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About me

Welcome to Vinaya’s Culinary Delights. It is my pleasure to share traditional and contemporary vegetarian recipes from all over India with all of you.

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Miscellaneous

My Recipes that were published in the Times Of India.

It was a great moment for me when the pictures and recipes from my website were published in Bombay Times which is an edition of the Times of India, as well as in the Deccan Herald. Sharing the pictures of the same here.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.
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North Indian Cuisine

Moong /Green Gram Subzi

This healthy sprouted Moong subzi goes well with both rice and roti. Sprouting increases the nutritive value of lentils and most Indian homes consume sprouts atleast once a week. Lentils like Green gram, Black chickpeas, moth bean are sprouted and used to make a variety of salads and subzi.

Ingredients :

125 gms Moong sprouts

2 large onions sliced

1 potato peeled and grated

2 large tomatoes chopped fine

7 cloves of garlic

2 inch piece of ginger

2 green chillies

1 heaped tsp chilly powder

A large pinch of Haldi /Turmeric powder

1 heaped tsp Everest Kitchen King Masala

3 tbsps oil

1 tsp Jeera /Cumin seeds

Salt

4 tbsps finely chopped coriander leaves for garnishing.

Method:

Remove the peel of the Moong sprouts and boil them in enough water till half done. Blitz the garlic, ginger and green chillies to a coarse paste in the mixer. Heat oil in a pan. Drop in the Jeera and after it crackles add the onions and the ginger, garlic, green chilly paste. Add salt and roast till the onions are translucent and the raw flavour of the ginger garlic is gone. Add the tomatoes, Everest Kitchen King Masala, chilly powder and Turmeric powder. Roast till the tomatoes are slightly mushy. Drop in the sprouted moong and grated potato. Add two glasses of water and bring to a boil. Cover and cook till the sprouted moong is done but firm to touch. Garnish with coriander leaves. Serve hot with a wedge of lime.

  • https://vinayasculinarydelights.com/vidyarthi-bhavan-dosa/

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Thalis

Thali Meal – 118

Sharing a Thali today of Rice, Dal, Moong Ghashi, Chinese potato stir fry, Raw Jackfruit brined stir fry, raw banana fritters and curds. Recipe links to all the items are given below.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Categories
Fritters & Pakoras

Raw Banana fritters – 2

These raw banana fritters are usually an accompaniment to a meal. Called Phodi in my mother tongue Konkani, these are served with Dal rice and are prepared during a feast or on other ocassions where community feeding takes place.

Ingredients :

2 raw bananas

1 tbsp Chilly powder

1 tsp Hing/Asafoetida

Salt

Wheat flour to dust the Phodi

Oil for frying

Method:

Deskin the raw banana. Wash it thoroughly and slice it 2 cms thick. Sprinkle the chilly powder, salt and Hing, mix well and refrigerate for half an hour. Heat oil in a pan. Dust the slices with wheat flour and fry them on a medium flame till a golden brown and crisp. Remove and drain on a kitchen towel. Serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Thalis

Thali Meal – 117

Sharing a Thali today of Chapati, Bhindi in peanut masala, Rice, Sindhi Kadhi, Kuchumber, Curds and delicious slices of guava. Recipe links to all the items are given below.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Categories
Miscellaneous

Bhindi/Okra in Peanut Masala

After making the roasted peanuts and sesame chutney, I was left with some roasted peanuts. I was planning to make another batch of chutney but chanced upon a recipe using roasted peanuts and Okra by my cousin Shobana Rao. My heartfelt thanks to her for this wonderful recipe.

Ingredients :

250 gms Okra/Bhindi
A large pinch of Hing/Asafoetida
3 tbsps oil
100 gms roasted peanuts
7 tbsps Grated coconut
A small bunch of Coriander leaves finely chopped
1 tbsp Chilly powder
Juice of half a lemon
2 tbsps Dhania/Coriander powder
1 tsp Jeera/Cumin powder
2 tsps Sugar
Salt

Method:


Wash, pat dry and snip off both ends of the Okra. Slice them lengthwise into two. Heat oil in a pan. Drop in the Hing. Toss and add the Okra. Keep tossing till done but crunchy. Powder the roasted peanuts coarsely. Tip them into a bowl along with grated coconut, chopped coriander leaves, Dhania jeera powder, salt, sugar chilly powder and lemon juice. Mix thoroughly and drop this into the Okra. Toss. Heat the Okra subzi for a couple of minutes. Serve hot with Roti or rice.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Categories
Breakfast Eats Dosas

Vidyarthi Bhavan Dosa

Vidyarthi Bhavan is a restaurant in Bengaluru famous for it’s Dosa. They serve a variety, and each of them is finger licking good. Posting their most popular Dosa which gets it’s reddish hue because of the Red rice used. The link to the Chutney is given below.

