Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Poha/Beaten Rice Tikki Recipe

Posted on April 4, 2020April 26, 2020 by vinayaprabhu2

Crispy, melt in the mouth Poha Tikkis are simple, delicious and easy to make. My sincere thanks to Vasudha Prabhu a Kannada litterateur and poet par excellence for this wonderful recipe. This recipe came in handy during the Lock down times we are now facing due to Covid19. Ingredients : 2 big fistfuls Poha/ Beaten Rice (Thick variety/Jada Poha) 1 tbsp peanuts crushed coarsely 2 heaped tsps rice flour 4 green chillies finely chopped 2 tbsps coriander leaves 1 sprig Curry leaves 15 mint leaves 1 medium sized onion 1 tsp Jeera/Cumin seeds 1 tsp ginger and garlic grated Salt Oil for frying Method : Wash and soak the Poha in water just enough to cover it for twenty minutes. Mash it thoroughly. Chop onions, green chillies, Coriander leaves, Mint leaves, Curry leaves fine. Drop it into the Poha mash. Add salt, the peanut crush and the Rice flour and mix thoroughly. Shape into tikkis. Heat oil in a pan. Deep fry the tikkis to a golden yellow and crisp. Serve with Green Chutney or Tomato ketchup. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Sandwich Dhokla Recipe

Posted on April 3, 2020November 20, 2020 by vinayaprabhu2

I had a couple of Gits instant Dhokla packets which I had picked up as an after thought before lock down. One was a Khaman Dhokla mix and the other a Khatta Dhokla. Decided to make some sandwich Dhokla by steaming both together separated by a layer of all purpose Chutney. Posting the link to the All purpose chutney below.

Ingredients :

1 Packet of Instant Khaman Dhokla mix

2 Packet of Instant Khatta Dhokla mix

2 tbsps of all purpose Chutney

Oil to grease the plate

Method:

Keep a pan with water boiling ready. Grease a large plate with a tbsp of oil and place it over a trivet in the pan. Open the Gits Khaman Dhokla mix and follow instructions on the packet. Pour the batter into the plate. Cover and steam for twelve minutes. Pierce with a tooth pick to check if its done. If done, apply a thick layer of All Purpose Chutney on the steamed Dhokla. Open the Khatta Dhokla Mix and again follow the instructions on the packet. Pour the batter over the layer of chutney very gently so that it is evenly spread all over the steamed Khaman Dhokla. Cover and steam for five minutes. Open, and sprinkle with some chilly and pepper powder , cover and steam for another seven minutes. Again check to see if done. Remove from flame . Set aside. Allow to cool for a while. Cut into pieces of desired size. Serve with all purpose Chutney.

All purpose Chutney, Recipe

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Kokki Recipe

Posted on March 27, 2020April 27, 2020 by vinayaprabhu2

Kokki is a Sindhi preparation which I learnt from a good friend. . Like the Parathas famous in the North and the Theplas of Gujarat, Kokki is served either as a snack or as a meal by itself. It is accompanied by curds and a pickle, though I like to eat mine as is. Thankyou Anita Radha Menghani for this lovely recipe. Ingredients : 250 gms Wheat flour 1 large onion finely chopped 3 green chillies minced 1/2 tsp Pepper powder 1/4 tsp chilly powder 1/2 tsp Jeera/Cumin powder 1 tsp Amchur/ Dry Mango powder 2 heaped tbsps finely chopped coriander leaves 3 tbsps oil Salt Water to bind the dough Method : Drop the finely chopped onions, green chillies and coriander leaves into a bowl. Add the salt, pepper, Jeera and chilly powders. Mix and add the wheat flour. Keep aside for about fifteen minutes. The onions release water. Crumble the flour well and drop in the oil. Mix well. Add a little water at a time to make a soft dough. Roll out into six inch diameter roundels. Heat a tava/griddle. Place the rolled Kokki over it and drizzle with oil or ghee on both sides. Roast one side to a golden yellow. Flip and roast the other side too. Serve with Curds and pickle. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Thali Meal – 88

Posted on March 25, 2020April 27, 2020 by vinayaprabhu2

Sharing a Thali today of Rice, Dalithoy, Ivygourd and Tender Cashew Upkari, Double Beans Hummana, Idli, Chutney, Mixed vegetable Pickle, Yam Fritters, Madgane and Masala Buttermilk. The recipe links to all the items are given below.

Recipe to make the perfect Rice

Dalithoy Recipe

Ivygourd and Tender Cashew Stir Fry Recipe

Double Beans Hummana

Idli Recipe

Coconut Chutney Recipe – 1

Mixed Vegetable Pickle Recipe

Yam fritters Recipe

Madgane/Manganem/ Bengal Gram Paysam Recipe

Masala Buttermilk Recipe

Thali Meal – 87

Posted on March 24, 2020April 27, 2020 by vinayaprabhu2

Sharing a Thali today of Rice, Rasam, French Beans Tallasani, Aloo Raita, All mix Crunchy Balls and All purpose Chutney. The recipe links to all the items are given below.

