vinayaprabhu2 - Vinaya's Culinary Delights

Thali Meal- 138

Posted on July 21, 2021 by vinayaprabhu2

Sharing a Thali today of Rice, Mangalore Cucumber Koddel, Mangalore Cucumber and potato stir-fry, Mangalore Cucumber and drumstick Ambat, Mangalore Cucumber peel, Jackruit seeds and potato stir-fry, Patholi , Lemon pickle and Masala buttermilk. Recipe links to all the items are given below.

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

https://vinayasculinarydelights.com/mangalore-cucumber-and-drumstick-ambat/

https://vinayasculinarydelights.com/mangalore-cucumber-koddel/

https://vinayasculinarydelights.com/madras-cucumber-and-potato-stir-fry/

https://vinayasculinarydelights.com/jackfruit-seed-cucumber-peel-and-potato-stir-fry/

https://vinayasculinarydelights.com/patholi/

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

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

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

Madras Cucumber and potato stir-fry.

Posted on July 21, 2021July 21, 2021 by vinayaprabhu2

Madras/ Mangalore Cucumber is widely used in the Southern parts of India. It is used in coconut based gravies, in simple stirfries, dosa or grated and mixed with Jaggery and coconut milk and served as a dessert.

Ingredients:

1 Madras Cucumber washed, peeled , cored and chopped into tiny cubes.

2 large potatoes chopped into tiny cubes.

Salt

For the tempering:

1 tbsp coconut oil

1 tsp mustard

2 dry red chillies

1 sprig of curry leaves

1/4 tsp Hing/ asafoetida

Method:

Heat oil in a pan. Drop in the mustard and after it crackles add the broken red chilly bits , curry leaves and asafoetida. Toss. Add the cucumber, potato, salt and half a glass of water. Cover and cook till done. Goes well with Dal and rice.

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

Jackfruit seed, Cucumber peel and potato stir fry.

Posted on July 21, 2021July 21, 2021 by vinayaprabhu2

The nutritious part of the vegetable is it’s peel which has been used in this stir-fry. Here the peel of Madras/ Mangalore Cucumber which is commonly used in the Southern parts of India has been used. Along with it some sliced jackfruit seeds and potatoes have been added to lend sweetness.

Ingredients:

One Madras Cucumber, peeled and the peel cut into two inch long strips

Jackfruit seeds sliced ( half the amount of the peel when measured)

Potato cut into thin strips ( same amount as the sliced jackfruit seeds)

Salt

For the tempering:

1 tbsp coconut oil

1 tsp mustard

2 dry red chillies broken into bits

1/4 tsp Hing/ asafoetida

Method:

Heat oil in a pan. Drop in the mustard seeds. After they crackle add the broken red chilly bits and asafoetida. Toss. Add the peel, Jackruit seeds and potato. Add half a glass of water and salt. Mix thoroughly. Cover and cook till done. Serve with rice and dal.

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

Parathas from leftover Dal fry.

Posted on July 20, 2021 by vinayaprabhu2

Wondering how to use up that small bowl of leftover Dal fry? Use it up while kneading the dough for the Paratha. They turn out soft and absolutely delicious. Enjoy it with some curd.

Recipe link to the Dal fry is given below.

https://vinayasculinarydelights.com/dal-fry/

Ingredients:

A bowl of leftover Dal fry

Salt as required

Two tbsps finely chopped coriander leaves

Wheat flour enough to bind into a semi soft dough

Ghee/ clarified butter for roasting the Parathas.

Method:

Tip the Dal fry, coriander leaves and salt into a bowl. Add the wheat flour little by little till you can bind it to a semi soft dough. Grease your hands with a little oil and knead it to a smooth ball. Cover and keep aside for ten minutes. Pinch balls of required size and roll them into an eight inch diameter circle. Shape it into a square by folding it to the size desired. Gently place the Paratha on a hot tava/ skillet and drizzle with Ghee. Roast on both sides to a golden brown. Serve hot with a bowl of curds/ yoghurt.

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

Leftover Chole tikki

Posted on July 4, 2021 by vinayaprabhu2

Left with a bowl of chole which is too little to serve for the next meal? Just mash it well and turn it into a tikki. You may deep fry or pan fry it as I have. All that you need are a couple of slices of bread to bind the mash . Recipe links to Chole and all purpose Chutney given below.

Ingredients:

One bowl leftover Chole

Three slices of bread crumbled in the mixer

Salt

2 tbsps finely chopped coriander leaves

Oil for roasting the tikki.

Method:

Mash the chole well. Add salt, finely chopped coriander leaves and the powdered bread slices. Bind to a smooth dough and shape into tikki. Heat the tava/ griddle. Place the tikki on it and drizzle with oil. Roast till done. Flip and roast on the other side as well. Serve hot with all purpose Chutney or tomato ketchup.

Note: No extra spices need be added as the Chole itself is very flavourful.

Recipe link to the Chole and all purpose Chutney given below.

https://vinayasculinarydelights.com/amritsari-chole/

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

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

Tutti fruiti cake

Posted on July 2, 2021 by vinayaprabhu2

A simple Tutti fruiti cake which is ready in just an hour. Fragrant, easy to make and a must try for beginners and those who prefer baking without eggs.

