Thali Meal – 85

Sharing a Thali today of Chapati, Rice, Dali,, Capsicum and potato subzi, Aamras, Bhindi Subzi, Chana salad, Cucumber Raita and Dhokla. Recipe links to all the items are given below.

Chapati/Roti/Flattened Bread Recipe

Recipe to make the perfect Rice

Dali Recipe

Capsicum and Potato Subzi Recipe

Aamras /Mango Puree Recipe

Bhindi Ki Subzi Recipe

Boiled Chana Salad Recipe

Cucumber Raita Recipe

Khaman Dhokla/Steamed Gram flour appetizers

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Thali Meal – 84

Sharing a Thali today of Rice, Dalithoy, Double Beans Hummana, Chinese potato stir fry, Potato and Onion Saung, Cabbage Kismuri, Moong Pathrado, Eggplant PakoraVermicelli Kheer and Curds. The recipe links to all the items are given below.

Recipe to make the perfect Rice

Dalithoy Recipe

Double Beans Hummana

Chinese Potato Stir Fry Recipe

Cabbage kismuri /Salad Recipe

Potato and Onion Saung-2 Recipe

Moong Pathrado / Colocassia leaves Roll – 2

Eggplant Pakora Recipe

Vermicelli or Sevya Kheer Recipe

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Aloo Pitika /Mashed Potato Recipe

Aloo Pitika is an Assamese preparation which is eaten with rice gruel. It is similar to the Potato Gozzu prepared in Mangalore. The only difference is that raw mustard oil is drizzled over the mashed potatoes. Since we do not use mustard oil, I made do with coconut oil.

Ingredients :

3 large potatoes

1 large onion

2 green chillies

Juice of lemon

Salt

1 tbsp Coconut oil or oil of choice

Method :

Pressure cook potatoes. Deskin and mash them well. Add finely chopped onions crushed green chillies, salt and lemon juice as per taste. Finally drizzle with coconut oil and mix thoroughly. Serve as side dish with rice or Roti.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Thali Meal – 83

Sharing a Thali today of Rice, Dalithoy, Chinese potato stir fry, Potato Humman, Coriander leaves Gozzu, Boiled peanuts, Asafoetida Chillies, Curd and fruit. Recipe links to all the items are given below.

Recipe to make the perfect Rice

Dalithoy Recipe

Chinese Potato Stir Fry Recipe

Potato Hummanna /Potato in Coconut Gravy Recipe

Coriander Leaves Sweet and Tangy Gozzu /Chutney Recipe

Boiled Peanuts Recipe

Sun basked Asafoetida Chillies

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Thali Meal – 82

Sharing a Thali today of Rice, Dal, Ivygourd Bhuthi, Tomato and potato Gozzu, Red chilly papad kismuri, Carrot and sesame salad, Curd and a piece of store bought Plum cake. The recipe links to all the items are given below.

Recipe to make the perfect Rice

Dali Recipe

Ivygourd Bhuthi Recipe

Potato and Tomato Gozzu Recipe

Happla/Chilly Papad Kismuri Recipe

Carrot and Sesame Salad Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Cabbage, Potato and Onion subzi Recipe

This Cabbage, Potato and Onion Subzi is a family favourite. Tastes absolutely divine served with Rotis or Chapatis just off the flame. This is a preparation that I learnt from my friend Meena Damania and fond memories of preparing it in the early days of my marriage are associated with it.

Ingredients :

400 gms cabbage chopped
2 large potatoes sliced
2 large onions sliced
2 large tomatoes chopped
2 tbsps coriander powder
1 tsp jeera powder
2 tsps chilly powder
A pinch of turmeric
1 tsp sugar
Salt.
Coriander leaves

For the seasoning
2 tbsps ghee/ clarified butter
2 tbsps refined oil
1 tbsp jeera/ cumin seeds

Method:

Heat the ghee and oil mixture in a pan . Add the jeera. After it splutters add the sliced onions and potatoes together and roast with a little salt till transparent. Add the coriander, jeera, chilly and haldi powder. Toss well. Add the cabbage and a small glass of water and allow to cook. When cabbage is half done add the chopped tomatoes and sugar and cook till done. Garnish with coriander leaves.

Note: addition of ghee in the seasoning adds to the taste so please don’t skip it.

Chinese potato Saung

Saung is a spicy preparation and can be made from a variety of vegetables. Today I decided to make one from the Chinese potatoes which are in season. Goes well with Dal, Rice, Roti or even with Curd rice.

Ingredients :
500 gms Chinese potato
5 large onions sliced
5 tsps chilly powder
3 tomatoes chopped fine
1 tbsp tamarind paste
Salt
5 tbsps Coconut oil

Method:

Pressure cook the Chinese potato to two whistles. Drain and peel them. Heat the coconut oil in a pan. Add the sliced onions and roast them on a high flame till half are browned and the other half translucent. Add the chilly powder , toss and drop in the tomatoes. Saute for a couple of minutes. Drop in the Cooked Chinese potatoes, salt, tamarind paste and 750 ml or 3 glasses of water. After the Saung starts boiling, lower flame and simmer for ten minutes till the Saung acquires a semi solid consistency. Switch off and keep aside for about fifteen minutes for the flavours to infuse.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Puffed Rice/Kurmura Ladoo

This is one of the simplest and easiest of Ladoos. Only requirement is of Chikki Jaggery which is seasonal. Most Indians stock up on it during Makar Sankranthi or Pongal. Children and adults both love this crunchy Ladoo which is specially prepared during the Kite flying season in India.

Ingredients :

  • 250 gms Chikki Jaggery
  • 200 gms Puffed rice /Kurmura
  • 1 tsp Cardamom powder
  • 300 ml water
  • Ghee /clarified butter

Method:

Heat the jaggery in 300 ml water. Boil till bubbles appear. Drop some syrup into a plate which contains water. The syrup should form into a pellet when brought together. Remove from flame and add the kurmura and cardamom powder. Mix well. Apply ghee on your palms and make ladoos.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.