Recipe to make the perfect Rice

Rasam Recipe

French Beans Tallasani – 2 Recipe

Aloo/Potato Raita Recipe

All Mix Crunchy Balls Recipe

All purpose Chutney, Recipe

All Mix Crunchy Balls Recipe

Posted on March 23, 2020November 6, 2020 by vinayaprabhu2

These Crunchy Balls were a mix of everything that was remaining. I had a little left over cooked rice, a couple of boiled potatoes, three slices of bread and some Chickpea flour. I wanted to finish it off and thus decided to mix everything and turn them into a snack. You can enjoy it plain or with a Ketchup or Mint chutney. I enjoyed it with some Chipotle Dip.

Ingredients :

One bowl of cooked rice

2 Boiled potatoes

4 tbsps Besan/Chickpea flour

4 slices of Bread

6 green chillies

2 inch piece of ginger

7 garlic cloves

2 tbsps finely chopped coriander leaves

Juice of half a lemon

1 tsp Jeera/Cumin

Salt

Oil to fry the Crunchy Balls

Method:

Dip the bread slices into water. Squeeze out all the water and crumble them in a bowl. Mash the boiled potatoes and cooked rice and tip it into the crumbled bread. Make a coarse paste of green chillies, ginger and garlic. Drop it along with the finely chopped coriander leaves, salt and the jeera into the bread rice and potato mixture. Add salt, Besan and lemon juice. Mix thoroughly. Make balls of the mixture and keep aside. Heat oil in a pan. Fry them four at a time on a medium flame till nice and crisp. You may fry them to a slightly dark brown or to a golden brown as shown in the picture. Both taste equally good. Serve with chutney, ketchup or a dip.

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Aloo/Potato Raita Recipe

Posted on March 23, 2020April 27, 2020 by vinayaprabhu2

An absolutely delicious and easy to make Raita. Goes well with Biryani, Pulao, Dal rice or even with Rotis. Children simply love it. Serve chilled. Ingredients : 1 large boiled Potato, deskinned and cubed into bite sized pieces 1 medium sized tomato chopped fine 1 small onion minced 1 green chilly finely chopped 1 tbsp finely chopped Coriander leaves 250 ml thick curds 3 tsps sugar 1 tsp roasted Jeera/Cumin powder 1/2 tsp Pepper powder 1 tsp Chaat Masala A large pinch of Chilly powder Salt Method: Take the curd in a bowl and whisk it to a smooth consistency. Crush the green chilly well and drop it along with the sugar, salt, chaat masala, pepper, red chilly and cumin powders into the curds. Mix thoroughly. Tip in the chopped boiled potatoes finely chopped tomatoes, onions and coriander leaves into the curd. Mix thoroughly. Refrigerate for a few minutes before serving. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

French Beans Tallasani – 2 Recipe

Posted on March 23, 2020 by vinayaprabhu2

Tender and fresh French Beans were turned into what the Konkani community call a Tallasani. A Tallasani is a vegetable seasoned with garlic and dry red chillies or chilly powder. This preparation goes well with Dal rice or Roti.

Ingredients :

250 gms French Beans

1 tbsp Coconut oil or oil of choice

1 tsp Chilly powder

15 cloves of garlic lightly crushed

Salt

Method :

String the French Beans, wash well and chop into one inch sized pieces. Heat oil in a pan. Drop in the crushed garlic and saute till it turns golden brown. Drop in the French Beans, chilly powder and salt and saute well for a couple of minutes. Add a quarter cup of water, cover and cook till done.

Cauliflower and Potato Pakora Recipe

Posted on March 19, 2020 by vinayaprabhu2

This is another variety of Cauliflower and Potato Pakora that is absolutely delicious. It can be had as a snack or as a side dish with Dal and Rice.

Ingredients :

300 gms Cauliflower broken into florets

2 small potatoes deskinned and sliced thinly

200 gms Besan/Chick pea flour

2 tbsps rice flour

5 green chillies made into a paste

1/2 tsp Jeera/Cumin seeds

1/tsp Hing/Asafoetida

1/4 tsp Chilly powder

A large pinch of Haldi/Turmeric powder

2 tbsps finely chopped coriander leaves

Salt

Oil to fry the Pakora

Method:

Wash the Cauliflower florets and sliced potato thoroughly. Dry and keep aside. Tip the Besan, rice flour, green chilly paste, chilly powder, Haldi, Jeera, Hing, Coriander leaves and salt in a bowl. Mix thoroughly. Add enough water to make a thick batter which easily coats the vegetables. Heat oil in a pan. Dip the vegetables one by one into the batter and drop them into the hot oil. Fry on a gentle flame till golden brown and crisp. Remove and place on tissue paper. Serve hot as is or with a mint chutney.

Caramelized Banana Recipe

Posted on March 18, 2020 by vinayaprabhu2

Nendrapalam or the Kerala Bananas are usually used to prepare this dish. I tried it with the usual Elaichi Bananas that I had. It has turned out delicious! An easy and quick dessert that can be made when having unexpected guests.

Ingredients :

2 Elaichi Bananas

5 tbsps sugar

2 tsps Ghee/ clarified butter

2 tbsps water

A pinch of Elaichi/cardamom powder

A few cashews or almonds roasted in Ghee.

Method:

Peel the bananas and slice them lengthwise into two. Place them in a pan and drizzle Ghee over them. Roast to a golden brown. Take the sugar in a pan. Keep stirring it over a gentle flame till it melts and turns into a deep golden brown. Add the cardamom powder and water to thin it down. Switch off and pour it over the roasted Bananas. Garnish with roasted cashews or almonds.