Sev Tamatar Subzi recipe

One of the most popular and easy to prepare subzi is the Sev Tamatar Subzi. I usually make it when I have run out of vegetables. Sweet, spicy, tangy all rolled into one.

Ingredients :

3 large tomatoes

1 large onion

2 inch piece ginger

7 cloves of garlic

1 heaped tsp chilly powder

1/4 tsp Turmeric powder

1 tbsp Coriander powder

1 tsp Cumin powder

2 tsps grated jaggery

Salt

2 tbsps oil

1/2 tsp mustard

1/2 tsp Cumin seeds

Sev and coriander leaves to garnish.

Method:

Chop the tomatoes fine. Keep aside. Chop the onion and grated the ginger and garlic. Heat oil in a pan and drop in the mustard. After it splutters add the cumin seeds. Follow it with onion and the grated ginger and garlic. Add salt and roast till the onions tturn translucent. Drop in the tomatoes and roast till mushy. Add the coriander and cumin powder, jaggery, chilly and turmeric powders. Mix thoroughly and add half a glass of water. Bring to a boil and simmer for a couple of minutes. Serve hot garnished with Sev and coriander leaves.

Note: add the sev only when you are ready to serve the subzi as the sev tends to absorb all the moisture.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Patra/Colocassia roll sliced and tempered Recipe

Patra is the Gujarati version of the Pathrado made by the Konkani community or tha Aluvadi of the Maharashtrians. It can be eaten steamed without any tempering or can be pan fried. Here I have steamed and tempered the Patra rather than shallow frying it.

Ingredients :

10 Colocassia leaves

2 inch piece of ginger

5 green chillies

1 tbsp Coriander powder

1 tsp Cumin powder

1/4 tsp Garam masala

1/4 tsp Turmeric powder

1 tsp red chilly powder

2 tsps rice flour

1 heaped tsp tamarind paste

3 heaped tbsp grated jaggery

1/4 tsp Asafoetida

2 tsps oil

150 gms or 1 level cup Besan /Chickpea flour

Salt

A huge pinch of Ajwain/Thyme

2 tsps oil

1 tsp mustard

1 tbsp sesame seeds

7-8 curry leaves

Finely chopped coriander leaves

2 tbsps grated coconut

Method:

Devein the Colocassia leaves and wash them thoroughly. Wipe dry. Keep aside. Tip in the Besan, rice flour, garam masala, turmeric, chilly, coriander and cumin powders. Add salt, tamarind paste and jaggery. Make a paste of the ginger and green chillies and drop it in along with ajwain, oil and asafoetida. Add in water a little at a time to make a free flowing paste. It should be neither too thick nor thin. Whisk it well and keep aside. Place one large Colocassia leaf matt surface upwards and apply the Besan paste evenly over it. Place a second leaf over it and continue with the procedure till five leaves are placed one on top of another. Fold the leaves into the shape of an envelope and tightly roll them into a log. Finish the second log too. Place them in a steamer and steam the logs for half an hour. A knife inserted should come out clean. Allow to cool. Slice them neither too thick nor thin as shown in the picture. Heat oil in a pan. Drop in the mustard. After it splutters add the sesame seeds and curry leaves. Drop the seasoning over the sliced Patra and toss well. Garnish with finely chopped coriander leaves and grated coconut.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Eggplant Paleta

Ringna nu Paleta or Eggplant /Brinjal Paleta is a popular Gujarati dish which is served with Roti or rice. The Goan Vangyache Kaap or Konkani Vainganna Phodi are close cousins. The difference is in the masala used.

Ingredients :

One large Eggplant /Aubergine/Brinjal

1 heaped tbsp coriander powder

1 tsp Cumin powder

1/4 tsp Turmeric powder

1 tbsp Kashmiri chilly powder

A large pinch of Garam masala

5 flakes of garlic

2 green chillies

Salt

4 tbsps of Besan/Chickpea flour

Finely chopped coriander leaves

Oil to roast.

Method:

Slice the Brinjal into thin roundels. Grind the green chillies and garlic fine and apply it all over the pieces. Drop in all the remaining ingredients except the Besan and mix thoroughly. Dust each slice with Besan and place them on a plate. Refrigerate for an hour. Heat a pan. Drizzle with two spoons of oil. Place the slices in the pan and shallow fry them on a gentle flame, roasting each side to a golden brown. Serve hot.

Note: the entire process needs to be carried out on a very gentle flame as the masalas tend to burn if the flame is high and the Brinjal remains uncooked.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Paneer Handi recipe

Succulent Paneer cooked in a variety of spices will tickle your taste buds and leave you asking for more. Enjoy it with hot Tandoori Roti or Naan. It goes equally well with Chapati and Rice as well. I have checked out a number of recipes before I could get this the way I wanted.

