Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Thalipeet Recipe

Posted on November 27, 2017November 27, 2017 by vinaya

I had some batter leftover after making the Cabbage Pakora. Decided to make a Thalipeet by adding some multi grain flour to it. It was simply delicious!!

Ingredients :

3 onions finely chopped
Cabbage the same quantity as that of the chopped onions
1 potato deskinned and grated
3 green chillies
2 inch piece of ginger
100 gms of Besan/Chickpea flour
100 gms of rice flour
100 gms of multi grain flour
1 tsp chilly powder
A pinch of turmeric powder
Coriander leaves finely chopped
1/4 tsp ajwain /Carom seeds
Salt

Method :

Make a paste of the ginger and green chillies. Add the chopped coriander leaves, chilly and turmeric powder, ajwain, salt and the chopped cabbage, onions and potato. Keep aside for ten minutes. The onions release water. Add the Besan, rice flour and the multigrain flour. Sprinkle a little water to make it a patable dough. Heat the skillet/tava. Take a portion of the dough and pat it on to the hot skillet to a six inch diameter and 2mm thick Thalipeet. Drizzle oil. Roast. Flip and roast on the other side too. Serve as is or with chutney.

Cauliflower Pakora Recipe

Posted on November 26, 2017November 26, 2017 by vinaya

Cauliflower Pakora is an all time favourite with the family after the Gobi Manchurian. Florets of Cauliflower are dipped in batter and deep fried to a golden brown. Great as appetizers or even as a side dish with Dal and rice, they are delicious!!!!

Ingredients :

500 gms Cauliflower
200 gms Besan /Chickpea flour
100 gms rice flour
2 tsps chilly powder
Hing as required
1/4 tsp ajwain / Carom seeds
A few sprigs of coriander leaves
Salt
Oil for frying the Pakora

Method :

Break the cauliflower into florets. Wash thoroughly and sprinkle a little salt on them. Mix well and keep aside. Mix Besan, rice flour, ajwain, chilly powder, hing, salt and the finely chopped coriander leaves. Add just enough water to make a thick but free flowing batter. Heat the oil. Dip the cauliflower florets in the batter and drop them into the oil. Deep fry till golden brown and crisp.

Strawberry Chutney Recipe

Posted on November 25, 2017 by vinaya

Strawberries are in season, so was tempted to buy a big box as they looked so luscious!! To my chagrin they turned out extremely sour. Decided to make a chutney as I already had some strawberry preserve lying around. Added a few pomegranate seeds for crunch and I must say that it has turned out delicious!! You can serve it as a dip, or with rotis. Goes well with dal and rice too!!

Ingredients :

21 strawberries
A large fistful of pomegranate seeds
2 tsps chilly powder
2 ladleful jaggery syrup or sugar
Salt
1 sprig Curry leaf
1 tsp mustard
1/4 tsp methi/fenugreek seeds
A pinch of haldi/turmeric powder
Salt
A large pinch of hing/asafoetida
5 tbsps oil

Method :

Wash and remove the leaves and stem of the strawberries. Puree them in the blender. Heat the oil. Add the mustard and after it splutters add the Methi seeds. After they turn a golden brown add the curry leaves and hing . Switch off. Drop in the chilly and turmeric powder and immediately pour in the Strawberry puree. Add jaggery syrup and salt. Boil well. Tip in the pomegranate seeds and give one boil. Switch off. Allow to cool thoroughly. Store in an air tight container in the refrigerator.

Sweet Khichdi Recipe

Posted on November 25, 2017July 8, 2018 by vinaya

This highly aromatic dish of Lapsi / Bulgar wheat and Chana dal / Bengal Gram dal is simply divine!!! Drizzled with ghee/clarified butter and garnished with slices of banana it is a quick and easy dessert that the Konkani community of Mangalore relish!!!

Ingredients :

125 gms Chana dal/Bengal Gram dal
125 gms Lapsi rava/Bulgar wheat
1/2 a small coconut grated
250 gms sugar
3 big ladles full ghee/ clarified butter
1.5 tsp powdered elaichi/Cardamom
A handful of cashew nuts roasted in ghee to a golden brown
A handful of kishmish

Method :

Dry roast the chana dal and the Lapsi rava separately to a rich golden brown and pressure cook the Chana dal in 500ml of water. Three whistles of the pressure cooker and it is done. Add the Lapsi rava and another 500ml of water to cook it. Once the Lapsi rava is cooked add the sugar, grated coconut, roasted cashew nuts and kishmish and boil till it starts to leave the sides of the pan. Add the ghee and elaichi powder and mix well. Switch off and serve with sliced elaichi banana.

Capsicum/ Bell pepper Fritters Recipe

Posted on November 24, 2017 by vinaya

One of the easiest and tastiest of fritters that are a hit during get togethers and buffets, are the Bell pepper Fritters. These fritters are generally made from the green ones which are found in abundance as compared to the yellow, red and orange ones. They may be served with a dip but are best eaten without any accompaniment.

Ingredients :

3 Bell peppers
200 gms Besan/Chickpea flour
100 gms rice flour
2 tsps chilly powder
1/4 tsp ajwain/Carom seeds
Salt
Coriander leaves
A large pinch of Hing/asafoetida
Oil for frying

Method :

Wash and cut the Bell pepper vertically into half. Core it. Remove the seeds. Cut it lengthwise into 1 inch long slices. Chop the coriander leaves fine. Mix the rice flour, Besan, chilly powder, salt, ajwain, coriander leaves and hing. Add a little water at a time and make it into a thick but runny batter. Tip a few pieces into the batter. Heat the oil. Check that the pieces have been coated well by the batter. Drop them into the hot oil. Fry to a crispy golden brown. Serve with dip or chutney of your choice.

