Chowmein

This is the Tangra version of Chowmein. Tangra is a region in East Kolkata that traditionally housed many tanneries owned by people of Hakka Chinese origin. Having lived in Kolkata, their tastes too were slightly Indianised. This recipe is extremely simple and easy to make. It can be eaten as is or served with an accompaniment of Manchurian (veg or non veg) or Honey Chilly potatoes.

Ingredients:

One packet of Chinese Hakka Noodles 200 – 250 gms

100 gms of cabbage sliced lengthwise

Half a capsicum/ Bell pepper sliced into strips

One large onion sliced lengthwise

15 cloves of garlic minced

1 inch piece of ginger minced

2 green chillies finely chopped

1/2 tsp pepper powder

Salt

2 tbsps oil

1 tsp oil to drizzle over the cooked noodles

1 tbsp soya sauce

1 tbsp red chilly sauce

1 tbsp green chilly sauce

2 tbsps vinegar

Spring onion greens for garnish

Method:

Boil ten cups of water in a pan and drop in the noodles. Boil for only three minutes. It has to be cooked al dente . Immediately drain the noodles in a strainer and pour cold water over them to stop the cooking process. Drain thoroughly and spread over a large flat dish. Drizzle a tsp of oil and mix gently. Heat oil in a wok or a pan. Drop in the minced garlic, ginger and green chillies and saute till they change colour. Drop in the sliced onions, cabbage and capsicum and toss for a few seconds. Add the Noodles, the sauces, vinegar and pepper powder. Toss well. Check for salt as the sauces contain a generous amount of it. Just sprinkle a little if required. Toss and serve immediately.

Note: Do not overcook the vegetables as they need to retain their crunch.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Honey Chilly Potatoes

The Indianised version of this Chinese preparation is a popular street food all over the country. It has all the sauces added and a generous drizzle of honey which leaves one asking for more! It can be served as a starter or as an accompaniment to Chowmein or Fried rice.

Ingredients:

3 large potatoes de skinned and sliced into batons as for French fries

2 tbsps Maida/ all purpose flour

2 tbsps rice flour or corn flour

Salt

A mixture of 4 tbsps of Maida and 2 tbsps of rice flour, a pinch of salt and water enough to make a thick batter.

Oil for frying

For the sauce:

1 tbsp chilly sauce

1 tbsp soya sauce

4 tbsps tomato ketchup

2 tbsps honey

2 tbsps sugar

Salt

1 tsp corn flour mixed in a quarter cup of water to make a slurry.

For the seasoning:

10 cloves of garlic minced

1 inch piece of ginger minced

3 green chillies slit and cut into thin strips

3 tbsps of thinly sliced capsicum

1 small onion sliced

2 tbsps spring onion greens

2 tbsps oil

For the garnish:

2 tbsps finely chopped spring onion greens

1 heaped tbsp toasted sesame seeds

Method:

Wash the sliced potato two or three times to get rid of the starch. Drain thoroughly. Sprinkle the maida, salt and rice flour and mix well. Keep aside. Heat oil in a pan. Dip the potato wedges into the maida rice flour batter and deep fry on a medium flame til crisp and golden brown. Finish off similarly with all the wedges , drain and keep them aside. Heat a pan and dry roast the sesame seeds till they splutter. Keep aside. Heat the oil well and drop all the wedges into the hot oil and flash fry them to a rich brown on a high flame. Drain and keep aside.

Heat oil in a wok or a broad based pan. Add the minced garlic, ginger and green chillies. Toss till they change colour. Add the sliced onion, capsicum and spring onion greens. Toss them for a few seconds and add all the sauces and tomato ketchup one by one. Add half a cup of water and gently pour in the slurry , continuously stirring the sauce so as to avoid it from forming lumps. Add the salt, sugar and honey. Bring to a boil. Immediately add the fried potato wedges, toasted sesame seeds and spring onion greens. Give it a good stir and serve hot.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Quesadilla -2

An Indian version of Quesadilla has already been posted by me earlier. Here is a healthier version by making the tortilla of wheat flour or in other words a Chapati. You may add seasoning of choice, but here I have stuck to only basic ones to keep the aroma of garlic intact.

