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Gopal's Kitchen Chronicles

Food and Recipes from Gopal's Kitchen

Aloo Methi

Ingredients:

Potatoes – 8-10
Green chillies – 4-5 finely chopped
Ginger – 1 small piece chopped finely
Methi Leaves – 1 cup finely chopped
Mustard seeds – 1 tbsp
Cumin Seeds – 1 tbsp
Urad dal – 1 tbsp
Turmeric powder – 1 tsp
Ghee/Oil – 4-5 tbsp
Curry Leaves – 1 sprig
Salt – to taste

Method:

Peel the potatoes and pressure cook them for three whistles. Once cool mash them and keep it aside.

In a kadai, add oil and once hot add mustard seeds, urad dhal and let it splutter.

Now add cumin seeds, curry leaves, turmeric powder, green chillies and ginger and saute for a few minutes.

Now add the mashed potatoes and salt and mix well. Let it cook for a few more minutes and turn off the heat.

Yummy Aloo Methi is now ready!!!

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Mirch Ki Subji

Ingredients:

Large green chillies (Mirchi) – 7-8
Mustard Seeds – 1 tbsp
Cumin Seeds – 1 tbsp
Asafoetida – 1 tsp
Turmeric Powder – 1 tsp
Besan / Gram flour – 1 cup
Peanut powder – 1 cup
Fresh grated coconut – 1/2 cup
Garam masala – 2 tsp
Ghee/Oil – 4-5 tbsp
Salt to taste
Coriander Leaves – 1 bunch finely chopped

Method:

First cut the green chillies to 1 inch pieces after removing the seeds.

In a mixie grind the peanuts into a coarse powder and keep aside.

In a kadai, heat ghee/oil and once hot add the mustard seeds, cumin seeds, asafoetida and sauté for a couple of minutes. Now add the green chillies and turmeric powder and sauté for a few minutes till the chillies start shrinking.

Now add the besan and mix well. Saute for a few minutes till the raw smell goes and the besan is roasted well and turns golden.

Now add the peanut powder, fresh coconut, garam masala, and salt and mix well.

Sprinkle some water and mix well. Saute on a medium flame for a few minutes till the mixture has cooked completely.

Now turn off the heat and garnish with coriander leaves.

Yummy Mirch Ki Sabji is now ready !!

Dragon Potatoes

Ingredients:

Baby Potatoes – 400 gms

Green chillies – 3-4 finely chopped

Corn flour – 1 cup

Maida – 1 cup

Soya sauce – 2 tbsp

Red chilli sauce – 2 tbsp

Ginger Garlic Paste – 1 tbsp

Tomato ketchup – 3 tbsp

Vinegar – 1 tbsp (optional)

Black pepper powder – 2 tbsp

Sugar – 2 tbsp

Spring Onions – 1 bunch finely chopped

Oil – for frying / making the dry gravy

Salt to taste

Method:

In a cooker, steam the baby potatoes for 10 minutes (without putting the weight).  Allow it to cool and keep it aside.

In a bowl, add the potatoes, corn flour, maida, pepper powder and salt and mix well.  Sprinkle some water to make sure potatoes are coated well with batter.

In a kadai heat the oil for frying and once the oil is hot dip the potatoes, reduce the flame and fry them on a medium flame till they are golden brown in color. Take out the fried potatoes and keep them aside.

In the same kadai after removing the excess oil add green chillies, and onion and saute for a few minutes. Now add ginger garlic paste and saute till the raw smell goes.

Now add soya sauce, red chilli sauce and tomato ketchup and saute for a couple of minutes.

Now add the fried potatoes, sugar and salt and mix well.  Garnish with spring onions.

Yummy Dragon Potatoes is now ready to taste!!

Beetroot and Apple Soup

Ingredients:

Beetroot – 3

Apple – 4

Tomato – 1

Onion – 1 medium finely chopped

White Pepper Powder – t tbsp

Garlic –  4-5

Green Chilli -1

Mixed Herbs – 1 tbsp

Butter/Oil – 4-5 tbsp

Milk/Cream – 1 Cup

Vegtable Stock – 3 cups

Salt to taste

Method:

In a pressure cooker, add butter/oil and once hot add the onions, garlic and green chilli and saute for a few minutes.

Now add the Beetroot and mix well and cook for a few minutes. Now add the Apples and mix well.  Now add Salt, cumin powder, pepper powder, vegetable stock and mix well.

Close the lid and cook for 3 whistles.  Allow it to cool.

Once cool blend this into a smooth puree.

Now add it back to the cooker, add milk/cream and let it simmer for a couple of minutes.  Sprinkle some mixed herbs.

Yummy Beetroot and Apple Soup is now ready !!!

 

 

 

Asoka Halwa

Ingredients:

Moong Dal – 1 cup

Wheat Flour – 1/2 cup

Sugar – 2 cups

Milk – 3/4 cup

Ghee- 3/4 cup

Elaichi Powder – 1 tsp

Cashews – 15 – 20

Method:

In a pressure cooker, cook the Moong Dal to three whistles adding just enough water.  Allow it to cool and keep it aside.

In a mixie, add the cooked moong dal and milk and blend it into a fine paste.  Keep it aside.

In a kadai, add Ghee and once hot add the Cashews and roast them to golden colour and keep it aside.

