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Gopal's Kitchen Chronicles

Food and Recipes from Gopal's Kitchen

Kale Chane (Black Chickpeas) Sundal

Ingredients:

Black Chickpeas – 3 cups

Mustard seeds – 1 tbsp

Urad dal – 1 tbsp

Asafoetida – 1 tsp

Green chillies – 3-4

Coriander leaves – 1 bunch finely chopped

Fresh coconut – 1 1/2 cups

Oil – 4-5 tbsp

Salt to taste

Method:

Soak the black Chickpeas overnight or for 6-8 hours.

In a cooker add five cups of water and once hot add the black Chickpeas and cook for 3-4 whistles. Keep it aside.

In a mixie, add the green chillies, Coriander leaves and half cup coconut and grind into a fine paste.

In a kadai heat oil and once hot add Mustard seeds, Urad dal and Asafoetida and saute for a few minutes.

Now add the cooked kale chane and the Coriander and green chillies paste and mix well.

Now add salt and fresh coconut and saute for a few minutes on a medium flame.

Yummy Kale Chane  Sundal is now ready!!!

 

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Pidi (Upma) Kozhukattai

Ingredients:

Rice – 2 cups

Toor Dal – 1/2 cup

Dry Red Chillies – 2-3

Green Chillies – 2-3

Mustard Seeds – 1 tbsp

Urad Dal – 1 tsp

Curry Leaves – 1 Sprig

Asafoetida – 1 tsp

Fresh Coconut – 1 cup

Ghee/Oil – 4-5 tbsp

Salt to taste

Method:

In a mixie add the rice, red chillies, green chillies and toor dal and grind them into a coarse powder.

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

Now add the coarse rice and Toor Dal powder and mix well.

Now add five cups of hot water and salt and mix well. Now add the fresh coconut and mix well.

Keep cooking on a medium flame stirring the mixture frequently until all the water evaporates. Now turn off the heat and allow it to cool.

Now shape the upma mixture into balls.

In a cooker, steam the upma mixture balls in idli plates for about 10 minutes.

Yummy Pidi (Upma) kozhukattai is now ready.

 

 

 

Cabbage, Black Chickpeas and Potato Subji

Ingredients:

Cabbage – 1 medium size roughly chopped
Black chick pea – 1 cup soaked
Onion – 1 medium finely chopped
Potatoes – 2-3 medium cut into cubes
Cumin seeds – 1 tbsp
Mustard seeds – 1 tbsp
Dried red chillies – 2-3
Green chillies – 3 slit into halves
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Garam masala powder – 1 tsp (optional)
Ginger – 2 inch piece finely chopped
Turmeric powder – 1 tsp
Ghee /oil – 4-5 tbsp
Curry Leaves – 1 sprig
Salt to taste

Method :

In a pressure cooker add Ghee /oil and once hot add the Cumin seeds, Mustard seeds, curry leaves, red chillies and green chillies and saute for a few minutes.

Now add the onions, ginger, Turmeric powder, red chilli powder, Coriander powder and saute for a few minutes.

Now add the potatoes, black Chickpeas, Cabbage and add water. Add salt and mix well.

Now close the lid and cook for three whistles.

Yummy Cabbage, Black Chickpeas and  Potato subji is now ready!!

Vegetable Manchow Soup

Ingredients:

 

Onion – 1 finely chopped
Carrots – 1 finely chopped
Cabbage – finely chopped 1/2 cup
Cauliflower – 3-4 Florets finely chopped
French Beans – 4-5 finely chopped
Ginger – 1 inch piece finely chopped
Garlic – 5-6 finely chopped
Green chillies – 2-3 finely chopped
Capsicum – 1 finely chopped
Spring onion – 1 bunch finely chopped
Black pepper powder – 2 tsp
Soya Sauce – 1 tbsp
Vinegar – 1 tbsp
Corn Flour Slurry – 2 tbsp dissolved in 8 tbsp water
Fried Noodles – for garnish
Water – 5-6 cups
Oil – 4-5 tbsp
Salt to taste

Method:

In a cooker, add oil and once hot add ginger, garlic, green chillies and sauté well.

Now add chopped onion and sauté until translucent. Now add chopped cabbage, carrot, capsicum, french beans and cauliflower and sauté for few minutes till the vegetables are half cooked.

Now add salt and pepper and mix well. Now add 6 cups of water and mix well.

Now add soya sauce, vinegar and mix well. Now add corn flour slurry and bring the soup to a boil . Finally add chopped spring onion and mix well.

Garnish with spring onion.

Yummy Veg Manchow Soup is now ready !!

Note: It is usually served with Fried Noodles – I served them with Brad Sticks !!

Chinna Vengaya (Shallots) Vathakuzhambu Paste

Ingredients:

Chinna Vengayam – 1 Cup peeled and finely chopped

Tamarind – Size of 2 Lemon balls

Sambar Powder – 3 tbsp

Fenugreek seeds – 1 tsp

Mustard seeds – 2 tbsp

Red chillies – 2-3

Turmeric powder – 2 tsp

Toor dal – 1 tbsp

Urad dal – 1 tbsp

Curry Leaves – 1 sprig

Oil – 7-8 tbsp

Salt to taste

Method:

Soak the tamarind in warm water and extract the juice and keep it aside.

In a kadai add oil and once hot add the mustard seeds, fenugreek seeds, red chillies, curry leaves,  Toor dal and urad dal and saute them for a few minutes.