Ingredients :

2 bay leaves
1 dry red chilli (broken in half)
2 green cardamoms crushed
1 black cardamom
2 cloves
3-4 black peppercorns
1 inch cinnamon stick (cut into pieces)

200 gms Cottage cheese (paneer)
1 cup capsicum diced
2 tbsp fresh curd (yogurt)
2 small onions cut into slices
4 tomatoes chopped
2-3 green chillies chopped
1 inch ginger minced
4-5 cloves garlic chopped
1/8 tsp saffron soaked in 1/2 cup of warm milk
1 tbsp fresh cream
1 tsp red chilli powder
1 tsp garam masala powder

A large pinch of turmeric powder
1/2 tsp kitchen king masala or Garam masala
1 tsp butter or vegetable oil
coriander leaves chopped
Salt to taste

Method:

Cut the paneer into bite sized cubes.
Tip the cubes of paneer, diced capsicum, yogurt, fresh cream and salt into a bowl and mix them well. Keep aside.
Heat a pan, add oil or butter and add whole garam masala.
Saute well for a minute and then add green chillies, minced ginger and chopped garlic.
Saute for few seconds.
Add slices of onion and cook until onion turns light pink in colour.
Add chopped tomatoes, salt, red chilli powder and turmeric powder.
Cook until tomatoes become tender and flavored.
Add saffron mixture and 1/2 cup of water and cook until gravy becomes thick.
Cook on low flame, add marinated paneer along with capsicum and mix in the kitchen king masala .
Cook for 3-4 minutes and garnish with coriander leaves.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Thali Meal – 103

Sharing a Thali today of Rice, Dalithoy, seasoned Pathrado, Potato stir fry, Pumpkin Elchikeri, Sun basked Asafoetida chillies, Buttermilk and Panchakajjeya. Recipe links to all the items are given below.

Recipe to make the perfect Rice

Dalithoy Recipe

Seasoned Pathrado / Colocassia leaves Roll Recipe

Roasted Baby Potatoes Recipe

Pumpkin Elchikeri/ Pumpkin in Coconut Gravy Recipe

Sun basked Asafoetida Chillies

Masala chanch Recipe

Panchakkajeya Recipe

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Shortcut Undiyu recipe

I was craving for some Undiyu, but not being the season for vegetables like Surti Papdi, fresh turmeric roots, garlic and Kand decided to make a cheat one. It has turned out equally tasty. Added the Methi leaves directly into the seasoning instead of making Muthias. It is truly a short cut recipe and tastes equally good.

Ingredients :

200 gms flat beans/Val

300 gms Sweet potato

1 raw banana

100 gms or one large bowl of shelled peas

1 small bunch of Methi/Fenugreek leaves

1 medium sized bunch of Coriander leaves

1/4 of a large coconut grated

15 green chillies

2 inch piece of ginger

9 cloves of garlic

3 tbsps Coriander powder

1 tbsp Jeera/Cumin powder

1/2 tsp Chilly powder

1/4 tsp Haldi/Turmeric powder

2 tbsps sugar

Salt

Juice of half a lemon

5 tbsps oil

1 tbsp Sesame/Til

1/2 tsp Ajwain/Thyme

2 tbsps Besan/Chickpea flour

250 ml/one glass of boiling water.

Method:

String the Val and shell the seeds if any. Keep aside. Deskin sweet potato and chop into slightly larger than bite sized pieces. Peel the raw banana and chop into similar sized pieces as that of the sweet potato. Wash all the vegetables again along with the peas. Drain the water and tip them into a bowl. Grind the green chillies, ginger and garlic to a coarse paste. Drop them into the mixed vegetables. Add grated coconut, finely chopped coriander leaves, salt, sugar, Turmeric, Chilly, Coriander and Cumin powders, lemon juice and mix well. Keep aside. Wash and finely chop the Methi leaves. Keep aside. Heat oil in a pressure cooker. Drop in the sesame seeds and Ajwain. Allow to splutter. Add the chopped methi leaves. Roast on a gentle flame for two minutes. Drop in the Besan and roast for a couple of minutes. Add the vegetables and mix thoroughly. Pour in a glass of boiling water. Close the lid and cook till one whistle. Switch off and allow the pressure cooker to cool. Serve hot with Roti or Poori.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Thali Meal – 102

Sharing a Thali today of Rice, Sambhar, Cabbage upkari, Cucumber Pachadi, mixed vegetable pickle, Wheat flour ladoo and Buttermilk. Recipe links to all the items are given below .

Recipe to make the perfect Rice

Carrot, Potato and Onion Sambhar Recipe

Cabbage Foogath Recipe

Cucumber Pachadi Recipe

Mixed Vegetable Pickle Recipe

Wheat Flour Ladoos Recipe

Masala Buttermilk Recipe

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Thali Meal – 101

Sharing a Thali today of Rice, Dalithoy, Tender Cashew upkari, Pullikoddel, Chana Ghashi, Yam fritters, Tambuddein, Vermicelli Kheer and Buttermilk. Recipe links to all the items are given below.

Recipe to make the perfect Rice

Dalithoy Recipe

Tender Cashew Upkari /Stir fry

Pullikoddel/ Tangy Spicy and Sweet Ashgourd Curry Recipe

Chana Ghashi Recipe

Yam fritters Recipe

Yam pickle Recipe

Vermicelli or Sevya Kheer Recipe

Masala Buttermilk Recipe

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Thali Meal – 100

Sharing a Thali today of Rice, Dal, Idli, Chutney, Potato Humman, Moong Pathrado, Patholi and Ghee on this auspicious day of Nag Panchami. All the items prepared today are steamed. No item is seasoned as per tradition. . Recipe links to all the items are given below.

Recipe to make the perfect Rice

Dalithoy Recipe

Idli Recipe

Roasted Bengal Gram Dal and Coriander leaves Chutney Recipe

Potato Hummanna /Potato in Coconut Gravy Recipe

Moong Pathrado / Colocassia leaves Roll – 2

Patholi Recipe

Preparation of Home made Ghee /clarified butter

Copyright © 2020 by Vinaya Prabhu. All rights reserved.