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Gopal's Kitchen Chronicles

Food and Recipes from Gopal's Kitchen

Black Chickpeas (Kala Chana) Curry

Ingredients:

Black Chickpeas – 250 gms

Tomatoes – 4-5

Ginger – 1 small piece

Green Chillies – 3-4

Red Chili Powder – 1 tbsp

Coriander Powder – 1 tbsp

Garam masala powder – 1 tbsp

Gram Flour (Besan) – 2-3 tbsp

Cumin Seeds – 1 tbsp

Ghee/Oil – 4-5 tbsp

Salt to tastea

Coriander leaves – 1 bunch finely chopped

Method:

Soak the black Chickpeas in water for 6-8 hours.

In a pressure cooker add water and once hot add the soaked Chickpeas (discard the water it was soaked in) and cook for 6-7 whistles.

In a mixie add the tomatoes, ginger and green chillies and grind them into a fine paste.

In a kadai heat oil and once hot add Cumin seeds and saute for a couple of minutes.

Now add the gram flour and saute for a minute.

Now add the tomato paste, red chilli powder, Coriander powder and garam masala powder and mix well. Let this cook for a few minutes till the raw smell goes.

Now add the cooked Chickpeas and salt and mix well.

Let this simmer for 5-6 minutes Now add the Coriander leaves and mix well.

Yummy Black Chickpeas Curry is now ready!!!

Gujarati Kadhi

Ingredients:

Curd – 4 cups

Besan (Chanadal powder) – 2-3 tbsp

Jaggery – 3/4 cup

Ginger paste – 1 tbsp

Green Chillies – 3-4 finely chopped

Turmeric powder – 1 tsp

Mustard Seeds –  1 tbsp

Cumin Seeds – 1 tbsp

Dry Red Chillies – 2

Asafoetida – 1 tsp

Cloves – 6-7

Curry Leaves – 1 sprig

Coriander Leaves – 1 bunch finely chopped

Ghee/Oil – 2-3 tbsp

Salt to taste

Method:

In a bowl mix the curd, besan, ginger paste, green chillies, turmeric powder and salt.  Add some water and mix well so that there are no lumps.

In a kadai, once hot add the curd and besan mixture and let it simmer in medium heat stirring regularly.

In a separate kadai, add ghee/oil and once hot add the mustard seeds, cumin seeds, cloves, red chillies, and asafoetida, and saute for a few minutes and turn off the heat.

Now add the tempering to the curd and besan mixture and mix well.  Let it simmer for a few more minutes.

Finally add the coriander leaves and mix well.

Yummy Gujarati Kadhi is now ready !!

 

 

 

 

Nellikkai (Gooseberry/Amla) Sadam (Rice)

Ingredients:

Nellikkai (Gooseberry/Amla) – 200 gms

Cooked Rice – 2 cups

Green Chillies – 4-5 finely chopped

Mustard Seeds – 1 tbsp

Dry Red Chillies – 2-3

Asafoetida – 1 tsp

Turmeric Powder – 1 tsp

Fenugreek Seeds – 2 tbsp dry roasted and powdered

Urad Dal – 1 tbsp

Chana Dal – 1 tsp

Peanuts – 4-5 tbsp

Curry Leaves – 1 sprig

Coriander Leaves – 1 bunch finely chopped

Ghee/Oil – 4-5 tbsp

Salt to taste

Method:

Wash the gooseberries, cut them and remove the seeds.  In a pressure cooker, add water and once hot add the gooseberries and cook for one whistle.  Turn off the heat and once cool, mash the cooked gooseberries in to a fine paste.

In a kadai, add ghee/oil and once hot add the mustard seeds, green chillies, red chillies, urad dal, chana dal, curry leaves and peanuts and saute for a few minutes till the peanuts become golden.  Now add the mashed gooseberries and salt and mix well.  Saute for a few minutes till all the ingredients have blended nicely.

Now add the cooked rice and mix well.  Finally add the fenugreek powder and coriander leaves and mix well.

