Chapati chivda

Stuck with some leftover Chapatis? Most of the times I tend to roast them with Ghee and sprinkle some powdered sugar over them. Decided to try out the recipe which my friend dear Aditi Amrish Patil had shared with me. Since it is soft in texture unlike a crisp Chivda, it can be served as a breakfast item or as a snack with some tea. I added a handful of cooked carrots and peas though the original recipe is without them.

Ingredients:

6 leftover Chapatis

2 onions chopped fine

A handful of finely chopped boiled carrot and some peas

3 tbsps finely chopped coriander leaves

1/4 tsp Turmeric powder

1/2 tsp chilly powder

Salt

1/2 tsp sugar

For the tempering:

2 tsps Ghee/ clarified butter

2 tbsps oil

1 tsp Cumin seeds

A sprig of curry leaves

Method:

Powder the Chapatis in the mixer using the pulse mode . Heat the Ghee and oil mixture in a pan. Drop in the cumin seeds and after they splutter add the curry leaves and onions. Add salt and roast till translucent. Drop in the turmeric and chilly powder, sugar and the boiled vegetables. Toss. Add the powdered Chapatis and mix well. Garnish with finely chopped coriander leaves and serve hot.

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Garlic Potato stir-fry

This is a fiery garlic potato stir fry for the spice lovers. I had made it with just half a kg of baby potatoes to try out the recipe shared by my friend Sharmila Shirali, as my husband loves spicy dishes. We had a real treat as it went extremely well with the Dal rice and curds with which I served it.

Ingredients:

1/2 kg baby potatoes pressure cooked and peeled

12 Byadgi chillies

10 cloves of garlic

Salt

2 tbsps coconut oil or oil of choice

Method:

Soak the Byadgi chillies and garlic together in half a glass of water for an hour. Grind it along with required amount of salt to a fine paste. Marinate the baby potatoes for about an hour in this ground paste. Heat oil in a pan. Drop in the potatoes and saute on a gentle flame till the raw smell disappears and you can smell the aroma of garlic that has been sauteed well. Allow the potatoes to rest for an hour before you serve them so that the potatoes could absorb the flavour. Reheat and serve with Dal rice.

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Neer dosa – 3

Neer dosa is a very popular Mangalorean preparation which is usually accompanied by a pickle, jaggery syrup, butter or a chicken curry. I have already posted a second variety called Khara Tellavu which is a spicy version of the Neer dosa. Posting one today where finely chopped onions, dil and coriander leaves and a couple of green chillies are added to the Neer dosa batter. It can be served with a Chutney of your choice.

Ingredients:

250 gms/ one cup raw rice

1/4 coconut grated

2 medium sized onions finely chopped

3 tbsps finely chopped Dil leaves

2 tbsps finely chopped coriander leaves

2 green chillies

Salt

Oil to roast the dosa.

Method :


Soak the rice for three hours. Grind it along with the coconut and green chillies to a smooth paste. Add salt, onions, dil and coriander leaves. Thin it down to a watery consistency. Heat the skillet. Hold it at an angle and swish it as you pour the batter in a continuous stream, so that it covers the entire skillet. Drizzle oil, cover and cook. Remove, fold and serve.

Note: This dosa is roasted only on one side. The batter has to be very thin, only then will you get a soft and lacy dosa.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Pineapple stir fry

This is a recipe for those who love tart fruits but cannot enjoy them as they are allergic to it. A quick saute or seasoning kills the enzymes responsible for the allergy and the fruits can be eaten as a dessert or even with a meal. This is a delicious recipe of seasoned pineapple shared by my friend Sneha Kamath.

Ingredients:

1 pineapple de skinned and chopped into bite sized pieces

1 tbsp jaggery syrup

Salt

1 tbsp finely chopped coriander or mint leaves

For the tempering:

1 tbsp coconut oil

1 tsp mustard

2 dry red chillies broken into bits

Method:

Heat the oil in a pan. Drop in the mustard seeds and after they splutter add the broken red chilly bits. Toss and drop in the pineapple pieces. Add the jaggery syrup and salt. Mix well, cover and cook on a gentle flame for five minutes. Garnish with coriander or mint leaves. Serve hot or cold.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Hayagreeva Maddi recipe

Hayagreeva Maddi is a rich classic dessert from the Udupi cuisine. Usually offered as Naivedya and then served as Prasadam. The first time I tasted this was at the Krishna Matha in Udupi. Cooked Bengal gram comes together with jaggery, dry fruits, dry coconut and roasted poppy seeds. This dessert is ready in exactly half an hour.

