Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Preparation of Coconut Oil

Posted on June 25, 2018 by vinaya

For those who are wary of buying the refined and processed Coconut oil in the market, here is an easy way of making it at home. Though dried coconut or Copra is used commercially for the extraction of oil, one can make it at home using mature coconuts.

Ingredients :

3 large Coconuts
8 glasses of hot water
Sieve or Cheese cloth to extract milk
Paper towels to strain the oil.

Method :

Break the coconuts into two halves. Prise the kernel from the shell using a knife. Cut it into small pieces and tip in as much as the blender can hold. Water too depends upon the size of the blender. Take care to see the water is hot. Grind to a smooth paste. Sieve the paste. Tip the residue back into the blender. Grind again with hot water and sieve it. Take care to see that the coconut milk has been totally extracted. Refrigerate the extract for four hours. The fat will form a hard cake and float on top of the water. Gently remove it and put it in a pan. Heat it on a slow flame stirring once in a while till a brown charred residue forms at the bottom of the pan. Remove from heat and allow to cool for about ten to fifteen minutes. Use a kitchen towel to strain the oil into glass bottles. Three coconuts yield around 750ml of oil.

Extraction of Coconut Milk

Posted on June 25, 2018June 25, 2018 by vinaya

Apart from its use in a variety of dishes, Coconut milk can also be used to moisturise dry hair and also works wonders for the skin. Coconut is grated, ground to a fine paste with water and the milk extracted. Coconut milk sold in tetra packs or in powdered form can only be used in the preparation of food though they can never live up to the original one.

Ingredients :

One large Coconut
Four glasses of water

Method :

Dehusk the coconut thoroughly. Wash and break it into two halves. Grate and divide the grated coconut into two portions. Tip in one portion into the blender with one glass of water and grind to a fine paste. Sieve the paste or alternatively use a wet muslin cloth to extract the milk. Similarly finish off with the second portion. This forms the first extract. Keep aside. Tip the residue back into the blender. Add two glasses of water and grind. Remove and sieve the paste. Squeeze out all the milk from the residue. This forms the second extract. Vegetables are always cooked in the second extract. After they are done, the first extract is added, boiled just for a minute and put aside for the flavours to infuse.

Beauty tip

If using the Coconut milk for cosmetic purposes, keep five tbsps of the first extract aside in a separate container. This is to be gently massaged on the face and hands and washed off after a couple of hours. The skin feels smooth and soft to touch. Mix the remaining milk of the first extract with the second extract and use it to massage the scalp and hair. Leave it on for a couple of hours and shampoo hair. The result is silky and bouncy hair.

Preparation of Neem Oil

Posted on June 25, 2018 by vinaya

Best known as a curative as well as a prophylactic, Neem oil works well with scars, can be used to get rid of dandruff and also to sport a blemish free skin as it is has anti bacterial and anti fungal properties. Skin glows and hair grows with regular use.

Ingredients :

1 litre coconut oil
A big bunch of neem leaves
1/2 tsp Turmeric powder

Method :
Wash the neem leaves and dry them thoroughly.
Boil them in the coconut oil till they turn crisp and form a sediment. Allow to cool. Add the turmeric powder and store in an airtight container.

Thali Meal – 9

Posted on June 24, 2018 by vinaya

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.

Ivygourd Bhuthi Recipe

Dalithoy Recipe

Onion Fryums/ Vodi Recipe

Carrot Kismuri /Salad Recipe

Capsicum and Potato Subzi Recipe

Tender Mango Pickle Recipe

Moong Pathrado / Colocassia leaves Roll – 2

Posted on June 23, 2018September 11, 2018 by vinaya

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 :

21 Colocassia leaves
250 gms Moong/Green gram
1 small coconut grated
25 dry red chillies roasted in a little oil
4 Chickpea size of Hing/asafoetida
2 level tsps Tamarind paste
Salt

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.

Varan/Goan Dal Recipe

Posted on June 22, 2018August 22, 2018 by vinaya

Varan Bhath is comfort food for Goans and Maharashtians , just as a Sambhar is to a South Indian or a Kadhi Chawal to a North Indian. No onion or garlic is used in the preparation as it one of the items that is offered to Lord Ganesha during Ganesh Chaturthi. Varan is served over hot rice with a dollop of ghee.

Ingredients :

150 gms Toor dal/split Pigeon peas
75 gms Moong Dal/Split Green Gram Dal
6 tbsps grated coconut
1/4 tsp Haldi /turmeric powder
3 green chillies
3 sprigs curry leaves
1 heaped tsp Jeera/ Cumin seeds
1 level tsp mustard
3 tbsps Ghee/clarified butter
Salt

Method :

Wash and pressure cook Toor dal and Moong Dal together. Churn it well. Grind the coconut and Haldi to a smooth paste. Add the paste to the mashed Dal. Add salt as required along with two glasses of water. The consistency of Varan should neither be too thick nor thin. Slit the green chillies. Heat Ghee. Drop in the mustard and after it splutters add the jeera. Toss. Tip in the slit green chillies and curry leaves. Toss and pour the seasoning into the boiling Varan. Keep aside for a few minutes for the flavours to infuse.

Open Sandwich with Molgapudi Recipe

Posted on June 22, 2018June 22, 2018 by vinaya

I love Bread in any form, sandwiches being my favourite. I had some fresh Molgapudi, so decided to make these open sandwiches using it to spice them up. Recipe link to the Molgapudi given at the end of the recipe.

Ingredients :

4 slices of bread
Butter
1 onion
1 tomato
2 tbsps coriander leaves
4 tbsps Molgapudi
Salt

Method :

Chop the Tomato, Onion and Coriander leaves fine. Retain half of the coriander leaves and the Molgapudi. . To the chopped tomatoes and onions add the remaining half of the coriander leaves and Molgapudi. Mix well and microwave for a minute. Keep aside. Butter the slices of bread on both sides and toast them well on one side. Flip. Pile the tomato, onion mixture on the toasted side and sprinkle the remaining Molgapudi and coriander leaves. Roast on a gentle flame till crisp and done. Serve with tomato ketchup.

Molgapudi/Dry Chutney powder Recipe

Simple Thali – 1

Posted on June 20, 2018 by vinaya

Posting a simple Thali of Rice, Black Pigeon peas Bendhi, Raw salad and Bhavnagari chillies.

Bhavnagari Chilly Pickle Recipe

Black Pigeon peas Bendhi Recipe

Kuchumber Recipe

Bhavnagari Chilly Pickle Recipe

Posted on June 20, 2018 by vinaya

Bhavnagari chillies are the less spicy variety of chillies and are used to make fritters or as a pickle. As they are seasonal, an instant pickle is made and is enjoyed with Roti or Thepla.

Ingredients :

250gms Bhavnagari chillies
Juice of 3 lemons
Salt
1/2 tsp Haldi/ turmeric
5 tbsps Mustard kuriya/Halved mustard seeds

Method :

Wash and slit the Bhavnagari chillies, keeping the ends intact. Sprinkle salt and drizzle lemon juice on them. Add a pinch of haldi and mix well. After about 5 hours add the mustard kuriya to it. Leave it outside for a day, then refrigerate it. Serve it with roti or thepla.

Black Pigeon peas Bendhi Recipe

Posted on June 20, 2018June 20, 2018 by vinaya

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 :

125 gms Black Pigeon peas
12 Jack fruit seeds peeled and halved
Half coconut grated
12 roasted dry red chillies
1 tsp tamarind paste
Salt
15 cloves of Garlic crushed gently
2 tbsps Coconut oil

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.