Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Imli Pyaz Chutney.

Posted on January 28, 2025January 28, 2025 by vinayaprabhu2

The Imli pyaz chutney is a lip smacking tangy and sweet chutney which is served with Amritsari chole kulche or even as a dip with pakora. You can add finely chopped onions or spring onions as per preference. .

Ingredients:

A small ball of tamarind soaked for two hours

3 tbsps sugar

1 heaped tsp chilly powder

1 tsp roasted cumin seeds powdered

Salt

2 onions finely chopped

1 green chilly

1 tbsp of coriander leaves

A pinch of black salt.

Method:

Crush the soaked tamarind well and pass it through a sieve. It should yield about half a cup of tamarind puree. Pulse the green chilly and coriander leaves and tip it along with the sugar, salt, roasted cumin powder, black salt and chilly powder into the tamarind puree. Mix thoroughly till the sugar dissolves. Add finely chopped onions and mix well. Serve.

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Ivygourd Chutney.

Posted on January 27, 2025January 27, 2025 by vinayaprabhu2

The best way of utilising Ivygourd which have ripened, is to use them up in making this chutney. The chutney goes well with Roti, rice and so also with bread.

Ingredients:

10 ripe Ivygourd

Half of a small coconut

10 roasted Byadgi chillies

A marble sized piece of tamarind

A tsp of jaggery

A kidney bean sized piece of Asafoetida

Salt

1 tsp coconut oil.

Method:

Chop the Ivygourd and cook it till done. Allow to cool thoroughly. Blend the coconut, roasted red chillies, tamarind, jaggery, salt and asafoetida to a smooth paste. Tip it into a bowl. Drizzle with coconut oil. Mix well and serve.

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Thali Meal-153

Posted on January 25, 2025January 27, 2025 by vinayaprabhu2

A platter today of a variety of Ivygourd preparations which are popular with the GSB community of South Canara. Sharing the recipe links below.

https://vinayasculinarydelights.com/ivygourd-tindora-tendli-fritters-recipe/

https://vinayasculinarydelights.com/ivygourd-stir-fry-recipe/

https://vinayasculinarydelights.com/ivygourd-and-tender-cashew-stir-fry-recipe/

https://vinayasculinarydelights.com/ivy-gourd-tallasani/

https://vinayasculinarydelights.com/ivygourd-bhuthi/

https://vinayasculinarydelights.com/ivygourd-tendle-ambat-recipe/

https://vinayasculinarydelights.com/ivygourd-pickle-recipe/

https://vinayasculinarydelights.com/ivygourd-chutney/

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Pickled Ginger.

Posted on January 22, 2025January 22, 2025 by vinayaprabhu2

Pickled ginger is called gari or amazu shoga in Japanese. It is served with Sushi – veg or non veg and helps enhance the flavours. It also helps to clear the taste buds.

Though the Japanese use rice vinegar to preserve it, the regular one too works equally well .

Ingredients:

250 gms tender ginger

2 tsps salt

100 gms sugar

1 cup vinegar.

Method:

Peel the ginger and wash thoroughly. Pat dry and cut it into two inch chunks. Tip it into a glass bowl and sprinkle with salt. Allow to stand for half an hour and then transfer into a clean glass jar.

Tip the sugar and vinegar in a pan and heat it till the sugar dissolves. Bring it to a boil and pour it over the ginger pieces. Allow the mixture to cool thoroughly before securing the lid. Store it in the refrigerator for atleast ten days before slicing it. . alternatively you could slice it thinly just before serving.

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Inji Thayir pachadi.

Posted on January 20, 2025January 20, 2025 by vinayaprabhu2

Inji Thayir pachadi is prepared on festive ocassions like Onam or Vishu. It is a curd based preparation which acts as a probiotic after the feast.

I have already posted the unseasoned version of it which is known as Inji Thair, earlier. The only difference is that this one is seasoned with a spoon of mustard seeds and curry leaves in a tsp of Ghee.

https://vinayasculinarydelights.com/inji-thair-ginger-and-yoghurt-dip-recipe/

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Sonth.

