vinayaprabhu2 - Vinaya's Culinary Delights

Babycorn fritters-3

Posted on February 4, 2021February 7, 2021 by vinayaprabhu2

This is the third variety of Babycorn fritters that I am posting in my website. A traditional Konkani masala used to coat them. Babycorn has only been recently included in the Konkani cuisine. This recipe was shared by my friend Pushpalata Pai. These fritters double up as a snack as well as an accompaniment to a meal. Usually rice is soaked and ground fine, but when in a hurry you may use rice flour. Just grind it with a little water, chilly powder and cumin seeds, but the way it is traditionally made is hands down a winner.

Ingredients:

15 tender Babycorn slit lengthwise into two

1/2 cup raw rice soaked for an hour

4 Byadgi chillies ( they add colour)

4 Guntur chillies ( they add spice)

1 tsp Jeera/ cumin seeds

Chickpea sized piece of Hing/ asafoetida

Salt

Oil for frying

Drain the soaked rice. Tip it into a mixer jar with the Byadgi and Guntur chillies, Jeera, Hing and salt. Grind to a fine paste with a little water . Drop the batter into a bowl. Add the Babycorn. Mix gently and keep aside for about fifteen minutes. Heat oil in a pan. Drop in the Babycorn about 6 -7 at a time and fry till they are golden orange and crisp. Serve hot.

This proportion makes 30 fritters.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Vodi kismuri-2

Posted on February 4, 2021February 7, 2021 by vinayaprabhu2

This crunchy, tasty Vodi kismuri is best enjoyed with a Dal rice. Vodi are Onion fryums the recipe of which I have shared in my website. You can also buy the sun-dried ones available and fry them. This kismuri is usually made of the Vodi which is broken while handling. I have already posted the version which I generally make. This recipe was shared by my friend Nandini Supriya Bhat. This one needs to be prepared just a few minutes prior to a meal as making it beforehand turns it soggy.

Ingredients:

1 medium sized bowl of fried onion Vodi crushed

1 large onion chopped fine

1/2 of a medium sized carrot grated

1 green chilly minced

Salt

1tsp coconut oil/ optional

Method:

Crush the minced chilly and salt together and tip them into a bowl. Add the grated carrot , onion and mix well. Drop in the crushed Vodi, mix and serve immediately. You may serve it drizzled with a little coconut oil. Recipe link to the Onion Vodi is given below.

https://vinayasculinarydelights.com/onion-fryums-vodi-recipe/

This proportion serves 3.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Colourful salad

Posted on February 4, 2021February 7, 2021 by vinayaprabhu2

The recipe of this extremely colourful and delicious salad was shared by my friend Nandita Basroor. Inspite of no spice being used, you need no subzi or any curry as accompaniment if you prepare this. Wrap it in a Roti, use it as a filling in a sandwich or enjoy it with a Dal rice.

Ingredients:

1/2 cup each of the following vegetables chopped fine

Cabbage

Tomatoes

Onion

1 tbsp of finely chopped coriander leaves

Juice of half a lemon

Salt

1/2 tsp sugar

Method:

Mix the above mentioned chopped vegetables and drizzle the lemon juice over them. Mix thoroughly. Refrigerate. Add sugar and salt a couple of minutes before serving. Adding them beforehand makes the salad soggy and it loses it’s crunch.

Serves one.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Beetroot Pulao

Posted on February 4, 2021February 7, 2021 by vinayaprabhu2

The recipe of this delicious Beetroot Pulao was shared by my friend Jyothi Nayak Kamath. One pot meals are always a blessing since they can be eaten as is or can be served with some curd and a raw salad.

