Friday, May 12, 2017

VEGETABLES DISHES

VEGETABLES – FRY

INGREDIENTS

  1. mustard – 1 tsp
  2. urudh dhal – 1 ysp
  3. oil – 2 to 3 tsp
  4. salt to taste
  5. green chillies – 3 or 4 –according to the quantity of vegetable
  6. chilli powder- 1 tsp
  7. onion – ½ - cut into fine bits
  8. curry leaves – few
  9. grated coconut –1/2 cup
  10. vegetables – any of the following
    1. beans, cluster beans- kothuavarai kai,  avarai kai , banana stem – vazhai thandu- arati dhantu, banana flower-cut into small pieces after removing the fibre
    2. cabbage – cut into small pieces
    3. cauliflower-cut into small florets
    4. ribbed gourd – pirkangai- beera kai – remove the rough skin & cut into fairly big pieces
    5. snake gourd – cut lengthwise, remove the seeds & cut into bits
    6. chou chou – remove the skin, cut into 2 lengthwise , remove the seed , cut again lengthwise & then cut into small pieces
    7. banana- peel the skin , cut lengthwise & then cut into small pieces
    8. brinjal – cut into 4 lengthwise
    9. drum stick –cut into 2” pieces
    10. lady”s finger- wash first, wipe it with a cloth & then cut into small pieces
METHOD
SAME FOR ALL VEGETABLES WITH SLIGHT DIFFERENCES

  1. heat oil in a pan , add mustard ,when it splutters add urudh dhal, then add the cut onion , green chillies- either cut into bits or slit into 2 & fry well till the onion turns golden brown
  2. then add the washed & cut vegetable & fry in oil for some time
  3. then add the turmeric powder ,salt & add enough water to cook the vegetable-with a lid on – it will take less time
  4. when the vegetable is cooked & when no water is left  i.e when it is dry add the grated coconut, stir well & remove from the fire
NOTE
  1. for ribbed gourd- use red chillies instead of green chillies & add 4 flakes of crushed garlic
  2. for chou chou, snake gourd, pumpkin & banana use red chillies
  3. for nulkol, cabbage, cauliflower, carrot , beet root –use only green chillies
  4. for beans, karamani, avarai kai, lady” s finger use chilli powder , instead of green chillies,but the vegetable should be cut into long pieces, fry well,you can add grated coconut – except for lady”s finger-this should be fried till it is crispy
  5. for brinjal always use chilli powder- you can fry brinjal & drum stick together, add grated coconut or grind coconut & gasa gasa together & add this paste
  6. you can add peeled & cut potatoes to beans & fry- but do not add coconut
  7. brinjal can be fried with tomatoes – for this  cut the brinjal first into 4 lengthwise & then cut across, cut the tomatoes also into 4- after frying the onion in oil fry the tomatoes ,& then brinjal well in oil & more oil is needed for this. Then add chilli powder & fry- donot add coconut
  8. some add boiled thoor dhal, along with grated coconut, especially for beans, avarakai, cabbage, snake gourd etc – it is purely optional
  9. instead of grated coconut you can  add egg i.e beat 2 eggs & add- only for cabbage, cauliflower, beans





BRINJAL FRY - Vankai Vempudu – Jayathamma Special

INGREDIENTS
  1. brinjal – ¼ kg –small ,round , fresh & violet ones – remove the stalk & slit into four
  2. 1 or 2 – cut lengthwise
  3. green chillies – 6
  4. garlic – 10 flakes
  5. coconut grated – 4 tbsp
  6. gasagasa – ½ tsp
  7. turmeric powder – ¼ tsp
  8. salt to taste
  9. oil – 5 tbsp
  10. cinnamon – 1
  11. cloves – 2
  12. bay leaf –1
  13. ginger – very small piece
  14. sompu – very little ( optional )
METHOD
  1. heat oil in a pan & fry the cinnamon, cloves, bay leaf, & sompu
  2. then add the onion, garlic, 2 green chillies – slit, fry well & add turmeric powder & fry well
  3. grind the remaining green chillies, & ginger into a paste
  4. grind the coconut & gasagasa also into a paste
  5. then add the brinjal to the fried onion, fry well in oil
  6. now add all the ground paste, salt & little water & fry well- the brinjal should get cooked well in the oil itself
BRINJAL FRY WITH GROUND PEPPER