Ingredients:

1 cup Curds

3/4 cup powdered sugar

1 and 1/4 cup Maida/ APF

1 and 1/4 tsp baking powder

1/2 tsp baking soda

1 tbsp Vanilla essence

1/2 cup Vegetable oil

A handful of tutti fruiti

Ghee or oil to grease the tin

Method:

In a bowl take 1 cup curds. Whisk it to ensure that there are no lumps.
Sieve the powdered sugar into it and mix till it dissolves.
Add the baking powder and baking soda and mix well. It will turn frothy and will bubble up. Keep it aside for 5-7 minutes.
Add the vanilla essence and the vegetable oil. Mix through till the oil gets well incorporated.
Now add the maida/ all purpose flour and mix.
Add the tutti fruiti and mix gently.
Transfer it to a baking tin lined with parchment/ butter paper or just grease the tin with ghee and sprinkle a little maida over it. Bake at 180 degrees for 30-40 mins in microwave on convection + microwave mode. You can also bake it in a pressure cooker without the pressure. Just tip in table salt into the pressure cook and allow to heat well. Place a steel ring or trivet on the salt and place the baking tin on it. Cover and bake for 45 minutes.
A toothpick inserted into the cake should come out clean. If not bake for another ten minutes.
De mould once it comes to room temperature and serve.

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

Cabbage Rice

Posted on July 1, 2021July 1, 2021 by vinayaprabhu2

I had prepared some extra Basmati rice the previous evening as I always prefer the rice to sit around for a couple of hours in the fridge before seasoning it. The grains remain intact and the final product looks pleasing.

I decided to prepare a Cabbage rice as per the recipe suggested by my friend dear Smitha Pai. The crunch of peanuts and cabbage makes this rice absolutely delicious!

Ingredients:

1 cup of left over cooked rice

1 large onion sliced

1 small Capsicum sliced

2 cups of cabbage roughly chopped

3 tbsps peanuts

1 tsp chilly powder

A large pinch of turmeric powder

A large pinch of Garam masala

2 green chillies

Salt

3 tbsps coriander leaves for garnishing.

For the tempering:

2 tbsps oil

1 tbsp ghee/ clarified butter

1/2 tsp Jeera/ cumin seeds

A sprig of curry leaf.

Method:

Heat the oil and ghee in a pan. Drop in the cumin seeds and after they splutter add the peanuts. Toss for a few seconds and then add the green chillies , curry leaves and onion. Add salt and saute till the onions turn translucent. Drop in the garam masala, turmeric and chilly powder. Toss and add the capsicum and cabbage. Saute on a high flame till cooked but crunchy. Tip in the cooked rice and mix well. Allow the rice to heat on a gentle flame. Serve hot garnished with coriander leaves.

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

Ripe Jackruit fritters

Posted on June 28, 2021 by vinayaprabhu2

Ripe jackruit fritters was something I had never tried . I was pleasantly surprised to see it being posted by my sister in law who lives in the interiors of Mangalore. I lost no time in trying it out and it tastes simply divine. I made a slight change to her recipe by using Besan/ chickpea flour instead of semolina.

Ingredients:

12 pieces of Jackfruit ( the firm variety)

Salt

2 heaped tsps chilly powder

3 tbsps Besan/ chickpea flour

4 tbsps rice flour

Oil to fry the fritters

Method:

Remove the seed from the Jackfruit segment and slice it into long one inch wide strips . Sprinkle salt and chilly powder over them. Marinate them for around ten to fifteen minutes. Tip the Besan and rice flour into a bowl. Mix thoroughly. Dust the marinated segments with this mixture. Heat oil in a pan and deep fry the segments on a medium flame till crisp. Serve hot.

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

Cucumber and Jackruit seed stir fry/ Magge Tamboor

Posted on June 28, 2021 by vinayaprabhu2

The Cucumber and Jackruit seed stir fry is a seasonal delicacy prepared by the GSB / Konkani community of Mangalore. This variety of Cucumber is available during late summer and can be stored uncut for almost four months. A few such vegetables like Pumpkin, Ashgourd and Yam were stored to tide over the monsoon months half a century ago. Today all kinds of fresh vegetables are freely available and with people shifting to apartments, storing them is now almost non existent.

Ingredients:

250 gms Cucumber de skinned, cored and chopped into tiny bits

25 seeds of Jackruit peeled and sliced

2 tbsps jaggery powder or syrup

500 ml of water

Salt

For the tempering:

2 tbsps Coconut oil

15 garlic cloves crushed gently

3 dry red chillies broken into bits

Method:

Tip the chopped cucumber and sliced jackfruit seeds into a pressure cooker. Add salt and two glasses of water. Pressure cook to two whistles. Allow pressure to release naturally. Add the jaggery and bring to a boil. Heat oil in a pan. Add the crushed garlic and roast to a golden brown. Drop in the broken red chilly bits, toss and drop the seasoning into the boiling Tamboor. Allow to simmer for a couple of minutes. Switch off and keep aside for about fifteen minutes for the flavours to infuse. Serve it as a mixer over rice.

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

Thali Meal – 137

Posted on June 16, 2021 by vinayaprabhu2

Posting a Thali today of Rice, Dalithoy, Moong Pathrado, Venti upkari, Lemon pickle, Onion Vodi, Pointed gourd fritters, Curds and fruits. 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/moong-pathrado-colocassia-leaves-roll-2/

https://vinayasculinarydelights.com/colocassia-stem-tallasani/

https://vinayasculinarydelights.com/roasted-lemon-pickle/

https://vinayasculinarydelights.com/onion-fryums-vodi-recipe/

https://vinayasculinarydelights.com/teasel-gourd-or-parwal-fritters/

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