Desserts - Vinaya's Culinary Delights

Hayagreeva Maddi recipe

Posted on March 4, 2021 by vinayaprabhu2

Hayagreeva Maddi is a rich classic dessert from the Udupi cuisine. Usually offered as Naivedya and then served as Prasadam. The first time I tasted this was at the Krishna Matha in Udupi. Cooked Bengal gram comes together with jaggery, dry fruits, dry coconut and roasted poppy seeds. This dessert is ready in exactly half an hour.

Ingredients:

125 gms or half cup Chana Dal/ Bengal gram

150 gms / a little more than half cup of jaggery or jaggery syrup

125 gms/ half cup of grated copra/ ( dried coconut)

3 tbsps of cashewnuts halved

3 tbsps of almonds broken into bits

3 tbsps of kishmish/ raisins

1 tsp cardamom powder

3 tsps khuskhus/ poppy seeds

7 cloves

5 tbsps Ghee/ clarified butter

Method:

Wash and pressure cook the chana dal in two glasses of water to five whistles. Allow to cool naturally. The texture of the Chana dal should be firm but should break easily.

In the mean time heat a pan. Drop in the poppy seeds and dry roast them till they turn a golden brown. Keep aside. Pour in the Ghee into the same pan. Drop in the cloves and as they are spluttering drop in the cashewnuts and almonds. As soon as the cashewnuts turn a golden yellow, add the raisins and toss till they fluff up. Add the copra, jaggery syrup, roasted poppy seeds and the cardamom powder. Mix thoroughly and then add the cooked Chana dal along with the little water which is left behind. Bring to a boil and simmer gently for a couple of minutes. Switch off and keep aside for ten minutes to allow the flavours to infuse.

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Sweet Moong Sundal

Posted on February 25, 2021February 25, 2021 by vinayaprabhu2

Sundal is a preparation of lentils which could be either sweet or savoury. It is made as an offering to the deity, especially during Navratri. This recipe of sweet Moong Sundal was shared by my friend Asha Sathish Philar who is a chef par excellence and has authored a recipe book herself.

Ingredients:

1/2 cup/ 125 gms Moong/ green gram

16 slivers of Copra/ dry coconut

9 Cashewnuts halved

2 tbsps Kishmish

5 tbsps Jaggery syrup

1 tsp Cardamom powder

2 tbsps Ghee

7 tbsps dessicated coconut or fresh coconut

Method:

Wash the moong and pressure cook to two whistles. Some prefer soaking it for an hour or so, but I prefer to cook it directly. This prevents the Moong turning mushy.

Heat the Ghee in a pan. Add the copra and cashews. Roast to a golden yellow. Drop in the kishmish and switch off the flame. Toss. The kishmish immediately puffs up. Tip it into the cooked Moong along with the jaggery syrup, dessicated coconut and cardamom powder. Mix well. Heat for a couple of minutes. Serve hot or cold.

Note: If you do not have jaggery syrup on hand you can make it by dissolving five tablespoons of jaggery in half a glass of water. Bring it to a boil on a gentle flame. The syrup is ready. I prefer to make a large batch and stock it as it comes in handy while cooking.

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Poha Hindori

Posted on February 14, 2021 by vinayaprabhu2

Hindori is an extremely easy to make dessert. It can be made with par boiled rice, Wheat flour or with Poha/ flattened rice. I have already posted the one made with wheat flour earlier. Posting the recipe today of the one which my friend Nivedita Prabhu shared with me.

Ingredients:

2 cups Thick/ jada Poha

1 cup grated coconut

1 cup jaggery

Half a glass of water

1 tbsp Ghee/ clarified butter

1 tsp cardamom powder

Method:

Dry roast the Poha till you get its aroma. Allow it to cool and powder it. Grind the coconut too and keep it aside. In the meantime tip the jaggery, water and the ghee in a pan. Boil till you get a one string consistency. Tip in the powdered poha, cardamom powder, ground coconut and mix thoroughly. Apply a little Ghee on your palms and make Hindori of the desired shape. These remain good for upto ten days if refrigerated. Just zap it in the microwave for 20 seconds before eating.

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Dried green peas Usli/ stir fry

Posted on February 10, 2021February 10, 2021 by vinayaprabhu2

This dried green peas Usli doubles up both as a breakfast eat as well as an accompaniment to a meal. One can innovate by making it with onions or even with a Garlic seasoning, though I have today followed the recipe shared by my friend Vidya Rekha Kamath and prepared it the Sattvik way.

