Author: vinayaprabhu2

Kashmiri style Tamatar Chaman

Posted on by vinayaprabhu2

Chaman in Kashmiri is cottage cheese or Paneer. This dish is paneer cooked in a tomato based gravy… The subtle undertones of the spices along with the tanginess of tomatoes, the softness of fresh paneer and the creaminess of the gravy make you crave for more!

Ingredients:


200 grams Paneer cut into bite sized pieces


5 tomatoes chopped


1 tsp Cumin seeds


1/4 tsp Carom seeds

1/4 tsp Shahi jeera


3 tsps Kashmiri Red Chilli powder


1/2 tsp Turmeric powder


1 tsp Fennel Powder


1 tsp dry ginger powder


1 tsp Garam masala


2 tbsps oil of choice


Salt .

Method:

Heat oil in a pan. Drop in the paneer cubes and give a quick toss till they turn golden yellow.

Once the paneer cubes are done, remove and immerse them in a bowl of warm water. This helps in keeping the paneer soft.

In the same pan, add the cumin seeds and after they splutter add the chopped tomatoes and cook until they turn soft and mushy.

Mash the tomatoes with a masher.

Add the fennel, dry ginger, kashmiri red chilli powder, turmeric and mix well.

Drop in the paneer along with the water and bring it to a boil.

Add the garam masala. Add salt and let the gravy simmer for 15 minutes. At that stage the gravy turns creamy and the oil separates.

Switch off the heat, add in the shahi jeera to the Kashmiri Style Tamatar Chaman, mix well and keep it aside for 10 minutes to allow the spices to infuse. Serve hot with rice or roti.

To begin making Kashmiri Style Tamatar Chaman Recipe, heat mustard oil in a heavy bottomed pan till it reaches the smoking level, place the paneer cubes and fry until it turns golden. Flip over and brown the other side as well.

Once the paneer cubes are nicely fried, immerse them in a bowl of 1 cup warm water mixed with turmeric powder. This will keep the paneer soft.

In the same pan, add the cumin seeds and let it splutter. Add the chopped tomatoes and cook until it turns soft and mushy.

Mash the tomatoes with the back of the laddle, until they turn nice and pulpy.

Add the fennel, dry ginger, kashmiri red chilli powder and mix well.

Add in the fried paneer along with the turmeric water and bring it to a brisk boil.

Add the kashmiri garam masala, season with salt and let the gravy simmer for 15 minutes, till it all comes together and the oil separates out.

Switch off the heat, add in the shahi jeera to the Kashmiri Style Tamatar Chaman, mix well and let it rest for 10 minutes before serving so that the spices get infused into the paneer.

Serve the Kashmiri Style Tamatar Chaman Recipe along with Steamed Rice.

To begin making Kashmiri Style Tamatar Chaman Recipe, heat mustard oil in a heavy bottomed pan till it reaches the smoking level, place the paneer cubes and fry until it turns golden. Flip over and brown the other side as well.

Once the paneer cubes are nicely fried, immerse them in a bowl of 1 cup warm water mixed with turmeric powder. This will keep the paneer soft.

In the same pan, add the cumin seeds and let it splutter. Add the chopped tomatoes and cook until it turns soft and mushy.

Mash the tomatoes with the back of the laddle, until they turn nice and pulpy.

Add the fennel, dry ginger, kashmiri red chilli powder and mix well.

Add in the fried paneer along with the turmeric water and bring it to a brisk boil.

Add the kashmiri garam masala, season with salt and let the gravy simmer for 15 minutes, till it all comes together and the oil separates out.

Switch off the heat, add in the shahi jeera to the Kashmiri Style Tamatar Chaman, mix well and let it rest for 10 minutes before serving so that the spices get infused into the paneer.

Serve the Kashmiri Style Tamatar Chaman Recipe along with Steamed Rice.

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Copyright © 2023 by Vinaya Prabhu. All rights reserved.

