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Gopal's Kitchen Chronicles

Food and Recipes from Gopal's Kitchen

Snake Gourd (Pudalangaai) Kootu

Ingredients:

Snake Gourd – 3 finely chopped

Moong Dal – 1 cup

Urad Dal – 2 tbsp

Dry Red Chillies – 2

Turmeric Powder – 1 tsp

Cumin Seeds – 1 tbsp

Mustard Seeds – 1 tbsp

Whole Black Pepper – 1 tsp

Fresh Coconut – 1 cup

Asafoetida – 1 tsp

Curry Leaves – 1 sprig

Ghee/Oil – 4-5 tbsp

Salt to taste

Method:

In a kadai, add ghee/oil and once hot add urad dal, red chillies and cumin seeds and saute for a couple of minutes.  Now add the fresh coconut and black pepper and saute for a minute.  Turn off the heat, and keep it aside.  Once cool add this to a mixie and grind into a fine paste adding very little water.

In a cooker, add ghee/oil and once hot add the mustard seeds, urad dal, curry leaves and asafoetida and saute till the mustard seeds splutter. Now add the chopped snake gourd and turmeric powder and saute for a few minutes.  Now add the ground paste and mix well.

Now add the moong dal and salt and mix well.  Add 3 cups of water and let it come to a boil.  Now close the lid and cook it for 2 whistles.

Open the lid and mix well.  Let it simmer for a couple of minutes.

Add some more curry leaves.

Yummy Snake Gourd Kootu is now ready !!

Note: This goes well with both steamed rice as well as chapati. 

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Potato Bajji

Ingredients:

Potatoes – 3-4
Besan (Bengal gram flour) – 1 cup
Chilli powder – 1 tbsp
Ghee/Oil – 4-5 tbsp
Oil for deep frying
Salt to taste

Method:

Wash the potatoes, peel them and cut them into thin slices using a slicer and keep it aside.

In a bowl, mix together besan, chilli powder, salt, 1 tbsp ghee/oil and mix well.

Now add 1/2 cup water and mix vigorously.  Add some more water such that the batter is not too thick or too dilute and is the right consistency.

In a kadai, add oil for frying and leave it for a few minutes till the oil becomes hot.  Dip the potato slices in the batter making sure the batter is well coated on all sides.  Reduce the heat and fry the bajjis until golden brown.

Remove the bajjis and place it in a paper towel to absorb excess oil.

Yummy Potato Bajjis are now ready !!

Note: It can be served with coconut chutney or tomato ketchup.

Pavakkai (Bitter Gourd) Masala

Ingredients:

Pavakkai (Bitter Gourd) – 4-5 medium size finely chopped
Onion – 1 medium finely chopped
Tomatoes – 2 medium size finely chopped
Fennel Seeds – 1 tbsp
Mustard Seeds – 1 tbsp
Red Chilli Powder – 1 tbsp
Coriander Powder – 1 tbsp
Turmeric Powderi – 1 tsp
Jaggery – 1 tblspn
Tamarind Pulp – 2 tbsp dissolved in a 2 cups of water
Asafoetida – 1 tsp
Curry Leaves – 1 sprig
Oil – 4-5 tbsp
Salt tot taste

Method:

In a kadai, add oil and once hot add the mustard seeds, fennel seeds, asafoetida and curry leaves and saute for a few minutes.

Now add the onions and mix well.  Saute for a couple of minutes till the onions become translucent.

Now add the tomatoes, turmeric powder, red chilli powder, coriander powder and mix well.  Saute for a few minutes till the tomatoes become mushy.

Now add the bitter gourd and salt and mix well.  Now add the tamarind water, salt and jaggery and mix well.

Let the mixture simmer on a medium heat till all the water evaporates.  Saute till the bitter gourd is roasted well.

Yummy Pavakkai (Bitter Gourd) Masala is now ready !!

Peerkangai (Ridge Gourd) Thuvayal

Ingredients:

Peerkangai (Ridge Gourd) – 2

Red chillies – 4-5

Mustard Seeds – 1 tbsp

Urad dal – 3 tbsp

Tamarind paste – 1 tbsp

Fresh grated coconut – 1 cup

Oil – 4-5 tbsp

Salt to taste

Method:

Peel the peerkangai and chop them into small pieces.

In a kadai, add oil and once hot add the red chillies, urad dal and saute for a few minutes.  Now take it off the heat and allow it to cool and keep it aside.

In the same kadai, add oil and once hot add the peerkangai and saute them for a few minutes.  Add some water and let it cook for a few minutes till the peerkangai is cooked and all the water evaporates.

Now in a mixie add the red chilli and urad dal mixture, fresh coconut, tamarind paste, salt and cooked peerkangai and grind into a fine paste.

In the kadai, add some oil and add mustard seeds and saute for a couple of minutes till it splutters.  Now add this to the ground paste.

Yummy Peerkangai (Ridge Gourd) Thuvayal is now ready !!

