Author: vinayaprabhu2

Palak, Sweet corn and Potato Subzi Recipe

Posted on by vinayaprabhu2
A filling Palak/ Spinach, Sweet Corn and Potato Subzi which goes well with Rice, Roti or even bread. All the three vegetables are a family favourite and their coming together in a dish is the ultimate! Ingredients : 1 small bunch of Palak 10 sprigs of Coriander 200 gms Sweet Corn 1 large potato 1 large onion 1 inch size of ginger 5 green chillies 3 cloves of garlic 1 large tomato 1 tsp Jeera / Cumin seeds 3 tbsps oil 1 tbsp Ghee / Clarified butter 2 tbsps fresh cream Salt A pinch of Garam Masala and Haldi/ Turmeric Method: Wash the Palak thoroughly and blanch it. Immediately tip it into cold water to retain the colour. Pressure cook Sweet corn till done. De skin the potatoes, wash and cut them into cubes. Sprinkle salt and keep them aside. Heat oil in a pan. Drop the potatoes into the oil and roast to a golden brown. Drain them on an a tissue. Slice the onions, chop the tomatoes and green chillies and grate the ginger and garlic. Keep everything aside. Heat the oil and Ghee mixture in a pan. Add the Jeera and after it splutters drop in the sliced onions , green chillies, ginger, garlic and salt. Roast till the onions are translucent and have wilted well. Drop in the tomatoes and roast till mushy. Add a pinch of Garam Masala and Haldi, saute for a minute, switch off and keep aside to cool thoroughly. Grind the roasted ingredients to a smooth paste. Add the Palak and coriander leaves and continue grinding till everything is a smooth paste. Tip it into a pan. Drop in the sweet corn, potatoes and adjust the salt. Bring to a boil. Allow to simmer covered for a few minutes. Garnish with fresh cream and a sprig of coriander. Serve hot. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Cheesy Jalepeno and Garlic squares Recipe

Posted on by vinayaprabhu2
These are truly divine when you feel like a quick snack. Just need a few cheese singles, bread, butter and a dash of Paprika and pepper. Ingredients : 4 slices of Bread 4 Cheese singles ( I had the Jalepeno and garlic ones) Unsalted butter Paprika, oregano and pepper according to taste Method: Butter the slices on both sides. Heat the skillet/tava and place all four on it. Toast to a nice golden brown. Flip. Place the cheese singles, sprinkle some paprika, oregano and pepper and allow the slice to brown on the other side too. Serve as is or with Tomato ketchup. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Dahi Begun/ Aubergine in Curds Recipe

Posted on by vinayaprabhu2
Dahi Begun is a Bengali preparation and can be enjoyed with both Rice or Roti. I picked this recipe from a friend Nidhi Ark in the food groups that I manage of Facebook. It is a very simple and easy dish and delicious as well. I have tweaked it a bit to suit our taste. Ingredients : 5 medium sized Brinjals/Aubergine cut lengthwise 1/4 tsp Haldi/ Turmeric powder 1 cup curds whisked well 1 tsp Jeera /Cumin seeds 1 dry red chilly 1 Bay leaf 3 tbsps Oil A pinch of Hing/Asafoetida 1/4 tsp Garam masala 1 inch piece ginger grated 1/4 tsp Chilly powder 3 green chillies slit Salt 1 tsp sugar Coriander leaves for garnish Method: Marinate the sliced Brinjal with Haldi and salt for about ten minutes. Heat oil in a pan and roast them to a golden brown. Drain and keep aside. In the same oil add the Jeera , Hing, Dry red chilly and Bay leaf. Saute for a minute and then drop in the grated ginger and slit green chillies. Saute for a minute again and drop in a glass of water. Bring to a boil. Add the curds, red chilly powder, sugar and Garam masala. Adjust salt. Stir continuously on a gentle flame till it starts boiling. Drop in the roasted Brinjal. Cover and cook for a minute. Garnish with finely chopped coriander leaves and serve hot. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Akki Roti/ Rice Pancakes Recipe -3

Posted on by vinayaprabhu2

This is an easy to make and absolutely delicious preparation which is traditionally made as a breakfast eat, but is so filling that it can substitute for lunch as well. Served with either Chutney, Sagoo or Butter, it can be made in no time.

