Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Breakfast Platter – 18

Posted on November 13, 2020December 6, 2020 by vinayaprabhu2

Sharing a Breakfast Platter of Uthappa, Roasted Bengal Gram, Coriander leaves and Curry leaves Chutney, Chirote, a mug of hot milk and bananas. Recipe links to all the items are given below.

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Maida Chakli

Posted on November 13, 2020November 15, 2020 by vinayaprabhu2

These melt in the mouth Chaklis can be prepared in no time. No grinding, roasting or any laborious task involved as while making the other Chaklis. You may even add a mashed potato if you wish to, but I skipped it this time as I have already made a potato and Besan sev.

Ingredients :

250 gms Maida /All purpose flour

1 heaped tsp Jeera/Cumin seeds

1 heaped tsp Til/Sesame

1/2 tsp Ajwain/Carom seeds

1 tsp pepper powder

1 heaped tsp butter

Salt

Method:

Tie the Maida in a muslin or any thin cloth and steam it for fifteen minutes. Remove and allow to cool thoroughly. Break the lump formed because of steaming and sieve it. Add the pepper powder, Jeera, Ajwain, Sesame and butter . Crumble it well. Add a little water at a time and make a semi soft dough. The dough should neither be too soft nor too hard. If the dough is too soft the Chakli absorbs a lot of oil. If it’s hard then the Chakli breaks while pressing. Put the dough into the Chakli press and press the Chaklis on a butter paper or plastic sheet. Heat oil in a pan. Gently slide in the Chaklis around two at a time and fry on a medium flame till it turns golden yellow and crisp. At this time the frothing of the oil stops. Remove it from the oil and drain on a kitchen towel. Allow to cool thoroughly before storing it in an airtight container.

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Bell pepper and Cheese Dip

Posted on November 13, 2020November 15, 2020 by vinayaprabhu2

This dip will have you drooling for more. You can serve it with finger food or slather it on bread or even use it while making noodles. The cheese used adds to the taste and it can be stored in an airtight container for a week in the refrigerator.

Ingredients :

1 large Bell pepper /Capsicum

1 tsp butter

10 green chillies

7 cloves of garlic

Juice of one lemon

Salt

2 slices of Cheese singles or a handful of grated cheese

Method:

Roughly chop the Bell pepper and roast it with a tsp of butter till it wilts. Allow to cool. Grind together the roasted Bell pepper, chillies, garlic, salt, lemon juice and the slices of cheese. Add water only if necessary to get a chutney like consistence. Store in an airtight container in the refrigerator.

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Schezwan Chutney/Sauce

Posted on November 13, 2020November 16, 2020 by vinayaprabhu2

The Schezwan Chutney is an Indianised version of the original Schezwan sauce. It contains more of garlic and the spice level has been adapted to suit the Indian palate. I usually make a batch with which I can make three varieties of Indo Chinese cuisine.

Ingredients :

1/3 cup vegetable oil
15 Cloves garlic finely chopped
1 1/2 inch ginger finely chopped
1 onion minced
25 Kashmiri Red Chilies (soaked in water for half an hour))
1 teaspoon soya sauce
1 teaspoon vinegar
1/4 cup water
2 tablespoons Tomato ketchup
3 tablespoons sugar
Salt

Method:

Heat oil in a pan. Add the garlic and ginger. Saute on a low flame till the raw aroma is gone. Be careful not to brown or burn the ginger and garlic. Add the minced onions and let them cook on a low flame. In the meanwhile, remove the chillies from the water. Grind them with two tablespoons of water into a paste. Set aside. Once the onions turn translucent add ground chilies, soya sauce, vinegar, ketchup, sugar, salt and 1/4 cup of the water which was used to soak the chillies. . Bring this to a boil and simmer till the sauce thickens. The oil by now should have separated, and there should be some oil floating on top.Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to a fortnight.

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Salsa Fresca

Posted on November 13, 2020November 19, 2020 by vinayaprabhu2

Salsa in Mexican translates to sauce and Fresca means fresh. So, Salsa Fresca is nothing but a fresh sauce. Made of a mixture of tomatoes, onions and cilantro(coriander leaves) this is usually served as a dip with Nachos, but I love it with Tortillas and even with Poori.

Ingredients :

6 ripe tomatoes

1 onion chopped

4 green chillies

Handful of fresh cilantro

2 large cloves garlic, roughly chopped

2 Tbsp fresh lime juice

1/2 tsp sugar

Salt and pepper to taste

Method:

Chop the tomatoes, onion and cilantro. Tip in the garlic cloves and green chillies in a blender. Crush. Add the tomatoes, onion, lemon juice and cilantro and run it on pulse mode. It should remain chunky. Pour it into a bowl. Add the salt, pepper and sugar. Mix well and serve.

Note:

Mexicans also make it by dry roasting the tomatoes, garlic, chillies and onions. It gives the Salsa a smoky flavour.

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Rava and Coconut Ladoo-2

Posted on November 13, 2020 by vinayaprabhu2

I have already posted a Rava and Coconut Ladoo made with jaggery. Here is a quick, easy and no fail recipe which is ready in exactly half an hour.

Ingredients :

1 cup Rava/Semolina

1 cup dessicated coconut

1 cup powdered sugar

12 cardamoms powdered

1/2 cup liquid Ghee/Clarified Butter

12 Cashewnuts halved

2 tbsps kishmish

Method:

Heat a pan and dry roast the rava on a medium flame, stirring constantly till it gives its aroma. It should turn a light golden yellow. Tip it into a large sized plate. Dry roast the dessicated coconut just for a minute on a gentle flame and tip that too into the roasted rava. Roast the cashews and kishmish in a tbsp of ghee till the cashews turn golden yellow. Keep aside. Wait for about ten minutes for the rava and coconut mixture to cool. Drop in the roasted dry fruits, powdered sugar and cardamom powder and the liquid ghee. Mix well. Keep aside for five minutes. Mix again, and take a small portion of the mixture. Shape into Ladoos. Store into an airtight container when thoroughly cool.

