Search

Gopal's Kitchen Chronicles

Food and Recipes from Gopal's Kitchen

Capsicum and Cabbage Subji

Ingredients:

Cabbage – 400 gms finely chopped

Capsicum – 2 finely chopped

Tomatoes – 5-6 finely chopped

Green Chillies – 3 finely chopped

Cumin Seeds – 1 tbsp

Mustard Seeds – 1 tbsp

Red Chilli Powder – 1 tsp

Coriander Powder – 2 tsp

Garam Masala – 1 tsp

Besan – 3 tbsp

Coriander Leaves – 1 bunch finely chopped

Ghee/Oil – 4-5 tbsp

Salt to taste

Method:

In a cooker, add water and once hot add the cabbage and blanch it till it is half cooked. Once cool, drain the water and keep it aside.

In a kadai, add ghee/oil and once hot add green chillies, cumin seeds, and mustard seeds and saute till the mustard seeds sputter.

Now add the capsicum, tomatoes, turmeric powder, red chilli powder, coriander powder and mix well.  Saute till tomatoes become mushy.

Now add the cabbage, salt, besan and garam masala and mix well. Saute for a few minutes on a low flame.

Now add the coriander leaves.

Yummy Capsicum and Cabbage Subji is now ready !!

 

 

 

 

Chilli Garlic Mushroom

Ingredients:

Button mushrooms – 300 gms (cut into quarters after removing the stem)

Garlic – 8 – 10 finely sliced

Onions – 2 finely sliced

Green capsicum – 1 cut into 1 inch pieces

Green chillies – 4-5 finely chopped

Soya sauce – 1 tbsp

Red chilli sauce – 2 tbsp

Tomato ketchup – 2 tbsp

Black pepper powder – 1 tsp

Sugar – 1 tsp

Salt to taste

Oil – 4-5 tbsp

Method:

In a kadai heat oil and once hot add garlic, green chillies, and onions and saute till the onions become translucent.

Now add the capsicum and saute for a couple of minutes.

Now add the mushrooms, Soya sauce, red chili sauce, tomato ketchup and mix well.

Now add salt, sugar and pepper powder and saute for a few more minutes till the mushrooms have become soft.

Yummy Chilli Garlic Mushroom is now ready!!

 

 

Keerai (Spinach) Milagootal

Ingredients:

Spinach – 2 bunches (washed and finely chopped)

Toor Dal – 1 1/2 cups

Urad Dal – 2 tbsp

Black Pepper – 1 tbsp

Cumin Seeds – 1 tbsp

Fresh Coconut – 1 cup

Turmeric Powder – 1 tsp

Asafoetida – 1 tsp

Ghee/Oil – 4-5 tbsp

Salt to taste

Method:

In a pressure cooker, add water and once hot add the toor dal, close the lid and cook for three whistles.  Once cool mash the dal and keep it aside.

In a kadai, add oil and once hot add the urad dal, black pepper and cumin seeds and saute till the dal becomes golden.  Turn off the heat and once cool blend it with fresh coconut into a fine paste and keep it aside.

In the same kadai, add ghee/oil and once hot add mustard seeds, asafoetida and saute till the mustard seeds sputter.  Now add the chopped spinach leaves and turmeric powder and saute till the leaves shrink.

Now add the cooked toor dal, the pepper/dal/coconut paste and salt and mix well.  Add little water if it is too thick.

Let it simmer for a couple of minutes and turn off the heat.

Yummy Keerai Milagootal is now ready !!

 

Kathrikai (Brinjal) Idicha Kari

Method:

Brinjals – 400 gms

Dry Red Chillies – 5-6

Coriander Seeds – 2 tbsp

Chana Dal – 2 tbsp

Mustard Seeds – 1 tbsp

Urad Dal – 1 tbsp

Curry Leaves – 1 sprig

Oil – 5-6 tbsp

Salt to taste

Method:

In a kadai, heat oil and once hot add the dry red chillies, coriander seeds and chana dal and saute for a few minutes till the chana dal becomes golden.  Allow it to cool and once cool, grind into a coarse powder and keep it aside.

In the same kadai, add some more oil and once hot add mustard seeds, urad dal and curry leaves and saute for a couple of minutes.

Now add the Brinjals and saute for a 8-10 minutes closing the lid till the brinjals are cooked well.

Now add salt and the (chilli, corainder seeds, chana dal mix) powder and mix well.  Saute for a couple of minutes till the brinjals are roasted well.

Yummy Kathrikai (Brinjals) Idicha Kari is now ready !!

 

Bhindi Do Pyaza

Ingredients:

Bhindi – 400 gms cut into 1 inch pieces

Onions – 2 cut into petals – 2 cut into quarters

Tomatoes – 2 finely chopped – 2 cut into quarters

Garlic – 5-6

Ginger – 1 inch piece finely chopped

Turmeric Powder – 1 tsp

Red Chilli Powder – 1 tbsp

Coriander Powder – 1 tbsp

Garam Masala – 1 tsp

Green chillies – 2 finely chopped

Fennel Seeds – 1 tbsp

Poppy Seeds – 1 tbsp

Cumin Seeds – 1 tbsp

Ghee/Oil – 4-5 tbsp

Salt to taste

Coriander leaves – 1 bunch finely chopped

Method:

In a mixie, add the quartered onions, quartered tomatoes, green chillies, garlic, ginger, fennel seeds, poppy seeds and grind them into a fine paste.

