Dahi Appam Recipe

Posted on by vinayaprabhu2

Appam/Appo/Paddu/Paniyaram is a batter of fermented Urad dal and rice which is roasted in an Appam Chetti or a skillet specially designed for it. I had some leftover Idli batter and made some Appams and dunked them in Curds. I have already posted a recipe of it the way it is made in North India. Posting a South Indian version of it today.

Ingredients :

14 appams made from leftover Idli batter

3 green chillies

One inch piece of ginger

2 glasses of thick set Curds

2 tsps sugar

Salt

1 tbsp oil

1/4 tsp mustard

1/2 tsp Jeera /Cumin seeds

2 sprigs of Curry leaves

1 heaped tbsp finely chopped coriander leaves

Method:

Make the appams and dunk them in a bowl of water for an hour. Remove gently and place them in a wide bowl. Churn the curds. Blitz the green chillies, ginger, sugar and salt in the mixer and drop it into the Curds. Heat oil in a pan. Drop in the mustard. After it splutters add the Jeera. Toss. Add the Curry leaves. Toss and drop the seasoning into the Curds. Garnish with finely chopped Coriander leaves .

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Sweet and Tangy Mango Pickle Recipe

Posted on by vinayaprabhu2

This was an experiment which was a success. There was a slightly ripe mango with the raw mangoes that I had ordered for making pickles. As I had already prepared Aam Panna, decided to try my hand at making a Sweet and tangy pickle. It has turned out well and has survived without refrigeration.

Ingredients :

500 gms Slightly ripe Mango

400 gms sugar

Salt as per sourness of the mango

1 tsp Haldi/Turmeric powder

2 tbsps Everest Tikhalal Chilly powder

2 tbsps Oil

1 tsp Mustard

1/4 tsp Methi /Fenugreek seeds

A large pinch of Hing/Asafoetida

Method:

Wash and pat dry the raw mango. Chop into tiny pieces. Add salt, sugar and Haldi. Mix well and tip it into a clean glass bottle. Keep stirring it everyday for four to five days. You will notice that the sugar has dissolved, the raw mango has softened and the pickle has matured. At this point add the chilly powder to the pickle. Do not mix. Heat oil in a pan. Drop in the mustard seeds and after they crackle add the Methi and Hing. Toss and drop the seasoning over the chilly powder. The chilly powder sizzles but does not burn. After the sizzling has stopped, mix the seasoning thoroughly. Keep aside for a day for the flavours to infuse before consuming.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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

Thali Meal – 98

Posted on by vinayaprabhu2

Sharing a Thali today of Chapati, Rice, Tomato Saaru, Okra Sagglein, Kuchumber Peas and Potato curry, Vodi and Masala Buttermilk. Recipe links to all the items are given below.

Chapati/Roti/Flattened Bread Recipe

Recipe to make the perfect Rice

Tomato Saar Recipe

Ladyfinger or Okra Sagllein Recipe – 2

Green Peas and Potato Curry Recipe

Kuchumber Recipe

Onion Fryums/ Vodi Recipe

Masala Buttermilk Recipe

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Masala Pav Recipe

Posted on by vinayaprabhu2

An extremely delicious preparation with Pav (Bun) which doubles up as breakfast or as Supper. You can make the Masala beforehand and store it. Heat it up and ise as required.

Ingredients :

4 Pav

Amul Butter

2 tomatoes

2 onions

1/4 Capsicum

7 cloves of garlic

3 tsps Everest Tikhalal chilly powder

2 tbsps oil

1/2 tsp Jeera/Cumin seeds

1 heaped tsp Everest Pav bhaji Masala

Salt

Coriander leaves

Method:

Slice the Pav keeping one side intact. Butter them on both sides and keep aside. Chop the onions, tomatoes, Capsicum and coriander leaves fine. Set aside. Grind the chilly powder and garlic with a little water to a smooth paste. Heat oil in a pan. Add the jeera and after it splutters add the finely chopped onions and the chilly garlic paste. Saute for about five minutes on a gentle flame till the onions turn transparent and the raw smell of the garlic is gone. Drop in the pav bhaji masala and toss for a minute. Add the finely chopped tomato, salt and capsicum. Saute till the tomatoes are mushy. Add a blob of butter and garnish with the coriander leaves. Keep aside.

