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Gopal's Kitchen Chronicles

Food and Recipes from Gopal's Kitchen

Green Apple Pickle

Ingredients:

Green Apple – 2 finely chopped

Red Chilli powder – 2 tbsp

Turmeric powder – 1 tbsp

Fenugreek powder – 1 tsp

Mustard Seeds – 1 tbsp

Asafoetida – 1 tsp

Oil – 3 -4 tbsp

Salt to taste

Method:

In a kadai heat oil and once hot add mustard seeds,turmeric powder, fenugreek powder and asafoetida and saute for a few minutes.

Now turn off the heat and add the green apple and salt and saute for a couple of minutes.

Yummy Green Apple Pickle is ready !!

Note: It tastes as good as Raw Mango Pickle!

Lemon Sambar

Ingredients:

Carrot – 3 cut into thin slices
Capsicum – 1 cut into small pieces
Lemon – 1 small
Green chillies – 1 slit
Red chillies – 2
Toor dal – 1 cup
Turmeric Powder – 1 tsp
Mustard seeds – 1 tsp
Asafoetida – 1/2 tsp
Coriander seeds – 2 tsp
Chana Dal – 2 tsp
Urad dal – 1 tsp
Curry leaves – 1 sprig
Oil – 4-5 tbsp
Salt to taste

Method:

In a cooker, add water and once it comes to a boil add the toor dal and turmeric powder and mix well.  Close the lid and cook for 3 whistles. Once cool mash the dal and keep it aside.

In a kadai add oil and once hot add the coriander seeds, Chana Dal and red chillies and roast them for 2-3 minutes. Turn off the heat and keep it aside. Once cool transfer it to a mixie and grind it into a fine powder.

In a kadai, add oil and once hot add the mustard seeds, urad dal, curry leaves and saute for a couple of minutes.  Now add the carrot and capsicum and saute for a couple of more minutes.  Now add water and let it simmer till the vegetables are cooked.

Now add the cooked toor dal together with the water, green chillies and salt and mix well.  Let it simmer for 5-6 minutes.

Turn off the heat and add the lemon juice and mix well

Yummy Lemon sambar is now ready !!!

Note: The specialty of this sambar is that no tamarind is used.

Street Style Sambar for Idli/Dosa

Ingredients:

Yellow Pumpkin – 200 gms cut into cubes

Onions – 3 roughly chopped

Tomatoes – 3 roughly chopped

Tamarind Paste – 1 tbsp

Chana Dal – 3 tsp

Urad Dal – 3 tsp

Dry Red Chillies – 4

Fenugreek Seeds – 1 tsp

Mustard Seeds – 1 tsp

Asafoetida – 1 tsp

Jaggery – 1 tbsp

Ghee/Oil – 3-4 tbsp

Curry Leaves – 1 sprig

Salt to taste

Method:

In a kadai add oil and once hot add urad dal, chana dal, red chillies and fenugreek seeds and roast them for 3-4 minutes. Keep it aside.

In the same kadai add more oil and once hot add the onions and saute till the onions become translucent. Now add the tomatoes and saute till the tomatoes turn mushy. Keep it aside.

In a mixie add the dal/chillies mixture as well as onions and tomatoes and grind them into a fine paste adding 1/2 cup of water. Keep it aside.

In the same kadai add ghee/oil and once hot add the mustard seeds, curry leaves and yellow pumpkin and saute for 2-3 minutes.

Now add the tamarind paste and 3 cups of water and let it simmer for 3-4 minutes. Now add the ground paste and mix well.

Now add salt and jaggery and mix well. Let it cook for another 2-3 minutes.

Yummy Street Style Sambar for Idli/Dosa is now ready!!

Ghuguni (Yellow Peas Curry)

Ingredients:

Yellow Peas – 1 cup (soaked overnight)

Potaotes – 2 (peeled and cut into cubes)

Onions – 2 sliced

Tomatoes – 2 finely chopped

Turmeric Powder – 1 tsp

Bay leaf – 1

Cumin Seeds – 2 tsp

Dry Red Chillies – 2

Cinnamon – 1 inch piece

Cloves – 3

Ginger and Garlic Paste – 2 tsp

Red Chilli Powder – 2 tsp

Coriander Powder – 2 tsp

Garam Masala – 1 tsp

Ghee/Oil – 3-4 tbsp

Coriander Leaves – 2 tbsp finely chopped

Salt to taste

Method:

In a pressure cooker add water and let it come to a boil. Now add the yellow peas after draining the water, potatoes, and turmeric powder and cook for 3 whistles. Keep it aside.

In a kadai ghee/oil and once hot add the cumin seeds, bay leaf, red chillies, cinnamon, cloves and saute for a couple of minutes.

Now add the onions and ginger and garlic paste and saute till the onions become translucent.

Now add the chopped tomatoes and saute till the tomatoes become mushy.

Now add red chilli powder, and coriander powder and mix well. Saute for 2-3 minutes.

Now add the cooked peas and potatoes and salt and mix well. If required add water to adjust the consistency. Close the lid and let it cook for 5-6 minutes.

Now add garam masala and mix well.

Garnish with coriander leaves.

Yummy Ghuguni (Yellow Peas Curry) is now ready!!!

Note : This is a popular Bengali /Odiya dish and can be used as a side dish or for chaat.

