vinaya - Vinaya's Culinary Delights

Mango Icecream Recipe

Posted on May 9, 2018May 9, 2018 by vinaya

Mango Icecream is an all time favourite and made at home, it is simply divine!! This one melted a bit in the heat, as it is sweltering here! I was about to take another picture, then It looked kind of dainty. A blob of icecream among the melted icecream and Mango Puree!!

Ingredients :

1 litre milk
2 tbsps Brown and Polson mango flavoured custard powder
250 ml mango puree.

Method :

Boil the milk till it reduces to three fourth of the original quantity.
Dissolve the custard powder in some cold milk and add it to the boiling milk. Boil for a few minutes and then allow the milk to cool. Add the mango puree, mix well and freeze. After a couple of hours remove, beat and freeze till done.
Serve the mango icecream drizzled with with Aamras or mango puree.

Ginger and Tamarind pickle/Puli Inji Recipe

Posted on May 9, 2018 by vinaya

A tangy, sweet and spicy pickle all rolled into one, this Ginger and Tamarind Pickle called Puli inji will have the taste buds tingling. Goes well with almost everything, rice and dal, Roti, bread or can also be served as a dip. My heartfelt thanks to my friend Sujaya Anand who shared this recipe with me.

Ingredients :

200 gms Ginger
5 green chillies
4 sprigs curry leaves
A double beans sized piece of Hing /asafoetida
1/4 tsp Haldi/turmeric powder
1 tsp Chilly powder
3 tbsps tamarind paste
5 tbsps oil
1 tsp mustard
100 gms jaggery
Salt

Method :

Deskin and wash the ginger thoroughly. Grate or chop fine. Heat the oil in a pan. Add the mustard seeds and after it splutters add finely chopped green chillies, curry leaves, haldi and chilly powder. Toss and immediately add the ginger. Roast on a gentle flame for about five minutes. Add the jaggery, salt and tamarind paste. Mix well. Add half a glass of water and cook the mixture on a slow flame till it turns semi solid. Allow to cool thoroughly before storing.

Thali Meal – 3

Posted on May 8, 2018 by vinaya

A traditional GSB Konkani Thali Meal with Rice, Dalithoy, Ivygourd Stir Fry, Garlicky potatoes in coconut gravy, Onion Gozzu, Papad, Curds, Water Apple and Mango. The recipes to all can be found in this website. Posting the links below.

Garlicky Potatoes in Coconut Gravy Recipe

Ivygourd Stir fry Recipe

Dalithoy Recipe

Onion Gozzu Recipe

Garlicky Potatoes in Coconut Gravy Recipe

Posted on May 8, 2018 by vinaya

A superb combination with Neer dosa, Rice dumplings and with Bhakri, this preparation is so flavourful that it can be served over rice too. Non vegetarians could add Prawns or fillet of any fish of their choice.

Ingredients :

1/4 of a large coconut grated
2 potatoes
15 garlic cloves
1 heaped tsp tamarind paste
12 roasted Byadgi chillies/ 1Tbsp chilly powder
Salt
5 tsps coconut oil

Method :

Deskin the potatoes and wash them thoroughly. Slice them lengthwise. Peel the garlic. Drop the garlic, potatoes and salt into 500ml of water and cook till done. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the cooked garlic, potato mixture. Boil well. Switch off and drizzle with coconut oil. Mix thoroughly and keep aside for half an hour for the flavours to infuse before serving.

Ivygourd Stir fry Recipe

Posted on May 8, 2018September 26, 2018 by vinaya

This Ivygourd Stir Fry is a common dish made in South Indian homes. It is the seasoning of coconut oil that makes it so delicious! Simple and tasty, I can make a meal of it!

Ingredients :

250 gms Ivygourd
3 dry red chillies
1 tbsp coconut oil
1tsp mustard
Salt
2 heaped tbsps grated coconut

Method :

Wash and snip the ends of the Ivygourd. Slice them and keep aside. Hear oil in a pan. Add the mustard. After it splutters add the broken red chilly bits and toss. Drop in the sliced Ivygourd and salt. Add half a glass of water and cook till done. Garnish with grated coconut. Serve hot.

Water Apple Juice Recipe

Posted on May 8, 2018May 8, 2018 by vinaya

Water apples are in season, and I was lucky to get some juicy and luscious ones! Fruits are best eaten as is, but the colour was so tempting that I decided to juice them. Cool and refreshing!!

Ingredients :

12 Water apples
1 heaped tbsp Sugar free
A pinch of salt
A pinch of pepper
Juice of one lemon
500 ml cold water

Method :

Wash and slice the Water apples. Blend them to a paste in the mixer. Add water and pass the paste through a seive. Add sugar free, salt pepper powder and lemon juice. Serve chilled with ice cubes added.