Ingredients :

250 gms Rice flour

100 gms Idli Rava

1 large onion

9 Green Chillies

Coriander leaves

15 mint leaves

5 tbsps finely grated coconut

Salt

Oil to roast the Akki roti

Method:

Tip the Rice flour and Idli rava in a bowl. Chop the onions, Coriander leaves and mint leaves fine. Drop them into the rice flour, idli rava mixture. Coarsely crush the green chillies and tip them in too. Add the grated coconut, salt and add enough water to make a dough of patting consistency. Allow to rest for fifteen minutes. The idli rava soaks in all the water. Mix again and if required add some more water so that the dough can be patted easily on the skillet. Heat a tava/skillet. Lower flame and pat the dough on to it to a six inch diameter Roti. Drizzle with a tsp of oil. Allow to cook. Flip and roast on the other side too. The entire process should be carried out on a gentle to medium flame to ensure even cooking.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Yam and Onion Stir fry Recipe

Posted on by vinayaprabhu2
This is an extremely simple stir fry which the Konkani community calls Surnu anni Piyavva Upkari . Goes well with Rice and Dal or even with Curd rice. Ingredients : 250 gms Sooran/ Yam 2 large onions 3 Dry red chillies 2 tbsps Coconut oil or oil of choice 1 tsp mustard Salt Method: Deskin the Yam and slice thinly into long strips one inch in length. Wash thoroughly under running water. Yam is always washed after chopping as some Yams tend to give an itch. Keep aside. Slice the onions. Heat oil in a pan. Add the mustard. After it crackles drop in the dry red chilly bits. Toss and immediately add the sliced onions and salt . Saute till the onions turn translucent. Add the sliced yam pieces and a small cup of water. Cover and cook over a gentle flame till done. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Poha/Beaten Rice Tikki Recipe

Posted on by vinayaprabhu2
Crispy, melt in the mouth Poha Tikkis are simple, delicious and easy to make. My sincere thanks to Vasudha Prabhu a Kannada litterateur and poet par excellence for this wonderful recipe. This recipe came in handy during the Lock down times we are now facing due to Covid19. Ingredients : 2 big fistfuls Poha/ Beaten Rice (Thick variety/Jada Poha) 1 tbsp peanuts crushed coarsely 2 heaped tsps rice flour 4 green chillies finely chopped 2 tbsps coriander leaves 1 sprig Curry leaves 15 mint leaves 1 medium sized onion 1 tsp Jeera/Cumin seeds 1 tsp ginger and garlic grated Salt Oil for frying Method : Wash and soak the Poha in water just enough to cover it for twenty minutes. Mash it thoroughly. Chop onions, green chillies, Coriander leaves, Mint leaves, Curry leaves fine. Drop it into the Poha mash. Add salt, the peanut crush and the Rice flour and mix thoroughly. Shape into tikkis. Heat oil in a pan. Deep fry the tikkis to a golden yellow and crisp. Serve with Green Chutney or Tomato ketchup. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Sandwich Dhokla Recipe

Posted on by vinayaprabhu2

I had a couple of Gits instant Dhokla packets which I had picked up as an after thought before lock down. One was a Khaman Dhokla mix and the other a Khatta Dhokla. Decided to make some sandwich Dhokla by steaming both together separated by a layer of all purpose Chutney. Posting the link to the All purpose chutney below.

Ingredients :

1 Packet of Instant Khaman Dhokla mix

2 Packet of Instant Khatta Dhokla mix

2 tbsps of all purpose Chutney

Oil to grease the plate

Method:

Keep a pan with water boiling ready. Grease a large plate with a tbsp of oil and place it over a trivet in the pan. Open the Gits Khaman Dhokla mix and follow instructions on the packet. Pour the batter into the plate. Cover and steam for twelve minutes. Pierce with a tooth pick to check if its done. If done, apply a thick layer of All Purpose Chutney on the steamed Dhokla. Open the Khatta Dhokla Mix and again follow the instructions on the packet. Pour the batter over the layer of chutney very gently so that it is evenly spread all over the steamed Khaman Dhokla. Cover and steam for five minutes. Open, and sprinkle with some chilly and pepper powder , cover and steam for another seven minutes. Again check to see if done. Remove from flame . Set aside. Allow to cool for a while. Cut into pieces of desired size. Serve with all purpose Chutney.

All purpose Chutney, Recipe

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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