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Gopal's Kitchen Chronicles

Food and Recipes from Gopal's Kitchen

Arisi Thengaai (Rice and coconut) Payasam

Ingredients:

Rice – 1/4 cup

Poppy seeds – 2 tbsp

Fresh coconut – 1 cup

Coconut bits – 6-7

Jaggery – 1 1/2 cups

Elaichi powder – 2 tsp

Cashews – 8-10

Ghee – 4-5 tbsp

Milk – 3 cups

Method:

Soak the rice for one hour. In a mixie grind the rice after draining the water into a fine powder.

Now grind the coconut and poppy seeds by adding water into a fine paste.

In a kadai heat ghee and once hot add the cashews and the coconut bits and saute till they become golden and keep it aside.

Now add the rice powder and the coconut poppy seeds paste and mix well.

Now add the milk and let it simmer for a few minutes.

Now add the Jaggery and mix well. Keep stirring till the Jaggery melts completely. Now add the Elaichi powder and mix well.

Check the consistency and if required add some more milk.

Garnish with cashews and the coconut bits.

Yummy Arisi Thengaai payasam is now ready!!!

 

Baby Potatoes Pepper Masala Roast

Ingredients:

Baby potatoes – 500 gms

Tomatoes – 3-4 finely chopped

Mustard seeds – 1 tbsp

Turmeric powder – 1 tsp

Pepper corns – 8-10

Coriander seeds – 2 tbsp

Cumin seeds – 1 tbsp

Fennel seeds – 1 tbsp

Poppy seeds – 1 tbsp

Red chillies – 5-6

Asafoetida – 1 tsp

Ghee /oil – 5-6 tbsp

Salt to taste

Coriander leaves – 1 bunch finely chopped

Method:

In a pressure cooker heat water and once hot add the baby potatoes and cook them for two whistles. Once cool peal the skin and cut them into uniform size and keep it aside.

In a kadai dry roast red chillies, Coriander seeds, Fennel seeds, poppy seeds, Cumin seeds and pepper corns for a few minutes. Take it off the heat and once cool grind them into a fine powder and keep it aside.

In the same kadai add ghee/oil and once hot add Mustard seeds, Asafoetida and saute for a couple of minutes.

Now add the tomatoes and Turmeric powder and mix well. Saute till the tomatoes become mushy.

Now add the semi cooked potatoes, masala powder and salt and mix well.

Saute for a few minutes till the potatoes are nicely roasted.

Garnish with coriander leaves.

Yummy Baby Potatoes Masala Roast is now ready!!!

 

 

Palak Paneer Bhurji

Ingredients:

Paneer – 300 gms (I used Amul paneer available in cubes)

Palak – 1 cup finely chopped

Fenugreek (Methi) leaves – 1/2 cup

Onions – 2 finely chopped

Garlic – 6-8 finely chopped

Ginger – 1 small piece finely chopped

Tomatoes – 3-4 finely chopped

Green chillies – 3-4 finely chopped

Turmeric powder – 1 tsp

Red chilli powder – 1/2 tbsp

Coriander powder – 1/2 tbsp

Cumin powder – 1/2 tbsp

Garam masala powder – 1/2 tbsp

Ghee /oil – 4-5 tbsp

Salt to taste

Coriander leaves – 1 bunch finely chopped

Method:

In a kadai heat ghee /oil and once hot add ginger, garlic, green chillies and onions and saute for a few minutes till the onions become translucent.

Now add the palak and methi leaves and saute for a couple of minutes.

Now add the tomatoes, Turmeric powder, red chilli powder, cumin powder and coriander powder and mix well. Let it cook for a few minutes till the tomatoes become mushy.

Now add the paneer (by crumbling them), salt and garam masala and mix well.

Let it cook for a few minutes on medium heat till the oil separates.

Garnish with coriander leaves.

Yummy Palak Paneer Bhurji is now ready!!!

