vinaya - Vinaya's Culinary Delights

Amla/Gooseberry Pickle

Posted on December 26, 2018December 26, 2018 by vinaya

A variety of Pickles, Preserves and juice can be made from Amla. High in Vitamin C, phosphorus and Iron, Amla is considered to be a tonic for the brain. Posting an easy to make Amla pickle today, which can be enjoyed all year round.

Ingredients :

1 kg Amla
150 gms Kashmiri Chilly powder
1 tsp Haldi /Turmeric
2 tbsps Mustard seeds
1 tsp Hing/Asafoetida
Salt
6 tbsps Coconut oil or oil of choice.

Method :

Wash and wipe the Amla clean. Allow it to dry for a couple of hours. Sprinkle around 10 tsps of salt and mix well. Keep mixing about three to four times a day, so that all the Amlas are well coated with salt. Repeat this for four days. The Amlas release water. On the fifth day, grind the mustard seeds and Hing to a fine powder. Drop it into the Amla along with the chilly powder and oil. Mix well. Add salt as per requirement. Bottle and refrigerate. This pickle takes around two months to mature.

Note: An easier and quicker method is to boil the Amlas in enough water with salt, to cool them thoroughly and then add the remaining ingredients. The Pickle made this way doesn’t have a shelf life of more than a fortnight.

Guava Raita Recipe

Posted on December 26, 2018 by vinaya

This is an irresistible fruit and yoghurt/ Curd combo, which goes well with any meal or can be had as a meal by itself. You can use either ripe or raw Guavas to this Raita. I prefer mine just ripe, not too raw nor over ripe. The crunch of Guava, the fragrance of coriander leaves and green chillies is divine!

Ingredients :

One Guava
250 ml Curds
1 green chilly
Salt
2 tsps sugar
1/4 tsp Everest Chat Masala
1 tbsp finely chopped coriander leaves.

Method :

Chop the Guava into tiny bits. You can also chop it slightly bigger if you like it bite sized. Crush the green chilly along with the salt and sugar. Tip it into the chopped Guava along with the Curds and chopped coriander leaves. Mix well and serve.

Orange Cup cake Recipe

Posted on December 25, 2018 by vinaya

Betty Crocker has some wonderful pre mixes. I decided to bake a few cup cakes with their orange flavoured cup cake premix. Very happy with the result.

Microwave Cake- Chocolate flavour Recipe

Posted on December 25, 2018 by vinaya

I have mentioned earlier that baking is not my Forte, and I prefer using the premix while making cakes. Posting a chocolate flavoured Pillsbury premix cake which has been decorated with jelly sweets and sticks.

Coconut Chutney Recipe – 4

Posted on December 23, 2018December 23, 2018 by vinaya

This is another variety of Coconut chutney that is served with Dosa or Idli. Goes well with Neer Dosa and Appam too.

Ingredients :

1/2 of a large coconut grated
2 green chillies
3 roasted dry red chillies
1 tbsp Coriander seeds
1/2 tsp Asafoetida
1 tsp Tamarind paste
3 tsps oil
2 sprigs curry leaves
1 tsp mustard
Salt

Method :

Heat a tsp of oil and sauté the Asafoetida in it, till it gives its aroma. Grind the sautéed Asafoetida, Coriander seeds, coconut, green chillies, roasted red chillies, Tamarind and salt to a smooth paste. Adjust the consistency of the chutney by adding enough water. It should be neither too thick nor watery. Heat the remaining oil in a pan. Drop in the mustard and after it splutters add the curry leaves. Toss and pour the seasoning into the chutney. Mix well and serve.

Thali Meal – 50

Posted on December 21, 2018 by vinaya

Today’s Thali Meal of Rice, Dalithoy, Chapati, Hyacinth Beans Coconut Based curry , Onion Fryums and Brinjal Saung. Washed down with Buttermilk and a serving of Guava. The recipe link to each of the items has been posted below.

Recipe to make the perfect Rice

Dalithoy Recipe

Chapati/Roti/Flattened Bread Recipe

Hyacinth Beans Coconut Based Gravy Recipe

Onion Fryums/ Vodi Recipe

Eggplant/Brinjal Saung Recipe

Masala Buttermilk Recipe

Eggplant/Brinjal Saung Recipe

Posted on December 20, 2018 by vinaya

Saung is a Konkani delicacy. It can be made with fresh vegetables or dried lentils. Though the most popular one is the Potato and Onion Saung, I love the one made with Brinjal as well. Traditionally, Tamarind puree is added to give the tang to Saung, but I have replaced it with tomatoes to add texture to the gravy.