Ingredients:

125 gms or half cup Chana Dal/ Bengal gram

150 gms / a little more than half cup of jaggery or jaggery syrup

125 gms/ half cup of grated copra/ ( dried coconut)

3 tbsps of cashewnuts halved

3 tbsps of almonds broken into bits

3 tbsps of kishmish/ raisins

1 tsp cardamom powder

3 tsps khuskhus/ poppy seeds

7 cloves

5 tbsps Ghee/ clarified butter

Method:

Wash and pressure cook the chana dal in two glasses of water to five whistles. Allow to cool naturally. The texture of the Chana dal should be firm but should break easily.

In the mean time heat a pan. Drop in the poppy seeds and dry roast them till they turn a golden brown. Keep aside. Pour in the Ghee into the same pan. Drop in the cloves and as they are spluttering drop in the cashewnuts and almonds. As soon as the cashewnuts turn a golden yellow, add the raisins and toss till they fluff up. Add the copra, jaggery syrup, roasted poppy seeds and the cardamom powder. Mix thoroughly and then add the cooked Chana dal along with the little water which is left behind. Bring to a boil and simmer gently for a couple of minutes. Switch off and keep aside for ten minutes to allow the flavours to infuse.

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Beetroot Chutney

The health benefits of Beetroot are too many to enumerate here. Beetroot can be eaten raw in salads or boiled and used in sandwiches, soups or even stirfries. The Beetroot Chutney that I have posted today goes amazingly well with dosa, dal rice, curd rice and even with Chapati. My heartfelt thanks to my friend Mamatha Harish for this simple, easy yet delicious recipe.

Ingredients:

2 Beetroots peeled and chopped

1 onion chopped roughly

4 tbsps grated coconut

1 sprig curry leaves

1 tsp coriander seeds

3 dry red chillies

1/2 tsp tamarind paste

Salt

2 tsps oil

Method:

Heat oil in a pan. Drop in the onions and roast for a couple of minutes. Drop in the dry red chillies, coriander seeds, curry leaves and tamarind. Roast for a couple of minutes and then add the grated coconut and beetroot. Cover and cook for a couple of minutes. Allow to cool. Grind this roasted mixture along with salt to a fine paste. Serve.

This proprtion serves four.

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Shaadi wale Aloo Gobhi

Aloo Gobhi is a very popular dish prepared in North India and is served with hot Roti or Naan. It is a must in most weddings, though the preparation varies slightly than the one made at home. Curd or yoghurt is added to enhance the texture and to make it slightly moist so that it can be easily mopped up with a piece of Roti. The recipe of this delicious Shaadi wale Aloo Gobhi was shared by my friend Pradnya Balwalli.

Ingredients:

250 gms Cauliflower broken into florets

250 gms potatoes peeled and cubed into bite sized pieces

2 tomatoes chopped fine

5 tbsps finely chopped coriander leaves

5 tbsps curd/ yoghurt whisked well

1 tbsp coriander powder

1 tbsp Kashmiri Chilly powder

1/4 tsp Turmeric powder

Salt

1/4 tsp Garam masala

For the tempering:

4 tbsps oil

1 tsp cumin seeds

Method:

Heat the oil in a pan. Drop in the potatoes and shallow fry them. Remove. Add the cauliflower and shallow fry this too. Remove and keep aside. In the oil left behind, add the cumin seeds and after they splutter, drop in the tomatoes and roast till they are mushy. Add the chilly, turmeric and coriander powders. Toss and drop in the whisked curd. Keep stirring to avoid curdling. Add salt and tip in the cauliflower and potatoes. Cover and allow to cook on a very gentle flame. Add garam masala, mix well and garnish with finely chopped coriander leaves. Serve hot.

Serves four.

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Methi/ Fenugreek leaves Pulao

The recipe of this one pot meal of Methi Pulao was shared by my friend dear Rekha Pai. It is so fragrant and filled with the goodness of Methi leaves. In fact it needs no accompaniment. I served it with a mixed vegetable raita as the family likes all rice preparations with a curd based side dish. Methi is good for diabetics, so those interested in trying this recipe could replace rice with any of the millets.

