vinayaprabhu2 - Vinaya's Culinary Delights

Aloo Paratha-2

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

Parathas – be it plain or stuffed, are synonymous with the North of India. Down South the staple is more of rice . The GSB community does make Aloo Parathas for breakfast but they are known as Batatya Ubbatti and the seasoning used is a South Indian one. Each household uses the seasoning of their choice. Posting the recipe of the one that my dear friend Rekha Shenoy shared with me.

Ingredients for the filling:

4 medium sized potatoes boiled, peeled and mashed

3 tbsps grated coconut

8 green chillies ( you can increase or decrease as per requirement)

A kidney bean sized piece of Hing/ asafoetida

3 tbsps finely chopped coriander leaves

Salt

Ingredients for the dough:

4 cups/ around 300 gms of wheat flour

Salt

1 tbsp oil

Warm water to bind the dough.

Method:

Grind the coconut, green chillies and Hing together. Tip this paste into the mashed potatoes. Add finely chopped coriander leaves and salt. Mix well and make ten balls of the mash. Keep aside.

Tip the wheat flour and salt in a bowl. Adding a little water at a time knead it into a soft pliable dough. Add the oil and knead again for a couple of minutes. Allow to rest for about ten minutes. Make equal number of balls of the dough as that of the filling. You will notice that the ten balls made are slightly larger than that of the filling. This is to ensure that the filling does not come out when the Paratha is being rolled.

Take a ball of the dough and roll it into a three inch sized circle. Place the filling in the centre and cover it with the surrounding dough. Take care to see that the filling is completely covered. Similarly finish off with the remaining dough. Now dust a ball with wheat flour and roll it into an eight inch sized circle of medium thickness. Parathas are never rolled thin. Heat a tava/ skillet. Smear a tsp of ghee onto it and place the Paratha gently on the tava. Drizzle with ghee on the top too. Roast the Paratha to a golden brown. Flip. Roast the other side too. Serve hot with a blob of butter and curd or a subzi.

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Tomato and onion Gozzu/ Chutney

Posted on February 16, 2021 by vinayaprabhu2

The tomato and onion Gozzu is very popular in the south of India. Each household has their own way of making it, only that the basic ingredients of tomato and onion remain constant. This recipe is with a slight twist to it and my friend Gayathri Swamy shared it with me. The addition of roasted peanuts gives texture to this delicious Gozzu and you can serve it with rice, poori, Chapati and even with a dosa.

Ingredients:

2 onions sliced

4 tomatoes chopped

2 tbsps jaggery

2 tsps Sambhar or Rasam powder

1/4 tsp Turmeric powder

1/2 cup roasted peanuts powdered

1 tbsp roasted sesame seeds powdered

Salt

2 tbsps finely chopped coriander leaves

For the tempering:

2 tbsps oil

1 tsp mustard

2 green chillies finely chopped

1 inch ginger grated

1 sprig curry leaves

A large pinch of Hing/ asafoetida

Method:

Heat the oil in a pan. Drop in the mustard and after it splutters add the Hing, curry leaves and green chillies. Add the onions, ginger, turmeric powder and salt. Roast till translucent. Add the tomatoes, Sambhar powder, jaggery and a glass of water. Bring to a boil and simmer till the tomatoes are cooked . Drop in the peanut and sesame powders, mix thoroughly, allow to boil for a minute. Switch off and garnish with finely chopped coriander leaves.

Serves four.

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Ragi poori

Posted on February 16, 2021February 17, 2021 by vinayaprabhu2

Ragi/ Finger millet/ Nachani is highly nutritious and can be used in a variety of breakfast eats or as the most popular Ragi mudde with Bas sopu saaru for lunch. I have posted quite a few recipes using Ragi in the Breakfast Eats section of this website. Today I tried out the recipe of a poori which my friend Reena Pillai shared with me. The addition of Ragi lends a sweet taste to the Poori and the best part is that it retains it’s shape for a long time.

Ingredients:

1 cup Ragi flour

1 cup wheat flour

1 tbsp oil

Salt

Water to bind the dough

Oil to fry the Pooris.

