South Indian Cuisine - Vinaya's Culinary Delights

Urad vada/ Biscuit Ambado / Black gram dumplings Recipe

Posted on March 6, 2018March 6, 2018 by vinaya

Biscuit Ambado is a Mangalorean delicacy served particularly during breakfast at weddings and religious get togethers. I do gorge on them once in a while as they are simply irresistible. Since it is a deep fried preparation, the healthier option would be Appo made of the same batter in an Appam pan. It is served with a coconut chutney which is flavoured either with Asafoetida or ginger.

Ingredients :

250 gms Urad dal/Black gram dal
3 tbsps rice flour
6 green chillies
A big Chickpea sized piece of Hing /asafoetida
2 inch piece of ginger
8 sprigs of curry leaves
A small fistful of coconut slivers
1/2 tsp pepper ground extremely coarse
Salt
Oil for frying

Method :

Soak the urad dal for five hours. Drain and grind to a smooth thick batter without adding water in the wet grinder. Those of you using the mixer will need to sprinkle a little water to facilitate grinding. Tip into a bowl. Grind the ginger, green chillies and hing coarsely. Add it to the batter along with the coarsely ground pepper, slivers of coconut, salt and finely chopped curry leaves. Add the rice flour and mix thoroughly. Heat oil in a pan. Drop in tiny dumplings of the batter into the hot oil, and fry to a rich golden yellow. Remove, drain on a tissue and serve hot with coconut chutney. You can access the recipe for chutney under the catagory ‘Variety of Chutneys’ of this website.

Note: Always drop in a small dumpling of the batter to check the temperature of the oil. It should rise to the top immediately. If it doesn’t, wait for the oil to heat. Dumplings fried in underheated oil result in greasy Biscuit Ambado.

Chandramandal / Tangy Tamarind and Coriander leaf chutney Recipe

Posted on March 4, 2018 by vinaya

Chandramandal is a tangy, sweet and spicy chutney which is popularly served at temples in the South. The difference between the Coriander Gozzu made by Mangaloreans and Chandramandal is that ginger is boiled, along with tamarind and jaggery while making the latter. All in all a great accompaniment to Rotis or Rice. Can be served as a dip too.

Ingredients :

A tennis sized ball of tamarind
150 gms jaggery
5 green chilles
2 inch piece of ginger
1tsp mustard
1tbsp ghee/ clarified butter
A small bunch of coriander leaves
2 sprigs of curry leaves
Salt

Method :

Soak the tamarind in hot water and extract pulp. Alternatively you can also use the ready paste that is available. Grate the ginger and chop the green chillies fine. Boil the jaggery, tamarind pulp, ginger and green chillies together till it reaches the consistency of a thick chutney. Heat ghee. Add the mustard. After it splutters add the curry leaves. Drop the seasoning into the Chandramandal . Add finely chopped coriander leaves. Serve when cool.

Onion Fryums/ Vodi Recipe

Posted on March 3, 2018 by vinaya

Onion Fryums or Vodi as they are called in Konkani, are delicious and melt in the mouth. Served as an accompaniment with rice and dal, they can also be enjoyed on their own with a cup of hot coffee or tea. The best part is that they can be made and stored for a year. Made during the summer months, they require to be dried thoroughly in strong sunlight, so that they can be enjoyed throughout the year.

Ingredients :

250 gms rice
5 tbsps sabudana /sago pearls
2 tsps chilly powder
2 onions chopped fine
Salt

Method :

Soak the rice and sabudana for 3 hours. Grind to a smooth paste. Add three glasses of water, salt and chilly powder and cook on a slow flame till it turns translucent. The mixture at this stage thickens. Allow to cool thoroughly. The next morning add the chopped onions, mix well and drop a teaspoon of the mixture in rows on a plastic sheet. Dry in strong sunlight for three to four days. Remove and store in an air tight container. Deep fry as and when required.

Puranpoli / Ubbatti/ Lentil stuffed sweet Flat Bread Recipe

Posted on March 1, 2018March 2, 2018 by vinaya

Puranpoli or Ubbatti is a sweet traditionally prepared on the Full moon during Holi the festival of colours, or on Khojagiri or Sharat Poornima that is the Full moon following Navaratri . Folklore has it that it was prepared to appease the Moon God hence the shape and colour. The Puranpoli is so delicious that it is is well worth the effort that goes into making it. It is best enjoyed with fresh home made ghee/clarified butter.

