vinayaprabhu2 - Vinaya's Culinary Delights

Pazham Pori/ Kerala Banana fritters

Posted on February 14, 2021 by vinayaprabhu2

These are fritters made from Nendra Pazham, a variety of banana cultivated and widely used in the state of Kerala. Halva, chips, roast, fritters are a few of the varieties made . Posting a variety of fritter called Pazham pori where Maida/ all purpose flour is used to make the batter instead of the usual Besan/ chickpea flour. Please note that the bananas should neither be raw nor over ripe. This lovely recipe was shared by my friend Shobha Shenoy Kini.

Ingredients:

2 medium sized Nendra Pazham peeled and sliced vertically into pieces of desired size

1 cup Maida/ all purpose flour

2 tbsps rice flour

3 tbsps Besan/ chickpea flour

2 tsps sugar

1/4 tsp baking soda

1/4 tsp Turmeric powder

Salt

Oil to fry the fritters

Method:

Tip the maida, besan, powdered sugar, salt, turmeric powder and baking powder into a bowl. Mix thoroughly. Add enough water to make a batter of pouring consistency. Whisk thoroughly and check that the batter is free from lumps. Heat oil in a pan. Dip the sliced bananas into the batter and deep fry to a rich golden brown. Serve hot.

Serves three.

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Mixed vegetable Sambhar-2

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

There are Sambhars and Sambhars, but no two are alike. Each household has their own recipe of making it. An ingredient here or there totally changes the taste of the Sambhar. I simply loved this Sambhar which my dear friend Anita Nair had made and asked her for the recipe which she generously shared.

Ingredients:

1 cup Toovar Dal/ split pigeon peas pressure cooked and mashed

1 carrot chopped into one inch length pieces

4 small brinjals halved

1 potato quartered

1 drumstick cut into two inch sized pieces

7 tender Okra/ Lady’s finger

10 shallots/ small onions/ Sambhar onions

Salt

1 tbsp oil

1 tbsp tamarind paste

To be roasted:

1 tsp oil

3 tsps coriander seeds

1/2 tsp cumin seeds

10 pepper corns

10 seeds of Fenugreek/ methi

3 tbsps grated coconut

10 Byadgi chillies

2 Guntur chillies

1 sprig curry leaves

2 shallots

A kidney bean sized piece of Hing/ asafoetida

A pinch of turmeric powder

For the tempering:

1 tbsp Ghee or oil

1 tsp mustard seeds

A pinch of Hing

2 sprigs curry leaves

Method:

Heat oil in a pan and roast the okra till it changes colour slightly. Remove and keep aside. Add in the shallots and roast them till they are translucent. Add the remaining vegetables and give a quick stir in the remaining oil. Drop the sauteed vegetables into the mashed Dal . Add two glasses of water, and a little salt. Bring to a boil, reduce heat and cook the vegetables till they are cooked but firm. Now heat the oil mentioned for roasting the dry ingredients. Drop in the Byadgi and Guntur chillies, coriander seeds, cumin seeds, methi, pepper corns, hing and curry leaves. Roast for a couple of minutes till they change colour. Add the shallots and roast them for a few seconds. Finally add the turmeric powder and immediately switch off the gas. Roast the grated coconut separately till it turns to a nice golden brown. Grind all these roasted ingredients to a fine paste adding a little water. Tip this ground paste into the Dal- vegetable mixture. Check the salt and add the tamarind paste. Adjust consistency by adding water to make the Sambhar of pouring consistency. Bring to a boil and allow it to simmer for a few minutes to allow the flavours to infuse. Prepare the tempering. Heat ghee or oil in a pan. Drop in the mustard seeds and after they splutter add the Hing and curry leaves. Toss and drop the seasoning into the boiling Sambhar. Switch off, stir , cover and keep aside for ten minutes before serving.

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Palak/ Spinach and corn soup

Posted on February 14, 2021 by vinayaprabhu2

A delicious and healthy soup that the family will love. The secret ingredient in this is tha Maggie magic cube which adds a zing to the soup. My heartfelt thanks to my friend Nandini Bhandarkar for having shared her recipe.

Ingredients:

A small bunch of Palak

1 inch piece of ginger

100 gms sweet corn pressure cooked with a little salt

1 Maggie Magic cube

Salt and pepper as required

1 tsp wheat flour

1 cup milk

1 heaped tsp Amul butter

Method:

Wash and discard the hard stems of the Palak. The tender stems can be used. Blanch the Palak. ie. Put it in some boiling water for just half a minute and then remove and plunge it in cold water. This helps retaining the lovely green colour of the leaves. Puree them with the ginger and a little milk. Tip it into a container. Heat the butter in a pan. Add the wheat flour and roast it for a minute. Add the remaining milk and keep stirring till it starts thickening. Pour this sauce into the palak puree and tip in the sweet corn along with the water in which it was boiled. Add salt and pepper. Bring to a boil and simmer on a gentle flame till the rawness of the Palak is gone. Serve hot with grated cheese if desired.

