Sharing a Thali today of Chapati, Rice, Brinjal Curry, Kuchumber, Rasam and Sweet and tangy Lemon pickle. Recipe links to all the items are given below.https://vinayasculinarydelights.com/chapati-rotiflattened-bread/https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/https://vinayasculinarydelights.com/eggplant-brinjal-masala-curry-recipe/https://vinayasculinarydelights.com/kuchumber/https://vinayasculinarydelights.com/rasam-recipe/https://vinayasculinarydelights.com/sweet-and-tangy-lemon-pickle-recipe/
Sharing a Thali today of Rice, Dal, Pumpkin Elchikeri, Onion Gozzu, Onion Fryums, Curds and Tender Mango pickle. The recipe links to all are shared below.
Sharing a Thali today of Rice, Dalithoy, Tendlya tallasani, Losune Chutney, Cucumber Raita, Vermicelli kheer and Papad. Recipe Links to all the items are given below.
This post is for all those who wish to enjoy their Idli with Sambhar sans onions. I was wondering if the Sambhar would taste good without the sweetness of onions, and decided to add some Pumpkin pieces to give it texture and required sweetness. It has turned out delicious! Recipe links to both Idli and Chutney and given below.
- 200 gms Split Pigeon peas/ Toor Dal
- 300 gms Pumpkin
- 1 Drumstick
- 1 Potato
- 1 tbsp Tamarind paste
- 2 tbsps Sambhar powder
- 3 tbsps Ghee/ Clarified Butter
- 1 heaped tsp mustard
- 1/2 tsp Asafoetida/ Hing powder
- 3 sprigs Curry leaves
Pressure cook Dal and churn it. Keep aside. Cube the potato. Chop the carrot into long pieces and the drumstick into bite sized ones. Chop the pumpkin into large pieces. Boil a little of water . Add the sambhar powder and salt to it. Drop in the potatoes and carrots. When they are half done add the Pumpkin and drumstick and boil on a high flame for three minutes. Add the tamarind paste and churned Dal and allow to boil for a couple of minutes. Heat ghee in a pan. Drop in the mustard seeds and when they crackle drop in the asafoetida and curry leaves. Toss and drop it into the boiling sambhar. Switch off the gas , cover and keep aside for about fifteen minutes for the flavours to infuse.
This is the fourth variety of Lemon pickle that I am posting today. Thought that I should try to deviate from the usual spicy ones this time. As usual these are my home grown lemons and so it makes it all the more precious.
- 40 Lemons
- 400 Gms sugar
- 250 ml water
- 4 heaped tsps Kashmiri Chilly powder
- 4 tsps Sunflower oil
- 1 heaped tbp mustard
- 1/2 tsp Methi/ Fenugreek seeds
- 1 tsp Hing/ Asafoetida powder
Wash the lemons and allow to dry thoroughly. Quarter them. Do not try to pry open the seeds as doing so may spoil the pickle. You can discard them after the pickle is done. Divide the chopped lemons into five parts and measure one part. Take an equal measure of salt as one part of the lemons measured. Tip the lemon and salt into the bowl and mix it thoroughly. Cover and keep aside. These salted lemons should be mixed twice a day for eight days, till the lemons become soft. On the ninth day they are ready to be made into a pickle. Heat a pan. Add the sugar and water. Stir continuously till all the sugar has dissolved. After the mixture starts boiling, lower heat and continue to boil for a couple of minutes. A tsp of this sugar solution when put on a plate should not run. At this point add the lemon and chilly powder . Allow it to boil well for a minute. Switch off and keep aside. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the Methi seeds. Toss and drop in the Hing. Saute for a few seconds and drop this seasoning into the pickle. Mix thoroughly. Allow to cool thoroughly before bottling the pickle.
Sharing a platter of dishes that one may make which serves as a High Tea and a supper of sorts. Vegetable Sandwich, Khaman Dhokla, Khatta/Nylon Dhokla, Sabudana Khichdi and Wheat flour Ladoo. Accompanied by a cup of thick Indian Chai, it’s delicious and quite sumptious! The recipe links to all the items are given below.
This is one of my favourite sandwiches. I can have them any time of the day. Slices of Tomatoes, Cucumber and Boiled potatoes, a slathering of the All purpose Chutney and Amul butter and a slice of Britannia Cheese Singles. It’s Divine! Recipe link to the All purpose Chutney is given below.
This is the fourth variety of Sanna khotto that I am posting today. This is a traditional Konkani recipe which is prepared during the month of Shravan or during Navratri when onion and Garlic are generally avoided. A dumpling where Asafoetida is the ingredient which adds to the flavour.
- 125 gms Rice
- 125 gms Split Pigeon peas/ Toor Dal
- 1 Coconut grated
- 25 roasted Byadgi chillies
- A kidney beans sized piece of Hing/ Asafoetida
- 1 heaped tsp tamarind paste
- Coconut oil
Wash and soak the rice and split pigeon peas for four hours. Drain and keep aside. Grind the coconut, roasted red chillies, Hing and tamarind to a smooth paste. Add the rice and split Pigeon peas and grind to a semolina like consistency. Do not make a smooth batter. It’s the coarseness which adds to the texture of the Sanna khotto. Add salt and mix thoroughly.
Heat water in a pan or in the Idli Cooker. Place the stand over it. Keep the water boiling. Grease the katoris ( small bowls) with coconut oil. Pour in the prepared batter and place them on the stand. Cover and steam till done. The process takes about fifteen minutes. To check whether the Sanna khotto is ready, insert a knife in it. It should come out clean. Remove from flame and keep aside to cool. Unmould and serve drizzled with oil. Goes well with Dal and Rice.
Sharing a Thali Meal today of Rice, Tomato Saar, Cauliflower and Potato Stir Fry, Eggplant Bajji, Pointed gourd fritters , Curds and Fruit. Recipe links to all the items are given below.
Sharing a simple Thali of Moong Dal and rice Khichdi, Kadhi and a mixed Raita without onions today. The slice of mango is the Naivedya offered to Lord Ganesha today on account of Sankashti Chaturthi. The link to all the recipes are given below.