Sweet Corn and Vegetable Soup

This Sweet corn and vegetable soup is one of my favourites. I can make a meal of it. Delicious and though filling, it is light on the stomach.

Ingredients :

1 Cob of Sweet Corn

10 French Beans

1/2 of a Carrot

Salt

Pepper

Method:

Pluck the corn kernels off the cob. Reserve one fourth of them and pressure cook them till done. Run the remaining three fourth through the mixer and pour the puree into a pan. Chop the French Beans and Carrot fine. Drop them into the puree. Add the boiled corn, adjust consistency by adding enough water. Tip in the pepper and salt as required and bring to a boil. Simmer for a couple of minutes, switch off and keep aside covered for five minutes for the vegetables to get cooked to the right crunch. Chilly vinegar, chilly sauce and soya sauce are accompaniments of choice. I prefer mine as is.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Thali Meal – 94

Sharing a Thali today of Rice, Eggplant and Drumstick Sambhar, Peas and potato upkari , Peas, Potato and Onion Saung, Green peas Ambat, Vodi, Vegetable pickle, Vermicelli paysu and Buttermilk. Recipe links to all the items are given below.

Recipe to make the perfect Rice

Eggplant and Drumstick Sambhar Recipe

Fresh Peas and Potato Stir Fry

Peas, Potato and Onion Saung Recipe

Green Peas Ambat Recipe

Onion Fryums/ Vodi Recipe

Mixed Vegetable Pickle Recipe

Vermicelli or Sevya Kheer Recipe

Masala Buttermilk Recipe

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Green Peas Ambat Recipe

An Ambat is a preparation where finely chopped onions are used in the seasoning. I have posted quite a few recipes using various vegetables and today it is with fresh peas. This preparation goes well with Rice or Roti.

Ingredients :

250 gms shelled peas

One potato finely chopped

3 medium sized onions finely chopped

1/4 of a large coconut grated

4 ladlesful of cooked Arhar Dal churned well

9 Byadgi chillies roasted in a little oil

1 level tbsp tamarind paste

Salt

3 tbsps Coconut oil or oil of choice

Method:

Heat two glasses of water in a pan. Tip in the peas, potato and one of the finely chopped onions along with salt and cook till done. Grind the coconut, roasted red chillies and tamarind to a smooth paste and drop it into the peas, Potato and Onion mixture along with the Dal. Adjust salt and boil it thoroughly. Heat oil in a pan. Drop in the remaining onions and roast to a dark brown. Season the boiling Ambat and continue boiling for a minute. Switch off. Cover and keep aside for about fifteen minutes to allow the flavours to infuse before serving.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Vattunu Kolmbo /Sambhar Recipe

Vattunu refers to ground in Konkani. This Sambhar is prepared with freshly ground spices. Usually Sambhar powder which is made and stored is used while making a Sambhar but this freshly ground one has a unique fragrance.

Ingredients :

150 gms/3/4 Cup of Arhar Dal pressure cooked and churned

Vegetables of your choice. Here I have used

15 French Beans cut into one inch sized pieces

1 small Carrot cut lengthwise into one inch sized pieces

1 large Onion sliced

1 potato cubed

1 tomato quartered

2 tbsps grated coconut

2 tbsps Coriander seeds

1 tsp Jeera/Cumin seeds

12 pepper corns

1 tsp Chana Dal

1 tsp Urad Dal

15 seeds of Methi /Fenugreek

10 Byadgi chillies roasted in a little oil

A Gram sized piece of Hing /Asafoetida powdered

1 level tbsp Tamarind paste

3 sprigs of curry leaves

2 tbsps Ghee /Clarified Butter

1 tbsp Oil

1 tsp Mustard seeds

Coriander leaves for garnishing

Salt

Method:

Heat oil in a pan. Add all the vegetables except the, tomato and roast for a couple of minutes . Drop in the tomatoes and roast for another couple of minutes. In another pan dry roast the Chana Dal, Urad dal, Coriander seeds, Cumin seeds, Pepper corns, Methi seeds till they give out an aroma. Drop in the grated coconut and a sprig of Curry leaves. Toss and keep aside. After it has cooled, grind the mixture of roasted coconut and roasted spices along with the roasted red chillies to a fine paste. Tip it into the sauteed vegetables. Add the cooked and churned Dal, tamarind paste and salt. Adjust the consistency by adding enough water. Allow to simmer for about five minutes. Heat the Ghee in a pan. Drop in the mustard seeds and after it splutters add the Hing and two sprigs of curry leaves. Toss. Drop the seasoning into the boiling Sambhar. Switch off. Garnish with coriander leaves. Cover and keep aside for fifteen minutes for the flavours to infuse before serving.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Eggplant and Drumstick Sambhar Recipe

This is another variety of Sambhar which is popular down South. The combination of Eggplant / Brinjal and Drumstick impsrts a unique flavour to the Sambhar. Best enjoyed with steaming hot rice with a dollop of Ghee.

