Vinaya's Culinary Delights - Authentic Vegetarian Cuisine

Coriander Leaves Sweet and Tangy Gozzu /Chutney Recipe

Posted on August 9, 2018 by vinaya

This Coriander Leaves Gozzu is my all time favourite. It goes well with almost everything. You can use it as a dip, as a side dish for rice or have it even with your Roti. It’s a tongue tickler!

Ingredients :

One small bunch coriander leaves
1/4 of a small coconut grated
5 green chillies
1 roasted dry red chilly
2 tbsps Tamarind paste
4 tbsps Jaggery syrup
Salt
1 tbsp Ghee/clarified butter
1 tsp mustard seeds
2 sprigs curry leaves

Method :

Grind the coconut, coriander leaves, roasted red chilly, green chillies, salt, tamarind paste and jaggery syrup to a smooth paste with a little water. Tip it into a bowl. Heat ghee in a pan. Add the mustard. After it splutters add the curry leaves. Toss. Drop the seasoning into the Gozzu. Mix thoroughly.

Thali Meal – 17

Posted on August 9, 2018 by vinaya

A Thali Meal consisting of Chapati, Rice, Rasam, Hariyali Aloo , Baingan Ka Bhartha and Kuchumber. Recipe Links to all given below.

Chapati/Roti/Flattened Bread Recipe

Hariyali Aloo/ Potatoes Recipe

Baingan Ka Bhartha/Roasted Aubergine with Tomatoes Recipe

Rasam Recipe

Kuchumber Recipe

Happla/Chilly Papad Kismuri Recipe

Posted on August 9, 2018 by vinaya

Chilly papads are the spicier version of the regular Papad. Chilly powder and, Asafoetida are added and they go well with Dal rice and the ones with less spice are even served as fryums. Posting a Kismuri that is served with rice and dal as a side dish.

Ingredients :

6 Chilly papads
2 onions
Grated coconut the same quantity as the chopped onions
1 green chilly
Salt
2 tsps Coconut oil

Method :

Fry the chilly papads and crush them roughly. Chop the onions extremely fine. Mince the green chilly and crush it with a little salt. Drop the grated coconut, green chilly and a little salt into the onions and mix thoroughly. Drizzle with oil and keep aside. Add crushed chilly papad to it just before serving.

Hinga Poha Chutney /Asafoetida flavoured Flattened Rice Recipe

Posted on August 8, 2018September 17, 2018 by vinaya

Poha/Flattened Rice is commonly used in Karnataka on days when one fasts. Eaten in a variety of ways either by addition of coconut, or dunking it in Curds, roasting or frying, the humble Poha tastes delicious in whatever way it is prepared. Posting a traditional Poha Chutney flavoured with Hing/asafoetida today which is popularly known as ‘Dhidir’ Poha Chutney meaning an Instant one.

Ingredients :

1/2 of a large coconut grated
Kidney sized piece of Hing /asafoetida
7 green chilles
Salt
2 tbsps Coconut oil
3 tbsps Water
Poha/Flattened Rice (thin variety) as per requirement

Method :

Grind the Hing and green chillies to a coarse paste. Drop it into the grated coconut. Add three tbsps of water, salt and the coconut oil and mix thoroughly. Take three tbsps of this mixture and mix it thoroughly with two fistfuls of Poha. Serve immediately.

Note :

Do not mix the Poha all at once to the entire quantity of the coconut mixture unless it is can be finished off immediately. The Poha becomes soggy if allowed to stand for long before serving.

Bittergourd and Potato White Hummanna Recipe

Posted on August 8, 2018October 19, 2020 by vinaya

This is a very popular Kerala Konkani dish called Dhavi Randayi meaning White Gravy. Green chillies added to spice the dish keep the white colour of this dish intact. Normally the Konkani community makes use of roasted red chillies in all their coconut gravies which gives the gravy a rich orange colour. This combination of Bittergourd and Potatoes is a family favourite. You can also replace potato with Arbi. That too is equally delicious.

Ingredients :

1 bitter gourd
2 large potatoes or 5 Arbi cooked, deskinned and chopped into bite sized pieces
1/2 of a large coconut
10 green chillies slit
6 or more Bimbul/ tree sorrel depending on the sourness required
Kidney Bean sized piece of Hing/asafoetida
2 tbsps Coconut oil
Salt

Method :
Slice the the Bittergourd into half moons. Slice and quarter the potatoes. Boil the Bittergourd, potato, slit green chillies and the Bimbul with salt till done. If tree sorrel or Bimbul is not available you can use either Hog Plums/Ambadi or tamarind paste. Grind the coconut to a smooth paste with Hing and add it to the cooked vegetables. Boil well and drizzle with coconut oil. Keep aside for half an hour for the flavours to infuse before serving.

