Category: Miscellaneous

An easy to make popsicle which can be made by extracting orange juice or by using its flavoured version. I have tried one of each and both taste equally good. Of course, nutrition wise the flavoured one holds no value, it’s just a thirst quencher.

Ingredients:

Juice extracted from two oranges. Sugar added as per requirement.

Method:

Strain the juice and pour it into moulds. Freeze overnight. Unmould and enjoy.

The flavoured version  of the popsicle prepared is even easier. I prepared it with Orange flavoured Tang. Just mix required amount in a glass of water, pour into moulds and freeze. Unmould and enjoy.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

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

The easiest way to cut down on cooking time when having home guests is to prepare those items which can be prepared in advance. I normally fry okra, yam and bitter gourd and keep it ready so that I can make a quick side dish with them.

Ingredients:

250 gms Okra

Salt

Oil to fry.

Method:

Wash and pat dry the okra. Snip off both ends and chop into small bits. Apply salt and keep aside for five minutes. Heat oil in a pan. Drop handfuls of the okra into the hot oil and fry them on a medium flame till crisp. Drain and store in an airtight container.

Fried Okra can be used to make a pachadi, sasam or a raita . Easy to make and extremely delicious.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

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

This lovely dish Bhindi ka salan from the Hyderabadi cuisine is usually served with a Hyderabadi Biryani… We enjoyed it with hot Roti and a raw salad …

Ingredients:

250 gms Okra/ Bhindi

12 tsps sesame

12 tsps peanuts

12 tsps grated coconut

2 onions chopped

1 tomato chopped fine

1 green chilly

2 tbsps coriander powder

1 tbsp red chilly powder

1/4 tsp turmeric powder

1 tsp cumin powder

1/2 cup beaten curd

1 tsp garam masala

5 tbsps oil

Salt

3 tbsps finely chopped coriander leaves

Method:

Wash and pat dry the okra. Snip the ends and cut it into one inch sized pieces. Roast this in one tbsp of oil on a low flame, taking care to see that it does not change colour. Dry roast the sesame till it splutters . Keep aside. Roast the peanut till you are able to get the skin off. Alternatively you can use roasted peanuts which are available. Dry roast the coconut on a low flame till it dries but does not change colour. Grind the sesame, peanuts and coconut to a smooth paste, adding water. Keep aside.
Heat the remaining oil in a pan. Add the finely chopped onions and green chilly.. Roast till translucent. Add the coriander, cumin, red chilly and turmeric powder. Saute for a couple of minutes. Add the tomato and salt. Roast on a low flame till it turns mushy. Add the ground paste and a glass of water. Bring to a boil. Keep simmering till the oil starts separating. At that point add the beaten curd and keep mixing till it begins to boil. Add the okra and garam masala. Boil for a few minutes. Garnish with coriander leaves, cover and keep aside for fifteen minutes for the flavours to infuse.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

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

Jamun seed powder, derived from the dried and ground seeds of the Jamun fruit, offers several potential health benefits. It’s known for its ability to help regulate blood sugar levels, improve digestion, and potentially aid in weight management. Additionally, it may contribute to better heart health and enhanced immunity. 

Ingredients:

Seeds of the Jamun fruit

A few sprigs of curry leaves

A few sprigs of moringa leaves.

Method:

Wash the seeds thoroughly. I used the ones left over after making the jam. Allow them to dry thoroughly. If possible try to sun them. Remove the outer cover of the seed. Dry the curry and moringa leaves in the microwave. Grind the jamun seeds, moringa and curry leaves to a fine powder. Store in a dry, airtight jar. Take a spoon of this powder morning and evening.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

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

After the juice and raita here comes a jam. An extremely easy to make one which is ready in just an hour. The time taken is in cooling before one can puree the jamun. The sugar content depends totally on the sweetness of the jamun. Just add as per taste. Here, the jamuns were pretty sweet, so I did not have to add much sugar.

Ingredients:

500 gms Jamun

150 gms sugar

Juice of one lemon.

Method:

Wash and dry the jamuns. Pick out the soft ones which are a little over ripe. Drop them into  a pan. Add 250 ml water and bring to a boil. Lower heat and boil for five minutes. Switch off and allow to cool thoroughly. Remove the seeds and tip the pulp into the blender. Blend till smooth. Pour this puree into a non stick pan. Add the sugar and allow to boil covered on a low flame.  Add the lemon juice and keep boiling till a drop of the mixture dropped on a plate does not run. Switch off. Cool thoroughly and bottle. Keep refrigerated .

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

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

A healthy Jamun popsicle to enjoy during the season. I have used no sugar while preparing it. You may do so if you wish to.

Ingredients:

500 gms Jamun

2 tbsps lime juice

600 ml water

Sugar only if required

Pinch of salt

1 tsp Chaat masala

Black salt for garnish.

Method:

Remove the flesh of the jamoon with your fingers. Tip it into a blender along with sugar. Blend to a smooth paste with water just enough to blend it thoroughly. Pour it into a bowl. Add the water, salt, chaat masala and lemon juice and after mixing thoroughly strain it. Pour it into moulds of desired shape . Insert icecream sticks in place. Freeze it overnight. To unmould just hold it under running water. Demould, sprinkle with a little black salt and enjoy.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

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

Jackfruit seeds are used in a variety of preparations in South India, more so by the GSB community to which I belong. Here is a Rasam which is served over rice.

Ingredients:

21 seeds of jackfruit peeled and pressure cooked and mashed.

2tbsps Rasam powder

1 tbsp jaggery

2 tomatoes chopped

1 tsp tamarind paste

Salt

1 tbsp Ghee

7 cloves of garlic crushed

3 tbsps finely chopped coriander leaves.

Method:

Drop the mashed jackfruit seeds into a pan and add enough water to get a flowing consistency. Add the Rasam powder, jaggery and salt. Bring to a roaring boil and allow it to simmer for a few minutes. Heat the ghee in a pan. Add the crushed garlic and roast on a medium flame to a rich golden brown. Drop it into the Rasam. Allow the Rasam to simmer for a couple of minutes. Switch off. Add the coriander leaves, cover and keep aside for half an hour to allow the flavours to infuse. Serve over rice or as an appetizer.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

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