vinayaprabhu2 - Vinaya's Culinary Delights

Cabbage, carrot, peas, potato and capsicum Poriyal/ stir-fry

Posted on February 22, 2021February 22, 2021 by vinayaprabhu2

This fragrant Poriyal goes well with both rice and Chapati. The Sambhar powder added to it makes it extremely flavourful. The South Indians like to garnish it with grated coconut, but you may skip it . Tastes just as good. I thank my friend Sara Iyer for having shared this recipe with me. Recipe link to the Sambhar powder is given below.

Sambar Powder Recipe

Ingredients:

250 gms cabbage chopped roughly

1 potato peeled and chopped lengthwise

1 carrot peeled and chopped lengthwise

1 capsicum sliced into slivers

A fistful of green peas

1 heaped teaspoon Sambhar powder

1/4 tsp Turmeric powder

1/2 tsp chilly powder

3 tbsps grated coconut

Salt

For the tempering:

2 tsps oil

1 tsp mustard seeds

1 tsp urad dal/ split black gram

A pinch of Hing/ Asafoetida

A sprig of curry leaves

Method:

Heat the oil in a pan. Drop in the mustard and after it splutters add the Urad dal. Once the urad dal turns golden yellow add the Hing and curry leaves. Toss. Drop in the vegetables, salt, Sambhar powder, chilly and turmeric powders. Add half a glass of water and mix thoroughly. Cover and cook till done. Garnish with grated coconut.

Serves four.

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Lemon pickle -2

Posted on February 22, 2021February 22, 2021 by vinayaprabhu2

This is a Lemon pickle which I made with the used peels. I had used the juice to make a mixed vegetable pickle, but didn’t have the heart to throw the rind away as it was so fresh and fragrant. I used some vinegar to preserve the pickle instead of adding more lemon juice to it.

Ingredients:

Rind of 32 small lemons
150 gms Guntur chillies
150 gms Byadgi chillies
Marble sized piece of hing
100 gms mustard

2 tbsp methi seeds
200 gms salt
Half a cup of vinegar
Half a cup of oil heated well and cooled thoroughly

Method:

Roast the chillies with 2 tbsps of oil .Dry roast the methi till a rich brown. Dry roast the mustard till it splutters. Dry roast hing till it gives it’s aroma. Powder the ingredients together. Quarter the lemon rind. Mix the masala, salt, vinegar and oil and store in a glass bottle or ceramic jar. Use after a month.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Masala roasted Idli.

Posted on February 22, 2021February 22, 2021 by vinayaprabhu2

Leftover idlis can be turned into these yummy roasted masala idlis for a quick evening snack. I have shared a couple of recipes of how leftover idlis can be put to use either by roasting them, turning them into a Manchurian or by making an upma of them. Posting the recipe today which my friend Rita Vaz shared with me of how she roasts them with masala.

Ingredients:

10 Leftover Idlis ( refrigerated)
1 medium sized onion finely chopped
2 tsps Molgapudi
1/2 tsp Kashmiri chilly powder
1/2 tsp turmeric powder

For the tempering:

2 tbsps coconut oil or regular cooking oil
1/4 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp Hing/ asafoetida
10 curry leaves
2 green chillies finely chopped
1/2 cup coriander leaves chopped

Method:

Heat oil in a pan. Add the mustard seeds. When they start to sputter add cumin, asafoetida and curry leaves.
Add onions and roast till they turn translucent.
Lower the flame add Kashmiri chilly powder, turmeric and green chillies and roast for 30 seconds.
Add chutney powder and roast for 30 seconds.
Add 1/4 cup hot water and stir to mix well.
Add Idlis directly from the fridge and coat them well with the masala, cover and cook for one minute on a medium flame.
Remove the cover and roast the Idlis until the water has completely dried.
Remove from flame.
Garnish with coriander leaves.

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Goolla Alle piyavva sagllein/ Eggplant in a ginger and onion coconut based gravy.

Posted on February 21, 2021February 22, 2021 by vinayaprabhu2

This is a long forgotten traditional recipe made with Goolla a variety of Eggplant that is grown in Matti near Udupi in South Kanara. Goolla today is used to make Bhajjia/ fritters, Pakora, in Sambhar and also a dish called Phodi. When my friend Suchitra Kamath mentioned this recipe to me, it brought forth fond memories of having enjoyed it at our ancestral house along with Pez/ Kanji/ rice gruel.

Ingredients:

One large Goolla chopped into bite sized pieces

2 large onions sliced

1 small potato, peeled, sliced thinly and quartered

2 inch piece of ginger

Half of a coconut grated

6 roasted Byadgi chillies

6 roasted Guntur chillies

1 tbsp tamarind paste

3 tbsps coconut oil

Salt

Method:

Tip the sliced onion, potato, ginger and salt in a pan. Add two glasses of water and bring to a boil. Simmer till the onions are three fourth done and then drop in the pieces of Goolla. Do not over cook the Goolla. In the meantime grind the coconut, roasted chillies, tamarind and rice flour to a smooth paste. Drop it into the simmering mixture and stir well. Adjust the consistency by adding more water if required. It should be of pouring consistency. Bring to a boil and gently simmer for a couple of minutes. Drizzle with coconut oil. Keep aside for fifteen minutes . The Goolla gets cooked in the hot gravy. Serve with rice or rice gruel.