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Chigali/ Jigli/ Tamarind and jaggery candy

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

Chigali or Jigli is how this sweet, sour and slightly spicy tamarind and jaggery candy is known as in Uttar Karnataka. It is served along with Jollada Rotti, Badnekai Yennegai, Shenga chutney and freshly sliced onions and a green chilly. This is followed by a ball of Curd rice.

Ingredients:

An orange sized ball of tamarind

Jaggery the same size as that of the tamarind ball

1/2 tsp cumin seeds

1/4 tsp Chilly powder

Salt

5 curry leaves

Method:

String and clean the tamarind . The fiber and any hard outer coating needs to be discarded. Grate the jaggery. Tip the cumin seeds,salt, chilly powder and curry leaves in a mortar and pestle and pound them. Drop in the jaggery and the tamarind and keep pounding till the entire mixture becomes a smooth paste which can be rolled into a ball and stuck on to an ice cream stick. This stays good outside for any length of time as there is no trace of water in it and salt and jaggery are natural preservatives.

Note: I have not pounded the mixture as it traditionally is, but resorted to using the small mixer jar. I made a one string syrup of the jaggery and used it to facilitate grinding.

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Guava and Peanut salad

Posted on February 13, 2021February 13, 2021 by vinayaprabhu2

This guava and Peanut salad can be served along with a meal or eaten just wrapped in a Chapati. Tone down the spices and you can eat it as is. This lovely recipe shared by my friend Shweta Sabnis is a must try.

Ingredients:

1 large guava chopped

10 roasted peanuts halved

1/2 tsp chilly powder

A pinch of turmeric powder

1 tbsp grated jaggery

Salt

For the tempering:

1 tsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of Hing/ Asafoetida

A sprig of curry leaves

Method:

Tip the chopped guava, peanuts, chilly powder, turmeric, grated jaggery and salt in a bowl. Mix well and refrigerate. Heat the oil in a pan. Drop in the mustard and after it splutters add the cumin seeds. After they splutter add the Asafoetida and curry leaves. Allow the seasoning to cool a little before tipping it into the salad. Mix well and serve chilled.

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Vagharela Bhaath/ Tempered rice

Posted on February 13, 2021 by vinayaprabhu2

Leftover rice is usually seasoned depending upon one’s preference. A few vegetables are thrown in and you can either temper it with all the whole Garam masalas, or with garlic and onions or make one just using tomatoes. Posting the recipe shared by my friend Arun Babu…of the Vagharela Bhaath made the way his family prefers it.

Ingredients:

1 cup Basmati rice cooked and ready. Recipe link to making the rice is given below. https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/

1 carrot chopped

1potato cubed

A handful of peas

A few cashewnuts halved

2 onions sliced

2 tomatoes chopped

1 inch piece of ginger

5 cloves of garlic

2 green chillies

1 tbsp Kashmiri Lal chilly powder

1/4 tsp Turmeric powder

1/4 tsp Garam masala

For the tempering:

2 small pieces of cinnamon

2 cloves

2 green cardamom crushed

2 tbsps of Ghee/ clarified butter

1 tbsp oil.

Method:

Make a coarse paste of the garlic, ginger and green chillies. Heat the oil and ghee mixture in a pan. Drop in the whole spices and after they splutter add the cashewnuts. After they turn a golden yellow,add the sliced onions and ginger, garlic, green chilly paste. Roast till the onions turn translucent. Drop in the garam masala, red chilly powder turmeric powder and salt. Saute for half a minute. Add the vegetables and mix thoroughly. Add half a glass of water, cover and cook the vegetables till they are firm but done. Add the cooked rice. Mix and heat thoroughly. Serve with a raita of your choice.

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Garlic Kulcha

Posted on February 13, 2021 by vinayaprabhu2

Kulcha is a soft bread which though traditionally made with Maida/ all purpose flour, is now made with wheat flour which is healthier. One can make a variety of Kulchas, plain and stuffed, but the most popular is the Garlic Kulcha which is fragrant because of the roasted garlic. I thank my friend Krithiga Sathya Narayanan for this lovely recipe.

Ingredients:

2 cups wheat flour

Salt

1/2tsp baking soda

3/4th tsp baking powder

4 tbsps curd/ yoghurt

Other ingredients:

25 garlic cloves chopped fine

5 tbsps coriander leaves chopped fine

2 tsps Black sesame seeds or Nigella seeds. Either one can be used.

Ghee to brush the Kulcha.

