The traditional sweets and savouries prepared to celebrate the Hindu festival Diwali also known as the festival of Lights. Recipe Links to all the dishes are shared below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Author: vinaya
Onion Sannakhotto / Rice Dumplings Recipe
This is a traditional Konkani preparation which goes well with Dal and Rice. Also served as Masala Idli in some of the restaurants, the Sannakhotto can be made with a variety of vegetables or garden fresh greens. Today I have prepared it only with finely chopped onions. It is best eaten with a tsp of coconut oil drizzled on it.
Ingredients :
- 125 gms toor dal/Pigeon peas
- 125 gms rice
- 6 onions chopped fine
- 1/2 of a small coconut
- 9 guntur chillies roasted
- 9 bedgi chillies roasted
- 1 tbsp tamarind
- Salt
Method :
Wash and soak the rice and toor dal together for 3 hours. First grind the coconut, roasted chillies and tamarind to a smooth paste. Add the rice and toor dal and grind to a Semolina like consistency. Remove and add the chopped onion, salt and mix well. Grease whichever mould you prefer with coconut oil. Here I have used small bowls. Pour the batter into the mould and place it in a steamer which has been kept boiling. Steam till done. It takes around 20 minutes. A knife inserted in the sanna khotto should come out clean. Allow to cool. Remove from the mould. Serve drizzled with coconut oil.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Besan/Chickpea flour Ladoo Recipe
Besan Ladoo is a Maharashtrian delicacy though today it is made all over India. A very rich and fragrant Ladoo, you can make it with or without the addition of nuts.
Ingredients :
- 2 cups Besan/Chickpea flour
- 1.5 cups sugar
- 10 Cardamom
- 3/4 cup Ghee/clarified butter
- 1/4 cup Cashews finely chopped
- 1/4 cup Kishmish
Method :
Dry grind the Cardamom and sugar to a fine powder. Keep aside. In a tbsp of Ghee roast the Cashews to a rich golden brown and the Kishmish till they fluff up. Heat the remaining Ghee and roast the Besan on a gentle flame till it turns a rich golden brown. At this stage the Besan is very aromatic and starts to release the Ghee from the flour. Switch off and set aside till it has cooled down. Add the Cardamom and powdered sugar and also the fried nuts. Mix well. Take small portions of this mixture and roll into small balls. Store when thoroughly cool.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Simple Thali – 7
My Simple Thali tonight is of Rice, Okra Sambhar, Ivygourd and Potato stir fry, Papad, Sunbasked Asafoetida Chillies, Aamras, Cucumber slices and Curds.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Capsicum Biryani Recipe
I love the fragrance of Bell peppers when they are sautéed along with the onions and had always wanted to make a Biryani using them. The whole house is fragrant with the Satyam Basmathi Rice that I used. Chopped up two of the Bell peppers from Kedia Organics, used Vegetable Biryani Masala of Single spoon spices to spice it up and served it with a mixed vegtable Raita. It is simply divine!
Ingredients :
- 250 gms Basmathi Rice
- 2 Green Bell peppers
- 3 onions
- 7 flakes garlic
- 2 inch piece of ginger
- 8 green chillies
- 2 tsps Biryani Masala
- 3 tbsps Ghee /clarified butter
- 3 tbsps Oil
- 1 tsp Jeera/Cumin seeds
- Juice of one lemon
- Salt
- 350 ml water kept boiling.
Method :
Wash and soak the Basmathi rice for 15 minutes. Drain and keep aside. Slice the onions and Bell Pepper lengthwise. Grate the ginger and garlic. Mince the green chillies. Heat the ghee and oil mixture in a pressure cooker. Add the jeera and after it splutters add the sliced onions, green chillies, ginger and garlic. Sauté till the onions turn translucent. Drop in the Bell pepper, salt and the Biryani Masala. Toss for a couple of minutes and then tip in the drained rice. Sauté for a minute, and pour in the boiling water. Mix, cover and pressure cook to one whistle. Serve with Raita.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Thali Meal – 42
The Thali today of Rice, Tamarind Saaru, Chapati, Chow Chow, Tomato and Onion Subzi, Potato fritters and Curds can be put together in one hour. All simple and easy recipes but absolutely delicious! The recipe link to each of the items has been posted below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Tomato Onion Subzi Recipe
This Tomato and Onion Subzi goes well with Rice or Roti. Simple, easy and tasty, this dish is ready in no time. The aroma of the Fenugreek seeds blend well with the tangy tomatoes. You can use either sugar or jaggery to add that slight sweetness to the dish. My heartfelt thanks to my dear friend Bharathi Lahiri for sharing this recipe with me.
