vinaya - Vinaya's Culinary Delights

Sweet and Savoury Soornali / Pancake Recipe

Posted on October 8, 2017February 20, 2018 by vinaya

These are a Konkani delicacy!!! Thick dosas or Pancakes both sweet and savoury are a foodies delight. Easy to make and light on the stomach, they are best enjoyed with fresh home made butter. Try them out. You all will love them!

Sweet Soornali

Ingredients :

250 gms rice
2 tbsps grated coconut
5tbsp poha
Jaggery as per requirement
A pinch of salt
A pinch of soda bicarb
Buttermilk just enough to cover the rice

Method :
Wash and then soak the rice in buttermilk for four hours. Add the grated coconut, jaggery and poha and grind to a Rava/semolina like consistency. The batter should be of dosa batter consistency. Add salt and soda bicarbonate and ferment for 10 hours. Heat the skillet. Pour a ladle full of batter. Do not spread it. Drizzle with oil cover and cook on a slow flame. Soornali is roasted only on one side.

Spicy soornali

Method :

250 gms rice
5 tbsps grated coconut
7 tbsps poha
2 inch piece ginger
6 green chillies
Salt
Soda bicarbonate.

Method :
Wash and then soak the rice in buttermilk for four hours. Add the poha and grated coconut to the rice and grind to a Rava/semolina like consistency. Coarsely crush the ginger and green chillies and add it to the batter. Add salt and soda bicarbonate. Ferment for 10 hours. Make Soornali in the same manner as mentioned above.

American Chopsuey Recipe

Posted on October 7, 2017November 13, 2017 by vinaya

Dinner tonight is American Chopsuey. This is a dish adapted to cater to the Indian palate. Mostly served in Chinese restaurants in India, it is a sweet and sour with a hint of spice.

Ingredients :

4 Maggi noodle pack.
Equal amounts of the following veggies chopped
Cabbage
Carrot
Onion
Capsicum
Red chilly sauce
Green chilly sauce
Soya sauce
Tomato ketchup
3 tomatoes pureed.
Sugar
Salt
Pepper
1tbsp corn flour dissolved in half a glass of water.

Method :

Boil the noodles in plenty of water till done and immediately pour into a colander under running water. Allow all the water to drain and drizzle a tsp of oil. Mix well. Allow to stand for ten minutes. Deep fry in batches that can be served without having to break them
Add the Tomato puree, all the sauces as per taste, pepper, salt and sugar and boil well.
Heat a pan. Add two tsps oil and saute all the vegetables vegetables on a high flame till done but should be crunchy.
Add the corn flour to the sauce and boil again for a minute. Add the veggies and boil for a couple of mnts.
Place the fried noodles in a dish. Pour the vegetable gravy over it. Enjoy it hot.

Malabar Spinach Ambat Recipe

Posted on October 6, 2017June 20, 2018 by vinaya

Malbar Spinach Ambat is a typically Mangalorean preparation best enjoyed with hot rice. Seasoned with onions in coconut oil it is simply delicious!

Ingredients :

1 medium sized bunch of Malabar spinach
One large onion chopped roughly
Yam around 25 small pieces cubed
1/2 of a small coconut
12 roasted red chillies
1 tbsp tamarind paste
One large fistful toor dal/ pigeon peas pressure cooked and churned.
15 seeds Methi/Fenugreek
2 onions chopped fine
5tbsp oil

Method :

Clean, wash and chop the Malabar spinach. Add the roughly chopped onion, sooran/yam and salt and pressure cook to one whistle. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Drop it along with the cooked dal into the cooked veggies. Boil well. Heat 5 tbsps oil. Add the finely chopped onions and 15 methi seeds. Roast to a rich brown. Drop the seasoning into the boiling Ambat. Keep aside for half an hour for the flavours to infuse.

Tikha Gatiya Recipe

Posted on October 6, 2017November 13, 2017 by vinaya

Specially prepared during Diwali, tikha gathiya or Karo as the Konkani community calls it is a snack which is relished by the young and old alike!!

Ingredients :

250 gms besan/gram flour
10 green chillies
Rajma sized piece of hing
1/2 tsp ajwain / carom seeds
Salt
4 tsps hot oil.
A pinch of soda bicarb
Oil for frying

Method :
Sieve the Besan. Grind the green chillies and hing to a smooth paste. Heat the oil and pour it into the Besan. Add the soda, ajwain, ground paste n salt and adding a little water at a time bind it to a smooth dough. Press the karo onto a plastic sheet. Heat the oil. Slide 3- 4 at a time in hot oil n deep fry till done.

