Peanut and Sesame Dry Chutney

Winters in India are associated with hot Jowar bhakri, peanut and sesame chutney, roasted brinjals and a variety of greens. This roasted peanut and sesame chutney goes well with Bhakri, Chapati or even on buttered slices of bread.

Ingredients :

100 gms Peanuts

50 gms Sesame

15 garlic cloves

2 heaped tbsps of Kashmiri Chilly powder

Salt

A large pinch of Jeera/Cumin seeds

A Chickpea sized piece of Tamarind

Method:

Roast the peanuts on a gentle flame and remove the skin. Alternatively you could microwave them till they are crisp. Dry roast the sesame too on a gentle flame till they start spluttering. Allow to cool. Drop in the roasted peanuts, sesame, tamarind, chilly powder, garlic and salt into a mixer jar and powder the ingredients on pulse mode. Do not fine grind them as both peanuts and sesame release oil. Just pulse to a coarse consistency. Enjoy with hot Bhakri or chapati.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Brinjal Bajji – 2

This is the second variety of Brinjal Bajji that I am posting. The first one was with Hing /Asafoetida. This one is using onions. This preparation goes well with rice or roti. The bajji is best made using the large variety of Brinjal available for making Bhartha as it can be easily roasted.

Ingredients :

500 gms Brinjal

1 large onion finely chopped

3 green chillies minced

1/2 tsp tamarind paste or juice of half a lime

Salt

2 tbsps coconut oil

Method:

Apply a little oil all over the brinjal and roast it on an open flame on your gas stove. Alternatively it could be grilled too. Take care to see that it is roasted evenly on a gentle flame. Allow to cool. Peel the brinjal. The charred skin comes off easily. Mash the brinjal well. Crush the minced chillies with salt. Tip them into the mash. Add finely chopped onions, tamarind paste or lemon juice and drizzle with coconut oil. Mix well and serve. This preparation needs to be refrigerated if not used immediately.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Bell pepper and Cheese Dip

This dip will have you drooling for more. You can serve it with finger food or slather it on bread or even use it while making noodles. The cheese used adds to the taste and it can be stored in an airtight container for a week in the refrigerator.

Ingredients :

1 large Bell pepper /Capsicum

1 tsp butter

10 green chillies

7 cloves of garlic

Juice of one lemon

Salt

2 slices of Cheese singles or a handful of grated cheese

Method:

Roughly chop the Bell pepper and roast it with a tsp of butter till it wilts. Allow to cool. Grind together the roasted Bell pepper, chillies, garlic, salt, lemon juice and the slices of cheese. Add water only if necessary to get a chutney like consistence. Store in an airtight container in the refrigerator.

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Schezwan Chutney/Sauce

The Schezwan Chutney is an Indianised version of the original Schezwan sauce. It contains more of garlic and the spice level has been adapted to suit the Indian palate. I usually make a batch with which I can make three varieties of Indo Chinese cuisine.

Ingredients :

1/3 cup vegetable oil
15 Cloves garlic finely chopped
1 1/2 inch ginger finely chopped
1 onion minced
25 Kashmiri Red Chilies (soaked in water for half an hour))
1 teaspoon soya sauce
1 teaspoon vinegar
1/4 cup water
2 tablespoons Tomato ketchup
3 tablespoons sugar
Salt

Method:


Heat oil in a pan. Add the garlic and ginger. Saute on a low flame till the raw aroma is gone. Be careful not to brown or burn the ginger and garlic. Add the minced onions and let them cook on a low flame. In the meanwhile, remove the chillies from the water. Grind them with two tablespoons of water into a paste. Set aside. Once the onions turn translucent add ground chilies, soya sauce, vinegar, ketchup, sugar, salt and 1/4 cup of the water which was used to soak the chillies. . Bring this to a boil and simmer till the sauce thickens. The oil by now should have separated, and there should be some oil floating on top.Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to a fortnight.

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Salsa Fresca

Salsa in Mexican translates to sauce and Fresca means fresh. So, Salsa Fresca is nothing but a fresh sauce. Made of a mixture of tomatoes, onions and cilantro(coriander leaves) this is usually served as a dip with Nachos, but I love it with Tortillas and even with Poori.

Ingredients :

6 ripe tomatoes



1 onion chopped


4 green chillies


Handful of fresh cilantro


2 large cloves garlic, roughly chopped


2 Tbsp fresh lime juice


1/2 tsp sugar


Salt and pepper to taste

Method:

Chop the tomatoes, onion and cilantro. Tip in the garlic cloves and green chillies in a blender. Crush. Add the tomatoes, onion, lemon juice and cilantro and run it on pulse mode. It should remain chunky. Pour it into a bowl. Add the salt, pepper and sugar. Mix well and serve.

