Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Ice apple payasam.

Posted on June 16, 2025June 16, 2025 by vinayaprabhu2

Ice apple is known by various names in India. Nungu is the Kannada word which literally means segment. It is used in making milkshake, icecream and payasam.. Here is a payasam which is very popular when Ice apple is in season.

Ingredients:

5 pieces of Ice apple chopped fine

250 ml thick coconut milk

Sugar as per requirement

1/2 tsp cardamom powder

Dry fruits for garnish.

Method:

Chop the ice apple into bits and cook it in a glass of water till done. Add the coconut milk, sugar and cardamom powder and bring to a boil. Adjust consistency as required. Serve hot or chilled garnished with finely chopped dry fruits.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Peanut chutney.

Posted on June 14, 2025June 14, 2025 by vinayaprabhu2

A variety of dishes are served with peanut chutney, the most popular being Sabudana vada and khichdi. Easy to make and absolutely delicious!

Ingredients:

100 gms roasted peanuts

2 green chillies

1 tsp cumin seeds

2 tbsps sugar

1 tbsp finely chopped coriander leaves

250 ml curds

Salt.

Method:

Dry grind the roasted peanuts, green chillies, sugar and cumin seeds into a fine powder. Add a little curd and give it a good churn in pulse mode. Tip this into a bowl. Add the remaining curd and finely chopped coriander leaves. Mix well and serve.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Mango Salsa.

Posted on May 6, 2025May 6, 2025 by vinayaprabhu2

This simple and colorful mango salsa is super easy to make! Can be made in no time. It is sweet, spicy and absolutely delicious. I never fail to make it during the mango season, especially with the Alphonso mango. Serve this fresh mango salsa with chips, on tacos or salads, or as a salad by itself.

Ingredients:

3 ripe mangoes chopped into cubes

1 medium red bell pepper, chopped

1 large onion chopped

5 tbsps coriander leaves chopped

1 green chilly minced

4 tbsps lemon juice

Salt.

Method:

Tip the chopped mango, bell pepper, onion, coriander leaves, and minced chilly into a bowl. Drizzle with lemon juice and sprinkle with salt. Rest it for ten minutes in the refrigerator for the flavours to infuse. Serve.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Lychee icecream.

Posted on April 29, 2025April 29, 2025 by vinayaprabhu2

One of the most delicious of icecreams is the one made with Lychees. It’s mild fragrance and sweet undertones make it an icecream lover’s delight! You may add sugar as per your choice or totally skip it. Here I have added a little since I was serving guests.

Ingredients:

1/2 litre full cream milk

2tsps corn flour

30 lychees peeled and deseeded

2 heaped tbsps sugar.

Method:

Bring the milk to a boil. Keep three tbsps of milk aside. Keep on boiling the remaining milk till it is reduced to three fourth of the quantity. Add the cornflour to the milk kept aside and mix it well. Pour it into the boiling milk in a steady stream, continuously stirring the milk. Allow to simmer for about three minutes. Switch off, cover and allow the milk to come to room temperature.

Puree the deseeded lychees along with the sugar in a blender. Add it to the milk and mix thoroughly. Transfer this mixture to an airtight container and put it in the freezer.

After an hour, mix it again. This has to be repeated again after another hour. Allow the ice cream to set for 5 hours. Remove and run it through the blender one last time. This is done to prevent crystallization. Pour it back into the container. Cover tightly and allow to set in the freezer. Home made lychee icecream is ready to serve.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Okra/ bhindi pakora.

Posted on April 7, 2025April 7, 2025 by vinayaprabhu2

I have already posted two varieties of Okra or bhindi crunchies on this website. Here is a Bhindi pakora today which can be served as is or with ketchup.

Ingredients:

12 medium sized Bhindi

200 gms Besan

3 tbsps Corn flour

1 tbsp chilli powder

1 tsp cumin seeds

1/4 tsp Ajwain

1/2 tsp Hing/ asafoetida

Salt

Oil to fry the pakora.

Method:

Wash and dry the Bhindi. Cut into small bite sized pieces. Add besan, salt, chilli powder, cornflour, cumin seeds, ajwain, asafoetida and mix well. Heat oil in a pan. Form balls of the mixture and drop them into the hot oil. Deep fry until crisp and golden brown in colour. Remove, drain and serve hot.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Tender jackfruit stir-fry -2

Posted on March 20, 2025April 7, 2025 by vinayaprabhu2

A variety of preparations are made from tender jackfruit all over India. Known as Kathal in Hindi, I have used the raw or tender form of jackfruit to prepare a simple stir-fry which is known as Kadge Upkari in my mother tongue Konkani.

