Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Onion Vodi/ Crispies Kismuri

Posted on July 12, 2018July 12, 2018 by vinaya

Kismuri is a preparation where raw onions, bits of green chillies and coconut are gently crushed together and added to a fried item. It could be a fried vegetable or sun basked items. Posting a Kismuri made of Onion Vodi today. The recipe link to Onion Vodi is given at the end of the recipe.

Ingredients :

A large fistful of sun basked Onion Vodi
1 large onion chopped fine
Grated coconut equal to the amount of chopped onion
2 green chillies minced
Salt
1 tbsp Coconut oil
Oil to fry the Vodi

Method :

Heat oil in a pan and deep fry the onion Vodi. Store in an airtight container. Mix together the minced chillies, coconut, salt and onions. Drizzle with coconut oil and keep aside. Just before serving, crush the fried Vodi and mix with the onion and coconut mixture. Do not mix the Vodi and onion mixture beforehand as the Vodi becomes soggy. Serve as a side dish with Dal and rice.

Onion Fryums/ Vodi Recipe

Colocassia Stem and Yam Stir Fry

Posted on July 12, 2018July 12, 2018 by vinaya

Known for its high content of Calcium, the stalk or stem of the Colocassia leaves can be turned into a stir fry. One can make it without addition of other vegetables or like the one I have made with Yam.

Ingredients :

20 Colocassia Stems
25 tiny pieces of Yam
3 Dry red chillies broken
15 garlic cloves crushed gently
1 tbsp oil
Salt

Method :

String the stems clean. Wash and chop into one inch size pieces. Chop the Yam into tiny cubes. Heat oil. Add the crushed garlic and roast to a rich golden brown. Drop in the broken red chilly bits. Toss. Add the chopped stem and Yam. Sprinkle salt and add half a glass of water. Cover and cook till done.

Colocassia Roll Upkari /Stir Fry Recipe

Posted on July 12, 2018 by vinaya

The Colocassia Roll made with Rice and Split Pigeon peas can either be sliced and roasted or crumbled and turned into a stir fry. The recipe has already been posted under ‘Coconut Based Dishes’ of this website and has also been posted at the end of this recipe for easy access. Posting the recipe to the Stir fry today.

Ingredients :

1 log of Colocassia Roll
1 Onion
1 Dry red chilly broken into two
2 tsps Oil
Salt
1 tsp Mustard

Method :

Crumble the Colocassia Roll with your fingers. Chop the onions fine. Heat oil in a pan. Add the spoon of mustard and after it splutters add the onions, broken Red chilly and salt. Roast till translucent. Tip in the crumbled Colocassia Roll and mix well. Heat thoroughly and serve hot.

Rice and Split Pigeon peas Pathrado /Colocassia leaves roll Recipe – 1

Plum Chutney Recipe

Posted on July 11, 2018 by vinaya

After trying out the Plum Jam made some Chutney today. Tangy, spicy, sweet all rolled into one. It can be served as a side dish with Rice or with Roti. In fact it can be used as a dip too.

Ingredients :

250 gms ripe Plums
18 tsps sugar
1 tsp Chilly powder
Salt
1 tbsp oil
1 tsp mustard
Kidney bean size piece of Hing /asafoetida
2 sprigs curry leaves

Method

Pit the Plums. Chop them and drop them into a microwave safe bowl. Add the sugar, salt and chilly powder and microwave on Power cook for five minutes. Remove. Mash well with the back of the spoon. Heat oil in a pan. Add the mustard. After it crackles drop in the Hing and curry leaves. Drop the seasoning into the chutney. Mix well and allow to cool before serving.

Kabuli Chana/Chickpea Sukkein Recipe

Posted on July 11, 2018November 6, 2020 by vinaya

This is a traditional Mangalorean preparation which goes well with Rice or Rotis. I have added pieces of Yam to enhance the flavour and texture. You may use Potato or even Breadfruit if you wish to.

