vinaya - Vinaya's Culinary Delights

Beetroot Juice Recipe

Posted on March 7, 2018July 25, 2018 by vinaya

The Beetroot juice that I am posting today is flavoured with lemon, a couple of green chillies and a sprinkling of coriander leaves. Beet on its own is sweet, so addition of fruits only increases the sugar content of the juice.

Ingredients :

2 large Beetroots
2 green chillies or as per taste
Juice of one lemon
Coriander leaves to garnish

Method :

Deskin the Beetroots and wash them thoroughly. Chop them into thin slices and juice them along with the chopped green chillies in a juicer. Tip the pulp into a bowl. Do not use a mixer to juice, as the heat causes the enzymes to break down. Add two glasses of water. Mix thoroughly. Strain. Add lemon juice and finely chopped coriander leaves. Serve chilled or at room temperature.

Urad vada/ Biscuit Ambado / Black gram dumplings Recipe

Posted on March 6, 2018March 6, 2018 by vinaya

Biscuit Ambado is a Mangalorean delicacy served particularly during breakfast at weddings and religious get togethers. I do gorge on them once in a while as they are simply irresistible. Since it is a deep fried preparation, the healthier option would be Appo made of the same batter in an Appam pan. It is served with a coconut chutney which is flavoured either with Asafoetida or ginger.

Ingredients :

250 gms Urad dal/Black gram dal
3 tbsps rice flour
6 green chillies
A big Chickpea sized piece of Hing /asafoetida
2 inch piece of ginger
8 sprigs of curry leaves
A small fistful of coconut slivers
1/2 tsp pepper ground extremely coarse
Salt
Oil for frying

Method :

Soak the urad dal for five hours. Drain and grind to a smooth thick batter without adding water in the wet grinder. Those of you using the mixer will need to sprinkle a little water to facilitate grinding. Tip into a bowl. Grind the ginger, green chillies and hing coarsely. Add it to the batter along with the coarsely ground pepper, slivers of coconut, salt and finely chopped curry leaves. Add the rice flour and mix thoroughly. Heat oil in a pan. Drop in tiny dumplings of the batter into the hot oil, and fry to a rich golden yellow. Remove, drain on a tissue and serve hot with coconut chutney. You can access the recipe for chutney under the catagory ‘Variety of Chutneys’ of this website.

Note: Always drop in a small dumpling of the batter to check the temperature of the oil. It should rise to the top immediately. If it doesn’t, wait for the oil to heat. Dumplings fried in underheated oil result in greasy Biscuit Ambado.

Chandramandal / Tangy Tamarind and Coriander leaf chutney Recipe

Posted on March 4, 2018 by vinaya

Chandramandal is a tangy, sweet and spicy chutney which is popularly served at temples in the South. The difference between the Coriander Gozzu made by Mangaloreans and Chandramandal is that ginger is boiled, along with tamarind and jaggery while making the latter. All in all a great accompaniment to Rotis or Rice. Can be served as a dip too.

Ingredients :

A tennis sized ball of tamarind
150 gms jaggery
5 green chilles
2 inch piece of ginger
1tsp mustard
1tbsp ghee/ clarified butter
A small bunch of coriander leaves
2 sprigs of curry leaves
Salt

Method :

Soak the tamarind in hot water and extract pulp. Alternatively you can also use the ready paste that is available. Grate the ginger and chop the green chillies fine. Boil the jaggery, tamarind pulp, ginger and green chillies together till it reaches the consistency of a thick chutney. Heat ghee. Add the mustard. After it splutters add the curry leaves. Drop the seasoning into the Chandramandal . Add finely chopped coriander leaves. Serve when cool.

Onion Fryums/ Vodi Recipe

Posted on March 3, 2018 by vinaya

Onion Fryums or Vodi as they are called in Konkani, are delicious and melt in the mouth. Served as an accompaniment with rice and dal, they can also be enjoyed on their own with a cup of hot coffee or tea. The best part is that they can be made and stored for a year. Made during the summer months, they require to be dried thoroughly in strong sunlight, so that they can be enjoyed throughout the year.

