Author: vinaya

Tavshya Bhakri /Cucumber and Rava/Semolina Pancake Recipe

Posted on by vinaya

Rava Bhakri is a typically Mangalorean breakfast eat which is best enjoyed with fresh home made butter. There are two variations to the same. One is with a drizzle of asafoetida and the other with ginger. Grated Cucumber and coriander leaves can also be added to the batter Today I have posted Bhakri with Cucumber and coriander added to it. You will find this amazingly simple and quick to make breakfast simply delicious!!

Ingredients :

  • 250 gms Rava/Semolina
  • 7 green chillies
  • 1/4 coconut grated
  • 1 inch piece ginger
  • Salt
  • 250 gms Cucumber
  • Coriander leaves
  • Water
  • Mixture of ghee/clarified butter and oil to roast the Bhakri.

Method :

Grind the coconut, green chillies, salt and ginger to a fine paste with a little water. Tip it into a large bowl along with finely chopped coriander leaves. Deskin the Cucumber and grate it. Drop it into the bowl along with the Rava. Add enough water to get a batter of dropping consistency. Keep aside for five minutes. The Rava would have absorbed all the water. Add more water to get a batter wherein you can take a portion of it and pat it on to the tava/skillet. Mix the batter thoroughly. Heat the tava. Pat small portions of the mixture on to it. Drizzle the ghee and oil mixture. Roast. Flip and roast on the other side too by drizzling again with the ghee and oil mixture. Serve hot with butter.

Note: This measure yields 12 bhakris, three inches in diameter.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

French Beans Foogath Recipe

Posted on by vinaya

French Beans Foogath is a Goan Stir fry served with Rice and Varan. Diagonally sliced French Beans, are stir fried in Coconut oil and garnished with coriander leaves.

Ingredients :

  • 250 gms French Beans
  • 4 green chillies slit
  • 1 medium sized onion
  • 1 sprig of Curry leaves
  • 1tsp mustard seeds
  • 1/2 tsp Urad dal/Split Black Gram
  • 1 tsp Jeera /Cumin seeds
  • 1 tbsp oil
  • 3 tbsps grated Coconut
  • A pinch of Haldi /Turmeric
  • Salt

Method :

String the Beans, wash and slice them diagonally. Chop the onions and coriander leaves. Heat oil in a pan. Add the mustard and Urad Dal. After the mustard splutters add the Jeera, green chillies and Curry leaves. Toss. Add the onions and salt. Roast till the onions turn translucent. Add the Turmeric, toss and tip in the Beans and coconut. Sprinkle a little water and cover and cook on a gentle flame till done. Garnish with coriander leaves and serve hot.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Boondi Raita with Carrot and Grapes.

Posted on by vinaya

This Boondi Raita is with a small twist to it. Grated Carrot and sliced Grapes add to the goodness of this Yoghurt Raita. Goes well with Parathas and Methi Theplas.

Ingredients :

  • 300 gms Curds/Yoghurt
  • 1 tsp roasted Jeera/Cumin powder
  • 1/2 tsp Pepper powder
  • 1/4 tsp Chilly powder
  • 1 tsp Everest Chaat Masala
  • 4 tsps sugar
  • Salt
  • 1 tbsp Tamarind and Date Chutney
  • Coriander leaves
  • One fistful Boondi
  • 5 Black Grapes sliced
  • 1/2 Carrot grated

Method :

Whisk the curd along with the sugar. Add the roasted Cumin, chilly and Chaat powders. Add salt and mix well. Drop in the grated Carrot sliced Grapes and the Boondi. Pour in a serving bowl. Drizzle the Tamarind and Date chutney, give it a quick stir and garnish with finely chopped Coriander leaves.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 30

Posted on by vinaya

Mango Curry, Fresh Peas and Potato Stir fry, Rasam, Pomegranate and Apple Raita, Karvanda Pickle, Rice and Mulberries make up this Thali today. A simple but delicious meal which the family loves!

Recipe to make the perfect Rice

Mango Curry Recipe

Fresh Peas and Potato Stir Fry

Kerala Style Rasam Recipe

Pomegranate and Apple Raita Recipe

Karvanda Pickle Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Rava/ Cracked wheat Payasam Recipe

Posted on by vinaya

Lapsi Rava/Cracked wheat Payasam is an easy and delicious dessert which one can make when one has craving for anything sweet. It is very easy to make it these days as tetra pack of Coconut milk is readily available. Though I make mine the traditional way by extracting Coconut milk from grated coconut, the Payasam made with the ready one tastes equally good.

