Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Aamras /Mango Puree Recipe

Posted on May 1, 2018 by vinaya

Aamras or Mango Puree is a favourite with Indians. The best Aamras is from the Ratnagiri Alphonso Mango. Fragrant and sweet, it is a class apart! Here Mango is deskinned, chopped and run through a sieve to get thick pulp. Powdered sugar is added as per requirement. A mix of two varieties of mangoes is also preferred by some. Aamras is enjoyed with Poori or used in milkshakes and smoothies.

Ingredients :

12 Alphonso Mangoes
Sugar as per taste

Method :

Deskin the mangoes. Chop them and place them in a sieve. Keep rubbing them with your fingers or with the back of a spoon. The smooth pulp runs through the sieve. Collect it in a vessel and add required amount of powdered sugar. Mix thoroughly and refrigerate.

Note: Never use the mixer or blender to puree the mangoes. The heat of the gadget ruins the taste of the mango puree.

Jackfruit and Semolina Fritters Recipe

Posted on May 1, 2018May 1, 2018 by vinaya

The aroma of ripe Jackfruit fried in ghee is simply tantalizing!! Posting sweet jackfruit fritters today which are crunchy on the outside but have a soft melt in the mouth inside!!! They can be had as a dessert or served as a tea time snack too.

Ingredients :

12 segments of Jackfruit
2 tbsps grated coconut
Semolina/Rava
Jaggery
Cardamom powder
Ghee/clarified butter
Salt

Method :

Remove the seeds from the Jackfruit. Grind the Jackfruit along with the coconut to a smooth paste. Add a pinch of salt and as much jaggery as per your preference. Tip in semolina a little at a time, so that you can bind it together. Add Cardamom powder as per requirement. Keep aside for ten minutes. The semolina absorbs the moisture. The batter should be slightly more stiff than dropping consistency. If you find the batter still a little too soft, add more semolina and set aside for another ten minutes. Heat ghee in a pan. Drop in tiny portions of the batter into the hot ghee and fry on a medium flame to a deep golden brown.

Rice Kheer Recipe

Posted on April 30, 2018 by vinaya

Rice Kheer is a popular dessert prepared all over India. Known by different names like Kheer, Doodhpak or Paal Paysam, it is thick, creamy and utterly delicious. Fragrant Basmathi rice is the best choice for making kheer.

Ingredients :

1 litre milk
100 gms Basmathi rice
16 tsps sugar
1 large pinch kesar/saffron
1 tsp Cardamom powder

A few cashewnuts and kishmish roasted in ghee to a golden brown.

Method:
Wash and soak the Basmathi rice for about fifteen minutes. Add the sugar to the milk and bring it to a boil in the pressure cooker. Allow it to boil upto five whistles. After the pressure has been released add the rice and cook upto three whistles. Add the kesar, roasted cashewnuts and raisins. Boil for a couple of minutes and then add the Cardamom powder. Switch off. Cover and keep aside for about 15 minutes to allow the flavours to infuse. By cooking in the pressure cooker, the milk takes on a pleasant pinkish hue.

Microwave Cake Vanilla Flavour Recipe

Posted on April 30, 2018June 26, 2020 by vinaya

Baking cakes has never been my forte, the main handicap being my aversion to eggs. I did try a couple of eggless bakes, but they did not appeal to me. This time I tried my hand at a simple Vanilla flavoured cake by Pillsbury which was more to my satisfaction. Since it is a pre mix, I just followed the instructions on the pack. The only addition I made was dusting it with desiccated coconut to make it look appealing.

Sago Pearl/Sabudana Kheer Recipe

Posted on April 29, 2018 by vinaya

A variety of dishes can be made from Sago pearls/Sabudana. It is known for its cooling properties and also given to convalescents as it is light on the stomach. A kanji or porridge is fed to infants during the hot summers. Posting a kheer today.

Ingredients :

1 litre milk
100 gms Sago pearls/sabudana
12 tsps sugar
1 large pinch kesar/saffron
1 tsp Cardamom powder
A few cashewnuts and kishmish roasted in ghee to a golden brown.

Method :

Boil the milk and add the washed and drained Sago pearls to it. Keep boiling on a gentle flame till they are cooked. Add the sugar, kesar, roasted cashewnuts and raisins. Boil for a couple of minutes and then add the Cardamom powder. Switch off. Cover and keep aside for about 15 minutes to allow the flavours to infuse. Serve hot or chilled.

Thali Meal – 2

Posted on April 29, 2018 by vinaya

A traditional Konkani Thali of Rice, Dalithoy, Peas and Potato Stir fry, Potato Papad, Baby Eggplant Sagllein, Salted limes, Rice Kheer, Mango and Buttermilk.

