vinayaprabhu2 - Vinaya's Culinary Delights

Orange salad.

Posted on July 17, 2025July 17, 2025 by vinayaprabhu2

When oranges are in season, I make the best use of them by making a variety of preparations which the family loves. Here is an extremely simple salad which is best made with the Valencia variety of oranges. These oranges are so fragrant and have the right amount of tartness which is ideal for a salad.

Ingredients:

Two oranges peeled and sliced thinly

One tbsp olive oil

1 green chilly

1/2 inch piece of ginger

2 tsps sesame seeds dry roasted till they splutter

Salt

1 tsp honey.

Method:

Mince the green chilly and ginger. Add salt and crush them well. Squeeze the juice released into a bowl. Add the olive oil and honey and give it a good mix. Pour it over the slices of orange that have been arranged on a plate. Chill. Sprinkle with the toasted sesame seeds and serve.

Okra Chakko/ dry preparation.

Posted on July 16, 2025July 16, 2025 by vinayaprabhu2

Chakko is a coconut based preparation very popular with the GSB community. It is prepared using tender jackfruit when it is in season. One can also make it with tender okra. The baby ones are ideal since they need no prior cooking.

Ingredients:

1/2 kg tender okra
Half a coconut grated
6 roasted Byadgi chillies
6 roasted Guntur chillies
2 tbsps coriander seeds
1 tsp urad dal
1 tbsp tamarind paste
Salt

Seasoning:
4 tbsps coconut oil
2 tsps mustard
1 tsp urad dal
1/2 tsp Fenugreek seeds

2 sprigs curry leaves

1 tbsp coconut oil.

Method:

Wash and pat dry the okra. Snip off the edges and either keep them whole or cut them into two. Roast the coriander seeds and urad dal in a tsp of oil till they give out their aroma. Tip them along with the grated coconut, roasted red chillies and tamarind paste into a blender and grind to a semi coarse paste. Keep aside.

Heat oil in a pan. Drop in the mustard seeds. After they splutter add the urad dal. Once it changes to a golden yellow add the Fenugreek seeds. Toss. Add the curry leaves. Sautee for a couple of seconds and then add the okra. Gently mix for a couple of minutes and then drop in the ground masala. Add salt, 100 ml water, mix well and cook and cover till it turns dry. Drizzle with coconut oil and serve hot with dal and rice.

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Orange Sorbet.

Posted on July 16, 2025July 16, 2025 by vinayaprabhu2

A sorbet is a frozen dessert made with fruit juice or purée, sugar, and sometimes other flavourings , but without any dairy products. It’s known for its refreshing, icy texture something akin to the ‘Gola’ which is a very popular street food in India .

Ingredients:

1 orange per person

1 tsp sugar or you may skip it.

Method:

Peel the orange. Remove seeds if any. Place the segments in a plate and freeze them overnight. Blitz them in a blender. They turn into soft fluff which can be scooped up. Serve immediately.

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Onion rings.

Posted on July 8, 2025July 8, 2025 by vinayaprabhu2

These are not the onion rings that are served in all the cafes and fancy outlets today. These are the traditional ones made by our mothers and grandmothers when we craved for a quick snack during the summer holidays.

Ingredients:

3 large onions peeled and washed

250 gms besan/ chickpea flour

1 tbsp chilly powder

1/2 tsp asafoetida

1/2 tsp ajwain/ caraway seeds

Salt

1 tbsp hot oil

Oil to fry .

Method:

Pat dry the onions and slice them thinly. Separate the rings. Tip the Besan, chilly powder, salt and asafoetida into a bowl. Crush the ajwain a little between your palms and drop it in too. Add enough water little by little to make a batter which is neither too thick nor flowing. The onion rings should be able to hold the batter when they are coated with it. Drop a tbsp of hot oil into the batter and whisk well.

Heat oil in a pan. Dip the onion rings in the batter and drop them into the hot oil. Lower heat and fry them to a golden brown and crisp. Remove, drain and serve hot.

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Orange Rasam.

Posted on July 6, 2025July 6, 2025 by vinayaprabhu2

Rasam is made with lemon, pineapple, tomatoes or with tamarind. Spices and condiments are added to enhance the flavour. Today I have used orange zest and orange juice to give that necessary tang which is the hallmark of a Rasam.

Ingredients:

Juice of one large orange

4 tbsps arhar dal

1 large tomato

Orange zest

Salt

A pinch of jaggery

To be roasted:

1 tbsp ghee

1 tbsp coriander seeds

1 tsp cumin seeds

10 pepper corns

1 tbsp chana dal

3 dry red chillies

For tempering:

1 tbsp ghee

2 sprigs curry leaves

1 tsp mustard seeds

1 tsp cumin seeds

1/4 tsp asafoetida

For garnish:

Finely chopped coriander leaves and a juice of half a lemon.

Method:

Pressure cook the arhar dal. Mash it and keep it aside. Chop the tomato fine. Tip it into a pan along with a glass of water, grated orange zest and a sprig of curry leaves. Roast the ingredients mentioned under the ‘to be roasted’ section till they give out a good aroma. Cool and powder. Drop this powder into the boiling rasam. Allow to simmer for a few minutes. Add the cooked dal, salt , jaggery and orange juice. Bring to a boil. Lower heat. Heat ghee in a pan. Add the mustard seeds and after they splutter add the cumin seeds, asafoetida and curry leaves in that order. Toss. Drop in the seasoning into the simmering rasam. Stir, add the finely chopped coriander leaves, and the lemon juice. Switch off and keep covered for about fifteen minutes for the flavours to infuse. Serve as an appetizer or over rice .