Ingredients :

10 baby Brinjals
3 onions
2 tomatoes
3 tbsps Coriander powder
2 tbsps Kashmiri Chilly powder
5 tbsps coconut oil
Salt

Method :

Wash and slit the Brinjal into half, keeping the stem intact. Chop the tomatoes and onions fine. Keep aside. Heat oil in a pan. Add the onions and the Brinjals and roast along with a little salt, till the onions turn a golden brown. Add the coriander powder, chilly powder and the remaining salt. Toss, and drop in the tomatoes. Add a glass of water and bring to a boil. Simmer till the Brinjals and tomatoes are cooked. Serve hot with either Rice or Roti.

Roasted Bengal Gram Dal and Coriander leaves Chutney Recipe

Posted on December 19, 2018 by vinaya

This chutney goes well with all breakfast eats like Idli and Dosa, so also with Dhokla and short eats. The roasted Bengal Gram Dal adds to the flavour and texture of the chutney.

Ingredients :

100 gms Roasted Bengal Gram Dal/ Daaliya/Hurakadle/Putani
1/4 of a medium sized coconut
7 green chillies
1 sprig curry leaves
A small bunch of coriander leaves
1 tsp Tamarind paste
Salt

Method :

Powder the roasted Bengal Gram Dal . Tip it along with grated coconut, green chillies, Tamarind paste, salt, Coriander and curry leaves into the blender. Pulse it till a coarse powder is formed. Add water and grind it to the consistency of Chutney. The final mixture should be neither too thick nor watery and should not be too smooth. This Chutney is not seasoned. Serve it with any of the breakfast items.

French Beans, Potato and Onion Subzi Recipe – 2

Posted on December 17, 2018 by vinaya

This semi dry subzi goes well with both Rice or Roti. I have posted one earlier, where I had used Sambhar Masala for flavour. This one is slightly more spicy, to balance the tanginess of the tomatoes that are added.

Ingredients :

200 gms French Beans
1 large potato chopped fine
2 large onions chopped fine
2 tomatoes chopped fine
1 tsp Jeera/Cumin powder
2 tbsps Dhania/Coriander powder
1 tbsp Chilly powder
A large pinch of Haldi/Turmeric powder
2 tbsps oil
1 tsp mustard seeds
Coriander leaves chopped fine
4 tbsps grated coconut
Salt

Method :

String the French Beans, wash and chop them fine. Heat oil in a pan. Add the mustard seeds and after they splutter, drop in the onions, and salt. Roast till the onions are translucent. Drop in the French Beans, Potato, the coriander, cumin, chilly and turmeric powders and mix well. Add 100 ml (Half a glass) of water and cook till three fourth done. Drop in the tomatoes and cook till done. Garnish with coriander leaves and grated coconut. Mix thoroughly and serve hot.

Split Pigeon peas /Arhar Dal Verna Recipe

Posted on December 14, 2018 by vinaya

Moong Dal or Split Green Gram is replaced by Arhar or Toor Dal in this recipe. It is traditionally made with Moong Dal for the lunch served after a demise in the family. The orthodox insist that it should not be made otherwise. Since the family loved it, my mother made it with Arhar Dal instead of Moong Dal.

Ingredients :

200 gms Split Pigeon peas
5 green chillies
7 tbsps grated coconut
1 heaped tsp Jeera/cumin seeds
A pinch of Turmeric powder
2 tbsps Coconut oil
1 tsp mustard seeds
3 sprigs curry leaves
1 broken dry red chilly
Salt
Juice of one lemon
3 tbsps finely chopped coriander leaves.

Method :

Wash and pressure cook the Arhar Dal till done. Churn it well. Grind the coconut, cumin seeds and green chillies to a smooth paste and tip it into the Dal. Add salt and boil well. Heat the coconut oil in a pan. Drop in the mustard seeds and after it splutters add the broken red chilly bits. Toss. Add the curry leaves, toss and pour the seasoning into the boiling, Verna. Drizzle with lemon juice and garnish with coriander leaves before serving.