vinayaprabhu2 - Vinaya's Culinary Delights

Thali-meal-110

Posted on October 25, 2020October 25, 2020 by vinayaprabhu2

Sharing a Thali today of Rice, Dalithoy, Chana Ghashi, French Beans upkari, Cucumber Hullel, Coriander leaves Gozzu, Capsicum Fritters, Cheppi Kheeri, Mixed vegetable Pickle and Masala Buttermilk. Recipe links to all the items are given below.

Recipe to make the perfect Rice

Dalithoy Recipe

Chana Ghashi Recipe

French Beans Stir Fry Recipe

Cucumber Sasam/Hullel

Coriander Leaves Sweet and Tangy Gozzu /Chutney Recipe

Capsicum/ Bell pepper Fritters Recipe

Cheppi Kheeri/Rice cooked in Coconut milk

Mixed Vegetable Pickle Recipe

Masala Buttermilk Recipe

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

Cheppi Kheeri/Rice cooked in Coconut milk

Posted on October 25, 2020 by vinayaprabhu2

Cheppi in Konkani means that preparation which is bland or without the addition of sugar or salt. This is one preparation which is made during Gauri Pooja and also on Dussehra by the Konkani community. . Fresh husked paddy is cooked in Coconut milk and towards the end a turmeric leaf is added which imparts the fragrance to this dish.

Ingredients:

100 gms rice

1 coconut grated

1 Turmeric leaf

Method:

Grind the coconut to a fine paste with water. Strain it through a sieve or a muslin cloth. Keep the first extract of the coconut milk aside. Take out the second and third extract similarly and cook the rice in this milk. Once the rice is cooked drop in the Turmeric leaf and the first extract. Bring to a boil. Simmer for a couple of minutes, switch off and keep aside for about fifteen minutes for the flavours to infuse. Serve hot.

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

Cucumber Sasam/Hullel

Posted on October 25, 2020 by vinayaprabhu2

Cucumber Hullel is a cold preparation which is specially made during Dussehra. In some parts of Karnataka it is called Sasam and as Kocholi too. This preparation is usually made just before a meal is served as it isn’t heated. Though it can be refrigerated, there is a definite change in the taste, so best prepared fresh. It is served as an accompaniment to rice.

Ingredients:

1 medium sized cucumber weighing 150 gms

6 heaped tbsps grated coconut

1 roasted red chilly

1 green chilly

1/4 tsp mustard

1 inch piece of ginger

1/4 tsp tamarind paste

Salt

Seasoning:

1 tsp coconut oil or oil of choice

1/4 tsp mustard

1 sprig curry leaves

Method:

Wash and deskin the Cucumber. Quarter it and slice thinly. Grind together coconut, roasted red chilly, ginger, mustard and tamarind paste. Tip it into the sliced Cucumber. Mince the green chilly and crush it with salt. Add it to the Cucumber Hullel and mix thoroughly. Heat oil in a pan. Drop in the mustard. After it splutters add the curry leaves. Toss and pour the seasoning into the Cucumber Hullel. Mix and serve immediately.

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

Eggplant Upkari /Stirfry

Posted on October 24, 2020 by vinayaprabhu2

This is a simple Eggplant /Brinjal preparation which is made in most households in South Canara. A recipe which is sans onion and garlic. Fragrant as it is seasoned in coconut oil and drizzled with Hing /Asafoetida.

Ingredients :

1/2 kg Eggplants

2 tbsps oil

1/2 tsp mustard

3 dry red chillies broken

1/2 tsp Hing or as required dissolved in a tbsp of water.

Salt

Method:

Wash and slice the eggplant as shown in the picture. Dip it in water to which juice of half a lemon has been added to retain the colour of the eggplant. Allow to stand for ten minutes. Heat oil in a pan. Drop in the mustard and after it crackles add the broken red chillies. Toss. Drop in the sliced eggplant , salt and sprinkle a little water. Saute continuously till the eggplant gets cooked. Drizzle with Hing. Mix well and serve hot with Rice and Dal.

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

Easy peasy Pani poori

Posted on October 23, 2020 by vinayaprabhu2

In my enthusiasm to make the Jal jeera, I was left with almost a litre of it. Quickly made some tamarind, jaggery and date chutney. There was no time to soak peas to make Ragda or sprout Moong. Soaked some Boondi in diluted Jal jeera water to use as a filling. Called for a couple of packets of fresh Poori and hey presto Pani poori is ready. Posting the links to both the Jal jeera and Pani poori recipe.

