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.

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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.

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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.

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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/

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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.

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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.

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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.

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The popular Garlic Dal and Potato Tallasani combo.

This popular North Kanara Garlic Dal and Potato Tallasani combination is a must try for potato and garlic lovers. Hot dal is served over rice followed by a dollop of Ghee and accompanied by the potato Tallasani and papad. Sadhana Kiran my friend generously shared the recipes with me. The recipe link to both is shared below.

https://vinayasculinarydelights.com/garlic-seasoned-dal/

https://vinayasculinarydelights.com/potato-tallasani/

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Spicy Puffed rice

This snack is ideal for the weight watchers. Puffed rice roasted to a crisp, spiced with a few green chillies and Kashmiri chilly powder. Groundnuts too for that extra crunch , curry leaves and hing/ asafoetida for flavour. Add finely chopped onions, tomatoes ,coriander leaves and a little lemon juice and your Sookha Bhel is ready. , Thank-you so much dear Girija Vishnu Vardhan for the delicious, easy to make recipe.

Ingredients:

5 cups of Kurmura/ puffed rice

Salt

1/2 tsp Kashmiri chilly powder

For the tempering:

5 tsps oil

1 tsp mustard

5 tbsps Peanuts

A big pinch of Hing/ asafoetida

3 sprigs curry leaves

2 green chillies finely chopped

Method:

Heat oil in a pan. Drop in the mustard seeds and after they splutter, add the peanuts and toss for a minute. Drop in the green chillies, curry leaves and Hing. Toss and add the puffed rice, Kashmiri chilly powder and salt. Mix thoroughly and roast on a very gentle flame till crisp. Store in an airtight container after it’s thoroughly cooled.

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Moru Kachiyathu

This Kerala Style seasoned buttermilk curry is nothing but buttermilk seasoned with spices and garnished with coriander leaves. It is enjoyed with hot rice and needs no accompaniment other than a Papad. Do be careful not to boil this curry as it may split. I thank my friend Anil Kumar Ramdas ji who generously shared this recipe with me.

Ingredients:

250 ml/ one large cup of thick curds

100 ml water

2 shallots sliced

2 green chillies slit

1 inch piece of ginger chopped fine

3 cloves of garlic chopped fine

A large pinch of Haldi/ turmeric powder

Salt

2 tsps finely chopped coriander for garnishing.

For the tempering:

1 tbsp coconut oil

1 tsp mustard seeds

1/2 tsp Cumin seeds

5 seeds of Fenugreek

1 dry red chilly

1 sprig of curry leaves

Method:

Whisk the curds well and add water to it. Mix well and keep aside. Heat the coconut oil. Add the mustard seeds, and after they splutter drop in the cumin seeds. Add the curry leaves, red chilly and the Fenugreek seeds. Toss and immediately tip in the sliced Shallots, chopped ginger, garlic and green chilly. Saute for a minute. Lower the flame totally and add the turmeric powder, salt the blended curds or buttermilk. Mix well. Garnish with freshly chopped Coriander leaves, switch off the stove and pour the curry to another bowl to avoid splitting of the curds. It is optional to squeeze a little lime juice to enhance the flavour. This curry is not to be boiled.

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