vinayaprabhu2 - Vinaya's Culinary Delights

Thali – 121

Posted on December 19, 2020 by vinayaprabhu2

Sharing a Thali today of Rice, Dalithoy, Pumpkin Elchikeri, Carrot, Farmyard beans and potato upkari, Capsicum Fritters, Papad, Buttermilk and sweet Khichdi. Recipe links to all the items are given below.

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

https://vinayasculinarydelights.com/dalithoy

https://vinayasculinarydelights.com/pumpkin-elchikeri-pumpkin-in-coconut-gravy-recipe/

https://vinayasculinarydelights.com/farm-yard-beans-carrot-and-potato-stir-fry-recipe/

https://vinayasculinarydelights.com/capsicum-bell-pepper-fritters-recipe/

https://vinayasculinarydelights.com/sweet-khichdi-recipe/

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Thali Meal – 120

Posted on December 16, 2020December 16, 2020 by vinayaprabhu2

Sharing a Thali today of Chapati, Jeera rice, Dal fry, Khamang Kakdi, Cauliflower and potato subzi, sweet and tangy lemon pickle and curds. Recipe links to all the items are given below.

https://vinayasculinarydelights.com/chapati-rotiflattened-bread/

https://vinayasculinarydelights.com/jeera-rice-recipe/

https://vinayasculinarydelights.com/dal-fry/

https://vinayasculinarydelights.com/khamang-kakdi-cucumber-salad-recipe-1/

https://vinayasculinarydelights.com/aloo-gobhi/

https://vinayasculinarydelights.com/sweet-and-tangy-lemon-pickle-recipe/

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Fresh Fruit salad

Posted on December 13, 2020December 13, 2020 by vinayaprabhu2

Winter has set in and a variety of fruits have flooded the market in India. Grapes, guavas, Malta, sweet lime, strawberry , plums, a variety of apples and custard apple too. Posting a fresh fruit salad drizzled with the strawberry crush that I made. The recipe link to the strawberry crush is given below.

Ingredients :

Equal quantities of the following fruits:

Orange

Sweetlime

Guava

Grapes

Banana

Apple

Chickoo

Vanilla Icecream

Strawberry crush.

https://vinayasculinarydelights.com/strawberry-crush-recipe/

Method:

Chop the fruits into tiny bits. Mix them and refrigerate for a couple of hours. While serving, drop them into individual bowls. Top with icecream and drizzle with the strawberry crush.

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Black grapes and Pomegranate Lassi

Posted on December 12, 2020December 12, 2020 by vinayaprabhu2

Black grapes are in season. I was left with a bowlful of them, so decided to use them up in a Lassi. Had half a pomegranate too. Added it. Many use Chaat masala, milk and dried fruits to enhance the flavour, but I have kept it simple. The Lassi tastes absolutely divine!

Ingredients :

200 gms Black grapes

A fistful of pomegranate

3 tsps sugar

200 ml chilled curds/Yoghurt

Method:

Tip the black grapes, pomegranate and sugar in a mixer blender. Use the pulse mode to whip it. Drop in the Yoghurt and blend it well. Serve chilled or with ice cubes.

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Raw Banana Kismuri

Posted on December 10, 2020December 10, 2020 by vinayaprabhu2

A Kismuri is usually a cold preparation. Raw onion, grated coconut and green chillies are crushed and added to a fried vegetable. Today’s raw banana preparation is more like an upkari /stirfry, but probably is named as kismuri as it has onions, grated coconut and chillies added to it.

Ingredients :

3 medium sized raw bananas cubed fine

3 medium sized onions chopped fine

7 green chillies minced

3 tbsps grated coconut

2 tbsps coconut oil

1 tsp mustard

Salt

Method:

Heat oil in a pan. Add the mustard. After it splutters, drop in the minced green chillies and onions. Roast on a gentle flame till it’s translucent. Drop in the cubed raw banana, salt and half a glass of water. Mix, cover and cook till done. Garnish with grated coconut. Serve with rice and dal or with plain curd rice.

This measurement is for a family of four.

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Tingalavre /Lima beans Ghashi

Posted on December 10, 2020December 10, 2020 by vinayaprabhu2

I have posted a variety of preparations of Lima beans in this website. This particular recipe is a very old one, passed down the generations. Neeta Pai thank you so much for sharing your grandmother’s recipe. Posting it in my website as per your request. Such recipes are the most precious ones which the Konkani community will ever be grateful for!

Ingredients :

200 gms or one cup of Lima Beans

1/2 of a small coconut grated

5 Guntur chillies roasted

6 Byadgi chillies roasted

A marble sized ball of tamarind

1 tbsp coriander seeds

9 seeds of Methi/Fenugreek

1 onion finely chopped

2 tbsps coconut oil

Salt

Method :

Wash and soak the Lima beans for 5 hours. Pressure cook with a little salt till done. Takes approximately five minutes on a gentle flame after the first whistle. Tip it into a pan and drop in the chopped onions.

