Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Tikha Gatiya Recipe

Posted on October 6, 2017November 13, 2017 by vinaya

Specially prepared during Diwali, tikha gathiya or Karo as the Konkani community calls it is a snack which is relished by the young and old alike!!

Ingredients :

250 gms besan/gram flour
10 green chillies
Rajma sized piece of hing
1/2 tsp ajwain / carom seeds
Salt
4 tsps hot oil.
A pinch of soda bicarb
Oil for frying

Method :
Sieve the Besan. Grind the green chillies and hing to a smooth paste. Heat the oil and pour it into the Besan. Add the soda, ajwain, ground paste n salt and adding a little water at a time bind it to a smooth dough. Press the karo onto a plastic sheet. Heat the oil. Slide 3- 4 at a time in hot oil n deep fry till done.

Wheat Flour Ladoos Recipe

Posted on October 6, 2017August 6, 2018 by vinaya

Melt in the mouth wheat flour Ladoos with a hint of Besan and the fragrance of Cardamom. Try it out dear friends.

Ingredients:

500gms wheat flour
125 gms besan
375 gms powdered sugar
125 gms liquid ghee + 5 tbsps for roasting
2tsps elaichi powder

Method :
Roast the wheat flour with 4 tbsps of ghee on a sim flame till it gives it’s aroma and turns a light brown. Keep aside.
Roast the besan with one tbsp ghee till it turns golden brown and gives it’s aroma. Mix both the wheat flour and besan and allow to cool thoroughly. Add the elaichi powder and the powdered sugar and mix well. Add the liquid ghee and mix thoroughly. Make Ladoos. This measurement yields 36 Ladoos.

Badam /Almond Milk Recipe

Posted on October 5, 2017August 6, 2018 by vinaya

Badam milk offered to the Goddess on Kojagiri Poornima . Please accept the Prasad. 🙏🙏

Ingredients :

1 litre milk
1/2 cup Badam/almonds
12 tsps sugar
5 pods Cardamom powdered
A large pinch of saffron

Method :

Soak the almonds in warm water for about 2 hrs and then peel them. Sliver about 6 almonds length wise and keep aside. Make a paste of the remaining almonds. Boil the milk, lower the flame and add the chopped almonds and the paste. Add sugar and saffron and allow it to simmer for about 5 mins. Add the Cardamom powder, stir and switch off. Serve hot or chilled.

Sev Recipe

Posted on October 4, 2017November 13, 2017 by vinaya

Sev is a popular finger food which goes well with almost any snack or breakfast eat. Also used in chats, and as garnish over poha and upma it is easy to make and delicious too.

Ingredients :

250 gms Besan
7 green chillies
A Rajma sized piece of hing
Salt
2 tbsps hot oil
A pinch of soda bi carb

Method :
Grind the green chillies, salt and hing to a fine paste. Add a little water and strain. Take the besan and soda in a bowl. Drop in the hot oil. Mix. Add the strained water and make a neither soft nor hard dough. Put it into the Sev press and press the Sev directly into the hot oil. Deep fry till crisp. Store when cool.

Chilly Cheese Toast Recipe

Posted on October 4, 2017November 13, 2017 by vinaya

Chilly cheese toast is always a welcome hors d’oeuvre at get togethers and informal parties. Posting one today dear friends. Enjoy.

Ingredients :

Three slices of bread
Grated cheese as per requirement
1/2 Capsicum chopped
2 green chillies minced
3 Black olives
Salt
Pepper

Method :
Cut the bread into triangles. Butter them on both sides. Mix the grated cheese, chopped cut Capsicum and green chillies, salt, pepper and olives.
Roast one side of the bread slice. Pile the mixture on the toasted side, cover and roast the other side till it is a golden brown and the Cheese has melted. Serve with tomato ketchup.

Shahi Tukda Recipe

Posted on October 3, 2017November 13, 2017 by vinaya

Shahi Tukda a royal dish which is so rich that even one piece can satiate one’s craving for sweets.

Ingredients :

4 slices of bread
1 tin condensed milk
2 glasses milk
6 tsps sugar
Ghee/clarified butter for frying
8 Cardamom pods powdered
A pinch of saffron
Almonds and Pistachios to garnish.

