A Thali Meal of Rice, Shallots Sambhar, Bittergourd Puddi Sagllein, Dalithoy, Tender Mango Pickle, Buttermilk and Grapes.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Food Art-4
Lady bugs are considered a good luck charm in Europe, so pendants, earrings and even hairclips with a lady bug image are gifted to friends. May this Lady bug bring lots of good luck, happiness and peace into all our lives dear friends. Ingredients used are Tomato for the body, dried Kokum for the mouth, Split Black Gram for the eyes, Cloves for the spots and Antenna and a bunch of Spinach as it’s home.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Thali Meal – 26
Posting a Thali today of Rice, Ivygourd Ambat, Chinese Potato Stir fry, Pointed Gourd Fritters, Inji Thair Karvanda Pickle and Grapes.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Beetroot and Potato Cutlets Recipe
I had some boiled beetroot and Potato left after making sandwiches the other day. Mashed them, added some spices and turned them into cutlets. Served with the All purpose Chutney and ketchup they taste amazing!
Ingredients :
- 1 small Beetroot
- 1 large potato
- 4 slices of bread
- 5 green chillies
- 3 cloves garlic
- 1 inch piece of ginger
- 2 tbsps coriander leaves
- 1/2 tsp Garam masala
- Salt
- Juice of half a lemon
- 5 tbsps Bread crumbs
- Oil for frying the cutlets
Method :
Pressure cook the beetroot and Potato. Peel them. Chop and mash them well. Grind the coriander leaves, green chillies, ginger and garlic to a smooth paste. Tip it into the mashed vegetables along with the lemon juice, Garam masala and salt. Mix well. Dip the slices of bread in water, squeeze out all the water well, crumble and add it to the vegetables. Mix everything well. Drop in the bread crumbs and shape into cutlets. Heat oil in a pan. Gently slide in two cutlets at a time. Deep fry them till crisp. Serve with Chutney and Tomato ketchup.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Badanekai Ennegai /Eggplant in Piquant Gravy Recipe
Badanekai Ennegai is a North Karnataka delicacy served with Jolada Rotti / Maize flour Roti or Akki Rotti /Rice flour Roti. It is enjoyed with Chapati too. Tiny Brinjals/Eggplant are slit, stuffed with spices and cooked whole in a fragrant gravy.
Ingredients :
- 10 small purple Brinjals
- 2 large onions
- 2 tbsps roasted peanuts
- 2 tsps Til/ sesame seeds
- 2 tsps Chana Dal/Split chickpeas
- 1 tsp Urad Dal/Split Black Gram
- 1 tbsp Coriander seeds
- 1/2 tsp Jeera/Cumin seeds
- 1/3 tsp Methi/Fenugreek seeds
- 1/4 coconut grated
- 10 dry red chillies
- 1/4 tsp Haldi /Turmeric powder
- 6 curry leaves
- 3 heaped tbsps Tamarind paste
- 1 heaped tsp Jaggery
- 4 tbsps oil
- 1 tsp Mustard
- 1 sprig of curry leaves
- Salt
Method :
Slit the Brinjal into four keeping the stem intact. Place them in a bowl of water to prevent discolouration. Slice the onions thinly.
Heat a pan. Dry roast the sesame seeds till they splutter and turn a golden brown. Roast the coriander seeds, cumin, Chana Dal, Urad Dal, Methi and the dry red chillies in a tsp of oil to a nice golden brown. Dry roast the coconut to a rich golden brown. Mix all the ingredients, drop in the curry leaves and Haldi and give a quick toss so that all the roasted ingredients blend well. Dry grind the roasted peanuts, sesame seeds and the above roasted ingredients to a fine powder. Add salt, mix well and stuff this powder/ masala into the Brinjals. Heat oil in the pressure cooker. Add the mustard. After it splutters add the curry leaves and sliced onions Roast till they are translucent . Gently place the stuffed brinjals into the cooker and, add the remaining masala, jaggery, tamarind paste and 300 ml of water. Pressure cook to one whistle. Serve hot.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Beresta/Crispy Fried Onions Recipe
Crispy ried onions used for Biryani and as a base for gravy are called Beresta. Dum Biryani, especially the Hyderabadi one is generously sprinkled with Beresta. Since fried onions are very flavourful, they impart their fragrance to any dish that they are added to.
Ingredients :
3 large onions
Corn flour as required
Method :
Peel the onions and wash them. Dry them thoroughly and slice them thinly and uniformly. These slices have to be of the same thickness, to prevent the thin slices from getting burnt. Sprinkle as much corn flour on the slices as required to coat them well. Mix thoroughly. Heat oil in a pan. Reduce heat and deep fry the onions, in small batches till golden brown and crisp. Drain on a paper towel and, store in air tight container. Use as required.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Cocktail Samosa Recipe
Cocktail Samosa as the name indicates are those tiny samosas which are served as a starter with a tamarind and date chutney or a mint and coriander chutney. They stay good for three days if stored in an air tight container.
