Author: vinaya

Chole Recipe

Posted on by vinaya

The very name of Chole Bature brings to one’s mind the aroma of freshly ground spices and the fragrance of the Bature being fried. Balle Balle❤️

Ingredients:

  • 250 gms kabuli chana washed and soaked for 8 hours.
  • 3 large onions roughly chopped
  • 2inch piece cinnamon
  • 8 cloves
  • 8pepper corns
  • 2 cardamom pods
  • 2 tbsps coriander seeds
  • 1 tsp jeera
  • A pinch of ajwain
  • 2 inch piece of ginger
  • 3 tomatoes chopped
  • 2tsps Everest Tikhalal
  • 1 tsp Everest Kashmir lal
  • Coriander leaves to garnish

Method:
Pressure cook chana.
Grind the onions, ginger and all the whole spices to a smooth paste.
Heat a mixture of 2tbsps ghee and 5 tbsps oil. Add the masala to it and roast till it leaves the sides of the pan. Add the chilly powder. Toss. Add the tomatoes and roast till mushy. Drop in the chana, salt and a glass of water. Boil well. Garnish with coriander leaves.

Palak paneer Recipe

Posted on by vinaya

Palak paneer an authentic Punjabi or Kashmiri dish teamed with Roti or Naan is amazing!!! Spinach is pureed and sautéed in fragrant spices. Roasted paneer /cottage cheese is added to it and it is simmered gently. Cream could be drizzled over it too, but I prefer to serve without it!

Ingredients:

  • 2 bunches Palak/Spinach blanched
  • 3 large onions sliced
  • 2 large tomatoes chopped
  • 1 inch piece of ginger grated
  • 7green chillies
  • A small bunch of coriander leaves
  • 200 gms Paneer/cottage cheese
  • 2 tbsps ghee/clarified butter
  • 4 tbsps oil
  • 1 tsp jeera/ cumin seeds

Method :
Heat a mixture of two tbsps ghee and 4 tbsps oil. Add a tsp of jeera. After it splutters add the sliced onions, ginger, green chillies and salt. . Roast till translucent. Add the tomatoes and roast till mushy. Remove and allow to cool. Puree the blanched palak, the roasted onions and coriander leaves. Boil well. Lightly roast the Paneer cubes. Drop into the boiling Palaak. Switch off.

Copyright © 2018 by Vinaya Prabhu. All rights

reserved.

Mangalore Bonda Recipe

Posted on by vinaya

Mangalore Bonda or Goli bazo as it is called in Mangalore is a must eat when visiting Mangalore. Made out of a batter of curd and all purpose flour, it is accompanied by a chutney. Followed by a filter coffee it is sheer bliss! I would like to thank my dear friend Manjupriya Kamath who shared her recipe with me. ❤️

Ingredients:

  • 250 gms maida
  • 6 tbsps besan
  • 8 green chillies
  • 2 inch piece of ginger
  • 5 tsps sugar
  • Salt
  • 1 heaped tsp jeera
  • 1 /4 tsp soda bi carb
  • 200 ml thick curd

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 soda bicarb, mix and allow to rest for ten minutes. The batter should be thick as for vada 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

  • One fistful Daalia / roasted Chana 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 with enough water to make a smooth but thick chutney.

Breadfruit Fritters Recipe

Posted on by vinaya

Apart from the pakoras, Breadfruit fritters are a must during the season when it is available. A vegetarian avatar of fried fish.

Ingredients:

  • Breadfruit
  • Besan
  • Rice flour
  • Salt
  • Hing/asafoetida
  • Oil for frying

Method:

Deskin the Breadfruit. Do not discard the skin as it can be stir fried. Marinate in a mixture of chilly powder, salt and hing. Refrigerate for an hour. Mix the besan and rice flour in the proportion of 2:1. Coat the breadfruit with this mixture and deep fry till crisp.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Pointed Gourd or Parwal Fritters Recipe

Posted on by vinaya

A variety of dishes are made from pointed gourd, fritters being my all time favourite. They can be enjoyed on their own or as an accompaniment to dal and rice. Either way they are a treat!!!

