Attamma Hut: Vegetarian

Showing posts with label Vegetarian. Show all posts

INGREDIENTS:

Colacasia-1/4 kg
Redchilli powder-1 T spn

How to Cook Suran Or Yam Curry Kanda Kura ( కంద కూర) :: by Attamma TV ::.

Suran Or Yam Curry Kanda Kura ( కంద కూర)

How to make Anapakaya Dappalam (ఆనపకాయ దప్పళం).:: by Attamma TV ::.

Anapakaya Dappalam (ఆనపకాయ దప్పళం)

Ingredients:

How to Cook Broad Beans Curry Chikkudu Kura (చిక్కుడు కాయల కూర)

Broad Beans Curry Chikkudu Kura (చిక్కుడు కాయల కూర)

Ingredients

Ingredients:

Drumsticks -4
Tomato -3
Onion -3
Greenchilly -2

Ingredeints:

Brinjals -1/2 kg

Drumsticks -4

Tomatos -4

Ingredients:

Lady fingers-250 grms.(Sliced in to longitudinally)

Oil-4 tbspoons

Coriander seeds-2 spoons

Cumin seeds-1 spoon

Salt-tasty

Drie red chillies -8

Roasted peanut-1/4 cup

Garlic-5 cloves.

Method:

1.Heat oil in a Non stick pan.

2.Take another dry pan and roast Coriander seeds,Cumin seeds,and Dry red chillies and grind well in to powder.

3.Add lady fingers which are sliced in to Longitudinally and add in to oil Pan and fry for some time till they were well cooked.

4.To this powder add Roasted Peanuts and Garlic cloves and grind like crushing and kept a side.

5.Add the crushed masala in to fried Ladyfinger and add salt and cook for some time with out lid.

6.Garnish with coriander leaves and fry until Dry consistency.

Cabbage Coconut Fry

Ingredients:

Cabbage Turumu (Grated Cabbage)-1 cup

Raw Coconut Grated-1 cup,

Green chilly-2,

Mustered seeds -1 spoon,

Oil-3 Table Spoons,

Water-1 ½ Cup.

Salt-tasty,

Red Chilly Powder-1 Spoon,

Turmeric Powder-1/2 spoon.

Method:

1.Take a Cabbage and Grated well with Fine pieces.

2. Take 2 green chilly and sliced longitudinally,

3. Take a pan add water and allowed to Boiled and add some salt to the Water .

4. Rinse extra water and Drain the Cabbage Pieces in a holed jali.

5. Take a Non stick Pan add Oil and heat it and Splutter the Mustered seeds and add green chilly ,curry leaves and add Cooked Cabbage and stir well for 5 mints.

6.Add Turmeric Powder .Red Chilly Powder and ,Salt cook for 2 minutes.

7. Finally add Grated Coconut and stir well for another 2 mints on low Flame.

8.Delicious Cabbage Fry is Ready to Serve and Serve with Rice .

Kerala Mixed vegetable curry( Avial)

When we are in Kerala ,I had Learned from our Neighbors a Lot of Kerala Dishes,

In those one of My Favorite dish is Avial ,Just like our Mixed vegetable curry ,It was so Different in Taste and Preparation,and Easy also,Try This Kerala Style recipe.

Ingredients,

Carrot-100grms,

Beans-100 grms,

Raw banana-1,

Yam-25 grms,

Drumstick-2,

Coconut-1,oil-100 ml,

Salt tasty,

Jeera-1 spoon,

Curd-50 ml.

Turmeric powder-1/2 spoon,

Curry leaves-1 bunch.

Method:

1.Cut carrot,beans,Banana,Yam and Drumsticks in to pieces.

2.Boil the vegetables with turmeric powder with little water,

3.Make grated coconut ,jeera,gr in to smooth paste.

4.Add this in to vegetables & cook for 5 mints and add salt.

5.Heat oil in kadai and curry leaves for tempering.

6.Add beaten curd to the Vegetables mixture after removing from fire &add the oil tempering.

7.Serve hot or Serve as a side dish

Gutti Vankaya Curry or Brinjal stalks Curry

Ingredients:

Small Brinjal-1 cup,

1 onion ,

4 Green chilies,

1 tomato,

1 spoon Red chilly Powder,

½ spoon Turmeric Powder,

Salt to taste,

2 spoon of Curry leaves,

2 spoon of Coriander leaves,

2 spoon of Garam masala,

1 spoon of Ginger Garlic paste,

1 spoon Coriander Powder,

1 spoon gasagasa and 2 Cloves of Garlic cloves,

1 Cup Oil,

Method

1.Take small sized with Stalks Brinjals, cleaned and wiped with cotton cloth.

