Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Ghia/ bottle gourd Ambat.

Posted on November 8, 2024November 8, 2024 by vinayaprabhu2

This is a traditional Konkani preparation which makes use of bottle gourd in a coconut based gravy along with potato, onion and cashewnuts. Arhar Dal is also used to lend texture and sweetness to the preparation.

Ingredients:

A small bottle gourd weighing 200 gms peeled and cubed

2 medium sized onions cut into large chunks

1 potato peeled and cut into bite sized pieces

1 large onion chopped fine

12 cashewnuts halved

1/2 of a small coconut grated

12 roasted Byadgi chillies

1 heaped tsp tamarind paste

100 gms Arhar dal

3 tbsps coconut oil

Salt.

Method:

Tip the cubed bottle gourd, potato and onions into a pot. Cover them with water enough to cover the pieces. Add salt and bring to a boil. Lower heat and cook till tender. Drop the Arhar dal and cashews into a pressure cooker and add 750 ml water. Pressure cook to three whistles. Add this cooked dal and cashews to the bottle gourd and keep simmering. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop the paste into the simmering mixture and bring to a roaring boil adding enough water to adjust the consistency. Lower heat and allow the flavours to infuse. Heat a pan with the coconut oil. Add the finely chopped onions and roast them to a rich brown. Drop them into the Ambat. Boil for a couple of minutes. Switch off and allow the Ambat to stand for about half an hour before serving.

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Grapes Mojito.

Posted on November 8, 2024November 20, 2024 by vinayaprabhu2

A refreshing and cool drink for those sultry summers, but equally refreshing during the winter months when grapes are in season. You can make this Mojito with both green and black grapes.

Ingredients:

100 gms black grapes

1 lemon

A few mints leaves

A small bottle of Sprite

A pinch of salt ( optional)

Method:

Cut the lemon into half. Cut one half of the lemon into half again and tip it into a glass along with the mint leaves. Muddle them well. Puree the grapes and sieve them. Add as much puree as you would prefer into each glass. Pour in the Sprite and serve topped with mint leaves and a slice of lemon .

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Gooseberry/ Amla chutney – 2

Posted on November 8, 2024November 8, 2024 by vinayaprabhu2

This is the second variety of Amla chutney or gozzu as the Konkani speaking community calls it. The first variety had raw garlic added to it. Here, the number of garlic cloves added are more and they are roasted in ghee. This chutney can be served with any kind of dosa or also slathered on bread.

Ingredients:

10 tbsps grated coconut

3 brined gooseberries

10 garlic cloves

1 tsp ghee

7 roasted red chillies

Salt.

Method:

Wash the brined gooseberries and pit them. Heat the ghee in a pan and roast the garlic to a rich brown. Tip it into the blender along with the grated coconut, roasted red chillies, gooseberry and salt. Grind to a smooth paste adding very little water. Do remember to be careful with salt as the brined gooseberries already contain it. Best eaten fresh.

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Gajar/ Carrot Thoran.

Posted on November 7, 2024November 7, 2024 by vinayaprabhu2

Gajar, as carrot is known in Hindi and other vernacular languages in India is used in a variety of savoury and sweet preparations. Posting a simple Thoran or stir fry which is served with rice and dal or with sambhar rice.

Ingredients:

250 gms carrot

1 large onion finely chopped

3 tbsps grated coconut

2 cloves of garlic

1 tsp chilly powder

A pinch of turmeric powder

1/2 tsp cumin seeds

1 dry red chilly broken into bits

2 sprigs curry leaves

1 tbsp oil

1 tsp mustard

Salt.

Method:

Peel the carrots, wash and chop them fine. Heat oil in a pan. Add in the mustard seeds and after they splutter add the dry red chilly bits and curry leaves. Toss. Add the finely chopped onion and saute for a couple of minutes. Add the chopped carrot, salt and sprinkle with water. Cover and allow to cook. Blend the grated coconut, chilly powder, turmeric powder, garlic and cumin seeds to a coarse paste. Tip it into the thoran and mix thoroughly. Sprinkle with a little water if it’s too dry and roast it till the coarse paste is well infused. Serve hot.

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Guava juice.

Posted on November 6, 2024November 6, 2024 by vinayaprabhu2

Guavas are rich in nutrients. They contain Vitamin C, protein, fiber, potassium and magnesium, Vitamin A and B9 and also are a major source of antioxidants.