Ginger Rasam /Soup

Ingredients:

Tomatoes – 2-3 finely chopped

Ginger – 1 small piece finely chopped

Toor Dal – 1 tbsp

Chana Dal – 1 tbsp

Cumin seeds – 1 tsp

Black pepper – 1/2 tsp

Dry red chillies – 3

Turmeric powder – 1 tsp

Asafoetida – 1/2 tsp

Tamarind paste – 2 tsp

Jaggery – 2 tsp

Mustard seeds – 1 tsp

Curry leaves – 5-6

Coriander leaves – few finely chopped

Ghee – 3-4 tbsp

Method :

In a kadai dry roast Toor Dal, Chana Dal, dry red chillies, Cumin seeds, black pepper, ginger and asafoetida for 2-3 minutes. Once cool transfer it to a mixie and grind them into a fine powder. Keep it aside.

In the same kadai add ghee and once hot add the mustard seeds and saute till it splutters. Now add the tomatoes and curry leaves and saute till the tomatoes become mushy.

Now add water and tamarind paste and let it come to a boil. Now add the roasted powder and add jaggery and mix well. Let it simmer for 4-5 minutes.

Garnish with coriander leaves.

Yummy Ginger Rasam /Soup is now ready!!!

Suran Ki Subji

Ingredients:

Suran (Elephant Yam) – 250 gms cut into cubes

Tomatoes – 3 finely chopped

Green Peas – 1/4 cup

Ginger – 1 small piece finely chopped

Curd – 3/4 cup

Green Chillies – 2 finely chopped

Black Pepper – 1 tsp

Cumin Seeds – 1 tsp

Cloves – 3-4

Fennel Seeds – 1 tsp

Turmeric Powder – 1 tsp

Red Chilli Powder – 2 tsp

Coriander Powder – 2 tsp

Asafoetida – 1/2 tsp

Ghee/Oil – 4-5 tbsp

Salt to taste

Curry Leaves – 1 sprig

Coriander leaves – 2 tbsp finely chopped

Method:

In a kadai add ghee/oil and add the Elephant yam and shallow fry them till they become crisp. Keep it aside.

In the same kadai add some more ghee/oil and once hot add black pepper cons, fennel seeds, cloves, cumin seeds and saute till it splutters.

Now add ginger, green chilli and curry leaves and saute it.

Now add turmeric powder, red chilli powder, coriander powder, asafoetida and curd mix it well.

Now add fried yam, green peas, salt and little water and mix everything well.

Cover it with the lid and cook for 5-10 minutes.

Garnish with coriander leaves.

Yummy Suran Ki Subji is now ready !!!

Moong Dal Briyani

Ingredients:

Basmati Rice – 1 1/2 cups (soaked in water for 20 minutes )

Green Moong Dal – 3/4 cup (soaked in water for 4-5 hours)

Onions – 2 finely chopped

Bay leaf – 1

Cloves – 3-4

Cumin seeds – 2 tsp

Red chilli powder – 2 tsp

Garam masala powder – 1 tsp

Green chillies – 3-4

Mint leaves – 1 bunch finely chopped

Coriander leaves – 1 bunch finely chopped

Tomatoes – 2-3 finely chopped

Curd – 1 cup

Ginger and Garlic paste – 1 tbsp

Ghee / Oil -4-5 tbsp

Salt to taste

Method:

In a cooker add Ghee/oil and once hot add bay leaves, Cumin seeds, cloves, onions, green chillies, ginger and garlic paste  and saute for a few minutes.

Now add tomatoes, coriander and mint leaves and saute for a few more minutes .

Now add curd, red chilli powder and garam masala powder and mix well .

Now add 2 cups of water and salt and let it come to a boil .

Now add the soaked rice and green moong dal and close the lid. Let it cook for 3 whistles on a low flame.

Garnish with Ghee and coriander leaves.

Yummy Moong Dal Briyani is now ready ! !

Chilli Cheese Toast

Ingredients :

Bread slices – 8-10

Mozzarella cheese – 200 gms (grated)

Green Chillies – 3-4 finely chopped

Capsicum – 1 finely chopped

Carrot – 1 finely chopped

Milk – 1 tbsp

Oregano – 2 tsp

Butter – 150 gms

Salt to taste

Method :

In a bowl mix the grated cheese, green chillies, capsicum, carrot and milk and mix well.

Now add oregano and salt and mix well. Keep it aside.

Apply butter on bread slices and place them on a tawa. Toast the bread slices on low heat.

Now spread the cheese mixture on the toasted slices and cook them for a couple of minutes by closing the lid. Once the cheese melts turn off the heat.

Yummy Chilli Cheese Toast is now ready !!

Thakkali (Tomato) Kuzhambu

Ingredients:

Tomatoes – 3 nos roughly chopped

Green Chillies – 3 slit

Onion – 1 sliced

Tamarind Paste – 1 tsp

Turmeric Powder – 1 tsp

Red Chilli Powder – 1 tsp

Freshly grated Coconut – ½ cup

Poppy Seeds – 2 tsp

Fennel Seeds – 2 tsp

Fried Gram – 2 tbsp

Cinnamon stick – 1 small piece

Cloves – 3

Red chillies – 3

Curry Leaves – 1 sprig

Ghee/Oil – 3 tbsp

Salt to taste

Coriander Leaves – 1 tbsp finely chopped

Method:

In a mixie add the coconut, red chillies, cinnamon, cloves, fried gram, poppy seeds, fennel seeds and water and grind it into a fine paste. Keep it aside.

In a kadai add Ghee/Oil and once hot add mustard seeds, green chillies, curry leaves and onion and saute for a couple of minutes.

Now add the tomatoes and saute till the tomatoes become mushy.

Now add the ground paste and salt and mix well.

Add required water, turmeric powder and red chilli powder and mix well. Let it simmer for 2-3 minutes.

Now add the tamarind paste and mix well.

Garnish with coriander leaves.

Yummy Thakkali (Tomato) Kuzhambu is now ready!!

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