Ingredients:

2 cups basmati rice cooked and ready

2 large onions sliced

1 cup beetroot finely chopped

1/2 cup chopped spinach

1/2 cup green peas cooked

1 inch piece of ginger

5 cloves of garlic

For the tempering:

3 tbsps Ghee/ clarified butter

2 tbsps oil

2 bay leaves

2 cardamom

1 tsp cumin seeds

1 tsp coriander seeds

4-5 cloves

1 inch cinnamon

1 1/2 teaspoon chilly powder

Method:

Heat the Ghee and oil mixture in a pan. Add the bay leaves. Toss. Add the onions and keep roasting till they are translucent. In the meantime powder the cloves, cinnamon, coriander and cardamom. Make a paste of the ginger and garlic. Once the onions turn translucent tip in the ginger garlic paste, the powdered spices, chilly powder and toss for a couple of minutes. Add the beetroot and spinach and saute till they are cooked. Drop in the green peas, rice and salt. Mix thoroughly, cover and heat the Pulao for about ten minutes on a gentle flame.

Serves four.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Chaal Makha

Posted on February 3, 2021February 3, 2021 by vinayaprabhu2

Chal Makha is a traditional offering or what we call Naivedya by the Bengalis. A variety of fruits are chopped up, rice is soaked, drained and mashed up along with the fruits, some Sondesh, Batasha and Mishti Dhoi. I was intrigued when I heard from my friend Sumana Ganguly of raw rice being offered or for that matter consumed, but then realised that down South we have soaked raw lentils offered as Naivedya. Each community in India have their own traditions and customs, one more beautiful than the other. Proud to be an Indian.

Sondesh, Batasha and Mishti Dhoi are readily available and one just needs to mix them with the chopped fruits and soaked rice.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Swaminarayan Khichdi

Posted on February 3, 2021February 4, 2021 by vinayaprabhu2

The Swaminarayan sect is the group of people who follow Sahajanand Swamiji also known as Swaminarayan. Hinduism promotes food without onion and garlic as they are considered Tamasic/ creating sloth. This Khichdi is served at the Swaminarayan temples throughout India accompanied by a bowl of seasoned Buttermilk called Vagharela chaas.

Ingredients:

1 cup rice/ preferably Basmati
½ cup Arhar daal/ split pigeon peas
A handful of groundnuts pressure cooked
2 cloves
1 tsp Cumin seeds
1 stick cinnamon
¼ teaspoon turmeric powder
2 tablespoons Ghee/ clarified butter
2 tablespoons chopped corriander
Salt

Vegetables:

2 medium-sized potatoes – cut into small pieces
1 medium-sized tomato – cut into small pieces
½ cup of mixed vegetables: peas, carrots, capsicum, cut into small pieces.
1 teaspoon ginger-chilli paste.
1 teaspoon mustard seeds
¼ teaspoon turmeric powder
2 tablespoons ghee
Salt

Method:

Wash the rice and Dal and soak for 15 minutes
Heat ghee in a pan and add the mustard seeds. After they splutter add the chilli-ginger paste, turmeric powder and stir fry
Drop in the potatoes and toss for a minute. Add rest of the vegetables and saute.
In a pressure cooker heat ghee, add the cumin seeds, mustard, turmeric powder, cloves and the cinnamon stick. Toss. Add the soaked Dal, rice and groundnuts. Pour in four cups of boiling water, the stir fried vegetables and check for salt. Fasten the lid and pressure cook to three whistles. Serve garnished with a dollop of Ghee.

Vagharela chaas:

Ingredients:

1 cup thick curds
1.5 cups of water
1 tsp finely chopped coriander leaves
Salt

For the tempering:

1 tsp Ghee
1 tsp Cumin seeds
2 green chillies minced

Method:

Whisk the curds well. Add water and salt. Heat Ghee in a pan. Drop in the cumin seeds and the green chillies. Saute. Drop the seasoning into the buttermilk. Garnish with coriander leaves. Serve with the khichdi.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Moru Kachiyathu

Posted on February 3, 2021February 3, 2021 by vinayaprabhu2

This Kerala Style seasoned buttermilk curry is nothing but buttermilk seasoned with spices and garnished with coriander leaves. It is enjoyed with hot rice and needs no accompaniment other than a Papad. Do be careful not to boil this curry as it may split. I thank my friend Anil Kumar Ramdas ji who generously shared this recipe with me.

Ingredients:

250 ml/ one large cup of thick curds

100 ml water

2 shallots sliced

2 green chillies slit

1 inch piece of ginger chopped fine

3 cloves of garlic chopped fine

A large pinch of Haldi/ turmeric powder

Salt

2 tsps finely chopped coriander for garnishing.