Ingredients :

100 gms Kabuli Chana
25 tiny cubes of Yam/Suran
1/4 of a coconut grated
12 roasted dry red chillies
1 heaped tsp tamarind paste
2 tsps Urad Dal/Black Gram Dal
4 tsps oil
1 tsp Mustard
2 sprigs curry leaves
Salt

Method :

Wash and soak the Kabuli Chana for eight hours. Pressure cook it with some salt. Chop the yam into the same size as the Chana. Cook them in an open pan with salt till done. Drop them into the cooked Chana. Roast the Urad Dal in a tsp of oil to a rich golden brown. Grind the coconut, roasted red chillies, roasted urad dal and tamarind to a semi coarse paste. Heat the remaining oil. Drop in the mustard seeds and after they splutter add the curry leaves. Tip in the cooked Chana, Yam and the ground masala. Boil well till it becomes semi solid. Serve with hot Rice or Roti.

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Chana/Chickpea Chat Recipe

Posted on July 11, 2018December 4, 2020 by vinaya

Chana or Chickpea Chat can be served as a starter or a quick snack. Healthy, as its high in protein and absolutely delicious as it is garnished with a spicy and also a tamarind and date chutney. I have served it in cones made of Papad. You may serve it in a plate or in a bowl depending on one’s preference. Recipe Link to the Chutneys is given below.

Ingredients :

100 gms Chickpeas
1 large tomato
1 large onion
100 gms sweet Corn
1 tbsp Green chutney
1 tbsp Tamarind and date chutney
1/2 tsp Everest Chat Masala
Salt
Coriander leaves
Juice of half a Lemon

Method :

Wash and soak chickpeas for eight hours. Pressure cook with salt. Allow to cool completely. Pressure cook the Corn too. Chop the onion, tomato and coriander leaves fine. Tip the cooled corn and Chana into a bowl. Add the green chutney, tamarind and date chutney, Everest Chat Masala, the chopped onion tomato and coriander leaves and adjust salt. Drizzle with lemon juice and serve.

Papad Cones:

Cut the Papad into two halves. Lightly roast them on both sides on a Tava/ griddle and immediately roll them into the shape of a cone when it is still warm. It has to be done swiftly, as the Papad breaks when it cools.

Recipe for a Variety of Chutneys

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Khaman Dhokla/Steamed Gram flour appetizers

Posted on July 11, 2018July 11, 2018 by vinaya

A very popular dish from Gujarat, a state that lies to the West of India, the Khaman Dhokla is a highly nutritious snack served with a Green chutney. Healthy too because it is steamed and tempered with minimum of oil. Recipe link for the Chutney is given below.

Ingredients

300 gms Besan /Bengal gram flour
2 tbsp Rava/ semolina
4 tsp sugar
1 tsp ginger-green chilli paste
1 tsp lemon juice
Salt
1 tsp Eno fruit salt
3 tsp oil
1 tsp Mustard
1 tsp sesame seeds
A large pinch of Hing/ asafoetida
2 sprigs curry leaves
3 green chillies slit
Coriander leaves to garnish.

Method
Tip in the Besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt into a bowl. Add around ¾ cup of water and mix well using a whisk to get a smooth batter. Keep the steamer boiling.
Just before steaming, add the fruit salt and mix lightly.
Pour the mixture immediately into a greased Thali. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside. A knife inserted in the Dhokla should come out clean.
Heat the oil in a pan. Add the mustard seeds. When the seeds splutter, add the sesame seeds, asafoetida, curry leaves and slit green chillies and sauté on a medium flame for 30 seconds.
Remove from the flame, add ½ cup of water and wait for 5 minutes or till the water is absorbed completely.
Pour the tempering over the prepared dhoklas and spread it evenly.
Cut into pieces, garnish with coriander and serve immediately with All purpose chutney.

All purpose Chutney, Recipe

Bengal Gram Fritters Recipe

Posted on July 11, 2018September 22, 2019 by vinaya

These Bengal Gram Fritters are popular all over South India and are known by various names depending on the region where they come from. One can make them with or without onions, but adding finely chopped onions adds to the taste.

Ingredients :

250 gms Chana dal/ Split Bengal Gram
1 fistful rice flour
10 green chillies
2 inch piece ginger
2 large onions chopped fine
4 sprig curry leaves chopped
Coriander leaves chopped
Salt.