Wheat Flour Ladoos Recipe

Posted on October 6, 2017August 6, 2018 by vinaya

Melt in the mouth wheat flour Ladoos with a hint of Besan and the fragrance of Cardamom. Try it out dear friends.

Ingredients:

500gms wheat flour
125 gms besan
375 gms powdered sugar
125 gms liquid ghee + 5 tbsps for roasting
2tsps elaichi powder

Method :
Roast the wheat flour with 4 tbsps of ghee on a sim flame till it gives it’s aroma and turns a light brown. Keep aside.
Roast the besan with one tbsp ghee till it turns golden brown and gives it’s aroma. Mix both the wheat flour and besan and allow to cool thoroughly. Add the elaichi powder and the powdered sugar and mix well. Add the liquid ghee and mix thoroughly. Make Ladoos. This measurement yields 36 Ladoos.

Badam /Almond Milk Recipe

Posted on October 5, 2017August 6, 2018 by vinaya

Badam milk offered to the Goddess on Kojagiri Poornima . Please accept the Prasad. 🙏🙏

Ingredients :

1 litre milk
1/2 cup Badam/almonds
12 tsps sugar
5 pods Cardamom powdered
A large pinch of saffron

Method :

Soak the almonds in warm water for about 2 hrs and then peel them. Sliver about 6 almonds length wise and keep aside. Make a paste of the remaining almonds. Boil the milk, lower the flame and add the chopped almonds and the paste. Add sugar and saffron and allow it to simmer for about 5 mins. Add the Cardamom powder, stir and switch off. Serve hot or chilled.

Sev Recipe

Posted on October 4, 2017November 13, 2017 by vinaya

Sev is a popular finger food which goes well with almost any snack or breakfast eat. Also used in chats, and as garnish over poha and upma it is easy to make and delicious too.

Ingredients :

250 gms Besan
7 green chillies
A Rajma sized piece of hing
Salt
2 tbsps hot oil
A pinch of soda bi carb

Method :
Grind the green chillies, salt and hing to a fine paste. Add a little water and strain. Take the besan and soda in a bowl. Drop in the hot oil. Mix. Add the strained water and make a neither soft nor hard dough. Put it into the Sev press and press the Sev directly into the hot oil. Deep fry till crisp. Store when cool.

Chilly Cheese Toast Recipe

Posted on October 4, 2017November 13, 2017 by vinaya

Chilly cheese toast is always a welcome hors d’oeuvre at get togethers and informal parties. Posting one today dear friends. Enjoy.

Ingredients :

Three slices of bread
Grated cheese as per requirement
1/2 Capsicum chopped
2 green chillies minced
3 Black olives
Salt
Pepper

Method :
Cut the bread into triangles. Butter them on both sides. Mix the grated cheese, chopped cut Capsicum and green chillies, salt, pepper and olives.
Roast one side of the bread slice. Pile the mixture on the toasted side, cover and roast the other side till it is a golden brown and the Cheese has melted. Serve with tomato ketchup.

Shahi Tukda Recipe

Posted on October 3, 2017November 13, 2017 by vinaya

Shahi Tukda a royal dish which is so rich that even one piece can satiate one’s craving for sweets.

Ingredients :

4 slices of bread
1 tin condensed milk
2 glasses milk
6 tsps sugar
Ghee/clarified butter for frying
8 Cardamom pods powdered
A pinch of saffron
Almonds and Pistachios to garnish.

Method :
Cut the slices of bread into triangles. Deep fry in ghee. Boil the milk with sugar. When it has reduced to one and a half glass add the Cardamom powder and saffron. Boil for a couple of minutes. Pour in the condensed milk. Mix well. Drop in the fried bread slices and garnish with crushed almonds and pistachios. Refrigerate for a couple of hours for the bread to soak in the milk.

Sweet Potato Fritters Recipe

Posted on October 2, 2017November 13, 2017 by vinaya

Sweet potato fritters on a rainy dull evening can lift spirits high. Teamed with a hot filter coffee it is sheer bliss.

Ingredients :

1 large sweet potato
200gms Besan
50gms rice flour
1 tbsp chilly powder
Hing as required
Salt
A pinch of ajwain

Method :

Deskin the sweet potato. Wash and slice thinly. Make a batter of Besan, rice flour, chilly powder, salt and the ajwain by adding just enough water so that the batter sticks to the sweet potato slices when dipped. Heat oil. Dip the sliced sweet potato into the batter and drop them into the hot oil. Fry till crisp and golden yellow.