 

 

Potato (Urulai) Podimas

Ingredients:

Potatoes – 5-6
Green chillies – 4-5 finely chopped
Onion – 1 medium chopped finely
Ginger – 1 small piece chopped finely
Asafoetida – 1 tsp
Mustard seeds – 1 tbsp
Urad dal – 1 tbsp
Turmeric powder – 1 tsp
Oil – 4-5 tbsp
Curry Leaves – 1 sprig
Lemon juice – 1 tbsp (optional)
Coriander leaves – 1 bunch finely chopped
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 onions, curry leaves, Asafoetida, turmeric powder, green chillies and ginger and saute for a few minutes till the onions become translucent.

Now add the mashed potatoes and salt and mix well. Let it cook for a few more minutes and turn off the heat.

Now add the lemon juice and Coriander leaves.

Yummy Potato (urulai) podimas is now ready!!!

Simple Semiya (Vermicelli) Upma

Ingredients:

Roasted Semiya (Vermicelli) – 2 cups

Onion – 1 finely chopped

Dry Red Chillies – 2-3 broken into pieces

Curry Leaves – 1 sprig

Mustard Seeds – 1 tbsp

Chana Dal – 1 tbsp

Urad Dal – 1tsp

Asafoetida – 1 tsp

Oil – 3-4 tbsp

Salt to taste

Method:

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

Now add the onions and asafoetida and saute till the onions become translucent.

Now add the roasted semiya, water and salt and mix well making sure no lumps are formed.  Close the kadai and let it cook on a medium flame mixing the semiya relgularly for a few minutes till all the water evaporates.

Now add the fresh coconut and mix well.

Yummy Simple Semiya Upma is now ready !!

Note: You can add peanuts and other vegetables such as carrots, green peas and beans and make it more colourful.

 

Banana Stem (Vazhai Thandu) Poriyal

Ingredients:

Vazhai Thandu – 2

Dry Red Chillies – 2-3

Mustard Seeds – 1 tbsp

Urad Dal – 1 tbsp

Turmeric Powder – 1 tsp

Curry Powder – 1 tsp (Optional)

Asafoetida – 1 tsp

Moong Dal – 3 tbsp

Grated Coconut – 1 cup

Curry Leaves – 1 sprig

Oil -3-4 tbsp

Salt to taste

Method:

Remove the outer covering or thick hard shells covering the tender Banana stem and discard them. Cut the Banana stem into roundels and further chop them fine. Remove any fibre that comes off while chopping and discard them.

In a kadai, add oil and once hot add mustard seeds, curry leaves, dry red chillies, urad dal and asafoetida and saute for a couple of minutes.

Now add the chopped Banana stem, moong dal salt and mix well.  Just sprinke some water and close the lid and let it cook for few minutes.

Now add curry powder, turmeric powder and mix well and let it cook over low flame. Keep mixing in between for even cooking of the Banana stem. Now add the fresh grated coconut and mix well.

Close with a lid and leave it for 2-3 minutes and turn off the heat.

Yummy Banana Stem (Vazhai Thandu) poriyal is now ready !!

 

Vada Curry

Ingredients:

Masal Vada or Paruppu (chana dal)  Vada – 6-8 broken into small pieces

Onions – 2 medium finely chopped

Tomatoes – 3-4 finely chopped

Green Chillies – 2 finely chopped

Curry Leaves – 1 sprig

Fennel Seeds – 1 tbsp

Poppy Seeds – 1 tbsp

Cumin Seeds – 1 tbsp

Mustard seeds – 1 tbsp

Turmeric Powder – 1 tsp

Red Chilli powder – 1 tsp

Coriander Powder – 1 tsp

Garam Masala powder – 1 tsp

Ginger Garlic Paste – 1 tbsp

Cocount milk – 1 cup

Ghee/Oil – 4-5 tbsp

Salt to taste

Coriander leaves – 1 bunch finely chopped

Method:

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

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

Now add onions, tomatoes and ginger garlic paste and saute for a few minutes till the tomatoes become mushy.

Now add the ground paste, turmeric powder, chilli powder, coriander powder, garam masala and some water and mix well.  Let it simmer for a few minutes.

Now add the vada pieces (please refer to my receipe for Paruppu Vada) and mix well.  Finally add the coconut milk and allow it to come to a boil.

Now add the coriander leaves.

Yummy Vada Curry is now ready !!

Note: It goes very well with Idlis and Dosas.

 

 

 

Paruppu (Aamai) Vadai

Ingredients:

Bengal gram /Kadalai paruppu /channa dal -1 cup

Red chillies – 2-3

Green Chillies – 2

Curry Leaves – 1 sprig

Asafoetida – 1 tsp

Salt to taste

Oil for frying the vadas

Method:

Soak the Bengal gram (chana dal) for one hour.

In a mixie add the soaked chana dal after draining the water, green chillies, red chillies and curry leaves and grind into a coarse paste. Sprinkle water if necessary. Adding too much water will make the Vada very oily.

Add salt and asafoetida to the batter and mix well.

In a Kadai heat oil and once hot, grease your palm and make vadas and gently drop it into the oil. If you don’t have patience, you can make it into small balls and fry it. Fry whatever shape you can make till they are golden brown.

Yummy Paruppu (Aamai) Vada is ready !!

Note: This can be converted to Masal Vadas by adding finely chopped onions (or grated cabbage and carrots) to the batter.

 

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