Method :

Wash and soak the chana dal for four hours. Drain the water and spread it on a piece of cloth for an hour to dry slightly. Grind in small batches in the blender to a coarse mixture. (DO NOT grind it to a smooth paste)
Crush the green chillies and ginger in the blender to a coarse paste.
Add the crushed green chilly, ginger, chopped onions, coriander and curry leaves, salt, ground chana dal and the rice flour and make balls. Flatten them slightly. Heat oil in a pan. Deep fry four to five at a time and serve hot.

Note:

It is just by accident that I found that drying the chana dal for an hour or so makes the fritters really crisp as the chana dal does not become a paste and can be ground coarsely.

Jackfruit Fryums/Papad Recipe

Posted on July 11, 2018July 11, 2018 by vinaya

This is one preparation which evokes sweet memories of childhood. Every summer the elderly ladies in the family would get together and help each other in making it. The Jackfruit was carefully selected. It had to be neither too raw nor ripe and had to be cut, cleaned, deseeded, steamed, ground and then pressed into circles on a papad maker. The papads would then be sun dried for a couple of days and stored in an airtight container. To be fried as and when required. Traditionally eaten with pieces of coconut though the elders in the family preferred it grated coconut .

Ingredients :

5 kg Semi Ripe Jackfruit
200 gms black sesame
25 gms Jeera/ cumin seeds
Salt
Few plastic sheets
Papad maker.

Method :

Oil your hands well and cut the Jackfruit. Remove the segments and deseed them. Alternatively you can buy around 150 segments of cleaned Jackfruit which are readily available. Remove the seeds. Line the steamer with a Banana leaf and arrange the segments on it. Steam them for about ten to fifteen minutes till they become mushy. Remove. Allow to cool enough to handle. Grind them to a smooth dough like consistency with the jeera and salt without adding any water. Remove and add the sesame to the dough. Mix thoroughly. Oil your hands and make lemon sized balls of the dough. Oil a couple of plastic sheets. Place one of them on the papad maker. Place the ball of dough in the centre and cover it with another oiled plastic sheet. Press down. Gently remove the pressed Papad and place it on a plastic sheet in sunlight. Finish off thus with the remaining dough. Dry the papads in strong sunlight for three hours and then turn them over. Let them dry for another three hours. Remove and sun dry them again the next day till they are well dried and crackle when touched. Store them in an airtight container and fry them when required as you would any other papad or Vodi.

Urad and Semolina Uthappa Recipe

Posted on July 8, 2018August 12, 2018 by vinaya

A healthier version to the traditional Urad Dal/ Black gram dal and Rice Uthappa is the one made of Urad and Semolina / Rava. Needs no fermentation and can be enjoyed with a Chutney or Sambhar or both! Have already posted the Idli and the Appo that one can make with the same batter. You can find it under the catagory of ‘Breakfast Eats’ of this website. Recipe Link to the chutney is posted below.

Ingredients :

250 gms urad dal
500 gms Rava
16 Green chillies
1 carrot
4 onions
Coriander leaves
2 inch piece of ginger
Kidney bean sized piece of Hing/asafoetida
10 sprigs curry leaves
Salt
Oil or Ghee/clarified butter to roast the Uthappa

Method :
Wash and soak the Urad dal for four hours. Grind it in the wet grinder non stop for half an hour adding a little water at a time to a smooth batter of dropping consistency. Tip the Rava into a bowl. Add two glasses of water to it and mix it thoroughly. Drop it into the ground batter. Grind the green chillies, hing and ginger to a coarse paste. Add it to the Urad Rava batter along with the finely chopped curry leaves and salt. Mix thoroughly. Chop the onions and coriander leaves fine. Grate the carrot. Keep all the three aside. Heat a griddle / tava. Pour a ladleful of batter on it and spread it to a six inch diameter thick circle. Top it with the chopped onion, carrot and coriander leaves. Drizzle with Ghee or oil. Cover and cook till the underside is roasted. Flip. Roast till done. Remove and cut into pieces if required or serve as is along with Chutney.

Coconut Chutney Recipe – 2