Yummy Nellikkai Sadam is now ready !!

Note : The Nellikkai paste can be preserved upto a week in an airtight bottle and be used for making the rice instantly.

 

 

 

 

 

Restaurant Style Punjabi Chole

Ingredients:

Chickpeas (Chole) – 2 cups

Onions – 2 – 3

Tomatoes – 3-4

Green chillies – 4-5 slit into halves

Black tea powder – 2 tbsp

Dry red chillies – 4-5

Coriander seeds – 1 tbsp

Black pepper – 1 tbsp

Cumin seeds – 1 tbsp

Fennel seeds – 1 tbsp

Poppy seeds – 1 tbsp

Cloves – 6-7

Bay leaf – 1

Cinnamon /star anise – 2-3

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Garam masala powder – 1 tsp

Ginger and garlic paste – 1 tbsp

Ghee /oil – 4-5 tbsp

Salt to taste

Coriander leaves – 1 bunch finely chopped

Method:

Soak the Chole in water overnight or for 8-10 hours. Drain the water and wash it two times and keep it aside.

In a pan heat some water and add the black tea powder and let it simmer for a couple of minutes. Turn off the heat and extract the tea decoction and keep it aside.

In a pressure cooker add 4-5 cups of water, and once hot add the Chole, Cloves and the tea decoction and close the lid. Cook for 4-5 whistles. Once cool drain the water and keep it aside.

In a mixie first blend the onions into a fine paste and keep it aside. Next blend the tomatoes into a fine puree and keep it aside.

In a kadai dry roast the red chillies, Coriander seeds, bay leaf, Cumin seeds, Fennel seeds, poppy seeds, cinnamon /star anise, and black pepper for a few minutes. Once cool blend them into a fine powder and keep it aside.

In a kadai heat ghee /oil and once hot add Cumin seeds, ginger and garlic paste and the onion paste and saute for a few minutes.

Now add the tomato paste, Turmeric powder, red chilli powder, Coriander powder and saute till the oil separates.

Now add the cooked Chole, salt and mix well. Now add the water that was kept aside as required.

Now add the Coriander leaves and green chillies and let it simmer for a few minutes till gravy thickens.

Yummy restaurant style Punjabi Chole is now ready!!

 

 

Bombay (Potato) Saagu

Ingredients:

Baby Potatoes – 400 gms

Tomatoes – 3 finely chopped ( 2 blended in to puree)

Cumin Seeds – 1 tbsp

Mustard Seeds – 1 tbsp

Fennel Seeds – 1 tbsp

Poppy seeds – 1 tbsp

Asafoetida – 1 tsp

Green Chillies – 4-5

Ginger – 1 small piece

Fried Gram – 3 tbsp

Turmeric Powder – 1 tsp

Red Chilli Powder – 1 tsp

Coriander Powder – 1 tsp

Ghee/Oil – 4 -5 tbsp

Curry Leaves – 1 sprig

Coriander Leaves – 1 bunch finely chopped

Salt to taste

Method:

In a cooker, steam cook the potatoes for 2 whistles and once cool peel the skin and keep it aside.

In a mixie, blend the fried gram, green chillies, fennel seeds, poppy seeds and two tomatoes into a fine paste.

In the same cooker, add Ghee /oil and once hot add Mustard seeds, Cumin, curry leaves, Asafoetida finely chopped green chillies and saute for a couple of minutes. Now add the tomatoes and saute till the tomatoes become mushy.

Now add the potatoes, Turmeric powder, red chilli powder, Coriander powder, salt  and the blended paste and mix well.

Now add five to six cups of water and allow it to simmer for a few minutes.

Garnish with coriander leaves.

Yummy Bombay Saagu is now ready!!

Note: It goes very well with pooris. 