Cabbage Pakora Recipe

Posted on November 23, 2017September 30, 2018 by vinaya

Cabbage Pakora or Cabbage Ambado as the Konkani community calls it, is a tea time snack or even prepared as a side dish for lunch. I have innovated by grating a small potato and adding it to the usual Pakora batter. It adds to the texture and can be fried or even shallow fried. Here I have deep fried it as that is where the real taste lies!!!

Ingredients :

3 onions finely chopped
Cabbage the same quantity as that of the chopped onion
A small potato, deskinned and chopped fine
1 green chillies minced
2 inch piece ginger grated
A few sprigs of coriander leaves finely chopped
Besan/ Chickpea flour
Rice
Salt
Chilly powder as per spice level
Oil for frying

Method :

Mix the chopped cabbage, onions, grated potato, finely chopped green chillies, coriander leaves and ginger. Add salt and chilly powder and keep aside for ten minutes. It will release water. Mix the Besan and rice flour in the proportion of 2:1. Sprinkle the mixture onto the chopped vegetables and mix well till you get a semi solid dough like consistency which can be shaped into balls. Pat the balls into shape, press and keep them aside. Heat oil. Gently lower the balls 3-4 at a time in the oil and deep fry to a crispy golden brown.

Watermelon Crush Recipe

Posted on November 22, 2017 by vinaya

I have always loved juices with a few bits of the pieces in them to add to the crunch. Posting a Watermelon Crush today with a sprinkling of Chaat masala, salt and pepper.

Ingredients :

Watermelon
Pepper
Salt
Chaat masala
Sugar
Ice cubes

Method :

Wash and deskin the watermelon. Cut into cubes. Keep some aside. Juice the remaining with a few icecubes. Pour into a pitcher. Add sugar, salt, chaat masala and pepper according to taste. Add the chopped water melon pieces and ice cubes and serve immediately.

Potato and Onion Saung Recipe

Posted on November 21, 2017July 10, 2018 by vinaya

This is for the spice lovers!!! Baby potatoes in a fiery red onion gravy. Though the spice level can be adjusted to one’s preference it tastes best when it is on the spicier side. Goes well with string hoppers, rotis, rice, or even with bread.

Ingredients :

500gms baby potatoes
5 large onions sliced fine
5 tsps chilly powder
2tbsps tamarind paste
Salt
5 tbsps Parachute Coconut oil

Method :
Pressure cook the potatoes and peel them. Heat 5 tbsps coconut oil. Add the sliced onions and roast on a high flame so that half of them get browned and the other half are translucent . Add the chilly powder and toss for a few seconds. Add the tamarind paste, salt, potatoes and enough water to make it a gravy. Drop in the boiled potatoes. Boil well so that the potatoes absorb the masala.

Note: this is one variety of Saung. I will be posting another variation which is not as runny as this one.

Tomato Thokku Recipe

Posted on November 21, 2017 by vinaya

My helper Selvi who was watching me mince tomatoes, asked me if it was for a chutney. When I nodded , she promptly asked me for the recipe as her children love the food that I send for them. She listened intently and then proceeded to give her own version of what she makes. Thokku is more like a pickle which stays good without refrigeration for two days. Refrigerated, it stays good even for ten days or more. I decided to try it out, and I must say that it has turned out delicious. So posting a tomato Thokku the ‘Selvi’ way.

Ingredients :

1/2 kg tomatoes minced
1tsp methi/fenugreek seeds
2tsps mustard
3 inch piece ginger grated
12 garlic cloves minced
2 tsps chilly powder
Rajma/ kidney bean sized piece of hing/asafoetida
A pinch of haldi/ turmeric powder
3 sprigs curry leaves
1 tsp tamarind paste
Jaggery and salt as per taste
6 tbsps oil.

Method :
Heat oil. Add the mustard. After it crackles add the methi. After it turns golden brown add the hing, ginger, garlic and curry leaves and roast till they give a good aroma. Add the chilly powder and haldi. Toss and immediately add the tomatoes and salt. Roast till the tomatoes have turned mushy. Add the tamarind paste and jaggery and boil well. Store in an air tight container only after it has cooled thoroughly.

Cream of Tomato Soup Recipe

Posted on November 21, 2017June 15, 2018 by vinaya

Cream of Tomato Soup is a personal favourite. I prefer mine with a hint of spice, so generally add them when the tomatoes are being cooked. Choose ripe, juicy and thick skinned tomatoes to avoid adding corn flour as a thickening agent. The creamy texture of the soup is a sheer delight. Served with croutons it is a filling yet light meal.

Ingredients :

10 ripe, thick skinned variety of tomatoes
3 cloves
1 inch piece of cinnamon
3 tbsps cream
1/2 tsp pepper powder
Salt
Sugar

Method :

Chop the tomatoes roughly and pressure cook them along with the cloves and cinnamon. Transfer them to a blender. Tip in the cream and blend it well. Pour the soup into a pan, and add the pepper powder, salt and sugar. Serve hot with croutons.