vinayaprabhu2 - Vinaya's Culinary Delights

Rava Bhakri with Banana

Posted on February 9, 2021February 9, 2021 by vinayaprabhu2

Rava Bhakri is made in a variety of ways. Posting the preparation that I learnt from my dear friend Shirley Bharath where she added a mashed banana and curds . This is one preparation that is filling and is ready in no time.

Ingredients:

1 cup / 200 gms Rava/ semolina

1 elaichi banana sliced fine

1/4 of a coconut grated

5 green chillies

1 inch piece of ginger

A chickpea sized piece of Hing/ asafoetida

2 sprigs curry leaves finely chopped

1/2 cup curd

Salt

4 tsps sugar

Ghee to roast the Bhakri

Method:

Grind the ginger, green chillies, hing, salt and sugar coarsely. Add the grated coconut and grind it with a little water till the coconut turns into a coarse paste. Drop in the banana and pulse it. Tip the mixture into a bowl. Add the finely chopped curry leaves, curds and Rava. Mix. Add enough water to make a batter which you can pat with your hand on the tava/ skillet. Keep it aside for ten minutes. If you find the mixture a little dry, add some water and adjust the consistency. Heat a tava. Take some batter and pat it onto the tava either thick or thin as required. I prefer patting it to medium thickness- neither too thick nor too thin. Drizzle with ghee or oil. Roast to a rich golden brown. Flip and roast the other side too. Serve hot with fresh home made butter.

This proportion makes 8 Bhakris.

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Sweet corn tikkies

Posted on February 8, 2021February 9, 2021 by vinayaprabhu2

These sweet corn tikkies will certainly be a hit with young and old alike. My heartfelt thanks to my friend Jayanti Mohan who shared this recipe with me. These double up as a snack or as an accompaniment to a meal. Serve them hot with either mint chutney or Tomato ketchup.

Ingredients:

1 cup sweet corn kernels

1/2 of a capsicum chopped fine

2 green chillies

1 inch piece of ginger

5 cloves of garlic

1 tsp Cumin seeds

Salt

2 tbsps finely chopped coriander leaves

Rice flour to bind the dough

Oil to fry the tikkies.

Method:

Tip the cumin seeds, green chillies, ginger and garlic into the mixer jar. Grind it to a coarse paste. Add the corn kernels and run the mixer in pulse mode, taking care to see that the kernels are roughly crushed. Be careful not to run the mixer continuously as the corn kernels easily turn into a paste. Drop the coarsely ground mixture into a bowl. Add finely chopped capsicum, coriander leaves, salt and enough rice flour to bind it into a dough to make tikkies. Pinch a little of the dough and flatten into tikkies or any desired shape. Heat oil in a pan. Drop in the tikkies three at a time and fry on a medium flame till they turn golden brown and crisp. Serve hot with mint chutney or Tomato ketchup. I always serve such hors d’oeuvres with my All purpose chutney. Recipe link to it is given below.

This proportion makes around ten tikkies.

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

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Thali Meal – 130

Posted on February 7, 2021February 7, 2021 by vinayaprabhu2

Sharing a Thali today of Rice, Cumin Rasam, Cabbage vadas, Carrot stir-fry, Karmani, roasted Besan chillies and an orange. Recipe links to all the items are given below.

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

https://vinayasculinarydelights.com/carrot-poriyal-stir-fry/

https://vinayasculinarydelights.com/jeera-cumin-rasam/

https://vinayasculinarydelights.com/cabbage-vadas-fritters/

https://vinayasculinarydelights.com/karmani/

https://vinayasculinarydelights.com/roasted-besan-chillies/

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Carrot Poriyal/ stir-fry

Posted on February 7, 2021February 7, 2021 by vinayaprabhu2

Stir fries are known by different names in India. Upkari, Poriyal, Uperi , Sambharo are the various names depending on the regions from where they come. These are extremely healthy as minimum oil is used and they are not overcooked. Sharing the recipe of a carrot Poriyal today which my friend Vijaya Lakshmi shared with me.

Ingredients:

1/4 kg Carrot grated

1 large onion chopped fine

1 tomato chopped fine

2 tbsps grated coconut

Salt

2 tbsps coriander leaves finely chopped

For the tempering:

1 tbsp oil

1 tsp Mustard seeds

1 tsp Cumin seeds

5 pepper corns crushed coarsely

2 green chillies slit

5 flakes of garlic crushed

1 sprig of curry leaves

Method:

Heat oil in a pan. Drop in the mustard and after it splutters add the cumin seeds. Once they crackle add the crushed pepper corns, toss and add the curry leaves, slit green chillies and garlic. Toss till the garlic changes colour slightly. Add the onions and salt. Roast till translucent. Drop in the chopped tomatoes and give a quick stir. Add the coconut and saute for a minute. Drop in the grated carrot and saute gently for just a minute. Switch off and garnish with finely chopped coriander leaves. Serve hot.