Upma with Bell Peppers Recipe

Posted on May 8, 2018May 8, 2018 by vinaya

Upma is an easy, quick to make dish. A saviour when there are unexpected guests. One can make a variety of them, and each of them taste delicious because of the fragrance of the vegetables and the seasonings added. I have added three varieties of Bell peppers along with finely chopped coriander leaves. Today is the fourth variety of Upma that I have posted in this website.

Ingredients :

250 gms Rava/semolina
600 ml boiling water
6 green chillies
1 tsp Hing/asafoetida
3 sprigs curry leaves
1/4 each of Green, Red and Yellow Bell peppers
Coriander leaves
3 tbsps ghee/clarified butter
5 tbsps oil
1 heaped tsp mustard
1 heaped tsp urad dal/ black gram dal
Salt
Juice of one lemon

Method :

Chop the Bell peppers, green chillies and the coriander leaves fine. Place the pot of water to boil. Heat the ghee and oil mixture. Drop in the mustard and after it splutters add the urad dal. After it turns golden brown drop in the hing, chillies and curry leaves. Toss. Add the Rava and roast on a gentle flame for about three to four minutes. Add salt, the chopped bell peppers, half of the chopped coriander leaves and the lemon juice. Immediately pour in the boiling water and mix well. Cover and cook till done. Garnish with the remaining coriander leaves and serve hot.

Potato Bhajia/ fritters Recipe

Posted on May 7, 2018 by vinaya

Potato Bhajia is an all time favourite short eat, served at get togethers or as a snack at tea time. It is quick, easy to make and delicious as well. The children will simply love it!

Ingredients :

4 potatoes
150 gms Besan /Chickpea flour
50 gms Rice flour
1tsp chilly powder
1tsp Hing/asafoetida
A large pinch of ajwain /carom seeds
Salt
Oil to fry the Bhajia

Method :

Deskin the potato and wash them thoroughly. Slice them thinly. Mix the Besan, rice flour, salt, chilly powder, hing and ajwain. Add enough water to make a batter which is neither too thick nor runny, so that it coats the potato slices well. Heat oil in a pan. Dip the potato slices in the batter and drop them a few at a time in the hot oil. Deep fry to a golden brown and crisp. Serve hot.

Chole Bature Recipe

Posted on May 7, 2018 by vinaya

Who can resist a Chole Bature with the sliced onions and lemon wedges in tow? The fragrance of the Masala being roasted, the fluffy softness of the Batura and the crunch of raw onions with every bite of this delicious dish is simply out if this world!! Posting the recipe for Batura today as I have already posted the recipe of Chole on this website.

Ingredients :

500 gms Maida/All purpose flour
1/4 tsp soda bicarb
1/4 tsp baking soda
Curds
2 tbsps oil
Salt
Oil for frying the Batura

Method :

Sieve the Maida, baking soda and baking powder together. Add salt and bind a hard dough as for poori with the curds. Knead well for about five minutes. Drizzle oil and knead again for a minute. Cover and keep aside for 6 hours. Pinch 18 balls of the dough. Grease the rolling board with a little oil and roll out the Batura neither too thick nor thin. Heat oil. Drop in a little piece of dough to check if it the right temperature. The dough should immediately rise to the top. Slide in the Batura gently into the hot oil. Fry to a rich golden brown. Flip. Fry on the other side too. Drain on a kitchen towel and serve with Chole.

Chole Recipe

Madgane/Manganem/ Bengal Gram Paysam Recipe

Posted on May 6, 2018 by vinaya

Madgane is traditionally prepared on Ugadi/Gudi Padva which is New Year in Karnataka, Andhra and Maharashtra. The Goans too make this delicacy, but call it Manganem. The aroma of roasted Chana Dal/Bengal Gram Dal and of cashews in this coconut based dessert is simply divine!!

Ingredients :

200 gms Chana Dal/Bengal Gram Dal
50 gms Cashew nuts halved
50gms kishmish
One large coconut grated
200 gms jaggery
1 heaped tsp Cardamom powder
A tbsp of ghee/clarified butter

Method :

Dry roast the Chana Dal to a rich golden brown. Wash and pressure cook to three whistles. Add jaggery and cook till the jaggery dissolves. Extract thick and thin milk from the grated coconut by grinding it to a smooth paste and then sieving it. Roast the cashews and kishmish in a tbsp of ghee. Add the coconut milk, jaggery, the roasted Cashew and kishmish to the roasted Chana Dal. Boil well. Add Cardamom powder and keep aside for half an hour for the flavours to infuse.