Miscellaneous - Vinaya's Culinary Delights

Sauteed green chillies.

Posted on November 10, 2024November 10, 2024 by vinayaprabhu2

Roasted chillies or Hari mirch are a must have in almost all the states in India. They are served with Vada pav or with Gathia Sev, with Dhokla or with curd rice. Though some people like to bite into the fresh raw chilly, sauteing them in oil makes them more palatable.

Ingredients:

15 green chillies

2 tbsps oil

Salt

Method:

Wash and wipe the green chillies. Keep the stems intact. Make a small slit in each to prevent them from spluttering while roasting them. Heat the oil in a pan. Roast them on a medium flame till they change colour slightly. Remove, drain the oil and place them on a plate. Sprinkle a pinch of salt and mix well.

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Garlic Fryums/ Vodi.

Posted on November 8, 2024November 8, 2024 by vinayaprabhu2

Garlic and onion Fryums are prepared by most Indian communities during the summer months. Known by different names like Vodi, Sandige, Vethal it is made and stored for use round the year.

Ingredients:

250 gms rice

5 tbsps Sago/ sabudana

2 tsps chilly powder

21 cloves of garlic

Salt.

Method:

Soak the rice and sabudana for three hours. Grind to a smooth paste. Tip the ground paste into a thick bottomed vessel. Add three glasses of water, salt and chilly powder. Mix thoroughly. Cook on a slow flame till the mixture turns transparent. The mixture at this stage thickens and attains dropping consistency. Remove from heat and allow to cool thoroughly. Chop the garlic fine and add it to the cooled mixture. Spread a plastic sheet and drop a teaspoon of this mixture in rows. Dry in strong sun for three to four days. Once it’s dry it can be easily removed from the plastic sheet. Store in an airtight container and fry when required.

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Flat beans Kuzhambu.

Posted on October 24, 2024October 24, 2024 by vinayaprabhu2

This flat beans Kuzhambu from the Tamilnadu cuisine goes well with both rice or roti. You can adjust the consistency as per preference. I normally enjoy it as an accompaniment to curd rice. This is a medium spicy preparation.

Ingredients:

250 gms flat beans

1 tbsp ghee

1 tsp mustard seeds

2 sprigs curry leaves

A pinch of turmeric powder

7 tbsps grated coconut

2 heaped tbsps Sambhar powder

1 tbsp Kashmiri chilly powder

1 level tbsp tamarind paste or as per preference

100 gms toor dal pressure cooked and mashed

Salt.

Method:

String the flat beans, open them and place aside the mature seeds if any. Wash and chop the flat beans.

Grind the grated coconut , sambhar powder, chilly powder and tamarind to a smooth paste. Keep aside.

Heat the ghee in a pan. Add the mustard seeds. After they splutter, drop in the curry leaves. Add the chopped flat beans, turmeric powder, salt and saute for a couple of minutes. Add half a glass of water and bring to a boil. Lower heat and add the ground masala and cooked toor dal.

Adjust consistency by adding enough water as per requirement. Bring to a roaring boil, lower heat and allow to simmer for five minutes till all the aromas are infused. Remove from heat and serve hot.

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Fulaver, bataka , tameta nu shaak.

Posted on October 18, 2024October 18, 2024 by vinayaprabhu2

Here is a delicious and extremely easy to make Subzi from the Gujarati cuisine. Cauliflower which is known as Fulaver, potato as Bataka and tomato as tamater in Gujarati is an accompaniment to either Roti or Bhakri.

Ingredients:

400 gms Cauliflower separated into florets

3 medium sized potatoes cubed

3 large tomato chopped fine

2 tbsps coriander powder

1 heaped tsp cumin powder

1 heaped tsp Kashmiri chilly powder

1/4 tsp turmeric powder

1 tsp sugar

Salt

2 tbsps oil

1 tsp cumin seeds

Finely chopped coriander for garnish.

Method:

Steep the cauliflower florets into salted water. Rinse and keep aside. Heat oil in a pan. Add the cumin seeds and after they splutter drop in the potatoes and a little salt. Toss, cover and cook on a slow flame till they are half done. Drop in the cauliflower, salt, sugar, coriander, cumin, red chilly and turmeric powder. Mix well. Cover and cook for a couple of minutes. Drop in the tomatoes and about 1/4th glass of water. Cook till done. Garnish with finely chopped coriander leaves. Serve hot.

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Rajasthani papad.

Posted on January 11, 2023January 11, 2023 by vinayaprabhu2

The legendary Rajasthani papad is thin, crisp, round shaped made from pulses along with black pepper and cumin seeds. You can roll them out either large, medium or small depending on preference. These papads can be served as an accompaniment, can be cooked as a subzi, crushed to make a churi – along with ghee and spices, served with fresh onions, tomatoes and masalas for a quick snack.

