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Gopal's Kitchen Chronicles

Food and Recipes from Gopal's Kitchen

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 !!

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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 !!

 

 

 

Vegetable Balls Manchurian Dry

Ingredients:

Cabbage – 2 cups grated

Carrots – 2 cups grated

Onion – 2-3 finely chopped

Capsicum – 1 finely chopped

Green chillies – 3-4 finely chopped

Corn flour – 1 cup

Maida – 1 cup

Soya sauce – 2 tbsp

Red chilli sauce – 2 tbsp

Ginger Garlic Paste – 1 tbsp

Tomato ketchup – 3 tbsp

Vinegar – 1 tbsp (optional)

Black pepper powder – 2 tbsp

Sugar – 2 tbsp

Spring Onions – 1 bunch finely chopped

Oil – for frying / making the dry gravy

Salt to taste

Method:

In a bowl add the grated carrots, grated cabbage, black pepper, salt, corn flour and maida and mix well.  Knead the mixture into a dough.  If the dough is watery sprinkle some more maida and corn flour.

Now grease the hands and make round balls and keep it aside.

In a kadai heat the oil for frying and once the oil is hot dip the veggie balls, reduce the flame and fry them on a medium flame till they are golden brown in color. Take out the veg manchurian balls and keep them aside.

In the same kadai after removing the excess oil add green chillies, onion and capsicum one after the other and saute for a few minutes. Now add ginger garlic paste and saute till the raw smell goes.

Now add soya sauce, red chilli sauce and tomato ketchup and saute for a couple of minutes.

Now add the fried veg manchurian balls, black pepper powder, sugar and salt and mix well.  Garnish with spring onions.

Yummy Vegetable Balls Manchurian Dry is now ready to taste!!

Murungai Keerai (Drumstick Leaves) Koottu

Ingredients:

Murungai Keerai – 3 cups (finely chopped)

Carrots – 2-3 finely chopped

Drumsticks – 2 cut into 2 inch pieces

Toor Dal – 1 cup

Freshly grated coconut – 1 cup

Dry Red Chillies – 3

Mustard Seeds – 1 tbsp

Urad Dal – 1 tbsp

Asafoetida – 1 tsp

Cumin Seeds – 1 tbsp

Curry Leaves – 1 sprig

Ghee/Oil – 4-5 tbsp

Salt to taste

Method:

In a mixie, add the coconut, cumin seeds and dry red chillies and grind them into a fine paste adding very little water and keep it aside.

In a cooker, add the toor dal, and water and cook for three whistles.  Once cool mash the dal and keep it aside.

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

Now add the mashed toor dal, turmeric powder, the ground masala and salt and mix well.  Now add water (if the mixture is too thick) and let it simmer for a few minutes.

Yummy Murungai Keerai Koottu is now ready !!

 

 

 

 

Bottle Gourd (Lauki) Kofta Curry

Ingredients:

Bottle Gourd – 1 Medium size

Potatoes – 2

Onions – 2-3

Tomatoes – 4-5

Green Chillies – 3

Red Chilli Powder – 1 tbsp

Coriander Powder – 1 tbsp

Garam Masala – 1 tsp

Turmeric Powder – 1 tsp

Cumin Seeds – 1 tbsp

Ginger Garlic Paste – 1 tbsp

Fennel Seeds – 1 tbsp

Poppy Seeds – 1 tbsp

Cashews – 8-10

Gram Flour – 5 tbsp

Rice Flour – 2 tbsp

Milk – 1 cup

Curry Leaves – 1 sprig

Ghee/Oil – 4-5 tbsp

Oil – As required for Deep frying

Coriander leaves – 1 bunch finely chopped

Salt to taste

Method:

First peel the skin off Bottle Gourd a d grate it. Squeeze out the water and keep it aside.  The water can be retained for the gravy.

Peel the skin off the potatoes, pressure cook them for 2 whistles and once cool mash it and keep it aside.

In a large bowl, add the gram flour. rice flour, ginger garlic paste, finely chopped green chillies, finely chopped onions, grated lauki, the mashed potatoes and salt and mix well.  Add some more gram flour if the mixture is not the right consistency.

Now grease your palms and turn it into medium sized balls.

In a kadai, add oil for frying and once hot reduce the heat and fry the koftas in medium flame till it becomes golden brown and keep it aside.

In a mixie, add fennel seeds, poppy seeds, half the onions and half the tomatoes, and cashews and grind it into a fine paste.

In a separate kadai, add ghee/oil and once hot add the remaining onions, cumin seeds and ginger garlic paste and saute for a few minutes.

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

Now add the ground onion and tomato paste, salt and garam masala and mix well.  Add a cup of water and milk and allow it to simmer for a few minutes.

Now add the kofta balls and stir gently.

Garnish with Coriander leaves.

Yummy Lauki Kofta Curry is now ready !!

Note: The Koftas can be added just before serving so that it does not become soggy.

 

 

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