Method:

Mix the baking soda, baking powder, salt and the wheat flour in a bowl. Tip in the curd and adding a little water at a time, mix all the ingredients to a smooth and soft dough.
Cover with a cloth and keep it aside for two hours as it has to rise.
Knead the dough again and pinch a medium sized ball of dough. Roll it into a little thick circle of about six inches in diameter. Apply a little water on the surface of the Kulcha facing upwards and sprinkle chopped garlic, coriander leaves, and the Nigella or sesame seeds. Run the rolling pin once over them so that they adhere to the Kulcha.
Heat an iron tava/ skillet. Gently place the Kulcha over it . Sprinkle a little water around it and place a lid over it. Cook over medium flame for a few minutes. Flip. Apply a little ghee. Roast the other side too and serve hot with a blob of butter.

This proportion makes 7 Kulchas.

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Chole Palak/ Chickpeas with Spinach

Posted on February 13, 2021February 13, 2021 by vinayaprabhu2

This recipe is a really old one , dating back to the times of undivided India. People from Punjab (Lahore, Karachi which is now in Pakistan) used to relish this dish, and even though it is still loved, it’s kind of forgotten as it has been replaced by the more popular Chole Bature. I thank my friend dear Rama Ananth for sharing this traditional recipe with me.

Ingredients:

2 cups Chickpeas/ Kabuli chana

3 tbsps of Yellow Split peas

1/2 tsp Turmeric powder

1 bunch Spinach

2 tsp of Lemon juice

2 Onions chopped fine

3 Green chillies chopped fine

12 cloves of Garlic, chopped fine

1 inch piece of Ginger chopped fine

1/2 tsp of Turmeric powder

Salt

1/4 tsp sugar

1 tsp Garam Masala

Ginger jullienes for garnish.

For tempering:

3 tsps oil

1 tsp of Cumin seeds

1 small Bay leaf

1/2 inch piece of Cinnamon

3 Green Cardamom crushed

Method:

Pressure cook the Kabuli chana and the split peas with turmeric and salt to four whistles or till they are done.

Boil sufficient water in a pan and add the spinach. Blanch it for just half a minute. Drain and transfer it in a bowl filled with cold water or running water (this helps to retain the green color of the spinach)

Drain water and drop the blanched spinach in a blender along with salt, sugar, 1 teaspoon of lime juice and grind it to a fine puree.

Heat oil in a pan. Drop in the cumin seeds and whole spices. Toss. Add the ginger, garlic and green chillies. Toss. Drop in the onions and roast till translucent. Add the spinach puree and the remaining lemon juice. Drop in the cooked chickpeas and the garam masala.

Mix well. Cook for 2-3 minutes on medium heat. Switch off and keep aside for about ten minutes for the flavours to infuse before serving.

It goes well with Parathas, Roti and any Bread.

Serves six.

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Potato and corn toast

Posted on February 12, 2021 by vinayaprabhu2

This was, is and will always be a favourite. Aloo corn toast has been a favourite since childhood, when I first ate it at a birthday party hosted by one of my school friends. Sandwiches those days were a rarity. Today though it’s available at every outlet, the way it is made totally differs from person to person. Posting the recipe of a Potato corn toast which my friend Anita A Burde shared with me.

Ingredients:

1 loaf of Bread either white or brown

5 potatoes boiled, peeled and mashed

A fistful of corn boiled and drained

Salt

Butter

3 tbsps All purpose or mint chutney. Recipe link given below.

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

Method:

Add the All purpose Chutney or the mint chutney and boiled corn to the mashed potatoes. Mix and check for salt. If required add some. Do remember to be careful as the butter too has salt. ( If you are using the store bought one).

Apply butter on one side of the slice of bread. Place the potato and corn filling on the unbuttered side and place another slice of bread on top with the buttered side facing upwards. Transfer this to a toaster and toast it till it turns a nice golden brown. Serve it with some tomato ketchup and mint chutney.

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Mamidi Kaya Pappu/ Mango Dal

Posted on February 12, 2021May 19, 2021 by vinayaprabhu2

Mamidi Kaya Pappu is a popular Dal from Andhra Pradesh which makes use of raw mango as a souring agent instead of the usual lemon, tamarind or Tomato. The addition of the raw mango makes it extremely flavourful. Though raw mango is chopped fine to facilitate cooking, I prefer slicing it as I love the feel of the slices while eating . My heartfelt thanks to my dear friend Manjula Pai who shared this recipe with me.

Ingredients:

1 cup/ 250 gms Toovar Dal/ split pigeon peas pressure cooked with a pinch of turmeric and a spoon of Ghee/ clarified butter.

Half of a small raw mango sliced.

Salt

For the tempering:

1 tbsp Ghee

1 tsp Cumin seeds

5 cloves of garlic finely chopped

1 sprig of curry leaves

Method:

Mash the pressure cooked Dal and tip it into a container. Cook the slices of raw mango separately. Once done tip them into the Dal along with the water in which they are cooked. The Dal should be of pouring consistency. Add salt and allow to simmer on a gentle flame. Heat the Ghee in a pan. Drop in the cumin seeds . After they splutter add the garlic . Once the garlic turns a golden brown add the curry leaves. Toss and pour the seasoning into the simmering Dal. Serve hot over rice with a dollop of Ghee.

Serves four.

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