Garlic Potato stir-fry

This is a fiery garlic potato stir fry for the spice lovers. I had made it with just half a kg of baby potatoes to try out the recipe shared by my friend Sharmila Shirali, as my husband loves spicy dishes. We had a real treat as it went extremely well with the Dal rice and curds with which I served it.

Ingredients:

1/2 kg baby potatoes pressure cooked and peeled

12 Byadgi chillies

10 cloves of garlic

Salt

2 tbsps coconut oil or oil of choice

Method:

Soak the Byadgi chillies and garlic together in half a glass of water for an hour. Grind it along with required amount of salt to a fine paste. Marinate the baby potatoes for about an hour in this ground paste. Heat oil in a pan. Drop in the potatoes and saute on a gentle flame till the raw smell disappears and you can smell the aroma of garlic that has been sauteed well. Allow the potatoes to rest for an hour before you serve them so that the potatoes could absorb the flavour. Reheat and serve with Dal rice.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Pineapple stir fry

This is a recipe for those who love tart fruits but cannot enjoy them as they are allergic to it. A quick saute or seasoning kills the enzymes responsible for the allergy and the fruits can be eaten as a dessert or even with a meal. This is a delicious recipe of seasoned pineapple shared by my friend Sneha Kamath.

Ingredients:

1 pineapple de skinned and chopped into bite sized pieces

1 tbsp jaggery syrup

Salt

1 tbsp finely chopped coriander or mint leaves

For the tempering:

1 tbsp coconut oil

1 tsp mustard

2 dry red chillies broken into bits

Method:

Heat the oil in a pan. Drop in the mustard seeds and after they splutter add the broken red chilly bits. Toss and drop in the pineapple pieces. Add the jaggery syrup and salt. Mix well, cover and cook on a gentle flame for five minutes. Garnish with coriander or mint leaves. Serve hot or cold.

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Cowpeas/ Karamani Sundal

This Cowpeas/ Lobhia/ Karamani Sundal is popularly made as an offering to the deity especially during Navratri. As always, all offerings according to Hindu tradition are sans onion and garlic or what are known as Sattvik preparations. The addition of curry leaves and Hing / asafoetida make it very flavourful. Spice level can be adjusted as per preference. This recipe was shared by my friend Rajalakshmi Krishnamurthy and it can be eaten as is or goes extremely well with some Rasam and rice.

Ingredients:

1 cup/ 200 gms Lobhia/ Karamani

Salt

2 tbsps grated coconut

For the tempering:

1 tbsp coconut oil or oil of choice

1 tsp mustard seeds

A large pinch of Hing/ asafoetida

2 dry red chillies broken into bits

2 sprigs curry leaves

Method:

Soak the Lobhia overnight and the next morning pressure cook to two whistles on a high flame. This is to prevent the Lobhia from getting mushy. Switch off and allow the cooker to cool down. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the broken red chillies, Hing and curry leaves. Toss for a few seconds. Drop in the cooked Lobhia and salt. Mix gently and cook covered for about two to three minutes for the flavours to infuse. Garnish with grated coconut.

Note: you can drizzle some lemon juice over it as I did just before serving. Tastes divine!

Serves four.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Cabbage, carrot, peas, potato and capsicum Poriyal/ stir-fry

This fragrant Poriyal goes well with both rice and Chapati. The Sambhar powder added to it makes it extremely flavourful. The South Indians like to garnish it with grated coconut, but you may skip it . Tastes just as good. I thank my friend Sara Iyer for having shared this recipe with me. Recipe link to the Sambhar powder is given below.

Sambar Powder Recipe

Ingredients:

250 gms cabbage chopped roughly

1 potato peeled and chopped lengthwise

1 carrot peeled and chopped lengthwise

1 capsicum sliced into slivers

A fistful of green peas

1 heaped teaspoon Sambhar powder

1/4 tsp Turmeric powder

1/2 tsp chilly powder

3 tbsps grated coconut

Salt

For the tempering:

2 tsps oil

1 tsp mustard seeds

1 tsp urad dal/ split black gram

A pinch of Hing/ Asafoetida

A sprig of curry leaves

Method:

Heat the oil in a pan. Drop in the mustard and after it splutters add the Urad dal. Once the urad dal turns golden yellow add the Hing and curry leaves. Toss. Drop in the vegetables, salt, Sambhar powder, chilly and turmeric powders. Add half a glass of water and mix thoroughly. Cover and cook till done. Garnish with grated coconut.

Serves four.

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Sauteed Peas

This is an extremely simple but delicious recipe which one can make instantly and enjoy as a meal, with Chapati or even with rice. This used to be made quite often when the children were around, but now with the nest empty, had almost forgotten about it. It just so happened that my friend Keshav Kamath mentioned about it the other day when we were discussing easy recipes for his lunch box.

Ingredients:

100 gms frozen peas washed under running water and drained

1 tbsp Amul butter

Salt and pepper as required

Method:

Heat a pan and tip in the butter, peas, salt and pepper. Saute on a high flame till the peas are tender but don’t lose their colour. Takes just three minutes. Serve hot.

