Mairen Saag/ Pumpkin Curry Manipur style Recipe

Posted on by vinaya

This delicious Pumpkin subzi from the state of Manipur in India can be enjoyed with both hot rice or Roti. I enjoyed making a meal of it as I am partial to Pumpkin. I added a dash of sugar to enhance the taste! Delish!

Ingredients :

  • 250 gms Pumpkin deskinned and cubed
  • 1 large onion sliced
  • 2 Byadgi Chillies broken
  • 1/4 tsp Turmeric powder
  • 2 tbsps Coriander powder
  • 2 tbsps oil
  • 1 tsp Nigella seeds
  • Salt
  • 1tsp sugar
  • Coriander leaves

Method :

Heat oil in a pan. Drop in the Nigella seeds and after they splutter add the broken red chillies. Toss. Drop in the onions and salt and roast till translucent. Add the turmeric and coriander powders. Toss. Drop in the pumpkin pieces, sugar and cover and cook on a slow flame till done. Sprinkle a little water in case it sticks to the bottom of the pan. Garnish with coriander leaves and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khamen Asinba Thongpa/ Tomato Chutney from Manipur Recipe

Posted on by vinaya

This is a unique Chutney which can be used as a side dish for Rice, Roti or poori. I have made it with the regular tomatoes though the ones that are used for making this dish are the tiny variety. This Sweet, sour, and tangy dish is delicious!

Ingredients :

  • 6 Tomatoes
  • Half of a lemon
  • 10 tbsps Jaggery syrup or sugar
  • Salt
  • 1 tbsp Ghee/clarified butter
  • 1/2 tsp mustard seeds
  • 1 tsp Nigella seeds
  • 1/4 tsp Fenugreek seeds

Method :

Heat the Ghee in a pan. Drop in the mustard, Nigella and Fenugreek seeds. After they splutter add the tomatoes whole. Sauté them till the skin starts peeling. Remove from flame and keep aside. After they are cool enough to handle remove the skin. Take 200ml water, add the jaggery syrup, salt, the lemon juice and the rind of the lemon and allow it to boil. Drop in the tomatoes and allow to cook till the water turns syrupy. Remove and keep aside.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Coconut Milk Biryani Recipe

Posted on by vinaya

This is a Biryani which calls for the use of Coconut milk instead of water to cook the Basmathi Rice. You can, use vegetables of choice, but the true taste lies in the sweetness of the coconut milk used.

Ingredients :

  • 250 gms Basmathi Rice
  • 1.5 cups coconut milk
  • 4 tbsps Mint leaves torn
  • 2 tbsps coriander leaves chopped
  • 1 carrot chopped lengthwise
  • 100 gms peas
  • 1 potato chopped lengthwise
  • 1/2 of a large Capsicum
  • 12 Cashews halved
  • 3 onions sliced
  • 2 inch piece of ginger
  • 7 cloves garlic
  • 5 green chillies
  • 1 Bay leaf
  • 7 cloves
  • 2 star anise
  • 2 inch piece of Cinnamon
  • 4 cardamom
  • 1 tsp Everest Biryani Masala
  • 4 tbsps Ghee/clarified butter
  • 3 tbsps oil
  • Salt
  • Juice of one lemon.

Method :

Wash and soak the, Basmathi rice for 20 minutes. Drain. Grind the ginger, garlic and green chillies to a fine paste. Heat the Ghee oil mixture in the pressure cooker . Add the Bay leaf, Cashews, cloves, cinnamon, Cardamom and star anise. After they splutter, tip in the onions and the ginger, garlic, green chilly paste. Sauté till the onions are translucent and the raw smell of the ginger garlic is gone. Tip in the Biryani Masala and toss for a minute. Drop in the vegetables and salt. Toss for a couple of minutes. Tear the mint leaves with your fingers and drop them along with the rice into the cooker. Mix well. Pour in the coconut milk, mix and cover with lid. Pressure cook to one whistle. Keep aside. After the pressure has been released, fork the rice gently, drizzle with lemon juice, garnish with coriander leaves and mix gently. Top it with slivers of sautéed Capsicum. Serve with a mixed Vegetable Raita.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Baghare Baingan/ Eggplant in peanut gravy Recipe

Posted on by vinaya

Baghare Baingan is a traditional Hyderabadi recipe where deep or shallow fried Eggplants are cooked in a peanut and Sesame gravy. It goes well with both Roti or Rice, though it is is usually served with a Biryani.

