vinaya - Vinaya's Culinary Delights

Masala Upma Recipe

Posted on October 12, 2017August 13, 2018 by vinaya

This is a personal favourite in the varieties of Upma that can be made. It is so delicious and filling and can be made in a short time.

Ingredients :

250 gms rava
2 medium sized onions chopped fine
2 sour tomatoes chopped fine
3 green chillies chopped fine
600 ml boiling water
2 sprigs curry leaves
2 tsps sambhar powder
Coriander leaves chopped fine
3 tbsps ghee
4 tbsps oil.
1tsp mustard
1 tsp urad dal.

Method :

Chop the onions, tomatoes, chillies and coriander leaves fine. Heat the mixture of ghee and oil. Add the mustard and after it splutters add the urad dal. After the urad dal turns golden brown add the onions and green chillies and roast till the onions are translucent. Add the curry leaves and toss. Add the Rava and roast for a couple of minutes tossing it continuously. Add the salt, sambhar powder and the chopped tomatoes. Toss for a couple of minutes and then add the boiling water. Mix well. Add the chopped coriander leaves, cover and cook over a very slow flame till done.

Note: you can find the recipe of the sambhar powder in the Category named Spice powders.

Masala Buttermilk Recipe

Posted on October 11, 2017November 13, 2017 by vinaya

A refreshing summer drink, buttermilk is a very popular beverage all over India. This one is with a hint of ginger and coriander leaves and is a thirst quencher during the hot and humid summers.

Ingredients :

500 gms thick yoghurt
1 litre water
2inch piece of ginger
2 green chillies
A few sprigs of coriander leaves
Salt

Method :

Grate the ginger and mince the green chillies. Add salt and crush them well. Strain the extract. Chop the coriander leaves fine. Whisk the yoghurt well and thin it down with water. Add the extract. Mix well and add the coriander leaves. Serve chilled.

Gyathuk Thukpa Soup Recipe

Posted on October 11, 2017November 13, 2017 by vinaya

Gyathuk Thukpa (vegetarian). Traditionally made with meat, vegans are now making a vegetarian version of it by adding veggies of their choice.

Ingredients :

A small packet of noodles
Slivers of red, green and yellow bell peppers as per requirement
Tomatoes
Onion
Garlic
Butter
Pepper
Salt

Method :

Boil the noodles and drain them. Hold them under cold water in a colander. .
Chop vegetables of your choice.
Blanch the tomatoes and puree them.
Saute garlic and onions in butter. Add the veggies and sauté till done. Add the tomato puree, the noodles, salt and pepper, a litre of water and boil well. Serve hot.

Note:

I have not mentioned the exact quantity of the ingredients as this is one soup which is made purely to suit the family requirements.

Tomato Rice Recipe

Posted on October 11, 2017July 18, 2018 by vinaya

Tomato rice is a one pot meal which is accompanied either by a mix vegetable raita or a glass of buttermilk. Posting it for all of you dear friends.

Ingredients :

250 gms rice
2 large onions chopped fine
100gms peas
1 inch ginger
5 cloves garlic
A large piece of cinnamon
4 cloves
2 Cardamom
4 tomatoes
A fistful of grated coconut
3 green chillies
A tsp of chilly powder ( add as per requirement)
A pinch of haldi/turmeric
1 potato boiled and cubed(optional)

Method :
Cook the rice with a tsp of ghee/clarified butter and salt. Allow it to cool thoroughly. Grind the coconut, chilly, ginger garlic coarsely. Powder the cinnamon, Cloves and Cardamom. Chop the tomatoes very fine.
Heat a mixture of ghee and oil. Add the onions and the ground masala along with the powdered spices. Roast on a slow fire till it gvs a good aroma. Add the tomatoes and roast till mushy. Add salt, chilly powder, a pinch of haldi and toss. Add the potatoes (if using them) and heat well. Add the cooked rice mix well and heat thoroughly.

Ivy Gourd Tallasani Recipe

Posted on October 11, 2017November 13, 2017 by vinaya

A simple stir fry of ivygourd seasoned with lots of garlic is heavenly. It can be served as a starter or even as a side dish with dal and rice.

Ingredients :

1/2kg Ivy gourd
A big handful of peeled garlic
Dry red chillies depending on your spice level
Salt
2 tbsps coconut oil

Method :
Wash, snip the ends and lightly crush the ivygourd so that it is crushed but intact. Lightly crush the garlic too. Heat 2 tbsps coconut oil. Add the garlic and roast till it is a nice golden brown. Add the broken red chillies and toss. Drop in the ivygourd , salt and a glass of water. Once it starts boiling reduce heat and cook till done. Roast the ivygourd drizzling oil to roast it evenly on a very slow flame till it is well roasted inside out.