Now add the chinna vengayam, turmeric powder, Sambar powder, asafoetida, and mix well. Saute the mixture till the oil separates.

Now add the tamarind juice and and mix well.  Let it simmer on a low flame till the water evaporates and it thickens in to a paste.  Now add salt and mix well.

Yummy Chinna Vengaya Vatha Kuzhambu Paste is now ready!!

Note: This mix can be preserved for a month by keeping it refrigerated. 

 

 

Senai Kizhangu (Elephant Foot Yam) Fry

Ingredients:

Elephant Foot Yam – 500 gms (peeled, cleaned and finely chopped)

Turmeric Powder – 1 tsp

Mustard Seeds – 1 tbsp

Curry Powder – 2 tbsp (if you don’t have curry powder you can use Red Chilli Powder and Coriander Powder 1 tbsp each)

Asafoetida – 1 tsp

Curry Leaves – 1 sprig

Oil – 5-6 tbsp

Salt to taste

Method:

First wash and peel the skin of the Elephant foot yam and dry it.  Then finely chop it into small cubes and keep it aside.

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

Now add the chopped Elephant foot yam and mix well.  Cover it with a lid and let it cook for 6-8 minutes.

Now add salt and cook it on low flame till it is roasted on all sides.

Yummy Senai Kizhangu Fry is now ready !!

Tilly Palli (Sesame and Peanuts) Capsicum Subji

Ingredients:

Capsicum – 2 finely chopped

Onions – 2 finely chopped

Tomatoes – 2 finely chopped

Peanuts (Roasted and peeled) – 2 tbsp

Garlic – 5-6

Sesame Seeds – 2 tbsp

Fennel Seeds – 1 tbsp

Poppy Seeds – 1 tbsp

Cumin Seeds – 1 tbsp

Turmeric Powder – 1 tsp

Green Chillies – 2 finely chopped

Red Chilli powder – 1 tsp

Coriander Powder – 1 tsp

Garam masala – 1 tsp

Ghee/Oil – 4-5 tbsp

Coriander leaves – 1 bunch finely chopped

Salt to taste

Method:

In a mixie, add the peanuts, sesame seeds, green chillies, garlic, fennel seeds, poppy seeds and grind them into a fine paste adding very little water.

In a kadai, add ghee/oil and once hot add the cumin seeds, onions and saute till the onions become translucent. Now add the tomatoes and saute till the tomatoes become mushy.

Now add the capsicum, turmeric powder, red chilli powder and coriander powder and mix well.  Saute for a few more minutes till the capsicum is half cooked.

Now add the ground paste, salt and garam masala and mix well.  Let it simmer on a medium flame for a few more minutes.

Garnish with coriander leaves.

Yummy Tilly Pally Capsicum Subji is now ready !!

Home Made Pizza on a Tawa (without Oven)

Ingredients:

Pizza Base Ready Made – 3

Mozzarella Cheese – 150-200 gms

Onions – 2 to 3 finely chopped

Green Capsicum – 2 finely chopped

Tomato Puree – 1 cup

Tomato Ketchup – 2 tbsp

Oregano – 1 tbsp

Red Chilli Flakes – 1tbsp

Black Pepper Powder – 1 tsp

Sugar – 1 tsp

American Corn – 1 cup

Butter/Oil – 4-5 tbsp

Salt to taste

Method:

In a bowl, add the tomato puree, tomato ketchup, oregano, chilli flakes, sugar, black pepper powder and salt and mix well.  Adjust the consistency if required and keep it aside.

In a kadai, add some oil and once hot add the onions and capsicum and saute for a few minutes till it is half cooked and keep it aside.

In a pan, add some butter/oil and once hot place the ready made pizza base and toast it gently on both sides and turn off the heat.

Now apply the tomato sauce, cheese spread and the toppings (Half cooked Onions and capsicum, american corn) and place them evenly.

Now place it back on the pan, and cook on low flame covering the pizza for a few minutes such that the cheese melts and covers the toppings nicely.

Turn off the heat, cut the pizza in to 4 quarters.  If required add some oregano and black pepper.

Yummy home made pizza is now ready !!

Note: You can add other toppings such as paneer, olives. 

 

 

 

 

Coriander Rice

Ingredients:

Basmati Rice – 2 cups

Coriander Leaves – 1 bunch

Fresh Garlic  – 5-6

Green Chillies – 2-3

Onions – 2 finely chopped

Coconut Milk – 2 cups

Cloves – 5-6

Fennel Seeds – 1 tbsp

Poppy Seeds – 1 tbsp

Cumin Seeds – 1 tbsp

Ghee/Oil – 4-5 tbsp

Salt to taste

Method:

In a mixie, add the coriander leaves, green chillies, garlic, fennel seeds, poppy seeds and grind them into a fine paste adding very little water.

In a cooker, add ghee/oil and once hot add cumin seeds,  cloves and onions and saute for a few minutes till the onions become translucent.  Now add the ground paste and mix well.  Saute for a few more minutes till the raw smell goes.

Now add the rice and mix well.  Now add 2 cups of coconut milk and 2 cups of water and salt and mix well.

Close the lid with out adding the weight and cook for 8 minutes on medium flame.  Now turn off the heat and put the lid and allow it to rest for 10 minutes.

Yummy Coriander rice is now ready to taste !!

 

 

 

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