Ingredients :

1 cup Red rice

3/4 cup Urad dal/Split black gram

1 cup Dosa rice

1/4 cup Arhar dal/Split pigeon peas

1/4 cup Chana dal /Split Bengal gram

1/4 cup Thick poha/Flattened rice

2 cups Rice flour

2 tbsps Methi /Fenugreek seeds

2 tbsps Salt

2 tsps Sugar

Oil or ghee for roasting the Dosa.

Method:

Soak all the above mentioned ingredients except rice flour for six hours. Grind it to a fine batter non stop in a wet grinder for half an hour adding water a little at a time, to get a batter of pouring consistency. Allow to ferment for ten to twelve hours. Two hours prior to making the Dosa add the rice flour and sugar. Mix thoroughly and keep aside. Heat a griddle/tava. Pour a ladleful of batter and spread it in concentric circles. You can spread it thick or thin as desired. Drizzle with Ghee or oil. Roast to a crisp and serve with Chutney.

https://vinayasculinarydelights.com/roasted-bengal-gram-dal-and-coriander-leaves-chutney-recipe/

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Categories
Spice Powders

Xacuti Masala

Xacuti Masala is to Goans what a Rasam or Sambhar powder is to the Tamilians or a Dhana Jeeru to the Gujaratis and a Garam masala to the Punjabis. This wonderful mixture of spices is roasted gently and powdered fine. It is used in vegetarian as well as non vegetarian dishes.

Ingredients :

200 gms Coriander seeds
150 gms Kashmiri dry red chilies
150 gms Fennel seeds
5 gms green cardamom
1 black cardamom
5 gms Mace
1 Nutmeg
25 gms Pepper corns
30 gms Cinnamon
25 gms cloves
25 gms Fenugreek seeds
10 gms Cumin seeds
50 gms Khus khus/Poppy seeds
25 gms mustard seeds
1 tsp Carraway seeds
2 large Bay leaves
1 Dagad phool/stone flower (size of your palm)
50 gms Turmeric

Dry roast each of the spices on a gentle flame till it gives it’s aroma. Do not roast them together as roasting time of each ingredient varies and the end product may not be as desired. Allow to cool a little and dry grind it to a fine powder. Store in an airtight container and use as required.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Categories
Miscellaneous

Dahi Bhalla and Thayir vadai

Dahi Bhalla from the North of India meets it’s cousin Thayir Vadai from the South. Every part of India makes these dumplings either by frying them or roasting them in an Appe pan and then dunking them in curds/Yoghurt. The seasonings differ according to the region, but this is one item popular with young and old alike.

Both Dahi Bhalla as well as the Thayir Vadai have been made in the Appam pan, so consume very less oil. Recipe links to both the varieties have been given below.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Categories
Chutneys

Peanut and Sesame Dry Chutney

Winters in India are associated with hot Jowar bhakri, peanut and sesame chutney, roasted brinjals and a variety of greens. This roasted peanut and sesame chutney goes well with Bhakri, Chapati or even on buttered slices of bread.

Ingredients :

100 gms Peanuts

50 gms Sesame

15 garlic cloves

2 heaped tbsps of Kashmiri Chilly powder

Salt

A large pinch of Jeera/Cumin seeds

A Chickpea sized piece of Tamarind

Method:

Roast the peanuts on a gentle flame and remove the skin. Alternatively you could microwave them till they are crisp. Dry roast the sesame too on a gentle flame till they start spluttering. Allow to cool. Drop in the roasted peanuts, sesame, tamarind, chilly powder, garlic and salt into a mixer jar and powder the ingredients on pulse mode. Do not fine grind them as both peanuts and sesame release oil. Just pulse to a coarse consistency. Enjoy with hot Bhakri or chapati.

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Categories
Miscellaneous

Fried Yam, Bittergourd and Okra

These are three items that come in handy when having house guests. You can prepare them and store them in airtight containers for a fortnight. Fried pieces of Yam, Bitter gourd and Okra can be turned into a variety of items which serve as a wonderful side dish. Recipe links to all the items are given below.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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