Ingredients :

  • 250 gms small variety of Brinjal
  • 3 onions chopped fine
  • 2 inch piece of ginger
  • 4 tbsps peanuts
  • 1 tbsp sesame
  • 4 tbsps grated coconut
  • 2 tsps chilly powder
  • 1/3 Turmeric powder
  • 2 tbsps Coriander powder
  • 1/2 tsp Garam masala powder
  • 1 tsp Tamarind paste
  • Coriander leaves
  • Salt
  • 1 tsp sugar
  • 4 tbsps oil
  • 1/2 tsp mustard seeds
  • 1 tsp Cumin seeds
  • 1 sprig curry leaves

Method :

Wash and slit the Eggplant/Brinjal at the base into four, keeping it intact at the stem. Do not remove the stem. Dry roast peanuts, deskin and keep aside., roast the Sesame till they splutter. Dry roast the grated coconut till it gives its aroma and turns a golden yellow. Make a paste of the ginger and garlic. Grind the peanuts, Sesame and coconut to a fine paste adding water as required. Heat oil in a pan. Deep fry the Brinjal, till almost done. Drain them on a paper towel. Heat 4 tbsps oil. Add the mustard seeds and after they splutter add the cumin seeds. Toss. Drop in the curry leaves, chopped onion and the ginger garlic paste. Roast till the onions are translucent and the raw smell of the ginger garlic paste is gone. Drop in the chilly, turmeric, Coriander and garam masala powders. Toss. Tip in the peanut, Sesame, peanut paste, the tamarind paste, sugar and salt. Add a little water to adjust the consistency of the gravy. Boil well. Add the fried Brinjal and boil for a couple of minutes. Switch off and garnish with coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Instant Cabbage and Onion Sanna polo /Masala Pancake Recipe

Posted on by vinaya

Sanna pollo is the Konkani version of a spicy Dosa which is served as an accompaniment to a meal of Rice and Dal. I have earlier posted the regular Sanna polo made using Rice and Toor Dal/Split Pigeon peas. Both Rice and Toor Dal need prior soaking. Today posting an instant version of it. Though one can use oil of choice to roast it, the real taste lies in roasting it with coconut oil.

Ingredients :

  • 1 cup cabbage grated
  • 1 cup onion grated
  • 3 tbsps grated coconut
  • 1/2 tsp tamarind paste
  • 2 tsps Chilly powder
  • 4 tbsps Rice flour
  • Besan/Chickpea flour as required
  • Salt
  • Oil to roast

Method :

Mix the grated cabbage and onion. Add the salt and allow to stand for about ten minutes. The onion and cabbage mixture release water. Dry grind the coconut to a fine powder. Tip it into the onion cabbage mixture along with the chilly powder and tamarind paste. Mix well. Tip in the rice flour and keep adding Besan till you can make a dough which can be patted with your fingers on the tava/Skillet. Heat the Skillet. Take slightly larger than lemon sized balls of the dough and pat it onto the skillet. Drizzle with coconut oil. Roast to a golden brown. Flip. Roast on the other side too. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 46

Posted on by vinaya

A Thali today of Chapati, Rice, Dalithoy, Okra Sagllein, Onion Gozzu, Khamang Kakdi, Peanut Chutney, Curd and Orange. The recipe link to each of the items has been posted below.

Recipe to make the perfect Rice

Chapati/Roti/Flattened Bread Recipe

Dalithoy Recipe

Ladyfinger or Okra Sagllein Recipe – 2

Onion Gozzu Recipe

Khamang Kakdi /Cucumber Salad Recipe – 2

Peanut Chutney Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khamang Kakdi /Cucumber Salad Recipe – 2

Posted on by vinaya

As I love the crunch of peanuts in this delicious Cucumber salad, decided to innovate by adding a peanut chutney instead of peanut crush. It tastes divine! Goes well with both Rice or Roti. I ended up having it as a meal by itself. Recipe Link to the peanut chutney is shared below.

http://vinayasculinarydelights.com/peanut-chutney-2/

Ingredients :

  • 250 gms Cucumber
  • 4 tbsps grated coconut
  • 3 green chillies minced
  • 3 tbsps Peanut Chutney
  • 1 tbsp Ghee/clarified butter
  • 1 tsp mustard seeds
  • 1/2 tsp Jeera/Cumin seeds
  • 2 sprigs Curry leaves
  • 2 tbsps finely chopped coriander leaves
  • Salt
  • Juice of half a lemon.

Method :

Wash and deskin the Cucumber. Plunge it in ice cold water for about ten minutes. Remove and chop fine. Drop in the peanut chutney along with the grated coconut into the chopped Cucumber . Crush the finely chopped green chillies with salt and add it to the salad. Mix well. Heat Ghee in a pan. Add the mustard seeds and after they splutter add the cumin seeds. Toss and add the curry leaves. Pour the seasoning into the salad. Add the finely chopped coriander leaves and drizzle with lemon juice. Mix and serve immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.