Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Simple Garam Masala Recipe

Posted on September 21, 2017November 13, 2017 by vinaya

Garam masala is a combination of spices that adds flavour to a subzi. The proportion and the ingredients used vary depending upon individual preference. Posting a simple Garam masala today dear friends which adds to the flavour of any subzi, pulao or even Chai.

Ingredients:

Powders of the following ingredients :

1 tsp Cardamom
1tsp cloves
1 tsp cinnamon

Method :

Microwave the spices for two minutes. Dry grind to a fine powder. Store in an air tight container. Grind small quantities at a time to maintain freshness.

Sweet Fried Poha Recipe

Posted on September 20, 2017August 6, 2018 by vinaya

One of my sweetest of childhood memories is gorging on this sweet fried poha during the summer vacations. Till date it is my favourite.

Ingredients :

250 gms thick poha/flattened rice
200 gms sugar powdered
Elaichi/ Cardamom powder as desired.
A handful of cashews roasted in ghee.
Ghee for frying

Method : Heat ghee. Hold a colander in it and add a fistful of poha. It will fluff up immediately. Drain, and transfer it on to a paper. Finish with the remaining poha. Add the powdered sugar, elaichi powder and roasted cashew nuts n mix well. Cool thoroughly and only then store in airtight container. Note: the ghee should be hot or else the poha will not fluff up. First drop in a couple and check, only then add a fistful.

Chevda Recipe

Posted on September 20, 2017November 11, 2020 by vinaya

Chevda is a mixture of fried flattened rice, peanuts, Copra and spices. Enjoyed with a cup of hot tea, it is one of the items traditionally made during Diwali a Hindu Festival.Also known as Festival of lights.

Ingredients :

250 gms jada poha/ thick flattened rice
100 gms daalia/ roasted Gram dal
100 gms peanuts
1/2 copra sliced
10 sprigs of curry leaves
6 tbsps coriander powder
1 tsp garam masala
1 tbsp sugar
1 tsp haldi
1 tsp powdered hing/asafoetida
Chilly powder as per requirement
Salt
Oil for frying the Chevda

Method : Heat oil. Hold a colander in the oil and put a small fistful of poha in it. It will immediately puff up. Drain and spread on a paper. Sprinkle some curry leaves Similarly finish off with the remaining poha and layer each time with the fresh curry leaves. Fry the daalia, the peanuts and the copra. Add all the masala, hing, salt and sugar and mix thoroughly. Allow to cool thoroughly before storing.

Note: You may use any oil of your choice.

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Fruit Chaat Recipe

Posted on September 20, 2017November 13, 2017 by vinaya

A healthy fruit Chaat for all of you dear friends. Enjoy it with the sweet and sour tamarind chutney, the spicy green chutney and the chaat masala.

Ingredients :

Equal quantities of the following fruits chopped into half inch pieces:

Apple
Orange
Banana
Pomegranate
Almonds
Green chutney
Tamarind and date chutney
Everest chaat masala

Tip the cut fruits and the almonds into a bowl. Add the green and tamarind and date chutney as per requirement. Sprinkle Chaat masala and serve immediately.

Note: The recipe for the chutneys can be found under the Catagory ‘Chutneys’ of this blog.

Mixed Vegetable Sambar Recipe

Posted on September 19, 2017November 13, 2017 by vinaya

Sambar is made with a variety of vegetables. Radish and onion, Brinjal and drumstick, shallots and potato and a combination of all the vegetables. It is enjoyed with Idli, dosa and also with rice.

Ingredients :

125 gms toor dal/ pigeonpeas
2small brinjals
2 medium sized potatoes
1 medium sized carrot
2 large onions
1/2 a drumstick
3 tsps sambhar powder
1 heaped tsp tamarind paste
Salt
1tsp mustard
Chickpea size of hing/asafoetida
4 sprigs curry leaves

Method :

Pressure cook Dal and churn. Chop the vegetables into size of your choice and boil them with salt and sambhar powder till done. Add the churned toor dal, tamarind paste and boil well.
Heat 2 tbsps ghee. Add a tsp of mustard and after it splutters add a Rajma sized piece of hing freshly powdered. Add 4 sprigs curry leaves. Toss and drop the seasoning into the Sambhar. Switch off and keep aside to infuse for abt 15 mnts. Add a tsp of ghee before serving.

Note: The recipe for the Sambar powder can be found in the category Spice powders of this blog.

