Vellarikka Dosa
Vinaya's Culinary Delights
by vinayaprabhu2
3w ago
Vellarikka is cucumber in Malayalam… Making dosa or even Idli using cucumber is common in the Southern states of India… It is served either with a coconut chutney or with pickle or thokku… Method: 250 gms raw rice 1 cucumber deskinned and chopped 5 tbsps grated coconut 1/2 tsp cumin seeds 4 green chillies 1 inch piece of ginger Salt Oil for roasting the dosa. Method: Soak the rice for around four hours. Drain and grind it along with the chopped cucumber, cumin seeds, ginger and green chillies to a smooth paste. Add enough water to make the batter flow freely. Add salt. Mix well. Heat a skille ..read more
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Vrat ka dosa
Vinaya's Culinary Delights
by vinayaprabhu2
3w ago
Vrat ka dosa does not contain any of the ingredients which are not consumed during a fast. Most people avoid either rice or wheat while fasting. Here is a dosa which is made using Sabudana/ Sago pearls and Varai/ Little millet . Ingredients: 1 cup Sabudana 3/4 cup Varai 3 tbsps curds Salt Oil to roast the dosa. Method: Soak the Sabudana and Varai separately for four hours. Drain. Tip the drained mixture into a blender and blend to a smooth paste along with the curd to a thick batter. Add salt and mix thoroughly. Keep aside for a few minutes. Heat a skillet. Pour a ladleful of batter on it an ..read more
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Aloo Methi.
Vinaya's Culinary Delights
by vinayaprabhu2
1M ago
Aloo Methi is a North Indian dish which goes well with Roti, chapati or Naan. Methi refers to fenugreek leaves and Aloo is the universally favourite potato. Methi leaves are sorted and only the extremely tender stalks are used since the mature ones can prove slightly chewy. Ingredients: 1 medium sized bunch methi leaves 250 gms baby potatoes 2 large onions chopped fine 2 large tomatoes pureed 2 tbsps oil 1 tsp jeera / cumin seeds 10 medium sized cloves garlic finely chopped 2 green chillies finely chopped 1 heaped tsp Kashmiri chilly powder 1/4 tsp haldi/ turmeric powder 2 tbsps dhania/corian ..read more
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Dal, baati, churma.
Vinaya's Culinary Delights
by vinayaprabhu2
1y ago
Dal, baati, churma is a traditional recipe from Rajasthan. The Baatis are made from whole wheat flour, semolina and ghee with the addition of ajwain that adds to the delicious flavour of the baati. Traditionally baked in a tandoor, baati can now be baked in the regular oven or even in an Appe pan. Panchmel dal is served over the crushed baati with a generous drizzling of ghee and churma is served alongside. Posting the links to the dal and churma which have been posted separately in this website. https://vinayasculinarydelights.com/panchmel-dal/ https://vinayasculinarydelights.com/churma/ Ing ..read more
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Vrat ki kadhi.
Vinaya's Culinary Delights
by vinayaprabhu2
1y ago
Vrat ki kadhi is an easy to prepare kadhi which is served with Vrat ke Chawal or barnyard millet. Popular during Navratri, this kadhi chawal is prepared in most North Indian homes when women fast. Besan which is normally used for making a kadhi is not used. It is replaced with flour made from amaranth/ rajgira or water chestnut/ singhada. Ingredients : For the potato pakoda: 3 potatoes pressure cooked, peeled and mashed or grated 1 tbsp roasted peanut powder 2 green chillies minced 1 inch piece of ginger grated Rock salt 1/2 cup singhade ka aata Oil to fry the pakoda. For the Kadhi: 1 cup cur ..read more
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Tomul tchot.
Vinaya's Culinary Delights
by vinayaprabhu2
1y ago
Tomul Chhot is an easy to prepare Kashmiri snack with rice flour and carom seeds. It is generally served with Noon chai and walnuts. Tomul refers to husked rice in Kashmiri. Ingredients: 250 gms Rice flour 1/4 tsp ajwain/ carom seeds Salt 2 tbsps Ghee/ clarified butter Warm water to bind the dough. Method: Tip the rice flour, salt and carom seeds in a bowl . Add ghee and rub it into the flour. Knead the flour with hot water to a lump free batter of pouring consistency. Mix well. Heat a tava/ griddle. Pour a ladleful of batter and spread it in concentric circles. Cover and cook for a couple of ..read more
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Besan Mirch.
Vinaya's Culinary Delights
by vinayaprabhu2
1y ago
Besan Mirch is a Rajasthani delicacy made by roasting green chilies in a spiced Besan mixture. The green chilies lose some of their bite when roasted and the tangy and spicy flavors get infused with them.. For those who love spices, Besan Ki Mirchi is not just appetizing but also enhances the flavour of food. Roasted besan along with spices give this dish a very unique texture & flavour hence this dish goes well with both Roti and Dal rice. Ingredients: Besan mirchi 12 Medium Sized Bhavnagari Chillies 200 gms Besan/ gram flour 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp Fennel seeds ..read more
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Mooli ki kadhi.
Vinaya's Culinary Delights
by vinayaprabhu2
1y ago
Mooli is radish and Mooli ki kadhi refers to radish in a yoghurt based gravy. In the Kumaoni dialect, Mooli ki kadhi is called Mooli ki jholi. Jholi translates to Kadhi. The consistency of Kumaoni jholi is thinner compared to the kadhi made in Punjab and Rajasthan. It is served over hot rice. Ingredients: 1 medium sized radish, peeled and cut into batons 1 Cup curd/ yoghurt 3 tbsps Besan/ gram flour 1 teaspoon red chilli powder 1/2 tsp turmeric powder 1 tbsp oil 1 tbsp finely chopped coriander leaves. Salt Ingredients for seasoning: 2 tbsps Ghee/ clarified butter 1 tsp cumin seeds 2 ..read more
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Chura Matar.
Vinaya's Culinary Delights
by vinayaprabhu2
1y ago
Poha or flattened rice is a popular breakfast item all over India. Each state has their unique recipe for it. Posting one of the well loved breakfasts of Uttar Pradesh Chura matar today. Chura refers to flattened rice and matar is peas. Though a Sattvik recipe, Chura matar is delicious and easy to make as it is flavoured with garam masala. A close friend Pushpalata Satish shared this recipe with me. Ingredients: Half kg thick Poha 250 gms fresh peas 7 green chillies or as required Juice of one lemon 1.5 inch piece ginger grated 1/4 tsp Garam masala 2 tbsps Ghee/ clarified butter 2 tbsps oil ..read more
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Kulle ki Chaat.
Vinaya's Culinary Delights
by vinayaprabhu2
1y ago
Kulle ki Chaat literally translates to chaat in a kulhar/ earthen pot. It is an Old Delhi speciality and is probably one of the few Indian Chaat recipes that is without any of the ingredients being fried. It is a delicious blend of fruits and vegetables that come loaded with flavourful spices. The instant burst of flavours in this chaat is something which makes this chaat an interesting one! Ingredients: 2 tomatoes cut into half and the seeds scooped out to form a basket.  Pieces of cucumber with the centre scooped out  2 potatoes boiled, peeled and cut into two with centre scooped ..read more
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