Serves four.

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Jeera/ Cumin Rasam

Posted on February 7, 2021February 7, 2021 by vinayaprabhu2

A hot fragrant Rasam to sip on those cold wintery days or as a mixer over hot rice followed by a dollop of Ghee. Sheer bliss! I have shared a couple of other varieties of Rasam in this website. The recipe of this Jeera rasam was shared by my friend Usha Shivashankaran and it’s amazing! Link to the Sambhar powder recipe is given below.

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

Ingredients:

3 tbsps Tamarind paste or a lemon sized ball of tamarind soaked and juice extracted.

1/2 tsp Turmeric powder

1 tsp Sambhar powder

A tbsp of jaggery syrup or a small piece of it.

1/4 tsp Asafoetida

Salt

1 tsp Ghee/ clarified butter

The following ingredients to be ground to a paste after being soaked in a little water for an hour.

1 tbsp Toovar dal/ Split pigeon peas

1 sprig of curry leaves

1 heaped tsp Cumin seeds

15 pepper corns

1 dry red chilly.

For the tempering:

1 tsp Ghee

1 tsp Cumin seeds

3 pepper corns crushed

1 sprig curry leaves.

Method:

Tip the tamarind paste, Sambhar powder, Turmeric, Ghee, jaggery and salt in a litre of water and bring to a boil. Allow it to simmer gently for about twenty minutes. Drop in the ground paste mentioned above and bring to a boil. Adjust salt. Once the Rasam froths up switch off. Heat Ghee in a pan. Add the cumin seeds and crushed pepper corns. After they splutter drop in the curry leaves. Toss and pour the tempering into the Rasam . Cover and keep aside for the flavours to infuse for ten minutes. Serve hot.

This proportion serves four.

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Cabbage vadas/ fritters

Posted on February 7, 2021February 7, 2021 by vinayaprabhu2

I have shared a recipe of the instant cabbage vada that my mother always made. This recipe requires soaking of Toovar/ Arhar Dal/ split pigeon peas and rice. No onions are added, so either Asafoetida or grated ginger is added to enhance the taste. This recipe shared by my friend Usha Tukaram comes in handy on days when one avoids onion and garlic.

Ingredients:

1/3 rd cup split pigeon peas

2/3 cup raw rice

1/4 th of a coconut grated

2 tbsps chilly powder or 8 dry red chillies

1/2 tsp tamarind paste

2 Inch piece of ginger grated

3 large fistfuls of chopped cabbage

Salt

Oil for frying the vadas

Method:

Soak the rice and Toovar dal for three hours. Drain and keep aside. Grind the coconut, chilly powder, and tamarind to a smooth paste. Tip in the rice and dal mixture and grind to a semolina like consistency adding little or no water. Remove and tip it into a bowl. In the meantime heat oil in a pan . Now add the grated ginger, salt and finely chopped curry leaves to the ground batter. Mix thoroughly and start frying immediately as it oozes water if it’s allowed to rest. Fry to a golden brown on a medium flame. Drain and serve either as a snack or with a meal.

This proportion makes 25 vadas.

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Karmani

Posted on February 7, 2021February 7, 2021 by vinayaprabhu2

This version of spiced buttermilk called Karmani is an instant solution if one is looking for a quick fix to serve over rice. The crunch of onions and the fragrance of coriander leaves is divine! This is a long forgotten traditional Konkani recipe shared by my friend Prathibha Konaje Tallur.

Ingredients:

1/2 litre buttermilk

1 onion chopped fine

1 inch piece of ginger

1 green chilly

1 tbsp finely chopped coriander leaves

Salt

1 tbsp Ghee/ clarified butter

1 tsp Mustard seeds

1 dry red chilly

A pinch of Hing/ asafoetida

1 sprig of curry leaves

Method:

Grind the ginger and green chillies coarsely. Tip them into the buttermilk along with the finely chopped onion. Heat the Ghee in a pan. Add the mustard and after it splutters add the dry red chilly, hing and finally the curry leaves. Immediately pour the seasoning into the buttermilk. Add salt and coriander leaves and give it a good stir. Serve over hot rice.