Roast the coriander seeds and methi seeds in a tsp of oil. Grind the coconut, roasted red chillies, tamarind, roasted coriander and methi seeds to a smooth paste.

Add the ground masala to the cooked Lima beans. Adjust consistency by adding water as per requirement. It should be of pouring consistency. Bring to a boil. Simmer for a couple of minutes and drizzle with coconut oil. Serve with rice.

This measurement is for eight servings.

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Mumbai Fruit Chaat

Posted on December 9, 2020 by vinayaprabhu2

One of the most popular of Mumbai street food is this fruit chaat platter which is absolutely delicious. A variety of seasonal fruits are chopped and sprinkled with masalas. You can choose the masala you prefer along with the garnish.

Ingredients :

Equal quantities of whatever fruits are available. Here I have on my platter bits of

Guava

Apple

Sweet lime

Orange

Pomegranate

Black grapes

Juice of lemon

Sugar

Everest Chaat masala

Chilly powder

Method:

Chop the fruits into bite sized bits. Sweet lime and orange have to be peeled and segmented. Black grapes may be used whole or halved. Apples and guava chopped. Pomegranate of course is peeled and used. Tip all the fruits into a bowl. Sprinkle required quantities of the Chaat masala, chilly powder, sugar and lemon juice. Mix and serve. I prefer mine chilled.

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Eggplant fritters – 2

Posted on December 8, 2020December 8, 2020 by vinayaprabhu2

These are fritters or Phodi as it is called in my mother tongue Konkani. This particular variety of Eggplant is seasonal and available only in Mattu, a village near Udupi in South Kanara in India. It is called Mattu Goolla and a variety of preparations are made from it, the most popular being fritters or Pakoras. This particular variety is extremely fleshy and has hardly any seeds in it.

Ingredients :

One large Eggplant

Chilly powder, salt and Asafoetida as per requirement

Riceflour

Besan/Chickpea flour

Oil for frying the fritters.

Method:

Slice the Eggplant as shown in the picture. The slices should neither be too thick nor thin. Sprinkle chilly powder, salt and Asafoetida as per requirement and marinate it for about fifteen minutes.

Take rice flour and Besan in the proportion of 2:1. I cannot give you the exact requirement as it depends on the size of the slices. Begin with a small portion. You can always keep mixing. Dust the slices in this rice flour and Besan mixture.

Heat oil in a pan. Dust the slices one last time again in the rice flour-Besan mixture and slide the slice two at a time into the hot oil. Fry on a medium flame till the fritters turn golden. Remove and drain on a paper towel. Serve hot with a meal or as a snack.

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Thali-meal-119

Posted on December 5, 2020December 6, 2020 by vinayaprabhu2

Sharing a traditional Konkani Thali today of Rice, Dalithoy, Yogiratna or Valval, Yam pickle, Papad, Chilly papad, Sunbasked Asafoetida chillies and Buttermilk. Recipe links to all the items are given below.

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Moong /Green Gram Subzi

Posted on December 3, 2020 by vinayaprabhu2

This healthy sprouted Moong subzi goes well with both rice and roti. Sprouting increases the nutritive value of lentils and most Indian homes consume sprouts atleast once a week. Lentils like Green gram, Black chickpeas, moth bean are sprouted and used to make a variety of salads and subzi.

Ingredients :

125 gms Moong sprouts

2 large onions sliced

1 potato peeled and grated

2 large tomatoes chopped fine

7 cloves of garlic

2 inch piece of ginger

2 green chillies

1 heaped tsp chilly powder

A large pinch of Haldi /Turmeric powder

1 heaped tsp Everest Kitchen King Masala

3 tbsps oil

1 tsp Jeera /Cumin seeds

Salt

4 tbsps finely chopped coriander leaves for garnishing.

Method:

Remove the peel of the Moong sprouts and boil them in enough water till half done. Blitz the garlic, ginger and green chillies to a coarse paste in the mixer. Heat oil in a pan. Drop in the Jeera and after it crackles add the onions and the ginger, garlic, green chilly paste. Add salt and roast till the onions are translucent and the raw flavour of the ginger garlic is gone. Add the tomatoes, Everest Kitchen King Masala, chilly powder and Turmeric powder. Roast till the tomatoes are slightly mushy. Drop in the sprouted moong and grated potato. Add two glasses of water and bring to a boil. Cover and cook till the sprouted moong is done but firm to touch. Garnish with coriander leaves. Serve hot with a wedge of lime.

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