In a kadai, heat ghee/oil and once hot add the Bhindi and salt (only for the bhindi) and saute for five to six minutes on a low flame and keep it aside.

In the same kadai, add cumin seeds, onions cut into petals, finely chopped tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala and salt (for the mixture) and saute till the tomatoes become mushy.

Now add the bhindi and mix well and let it simmer for three to four minutes.

Now add the coriander leaves.

Yummy Bhindi Do Pyaza is now ready !!

 

 

 

 

Jeera Aloo

Ingredients:

Potatoes – 5-6 (peeled and cut into cubes)

Cumin Seeds – 1 tbsp

Turmeric powder – 1 tsp

Green chillies – 3 finely chopped

Red Chilli powder – 1 tbsp

Coriander powder – 1 tbsp

Asafoetida – 1 tsp

Oil – 4-5 tbsp

Curry leaves – 1 sprig

Salt to taste

Method:

In a cooker blanch the potatoes in hot water for 5-6 minutes and get it half cooked and keep it aside.

In a kadai heat oil and once hot add Cumin seeds, green chillies, curry leaves, Asafoetida and saute for a few minutes.

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

Now add the potatoes and salt and mix well.  Let it cook on a low flame for a few minutes till the potatoes get roasted.

Yummy Jeera Aloo is now ready!!

 

Thirunelveli Sodhi

Ingredients:

Potatoes – 6

Moong Dal – 1/2 cup

Green peas – 1/2 cup

Tomatoes – 2 -3

Green Chillies – 4-5

Ginger – 1 small piece finely chopped

Cumin Seeds – 1 tsp

Mustard Seeds – 1 tsp

Asafoetida – 1 tsp

Turmeric Powder – 1 tsp

Coconut Milk – 1 cup

Ghee/Oil – 4-5 tbsp

Curry Leaves – 1 sprig

Coriander leaves – 1 bunch finely chopped

Salt to taste

Method:

In a pressure cooker, cook the potatoes, moong dal and green peas to three whistles. Once cool, mash the potatoes to small pieces, mash the moong dal into a fine paste and keep it aside.

In a mixie grind the green chillies and ginger into a fine paste and keep it aside.

In a kadai, heat ghee/oil and once hot add the mustard seeds, cumin seeds, curry leaves, asafoetida and tomatoes and saute till the tomatoes become mushy.

Now add the green chilles and ginger paste and turmeric powder and saute for a few more minutes.

Now add the potatoes, green peas and moong dal and salt and mix well.  Now add the coconut milk and mix well.

Now add the coriander leaves and let it simmer for a couple of minutes.

Yummy Thirunelveli Sodhi is now ready !!!

 

 

 

 

Green Peas Pulao

Ingredients:

Basmati Rice – 3 cups
Green Peas – 1 cup
Carrot – 1 cup, finely chopped

Mint/coriander leaves – 1 bunch
Oil – 5 tablespoons
Ghee – 2 tablespoons

Bay leaf – 1
Cumin seeds – 1 teaspoon

Mustard Seeds – 1 teaspoon

Poppy seeds – 1 teaspoon

Fennel seeds – 2 teaspoons
Ginger  – 1 small piece
Green chilies – 3 chopped
Tomatoes – 2 cups, finely chopped
Turmeric powder – 1/2 teaspoon
Red chili powder – 1 teaspoon
Salt – to taste

 

Method:

First grind Green chillies, mint/coriander leaves, ginger, fennel seeds and poppy seeds. You can add 1 tomato while grinding to blend every thing together to make a fine paste.

In a pressure cooker, add ghee/oil and when it becomes hot add bay leaf, mustard seeds, cumin seeds and saute for a few minutes. Then add carrots and green peas and saute for a few more minutes.

Add turmeric powder, red chilli powder and ground paste and saute till the raw smell goes.

Now add the soaked rice and mix everything and add 6 cups of water.  Once the water comes to a boil close the lid (don’t put the weight) and cook for 8 minutes.

Garnish with coriander leaves and the Green Peas Pulao is now ready to taste  !!!

Capsicum Masala

Ingredients:

Capsiscum – 2-3 cut into small square pieces

Potatoes – 2 cut into cubes (Optional)

Tomatoes – 4-5

Dry Red Chillies – 4

Coriander seeds – 1 tbsp

Sesame Seeds – 1 tbsp

Peanuts – 2 tbsp

Fennel Seeds – 1 tbsp

Cumin Seeds – 1 tbsp

Poppy Seeds – 1 tbsp

Turmeric Powder – 1 tsp

Garam Masala – 1 tsp

Fresh Coconut – 1/2 cup

Curry leaves – 1 sprig

Ghee/Oil – 4-5 tbsp

Salt to taste

Method:

In a Kadai, heat oil and once hot add dry red chillies, coriander seeds, fennel seeds, poppy seeds, sesame seeds, peanuts, fresh coconut and tomatoes (use half the quantity) and saute till the tomatoes become mushy.  Once cool grind this in a mixie into a fine paste and keep it aside.

In a cooker, boil potatoes for one whistle and keep it aside.

In the same kadai, add ghee/oil and once hot add cumin seeds, tomatoes, curry leaves, capsicum and turmeric powder and saute for a few minutes.  Now add the potatoes and saute for a couple of minutes.

Now add the masala paste, garam masala and salt and mix well.  Let it simmer till the oil separates.

Yummy Capsicum Masala is now ready !!

Create a free website or blog at WordPress.com.

Up ↑