Ingredients :

  • 2 tbsps Lapsi rava/Cracked Wheat
  • 1/2 coconut
  • 1 tsp Cardamom powder
  • Jaggery syrup as per requirement
  • Dry fruits like Almonds, Cashews, Kishmish and Pistachios.
  • 1 tsp Ghee/clarified butter

Method :

Roast the Rava in a tsp of ghee till it turns slightly golden brown in colour. Drop in the dried fruits and toss for a minute. Extract milk of half a coconut. Keep the first thick extract aside. Cook the Lapsi and the dried fruits in the remaining thin extract. After it is cooked add the jaggery syrup as per requirement. Add the first thick extract of coconut milk. Boil for a couple of minutes. Finally add the Cardamom powder. Serve either hot or chilled.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Potato and Onion Upma Recipe

Posted on by vinaya

This Potato and Onion Upma is just one of the varieties of Upma that can be made for breakfast. Easy to make and delicious too. Many like it with a topping of either Sev or any savoury, but I prefer mine as is!

Ingredients :

  • 250 gms rava/semolina
  • 6 green chillies
  • 2 large onions
  • 1 potato
  • A few sprigs coriander leaves
  • 3 tbsps ghee
  • 6 tbsps oil
  • 1 tsp mustard
  • 1 tsp urad dal
  • 600 ml boiling water
  • Salt
  • A pinch of Haldi /turmeric powder.

Method :

Chop the onions fine. Peel the potato and wash it under running water. Chop it fine. Mince the green chillies. Chop coriander leaves fine. Keep aside. Keep the water boiling . Heat the ghee and oil mixture. Add the mustard and after it splutters add the urad dal. After the urad dal turns golden, drop in the green chillies, potatoes and onions., add the salt and roast till the onions turn translucent. Add the Rava and roast for about two to three minutes. Add the Haldi and mix well. Pour in the boiling water into the Rava. Mix, cover and cook till done. Garnish with coriander leaves. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 29

Posted on by vinaya

A Thali which is usually made when Tender Cashew and Mangoes are in season during the months of March and April. Served on the Thali are Poori, Aamras, Rice, Dalithoy, Tender Cashew and Ivygourd Stir Fry, Colocassia leaves Roll, Onion Gozzu and Curds. The recipe link to each of the items is shared below.

Poori Recipe

Aamras /Mango Puree Recipe

Recipe to make the perfect Rice

Dalithoy Recipe

Ivygourd and Tender Cashew Stir Fry Recipe

Rice and Split Pigeon peas Pathrado /Colocassia leaves roll Recipe – 1

Onion Gozzu Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pumpkin Elchikeri/ Pumpkin in Coconut Gravy Recipe

Posted on by vinaya

Pumpkin Elchikeri is popularly made by the Konkani community of Kerala. A combination of Pumpkin, Split Pigeon peas and a coconut gravy using cracked pepper for flavour make this a unique dish. I like mine slightly sweet, so include a small lump of jaggery while cooking the Pumpkin.

Ingredients :

  • 1/2 kg pumpkin
  • A fistful of Arhar Dal/ Split Pigeon peas
  • 1/4 of a large coconut
  • 1 tsp of pepper
  • 1 tsp Ghee/clarified butter
  • 7 roasted dry red chillies
  • A tsp of tamarind paste
  • A small lump of jaggery
  • Salt
  • 2 tbsps oil
  • 1 tbsp grated coconut
  • 1 tsp mustard
  • 1 tsp jeera
  • 3 sprigs curry leaves
  • A pinch of Haldi/Turmeric

Method :
Wash and pressure cook the Arhar Dal. Churn and keep aside. Chop the pumpkin into slightly larger than bite size pieces. Cook them with salt and jaggery till they are cooked but firm. Heat the Ghee in a pan. Add the pepper and allow it to crackle. Grind the coconut, roasted red chillies, crackled pepper and tamarind to a smooth paste. Drop this paste and the cooked and churned Dal into the cooked pumpkin pieces and boil well. Heat oil. Add the mustard and after it splutters add the jeera. After it crackles add the grated coconut, haldi and toss. Add the curry leaves and roast for a few seconds. Drop the seasoning into the duddya Elchikeri and boil well.

Note : the same can be made using teppal/ triphal/ Sichuan pepper while grinding the Masala. This is not seasoned.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Food Art – 5

Posted on by vinaya

Sending across a bouquet of vegetables. Thought that it is more apt than sending a bouquet of flowers in a food blog. Ingredients used to make the Bouquet are Carrot, Beetroot, Tomato, Pumpkin, Pumpkin seeds and also some Coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali-meal – 28

Posted on by vinaya

After the sumptuous Thali of Kerala cuisine tried my hand at a Punjabi one. This one is but a Mini Thali and have restricted it to the family favourites. Chapati, Palak Paneer, Chole, Dahi Vada, Pulao, Raita, Rice Kheer, Sweet Mango Pickle, slices of raw onions and Papad.

Chapati/Roti/Flattened Bread Recipe

Palak paneer Recipe

Chole Recipe

Dahi vada Recipe

Vegetable Pulao Recipe

Mixed Vegetable Raita Recipe

Rice Kheer Recipe

Chunda Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.