2 .Make a cut longitudinally and another cut horizontally like + symbol and keep a side.

3.Take a pan and add oil for deep fry and when the oil was heated dropped these Brinjals, and deep fry on medium flame.

4.While frying stir with a spoon until they were evenly cooked.

5.Take out of the oil and placed in paper napkin to absorb excess oil ,then drop remaining Brinjal’s and fry them evenly.

6. Take onion and green chilly in rolu or mixy jar and grind like crushing.

7.Take Garlic cloves and gasagasa and grind well in a mixy or grind in rolu like smooth paste and kept a side.

8.Take a pan and add oil and allow to heat for 1 min and add crushed onion green chilly paste and close the lid and fry till they become golden color.

9.Add tomato pieces and fry them and add coriander powder and close the lid ,cook for 2 mins .

10.Add Fried Brinjals and stir carefully and close the lid for 1 min.

11.Add red chilly Powder and Turmeric Powder and salt and add 1 cup of water and cook for 5 mins on low flame.

12.Add garam masala and cook for 1 min and add gasagasa garlic cloves paste and also cook for 5 mins till they become thick Gravy.

13 Garnish With curry leaves and Coriander Leaves .

14.Serve hot with Plain Rice And Serve As a Side dish.

It was Very Very Special Recipe for Andhra People ,which was very Tasty and doen’t Know for Other State People . Try this Recipe For special dish of your Weekly menu.

CAULI FLOWER FRY INGREDIENTS;

Cauliflowers medium sized-2(2 cups of cauliflower cloves)

Fry redchilly powder or raw redchilly powder—1 ½ sp,

Sunfloer oil-1 cup,

eSalt tasty,

Turmeric powder—1/2 sp,

Coriander powder-1 sp if u want.

Coriander leaves hand full.

Mustered seeds-1 sp.

Jeera-1/2 sp.

Method;

1.take Cauliflowers and cut in to cloves and kept a side .

2.Take a pan and add 1 cup of water and 1 sp salt and and bring it to rolling boiled and place these cauliflower cloves for 2 mins to kill any microbes present inside the cloves.

3.Take a pan and add oil about 1 cup and allow to heat for 1 min and add these half boiled cauliflowers and fry till they become golden colour.

4.Take out of oil and place in a paper napkin to obsorbe excess oil.

5.Take another pan and add 2 sp oil and add mustered seeds till they crackled.

6.add jeera and add curry leaves and after add fried cauliflower and then add red chilly powder and turmeric and salt and stir in between .

7.Add coriander powder and stir well and garnish with coriander leaves.

8.Fry this recipe in medium flame.

9.Eat out as a side dish with sambar or pappu or as a fry.

Dosakai tamato curry,

Dosakai tamato curry,

Ingredients;

Cucumber(dosakai)—2 cups,

onion—1,

greenchilly—2,

tomatoes-1,

Redchilly powder-1 sp,

1/2 sp-turmeric,

pinch of tamarind,

salt

oil-2 sp.

1 – cup water.

Method;

1.,cut the onions and green chillies and cucumber small pieces and kept a side.

2 .Take a pan and addonions and green chilly and fry for 1 min,

3 Add cucumber pieces and closethe lid andcook for 2 min,

4 Then add tomato pieces and close the lid for 2 mins ,stir inbetween.

5.add redchilly powder and turmeric and salt and 1 cup of water and allowto cook for 5 mins.in between add pinch of tamarind juice.

6.Garnish with coriander& curry leaves.

Palak Parota (Palak roti)

Ingredients;

1- Cup palak finely chopped,

Banana flower curry

Banana flower curry

Ingredients

Banana flower - 1 cup

Grated coconut – 1 cup

Dal - cup

Green chillies – 3

Onions – 2

Oil – 100 g

Salt to taste

Ginger – small pieces

Curry leaves

Mustard seeds – ½ tsp

Cumin seeds – 1tsp

Turmeric powder – ¼ tsp

Red Chilly powder – 1 tsp

Method;

1.Boil banana flower and keep aside.

2.Cook dal in a bowl and rinse waterand kept a side.

3.Heat oil in a kadai.

4. Add onion, green chilli, ginger, curry leaves fry lightly

5. Add cooked dal, banana flower chilli powder, turmeric powder and salt, and toss.

6. Add ½ cup water . 5 minutes .close with a lid.

7. Add grated coconut Cook on slow flame till done and dry.

Gongura pulusu

Gongura pulusu;

Ingredients;

Gongura leaves-2 cups,

Tomatoes-2,

green chilly-2,

Redchilly powder-1 sp.

termeric powder-1,

Salt,

oil-2 sp,

onion -1,

Water-1 cup.

