Authentic Vegetarian Cuisine
In the Thali today comes together Rice, Brinjal, Potato and Onion Stir Fry, Okra Sagllein, Chana Dal, Sweet Potato Fritters, Paal Payasam, slices of Cucumber and Curds. The recipe link to each of the items has been shared below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
This is a traditional stir fry made by the Konkani community but with a twist. Instead of broken red chilly bits I have used Chilly powder. Loved the taste and the texture!
Ingredients :
Method :
Wash and remove the stalk of the Brinjal. Slice them into strips and place them in a bowl of water to prevent discolouration. Peel the potatoes and slice them into thin strips. Wash them under running water thoroughly. Slice the onions lengthwise. Heat oil in a pan. Add the mustard and after it crackles add the onions, potatoes and salt. Roast till the onions turn translucent. Drop in the chilly powder and toss. Add the sliced Brinjal, sprinkle water and cover and cook till done. Serve hot with Rice or Roti.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
This is a recipe which I will not forget in a hurry as I mistakenly used Chana dal/Split Chickpeas instead of Arhar Dal/ Split Pigeon peas. I realised my mistake when the cooker started whistling and I could smell the aroma of Chana Dal cooking. I was wondering how I could have goofed up when I realised that the lid of the container had been interchanged. To cut a long story short, I ended up making Chana Dal for lunch adding whatever spices and condiments I could lay my hands on and it tasted divine!
Ingredients :
Method :
Wash and pressure cook the Chana Dal. Once the pressure is released, churn it just once, so that the Dal doesn’t turn mushy. Chop onions, tomatoes, green chillies and coriander leaves fine. Grate the ginger and garlic. Heat the Ghee in a pan. Drop in the jeera, and after it splutters add the curry leaves, Asafoetida, ginger, garlic, green chillies and chopped onions. Roast on a slow flame till translucent. Drop in the Haldi and chilly powder. Toss. Add the chopped tomatoes and salt. Roast till they turn mushy. Add the cooked Dal, and boil well. The consistency should neither be thick nor thin. Drizzle with Lemon juice and garnish with coriander leaves. Switch off. Cover and keep aside for about fifteen minutes to allow the flavours to infuse before serving. Serve with Rice or Roti.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
This picture of Lord Ganesha the Elephant headed God worshipped by Hindus is made of Rice, the staple diet of Southern India. Adorned with his favourite Hibiscus flower and a small bunch of Durva grass. One can make a variety of preparations from Rice and Hibiscus Tea from the flower.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Fragrant Rose petals which are used to make Gulkand/ Jam like preparation which is used in Pan Beeda/ Betel leaf have been used to make this picture of Lord Ganesha to welcome Him on His birthday tomorrow as India celebrates Ganesh Chaturthi, the birth of Lord Ganesha, the remover of obstacles and one who is worshipped first in all the Hindu rituals. Rose petals can be used for making Gulkand and the Hibiscus for making Hibiscus tea.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
After making the Stuffed Snake gourd and the Sweet potato fritters, the filling of the Stuffed Snake gourd and the batter of the Sweet potato fritters was left over. I was just thinking what to do with the little of each which was left, when a thought struck me. Why not combine both and make it into a tikki or cutlet? Well… It was neither a tikki nor a cutlet so called it Tikklet. 😁
Ingredients :
The ingredients are the left overs of both the recipes, links to which are given below.
Method :
Combine the ingredients of both the above mentioned recipes and mix thoroughly. Add some finely chopped Coriander leaves and onions, pat them into shape and deep fried them to a golden brown. Serve with Tomato ketchup or a mint chutney.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
This preparation is made with Amla or Gooseberry which is brined during season. You can make it by adding roasted red chillies or with green chillies as per preference. Both have their own unique taste and flavour.
Ingredients :
Method :
Wash the brined gooseberries and pit them. Grind the coconut, roasted red chillies, Gooseberry, garlic and salt to a smooth paste. Tip the Gozzu into a bowl. Add coconut oil. Mix well. Enjoy with Rice or with Roti.
Note: Please remember that the Brined Gooseberry already contains salt so be cautious while adding it. Asafoetida can be used instead of Garlic for those who avoid it. Tastes equally good.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
I tried my hand at making these Sweet potato fritters by adding some Semolina to the usual batter. Turned out really crisp and delicious!
Ingredients :
Method:
Deskin the sweet potato, wash and slice into desired shape. Place them in a bowl of water to prevent them from changing colour. Tip Besan Rice flour and Rava in a bowl. Add the Chilly powder, Turmeric, Asafoetida, Ajwain, Cumin seeds salt and enough water to make a batter which is neither too thick nor thin. Remove the sweet potato slices from the water and pat them dry. Heat oil in a pan. Dip the slices in the batter till they are well coated and gently slide them into the hot oil. Fry on a medium flame till they turn golden and crisp.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Two boiled potatoes lying in the refrigerator stared at me every time I opened it. A small fistful of roasted peanuts, left over after making Peanut chutney looked imploringly at me, asking me to finish them off. Semolina, Rice flour and Besan began to wonder what they would be used for when I brought them out and placed them side by side on the kitchen counter top. Little did they know that they would all end up together in some amazingly delicious stuffed Snake Gourd Fritters!
Ingredients :
Method :
Deskin the Snake gourd. Wash and cut either diagonally or round into slices. Microwave them for a couple of minutes to soften them and so that they shallow fry easily. Peel the boiled potatoes and mash them. Powder the peanuts and add it to the mash. Coarsely grind the green chillies along with the jeera and tip it into the potato and peanut mash along with Lemon juice and salt. Mix all the ingredients well and stuff this mixture into the Snake gourd. Take Besan, Semolina and Rice flour in a plate and mix well. Dust the stuffed Snake Gourd in this mixture and refrigerate for an hour. Heat a tava/ skillet. Brush it with oil. Place the pieces of snake gourd on it and drizzle with a little oil. Roast till they turn a nice golden yellow. Flip. Roast on the other side too. Serve hot.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
A Thali Meal of Rice, Dal, Chana/ Chickpea Salad, Potato and Onion Stir Fry, Carrot Kismuri, Onion Tamballi, Lemon pickle, Masala Buttermilk and Fruits.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
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