Categories
Chutneys

Brinjal Bajji – 2

This is the second variety of Brinjal Bajji that I am posting. The first one was with Hing /Asafoetida. This one is using onions. This preparation goes well with rice or roti. The bajji is best made using the large variety of Brinjal available for making Bhartha as it can be easily roasted.

Ingredients :

500 gms Brinjal

1 large onion finely chopped

3 green chillies minced

1/2 tsp tamarind paste or juice of half a lime

Salt

2 tbsps coconut oil

Method:

Apply a little oil all over the brinjal and roast it on an open flame on your gas stove. Alternatively it could be grilled too. Take care to see that it is roasted evenly on a gentle flame. Allow to cool. Peel the brinjal. The charred skin comes off easily. Mash the brinjal well. Crush the minced chillies with salt. Tip them into the mash. Add finely chopped onions, tamarind paste or lemon juice and drizzle with coconut oil. Mix well and serve. This preparation needs to be refrigerated if not used immediately.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Categories
Thalis

Simple Thali – 18

A simple but nutritious Thali of a mix of proteins, carbohydrates, vitamins and fiber. On the platter is Chapati, Varan, slices of onions, a wedge of lemon, curds and guava. Recipe link to the Varan and Chapati given below.

https://vinayasculinarydelights.com/chapati-rotiflattened-bread/

https://vinayasculinarydelights.com/varan-goan-dal-recipe/

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Categories
Thalis

Thali Meal – 116

Sharing a Thali today of Chapati, Mixed vegetable Subzi, Khichdi, Kadhi, Tomato and onion Kuchumber , Sweet and Tangy lemon pickle, Sunbasked Asafoetida chillies and Curds. Recipe links to all the items are given below.

Chapati/Roti/Flattened Bread Recipe

Mixed Vegetable Subzi

Khichdi and Kadhi/One pot meal Recipe

Kuchumber Recipe

Sweet and Tangy Lemon pickle Recipe

Sun basked Asafoetida Chillies

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Categories
North Indian Cuisine

Mixed Vegetable Subzi

This mixed vegetable subzi goes well with almost everything be it Roti, Naan or even bread. The addition of yoghurt lends the texture to the dish. The mild aroma of the spices and the fragrance of coriander leaves make it absolutely delicious!

Ingredients :

2 large potatoes

250 gms shelled peas

1 carrot

2 large onions

1 large tomato

3 tbsps oil

1/2 glass thick curds /yoghurt

1 tbsp Everest Kitchen King Masala

2 tbsps coriander powder

1 tbsp chilly powder

A pinch of haldi /turmeric powder

Salt

Coriander leaves for garnish


Method :

Chop the carrot and potatoes into tiny cubes. Boil the carrot, peas and potatoes with salt till done. Slice the onions fine. Chop the tomatoes fine. Churn the curds and keep aside. Heat the oil in a pan. Add the onions. Roast till translucent. Drop in the coriander powder, Kitchen king Masala, chilly powder and Haldi. Toss on a gentle flame for a couple of minutes. Add the tomatoes. Roast for a couple of moments till they wilt. Add the cooked peas, carrot and potato mixture. Adjust the consistency of the gravy by adding as much water as required. It should be neither too thick nor thin. Boil well for a few minutes on gentle heat so that the flavours infuse and leave behind a thick gravy. Add the curd and give one boil. Garnish with coriander leaves. Mix well and serve hot with rotis, rice or bread.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Categories
Thalis

Thali-meal-115

Sharing a Thali today of Rice, Toyya, Surna Koot, Ivygourd and Potato Upkari, Mixed vegetable raita, Papad and Rava and dessicated coconut Ladoo. Recipe links to all the items are given below.

Recipe to make the perfect Rice

Toyya

Surna/Yam Koot

Ivygourd and Potato Upkari /Stir fry Recipe

Mixed Vegetable Raita Recipe

Rava and Coconut Ladoo-2

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Categories
Breakfast Eats

Tomato, Onion Uthappa

Uthappa or Oothappam is a fermented pancake of rice and urad dal. Sprinkled with tomatoes, onion and coriander leaves and spiced with green chillies and ginger it can be enjoyed with chutney, Sambhar or even with home made butter or pickle.

Ingredients:

  • 250 gms urad dal
  • 600 gms rice
  • Salt.
  • 4 onions
  • 2 tomatoes
  • 18 green chillies
  • 3 inch piece of ginger
  • Coriander leaves.
  • Ghee/clarified butter or oil for roasting.

Method :

Wash and soak both rice and urad dal separately for 5 hours. Grind the urad dal in the wet grinder non stop for half an hour adding water at regular intervals. Grind the rice in the mixer to a rava like consistency.
Mix both the urad and rice batters, add salt and allow to ferment overnight or for 10 -12 hours.

Grind the ginger and green chillies coarsely and add to the batter. Mix well. Chop the tomatoes, onions and coriander leaves fine. Pour a ladleful of batter on a hot tava/skillet and sprinkle the chopped onions, tomatoes and coriander leaves over it. Drizzle with oil or Ghee and roast on both sides. Serve hot.