Pani poori Recipe

Jal jeera recipe

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

Simple Thali -17

Posted on October 21, 2020 by vinayaprabhu2

Sharing a simple Thali today of Chapati, Potato, onion and peas dry subzi and coriander leaves chutney. Recipe links to all the items are given below.

Chapati/Roti/Flattened Bread Recipe

Potato, Peas and Onion Curry Dry Recipe

Coriander leaves Chutney Recipe

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

Jal jeera recipe

Posted on October 21, 2020October 21, 2020 by vinayaprabhu2

Jal jeera is a traditional Indian drink served as an appetizer. It is not only delicious but a good digestive as well. Fresh mint and coriander leaves are what lend the attractive green colour to the drink.

Ingredients :

1 cup mint leaves

1/2 cup coriander leaves

1/2 heaped tsp roasted Cumin powder

1 tsp dry ginger powder

1/4 tsp Hing/Asafoetida

2 heaped tsps Black salt

1/4 tsp salt

2/4 tsp pepper powder

Juice on one lemon

1 tbsp tamarind paste

1 tbsp sugar

Boondi for garnishing

One litre of chilled water.

Method:

Wash and pick the mint leaves. Grind together the mint, coriander leaves and lemon juice to a smooth paste. Tip into a bowl. Add the Hing, black salt, sugar, salt, dry ginger powder, roasted Cumin powder, pepper powder, tamarind paste and one litre of water. . Mix thoroughly and refrigerate for three to four hours. This drink needs to be prepared beforehand and allowed to stand for atleast three to four hours for the flavours to infuse. Serve chilled, garnished with Boondi.

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

Thali Meal – 109

Posted on October 18, 2020 by vinayaprabhu2

Sharing a Thali with all the preparations in white. Today is the third day of Navratri and it is dedicated to Goddess Brahmacharini who is adorned in white. On the platter are Poha Idli, Simple Chutney, Cucumber Raita, Arbi Hummana, Sago Kheer, Rice papad, fried Shenvayi, Rice and Buttermilk. Recipe links to all the items are given below.

Instant Poha Idli

Simple Coconut Chutney

Cucumber Raita Recipe

Arbi/Colocassia root White Hummana

Sago Pearl/Sabudana Kheer Recipe

Recipe to make the perfect Rice

Masala Buttermilk Recipe

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

Arbi/Colocassia root White Hummana

Posted on October 18, 2020November 21, 2020 by vinayaprabhu2

The Taro or Colocassia root as well as it’s leaves are widely used in India. I have posted a couple of recipes earlier of the root and quite a few of the leaves. Posting a dish which is very popular with the Konkani community in Kerala. It is called Dhave/White Hummana.

Ingredients:

10 Arbi roots

1/2 of a coconut

9 green chillies slit

1 tsp tamarind paste or 5 Bimbul/tree sorrel

A Chickpea sized piece of Hing /Asafoetida

2 tbsps Coconut oil

Salt

Method:

Wash the Arbi thoroughly. Tip into a pot of boiling water and allow to simmer till a knife inserted in the Arbi goes in smoothly. Drain and allow to cool. Peel the Arbi and slice into bite sized pieces. Tip them back again into a pan. Add a large cup of water, salt, tamarind and the slit green chillies. Simmer till the chillies change colour. Grind the coconut and Hing to a smooth paste. Drop it into the cooked Arbi. Boil well. Drizzle with coconut oil. Keep aside for fifteen minutes for the flavours to infuse.

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

Instant Poha Idli

Posted on October 18, 2020October 26, 2020 by vinayaprabhu2

These instant Poha idlies are a life saver when having unexpected guests or when one wants to whip up something instant. Serve them with a coconut chutney or with some Molgapudi.

Ingredients :

1 cup thin/Patla poha /Flattened rice

1.5 cups Idli Rava

1 cup thick sour curd

Salt

A big pinch of Baking Soda

Water as required

Powder the Poha and tip it into a vessel. Add the curds and one cup of water. Mix well. Add the Idli rava and another cup of water. Add salt and keep aside for five minutes. Check the consistency. Add more water if required and again allow to stand for five minutes. The batter should neither be too thick nor thin.

Keep the steamer with water boiling ready. Grease the idli stand or the katori with oil. Add the soda to the batter, give it a quick whisk and pour it into the stand or katori. Place in the steamer and steam for ten to twelve minutes. A knife inserted inside the idli should come out clean. Remove from the steamer and allow to cool. Gently prise the idlis with the help of a spoon. Serve with Chutney.

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