vinayaprabhu2 - Vinaya's Culinary Delights

Cucumber idli.

Posted on August 31, 2021 by vinayaprabhu2

Cucumber idli is a traditional Konkani delicacy which is served with fresh home made butter. Chutney is generally avoided as it would mask the fragrance of the cucumber.

Ingredients:

250 gms Idli rava ( rice rava)

1/2 cup coconut grated

2 small cucumbers grated

5 green chillies or more as per taste

2 inch piece of ginger

Pieces of turmeric leaves

Salt.

Method:

Soak the idli rava for half an hour. Grind the ginger, green chillies, coconut and grated cucumber coarsely. Add the rice rava and grind in pulse mode till the rava and coconut mixture is blended. Do not blend till smooth. The batter has to be slightly coarse. Tip into a vessel add salt and mix well. Grease the idli mould or cups with coconut oil. Place a small piece of turmeric leaf to fit into the mould. Pour the batter into the cup to fill it halfway through. Similarly finish off with the remaining batter. Keep a boiler or idli cooker ready and steam the idlis for fifteen to twenty minutes. A knife inserted into the idli should come out clean. Remove, allow to cool for around five minutes and de mould. Serve with butter.

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Kalle phovu/ undo

Posted on August 30, 2021 by vinayaprabhu2

Kalle phovu or Kalle undo is a traditional preparation made during Krishna Janmashtami. It is seasoned or unseasoned depending on the tradition followed by the family. Lord Krishna was fond of both Poha/ beaten rice and curds. So a combination of the two is offered to him by spicing it up with ginger and green chillies.

Ingredients:

2 fistfuls of Poha/ thin variety.

2 green chillies

1 inch piece of ginger

5 tbsps of grated coconut

Salt

2 tbsps coriander leaves finely chopped

Curd as required.

Method:

Wash and drain the poha thoroughly. Grind the grated coconut, green chillies and ginger to a coarse paste and tip it into the drained poha. Add salt, chopped coriander leaves and as much curds required which can bind the poha together to form balls. You can also add more curd and make a slightly loose preparation out of it.

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Chapati Pizza

Posted on August 25, 2021 by vinayaprabhu2

Here is an easy to make pizza recipe which the children are sure to love. You can add toppings of your choice. The sauce and cheese too can be adjusted as per preference.

I was left with four Chapatis which I had prepared for dinner last night.
Rummaged through the fridge and found half each of a red, green and yellow capsicum. Chopped them up along with some onions and fresh home grown basil. Roasted the Chapatis on a tava/ skillet to a crisp, spread some Pizza sauce, topped them with the veggies and grated some Mozzarella cheese over them. Into the oven….and it’s ready in ten minutes….

Chapati/Roti/Flattened Bread Recipe

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Mirchicha thecha/ green chilly thecha.

Posted on August 24, 2021August 24, 2021 by vinayaprabhu2

This is for the spice lovers. A delicious Mirchicha thecha which is eaten with Thalipeet, Bhakri or Roti. Traditionally the chillies and garlic are coarsely pounded in a mortar and pestle or what is called a Silbatta. Today it is ground on the pulse mode in a mixer jar.

Ingredients:

15 medium spicy long green chillies

10 cloves of garlic

1/2 tsp of Jeera/ cumin seeds

1 heaped tbsp of roasted peanuts de skinned

Salt

1 tsp oil.

Method:

Roast the green chillies and garlic cloves on a very slow flame in a teaspoon of oil till it changes colour. Drop in the cumin seeds and roast further for a minute. Allow to cool. Transfer the mixture to the mixer jar, add salt and roasted peanuts and grind to a coarse consistency on pulse mode. No water to be used at all. Just keep running the mixer till you get a coarse mixture which can hold together.

Note: You may roast the peanuts and remove the skin. I prefer buying the ready roasted ones without skin.

You can store the thecha in the fridge for a fortnight.

