Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Corn Chevda Recipe

Posted on December 13, 2017 by vinaya

Corn Chevda is an easy, tasty and an extremely quick snack that one can make, when the children are clamouring for munchies. One can use a variety of seasonings as per one’s preference. Today I have posted the one which I had learnt from my sister in law Roopa Prabhu. It holds fond memories of my annual trips to Surat with the children during the summer vacations.

The Cornflakes mentioned herein are not the ones that are used as in ready to eat Cereal. These are flakes of corn that are deep fried to a crisp and sprinkled with spices and condiments.

Ingredients :

250 gms Corn flakes/ Makai
100 gms peanuts
5 sprigs curry leaves
Powdered sugar
Salt
Chilly powder or Paprika
Turmeric powder
Oil for frying

Method :

Heat the oil. Drop in the peanuts and fry them to a golden brown. Drain and keep them aside. Throw in a small fistful of the corn flakes in the hot oil . They immediately puff up. Remove them with a slotted spoon and drop them into a wide mouthed pan. Continue frying in small batches till half the corn flakes are done. Spread the curry leaves and the fried peanuts on the hot corn flakes. Finish frying the remaining corn flakes and drop them on the layer of curry leaves. Sprinkle powdered sugar, salt, chilly powder and turmeric powder as per requirement and mix thoroughly. Allow to cool before storing in an air tight container.

Banana Shikran Recipe

Posted on December 13, 2017December 13, 2017 by vinaya

Banana Shikran is traditionally served with Chapati/Poli. In Karnataka it is offered as Naivedya in temples. It was probably the brain child of a very ingenious mother to see that her children got their daily intake of fruit and milk or by a housewife who had excess bananas and milk offered during a Pooja in the temple on her hands.

Ingredients :

3 elaichi or the small variety of Banana
250 ml milk
2 tsps sugar
2 Cardamom crushed fine
2 tbsps grated coconut

Method :

Peel and slice the bananas thinly. Add the grated coconut, sugar and Cardamom powder to the milk. Mix and drop in the sliced banana. Refrigerate a while before serving.

Cucumber Raita Recipe

Posted on December 10, 2017December 10, 2017 by vinaya

A favourite with the Indians, Raita is thick yoghurt mixed with a vegetable or fruit of one’s choice. The garnish too varies as per preference. Posting a cucumber raita today which can be enjoyed with Roti, Naan, kulcha, Biryani, Pulao or even a Jeera rice.

Ingredients :

1 Cucumber
250 ml thick yoghurt
2tsps sugar
Salt
1 green chilly
Coriander leaves

Method :

Wash and deskin the Cucumber. Grate it. Mince the green chilly and crush it with salt. Tip in the grated Cucumber, crushed green chilly and salt along with sugar into the yoghurt. Garnish with coriander leaves. Mix well. Serve chilled.

Lady’sfinger or Okra Sagllein Recipe – 1

Posted on December 10, 2017September 19, 2018 by vinaya

Lady’sfinger Sagllein or Bhenda Sagllein is a traditional Konkani preparation which goes well with Roti or Dal rice. A variety of vegetables like cabbage, potato or even French beans can be used with the Masala that has been used today for making the Ladyfinger sagllein.

Ingredients :

16 tender Ladyfinger
3 onions
2 sprigs curry leaves
1/2 of a small coconut
10 roasted dry red chillies (or as per spice level)
1 heaped tsp tamarind paste
1 heaped tbsp coriander seeds
10 seeds methi/ fenugreek
I tsp mustard
Salt
3 tbsps Coconut oil

Method :

Slice the onions. Wash, pat dry and snip the ends of the Okra. Chop into one inch size pieces. Keep aside.

Heat a tsp of oil. Add the coriander seeds and the Methi and roast to a rich golden brown. Grind it along with, the coconut, roasted red chillies and tamarind to a smooth paste.

Heat the coconut oil. Add a tsp of mustard and after it splutters add the curry leaves. Toss. Drop in the sliced onions, Okra and salt and roast till the onions are translucent. Add the ground coconut masala and a small glass of water. Boil well for a couple of minutes. Keep aside for half an hour for the flavours to infuse.

Cauliflower and Potato stir fry Recipe

Posted on December 9, 2017December 9, 2017 by vinaya

A simple stir fry which is an utter delight with both Dal rice or Roti. This one is a personal favourite. Fresh Cauliflower which gets cooked in minutes combined with the all time favourite potato and garnished with coriander leaves is so delicious without the addition of too many masalas.

Ingredients :

1/2 kg Cauliflower
2 potatoes
1 tsp chilly powder
A large pinch of turmeric powder
Salt
1 tsp mustard
2 tbsps oil
Coriander leaves

Method :

Wash and chop the cauliflower and potatoes into thin long slices. Heat oil. Add a tsp of mustard and after it splutters add the cauliflower and potato. Drop in the salt and chilly powder and turmeric powder . Mix thoroughly and, sprinkle a little water. Cover and cook till done. Garnish with coriander leaves.

Yam fritters Recipe

Posted on December 7, 2017December 7, 2017 by vinaya

Try out these wonderful fritters made from Yam/ Sooran . Melt in the mouth and so delicious that you will keep asking for more. Pieces of Yam are boiled in salted water, marinated and then fried which gives them their awesome texture.

Ingredients :

1/2 kg Yam
Chilly powder
Salt
Hing/asafoetida
Besan/Chickpea flour
Rice flour
Oil for frying

Method :

Deskin the yam and wash it throughly. Chop it into bite sized pieces and boil it in salted water till three fourth done. Drain the water and sprinkle chilly powder and hing. Allow to stand for half an hour. Mix Besan and rice flour in the proportion of 2:1. Dust the pieces in this mixture. Heat oil in a pan. Deep fry the pieces to a golden brown and crisp.