Coriander and curry leaves.

Method;

1.Pick the gongura leaves and wash thoroughly and kept a side .

2.Take a pan and add oil and and add onion pieces and green chilly and saute for 1 min.

3.Add gongura leaves and fry for 1 min,and add tomato pieces , close the lid.

4.Add red chilly powder and turmeric powder and add 1 cup of water and close the lid.

5.Cook for 5 mins,until the curry was well cooked and and add curry leaves and coriander.

6.Smash with spoon and make like gravy curry.

7.This was very tasty with rice,and side dish with biryani.

8.Try this recipe with pulihora.

Bitter guard fry;

Bitter guard fry;

Ingredients;

Bitterguard-5,

Onion-1,

Green chilly-1,

Redchilly -1 sp,

Turmeric powder-1 sp,

Salt,

Oil 2 tb sp,

Mustered seeds-1 sp,

Garlic cloves-2 ,

red chilly- 2.

Method.

1.Take bitter guard and peel and wash with turmeric powder and kept a side.

2.Cut the bitter guard in round circles and wash with salt & turmeric powder,and kept a side.

3.Take a pan add oil and crackle the the mustered and add red chilly pieces and add onion pieces and saute for 1 min.

4.Add green chillies and add bitter guard pieces and place the lid.

5.Saute for 5 mins then add red chilly powder and salt and stir well and fry for 5 mins.

6.Garnish with curry leaves .

Bindi pulusu;Ladies finger juicy curry.

Ingredients;

Bendi (ladies finger) pieces-cut in 10 c.m. size ,
1-cup onion pieces (big size),

5- green chilli small pieces,
1-lemon size tamarind and make juice with 1 cup of water.
hand full of curry and coriander leaves,
salt ,
2 sp -red chilly powder,
1 sp -turmeric powder,
3- cups of water.
2 sp oil.
2-tomatoes,

http://attammahut.blogspot.com/2013/03/ice-cream-sticks-flower-vase.html Method;

1. Take a pan and heat oil and add onion and greenchilly pieces and fry for 2 mins.

2.Add bendi pieces and tomato pieces and close the lid and saute for 5 mins .

3.Add red chilly powder and turmeric and stir add 3 cups water and cook for 5 mins.

4.Add tamarind juice and cook for 5 mins add salt and close the lid add curry leaves .

5.Garnish with coriander leaves .

6.Serve with rice.

Aoo ,Kabuli chena masala curry;

Ingredients;

2 cups boiled potato cubes ,
1 cup-cooked kabuli chena,
chekka ,lavanga,,-each 2.

biryani leaf-2,
1/2 - cup onion pieces,
2 green chiily slices,
1 sp- ginger garlic paste,
1-curry leaf,
2 sp-red chilly powder,
1/2 sp- turmeric powder,
1 sp -garam masala,
salt tasty,
coriander leaves,
1- tomato pieces.

Ingredients for popu;

1 sp- mustered seeds,2 garlic cloves,
2 red chillies,
1 cumin,
1 sp gingergarlic paste ,1 sp -currry leaves,;

Method,

1. Boil potatoes and cut in to cubes and kept a side.
2.Boil kabuli chena and kept a side
3.Take a non stick pan and heat 4 sp of oil and add masala fry for 1 min add bay leaf and then add popu ingredients fry for 2 mins.
4.Add ginger garlic paste fry for 2 mins .
5,Add onions and chilly pieces fry for 1 min add tomato pieces and saute them by closing the lid.
6.Add garam masala and stir and add curry leaves and coriander leaves and close the lid.
7.Add potato cubes and stir and add boiled chena and close the lid .
8.Stir for 2 mins and garnish with coriander leaves .
9.Serve hot with roce and roti.

Drumstick,Brinjal, tomato;

Ingredients

Drumstick pieces-1 cup ,

brinjal pieces -1 cup ,

1-onion,1 tomato ,

2 green chill,

1 sp red chilly powder,

salt

¼ sp turmeric powder ,

1 sp – tamarind juice .

curry leaves.

Method;

1.Take a pan and add oil fry onion and green chilly and sauté them for 2 mins .

2.Add drumstick pieces and sauté for 2 mins.

3.Add brinjal and tomato and add some salt to avoid the changing the color of brinjal, close the lid and sauté them for 5 mins.

5.Add red chilly and turmeric and salt and add some water and add tamarind juice (if you want ).

6.Allow to cook for 5 mins and garnish with coriander .

Palak parota (Palak roti)

Ingredients:

1-cup palak paste(boiled),