Sharing a Thali today of Rice, Dalithoy, Ridge gourd peel and potato upkari, Ridge gourd peel chutney, Ridge gourd and Cashew Ambat, Potato Papad, Bittergourd fritters, Buttermilk and Mango. Recipe links to all the items are given below.
Recipe to make the perfect Rice
Dalithoy Recipe
Ridgegourd peel and potato stir fry Recipe
Ridge Gourd Peel Chutney Recipe
Ridgegourd Ambat-2
Mini Potato Papad
Bittergourd Fritters Recipe
Masala chanch Recipe
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
Another traditional Ambat which goes well with Rice or Roti. Usually fresh cashews are added when in season, but I always make do with the dried ones. The earlier Ambat I had posted is slightly different from this one as it has a seasoning with Fenugreek seeds and is sans cashews.
Ingredients :
250 grams Ridgegourd
A big fistful of Cashews
1 potato cubed
1 large onion sliced
1 large onion chopped fine
2 ladlesful of cooked Dal
1/4 of a coconut grated
10 roasted Byadgi Chillies
1 tsp Tamarind paste
Salt
3 tbsps Coconut oil / oil of choice
Method:
De skin the Ridgegourd and cube it. Save the peel to make either a Chutney or a stirfry. Cook the cashews separately till three fourth done. Drop in the potato cubes and the sliced onions. Add salt and a glass of water. When it’s almost cooked, drop in the Ridgegourd cubes. Boil for a couple of minutes and add the cooked Dal to it. Grind the coconut, tamarind and, roasted red chillies to a fine paste. Drop it into the boiling Ambat . Heat the oil in a pan. Drop in the finely chopped onions and roast to a deep brown. Season the Ambat with it and boil thoroughly. Keep aside for fifteen minutes to allow the flavours to infuse before serving.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
This is the healthier version of the traditional Urad and Maida Dosa. Substituted Wheat flour for Maida and added Rava for crispness. Enjoy it with a Chutney or a Sambhar or with both.
Ingredients :
1 cup Urad dal ( split black gram)
1 cup Atta/wheat flour
1 cup Rava / Semolina
Salt
Method:
Wash and soak the Urad Dal for four hours. Grind fine adding enough water to get a fluffy batter of pouring consistency. If using the wet grinder, grind non stop for half an hour, but if using the mixer, grind to a smooth batter. Mix the wheat flour and semolina in a bowl. Drop in a glass of water and mix well. Drop this mixture into the Urad batter and whisk thoroughly to see that there are no lumps formed. Add salt. Keep aside for ten minutes. Adjust consistency of the batter by adding water if required. Mix well. Heat a griddle / tava. Pour, a ladleful of batter on it and, keep spreading it in concentric circles to cover the tava. Drizzle with oil or Ghee. Allow to roast to a golden brown. Flip. Roast on the other side, too. Serve hot with chutney.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
This is a simple but tasty Bread upma which can be made in a jiffy. I prefer the freshly baked bread from the bakers than the machine made one to make this preparation.
Ingredients :
9 slices of Bread
6 green chillies chopped fine
3 sprigs curry leaves
3 tsps sugar
Salt
Half a tsp of Hing/Asafoetida
10 tbsps of grated coconut
3 tbsps oil ( I prefer coconut oil)
2 tbsps Ghee/ Clarified butter
1 tsp Mustard
1 tsp Urad dal/ split black gram
Method:
Tear the slices of bread into tiny pieces. In one glass of water (200 ml) dissolve the sugar, salt and hing. Stir thoroughly and sprinkle this water on the bread pieces, shaking them so that they are evenly coated with water. Heat the ghee and oil mixture in a pan. Add the mustard and after it splutters drop in the urad dal. When it turns golden brown add the finely chopped green chillies and curry leaves. Toss. Drop in the bread pieces and mix thoroughly. Cover and allow the mixture to heat well. Open and give a quick stir. Garnish with grated coconut and serve hot.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
Sharing a Thali today of Rice, Dalithoy, Alwathi, Ridge gourd and potato upkari, Ridge gourd Bhaartha, Bittergourd pickle, Buttermilk and a fruit. Recipe links to all the items are given below.
Recipe to make the perfect Rice Dalithoy Recipe Alwathi /Wild Colocassia leaves Curry Recipe Ridge Gourd And Potato Stir Fry Recipe Ridge gourd Bhaartha Recipe Bittergourd Pickle Recipe Copyright © 2020 by Vinaya Prabhu. All rights reserved.
Musk Melon is in season. Sweet, fragrant and utterly juicy. After enjoying the fruit as is, decided to make a milkshake today.
Ingredients :
One medium sized Musk melon
3 glasses of chilled milk
1/2 tsp Cardamom powder
Sugar as required
Method :
Scoop the flesh of the musk melon. Discard the seeds. Blitz the flesh along with cardamom powder and sugar. Add chilled milk, mix thoroughly and refrigerate for half an hour. Serve chilled.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
A delicious preparation that doubles up both as a salad or as a side dish. Easy to make and can be whipped up in no time. Here I have used the Totapuri variety of Mango though one can make it with any variety of Mango which is readily available.
Ingredients :
1 large Totapuri Mango
2 green chillies finely chopped
1 tbsp sugar
Juice of half a lemon
1 tsp Olive oil
A pinch of paprika/Chilly flakes/ chilly powder
An extremely small sliver of ginger grated
Salt
Coriander leaves for garnish
Method:
Deskin the mango and chop into tiny cubes. Crush the grated ginger and green chillies along with the salt and sugar. Drop it over the mango cubes. Add a dash of paprika, the olive oil, lemon juice and mix thoroughly. Garnish with coriander leaves and refrigerator for an hour before serving.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
Sharing a Thali today of Rice, Dal fry, Peanut subzi, Mango Gozzu, Curd, Instant pickle and Watermelon. The recipe links to all the items are given below.
Recipe to make the perfect Rice Dal Fry Recipe Mango Gozzu Recipe Instant tangy pickle Recipe Peanut and Ivygourd Stir fry Recipe Copyright © 2020 by Vinaya Prabhu. All rights reserved.
This is a simple, easy to make recipe which goes well with Poori or Rice. Peanuts, the poor man’s replacement for Cashewnuts come together with Ivygourd in this stir fry.
Ingredients :
200 gms Raw peanuts
150 gms Ivygourd
4 dry red chillies broken into half
1 tbsp Coconut oil or oil of choice
1 tsp Mustard seeds
Salt
1/2 tsp Hing/Asafoetida
4 tbsps grated coconut
Method:
Wash and pressure cook the peanuts with salt till done. Chop the ivygourd. Heat oil in a pan. Add the mustard seeds. After they crackle add the broken red chilly bits and Hing. Toss. Add the ivygourd, salt and half a cup of water. When half done, tip in the cooked peanuts. Cook till done. Garnish with grated coconut and serve hot.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
Sharing a Simple Thali of Rice, Tomato Saaru, Ivygourd Stir fry, Mango, Pineapple and Grape Sasam, Okra fry and Curds. The recipe links to all the items are given below.
Recipe to make the perfect Rice Tomato Saar Recipe Ivygourd Stir fry Recipe Pineapple, Mango and Grape Sasam Recipe Okra/Bhenda Sasam Recipe Copyright © 2020 by Vinaya Prabhu. All rights reserved.
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