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Gopal's Kitchen Chronicles

Food and Recipes from Gopal's Kitchen

Punjabi Capsicum Masala

Ingredients:

Green Capsicum – 1 large cut into cubes

Onions – 2 roughly chopped

Tomatoes – 5-6 (2 finely chopped)

Garlic – 5-6

Green Chillies – 2-3

Cumin Seeds – 1 tbsp

Fennel Seeds – 1 tbsp

Poppy Seeds – 1 tbsp

Cashews – 5-6

Turmeric powder – 1 tsp

Red Chilli powder – 1 tsp

Coriander powder – 1 tsp

Garam Masala – 1 tsp

Ghee/Oil – 4-5 tbsp

Salt to taste

Coriander leaves – 1 bunch finely chopped

Method:

In a mixie, grind the onions, garlic, green chillies, fennel seeds, poppy seeds, cashews and tomatoes without adding water into a fine paste and keep it aside.

In a kadai, heat ghee/oil and once hot add the capsicum and saute for a few minutes till they are half cooked.  Take them off the kadai and keep it aside.

In the same kadai, add cumin seeds and finely chopped tomatoes and saute till it becomes mushy.  Now add the ground paste, turmeric powder, red chilli powder, coriander powder and mix well.

Now add the capsicum and salt and mix well.  Let it cook for a few more minutes till the oil separates.

Now add the chopped coriander leaves.

Yummy Punjabi Capsicum Masala is now ready !!

 

 

 

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Simple Potato & Tomato Subji

Ingredients:

Potatoes – 4-5 boiled and mashed to small pieces

Tomatoes – 3 finely chopped

Green Chillies – 3 finely chopped

Ginger – 1 small pieced finely chopped

Turmeric Powder – 1 tsp

Mustard Seeds – 1 tbsp

Urad dal – 1 tbsp

Cumin Seeds – 1 tbsp

Asafoetida – 1 tsp

Ghee/Oil – 4-5 tbsp

Curry leaves – 1 sprig

Moong Dal – 1 cup boiled and mashed (optional)

Salt to taste

Coriander leaves – 1 bunch finely chopped

Method:

In a cooker boil the potatoes together with Moong Dal and cook for 3 whistles. Once cool mash both the potatoes and moong dal and keep it aside.

In a kadai, add ghee/oil and once hot add ginger, green chillies, mustard seeds, cumin seeds and urad dal and saute for a couple of minutes.

Now add the turmeric powder and tomatoes and saute till the tomatoes become mushy. Now add the potatoes and moong dal and mix well.  Add Salt and some water and let it simmer for a few minutes.

Now add the coriander leaves.

Yummy Simple Potato and Tomato Subji is now ready !!

Note: If not using moong dal, you can add 2 teaspoons of Besan (Gram flour) dissolved in a cup of water.

Chilli Potato

Ingredients:

Baby Potatoes –  400 gms

Onions – 2-3 finely sliced into petals

Green Capsicum – 1 cut into small cubes

Green chillies – 2-3 finely chopped

Ginger and Garlic Paste – 1 tbsp

Soya Sauce –   1 tbsp

Red Chilli Sauce – 2 tbsp

Tomato Sauce – 2 tbsp

Vinegar – 1 tbsp

Black Pepper Powder – 1 tbsp

Corn Flour – 2-3 tbsp

Oil – 3-4 tbsp (plus for deep frying)

Sugar – 1 tbsp

Salt to taste

Method:

In a cooker, boil the baby potatoes for 3-4 minutes, allow it to cool.  Now mix the corn flour, salt and black pepper powder and keep it aside.

In a kadai, heat oil for deep frying and once hot deep fry the potatoes and keep it aside.

In the same kadai, add oil and once hot add the onions, green chillies, ginger and garlic paste and saute for a couple of minutes.  Now add the capsicum and saute for a few more minutes.

Now add the Soya Sauce, Red Chilli Sauce, Tomato Sauce and vinegar and mix well.  Now add the fried potatoes, sugar and mix well till all the sauces are coated well on the potatoes.

Yummy Chilli Potatoes are now ready !!

 

 

 

 

Pudhina (Mint) Chutney

Ingredients:

Pudhina leaves – 1 bunch roughly chopped

Fresh coconut – 1 cup

Garlic – 5-6 (optional)

Green chillies – 3-4

Tamarind – 1 small piece

Dry red chillies – 2

Mustard seeds – 1 tbsp

Asafoetida – 1 tsp

Oil – 3-4 tbsp

Salt to taste

Method:

In a mixie add the Pudhina leaves, tamarind, fresh coconut, green chillies and garlic and grind it into a fine paste adding required water and keep it aside.

In a kadai heat oil and once hot add red chillies, Mustard seeds and Asafoetida and saute till the Mustard seeds splutter.

Now add this to the Pudhina coconut paste and mix well.

Yummy Pudhina chutney is now ready!!

Note : This chutney goes very well with both idli and dosa and also can be eaten with plain white rice. 

 

Pineapple Fried Rice

Ingredients:

Pineapple – 1 medium size cut into cubes

Green Capsicum – 1 finely diced

Onions – 1-2 finely diced

Ginger Garlic Paste – 1 tbsp

Basmati Rice – 2 cups

Green Chillies – 2-3 finely chopped

Red Chilli Flakes – 1 tbsp

Soya Sauce – 1 tbsp

Vinegar – 1 tbsp

Cashews – 8-10

Coriander leaves – 1 bunch finely chopped

Ghee/Oil – 4-5 tbsp

Salt to taste

Method:

In a cooker add some ghee and once hot add the soaked rice 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.  Turn off the heat and keep it aside.

In a kadai, add ghee/oil and once hot add the cashews and saute till they become golden. Now add the onions and ginger and garlic paste and saute till the onions become translucent.

Now add the capsicum and saute for a few minutes till the capsicum is half cooked.  Now add Soya sauce, vinegar, chilli flakes and salt and mix well.

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

Now add the cooked rice and mix well. Turn off the heat after couple of minutes and garnish with coriander leaves.

Yummy Pineapple fried rice is now ready !!

 

 

 

Pasta in Tomato Sauce

Ingredients:

Penne Pasta – 200 gms

Tomatoes – 5-6 diced

Button Mushrooms – 6-7 quarterd after removing the stem

Garlic – 5-6

Onion – 2

Bay leaf – 1

Chilli Flakes – 1 tbsp

Black pepper powder – 1 tsp

Parmesan Cheese – grated (optional)

Black Olives – 1 tbsp sliced

Sugar – 1 tsp

Mixed Herbs – 1 tbsp

Oil – 4-5 tbsp

Salt – to taste

Method:

In a Kadai, add oil and once hot add the bay leaf, garlic and onions and saute for a few minutes till the onions become translucent.  Now add the tomatoes and saute for a couple of minutes.

Now add water, salt and sugar and let it come to a boil.  Allow it to cool and grind the mixture into a fine puree.

Now in a separate kadai, add water and once hot add the penne pasta and salt and cook for 8-10 minutes or till al dente.  Drain the pasta and keep it aside.

In a kadai, add oil and once hot add the tomato puree and mushrooms and saute for a couple of minutes.  Now add the mixed herbs, chilli flakes, pepper and mix well.  Let it simmer for a couple of minutes.

Now add the cooked pasta and mix gently making sure the sauce has coated well.

Garnish with grated cheese and black olives.

Yummy Pasta in Tomato sauce is now ready !!

 

 

 

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 !!

 

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