vinayaprabhu2 - Vinaya's Culinary Delights

Vegetable and cheese grilled sandwich

Posted on September 19, 2022September 19, 2022 by vinayaprabhu2

This vegetable and cheese grilled sandwich is one of the most popular amongst the variety of sandwiches in Mumbai.

Every nook and corner of Mumbai has a handcart selling these and the regular vegetable sandwiches, with a spicy green chutney slathered on for good measure. Loaded with a variety of vegetables and toasted to perfection, it will remain the Mumbaikars favourite street food.

It is the fragrant coriander and mint chutney which adds flavour to this sandwich. Recipe given in the link below.

https://vinayasculinarydelights.com/all-purpose-chutney-recipe/

Ingredients:

A loaf of sandwich bread

All purpose chutney

Boiled potatoes, peeled and sliced

Cucumber peeled and sliced

Tomatoes sliced

Onions sliced thin

Beetroot boiled, peeled and sliced

Sandwich or chat masala

Cheese singles

Amul butter

Method:

Apply butter on both sides of two slices of bread. Spread chutney on one side of the buttered slices. Top one of them with the slices of vegetables mentioned above. Sprinkle with Chat masala and place a cheese single over them. Cover this with the other slice. Place this sandwich in a grill or in a hand held toaster and grill to a deep golden brown. Serve with tomato ketchup.

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

Uluva Kanji

Posted on September 18, 2022September 18, 2022 by vinayaprabhu2

Uluva Kanji or gruel made from Matta rice and Fenugreek seeds is a Keralite delicacy.. Matta rice is brown coloured unpolished rice which has many health benefits… it has a low glycemic index as well so recommended for diabetics. This Kanji is specially made during the Karkada maasa or the month when the epic Ramayana is read in Keralite households. Coconut milk and cardamom powder make this preparation truly delightful!

Ingredients:

60 gms/ 6 tbsps of Matta rice

2tsps Fenugreek seeds

Jaggery depending on individual preference

Coconut milk extracted from half of a large coconut/ 250 ml tin

1tsp cardamom powder

Method:

Wash and soak the rice and Fenugreek seeds for three hours. Pressure cook to four whistles. After the pressure is released, add jaggery and bring to a boil. Tip in the coconut milk and cardamom powder. Mix thoroughly and heat. Do not bring to a boil once the coconut milk is added. Serve immediately.

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

Beetroot pockets.

Posted on September 17, 2022September 17, 2022 by vinayaprabhu2

Pretty looking beetroot pockets to make the children eat their veggies without a murmur. These are nothing but Momos or dim sums with beetroot puree added to the dough. The easiest and regular way of stuffing momos is by rolling out a poori, placing the filling in the centre, folding the dough into pleats and shaping it into a pouch.

Peel and chop a beetroot. Puree it and sieve it. Add it to the dough while kneading it.. the recipe link below gives you the exact measurements to make the dough and the filling.

https://vinayasculinarydelights.com/dim-sums-or-momos/

To shape pockets:

Roll out the poori. Place the filling in the centre. Pleat one half of the poori and press it tightly on the unpleated side. Bring the two ends together and press them on the centre of the dim sum to form a pocket. Similarly finish off with the remaining dough. Steam them in the manner mentioned in the recipe link given above.

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

Jodhpuri aloo

Posted on September 15, 2022September 15, 2022 by vinayaprabhu2

Potatoes are a universal favourite and when it is the baby variety you are spoilt for choice. India has various cultures living together and each one has their own version of making potato preparations.

Posting a Jodhpuri aloo today which goes well with rice, dal, roti or even as a starter…

Ingredients:

250 gms Baby Potatoes washed and pressure cooked to three whistles.

2 tbsps Oil

1 tsp Cumin seeds

1 tsp Fennel seeds

1 tsp Sesame seeds

½ tsp Red chili flakes

1 tsp Kashmiri Red chili powder

2 small dry red chillies broken

1 tbsp coriander powder

1/2 tsp cumin powder

1 tsp Amchur powder

Salt

A pinch of Hing/ asafoetida

3 tbsps finely chopped coriander leaves.

Method:

Peel the pressure cooked potatoes. Heat the oil and drop in the cumin, fennel and sesame seeds. Allow to splutter and add the broken chilly bits. Toss. Add the chilly flakes , toss and immediately add the potatoes and salt. Mix thoroughly and roast on a low flame till golden brown. Add the chilly, coriander, Asafoetida, cumin and Amchur powders and mix thoroughly. Allow the flavours to infuse by roasting gently tossing them with a light hand. Garnish with finely chopped coriander leaves and serve hot.

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

Kaapsukuntayi.

