ml thick coconut milk
250 ml water
5 cashews halved
10 raisins
1 tsp cardamom powder
Jaggery as per taste
1 tbsp ghee.
Method:
Tip the coconut milk and 250 ml water into a pan. Bring to a boil on a very low flame. Heat the ghee in a pan. Add the cashews and roast to a golden brown. Remove. Add the raisins and roast till they fluff up. Remove and keep aside. Roast the poha in the remaining ghee till it changes colour. Add all the roasted ingredients and jaggery into the boiling coconut milk. Add the cardamom powder and simmer for a couple of minutes. Switch off. Serve hot . You can also refrigerate it and enjoy it cold.
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
Citron fruit, also known as Citrus medica, offers a range of health benefits due to its rich content of vitamin C, antioxidants, and fiber. These include boosting the immune system, aiding digestion, potentially lowering blood pressure, and having anti-inflammatory and antioxidant properties. It is slightly bitter in taste which can be offset by adding some lemon juice to it.
Ingredients:
One medium sized Citron
Salt
Turmeric
Chilly powder
Oil
Mustard seeds
Methi seeds
Asafoetida
Juice of lemon.
All the above mentioned ingredients are as per individual preference. There is no set measurement as this pickle is more of a digestive than an accompaniment.
Method:
Wash and wipe dry the Citron. Cut it into bite sized pieces. Add salt and turmeric powder . Mix well. Bottle it and keep shaking the bottle twice a day for about 5 days. On the sixth day add some chilly powder. Heat oil in a pan. Add the mustard seeds and after they splutter add the asafoetida and methi seeds. Toss. Pour the seasoning into the pickle. Add lemon juice as per requirement. Mix well. Refrigerate. Use after a couple of days.
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
Jamun seed powder, derived from the dried and ground seeds of the Jamun fruit, offers several potential health benefits. It’s known for its ability to help regulate blood sugar levels, improve digestion, and potentially aid in weight management. Additionally, it may contribute to better heart health and enhanced immunity.
Ingredients:
Seeds of the Jamun fruit
A few sprigs of curry leaves
A few sprigs of moringa leaves.
Method:
Wash the seeds thoroughly. I used the ones left over after making the jam. Allow them to dry thoroughly. If possible try to sun them. Remove the outer cover of the seed. Dry the curry and moringa leaves in the microwave. Grind the jamun seeds, moringa and curry leaves to a fine powder. Store in a dry, airtight jar. Take a spoon of this powder morning and evening.
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
A healthy and delicious peanut salad which can be served with rice or roti. I prefer to add it to some puffed rice/ kurmura along with some green chutney to snack on when the stomach starts growling.
Ingredients:
100 gms peanuts soaked overnight
1 tomato finely chopped
1 onion finely chopped
1 tbsp finely chopped coriander leaves
Juice of half a lemon
A sprinkling of chilly flakes
1 tbsp grated coconut
1 tsp oil of choice
1/4 tsp mustard seeds
1 sprig curry leaves
Salt
Method:
Pressure cook the peanuts with salt till they are soft. Normally ten minutes on a low flame after the first whistle suffices. Allow to cool thoroughly before adding the chopped tomato, onion, coriander leaves , chilly flakes and grated coconut. Heat oil in a pan. Drop in the mustard and after it splutters add the curry leaves. Switch off and pour the seasoning over the peanuts. Drizzle with lemon juice. Mix well and serve.
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
After the juice and raita here comes a jam. An extremely easy to make one which is ready in just an hour. The time taken is in cooling before one can puree the jamun. The sugar content depends totally on the sweetness of the jamun. Just add as per taste. Here, the jamuns were pretty sweet, so I did not have to add much sugar.
Ingredients:
500 gms Jamun
150 gms sugar
Juice of one lemon.
Method:
Wash and dry the jamuns. Pick out the soft ones which are a little over ripe. Drop them into a pan. Add 250 ml water and bring to a boil. Lower heat and boil for five minutes. Switch off and allow to cool thoroughly. Remove the seeds and tip the pulp into the blender. Blend till smooth. Pour this puree into a non stick pan. Add the sugar and allow to boil covered on a low flame. Add the lemon juice and keep boiling till a drop of the mixture dropped on a plate does not run. Switch off. Cool thoroughly and bottle. Keep refrigerated .
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
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When you have Jamun on hand, make the most of it. After gorging on them, made a juice, some popsicles and now it’s a raita. A simple no fuss raita which can be had as a meal by itself.
Ingredients:
15 jamun sliced
250 ml curds
1 green chilly finely chopped
Salt
A pinch of roasted cumin seed powder.
Method:
Tip the sliced jamun, curds and roasted cumin seeds powder into a bowl. Crush the finely chopped green chilly with salt and add it to the raita. Mix well and serve chilled.
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
Masoor dal has numerous health benefits due to its rich nutrient profile. It’s a good source of protein, fiber, and various vitamins and minerals, contributing to heart health, improved digestion, blood sugar regulation, and more. Posting a dosa today which turns out extremely crisp.
Ingredients:
200 gms Masoor dal
100 gms rice
2 tbsps urad dal
1 tsp methi seeds
Salt
Oil for roasting the dosa.
Method:
Wash and soak the Masoor dal and urad dal together. Soak the rice and the methi seeds separately. All the ingredients should be soaked for about four hours. Grind the masoor dal and urad dal in the wet grinder using a little water at a time for about twenty minutes till it is fluffy. Add the rice and methi seeds and continue grinding till the batter turns smooth. I usually grind the rice and methi in the mixer and add it to the masoor dal batter after the masoor dal batter has fluffed up, grinding it for another ten minutes so that both the batters get incorporated well. Tip the batter into a vessel, add salt, mix well , cover and allow to ferment for ten hours.
Before making the dosas, give the batter a good stir. Pour a ladleful of the batter on the hot tava/ skillet and spread it in concentric circles till it covers the entire tava. Drizzle with oil or ghee. Allow it to roast to a golden brown. Flip and roast on the other side only if required. Serve hot with chutney or potato bhaji.
Copyright © 2025 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
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