Mango jam in microwave

Today making jam is as easy as it can get! No stirring, no standing near the gas stove and everything ready within minutes. The microwave is a boon and the jam is ready within no time at all. The entire process took me precisely eighteen minutes.

Ingredients:

1/2 kg ripe Rajapuri mangoes

200 gms sugar

Juice of one large lemon

A pinch of salt.

Method:

Wash, pat dry and peel the mangoes. Chop them into cubes and tip them into the mixer. Puree. Pour the puree into a microwave safe bowl. Add the sugar and salt. Mix thoroughly. Place the bowl in the microwave and cover it with a glass plate or lid to avoid getting the microwave dirty. Power cook it for four minutes. Remove, add the lemon juice , mix and again power cook for three minutes. Remove, stir and finally power cook it again for another three minutes. The jam is ready. Allow to cool thoroughly. Store in a sterilised glass jar.

Note: The shelf life of the jam varies from place to place basically because of the weather conditions. I usually refrigerate the jam the next day . Though sugar is a natural preservative, not worth taking a chance of it getting spoilt because of the humidity.

Copyright © 2022 by Vinaya Prabhu. All rights reserved.

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

Caramel Phool Makhana/ Fox nuts

Healthy, crunchy Phool Makhana which are considered as the wonder food today.. I have posted a simple version of it here in my blog. Today posting the caramel version of it as suggested by my friend Anita A Burde. It’s the same as making caramel popcorn, recipe of which you can find here in this website. I have used jaggery instead of sugar to caramelize both the makhana and popcorn.

https://vinayasculinarydelights.com/roasted-foxnuts-phool-makhana/

Ingredients:

100 gms Phool Makhana

4 tbsps jaggery

1 tbsp ghee/ clarified butter

A pinch of salt

1 tsp ghee to roast the makhana

Method:

Roast the phool Makhana with a teaspoon of ghee and a pinch of salt on a slow flame till crisp. Keep aside. Add the jaggery and ghee into a pan. Allow the jaggery to melt and froth. Add the roasted makhana and mix well. Transfer immediately on to a greased plate and separate it with a spatula… Allow to cool completely. Store in an airtight tin.

Copyright © 2022 by Vinaya Prabhu. All rights reserved.

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

Microwave savoury peanuts.

An extremely easy to make and delicious option which can be served as a starter or with drinks are these microwave savoury peanuts. You can also add them to roasted puffed rice and garnish it with finely chopped onions, coriander leaves and a dash of lime.

Ingredients:

500 gms raw peanuts washed and drained.

2 tbsps Coriander powder

1 tsp Cumin powder

1 tsp Kashmiri chilly powder

1/4 tsp Turmeric powder

1/4 tsp Asafoetida

2sprigs curry leaves finely chopped

2tsps oil of choice

Salt as per taste

3tbsps Besan/ chickpea flour

3 tbsps rava/ semolina/ sooji.

Method:

Sprinkle all the above mentioned powders on the drained peanuts. Add the Besan and Rava and mix thoroughly. Sprinkle a little water while mixing if you find the mixture too dry and the besan and Rava fail to stick to the peanuts. Add the finely chopped curry leaves and oil. Give a final mix and tip the peanuts into a microwave safe tray. Microwave for two and a half minutes. Mix and keep microwaving it for a minute each time till the peanuts are crisp. The whole procedure takes around eight to ten minutes. Allow to cool and bottle.

Note: Take care to see that the peanuts are microwaved for a minute each time and then tossed so that they are turn crisp evenly.

Copyright © 2022 by Vinaya Prabhu. All rights reserved.

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

Tomato Saar – 3

Tomato Saar can be served over rice, had as an appetizer or served along with a meal. Every household has their own version of it and whichever way it is made, this Saar can never go wrong. I have already posted two varieties of tomato saar in this website, one seasoned with garlic and the other, a Sattvik one. The third today is again a Sattvik one but with a twist to it. That twist takes it to another level altogether. I thank my friend Nital Ashar Kulkarni for this amazing recipe.

Ingredients:

4 large tomatoes finely chopped

2 tbsps roasted groundnuts de skinned and powdered

1 tbsp jaggery syrup

Salt

1 tsp pepper powder

3 tbsps finely chopped coriander leaves

6 glasses of water

For the tempering:

2tbsps Ghee/ clarified butter

1 tsp mustard seeds

1 tsp cumin seeds

A large pinch of Hing/ asafoetida

3 green chillies slit

2 sprigs curry leaves

Method:

Heat the Ghee in a pan. Add the mustard and after it splutters add the Hing and cumin seeds. After they crackle add the green chillies and curry leaves. Toss and drop in the chopped tomatoes. Add salt and saute till the tomatoes turn mushy. Keep mashing them with the back of the ladle. Add six glasses of water, the peanut powder, jaggery, pepper powder and bring to a boil. Simmer gently for about five minutes. Switch off and garnish with finely chopped coriander leaves.

