vinaya - Vinaya's Culinary Delights

Upma and Poha Chutney Recipe

Posted on October 25, 2017November 12, 2017 by vinaya

This is the most popular combo in Mangalorean cuisine. Upma is teamed with poha/flattened rice and sprinkled with a munchy. Do try out this quick and filling breakfast eat.

Ingredients :

Poha chutney

Half a coconut grated
2 tsps sambhar powder
Salt
Sugar/jaggery as required
1/4 tsp tamarind paste.
1tsp oil
1 tsp mustard
2 sprigs curry leaves
Poha/flattened rice as required

Method :
Mix all the above ingredients well. Sprinkle a little water to keep it a little moist.
Heat a tsp of oil. Add a tsp of mustard and after it splutters add curry leaves. Drop the seasoning into the prepared masala. Mix well and keep aside to infuse for ten minutes.
Take a small portion of the Masala and add as much poha as to keep it soft yet firm. You can add more masala as per requirement.

Upma

250 gms Lapsi rava/bulgar wheat
4 green chillies
6 tsps sugar
1tsp salt
4 sprigs curry leaves
600 ml water
Coconut to garnish
3tbsp ghee/clarified butter
4 tbsps coconut oil (optional)
1tsp mustard
1tsp urad dal

Method :

Heat the ghee and oil. Add a spoon of mustard and after it splutters add a spoon of urad dal. After it turns golden brown add the chopped chillies and curry leaves. Toss. Add water and bring to boil. Add the sugar, salt and the Rava and cook till done. Garnish with coconut.

Moong Dal Usli Recipe

Posted on October 25, 2017November 12, 2017 by vinaya

Moong dal which is rich in proteins makes for a healthy breakfast. Posting a traditional breakfast made by the Konkani community of Mangalore. Drizzled with asafoetida and garnished with coconut it is simply heaven!

Ingredients:

250 gms Moong dal
8 green chillies finely chopped
1 red chilly broken
4 sprigs curry leaves
2 inch piece of ginger grated
Hing/asafoetida
2 tsps Sugar
Salt
Grated coconut
4 tbsps coconut oil
1tsp mustard

Method :
Wash and soak the moong dal for four hours. Drain the water and wash the Dal again a couple of times. Heat 4 tbsps oil. Add a tsp of mustard and after it splutters add the green chillies , red chilly bits ginger and curry leaves. Toss for a minute. Add the Dal, salt sugar and half a glass of water. Cover and cook till done. Garnish with coconut.

Serves 3 adults.

Methi Malai Matar Recipe

Posted on October 24, 2017November 12, 2017 by vinaya

Methi Malai Matar is a popular North Indian dish where Methi/fenugreek leaves combined with Malai/Cream and Matar/fresh Peas in a gravy of onions makes it a rich and delicious combination with Rotis or Naan.

Ingredients :

250 gms peas boiled and drained
A big bowl of kasoori methi/dried fenugreek leaves
2 glasses of milk
1 slice Britannia Cheese single
1 tsp pepper powder
A pinch of chilly powder
A pinch of sugar
Salt
3 tbsps oil

To be ground to a paste

2 onions
1 inch stick cinnamon
2 cardamoms
1 tsp khus khus
10 cashewnuts
2 inch piece ginger
7 green chillies

Method :

Heat 2 tbsps oil and roast the ground paste till it gives its aroma. Add the kasoori methi and roast for a couple of minutes. Add the boiled peas and roast again for two minutes . Add the milk, cheese, pepper, chilly powder , a pinch of sugar and boil well.

Note: Cream can be added, as desired. I usually avoid it as milk too gives it as good a texture as cream and is also light on the stomach.

Salad Rouge Recipe

Posted on October 24, 2017November 12, 2017 by vinaya

Red fruits and vegetables contain Lycopene and Anthocyanin which are antioxidants and also good for the heart. A simple platter of a variety of these should be included in our daily diet.

Ingredients :

100 gms cherry tomatoes
100 gms pomegranate seeds
One Red bell pepper
Salt
Pepper

Method :

Slice the Bell pepper thinly. Arrange it along with the cherry tomatoes and pomegranate seeds on a plate. Sprinkle salt and pepper and serve immediately.

Onion Raita Recipe

Posted on October 24, 2017November 12, 2017 by vinaya

Onion Raita goes well with Pulao, Biryani, Roti or even as a meal by itself. Best eaten fresh garnished with coriander leaves.