For the tempering:

1 tbsp coconut oil

1 tsp mustard seeds

1/2 tsp Cumin seeds

5 seeds of Fenugreek

1 dry red chilly

1 sprig of curry leaves

Method:

Whisk the curds well and add water to it. Mix well and keep aside. Heat the coconut oil. Add the mustard seeds, and after they splutter drop in the cumin seeds. Add the curry leaves, red chilly and the Fenugreek seeds. Toss and immediately tip in the sliced Shallots, chopped ginger, garlic and green chilly. Saute for a minute. Lower the flame totally and add the turmeric powder, salt the blended curds or buttermilk. Mix well. Garnish with freshly chopped Coriander leaves, switch off the stove and pour the curry to another bowl to avoid splitting of the curds. It is optional to squeeze a little lime juice to enhance the flavour. This curry is not to be boiled.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Ragi/ finger millet and Semolina Dosa

Posted on February 3, 2021February 3, 2021 by vinayaprabhu2

This is an easy and delicious dosa that one can make when one is running short of time. It is an instant dosa and needs no fermentation. Any kind of coconut chutney goes well with it. My friend Chaya Harish Kamath kindly shared her recipe with me.

Ingredients:

1 cup Semolina/ sooji/ rava

1 cup Ragi flour

1/2 cup rice flour

1 onion finely chopped

1 inch piece of ginger

3 green chillies

1 heaped tbsp of Jeera/ cumin seeds

2 tbsps of finely chopped coriander leaves

3 tbsps curds whisked well

Salt

Ghee to roast the dosa

Method:

Tip the semolina, rice and ragi flour into a bowl. Drop in the curds, Jeera, salt, finely chopped onions and coriander leaves. Coarsely crush the green chillies and ginger and tip that too into this mixture. Add enough water to make a free flowing batter. Allow the batter to stand for about ten minutes . In the meantime grind the chutney, recipe link to which is given below. Heat a tava/ skillet. Pour a ladleful of the batter and spread it evenly to either a thick or thin Dosa of your choice. Drizzle with ghee. Allow to roast . Flip and roast the other side as well. Serve hot with chutney.

https://vinayasculinarydelights.com/roasted-bengal-gram-dal-and-coriander-leaves-chutney-recipe/

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Cheesy Garlic bread

Posted on February 2, 2021 by vinayaprabhu2

This Cheesy Garlic bread is a bread lover’s delight. Cheese and garlic, both are my weaknesses , so I was thrilled when my friend Jyothi Baliga posted her version of it. I can only say one thing…… It’s Divine!

Ingredients:

One loaf of garlic bread

Cheese spread

Grated Mozzarella cheese as per requirement

Chilly flakes, oregano and pepper for seasoning

Butter to roast the bread

Method:

Slice the Garlic bread to one inch thickness. Butter the slices on both sides and toast them lightly on a tava/ skillet. Apply some cheese spread, top it with grated Mozzarella, season with chilly flakes, oregano and pepper and place them in a grill. Allow the cheese to melt. Remove and serve hot.

Note: I have again added a layer of cheese spread and sprinkled some chilly flakes for aesthetics. You may avoid the same.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Roasted Besan chillies

Posted on February 2, 2021 by vinayaprabhu2

These chillies are not for the weak hearted. They provide the much needed punch to a meal of Dal rice or Curd rice. They also go well with a Jowar or a Bajra Roti. I would like to thank my friend Bharati Ughade who shared her recipe with me.

Ingredients:

25 spicy chillies slit but stem kept intact

2 tbsps Besan/ pea flour

1 tsp coriander powder

1/2 tsp Cumin powder

1 tbsp Amchur/ dry mango powder

Salt

3 tbsps oil

Method:

Heat the oil in a pan. Tip in the slit chillies and salt. Roast till they change colour. Remove and keep aside. Drop in the Besan into the same oil and roast it till it gives its aroma and turns a nice deep golden brown. Add the coriander, cumin and dry mango powders. Mix thoroughly and saute for a minute or two. Switch off and allow to cool thoroughly before storing.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.