South Indian Cuisine - Vinaya's Culinary Delights

Mango hot and sweet Recipe

Posted on May 12, 2018 by vinaya

My favourite Mango Gozzu sans the seasoning. I added a paste of green chillies, sugar and salt to the mango puree. It is absolutely divine.

Mango Gozzu Recipe

Thali Meal – 4

Posted on May 11, 2018 by vinaya

A traditional Konkani Thali of Rice, Dalithoy, Ridgegourd peel and potato stir fry, Farmyard Beans and Ridgegourd Sukkein, Ginger and Tamarind pickle, Curd and Mango.

Ridgegourd peel and potato stir fry Recipe

Farmyard Beans and Ridge Gourd Sukkein Recipe

Ginger and Tamarind pickle/Puli Inji Recipe

Dalithoy Recipe

Ridgegourd peel and potato stir fry Recipe

Posted on May 11, 2018 by vinaya

Most of the vitamins lie in the peels, so I try to make use of them as much as I can. Posting a Ridgegourd and potato stir fry today. It is delicious, easy to make and healthy!

Ingredients :

500 gms Ridge gourd
1 large potato
2 dry red chillies
1 tbsp coconut oil
1 tsp mustard
A pinch of Hing/asafoetida
Salt

Method :

Scrape the Ridgegourd. Wash thoroughly and peel it. Chop the peel lengthwise into tiny bits. Deskin the potato and chop it in a similar way. Heat oil in a pan. Add the mustard. After it splutters add the broken red chilly bits and toss. Add the hing. Drop in the chopped peel and potato. Add half a glass of water and salt. Cook till done. Serve hot.

Farmyard Beans and Ridge Gourd Sukkein Recipe

Posted on May 10, 2018 by vinaya

This is a traditional Konkani preparation. Sukkein usually calls for roasted Urad Dal which lends flavour to the dish. It can be made from a variety of vegetables. Posting a Farmyard Beans and Ridge Gourd one today.

Ingredients :

200 gms Ridge gourd
100 gms Farmyard Beans
1/2 of a small coconut
10 roasted Byadgi chillies
1 heaped tsp Tamarind paste
2 heaped tsps urad dal/ Black gram dal
1/2 tsp coconut oil to roast the urad dal
3 tbsps coconut oil for the seasoning
1 heaped tsp mustard
Salt
Jaggery as per requirement

Method:

Deskin the ridge gourd and chop it into bite sized pieces. One can make a chutney from the peel, so do not discard. String and chop the farm yard beans into one inch long pieces. Heat oil. Drop in the mustard and after it splutters add the farm yard beans, salt and half a glass of water. When three fourth done add the ridge gourd and cook till done. Roast the urad dal in half a tsp of coconut oil to a rich golden brown. Grind the coconut, roasted red chillies, tamarind paste and the roasted urad dal to a coarse paste. Tip it into the cooked vegetables. Add jaggery and adjust salt. Cook till it reaches a semi solid consistency. Serve with rice or Roti.

Ginger and Tamarind pickle/Puli Inji Recipe

Posted on May 9, 2018 by vinaya

A tangy, sweet and spicy pickle all rolled into one, this Ginger and Tamarind Pickle called Puli inji will have the taste buds tingling. Goes well with almost everything, rice and dal, Roti, bread or can also be served as a dip. My heartfelt thanks to my friend Sujaya Anand who shared this recipe with me.

Ingredients :

200 gms Ginger
5 green chillies
4 sprigs curry leaves
A double beans sized piece of Hing /asafoetida
1/4 tsp Haldi/turmeric powder
1 tsp Chilly powder
3 tbsps tamarind paste
5 tbsps oil
1 tsp mustard
100 gms jaggery
Salt

Method :

Deskin and wash the ginger thoroughly. Grate or chop fine. Heat the oil in a pan. Add the mustard seeds and after it splutters add finely chopped green chillies, curry leaves, haldi and chilly powder. Toss and immediately add the ginger. Roast on a gentle flame for about five minutes. Add the jaggery, salt and tamarind paste. Mix well. Add half a glass of water and cook the mixture on a slow flame till it turns semi solid. Allow to cool thoroughly before storing.

Thali Meal – 3

Posted on May 8, 2018 by vinaya

A traditional GSB Konkani Thali Meal with Rice, Dalithoy, Ivygourd Stir Fry, Garlicky potatoes in coconut gravy, Onion Gozzu, Papad, Curds, Water Apple and Mango. The recipes to all can be found in this website. Posting the links below.