Note: Drop in the ground paste after the Goolla has boiled only for a minute. Overcooking makes the Goolla mushy.

Serves four.

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Bread Rolls

Posted on February 21, 2021February 22, 2021 by vinayaprabhu2

Bread rolls bursting with cheese and condiments of your choice along with a cup of tea or coffee will leave everybody asking for more. The original recipe by Rachel Sequeira calls for stuffing a potato mixture and cheese inside a slice of bread. The bread I had today started crumbling the minute I tried to fill it, so took the easy way out by mashing the bread along with the potatoes and filling it with cheese. Dusted them with cornflour and deep fried them. Served them with a mint chutney and tomato ketchup. They were over in no time.

Ingredients:

3 potatoes boiled, peeled and mashed

7 slices of bread

1 tsp of chilly flakes

1/4 tsp Turmeric powder

1 tsp Amchur/ dry mango powder

2 tbsps finely chopped coriander leaves

Grated cheese as per requirement

Salt

Oil for frying the rolls.

Method:

Tip the chilly flakes, Amchur, turmeric powder, salt and coriander leaves in a bowl. Add the mashed potatoes . Lightly wet the bread and crumble it. Mix it well along with the other ingredients . Take portions of this mixture and pat it like a patty on to your palm. Place some grated cheese over it , bring the sides together and shape it into an oblong roll. Finish off thus with the remaining dough.

Heat oil in a pan. Slide in the rolls gently two at a time and fry them to a golden brown. Drain and place on a kitchen towel. Serve hot with mint chutney and tomato ketchup.

Makes ten rolls.

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Mixed vegetable Sambhar -3

Posted on February 20, 2021February 22, 2021 by vinayaprabhu2

This is the third variety of mixed vegetable Sambhar that I am posting in this website. As we all know, every household has their own way of making Sambhar . Some use ready made powder, others roast the spices afresh and some make the powder to last for a couple of months. Today, I am posting the recipe shared by my friend Sheena Narkar which uses a bit of jaggery to enhance the taste. Recipe link to the Sambhar powder is given below.

https://vinayasculinarydelights.com/sambhar-powder/

Ingredients:

1 cup boiled and mashed Toovar Dal/split pigeon peas

1 carrot chopped into one inch sized pieces

1 cup shallots ( Sambhar onions)

2 Drumsticks chopped into two inch sized pieces

1 tiny brinjal sliced into half vertically

1 tomato chopped into eight pieces

2 tbsps Sambhar powder

1/2 tsp Turmeric powder

1 tsp jaggery

3 tbsps Tamarind paste

1 sprig curry leaves

Salt

1tsp Ghee

5 tbsps finely chopped coriander leaves

For the tempering:

2 tbsps Ghee or oil

1 tsp mustard seeds

A large pinch of Hing/ asafoetida

2 sprigs curry leaves

1 dry red chilly broken into two

Method:

Cook the chopped vegetables in two glasses of water along with salt, turmeric powder, Sambhar powder, curry leaves and a tsp of Ghee. When half done add the tamarind paste, jaggery and boiled Dal. Bring to a boil and keep simmering for a couple of minutes. Heat oil or ghee in a pan. Add the mustard seeds. After they splutter add the Hing , broken red chilly and the curry leaves. Drop the seasoning into the boiling Sambhar. Give one boil, switch off and garnish with finely chopped coriander leaves.

Serves three.

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Puneri Misal

Posted on February 19, 2021 by vinayaprabhu2

This is what Punekars call Zhanzhanith Misal. It is a spicy preparation not meant for the weak hearted. A burger shaped bun called Pav is generally served along with the Misal and the Tarri that is a spicy sauce for those who like it extremely spicy, some Farsan, chopped raw onions and a wedge of lemon. I have already posted the general version of the one that is usually made at home. This recipe was shared by a friend Siddharth Shirali and is extremely fragrant and flavourful.

Ingredients:

2 cups of sprouted Matki/ moth bean pressure cooked to one whistle.

Salt

A small piece of jaggery

Finely chopped coriander leaves

To be roasted and ground to a paste:

4 tbsps oil

2 large onions sliced

2 large tomatoes chopped

1/2 cup sliced copra/ dry coconut

For tempering:

5 tbsps oil

1 tsp cumin seeds

1 tbsp ginger garlic paste

A sprig of curry leaves

A pinch of Hing/ asafoetida

2 tbsps Red chilly powder

2 tsps Goda masala

Method:

Heat the oil mentioned in ” to be roasted and ground to a paste”. Drop in the sliced onions and roast to a nice golden brown. Add the chopped tomatoes and roast till they turn mushy. Add the dry coconut and roast till it wilts a little. Allow to cool and grind to a fine paste. Keep aside.