Ingredients :
- 4 small tomatoes chopped fine
- 1 medium onion chopped fine
- 3 green chillies chopped fine
- 1/4 tsp Methi/Fenugreek seeds
- 1 tsp Chilly powder
- 1/2 tsp Haldi/Turmeric powder
- A large pinch of Hing/asafoetida
- 3 tsps Oil
- 1 tsp mustard seeds
- Salt
- Sugar to taste
- Coriander leaves chopped fine.
Method:
Heat the oil in a pan. Add the mustard and after it splutters add the Hing, Haldi and Methi seeds. Toss. Add the onion. Saute till onion turns translucent. Add the tomatoes, green chillies, chilli powder, salt and sugar. Mix well. Cover and cook till tomatoes turn mushy. Garnish with coriander leaves.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
Potato Fritters Recipe – 2
Potato fritters are an all time favourite whether they are deep or shallow fried. Though either Besan/Chickpea flour, Rice flour or Semolina is used to coat them, the marination used varies, depending upon individual choice. Today I have used the Tandoori Masala of Single Spoon spices in the marinade. Potatoes that I used are the Organic ones by Kedia Organics and the Semolina /Rava is by Satyam Foods. The fritters taste divine!
Ingredients :
- 2 large potatoes
- 1 heaped tsp Chilly powder
- A large pinch of Haldi/Turmeric powder
- 1/2 tsp Tandoori Masala
- Salt
- 1/4 tsp Amchur powder/Dried Mango powder
- Salt
- 10tbsps Semolina/Rava
- Oil for frying
Method :
Deskin and slice the potatoes thinly. Wash them under running water and then drain them. Sprinkle the chilly, turmeric, Amchur, Tandoori masalas and salt. Mix well. You can replace Amchur powder with juice of half a lime if it is unavailable. Mix well and refrigerate for half an hour. Coat the slices with Rava. Heat oil in a pan. Gently slide in the potato slices five to six at a time and deep fry on a gentle flame till crisp and golden. Drain on a paper towel and serve hot with Tomato Ketchup.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
Chow Chow Recipe
Chow Chow is basically a stir fry of mixed vegetables with spices added for flavour. Here I have used French Beans, Carrot and Potato with Single Spoon Spices added to make it more flavourful.
Ingredients :
- 250 gms French Beans
- 1 large carrot
- 2 medium sized potatoes
- Juice of half a Lime
- 1 tsp Single Spoon Spice Malvani Masala
- 1 tsp Chilly powder
- 1/4 tsp Haldi /Turmeric powder
- 1 tbsp oil
- 1 tsp mustard
- Salt
Method :
String the French Beans. Deskin the Carrot and Potato. Wash all the vegetables thoroughly and chop them into one inch size pieces lengthwise. Heat oil in a pan. Add the mustard. After it splutters add the vegetables, the chilly, turmeric and Malvani Masala powders and salt. Sprinkle a little water, cover and cook on a gentle flame till done. Drizzle with lemon juice, mix and serve hot with Roti or rice.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Tamarind Saaru Recipe
This saaru or mixer for rice was something that was common about 5 decades ago. Joint families, a number of mouths to feed, single parent working was the order of the day. When the groceries ran out before the month end this saaru was made and nobody complained!!! Maybe today it could be served as an appetizer with a fancy name!!! Here I have used Tamarind and Byadgi Chillies by #SatyamFoods.
Ingredients :
- A small tennis size ball of tamarind
- 25 garlic cloves crushed lightly
- 5 dry red chillies broken into two
- 1.5 litres of water
- 3 tbsps Ghee/clarified butter
- Salt
Method :
Extract pulp from the tamarind. Thin it down by adding about 6 glasses or 1.5 litres of water. Heat 3 tbsps of ghee. Drop in the garlic. Roast to a rich golden brown. Add the broken red chilly bits and toss. Tip the seasoning into the saaru, add salt and boil well till the aroma of the garlic gets infused into the Saaru. . Cover and keep aside for a few minutes before serving.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