Ingredients:

  • Pointed gourd
  • Chilly powder
  • Salt
  • Hing/asafoetida
  • Besan
  • Rice flour
  • Oil for frying

Method:

Slice the pointed gourd lengthwise. Some prefer to deskin it. I prefer mine with it on. Marinate it in a mixture of chilly powder, salt and hing. Refrigerate for an hour. Mix besan and rice flour in the proportion of 2:1. Coat the slices with this mixture and deep fry till crisp.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pumpkin Fritters Recipe

Posted on by vinaya

This is a personal favourite. It can be enjoyed on its own or with a salsa dip or Schezwan sauce. I like mine without any accompaniment. ❤️

Ingredients:

  • Pumpkin
  • Chilly powder
  • Salt
  • Hing/asafoetida
  • Besan
  • Rice flour
  • Rava/semolina
  • Oil for frying

Method:

Deskin the Pumpkin. Do not throw away the peel. Fritters can be made of the peel too. Marinate the slices in a mixture of chilly powder, salt and hing. Refrigerate for an hour. Take Besan, rice flour and rava in the proportion of 2:1:1. Mix all the three well. Coat the marinated slices in this mixture and deep fry till crisp.

Breadfruit Pakora Recipe

Posted on by vinaya

Breadfruit pakoras are a delicacy for Mangaloreans!! This is again seasonal, so a variety of dishes are made and relished when it is in season.

Ingredients:

  • Breadfruit
  • Besan /gram flour
  • Chilly powder
  • Salt
  • Hing/asafoetida
  • Oil for frying

Method :

Deskin and slice the breadfruit thinly. Mix the besan, salt, chilly powder and hing. Add a little water at a time to make a batter of pouring consistency. Dip the breadfruit in the batter and deep fry to a golden brown.

Banana Fritters Recipe

Posted on by vinaya

Kerala is famous for its Nendrapalam Bananas. It is used for making Halwa, fritters, subzi or even roasted or boiled with a pinch of pepper and jaggery. Fritter time here dear friends❤️

Ingredients:

  • 1 large Kerala Banana
  • Salt
  • Chilly powder
  • Hing/asafoetida
  • Rice flour
  • Oil for frying

Method:

Slice the banana thinly and marinate it in a mixture of salt, chilly powder, hing and rice flour. Sprinkle a little water to coat the banana slices well. Refrigerate for an hour. Heat oil. Deep fry till crisp.

Bread Pakoda Recipe

Posted on by vinaya

The batter for making Pakoras remains the same but the ingredient which is dipped into it varies. Vegetables, flowers, buds, leaves and also bread, paneer and fruits are dipped in the batter and deep fried. Posting a bread pakoda in here. ❤️

Ingredients:

  • 3 slices of bread cut into triangles
  • Green chutney
  • 150gms Besan/gram flour
  • 2tbsps rice flour
  • 1/4tsp ajwain/carrom seeds
  • 1/4tsp Hing/asafoetida
  • Salt
  • 1/2tsp chilly powder
  • Oil for frying

Method:

Mix the gram flour, rice flour, ajwain, salt and chilly powder together. Add a little water at a time to make a thick batter of pouring consistency. Apply the green chutney on one side of the slice of bread. Dip it into the batter and deep fry to a rich golden brown. Serve with tomato ketchup.

Mango Firni Recipe

Posted on by vinaya

Firni is a Punjabi dessert and is made with coarsely ground rice cooked in milk. One can adapt it to cater to one’s taste by adding a flavour of one’s choice. Here I have added Mango puree as the family is partial towards mangoes. ❤️

Ingredients:

  • 1 litre milk
  • 5tsp Basmathi rice coarsely ground
  • Half tin Nestle condensed milk
  • 1tspCardamom powder
  • 300gms mango puree
  • A few almonds and pistachios slivered.

Method:

Wash the Basmathi rice and grind it to a coarse paste. Add it to the milk and keep stirring so that it doesn’t form lumps. Once it starts boiling, lower flame and allow the rice paste to cook. After it is done add the condensed milk and Cardamom powder to it. Allow it to cool and then add the mango puree mix thoroughly. Refrigerate. Garnish with slivered almonds and pistachios. .