Broccoli stem fritters.

The tender stem of the Brocolli can not only be used in a variety of dishes like Pulao, stir-fry or pickle but also can be served as fritters. Fritters can be prepared by either dipping the stem in a batter of Besan or by sprinkling them with spices and Besan and then deep frying them. Either way they taste delicious!

Ingredients:

Tender stem of Broccoli sliced into thin strips.

Salt, coriander powder, cumin powder, chilly powder, asafoetida all as per preference.

A mixture of three parts of Besan and one part of rice flour.

Oil to fry.

Method:

Tip the sliced stems into a bowl. Rub in the salt and allow to stand for a couple of minutes. Add the spices, besan and rice flour and mix well. Sprinkle a little water if the mixture seems too dry so that the spices, besan and rice flour coat the stems well. Marinate for about half an hour. Heat oil in a pan. Drop in the stems a few at a time and deep fry them till golden brown and crisp. Serve as a side dish with rice and dal or as a starter with a dip.

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Broccoli and Corn stir-fry.

A delicious Broccoli and Corn stir-fry which can be served as a side dish with rice or could be had as a meal by itself…


Ingredients:

One head of Broccoli blanched

1 cup sweet corn kernels boiled

1 tbsp olive oil

Pepper powder and chilly flakes as per requirement

Salt.

Method:

Heat the olive oil and drop in the blanched florets of Broccoli. Stir fry till cooked but crunchy. Add the sweet corn kernels, salt, chilly flakes and pepper powder. Mix well. Serve hot.

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Asparagus Stir-fry.

Asparagus can be used in soups, as a stir-fry or even air fried. My favourite is this stir fry seasoned with finely chopped garlic and sprinkled with chilly flakes.

The woody stems at the bottom should be discarded as they are chewy. A good way of knowing how much to discard is to snap rather than cut the lower end of the asparagus. String of necessary… Cut into two inch size pieces. Wash thoroughly and keep aside.

Ingredients:

A bunch of asparagus

1 tbsp butter

5 garlic cloves minced

A sprinkling of onion powder and chilly flakes

Salt.

Method:

Heat the butter in a pan. Add the minced garlic and toss on a high flame for a couple of minutes. Drop in the asparagus, and saute till they are cooked but retain their crunch. Sprinkle with onion powder and chilly flakes. Serve as a side dish with rice or soup.

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Cream of Broccoli Soup.

Cream of Broccoli Soup is a filling and healthy soup which makes for a meal by itself. I prefer serving it with bits of sauteed Broccoli rather than with croutons. Do blanch it for about fifteen seconds in hot water and then refresh with cold water . This is to take care of any insects that may be present.

Ingredients:

1 head of Broccoli weighing 250 gms

5 cloves of garlic chopped fine

1 tbsp butter

1 cup milk

Pepper, chilly flakes and oregano as per one’s taste

Salt.

Method:

Melt the butter in a pan. Tip in the garlic and roast to a golden brown. Add the blanched florets of Broccoli and toss till they wilt. Allow to cool. Keep a few aside for the garnish. Blend the remaining in a mixer to a smooth puree. Pour it into a vessel, add a cup of milk, the seasoning and salt. Bring it to a boil. Add enough water to adjust the consistency.. Serve hot garnished with pieces of sauteed Broccoli.

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Yoghurt Dip.

This Yoghurt dip goes well with almost everything. Try it with cucumber, carrot, chips, nachos or you can also use it as a spread. The fragrance of Dill leaves and the onion and garlic powder is simply divine!

Ingredients:

  • 1 cup Yoghurt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt
  • Dill leaves finely chopped
  • 1 teaspoon lime juice
  • 1 tsp Olive oil.

Method:

Whisk the yoghurt until smooth and creamy.. Add all the ingredients mentioned above and mix well. Serve chilled.

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Copyright © 2024 by Vinaya Prabhu. All rights reserved.

Veg stir-fry…2

A quick to make and extremely delicious stir fry which is not just filling but also a treat for weight watchers. I have kept it simple adding the minimum of spices and sauce.

Ingredients:

Equal quantities of the following veggies and Paneer:  I used 100 gms of each.

Peas

French beans

Sweet corn

Baby corn

Carrot

Onion

Paneer

1 heaped tbsp Soya sauce

1 tsp pepper powder

Salt

Butter ( as per choice)

1 tbsp finely chopped garlic

1 tsp finely grated ginger

Method:

Slice the paneer into cubes. Sprinkle some pepper powder, salt and corn flour and marinate for an hour. Roast it in a little butter till it turns a golden brown. Keep aside.

Cut the beans and carrots into jullienes. Slice the onions into petals. Boil the peas, corn and baby corn till tender.