The recipes to all can be found on this website.

Baby Eggplant Sagllein Recipe

Posted on April 29, 2018 by vinaya

This baby Eggplant Sagllein is a Konkani delicacy. Tiny Eggplant / Brinjal is stuffed with coconut Masala and finely chopped raw onions and then sautéed in a seasoning of coconut oil and mustard. Goes well with Rice, Roti or even with Bread.

Ingredients :

250 gms small variety Brinjal
1/2 of a small coconut
1 large onion
2 tbsps coriander seeds
25 seeds of methi/Fenugreek
15 roasted Byadgi chillies
1tbsp tamarind paste
Salt
3 tbsps Coconut oil
1 tsp mustard

Method :

Wash the Brinjal. Remove the stem and slit them into four keeping the base intact. Chop the onion fine. Roast the coriander seeds and methi in a tsp of oil till they turn golden brown. Grind the coconut, roasted red chillies, tamarind and the roasted coriander and methi seeds to a coarse paste. Drop in the chopped onions and salt in the coarsely ground paste and mix thoroughly. Stuff this masala into the brinjals . Keep aside. Heat the coconut oil in a pan. Add a spoon of mustard. After it splutters switch off the gas and place all the stuffed brinjals in the seasoning. Tip in the remaining masala. Add a large glass of water and allow to boil. Transfer into the microwave and cook till done. Alternatively you can cook it on a gentle flame in the pan itself.

Fresh Peas and Potato Stir Fry

Posted on April 29, 2018 by vinaya

A light, healthy and delicious stir fry, this Peas and potato upkari as it is called can be eaten with Rice and Dal, Roti or as a meal by itself. The inherent flavour of the vegetables remain intact because of the minimum use of spices.

Ingredients :

250 gms gms peas shelled
2 medium sized potatoes
3 green chillies
2 tbsps coconut oil
1tsp mustard
Salt
A pinch of hing/Asafoetida
Grated coconut for garnish.

Method :

Deskin the potatoes and chop them into tiny pieces. Wash both the peas and chopped potatoes thoroughly. Place them in a sieve for the water to drain off. Heat the oil in a pan. Add a tsp of mustard and after it splutters add the finely chopped green chillies. Saute for a minute. Add the hing and toss. Drop in the peas, potatoes, salt and a little water. Cover and cook till done. Garnish with grated coconut.

Malabar Spinach and Jackfruit seed Bendhi Recipe

Posted on April 26, 2018April 26, 2018 by vinaya

I had posted a Malabar Spinach and Jackfruit seed Stir fry a few days ago. Since this Leafy vegetable is in season, I like to make the most of it. Here is a Bendhi which goes well with both Rice and with Roti. The seasoning of garlic makes it so flavourful that it is irresistible!

Ingredients :

A small bunch of Malabar spinach
15 Jackfruit seeds
1/2 of a coconut grated
14 roasted Byadgi chillies
1 tbsp tamarind paste
25 cloves of garlic
2 tbsps coconut oil
Salt

Method:

Clean the Malabar spinach. Discard the thick stems if any and retain the tender ones. Wash thoroughly and chop both the stems and leaves together. Cook them together in a glass of water with a little salt till done. Keep aside. Remove the outer white peel of the Jackfruit seeds. Cut the seeds into half. Wash and pressure cook to four whistles with a little salt. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Drop in the cooked jackfruit seeds and the Masala into the Malabar spinach. Boil well. Heat oil. Drop in the garlic which has been lightly crushed. Roast to a rich golden brown. Tip the seasoning into the boiling Bendhi. Simmer for a couple of minutes. Switch off and keep aside for half an hour for the flavours to infuse.

Bread Fruit Saung Recipe

Posted on April 24, 2018April 24, 2018 by vinaya

I was left with bits and pieces of Breadfruit after making fritters and Pakora. Breadfruit is one vegetable that I wish would grow throughout the year. Being seasonal, it is available only for three months in a year. I end up making a variety of dishes from stir fry, to ghashi, Tallasani and anything that takes my fancy. Posting a saung that I made from the remnants after having those delicious Pakora!

Ingredients :

2 cups chopped breadfruit
2 cups sliced onions
2 tbsps chilly powder
1 tbsp tamarind paste
Salt
4 tbsps coconut oil

Method:

Heat oil. Tip in the sliced onions and salt. Keep tossing on a high flame till a few slices turn brown and the other remain translucent. Add the chilly powder. Toss. Add the tamarind paste, chopped breadfruit and a glass of water. Cook till done. Serve with Dal, rice or even with Roti.