vinayaprabhu2 - Vinaya's Culinary Delights

Sprouted Moong Bhel

Posted on February 27, 2021February 27, 2021 by vinayaprabhu2

This is a healthy sprouted Moong/ Green gram Bhel which is not just delicious but filling as well. It is not like the regular Bhel poori which is spiced with tangy and spicy chutneys. This is more like a salad which when added to puffed rice/ kurmura makes for a healthy and filling snack. My heartfelt thanks to my friend Devi Pai for sharing her recipe with me.

Ingredients:

1 cup sprouted Moong

1 tomato chopped fine

1 small cucumber chopped fine

1 large onion minced

1 small carrot grated

Juice of one lemon

2 green chillies minced

Sev as required

Kurmura as required

Salt

1/2 tsp Chaat Masala

5 tbsps finely chopped coriander leaves

Method:

Tip all the chopped vegetables in a bowl along with the sprouted moong. Crush the minced chilly with a little salt and add it along with the lemon juice and Chaat masala. Mix thoroughly. Add a portion of this to some puffed rice, and serve immediately garnished with coriander leaves and sev.

Serves four.

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Ammini kozhukattai/ seasoned rice dumplings

Posted on February 26, 2021February 26, 2021 by vinayaprabhu2

These are a blessing when you have guests or when you plan to have a lazy Sunday. You can steam and keep them aside the previous day and just season them the next day. Breakfast ready in five minutes. My heartfelt thanks to my friend Uma Ganesh Babu for sharing her recipe with me. The best part is that you can make a big batch of this dumpling and season it in a variety of ways. You can even dunk them in coconut milk sweetened with jaggery and cardamom.

Ingredients:

1 cup/ 250 gms rice flour

2 cups water

1 tbsp oil

Salt

For the tempering:

1 tbsp sesame seed oil or oil of choice

1 tsp mustard seeds

1 tsp urad dal/ split black gram

2 green chillies finely chopped

2 sprigs curry leaves

Method:

Gently tip the rice flour in two cups of water which has been brought to a boil, along with the oil and salt. Keep stirring to avoid formation of lumps. The mixture comes together within a couple of minutes and forms a solid mass. Switch off, cover with a wet cloth and allow to cool. Once cooled make tiny balls of the mixture and steam them either in an Idli stand or in a steamer for ten minutes. Allow to cool.

Heat oil in a pan. Add the mustard seeds and after they splutter add the Urad dal. Allow it to turn to a golden yellow. Drop in the green chillies and curry leaves. Toss. Tip in the dumplings and mix thoroughly. Serve.

Note: you can toss these dumplings into a mixture of Molgapudi and oil with or without a seasoning or enjoy them tossed in a pickle as well. Recipe link to the Molgapudi given below.

https://vinayasculinarydelights.com/molgapudi-dry-chutney-powder-recipe/

Makes 40 tiny dumplings.

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Coconut chutney – 5

Posted on February 25, 2021February 25, 2021 by vinayaprabhu2

This is the fifth variety of Coconut chutney that is being posted in this website. It is served with Dosa or Idli. Goes well with Neer Dosa and Appam too. My heartfelt thanks to my friend Madhavi Rao for sharing her recipe with me.

Ingredients :

1/2 of a large coconut grated
2 green chillies
3 Byadgi chillies roasted in a little oil
1 inch piece of ginger
1 tsp Tamarind paste
Salt

For the tempering:

3 tsps coconut oil or oil of choice
1 tsp mustard
A large pinch of Hing/ asafoetida
2 sprigs curry leaves

Method :

Grind the coconut, green chillies, roasted red chillies, Tamarind, ginger and salt to a smooth paste. Adjust the consistency of the chutney by adding enough water. It should be neither too thick nor watery. Heat oil in a pan. Drop in the mustard and after it splutters add the Hing and curry leaves. Toss and pour the seasoning into the chutney. Mix well and serve.

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Instant dosa made from home made Dosa mix powder

Posted on February 25, 2021February 25, 2021 by vinayaprabhu2

In this age of instant and ready to eat foods, here comes a Home made Dosa mix powder. You can make a large batch of this powder and when in a hurry or when having guests, can make this Dosa instantly. I thank my friend dear Vidya Nayak for having shared this recipe. Recipe link to the coconut chutney is given below.

https://vinayasculinarydelights.com/coconut-chutney-5/

Ingredients:

1/2 cup Urad dal/ split black gram

1.5 cups of raw rice

1 tsp Methi/Fenugreek seeds

2 tbsps Toovar Dal/ split pigeon peas

2 tbsps Chana Dal/ Split Bengal gram

A large fistful of Poha/ flattened rice ( thin variety)

2 tbsps Rava/ Semolina

Other ingredients required:

2 tsps Sugar

Salt

Oil or ghee to roast the dosa.

