Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Instant Poha Idli

Posted on October 18, 2020October 26, 2020 by vinayaprabhu2

These instant Poha idlies are a life saver when having unexpected guests or when one wants to whip up something instant. Serve them with a coconut chutney or with some Molgapudi.

Ingredients :

1 cup thin/Patla poha /Flattened rice

1.5 cups Idli Rava

1 cup thick sour curd

Salt

A big pinch of Baking Soda

Water as required

Powder the Poha and tip it into a vessel. Add the curds and one cup of water. Mix well. Add the Idli rava and another cup of water. Add salt and keep aside for five minutes. Check the consistency. Add more water if required and again allow to stand for five minutes. The batter should neither be too thick nor thin.

Keep the steamer with water boiling ready. Grease the idli stand or the katori with oil. Add the soda to the batter, give it a quick whisk and pour it into the stand or katori. Place in the steamer and steam for ten to twelve minutes. A knife inserted inside the idli should come out clean. Remove from the steamer and allow to cool. Gently prise the idlis with the help of a spoon. Serve with Chutney.

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Simple Coconut Chutney

Posted on October 18, 2020 by vinayaprabhu2

This is an all time favourite chutney as it brings back fond memories of childhood. I loved this unseasoned chutney which my aunt made with the Idli. I was suddenly reminded of this today so lost no time in posting it.

Ingredients :

Half of a large coconut

7 green chillies

A Chickpea sized piece of Hing/ Asafoetida

1/4 tsp tamarind paste

Salt

Water as required

Method:

Grind the coconut, green chillies, tamarind, Hing and salt to a smooth paste with cold water. This is to prevent the chutney turning warm while being ground. Tip into a bowl and adjust consistency with water as per requirement. Goes well with Dosa, Idli and even with Neer dosa.

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Mom’s Special Dosa

Posted on October 15, 2020October 16, 2020 by vinayaprabhu2

This is one of my mom’s specialities. A fragrant, crisp Dosa roasted to perfection. I have served it with Molgapudi as I fell short on coconut. Recipe link to the Molgapudi is given below.

Ingredients :

200 gms Urad Dal

500 gms Rice

5 tbsps Poha/Beaten rice

1 heaped tsp Methi/Fenugreek

Salt

Oil or Ghee to roast the Dosa.

Method:

Wash and soak the urad dal, rice and fenugreek separately for four to five hours. Grind the urad dal adding water a little at a time to a smooth and fluffy batter of dropping consistency in a wet grinder non stop for twenty five minutes. Meanwhile grind the rice, beaten rice and fenugreek to a smooth paste and drop it into the ground urad batter. Continue grinding for another five minutes till the urad and rice batter are thoroughly mixed together. The batter should be of pouring consistency. Tip it into a vessel. Add salt, mix well and allow to ferment for 12 hours.

Heat the skillet. Give a good whisk to the Dosa batter and pour a ladleful of it on the skillet. Keep spreading swiftly in concentric circles to cover the entire skillet. Drizzle with oil or ghee and roast to a golden brown. Flip and roast for a minute. Remove and serve hot.

Molgapudi/Dry Chutney powder Recipe

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Thali Meal – 108

Posted on October 15, 2020 by vinayaprabhu2

Sharing the Thali offered to Baba on His Maha Samadhi day. Baba’s favourite Khichdi, Poli, Arbi stirfry, mixed vegetable Raita and Badam milk. Recipe links to all the items are given below.

Khichdi and Kadhi/One pot meal Recipe

Chapati/Roti/Flattened Bread Recipe

Colocassia Root/ Arbi stir fry

Mixed Vegetable Raita Recipe

Badam /Almond Milk Recipe

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Simple Thali – 16

Posted on October 11, 2020October 11, 2020 by vinayaprabhu2

Sharing a simple Thali today of Rice, Horse gram saaru, Horsegram stirfry, Bittergourd kismuri, slices of Cucumber and Curds. Recipe links to all the items are given below.

Recipe to make the perfect Rice

Horse Gram Saaru /Soup Recipe

Horse Gram stir fry Recipe

Bittergourd Kismuri Recipe

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Cardamom Tea

Posted on October 10, 2020October 10, 2020 by vinayaprabhu2

This Cardamom flavoured tea from the house of Teabox is a personal favourite. The tea leaves are flavoured with Cardamom, so they can be brewed without the addition of any spices. Though milk can be added to the brew, I prefer mine without milk.

Ingredients :

250 ml water

1 tsp Cardamom Chai

1 tsp sugar

Method:

Pour the water into a pan and bring it to a boil. Drop the tea leaves in a glass and pour the boiling water into it. Cover and allow to steep for a couple of minutes. Strain, add sugar and enjoy the pleasant fragrance of the Cardamom Chai.

Mumbai Cutting Chai

Posted on October 10, 2020October 11, 2020 by vinayaprabhu2

Mumbai Cutting Chai is nothing but thick milky tea, where a cup of tea is divided and shared by two. Hence the term cutting. It’s so milky and strong that just half a cup of tea is enough to recharge you.

Ingredients :

250 ml water

2 tsps sugar

250 ml milk

2 heaped tsps tea leaves

Method:

Pour the milk and water into a pan. Add the sugar and bring to a boil. Simmer for a couple of minutes. Tip in the tea leaves and simmer gently for three minutes. Strain and serve.

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Nestlé Tea

Posted on October 9, 2020October 11, 2020 by vinayaprabhu2

I fell in love with this tea the minute I sipped on it. Taj Mahal brand by Brooke Bond was being promoted afresh with Zakir Hussain as their brand ambassador during the late 70’s.They used Nestlé condensed milk not only for convenience but also to enhance the flavour of the tea. It was a marvellous experience and whenever I get a tin of Nestlé Milkmaid I make it a point to reserve some to make tea.

Ingredients :

250ml water

1 heaped tsp Tea leaves

1 heaped tsp or more of condensed milk

Method:

Pour the water into a pan and bring to a boil. Drop in the tea leaves . Simmer for a couple of minutes and then pour the brew into a cup. Add condensed milk, stir well and sip hot.

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Cinnamon Tea

Posted on October 9, 2020October 11, 2020 by vinayaprabhu2

This flavourful Cinnamon tea not only soothes the throat but also has anti inflammatory properties. Known to be a probiotic, it also helps your gut health. Cinnamon is used widely in Indian cuisine and also as a mouth freshner.

Ingredients :

300 ml water

2 heaped tsps of sugar

1/3 tsp Cinnamon powder

2 heaped tsp tea leaves

200 ml milk

Method:

Pour 300ml water in a pan. Tip in the sugar and cinnamon powder. Bring to a boil. Drop in the tea leaves and simmer for a couple of minutes. Add the milk and bring to a boil. Again simmer for two minutes. Strain and pour into cups. Serve hot.

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Brined Gooseberry /Amla

Posted on October 9, 2020October 11, 2020 by vinayaprabhu2

I have shared another method of brining Gooseberry in here too. Those gooseberries cannot be used to make pickle as they are stored in a mixture of salty water. This method uses only salt, hence once the Amla has matured one can also make an instant pickle with it.

Ingredients :

1/2 kg Amla

150 gms salt

Method:

Wash the Amla and dry it thoroughly. Tip them into a bottle and add the salt. Keep shaking the bottle a couple of times everyday till the salt gets dissolved and the Amlas release their juice. Allow to mature for a fortnight. Pickles, chutney and kadhi can be made once they are mature.

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