Posted on September 11, 2022September 11, 2022 by vinayaprabhu2

The name sounds intriguing isn’t it? Kaapsukuntayi is a tangy, sweet and spicy dish which is popular at my friend Nirmala Kamath’s place. It goes well with rice, chapati or even as a dip with cutlets. Extremely flavourful and delicious.

Ingredients:

100 gms tamarind soaked in warm water

100 gms or more of jaggery grated depending upon how tart the tamarind is

9 green chillies finely chopped

2 inch piece of ginger grated

A small fistful of raisins.

Salt.

Method:

Extract the pulp from the soaked tamarind. Sieve it and tip it into a pan. Add the jaggery, salt, finely chopped chillies and grated ginger and bring to a boil. Lower heat and keep simmering till it becomes semi solid. Switch off the stove and add the raisins. Cool thoroughly and bottle. Stays good in the refrigerator for a long time.

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

Paneer and Bell pepper stir fry-2

Posted on September 5, 2022September 5, 2022 by vinayaprabhu2

This particular dish of Paneer with Bell pepper is a family favourite… There are two other starters with Paneer in this website, but this continues to be an all time favourite… The tangy, sweet and spicy flavours make it a winner all the way.

Ingredients:

300 gms Paneer cubed into bite sized pieces

1/2 each of a green, red and yellow Bell pepper sliced into thin strips

2 large onions sliced into petals

100 gms sweet corn boiled

15 cloves of garlic finely chopped

2 inch piece of ginger grated

Schezwan sauce and tomato ketchup as required

1tsp pepper

Salt

3 tbsps Corn flour to dust.

Oil for frying

2tbsps Amul butter .

Method:

Sprinkle salt, pepper and corn flour on the paneer cubes and marinate it for fifteen minutes. Deep fry to a golden yellow. Drain and keep aside. Heat the butter in a pan. Add the chopped garlic and ginger and saute till the garlic turns golden brown. Add the onions and bell pepper and keep sauteing on a high flame till the onions turn translucent but the Bell peppers retain their crunch. Add the boiled corn and paneer. Add the Schezwan and tomato sauce as per your taste. Here I used around two tablespoons of both the sauces.. Mix well and serve immediately.

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

Sattu powder dry chutney

Posted on September 4, 2022September 4, 2022 by vinayaprabhu2

Sattu flour uses either barley and roasted gram or plain roasted gram and cumin powdered fine. I have used the latter to make this delicious dry chutney which is not just protein rich but goes well with bhakri, rice or can be sprinkled on salads.

Ingredients:

200 gms roasted gram

1 tbsp oil

15 cloves of garlic

5 green chillies/ or as per your spice level slit into two.

1tsp cumin seeds

Salt

Method:

Heat oil in a pan. Drop in the garlic and slit green chillies. Roast till the chillies change colour. Add the cumin seeds and continue to roast for a minute. Remove and keep aside to cool thoroughly. Dry grind it along with roasted gram and required amount of salt to a fine powder. Allow to cool and store in an airtight container.

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

Handvo/ lentils and rice pancake.

Posted on August 31, 2022August 31, 2022 by vinayaprabhu2

Handvo is a lentil and rice pancake from the Gujarati cuisine. Extremely delicious and nutritious too. You may use one or more vegetables as per preference. Here I have used only bottle gourd and carrot. You can serve it with a coriander or garlic chutney or even eat as is as it’s so flavourful.

Ingredients:

1.5 cups of rice

1cup Bengal gram dal/ Chana dal

1/2 cup Arhar dal/ split pigeon peas

1/2 cup moong dal/ green gram dal

1/2 cup urad dal/ split black gram

1/2 cup curds

1/4 cup poha/ flattened rice

200 gms Bottle gourd grated

1 carrot grated

2 tbsps ginger, garlic, green chilly paste.

A small bunch of coriander leaves finely chopped… Around 1/4 cup.

Salt

2 tbsps sugar

1tsp Eno fruit salt

1/2 tsp Hing/ asafoetida

1/4 tsp Turmeric powder

2tbsps oil

For tempering:

2 tbsps oil

1tsp mustard seeds

1tsp cumin seeds

1tsp sesame seeds

A few curry leaves

Method:

Wash the rice and dals well. Soak for around 5 hours. Soak the poha too in half a glass of water separately. After five hours drain the water and tip the rice and dal mixture along with the curds and poha into the mixer and grind to a semolina like consistency adding just half a glass of water. The batter should be of dropping consistency. Tip it into a bowl. Add salt. Mix well and allow to ferment for six to seven hours. Add the grated carrot, bottle gourd, ginger, garlic, green chilly paste, hing, sugar, Eno fruit salt, coriander leaves and the turmeric powder. Mix well and divide into four portions. This measurement makes four pancakes. The tempering given is for two pancakes which can be simultaneously made on two burners.