Ingredients :
- 500 gms Maida/all purpose flour
- 2 tbsps Rava/Semolina
- 5 tbsps ghee/clarified butter
- Salt
- Water
- Oil to fry the Samosa
For the Samosa Filling:
- 250 gms Frozen Peas
- 1 tbsp Coriander powder
- 2 tsps sugar
- 1 tsp Garam masala
- 4 green chillies
- Salt
- Juice of one Lemon
- A few sprigs of coriander leaves.
- 2 tbsps oil
Method :
Take the all purpose flour in a bowl. Drop in the semolina, salt and ghee and mix well till you get a crumbly dough. Add water little by little to the dough to form a hard and firm dough. Allow it to rest covered for about twenty minutes. Meanwhile make the filling for the Samosa. Boil the peas till three fourth done. Mash them coarsely with a masher. Grind the green chillies, Coriander leaves and sugar coarsely and tip it into the peas. Add salt, Coriander powder, Garam masala and the Lemon juice. Mix thoroughly. Heat oil in a pan. Drop in the mixture and stir for about four to five minutes on a gentle flame till it is dry. Keep aside. Uncover the dough and knead it well. Pinch balls of the dough and roll them into circles of four inch diameter. These circles should neither be too thick nor thin. Cut the circle into half. Take one of the semi circles and shape it into a cone. Fill it with the pea mixture. Apply a little water to the edges of the cone to seal it. Similarly finish off with the rest of the dough. Heat oil in a pan. Drop in two to three of the samosas at a time and fry to a rich golden brown. Drain them on tissue paper. Serve them hot with mint and coriander chutney chutney, tomato ketchup or with a date and tamarind chutney, recipes for which you can find under the catagory of ‘Chutneys’ of this website.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Shallots Sambhar Recipe
This Sambhar is a family favourite! It is the sweetness of the shallots that blend so well with the spice of the Sambhar powder and the tamarind paste that is added as a souring agent. I love mine seasoned in Ghee/clarified butter with a dash of Asafoetida and a generous amount of curry leaves.
Ingredients :
- 250 gms Shallots
- 125 gms Arhar Dal/Split Pigeon peas
- 2 tbsps Sambhar Powder
- 1 tbsp Tamarind paste
- 2 tbsps Ghee /clarified butter
- 1 heaped tsp Mustard
- 3 sprigs Curry leaves
- A kidney bean sized of Hing/asafoetida powdered
- Salt
Method :
Deskin the shallots and wash them under running water. Pressure cook the Arhar Dal in three glasses of water to three whistles. Allow the cooker to cool down and then churn the Dal well. Cook the shallots in two glasses of water with the Sambhar powder and salt. Once they are done, add the tamarind paste and Dal. Boil well. Heat Ghee in a pan. Add the mustard and after it splutters add the Hing. Drop in the curry leaves and toss. Pour the seasoning into the boiling Sambhar. Switch off and keep aside for about fifteen minutes to allow the flavours to infuse before serving.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Bittergourd Tallasani /Stir Fry
This Stir Fry is a little different from the usual stir fries as it has a tangy and sweet taste to it. This is basically to tone down the bitterness of the vegetable. Seasoned with Garlic, the Bittergourd Stir fry goes well with both Rice, Roti or Phulka.
Ingredients :
- 2 medium sized Bittergourds
- 15 cloves garlic
- 1 small raw mango sliced
- A small lump of jaggery
- Salt
- Chilly powder as per requirement
- 1 tbsp Oil
Method :
Wash and slice the Bittergourd in semi circles. Crush the garlic gently. Heat oil in a pan. Add the crushed garlic and roast till it turns a golden brown. Add the sliced bitter gourd, salt and chilly powder and cook on a gentle flame till almost done sprinkling a little water to keep the vegetable moist. Add the sliced raw mango and jaggery and cover and cook till the raw mango is cooked and the Bittergourd absorbs all the flavours. Serve hot.
Note: Tamarind paste can be used instead of Raw mango when mangoes are not in season. This recipe calls for a heaped tablespoon of tamarind paste. The rest of the procedure remains the same.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Bittergourd and Hogplum /Kararthe Ambadya Ghashi Recipe
This is an authentic Konkani dish which is prepared when Hogplums are in season. Though Tamarind or Tree Sorrel can be used as a souring agent, it is the unique taste of the Hogplum which makes this dish a real delicacy!
Ingredients :
- 1 medium sized bitter gourd
- 2 hog plums/ ambado
- 1/2 a small coconut grated
- 12 roasted dry red chillies
- 20 cloves garlic
- 2 tbsps Coconut oil
- Salt
Method :
Slice the Bittergourd into bite sized pieces. Crush the Hogplums well. Boil the Bittergourd slices along with the hog plums in a glass of water to which a little salt has been added. Grind coconut and roasted red chillies to a smooth paste and add it to the cooked vegetables. Boil well. Crush the garlic gently. Heat oil in a pan. Add the crushed garlic and roast till they turn a rich golden brown. Drop it into the boiling ghashi. Simmer for a couple of minutes and keep aside for fifteen minutes for the flavours to infuse before serving.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
