Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Food Art – 11

Posted on September 16, 2018 by vinaya

My adorable Ganu Baby made of Moong/Whole Green Gram with a Pepper corn for His eyes and a tiny stick of Cloves for His eyebrows, sitting amongst fragrant roses and Basil. One can use the rose petals to make Gulkand which is a Jam like preparation used in Paan/Betel leaves, Basil to flavour your Pizza and Pasta, Pepper, Cloves and Moong for a variety of preparations!

Breakfast Platter – 2

Posted on September 16, 2018September 16, 2018 by vinaya

One of the family favourites, I usually make the Wheat Semia Usli/Upma for Brunch when we have had a late dinner the previous night and nobody is in a mood for breakfast early in the morning. We all like it with a dash of sugar. So brunch today was Semia Usli, Spicy Poori, Bread Fruit Fritters and Patholi followed by Masala Chai. The recipe link to each of the items has been posted below.

Wheat Semia Usli /Upma Recipe

Spicy Poori Recipe

Breadfruit Fritters Recipe

Patholi Recipe

Chai/Tea–The Indian way

Wheat Semia Usli /Upma Recipe

Posted on September 16, 2018 by vinaya

Making Wheat Semia is a tedious and long drawn process, so rarely does anybody attempt making it in the metropolis. The soaking, grinding, stirring, and drying process takes up a lot of time and any working woman thinks twice before attempting to make it! It is now usually made by people who run small home product industries in the rural areas and it is then transported to the urban areas. A quick and easy breakfast option, it needs to be soaked for only about fifteen minutes and is then seasoned and served hot garnished with coconut.

Ingredients :

500 gms Wheat Semia
7 green chillies chopped fine
1 dry red chilly broken into two
3 tsps sugar
Salt
1 tsp Hing/asafoetida
3 sprigs Curry leaves
1 tbsp Ghee/clarified butter
5 tbsps Coconut oil (or any oil)
1 heaped tsp Mustard
1tsp Urad Dal/ Split Black Gram
1/4 coconut grated

Method :

Soak the Wheat Semia for about fifteen minutes. Drain thoroughly. Tip it into a colander so that all the remaining water if any, drains out too. Add Hing, sugar and salt to the drained Semia and mix well. Heat the Ghee and oil mixture in a pan. Add the mustard. After it splutters add the Urad Dal. Allow it to turn golden yellow, before adding the broken red chilly bits, green chillies and curry leaves. Toss. Drop in the Semia, mix well and cover and cook over a gentle flame for five minutes. Garnish with the grated Coconut and serve hot.

Thali Meal – 36

Posted on September 15, 2018September 15, 2018 by vinaya

A traditional Konkani Thali of Rice, Dalithoy, Pathrado, Valval, Chana Ghashi, Parwal/Pointed Gourd Fritters, Cucumber Pachadi and Madgane.

Recipe to make the perfect Rice

Dalithoy Recipe

Rice and Split Pigeon peas Pathrado /Colocassia leaves roll Recipe – 1

Valval /Vegetables in Coconut Milk Recipe

Chana Ghashi Recipe

Pointed Gourd or Parwal Fritters Recipe

Cucumber Pachadi Recipe

Madgane/Manganem/ Bengal Gram Paysam Recipe

Food Art – 10

Posted on September 15, 2018 by vinaya

My humble beginning at Food Art last year by making Ganu Baby using Carrot as He is my favourite deity. I used up the remnants of the carrot to make carrot halva, the recipe link to which is given below.

Gajar Ka Halwa Recipe

Thali Meal – 35

Posted on September 14, 2018 by vinaya

Sharing a Thali today of Rice, Dalithoy, Gooseberry Gozzu, Bhindi Kurkure, Stuffed Snake gourd fritters, Tikklet, Snake Gourd Upkari and Masala Buttermilk. The recipe link to each of the items has been posted below.

Recipe to make the perfect Rice

Dalithoy Recipe

Avalya/Gooseberry/Amla Gozzu Recipe – 1

Bhindi Kurkure/ Okra Fry Recipe

Stuffed Snake Gourd Fritters Recipe

Tikklet Recipe

Snake Gourd Upkari/Stir Fry Recipe

Masala Buttermilk Recipe

Food Art – 9

Posted on September 14, 2018 by vinaya

A Ganapathi Bappa made of home grown Betel leaves and adorned with His favourite Hibiscus flower on the second day of the Ganesha festival. The festival lasts for 1- 5-10 days depending upon the number of days that one has vowed. Betel leaf is an auspicious symbol and along with Supari /Betel nut is a must in every Hindu ritual. It is usually partaken after lunch. Extremely healthy too as it contains chlorophyll.

Snake Gourd Upkari/Stir Fry Recipe

Posted on September 14, 2018 by vinaya

Snake gourd isn’t a vegetable relished by many, but you will love this simple Stir fry. Easy to make and really delicious. I love to eat it as is, rather than as an accompaniment though it goes well with Rice and Roti too.

Ingredients :

250 gms Snake Gourd
2 green chillies
1 tsp Coconut oil (or any oil)
1/2 tsp Mustard seeds
1/2tsp Urad Dal/Black gram Dal
1 tbsp sugar or a piece of jaggery
1/4 tsp Hing/asafoetida
2 tbsps grated coconut
Salt

Method :

Peel the Snake Gourd. Wash and slice lengthwise. Chop into half moons. Chop the green chillies fine. Heat oil in a pan. Add mustard and after it splutters add the Urad Dal. After this turns golden yellow add finely chopped green chillies and Hing. Toss till they change colour. Add the chopped snake gourd, sugar and salt. Mix thoroughly. Cover and cook over a very slow flame till done. Garnish with grated coconut and serve immediately.

Simple Thali – 6

Posted on September 13, 2018 by vinaya

A very simple Thali of Chapati, Boondi Raita with Grapes and grated carrot and Farmyard Beans, Carrot and Potato Subzi tonight. A healthy, balanced and delicious meal! Recipe Links to all are shared below.

Chapati/Roti/Flattened Bread Recipe

Boondi Raita with Carrot and Grapes.

Carrot, Potato and Farmyard Beans Subzi Recipe

Carrot, Potato and Farmyard Beans Subzi Recipe

Posted on September 13, 2018 by vinaya

This Subzi goes well with almost everything. Mildly flavoured, low on oil and garnished with coriander leaves. I like to eat mine with hot Phulka or Roti.

Ingredients :

100 gms Farmyard Beans
100 gms Carrot (1 large)
100 gms Potato (2 medium)
1 tsp oil
A large pinch of Ajwain/Carom seeds
1 tsp Chilly powder
1/3 tsp Haldi /Turmeric
2 tbsps Coriander powder
1 tsp Jeera/Cumin powder
Salt
Coriander leaves

Method :

String the Farmyard Beans. Deskin the potato and carrot. Wash all the three under running water. Chop the Farmyard Beans into one inch sized bits and the potatoes and carrot lengthwise, the same size as that of the Farmyard Beans. Heat oil in a pan. Add the Ajwain. After it splutters drop in the vegetables, salt, Haldi, Chilly powder, Coriander and Cumin powder and 200 ml water. After one roaring boil lower heat, cover and cook till done. Garnish with coriander leaves. Serve hot.