Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Cabbage Sannakhotto /steamed dumplings Recipe

Posted on February 18, 2018 by vinaya

This is a traditional Konkani preparation which goes well with Dal and Rice. Also served as Masala Idli in some of the restaurants, the Sannakhotto can be made with a variety of vegetables or garden fresh greens. Today I have selected Cabbage and onion to make it. It is best eaten with a tsp of coconut oil drizzled on it.

Ingredients :

125 gms toor dal/Pigeon peas
125 gms rice
3 onions chopped fine
Cabbage chopped the same amount as the onions
1/2 of a small coconut
9 guntur chillies roasted
9 bedgi chillies roasted
1 tbsp tamarind
Salt

Method :

Wash and soak the rice and toor dal together for 3 hours. First grind the coconut, roasted chillies and tamarind to a smooth paste. Add the rice and toor dal and grind to a Semolina like consistency. Remove and add the chopped onion, cabbage and salt and mix well. Grease the Idli mould with coconut oil. Pour the batter into the mould and place it in a steamer which has been kept boiling. Steam till done. It takes around 20 minutes. A knife inserted in the sanna khotto should come out clean. Allow to cool. Remove from the mould. Serve drizzled with coconut oil.

Poori Recipe

Posted on February 16, 2018February 16, 2018 by vinaya

Poori is Indian bread which is deep fried and enjoyed with a side dish. Every state in India enjoys the Poori with the speciality of that particular state. Maharashtra is famous for it’s Poori Srikhand, Gujarat for it’s Poori Aamras, the Northern states with Aloo matar or any of their Punjabi dishes, the Southern states enjoy it with a potato Bhaji and the Konkani community of Mangalore serve it with their traditional tender cashew stir fry.

Getting the right consistency while making the dough for the Poori depends on the amount of water added. The dough has to be a little hard, as it absorbs a lot of oil if it is soft. The trick is to knead the dough well and to leave it aside for about half an hour. The end result is a fluffy poori with no trace of oil. Posting the recipe for the same today.

Ingredients :

500 gms wheat flour
250 ml water
5 tsps oil
Salt
Oil for frying the Poori.

Method :

Pour the water in a bowl. Add the salt and stir to dissolve it. Add the wheat flour and mix gently. Add the oil and knead the dough to a smooth mass. Cover and leave aside for half an hour. Knead the dough again for a couple of minutes. Make 50 balls of the dough. Dust them in wheat flour and roll out into a three inch diameter disc, which is neither thick nor thin. Heat the oil in a pan. Drop in a small piece of dough to check the temperature of oil. The dough should rise up at once. If it does not, wait a while for the oil to heat. Slide in a poori and fry to a golden brown. Flip. Fry on the other side too. Drain and place on a tissue paper. Finish off similarly with the remaining pooris. Serve with subzi or sweet of your choice.

Note: Always check the temperature of oil before starting to fry the Poori. Under heated oil results in oily, colourless pooris.

Banana Halva Recipe

Posted on February 14, 2018February 14, 2018 by vinaya

This Halva is a no fuss, easy and tasty recipe and is ready in no time. Take care to see that you use either a heavy bottomed vessel or a non stick pan. Bananas are a must at every Hindu Pooja and the leftover bananas can be put to good use by making this simple but delicious halva.

Ingredients :

4 ripe bananas mashed well
5 tsps sugar
1/4 glass water
5 tsps ghee

Method :
Dissolve the sugar in 1/4 glass of water in a pan and after it is dissolved add the mashed banana to it. Keep stirring on a low flame till it turns brown and starts becoming a mass. Add the ghee and continue stirring till it leaves the sides of the vessel. Switch off and serve when warm.
This halva is so fragrant that it doesnt require the addition of Cardamom.
Took me exactly ten minutes to make it.

Beetroot Raita Recipe

Posted on February 14, 2018February 14, 2018 by vinaya

The traditional Beetroot Raita takes on a pinkish hue as the colour of the Beetroot blends with the curd. I prefer mine the way I have presented it. Yoghurt flavoured with ginger and green chillies. A piece of boiled beetroot and cilantro as garnish.

Ingredients :

1 beetroot
500 ml thick yoghurt
1 inch piece ginger
2 green chillies
3 tbsps grated coconut
Coriander leaves
Salt

Method :

Pressure cook the Beetroot. Peel and slice it into roundels. Use a cookie cutter to make designs of your choice. Grind the coconut, ginger and green chillies coarsely. Drop the mixture into the yoghurt. Add salt and mix well. Garnish with the sliced beetroot and cilantro.

Beetroot Salad/ Pachadi Recipe

Posted on February 14, 2018February 14, 2018 by vinaya

Beetroots are a good source of Vitamin C, rich in fiber and potassium and for blood flow to the heart. I prefer mine cooked rather than raw. Posting a Beetroot Salad that is a family favourite.

Ingredients :

3 large Beetroots
2 green chillies
1 medium sized onion
1 level tsp sesame
Coriander leaves
Juice of half a lemon
Salt

Method :

Pressure cook the Beetroot. Deskin and slice lengthwise. Allow to cool thoroughly. Toast the sesame seeds till they splutter. Mince the green chillies and crush them with salt. Chop onions fine. Mix the sliced beetroot, onion and green chillies together. Drizzle with lemon juice. Garnish with the toasted sesame seeds and finely chopped coriander leaves.

Badam/Almond Kheer Recipe

Posted on February 13, 2018February 14, 2018 by vinaya

According to Hindu tradition Lord Shiva is worshipped with milk on Mahashivaratri which is the 14th day preceeding the New Moon in the month of Magha. The milk is either partaken as is, or converted into a kheer or Paysam. Posting a kheer made with ground almonds today.

