Search

Gopal's Kitchen Chronicles

Food and Recipes from Gopal's Kitchen

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 !!

Black Chickpeas (Kala Chana) Curry

Ingredients:

Black Chickpeas – 250 gms

Tomatoes – 4-5

Ginger – 1 small piece

Green Chillies – 3-4

Red Chili Powder – 1 tbsp

Coriander Powder – 1 tbsp

Garam masala powder – 1 tbsp

Gram Flour (Besan) – 2-3 tbsp

Cumin Seeds – 1 tbsp

Ghee/Oil – 4-5 tbsp

Salt to tastea

Coriander leaves – 1 bunch finely chopped

Method:

Soak the black Chickpeas in water for 6-8 hours.

In a pressure cooker add water and once hot add the soaked Chickpeas (discard the water it was soaked in) and cook for 6-7 whistles.

In a mixie add the tomatoes, ginger and green chillies and grind them into a fine paste.

In a kadai heat oil and once hot add Cumin seeds and saute for a couple of minutes.

Now add the gram flour and saute for a minute.

Now add the tomato paste, red chilli powder, Coriander powder and garam masala powder and mix well. Let this cook for a few minutes till the raw smell goes.

Now add the cooked Chickpeas and salt and mix well.

Let this simmer for 5-6 minutes Now add the Coriander leaves and mix well.

Yummy Black Chickpeas Curry is now ready!!!

Gujarati Kadhi

Ingredients:

Curd – 4 cups

Besan (Chanadal powder) – 2-3 tbsp

Jaggery – 3/4 cup

Ginger paste – 1 tbsp

Green Chillies – 3-4 finely chopped

Turmeric powder – 1 tsp

Mustard Seeds –  1 tbsp

Cumin Seeds – 1 tbsp

Dry Red Chillies – 2

Asafoetida – 1 tsp

Cloves – 6-7

Curry Leaves – 1 sprig

Coriander Leaves – 1 bunch finely chopped

Ghee/Oil – 2-3 tbsp

Salt to taste

Method:

In a bowl mix the curd, besan, ginger paste, green chillies, turmeric powder and salt.  Add some water and mix well so that there are no lumps.

In a kadai, once hot add the curd and besan mixture and let it simmer in medium heat stirring regularly.

In a separate kadai, add ghee/oil and once hot add the mustard seeds, cumin seeds, cloves, red chillies, and asafoetida, and saute for a few minutes and turn off the heat.

Now add the tempering to the curd and besan mixture and mix well.  Let it simmer for a few more minutes.

Finally add the coriander leaves and mix well.

Yummy Gujarati Kadhi is now ready !!

 

 

 

 

Nellikkai (Gooseberry/Amla) Sadam (Rice)

Ingredients:

Nellikkai (Gooseberry/Amla) – 200 gms

Cooked Rice – 2 cups

Green Chillies – 4-5 finely chopped

Mustard Seeds – 1 tbsp

Dry Red Chillies – 2-3

Asafoetida – 1 tsp

Turmeric Powder – 1 tsp

Fenugreek Seeds – 2 tbsp dry roasted and powdered

Urad Dal – 1 tbsp

Chana Dal – 1 tsp

Peanuts – 4-5 tbsp

Curry Leaves – 1 sprig

Coriander Leaves – 1 bunch finely chopped

Ghee/Oil – 4-5 tbsp

Salt to taste

Method:

Wash the gooseberries, cut them and remove the seeds.  In a pressure cooker, add water and once hot add the gooseberries and cook for one whistle.  Turn off the heat and once cool, mash the cooked gooseberries in to a fine paste.

In a kadai, add ghee/oil and once hot add the mustard seeds, green chillies, red chillies, urad dal, chana dal, curry leaves and peanuts and saute for a few minutes till the peanuts become golden.  Now add the mashed gooseberries and salt and mix well.  Saute for a few minutes till all the ingredients have blended nicely.

Now add the cooked rice and mix well.  Finally add the fenugreek powder and coriander leaves and mix well.

Yummy Nellikkai Sadam is now ready !!

Note : The Nellikkai paste can be preserved upto a week in an airtight bottle and be used for making the rice instantly.

 

 

 

 

 

Blog at WordPress.com.

Up ↑