Ingredients :

250 gms chana dal/Bengal Gram
250gms jaggery
300 gms maida/all purpose flour
15 pods cardamom
5 tsps sugar
3 tbsps oil
3tbsps ghee
A pinch of haldi/turmeric powder

Method :

Take the maida in a bowl. Make a well in it. Add the haldi and the oil and crumble it. Add enough water to make a soft dough. Add the ghee, knead it into the dough and keep it aside for two hours. Powder the Cardamom and sugar and keep it aside. Pressure cook chana dal. Puree it in the mixer. Make a syrup of the jaggery and add it to the pureed chana dal. Boil on a low flame till it starts leaving the sides of the pan. When touched it should not stick to the fingers. Add the Cardamom powder. Mix well and allow to cool. This stuffing is called Puran or churna. Make balls of the Puran. Knead the maida dough for a couple of minutes and make equal number of balls as that of the Puran. Roll the dough into a circle slightly smaller than a poori. Place the ball of Puran, enclose it with the dough and roll out into required size. Heat a tava/ skillet. Dry roast the Puranpoli on both sides to a golden brown. Enjoy with ghee.

Five in one Dosa/Crepe Recipe

Posted on February 28, 2018 by vinaya

This five in one Dosa is not only a healthy and filling breakfast eat, but also delicious as well. You can add any chopped vegetables of your choice or stick to the tomato, onion and coriander option that I did. Enjoy it with green chutney and tomato ketchup.

Ingredients :

100 gms of each of these flours:
Jowar/Sorghum or new Quinoa
Bajra/Pearl millet
Oats
Besan/Chickpea
Rice
Salt
2 tsps jeera/Cumin seeds
1 level tsp hing/asafoetida
2 tomatoes
2 onions
Coriander leaves
1 tsp chilly powder
A pinch of turmeric powder
Salt

Method :

Mix all the five flours together in a bowl. Chop onions, tomatoes and coriander leaves fine and tip them into the mixture. Add hing, jeera, salt, chilly and turmeric powder. Add enough water to make a batter which is neither too thick nor thin. Allow it to stand for about ten minutes. If you find it a little thick, add some more water and adjust the consistency. Heat a tava/skillet. Pour a ladleful of batter and drizzle with oil. Cover and cook. Flip and roast on the other side too. Serve with green chutney and tomato ketchup recipes of which can be found under the ‘Varieties of Chutneys’ of this website.

Capsicum and Potato Subzi Recipe

Posted on February 27, 2018 by vinaya

One of my favourites as it goes well with Roti or Rice, this Capsicum and Potato Subzi is quick and easy to make. Delicious and fragrant with hing/asafoetida that is used in the seasoning, it will leave you asking for more.

Ingredients :

2 large Capsicums
2 large Potatoes
1 tsp chilly powder
A pinch of turmeric
1/4 tsp hing/asafoetida
Salt
2 tbsps oil
1 tsp mustard
Oil for frying the potatoes

Method :

Deskin and wash the potatoes thoroughly. Slice them into wedges. Apply salt on them and keep them aside for about five minutes. Meanwhile chop the Capsicum into one inch squares. Keep aside. Heat oil in a pan. Squeeze out the potatoes and deep fry them to a golden yellow. Drain them on tissue paper. Heat 2 tbsps oil. Add a tsp of mustard and after it splutters add the hing. Toss. Drop in the Capsicum pieces, salt, turmeric and chilly powder. Mix well. Add the fried potato wedges. Mix thoroughly and cook till done on a slow flame. . I prefer transferring it into the microwave as one needn’t worry about it getting burnt. Serve hot with Roti or Dal rice.

Hyacinth Beans Pan cakes/Akki Rotti

Posted on February 26, 2018 by vinaya

Akki Rotti which literally translates into Rice Roti is rice ground along with coconut and flavoured with chopped onions, green chillies and coriander leaves. Tender Hyacinth Beans too are added when in season. I have also added finely chopped mint leaves as I love the wonderful aroma that spreads when the akki rotti is being roasted.

Ingredients :

250 gms rice
1/4 of a large coconut grayed
8 green chillies
2 large onions
100 gms tender Hyacinth Beans deskinned
A small bunch of coriander leaves
5 sprigs of mint leaves
Salt
Oil for roasting (optional)

Method :

Soak the rice for about 2-3 hours. Grind the coconut fine and then add the rice. Grind it to a Semolina like consistency with enough water to make a batter which is neither too thick nor runny. If you wish to pat the rotti with your fingers, see that the batter is thick. Chop onions, coriander leaves and the mint leaves fine and drop them into the batter. Add the tender Hyacinth Beans too. Grind the green chillies coarsely and add them to the batter along with salt. Mix well. Heat a tava/ skillet. Pour a ladleful of the batter and drizzle with oil. Roast on a gentle flame. Flip and roast on the other side too. Serve with chutney of your choice.

