This is comfort food for the family when one is back from a vacation or is simply not in a mood to cook anything elaborate. A meal of Rice, Black Bean Saarupkari, Onion Fryums and a Kuchumber.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Author: vinaya
Lentil Shorba Recipe
This is a take off on the traditional Konkani Saarupkari and it is wonderfully filling and healthy too. I usually make it on days when we have had a heavy lunch and would like to have something light yet filling for supper.
Ingredients :
- 125 gms Lobia/Black Eyed Beans
- 1 tsp Chilly flakes
- 15 flakes garlic crushed
- 1 tomato chopped fine.
- 2 tbsps Ghee/clarified butter
- 1 dry red chilly
- Salt
Method :
Wash and pressure cook Lobia till soft and mushy. After the cooker has cooled down, tip the Lobia into a pan and mash it well. Add the chopped tomato to the cooked Lobia and boil well. Heat Ghee in a pan. Add the crushed garlic. When it turns golden brown add the chilly flakes and the broken red chilly. Toss. Drop it into the Shorba. Boil well and serve hot.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Breadfruit Stir Fry Recipe
This is a simple but delicious Stir fry and since Breadfruit is seasonal, I make the most of it during the season. The trick is to slice it as thinly as possible so that it gets cooked evenly and quickly. You can serve it with Rice, Roti or can even have it with Poori. I prefer to eat mine as is !
Ingredients :
- 250 gms Breadfruit
- 1 tbsp Chilly powder
- 1 tsp Hing/asafoetida
- 1 tbsp Coconut oil/ or oil of choice
- 1 tsp Mustard
- Salt
Method :
Deskin and slice the Breadfruit thinly and uniformly. Heat oil in a pan. Drop in a tsp of mustard and after it splutters add the Breadfruit, chilly powder, Hing, and salt. Mix thoroughly. Sprinkle a little water and stir fry on a gentle flame till done. Serve hot.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Thali Meal – 27
A Thali Meal of Rice, Shallots Sambhar, Bittergourd Puddi Sagllein, Dalithoy, Tender Mango Pickle, Buttermilk and Grapes.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Food Art-4
Lady bugs are considered a good luck charm in Europe, so pendants, earrings and even hairclips with a lady bug image are gifted to friends. May this Lady bug bring lots of good luck, happiness and peace into all our lives dear friends. Ingredients used are Tomato for the body, dried Kokum for the mouth, Split Black Gram for the eyes, Cloves for the spots and Antenna and a bunch of Spinach as it’s home.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Thali Meal – 26
Posting a Thali today of Rice, Ivygourd Ambat, Chinese Potato Stir fry, Pointed Gourd Fritters, Inji Thair Karvanda Pickle and Grapes.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Beetroot and Potato Cutlets Recipe
I had some boiled beetroot and Potato left after making sandwiches the other day. Mashed them, added some spices and turned them into cutlets. Served with the All purpose Chutney and ketchup they taste amazing!
Ingredients :
- 1 small Beetroot
- 1 large potato
- 4 slices of bread
- 5 green chillies
- 3 cloves garlic
- 1 inch piece of ginger
- 2 tbsps coriander leaves
- 1/2 tsp Garam masala
- Salt
- Juice of half a lemon
- 5 tbsps Bread crumbs
- Oil for frying the cutlets
Method :
Pressure cook the beetroot and Potato. Peel them. Chop and mash them well. Grind the coriander leaves, green chillies, ginger and garlic to a smooth paste. Tip it into the mashed vegetables along with the lemon juice, Garam masala and salt. Mix well. Dip the slices of bread in water, squeeze out all the water well, crumble and add it to the vegetables. Mix everything well. Drop in the bread crumbs and shape into cutlets. Heat oil in a pan. Gently slide in two cutlets at a time. Deep fry them till crisp. Serve with Chutney and Tomato ketchup.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Badanekai Ennegai /Eggplant in Piquant Gravy Recipe
Badanekai Ennegai is a North Karnataka delicacy served with Jolada Rotti / Maize flour Roti or Akki Rotti /Rice flour Roti. It is enjoyed with Chapati too. Tiny Brinjals/Eggplant are slit, stuffed with spices and cooked whole in a fragrant gravy.
