Authentic Vegetarian Cuisine
Mango Curry, Fresh Peas and Potato Stir fry, Rasam, Pomegranate and Apple Raita, Karvanda Pickle, Rice and Mulberries make up this Thali today. A simple but delicious meal which the family loves!
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Lapsi Rava/Cracked wheat Payasam is an easy and delicious dessert which one can make when one has craving for anything sweet. It is very easy to make it these days as tetra pack of Coconut milk is readily available. Though I make mine the traditional way by extracting Coconut milk from grated coconut, the Payasam made with the ready one tastes equally good.
Ingredients :
Method :
Roast the Rava in a tsp of ghee till it turns slightly golden brown in colour. Drop in the dried fruits and toss for a minute. Extract milk of half a coconut. Keep the first thick extract aside. Cook the Lapsi and the dried fruits in the remaining thin extract. After it is cooked add the jaggery syrup as per requirement. Add the first thick extract of coconut milk. Boil for a couple of minutes. Finally add the Cardamom powder. Serve either hot or chilled.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
This Potato and Onion Upma is just one of the varieties of Upma that can be made for breakfast. Easy to make and delicious too. Many like it with a topping of either Sev or any savoury, but I prefer mine as is!
Ingredients :
Method :
Chop the onions fine. Peel the potato and wash it under running water. Chop it fine. Mince the green chillies. Chop coriander leaves fine. Keep aside. Keep the water boiling . Heat the ghee and oil mixture. Add the mustard and after it splutters add the urad dal. After the urad dal turns golden, drop in the green chillies, potatoes and onions., add the salt and roast till the onions turn translucent. Add the Rava and roast for about two to three minutes. Add the Haldi and mix well. Pour in the boiling water into the Rava. Mix, cover and cook till done. Garnish with coriander leaves. Serve hot.
A Thali which is usually made when Tender Cashew and Mangoes are in season during the months of March and April. Served on the Thali are Poori, Aamras, Rice, Dalithoy, Tender Cashew and Ivygourd Stir Fry, Colocassia leaves Roll, Onion Gozzu and Curds. The recipe link to each of the items is shared below.
Rice and Split Pigeon peas Pathrado /Colocassia leaves roll Recipe – 1
Pumpkin Elchikeri is popularly made by the Konkani community of Kerala. A combination of Pumpkin, Split Pigeon peas and a coconut gravy using cracked pepper for flavour make this a unique dish. I like mine slightly sweet, so include a small lump of jaggery while cooking the Pumpkin.
Ingredients :
Method :
Wash and pressure cook the Arhar Dal. Churn and keep aside. Chop the pumpkin into slightly larger than bite size pieces. Cook them with salt and jaggery till they are cooked but firm. Heat the Ghee in a pan. Add the pepper and allow it to crackle. Grind the coconut, roasted red chillies, crackled pepper and tamarind to a smooth paste. Drop this paste and the cooked and churned Dal into the cooked pumpkin pieces and boil well. Heat oil. Add the mustard and after it splutters add the jeera. After it crackles add the grated coconut, haldi and toss. Add the curry leaves and roast for a few seconds. Drop the seasoning into the duddya Elchikeri and boil well.
Note : the same can be made using teppal/ triphal/ Sichuan pepper while grinding the Masala. This is not seasoned.
Sending across a bouquet of vegetables. Thought that it is more apt than sending a bouquet of flowers in a food blog. Ingredients used to make the Bouquet are Carrot, Beetroot, Tomato, Pumpkin, Pumpkin seeds and also some Coriander leaves.
After the sumptuous Thali of Kerala cuisine tried my hand at a Punjabi one. This one is but a Mini Thali and have restricted it to the family favourites. Chapati, Palak Paneer, Chole, Dahi Vada, Pulao, Raita, Rice Kheer, Sweet Mango Pickle, slices of raw onions and Papad.
This is comfort food for the family when one is back from a vacation or is simply not in a mood to cook anything elaborate. A meal of Rice, Black Bean Saarupkari, Onion Fryums and a Kuchumber.
This is a take off on the traditional Konkani Saarupkari and it is wonderfully filling and healthy too. I usually make it on days when we have had a heavy lunch and would like to have something light yet filling for supper.
Ingredients :
Method :
Wash and pressure cook Lobia till soft and mushy. After the cooker has cooled down, tip the Lobia into a pan and mash it well. Add the chopped tomato to the cooked Lobia and boil well. Heat Ghee in a pan. Add the crushed garlic. When it turns golden brown add the chilly flakes and the broken red chilly. Toss. Drop it into the Shorba. Boil well and serve hot.
This is a simple but delicious Stir fry and since Breadfruit is seasonal, I make the most of it during the season. The trick is to slice it as thinly as possible so that it gets cooked evenly and quickly. You can serve it with Rice, Roti or can even have it with Poori. I prefer to eat mine as is !
Ingredients :
Method :
Deskin and slice the Breadfruit thinly and uniformly. Heat oil in a pan. Drop in a tsp of mustard and after it splutters add the Breadfruit, chilly powder, Hing, and salt. Mix thoroughly. Sprinkle a little water and stir fry on a gentle flame till done. Serve hot.
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