Method:

Dry roast the above mentioned ingredients one by one on a gentle flame till they become extremely hot. See to it that they don’t change colour. Allow to cool thoroughly and grind them to a very fine powder.

Drop the powder into a container. Gently add enough water, stirring all the time to make a batter of pouring consistency. You can add more water if required before making the dosa if you find the batter too thick. Add salt. Keep aside for eight hours.

Whisk the batter well the next morning. Add two teaspoons of sugar. Mix well and pour a ladleful of the batter onto a hot tava/ skillet. Spread it thinly into a circle as large as required. Drizzle with ghee or oil. Roast to a golden brown. Flip. Roast on the other side as well. Serve hot with Chutney of your choice.

Note: This dosa can be made instantly too. Just add a tsp of Eno fruit salt to the batter, whisk well and make Dosas.

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Sweet Moong Sundal

Posted on February 25, 2021February 25, 2021 by vinayaprabhu2

Sundal is a preparation of lentils which could be either sweet or savoury. It is made as an offering to the deity, especially during Navratri. This recipe of sweet Moong Sundal was shared by my friend Asha Sathish Philar who is a chef par excellence and has authored a recipe book herself.

Ingredients:

1/2 cup/ 125 gms Moong/ green gram

16 slivers of Copra/ dry coconut

9 Cashewnuts halved

2 tbsps Kishmish

5 tbsps Jaggery syrup

1 tsp Cardamom powder

2 tbsps Ghee

7 tbsps dessicated coconut or fresh coconut

Method:

Wash the moong and pressure cook to two whistles. Some prefer soaking it for an hour or so, but I prefer to cook it directly. This prevents the Moong turning mushy.

Heat the Ghee in a pan. Add the copra and cashews. Roast to a golden yellow. Drop in the kishmish and switch off the flame. Toss. The kishmish immediately puffs up. Tip it into the cooked Moong along with the jaggery syrup, dessicated coconut and cardamom powder. Mix well. Heat for a couple of minutes. Serve hot or cold.

Note: If you do not have jaggery syrup on hand you can make it by dissolving five tablespoons of jaggery in half a glass of water. Bring it to a boil on a gentle flame. The syrup is ready. I prefer to make a large batch and stock it as it comes in handy while cooking.

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Cowpeas/ Karamani Sundal

Posted on February 24, 2021February 25, 2021 by vinayaprabhu2

This Cowpeas/ Lobhia/ Karamani Sundal is popularly made as an offering to the deity especially during Navratri. As always, all offerings according to Hindu tradition are sans onion and garlic or what are known as Sattvik preparations. The addition of curry leaves and Hing / asafoetida make it very flavourful. Spice level can be adjusted as per preference. This recipe was shared by my friend Rajalakshmi Krishnamurthy and it can be eaten as is or goes extremely well with some Rasam and rice.

Ingredients:

1 cup/ 200 gms Lobhia/ Karamani

Salt

2 tbsps grated coconut

For the tempering:

1 tbsp coconut oil or oil of choice

1 tsp mustard seeds

A large pinch of Hing/ asafoetida

2 dry red chillies broken into bits

2 sprigs curry leaves

Method:

Soak the Lobhia overnight and the next morning pressure cook to two whistles on a high flame. This is to prevent the Lobhia from getting mushy. Switch off and allow the cooker to cool down. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the broken red chillies, Hing and curry leaves. Toss for a few seconds. Drop in the cooked Lobhia and salt. Mix gently and cook covered for about two to three minutes for the flavours to infuse. Garnish with grated coconut.

Note: you can drizzle some lemon juice over it as I did just before serving. Tastes divine!

Serves four.

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Beetroot saaru

Posted on February 23, 2021February 24, 2021 by vinayaprabhu2

Saaru is a watery preparation served over rice and can be made using ingredients of one’s choice. I have posted quite a few ‘Saaru’ in this website. Today posting the recipe of a Beetroot saaru which I learnt from my friend Aruna Kamath. It is a simple, easy to make but delicious preparation. Serve it over rice or as an appetizer.