In the same kadai, now add the wheat flour and saute for a couple of minutes till it becomes golden. Now add the moong dal paste, elaicchi powder  and mix well.

Now add the sugar and mix well. Cook on a low flame adding Ghee as needed till the mixture thickens and reaches Halwa consistency.

Now garnish with the roasted cashews.

Yummy Asoka Halwa is now ready!!

Note : I did not add any food colour and left it to its natural colour.

 

Punjabi Dum Aloo

Ingredients :

Baby potatoes – 300 gms

Onions – 2

Tomatoes – 2

Cashews – 8-10

Fennel seeds – 1 tbsp

Cumin seeds – 1 tbsp

Poppy seeds – 1 tbsp

Turmeric powder – 1 tsp

Red chilli powder – 2 tbsp

Coriander powder – 2 tbsp

Ghee /oil – 4-5 tbsp

Milk/Cream – 1/2 cup (optional)

Coriander leaves – 1 bunch finely chopped

Salt to taste

Method:

Boil the potatoes in a pressure cooker for 1 whistle.  Once cool peel the skin and keep it aside.

In a kadai, add ghee/oil and once hot add the turmeric powder, red chilli powder, coriander powder and saute for a couple of minutes.

Now add the peeled potatoes and salt and mix well.  Saute  for a few minutes till the potatoes are roasted evenly and keep it aside.

In the same Kadai, add oil and once hot add the fennel seeds, poppy seeds, onions and saute for a few minutes till the onions become translucent.  Now add the tomatoes and cashews and saute well till the tomatoes become mushy.

Now turn off the heat, and once cool blend them in a mixie into a fine paste.

In the same kadai, add oil and once hot add the cumin seeds and saute for a couple of minutes.  Now add the tomato and onion paste and mix well.  Let it simmer on a low flame for a few minutes.

Now add the potatoes and mix well.  Let it cook for a couple of minutes.  Now add the milk/cream and mix well.

Finally add the finely chopped coriander leaves.

Yummy Punjabi Dum Aloo is now ready !!

 

Kale Chane (Black Chickpeas) Sundal

Ingredients:

Black Chickpeas – 3 cups

Mustard seeds – 1 tbsp

Urad dal – 1 tbsp

Asafoetida – 1 tsp

Green chillies – 3-4

Coriander leaves – 1 bunch finely chopped

Fresh coconut – 1 1/2 cups

Oil – 4-5 tbsp

Salt to taste

Method:

Soak the black Chickpeas overnight or for 6-8 hours.

In a cooker add five cups of water and once hot add the black Chickpeas and cook for 3-4 whistles. Keep it aside.

In a mixie, add the green chillies, Coriander leaves and half cup coconut and grind into a fine paste.

In a kadai heat oil and once hot add Mustard seeds, Urad dal and Asafoetida and saute for a few minutes.

Now add the cooked kale chane and the Coriander and green chillies paste and mix well.

Now add salt and fresh coconut and saute for a few minutes on a medium flame.

Yummy Kale Chane  Sundal is now ready!!!

 

Pidi (Upma) Kozhukattai

Ingredients:

Rice – 2 cups

Toor Dal – 1/2 cup

Dry Red Chillies – 2-3

Green Chillies – 2-3

Mustard Seeds – 1 tbsp

Urad Dal – 1 tsp

Curry Leaves – 1 Sprig

Asafoetida – 1 tsp

Fresh Coconut – 1 cup

Ghee/Oil – 4-5 tbsp

Salt to taste

Method:

In a mixie add the rice, red chillies, green chillies and toor dal and grind them into a coarse powder.

In a kadai, add ghee/oil and once hot add mustard seeds, urad dal, Asafoetida and curry leaves and saute for a couple of minutes.

Now add the coarse rice and Toor Dal powder and mix well.

Now add five cups of hot water and salt and mix well. Now add the fresh coconut and mix well.

Keep cooking on a medium flame stirring the mixture frequently until all the water evaporates. Now turn off the heat and allow it to cool.

Now shape the upma mixture into balls.

In a cooker, steam the upma mixture balls in idli plates for about 10 minutes.

Yummy Pidi (Upma) kozhukattai is now ready.

 

 

 

Cabbage, Black Chickpeas and Potato Subji

Ingredients:

Cabbage – 1 medium size roughly chopped
Black chick pea – 1 cup soaked
Onion – 1 medium finely chopped
Potatoes – 2-3 medium cut into cubes
Cumin seeds – 1 tbsp
Mustard seeds – 1 tbsp
Dried red chillies – 2-3
Green chillies – 3 slit into halves
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Garam masala powder – 1 tsp (optional)
Ginger – 2 inch piece finely chopped
Turmeric powder – 1 tsp
Ghee /oil – 4-5 tbsp
Curry Leaves – 1 sprig
Salt to taste

Method :

In a pressure cooker add Ghee /oil and once hot add the Cumin seeds, Mustard seeds, curry leaves, red chillies and green chillies and saute for a few minutes.

Now add the onions, ginger, Turmeric powder, red chilli powder, Coriander powder and saute for a few minutes.

Now add the potatoes, black Chickpeas, Cabbage and add water. Add salt and mix well.

Now close the lid and cook for three whistles.

Yummy Cabbage, Black Chickpeas and  Potato subji is now ready!!

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