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Gopal's Kitchen Chronicles

Food and Recipes from Gopal's Kitchen

Green Peas Salad



Ingredients:

Green Peas – 200 gms

Raw Manago – 1 small finely chopped

Cucumber – 2 finely chopped

Carrots – 2 grated

Tomatoes – 3 finely chopped

Green Chillies – 2 finely chopped

Black Pepper powder – 2 tsp

Salt to taste

Coriander Leaves – 1 bunch finely chopped

Method:

Soak the Green Peas for 4-5 hours.

In a cooker add water and once hot add the Green Peas and cook for 5-6 whistles. Once cool, drain the water and keep aside.

In a bowl, add the cooked Green Peas, Raw Mango, cucumber, carrots, green chillies and tomatoes and mix well.

Now add salt and pepper and mix well.

Garnish with Coriander leaves.

Yummy Green Peas salad is now ready!!



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Sabudhana Vada

Ingredients:

Sago (Sabudhana) – 1 cup

Potatoes – 3 boiled and grated

Cumin Seeds – 1 tbsp

Peanuts – 1/2 cup (roasted and crushed)

Oil – for frying

Green chillies – 2-3 finely chopped

Salt to taste

Coriander leaves – 1 bunch finely chopped

Method:

Soak the sabudhana for 1-2 hours, drain the water and keep it aside.

In a bowl add the sabudhana loosening the grains, grated potatoes, cumin seeds, green chillies, coriander leaves, salt and crushed peanuts and knead well.

In a kadai, add oil and once hot, take a portion of the sabudana mixture and make vadas and fry them on medium heat 3 or 4 at a time..

Yummy Sabudhana Vada is now ready !!







Sabudhana Thalipeeth

Ingredients:

Sago (Sabudhana) – 1 cup

Potatoes – 3 boiled and grated

Cumin Seeds – 1 tbsp

Peanuts – 1/2 cup (roasted and crushed)

Ghee/Oil – 4-5 tbsp

Green chillies – 2-3 finely chopped

Salt to taste

Coriander leaves – 1 bunch finely chopped

Method:

Soak the sabudhana for 1-2 hours, drain the water and keep it aside.

In a bowl add the sabudhana loosening the grains, grated potatoes, cumin seeds, green chillies, coriander leaves, salt and crushed peanuts and knead well.

In a tawa, and once hot, hands take a portion of the sabudana mixture and spread it on the tawa as thinly as possible.

Make a few holes and put some ghee in the holes and also around the thalipeeth.

Flip over when the underside is light golden and cook till the other side is cooked equally golden.

Yummy Sabudhana Thalipeeth is now ready !!



Chana (Black Chickpeas) Salad

Ingredients:

Black Chickpeas – 200 gms

Cucumber – 2 finely chopped

Carrots – 2 grated

Tomatoes – 3 finely chopped

Green Chillies – 2 finely chopped

Black Pepper powder – 2 tsp

Salt to taste

Coriander Leaves – 1 bunch finely chopped

Method:

Soak the Black Chickpeas for 4-5 hours.

In a cooker add water and once hot add the black chickpeas and cook for 5-6 whistles. Once cool, drain the water and keep aside.

In a bowl, add the cooked black chickpeas, cucumber, carrots, green chillies and tomatoes and mix well.

Now add salt and pepper and mix well.

Garnish with Coriander leaves.

Yummy Black chickpeas salad is now ready!!

Ennai Kathrikai (Brinjal) Fry

Ingredients:

Brinjals – 15 (slit length wise half way without removing the stalk such that it opens like a flower)

Dry Red chillies – 4-6

Coriander seeds – 1 tbsp

Chana dal – 2 tsp

Urad dal – 2 tsp

Turmeric Powder – 1 tsp

Asafoetida – 1 tsp

Black pepper (Optional) – 1/2 tsp

Mustard Seeds – 2 tsp

Cumin Seeds – 2 tsp

Curry Leaves – 1 sprig

Ghee/Oil – 5-6 tbsp

Salt to taste

Method:

In a kadai, add the coriander seeds, chana dal, dry red chillies, cumin seeds and black pepper and dry roast them for 2-3 minutes. Once cool grind them into a fine powder and keep it aside.

Stuff the ground powder, turmeric powder, salt and asafoetida into each of the slit brinjals as much as possible.

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

Now add the stuffed brinjals and cover it and cook for 10 minutes making sure there is sufficient oil.

Keep churning the brinjals till they become tender.

Yummy Ennai Kathrikai (Brinjal) Fry is now ready !!