Serves 2.

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Doodhi sannan/ sweet idli

Posted on February 7, 2021February 7, 2021 by vinayaprabhu2

Delicious sweet Idlis that can be served as dessert or at breakfast. This is a long forgotten recipe traditionally made by the Konkani community. It’s served with either fresh home made ghee or butter. I thank my friend Shyamala Prabhu for sharing her wonderful recipe with me.

Ingredients:

1 cup Idli rava/ rice rava

1 cup grated coconut

2 cups poha/ flattened rice

Jaggery as required

A pinch of salt

A handful of cashews and kishmish

A pinch of turmeric powder

1 cup semi sour curds

Ghee/ to Grease the moulds

Method:

Powder the poha and grind it with the curds to a paste along with the grated coconut and jaggery . Tip the ground paste into a bowl. Add the idli rava, salt , turmeric powder and dry fruits. Add a quarter glass of water. Mix thoroughly and allow to ferment for 8-10 hours. Grease the moulds with ghee. Here I have used the traditional Idli katori( container) . You may use the Idli stand as well. Give the batter a quick whisk and pour it into the greased katoris. Place them in the Idli steamer which has been kept boiling before greasing the katori. Cover and steam for twenty minutes. A knife inserted should come clean. Remove, allow to cool before de moulding. Serve with butter or ghee.

This proportion makes 15 Doodhi sannan.

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Instant Rava/ semolina and Poha/ flattened rice masala Uthappa

Posted on February 7, 2021February 7, 2021 by vinayaprabhu2

This instant Rava and poha masala Uthappa is a saviour on a lazy Sunday morning. You can serve it with a Chutney or a Molgapudi if you aren’t in a mood to make a chutney. Maximum time taken is fifteen minutes. I thank my friend Sushmitha Shenoy Shanbhag for this lovely recipe. Recipe link to the Chutney and Molgapudi given below.

Ingredients:

1 cup or 250 gms Rava/ semolina

1/2 cup or 125 gms Poha/ flattened rice

1/2 cup Idli rava

1 cup sour curds whisked well

9 green chillies

2 Inch piece of ginger

4 tbsps finely chopped coriander leaves

1 large onion sliced or chopped as desired

1 tomato sliced or chopped

Oil for roasting the Uthappa

1/2 tsp Eno fruit salt

Salt

Method:

Powder the poha and tip it into a bowl. Drop in the idli rava and rava too. Add salt the whisked curd and water enough to make a batter of pouring consistency. Grind the green chillies and ginger to a coarse paste. Add it to the batter. Add finely chopped coriander leaves, mix , cover and keep aside for ten minutes. You will notice that the rava and poha have absorbed all the moisture. Add some water to make a batter of pouring consistency. Add the fruit salt and a tsp of water over it to activate it. Mix and pour a ladleful of the batter on a hot tava/ skillet. Sprinkle the finely chopped onions and tomatoes or place the sliced ones gently on the Uthappa. Drizzle with oil, cover and roast on a medium flame. Flip. Roast on the other side too. Serve hot with chutney.

This proportion makes 10 medium sized Uthappa.

https://vinayasculinarydelights.com/coconut-chutney-recipe-3/

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

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Green apple pickle/ salad

Posted on February 6, 2021February 7, 2021 by vinayaprabhu2

What’s in a name? Call it a salad or a pickle, this one is a winner all the way. You require the Granny Smith apples for this preparation. If not available then you may use any apple which is tart. I was fortunate enough to find some on Big Basket, so lost no time in ordering them to try out the lovely recipe of this salad shared by my friend Alka Pai.

Ingredients:

2 Apples

1/ 4 tsp salt

1 tsp mustard

7 seeds of Fenugreek

2 Byadgi chillies

1 tsp Chana dal/ split Bengal gram

A large pinch of Asafoetida

A sprig of curry leaves

1 tsp oil

A tsp of jaggery syrup

Method:

Chop up the apples and sprinkle them with salt. Mix , cover and leave aside. Salt prevents oxidation and the apples retain their colour. Heat the oil in a pan. Drop in the mustard and after it splutters add the Chana dal. Roast it to a golden brown. Add the Byadgi chillies, Fenugreek, asafoetida and curry leaves. Toss for a minute, remove and allow the mixture to cool thoroughly. Grind it to a fine powder. Tip in required quantity of the powder onto the apples. Drizzle with the jaggery syrup. Mix thoroughly and enjoy the salad as is or with a meal.

Serves 2.

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