 

Raw Mango Pulikachal style Mix

Ingredients:

Raw Mango – 1 finely grated

Peanuts – 1 cup

Coriander Seeds – 2 tbsp

Sesame – 1 tbsp

Fenugreek seeds – 1 tsp

Mustard seeds – 2 tbsp

Cumin seeds – 1 tbsp

Red chillies – 10-12

Turmeric powder – 2 tsp

Red chilli powder – 1 tbsp

Chana dal – 1 tbsp

Urad dal – 1 tbsp

Curry Leaves – 1 sprig

Oil – 7-8 tbsp

Salt to taste

Method:

In a kadai dry roast the sesame seeds and fenugreek seeds for a couple of minutes and once cool grind them into a fine powder and keep it aside.

In the same kadai add oil and once hot add the peanuts and saute them till they become golden and keep it aside.

In the same kadai heat oil and once hot add red red chillies, Chana dal, coriander seeds and saute for a few minutes.

Allow the mixture to cool and once cool grind the whole mixture in a mixie in to a fine powder and keep it aside.

In the same kadai, add oil and once hot add couple of red chillies, Mustard seeds, Cumin seeds, Urad dal, curry leaves and Asafoetida and saute for a few minutes.

Now add the grated mango, turmeric powder, red chilli powder, salt and mix well. Saute the mixture till the oil separates.

Now add the sesame and fenugreek powder and the peanuts and mix well.

Yummy Raw Mango Pulikachal style rice mix is now ready!!

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

 

 

 

Veg (Spinach & American corn) Ravioli in White sauce

Ingredients:

Maida – 3 cups

Garlic – 3-4 finely chopped

Spinach – 1 cup finely chopped

American Corn – 1 cup

Onion – 1 finely chopped

Green Chillies – 2 finely chopped

Coriander Leaves – 1 bunch finely chopped

Cheese – 2 cups finely grated

Butter – 3-4 tbsp

Oil – 2 tbsp

Oregano – 2 tbsp

Pepper Powder – 1 tbsp

Salt to taste

Method:

Combine the flour, salt, oil and water together to make a semi stiff dough.

Cover and let it rest for 30-40 minutes.

In a kadai heat oil and once hot add green chillies, onions, garlic and saute for a couple of minutes.

Now add the spinach, American corn, oregano, black pepper, and salt and mix well. Saute for a few more minutes, turn off the heat and keep it aside.

Now roll out the dough like chapathis.

Use a  round cutter to make them all uniform size.

Now put the filling using a spoon in one and close it with another by applying water. Use a fork or finger to give a design in the edges.

Now in a cooker boil water and add the raviolis. Cook  the raviolis for 4-5 minutes. Take them off the heat and keep it aside.

In another kadai over medium heat, melt butter. Now add flour and stir until the butter and flour are well combined.

Now pour in milk, add cheese, a pinch of black pepper, and oregano stirring constantly as it thickens. Add more milk depending on desired consistency.

In a bowl add the cooked raviolis and pour the white sauce over it and serve.

Yummy Veg Raviolis in white sauce is now ready!!

 

 

Paasi paruppu (Moong Dal) Dosai

Ingredients:

Idli rice – 2 cups

Moong dal – 1 cup

Onions – 2 – 3 finely chopped

Green chillies – 3-4 finely chopped

Coriander leaves – 1 bunch finely chopped

Salt to taste

Oil – as required

Method:

Soak the rice and moong dal in water for 4-5 hours.

In a mixie grind both rice and the dal into a smooth batter, add salt and allow it to ferment for 3-4 hours.

Add the chopped onions, green chillies and coriander leaves in the batter and mix well.

In a tawa once hot pour one ladle full of batter in the centre and spread it evenly in a circle.

Cook the dosa on a medium heat applying oil on the sides. Once one side is done flip it and cook for a couple of more minutes.

Yummy Paasi paruppu dosai is now ready!!

