Hors d'oeuvre / Appetizers - Vinaya's Culinary Delights

Mixed Vegetable Stir Fry Recipe

Posted on August 5, 2018October 16, 2020 by vinaya

Stir fries are a wonderful way of staying healthy as very little fat is used ! A variety of vegetables can be used and the seasonings changed to make them taste different each time one makes them. I have not mentioned the exact amount of condiments and spices to be used as they depend on individual preference.

Ingredients :

Equal quantity of the following vegetables :

Green, Red & Yellow Bell peppers
Baby Corn
Onions
Paneer/ Cottage cheese

Spices and condiments used:

Amul butter
Oregano
Chilly flakes
Mixed Herbs
Pepper
Salt
Tomato ketchup

Method :

Pressure cook the baby corn to two whistles. Keep aside. Slice the Bell peppers and onions lengthwise. Chop the baby corn into roundels. Cube the paneer and roast it to a golden brown in some butter. Heat the butter in a pan as per requirement. Drop in the sliced onions and sauté till translucent. Drop in the sliced Bell Peppers, baby corn, paneer, salt, pepper, chilly flakes, Oregano, mixed herbs and toss them on a high flame till they are done but crunchy. Add the roasted Paneer. Drizzle with some tomato ketchup. Mix well and serve immediately.

Boiled Peanuts Recipe

Posted on August 4, 2018 by vinaya

Boiled Peanuts can be used in Subzi, Chaat, or even enjoyed on their own. Can be served as a starter with a dash of lime or enjoyed as is. I make use of the fresh ones when they are in season, or use the dried ones. Groundnuts have a high protein content and including them in your diet everyday is essential for the vegetarians. What better way than to have them boiled rather than snack on the fried ones?

Method:

Wash and soak a bowl of peanuts overnight. Pressure cook them with a little salt. Allow them to cool. Serve as is or garnished with freshly chopped onions, tomatoes and coriander leaves and a dash of lime for that added zing!

Oil free Sabudana vada Recipe

Posted on August 1, 2018 by vinaya

This is an oil free and healthy version of the Sabudana Vada. Sabudana or Sago Pearl is commonly used in India on the days one fasts. The regular vada is fried. Here I made balls of the dough, but did not flatten them as I would, while frying the Vada. Made use of a non stick Appam pan to roast them. Serve with either a tomato ketchup or green chutney. Recipe Link to the preparation of the Sabudana dough is given below.

Sabudana Vada recipe

Hariyali Aloo/ Potatoes Recipe

Posted on August 1, 2018August 3, 2018 by vinaya

Hariyali in Hindi is Green and Aloo are potatoes, so literally translated it means Green Potatoes. They have been so named because of the green chutney in which they are marinated and which gives them their distinctive colour. These can be served as a starter or hors d’oeuvre. They can also be used as a filling for sandwiches.

Ingredients :

250 gms potatoes
1 small bunch coriander leaves
1 inch piece of ginger
3 tbsps grated coconut
10 cloves of garlic
Juice of one lemon
10 green chillies
Salt
1 tsp of oil

Method :

Deskin and wash the potatoes well. Slice them or cube them as per preference. Keep them immersed in water. Grind together the grated coconut, green chillies, ginger, garlic, lemon juice, coriander leaves and salt to a fine paste. Heat the oil in a pan. Drop in the potatoes and salt. Toss. Sprinkle water, cover and cook till three fourth done. Tip in the ground paste and mix well. Cover and cook on a gentle flame till done.

Teasel gourd/Kantola Fritters Recipe

Posted on July 19, 2018July 19, 2018 by vinaya

A delicacy available only during the monsoons, a variety of dishes from a fry, a sukka, stir fry or a mix gravy can be made from Teasel Gourd. One needs to ensure that they are Dark Green in colour as the Light Green ones have large seeds within them. I personally love the crunch of the seeds so buy the slightly Light Green ones. Posting a Teasel Gourd Fry today which can be enjoyed as a side dish with Rice or can be eaten as a snack with tea.

Ingredients :

250 gms Teasel Gourd
2 tsps chilly powder
1/2 tsp Hing/Asafoetida
Salt
A mixture of Rice flour and Besan/Gram Flour in the ratio of 2:1.
Oil for frying

Method :

Wash and slice the Teasel Gourd as shown in the picture. Sprinkle Chilly powder, salt and Hing. Mix well. Take the Rice flour and Besan in a plate and mix them well. Coat the slices with this mixture. Heat oil in a pan. Drop the coated slices and fry on a medium flame till crisp. Serve hot.

Chana/Chickpea Chat Recipe

Posted on July 11, 2018December 4, 2020 by vinaya

Chana or Chickpea Chat can be served as a starter or a quick snack. Healthy, as its high in protein and absolutely delicious as it is garnished with a spicy and also a tamarind and date chutney. I have served it in cones made of Papad. You may serve it in a plate or in a bowl depending on one’s preference. Recipe Link to the Chutneys is given below.