Ingredients :

250 gms rice
5 tbsps sabudana /sago pearls
2 tsps chilly powder
2 onions chopped fine
Salt

Method :

Soak the rice and sabudana for 3 hours. Grind to a smooth paste. Add three glasses of water, salt and chilly powder and cook on a slow flame till it turns translucent. The mixture at this stage thickens. Allow to cool thoroughly. The next morning add the chopped onions, mix well and drop a teaspoon of the mixture in rows on a plastic sheet. Dry in strong sunlight for three to four days. Remove and store in an air tight container. Deep fry as and when required.

Thandai Recipe

Posted on March 2, 2018 by vinaya

Thandai which literally means a coolant, is a drink made during the festivals of Holi and Shivratri. It is milk enriched with dry fruits, saffron and fennel. Traditionally ‘Bhang’ which gives one a ‘high’ is added to the drink. The one I have posted today is without it. It is absolutely delicious!!!

Ingredients :

5 cups milk boiled ( do not use skimmed or low fat milk)
1/2cup powdered sugar
A few strands of saffron
1/4 tsp pepper corns
1/2 cup almonds
2 tbsp khus khus/poppy seeds
2 tbsp saunf/fennel
10 Cardamom pods
A handful of dried rose petals
Fresh rose petals for garnish

Method :
Soak the almonds and peel them. Powder the Cardamom, poppy, fennel, pepper corns and dried rose petals and mix it thoroughly in the milk. Grind the almonds to a fine paste and add them too. Refrigerate for three to four hours and then strain it. Add the sugar and saffron. Mix thoroughly and serve garnished with fresh rose petals.

Puranpoli / Ubbatti/ Lentil stuffed sweet Flat Bread Recipe

Posted on March 1, 2018March 2, 2018 by vinaya

Puranpoli or Ubbatti is a sweet traditionally prepared on the Full moon during Holi the festival of colours, or on Khojagiri or Sharat Poornima that is the Full moon following Navaratri . Folklore has it that it was prepared to appease the Moon God hence the shape and colour. The Puranpoli is so delicious that it is is well worth the effort that goes into making it. It is best enjoyed with fresh home made ghee/clarified butter.

Ingredients :

250 gms chana dal/Bengal Gram
250gms jaggery
300 gms maida/all purpose flour
15 pods cardamom
5 tsps sugar
3 tbsps oil
3tbsps ghee
A pinch of haldi/turmeric powder

Method :

Take the maida in a bowl. Make a well in it. Add the haldi and the oil and crumble it. Add enough water to make a soft dough. Add the ghee, knead it into the dough and keep it aside for two hours. Powder the Cardamom and sugar and keep it aside. Pressure cook chana dal. Puree it in the mixer. Make a syrup of the jaggery and add it to the pureed chana dal. Boil on a low flame till it starts leaving the sides of the pan. When touched it should not stick to the fingers. Add the Cardamom powder. Mix well and allow to cool. This stuffing is called Puran or churna. Make balls of the Puran. Knead the maida dough for a couple of minutes and make equal number of balls as that of the Puran. Roll the dough into a circle slightly smaller than a poori. Place the ball of Puran, enclose it with the dough and roll out into required size. Heat a tava/ skillet. Dry roast the Puranpoli on both sides to a golden brown. Enjoy with ghee.

Five in one Dosa/Crepe Recipe

Posted on February 28, 2018 by vinaya

This five in one Dosa is not only a healthy and filling breakfast eat, but also delicious as well. You can add any chopped vegetables of your choice or stick to the tomato, onion and coriander option that I did. Enjoy it with green chutney and tomato ketchup.

Ingredients :

100 gms of each of these flours:
Jowar/Sorghum or new Quinoa
Bajra/Pearl millet
Oats
Besan/Chickpea
Rice
Salt
2 tsps jeera/Cumin seeds
1 level tsp hing/asafoetida
2 tomatoes
2 onions
Coriander leaves
1 tsp chilly powder
A pinch of turmeric powder
Salt

Method :

Mix all the five flours together in a bowl. Chop onions, tomatoes and coriander leaves fine and tip them into the mixture. Add hing, jeera, salt, chilly and turmeric powder. Add enough water to make a batter which is neither too thick nor thin. Allow it to stand for about ten minutes. If you find it a little thick, add some more water and adjust the consistency. Heat a tava/skillet. Pour a ladleful of batter and drizzle with oil. Cover and cook. Flip and roast on the other side too. Serve with green chutney and tomato ketchup recipes of which can be found under the ‘Varieties of Chutneys’ of this website.