Kariveppilai Inji (Curry Leaves and Ginger) Paste

Ingredients:

Curry leaves – 2 cups

Ginger – 1 /2 cup (peeled and grated)

Fenugreek seeds – 2 tsp

Black pepper – 2 tbsp

Sesame seeds – 2 tsp

Mustard seeds – 2 tsp

Oil – 8-10 tbsp

Salt to taste

Method:

In a mixie add the curry leaves and ginger and grind them into a fine paste adding little water. Keep it aside.

In a kadai, dry roast the sesame seeds, fenugreek seeds and black pepper for 2-3 minutes. Once cool grind them into a fine powder. Keep it aside.

In the same kadai, add oil and once hot add the mustard seeds and the ground paste and salt and mix well. Let it simmer for 5-6 minutes

Now add the ground powder and mix well. Let it cook for another 5 minutes.

Yummy Kariveppilai Inji (Curry leaves and Ginger) paste is now ready!!!

Ridge Gourd (Peerkangai) Poricha Kootu

Ingredients :

Ridge Gourd – 2 (peeled and cut into cubes)

Moong dal – 1 cup

Cumin seeds – 1 tbsp

Dry red chillies – 3-4

Black pepper – 2 tsp

Freshly grated coconut – 1 cup

Mustard seeds – 2 tsp

Urad Dal – 1 tsp

Turmeric powder – 1 tsp

Asafoetida – 1 tsp

Curry leaves – 1 sprig

Ghee /Oil – 3-4 tbsp

Salt to taste

Method:

In a cooker add water and once hot add the moong dal and cook it for 3 whistles. Keep it aside.

In a mixie add the freshly grated coconut, Cumin seeds, black pepper and dry red chillies and grind them into a fine paste adding little water. Keep it aside.

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

Now add the Ridge Gourd, turmeric powder, asafoetida and saute for a few minutes.

Now add the ground paste and salt and mix well.

Now add the cooked moong dal and water if required and mix well. Let it simmer for 4-5 minutes.

Yummy Ridge Gourd (Peerkangai) Poricha Kootu is now ready!!

Tomato Briyani



Ingredients:

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

Onions – 2 finely chopped

Carrots – 1 finely chopped

Bay leaf – 1

Cloves – 5-6

Cumin seeds – 1 tbsp

Fennel Seeds – 1 tbsp

Poppy Seeds – 2 tsp

Red chilli powder – 2 tsp

Garam masala powder – 1 tsp

Green chillies – 2-3

Mint leaves – 1 bunch finely chopped

Coriander leaves – 1 bunch finely chopped

Tomatoes – 5-6 finely chopped

Coconut Milk – 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 leaf, Cumin seeds, cloves, half the onions, carrots, green chillies, ginger and garlic paste  and saute for a few minutes.

In a mixie add the remaining onions, half the tomatoes, green chillies, fennel seeds, poppy seeds and grind them into a fine paste. Keep it aside.

Now add half the chopped tomatoes, coriander and mint leaves and saute for a few more minutes . Now add the ground paste and mix well.

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

Now add 2 cups of water and 1 cup of coconut milk and salt and let it come to a boil .

Now add the soaked rice and close the lid. Let it cook for 8 minutes on a low flame.

Garnish with Ghee and coriander leaves.

Yummy Tomato briyani is ready ! !



Kovakkai (Ivy Gourd) Masala

Ingredients:

Ivy Gourd – 20-25

Onions – 2 finely chopped

Tomatoes – 2-3 finely chopped

Green Chillies – 2 slit

Peanuts – 2 tbsp

White sesame seeds – 2 tsp

Coriander Seeds – 2 tsp

Cumin seeds – 2 tsp

Dry red chillies – 4-5

Freshly grated coconut – 1/2 cup

Turmeric powder – 1 tsp

Ginger and garlic paste – 2 tsp

Garam masala – 1 tsp

Ghee /Oil – 5-6 tbsp

Curry leaves – 1 sprig

Salt to taste

Coriander leaves – 1 /2 bunch finely chopped

Method:

Slit the Ivy Gourd and steam them for 10 minutes and keep it aside after draining the water.

In a kadai, dry roast the sesame seeds, Peanuts, dry red chillies, and fresh coconut for a few minutes and once cool grind them into a fine powder.

In the same kadai, add ghee /oil and once hot add part of the onions and tomatoes and saute for a couple of minutes. Once cool, add them into the mixie with the ground powder and grind it into a paste adding required water.

Now in the kadai, add ghee /oil and once hot add Cumin seeds, curry leaves, remaining onions and ginger garlic paste and saute till the onions become translucent.

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

Now add the Ivy Gourd and turmeric powder and saute for a couple of more minutes.

Now add the ground paste, garam masala and salt and mix well. Let it simmer for 7-8 minutes.

Garnish with coriander leaves.

Yummy Kovakkai (Ivy Gourd) Masala is now ready!!!

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