Ingredients:

500 gms of deskinned tender jackfruit

5 dry red chillies

1 tbsp coconut oil

1 tsp mustard seeds

Salt.

Method:

Cut the tender jackfruit into thin slices of bite sized pieces. Heat oil in a pan. Add mustard seeds and after they splutter drop in the red chilly bits. Toss. Add the tender jackfruit pieces, salt and a glass of water. Bring to a boil, lower heat totally, cover and cook till done. Serve hot with dal and rice.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Tender jackfruit stir-fry.

Posted on March 8, 2025March 8, 2025 by vinayaprabhu2

Tender jackfruit also known as Kathal in Hindi or Kadgi in my mother tongue Konkani is used in the preparation of a variety of dishes. Posting a simple stir fry seasoned with garlic today.

Ingredients:

500 gms tender jackfruit deskinned

5 dry red chillies broken into bits

2 tbsps coconut oil

15 cloves of garlic crushed

Salt.

Method:

Cut the deskinned tender jackfruit into bite sized pieces. Wash and pressure cook them with salt and just enough water to two whistles. Once the pressure has released open the lid and check if they are cooked. If slightly under cooked, do not pressure cook them again. They get mushy. Heat oil in a pan. Add the garlic and roast on a slow flame till they turn a golden brown. Add the chilly bits, toss and tip in the tender jackfruit pieces. Cover and cook till they are done. Serve with rice and dal.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Thali Meal- 154

Posted on February 27, 2025February 27, 2025 by vinayaprabhu2

Posting a platter of jackfruit seeds preparations which are not only tongue tickling but also easy to prepare.

The links to all the recipes are provided below.

https://vinayasculinarydelights.com/jackfruit-seed-and-hogplum-sukke/

https://vinayasculinarydelights.com/jackfruit-seed-saung/

https://vinayasculinarydelights.com/jackfruit-seed-rasam/

https://vinayasculinarydelights.com/jackfruit-seed-saar-upkari/

https://vinayasculinarydelights.com/bikkanda-tikshe-midshe-jackfruit-seed-spicy-curry/

https://vinayasculinarydelights.com/jackfruit-seeds-hummanna/

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

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb

Jamun/ Java plum dip.

Posted on February 25, 2025February 26, 2025 by vinayaprabhu2

This Jamun dip is a refreshing and tongue tickling one that can be used as a dip or as an accompaniment along with anything that one prefers it with. It is extremely easy to make and is absolutely delicious.

Ingredients:

15 ripe Jamuns

2 garlic cloves

2 green chillies

A pinch of cumin powder

A pinch of pepper powder

5 tbsps hung curds

1 tsp sugar

Salt

Method:

Pit the Jamuns and drop the pulp into a blender. Add the garlic, sugar, salt, green chillies, pepper and cumin powder and the hung curds. Blend well. Chill and serve.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Bread fruit sukke.

Posted on February 25, 2025February 25, 2025 by vinayaprabhu2

I have posted a variety of Sukke in this website, but no two Sukke taste the same. It’s the flavour of the vegetable that makes the difference, though the basic masala remains the same. Here is a sukke made of bread fruit which is called Jeev Kadgi in my mother tongue Konkani.

Ingredients:

300 gms Breadfruit

1/2 of a small coconut grated

6 roasted Guntur chillies

6 roasted Byadgi chillies

1tbsp tamarind paste

1 tbsp Urad dal

2 tbsps coconut oil

1 tsp mustard seeds

A tsp of jaggery

Salt.

Method:

Deskin and slice the Breadfruit into bite sized pieces. Heat 1 tsp oil in a pan. Add the mustard and after it splutters add the sliced Breadfruit. Add salt and a quarter glass of water. Cover and cook till done. Roast the urad dal in the remaining oil to a golden brown. Tip it into a blender along with the grated coconut, roasted red chillies and tamarind paste. Grind to a semi coarse paste adding water as required. Drop this ground masala into the cooked Breadfruit. Add the jaggery and adjust salt. Cook the sukke on a slow flame till it starts coming together and reaches a semi solid consistency. Serve with rice and dal.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.