Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Milk Cake/Burfi Recipe

Posted on June 12, 2018 by vinaya

Milk Cake, burfi, pal khova, all different names for the same delicacy that is made all over India. I have fond memories of seeing my mother make this in a huge copper pan/kadhai. It took hours to make as a whole lot of milk was used. I have used only two litres of milk and the end product is about 8-10 pieces of the Burfi.

Ingredients :

2 litres whole fat milk
200gms sugar
Juice of one lemon
3 tbsps Ghee/clarified butter
5 Cardamom powdered
Loaf tin greased with Ghee

Method :

Pour the whole fat milk into a thick bottomed vessel. Allow it to boil till it is reduced to half the quantity. Keep stirring once in a while, pushing back all the cream that sticks to the sides, back into the milk. Add the sugar and keep boiling till it again reduces in quantity. Now squeeze out the lemon juice and mix it with three tbsps of water. Drizzle it slowly into the milk, stirring all the while. Soon you will begin to notice that the milk takes on a grainy texture. Keep stirring on a gentle flame till the milk solidifies and starts to leave the sides of the pan. Add the Ghee and Cardamom powder and pour the mixture into a pre greased loaf tin. Cover the loaf tin from all sides with a thick towel. Allow it to remain undisturbed for 4-5 hours. I prefer to leave mine overnight. Gently run a knife at the sides to loosen the Burfi. Over turn the loaf tin onto a plate. Cut the Burfi or Milk Cake into pieces of desired shape and size.

Potato and Peas Samosa Recipe

Posted on June 10, 2018September 5, 2021 by vinaya

Samosa is a favourite tea time snack, and enjoyed with a mint chutney and tomato ketchup. Today I have posted a potato and pea samosa though you can always use a filling of your choice.

Ingredients :

350 gms Maida/all purpose flour
5 tbsps ghee/clarified butter
3/4 tsp Ajwain / carom seeds
Salt
Water
Oil to fry the Samosa

For the Samosa Filling:

3 boiled potatoes
A handful of cooked peas
1 heaped tsp Garam masala
4 green chillies
2 inch piece of ginger
Juice of one lemon
A pinch of turmeric
1 tbsp oil
1tsp Jeera/cumin seeds
1 tsp coriander seeds ground coarsely
Coriander leaves
Salt

Method :
Take the all purpose flour in a bowl. Drop in the ajwain, salt and ghee and mix well till you get a crumbly dough. Add water little by little to the dough to form a hard and firm dough. Allow it to rest covered for about twenty minutes. Meanwhile mash the cooked potatoes gently. Add the cooked peas to it. Grind the ginger and green chillies coarsely. Chop the coriander leaves fine. Heat oil in a pan. Drop in the cumin and coriander seeds and after they splutter add the ginger green chilly paste. Toss for half a minute. Add the garam masala, Turmeric powder and salt. Drop in the potato and peas mixture. Mix and heat thoroughly. Add juice of lime and the chopped coriander leaves. Keep aside.
Uncover the dough and knead it well. Pinch balls of the dough and roll them into circles of six inch diameter. These circles should neither be too thick nor thin. Cut the circle into half. Take one of the semi circles and shape it into a cone. Fill it with the potato and pea mixture. Apply a little water to the edges to seal the cone. Similarly finish off with the rest of the dough. Heat oil in a pan. Drop in two to three of the samosas at a time and fry to a rich golden brown. Drain them on tissue paper. Serve them hot with mint chutney and tomato ketchup.

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Thali Meal – 8

Posted on June 9, 2018 by vinaya

A traditional Konkani Thali of Rice, Dali, Onion Bhuthi, Onion Gozzu, Mix vegetable Raita, Curd, Sweet and fruits. Sweet is store bought. Recipes to all posted below.

Onion Bhuthi Recipe

Mixed Vegetable Raita Recipe

Onion Gozzu Recipe

Dali Recipe

Onion Bhuthi Recipe

Posted on June 9, 2018 by vinaya

Onion Bhuthi is a traditional Konkani preparation which goes well with both Rice and Roti. Our forefathers made this Onion Bhuthi during the monsoon season, as vegetables were scarce then, because of the incessant rains. Onions could be bought during summer and stored in bulk. Onion Ambat, Onion Gozzu, Onion Tamballi and Onion Upkari were the other dishes prepared. Each has its own unique taste. You can find the recipes to all in this website.

Ingredients :

4 large onions
1/2 of a large coconut
12 roasted Byadgi Chillies
1 tbsp tamarind paste
Salt
3 tbsps Coconut oil
1 tsp mustard

Method :

Peel the onions, wash thoroughly and chop them fine. Heat oil in a pan. Drop in the mustard. After it crackles add the chopped onions and salt. Keep roasting on a gentle flame till translucent. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the roasted onions. Allow to boil and keep roasting till it turns semi solid. Keep aside for about fifteen minutes for the flavours to infuse before serving.

Mixed Vegetable Raita Recipe

Posted on June 9, 2018June 9, 2018 by vinaya

A Raita is nothing but a raw salad tossed in curd. Seasoning is purely individual choice. I season it depending upon what it is served with. With Pulao and Biryani I usually leave it unseasoned, but with a regular thali Meal I season it with mustard, Urad dal and curry leaves.

Ingredients :

1 large tomato
1 medium sized onion
1/2 of a small cucumber
250 gms Curd
2 green chillies
Salt
1tsp Ghee /clarified butter
1/2 tsp mustard
1/2 tsp urad dal/ black gram dal
2 sprigs curry leaves
Coriander leaves

Method :

Deskin the cucumber. Chop the tomato, onion and cucumber fine. Mince the green chillies and crush them with salt. Drop the mixture into the chopped vegetables. Mix thoroughly. Heat ghee in a pan. Drop in the mustard. After it splutters add the Urad dal. After it turns golden brown add the curry leaves. Toss and tip the seasoning into the salad. Mix and refrigerate. Add curd and mix well just before serving. Garnish with coriander leaves.

