vinaya - Vinaya's Culinary Delights

Mangalore Bonda Recipe

Posted on October 22, 2017October 6, 2020 by vinaya

A visit to Mangalore is incomplete without tasting Mangalore Bonda or Goli Bazo a delicacy that will keep you asking for more. It isn’t for the health conscious and the diet lovers. Well, I believe in ‘when in Mangalore be a Mangalorean’ (which I am).

Ingredients :

250 gms maida/All purpose flour
6 tbsps besan/gram flour
2 tbsps rice flour
8 green chillies
2 inch piece of ginger
2 sprigs curry leaves finely chopped
5 tsps sugar
Salt
1 heaped tsp jeera
1/4 tsp soda bi carb
200 ml thick curd
Oil to fry the Goli bazo

Method :
Take maida, besan and curd in a bowl. Grind the chillies, ginger, sugar and salt to a paste. Add the jeera and grind it just once. Add it to the Besan, maida and curd and mix thoroughly. Drop in the chopped curry leaves, soda bicarb, mix and allow to rest for an hour. The batter would have risen well. Add the rice flour. Give it a good whisk. The batter should be thick as of dropping consistency or it will absorb oil. Heat oil and drop in small portions of the batter. Deep fry to a golden brown. Serve with green chutney.

Chutney

Ingredients :

One fistful Daalia/roasted Gram dal
One fistful grated coconut
1/4 tsp tamarind paste
A few mint leaves
A small bunch coriander leaves
Green chillies as per requirement
Salt.

Method :
First powder the Daalia. Then add the remaining ingredients and grind to a make a smooth but thick chutney.

Rava Dosa Recipe

Posted on October 22, 2017November 13, 2017 by vinaya

Rava dosa is a crisp, melt in the mouth dosa which is served with chutney or Sambhar. I love mine with homemade butter as this dosa already has spices added to it.

Ingredients :

250 gms Rava/semolina
250 gms rice flour
A fistful of maida/all purpose flour
5 sprigs curry leaves
16 green chillies
2 inch piece ginger
1 tbsp jeera
1 tsp hing
Bits of cashew
Coriander leaves finely chopped
Salt
Ghee for roasting the dosa

Method:

Chop the curry leaves and coriander leaves very fine. Grind the green chillies and ginger coarsely. Make a batter of the rice, rava and maida. The batter should be runny to get a lacy and crisp dosa. Add the whole jeera , salt, bits of cashew, chopped curry and coriander leaves. Mix everything well. Allow the batter to stand for, 15 mnts. Heat the skillet. Hold it at an angle and pour a ladleful of batter so that it runs across the skillet. Drizzle with ghee. Roast. Flip. Roast and serve hot.

Note:

This measurement gives you 25 dosas.

Rava Coconut Ladoo Recipe

Posted on October 21, 2017November 13, 2017 by vinaya

Another version of the Rava ladoo but with jaggery and coconut instead of sugar. Jaggery powder is easily available these days and is definitely a healthier option to sugar.

Ingredients :

250gms Rava/semolina
150gms desiccated coconut
100 gms jaggery powder
1/4 glass warm milk
10 cashews halved
1/2 tsp Cardamom powder
2 tbsps ghee/clarified butter

Method :
Heat ½ tbsp ghee in a pan and roast the cashews till they turn golden brown. Transfer this to a bowl. Tip in the desiccated coconut into the pan and toss it for 2-3 minutes. Keep it aside. Add remaining ghee and roast the rava till it turns golden and gives out an aroma.
Add powdered jaggery and cardamom to the rava coconut mixture. Add the cashews. Mix well. Add the milk gradually. Do not add all the milk at once. Add half of the milk and try shaping the laddus, if it isnt moist enough add the rest of the milk. Makes 16 ladoos.

Note:
This ladoo stays good for 5 days in the refrigerator.

Masala Bhath Recipe

Posted on October 19, 2017November 13, 2017 by vinaya

A delicious spicy rice which when accompanied by a Raita is sheer heaven!!!

Ingredients :

250 gms Basmathi rice
3 onions sliced
3 tomatoes chopped
2 inch piece of ginger
9 cloves of garlic
3 green chillies
2 tsps chilly powder
A pinch of turmeric
3 potatoes boiled and chopped
2 pieces cinnamon
7 cloves
4 Cardamom pods
Salt
4 tbsps oil
4 tbsps ghee/clarified butter
1tsp of jeera/cumin

Method :
Cook the rice with a tsp of ghee and salt and allow it to cool thoroughly. Crush the green chillies, ginger and garlic coarsely. Powder the cinnamon, cloves and Cardamom.
Heat 4 tbsps oil and 4 tbsps ghee. Add a tsp of jeera. After it crackles add the onions and green chillies, garlic and ginger paste. Saute till the raw smell flavour goes off. Add the powdered cinnamon, cloves and Cardamom powder. Toss for a couple of minutes. Add the chilly and turmeric powders. Toss and add the tomatoes. Cook till they are mushy and then add the potatoes and salt. Saute for a couple of minutes. Add the cooked rice, mix and heat well. Serve with a raita of your choice.

Ragi Bhakri Recipe

Posted on October 19, 2017November 13, 2017 by vinaya

Ragi, Nachani or Finger millet is a nutritious protein and calcium packed option for breakfast. It is the first solid food fed to infants by most Indians living in South of India. Sprouted, the nutritional value increases manifold and is a complete food when accompanied by vegetables.

