Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Yogiratna/Valval /Mixed vegetables in Coconut gravy Recipe

Posted on January 21, 2018February 14, 2018 by vinaya

Yogiratna or Valval is a traditional Konkani preparation. A variety of vegetables are used in this mildly spiced Coconut based dish. There are two versions of the same. One is with a seasoning of jeera/cumin seeds and curry leaves in coconut oil and the other without a seasoning but drizzled with Hing/asafoetida and coconut oil. Both have their own unique taste and are equally delicious.

Ingredients :

Equal quantities of all the following veggies. I used 150 gms of each.

Ash gourd
Pumpkin
Ivy gourd
Peas
Potato
Cashewnut
Ridge gourd
Farmyard beans
10 green chillies
1 large coconut grated
4 tbsps coconut oil
2tsps jeera/cumin seeds
4 sprigs curry leaves

Method :

Chop n boil the vegetables together except Pumpkin in salted water. Pumpkin is to be boiled separately as it cooks very fast. Pressure cook the cashewnuts in salted water to one whistle. Pour the cooked vegetables, pumpkin and cooked cashewnuts in a vessel.
Extract coconut milk and add to the above vegetables with the slit green chillies. Boil well.
Heat the coconut oil. Add the jeera and after it splutters add the curry leaves. Toss for a couple of seconds and pour into the boiling Yogiratna. Serve hot with rice.

Rava Bhakri/Semolina Pancakes Recipe

Posted on January 20, 2018February 14, 2018 by vinaya

Rava Bhakri is a typically Mangalorean breakfast eat which is best enjoyed with fresh home made butter. There are two variations to the same. One is with a drizzle of asafoetida and the other with ginger. Today I have posted the former version. You will find this amazingly simple and quick to make breakfast simply delicious!!

Ingredients :

250 gms Rava/Semolina
7 green chillies
1/4 coconut grated
6 tsps sugar
Salt
Chickpea sized piece of Hing/asafoetida
4 sprigs curry leaves
Water
Mixture of ghee/clarified butter and oil to roast the Bhakri.

Method :

Grind the coconut, green chillies, salt, sugar and hing to a fine paste with a little water. Tip it into a large bowl. Chop the curry leaves fine. Drop them into the bowl along with the Rava. Add enough water to get a batter of dropping consistency. Keep aside for five minutes. The Rava would have absorbed all the water. Add more water to get a batter wherein you can take a portion of it and pat it on to the tava/skillet. Mix the batter thoroughly. Heat the tava. Pat small portions of the mixture on to it. Drizzle the ghee and oil mixture. Roast. Flip and roast on the other side too by drizzling again with the ghee and oil mixture. Serve hot with butter.

Note: This measure yields 12 bhakris, three inches in diameter.

Bread Upma Recipe

Posted on January 19, 2018 by vinaya

An easy quick and delicious preparation which can be a breakfast eat or can be made as an evening snack, the Bread Upma is also a life saviour when one has unexpected guests. The fragrance of the sautéed onions and fresh coriander leaves will leave your guests asking for more!!!

Ingredients :

One loaf of Bread (20slices)
8 green chillies
5 sprigs curry leaves
3 medium sized onions
3 tbsps ghee /clarified butter
5 tbsps oil
1 heaped tsp mustard
1 heaped tsp urad dal/ black gram dal
A small bunch of coriander leaves
Half of a small coconut grated
Salt
Hing/ asafoetida as per taste
150 ml water

Method :

Cut the slices into tiny cubes. Dissolve hing and salt in the water. Sprinkle the water on the bread. Chop the coriander leaves fine. Mince the green chillies. Slice the onions. Heat the mixture of ghee and oil. Drop in the mustard. After it splutters add the urad dal. After the urad dal has turned a golden yellow add the curry leaves and green chillies. Toss., drop in the sliced onions and roast on a high flame till translucent. Add the bread, coriander leaves and the grated coconut. Mix thoroughly and heat well. Serve hot.

Aloo Methi / Potato and Fenugreek Leaves Recipe

Posted on January 8, 2018February 14, 2018 by vinaya

Aloo Methi is a very popular dish in North Indian cuisine. The fragrance of Methi leaves, the sweetness of the roasted potato, the mild aroma of spices make this a delight!! One can enjoy it with Naan, Roti, Poori or even with Dal rice.

Ingredients :

One big bunch of Methi leaves
3 large potatoes deskinned and cubed
2 large onions chopped fine
1 tsp Jeera/Cumin seeds
2 tbsps chilly powder
1/2 tsp turmeric powder
1 tsp sugar
2 tbsps Coriander powder
1tsp jeera/cumin powder
Salt
4 tbsps Besan/Chickpea flour
6 tbsps oil

Method :

Dry roast the Besan till it gives its aroma and turns a rich golden brown. Keep it aside. Heat oil. Add the tsp of jeera and after it splutters add the chopped onions and potatoes. Drop in the salt, chilly powder and turmeric powder and roast on a slow flame. Cover and cook till three fourth done. Add the Methi leaves, sprinkle a little water, cover and cook. Drop in the coriander and cumin powder, the sugar and toss for a couple of minutes. Finally add the roasted Besan. Mix well. Heat for a couple of minutes and serve hot with lemon wedges and freshly sliced onion.

Note: Do not chop the Methi. It wilts once it is exposed to heat.

Eggplant Pakora Recipe

Posted on January 3, 2018February 14, 2018 by vinaya

The fritters or Pakora made of this variety of Eggplant called Matti Gool in Karnataka is simply delicious. I had posted a coconut based dish of the same Eggplant a few days ago. This particular variety of Eggplant is grown in the village called Matti near Udipi in South Karnataka. It is seasonal, hence it is much sought after for the couple of months that it is available.