Dal Fry Recipe

Posted on September 19, 2017November 13, 2017 by vinaya

Dal fry goes well with rotis, phulkas and also with rice. Accompanied by a raw salad and papad it makes for a heavenly meal.

Ingredients :

250 gms toor dal/pigeon peas
8 green chillies minced
9 garlic cloves grated
2 inch piece of ginger grated
2 large tomatoes
Coriander leaves
Juice of half a lemon
A pinch of haldi/turmeric
Salt
4 tbsps ghee
2 tbsps oil
1tsp jeera/cumin

Method :
Pressure cook the pigeon peas and churn it well. Heat 4 tbsps ghee and 2 tbsps oil. Add a tsp of jeera. After it crackles add the grated ginger garlic n green chillies. Roast till the raw smell disappears. Add the haldi. Toss. Add the tomatoes and roast till they are mushy. Add the Dal and boil well. Add the coriander leaves and lemon juice and serve hot with jeera rice or roti.

Baby Corn Crispy Dry Recipe

Posted on September 18, 2017November 13, 2017 by vinaya

Baby corn boiled, fritters, stir fries and Manchurian dry are a delightful start to a meal. Here is a crispy dry dear friends.

Ingredients:

1dozen tender baby corn
1 tsp chilly flakes
2 tbsps Amul Garlic and Herb butter
Salt
2 tbsps corn flour
2 tsps rice flour
Salt

Method :

Boil the baby corn in salted water till done. Heat some garlic and herb flavoured Amul butter and drop in the baby corn. Sprinkle chilly flakes and toss them till they change colour. Mix the two flours. Sprinkle them and keep tossing the baby corn till they turn crisp. Serve hot.

Hara Bhara Cutlets Recipe

Posted on September 18, 2017November 13, 2017 by vinaya

Hara bhara in Hindi means lush green!!! Pureed spinach is added to these cutlets along with fresh peas, mint and coriander leaves to give them their delightful green colour.

Ingredients :

2 potatoes
1 cup fresh green peas
1 cup spinach puree
1 tbsp ginger garlic paste
4 green chillies
A few mint and coriander leaves chopped fine
Half cup bread crumbs
Salt
Oil for frying

Method:

Pressure cook the potatoes. Peel and mash them. Boil the peas and mash them too. Grind the green chillies to a smooth paste and add them along with the finely chopped mint and coriander leaves to the potato and green peas mixture. Shape them into kebabs of your choice. Heat oil and deep fry till crisp. Serve with onion rings and tomato sauce.

Potato And Corn Patties Recipe

Posted on September 18, 2017June 16, 2018 by vinaya

An extremely popular appetizer served at parties and informal get togethers, the potato and corn patties is loved by young and old alike!

Ingredients :

6 potatoes boiled and mashed
One big fistful of corn crushed roughly
10 green chillies
2 inch piece of ginger
5 garlic cloves
1 tsp jeera powder
1 tbsp coriander powder
A pinch of turmeric powder
A pinch of chilly powder
Juice of half a lemon or amchur
Coriander leaves
Bread crumb powdered to bind the patties.
2 tsps oil
Salt

Method :

Make a paste of the green chillies, garlic and ginger. Add the boiled and mashed potatoes, corn and all the other ingredients together. Add enough bread crumb powder to make the patties firm. Roast on the tava drizzling a little oil on it till it takes on a golden brown hue. You may also deep fry it.

Dali Recipe

Posted on September 17, 2017November 13, 2017 by vinaya

Dali is a word used by the Konkani community for Dal. It is made with or without the addition of ginger. I have already posted a traditional Dalithoy, so posting Dali here which is flavoured with ginger and drizzled with lemon juice.

Ingredients :

250gms toor dal/pigeon peas
5 green chillies slit
1 dry red chilly broken
2 inch piece of ginger
3 sprigs curry leaves
A pinch of Hing/asafoetida
Salt
2 tbsps ghee
1tbsp jeera/cumin
A pinch of haldi /turmeric
Juice of one lemon.
Coriander leaves

Method :
Pressure cook the pigeon peas to three whistles. Churn it and add the slit green chillies, ginger, hing and salt. Boil well. Heat 2 tbsps ghee. Add a tbsp of jeera and after it splutters add the broken red chilly and a pinch of hing powder to it. Add the curry leaves. Toss and drop into the boiling dal. Switch off and garnish with coriander leaves. Allow the flavours to infuse for a few minutes. Add lemon juice just before serving.