Ingredients:

250 gms moong dal flour

250 gms urad dal flour

250 ml water

2.5 tsps salt

1 tsp Papad khar

3/4 tsp Cumin seeds

3/4 tsp pepper corns coarsely crushed

1/2 tsp turmeric powder.

Method:

Sieve the flours together. Tip the water into a pan and add the cumin seeds, turmeric powder, papad khar and salt. Bring to a boil. Switch off and allow to cool down for around ten minutes. Keep about 7 tbsps of flour aside to dust the pellets while rolling them out. Take the flour in a large bowl. Drop the crushed pepper corns into the flour. Pouring a little water at a time bind a stiff dough. Divide the dough into four portions. Take each portion and pound it in a mortar till it becomes smooth and elastic. It takes about fifteen minutes to pound all the four portions. Keep them covered for about five minutes. Take one portion and pinch off equal sized balls depending on how big you want the papad to be. I prefer making small sized ones as they are easier to roll out and fry too.

Dust the ball/ pellet with a little flour and roll out the papad as thin as possible. Similarly finish off with the remaining dough. At no point of time the dough should be left uncovered.

Spread a cloth or a plastic sheet and place the rolled out papad on them. Allow to dry thoroughly in strong sun for around four hours. Dry them for a longer time if you are making a large batch and plan to store them.

These papads can be fried or roasted as per preference.

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Spaghetti in Pesto sauce.

Posted on November 6, 2022November 6, 2022 by vinayaprabhu2

This is a recipe which both kids and adults will simply enjoy! Spaghetti in pesto sauce is an Italian dish with the richness and aroma of basil which is it’s basic ingredient. It keeps the flavour of the dish fresh for long. This recipe, that can be cooked in under 30 minutes, has spaghetti tossed in a blend of cheese and pesto sauce along with cherry tomatoes.

Ingredients :

250 gms spaghetti (boiled in two litres of water, a pinch of salt and some olive oil till al dente)

1 tbsp olive oil

1 sprig mint leaves

5 cherry tomatoes halved

2 garlic cloves crushed slightly.

For pesto sauce:

2 cups basil

1/2 cup parmesan cheese grated

1/2 cup roasted walnuts

Salt

4 garlic cloves

3 tbsps olive oil

Method:

Tip all the ingredients mentioned under pesto sauce in a blender and grind to a coarse consistency. Keep aside. Heat the olive oil in a pan. Add the garlic cloves. Toss till they turn golden brown. Add the cherry tomatoes. Remove the garlic. Add the pesto sauce. Cook for a minute. Add the boiled spaghetti. Mix thoroughly. Garnish with a mint sprig , cheese and serve immediately.

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Potatoshroom Masala

Posted on October 15, 2022October 15, 2022 by vinayaprabhu2

Mushrooms are a rich source of protein, selenium, vitamins and antioxidants. Button mushroom cultivation has become an alternative source of income for the Indian farmer and also a profitable one.

This post though is not about mushrooms. It is for those who are allergic to them as I am. I decided to prepare a Mushroom masala but with potatoes shaped into button mushrooms.

All one needs is an apple corer and a sharp knife. Just slice the tip of a potato and stick the apple corer about 2/3 into it. Cut it in a circle. You can feel the knife touching the metal.. Remove the corer and you are left with a pretty looking button mushroom.

Ingredients:

250 gms baby potatoes

2 large onions sliced

2 tomatoes chopped fine

7 cloves of garlic

1 inch piece of ginger

2 tbsps Kashmiri chilly powder

1 tbsp coriander powder

1tsp Garam masala

4tbsps curds whisked well

3 tbsps oil

2 tbsps ghee/ clarified butter

1tsp cumin seeds

Salt

Method:

Prepare the potatoes into the shape of a mushroom as mentioned above. Wash and drop them into boiling salted water. Switch off , cover and allow to stand till you are able to handle the potatoes. Peel the skin and keep aside. Roast them sprinkled with salta in a little oil so that they become firm. Heat the ghee and oil mixture in a pan. Drop in the cumin seeds and after they splutter add the sliced onions and ginger garlic paste. Saute till the onions are translucent and the raw smell of the ginger garlic disappears. Add the chilly, coriander and garam masala powders and saute for a minute. Add the tomatoes and roast till mushy. Drop in the whisked curd and mix thoroughly. Add enough water to bring it to a gravy like consistency. Drop in the potatoes and bring to a boil. Allow to simmer for a couple of minutes and check for salt. Add if required. Cover and cook for about five minutes. Switch off and keep aside for about fifteen minutes for the flavours to infuse. Serve with Jeera rice or roti.

