Vinaya's Culinary Delights

Simple Thali – 14

Posted on June 8, 2020 by vinayaprabhu2

Sharing a Simple Thali today of Sweet Appam, Chapati and Chutney. Recipe links to all the items are given below.

Sweet Appam Recipe

Chapati/Roti/Flattened Bread Recipe

Coriander leaves Chutney Recipe

Rice Semia Upma Recipe

Posted on June 7, 2020 by vinayaprabhu2

A tasty makeover with leftover Shenvayi /String hoppers. It can be eaten at breakfast or served as a lunch item too.

Ingredients :

Left over Shenvayi /Semia

Finely chopped green chillies

A couple of dry red chilly bits

Curry leaves

Lemon juice

Salt

Oil

Ghee/Clarified butter

Mustard seeds

Urad dal

Jeera/Cumin seeds

Peanuts

Haldi/Turmeric

Coriander leaves finely chopped

Grated coconut.

I have not mentioned the measurements as it all depends on the amount of leftover Semia that you have.

Method:

Crumble the Semia. Sprinkle salt, lemon juice and grated coconut. Add the finely chopped coriander leaves. Mix well and keep aside. Heat the Oil and Ghee mixture. Drop in the mustard and urad dal. After the mustard crackles add the Jeera. Toss. Add the peanuts, the finely chopped green chillies, broken red chilly bits and curry leaves. Toss. Add a large pinch of Haldi and switch off the stove. Drop in the Semia and mix gently but thoroughly . Heat on a gentle flame till gets heated well.

Thali Meal – 97

Posted on June 5, 2020 by vinayaprabhu2

Sharing a Thali today of Chapati, Rice, Eggplant and Potato curry, Tomato Saaru, Boondi Raita and Sunbasked Asafoetida chillies. Recipe links to all the items are given below.

Chapati/Roti/Flattened Bread Recipe

Recipe to make the perfect Rice

Eggplant/Brinjal/Aubergine and Potato Subzi Recipe

Tomato Saar – 2 Recipe

Boondi Raita Recipe

Sun basked Asafoetida Chillies

Eggplant/Brinjal/Aubergine and Potato Subzi Recipe

Posted on June 5, 2020 by vinayaprabhu2

This Subzi is a simple yet delicious preparation which goes well with Rice or Roti. I have even used it as a filler in between two slices of bread. There are hardly any masalas used, yet it is the combination of vegetables that makes it a must try!

Ingredients :

1 large Eggplant chopped into bite sized pieces

2 potatoes sliced and quartered

1 large tomato chopped fine

3 tbsps oil

1 tsp mustard

1 tsp Jeera /Cumin seeds

1/2 tsp powdered Hing/Asafoetida

1 tbsp Kashmiri Chilly powder

A large pinch of Haldi/Turmeric powder

1 tsp Jeera /Cumin powder

Salt

2 tbsps finely chopped Coriander leaves

Method:

Heat oil in a pan. Add the mustard. After it splutters drop in the jeera. Allow it to crackle. Add the Hing. Toss. Tip in the potatoes, salt, Haldi, Jeera and chilly powders. Mix thoroughly, cover and cook over a low flame till half done. Drop in the Eggplant and tomatoes. Add half a glass of water, cover and cook till done. Garnish with coriander leaves and serve hot.

Thali Meal – 96

Posted on June 3, 2020June 5, 2020 by vinayaprabhu2

Sharing a Thali today of Rice, Dalithoy, Tender Jack fruit Chakko, Onion Gozzu, Bittergourd fritters and Buttermilk. Recipe links to all the items are given below.

Recipe to make the perfect Rice

Dalithoy Recipe

Kadge Chakko/Tender jackfruit Subzi Recipe

Onion Gozzu Recipe

Bittergourd Fritters Recipe

Masala Buttermilk Recipe

Thali Meal – 95

Posted on May 28, 2020June 5, 2020 by vinayaprabhu2

Sharing a Thali today of Rice, Dalithoy, Tender Jack fruit and Drumstick Curry, Ivygourd and Potato Upkari, Mango Curry and Curd. Recipe links to all the items are given below .

Recipe to make the perfect Rice

Dalithoy Recipe

Tender Jackfruit and Drumstick Curry Recipe

Ivygourd Stir fry Recipe

Mango Curry Recipe

Sweet Corn and Vegetable Soup

Posted on May 27, 2020 by vinayaprabhu2

This Sweet corn and vegetable soup is one of my favourites. I can make a meal of it. Delicious and though filling, it is light on the stomach.