Heat the oil mentioned for tempering in a pan. Add the cumin seeds and after they splutter add the Hing, curry leaves and the ginger garlic paste. Roast till the raw smell of the ginger garlic disappears and then add the red chilly powder and Goda masala. Toss for half a minute and then pour in the cooked Matki and the ground paste. Adjust consistency by adding enough water. Check salt and add if required. Bring to a boil and simmer for about five minutes till the flavours are absorbed. Serve hot topped with raw onions, coriander leaves Farsan and a squeeze of lemon.

Serves six.

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Lemon, ginger, mint punch

Posted on February 19, 2021February 19, 2021 by vinayaprabhu2

This is one concentrate that is a must have in the freezer. Not only is it a refreshing drink, it’s also a good digestive. Mint and ginger aid digestion and lemon is rich in Vitamin C. The three together make for a deadly combo! This recipe shared by my friend Shalini Singh uses sugar. You may replace it with jaggery. If using sugar, do add a generous amount as this is a concentrate.

Ingredients:

A small bunch of mint leaves

18 tsps sugar

Juice of three large lemons

2 inch piece of ginger

1/4 tsp salt

A pinch of Chaat masala to be added per glass while serving.

Method:

Grind the mint leaves, ginger, lemon juice, sugar and salt together to make a smooth paste. Store it in a small airtight container in the freezer compartment. Add a spoonful to a glass of chilled water, sprinkle with Chaat Masala and top it with a few ice cubes.

Note: those with diabetes can skip the sugar and jaggery and add a teaspoon of salt instead. Add a tsp of this concentrate to buttermilk. Tastes divine!

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Lemon Sevai

Posted on February 19, 2021February 19, 2021 by vinayaprabhu2

South Indians are known for their variety of breakfast eats. There are some extremely easy ones which are ready in no time at all. One of them is the Rice sevai which is sun-dried and stored for use later. It is normally made during summer , but as of today, a small batch can be made any time of the year except during the monsoons. This rice sevai is just soaked for ten minutes in luke warm water, drained and seasoned as per preference. Posting the recipe of a Lemon sevai which my friend Chandra Muthukrishnan shared with me.

Ingredients:

1 packet of Concord or Anil brand Rice sevai

Salt

Juice of one big sized lemon

3 tbsps finely chopped coriander leaves

3 tbsps grated coconut ( optional)

For the tempering:

1 tbsp coconut oil

1 tsp mustard seeds

1 tsp urad dal/ split black gram

5 green chillies slit

1 dried red chilly broken into two

2 sprigs curry leaves

A large pinch of Turmeric powder

2 tbsps Peanuts

Method:

Soak the rice sevai in warm water for ten minutes. Drain well and keep aside. Heat the oil in a pan. Add the mustard seeds and after they splutter add the Urad dal. Once the urad dal turns golden brown add the green chillies, broken red chilly and curry leaves. Drop in the peanuts and turmeric powder and toss for a minute. Add the drained Sevai, salt, lemon juice and finely chopped coriander leaves. Mix and heat thoroughly on a gentle flame. Serve garnished with grated coconut.

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Moong curry

Posted on February 18, 2021February 18, 2021 by vinayaprabhu2

This is one curry which is ready in no time. Moong/ Green gram needs no prior soaking like other lentils do. A couple of extra whistles of the pressure cooker and it’s done. This preparation goes well with Roti, Paratha, poori or even with hot Basmati rice. My heartfelt thanks to my friend dear Rekha Shenoy for this lovely recipe.

Ingredients:

1 cup or 125 gms Moong/ whole Green gram

1/4 cup coconut

1 large onion roughly chopped

1 large tomato roughly chopped

15 sprigs of coriander leaves

1 Star anise

4 cloves

2 cardamom

1 tsp cumin seeds

1/4 tsp Turmeric powder

2 tsps Red chilly powder

3 tbsps oil

Method:

Wash and pressure cook the Moong with a little salt to five whistles. If you have soaked it the previous night just a couple of whistles is enough. Allow the pressure to release naturally. In the meantime, powder the cumin, star anise, cardamom and cloves. Add the grated coconut, tomato, onion and coriander leaves. Grind to a fine paste along with the turmeric powder.

Heat oil in a pan. Add the ground paste and the chilly powder and roast it on a gentle flame till it leaves the sides of the pan. Drop in the cooked Moong . Check salt. Adjust consistency of the gravy by adding water. Do remember that Moong tends to absorb water so add enough water to make a gravy of pouring consistency. Bring to a boil and simmer for a couple of minutes. Serve hot .

Serves four

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