Heat two kadhai/pan. Non stick is preferable as the Handvo comes out clean. Add a tbsp of oil. Drop in half tsp mustard, half tsp cumin seeds, half tsp sesame seeds and a few curry leaves. As they stop crackling pour in one fourth quantity of the batter. Repeat the same into the other pan as well. Cover and cook for five minutes or till the base turns a nice deep brown. Drizzle with oil. Sprinkle a few sesame seeds and flip. Roast the other side as well. Remove and serve hot with chutney of choice.

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

Tomato and onion chutney -2

Posted on August 21, 2022August 21, 2022 by vinayaprabhu2

This tomato and onion chutney from the Andhra cuisine goes well with Idli, dosa, appam or even with a simple rice porridge. Extremely easy to make and delicious as well. I usually roast all the ingredients the night before so that they have cooled down and refrigerated before I grind them into a chutney for breakfast next morning. Not only saves time but the taste of the chutney gets enhanced. I like to season this chutney with sesame oil but you may use regular oil as well.

Ingredients:

1 tbsp sesame oil

2 tomatoes chopped

1 large onion chopped

1 sprig curry leaves

1 tbsp Bengal gram dal/ chana dal

1 tbsp split black gram/ urad dal

1 green chilly

2-3 Byadgi or Kashmiri chillies

1/4 of a coconut grated

Salt

Method:

Heat the oil in a pan. Drop in the chana and urad dal. Roast till they turn golden brown. Add the green chilly, curry leaves and Byadgi chillies. Give a quick toss and add the chopped onion and tomatoes. Roast on a sim flame till the tomato turns mushy. Add the coconut and roast for a couple of minutes. Switch off and allow the mixture to cool thoroughly. Grind it to a fine paste. Consistency depends on preference. I prefer not to water it down.

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

Vegetable Biryani -2

Posted on August 14, 2022August 14, 2022 by vinayaprabhu2

This fragrant vegetable Biryani will leave your guests asking for more.. It is a complete meal by itself and one can serve it with a raita of one’s choice. I usually serve it with a Burhani raita.

Ingredients:

12 medium sized florettes of cauliflower

1 large potato chopped into cubes

2 medium sized carrots chopped into chunks

25 French beans chopped into one inch size pieces

200 gms paneer chopped into cubes

100 gms or one bowl of peas

1 cup thick curds

1 tbsp Coriander powder

1 tbsp Kashmiri red chilly powder

1/4 tsp Turmeric powder

1/4 tsp Shah jeera

7 cardamoms and a piece of mace powdered together

A few strands of saffron

15 mint leaves

Salt

1 tbsp ginger garlic paste

1 small fistful of Barista.

1 tsp Ghee/ clarified butter

250 gms Basmati rice

10 pepper corns

5 cloves

1 bay leaf

1 piece of mace

3 onions sliced and fried to a crisp in a mixture of ghee and oil .

For the seasoning:

Ghee and oil mixture used to fry the onions.

1/2 tsp Shahi jeera

5 cloves

1 large piece of cinnamon

For the saffron infused milk:

1 cup of milk

A few strands of saffron

2 green chillies slit

2 tbsps of the ghee oil mixture in which the onions were fried.

For the Barista:

Heat a mixture of ghee and oil. Fry the sliced onions till crisp and brown.

Method:

Wash and soak the Basmati rice for half an hour. Drain. Drop in a bay leaf, the pepper corns, mace and cloves in a pot of water along with a tsp of ghee and salt. Bring to a roaring boil and then add the drained Basmati rice. Boil it on a high flame for three minutes. Switch off, cover and keep aside for ten minutes. Drain and allow to rest in the colander.

Tip in the chopped vegetables, paneer mint leaves, curds, coriander powder, chilly powder, turmeric, Shahi jeera the ginger garlic paste and a small fistful of Barista. Add salt, mix well and allow to marinate for about fifteen minutes. Heat the remaining ghee oil mixture. Drop in the cloves, bay leaf, Shahi jeera and cinnamon. Once they splutter drop in the marinated vegetables and saute till around seventy percent cooked. Heat a wide pan with a lid. Tip in half of the vegetables into it and spread it. Top it with a layer of rice, the saffron infused milk , Barista and a few mint leaves. Pour the remaining vegetables over this and spread it all over. Again top it with a layer of rice, Barista, saffron infused milk and mint leaves. Cover and cook over an extremely gentle flame till all the flavours are absorbed and the Biryani is completely cooked. Serve hot with raita.

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