Capsicum and Potato Subzi Recipe

Posted on February 27, 2018 by vinaya

One of my favourites as it goes well with Roti or Rice, this Capsicum and Potato Subzi is quick and easy to make. Delicious and fragrant with hing/asafoetida that is used in the seasoning, it will leave you asking for more.

Ingredients :

2 large Capsicums
2 large Potatoes
1 tsp chilly powder
A pinch of turmeric
1/4 tsp hing/asafoetida
Salt
2 tbsps oil
1 tsp mustard
Oil for frying the potatoes

Method :

Deskin and wash the potatoes thoroughly. Slice them into wedges. Apply salt on them and keep them aside for about five minutes. Meanwhile chop the Capsicum into one inch squares. Keep aside. Heat oil in a pan. Squeeze out the potatoes and deep fry them to a golden yellow. Drain them on tissue paper. Heat 2 tbsps oil. Add a tsp of mustard and after it splutters add the hing. Toss. Drop in the Capsicum pieces, salt, turmeric and chilly powder. Mix well. Add the fried potato wedges. Mix thoroughly and cook till done on a slow flame. . I prefer transferring it into the microwave as one needn’t worry about it getting burnt. Serve hot with Roti or Dal rice.

Cabbage kismuri /Salad Recipe

Posted on February 27, 2018 by vinaya

The Britishers brought Cabbage to India, so most Indian homes were not familiar with it till a century ago. Some shunned it as India was fighting for freedom from the British rule. The British left India but they left behind not only their legacy of the English language, but also vegetables like Cauliflower, Carrot, Capsicum and turnip. The Indians innovated and adapted them with recipes to suit their palate. Presenting a simple but tasty Cabbage kismuri today. It is more like a salad a la the Indian way!!

Ingredients :

1 large bowl chopped cabbage
1 large bowl chopped onion
1/2 bowl grated coconut
Juice of one lemon
Coriander leaves finely chopped
1 green chilly minced
Salt
1 tsp Coconut oil
1/2 tsp mustard
1/2 tsp urad dal 7 black gram dal
2 sprigs curry leaves
Salt

Method :

Tip in the chopped cabbage, onion, coriander leaves and grated coconut into a bowl. Crush the minced green chilly with salt and add it to the salad. Drizzle with lemon juice and mix well. Heat oil. Add the mustard. After it splutters add the urad dal. Once the urad dal turns golden yellow drop in the curry leaves and toss. Drop the seasoning into the salad. Mix and serve with Rice, Dal or even with Chapati.

Note: It tastes equally good without the seasoning, so those who are on an oil free diet may avoid it.

Hyacinth Beans Pan cakes/Akki Rotti

Posted on February 26, 2018 by vinaya

Akki Rotti which literally translates into Rice Roti is rice ground along with coconut and flavoured with chopped onions, green chillies and coriander leaves. Tender Hyacinth Beans too are added when in season. I have also added finely chopped mint leaves as I love the wonderful aroma that spreads when the akki rotti is being roasted.

Ingredients :

250 gms rice
1/4 of a large coconut grayed
8 green chillies
2 large onions
100 gms tender Hyacinth Beans deskinned
A small bunch of coriander leaves
5 sprigs of mint leaves
Salt
Oil for roasting (optional)

Method :

Soak the rice for about 2-3 hours. Grind the coconut fine and then add the rice. Grind it to a Semolina like consistency with enough water to make a batter which is neither too thick nor runny. If you wish to pat the rotti with your fingers, see that the batter is thick. Chop onions, coriander leaves and the mint leaves fine and drop them into the batter. Add the tender Hyacinth Beans too. Grind the green chillies coarsely and add them to the batter along with salt. Mix well. Heat a tava/ skillet. Pour a ladleful of the batter and drizzle with oil. Roast on a gentle flame. Flip and roast on the other side too. Serve with chutney of your choice.

Note: One can skip oil or any kind of fat while roasting as the coconut and onions make the akki rotti really soft.