 

Arisi (Rice) Upma

Ingredients:

Rice – 2 cups

Toor Dal – 1/2 cup

Red chilli – 1 – 2

Black pepper – 1 tbsp

Mustard seeds – 1 tbsp

Urad dal – 1 tbsp

Asafoetida – 1 tsp

Curry Leaves – 1 sprig

Ghee /oil – 4-5 tbsp

Salt to taste

Method:

In a mixie grind the rice, Toor Dal, black pepper and red chillies into a coarse powder and keep it aside.

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

Now add about 6 cups of water and once hot slowly add the rice powder stirring continuously making sure no lumps are formed.

Let it cook for about 6-7 minutes on a medium heat till the water evaporates.

Now transfer this mixture to a vessel and cook it in a pressure cooker for two whistles.

Yummy Arisi Upma is now ready!!

Mani Kozhukattai

Ingredients:

Rice flour – 1 cup
Toor dal – 1/2 cup
Red chilli – 3-4
Asafoetida – 1 tsp
Ghee/Oil – 4-5 tbsp
Mustard seeds – 1 tbsp
Curry leaves – 1 sprig
Salt to taste

Method:

Soak the toor dal in water for an hour along with red chilli.

In a mixie, grind the toor dal and chilli without adding water into a coarse paste and keep it aside.

In a kadai, add water and allow it come to a boil. Now sieve the rice flour to ensure it is smooth. Now add salt and the rice flour slowly and mix it to make it into a smooth dough.

Allow it to cool and add some oil and knead it. Make them into small balls (kozhukattai) and keep it aside.

In a pressure cooker, steam the kozhukattai for about 10 minutes till it is cooked well.

In a kadai, add ghee/oil and once hot add the mustard seeds, asafoetida and curry leaves and saute for a couple of minutes. Now add the toor dal paste and mix well. Reduce the heat to medium and saute till the toor dal mixture is well cooked without any moisture.

Add the steamed kozhukattai to this and  mix well and cook for couple of minutes.

Yummy Mani Kozhukattai is now ready !!

 

Note: Instead of Toor Dal we can use use a mixture of Moong Dal and Masoor Dal.  We can also use Green Chillies instead of Red Chillies

 

 

 

 

 

Punjabi Rajma Masala

Ingredients:

Rajma – 300 gms soaked overnight

Onion – 2-3 cut into slices

Tomatoes – 5-6

Garlic – 6-8

Ginger – 1 inch piece

Fennel Seeds – 1 tbsp

Poppy Seeds – 1 tbsp

Green Chillies – 2-3

Cumin Seeds – 1 tbsp

Mustard Seeds – 1 tbsp

Asafoetida – 1 tsp

Red Chilli Powder – 1 tbsp

Coriander Powder – 1 tbsp

Garam Masala Powder – 1/2 tbsp

Ghee/Oil – 4-5 tbsp

Coriander leaves – 1 bunch finely chopped

Salt to taste

Method:

In a mixie grind onion, ginger, garlic, fennel seeds, poppy seeds and green chillies into a fine paste and keep it aside.

Also add the tomatoes and grind into a fine paste and keep it aside.

In a pressure cooker, cook soaked rajma with water along with masala items like cinnamon stick, cloves and bayleaf for 6 to 7 whistles.  Once cool discard the masala items but keep the water.

In the same cooker, add ghee/oil and once hot add cumin seeds, mustard seeds and asafoetida and saute for a couple of minutes.

Now add the ground onion masala paste and mix well.  Now add the tomato paste and saute for a few minutes.

Now add red chili powder, garam masala powder, coriander powder and salt and mix well.

Now add the cooked rajma and the reserved water. Let it cook for 10 mins. Mash some of the rajma and mix well.

Now garnish with finely coriander leaves.

Yummy Punjabi Rajma masala is now ready !!

Note: It goes well with chapathis as well as rice !!

 

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