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Fried Okra.

Posted on July 6, 2025July 6, 2025 by vinayaprabhu2

The easiest way to cut down on cooking time when having home guests is to prepare those items which can be prepared in advance. I normally fry okra, yam and bitter gourd and keep it ready so that I can make a quick side dish with them.

Ingredients:

250 gms Okra

Salt

Oil to fry.

Method:

Wash and pat dry the okra. Snip off both ends and chop into small bits. Apply salt and keep aside for five minutes. Heat oil in a pan. Drop handfuls of the okra into the hot oil and fry them on a medium flame till crisp. Drain and store in an airtight container.

Fried Okra can be used to make a pachadi, sasam or a raita . Easy to make and extremely delicious.

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Bhindi ka salan/ okra in a piquant sauce.

Posted on July 6, 2025July 6, 2025 by vinayaprabhu2

This lovely dish Bhindi ka salan from the Hyderabadi cuisine is usually served with a Hyderabadi Biryani… We enjoyed it with hot Roti and a raw salad …

Ingredients:

250 gms Okra/ Bhindi

12 tsps sesame

12 tsps peanuts

12 tsps grated coconut

2 onions chopped

1 tomato chopped fine

1 green chilly

2 tbsps coriander powder

1 tbsp red chilly powder

1/4 tsp turmeric powder

1 tsp cumin powder

1/2 cup beaten curd

1 tsp garam masala

5 tbsps oil

Salt

3 tbsps finely chopped coriander leaves

Method:

Wash and pat dry the okra. Snip the ends and cut it into one inch sized pieces. Roast this in one tbsp of oil on a low flame, taking care to see that it does not change colour. Dry roast the sesame till it splutters . Keep aside. Roast the peanut till you are able to get the skin off. Alternatively you can use roasted peanuts which are available. Dry roast the coconut on a low flame till it dries but does not change colour. Grind the sesame, peanuts and coconut to a smooth paste, adding water. Keep aside.
Heat the remaining oil in a pan. Add the finely chopped onions and green chilly.. Roast till translucent. Add the coriander, cumin, red chilly and turmeric powder. Saute for a couple of minutes. Add the tomato and salt. Roast on a low flame till it turns mushy. Add the ground paste and a glass of water. Bring to a boil. Keep simmering till the oil starts separating. At that point add the beaten curd and keep mixing till it begins to boil. Add the okra and garam masala. Boil for a few minutes. Garnish with coriander leaves, cover and keep aside for fifteen minutes for the flavours to infuse.

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Buttermilk infused with Kaffir lime leaves.

Posted on June 30, 2025June 30, 2025 by vinayaprabhu2

The fragrance of the Kaffir lime leaves wafts through the kitchen as I tear them to add it to the buttermilk. I found them by chance online, and lost no time in ordering for them.

Just tear the leaves and add them to the buttermilk. Refrigerate for about two hours allowing the flavours to infuse. Delicious and refreshing!💞

Thali Meal-155

Posted on June 30, 2025June 30, 2025 by vinayaprabhu2

Posting a Thali today which has a variety of items made keeping in mind the family preferences. From left to right are the following:

Rice

Peanut salad

Drumstick, potato and onion upkari

Narthanga pickle

Buttermilk infused with Kaffir lime leaves

Kerala banana fritters

Coconut milk and flattened rice payasam

Kohlrabi curry

The recipe links to each are given below.

https://vinayasculinarydelights.com/buttermilk-infused-with-kaffir-lime-leaves/

https://vinayasculinarydelights.com/navilkosu-kohlrabi-curry/

https://vinayasculinarydelights.com/coconut-milk-and-flattened-rice-payasam/

https://vinayasculinarydelights.com/narthanga-citron-pickle/

https://vinayasculinarydelights.com/peanut-salad/

https://vinayasculinarydelights.com/brinjal-eggplant-potato-and-onion-stir-fry-recipe/

https://vinayasculinarydelights.com/banana-fritters/

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Navilkosu/ Kohlrabi curry.

Posted on June 30, 2025June 30, 2025 by vinayaprabhu2

Navilkosu/ Ganth Gobi / Knol kol or what is also known as Kohlrabi is devoid of any taste or flavour. The seasoning with either garlic, asafoetida or onion lends it flavour. Here is a coconut based curry with garlic seasoning.

Ingredients:

2 medium sized Kohlrabi

Half of a small coconut grated

7 roasted Byadgi chillies

1 tsp tamarind paste

12 cloves of garlic crushed

2 tbsps coconut oil

Salt.

Method:

Peel the Kohlrabi and cut into bite sized pieces. Wash thoroughly. Tip it in a pan with enough water to cover it. Add salt and cook till done. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked Kohlrabi and bring to a roaring boil. Heat the oil in a pan. Add the garlic and roast to a golden brown. Tip it into the boiling curry. Allow to simmer for a couple of minutes. Switch off and keep aside for half an hour to allow the flavours to infuse. Serve over rice

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