Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Lauki/Ghia/Bottle Gourd Halva Recipe

Posted on August 30, 2018August 30, 2018 by vinaya

Bottle Gourd is well known for its therapeutic uses and a variety of dishes can be made from this vegetable. Sambhar, a variety of subzi, Soup, Kofta, and even desserts can be made from this vegetable. Posting a simple, easy to make and delicious Halva today.

Ingredients :

1.5 kgs bottle gourd
200 gms sugar
500ml milk
5 tbsps Ghee/clarified butter
A large pinch of Kesar/Saffron
21 pods of Elaichi/Cardamom
Cashews and Almonds to garnish.

Method :

Wash and deskin the bottle gourd. Save the peel to make a stir fry. Grate the Bottle gourd and tip it into a pan along with the milk, Cashews and Almonds. Cook it on a gentle flame till done. Add the sugar and saffron and keep cooking till it starts leaving the sides of the vessel. Add the Ghee and stir for a while. Add the powdered Cardamom, mix well and serve hot.

Note: I prefer adding the Cashew and Almonds whole to the Halva without roasting them. You may sliver them and roast them in a tbsp of Ghee and add them too.

Red Cowpeas Stirfry Recipe

Posted on August 29, 2018 by vinaya

A variety of dishes can be made from Red Cowpeas also known as Lal Chowli or Tambdi Alsandya Bee. Stir fries, Coconut based Gravies, Chaat, Soup, the list goes on. Posting a simple stir fry today.

Ingredients

125 gms Lal Chowli / Red Cowpeas
5 dry red chillies broken into bits
A large pinch of Hing/asafoetida
Grated coconut for garnish
2 tbsps Coconut oil
1 tsp mustard
Salt

Method :

Wash and pressure cook the Red Cowpeas with salt. Heat oil in a pan. Add a tsp of mustard and after it splutters add the broken red chilly bits. Toss. Drop in the cooked Lal Chowli. Boil well till all the water is absorbed. Tip in the Hing. Garnish with coconut. Keep aside for ten minutes for the flavours to infuse before serving.

Tomato Saar – 2 Recipe

Posted on August 28, 2018 by vinaya

There is nothing more soothing than a bowl full of Tomato Saaru to sip on, or to pour over your rice. The earlier one I posted was with a garlic seasoning. This one is flavoured with Asafoetida and Curry leaves.

Ingredients :

4 tomatoes
1 tbsp Tamarind paste
1 tsp jaggery
Salt
1 tbsp Chilly powder
3 tbsps Ghee/clarified butter
1 tsp Mustard
4 sprigs Curry leaves
A kidney bean size of Hing/asafoetida powdered
Coriander leaves
1 litre of water.

Method :

Wash and quarter the tomatoes. If they are large, cut them into eight pieces. Tip them into a pan with a litre of water. Add the salt, jaggery and tamarind paste. Cook the tomatoes well. Heat Ghee in a pan. Drop in the mustard and after it splutters add the powdered Hing. Toss. Drop in the curry leaves. Toss and pour the seasoning into the boiling Saaru. Switch off. Garnish with Coriander leaves.

Thali Meal – 24

Posted on August 27, 2018 by vinaya

This is a traditional Thali that is prepared on ‘Sutha Punnav’ /the full moon day of the month of Shravan, when men of the Konkani community of Mangalore, Goa and Kerala change the sacred thread/Yagnopavitra worn by them after Upanayanam/A ritual initiating a boy into reciting the Gayatri Japa. A couple of other Indian communities too follow this tradition, but the cuisine differs depending on the region where they come from. The only similarity is that since all these communities come from the rice growing areas of India, Rice is their staple. On the Thali is Rice, Dalithoy, Khotto/ Idli batter steamed in Jackfruit leaves, Okra Sambhar, Ivygourd and Tender Cashew Stir Fry, White Pigeon peas Ghashi, Coriander leaves Gozzu, Yam Pickle, Bread Fruit Fritters, Pathrado, Sevya /Vermicelli Kheer and Buttermilk.

Okra Sambhar Recipe

Khotto/ Urad and Rava batter steamed in Jackfruit leaves Recipe

Ivygourd and Tender Cashew Stir Fry Recipe

Yam pickle Recipe

Pigeon peas Ghashi Recipe

Coriander Leaves Sweet and Tangy Gozzu /Chutney Recipe

Moong Pathrado / Colocassia leaves Roll – 2

Breadfruit Fritters Recipe

Dalithoy Recipe

Vermicelli or Sevya Kheer Recipe

Masala Buttermilk Recipe

Chai/Tea–The Indian way

Posted on August 25, 2018 by vinaya

For the chai lovers here comes a freshly brewed cuppa. Ginger and Cardamom or the intoxicating fragrance of the freshly ground spices added to the chai while it is boiling away merrily add a zing to the good old method of brewing a cup of plain Chai.

Ingredients :

1 tbsp each of the following spices:

Cardamom
Cinnamon
Pepper
Cloves
Dry ginger

Method :

Heat all the above mentioned spices in the microwave for about a minute. Powder them fine and store the spice powder in an airtight container.

Chai:

250 ml milk
100 ml water
1/2 tsp of spice powder
3 tsps sugar
2 tsps tea leaves

Pour the milk and water into a pan. Add the spice powder and sugar and bring to a boil. Simmer gently for a minute and then add the tea leaves. Simmer again for a minute. Switch off and shut the pan tightly with a lid. Allow the flavours to infuse for about two minutes. Strain the tea and serve hot.

Thali Meal – 23

Posted on August 24, 2018October 14, 2020 by vinaya

A Thali Meal this time of Chapati, Aloo Matar, Arbi /Colocassia Root Stir Fry, Kuchumber, Rice, Dal Fry, Pickle, Dates and Dry Fruit Burfi and Masala Buttermilk/Masala Chaanch to wash it down.

