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Gopal's Kitchen Chronicles

Food and Recipes from Gopal's Kitchen

Senai Kizhangu (Elephant Yam) Masiyal

Ingredients:

Elephant Yam – 250 gms roughly chopped

Green chillies – 2-3 finely chopped

Ginger – 1 small piece finely chopped

Mustard Seeds – 1 tbsp

Turmeric Powder – 1 tsp

Urad Dal – 1 tbsp

Asafoetida – 1 tsp

Peanuts – 10-12

Lemon – 1

Curry leaves – 1 sprig

Ghee/Oil – 3-4 tbsp

Salt to taste

Method:

Peel the skin from the elephant yam and pressure cook them for two whistles.  Once cool mash it and keep it aside.

In a kadai, add ghee and roast the peanuts till they become golden and keep it aside.

In the same kadai add oil and once hot add the mustard seeds, urad dal, asafoetida, finely chopped ginger and green chillies and saute for a couple of minutes.

Now add the cooked yam, turmeric powder, salt and curry leaves and mix well.

Add little water if the mixture is too thick. Let it simmer for 3-4 minutes.  Now turn off the heat squeeze juice of a lemon and garnish with the roasted peanuts.

Yummy Senai Kizhangu Masiyal is now ready !!!

 

 

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Paneer Fried Rice

Ingredients:

Basmati rice – 2 cups

American Corn – 1 cup

Green chillies – 2-3 finely chopped

Capsicum – 1 finely chopped

Carrot – 1 finely chopped

Onion – 1 finely chopped

Spring Onions – 4-5 stem finely chopped

Paneer – 200 gms crumbled

Soya Sauce – 1 tbsp

Red Chilli sauce – 1 tbsp

Black Pepper Powder – 1 tsp

Sugar – 1 tsp

Tomato Ketchup – 1 tbsp

Oil – 4-5 tbsp

salt to taste

Method:

First soak the Basmati rice in water and keep it aside for 30 minutes.

In a cooker add 1 tbsp of Ghee and once hot add the soaked rice (after draining the water) and saute for a couple of minutes.  Now add 4 cups of water and close the lid and cook for 8 minutes without adding the weight.  After eight minutes turn off the heat, add the weight and keep it aside.

In a Kadai, add oil and once hot add onion and ginger garlic paste and saute till the raw smell goes.

Now add all the chopped vegetables  and fry for a few minutes.

Now add Soya sauce, red chilli sauce, sugar and tomato ketchup and mix well.

Now add the cooked rice, salt and pepper powder. Finally add the crumbled paneer. Mix everything well and fry for 2 minutes.

Garnish the rice with fresh chopped spring onions.

Yummy Paneer Fried Rice is now ready!!

 

Creamy Mixed Vegetables Soup

Ingredients:

Onions – 1 cup finely chopped

Cabbage – 2 cups finely chopped

Carrrots – 1 cup finely chopped

Capsicum – 1/2 cup finely chopped

Green Peas – 1/2 cup

Black Pepper Powder – 3-4 tsp

Ghee/Oil – 3-4 tbsp

Salt to taste

Mozzarella Cheese – 50 gms

Method:

In a cooker, add ghee/oil and once hot add all the vegetables one after another and saute for a few minutes.  Now add water, close the lid and cook for 3 whistles.

Once cool, drain the water (keep it aside as vegetable stock) and grind the vegetables into a smooth paste.

Now in the same cooker add the vegetable stock, ground paste, salt and pepper and mix well.  Let it simmer on a medium flame for a few minutes.

Garnish with mozzarella cheese.

Yummy Creamy Mix vegetable soup is now ready !!!

 

 

 

Tomato Chutney

Ingredients:

Tomatoes – 5-6 finely chopped

Mustard Seeds – 1 tbsp

Urad Dal – 2 tsp

Chana Dal – 2 tsp

Fenugreek Seeds – 1 tsp

Dry Red Chillies – 3-4

Turmeric Powder – 1 tsp

Asafoetida – 1 tsp

Oil – 3-4 tbsp

Salt to taste

Curry Leaves – 4-5

Method:

In a kadai, add oil and once hot add urad dal, chana dal, methi and red chillies and saute them for a few minutes.

Now add the chopped tomatoes, turmeric powder and salt and mix well. Saute for a few more minutes till the tomatoes become mushy. 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 mustard seeds, urad dal, asafoetida and curry leaves and saute for a couple of minutes till the mustard seeds splutter.