Ingredients :

One large Eggplant
1 heaped cup Besan/ Chickpea flour
1/2 cup Rice flour
1tsp chilly powder
1/4 tsp Ajwain / Carom seeds
1/4 tsp hing/asafoetida
Salt
Oil to fry the Pakora

Method :

Wash and pat dry the Eggplant. Slice it neither too thick nor thin in the shape desired. Make a thick batter of pouring consistency of the Besan, rice flour, ajwain, hing and salt with just enough water. Heat the oil in a pan. Dip the slices of the, Eggplant in the batter and deep fry till crisp and golden. Drain and serve hot.

Pineapple Flavoured Cake Recipe

Posted on January 2, 2018February 14, 2018 by vinaya

I used the Betty Crocker Microwave Sponge Cake Mix to make the cake., added a few drops of Pineapple essence and pieces of fresh pineapple. It has turned out divine!!

You can use any essence and the corresponding fruit of your choice to make this simple microwave Sponge Cake. Just follow the instructions on the packet and it definitely cannot go wrong!!

Akki Rotti / Rice Pancake Recipe

Posted on January 1, 2018July 14, 2018 by vinaya

Akki Rotti or Pancakes made of rice are very popular in Karnataka. Enjoyed with fresh home made butter or with a korma, they are best eaten right off the stove. One can add Hyacinth Beans, chopped bell pepper or even fresh corn to the dough. I like mine best with a dollop of butter.

Ingredients

One bowl cooked rice
250 gms idli rava/ rice powdered to a semolina like consistency
125 gms rice flour
10 green chillies
1 small bowl coconut grated fine
2 large onions chopped fine
Coriander leaves.
Salt

Method :
Mash the rice well. Crush the green chillies. Add the rice flour, idli Rava, salt, chopped onions, grated coconut, coriander leaves and water together. Allow to stand for ten minutes. If the mixture is dry, add some water and adjust the consistency. Pat the Akki Rotti on the tava and drizzle with oil. Roast on both sides and serve with home made butter.

Onion Pakora Recipe

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

Onion Pakora is a delicious tea time snack where in slices of onion are dipped into Chickpea batter and fried to a crisp. The method of slicing the onion varies all over India though the basic batter remains the same. It is this variation in slicing that gives it it’s distinct taste and texture.

Ingredients :

4 onions
1 cup Besan/Chickpea flour
1/2 cup Rice flour
1 tsp Ajwain/Carom seeds
Hing/Asafoetida
Salt
1 tbsp chilly powder
2 green chillies
Coarsely crushed Coriander seeds
Oil for frying

Method :

Slice the onions thinly. Place them in a bowl along with minced green chillies, hing, chilly powder, ajwain, crushed coriander seeds and salt. Mix well, pressing the onions gently. Keep aside for ten minutes. The onions release water. Drop in the Besan and rice flour. Sprinkle a little water if required. The texture should be such that the flours should stick to the sliced onions. Heat oil in a pan. Drop in the onions a little at a time and fry to a rich golden brown. Drain on a tissue and serve hot.

Potatoes and Peas Grilled Sandwich Recipe

Posted on December 31, 2017 by vinaya

A favourite with the family, this potato and peas sandwich doubles up not only as a snack but as a meal as well. You can add cheese too if you like it, but it tastes good as it is!!!

Ingredients :

6 large potatoes
3 large onions
100 gms shelled peas
2 inch piece of ginger
10 green chillies
1/2 tsp Garam masala
Coriander leaves
Salt
1tsp mustard
3 tbsps oil
Butter
A loaf of Bread

Method :

Pressure cook the potatoes. Deskin and mash them well. Boil the peas in salted water till done. Chop the onions and green chillies fine. Grate the ginger. Heat the oil in a pan. Add the mustard. After it splutters add the ginger, green chillies and the onions. Tip in salt and roast till the onions turn translucent. Add the Garam masala and toss for a couple of minutes. Add the mashed potato and mix well. Drop in the cooked peas and heat thoroughly. Add the chopped coriander leaves. Mix thoroughly and keep aside. Butter the slices of bread on one side each. Place the buttered side towards the toaster. Pile a tbsp of the potato and peas stuffing and spread it evenly over the slice. Cover it with another slice of bread, with the unbuttered side facing the stuffing. Clamp the toaster shut and roast over a medium flame till golden brown and crisp. Serve with chutney or tomato ketchup.

Kesar Elaichi Kulfi Recipe

Posted on December 31, 2017 by vinaya

Kulfi is the Indian version of Ice cream and is available in a variety of flavours. The shape varies depending upon the mould used for setting it. Some are set in tiny clay pots and are called matka kulfi whereas some are set in the traditional cone shaped moulds or as a slab. Milk is thickened, required flavour is added and the thickened milk is then allowed to cool thoroughly before it is poured into the moulds and set to freeze. Posting an easy Kesar Elaichi Kulfi today which is simply delicious.

Ingredients :

500 ml milk
9 tsps of sugar
1 fistful almonds
7 Cardamom/Elaichi pods
A big pinch of Saffron /Kesar
Half tin of Nestlé’s milk maid Condensed milk

Method :
Powder the Cardamom, sugar and, saffron together. Soak the almonds in warm water for a while. Deskin them. Add to the Cardamom, saffron and sugar mixture and powder them. Add the mixture to the milk and boil well for ten minutes. Add the Condensed milk. Stir well. Cool and freeze in the required mould. Kulfi ready in 5 hours.