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Thali Meal – 139

Posted on August 21, 2021 by vinayaprabhu2

Sharing a Thali today of Rice, Dalithoy, Pigeon peas and yam Ghashi, Tender cashewnuts upkari, fried drumstick fritters, Coriander leaves Gozzu, Yam pickle, Cucumber pachadi, sweet Khichadi and buttermilk. Recipe links to all the items are given below.

https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/

https://vinayasculinarydelights.com/dalithoy/

https://vinayasculinarydelights.com/pigeon-peas-ghashi-recipe/

https://vinayasculinarydelights.com/tender-cashew-upkari-stir-fry/

https://vinayasculinarydelights.com/drumstick-fritters-recipe/

https://vinayasculinarydelights.com/coriander-leaves-sweet-and-tangy-gozzu-chutney-recipe/

https://vinayasculinarydelights.com/yam-pickle/

https://vinayasculinarydelights.com/cucumber-pachadi/

https://vinayasculinarydelights.com/sweet-khichdi-recipe/

https://vinayasculinarydelights.com/masala-buttermilk/

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Tavsha muddo/ Cucumber dumpling

Posted on August 13, 2021 by vinayaprabhu2

A traditional Konkani delicacy is the Tavsha muddo. Tavshe is cucumber in my mother tongue Konkani. An easy to prepare dish which is traditionally steamed in banana leaves. One can also steam it in an idli stand if banana leaves are unavailable.

Ingredients:

One large Cucumber

Half of a coconut grated

8 green chillies

2 inch piece of ginger

300 gms Semolina/ rava

Salt

A pinch of sugar

Method:

Blitz the green chillies and ginger till they are well crushed and then add the grated coconut. Grind to a coarse paste adding a little water. Tip it into a bowl. Add grated cucumber, rava and salt. Mix well and allow to rest for five minutes. The rava would have absorbed all the water. Add more water if required to make a batter of a consistency that can be patted on the banana leaf.

Make six inch sized pieces of the leaf. The batter is to be patted on one side and covered with the other side of the leaf like a packet… Keep the steamer boiling before beginning to pat the batter on the leaves. Once the water has started boiling reduce heat and pat the batter on the banana leaves. Place them in the steamer and steam them for fifteen minutes. Switch off and gently remove these packets. Allow to cool for a couple of minutes and peel off the leaf. Serve warm with fresh home made butter.

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Paneer Do Pyaza

Posted on July 31, 2021July 31, 2021 by vinayaprabhu2

The term Do Pyaza literally means where the dish uses onions cut in two different ways. In this recipe, the onions are chopped fine while preparing the gravy and sliced into petals for the final seasoning. This is an absolutely delicious and easy to make recipe which goes well with Naan, roti or even bread. Once you get the gravy ready, any vegetable of choice can be sauteed in it. My favourite are Paneer and potatoes, though okra or even mushrooms too taste equally good.

Ingredients:

200 gms Paneer

2 medium sized onions chopped fine

2 large tomatoes chopped roughly

1 small Capsicum sliced roughly

7 cashewnuts

2 tbsps oil

1 tsp Jeera/ cumin seeds

3 cardamom

7 pepper corns

1 inch piece of dalchini/ cinnamon

2 tbsps Dhania/ Coriander powder

1 tsp Jeera/ Cumin powder

1/4 tsp Haldi/ turmeric powder

2 tbsps Kashmiri chilly powder

1 tsp sugar

Salt

For the final tempering:

1 tbsp oil

1 tbsp Ghee/ clarified butter

1 black cardamom

1 tbsps ginger garlic paste

2 tbsps finely chopped coriander leaves for garnishing.

Method:

Cut the paneer into cubes. Wash it and keep aside. Heat oil in a pan and add the cumin seeds, pepper corns, cardamom and cinnamon. Once they pop, lower the heat to medium, add the finely chopped onions and roast till they turn pink. Add the capsicum and cashewnuts, toss and then add the coriander, cumin , turmeric and chilly powders. Toss for a few seconds and then tip in the tomatoes, sugar and salt. Roast for a couple of minutes till the tomatoes wilt. Pour in two glasses of water and increase heat. Bring to a boil and cover and cook the mixture till the tomatoes are well cooked. Allow to cool and blend it fine. Keep this gravy aside.

