Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Rajma/ Kidney beans Saarupkari.

Posted on September 21, 2025September 21, 2025 by vinayaprabhu2

A variety of preparations are made with Rajma all over India. Mangaloreans are particularly fond of a preparation called Saarupkari which is served over rice. It is cooked rajma seasoned with garlic in a soup like consistency .. it can be served as a soup as well.

Ingredients:

125 gms Rajma washed and soaked overnight

15 garlic cloves crushed

4 dried red chillies broken into two

1 tsp tamarind paste

2 tbsps oil

Salt.

Method:

Pressure cook the rajma along with salt till it is soft and slightly mushy. Add the tamarind paste, adjust consists adding more water if required… Bring to a roaring boil. Lower heat and keep simmering. Heat oil in a pan. Drop in the crushed garlic and roast to a golden brown. Add the red chilly pieces and toss for a few seconds. Drop in the seasoning into the boiling Rajma. Allow to simmer for a couple of minutes. Switch off and keep aside for fifteen minutes to allow the flavours to infuse before serving.

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Rosemary flavoured potato roast.

Posted on September 18, 2025September 18, 2025 by vinayaprabhu2

I decided to deviate from the regular potato roast that I prepare adding asafoetida or garlic as seasoning and used Rosemary instead. It’s extremely flavourful and soothing to the palate.

Ingredients:

1 kg baby potatoes

3 tbsps olive oil

5-6 sprigs of Rosemary

Salt

Pepper.

Method:

Pressure cook the baby potatoes and peel them. Pour three tablespoons of olive oil into a pan and drop in the potatoes, rosemary and salt. Roast on a low flame till they turn crisp. Sprinkle with pepper and serve hot.

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Seemebadnekai/ Chayote squash Sambhar.

Posted on September 9, 2025September 9, 2025 by vinayaprabhu2

Chayote squash also known as Chow chow, Seemebadnekai or Qalb Alouzah is a vegetable used in a variety of recipes from a simple stir- fry, a Sambhar or even as fritters. Here is a Sambhar today which can be served over rice or as an accompaniment to Idli and Dosa. .

Ingredients:

250 gms Chow chow peeled and chopped into bite sized pieces

2 large onions sliced

100 gms Arhar dal pressure cooked

1 heaped tbsp tamarind paste

2 tbsps Sambhar powder

Salt

2 tbsps Ghee

1 tbsp oil

1 tsp mustard seeds

2 sprigs curry leaves

A pinch of hing/ asafoetida.

Method:

Drop the chow chow pieces into a pan. Add two glasses of water and salt. Bring to a boil. Lower heat and when half cooked add the Sambhar powder. Cook till done. Add the cooked dal, tamarind paste and adjust salt. Boil for a few minutes till the flavours are infused. Heat the Ghee and oil mixture in a pan. Add the mustard seeds and asafoetida. After the mustard seeds splutter add the curry leaves and sliced onions. Roast till translucent. Drop the seasoning into the boiling Sambhar. Switch off and serve.

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Thali Meal -157

Posted on August 31, 2025August 31, 2025 by vinayaprabhu2

Posting a Thali meal today of a variety of pumpkin dishes. On the platter are

Rice

Valval

Elchikeri

Gojju

Stir fry

Fritters

Sharing the recipe links below.

https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/

https://vinayasculinarydelights.com/pumpkin-upkari-stir-fry-recipe/

https://vinayasculinarydelights.com/pumpkin-valval/

https://vinayasculinarydelights.com/pumpkin-elchikeri-pumpkin-in-coconut-gravy-recipe/

https://vinayasculinarydelights.com/pumpkin-pith-gojju-chutney/

https://vinayasculinarydelights.com/pumpkin-fritters/

Thali Meal-156.

Posted on July 31, 2025September 9, 2025 by vinayaprabhu2

Here is a platter with all the preparations of Okra . Posting the links to the individual recipes below.

https://vinayasculinarydelights.com/okra-rice/

https://vinayasculinarydelights.com/okra-chakko-dry-preparation/

https://vinayasculinarydelights.com/bhindi-ka-salan-okra-in-a-piquant-sauce/

https://vinayasculinarydelights.com/okra-curd-pacchadi/

https://vinayasculinarydelights.com/okra-bhenda-sasam-recipe/

https://vinayasculinarydelights.com/ladyfinger-okra-sagllein-3-recipe/

https://vinayasculinarydelights.com/ladyfinger-or-okra-sagllein-recipe-2/

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Orange popsicle.