Eggplant fritters Recipe

Posted on December 5, 2017October 1, 2018 by vinaya

Eggplant fritters or Vangyache Fodi is a delicious accompaniment to Rice and Dal. One can also enjoy it on its own. Best made out of the Eggplant/Brinjal that is used to make Baingan Bharta as it is more fleshy. This is a traditional Goan and Mangalorean recipe which is simply amazing!!

Ingredients :

1 large Eggplant/Brinjal
Chilly powder
Turmeric powder
Salt
Hing/asafoetida
Besan/Chickpea flour
Rice flour
Semolina
Oil for roasting

Method :

Wash and slice the eggplant thinly. Marinate in a mixture of salt, chilly powder, turmeric and hing, all as per preference. Keep aside for 15 minutes. Mix Besan and rice flour in the proportion of 2:1. Dust the slices in this mixture. Finally dust them in semolina. Heat a skillet/tava. Drizzle oil. Place the eggplant slices two at a time and allow them to roast. Drizzle oil and flip. Roast on the other side too. Serve hot.

Chana Ghashi Recipe

Posted on December 1, 2017 by vinaya

Chana Ghashi or Chick peas in Coconut gravy is an authentic Konkani delight wherein either raw jackfruit or Yam is added to enhance the flavour of the Ghashi. Since raw jackfruit is seasonal, yam is usually used. These need to be cooked separately in a pan as pressure cooking them along with the Chick peas will make them mushy.

Ingredients :

200 gms chana/ Bengal gram/chick peas washed and soaked for 8 hours.
16 bite sized pieces of raw jackfruit or Yam
1/2 coconut grated
6 Guntur and 4 Byadgi chillies roasted or any dry red chillies that are available.
1 tbsp tamarind paste
1 tbsp grated coconut kept separately.
2 tbsps of Parachute Coconut oil
1 heaped tsp of mustard
A pinch of turmeric
5 sprigs of curry leaves

Method :

Pressure cook the chana with salt. Also cook the raw jackfruit or Yam separately in salted water. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked chana and the raw jackfruit or Yam. Boil well. Heat 2 tbsps oil add a spoon of mustard. After it splutters add the tbsp of grated coconut. Toss and add a pinch of turmeric. Drop in 5 sprigs curry leaves. Switch off and drop the seasoning into the boiling ghashi.

Coriander Rice Recipe

Posted on November 29, 2017November 29, 2017 by vinaya

Coriander/Cilantro rice is a fragrant one pot meal which is accompanied by a mixed vegetable Raita or plain yoghurt. I like mine with a few mint leaves thrown in as it makes the rice more aromatic. You can add vegetables of your choice, though I prefer to add only potatoes apart from the onions that are sautéed to make the rice even more flavourful!!!

Ingredients :

250 Gms Basmathi rice
One small bunch coriander leaves
8 green chillies
A few mint leaves
2 inch piece of ginger
7 cloves of garlic
1 large lemon
3 tbsps grated coconut
1 large potato
3 large onions
Salt
2 Cloves
1 inch stick of Cinnamon
1 pod Cardamom
1 tsp jeera/cumin
3 tbsps ghee/clarified butter
4 tbsps oil
A few coriander leaves for garnish

Method :

Prepare the Basmathi rice by the double boiler method. Grind together the coriander and mint leaves. Coconut, green chillies, ginger, garlic and juice of half a lemon. Slice the onions. Deskin and cube the potato. Heat the ghee and oil mixture. Throw in a tsp of jeera, and after it splutters add the Cardamom, cinnamon and cloves. Drop in the onions, potatoes and salt. Roast till translucent. Add the ground paste, rice and salt. Mix and heat well. Add the remaining lemon juice and garnish with coriander leaves.

Kofta Lazeez Recipe

Posted on November 28, 2017August 14, 2018 by vinaya

This is an easy and quick way of making a Kofta curry when one is running short of time. I used the ingredients that were readily available at home and was very happy with the results.

Ingredients for the Kofta:

6 slices of bread
2 potatoes
3 green chillies
4 garlic cloves
2 inch piece of ginger
1 tbsp curd
2 tbsps maida/all purpose flour
2 tbsps Besan/Chickpea flour
Salt
Oil for frying the koftas

Ingredients for the Gravy:

4 onions
3 tomatoes
1 inch piece of cinnamon
2 cloves
1 Cardamom
2 garlic cloves
1 inch piece of ginger
1 tsp chilly powder
2 tbsps coriander powder
A pinch of turmeric powder
2 tbsps fresh cream
1 tsp jeera
2 tbsps oil
2 tbsps ghee/clarified butter
Coriander leaves

Method :
Pressure cook the potatoes. Deskin and mash them. Crumble the slices of bread. Make a coarse paste of the green chillies, ginger and garlic. Add the mashed potatoes , crumbled bread, the ginger garlic and green chilly paste, salt, curd and the besan and maida together. Mix well and make balls of the dough. Heat oil. Deep fry the koftas to a rich golden brown. Keep aside.
Chop the onions keep them aside. Chop the tomatoes too roughly. Grate the ginger and garlic. Heat the oil and ghee mixture. Add the jeera, Cloves, Cinnamon, Cardamom in that order. Add the onions, ginger and garlic and sauté till the onions are translucent and the spices give out an aroma. Add the chopped tomatoes, chilly, coriander and turmeric powders, toss and cook till mushy. Switch off. Allow to cool thoroughly. Blend it along with the cream to a smooth paste. Pour it into a non sticky pan. Allow to boil well and add the koftas just before serving. Give one boil, garnish with coriander leaves and serve with rice or roti.