I found a batch of beautiful bright pink coloured guavas so was tempted to turn them into a juice. The remaining were turned into a delicious pickle. I have saved a couple to make a guava juice with chilly.

Ingredients:

4 medium ripe guavas

Sugar as required

A pinch of salt ( optional)

Method:

Cut the guavas roughly and tip them into the blender with half a glass of water. Blend to a pulp and sieve the mixture. Add sugar and salt, a few icecubes and adjust consistency with chilled water. Serve chilled.

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Ghia/ Bottle gourd stir fry.

Posted on November 2, 2024November 2, 2024 by vinayaprabhu2

Ghia or bottlegourd is commonly used all over India. Though Halva made of bottle gourd is the most popular of preparations, a huge variety of other items like subzi, kofta, coconut based curries and stir fried are made from this humble vegetable.

Ingredients:

300 gms bottle gourd, peeled and chopped into fine bits

4 dry red chillies cut into bits

10 cloves of garlic crushed

1 tbsp coconut oil

Salt.

Method:

Heat oil in a pan. Drop in the crushed garlic and roast on a low flame to a rich golden brown. Add the chilly bits and toss. Drop in the chopped bottle gourd, salt and half a glass of water. Mix and bring to a boil. Lower heat and cook till done. Serve hot.

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Grapes Raita.

Posted on November 2, 2024November 2, 2024 by vinayaprabhu2

This black grapes raita is not just a cooler, but also a meal by itself. I prefer using the black grapes instead of the green ones as they are slightly tart and give that zing to the dish. You can add masala of your choice, but I prefer mine without them.

Ingredients:

Black grapes

1 bowl of thick curds/ yoghurt

3 tsps powdered sugar

Salt

A sprinkle of chaat masala

Coriander leaves to garnish.

Method:

Drop salt, chaat masala and sugar into the curds and whisk it well. Chop the coriander leaves fine and add them. Whisk again.. Drop in the grapes either halved or whole. Serve chilled.

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Gardudhi/ bottle gourd Amso Kocholu.

Posted on October 31, 2024October 31, 2024 by vinayaprabhu2

Here is a Gardudhi Amso kocholu which is popular in the GSB cuisine. Bottle gourd or Gardudhi as it is known in my mother tongue Konkani is used in a variety of preparations..

Ingredients:

Tender bottle gourd weighing around 250 gms.

Half a coconut grated

10 roasted Byadgi chillies

1 heaped tsp tamarind paste

15 cloves of garlic crushed

1 tbsp coconut oil

Salt.

Method:

Deskin the bottle gourd. Wash and chop into small pieces. Tip the pieces into a vessel . Add a glass of water and required amount of salt. Bring to a boil and cook till done. Grind the grated coconut, tamarind paste and Byadgi chillies to a smooth paste. Tip it into the cooked bottle gourd. Adjust consistency adding enough water as required and bring to a boil. Heat the oil in a pan . Add the garlic and roast to a golden brown. Drop it into the coconut, bottle gourd mixture. Simmer for a couple of minutes to allow the flavours to infuse. Cover and keep aside for about half an hour before serving.

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Ghia/ Lauki/ bottle gourd fritters.

Posted on October 31, 2024October 31, 2024 by vinayaprabhu2

After preparing a stir fry and a coconut based preparation with the farm fresh bottle gourd that had been sent across by my friend, I was left with a small piece. I decided to use it up by making fritters. Deskinned the bottle gourd and cut them into a hexagonal shape.. These are made exactly as one makes the potato fritters. Sharing the link below.

https://vinayasculinarydelights.com/potato-bhajia-fritters-recipe/

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Thali Meal- 149.

Posted on October 28, 2024October 28, 2024 by vinayaprabhu2

A Thali meal of a variety of dishes which begins with vegetables beginning with alphabet C. On the platter are Coriander rice, carrot and cucumber salad, carrot kheer, cucumber raita, sun basked chillies, cauliflower fritters, cabbage pickle and corn salad. Recipes to the items are given below.

https://vinayasculinarydelights.com/coriander-rice-recipe/

https://vinayasculinarydelights.com/cauliflower-pakora-recipe/

https://vinayasculinarydelights.com/cabbage-pickle/

https://vinayasculinarydelights.com/cheesy-corn/

https://vinayasculinarydelights.com/cucumber-raita-recipe/

https://vinayasculinarydelights.com/carrot-kheer-payasam-recipe/

https://vinayasculinarydelights.com/sun-basked-asafoetida-chillies/

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