Ingredients :

2 onions
1 green chilly
Coriander leaves
Salt
Curd/yoghurt as required

Method :

Slice the onions thinly. Mince the green chilly and crush it with salt. Chop the coriander leaves fine. Tip in everything into a bowl and add the yoghurt as required. Mix well and serve immediately.

Sprouted Moong Salad Recipe

Posted on October 24, 2017November 12, 2017 by vinaya

Sprouted moong/Green gram is high in B complex and proteins too. It can be used as a salad, in subzi or even in chaats. Here is a healthy salad for all of you dear friends.

Ingredients :

100 gms moong
Pomegranate seeds
2 green chillies
Juice of half a lemon
Coriander leaves
Salt

Method :

Wash and soak the Moong overnight. The next morning drain and tie it in a cloth. Allow it to sprout. It may take a day or two. Sprouting depends on the weather conditions. It takes place quickly during summer. Once the Moong has sprouted, it can be used either with the peel on, or without it. Here I have used the peel to make a chutney. I prefer mine blanched, so just boiled it for a couple of minutes, drained the water and allowed it to cool. Crush the green chillies and salt. Mix the sprouted Moong, pomegranate, seeds, chillies, salt and chopped coriander leaves. Drizzle with lemon juice. Serve as a side dish or as a starter.

Salad Exotica Recipe

Posted on October 24, 2017July 25, 2018 by vinaya

Salads are always welcome anytime, as they are not only healthy but also filling and low on calories. Presenting a vegetable and dry fruit salad today.

Ingredients :

Equal quantities of the following :

Carrot
Tomato
Spring onion
Cucumber
Sweet corn
Olives
Olive oil
Salt
Pepper
Oregano
Walnuts quartered

Method :

Wash and tip the vegetables in cold water. Allow to stand for about ten minutes. Slice them and arrange them in a bowl. Drop in the walnuts, sprinkle salt, pepper and oregano. Drizzle with olive oil and serve immediately.

Roti & Subzi Recipe – 1

Posted on October 23, 2017November 12, 2017 by vinaya

Roti and subzi is a comfort meal. Teamed with a kuchumber and followed by a glass of buttermilk, it is a complete meal. The subzi varies depending upon the preference and also the availability of vegetables which may or may not be seasonal. Here, I have teamed the Roti with a Ladies finger subzi. The links to all have been posted below.

Chapati/Roti/Flattened Bread Recipe

Bhindi Ki Subzi Recipe

Kuchumber Recipe

Chapati/Roti/Flattened Bread Recipe

Posted on October 23, 2017November 13, 2017 by vinaya

Chapati or roti are flattened bread made out of wheat flour. The thickness of the roti and the size depends on individual preference. The aroma of hot rotis drizzled with ghee is divine!!!

Ingredients:

300 gms wheat flour
A tsp of salt
3 tsps oil
200 ml hot water
Ghee/ clarified butter

Method :
Heat the water enough to handle it. Add the salt, flour and oil and bind a soft dough. Cover it and keep it aside for 15 minutes. The hot water softens the dough. Knead it well. Make 18 balls. Flatten them. Dust them with flour and roll them to six inch diameter discs. Heat a skillet. Place the rolled roti over it and roast it till tiny brown bubbles appear on the surface which is being roasted. Flip. Roast in a similar manner on the other side too. Remove from the skillet and apply a little ghee. Serve hot.

Note :

This measurement yields 18 rotis.

Bhindi Ki Subzi Recipe

Posted on October 23, 2017July 20, 2018 by vinaya

Bhindi ki subzi or Okra stir fry goes well with rotis, phulkas or even with Dal rice. This one is a version which is made in almost every Indian home and with hardly any change in the ingredients.

Ingredients :

500 gms bhindi / okra chopped fine
2 tsps chilly powder
2 tbsps coriander powder
1/4 tsp haldi/turmeric
1 heaped tsp mustard
Salt
Grated coconut
Coriander leaves
1/2 lemon
4 tbsps oil

Method :

Heat oil in a pan. Add a heaped tsp of mustard. After it crackles add the Bhindi, chilly powder, haldi, coriander powder salt and lemon juice. Toss and transfer into a microwave safe dish. Sprinkle a little water and microwave till done. Garnish with coconut and coriander leaves. Mix well and serve hot. Alternatively you could cook it the traditional way on the stove by tossing the subzi constantly on a slow fire.

Note :

The subzi serves 3 adults.