Ingredients :

100 gms Chickpeas
1 large tomato
1 large onion
100 gms sweet Corn
1 tbsp Green chutney
1 tbsp Tamarind and date chutney
1/2 tsp Everest Chat Masala
Salt
Coriander leaves
Juice of half a Lemon

Method :

Wash and soak chickpeas for eight hours. Pressure cook with salt. Allow to cool completely. Pressure cook the Corn too. Chop the onion, tomato and coriander leaves fine. Tip the cooled corn and Chana into a bowl. Add the green chutney, tamarind and date chutney, Everest Chat Masala, the chopped onion tomato and coriander leaves and adjust salt. Drizzle with lemon juice and serve.

Papad Cones:

Cut the Papad into two halves. Lightly roast them on both sides on a Tava/ griddle and immediately roll them into the shape of a cone when it is still warm. It has to be done swiftly, as the Papad breaks when it cools.

Recipe for a Variety of Chutneys

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

Khaman Dhokla/Steamed Gram flour appetizers

Posted on July 11, 2018July 11, 2018 by vinaya

A very popular dish from Gujarat, a state that lies to the West of India, the Khaman Dhokla is a highly nutritious snack served with a Green chutney. Healthy too because it is steamed and tempered with minimum of oil. Recipe link for the Chutney is given below.

Ingredients

300 gms Besan /Bengal gram flour
2 tbsp Rava/ semolina
4 tsp sugar
1 tsp ginger-green chilli paste
1 tsp lemon juice
Salt
1 tsp Eno fruit salt
3 tsp oil
1 tsp Mustard
1 tsp sesame seeds
A large pinch of Hing/ asafoetida
2 sprigs curry leaves
3 green chillies slit
Coriander leaves to garnish.

Method
Tip in the Besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt into a bowl. Add around ¾ cup of water and mix well using a whisk to get a smooth batter. Keep the steamer boiling.
Just before steaming, add the fruit salt and mix lightly.
Pour the mixture immediately into a greased Thali. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside. A knife inserted in the Dhokla should come out clean.
Heat the oil in a pan. Add the mustard seeds. When the seeds splutter, add the sesame seeds, asafoetida, curry leaves and slit green chillies and sauté on a medium flame for 30 seconds.
Remove from the flame, add ½ cup of water and wait for 5 minutes or till the water is absorbed completely.
Pour the tempering over the prepared dhoklas and spread it evenly.
Cut into pieces, garnish with coriander and serve immediately with All purpose chutney.

All purpose Chutney, Recipe

Bengal Gram Fritters Recipe

Posted on July 11, 2018September 22, 2019 by vinaya

These Bengal Gram Fritters are popular all over South India and are known by various names depending on the region where they come from. One can make them with or without onions, but adding finely chopped onions adds to the taste.

Ingredients :

250 gms Chana dal/ Split Bengal Gram
1 fistful rice flour
10 green chillies
2 inch piece ginger
2 large onions chopped fine
4 sprig curry leaves chopped
Coriander leaves chopped
Salt.

Method :

Wash and soak the chana dal for four hours. Drain the water and spread it on a piece of cloth for an hour to dry slightly. Grind in small batches in the blender to a coarse mixture. (DO NOT grind it to a smooth paste)
Crush the green chillies and ginger in the blender to a coarse paste.
Add the crushed green chilly, ginger, chopped onions, coriander and curry leaves, salt, ground chana dal and the rice flour and make balls. Flatten them slightly. Heat oil in a pan. Deep fry four to five at a time and serve hot.

Note:

It is just by accident that I found that drying the chana dal for an hour or so makes the fritters really crisp as the chana dal does not become a paste and can be ground coarsely.

Open Sandwich with Molgapudi Recipe

Posted on June 22, 2018June 22, 2018 by vinaya

I love Bread in any form, sandwiches being my favourite. I had some fresh Molgapudi, so decided to make these open sandwiches using it to spice them up. Recipe link to the Molgapudi given at the end of the recipe.

Ingredients :

4 slices of bread
Butter
1 onion
1 tomato
2 tbsps coriander leaves
4 tbsps Molgapudi
Salt

Method :

Chop the Tomato, Onion and Coriander leaves fine. Retain half of the coriander leaves and the Molgapudi. . To the chopped tomatoes and onions add the remaining half of the coriander leaves and Molgapudi. Mix well and microwave for a minute. Keep aside. Butter the slices of bread on both sides and toast them well on one side. Flip. Pile the tomato, onion mixture on the toasted side and sprinkle the remaining Molgapudi and coriander leaves. Roast on a gentle flame till crisp and done. Serve with tomato ketchup.

Molgapudi/Dry Chutney powder Recipe

Masala Peanut Chat Recipe

Posted on June 19, 2018 by vinaya

Masala Peanuts are loved by young and old alike in India. Popularly known as ‘Congress Kadlekai’ in Karnataka, they are simply delicious!! As they are readily available, it’s really very easy to make a chat when you have guests or when you would like a quick chat with your tea or coffee.

Ingredients :

250 gms Masala Peanuts
One large onion
One large tomato
Coriander leaves
Juice of half a lemon
Everest Chat Masala

Method :

Chop the onion, tomato and coriander leaves fine. Keep aside. Whilst serving the Peanut Chat, add them to the Masala Peanuts, sprinkle with chat masala, drizzle lemon juice, mix thoroughly and serve immediately.