Hara Dhaniya Choliya

Posted on by vinayaprabhu2

Choliya is raw gram/ Hara chana which is available during the winter months. Hara Dhaniya Choliya is a preparation from the state of Haryana and goes well with both rice or roti.

Ingredients:


250 grams choliya


1 large onion finely chopped


1 large tomato finely chopped


1 inch Cinnamon


2 tsps Coriander powder


1 tsp red chilly powder


1 teaspoon Garam masala


2 tbsps Ghee/ clarified butter


3 tbsps Coriander leaves finely chopped


Salt


To grind to a paste:


2 inch piece of ginger


5 – 6 cloves of garlic


1 green chilly


A small bunch of coriander leaves


1 inch Cinnamon


3 Cloves

Method:

Pressure cook the choliya in enough water to three whistles. Grind the ingredients mentioned under ‘grind to a paste’. Keep aside.

Heat the ghee in a pan. Add the cinnamon and finely chopped onions . Saute till it becomes translucent.

Add the ground spice paste and saute until the raw smell of the ginger-garlic goes away.

Add the finely chopped tomatoes and cook until it turns soft and mushy.

Now add the spice powders one by one…. coriander, red chilly and garam masala powder and cook until the whole mixture comes together and the oil starts separating.

Add the boiled cholia, two cups of water and season with salt and simmer for 10 minutes.

Garnish with coriander leaves and switch off the flame. Serve hot with rice or roti.

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Copyright © 2023 by Vinaya Prabhu. All rights reserved.

Moong dal and Lapsi sweet khichdi

Posted on by vinayaprabhu2

Moong dal and Lapsi rava/ green gram dal and Bulgar wheat sweet khichdi is traditionally prepared by the GSB community during the month of Paush/ Pushya. This is an offering made to Lord Vishnu on Vaikuntha Ekadashi or the eleventh day of the bright half of the lunar month.

Ingredients:

125 gms Moong dal

125 gms fine variety of Lapsi rava

6 tbsps grated coconut

300 gms sugar

2 tbsps cardamom powder

6 tbsps ghee

15 Cashewnuts halved

25 kishmish

Three fourth litre boiling water.

Method:

Dry roast the moong dal to a rich golden brown. Keep aside. Dry roast the Lapsi rava too till it gives its aroma. Keep aside. Roast the cashewnuts in a tbsp of ghee to a golden yellow. Add the kishmish and continue to roast till the cashew turns a golden brown and the kishmish fluff up. Keep aside.

Add the roasted moongdal to the boiling water and cook till eighty percent done. Add the lapsi rava and continue to cook till it turns soft and fluffy. Add sugar and continue to boil the mixture .. Keep stirring once every few minutes to ensure that it doesn’t stick to the bottom of the pan. Once the mixture starts coming together add the ghee, grated coconut, cardamom powder, roasted Cashewnuts and kishmish and mix thoroughly. Pour it into a greased plate and allow to cool thoroughly. Cut into desired shape and serve garnished with slices of banana.

Note: The entire process of dry roasting the moong dal and rava , so also of the mixture once it starts boiling should be done on a very gentle flame. At no point should the flame be kept high.

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Copyright © 2023 by Vinaya Prabhu. All rights reserved.

Aloo tamatar ka jhol.

Posted on by vinayaprabhu2

One of the most popular dishes from Uttarakhand, the Aloo tamatar ka jhol is an easy and delicious preparation where tomatoes form the base gravy. The sweetness of potato and onion add to this flavourful dish.

Ingredients:

2 potatoes boiled, peeled and lightly mashed

3 tomatoes chopped fine

1 inch piece of ginger

1 onion chopped fine

1 green chilly chopped fine

2 tbsps oil

1 tsp Cumin seeds

1 tsp coriander powder

1/4 tsp garam masala/ optional

1 heaped tsp Kashmiri chilly powder

1/4 tsp turmeric powder

Finely chopped coriander leaves.