Posted on January 17, 2025January 17, 2025 by vinayaprabhu2

Sonth is a date, tamarind and jaggery chutney spiced with ginger powder, roasted cumin and red chilly powder. It is served as a dip with a variety of snacks. Those who love their Pani poori without the spice, use Sonth.

Ingredients:

A tennis ball sized amount of tamarind

10 dates, deseeded and boiled

Jaggery as per taste

1 tbsp roasted cumin powder

1 tbsp ginger powder

1 tsp chilly powder

Salt.

Method:

Soak the ball of tamarind in hot water and extract the pulp. Add the jaggery, salt and spices and tip it into a pan. Grind the boiled dates to a smooth paste and add it to. Boil this mixture till it acquired a semi solid consistency. Allow to cool thoroughly. Store in an airtight tight bottle..

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Ginger and lemon Sherbeth.

Posted on January 17, 2025January 17, 2025 by vinayaprabhu2

This refreshing and delicious ginger lemon Sherbeth can be made either with water or with soda. You may add roasted cumin powder or crushed mint leaves as per your taste, but I prefer mine plain.

Ingredients:

3 cups sugar
100gms ginger
1cup lemon juice ,
2cups water.

Method:

Wash the ginger and run it through a blender with 3/4 cup water. Strain it.

Mix the ginger and lemon juice and keep aside for about two hours. The mixture naturally turns into a beautiful pink colour.

Tip the sugar and the remaining 1 1/4 cups of water into a pan and bring it to a boil. Add a teaspoon of lemon juice and mix. The scum floats on the surface. Remove it carefully. Keep stirring.
When the syrup starts getting sticky switch off the gas. Allow the syrup to cool thoroughly.

Now mix the Lemon-Ginger juice with the sugar syrup and mix thoroughly.Strain and fill the syrup into sterilised glass bottles.

The ratio to serve is 1/4 part of the syrup to 3/4 part of water or soda. Serve chilled.

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Iceberg lettuce sandwich.

Posted on January 9, 2025January 9, 2025 by vinayaprabhu2

This iceberg lettuce sandwich is a personal favourite and one can use fillings of one’s choice. Here I have used tomatoes and cucumber along with the Iceberg lettuce as well and slathered on some all purpose chutney which I generally have on hand. Just use the large variety of sliced bread which is available in the market. You may use slices of boiled potato and beetroot as well. Just assemble the veggies one on top of the other and cover it with another buttered slice of bread. Cut into triangles or bite sized pieces and serve.

https://vinayasculinarydelights.com/all-purpose-chutney-recipe/

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Ivygourd and potato subzi.

Posted on January 2, 2025January 2, 2025 by vinayaprabhu2

Every state in India has its own variation of preparing Ivygourd. Here is a Tindora batata shaak from the Gujarati cuisine which is served with Roti. It is a simple yet delicious dish though only basic masalas are added to it.

Ingredients:

250 gms Ivygourd

125 gms potato

2 tbsps coriander powder

1 tsp cumin powder

1 heaped tsp chilly powder

1/3 tsp turmeric powder

Salt

1 tsp cumin

3 tbsps oil

3 tbsps finely chopped coriander leaves.

Method:

Wash the Ivygourd and potato. Snip the ends of the Ivygourd and slice it lengthwise. Peel the potato and slice it similarly. Heat oil in a pan. Add the cumin seeds and after they splutter add the Ivygourd, potato, salt, turmeric, chilly, coriander and cumin powder. Mix well. Splash a bit of water, cover and cook over a low flame till done. Garnish with coriander leaves.

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Iceberg lettuce salad.

Posted on January 1, 2025January 1, 2025 by vinayaprabhu2

A refreshing Iceberg lettuce salad which can be had as a meal by itself. I usually prepare this when I am running short of time. Healthy, filling and delicious.

Ingredients:

A head of Iceberg lettuce

A handful of cherry tomatoes

A handful of sweet corn

A sprinkling of coriander leaves

Thousand Island dressing as required.

Method:

Shred the iceberg lettuce or just separate the leaves. Halve the cherry tomatoes. Chop the coriander leaves fine. Boil the corn till done but crunchy. Tip everything into a bowl. Add in the Thousand Island dressing and mix well. I generally avoid using salt as the dressing makes up for it. Serve chilled.

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