Authentic Vegetarian Cuisine
An offering of Saffron flavoured Curds to the Mother Goddess adorned in Sky Blue. Pink Alamanda and orange coloured Marigold flowers teamed with a neck piece and bangles are Her adornments today.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Pink is the colour of the day and Mother adorned in Pink and silver. The offering is of Godu Poha/ Sweet Flattened Rice, the recipe link to which is given below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Mother Goddess adorned in Red with Red Hibiscus flowers offered along with Banana Shikran during Pooja. Recipe Link to the same is posted below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Powdered Panchakkajeya offered to the Mother Goddess adorned in White during the Durga Navratri. The recipe link to the same is posted below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Nava Dhanya or offering of nine varieties of Lentils or Cereals depending upon preference to the Mother Goddess is a tradition in Hindu rituals during Durga Navratri when She is worshipped for nine days by adorning Her in different colours. Here the colour is Purple. Ladies too dress themselves in that particular shade in which the deity is adorned. Here the offering is of :
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
This combination is sheer nostalgia for me as we grew up on Cup Idli made by Amma. The Idli stand came much later. We would help her peel the shallots that went into making this delicious Sambhar. The best way to eat this combination, is to pour the Sambhar over the Idli and top it with a generous drizzle of home made Ghee/clarified butter. The recipe link to both are provided below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
I have always believed that a hearty breakfast is a must to kick start the day. One has the entire day to burn it off! Posting a Breakfast Platter today of Misal, Bread, Onion flavoured Poha Chutney, Dates and Masala Chai. Recipe Links to all the dishes are shared below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
My Ganu Baby made of Cowpeas/Lobia on the fifth day of the Ganesha festival. A variety of dishes can be made from Cowpeas and it can also be used in Chaat and also in Salads.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Poha chutney is a typical Konkani breakfast which is made on days when one is rushed. Easy to make, delicious and extremely filling! I have shared two recipes of Poha Chutney earlier. One was flavoured with Asafoetida and the other with Sambhar powder. Posting one flavoured with onions today.
Ingredients :
Method :
Grind the coconut, green chillies and salt roughly. Just a couple of pulsations of the whipper blade will give you the right texture. Tip this coarse mixture into a bowl. Add finely chopped onions and coriander leaves. Drizzle with Coconut oil and mix everything thoroughly. Keep aside. Take three tbsps of this mixture in a bowl. Add two fistfuls of Poha to it and mix thoroughly. Serve immediately.
Note: Poha should be added to the coconut onion mixture just before serving as the water released by the onions can make it soggy if kept standing for long.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
A bitterly sweet Thali today as Bittergourd which is a family favourite rules the day. On the Thali are Rice, Dal, Bittergourd and Hogplum Ghashi, Bittergourd Pickle, Bittergourd Kismuri, Potato Papad, Fruits and Masala Buttermilk. The recipe links to all the dishes are given below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
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