Thali Meal – 61

Sharing a Thali today of Rice, Malabar Spinach Ambat, Dalithoy, Eggplant and Drumstick stir fry, Potato and Tomato Gozzu and Yam fritters. Recipe Links to all the dishes are shared below.

Recipe to make the perfect Rice

Malabar Spinach Ambat Recipe

Dalithoy Recipe

Eggplant and Drumstick Stir Fry Recipe

Potato and Tomato Gozzu Recipe

Yam fritters Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Papaya Halva Recipe

The Papaya Tree in our garden laden with huge Papayas, is one of the fondest of childhood memories. There were so many left over even after distributing it to relatives, friends and neighbours. My mother used to make this delicious Halva with the over ripe ones.

Ingredients :

  • 1 kg papaya which is a little over ripe
  • 2 tomatoes
  • Sugar depending on the sweetness required
  • A fistful of cashews roasted in ghee
  • 2 tbsps ghee/clarified butter
  • 2 tsps Cardamom powder

Method:

Deskin the Papaya and cut it into chunks. Chop the tomatoes too. Puree both together in the mixer. Tip it into a pan. Add sugar as required and keep stirring it on a medium flame till it starts leaving the sides of the vessel. Add ghee and keep roasting till it thickens and forms a mass. Remove from flame. Garnish with roasted Cashews.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Icecream with Strawberry Crush Recipe

With fresh and luscious Strawberries flooding the market, couldn’t resist indulging in an icecream topped with fresh Strawberry Crush. The icecream is Vanilla from Naturals and the Strawberry Crush made at home. Recipe Link to the Strawberry Crush is given below.

Strawberry Crush Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Strawberry Crush Recipe

Fresh Strawberry Crush is an absolute delight on icecream or in milk shakes. I usually make a big bottle of it when Strawberries are in season. Essence and preservative free, it tastes divine!

Ingredients :

  • 250 gms Strawberry
  • 500 gms sugar
  • 400 ml water
  • 1 tbsp lemon juice.

Method :

Wash and remove the stem of the Strawberries. Chop them and tip them into the mixer. Puree them well. Keep aside. Heat the sugar and water in a pan. Boil to a two string consistency. Add the lemon juice. Boil for a couple of minutes and then drop in the strawberry puree. Continue boiling for a few minutes till the puree coats the back of the spoon. Remove and keep aside. The crush may appear watery, but turns semi solid when it cools. Cool thoroughly and store in an air tight bottle in the fridge.

Note: The shelf life if the Crush can be increased by adding a pinch of Sodium Benzoate after the puree has been added to the sugar syrup. I personally prefer the crush without any additives or preservatives.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Fresh Peas Upkari /Stir fry Recipe

Winter is almost over and with it ends the season of fresh Peas. Decided to make an Upkari /Stir fry which goes well with Dal, Rice or even with Roti. Personally, I like to make a meal of it!

Ingredients :

  • 1/2 kg Fresh peas
  • 3 green chillies
  • 2 tbsps Coconut oil or oil of choice.
  • 1 tsp Mustard
  • A large pinch of Hing/asafoetida
  • 4 tbsps grated coconut
  • Salt

Method :

Shell the peas and wash them thoroughly. Drain and pressure cook to one whistle with a little salt in one glass of water. (250ml). Heat the oil in a pan. Add the mustard and after it splutters drop in the green chillies and Hing. Toss. Add the cooked green peas and adjust salt. Simmer gently till all the water is absorbed. Garnish with grated coconut. Heat for a couple of minutes and serve hot.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Chahou Kheer/ Manipur style kheer recipe

Chahou Kheer is usually made from black rice and the ultimate result is a beautiful lavender coloured kheer. I used the regular Basmathi rice to make it because of the unavailability of Black rice. It is almost similar to the kheer made in South India. The only difference is the addition of coconut, either grated or in slivers.

Ingredients :

  • 1.5 litres Milk
  • 250 gms sugar
  • 100 gms Basmathi rice
  • 10 pods Cardamom
  • 10 cashewnuts halved
  • 25 kishmish/ Black raisins
  • 3 tbsps grated coconut
  • 1 tbsp Ghee/clarified butter

Method :

Wash the rice and tip it into the pressure cooker along with the milk and sugar. After one whistle, lower heat and allow to cook for 20 minutes. Allow the pressure cooker to cool thoroughly before opening the lid. Powder the Cardamom. Tip it into the kheer. Heat Ghee in a pan. Add the cashewnuts and Kishmish and roast to a golden yellow. Drop it into the kheer along with the grated coconut and allow to boil for a minute, cover and keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.