vinayaprabhu2 - Vinaya's Culinary Delights

Jackfruit seed Rasam.

Posted on February 11, 2025February 11, 2025 by vinayaprabhu2

Jackfruit seeds are used in a variety of preparations in South India, more so by the GSB community to which I belong. Here is a Rasam which is served over rice.

Ingredients:

21 seeds of jackfruit peeled and pressure cooked and mashed.

2tbsps Rasam powder

1 tbsp jaggery

2 tomatoes chopped

1 tsp tamarind paste

Salt

1 tbsp Ghee

7 cloves of garlic crushed

3 tbsps finely chopped coriander leaves.

Method:

Drop the mashed jackfruit seeds into a pan and add enough water to get a flowing consistency. Add the Rasam powder, jaggery and salt. Bring to a roaring boil and allow it to simmer for a few minutes. Heat the ghee in a pan. Add the crushed garlic and roast on a medium flame to a rich golden brown. Drop it into the Rasam. Allow the Rasam to simmer for a couple of minutes. Switch off. Add the coriander leaves, cover and keep aside for half an hour to allow the flavours to infuse. Serve over rice or as an appetizer.

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Jalapeno in brine.

Posted on February 6, 2025February 6, 2025 by vinayaprabhu2

Jalapeno can be used on everything – quick sandwiches, salads, as toppings on pizza or even on Bruschetta.. You can add them to anything you are making that could use a sweet, tangy pop of spice. Do experiment and let me know the results.

Ingredients:

250 gms Jalapenos washed, dried and sliced into roundels.

200 ml vinegar

250 ml water

4 garlic cloves crushed

2 tbsps sugar

Salt.

Method:

Slice the Jalapenos and tip them into two glass jars. Then, add a couple of crushed garlic cloves to each jar.
Next, make the brine by simmering vinegar, water, sugar, and salt over low heat until the sugar dissolves.
Pour the brine over the Jalapenos, let them cool to room temperature, and store them in the fridge for up to two weeks!

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Jackfruit seed saar upkari.

Posted on February 5, 2025February 6, 2025 by vinayaprabhu2

Saar upkari refers to a stir-fry which is watery as it is served over rice rather than as an accompaniment. It can be made with lentils or fresh vegetables as well. The seasoning could vary depending on preference. Posting a saar upkari made with jackfruit seeds today..

Ingredients :

25 seeds of jackfruit peeled

1 tbsp coconut oil

3 Guntur red chillies broken into bits

A sprig of curry leaves

1 tsp mustard

A large pinch of Asafoetida

Salt

Water as required… Around 3 cups.

Method:

Slice the peeled jackfruit seeds lengthwise. Wash and tip them into the pressure cooker with three cups of water and salt. Pressure cook to two whistles. Allow the steam to escape naturally. Adjust the consistency, adding water if required. Heat oil in a pan. Add the mustard. Once it crackles add the asafoetida and broken red chilly bits. Toss. Add the curry leaves. Toss and pour the seasoning into the cooked Jackfruit seed saar upkari. Allow to boil and switch off heat. Serve over rice.

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Jackfruit Mullik/ Sweet pakoda- 2

Posted on February 5, 2025February 5, 2025 by vinayaprabhu2

Jackfruit Mullik is a delicacy prepared by the Konkani community of South Canara. I have already posted one which uses coconut, but without cashew nuts. One can use rice, wheat flour or semolina for binding the puree of the jackfruit segments made. I prefer using semolina as it turns crisp on the outside but deliciously soft inside.

Ingredients:

2 cups jackfruit segments chopped

1/2 cup jaggery or as per preference

1 cup semolina

3/4 tsp cardamom powder

4 cashewnuts chopped fine

A pinch of salt

Coconut oil to fry.

Method:

Puree the jackfruit along with the jaggery without adding water. Tip this paste into a bowl. Add salt, cashew bits and the semolina. Mix thoroughly and allow to stand for ten minutes. Heat coconut oil in a pan. Take small portions of this batter and drop them into the hot oil. Fry on a medium flame to a golden brown. Serve hot.

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Jamun/ black plum juice.

Posted on February 5, 2025February 5, 2025 by vinayaprabhu2

Jamun which is known to decrease sugar levels is good for diabetics. It can be served sprinkled with pepper, salt and chaat masala. Adding sugar is optional.

Ingredients:

9 large Jamun

Sugar, salt, chaat masala and pepper as per preference.

Water too depending upon how thick one prefers the juice.

Method:

Pit the jamun and tip the flesh into the blender. Add sugar, salt, pepper and chaat masala and blend it to a smooth puree. Add water as required and strain it. Refrigerate. Serve chilled.

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White bean Bendhi.