Ingredients :

1 litre milk
100 gms almonds
15 tsps sugar
8 pods cardamom
A big pinch of Saffron

Method :

Soak the almonds in warm water for a couple of hours. Peel them. Grind them to a coarse paste. Boil the milk. Add the ground paste and boil for about five minutes. Powder the Cardamom, sugar and saffron. Add it to the boiling milk. Boil for a couple of minutes and switch off. Serve either hot or cold.

Urad and Semolina Dhoddak /Pancake Recipe

Posted on February 12, 2018February 14, 2018 by vinaya

The urad and semolina dhoddak can be made with or without fermenting the batter. If you prefer it fermented, follow the same procedure as for Uthappa which you can find in the ‘Breakfast Eats’ section of this website. Today I have posted one wherein I haven’t fermented the urad batter. You can enjoy it with coconut or green chutney or even with Sambhar or dry chutney powder.

Ingredients :

100 gms urad dal /split black gram dal
250 gms semolina
Salt
Oil to roast the dhoddak

Method :

Wash and soak the urad dal for four hours. Grind in the wet grinder non stop for half an hour, adding water as required to get a smooth batter of pouring consistency. Mix the semolina in a glass of water and mix it well into the urad batter, taking care to see that there are no lumps. Add salt. Mix well. Heat a tava/skillet. Pour a ladleful of batter on the tava. Drizzle with oil and roast to a golden brown. Flip. Drizzle oil again and roast on the other side too. Serve hot with chutney of your choice.

Bread Usli Recipe

Posted on February 11, 2018February 14, 2018 by vinaya

I had some bread leftover after making sandwiches the other day, some sprouted moong and boiled potatoes. Decided to toss them in together, as I dislike cluttering my fridge with leftovers. The usli turned out simply delicious and I was delighted when my 88 year old Mom asked for a second helping.

Ingredients :

12 slices of bread
3 medium sized onions
2 medium sized potatoes
A small bowl of sprouted Moong/ green gram
7 green chillies
A pinch of Haldi/turmeric powder
1/4 tsp Hing/asafoetida
3 sprigs curry leaves
Coriander leaves
Grated coconut
100ml water
Salt
2 tbsps ghee/clarified butter
5 tbsps oil
1tsp mustard
1 tsp urad dal /black gram dal

Method :

Tear the bread slices into tiny bits. Slice the onions fine. Mince the green chillies. Chop the coriander leaves. Cube the potatoes into tiny bits. Add the salt and hing to the water. Sprinkle it on the bread. Drop in the coriander leaves and the grated coconut. Mix gently. Heat the ghee and oil mixture. Drop in the mustard. After it splutters add the urad dal. When it turns a golden brown add the chilly bits, onions and curry leaves. Toss for a couple of minutes. Add the potatoes and sprouted Moong. Add a pinch of salt and Haldi. Toss for a couple of minutes. Add the bread, mix gently and heat the bread usli well. Serve hot.

Chana Masala Recipe

Posted on February 10, 2018February 14, 2018 by vinaya

A large amount of onions, a few cloves of garlic and some ginger are a must while making a traditional Chana Masala. Here, I have skipped both the onions and garlic. The family just loved it!!!

Ingredients :

250 gms Chickpeas
A small bunch of coriander leaves
5 tbsps of grated coconut
7 green chillies
2 inch piece of ginger
2 tomatoes
1 heaped tsp Everest Kitchen King Masala
Salt
A large pinch of Haldi/turmeric powder
1 tbsp coriander powder
1tsp jeera /cumin powder
1/2 tsp chilly powder
2 tbsps cashewnuts
1 tbsp fresh cream
2 tbsps ghee/clarified butter
5 tbsps oil
1/2 tsp cumin seeds
Coriander leaves for garnish

Method :

Wash and soak the Chickpeas for about 8 hours. Pressure cook with salt. Grind together the grated coconut, green chillies, coriander leaves, ginger and the tomatoes to a smooth paste. Keep aside. Make a paste of the cashews with a little water. Keep it aside too. Heat the ghee and oil mixture in a pan. Add the jeera. After it splutters add the ground masala and keep roasting on a gentle flame till it starts leaving the sides of the pan. Add the haldi, chilly, coriander and jeera powders. Roast for a minute. Add the Everest Kitchen King Masala. Toss for a minute. Drop in the cashew paste and the cream. Roast for a couple of minutes. Drop in the cooked Chickpeas and boil well. Garnish with finely chopped coriander leaves.

Okra Sambhar Recipe

Posted on February 10, 2018February 14, 2018 by vinaya

Okra Sambhar is a no onion Sambhar. It tastes just as good as the traditional Sambhar which is made with onions. The fragrance of Okra sautéed gently in ghee/clarified butter makes it truly delicious!! You can enjoy it, with Rice, idli, dosa or even with Roti.

Ingredients :

16 medium sized okra
200 gms toor dal/Pigeon peas
3 tsps Sambhar powder
1 tbsp tamarind paste
Salt
1 tbsp ghee to sautée the Okra
2 tbsps ghee
1 tsp mustard
1/4 tsp Hing/asafoetida
4 sprigs curry leaves

Method :

Wash, pat dry and snip both ends of the Okra. Chop them into 1.5 inch size pieces. Sautée them in a tbsp of ghee till they change colour. Keep aside. Pressure cook the Pigeon peas to three whistles. Churn well and pour it into the roasted Okra. Add sambhar powder, salt and tamarind paste. Adjust consistency of the Sambhar by adding enough water. Boil well. Heat 2 tbsps of ghee. Drop in the mustard. After it crackles add the hing, toss and add the curry leaves. Toss for a couple of seconds. Pour the seasoning into the boiling Sambhar. Switch off, cover and keep aside gor about 15 minutes for the flavours to infuse. Serve with a dollop of ghee.