Heat the oil and ghee mixture in a pan. Add the large cardamom and then the onions and ginger garlic paste. Saute on a medium flame till the onion petals turn transparent and the raw smell of the ginger garlic paste is gone. Drop in the paneer pieces and toss for a couple of minutes. Add the prepared gravy and mix thoroughly. Cover and cook for just a couple of minutes. Garnish with coriander leaves and serve hot.

This measurement serves three.

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Tandoori Roti

Posted on July 29, 2021 by vinayaprabhu2

Tandoori roti is generally prepared in a Tandoor or a cylindrical clay oven. Today this can be prepared in the comfort of one’s home without a Tandoor. All one needs is a cast iron tava/ skillet. Do not make this Roti on your non stick tava as it not only damages it, but the Roti too does not stick to the tava.

The dough to be prepared is the same as the Chapati dough. The only difference is that the roti is rolled out a little thicker than a Chapati . The recipe link to the Chapati is shared below.

https://vinayasculinarydelights.com/chapati-rotiflattened-bread/

Method:

Roll out the Rotis a little thicker than the regular Chapati. This is to ensure that the Roti retains it’s softness and doesn’t turn crisp. Heat the tava. Gently brush some water on one side of the Roti and place the water side downwards on the tava. This helps the Roti to stick to the Tava. After a few seconds you will see bubbles appearing on the underside. Now invert the tava with the Roti facing directly over the flame. Keep moving it to see that it is evenly roasted. Remove and check that the underside too is well roasted. If not roast it over the open flame. Apply Ghee/ clarified butter or butter on the Roti and serve with subzi of your choice. Here I have served it with Palak paneer which is a family favourite.

https://vinayasculinarydelights.com/palak-paneer/

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Yellow corn flour/ Makai ka Atta Dosa.

Posted on July 28, 2021 by vinayaprabhu2

This is an instant, easy to prepare Dosa which needs no fermentation. It comes in handy when having unexpected guests or as an instant breakfast eat.

Ingredients:

1 cup Makai ka Atta / Yellow Corn Flour
1/4 cup Rice Flour
1 tsp Jeera/Cumin Seeds
1 medium sized onion chopped fine
2 Green Chillies chopped fine
3 tbsps Coriander leaves chopped fine
1/4 tsp Hing/ asafoetida
2 sprigs curry leaves chopped fine
Salt
Water as needed
Oil / ghee for roasting the dosa.

Method:

Mix all the above mentioned ingredients to form a very thin batter of flowing consistency. Keep aside for ten minutes.
Heat a tava/ skillet, tilt it at an angle and pour or splash a ladleful of batter on it.
Drizzle oil around the edges.
Roast to a golden brown on a medium flame. This dosa does not need to be flipped as it gets roasted very fast since the batter is thin.
Serve with chutney or fresh home made butter.

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Bikkanda Tikshe midshe/ Jackfruit seed spicy curry.

Posted on July 22, 2021 by vinayaprabhu2

When Jackruit is in season, the seeds are washed and stored to make a variety of dishes. These seeds are usually pressure cooked and added to other vegetables or lentils. They can also be roasted and served sprinkled with salt. Today’s dish is a slightly laborious one as it involves scraping off the skin of the seeds, but it’s well worth it as the dish is absolutely delicious.

Ingredients:

250 gms Jackfruit seeds

2 heaped tbsps Kashmiri chilly powder

1 heaped tsp tamarind paste

Salt

For the tempering:

1 tbsp coconut oil

1 tsp mustard

1 tsp Hing/ asafoetida powder

1 tsp coconut oil to garnish.

Method:

Remove the white dry skin of the seeds. Wash and soak the seeds overnight. The next day scrape off the brown outer cover and slice them into long strips. Wash thoroughly and pressure cook with salt in around two glasses (500ml) of water. It may take three to four whistles of the pressure cooker as it all depends on the variety of seeds. Allow the pressure to release naturally. Add the chilly powder and tamarind paste. Mash a few of the cooked seeds and tip them into the curry. This acts as a thickener. Bring to a boil. Heat the oil in a pan. Drop in the mustard seeds. After they crackle add the Hing. Toss. Pour the seasoning into the curry. Boil for a minute. Switch off and garnish with a tsp of coconut oil. Serve with Dal rice or plain curd rice.

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