Ingredients:

1 cup/ 200 gms dried green peas soaked overnight

Salt

1/4 of a large coconut grated

For the tempering:

One tbsp coconut oil or oil of choice

1 tsp mustard

1 tsp cumin seeds

7 green chillies finely chopped

2 Inch piece of ginger grated

1 dry red chilly broken into two

A chickpea size of Hing/ Asafoetida powdered

2 sprigs curry leaves

Method:

Pressure cook the dried peas with salt to three quick whistles. Allow to cool and if there is any water left behind drain it. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the cumin seeds. Allow them to crackle and then tip in the grated ginger, green chillies, asafoetida, dry red chilly and curry leaves. Toss and tip in the cooked peas. Mix , cover and heat on a gentle flame for a couple of minutes for the flavours to infuse. Garnish with grated coconut.

Serves four.

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Doodhi sannan/ sweet idli

Posted on February 7, 2021February 7, 2021 by vinayaprabhu2

Delicious sweet Idlis that can be served as dessert or at breakfast. This is a long forgotten recipe traditionally made by the Konkani community. It’s served with either fresh home made ghee or butter. I thank my friend Shyamala Prabhu for sharing her wonderful recipe with me.

Ingredients:

1 cup Idli rava/ rice rava

1 cup grated coconut

2 cups poha/ flattened rice

Jaggery as required

A pinch of salt

A handful of cashews and kishmish

A pinch of turmeric powder

1 cup semi sour curds

Ghee/ to Grease the moulds

Method:

Powder the poha and grind it with the curds to a paste along with the grated coconut and jaggery . Tip the ground paste into a bowl. Add the idli rava, salt , turmeric powder and dry fruits. Add a quarter glass of water. Mix thoroughly and allow to ferment for 8-10 hours. Grease the moulds with ghee. Here I have used the traditional Idli katori( container) . You may use the Idli stand as well. Give the batter a quick whisk and pour it into the greased katoris. Place them in the Idli steamer which has been kept boiling before greasing the katori. Cover and steam for twenty minutes. A knife inserted should come clean. Remove, allow to cool before de moulding. Serve with butter or ghee.

This proportion makes 15 Doodhi sannan.

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Shengavani/ drumstics in coconut gravy

Posted on February 6, 2021February 7, 2021 by vinayaprabhu2

This Maharashtrian recipe shared by my friend Nilima Kotulkar goes well with rice, poori and Roti. The base of coconut and Besan/ chickpea flour with it’s smooth texture , the addition of peanuts, the tang of tamarind and the slight sweetness of jaggery make this dish truly delectable.

Ingredients:

2 Drumsticks chopped into 2 Inch size pieces

A fistful of peanuts soaked and pressure cooked with a little salt

A small lump of jaggery or two tbsps of jaggery syrup.

1 tbsp tamarind paste

Half of a small coconut grated

2 tsps Besan/ chickpea flour

Salt

2 tbsps finely chopped coriander leaves

For the tempering:

2 tsps oil

1 tsp mustard

1 tsp cumin seeds

1 tbsp Chilly powder

A large pinch of turmeric

A pinch of Asafoetida

Method:

Boil the drumsticks with a little salt in two glasses of water till they are done. Grind the grated coconut and Besan to a smooth paste. Heat oil in a pan. Add the mustard and after it splutters drop in the cumin seeds. Once they crackle add the chilly powder, turmeric, Asafoetida, and immediately pour in the tamarind paste, cooked peanuts, the water in which the Drumsticks were boiled along with the Drumsticks. Add the coconut besan paste and jaggery. Bring to a boil and simmer gently for a few minutes till the raw taste of the besan disappears. Add more water if required. The consistency should be that of a gravy of pouring consistency. Garnish with coriander leaves and serve hot.

Serves four.

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Babycorn fritters-3

Posted on February 4, 2021February 7, 2021 by vinayaprabhu2

This is the third variety of Babycorn fritters that I am posting in my website. A traditional Konkani masala used to coat them. Babycorn has only been recently included in the Konkani cuisine. This recipe was shared by my friend Pushpalata Pai. These fritters double up as a snack as well as an accompaniment to a meal. Usually rice is soaked and ground fine, but when in a hurry you may use rice flour. Just grind it with a little water, chilly powder and cumin seeds, but the way it is traditionally made is hands down a winner.