Method :
Cut the slices of bread into triangles. Deep fry in ghee. Boil the milk with sugar. When it has reduced to one and a half glass add the Cardamom powder and saffron. Boil for a couple of minutes. Pour in the condensed milk. Mix well. Drop in the fried bread slices and garnish with crushed almonds and pistachios. Refrigerate for a couple of hours for the bread to soak in the milk.

Sweet Potato Fritters Recipe

Posted on October 2, 2017November 13, 2017 by vinaya

Sweet potato fritters on a rainy dull evening can lift spirits high. Teamed with a hot filter coffee it is sheer bliss.

Ingredients :

1 large sweet potato
200gms Besan
50gms rice flour
1 tbsp chilly powder
Hing as required
Salt
A pinch of ajwain

Method :

Deskin the sweet potato. Wash and slice thinly. Make a batter of Besan, rice flour, chilly powder, salt and the ajwain by adding just enough water so that the batter sticks to the sweet potato slices when dipped. Heat oil. Dip the sliced sweet potato into the batter and drop them into the hot oil. Fry till crisp and golden yellow.

Spicy Buns Recipe

Posted on October 2, 2017September 4, 2020 by vinaya

Spicy Buns can be enjoyed hot or cold. They can be packed for the kids tiffin without having to worry if they would enjoy it. The flavour of onions, coriander leaves and garam masala make them delicious!

Ingredients :

250 gms maida/all purpose flour
A pinch of soda bicarbonate
5 tbsps besan/ Chickpea flour
1 medium sized onion
8 green chillies
Coriander leaves
1/4 tsp Everest Garam masala
Salt
Sour yoghurt to bind the dough
1 tbsp oil.

Method :
Chop the onions and coriander leaves very fine. Add the green chilly which has been made into a paste, soda, oil, salt, garam masala and mix well. Fold in the maida and crumble it well. Add just enough curd to bind a very tight dough as the onions release water. Allow to ferment for 12 hours or more. Pinch small balls of the dough. Roll out thick into 3 inch diameter circles and deep fry to a golden yellow.

Makes around 12-14 Spicy Buns.

Nevri/ Karanji Recipe

Posted on September 30, 2017August 9, 2018 by vinaya

Nevri or Karanji is a sweet dish with a coconut filling sweetened either with sugar or with jaggery. Dry fruits are optional. Some add pieces of tutti frutti. Posting my family’s favourite with a coconut and jaggery filling.

Ingredients :

200 gms maida
100 gms Bombay rava
1/4 of a large coconut
100gms jaggery
1/2 tsp elaichi powder.
2tbsps hot oil
A pinch of salt
Mixture of ghee and oil to fry the nevri.

Method :
Mix the maida, rava and salt. Make a well and pour the hot oil into it. Mix it well. Adding a little water at a time bind it to a stiff dough as for pooris and keep aside for half an hour. Knead the dough well.
In the meanwhile make a syrup of the jaggery, add the grated coconut and boil till it forms into a solid mass.( choorna) add the elaichi powder and mix well.
Roll out pooris. Place the choorna in the centre leaving out the edges a bit. Apply water over the circumference and fold the poori. Seal it by gently pressing the ends of the poori together and press down with a fork. Deep fry to a golden brown. Store in an air tight container when it has cooled down thoroughly.

Black Grape Dip Recipe

Posted on September 28, 2017November 13, 2017 by vinaya

Sub toh laye phool, budha kobi leke agaya, mai ka karoon Ram, mujhe budha mil gaya😂😂😂 Remembering this song as my hubby dear picked up a bunch of black grapes( because they were sweet) instead of the green ones that I had asked him to bring to make a dip. All said and done it has turned out extremely yummy though I tweaked it to go along with some nachos. Enjoy.

Ingredients:

15 black seedless grapes
2 garlic cloves
3 green chillies
1 tsp sugar
Salt
2 tbsps hung curds

Method :
Blend the grapes, green chillies, garlic, sugar and salt together. Add it to the hung curd and mix well. Serve as a dip or enjoy as a side dish.