The recipe link to the Chapati is given below:

https://vinayasculinarydelights.com/chapati-rotiflattened-bread/

Ingredients:

1 large onion sliced

1 capsicum sliced into long strips

1 tomato cut into thin strips

1 bowl of sweet corn

15 flakes of garlic finely chopped

Cheese slices

Chilly flakes, Oregano and mixed herbs

Amul butter to roast the Quesadilla

Salt

2 tbsps Olive oil or oil of choice

Method:

Heat the oil in a pan. Add the finely chopped garlic and roast till it turns golden brown. Drop in the sweet corn and continue roasting till it starts popping. Add the sliced onions and roast till translucent. Drop in the capsicum and tomatoes. Toss on a high flame. Add the chilly flakes, oregano and mixed herbs as per requirement. Mix thoroughly, switch off and keep aside.

Now heat a Tava/ griddle. Place the Chapati on it. Spread the prepared vegetables on one half of the Chapati and place a folded slice of cheese on top. Cover it with the other half of the Chapati. Drop a blob of butter and roast the Quesadilla on both sides on a very slow flame till it turns golden and crisp . Serve with salsa or tomato ketchup.

This measurement of vegetables is to make five Quesadillas.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Cucumber idli.

Cucumber idli is a traditional Konkani delicacy which is served with fresh home made butter. Chutney is generally avoided as it would mask the fragrance of the cucumber.

Ingredients:

250 gms Idli rava ( rice rava)

1/2 cup coconut grated

2 small cucumbers grated

5 green chillies or more as per taste

2 inch piece of ginger

Pieces of turmeric leaves

Salt.

Method:

Soak the idli rava for half an hour. Grind the ginger, green chillies, coconut and grated cucumber coarsely. Add the rice rava and grind in pulse mode till the rava and coconut mixture is blended. Do not blend till smooth. The batter has to be slightly coarse. Tip into a vessel add salt and mix well. Grease the idli mould or cups with coconut oil. Place a small piece of turmeric leaf to fit into the mould. Pour the batter into the cup to fill it halfway through. Similarly finish off with the remaining batter. Keep a boiler or idli cooker ready and steam the idlis for fifteen to twenty minutes. A knife inserted into the idli should come out clean. Remove, allow to cool for around five minutes and de mould. Serve with butter.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Kalle phovu/ undo

Kalle phovu or Kalle undo is a traditional preparation made during Krishna Janmashtami. It is seasoned or unseasoned depending on the tradition followed by the family. Lord Krishna was fond of both Poha/ beaten rice and curds. So a combination of the two is offered to him by spicing it up with ginger and green chillies.

Ingredients:

2 fistfuls of Poha/ thin variety.

2 green chillies

1 inch piece of ginger

5 tbsps of grated coconut

Salt

2 tbsps coriander leaves finely chopped

Curd as required.

Method:

Wash and drain the poha thoroughly. Grind the grated coconut, green chillies and ginger to a coarse paste and tip it into the drained poha. Add salt, chopped coriander leaves and as much curds required which can bind the poha together to form balls. You can also add more curd and make a slightly loose preparation out of it.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Chapati Pizza

Here is an easy to make pizza recipe which the children are sure to love. You can add toppings of your choice. The sauce and cheese too can be adjusted as per preference.

I was left with four Chapatis which I had prepared for dinner last night.
Rummaged through the fridge and found half each of a red, green and yellow capsicum. Chopped them up along with some onions and fresh home grown basil. Roasted the Chapatis on a tava/ skillet to a crisp, spread some Pizza sauce, topped them with the veggies and grated some Mozzarella cheese over them. Into the oven….and it’s ready in ten minutes….

Chapati/Roti/Flattened Bread Recipe

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Mirchicha thecha/ green chilly thecha.

This is for the spice lovers. A delicious Mirchicha thecha which is eaten with Thalipeet, Bhakri or Roti. Traditionally the chillies and garlic are coarsely pounded in a mortar and pestle or what is called a Silbatta. Today it is ground on the pulse mode in a mixer jar.

Ingredients:

15 medium spicy long green chillies

10 cloves of garlic

1/2 tsp of Jeera/ cumin seeds

1 heaped tbsp of roasted peanuts de skinned

Salt

1 tsp oil.

Method:

Roast the green chillies and garlic cloves on a very slow flame in a teaspoon of oil till it changes colour. Drop in the cumin seeds and roast further for a minute. Allow to cool. Transfer the mixture to the mixer jar, add salt and roasted peanuts and grind to a coarse consistency on pulse mode. No water to be used at all. Just keep running the mixer till you get a coarse mixture which can hold together.

Note: You may roast the peanuts and remove the skin. I prefer buying the ready roasted ones without skin.