Ingredients :

1 Cob of Sweet Corn

10 French Beans

1/2 of a Carrot

Salt

Pepper

Method:

Pluck the corn kernels off the cob. Reserve one fourth of them and pressure cook them till done. Run the remaining three fourth through the mixer and pour the puree into a pan. Chop the French Beans and Carrot fine. Drop them into the puree. Add the boiled corn, adjust consistency by adding enough water. Tip in the pepper and salt as required and bring to a boil. Simmer for a couple of minutes, switch off and keep aside covered for five minutes for the vegetables to get cooked to the right crunch. Chilly vinegar, chilly sauce and soya sauce are accompaniments of choice. I prefer mine as is.

Thali Meal – 94

Posted on May 25, 2020 by vinayaprabhu2

Sharing a Thali today of Rice, Eggplant and Drumstick Sambhar, Peas and potato upkari , Peas, Potato and Onion Saung, Green peas Ambat, Vodi, Vegetable pickle, Vermicelli paysu and Buttermilk. Recipe links to all the items are given below.

Recipe to make the perfect Rice

Eggplant and Drumstick Sambhar Recipe

Fresh Peas and Potato Stir Fry

Peas, Potato and Onion Saung Recipe

Green Peas Ambat Recipe

Onion Fryums/ Vodi Recipe

Mixed Vegetable Pickle Recipe

Vermicelli or Sevya Kheer Recipe

Masala Buttermilk Recipe

Green Peas Ambat Recipe

Posted on May 25, 2020May 25, 2020 by vinayaprabhu2

An Ambat is a preparation where finely chopped onions are used in the seasoning. I have posted quite a few recipes using various vegetables and today it is with fresh peas. This preparation goes well with Rice or Roti.

Ingredients :

250 gms shelled peas

One potato finely chopped

3 medium sized onions finely chopped

1/4 of a large coconut grated

4 ladlesful of cooked Arhar Dal churned well

9 Byadgi chillies roasted in a little oil

1 level tbsp tamarind paste

Salt

3 tbsps Coconut oil or oil of choice

Method:

Heat two glasses of water in a pan. Tip in the peas, potato and one of the finely chopped onions along with salt and cook till done. Grind the coconut, roasted red chillies and tamarind to a smooth paste and drop it into the peas, Potato and Onion mixture along with the Dal. Adjust salt and boil it thoroughly. Heat oil in a pan. Drop in the remaining onions and roast to a dark brown. Season the boiling Ambat and continue boiling for a minute. Switch off. Cover and keep aside for about fifteen minutes to allow the flavours to infuse before serving.

Vattunu Kolmbo /Sambhar Recipe

Posted on May 25, 2020 by vinayaprabhu2

Vattunu refers to ground in Konkani. This Sambhar is prepared with freshly ground spices. Usually Sambhar powder which is made and stored is used while making a Sambhar but this freshly ground one has a unique fragrance.

Ingredients :

150 gms/3/4 Cup of Arhar Dal pressure cooked and churned

Vegetables of your choice. Here I have used

15 French Beans cut into one inch sized pieces

1 small Carrot cut lengthwise into one inch sized pieces

1 large Onion sliced

1 potato cubed

1 tomato quartered

2 tbsps grated coconut

2 tbsps Coriander seeds

1 tsp Jeera/Cumin seeds

12 pepper corns

1 tsp Chana Dal

1 tsp Urad Dal

15 seeds of Methi /Fenugreek

10 Byadgi chillies roasted in a little oil

A Gram sized piece of Hing /Asafoetida powdered

1 level tbsp Tamarind paste

3 sprigs of curry leaves

2 tbsps Ghee /Clarified Butter

1 tbsp Oil

1 tsp Mustard seeds

Coriander leaves for garnishing

Salt

Method:

Heat oil in a pan. Add all the vegetables except the, tomato and roast for a couple of minutes . Drop in the tomatoes and roast for another couple of minutes. In another pan dry roast the Chana Dal, Urad dal, Coriander seeds, Cumin seeds, Pepper corns, Methi seeds till they give out an aroma. Drop in the grated coconut and a sprig of Curry leaves. Toss and keep aside. After it has cooled, grind the mixture of roasted coconut and roasted spices along with the roasted red chillies to a fine paste. Tip it into the sauteed vegetables. Add the cooked and churned Dal, tamarind paste and salt. Adjust the consistency by adding enough water. Allow to simmer for about five minutes. Heat the Ghee in a pan. Drop in the mustard seeds and after it splutters add the Hing and two sprigs of curry leaves. Toss. Drop the seasoning into the boiling Sambhar. Switch off. Garnish with coriander leaves. Cover and keep aside for fifteen minutes for the flavours to infuse before serving.