Method:

Tip in both the flours, salt and oil in a bowl. Mix thoroughly and then adding water a little at a time bind it to a hard dough. Knead the flour well for a couple of minutes, cover and rest for ten minutes. Give a quick knead once again and pinch tiny pieces of the dough. Roll into a ball and flatten it into a pellet. Dust the pellet with flour and roll it out into a circle three inches in diameter. It should be neither thick nor thin. Roll out ten to twelve pooris and cover the remaining dough while they are being fried. Heat oil in a pan. Sprinkle a little flour into the oil to check the temperature. If it sizzles, gently slide in the poori, press it down with a slotted spoon and allow it to fluff up. Flip, fry on the other side, drain and place on a kitchen towel. Finish frying the remaining pooris before you start rolling out the next batch. Serve hot with Potato bhaji or Chutney.

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Batatya Vaagu/ spicy potatoes

Posted on February 16, 2021February 16, 2021 by vinayaprabhu2

This is a traditional Konkani recipe, which is made with slight variations and different vegetables like potatoes, cauliflower and peas…. All depending on family preference. The only thing that remains unchanged is the spice and the colour. Posting the recipe of a Potato Vaagu today which my friend Vandana Bhaktha shared with me.

Ingredients:

4 potatoes peeled and cubed

3 tomatoes roughly chopped

1 heaped tbsp coriander seeds

9 Byadgi chillies roasted in a little oil

1/2 tsp tamarind paste

Salt

A chickpea sized piece of Hing/ asafoetida

1 tbsp finely chopped coriander leaves

Method:

Drop the potatoes and tomatoes into a pan of boiling water along with a little salt. Cook till done. Meanwhile, grind the coriander seeds, roasted Byadgi chillies, Hing and tamarind to a smooth paste with a little water. Drop the paste into the potato- tomato mixture, adjust consistency by adding a little water and bring to a boil. Simmer gently for a couple of minutes and garnish with finely chopped coriander leaves.

Serves three.

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Sauteed Peas

Posted on February 16, 2021February 16, 2021 by vinayaprabhu2

This is an extremely simple but delicious recipe which one can make instantly and enjoy as a meal, with Chapati or even with rice. This used to be made quite often when the children were around, but now with the nest empty, had almost forgotten about it. It just so happened that my friend Keshav Kamath mentioned about it the other day when we were discussing easy recipes for his lunch box.

Ingredients:

100 gms frozen peas washed under running water and drained

1 tbsp Amul butter

Salt and pepper as required

Method:

Heat a pan and tip in the butter, peas, salt and pepper. Saute on a high flame till the peas are tender but don’t lose their colour. Takes just three minutes. Serve hot.

Serves one.

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Tomato Shorba

Posted on February 15, 2021February 16, 2021 by vinayaprabhu2

Nothing to beat a hot soup with a few croutons or a small loaf of Garlic bread on a cold wintery evening. Tomato soup is an all time favourite with me and I always make it a point to try out the recipe whenever I chance upon one, as no two soups are the same. I already have posted a cream of tomato and a clear one in this website. Posting the recipe of the one which my friend Sona Savoor Kasargod shared with me.

Ingredients:

6 tomatoes pressure cooked and de skinned

1 large onion sliced

1 tbsp butter

Salt

Pepper

2tbsps Tomato ketchup

Cream to garnish

Method:

Heat butter in a pan. Tip in the sliced onions and saute till they are translucent. Allow to cool. Puree the de skinned tomatoes and the onions together. Pour it into a pan, season with salt and pepper and adjust consistency by adding the water in which the tomatoes were cooked. Bring to a boil and simmer gently for a couple of minutes. Serve hot garnished with a little cream.

Serves three.

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Mixed Vegetable Pickle-2

Posted on February 15, 2021 by vinayaprabhu2

This crunchy vegetable pickle is absolutely delectable! When my friend Suhaani Gupta shared her recipe with me, I lost no time in making it. It is ready in just two days. Do remember to refrigerate it though if you are making it in a large quantity.