You can store the thecha in the fridge for a fortnight.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Thali Meal – 139

Sharing a Thali today of Rice, Dalithoy, Pigeon peas and yam Ghashi, Tender cashewnuts upkari, fried drumstick fritters, Coriander leaves Gozzu, Yam pickle, Cucumber pachadi, sweet Khichadi and buttermilk. Recipe links to all the items are given below.

https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/

https://vinayasculinarydelights.com/dalithoy/

https://vinayasculinarydelights.com/pigeon-peas-ghashi-recipe/

https://vinayasculinarydelights.com/tender-cashew-upkari-stir-fry/

https://vinayasculinarydelights.com/drumstick-fritters-recipe/

https://vinayasculinarydelights.com/coriander-leaves-sweet-and-tangy-gozzu-chutney-recipe/

https://vinayasculinarydelights.com/yam-pickle/

https://vinayasculinarydelights.com/cucumber-pachadi/

https://vinayasculinarydelights.com/sweet-khichdi-recipe/

https://vinayasculinarydelights.com/masala-buttermilk/

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Tavsha muddo/ Cucumber dumpling

A traditional Konkani delicacy is the Tavsha muddo. Tavshe is cucumber in my mother tongue Konkani. An easy to prepare dish which is traditionally steamed in banana leaves. One can also steam it in an idli stand if banana leaves are unavailable.

Ingredients:

One large Cucumber

Half of a coconut grated

8 green chillies

2 inch piece of ginger

300 gms Semolina/ rava

Salt

A pinch of sugar

Method:

Blitz the green chillies and ginger till they are well crushed and then add the grated coconut. Grind to a coarse paste adding a little water. Tip it into a bowl. Add grated cucumber, rava and salt. Mix well and allow to rest for five minutes. The rava would have absorbed all the water. Add more water if required to make a batter of a consistency that can be patted on the banana leaf.

Make six inch sized pieces of the leaf. The batter is to be patted on one side and covered with the other side of the leaf like a packet… Keep the steamer boiling before beginning to pat the batter on the leaves. Once the water has started boiling reduce heat and pat the batter on the banana leaves. Place them in the steamer and steam them for fifteen minutes. Switch off and gently remove these packets. Allow to cool for a couple of minutes and peel off the leaf. Serve warm with fresh home made butter.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Paneer Do Pyaza

The term Do Pyaza literally means where the dish uses onions cut in two different ways. In this recipe, the onions are chopped fine while preparing the gravy and sliced into petals for the final seasoning. This is an absolutely delicious and easy to make recipe which goes well with Naan, roti or even bread. Once you get the gravy ready, any vegetable of choice can be sauteed in it. My favourite are Paneer and potatoes, though okra or even mushrooms too taste equally good.

Ingredients:

200 gms Paneer

2 medium sized onions chopped fine

2 large tomatoes chopped roughly

1 small Capsicum sliced roughly

7 cashewnuts

2 tbsps oil

1 tsp Jeera/ cumin seeds

3 cardamom

7 pepper corns

1 inch piece of dalchini/ cinnamon

2 tbsps Dhania/ Coriander powder

1 tsp Jeera/ Cumin powder

1/4 tsp Haldi/ turmeric powder

2 tbsps Kashmiri chilly powder

1 tsp sugar

Salt

For the final tempering:

1 tbsp oil

1 tbsp Ghee/ clarified butter

1 black cardamom

1 tbsps ginger garlic paste

2 tbsps finely chopped coriander leaves for garnishing.

Method:

Cut the paneer into cubes. Wash it and keep aside. Heat oil in a pan and add the cumin seeds, pepper corns, cardamom and cinnamon. Once they pop, lower the heat to medium, add the finely chopped onions and roast till they turn pink. Add the capsicum and cashewnuts, toss and then add the coriander, cumin , turmeric and chilly powders. Toss for a few seconds and then tip in the tomatoes, sugar and salt. Roast for a couple of minutes till the tomatoes wilt. Pour in two glasses of water and increase heat. Bring to a boil and cover and cook the mixture till the tomatoes are well cooked. Allow to cool and blend it fine. Keep this gravy aside.

Heat the oil and ghee mixture in a pan. Add the large cardamom and then the onions and ginger garlic paste. Saute on a medium flame till the onion petals turn transparent and the raw smell of the ginger garlic paste is gone. Drop in the paneer pieces and toss for a couple of minutes. Add the prepared gravy and mix thoroughly. Cover and cook for just a couple of minutes. Garnish with coriander leaves and serve hot.

This measurement serves three.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.