vinaya - Vinaya's Culinary Delights

Snake Gourd Upkari/Stir Fry Recipe

Posted on September 14, 2018 by vinaya

Snake gourd isn’t a vegetable relished by many, but you will love this simple Stir fry. Easy to make and really delicious. I love to eat it as is, rather than as an accompaniment though it goes well with Rice and Roti too.

Ingredients :

250 gms Snake Gourd
2 green chillies
1 tsp Coconut oil (or any oil)
1/2 tsp Mustard seeds
1/2tsp Urad Dal/Black gram Dal
1 tbsp sugar or a piece of jaggery
1/4 tsp Hing/asafoetida
2 tbsps grated coconut
Salt

Method :

Peel the Snake Gourd. Wash and slice lengthwise. Chop into half moons. Chop the green chillies fine. Heat oil in a pan. Add mustard and after it splutters add the Urad Dal. After this turns golden yellow add finely chopped green chillies and Hing. Toss till they change colour. Add the chopped snake gourd, sugar and salt. Mix thoroughly. Cover and cook over a very slow flame till done. Garnish with grated coconut and serve immediately.

Simple Thali – 6

Posted on September 13, 2018 by vinaya

A very simple Thali of Chapati, Boondi Raita with Grapes and grated carrot and Farmyard Beans, Carrot and Potato Subzi tonight. A healthy, balanced and delicious meal! Recipe Links to all are shared below.

Chapati/Roti/Flattened Bread Recipe

Boondi Raita with Carrot and Grapes.

Carrot, Potato and Farmyard Beans Subzi Recipe

Carrot, Potato and Farmyard Beans Subzi Recipe

Posted on September 13, 2018 by vinaya

This Subzi goes well with almost everything. Mildly flavoured, low on oil and garnished with coriander leaves. I like to eat mine with hot Phulka or Roti.

Ingredients :

100 gms Farmyard Beans
100 gms Carrot (1 large)
100 gms Potato (2 medium)
1 tsp oil
A large pinch of Ajwain/Carom seeds
1 tsp Chilly powder
1/3 tsp Haldi /Turmeric
2 tbsps Coriander powder
1 tsp Jeera/Cumin powder
Salt
Coriander leaves

Method :

String the Farmyard Beans. Deskin the potato and carrot. Wash all the three under running water. Chop the Farmyard Beans into one inch sized bits and the potatoes and carrot lengthwise, the same size as that of the Farmyard Beans. Heat oil in a pan. Add the Ajwain. After it splutters drop in the vegetables, salt, Haldi, Chilly powder, Coriander and Cumin powder and 200 ml water. After one roaring boil lower heat, cover and cook till done. Garnish with coriander leaves. Serve hot.

Thali Meal – 34

Posted on September 12, 2018 by vinaya

In the Thali today comes together Rice, Brinjal, Potato and Onion Stir Fry, Okra Sagllein, Chana Dal, Sweet Potato Fritters, Paal Payasam, slices of Cucumber and Curds. The recipe link to each of the items has been shared below.

Recipe to make the perfect Rice

Brinjal/Eggplant, Potato and Onion Stir Fry Recipe

Ladyfinger or Okra Sagllein Recipe – 2

Chana Dal/Split Chickpea Recipe

Sweet Potato Fritters Recipe – 2

Paal payasam / Kerala style Rice Kheer

Brinjal/Eggplant, Potato and Onion Stir Fry Recipe

Posted on September 12, 2018 by vinaya

This is a traditional stir fry made by the Konkani community but with a twist. Instead of broken red chilly bits I have used Chilly powder. Loved the taste and the texture!

Ingredients :

250 gms Brinjal
3 large onions
1 large potato
1 heaped tsp Chilly powder
1 tbsp Coconut oil
1 tsp Mustard
Salt

Method :

Wash and remove the stalk of the Brinjal. Slice them into strips and place them in a bowl of water to prevent discolouration. Peel the potatoes and slice them into thin strips. Wash them under running water thoroughly. Slice the onions lengthwise. Heat oil in a pan. Add the mustard and after it crackles add the onions, potatoes and salt. Roast till the onions turn translucent. Drop in the chilly powder and toss. Add the sliced Brinjal, sprinkle water and cover and cook till done. Serve hot with Rice or Roti.

