Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Kadge Chakko/Tender jackfruit Subzi Recipe

Posted on February 8, 2018July 4, 2018 by vinaya

This tender jackfruit Subzi is a delicacy and a must in all Konkani households when in season. Non-vegetarians call it the vegetarian version of Mutton sukka. Extremely aromatic because of the seasoning of fenugreek seeds, it is a must try for all those who like tender jackfruit.

Ingredients :

Half kg raw jackruit
Half a coconut
6 bedgi and 6 guntur chillies roasted
2 tbsps coriander seeds
1 tsp urad dal/black gram dal
1 tbsp tamarind
Salt
4 sprigs curry leaves
4 tbsps coconut oil
2 tsps mustard
1 tsp urad dal/black gram dal
1/2 tsp methi/ Fenugreek seeds.

Method :

Pressure cook the chopped tender jackfruit pieces and break them into very tiny pieces using fingers only. Please do not use a masher to mash them.
Roast the coriander and urad dal in a little coconut oil to a rich golden brown.
Grind the coconut, roasted red chillies, coriander seeds and urad dal along with the tamarind to a coarse paste.
Heat 4 tbsps coconut oil. Add mustard and after it crackles add the urad dal and methi. After they turn golden brown add the curry leaves. Pour the Masala, salt, the tender jackfruit pieces and roast on a low flame till all the water evaporates.

Note: I normally season the tender jackfruit pieces add the ground masala and then transfer it to the microwave for 10 minutes . It gets cooked evenly and all the water gets absorbed. Saves the task of keeping an eye on the preparation.
Best eaten drizzled with fresh coconut oil.

Colocassia Root/ Arbi stir fry

Posted on February 7, 2018February 14, 2018 by vinaya

Colocassia roots or Arbi as they are called all over North India and Chembu in South India can be turned into a simple but delicious stir fry or steamed and used in coconut based or onion based gravies as per individual taste. The leaves of the Colocassia tubers are used to make a tasty dish called Patra, Pathrado or Alu Vadi. Posting a stir fry today which is simply amazing! You can even serve it as an appetizer.

Ingredients :

1 kg Arbi
3tbsps chilly powder or as per taste
Salt
1 tbsp Hing/asafoetida
5tbsps Coconut oil
2tsps mustard

Method :

Wash the Arbi thoroughly. Boil it in a large pot of water till three fourth done. Allow to cool. Deskin. Chop into bite sized pieces. Sprinkle the chilly powder, salt and hing and mix well. Marinate for half an hour. Heat the oil. Add the mustard and, after it splutters, switch off the stove. Drop in the marinated Arbi. Mix thoroughly so that the oil coats the Arbi evenly. Tip it into a microwave safe dish and microwave for five minutes. Remove. Toss and microwave for another five minutes. It can also be made the traditional way by roasting on a gentle flame.

Brahmi leaves Chutney Recipe

Posted on February 4, 2018February 14, 2018 by vinaya

Ekpani or Brahmi is well known for its therapeutic uses. I have used the tender home grown leaves to make a chutney which goes well with Dosa, Appo or even as a spread on bread.

Ingredients :

One big cupful Brahmi leaves
4 green chillies
One bowl grated coconut
A small piece of ginger
4 garlic cloves
Juice of one lemon
Salt

Method :
Grind all the above to a smooth paste. This chutney is generally never seasoned but you may as per requirement.

Methi Muthiya /Fenugreek leaves fritter, Recipe

Posted on February 1, 2018February 14, 2018 by vinaya

Methi Muthiya can be had as a snack or added to Undiyu or any subzi as fenugreek imparts fragrance to the dish. It can also be served as an appetizer at get togethers.

Ingredients :

1 bunch methi/Fenugreek leaves chopped.
A small bunch coriander leaves
2 tbsps dhaniya/coriander powder
1 tsp jeera/cumin powder
1 tsp chilly powder
A pinch of haldi/turmeric
Sugar and salt as per taste
1 tsp ginger garlic paste
1tbsp of sesame seeds/til
A pinch of ajwain
A small bowl of besan/Chickpea flour
Wheat flour as required to bind a dough as for chapati.