Posted on January 30, 2025January 30, 2025 by vinayaprabhu2

Jain Avro, a bean which is found in the South Canara region of Karnataka, is used by the Konkani community to which I belong, in quite a few preparations. It has a unique taste and flavour and is generally paired with tender jackfruit or Chinese potato to prepare coconut based curries. Posting a Bendhi which is a preparation seasoned with garlic. Using coconut oil enhances the aroma of this curry.

Ingredients:

125 gms Jain Avro

1/2 of a large coconut

25 small Chinese potatoes

12 roasted Byadgi chillies

1 heaped tsp tamarind paste

Salt

15 garlic cloves crushed

2 tbsps coconut oil

Method:

Wash and soak the beans overnight. Wash and pressure cook to one whistle, lower heat and allow to simmer for ten minutes. Switch off and allow the steam to escape naturally. Tip it into a pan and add salt. Wash and pressure cook the Chinese potato to one whistle. After it cools down, peel the Chinese potato and tip into the same pan. Bring to a boil and allow to simmer. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the pan. Mix well ..Heat the oil in a small pan. Add the crushed garlic and roast to a rich brown. Tip the seasoning into the Bendhi. Allow to simmer for a couple of minutes for the flavour to infuse. Switch off, cover and keep aside for an hour before serving.

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Imli Pyaz Chutney.

Posted on January 28, 2025January 28, 2025 by vinayaprabhu2

The Imli pyaz chutney is a lip smacking tangy and sweet chutney which is served with Amritsari chole kulche or even as a dip with pakora. You can add finely chopped onions or spring onions as per preference. .

Ingredients:

A small ball of tamarind soaked for two hours

3 tbsps sugar

1 heaped tsp chilly powder

1 tsp roasted cumin seeds powdered

Salt

2 onions finely chopped

1 green chilly

1 tbsp of coriander leaves

A pinch of black salt.

Method:

Crush the soaked tamarind well and pass it through a sieve. It should yield about half a cup of tamarind puree. Pulse the green chilly and coriander leaves and tip it along with the sugar, salt, roasted cumin powder, black salt and chilly powder into the tamarind puree. Mix thoroughly till the sugar dissolves. Add finely chopped onions and mix well. Serve.

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Ivygourd Chutney.

Posted on January 27, 2025January 27, 2025 by vinayaprabhu2

The best way of utilising Ivygourd which have ripened, is to use them up in making this chutney. The chutney goes well with Roti, rice and so also with bread.

Ingredients:

10 ripe Ivygourd

Half of a small coconut

10 roasted Byadgi chillies

A marble sized piece of tamarind

A tsp of jaggery

A kidney bean sized piece of Asafoetida

Salt

1 tsp coconut oil.

Method:

Chop the Ivygourd and cook it till done. Allow to cool thoroughly. Blend the coconut, roasted red chillies, tamarind, jaggery, salt and asafoetida to a smooth paste. Tip it into a bowl. Drizzle with coconut oil. Mix well and serve.

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Thali Meal-153

Posted on January 25, 2025January 27, 2025 by vinayaprabhu2

A platter today of a variety of Ivygourd preparations which are popular with the GSB community of South Canara. Sharing the recipe links below.

https://vinayasculinarydelights.com/ivygourd-tindora-tendli-fritters-recipe/

https://vinayasculinarydelights.com/ivygourd-stir-fry-recipe/

https://vinayasculinarydelights.com/ivygourd-and-tender-cashew-stir-fry-recipe/

https://vinayasculinarydelights.com/ivy-gourd-tallasani/

https://vinayasculinarydelights.com/ivygourd-bhuthi/

https://vinayasculinarydelights.com/ivygourd-tendle-ambat-recipe/

https://vinayasculinarydelights.com/ivygourd-pickle-recipe/

https://vinayasculinarydelights.com/ivygourd-chutney/

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Pickled Ginger.

Posted on January 22, 2025January 22, 2025 by vinayaprabhu2

Pickled ginger is called gari or amazu shoga in Japanese. It is served with Sushi – veg or non veg and helps enhance the flavours. It also helps to clear the taste buds.

Though the Japanese use rice vinegar to preserve it, the regular one too works equally well .

Ingredients:

250 gms tender ginger

2 tsps salt

100 gms sugar

1 cup vinegar.

Method:

Peel the ginger and wash thoroughly. Pat dry and cut it into two inch chunks. Tip it into a glass bowl and sprinkle with salt. Allow to stand for half an hour and then transfer into a clean glass jar.

Tip the sugar and vinegar in a pan and heat it till the sugar dissolves. Bring it to a boil and pour it over the ginger pieces. Allow the mixture to cool thoroughly before securing the lid. Store it in the refrigerator for atleast ten days before slicing it. . alternatively you could slice it thinly just before serving.

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