Method:

Heat oil in a pan. Drop in the cumin seeds and after they splitter add the ginger, green chilly and onion. Roast till the onion is translucent. Add the chilly, turmeric powders and the garam masala. Toss. Drop in the finely chopped tomatoes. Keep roasting till they are mushy. Add a couple of glasses of water, salt and the lightly mashed potatoes. Bring to a boil and allow to simmer till the tomatoes are well cooked… Garnish with coriander leaves. Serve with rice or poori.

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Copyright © 2022 by Vinaya Prabhu. All rights reserved.

Tehri Pulao

Posted on by vinayaprabhu2

Tehri Pulao is to Uttar Pradesh what Bisibele bhath is to Karnataka and Rajma Chawal to Punjab. It is a simple, easy to prepare and fragrant one pot meal which can be served with or without a raita. Today I decided to serve it with plain curd and some pickle.

Ingredients:

250 gms Basmati rice washed and soaked for fifteen minutes.

One large carrot cut lengthwise

12 bite sized Cauliflower florets

2 large potatoes chopped into chunks

A large fistful of peas.

In short, all the vegetables should be equal in quantity.

2 onions sliced

10 garlic cloves grated

1 inch piece of ginger grated

4 green chillies slit

1 tbsp coriander powder

1 tsp Kashmiri chilly powder

1/4 tsp turmeric powder

5 cloves

1 inch piece of cinnamon

1 tsp saunf/ fennel seeds

1 tsp cumin seeds

2 cardamom

4 tbsps oil

2 tbsps Ghee

Salt

Method:

Heat a pan. Add the ghee and oil to it. Once it heats up drop in the cloves, cinnamon, fennel seeds, cumin and cardamom. Give a quick stir and add the grated ginger and garlic. Drop in the slit green chillies and toss on a gentle flame for half a minute. Add the sliced onions and roast till translucent. Drop in the potatoes, carrot and peas and season with salt. Toss on a gentle flame for three to four minutes. Add the cauliflower florets, toss and pour in 500 ml of water. Bring to a boil. Add the drained Basmati rice and mix gently. Cover and allow to simmer for about four minutes. Switch off the gas and cover it with a tight fitting lid. The rice and vegetables get cooked in the heat. Allow to stand undisturbed for twenty minutes. Gently fork the rice onto a serving dish and serve hot.

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Copyright © 2022 by Vinaya Prabhu. All rights reserved.

High tea-1

Posted on by vinayaprabhu2

Here is a platter of goodies that not just make up a high tea but can also be enjoyed for supper. Chutney sandwiches, Aloo chaat, Fruit salad with icecream and a chilled fresh lime with soda complete the meal. Recipe links to all the items are given below.

https://vinayasculinarydelights.com/aloo-chaat/

https://vinayasculinarydelights.com/chutney-sandwich-recipe/

https://vinayasculinarydelights.com/fresh-fruit-salad/

https://vinayasculinarydelights.com/lemon-sherbeth-with-a-difference/

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Copyright © 2022 by Vinaya Prabhu. All rights reserved.

Pull apart Bun

Posted on by vinayaprabhu2

Try this pull apart Bun when in a hurry to make a quick and delicious snack. This can double up for dinner as well with a bowl of hot soup. The ingredients used are all those which one finds in most households.. I prefer buying fresh ready made burger buns for a quick snack.

Ingredients:

Burger buns

Tomato, onion, green bell pepper finely chopped (all in equal quantities)

Boiled sweet corn as per requirement

Grated mozzarella or processed cheese

Amul or any salted butter

Finely grated garlic

Mixed herbs, oregano, chilly flakes and salt

Finely chopped coriander leaves.

Method:

Make cuts on the burger bun horizontally and vertically keeping a distance of 3/4 of an inch taking care to keep the base intact.

Melt the butter and add the grated garlic, a sprinkling of mixed herbs, oregano and chilly flakes to it. Tip in the chopped coriander leaves, mix and keep aside. Your garlic butter is ready.