Serves one.

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Potato Tallasani

This dish is a favourite in most North Kanara households. A simple stir-fry of potato seasoned with garlic and accompanied by a garlic seasoned Dal. I had no clue about this combination till my friend Sadhana Kiran shared her recipe with me. For garlic lovers this is a must try. Goes well with Chapati too.

Ingredients:

2 large potatoes sliced as shown in the picture

1 tbsp Kashmiri Lal chilly powder

Salt

For the tempering:

1 tbsp coconut oil

10 cloves of garlic gently crushed

Heat oil in a pan. Drop in the garlic and roast to a rich golden brown. Drop in the potatoes, chilly powder and salt. Mix thoroughly and cover and cook over a very gentle flame till done. Takes about seven minutes.

Serves two.

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Dried green peas Usli/ stir fry

This dried green peas Usli doubles up both as a breakfast eat as well as an accompaniment to a meal. One can innovate by making it with onions or even with a Garlic seasoning, though I have today followed the recipe shared by my friend Vidya Rekha Kamath and prepared it the Sattvik way.

Ingredients:

1 cup/ 200 gms dried green peas soaked overnight

Salt

1/4 of a large coconut grated

For the tempering:

One tbsp coconut oil or oil of choice

1 tsp mustard

1 tsp cumin seeds

7 green chillies finely chopped

2 Inch piece of ginger grated

1 dry red chilly broken into two

A chickpea size of Hing/ Asafoetida powdered

2 sprigs curry leaves

Method:

Pressure cook the dried peas with salt to three quick whistles. Allow to cool and if there is any water left behind drain it. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the cumin seeds. Allow them to crackle and then tip in the grated ginger, green chillies, asafoetida, dry red chilly and curry leaves. Toss and tip in the cooked peas. Mix , cover and heat on a gentle flame for a couple of minutes for the flavours to infuse. Garnish with grated coconut.

Serves four.

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Carrot Poriyal/ stir-fry

Stir fries are known by different names in India. Upkari, Poriyal, Uperi , Sambharo are the various names depending on the regions from where they come. These are extremely healthy as minimum oil is used and they are not overcooked. Sharing the recipe of a carrot Poriyal today which my friend Vijaya Lakshmi shared with me.

Ingredients:

1/4 kg Carrot grated

1 large onion chopped fine

1 tomato chopped fine

2 tbsps grated coconut

Salt

2 tbsps coriander leaves finely chopped

For the tempering:

1 tbsp oil

1 tsp Mustard seeds

1 tsp Cumin seeds

5 pepper corns crushed coarsely

2 green chillies slit

5 flakes of garlic crushed

1 sprig of curry leaves

Method:

Heat oil in a pan. Drop in the mustard and after it splutters add the cumin seeds. Once they crackle add the crushed pepper corns, toss and add the curry leaves, slit green chillies and garlic. Toss till the garlic changes colour slightly. Add the onions and salt. Roast till translucent. Drop in the chopped tomatoes and give a quick stir. Add the coconut and saute for a minute. Drop in the grated carrot and saute gently for just a minute. Switch off and garnish with finely chopped coriander leaves. Serve hot.

Serves four.

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Crunchy cabbage and carrot stirfry

This is an extremely simple but deliciously divine recipe which was shared by my friend Prasad Naik. Goes well with Chapati, rice or even as a filling in a sandwich. I love to make a meal of it as it’s not only light on the stomach, but amazingly flavourful.

Ingredients:

1 cup each of cabbage, carrot and tomatoes.

2 green chillies slit

1 sprig of curry leaf

1 tbsp oil

A large pinch of turmeric

1 tsp finely chopped coriander leaves

Salt

Method:

Grate the carrots. Chop the cabbage and tomatoes roughly. Heat oil in a pan. Drop in the curry leaves, chillies and turmeric. Immediately add the vegetables and salt. Saute on a high flame for just a few seconds till the vegetables are heated, but retain their crunch. Garnish with coriander leaves, mix and serve hot.

Serves two.

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Okra stir-fry-2

This is a simple yet delicious recipe of the stir fry that my friend Swati Sule shared with me. It goes well with Chapati or with Dal rice. It’s the addition of a pinch of sugar that gives the stir fry it’s unique taste.

Ingredients:

250 gms of Okra/ Bhindi

A large pinch of turmeric

Salt

1/2 tsp of sugar

For the tempering:

2 tbsps oil

1 tsp Jeera/ cumin seeds


1/2 a tsp of mustard seeds

3 spicy green chillies slit

Method:

Wash and snip both the ends of the okra. Chop them fine as shown in the picture. Heat oil in a pan. Add the mustard and after it crackles drop in the cumin seeds. Immediately add the slit green chillies and toss. Drop in the chopped okra, turmeric, sugar and salt. Mix gently and keep tossing on a gentle flame till done. Serve hot.

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