Ingredients :
- 10 small purple Brinjals
- 2 large onions
- 2 tbsps roasted peanuts
- 2 tsps Til/ sesame seeds
- 2 tsps Chana Dal/Split chickpeas
- 1 tsp Urad Dal/Split Black Gram
- 1 tbsp Coriander seeds
- 1/2 tsp Jeera/Cumin seeds
- 1/3 tsp Methi/Fenugreek seeds
- 1/4 coconut grated
- 10 dry red chillies
- 1/4 tsp Haldi /Turmeric powder
- 6 curry leaves
- 3 heaped tbsps Tamarind paste
- 1 heaped tsp Jaggery
- 4 tbsps oil
- 1 tsp Mustard
- 1 sprig of curry leaves
- Salt
Method :
Slit the Brinjal into four keeping the stem intact. Place them in a bowl of water to prevent discolouration. Slice the onions thinly.
Heat a pan. Dry roast the sesame seeds till they splutter and turn a golden brown. Roast the coriander seeds, cumin, Chana Dal, Urad Dal, Methi and the dry red chillies in a tsp of oil to a nice golden brown. Dry roast the coconut to a rich golden brown. Mix all the ingredients, drop in the curry leaves and Haldi and give a quick toss so that all the roasted ingredients blend well. Dry grind the roasted peanuts, sesame seeds and the above roasted ingredients to a fine powder. Add salt, mix well and stuff this powder/ masala into the Brinjals. Heat oil in the pressure cooker. Add the mustard. After it splutters add the curry leaves and sliced onions Roast till they are translucent . Gently place the stuffed brinjals into the cooker and, add the remaining masala, jaggery, tamarind paste and 300 ml of water. Pressure cook to one whistle. Serve hot.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Beresta/Crispy Fried Onions Recipe
Crispy ried onions used for Biryani and as a base for gravy are called Beresta. Dum Biryani, especially the Hyderabadi one is generously sprinkled with Beresta. Since fried onions are very flavourful, they impart their fragrance to any dish that they are added to.
Ingredients :
3 large onions
Corn flour as required
Method :
Peel the onions and wash them. Dry them thoroughly and slice them thinly and uniformly. These slices have to be of the same thickness, to prevent the thin slices from getting burnt. Sprinkle as much corn flour on the slices as required to coat them well. Mix thoroughly. Heat oil in a pan. Reduce heat and deep fry the onions, in small batches till golden brown and crisp. Drain on a paper towel and, store in air tight container. Use as required.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Cocktail Samosa Recipe
Cocktail Samosa as the name indicates are those tiny samosas which are served as a starter with a tamarind and date chutney or a mint and coriander chutney. They stay good for three days if stored in an air tight container.
Ingredients :
- 500 gms Maida/all purpose flour
- 2 tbsps Rava/Semolina
- 5 tbsps ghee/clarified butter
- Salt
- Water
- Oil to fry the Samosa
For the Samosa Filling:
- 250 gms Frozen Peas
- 1 tbsp Coriander powder
- 2 tsps sugar
- 1 tsp Garam masala
- 4 green chillies
- Salt
- Juice of one Lemon
- A few sprigs of coriander leaves.
- 2 tbsps oil
Method :
Take the all purpose flour in a bowl. Drop in the semolina, salt and ghee and mix well till you get a crumbly dough. Add water little by little to the dough to form a hard and firm dough. Allow it to rest covered for about twenty minutes. Meanwhile make the filling for the Samosa. Boil the peas till three fourth done. Mash them coarsely with a masher. Grind the green chillies, Coriander leaves and sugar coarsely and tip it into the peas. Add salt, Coriander powder, Garam masala and the Lemon juice. Mix thoroughly. Heat oil in a pan. Drop in the mixture and stir for about four to five minutes on a gentle flame till it is dry. Keep aside. Uncover the dough and knead it well. Pinch balls of the dough and roll them into circles of four inch diameter. These circles should neither be too thick nor thin. Cut the circle into half. Take one of the semi circles and shape it into a cone. Fill it with the pea mixture. Apply a little water to the edges of the cone to seal it. Similarly finish off with the rest of the dough. Heat oil in a pan. Drop in two to three of the samosas at a time and fry to a rich golden brown. Drain them on tissue paper. Serve them hot with mint and coriander chutney chutney, tomato ketchup or with a date and tamarind chutney, recipes for which you can find under the catagory of ‘Chutneys’ of this website.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
