Miscellaneous - Vinaya's Culinary Delights

Ivygourd and potato subzi.

Posted on January 2, 2025January 2, 2025 by vinayaprabhu2

Every state in India has its own variation of preparing Ivygourd. Here is a Tindora batata shaak from the Gujarati cuisine which is served with Roti. It is a simple yet delicious dish though only basic masalas are added to it.

Ingredients:

250 gms Ivygourd

125 gms potato

2 tbsps coriander powder

1 tsp cumin powder

1 heaped tsp chilly powder

1/3 tsp turmeric powder

Salt

1 tsp cumin

3 tbsps oil

3 tbsps finely chopped coriander leaves.

Method:

Wash the Ivygourd and potato. Snip the ends of the Ivygourd and slice it lengthwise. Peel the potato and slice it similarly. Heat oil in a pan. Add the cumin seeds and after they splutter add the Ivygourd, potato, salt, turmeric, chilly, coriander and cumin powder. Mix well. Splash a bit of water, cover and cook over a low flame till done. Garnish with coriander leaves.

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Sprouted Horsegram Curry.

Posted on December 10, 2024December 10, 2024 by vinayaprabhu2

I learnt to prepare this delicious sprouted Horsegram Curry from dear Asha Satish Philar akka who has authored a book on Saraswat cuisine. Sharing her recipe in here today.

Ingredients:

2 cups Sprouted horsegram, wash and pressure-cook the sprouts, add very little salt.
4 potatoes,wash, boil,peel and cut into large cubes.
4 tomatoes, wash and cut into small cubes.

For the paste:

2 tablespoons Coriander seeds
3-4 red Chillies
2 inch piece Cinnamon
2 Cloves
2 tablespoons. Fresh Coconut , grated
1 teaspoon Ginger-Garlic paste
1 green chilli 1/2 of a Medium size Onion, chopped
1 teaspoon Tamarind paste or 1/2 teaspoon Aamchur/ Mango powder
1 tablespoon cooked horsegram sprouts.
Fry the first four spices in a little oil and grind with grated coconut
to a fairly smooth paste with very little water, then add the rest of the other ingredients ( mentioned under For the paste) and grind further.

For the seasoning:

1 tablespoon Oil
1 1/2 medium- sized onions , chopped fine
Salt to taste
2 tablespoons Coriander leaves chopped for garnish

Method.

With the flame on medium, heat the oil in a kadai and fry the onions until they turn light brown. Add the ground paste at this point and fry a little, then add the chopped tomatoes and a little water, and cook till soft.
Now add the cooked potato and the horsegram Sprouts and combine well. Check salt and add to taste.Leavecthe randayi boiling gently until gravy blends well with the potato- sprouts mixture.
Garnish with fresh coriander leaves and serve hot with Chappatis,rotis, puris or Pav bread…

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Ripe Hogplum Curry.

Posted on December 6, 2024December 6, 2024 by vinayaprabhu2

Curry made from ripe Hogplum is very popular in South Karnataka. It is not to be confused with the tender hogplums that are used for pickling or as a souring agent in curries. These are sweet and tangy. Gojju, Menskayi and a curry akin to the one made with baby mangoes is prepared and relished with rice and Dal.

Ingredients:

12 ripe hogplums

4 green chillies

1 cup jaggery or sugar

1 tbsp rice flour

Salt

2 tbsps coconut oil

1 tsp mustard seeds

1 red chilly broken into two

2 sprigs curry leaves

A pinch of Asafoetida

Method:

Deskin the hogplums and tip them into a pan. Add a little water to the peel and rub thoroughly to squeeze out any remnants adhering to the peel. Tip this water into the pan. Add jaggery/ sugar, salt, green chillies and two glasses of water . Bring this to boil on a medium flame, stirring constantly. Make a slurry of the rice flour and add it to the boiling curry. Keep simmering for about five minutes. Heat oil in a pan. Add the mustard seeds. After they splutter add the broken red chilly bits, Asafoetida and the curry leaves in that order. Drop in the seasoning into the curry. Switch off the flame, cover and allow the curry to stand for half an hour before serving.

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Roasted Horsegram saaru.

Posted on December 2, 2024December 2, 2024 by vinayaprabhu2

I have used roasted Kulith/ horsegram in chutney and dry masala, but adding it to the Saaru was something new. The roasted Kulith gives texture and volume to the Saaru. Thankyou so much dear Sadhana Kiran for sharing your recipe.

Ingredients:

1 heaped tbsp horsegram

2 roasted Byadgi chillies

1 tsp coconut

2 tbsps ghee

2 green chillies slit

2 tomatoes boiled and kept aside

2 tbsps Ghee

5 cloves garlic crushed

2 tsps jaggery powder

Salt

3 tbsps chopped coriander leaves.

Method:

Dry roast the horsegram. Keep it aside. Add the coconut and roast it for a couple of minutes. Tip the roasted Horsegram, roasted Byadgi chillies, tomatoes and coconut into the blender and grind it to a smooth paste. Drop the paste into a vessel. Water it down to the required consistency. It should be neither thick nor thin. Add the green chillies, jaggery and salt and bring to a boil. Simmer for three minutes. Heat the Ghee in a pan. Add the crushed garlic and roast it to a deep golden brown. Pour the seasoning into the boiling saaru. Allow to simmer for a couple of minutes. Switch off. Garnish with coriander leaves. Serve hot over rice.

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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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