Drop the finely chopped vegetables in a bowl. Add the sweet corn, grated cheese, chilly flakes, oregano, mixed herbs and a pinch of salt. Mix and keep aside.

Brush the melted butter generously in between the slits made in the burger bun. Fill it up with the vegetable mixture and again brush the bun with the garlic butter on top.

Bake in a pre heated oven at 180 degrees for five to six minutes or till you see the cheese melt. Alternatively you can even bake it in an aluminium kadhai/pan or pressure cooker. Just line the base with salt. Heat the cooker or kadhai for five minutes. Place a trivet. On it place the bun on a baking dish or any aluminium plate. Cover with lid and bake on medium flame for seven minutes or till you see the cheese melt. Remove and serve hot with tomato ketchup or a cheesy dip.

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Copyright © 2022 by Vinaya Prabhu. All rights reserved.

Pickled vegetables.

Posted on by vinayaprabhu2

Crunchy pickled vegetables tickle the taste buds and can be served along with a salad or a meal.. My most favourite is a tablespoon of the pickle placed inside two slices of buttered bread. This pickle has a short shelf life so should be refrigerated.

Ingredients:

I used around 100 gms each of the following vegetables:

Raw mango

Cauliflower

Carrot

Ivygourd

A three inch piece of ginger grated

4 lemons

Salt as required

5 tbsps oil

1tbsp mustard seeds

A kidney bean sized piece of asafoetida powdered

1tsp turmeric powder

3 green chillies slit lengthwise.

Method:

Wash and dry the vegetables, green chillies and ginger thoroughly. Cut them into bite sized pieces. I did not slice the ivygourd since I prefer it whole. Grate the ginger and slit the green chillies. Tip everything into a glass bowl. Add salt and turmeric powder and mix thoroughly. Allow to stand overnight. The next day toss it once every five hours so that all the vegetables are well marinated. The following day heat the oil in a pan. Drop in the mustard seeds. After they crackle add the asafoetida and give a quick toss. Pour the seasoning over the vegetables. Mix thoroughly and bottle. They are ready to be used… Care should be taken to keep this refrigerated at all times. Prepare in a small quantity.

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Copyright © 2022 by Vinaya Prabhu. All rights reserved.

Thali Meal-143

Posted on by vinayaprabhu2

On the platter today are Poori, mixed vegetable kurma, Jeera rice with sauteed paneer, raita, Aam panna, vegetables in brine, and Shahi tukda… The recipe links to the same are given below.

https://vinayasculinarydelights.com/poori/

https://vinayasculinarydelights.com/mixed-vegetable-kurma/

https://vinayasculinarydelights.com/jeera-rice-recipe/

https://vinayasculinarydelights.com/mixed-vegetable-raita-recipe/

https://vinayasculinarydelights.com/raw-mango-ambule-panak-recipe/

https://vinayasculinarydelights.com/shahi-tukda/

https://vinayasculinarydelights.com/pickled-vegetables/

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Copyright © 2022 by Vinaya Prabhu. All rights reserved.

Grilled Pineapple.

Posted on by vinayaprabhu2

A delicious, sweet, spicy and tangy starter which the children and adults just love!

You can cut the pineapple into wedges or slice them thin as I have done. They can be grilled or pan fried. Make sure that they sit in the marinade for atleast half an hour.

Ingredients:

One pineapple de skinned and cut into slices or wedges.

Salt

Sugar

Chilly flakes

Butter

Honey

Method:

Tip the sugar, salt, chilly flakes and honey into a bowl. Drop in the sliced pineapple, mix well and refrigerate for atleast half an hour. Pan fry or grill them to a golden brown after basting them with butter. Serve hot

The amount of the ingredients to be used in the marinade is totally one’s choice. Some may like it extremely sweet whereas some may like it on the spicier side. I prefer mine without sugar as honey is included in the marinade.

Copyright © 2022 by Vinaya Prabhu. All rights reserved.

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