Ingredients:

15 tender Babycorn slit lengthwise into two

1/2 cup raw rice soaked for an hour

4 Byadgi chillies ( they add colour)

4 Guntur chillies ( they add spice)

1 tsp Jeera/ cumin seeds

Chickpea sized piece of Hing/ asafoetida

Salt

Oil for frying

Drain the soaked rice. Tip it into a mixer jar with the Byadgi and Guntur chillies, Jeera, Hing and salt. Grind to a fine paste with a little water . Drop the batter into a bowl. Add the Babycorn. Mix gently and keep aside for about fifteen minutes. Heat oil in a pan. Drop in the Babycorn about 6 -7 at a time and fry till they are golden orange and crisp. Serve hot.

This proportion makes 30 fritters.

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Dosa batter dessert

Posted on January 27, 2021January 28, 2021 by vinayaprabhu2

This is just an experiment which turned out delicious. Usually a dessert called Thaen Mithai is prepared from Idli batter. Spoons full of Idli batter are dropped into hot oil, fried and dipped into a sugar syrup. I had Dosa batter on hand. Just added sugar, cardamom powder and some safron to it. Mixed it well and allowed it to stand for five minutes. Then dropped spoons full of the batter in hot Ghee. Deep fried to a golden brown and drained on a kitchen towel. This dessert is ready in just ten minutes. Recipe link to the Dosa batter is given below.

https://vinayasculinarydelights.com/urad-and-rice-dosa/

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Makar Sankranti special

Posted on January 14, 2021 by vinayaprabhu2

Makar sankranti , Pongal, Lohri… Different names in the different regions of India… The harvest festival is celebratedby preparing sweets, bathing and adorning the cattle and distributing Tigul/sesame and jaggery. Posting the two most favoured sweets prepared during this festival. Puffed rice Ladoo and Sesame and peanut Ladoo. Recipe links to both the items are given below.

https://vinayasculinarydelights.com/til-ladoo/

https://vinayasculinarydelights.com/puffed-rice-kurmura-ladoo/

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Davangere Benne dosa

Posted on January 9, 2021January 9, 2021 by vinayaprabhu2

Davangere is a place in Karnataka famous for the Benne Dosa and the unique style of chutney and the potato and onion accompaniment served. Benne refers to butter in Kanada. A generous amount of butter is used to roast this dosa and it is served with a blob of butter on top.

Ingredients for the batter :

1 cup Urad dal/ split black gram

1 cup thin Poha/ flattened rice

3 cups raw rice

1 tbsp Methi/ Fenugreek seeds

Salt

Ingredients for the Potato and onion subzi :

4 potatoes pressure cooked, peeled and mashed

2 large onions sliced

1 tsp oil

A pinch of mustard

Salt

Ingredients for the Chutney:

Half of a small coconut

7-8 green chillies slit

1 tsp oil

1 clove

1 cardamom

Salt

Butter to roast the Dosa

Method:

Batter:

Wash the urad dal four to five times till the water runs clear. Soak it in enough water along with the washed rice, Fenugreek seeds and poha for five hours. Drain the water and grind this mixture in a wet grinder adding a little of the drained water at a time to a smooth batter. This process takes about half an hour. If using the mixer or blender, the batter is ready in ten minutes but does not increase in volume as it would when ground in a wet grinder. Tip the batter into a vessel, add salt and allow to ferment for ten hours.

Potato and onion subzi:

Boil the sliced onions in a glass of water . Drain the water. Heat a tsp of oil in a pan. Add just a pinch of mustard seeds and after they splutter add the mashed potatoes, onions and salt. Mix well, heat and keep aside.

Chutney:

Heat the tsp of oil in a pan. Drop in the green chillies and roast till they change colour. Grind the grated coconut, roasted chillies, Cardamom and clove to a smooth paste with very little water. Tip it into a bowl.

Heat a tava/ skillet. Whisk the dosa batter well and pour a ladleful of it on the tava. Spread in concentric circles to the required size. Dtop blobs of butter on the dosa. Allow to roast to a golden yellow. Flip and roast only for a few seconds on the other side. Serve with a blob of butter, the potato onion subzi and chutney.

This proportion makes 25 dosas.

Note: you can increase or decrease the amount of spice you require for the Chutney. We like the chutney a little spicy as there are no chillies added to the potato and onion subzi.

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