Ingredients:

250 gms Basmati rice washed and drained

Salt

500 ml boiling water

Ingredients to be ground to a paste:

12 green chillies

2 garlic cloves

2 inch piece of Cinnamon

5 cloves

5 Marathi moggu ( Kapok buds)

A bunch of coriander leaves

3 tbsps oil

A large pinch of turmeric powder

For the tempering:

4 tbsps Ghee/ clarified butter

15 cloves of garlic finely chopped

2 large onions minced

4 large tomatoes chopped fine

A large bunch of Methi leaves chopped fine

Method:

Heat oil in a pan. Drop in the whole spices. Toss and then add the onions , garlic , green chillies, coriander leaves and turmeric powder. Roast till the onions turn translucent. Switch off, allow to cool and grind to a fine paste. Keep aside.

Heat the Ghee in a pressure cooker. Drop in the onions and garlic and roast to a golden brown. Add the ground paste and roast till it leaves the sides of the cooker. Add the methi leaves and roast till they wilt . Tip in the tomatoes and roast till mushy. Add the washed and drained rice and saute for a couple of minutes. Add salt. Pour in the boiling water , cover and cook to two whistles. Serve hot with a raita of your choice.

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Himachali Kadhi Pakoda

This Himachali Kadhi pakoda is not to be lightly dismissed as the usual Besan kadhi or the Kadhi Pakoda made with chickpea flour and onions. This Kadhi does involve a bit of work when compared to the other Kadhis which can be prepared in a jiffy. The result of the efforts can be seen when the family takes a second and third serving of this delicious and fragrant kadhi. Make sure you have a pot full of Basmati or Jeera rice and a bowl full of kuchumber or raita ready whilst making this Kadhi. This amazing recipe was shared by my friend Rachna Mallya and it’s a must try!

Ingredients:

For the Pakoda:

1/2 cup/ 125 gms Chana dal/ Bengal gram dal

1 large onion chopped fine

10 garlic cloves

4 green chillies

1 inch piece of ginger

1 tsp Chilly powder

1 tsp saunf/ fennel seeds

Salt

Oil to fry the Pakoda

Other ingredients:

1 cup thick curds

1 inch piece of ginger

4 green chillies

1/2 tsp Turmeric powder

Salt

2 tbsps finely chopped coriander leaves

Water as required

For the tempering:

1 tbsp oil

1 large onion chopped fine

1 tsp Cumin seeds

1 dry red chilly broken into two

1 inch piece of ginger jullienes

Method:

Soak the Chana dal for five hours. Drain. Grind it to a coarse consistency without adding any water along with the garlic, green chillies, ginger, fennel seeds, chilly powder and salt. Tip this ground mixture reserving two tablespoons in the mixer itself, into a bowl. Add the finely chopped onions and mix well. Heat oil in a pan. Drop small portions of this mixture into the hot oil and fry to a golden brown. Drain and keep aside. When cool enough to handle, prick the pakoda all over with a tooth pick .

Into the reserved mixture add the ginger, green chillies, curds, salt and turmeric powder. Grind to a smooth paste. Add two glasses of water to this paste, mix and keep aside.

Heat oil in a pan. Add the cumin seeds. After they splutter add the broken red chilly bits, onion and ginger and roast on a high flame for about two minutes. Pour the ground paste into the seasoning in a steady stream, stirring constantly. Bring to a boil. Simmer gently for ten minutes. Drop in the pakoda and simmer for five minutes. Garnish with finely chopped coriander leaves. Serve hot.

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Kairi ki Launji/ sweet and tangy raw mango pickle

This sweet and tangy raw mango pickle comes from the state of Rajasthan, the land of camels and home to the Thar desert. It can be served with Parathas, Roti or even with Poori. This is an instant pickle and is ready in no time. Every household adds spices and condiments as per personal preference, so no two pickles taste the same. My heartfelt thanks to my friend Anita Hegde who shared her recipe with me.

Ingredients:

3 medium sized raw mangoes/ 250 gms

1/2 cup jaggery

1 tbsp Kashmiri Lal chilly powder

1/2 tsp Turmeric powder

Salt

1 tbsp coriander powder

For the tempering:

2 tbsps of oil

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp saunf/ fennel seeds

1/2 tsp Methi/ Fenugreek seeds

1/4 tsp Hing/ Asafoetida

Method:

Wash, pat dry and peel the raw mango. Chop into large sized pieces as shown in the picture. Heat oil in a pan. Add the mustard seeds and after they splutter add the cumin seeds, fennel, asafoetida and fenugreek seeds. Add the turmeric, chilly and coriander powders, toss and immediately drop in the raw mango pieces and salt. Saute for a couple of minutes. Add one glass of water and bring to a boil. Lower heat and when the raw mango is seventy five percent done, add the jaggery. Cook till the jaggery dissolves and then simmer further for another five minutes. Allow to cool thoroughly before bottling.

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