vinaya - Vinaya's Culinary Delights

Temple style Saaru / Devasthana Saaru Recipe

Posted on May 15, 2018October 1, 2018 by vinaya

This is a traditional Saaru which is served in all the temples in Dakshin Kannada. The freshly roasted spices ground together with the roasted coconut lend the unique flavour to this Saaru. Garnished with coriander leaves and seasoned in oil or ghee as per preference.

Ingredients :

4 tbsp Coconut grated
3 tbsp Coriander seeds
10 pepper corns
1.5 tsp Jeera/cumin seeds
1/4 tsp Methi/Fenugreek seeds
1/8 tsp Haldi/turmeric powder
A kidney bean size piece of Hing /asafoetida powdered
12 Byadgi chillies
Lemon size ball jaggery
1 tbsp tamarind paste
5 tomatoes boiled & puréed
3 sprigs curry leaves .
2 tsps mustard
Mixture of 1tbsp ghee and 3tbsps of coconut oil for seasoning though in temples they use only coconut oil.
A small bunch of Coriander leaves.

Method :

Dry roast the coriander seeds, Methi, pepper and jeera separately till they give out their aroma. Roast the coconut to a golden brown. Add haldi to the hot roasted coconut & mix thoroughly. Roast the chillies with a little oil. Grind the coconut and the roasted ingredients to a paste with a little water. Set aside. Boil the puréed tomatoes in 5 large glasses of water with the tamarind paste, jaggery & salt. Add the ground masala, half of the chopped Corriander leaves, a few curry leaves and boil thoroughly. Heat the ghee and oil mixture . Add the mustard and after it crackles add the powdered Hing and curry leaves . Drop it into the boiling saaru. Give one boil and switch off. Garnish with the remaining coriander leaves.

Rasam Recipe

Posted on May 14, 2018May 15, 2018 by vinaya

Rasam is one of the most versatile of Indian dishes. One can serve it as an appetizer, over rice, to soothe a sore throat, or as a digestive. Fragrant with the aromatic spices that are used, the tanginess of tomatoes and tamarind and the flavour of coriander leaves, it is simply irresistible!

Ingredients :

50 gms Toor dal/ Split Pigeon peas
2 tomatoes
1 tsp tamarind paste
2 heaped tsps Rasam powder
1 tbsp ghee/clarified butter
1 tsp mustard
3 sprigs curry leaves
Coriander leaves
Salt
A small piece of jaggery (optional)

Method :

Pressure cook the toor dal. Churn it well. Chop the tomatoes and boil them in 750ml of water. Once cooked, add the Rasam powder, salt, tamarind paste and the churned dal to the tomatoes. Boil well. Heat the ghee in a pan. Add the mustard seeds. After they splutter drop in the curry leaves. Toss and tip the seasoning into the boiling Rasam. Garnish with coriander leaves. Keep aside for about 15 minutes for the flavours to infuse. Serve with a tsp of ghee.

Recipe to the Rasam powder can be found under the catagory – spice powders of this website.

Rasam Powder Recipe

Posted on May 14, 2018 by vinaya

This aromatic Rasam powder will leave one drooling. I was really touched when Viji Athreye my friend shared her mother’s traditional recipe of this authentic Rasam powder. The whole house is filled with the aroma of freshly roasted spices. Thankyou Viji for the share.

Ingredients :

1.5 tbsps pepper corns
3 tbsps Jeera /cumin seeds
1.5 tbsps mustard
1.5 tbsps methi /Fenugreek seeds
1tsp urad dal / black gram dal
1 tsp toor dal/ split Pigeon peas
1 tsp Chana dal/Bengal Gram dal
A medium sized bunch of curry leaves
A small piece of Hing/asafoetida

Other ingredients :

(Not to be roasted)

50gms chilly powder
125 gms Coriander powder
1 tbsp Haldi/turmeric powder

Method:

Dry roast the first set of ingredients mentioned above separately, till it gives its aroma and powder them fine. Mix this powder with the second set of ingredients mentioned. Store in an air tight container and use as and when required.

Crispy Poha/Flattened rice Recipe

Posted on May 13, 2018 by vinaya

Crispy Poha is not to be confused with Chevda made from Poha. This is served with grated coconut and some like it with a drizzle of asafoetida. This is normally served as a tea time snack or eaten on the days one fasts.

Ingredients :

500 gms Patla poha/thin variety of flattened rice
5 tbsps oil
1 tbsp mustard
3 tbsps coriander seeds
10 green chillies chopped fine
2 dry red chillies broken into bits
10 sprigs curry leaves
A kidney bean size of hing/asafoetida powdered
Salt
1/4 tsp Haldi /turmeric powder
Grated coconut

Method :

Heat oil in a pan. Add the mustard. After it splutters add the coriander seeds. Once they turn a golden brown add the chopped green chillies, broken red chilly bits and the curry leaves. Finally add the powdered hing. Toss. Tip in the Poha, salt and turmeric powder. Mix thoroughly and keep roasting on a very gentle flame till the poha turns crisp. Allow to cool thoroughly before storing. Serve garnished with grated coconut.