Note: Adding the peanut powder adds texture to the saar and gives it a nutty flavour.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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

Chapati chivda

Stuck with some leftover Chapatis? Most of the times I tend to roast them with Ghee and sprinkle some powdered sugar over them. Decided to try out the recipe which my friend dear Aditi Amrish Patil had shared with me. Since it is soft in texture unlike a crisp Chivda, it can be served as a breakfast item or as a snack with some tea. I added a handful of cooked carrots and peas though the original recipe is without them.

Ingredients:

6 leftover Chapatis

2 onions chopped fine

A handful of finely chopped boiled carrot and some peas

3 tbsps finely chopped coriander leaves

1/4 tsp Turmeric powder

1/2 tsp chilly powder

Salt

1/2 tsp sugar

For the tempering:

2 tsps Ghee/ clarified butter

2 tbsps oil

1 tsp Cumin seeds

A sprig of curry leaves

Method:

Powder the Chapatis in the mixer using the pulse mode . Heat the Ghee and oil mixture in a pan. Drop in the cumin seeds and after they splutter add the curry leaves and onions. Add salt and roast till translucent. Drop in the turmeric and chilly powder, sugar and the boiled vegetables. Toss. Add the powdered Chapatis and mix well. Garnish with finely chopped coriander leaves and serve hot.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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

Himachali Kadhi Pakoda

This Himachali Kadhi pakoda is not to be lightly dismissed as the usual Besan kadhi or the Kadhi Pakoda made with chickpea flour and onions. This Kadhi does involve a bit of work when compared to the other Kadhis which can be prepared in a jiffy. The result of the efforts can be seen when the family takes a second and third serving of this delicious and fragrant kadhi. Make sure you have a pot full of Basmati or Jeera rice and a bowl full of kuchumber or raita ready whilst making this Kadhi. This amazing recipe was shared by my friend Rachna Mallya and it’s a must try!

Ingredients:

For the Pakoda:

1/2 cup/ 125 gms Chana dal/ Bengal gram dal

1 large onion chopped fine

10 garlic cloves

4 green chillies

1 inch piece of ginger

1 tsp Chilly powder

1 tsp saunf/ fennel seeds

Salt

Oil to fry the Pakoda

Other ingredients:

1 cup thick curds

1 inch piece of ginger

4 green chillies

1/2 tsp Turmeric powder

Salt

2 tbsps finely chopped coriander leaves

Water as required

For the tempering:

1 tbsp oil

1 large onion chopped fine

1 tsp Cumin seeds

1 dry red chilly broken into two

1 inch piece of ginger jullienes

Method:

Soak the Chana dal for five hours. Drain. Grind it to a coarse consistency without adding any water along with the garlic, green chillies, ginger, fennel seeds, chilly powder and salt. Tip this ground mixture reserving two tablespoons in the mixer itself, into a bowl. Add the finely chopped onions and mix well. Heat oil in a pan. Drop small portions of this mixture into the hot oil and fry to a golden brown. Drain and keep aside. When cool enough to handle, prick the pakoda all over with a tooth pick .

Into the reserved mixture add the ginger, green chillies, curds, salt and turmeric powder. Grind to a smooth paste. Add two glasses of water to this paste, mix and keep aside.

Heat oil in a pan. Add the cumin seeds. After they splutter add the broken red chilly bits, onion and ginger and roast on a high flame for about two minutes. Pour the ground paste into the seasoning in a steady stream, stirring constantly. Bring to a boil. Simmer gently for ten minutes. Drop in the pakoda and simmer for five minutes. Garnish with finely chopped coriander leaves. Serve hot.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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

Nuchina unde/ lentil dumplings

These are a delicacy from my home state of Karnataka. Nuchu in Kannada means broken. It could be either rice or lentils. Unde are balls. Nuchina unde is an extremely healthy dish as it is full of protein, no oil and is steam cooked . Fragrant with the greens and spices that are used and served with a preparation called Hasi majjige if served for breakfast or as an evening snack. It is invariably accompanied by a Majjige Huli when served for lunch. My heartfelt thanks to my friend dear Chaya Narahari Rao for her traditional recipe.

