September, 2025 - Vinaya's Culinary Delights

Raw banana stir-fry.

Posted on September 21, 2025September 21, 2025 by vinayaprabhu2

Stirfies known as upkari, thoran or poriyal depending on the region where they come from are simple side dishes with minimal spices. Usually served with rice, they go well with Chapati as well. Upkaris can be made not only with fresh vegetables but also with greens as well.

Ingredients:

3 medium raw bananas peeled, washed and chopped as shown in the picture above.

1 tbsp oil

2 dry red chillies broken

1 tsp mustard

Salt.

Method:

Heat oil in a pan. Add the mustard seeds and after they splutter add the broken red chilly bits. Toss and immediately add the chopped raw bana, salt and 125 ml water. Allow to boil, mix thoroughly , cover and cook on an extremely low flame till done. It is ready within a few minutes.

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Rajma/ Kidney beans Saarupkari.

Posted on September 21, 2025September 21, 2025 by vinayaprabhu2

A variety of preparations are made with Rajma all over India. Mangaloreans are particularly fond of a preparation called Saarupkari which is served over rice. It is cooked rajma seasoned with garlic in a soup like consistency .. it can be served as a soup as well.

Ingredients:

125 gms Rajma washed and soaked overnight

15 garlic cloves crushed

4 dried red chillies broken into two

1 tsp tamarind paste

2 tbsps oil

Salt.

Method:

Pressure cook the rajma along with salt till it is soft and slightly mushy. Add the tamarind paste, adjust consists adding more water if required… Bring to a roaring boil. Lower heat and keep simmering. Heat oil in a pan. Drop in the crushed garlic and roast to a golden brown. Add the red chilly pieces and toss for a few seconds. Drop in the seasoning into the boiling Rajma. Allow to simmer for a couple of minutes. Switch off and keep aside for fifteen minutes to allow the flavours to infuse before serving.

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Rosemary flavoured potato roast.

Posted on September 18, 2025September 18, 2025 by vinayaprabhu2

I decided to deviate from the regular potato roast that I prepare adding asafoetida or garlic as seasoning and used Rosemary instead. It’s extremely flavourful and soothing to the palate.

Ingredients:

1 kg baby potatoes

3 tbsps olive oil

5-6 sprigs of Rosemary

Salt

Pepper.

Method:

Pressure cook the baby potatoes and peel them. Pour three tablespoons of olive oil into a pan and drop in the potatoes, rosemary and salt. Roast on a low flame till they turn crisp. Sprinkle with pepper and serve hot.

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Seemebadnekai/ Chayote squash Sambhar.

Posted on September 9, 2025September 9, 2025 by vinayaprabhu2

Chayote squash also known as Chow chow, Seemebadnekai or Qalb Alouzah is a vegetable used in a variety of recipes from a simple stir- fry, a Sambhar or even as fritters. Here is a Sambhar today which can be served over rice or as an accompaniment to Idli and Dosa. .

Ingredients:

250 gms Chow chow peeled and chopped into bite sized pieces

2 large onions sliced

100 gms Arhar dal pressure cooked

1 heaped tbsp tamarind paste

2 tbsps Sambhar powder

Salt

2 tbsps Ghee

1 tbsp oil

1 tsp mustard seeds

2 sprigs curry leaves

A pinch of hing/ asafoetida.

Method:

Drop the chow chow pieces into a pan. Add two glasses of water and salt. Bring to a boil. Lower heat and when half cooked add the Sambhar powder. Cook till done. Add the cooked dal, tamarind paste and adjust salt. Boil for a few minutes till the flavours are infused. Heat the Ghee and oil mixture in a pan. Add the mustard seeds and asafoetida. After the mustard seeds splutter add the curry leaves and sliced onions. Roast till translucent. Drop the seasoning into the boiling Sambhar. Switch off and serve.

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