Note:

This proportion of urad dal and rice is if you are using the wet grinder to grind the urad dal. If using the mixer the proportion is 250 gms of urad dal and 400 gms of rice.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Categories
Coconut Based Preparations

Surna/Yam Koot

Sooran, Surnu, Yam, Elephant Foot are the various names given to this versatile tuber. I have posted a variety of preparations of Yam earlier and you can find them in a number of sections of this website. Today it’s a Surna Koot which is a cold preparation. Yam is chopped fine and fried to a crisp. It is then mixed with the coconut chutney that is prepared. I am referring to the ground coconut as ‘Chutney’ as this preparation isn’t heated.

Ingredients :

250 gms Yam deskinned, washed and chopped into tiny cubes

1/2 of a small coconut

10 roasted Byadgi chillies

1/4 tsp tamarind paste

1 tsp coriander seeds

9 seeds of methi/fenugreek

A Chickpea sized piece of Hing /Asafoetida

Salt

1 tbsp coconut oil

1 sprig curry leaves

1 tsp mustard seeds

Oil to fry the yam.

Method:

Sprinkle salt over the chopped yam, mix well and allow to stand for ten minutes in a colander. Squeeze the yam gently and fry it in hot oil on a medium flame till crisp. Remove, drain on absorbent paper napkin and store in an airtight container when cool. Roast the coriander seeds and methi in a tsp of oil till they give their aroma. Grind the coconut, roasted chillies, tamarind, roasted coriander seeds and methi to a fine paste using cold water. Tip it into a bowl. Add salt. Mix well. Heat a tbsp of coconut oil. Add the mustard seeds and after it splutters drop in the curry leaves. Toss and pour the seasoning into the ground coconut masala. Tip in the fried yam pieces. Mix well and allow to stand for fifteen minutes for the yam to absorb the masala. Serve as a side dish with rice.

Note: Since the fried yam already contains salt, be cautious while adding it to the masala.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Categories
Variety Of Dals / Pulsating Pulses

Toyya

Toyya comes from the Sanskrit word ‘Toyam” meaning water. Dalithoy as the Konkani community calls it translates to Watered down Dal. Toyya is another version of Dal which is made in Konkani households. I have already posted two variations earlier. There is a fourth variant too which I will post some time later. I simply love the Dal cooked this way. The fragrance is amazing! Serve it with rice or roti!

Ingredients :

250 gms Arhar Dal/Split Pigeon peas

4 green chillies slit

2 sprigs of Curry leaves

A tsp of Hing/Asafoetida

A pinch of Haldi/turmeric powder

Salt

2 tbsps Ghee

1/2 tsp Mustard seeds 1/4 tsp Jeera/Cumin seeds

Lemon juice optional

Method:

Wash and tip the Dal into a pressure cooker. Add three glasses of water, Haldi, green chillies, a tbsp of Ghee, Hing and a sprig of curry leaves. Pressure cook to three whistles till the Dal is mushy. Whisk it well and adjust consistency by adding water if required. Add salt and bring to a boil. Heat one tbsp ghee in a pan. Drop in the mustard. After it splutters add the Jeera. Immediately drop in the curry leaves , toss and pour the seasoning into the boiling Toyya. Serve with wedges of lemon.

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Categories
Breakfast Eats

Khotto- Urad Dal and Rice batter steamed in Jackfruit leaves.

Khotto translates to a ‘basket’ in Konkani. Tiny baskets of Jackfruit leaves are woven together and batter is poured into it and steamed. The aroma of Jackfruit leaves imparted to the Khotto is unique and delicious. Served either with a coconut chutney or Sambhar Khotto is a delicacy! I have posted an Urad Dal and Semolina under the section ‘Breakfast Eats’ of this website. Today posting one made of Urad Dal and rice rava. Recipe link to the Chutney is given below.

Ingredients :

250 gms Urad Dal /Split black gram

400 gms Idli rava/Rice rava

Salt.

Method:

Wash and soak the Urad Dal for four hours. Wash again a couple of times and grind it in a wet grinder for half an hour to a smooth and fluffy batter adding water a little at a time. Pour it into a vessel. Wash the Idli rava, squeeze well and add it to the ground Urad batter. Add salt, mix well and allow to ferment for 12-14 hours. Keep the idli steamer boiling. Give a quick whisk to the batter and pour it into the woven Jackfruit leaves basket. Place them in the steamer and steam for about 15 minutes. A knife inserted in the Khotto should come out clean. Remove and serve hot with Chutney or Sambhar.

https://vinayasculinarydelights.com/coconut-chutney-recipe-3/

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Categories
Desserts Snacks & Finger Foods

Diwali Special

Diwali the festival of lights sees a burst of activity in Indian households. The household is thoroughly cleaned and a variety of sweets and savouries are made to welcome Goddess Lakshmi. On the platter are Urad dal Ladoos, coconut burfi, Potato Rava Ladoo, Chirote, Potato and Besan Sev, Maida Chakli, Crispy Kodbale, Chevda and Tikha Gathiya. Recipe links to all the items are given below.

This post is very special to me as it is the 1000th post in my website in a span of 38 months. Thanking everyone for the encouragement and support shown.

https://vinayasculinarydelights.com/chirote-phenori/

https://vinayasculinarydelights.com/coconut-burfi/

Urad Dal Ladoo

Rava and Coconut Ladoo-2

Potato and Besan Sev

Maida Chakli

https://vinayasculinarydelights.com/crispy-kodbale/

Chevda Recipe

Tikha Gatiya Recipe

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