Thali-meal-5

Posted on May 13, 2018 by vinaya

A Mother’s Day Special thali Meal dedicated to my mother. It includes all her favourite dishes. Rice, dalithoy, roasted baby potato stir fry, Chandramandal, Sanna pollo, Aamras, Curds and fruits.

Sanna pollo / Rice and Pigeon Peas pancake Recipe

Dalithoy Recipe

Chandramandal / Tangy Tamarind and Coriander leaf chutney Recipe

Roasted Baby Potatoes Recipe

Aamras /Mango Puree Recipe

Sanna pollo / Rice and Pigeon Peas pancake Recipe

Posted on May 13, 2018 by vinaya

Sanna Pollo should not be confused with the regular Dosa or Crepe that we have for breakfast. This preparation is served during lunch or dinner though I don’t mind making a meal of it by itself.

Ingredients :

125 gms Rice
125 gms Toor dal/ split Pigeon peas
12 roasted Byadgi chillies
1/4 of a small coconut grated
2 large onions
1 heaped tsp tamarind paste
Salt
Oil to roast the Sanna pollo.

Method :

Wash and soak the Rice and toor dal for four hours. Drain and keep the water aside. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste with the water which had been kept aside. Add the rice and dal and grind to a semolina like consistency. The batter should neither be thick nor runny. Chop the onions fine and tip them into the batter along with salt. Mix thoroughly. Heat a tava/ skillet. Pour a ladleful of the batter onto it and spread it as you would a pancake or a dosa. It should be neither too thick nor thin. Drizzle with oil. Roast to a golden brown. Flip. Roast on the other side too. Serve hot.

Mango hot and sweet Recipe

Posted on May 12, 2018 by vinaya

My favourite Mango Gozzu sans the seasoning. I added a paste of green chillies, sugar and salt to the mango puree. It is absolutely divine.

Mango Gozzu Recipe

Thali Meal – 4

Posted on May 11, 2018 by vinaya

A traditional Konkani Thali of Rice, Dalithoy, Ridgegourd peel and potato stir fry, Farmyard Beans and Ridgegourd Sukkein, Ginger and Tamarind pickle, Curd and Mango.

Ridgegourd peel and potato stir fry Recipe

Farmyard Beans and Ridge Gourd Sukkein Recipe

Ginger and Tamarind pickle/Puli Inji Recipe

Dalithoy Recipe

Ridgegourd peel and potato stir fry Recipe

Posted on May 11, 2018 by vinaya

Most of the vitamins lie in the peels, so I try to make use of them as much as I can. Posting a Ridgegourd and potato stir fry today. It is delicious, easy to make and healthy!

Ingredients :

500 gms Ridge gourd
1 large potato
2 dry red chillies
1 tbsp coconut oil
1 tsp mustard
A pinch of Hing/asafoetida
Salt

Method :

Scrape the Ridgegourd. Wash thoroughly and peel it. Chop the peel lengthwise into tiny bits. Deskin the potato and chop it in a similar way. Heat oil in a pan. Add the mustard. After it splutters add the broken red chilly bits and toss. Add the hing. Drop in the chopped peel and potato. Add half a glass of water and salt. Cook till done. Serve hot.

Farmyard Beans and Ridge Gourd Sukkein Recipe

Posted on May 10, 2018 by vinaya

This is a traditional Konkani preparation. Sukkein usually calls for roasted Urad Dal which lends flavour to the dish. It can be made from a variety of vegetables. Posting a Farmyard Beans and Ridge Gourd one today.

Ingredients :

200 gms Ridge gourd
100 gms Farmyard Beans
1/2 of a small coconut
10 roasted Byadgi chillies
1 heaped tsp Tamarind paste
2 heaped tsps urad dal/ Black gram dal
1/2 tsp coconut oil to roast the urad dal
3 tbsps coconut oil for the seasoning
1 heaped tsp mustard
Salt
Jaggery as per requirement

Method:

Deskin the ridge gourd and chop it into bite sized pieces. One can make a chutney from the peel, so do not discard. String and chop the farm yard beans into one inch long pieces. Heat oil. Drop in the mustard and after it splutters add the farm yard beans, salt and half a glass of water. When three fourth done add the ridge gourd and cook till done. Roast the urad dal in half a tsp of coconut oil to a rich golden brown. Grind the coconut, roasted red chillies, tamarind paste and the roasted urad dal to a coarse paste. Tip it into the cooked vegetables. Add jaggery and adjust salt. Cook till it reaches a semi solid consistency. Serve with rice or Roti.