Method :
Add all the above together and knead a dough as for chapati. Make oblong balls. Heat oil and deep fry till crisp.

Pav Bhaji Recipe

Posted on February 1, 2018November 3, 2020 by vinaya

The very name of Pav Bhaji sets the taste buds tingling. This popular Gujarati street food is a wholesome meal as it has the goodness of a variety of vegetables, freshly chopped onion and coriander leaves and a sprinkling of lemon juice. Served with a dollop of butter and freshly roasted Pav it is simply lip smacking.

Ingredients :

250 gms caulifower
6 potatoes peeled
One big bowl of peas
6 tomatoes chop fine
5 onions mince
10 cloves of garlic
3tsps of Everest Tikhalal chilly powder
1 tsp Everest Kashmiri Lal chilly powder.
2 tsps Everest pav bhaji masala.
Salt.
100 gms Amul butter
Coriander leaves chopped fine.
1tsp jeera/cumin seeds
4tbsps oil
4 tbsps ghee/clarified butter.

Method:

Pressure cook the Cauliflower, peas and potato, and mash them well with the masher. Grind the garlic to a fine paste with both the above mentioned chilly powders with a little water. Heat 4 tbsps of oil n 4 tbsps of ghee. Add 1 tsp jeera, and after it splutters add the chopped onions, the garlic chilly paste and salt. Roast till it gives its aroma. Add the pav bhaji masala and roast for a couple of minutes. Add the tomatoes and mash them well. Add the pureed vegetables and allow it to come to a boil, stirring frequently.
Add 100 gms of Amul butter, mix well and switch off the gas. Garnish with coriander leaves.

Slice the Pav/ burger like bread. Butter them and roast them on a skillet/tava. Serve with chopped onions and lemon wedges.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Dal Dhokli Recipe

Posted on February 1, 2018February 14, 2018 by vinaya

Dal Dhokli is a Gujarati delicacy which is a meal by itself. Pieces of Chapati dunked in Dal which is boiled with groundnuts and seasoned with cloves, cinnamon and asafoetida which give it it’s unique taste.

Ingredients :

150 gms toor dal/ pigeon peas pressure cooked with a fistful of peanuts
Salt
Jaggery
A few petals of kokum/Garcinia Indica
Juice of lemon
4 green chillies
1 inch piece of ginger
Haldi
A pinch of chilly powder
2 sprigs curry leaves
1/2 tsp dhania jeera/coriander and cumin seed powder
1/2 tsp mustard
1 tsp jeera/cumin seeds
6 cloves
1″ piece of cinnamon
1/4tsp Hing/asafoetida
2 sprigs curry leaves
Ghee/clarified butter
Coriander leaves

Method:
Churn the mashed dal. Crush the green chillies and ginger coarsely. Add the salt, jaggery, green chillies and ginger, chilly, haldi, dhaniya jeera powder, Kokum and a tsp of ghee and boil well.
Heat a tbsp of ghee. Add half a tsp of mustard and after it splutters add a tsp of jeera, 6 cloves, 2small sticks of cinnamon and a pinch of hing and a sprig of curry leaves. Drop the seasoning into the Dal and boil for a couple of minutes. Garnish with coriander leaves.

Dhokli

125gms wheat flour
A pinch of ajwain/ caraway seeds
1tsp dhaniya jeera/coriander and cumin seed powder
A pinch of haldi/turmeric
Salt
1tsp oil

Method :
Take a pinch of ajwain, haldi, chilly, dhaniya jeera powder and salt in a bowl. Add 125 gms of wheat flour, a tsp of oil and bind it to a soft dough with enough water as for chapathi. Roll out the chapathi and slightly roast it on both sides. Cut into diamond shaped pieces.
Before serving bring the Dal to a boil and add the chapati pieces to it. Garnish with coriander leaves, lemon juice and a tbsp of fresh ghee. Serve hot.

Note: dhokli is usually never roasted. The chapati dough that is cut into a diamond shape is immersed directly into the boiling dal and allowed to cook. I roast it slightly as the family prefers it this way.