This measurement makes around 21-23 ladoos.

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Chirote/Phenori

Posted on November 12, 2020November 12, 2020 by vinayaprabhu2

Chirote or Phenori as it is popularly called by the Konkani community is a delicious preparation of All purpose flour, ghee and powdered sugar. Some prefer to dip the Phenori in sugar syrup. Such a preparation is called Khaja. This item is usually a must during Diwali and is a family favourite. A special thanks to Mrs. Kishori Rao for sharing her wonderful recipe.

Ingredients :

250 gms Maida/All purpose flour

1 heaped tbsp Ghee

A pinch of salt

10 cardamoms powdered

30 tsps sugar

12 tsps Ghee

A small bowl of Maida to dust the Phenori

Oil to fry.

Method:

Seive the Maida. Drop in the salt and the tablespoon of Ghee. Crumble it well. Make a smooth dough adding a little water at a time to make a dough as for chapati. Set aside for ten minutes. Powder the sugar and cardamom together. Keep aside. Knead the dough for a minute and divide it into ten pellets. Dust the pellet with Maida and roll out five pellets into five thin chapatis. Place a chapati on a flat surface. Apply a tsp of Ghee on the Chapati and sprinkle with a little Maida. Place the second Chapati on top of the first Chapati leaving a half inch gap from the top of the first Chapati. Apply a tsp of ghee and sprinkle a little Maida. Proceed similarly with the rest of the three Chapatis taking care to see that a distance of half an inch from top is left before placing the next Chapati. Once all the five Chapatis are placed one on top of the other, roll them tightly into a log. Cut either ends of the log and keep aside. Cut the log into eight equal pieces. Keep these pieces covered. Gently roll out each piece into a three inch sized poori with a gentle hand. Do not dust it with Maida while rolling it out. Heat oil in a pan. Fry a couple of these Phenoris on a medium flame, taking care to press the pooris down while frying. This helps in opening up the layers. Once they turn a golden brown, remove and drain on a kitchen towel. Allow the Phenori to cool a bit before sprinking with the cardamom, sugar mixture. Finish off with the remaining pellets similarly. This measure gives a total of 16-18 Phenoris. Store in an airtight container when completely cool.

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Roasted Gram, Coriander leaves and Curry leaves Chutney

Posted on November 12, 2020 by vinayaprabhu2

This chutney is a fragrant combination of coriander, curry leaves and roasted gram dal. Curd is used instead of tamarind as a souring agent. Goes well with Idli and Dosa.

Ingredients :

100 gms Dalia/Roasted gram dal

2 sprigs curry leaves

5 green chillies

5 tbsps coriander leaves

4 tbsps thick curds/Yoghurt

2 tsps oil

1 tsp mustard seeds

4-5 curry leaves

Method:

Powder the roasyed gram. Add the green chillies, curry leaves, coriander leaves and salt. Dry grind and then tip in the curds and just grind it once on pulse mode. Pour the chutney into a bowl. Adjust consistency by adding a little water if necessary. Heat oil in a pan. Drop in the mustard and after it splutters add the curry leaves. Toss and pour the seasoning into the chutney. Mix well and serve.

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Yam Usli/ stir fry Recipe

Posted on November 12, 2020November 12, 2020 by vinaya

A simple but delicious preparation of Yam is the Usli. Ginger adds flavour to the preparation and green chillies impart slight hotness. The sweetness of coconut balances out the sharpness of both the ginger and green chillies. This goes well with Rice and Dal, though I like making a meal of all my veggies!

Ingredients:

500 gms Yam/ Sooran
2 inch piece of ginger grated
5 green chillies chopped fine
3 tsps coconut oil or oil of choice
1 tsp mustard
A large pinch of Asafoetida/ Hing
Salt
3 tbsps grated coconut

Method:

Deskin the yam and wash it thoroughly. Chop it into extremely tiny cubes. Heat oil in a pan. Drop in the mustard. After it splutters add grated ginger and chopped green chillies. Toss for a few seconds and then tip in the yam. Add salt and pour in half a glass of water. Reduce flame after it starts boiling . Cook on a slow flame till done. Drop in the asafoetida and grated coconut. Mix thoroughly and heat well. Serve hot.

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Crispy Kodbale

Posted on November 11, 2020November 12, 2020 by vinayaprabhu2

Kodbale is a rice crispy made by most of the communities in Southern India. The addition of spices varies, depending on the region. Posting a recipe which is traditionally made in Mangalore by the Konkani community. No spices other than cumin seeds are added to this crispy. It is the sweetness of butter and milk that makes it absolutely amazing!

Ingredients :

250 gms of rice flour

A large lemon sized ball of butter

1 tsp Jeera/Cumin seeds

Milk as required to bind a soft dough

Salt

Oil to fry the Kodbale

Method:

Take the rice flour in a bowl. Add the salt and Jeera. Melt the butter and add it to the rice flour. Crumble the mixture. Add milk a little at a time to make a smooth and soft dough. Keep aside for ten minutes. Pinch small pellets of the dough and roll into the shape of a wick on the back side of a plate. Bring the edges together as shown in the picture. Heat oil in a pan. Drop in the Kodbales and fry to a golden orange on a medium flame. Remove from the oil and drain on a kitchen towel. Store in an airtight container when it has cooled down completely.

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