Authentic Vegetarian Cuisine
A Thali Meal is comfort food for most Indians, as it includes the variety of their staple diet. Each community has their own unique Thali. Today it is Rice, Dalithoy, Ivygourd Bhuthi, Onion Vodi, Cabbage kismuri, Tender Mango Pickle, Potato-Capsicum stir fry, Buttermilk and Grapes.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
This is Pathrado or Colocassia leaves Roll made with Moong or Green Gram. A delicacy with the Konkani community of Mangalore, it is eaten drizzled with Coconut oil or with a Coconut Ghashi. It is simply mouth watering!
Ingredients :
Method :
Devein the Colocassia leaves using a gentle hand, as they tear easily. Wash and wipe dry. Keep aside. Wash and soak the Moong overnight. Grind the coconut, roasted red chillies, hing and tamarind to a smooth paste using just enough water to facilitate grinding. Using this paste grind the moong in small batches to a semi coarse consistency. Add water while grinding only if necessary as the batter should be thick. Tip this ground Moong and coconut batter into a vessel. Add salt and mix thoroughly. Place a large Colocassia leaf on the table top with its underneath facing upwards. The base of the leaf should be towards you and the tip pointing upwards. Apply the batter on it. Place a leaf slightly smaller than the first one on it. Apply the batter on the second leaf too. Place the third leaf and follow it up with the batter again. Fold both the ends of the leaf towards the centre. They stay put as they get stuck to the batter. Now fold both the sides of the leaf and bring them to the centre. Lastly fold the tip and bring this too towards the centre. This way you have all the ends folded. Now tightly roll the leaves from the bottom to the top till they form a log. Keep aside. Finish off with the remaining leaves. Place the rolls in a steamer and steam them for half an hour. A knife inserted in the roll should come out clean. This shows that the Pathrado is cooked. Switch off. Allow to cool a little. Remove from the steamer, cut into pieces and serve drizzled with Coconut oil.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Black Pigeon peas Bendhi with Jackfruit seeds is a delicacy made when Jackfruit is in season. Jackfruit seeds are peeled and pressure cooked along with salt and used in a variety of preparations. Bendhi is a preparation where garlic is used for seasoning. Posting a Black Pigeon peas and Jackfruit seed Bendhi today.
Ingredients :
Method :
Wash and soak the Pigeon Peas for 6 to 8 hours. Tip into pressure cooker. After one whistle lower the flame and allow to cook for fifteen mnts. Pressure cook jackfruit seeds to two whistles with a little salt. Grind the coconut, roasted chillies and tamarind to a smooth paste and pour the paste into the cooked Pigeon peas and Jackfruit seed mixture. Add salt and adjust consistency of the Bendhi by adding water as required. It should neither be too thick nor watery. Boil well. Heat oil in a pan. Drop in the crushed garlic and roast to a rich golden brown. Pour the seasoning into the boiling Bendhi. Boil for a couple of minutes, switch off and keep aside for about fifteen minutes for the flavours to infuse.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Chana or Black Bengal Gram is a versatile lentil. A variety of dishes can be made from it. Though a Chana Stir Fry can be made in a number of ways, my favourite one is with sautéed onions. I like it with a dash of lemon and a sprinkling of coriander leaves.
Ingredients :
Method :
Wash and soak the Chana for eight hours. Pressure cook it with salt. Chop onions and green chillies fine. Heat oil. Drop in the mustard and after it splutters add the green chillies, Curry leaves and onions. Roast till translucent. Add the Haldi. Toss. Drop in the boiled Chana. Adjust salt. Cook till all the water is absorbed. Tip in the coconut and mix. Heat well. Switch off. Drizzle with lemon juice and garnish with coriander leaves.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
One of the most popular of breakfasts in Southern India, Appo, Ponganalu, Paddu or Paniyaram as they are called are served with a variety of chutneys. Appo can be made using, Urad dal/Black gram and Rice or even with Semolina. You can add a variety of spices to make them flavourful or enjoy them without it. The recipe to a Masala Appo has already been posted under the catagory of Breakfast Eats of this website. For today its a simple one with a chutney to accompany it.
Ingredients :
Method :
Wash and soak both rice and urad dal separately for 5 hours. Grind the urad dal in the wet grinder non stop for half an hour adding water at regular intervals. Grind the rice in the mixer to a semolina like consistency.
Mix both the urad and rice batters, add salt and allow to ferment overnight or for 10 -12 hours. The above proportion of urad and rice is if you are using the wet grinder to grind the urad dal. If using the mixer/blender the proportion is 250 gms of urad dal to 400 gms of rice. Mix the fermented batter thoroughly. Heat the Appam pan. Drizzle a little oil in the round moulds, followed by a ladleful of batter. Cover and roast. Flip. Drizzle with a little oil and roast till done. Serve with chutney of your choice.
Chutney :
Method :
Grind the coconut, green chillies, tamarind, hing and salt to a smooth paste. Adjust consistency by adding enough water to make a neither too thick nor runny chutney. Heat a tbsp of oil. Add a tsp of mustard and after it splutters add 3 sprigs curry leaves. Drop the seasoning into the chutney and mix well.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
This Okra Sagllein is a take off on the Masala that is normally used to make Pomfret Ghashi. A common Masala is ground and either vegetables of choice or fish added to it. This preparation is unseasoned, but is drizzled with a generous amount of coconut oil.