Garlicky Potatoes in Coconut Gravy Recipe

Ivygourd Stir fry Recipe

Dalithoy Recipe

Onion Gozzu Recipe

Garlicky Potatoes in Coconut Gravy Recipe

Posted on May 8, 2018 by vinaya

A superb combination with Neer dosa, Rice dumplings and with Bhakri, this preparation is so flavourful that it can be served over rice too. Non vegetarians could add Prawns or fillet of any fish of their choice.

Ingredients :

1/4 of a large coconut grated
2 potatoes
15 garlic cloves
1 heaped tsp tamarind paste
12 roasted Byadgi chillies/ 1Tbsp chilly powder
Salt
5 tsps coconut oil

Method :

Deskin the potatoes and wash them thoroughly. Slice them lengthwise. Peel the garlic. Drop the garlic, potatoes and salt into 500ml of water and cook till done. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the cooked garlic, potato mixture. Boil well. Switch off and drizzle with coconut oil. Mix thoroughly and keep aside for half an hour for the flavours to infuse before serving.

Ivygourd Stir fry Recipe

Posted on May 8, 2018September 26, 2018 by vinaya

This Ivygourd Stir Fry is a common dish made in South Indian homes. It is the seasoning of coconut oil that makes it so delicious! Simple and tasty, I can make a meal of it!

Ingredients :

250 gms Ivygourd
3 dry red chillies
1 tbsp coconut oil
1tsp mustard
Salt
2 heaped tbsps grated coconut

Method :

Wash and snip the ends of the Ivygourd. Slice them and keep aside. Hear oil in a pan. Add the mustard. After it splutters add the broken red chilly bits and toss. Drop in the sliced Ivygourd and salt. Add half a glass of water and cook till done. Garnish with grated coconut. Serve hot.

Upma with Bell Peppers Recipe

Posted on May 8, 2018May 8, 2018 by vinaya

Upma is an easy, quick to make dish. A saviour when there are unexpected guests. One can make a variety of them, and each of them taste delicious because of the fragrance of the vegetables and the seasonings added. I have added three varieties of Bell peppers along with finely chopped coriander leaves. Today is the fourth variety of Upma that I have posted in this website.

Ingredients :

250 gms Rava/semolina
600 ml boiling water
6 green chillies
1 tsp Hing/asafoetida
3 sprigs curry leaves
1/4 each of Green, Red and Yellow Bell peppers
Coriander leaves
3 tbsps ghee/clarified butter
5 tbsps oil
1 heaped tsp mustard
1 heaped tsp urad dal/ black gram dal
Salt
Juice of one lemon

Method :

Chop the Bell peppers, green chillies and the coriander leaves fine. Place the pot of water to boil. Heat the ghee and oil mixture. Drop in the mustard and after it splutters add the urad dal. After it turns golden brown drop in the hing, chillies and curry leaves. Toss. Add the Rava and roast on a gentle flame for about three to four minutes. Add salt, the chopped bell peppers, half of the chopped coriander leaves and the lemon juice. Immediately pour in the boiling water and mix well. Cover and cook till done. Garnish with the remaining coriander leaves and serve hot.

Madgane/Manganem/ Bengal Gram Paysam Recipe

Posted on May 6, 2018 by vinaya

Madgane is traditionally prepared on Ugadi/Gudi Padva which is New Year in Karnataka, Andhra and Maharashtra. The Goans too make this delicacy, but call it Manganem. The aroma of roasted Chana Dal/Bengal Gram Dal and of cashews in this coconut based dessert is simply divine!!

Ingredients :

200 gms Chana Dal/Bengal Gram Dal
50 gms Cashew nuts halved
50gms kishmish
One large coconut grated
200 gms jaggery
1 heaped tsp Cardamom powder
A tbsp of ghee/clarified butter

Method :

Dry roast the Chana Dal to a rich golden brown. Wash and pressure cook to three whistles. Add jaggery and cook till the jaggery dissolves. Extract thick and thin milk from the grated coconut by grinding it to a smooth paste and then sieving it. Roast the cashews and kishmish in a tbsp of ghee. Add the coconut milk, jaggery, the roasted Cashew and kishmish to the roasted Chana Dal. Boil well. Add Cardamom powder and keep aside for half an hour for the flavours to infuse.