Tomato Omelette Recipe

Posted on October 11, 2017November 1, 2020 by vinaya

A take off on the egg omelette is the tomato omelette, where the base is of gram flour. Healthy, tasty and easy to make it is best enjoyed with green chutney and tomato ketchup.

Ingredients :

250 gms Besan/gram flour
1/2 each of red, green and yellow bell peppers
2 tomatoes
2 onions
A small bunch of coriander leaves
A small piece of hing/asafoetida
4 green chillies
1tsp chilly powder
A pinch of haldi/turmeric
1tsp jeera/cumin
Salt
Oil to roast the omelettes

Method :

Chop red, green and yellow bell peppers, tomatoes and onions fine. Make a coarse paste of green chilly, hing and salt. Take the Besan in a vessel, add the chopped ingredients, turmeric, the green chilly and hing paste, chopped coriander leaves and jeera whole. Add enough water to make a medium thick batter. Allow to stand for five minutes. Heat the skillet. Pour a ladleful of the batter and spread it into a thick six inch sized omelette. Drizzle with oil. Cover and cook. Flip and roast on the other side too. Serve hot with green chutney and tomato ketchup.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Tava Pulao Recipe

Posted on October 11, 2017June 3, 2018 by vinaya

Tava Pulao literally means Pulao made on a tava or a skillet. The Masala used is the same as for Pav bhaji. Only addition is the rice. Fragrant and delicious it is accompanied by a raita, slices of raw onion and wedges of lemon.

Ingredients :

250 gms Basmati rice
3 large onions sliced
3 large tomatoes chopped
2 potatoes
One bowl of peas.
6 garlic cloves
2 tbsps Everest Tikhalal
2 tsps Everest Pav bhaji masala.
3 tbsps ghee
5 tbsps oil
1 tsp jeera
A tbsp of Amul butter
Coriander leaves

Method :

Cook the Basmathi rice with a tsp of ghee and salt and allow to cool thoroughly. Boil the peas and potatoes together in salted water. Grind the chilly powder and garlic with water to a smooth paste.
Heat the ghee and oil mixture. Add the sliced onions and the ground paste and roast till the raw smell disappears and then add the Pav bhaji masala. Roast till it gives its aroma and then add the tomatoes and cook till they are mushy. Add the peas, potatoes, salt and the cooked rice. Mix well and heat till done. Add a tbsp of Amul butter and garnish with coriander leaves.

Tinglodu/ Murukku Recipe

Posted on October 10, 2017November 13, 2017 by vinaya

One of the easiest to make, delicious and crunchy, the Tinglodu is a melt in the mouth savoury. Some add a bit of all purpose flour while binding the dough. I prefer making without it.

Ingredients :

250 gms rice flour
100 gms Dalia/ roasted chana / hurakadle powdered
1 tbsp black til/sesame
1 tbsp chilly powder
2 tbsps coconut oil heated to smoking point.
Salt.

Method:
Mix the rice flour, powdered daalia, salt, sesame and the hot oil together. Add a little water at a time to bind a dough not as soft as for chapati but not as hard as for puris. Put in mould and press over a plastic sheet. Heat oil. Slide 5 to 6 at a time in hot oil n fry to a golden brown.

Brined Raw jackfruit Stir fry Recipe

Posted on October 10, 2017November 13, 2017 by vinaya

Raw jackfruit which is brined and used to make upkari, ghashi and also to fry by the Konkani community of Mangalore is considered a delicacy. A special variety of jackfruit is used for the brining process and it stays good for a year or more.

Ingredients :

1/2 kg brined jackfruit
8 dry red chillies broken into bits
4 tbsps coconut oil.
Hing/asafoetida
Salt

Method :

Wash the brined jackfruit well, two to three times to get rid of the salt. Slice it thinly. Heat 4 tbsps oil. Add a tsp of mustard and after it splutters add the broken red chilly bits. Toss. Add the brined jackfruit and cook over a slow flame sprinkling a little water as necessary till it is done. Be careful while adding salt as it has already been brined. Drizzle with hing. Serve hot.

Note: be careful with salt as the jackfruit is brined.

Peanut Chutney Recipe

Posted on October 10, 2017November 13, 2017 by vinaya

Popular all over the state of Maharashtra in India, the dry peanut chutney is enjoyed with bhakri or flattened bread made out of millet. Easy to make, it is ground coarsely as grinding it too fine can release oil and make it lumpy.

Ingredients :

200 gms peanuts
15 garlic cloves
3 tsps chilly powder
Salt.

Method :
Roast the peanuts over a slow flame till crisp. Deskin them. Powder garlic cloves, chilly powder and salt very fine. Add the peanuts and using the pulse mode grind them coarsely. Store in an air tight container.