Ingredients :
Method :
Deskin the potato, wash and slice it thinly. Slice the onions. Snip off the ends of the Okra and chop them into one inch size pieces. Grate the ginger. Slit the green chilly. Boil the onion, potato, salt and ginger in two glasses of water. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the cooked onion and potato mixture. Add water to adjust the consistency of the gravy. It should neither be too thick nor runny. Add the Okra, slit green chilly and boil well. Switch off. Drizzle with coconut oil. Mix thoroughly. Keep aside for half an hour for the flavours to infuse before serving.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Onion Bhuthi is a traditional Konkani preparation which goes well with both Rice and Roti. Our forefathers made this Onion Bhuthi during the monsoon season, as vegetables were scarce then, because of the incessant rains. Onions could be bought during summer and stored in bulk. Onion Ambat, Onion Gozzu, Onion Tamballi and Onion Upkari were the other dishes prepared. Each has its own unique taste. You can find the recipes to all in this website.
Ingredients :
Method :
Peel the onions, wash thoroughly and chop them fine. Heat oil in a pan. Drop in the mustard. After it crackles add the chopped onions and salt. Keep roasting on a gentle flame till translucent. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the roasted onions. Allow to boil and keep roasting till it turns semi solid. Keep aside for about fifteen minutes for the flavours to infuse before serving.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
String Hoppers or Idiappam are a favourite with the people in the South of India. Each region has its own unique method of making them, and the variety of rice used varies from region to region. It is enjoyed with Stew, Pickle, Chutney or any Curry of choice. Posting an Idiappam the Mangalorean way today.
Ingredients :
Method :
Wash and soak the rice for four hours. Grate the coconut, taking care to see that you do not grate too close to the shell. The grated coconut should not have a tinge of brown to it. Grind the rice and the coconut to a smooth paste. Add enough water to make it to a thin runny batter. Add salt. Pour it into a pan. Place it on a slow flame, stirring constantly till it thickens and turns into a solid mass. This takes about 15-20minutes. Allow to cool. Pinch pieces of the dough and shape into balls. Steam these balls in a steamer for 15- 20 minutes. Gently place the steaming hot ball in the Idiappam mould and press it onto a plate. Place this on a semi wet cloth. Finish off with the remaining balls placing the pressed Idiappam one beside the other. Cover with another semi wet cloth to keep the Idiappam moist. Serve with Pickle and coconut oil, Stew or even with sweetened Coconut Milk.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
This is a one pot meal where Brinjal is the vegetable of choice. Usually made with the long green variety of Brinjals available during the season, it can also be made with the regular ones too.
Ingredients:
Vangi Bhath Powder:
Method :
Dry roast all the above ingredients except the chillies till they change colour. Powder them and store in an air tight container.
Ingredients :
Method :
Heat oil in a pan. . Add a tsp of mustard and after it splutters add a tsp of urad dal and a tsp of chana dal. When they turn golden, add the peanuts, and roast till they change colour. Add the hing, slit green chillies, red chilly and the curry leaves. Toss and add the haldi, immediately followed by the brinjal and salt. Cook till the brinjal are tender. Add the vangi bhath powder, tamarind paste and the jaggery. Mix well. Add the cooked and ready rice and adjust salt. Serve with Raita.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
You will fall in love with this Crisp Dosa which can be served with potato Bhaji, chutney, Sambhar or even with either of them. I like to eat mine as is, as the fragrance of ghee used for roasting the dosa makes it very flavourful.
Ingredients :
Method :
Wash and soak the Urad dal, Arhar dal, Rice and Methi for four hours. Grind to a smooth batter non stop in the wet grinder adding a little water at a time for half an hour. The batter should be of pouring consistency. Neither too thick nor runny. Tip it into a vessel. Add salt, mix well and allow to ferment for 10-12 hours. Mix the batter thoroughly before you start making the Dosa. Heat a tava/griddle. Pour a ladleful of batter and spread it in concentric circles till the batter, covers the entire griddle. Drizzle with a tsp of ghee. Roast the dosa to a rich golden brown. Flip. Roast on the other side too. Serve hot with chutney and Sambhar, the recipes of which can be found on this website.
Potato Bhaji
Ingredients :
Method :
Pressure cook the potatoes, deskin and chop them. Slice the onions. Grate the ginger. Slit the green chillies. Chop the tomatoes and coriander leaves fine. Keep aside.
Heat oil. Add jeera and after it splutters add the onions, ginger and green chillies together. Roast with salt till transparent. Add a pinch of turmeric and then the tomatoes and roast for 3-4 mnts. Add the potatoes, and add about 1/4 glass of water to cook the mixture. Once the Bhaji is semi dry switch off. Garnish wd coriander leaves.
Note: If using the blender or mixer to grind the batter, decrease the proportion of rice to 250gms as the batter ground in the mixer does not increase in volume as when ground in the wet grinder.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Theme: Food Express WordPress Food Theme is developed by Template Express.
Proudly powered by WordPress