Ingredients:

1/2 cup Toor dal/ split pigeon peas

1/2 cup Chana dal/ Bengal gram dal/ split chickpeas

1/2 cup Moong dal/ split Green gram

1 large onion finely chopped

5 tbsps grated coconut

9 green chillies

A small bunch of coriander leaves finely chopped

2 inch piece of ginger

3 sprigs mint leaves finely chopped

2 sprigs curry leaves finely chopped

15 pepper corns

1 tsp Cumin seeds

Salt

Method:

Wash and soak all the Dals for four hours. Drain thoroughly. Powder the pepper corns and cumin seeds. Drop in the green chillies, ginger and coconut and grind it to a coarse paste. Now add all the Dals a little at a time and grind to a semolina like consistency. Tip the mixture into a bowl. Add the finely chopped coriander leaves,onion, mint and curry leaves. Add salt and mix thoroughly. Oil your hands and make oblong shaped balls of the dough. Steam them for fifteen to twenty minutes in a steamer or in the idli vessel. A knife inserted at the end of twenty minutes should come clean. Serve hot with Hasi Majjige or Majjige Huli. Recipe links to both are shared below.

https://vinayasculinarydelights.com/hassi-majjige-curd-and-roasted-gram-dip/

https://vinayasculinarydelights.com/ashgourd-curry-majjige-huli-recipe/

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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

Beetroot saaru

Saaru is a watery preparation served over rice and can be made using ingredients of one’s choice. I have posted quite a few ‘Saaru’ in this website. Today posting the recipe of a Beetroot saaru which I learnt from my friend Aruna Kamath. It is a simple, easy to make but delicious preparation. Serve it over rice or as an appetizer.

Ingredients:

1 small beetroot, pressure cooked, peeled and chopped roughly

1 tbsp grated coconut

2 green chillies

2 cloves of garlic

1 tsp cumin seeds

A large pinch of Hing/ Asafoetida

1 tsp tamarind paste

Salt

1 tbsp finely chopped coriander leaves

For the tempering:

1 tbsp Ghee/ clarified butter

7 cloves of garlic crushed

Method:

Drop the chopped beetroot, grated coconut, green chillies, cumin seeds, Hing, tamarind paste and garlic cloves into a mixer jar and grind them to a fine paste. Tip this paste into a pan and add three glasses of water / 750 ml to it. Add salt and bring to a boil. Gently simmer for a couple of minutes. Heat the Ghee in a pan. Add the crushed garlic and roast it to a rich golden brown. Drop it into the saaru and simmer for a couple of minutes. Switch off and garnish with finely chopped coriander leaves.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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

Chigali/ Jigli/ Tamarind and jaggery candy

Chigali or Jigli is how this sweet, sour and slightly spicy tamarind and jaggery candy is known as in Uttar Karnataka. It is served along with Jollada Rotti, Badnekai Yennegai, Shenga chutney and freshly sliced onions and a green chilly. This is followed by a ball of Curd rice.

Ingredients:

An orange sized ball of tamarind

Jaggery the same size as that of the tamarind ball

1/2 tsp cumin seeds

1/4 tsp Chilly powder

Salt

5 curry leaves

Method:

String and clean the tamarind . The fiber and any hard outer coating needs to be discarded. Grate the jaggery. Tip the cumin seeds,salt, chilly powder and curry leaves in a mortar and pestle and pound them. Drop in the jaggery and the tamarind and keep pounding till the entire mixture becomes a smooth paste which can be rolled into a ball and stuck on to an ice cream stick. This stays good outside for any length of time as there is no trace of water in it and salt and jaggery are natural preservatives.

Note: I have not pounded the mixture as it traditionally is, but resorted to using the small mixer jar. I made a one string syrup of the jaggery and used it to facilitate grinding.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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

Strawberry yoghurt

Fruit yoghurts are relatively new to India. The traditional ones using saffron and mango are called Shrikhand and Amrakhand respectively. With the introduction of a variety of fruit yoghurts from the west, India is fast catching up on this concept and Indian companies are coming out with a number of these yoghurts. These can traditionally be made at home. The only requirement is thick curd or hung curd. Posting the recipe of a strawberry yoghurt today which my friend Jayashree T Rao shared with me.

Ingredients:

1 cup / 250 ml hung curd

5 strawberries chopped

2 tsps sugar

Method:

Spread a cheesecloth or a muslin cloth over a bowl. Tip in 300 ml or 1.5 cups of yoghurt into it and tie the ends of the cloth tightly. Allow the water in the yoghurt to run off into the bowl. After a couple of hours all the water would have drained and what is left behind is hung curd which is approximately around 250 ml. Tip this hung curd into a mixer along with the strawberries and sugar. Using the pulse mode, whip it up till the strawberries and yoghurt have blended well. Chill and serve.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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