Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Urad Dal Ladoo

Posted on November 10, 2020 by vinayaprabhu2

This is an extremely easy to make Ladoo which is high in protein. It is ready in less than half an hour. The fragrance of roasted Urad dal and the crunch of dry fruits is simply amazing!

Ingredients :

250 gms Urad Dal/Split black gram

200 gms powdered sugar

10 almonds

10 cashewnuts

10 cardamoms

1/4 cup of Ghee/Clarified Butter

Method:

Wipe the urad dal thoroughly. Dry roast it on a gentle flame to a dark golden brown. You need to continuously keep stirring as urad dal tends to darken if left unattended. Allow it to cool a little and then powder it fine. Cut the almonds and Cashewnuts into tiny bits. Tip them and the powdered sugar into the roasted Urad dal powder. Warm about a quarter cup of Ghee. Pour only half of the Ghee and mix well. Try making Ladoos. If it doesn’t bind add a little more of the Ghee. Do not pour all the Ghee at once. Allow to rest for ten minutes. Shape into Ladoos and store in an air tight container.

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Potato and Besan Sev

Posted on November 10, 2020November 10, 2020 by vinayaprabhu2

This is another type of Sev which is very popular with young and old alike. I have posted the recipe of the traditional way of making Sev too in this website which I normally prepare during Diwali. This year decided to make this one.

Ingredients :

3 potatoes pressure cooked

250 gms Besan/Chickpea flour

1/2 tsp Chilly powder

1/4 tsp Haldi/Turmeric powder

1/2 tsp pepper powder

1 tsp green chilly paste

Rajma/Kidney bean sized piece of Hing/Asafoetida powdered

1/4 tsp Soda bi carb

Salt

12 tsps oil

Oil for frying

Method:

Peel the potatoes and grate them. Drop in the Besan, chilly powder, Haldi, Hing, salt, pepper powder, green chilly paste, baking soda and oil. Mix thoroughly and prepare a soft dough. The oil itself is enough to bind the mixture together. Heat the oil in a pan. Once it is sufficiently hot, reduce flame. Grease the Sev press with oil. Take some dough and make it into a cylindrical roll. Put it in the Sev press. Secure the lid and press the dough into the hot oil. Fry till the Sev turns golden orange and crisp. Remove and drain on a kitchen towel. After it has cooled store in an air tight container.

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Sweet and sour Potatoes

Posted on November 9, 2020 by vinayaprabhu2

I made these sweet and sour potatoes today to go with the Burnt garlic rice. The family simply loved it. Baby potatoes boiled, shallow fried and tossed in a variety of sauces. You may also serve it as a starter. Cut out the water and thus keep it dry.

Ingredients :

25 baby potatoes pressure cooked

2 large onions chopped fine

12 cloves of garlic minced

2 inch piece of ginger grated

2 tender baby corns sliced

1 small Green Bell pepper sliced

7 tbsps or more of Tomato Ketchup

1 tbsp red chilly sauce

1 tsp pepper powder

Salt

1 tsp sugar

3 tbsps oil

A handful of finely chopped spring onion greens.

Method:

Deskin the pressure cooked potatoes. Sprinkle salt and shallow fry them to a golden brown. Drain and keep aside. Heat oil in a pan. Add the ginger and garlic. Toss for a minute. Drop in the onions, baby corn and Bell pepper. Saute on a high flame till the onions turn translucent but the Bell pepper remains crunchy. Add the tomato ketchup, red chilly sauce, pepper powder , salt, sugar and a glass of water. Bring to a boil. Tip in the potatoes and simmer for a couple of minutes. Garnish with spring onion greens. Serve hot.

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Burnt Garlic Fried Rice

Posted on November 9, 2020 by vinayaprabhu2

Burnt Garlic Fried Rice is yet another one pot meal. One can have it as is or it could be served with a Vegetable of your choice. Using of Soya sauce, Vinegar, Tomato ketchup and Chilly sauce is something we Indians incorporated in the Chinese cuisine to suit our palate. Garlic and Ginger are used widely in Indian cuisine and this burnt garlic fried rice is divine!

Ingredients :

250 gms Basmathi rice

12 cloves of garlic finely chopped

One large onion finely chopped

A handful of Spring onion greens chopped

15 French beans chopped fine

1 Carrot chopped fine

3 green chillies chopped fine

1 tsp Soya sauce

2 tsps Vinegar

1 tbsp Red chilly sauce

1 tsp pepper powder

Salt

4 tbsps oil.

Method :

Cook the rice in plenty of boiling water till it is done but firm. Drain. Drizzle a tsp of oil, mix well and keep aside. Heat the oil in a pan. Drop in the chopped garlic and allow it to turn a rich golden brown. Drop in the onions, green chillies, French Beans and Carrots. Saute on a high flame till done but crunchy. Drop in the soya sauce, Vinegar, Chilly sauce and pepper powder. Toss. Drop in the cooked rice and salt. Mix and heat thoroughly . Garnish with spring onion greens. Serve hot.

Note: All the sauces contain certain amount of salt, so be cautious while adding it.

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Thali Meal – 114

Posted on November 7, 2020December 6, 2020 by vinayaprabhu2

Sharing a Thali today of Poori, Amrakhand, Rice, Dalithoy, Peas and Potato upkari, Bittergourd Sagglein, roasted Pathrado, Gooseberry Gozzu, Sunbasked Asafoetida chillies and Buttermilk. Recipe links to all the items are given below.