Valval /Vegetables in Coconut Milk Recipe

Posted on August 8, 2018 by vinaya

Valval or Yogiratna is a traditional Amchi dish prepared on festive ocassions. A blend of a variety of vegetables which are dunked in coconut milk, it can be made either by seasoning or without it. Both taste equally good as one has the flavour of the seasoning of jeera and curry leaves and the other is drizzled with hing and coconut oil. Posting one today without the seasoning.

Ingredients :

100 gms each of the following vegetables:

Ashgourd
Pumpkin
Gherkin
Runner beans
Ridgegourd
Potato
Peas
10 green chillies slit
1 Coconut
15 Cashewnuts halved
Salt
1 tsp Hing/asafoetida
2 tbsps Coconut oil

Method :
Boil all the vegetables except pumpkin together with a little salt and slit green chillies in an open pan. When the vegetables are almost done add the pumpkin and boil well for a couple of minutes. Pressure cook the cashews with a little salt. Add them to the cooked vegetables Extract milk of one coconut by grinding the coconut to a fine paste with water and extracting the milk a couple of times. Add it to the boiled vegetables. Alternatively you can use the readily available coconut milk. Boil the Valval well. Drizzle with Hing and Coconut oil.

Double Beans Hummana

Posted on August 8, 2018January 1, 2019 by vinaya

Double Beans are my favourite as they lend the necessary texture and sweetness to a dish. The Hummanna or coconut based gravy made of Double Beans is a delight! Goes well with Rice, Neer Dosa or even with Bread. The fragrance of Asafoetida and Coconut oil is divine!

Ingredients :

100 gms Double Beans
One large potato cubed into tiny pieces
Half of a large coconut grated
12 roasted dry red chillies
1 tbsp tamarind paste
2 tbsps coconut oil
1 tsp Hing/asafoetida
Salt

Method :
Soak the Double Beans for eight hours. Pressure cook to one whistle and then cook for ten minutes on a slow flame with little salt. Switch off. Cook the potatoes with a little salt separately. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked double beans and potato. Boil well. Drizzle with Hing. Switch off and add coconut oil.

Roasted Gram and Copra Ladoo Recipe

Posted on August 7, 2018September 12, 2018 by vinaya

I made these Ladoos after I was left with a lot of Powdered Panchakkajeya. Just added some warm Ghee to the mixture and rolled them into Ladoos. Recipe Link to the Powdered Panchakkajeya is given below.

Powdered Panchakkajeya Recipe

Just add 4 tbsps of warm Ghee/clarified butter to the ingredients mentioned in the recipe link given above and shape the mixture into Ladoos.

Ivygourd Subzi Recipe

Posted on August 7, 2018 by vinaya

This is a typical Gujarati Subzi which makes use of their traditional Masala. I got to learn quite a few dishes from my Gujarati neighbour who would send some over knowing my passion for cooking. Posting a simple yet delicious Ivygourd Subzi which goes well with both Roti or Rice.

Ingredients :

250 gms Ivygourd
1 large Potato
2 tbsps Dhania/ Coriander Powder
1 tsp Jeera /Cumin powder
1 heaped tsp Chilly powder
1/3 tsp Haldi /Turmeric powder
Salt
2 tbsps oil
1/2 tsp Mustard seeds
1/2 tsp Jeera/Cumin seeds
Coriander leaves for garnish

Method :

Wash and snip the ends of the Ivygourd. Slice lengthwise. Deskin and wash the potato. Slice it lengthwise too. Heat oil in a pan. Add the mustard and jeera. After they splutter add the chopped Ivygourd and potato. Drop in the chilly, turmeric, coriander, jeera powders and salt. Add a glass of water, cover and cook over a slow flame till done. Garnish with coriander leaves.

Rajgira Ladoos/Amaranth Grain/Lhaye Pitya Undo Recipe

Posted on August 7, 2018 by vinaya

Another of the Ladoos that the GSB community of Karnataka prepares to celebrate Krishna Janmashtami, the birthday of Lord Krishna is the Amaranth Grain Ladoo. I have fond memories of my mother distributing these Ladoos to all the neighbourhood children who eagerly used to look forward to them.

Ingredients :

1/2 kg Lhaye/ Rajgira/Amaranth Grain
1/2 kg Chiki jaggery/jaggery used to make peanut brittle
1/4 kg Besan/Split Bengal Gram flour
2tsps Cardamom powder.
A fistful of black Til/ Sesame seeds
2tbsps hot Ghee/clarified butter
Ghee for frying

Method :
Add the hot ghee to the besan. Adding a little water at a time prepare a stiff dough. Keep aside for ten minutes. Put into a sev mould. Heat ghee in a pan. Make thick sev (karo) by directly pressing it into the hot ghee. Fry till crisp. Remove and drain. Dry roast the Til till it splutters. Take the jaggery in a thick bottomed pan. Add a glass of water to it. Boil till it thickens. Drop a small droplet of jaggery into a little water. If it comes together as a hard pellet switch of the gas. Add the Lhaye, karo, roasted til and the cardamom powder. Mix thoroughly Apply ghee on your palms and make ladoos immediately.