Now add the ground paste and mix well.

Yummy Tomato Chutney is now ready !!

 

Sabudhana Kichdi

Ingredients:

Sabudhana (Tapioca/Sago) – 1 cup
Cumin Seeds – 1 tbsp
Green chillies – 2-3 finely chopped
Roasted Peanuts – 2 tbsp
Sugar – 1 tsp
Ghee/Oil – 3-4 tbsp
Lemon Juice – 1 tbsp (Optional)
Salt to taste
Coriander leaves – 1 bunch finely chopped

 

Method:

Soak the sabudhana in enough water for 2-3 hours.  Check whether it has become soft and then drain off the sabudhana and keep it aside.

In a kadai, add ghee/oil and once hot add the cumin seeds, green chillies and roasted peanuts and saute for a few minutes till the peanuts turn golden.

Now add the sabudhana, salt and sugar and mix well.  Turn gently without mashing the sabudhana.

Cover and let it cook for a few minutes till the sabudhana turns translucent.

Now add the coriander leaves and garnish.

Yummy Sabudhana Kichdi is now ready !!

 

Methi Malai Matar

Ingredients:

Green Peas (Matar) – 1 cup

Fenugreek (Methi) Leaves – 1 1/2 cups

Onion – 1 large roughly chopped

Green Chillies – 3 roughly chopped

Cumin Seeds – 1 tbsp

Fennel Seeds – 1 tbsp

Poppy Seeds – 1 tbsp

Ginger Garlic Paste – 2 tsp

Cloves – 2-3

Cashews – 2 tbsp

Milk – 2-3 cups

Ghee/Oil – 4-5 tbsp

Fresh Cream – 2-3 tbsp (optional)

Salt to taste

Coriander leaves – 1 bunch finely chopped

Method:

In a mixie, add the onions, fennel seeds, poppy seeds, cloves, green chillies, cashews and grind them into a fine paste adding very little water.

In a kadai, add ghee/oil and once hot add the cumin seeds, fenugreek leaves and ginger garlic paste and saute for a few minutes till the raw smell goes.

Now add the ground paste and green peas and mix well.  Add salt and very little water and let it simmer for 7-8 minutes till the peas are well cooked.

Now add the milk and mix well.  Let it cook for a few more minutes till the gravy thickens.

Now add the coriander leaves.

Yummy Methi Malai Matar is now ready !!

 

 

 

Simple Bhel Puri

Ingredients:

Puffed Rice – 5 cups

Mint Coriander Chutney – 4 tbsp

Dates Syrup – 1 tbsp (bought from the market)

Cucumber – 1 finely chopped

Tomatoes – 3 finely chopped

Onions – 2 medium finely chopped

Lemon Juice – 1/2 Lemon

Sev – 2 cups (bought from the market)

Coriander Leaves – 1 bunch finely chopped for garnish

Method:

First make the Mint coriander chutney by grinding 1 bunch each of coriander and mint leaves together with 1 green chilli and salt.

Now in a bowl mix all the ingredients except coriander leaves and Sev.  Squeeze half lemon and mix well.

Finally garnish with coriander leaves and sev.

Yummy Simple Bhel Puri is now ready !!!

Note: You can add Potatoes, peanuts, papdis, raw mango as additional ingredients to further enhance the Bhel Puri.

 

 

 

 

Kadugu Sadam (Mustard Seeds Rice)

Ingredients:

Mustard seeds – 3 tbsp

Onions – 1-2 finely chopped

Green chillies – 2-3

Dry red chillies – 2

Cumin seeds – 1 tbsp

Fresh grated coconut – 1 cup

Cooked Rice – 3-4 cups

Garlic Cloves – 4-5

Ginger – 1 inch piece finely chopped

Asafoetida – 1 tsp

Ghee /oil – 4-5 tbsp

Curry Leaves – 1 sprig

Salt to taste

Method :

In a mixie, add Mustard seeds (2 tbsp), garlic, ginger, green chillies, and fresh coconut and grind them into a fine paste adding very little water and keep it aside.

In a kadai, add ghee/oil and once hot add the red chillies, mustard seeds, cumin seeds, asafoetida and saute for a couple of minutes.

Now add the ground paste and salt and saute for a few minutes.  Now add the cooked rice and mix well.

Now add the curry leaves and mix well.

Yummy Kadugu Sadam is now ready !!

 

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, methi leaves, 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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