Ingredients :

100 gms Ragi flour
50gms rice flour
50gms wheat flour
2 large onions
6 green chillies
Coriander leaves
A few mint leaves
1 tsp of jeera/cumin
3 tbsps grated coconut
Salt
Ghee/clarified butter

Method :

Mix the ragi, rice and wheat flours. Crush the green chillies and grated coconut coarsely. Chop the onions, coriander and mint leaves fine. Add everything to the flour along with the jeera and salt. Crumble it and then prepare a dough that can be patted onto the tava/skillet by adding a little water at a time. Take a big ball of dough and pat it on the skillet. Drizzle with ghee and roast on both sides till they are crisp and done. Enjoy with homemade butter or any vegetable of your choice.

Spicy Tukdi/ Shankarpali Recipe

Posted on October 18, 2017November 13, 2017 by vinaya

Spicy Shankarpali or as the Konkani community calls it Teek tukdi is a popular savoury which is prepared not only during Diwali but also during summer vacations when the children clamour for munchies. Easy to make and delicious too, it can be made using green chillies or with chilly powder.

Ingredients :

125gms wheat flour
125gms maida/all purpose flour
8 green chillies
A Rajma sized piece of hing
3sprigs of curry leaves
Salt
2 tbsps oil
Oil for frying

Method :
Sieve the wheat flour and the all purpose flour together. Grind the green chillies and hing. Add a little water to it and strain it. Keep it aside. Heat 2tbsps of oil to smoking point and drop it into the flour. Crumble the mixture. Chop the curry leaves fine. Add the strained chilly hing water, salt and the chopped curry leaves into the flour. Adding a little water at a time bind a stiff dough as for pooris. Keep aside for ten minutes. Knead well and make balls. Roll out the balls thinly into six inch diameter chapatis. Cut into diamonds. Heat oil. Drop in the tukdi and fry over a medium flame till they are crisp and take on a golden brown hue.

Rava Ladoo Recipe

Posted on October 18, 2017November 13, 2017 by vinaya

Rava or semolina Ladoo is a traditional sweet prepared during Diwali. It can be made either with or without the addition of coconut and milk. Here I have shared an easy one without coconut or milk as the taste of the Ladoo without the addition of these two ingredients remains intact.

Ingredients :

1.5 cups of Rava/semolina
3/4 cup powdered sugar
6 Cardamoms powdered
1/4 cup ghee
Kishmish/raisins as required.

Method :
Roast the Rava in 2tsps of ghee on a low flame till it gives its aroma. Roast the raisins in a tsp of ghee and tip it into the roasted rava. Allow to cool thoroughly. Powder the Cardamom. Warm the ghee slightly. Once the mixture is cooled add the warm ghee, sugar, cardamom powder and the raisins and mix thoroughly. Take tiny portions of the mixture and roll into balls.

Karachi Halwa Recipe

Posted on October 17, 2017November 13, 2017 by vinaya

Karachi Halwa is one of the easiest to make and tasty too. I have added a dash of lemon to it to add that tang!!

Ingredients :

1 cup custard powder
2.5 cups sugar
4 cups water
A large pinch of saffron
A fistful of cashew bits
Juice of half a lemon
3 tbsps ghee

Method :

Roast the cashew bits in a tsp of ghee/clarified butter. Keep them aside. Tip in the sugar, water and the custard powder into a non stick pan. Add lemon juice to it. Take care to see that the mixture is free from lumps. Add the saffron and keep stirring it on a medium flame. At one point the mixture starts thickening. Lower the flame and add the ghee and the roasted cashew bits and stir till it leaves the side of the pan. Pour it into a pre greased plate. Allow to cool thoroughly. Cut into desired shape.

Poori Bhaji Recipe

Posted on October 16, 2017October 8, 2018 by vinaya

One of the most favourite of Indian foods, Poori bhaji is enjoyed any time of the day, as it is not only filling, but is also delicious. Poori is Indian bread which is deep fried and is popularly accompanied either by a potato Bhaji or Shrikhand.

Ingredients :

Bhaji

6 potatoes pressure cooked, deskinned and chopped
4 onions sliced
2 inch piece of ginger grated
8 green chillies chopped fine
A pinch of turmeric
1tsp jeera
2 tomatoes chopped
Coriander leaves
5 tbsps oil

Method :
Heat the oil. Add the jeera and after it splutters add the green chillies, ginger and onions. Roast till translucent. Add turmeric. Toss. Add the tomatoes. Roast till mushy. Drop in the potatoes, two glasses of water, salt and boil well. Garnish with coriander leaves.

Poori

250gms wheat flour
2tsps oil
Salt
Water enough to bind a stiff dough.
Oil for frying

Take half a glass of water in a vessel. Add the salt and the wheat flour. Mix well. Add the oil and knead the dough for a few minutes. The dough should be really stiff. Keep aside for about ten minutes. Make balls of the dough. Roll them out into three inch diameter sized pooris. Heat oil. Deep fry to a golden brown.

Assamese Dal Recipe

Posted on October 16, 2017November 13, 2017 by vinaya

Each region in India has it’s own unique way of making Dal. Posting an Assamese Dal today dear friends. Though the Assamese use mustard oil for their cooking, I have used ghee/clarified butter to season the Dal as not only the family, but I myself find the odour of the oil too strong to my liking.

Ingredients :

100 gms Arhar dal/pigeon peaa
50 gms moong dal/yellow gram dal
4 tbsps finely chopped onions
5 green chillies
A large pinch of Fennel seeds
1 tsp sugar
Salt
A pinch of turmeric
2 tbsps ghee/clarified butter
Juice of half a lemon
Coriander leaves

Method :
Pressure cook both the dals together with the green chillies and fennel powder. Churn and add the turmeric powder, sugar and salt. Heat the ghee. Add the onions and roast to a golden brown. Drop the seasoning into the Dal and and boil well. Switch off. Add the lemon juice and garnish with coriander leaves.