Note: One can skip oil or any kind of fat while roasting as the coconut and onions make the akki rotti really soft.

Green gram and Colocassia leaves dumplings /Moong and Aloo leaves Sannakhotto Recipe

Posted on February 19, 2018 by vinaya

Another variety of the Sannakhotto is the one made with whole green gram/Moong, rice semolina/idli rava, chopped onions and Colocassia leaves. Extremely healthy because they are neither roasted nor fried. The Sannakhotto is steamed and drizzled with a tsp of coconut oil. Goes well with Dal and Rice or can be had as a meal by itself.

Ingredients :

125 gms Moong
100 gms idli rava
2 large onions
1/4 of a large coconut grated
12 roasted dry red chillies
1 tbsp tamarind paste
A tsp of Hing/asafoetida
Salt
Oil to grease the containers.

Method :

Wash and soak the Moong for 8 hours. Drain. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add the Moong and grind it to a Semolina like consistency. Add the rice semolina and salt. Keep aside. Chop the onions and Colocassia leaves fine. Drop them into the batter along with hing. Mix thoroughly. Grease bowls or the Idli mould with oil. Pour the batter into the mould and place them in a steamer which has been kept boiling. Steam till done. Takes around 20 minutes. A knife inserted in the Sannakhotto should come out clean. Allow to cool and serve drizzled with a tsp of coconut oil.

Cabbage Sannakhotto /steamed dumplings Recipe

Posted on February 18, 2018 by vinaya

This is a traditional Konkani preparation which goes well with Dal and Rice. Also served as Masala Idli in some of the restaurants, the Sannakhotto can be made with a variety of vegetables or garden fresh greens. Today I have selected Cabbage and onion to make it. It is best eaten with a tsp of coconut oil drizzled on it.

Ingredients :

125 gms toor dal/Pigeon peas
125 gms rice
3 onions chopped fine
Cabbage chopped the same amount as the onions
1/2 of a small coconut
9 guntur chillies roasted
9 bedgi chillies roasted
1 tbsp tamarind
Salt

Method :

Wash and soak the rice and toor dal together for 3 hours. First grind the coconut, roasted chillies and tamarind to a smooth paste. Add the rice and toor dal and grind to a Semolina like consistency. Remove and add the chopped onion, cabbage and salt and mix well. Grease the Idli mould with coconut oil. Pour the batter into the mould and place it in a steamer which has been kept boiling. Steam till done. It takes around 20 minutes. A knife inserted in the sanna khotto should come out clean. Allow to cool. Remove from the mould. Serve drizzled with coconut oil.

Poori Recipe

Posted on February 16, 2018February 16, 2018 by vinaya

Poori is Indian bread which is deep fried and enjoyed with a side dish. Every state in India enjoys the Poori with the speciality of that particular state. Maharashtra is famous for it’s Poori Srikhand, Gujarat for it’s Poori Aamras, the Northern states with Aloo matar or any of their Punjabi dishes, the Southern states enjoy it with a potato Bhaji and the Konkani community of Mangalore serve it with their traditional tender cashew stir fry.

Getting the right consistency while making the dough for the Poori depends on the amount of water added. The dough has to be a little hard, as it absorbs a lot of oil if it is soft. The trick is to knead the dough well and to leave it aside for about half an hour. The end result is a fluffy poori with no trace of oil. Posting the recipe for the same today.

Ingredients :

500 gms wheat flour
250 ml water
5 tsps oil
Salt
Oil for frying the Poori.

Method :

Pour the water in a bowl. Add the salt and stir to dissolve it. Add the wheat flour and mix gently. Add the oil and knead the dough to a smooth mass. Cover and leave aside for half an hour. Knead the dough again for a couple of minutes. Make 50 balls of the dough. Dust them in wheat flour and roll out into a three inch diameter disc, which is neither thick nor thin. Heat the oil in a pan. Drop in a small piece of dough to check the temperature of oil. The dough should rise up at once. If it does not, wait a while for the oil to heat. Slide in a poori and fry to a golden brown. Flip. Fry on the other side too. Drain and place on a tissue paper. Finish off similarly with the remaining pooris. Serve with subzi or sweet of your choice.

Note: Always check the temperature of oil before starting to fry the Poori. Under heated oil results in oily, colourless pooris.