Ghee/Jeera Rice

Ingredients:

Basmati rice – 2 cups

Cumin seeds – 2 tbsp

Onions – 2 thinly sliced

Garlic – 2 finely chopped

Green chillies – 2 finely chopped

Cloves – 6-7

Cashews – 8-10 (optional)

Ghee /oil – 5-6 tbsp

Salt to taste

Method:

Soak the rice in water for thirty minutes.

In a pressure cooker, add Ghee /oil and once hot add Cumin seeds, Cloves, cashews, green chillies and garlic and saute for a couple of minutes.

Now add the onions and saute till the onions become translucent.

Now add the rice, four cups of water and salt and mix well.

Now close the lid and cook for ten minutes without adding the weight. Turn off the heat and add some Ghee to enhance the flavour.

Yummy Ghee /Jeera Rice is now ready!!

Quick American Corn Dosai

Ingredients:

American corn – 1 cup

Rice flour – 1 cup

Moong dal – 1 cup

Semolina (Rava) – 1 /2 cup

Baking soda – 1 tsp

Ginger – 1 small piece finely chopped

Green chillies – 4-5 finely chopped

Salt to taste

Ghee/Oil – as required

Method:

Soak the moong dal in water for two hours and keep it aside.

In a mixie add the  rice flour, American corn, moong dal, rava, ginger, green chillies and 2 cups of water and blend it into a fine batter. Add more water if required to bring it into the right consistency.

Now add salt and baking powder and mix well. Set it aside allowing it to rest for 20-30 minutes.

In a tawa once hot pour one ladle full of batter in the centre and spread it evenly in a circle.

Cook the dosa on a medium heat applying oil on the sides. Once one side is done flip it and cook for a couple of more minutes.

Yummy American corn dosai is now ready!!

 

 

Srirangam Thakkali (Tomato) Gothsu

Ingredients:

Tomatoes – 5 to 6 finely chopped
Onions – 3 finely chopped
Green chillies – 3-4 finely chopped
Dry Red Chilli – 1
Turmeric powder – 1/4 tsp
Mustard seeds – 1 tbsp
Urad dal – 1 tbsp
Cumin Seeds – 1 tbsp
Curry leaves – one sprig
Ghee/Oil – 4-5 tbsp
Besan – 3- tbsp
Salt to taste

Method:

In a kadai, heat ghee/oil and once hot add mustard seeds, urad dal, cumin seeds, green chillies, red chilli and curry leaves and saute for a few minutes.

Now add the onions and turmeric powder and saute till the onions become translucent.

Now add the tomatoes and saute for a few minutes till they become mushy.  Now add three to four cups of water and salt and let it simmer for a few minutes.

Now mix the besan in a cup of water and add it to the kadai to let the gothsu thickens and comes to the right consistency.

Yummy Srirangam Thakkali Gothsu is now ready !!

Note: It goes well with Pongal, Idlis and even chapathis !!

 

 

 

 

Rava Pongal

Ingredients:

Rava (Semolina) – 1 cup

Moong dal – 1 cup

Ginger – 1 small piece finely chopped

Turmeric powder – 1 tsp

Mustard seeds – 1 tbsp

Asafoetida – 1 tsp

Cumin seeds – 2 tbsp

Black pepper powder – 1 1/2 tbsp

Green chillies – 3-4 finely chopped

Cashews – 8-10 (optional)

Curry Leaves – 1 sprig

Ghee /oil – 4-5 tbsp

Salt to taste

Coriander leaves – 1 bunch finely chopped

Method:

In a pressure cooker, cook the moong dal by adding Turmeric powder and water for three whistles. Once cool mash it and keep it aside.

In the same cooker add Ghee /oil and once hot add Mustard seeds, green chillies, ginger, cashews, Asafoetida and curry leaves and saute for a couple of minutes.

Now add the rava and black pepper powder and mix well.

Now add the cooked moong dal, salt and mix well. Now add 3 cups of water making sure no lumps are formed

Cook on a medium flame stirring on a regular basis.

Once the water evaporates garnish with coriander leaves.

Yummy Rava Pongal is now ready!!!

 

 

 

 

 

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