250 gms or one small cauliflower broken into small florets

1 long Gajar/ Desi carrot chopped into one inch size pieces

15 Ivygourd ends snipped and sliced into four strips lengthwise

5 green medium spicy chillies slit lengthwise

50 gms ginger either grated or sliced finely

Salt

1 tsp Turmeric powder/ Haldi

5 tbsps Kashmiri Lal chilly powder

10 lemons extract juice or use 5 tbsps vinegar

5 tbsps oil

To be dry roasted:

1 tsp Fenugreek/ methi seeds

1 tsp cumin / jeera

1 tsp fennel / sauf

1 tbsp mustard seeds

A kidney bean sized piece of Hing/Asafoetida

1 tsp pepper corns

Method:

Wash all the vegetables and chop them as described above. Spread them over a towel and allow them to dry thoroughly. Once dried tip them into a glass bowl. Add the salt, turmeric, chilly powder, ginger, green chillies and lemon juice. Mix thoroughly and keep tossing it four to five times in a day. The next day dry roast all the ingredients mentioned in the list above. Powder them fine and add them to the vegetables. Mix. Heat the oil. Allow to cool thoroughly and pour it into the pickle. Mix thoroughly. Allow the pickle to stand for two days before consuming.

Note: you can make this pickle without the addition of oil as well, but needs to be refrigerated immediately.

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Thali meal-131

Posted on February 14, 2021 by vinayaprabhu2

Sharing an Uttar Karnataka Thali today of Jollada Rotti, Badanekai Ennegai, Shenga chutney, Mosaru Butti, Jigli and Eerulli. Recipe links to all the items are given below.

http://vinayasculinarydelights.com/jollada-jowar-sorghum-rotti/

http://vinayasculinarydelights.com/badanekai-ennegai-eggplant-in-piquant-gravy-recipe/

https://vinayasculinarydelights.com/chigali-jigli-tamarind-and-jaggery-candy/

http://vinayasculinarydelights.com/peanut-chutney-2/

http://vinayasculinarydelights.com/curd-rice-recipe/

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Poha Hindori

Posted on February 14, 2021 by vinayaprabhu2

Hindori is an extremely easy to make dessert. It can be made with par boiled rice, Wheat flour or with Poha/ flattened rice. I have already posted the one made with wheat flour earlier. Posting the recipe today of the one which my friend Nivedita Prabhu shared with me.

Ingredients:

2 cups Thick/ jada Poha

1 cup grated coconut

1 cup jaggery

Half a glass of water

1 tbsp Ghee/ clarified butter

1 tsp cardamom powder

Method:

Dry roast the Poha till you get its aroma. Allow it to cool and powder it. Grind the coconut too and keep it aside. In the meantime tip the jaggery, water and the ghee in a pan. Boil till you get a one string consistency. Tip in the powdered poha, cardamom powder, ground coconut and mix thoroughly. Apply a little Ghee on your palms and make Hindori of the desired shape. These remain good for upto ten days if refrigerated. Just zap it in the microwave for 20 seconds before eating.

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Jollada / Jowar/ Sorghum Rotti

Posted on February 14, 2021May 1, 2021 by vinayaprabhu2

Jollada Rotti as it is popularly known in Uttar Karnataka is a type of flat bread made from Jowar or Sorghum flour. Though traditionally it is patted into shape rather than rolled, you can roll it out as I have by adding a few spoons of wheat flour to it. It requires expertise and a lot of practice to pat this Rotti, so rolling out is much easier. I thank my friend dear Girija Kurugund for sharing this traditional recipe with me.

Ingredients:

1 cup Jowar flour

2 tbsps wheat flour

1.5 cups of hot water

Salt

1/2 tsp oil

Method:

Mix the Jowar flour, wheat flour,salt and oil. Crumble it well. Now adding a little hot water at a time bind the flour into a soft dough. Knead well, cover and keep aside for a few minutes. Now pinch balls of the dough and roll it as you would a Chapati. Normally it is patted to around 8 inches in diameter. I have retained it to the regular six inch size. Heat a tava/ skillet. Place the rolled Rotti over it and apply a little water on top of the Rotti. Allow it to roast on the underside. Flip. Roast the other side as well. Remove and place it on a kitchen napkin or a cloth which is used to store Chapati. Cover and keep. Best eaten off the stove.

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