Note:

Mexicans also make it by dry roasting the tomatoes, garlic, chillies and onions. It gives the Salsa a smoky flavour.

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Roasted Gram, Coriander leaves and Curry leaves Chutney

This chutney is a fragrant combination of coriander, curry leaves and roasted gram dal. Curd is used instead of tamarind as a souring agent. Goes well with Idli and Dosa.

Ingredients :

100 gms Dalia/Roasted gram dal

2 sprigs curry leaves

5 green chillies

5 tbsps coriander leaves

4 tbsps thick curds/Yoghurt

2 tsps oil

1 tsp mustard seeds

4-5 curry leaves

Method:

Powder the roasyed gram. Add the green chillies, curry leaves, coriander leaves and salt. Dry grind and then tip in the curds and just grind it once on pulse mode. Pour the chutney into a bowl. Adjust consistency by adding a little water if necessary. Heat oil in a pan. Drop in the mustard and after it splutters add the curry leaves. Toss and pour the seasoning into the chutney. Mix well and serve.

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Bimbla /Tree Sorrell Gozzu

Bimbul, Bilimbi or Tree Sorrell is a fruit which is used as a souring agent instead of Tamarind. Pickles both spicy and sweet are made from this fruit which is known for it’s medicinal value as well. I had never made a cold preparation of this fruit, so when my dear friend Pushpalata Satish shared her recipe with me, I lost no time in trying it out. Goes extremely well with Dal rice, Roti and even Curd rice.

Ingredients :

10 Bimbul

7 cloves of garlic

5 green chillies

2 tbsps grated coconut

2 tbsps coconut oil

Salt

Method:

Roast the Bimbul, green chillies and garlic in one tbsp of oil till the Bimbul changes colour. Allow to cool. Grind it along with the coconut and salt to a coarse paste. Do not grind it to a fine paste as it is best enjoyed coarse. Tip it into a bowl and drizzle with the remaining coconut oil. Serve immediately. This preparation needs to be refrigerated as it is not heated.

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Simple Coconut Chutney

This is an all time favourite chutney as it brings back fond memories of childhood. I loved this unseasoned chutney which my aunt made with the Idli. I was suddenly reminded of this today so lost no time in posting it.

Ingredients :

Half of a large coconut

7 green chillies

A Chickpea sized piece of Hing/ Asafoetida

1/4 tsp tamarind paste

Salt

Water as required

Method:

Grind the coconut, green chillies, tamarind, Hing and salt to a smooth paste with cold water. This is to prevent the chutney turning warm while being ground. Tip into a bowl and adjust consistency with water as per requirement. Goes well with Dosa, Idli and even with Neer dosa.

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Green Tomato Chutney Recipe

When I told my friend that I had made a Ridge gourd peel chutney, she asked me if I have ever tried making one with green tomatoes. Since I hadn’t , asked her for her recipe. There are a variety of ways that it can be made, but trying out the one suggested by her today. Thank you so much Simran Kaul Gangolli for this wonderful recipe. It is absolutely divine!

Ingredients :

  • 500 gms Green tomatoes
  • 5 garlic cloves
  • 7 green chillies
  • 1 tsp Cumin seeds / jeera
  • 5 tbsps grated coconut
  • 2 tbsps Ghee/ clarified butter
  • 1/2 tsp mustard
  • 1/2 tsp Urad dal/Husked black gram dal
  • 3 sprigs curry leaves
  • Salt

Method:

Wash and roughly chop the tomatoes and green chillies. . Take a tbsp of ghee in a pan. Drop in the Jeera, chopped green chillies, garlic cloves and the tomatoes in that order. Roast till the tomatoes lose their colour. Allow to cool. Grind the roasted ingredients with the grated coconut and salt to a smooth paste. Heat the remaining ghee. Drop in the mustard and after it splutters add the urad dal. Roast to a golden brown and then add the curry leaves. Toss. Drop the seasoning into the ground chutney. Mix thoroughly and serve with Rice, Roti or Dosa.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Coriander leaves Chutney Recipe

This is one Chutney which is a favourite since childhood. It would be made as an accompaniment on the festive days when one avoided onion and garlic. Goes well with Roti, Dhokla, Dosa and even on bread.

Ingredients :

  • Half of a small coconut grated
  • 7 green chillies
  • A small bunch of coriander leaves
  • 1/2 tsp tamarind paste
  • Salt

Method:

Grind the coconut, Coriander leaves, green chillies, Tamarind and salt to a smooth paste with a little cold water. Serve with hot Phulkas or Parathas.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.