Heat the skillet. Place the Pav with the inside of the pav facing the skillet. Allow to roast. Flip. Place two tbsps of the prepared Masala inside the Pav. Roast the pav on both sides. Pour some masala atop and serve hot with some freshly chopped onions and a piece of lemon.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Rice Semia Upma Recipe

Posted on by vinayaprabhu2

A tasty makeover with leftover Shenvayi /String hoppers. It can be eaten at breakfast or served as a lunch item too.

Ingredients :

Left over Shenvayi /Semia

Finely chopped green chillies

A couple of dry red chilly bits

Curry leaves

Lemon juice

Salt

Oil

Ghee/Clarified butter

Mustard seeds

Urad dal

Jeera/Cumin seeds

Peanuts

Haldi/Turmeric

Coriander leaves finely chopped

Grated coconut.

I have not mentioned the measurements as it all depends on the amount of leftover Semia that you have.

Method:

Crumble the Semia. Sprinkle salt, lemon juice and grated coconut. Add the finely chopped coriander leaves. Mix well and keep aside. Heat the Oil and Ghee mixture. Drop in the mustard and urad dal. After the mustard crackles add the Jeera. Toss. Add the peanuts, the finely chopped green chillies, broken red chilly bits and curry leaves. Toss. Add a large pinch of Haldi and switch off the stove. Drop in the Semia and mix gently but thoroughly . Heat on a gentle flame till gets heated well.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Thali Meal – 97

Posted on by vinayaprabhu2

Sharing a Thali today of Chapati, Rice, Eggplant and Potato curry, Tomato Saaru, Boondi Raita and Sunbasked Asafoetida chillies. Recipe links to all the items are given below.

Chapati/Roti/Flattened Bread Recipe

Recipe to make the perfect Rice

Eggplant/Brinjal/Aubergine and Potato Subzi Recipe

Tomato Saar – 2 Recipe

Boondi Raita Recipe

Sun basked Asafoetida Chillies

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Eggplant/Brinjal/Aubergine and Potato Subzi Recipe

Posted on by vinayaprabhu2

This Subzi is a simple yet delicious preparation which goes well with Rice or Roti. I have even used it as a filler in between two slices of bread. There are hardly any masalas used, yet it is the combination of vegetables that makes it a must try!

Ingredients :

1 large Eggplant chopped into bite sized pieces

2 potatoes sliced and quartered

1 large tomato chopped fine

3 tbsps oil

1 tsp mustard

1 tsp Jeera /Cumin seeds

1/2 tsp powdered Hing/Asafoetida

1 tbsp Kashmiri Chilly powder

A large pinch of Haldi/Turmeric powder

1 tsp Jeera /Cumin powder

Salt

2 tbsps finely chopped Coriander leaves

Method:

Heat oil in a pan. Add the mustard. After it splutters drop in the jeera. Allow it to crackle. Add the Hing. Toss. Tip in the potatoes, salt, Haldi, Jeera and chilly powders. Mix thoroughly, cover and cook over a low flame till half done. Drop in the Eggplant and tomatoes. Add half a glass of water, cover and cook till done. Garnish with coriander leaves and serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Thali Meal – 96

Posted on by vinayaprabhu2

Sharing a Thali today of Rice, Dalithoy, Tender Jack fruit Chakko, Onion Gozzu, Bittergourd fritters and Buttermilk. Recipe links to all the items are given below.

Recipe to make the perfect Rice

Dalithoy Recipe

Kadge Chakko/Tender jackfruit Subzi Recipe

Onion Gozzu Recipe

Bittergourd Fritters Recipe

Masala Buttermilk Recipe

Copyright © 2020 by Vinaya Prabhu. All rights reserved.