Sharing a traditional Konkani Thali today to celebrate Ugadi or the New year which falls on the first day of the month of Chaitra of the Hindu calendar. On the platter is rice, dalithoy, Ivygourd and tender fashew stir fry, Mango, pineapple and grapes Sasam, Breadfruit fritters, Moong Pathrado, Pigeon peas and tender Jackfruit ghashi, Cucumber pachadi, Adgai, Madgane and Masala Chaas. Recipe links to all the items are given below.
This three combo dessert was prepared to celebrate the first anniversary of my Fb page Vegetarian Culinary delights by Vinaya. A traditional North Indian dessert, it can be prepared beforehand and served either individually or as a combination. I have never been a fan of serving Gulab jamoon or Gajar ka Halva with Vanilla ice cream. This was very popular a few years ago. The icecream just takes away the richness of these two traditional dishes. I decided to prepare a Rabadi to pour over the Gajar ka Halva . A scoop of this decadence with a bite of Gulab jamoon is sheer heaven! I have posted the recipes to both the Gulab jamoon and Gajar ka Halva earlier, so sharing the recipe link to the same.
Pour the milk into either a non stick or heavy bottomed pan. Bring to a boil and simmer it on a gentle flame till it is reduced to half the quantity. Take care to see that you keep stirring the milk every few minutes so that it doesn’t stick to the bottom of the pan. Add the sugar and keep simmering it till it reduces further. Keep pushing the cream/ malai that forms on top of the Rabadi to the sides of the pan. The procedure is complete when the milk reduces to exactly one fourth of the original quantity. You are left with around 300- 325 ml of thick, condensed milk. Scrape the cream back into the milk, cover and allow the mixture to cool. Refrigerate. Serve the Rabadi topped with slivers of almonds or Pistachio with either Gajar ka Halva or even Jalebi.
A simple, easy to make icecream which is ready in no time. You can use flavour and fruits accordingly of your choice. Here I have used the good old vanilla essence as I wanted to use a variety of fruits.
1 litre full fat milk
2 tbsps corn flour
12 tsps sugar
1/4 tsp vanilla essence
Dissolve the corn flour in a quarter cup of milk. Stir well to ensure there are no lumps. Keep aside. Bring the milk to a boil. Add sugar, stir and simmer on a gentle flame for five minutes. Add the corn flour mixture and keep stirring for about five minutes. Add the vanilla essence and mix well. Switch off and allow to cool thoroughly. Pour it into any tray or mould and place it in the freezer compartment. After five hours, remove and blitz it once in the mixer. Pour it back into the tray and freeze. Ice cream gets set in two hours. Serve with fruits of your choice.
A healthy option for diabetics, this Barnyard millet and urad dal Idli has been served with a roasted gram and coriander chutney. One can also make it on the day one fasts as the rice is replaced by millets. Recipe link to the Chutney is given below.
Wash the urad dal and the Barnyard millet and soak them separately for five hours. Grind the urad dal in the wet grinder for about half an hour, adding a little water at intervals till the urad dal is nice and fluffy. Drain and squeeze the Barnyard millet and drop it into the urad dal . Grind for just half a minute, for it to blend well with the urad dal. Remove in a container, add salt and ferment overnight. The next day whisk well. Grease the idli mould with oil and pour the batter into it. Carefully place the stand in the idli steamer which has been kept boiling. Steam for ten minutes. A knife inserted into the idli should come out clean. If not steam for a couple of minutes more. Allow to cool a little before de moulding. Serve with Chutney of your choice.
Sharing a Thali today of garlic Kulcha, Chole Palak, Peas Pulao and mixed vegetable raita. A couple of wedges of onion and a piece of lemon accompany the meal.. Recipe links to all the items are given below.
Tender Jackfruit fritters are a delicacy. It is extremely easy making it these days as raw Jackfruit is available online, cleaned, chopped and packed. The one I have posted today is a traditional one made by the Konkani community. You may innovate and use a masala of your choice.
16 slices of tender jackruit cut into thickness of half an inch.
Oil for frying the fritters
Drop the slices of tender jackruit in boiling water with a little salt. Keep simmering till they are almost seventy five percent done. Switch off the gas and drain the water. Sprinkle chilly powder, salt and asafoetida as per taste and requirement. Dust it with rice flour and refrigerate for about half an hour to forty five minutes. Heat oil in a pan. Drop the slices three to four at a time and fry till they are crisp. The entire process must be carried out on a medium flame. Drain and place the fritters on a tissue or paper towel. Serve hot.
Note: the proportion of chilly powder, salt and asafoetida is not mentioned as it all depends on individual preference.
The family is ever so fond of potato and needless to say, I always try out a recipe where it is the main ingredient. Boiled, mashed, roasted, baked or even fried, anything made with potatoes is an utter delight. When my friend Mamta Kamath shared her version of potato Patties with me, I lost no time in making it.
8 medium sized potatoes pressure cooked, peeled and mashed
5 slices of bread
7 green chillies
7 cloves of garlic
2 inch piece of ginger
1 large onion finely chopped
1/4 tsp Turmeric powder
Juice of half a lemon
3 tbsps finely chopped coriander leaves
Oil to roast the Patties
Tip the mashed potatoes into a bowl. Grind the garlic, ginger and green chillies to a semi coarse paste. Tip it into the mashed potatoes. Dip the slices of bread into water, squeeze and crumble it. Add it to the mash. Add the turmeric powder, salt, lemon juice, finely chopped onions and coriander leaves. Mix thoroughly . Pinch balls of this mixture and shape into a Patties. Heat a tava/ skillet. Drizzle with oil. Spread it evenly all over the skillet. Place the Patties and drizzle some oil on top. Allow them to roast to a golden brown. . Flip. Roast the other side as well. Serve hot with tomato ketchup and mint chutney.
Tomato Saar can be served over rice, had as an appetizer or served along with a meal. Every household has their own version of it and whichever way it is made, this Saar can never go wrong. I have already posted two varieties of tomato saar in this website, one seasoned with garlic and the other, a Sattvik one. The third today is again a Sattvik one but with a twist to it. That twist takes it to another level altogether. I thank my friend Nital Ashar Kulkarni for this amazing recipe.
4 large tomatoes finely chopped
2 tbsps roasted groundnuts de skinned and powdered
1 tbsp jaggery syrup
1 tsp pepper powder
3 tbsps finely chopped coriander leaves
6 glasses of water
For the tempering:
2tbsps Ghee/ clarified butter
1 tsp mustard seeds
1 tsp cumin seeds
A large pinch of Hing/ asafoetida
3 green chillies slit
2 sprigs curry leaves
Heat the Ghee in a pan. Add the mustard and after it splutters add the Hing and cumin seeds. After they crackle add the green chillies and curry leaves. Toss and drop in the chopped tomatoes. Add salt and saute till the tomatoes turn mushy. Keep mashing them with the back of the ladle. Add six glasses of water, the peanut powder, jaggery, pepper powder and bring to a boil. Simmer gently for about five minutes. Switch off and garnish with finely chopped coriander leaves.
Note: Adding the peanut powder adds texture to the saar and gives it a nutty flavour.