Posted on July 24, 2025July 24, 2025 by vinayaprabhu2

An easy to make popsicle which can be made by extracting orange juice or by using its flavoured version. I have tried one of each and both taste equally good. Of course, nutrition wise the flavoured one holds no value, it’s just a thirst quencher.

Ingredients:

Juice extracted from two oranges. Sugar added as per requirement.

Method:

Strain the juice and pour it into moulds. Freeze overnight. Unmould and enjoy.

The flavoured version of the popsicle prepared is even easier. I prepared it with Orange flavoured Tang. Just mix required amount in a glass of water, pour into moulds and freeze. Unmould and enjoy.

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Onion Rice.

Posted on July 23, 2025July 26, 2025 by vinayaprabhu2

A fragrant Onion rice which is served with a Korma and a raita. It is invariably garnished with Beresta/ fried onions, cashews and raisins.

Ingredients:

250 gms Basmati rice

5 tbsps ghee

1 bay leaf

5 black peppercorns

2 green cardamom

1/2 tsp cumin seeds

1 large onion sliced

300 ml water

Salt

15 cashews split in half

15 raisins.

Method:

Heat ghee in a pan. Add the bay leaf, cardamom, peppercorns and cumin seeds. Toss. Tip in the onions and saute until the onions are golden brown. Add the halved cashews and saute until they are golden brown. Drop in the raisins and saute till they fluff up. Add the rice and saute for a couple of minutes. Add water and salt. Bring to a boil. Cover and cook till done. Garnish with Beresta and serve with raita.

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Orange smoothie.

Posted on July 23, 2025July 24, 2025 by vinayaprabhu2

An extremely filling and delicious smoothie which serves as a quick breakfast when in a hurry. Greek yoghurt is a must to lend it it’s creamy texture.

Ingredients:

3 oranges peeled

½ tablespoon orange zest

1 banana chopped

2 cups Greek yoghurt

½ teaspoon vanilla essence

2 1/2 cups ice.

Method:

Zest about half an orange. Add the peeled oranges, orange zest, banana, Greek yogurt, vanilla essence and ice to a blender. Blend until smooth. Serve immediately.

Okra rice.

Posted on July 21, 2025July 21, 2025 by vinayaprabhu2

Every household in the South of India has its own variation of the Okra rice. Today I am posting the one my mother always made with leftover rice.

Ingredients:

4 cups of left over rice

15 okra chopped as per one’s choice

5 green chillies

3 medium sized onions sliced

6 garlic cloves

1 inch piece of ginger

2 cardamoms

1 inch piece of cinnamon

3 cloves

1 tsp fennel seeds

1/2 tsp turmeric powder

Salt

4 tbsps oil

1 tbsp Ghee

1 tsp cumin seeds.

Method:

Crush the green chillies, ginger and garlic coarsely. Keep aside. Crush the cardamom , cinnamon and cloves coarsely as well. Heat the oil and ghee in a pan. Add the cumin seeds and after they splutter add the cardamom , cinnamon and clove mixture. Saute for a minute on a very slow flame. Add the sliced onions and saute for a couple of minutes. Add the crushed ginger, garlic and green chilly and keep tossing till the onions turn translucent. Add the chopped okra and salt and keep tossing till it wilts. Add turmeric powder. Give it a good mix. Add the cooked rice, adjust salt and mix thoroughly. Cover and heat till done. Serve with raita of your choice.

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Orange salad.

Posted on July 17, 2025July 17, 2025 by vinayaprabhu2

When oranges are in season, I make the best use of them by making a variety of preparations which the family loves. Here is an extremely simple salad which is best made with the Valencia variety of oranges. These oranges are so fragrant and have the right amount of tartness which is ideal for a salad.

Ingredients:

Two oranges peeled and sliced thinly

One tbsp olive oil

1 green chilly

1/2 inch piece of ginger

2 tsps sesame seeds dry roasted till they splutter

Salt

1 tsp honey.

Method:

Mince the green chilly and ginger. Add salt and crush them well. Squeeze the juice released into a bowl. Add the olive oil and honey and give it a good mix. Pour it over the slices of orange that have been arranged on a plate. Chill. Sprinkle with the toasted sesame seeds and serve.