Chapati/Roti/Flattened Bread Recipe

Aloo Matar/Potato and Peas in Gravy Recipe

Colocassia Root/ Arbi stir fry

Kuchumber Recipe

Dal Fry Recipe

Avakai Pickle Recipe

Dates and Dry Fruit Burfi Recipe

Masala chanch Recipe

Dates and Dry Fruit Burfi Recipe

Posted on August 24, 2018January 22, 2022 by vinaya

This is a healthy no sugar dessert which is filled with the goodness of dried fruits. Simple and easy to make and extremely delicious. It stays good for three to four months, hence a boon when having house guests.

Ingredients :

250 gms Black seedless dates
50 gms Almonds
50 gms Walnuts
50 gms Cashews
20 gms Pistachios
2 tbsps Khuskhus/Poppy seeds
12 Cardamoms
1/2 a Nutmeg grated
3 tbsps Ghee/Clarified butter

Method :

Chop the Cashews, Pistachios, Almonds and Walnuts fine. Mix them together in a bowl. Chop the dates and mash them a little with a masher. If using dates with seeds, remove the seeds and chop them fine. Powder the Cardamom. Heat the Ghee in a pan. Add the poppy seeds and roast till they fluff up and give off their aroma. Add the grated nutmeg and the Cardamom powder. Toss. Add the mashed dates and roast for a couple of minutes. Drop in all the chopped nuts and mix thoroughly. Keep stirring for a couple of minutes till the mixture has come together. Pour it into a greased tray or plate. Pat it into shape. Refrigerate for three hours. Remove and cut into desired shape. Alternatively you could roll it into a log and refigrate it for an hour. Remove and roll the log into the roasted poppy seeds. Cut into desired shape. You can also decorate it with silver foil if you so desire. Keep it aside for a couple of hours before storing it.

Aloo Matar/Potato and Peas in Gravy Recipe

Posted on August 23, 2018 by vinaya

Aloo Matar is a North Indian dish and every household has their own little twist added to it. Some use boiled potatoes, while some prefer to fry them. They may be peeled or left with the skin on. Whatever way it is made it is a delicious and easy to make dish, which goes well with Roti. I love mine with hot Basmathi or Jasmine rice too.

Ingredients :

2 medium sizedpotatoes
150 gms shelled peas
3 large onions
1 inch piece of ginger
2 large tomatoes
Coriander leaves
2 heaped tbsps Coriander powder
1 heaped tbsp Kashmiri Chilly powder
A large pinch of Haldi /Turmeric
5 tbsps oil
1/2 tsp Jeera/Cumin seeds
Salt

Method :

Pressure cook potatoes. Deskin and mash one of them. Chop the other into large pieces. Slice onions. Grate the ginger. Chop tomatoes fine. Boil the peas separately with a little salt. Heat oil in a pan. Add the Cumin seeds, and after they splutter add the onions and ginger. Roast till translucent. Drop in the coriander powder, chilly powder, salt and turmeric powder. Toss for a few seconds. Add the mashed potato, boiled peas and the chopped tomatoes. Allow to simmer on a gentle flame. In another pan heat a little oil and roast the pieces of chopped potatoes till they turn a golden brown. Drop them into the boiling Aloo Matar. Mix gently, allow to boil for a couple of minutes, switch off and garnish with coriander leaves. Keep aside for about fifteen minutes for the flavours to infuse before serving.

Note: No Garam Masala has been used in this preparation. You may add a little if you wish to, though I prefer mine without it.

Masala Papad Recipe

Posted on August 23, 2018August 23, 2018 by vinaya

Served as a starter, loved as a snack, enjoyed by young and old alike, the Masala Papad is a short eat which adds zing to any meal. Garnished with finely chopped vegetables of choice, the Papad is usually fried, though you may roast it if you want, to keep it healthy. I personally prefer mine fried!

Ingredients :

All the below mentioned ingredients are as per requirement.

Papad of choice
Tomato
Onions
Cucumber
Sweet corn
Chaat Masala
Green chillies
Paprika/Chilly powder
Coriander leaves
Oil for frying the Papad

Method :

Heat oil in a pan. Deep fry the Papad till crisp. Drain and, store in an airtight container. Boil the sweet corn. Cool thoroughly. Chop tomatoes, onions, cucumber, green chillies and coriander leaves fine. Tip the chopped onions, cucumber and tomatoes along with the sweet corn into a bowl and mix well. Place the Papad on a plate. Top it with the chopped vegetables. Sprinkle Chaat Masala, Chilly powder and the green chillies. Garnish with coriander leaves and serve immediately.

Note: There is no salt used in this preparation as the Papad contains salt and so does the Chaat masala. The Masala Papad is to be served immediately as it turns soggy if allowed to stand, even for a few minutes.

Thali-meal – 22

Posted on August 22, 2018August 22, 2018 by vinaya

A Thali which exudes a variety of flavours – Spicy, sweet, tangy, savoury all in one, makes it interesting and is a gourmet’s delight! Posting a Thali which has all these flavours today. Akki Rotti, Rice, Varan, Potato and Onion Saung, Farmyard Beans and Ridgegourd Sukkein, Papad, Spicy Papad, Peas, potato and Onion dry Curry, Masala Buttermilk, Roasted Gram and Jaggery Ladoo and Fruits.

Akki Rotti / Rice Pancake Recipe

Varan/Goan Dal Recipe

Potato, Peas and Onion Curry Dry Recipe

Farmyard Beans and Ridge Gourd Sukkein Recipe

Potato and Onion Saung-2 Recipe

Roasted Bengal Gram Dal and Jaggery Ladoo Recipe

Masala Buttermilk Recipe