Heat a tbsp of oil in a pan. Add the ginger and garlic and saute till it turns a golden brown. Drop in the onions and saute till translucent on a high flame. Keep tossing continuously to avoid burning… drop in the beans and carrot. Saute till they are cooked but crisp. Add the corn, peas, baby corn, salt, pepper and soya sauce . Mix thoroughly . Finally drop in the paneer, give a final stir and serve hot.

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Vellarikka Dosa

Vellarikka is cucumber in Malayalam… Making dosa or even Idli using cucumber is common in the Southern states of India… It is served either with a coconut chutney or with pickle or thokku…

Method:

250 gms raw rice

1 cucumber deskinned and chopped

5 tbsps grated coconut

1/2 tsp cumin seeds

4 green chillies

1 inch piece of ginger

Salt

Oil for roasting the dosa.

Method:

Soak the rice for around four hours. Drain and grind it along with the chopped cucumber, cumin seeds, ginger and green chillies to a smooth paste. Add enough water to make the batter flow freely. Add salt. Mix well. Heat a skillet. It should be really hot. This ensures that the dosa  gets an evenly porous texture.

Pour a ladleful of batter on the hot skillet and swish it around. Drizzle a tsp of  oil, lower heat and allow the dosa to cook. Remove it as it starts leaving the sides of the skillet. Remove, fold and serve hot.

Note:

This dosa is not flipped over. You can also use rice flour if you are in a hurry. Just pulverise the other ingredients before adding it to the rice flour. Rest of the procedure remains the same.

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Vrat ka dosa

Vrat ka dosa does not contain any of the ingredients which are not consumed during a fast. Most people avoid either rice or wheat while fasting. Here is a dosa which is made using Sabudana/ Sago pearls and Varai/ Little millet .


Ingredients:

1 cup Sabudana

3/4 cup Varai

3 tbsps curds

Salt

Oil to roast the dosa.

Method:

Soak the Sabudana and Varai separately for four hours. Drain. Tip the drained mixture into a blender and blend to a smooth paste along with the curd to a thick batter. Add salt and mix thoroughly. Keep aside for a few minutes. Heat a skillet. Pour a ladleful of batter on it and drizzle with a teaspoon of oil. Once the underneath starts to brown, and the edges start leaving the sides of the skillet, flip it over. Allow to roast for a couple of minutes. Fold the dosa and serve it hot with chutney.

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Aloo Methi.

Aloo Methi is a North Indian dish which goes well with Roti, chapati or Naan. Methi refers to fenugreek leaves and Aloo is the universally favourite potato.

Methi leaves are sorted and only the extremely tender stalks are used since the mature ones can prove slightly chewy.

Ingredients:

1 medium sized bunch methi leaves

250 gms baby potatoes

2 large onions chopped fine

2 large tomatoes pureed

2 tbsps oil

1 tsp jeera / cumin seeds

10 medium sized cloves garlic finely chopped

2 green chillies finely chopped

1 heaped tsp Kashmiri chilly powder

1/4 tsp haldi/ turmeric powder

2 tbsps dhania/coriander powder

1/2 tsp sugar

Salt as required.

Method:

Wash the methi leaves and immerse them for a few minutes in salted water. This ensures removal of any fine particles of dust as well as in removing the bitterness of the leaves. Drain well, chop and keep aside.

Pressure cook the baby potatoes to three whistles. Peel and set aside.

Heat oil in a pan. Drop in the jeera and after it stops spluttering add the finely chopped garlic and green chillies. Saute for a couple of minutes. Tip in the finely chopped onions and roast till they turn golden brown. Add the coriander, chilly and turmeric powders and saute for a couple of minutes. Add the methi leaves and salt. Roast again till the methi leaves shrink. Pour in the tomato puree and bring to a boil. Simmer for about four to five minutes. Add the potatoes, half a cup of water, sugar and adjust salt. Simmer the aloo methi covered on a low flame for a few minutes till the potatoes absorb the flavours. Serve hot.

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Chausela/ rice flour poori.

Chattisgarh is known as the rice bowl of India hence most of the Chattisgarhi cuisine makes use of rice . Chausela is one such dish which can be made for breakfast or as a snack . It can be served with a spicy chutney or a curry of choice.

Ingredients:

1 cup rice flour

Salt

1/4 tsp cumin seeds.

Oil to fry.

Method:

Boil about one cup of water . Keep aside. In a bowl tip in the rice flour, salt and cumin seeds. Add half cup of the boiling water and carefully mix it with a spoon . Cover and rest it for five minutes. Add the remaining water only if needed and knead a smooth but tight dough. Pinch out small balls and roll into pooris. Heat oil in a pan. Drop in the poori and fry till they fluff up. Serve it with chutney or curry of your choice.

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