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Poori Bhaji – 5

Posted on November 5, 2020December 6, 2020 by vinayaprabhu2

This was an experiment which turned out delicious. I had run out of garlic and ginger and I already had sliced the onions and chopped the potatoes. Suddenly I remembered the All purpose chutney that I had and used it instead of ginger and garlic. The Bhaji was really very flavourful and delicious. Recipe link to the All purpose chutney given below.

https://vinayasculinarydelights.com/all-purpose-chutney-recipe/

Ingredients :

3 medium sized potatoes boiled, deskinned and chopped

2 onions sliced

2 tbsps oil

1 tsp Jeera /Cumin seeds

1 green chilly minced

1 tomato finely chopped

1 heaped tbsp All purpose chutney

A pinch of Haldi /Turmeric powder

Salt

Method:

Heat the oil in a pan. Add the Jeera and after it crackles add the green chilly and onions. Roast till translucent. Add the Haldi and All purpose chutney. Toss and add the tomatoes and salt. Sauté for a minute. Drop in the potatoes and a glass of water. Bring to a boil. Simmer for a couple of minutes. Switch off and allow to stand for ten minutes for the flavours to infuse.

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Chettinad style Potato Bhaji

Posted on November 4, 2020 by vinayaprabhu2

The four types of Potato Bhaji which I have posted so far are the regular ones that are served with Poori. None of them have garlic, Garam masala or chilly powder added. It is green chilly which adds flavour and spice to them. This Chettinad style Potato Bhaji is served either with Poori or with rice and is a highly aromatic one as it contains Garam masala .

Ingredients :

3 medium sized potatoes, pressure cooked, deskinned and chopped

2 large onions sliced

2 tomatoes chopped fine

2 tbsps oil

1 tsp Jeera /Cumin seeds

1 tsp Garam masala

1 tsp Chilly powder

A large pinch of Haldi /turmeric powder

7 cloves of Garlic

1 inch piece of ginger

Salt

6 tbsps of thick coconut milk or 2 heaped tbsps of Maggi Coconut powder

Coriander leaves for garnishing.

Method:

Heat oil in a pan. Add the Jeera and after it crackles add the onions, ginger and garlic. Sprinkle salt and roast till translucent. Lower heat. Drop in the Haldi, chilly powder and Garam masala. Toss for a minute and add the tomatoes. Roast till they are mushy. Drop in the potatoes, coconut milk or coconut powder and a glass (250 ml) of water. Bring to boil. Simmer for a couple of minutes. Garnish with coriander leaves. Serve hot.

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Poori bhaji – 4

Posted on November 4, 2020 by vinayaprabhu2

This is the fourth type of Potato Bhaji which is also called Patal Bhaji. Served either with Poori or Dosa, it is literally a runny mash of potatoes and onions. Some add a handful of peas too to it, but I prefer mine without them.

Ingredients :

3 medium sized potatoes, pressure cooked, deskinned and mashed well.

2 large onions chopped very fine

5 green chillies minced

1 inch piece of ginger grated

2 tbsps oil

1 tsp mustard seeds

1 tsp Urad dal/split black gram

1/4 tsp Tamarind paste

A pinch of Haldi /Turmeric

Salt.

Method:

Heat the oil in a pan. Drop in the mustard. After it crackles add the Urad dal. Allow it to turn golden brown. Tip in the onions, green chillies and ginger. Add salt and roast till translucent. Drop in the Haldi, and add the potatoes. Mix well. Pour in a glass of water (250 ml) and bring to boil. Allow to simmer on a gentle flame for five minutes. Add the tamarind paste and cook for another couple of minutes. Add more water if required and boil well. . This Bhaji is a little runny and should not be thick. Serve hot with Poori or Dosa.

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Poori Bhaji – 3

Posted on November 4, 2020 by vinayaprabhu2

This is a traditional Potato Bhaji made by the Konkani community. It is the fragrance of coconut oil and the use of whole Coriander seeds that makes a difference to this dish. Though usually served with Poori it goes well with Chapati and bread too.

Ingredients :

3 medium sized potatoes

2 large onions

2 tbsps Coconut oil

1 tsp Jeera /Cumin seeds

1 heaped tsp coriander seeds

3 green chillies

1 sprig curry leaves

A pinch of Haldi /turmeric powder

Juice of half a lemon

Salt.

Method:

Pressure cook the potatoes. Deskin and chop them fine. Slice the onions. Chop the green chillies. Heat oil in a pan. Add the Jeera and coriander seeds. After they splutter drop in the green chillies and curry leaves. Toss. Add the sliced onions and salt. Roast till translucent. Drop in the Haldi and potatoes. Pour in a glass of water(250 ml) and bring to a boil. Lower heat and allow to simmer for five to seven minutes. Switch off. Add the lemon juice, mix and serve hot.

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Poori Bhaji-2

Posted on November 4, 2020 by vinayaprabhu2

This Potato bhaji is a Sattvik one specially made while fasting, all over India. The fragrance of ginger, green chillies and the tang of lemon make it one of a kind.

Ingredients :

3 large potatoes boiled and deskinned

Two tbsps oil

1 tsp Jeera /Cumin seeds

A sprig of curry leaf

1 inch piece of ginger grated

2 green chillies minced

A pinch of Haldi /turmeric powder

1 tbsp grated coconut

Juice of half a lemon

1 tsp finely chopped coriander leaves

Salt.

Method:

Lightly mash the potatoes. Heat the oil in a pan. Drop in the Jeera. After it splutters add the grated ginger, green chillies and curry leaves. Toss. Lower heat. Add the potatoes, Haldi, salt and mix well. Sprinkle a little water so that it doesn’t stick to the pan. Once it is heated thoroughly, add the grated coconut, Coriander leaves and lemon juice. Mix and serve hot with Poori or Chapati.

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