Vegetarian Hakka Noodles Recipe

Posted on June 8, 2018 by vinaya

Vegetarian Hakka Noodles are an easy and quick way of rustling up a meal. They can be eaten with or without an accompaniment as they have all the vegetables added to them. I generally make a Vegetable Manchurian to go along with them. Today was one of those quick fix days so served them as is!

Ingredients :

1 pack Hakka noodles
1 carrot
10 French beans
4 spring onions
1 Capsicum
18 cloves garlic
2 green chillies
1 level tsp synthetic vinegar
1 level tbsp Soya sauce
1/4 tsp pepper powder
Salt
1/2 tsp oil for coating the noodles
2 tbsps oil
Coriander leaves

Method:
Prepare the noodles as per instructions on the packet. Plunge them in cold water. Drain. Drizzle with 1/2 tsp oil. Mix gently and keep aside. Chop the carrot, French beans, Capsicum and spring onions fine. Reserve some greens for garnish. Mince the garlic, green chillies and coriander leaves too. Heat oil in a pan. Drop in the garlic and green chillies. Toss for a minute. Add the spring onions. Saute for a minute and add the French Beans. Stir fry for a couple of minutes. Drop in the carrot and Capsicum. Stir fry all the veggies till they are done but still crisp. Add the salt, pepper and Soya sauce. Toss. Drop in the vinegar and mix thoroughly. Add the prepared Hakka noodles and toss till the vegetables and noodles blend well together. Garnish with coriander leaves and spring onion greens. Serve immediately.

French Beans Kismuri /Salad Recipe

Posted on June 7, 2018September 19, 2018 by vinaya

This easy to make French Beans Kismuri or Salad is a delight! Goes well with Rice, Roti as a stuffing between slices of bread or can be had as a meal by itself. You can also add other raw veggies like tomato and chives to add to the flavour, though I like mine the traditional way it is made.

Ingredients :

250 gms French beans
One large bowl grated coconut
2 medium sized onions
5 green chillies.
2 tbsps coconut oil
Salt
1 small green chilly for garnish
1 tsp coconut oil for garnish

Method

String the French Beans. Wash and chop them fine. The onions too are to be chopped extremely fine and the green chillies minced. Heat oil in a pan. Saute the beans with salt and the minced chillies till it is cooked but crunchy. Allow to cool thoroughly. Add the grated coconut and chopped onion. Crush a green chilly with a little salt and add to the kismuri. Drizzle with a tsp of coconut oil and mix thoroughly.

French Beans Garlic Stir Fry Recipe

Posted on June 6, 2018 by vinaya

This French Beans Garlic Stir Fry is a favourite at home. It is simple, delicious and so easy to make. Coconut oil adds flavour to the dish. It goes well with rice as well. I like to have it as a meal by itself!

Ingredients :

250 gms French Beans
25 cloves garlic
4 dry red chillies
Salt
2 tbsps oil

Method :

String the French Beans wash and slit them lengthwise. Chop them into one inch bits. Crush the garlic gently and break the red chillies into bits. Heat oil. Add the garlic and roast to a rich golden brown. Drop in the red chilly bits. Toss. Add the chopped French Beans, salt and half a glass of water. Mix, cover and cook till done. Serve hot.

Tomato and Onion Chutney Recipe

Posted on June 5, 2018 by vinaya

This Tomato and Onion Chutney goes well with almost everything. Roti, Rice, even as a dip for Nachos, spread on Tacos, Neer dosa, or even with vegetable cutlets. You can even experiment trying a variety of spices to suit your palate.

Ingredients :

7 large ripe tomatoes
3 large onions
2 tsps Sambhar powder
1 tsp chilly powder
Salt
Jaggery or sugar
3 tbsps oil
1 tsp mustard
1 tsp coriander leaves.

Method :

Chop the tomatoes, onions and coriander leaves finely . Heat oil in a pan. Add the mustard. After it splutters drop in the onions and roast on a gentle flame till translucent. Add the chilly and Sambhar powder. Toss. Tip in the chopped tomatoes and salt. Stir for a couple of minutes. Add a glass of water and cook till the tomatoes are nice and mushy. Add jaggery or sugar as per taste. Boil well. Switch off. Garnish with the coriander leaves and serve hot or chilled.

String Hoppers /Idiappam/Shenvayi Recipe

Posted on June 3, 2018 by vinaya

String Hoppers or Idiappam are a favourite with the people in the South of India. Each region has its own unique method of making them, and the variety of rice used varies from region to region. It is enjoyed with Stew, Pickle, Chutney or any Curry of choice. Posting an Idiappam the Mangalorean way today.

Ingredients :

1 kg Rice
2 coconuts
Salt

Method :

Wash and soak the rice for four hours. Grate the coconut, taking care to see that you do not grate too close to the shell. The grated coconut should not have a tinge of brown to it. Grind the rice and the coconut to a smooth paste. Add enough water to make it to a thin runny batter. Add salt. Pour it into a pan. Place it on a slow flame, stirring constantly till it thickens and turns into a solid mass. This takes about 15-20minutes. Allow to cool. Pinch pieces of the dough and shape into balls. Steam these balls in a steamer for 15- 20 minutes. Gently place the steaming hot ball in the Idiappam mould and press it onto a plate. Place this on a semi wet cloth. Finish off with the remaining balls placing the pressed Idiappam one beside the other. Cover with another semi wet cloth to keep the Idiappam moist. Serve with Pickle and coconut oil, Stew or even with sweetened Coconut Milk.