Ingredients:

1 small beetroot, pressure cooked, peeled and chopped roughly

1 tbsp grated coconut

2 green chillies

2 cloves of garlic

1 tsp cumin seeds

A large pinch of Hing/ Asafoetida

1 tsp tamarind paste

Salt

1 tbsp finely chopped coriander leaves

For the tempering:

1 tbsp Ghee/ clarified butter

7 cloves of garlic crushed

Method:

Drop the chopped beetroot, grated coconut, green chillies, cumin seeds, Hing, tamarind paste and garlic cloves into a mixer jar and grind them to a fine paste. Tip this paste into a pan and add three glasses of water / 750 ml to it. Add salt and bring to a boil. Gently simmer for a couple of minutes. Heat the Ghee in a pan. Add the crushed garlic and roast it to a rich golden brown. Drop it into the saaru and simmer for a couple of minutes. Switch off and garnish with finely chopped coriander leaves.

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Coriander leaves Chutney-2

Posted on February 23, 2021February 23, 2021 by vinayaprabhu2

The variety of Chutneys that accompany the Idli and dosa are mind boggling. Each household has their own recipe. No two chutneys taste the same. The most popular are the variety of coconut chutneys which are served not just with Idli, Dosa, Uthappa or Appan but also with Upma and Poori as well. This coriander chutney recipe was shared by my friend Aishwarya Kamath. It’s been in the family since her grandmother’s times.

Ingredients:

1 cup grated coconut

3 garlic cloves

5 green chillies

1/4 tsp tamarind paste

7 tbsps of chopped coriander leaves

Salt

For the tempering:

1 tbsp oil

1 tsp sesame seeds

1/2 tsp mustard seeds

1 dry red chilly

1 sprig curry leaves

Method:

Grind the coconut, green chillies, tamarind paste, salt and garlic to a fine paste. Add the coriander leaves and run the mixer on pulse mode. This prevents the Chutney from getting discoloured and it retains the lovely green colour of the coriander leaves. Remove in a bowl and adjust consistency by adding water as required. Heat oil in a pan. Drop in the mustard and sesame seeds. Allow them to splutter. Add the dry red chilly and curry leaves. Toss and drop the seasoning into the chutney. Mix and serve.

Serves four.

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Wheat flour Dosa

Posted on February 23, 2021February 23, 2021 by vinayaprabhu2

This healthy wheat flour dosa can be prepared in no time. Just mix, and leave aside for about five minutes. The batter is ready to be used by the time you prepare the chutney. This recipe was shared by my friend Meghana Laxmidhar . For adults this dosa can be spiced up with either green chillies or chilly powder. Keep off the spice for children. Just use a little sugar,salt and pepper powder.

Ingredients:

3 cups/ 400 gms wheat flour

1 tbsp Chilly powder

1/4 tsp Turmeric powder

1/2 tsp Hing/ asafoetida

Salt

3 tsps sugar

2 tbsps finely chopped coriander leaves

2 tbsps finely chopped curry leaves

1 tsp Cumin powder

1 tsp coriander powder

Oil or ghee to roast the dosa

Method:

Tip the wheat flour, salt, sugar, Asafoetida, cumin, coriander, chilly and turmeric powders, curry and coriander leaves into a bowl. Add about 2 glasses/ 500 ml of water and mix well. Add more water if required to make a batter of pouring consistency. Keep aside for about five minutes. Heat a tava/ skillet. Pour a ladleful of batter and spread it into a circle to cover the entire tava or as big as you desire. Drizzle with ghee or oil. Allow to roast. Flip. Roast on the other side as well. Serve hot with fresh home made butter, honey or with a coconut Chutney.

This proportion makes ten medium sized dosas.

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Beetroot parathas

Posted on February 23, 2021 by vinayaprabhu2

Beetroot was one vegetable which was never made either at my mother’s place nor at my in law’s. I frankly have no clue why, as my mom and mother in law were both great cooks. I started including it as a sandwich filler for the children or made an upkari, but beyond that never ventured into making anything else with it. Those were days without the internet and we relied solely on cookery books.

The variety today that is made with this humble vegetable is simply amazing! Paratha, saaru, cake, halva…. The list is endless.

The post by my friend dear Nazia Rashidee prompted me to try out the Beetroot Parathas. Thank-you so much dear for the encouragement. They turned out awesome.

I just added some beetroot puree to the Paratha dough . The rest of the procedure remains the same. Sharing the link to the Paratha.

http://vinayasculinarydelights.com/milk-parathas/

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