Ridge gourd Bhaartha Recipe

Posted on January 26, 2018February 14, 2018 by vinaya

BHAARTHA could be of ghosale / ridge gourd, brinjal or even potato. Not to be confused with the Bhartha made of roasted brinjals. The basic Masala of coconut roasted red chillies and tamarind paste remains the same only the vegetable differs. Addition of ginger while grinding adds zing to the BHAARTHA. Garnished with raw onions, a green chilly n drizzled with coconut oil. It goes well with both roti and rice!!!

Ingredients :

250 gms ridge gourd
1/2 of a small coconut
6 roasted Byadgi chillies
3 roasted Guntur chillies
1 tbsp tamarind paste
2 inch piece ginger
1 small onion chopped fine
1 green chilly
Coconut oil
Salt

Method :
Deskin the ridge gourd. Chop into pieces and cook till done. Cool thoroughly. Grind together coconut, roasted red chillies tamarind and ginger to a smooth paste. Crush the green chilly with salt and add the ridge gourd, chopped onion and drizzle with coconut oil!.

Jeere meerya /Cumin and Pepper Kadhi Recipe

Posted on January 24, 2018February 14, 2018 by vinaya

An absolute delight with hot rice is the Jiremirya Kadhi made by the Konkani community of Mangalore. Rich and fragrant with roasted Cumin and Pepper, it is seasoned with Garlic . This Coconut Based gravy is neither too thick nor thin and goes well with rice as well as Dosas.

Ingredients :

Half coconut grated
6 roasted Byadgi chillies
2 roasted Guntur chillies
1 tbsp tamarind paste
1large tsp jeera/cumin seeds
15 pepper corns
18 garlic cloves
Salt
1tbsp ghee/clarified butter
1 tbsp Coconut oil

Method :

Heat a tbsp of ghee. Add the jeera and pepper corns and allow them to splutter. Grind the coconut, roasted red chillies, tamarind and the roasted jeera and pepper to a smooth paste. Add enough water to thin it down to the consistency required. Heat a tbsp of oil. Add the garlic and roast to a rich golden brown. Add salt. Season the kadhi with it and boil well. Serve with hot rice.

Vellappam/ Rice Pancake and Stew Recipe

Posted on January 23, 2018February 14, 2018 by vinaya

Vellappam and Stew are a family favourite. Vellappam is traditionally made with yeast and fermented coconut water. I picked up this recipe from my sister in law Jayasree Varma Nayak wherein she used beaten rice as a substitute for yeast. It tastes simply divine!!!

Ingredients :

2 glasses raw rice ( I used the normal kolam rice)
1 glass poha/beaten rice
Salt
1/4 tsp soda bicarb

Method :

Wash and soak the rice for five hours. Grind to a smooth batter with Poha. Add salt and the soda bi carb and thin down to a batter slightly thicker than Neer dosa batter. Allow to ferment for 10-12 hours. Make appam.

The recipe for Stew can be found under the catagory of ” Coconut based Preparations” of this website.

Jive Tori Bendhi/Fresh Pigeon peas and Chinese potato gravy Recipe

Posted on January 22, 2018February 14, 2018 by vinaya

Fresh Pigeon peas and Chinese potato are in season and the variety of dishes that the Konkani community of Mangalore makes from them are simply amazing!!! Posting a combination of both of them with an aromatic garlic seasoning. Best eaten with Rice.

Ingredients :

100 gms shelled Pigeon peas
12 tiny Chinese potatoes
1/2 coconut grated
10 roasted red chillies
1tsp tamarind paste
15 garlic cloves
Salt
3 tbsps Coconut oil

Method :

Wash and pressure cook the Chinese potato to one whistle. Deskin and keep aside. Pressure cook the Pigeon peas too to one whistle with a little salt. Drop both the cooked peas and the Chinese potato into a vessel. Add salt and boil for five minutes. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add it to the vegetables and boil well. Lightly crush the garlic cloves taking care to keep them intact. Heat the coconut oil. Drop in the garlic and roast it to a rich golden brown. Pour the seasoning into the boiling Bendhi. Allow to boil for a couple of minutes. Keep it aside for half an hour for the flavours to infuse, before serving.