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Makhana and toasted seeds Chivda

Posted on October 9, 2022October 9, 2022 by vinayaprabhu2

A healthy, delicious and extremely nutritious Chivda to make during Diwali this year. Makhana or foxnuts are a stellar Indian super food. Low in fat and sodium, and high in calcium and potassium. They are an ideal snack to munch on when one feels those mid morning or late evening hunger pangs.

I usually roast foxnuts with just half a teaspoon of ghee and a sprinkling of salt. I decided to make a chivda this year, adding a variety of seeds to make it more nutritive. The amount of fat used in this recipe is also extremely less. Enjoy it with your evening tea or pack it for your children in their tiffin boxes.

Ingredients:

100 gms Makhana

25 gms flax seeds

50 gms pumpkin seeds

25 gms sunflower seeds

2 tbsps sesame seeds

25 almonds

1/4 of a dry coconut/ copra slivered

1 tbsp chilly powder or paprika

1/2 tsp turmeric powder

1tbsp coriander seeds

1 tsp cumin seeds

1tsp sugar or Stevia

1 tsp Hing/ asafoetida

2 sprigs curry leaves

Salt

1tsp ghee/ clarified butter

Method:

Tip the Makhana into a wide mouthed pan or kadhai. Sprinkle salt, turmeric powder, curry leaves and add half a teaspoon of ghee. Mix thoroughly and switch on the stove. Roast on a gentle flame till the Makhana is crisp. Keep aside. Take half a teaspoon of ghee in a pan. Roast the coconut slivers to a golden brown. Keep aside. Roast the pumpkin seeds till they change colour and turn crisp. Remove and tip in the flax seeds. Roast till they splutter. Remove and add the sesame seeds. Roast till they splutter. Mix all the three roasted seeds and sprinkle a little salt over them when they are still warm. Mix thoroughly and keep aside. Roast the almonds till they change colour and keep aside. Powder the coriander seeds, cumin seeds, asafoetida and sugar. Heat a pan and add the roasted Makhana, the seeds, almonds and sprinkle the powdered spices. Drop in the chilly powder and heat the entire mixture till the spice powder coats the Makhana well … Allow to cool thoroughly and store in an airtight container.

Note: All seeds need to be roasted separately or they could burn as roasting time for each varies. The entire process of making the Chivda took me just fifteen minutes. Keep all the ingredients at hand so you do not lose time heating the pan over and over again. Do not roast the coriander and cumin seeds as you are powdering them along with the sugar. The sugar will melt and the resultant sticky mass cannot be used.. the asafoetida will give out it’s aroma when the mixture is being re heated.

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Home made Paan Beeda

Posted on September 29, 2022September 29, 2022 by vinayaprabhu2

Offering a Paan Beeda or Tambool is a sign of auspiciousness for Indians. Betel leaves with a dash of lime and betel nut is eaten as a digestive after a meal. The commercially prepared ones have a variety of ingredients added to woo the customer. The traditional home made Paan has fennel seeds, cloves, cardamom, shavings of scented betel nut and Gulkand. You can use home made Gulkand or the one which is available at any of the grocery stores. Betel leaves come from various regions in India and each has it’s own unique texture.

Ingredients:

One large betel leaf

A dash of lime

1tsp fennel seeds

1tsp scented Supari/ betel nut shavings

1 Cardamom

1 clove

1heaped tsp Gulkand

A sprinkling of dessicated coconut

Method:

Wash and pat dry the Paan. Snip off the stem and apply just a hint of lime on the lower side of the leaf. Tip in the remaining ingredients mentioned above in the centre and fold it in the shape shown in the picture. Secure it with a clove to hold the ends of the leaf together. Though paan is always eaten fresh you may refrigerate and store it up to two days.

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Spaghetti in tomato sauce

Posted on September 23, 2022September 23, 2022 by vinayaprabhu2

A quick, easy to make pasta which can be prepared within fifteen minutes… Delicious and filling… Load it with veggies or keep it simple… The choice is entirely yours.

Ingredients:

250 gms wheat pasta

2 tbsps Amul butter or any salted butter

10 flakes of garlic finely chopped

2 bulbs of spring onions chopped

1 medium sized onion chopped fine

1 carrot cut into thin wedges

12 cherry tomatoes

1 tbsp mixed herbs

1 tsp Oregano

1 tsp paprika

6 tbsps tomato ketchup

Salt and sugar only if required

2 tbsps Olive oil

Grated cheese as required.

Method:

Boil the pasta as per the instructions on the pack. Drain and toss with the olive oil. Keep aside. While the pasta is getting ready you can easily prep the rest of the ingredients. Heat butter in a pan. Add the garlic and roast for a minute. Drop in the onions, spring onions, carrot and the cherry tomatoes and saute till the onions turn translucent and the tomatoes are blistered. Add the tomato ketchup, the other seasonings and mix thoroughly. Drop in the cooled spaghetti and give it a good mix. Heat well. Garnish with grated cheese of choice. Serve hot.

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