Chana Dal/Split Chickpea Recipe

Posted on September 12, 2018September 12, 2018 by vinaya

This is a recipe which I will not forget in a hurry as I mistakenly used Chana dal/Split Chickpeas instead of Arhar Dal/ Split Pigeon peas. I realised my mistake when the cooker started whistling and I could smell the aroma of Chana Dal cooking. I was wondering how I could have goofed up when I realised that the lid of the container had been interchanged. To cut a long story short, I ended up making Chana Dal for lunch adding whatever spices and condiments I could lay my hands on and it tasted divine!

Ingredients :

125 gms Chana Dal/Split Chickpeas
2 tomatoes
1 large onion
3 cloves of garlic
1 inch piece of ginger
1 sprig curry leaves
A large pinch of Haldi/ Turmeric powder
1/2 tsp Chilly powder
2 green chillies
Coriander leaves
Juice of half a lemon
2 tbsps Ghee/clarified butter
1 tsp Jeera/Cumin seeds
1/4 tsp Asafoetida
Salt

Method :

Wash and pressure cook the Chana Dal. Once the pressure is released, churn it just once, so that the Dal doesn’t turn mushy. Chop onions, tomatoes, green chillies and coriander leaves fine. Grate the ginger and garlic. Heat the Ghee in a pan. Drop in the jeera, and after it splutters add the curry leaves, Asafoetida, ginger, garlic, green chillies and chopped onions. Roast on a slow flame till translucent. Drop in the Haldi and chilly powder. Toss. Add the chopped tomatoes and salt. Roast till they turn mushy. Add the cooked Dal, and boil well. The consistency should neither be thick nor thin. Drizzle with Lemon juice and garnish with coriander leaves. Switch off. Cover and keep aside for about fifteen minutes to allow the flavours to infuse before serving. Serve with Rice or Roti.

Food Art – 8

Posted on September 12, 2018 by vinaya

This picture of Lord Ganesha the Elephant headed God worshipped by Hindus is made of Rice, the staple diet of Southern India. Adorned with his favourite Hibiscus flower and a small bunch of Durva grass. One can make a variety of preparations from Rice and Hibiscus Tea from the flower.

Food Art – 7

Posted on September 12, 2018September 12, 2018 by vinaya

Fragrant Rose petals which are used to make Gulkand/ Jam like preparation which is used in Pan Beeda/ Betel leaf have been used to make this picture of Lord Ganesha to welcome Him on His birthday tomorrow as India celebrates Ganesh Chaturthi, the birth of Lord Ganesha, the remover of obstacles and one who is worshipped first in all the Hindu rituals. Rose petals can be used for making Gulkand and the Hibiscus for making Hibiscus tea.

Tikklet Recipe

Posted on September 11, 2018September 12, 2018 by vinaya

After making the Stuffed Snake gourd and the Sweet potato fritters, the filling of the Stuffed Snake gourd and the batter of the Sweet potato fritters was left over. I was just thinking what to do with the little of each which was left, when a thought struck me. Why not combine both and make it into a tikki or cutlet? Well… It was neither a tikki nor a cutlet so called it Tikklet. 😁

Ingredients :

The ingredients are the left overs of both the recipes, links to which are given below.

Stuffed Snake Gourd Fritters Recipe

Sweet Potato Fritters Recipe – 2

Method :

Combine the ingredients of both the above mentioned recipes and mix thoroughly. Add some finely chopped Coriander leaves and onions, pat them into shape and deep fried them to a golden brown. Serve with Tomato ketchup or a mint chutney.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Avalya/Gooseberry/Amla Gozzu Recipe – 1

Posted on September 11, 2018 by vinaya

This preparation is made with Amla or Gooseberry which is brined during season. You can make it by adding roasted red chillies or with green chillies as per preference. Both have their own unique taste and flavour.

Ingredients :

10 tbsps grated coconut
2 Brined Gooseberries or more depending on the sourness
7 roasted red chilles
3 cloves of garlic
Salt
1 tsp Coconut oil (optional)

Method :

Wash the brined gooseberries and pit them. Grind the coconut, roasted red chillies, Gooseberry, garlic and salt to a smooth paste. Tip the Gozzu into a bowl. Add coconut oil. Mix well. Enjoy with Rice or with Roti.

Note: Please remember that the Brined Gooseberry already contains salt so be cautious while adding it. Asafoetida can be used instead of Garlic for those who avoid it. Tastes equally good.