Ingredients :

200 gms tiny variety of Eggplant halved

1 Drumstick cut into two inch long pieces

1 potato, cubed

2 medium sized onions sliced

2 tbsps Sambhar Masala

150 gms Arhar /Toor Dal pressure cooked

1 level tbsp tamarind paste

Salt

2 tbsps Ghee/Clarified Butter

1 tsp Mustard seeds

A large pinch of Hing /Asafoetida

2 sprigs Curry leaves

Method:

Drop the Potato and onion into a pan. Add three cups of water, and when three fourth done add the eggplant, drumstick, Sambhar powder and salt. When almost done add the cooked and churned Dal. Drop in the tamarind paste and boil well. Heat the Ghee in a pan. Drop in the mustard. After it splutters add the Hing, toss and tip in the curry leaves. Drop the seasoning into the boiling Sambhar. Switch off and keep aside for fifteen minutes before serving.

Note:

The recipe for Sambhar powder is given under the Spice Powder section of this blog.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Urad and Moong Dal Idli Recipe

A healthy and delicious option for breakfast these Urad and Moong dal idlis can be eaten as is with a drizzle of Coconut oil, pickle or even with fresh homemade butter as spices are already added to it. I very rarely make a Chutney while making this Idli. You can also make Dosa with the same batter.

Ingredients :

200 gms Urad Dal

200 gms Moong Dal

15 green chilles

2 inch sized piece of ginger

A kidney bean sized piece of Hing/Asafoetida

5 sprigs Curry leaves finely chopped

Salt

Method:

Wash and soak the Urad and Moong Dal together for five hours. Grind it to a fluffy batter in the wet grinder using just enough water to get a batter of dropping consistency. This may take around twenty to thirty minutes. If using the mixer or blender take care to see that you grind in small batches. Tip the batter into a vessel. Grind the green chillies, Hing and ginger coarsely. Droop it into the batter. Add the finely chopped curry leaves and salt. Mix thoroughly. Keep aside for ten minutes. Mix it again and make idlis.

For making Idli :

Keep the idli vessel with enough water boiling. Grease the idli stand or the katori which I have used, with coconut oil or oil of choice. Pour the batter into them and place them in the idli vessel. Cover and steam for ten minutes. A knife when pierced should come out clean. Remove the idli stand or katoris fron the vessel and keep aside. Allow to cool for about ten minutes. Demould. Serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Puffed Rice/Charmurya Upkari – 1

This is the Konkani version of what is popularly known in the North as Sookha Bhel. A delicious, easy to make recipe which tickles the tongue and leaves you asking for more. I am posting the first version of it today. Will post the other one soon.

Ingredients :

2 tomatoes finely chopped

2 medium sized onions finely chopped

4 green chillies crushed fine

7 tbsps grated coconut

1 tbsp Coconut oil

2 tbsps finely chopped coriander leaves

Salt

Puffed rice as required

Method :

Tip the grated coconut, finely chopped onions, tomatoes and coriander leaves in a bowl. Crush the green chillies and salt and drop it into this mixture. Add the oil and mix well. Add as much Puffed rice as per choice. Here I have added around 8-10 large fistfuls. Garnish with sev and serve immediately.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Tomato Upma Recipe

A change from the usual upma, this Tomato upma is another delicious option for breakfast. The fragrance of Coriander leaves, the tang of tomatoes and the hint of Garam masala make it one of its kind!

Ingredients :

250 gms Rava
600 ml boiling water
2 medium sized onions
3 sour tomatoes
3 green chillies
2 tsps Garam masala
3 tbsps Ghee
4 tbsps oil
1 tsp mustard seeds
1 tsp urad dal
Coriander leaves chopped fine
Salt

Method:
Chop the onions, tomatoes, Coriander leaves and green chillies fine. Keep aside. Heat the Ghee and oil mixture in a pan. Drop in the mustard and after it splutters add the urad dal. After it turns golden yellow add the green chilly bits. Toss. Add the onions and roast till translucent. Add the Rava and saute for a couple of minutes. Tip in the Garam masala, toss and drop in the tomatoes. Roast for a couple of minutes. Add salt and pour in the boiling water. Cover and cook till done. Add finely chopped coriander leaves, mix and serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.