INGREDIENTS
  1. brinjal – ¼ kg
  2. pepper – freshly powdered – 2 tsp
  3. salt to taste
  4. oil – 3 to 4 tbsp
  5. mustard – 1 tsp
  6. turmeric powder – 1 pinch
METHOD
1.  cut the brinjal into 4 or 8 bits

2. heat oil in a pan, add mustard when it splutters add the brinjal & keep frying till it becomes soft- should be cooked in oil only –no water is added

3.then add turmeric powder, pepper powder & salt & fry well without adding water & stirring constantly
BRINJAL DRY FRY WITH GARLIC & COCONUT

INGREDIENTS
  1. brinjal –1/4 kg small & fresh
  2. garlic – 10 flakes
  3. coconut – 4 tbsp
  4. oil – 4to 5 tbsp
  5. salt to taste
  6. mustard – ½ tsp
  7. chilli powder – 2 tsp
METHOD
  1. cut the brinjal into 4 lengthwise
  2. grind the garlic & coconut together into a paste
  3. heat oil in a pan ,add mustard & when it splutters , add the brinjal & fry well inoil, till it becomes soft
  4. then add the ground coconut- garlic paste, fry for a while
  5. then add the chilli powder & salt & fry well in oil-donot add water.

CHANNA DHAL & BEANS- CHANAGAPAPPU-BEANS MUDDHA

INGREDIENTS
  1. channa dhal – 1 cup
  2. beans or karamani – ¼ kg
  3. turmeric powder- ½ tsp
  4. chilli powder – 2 tsp
  5. salt to taste
  6. oil- 3 tbsp
  7. mustard – 1 tsp
  8. onion – 1 cut into fine bits
METHOD
  1. cook the channa dhal with turmeric powder &onion
  2. mash it a bit
  3. then to this add beans or karamani- cut into 1”piece after removing the fibre well
  4. then add chilli powder & salt & allow the vegetable to cook in the dhal
  5. now heat oil in a pan,add mustard when it crackles add the dhal with the beans- drain the water- if in excess use it for making rasam
  6. fry well- it should not be very dry i.e should be semi solid
                                                                                              BITTER GOURD FRY- KAKARA KAYA  VEMPUDU

INGREDIENTS
  1. bitter gourd- ¼ kg
  2. onion – ¼ kg- cut into thin fine bits
  3. turmeric powder – 1/ tsp
  4. chilli powder – 2to 3 tsp
  5. salt to taste
  6. oil 5 or 6 tbsp
METHOD
  1. if the bitter gourd is big, after washing cut into 3 or 4 pieces across, then cut each piece lengthwise into thin strips- this is very important
  2. to this add turmeric powder, mix well in a plate, keep the plate in a slanting position for at least 10 minutes to drain the water- the water will collect in the plate, throw it away
  3. then squeeze out the water from the bitter gourd –this is done to make it less bitter
  4. heat the oil in a kadai, add the cut onion, fry well
  5. then add the squeezed bitter gourd ,fry for a while
  6. then add chilli powder& salt preferably table salt or powdered salt & fry well in oil till dry & crisp- donot add water
  7. eat with hot rice & ghee
 CHANNA DHAL & BITTER GOURD FRY

INGREDIENTS
  1. bitter gourd – ¼ kg
  2. onion – 1 cut into bits
  3. chilli powder – 2 tsp
  4. turmeric powder- ½ tsp
  5. salt to taste
  6. mustard – ½ tsp
  7. oil –3 to 4 tbsp
  8. channa dhal – boiled – 1 cup
METHOD
  1. cut the bitter gourd  & prepare it as mentioned in the above bitter gourd fry
  2. heat oil in a pan , add mustard when it splutters add the onion & fry well
  3. then add the bitter gourd after squeezing out the water & fry well
  4. then add chillipowder, salt, turmeric powder& little water to cook the vegetable
  5. when the bitter gourd is cooked add the boiled channa dhal & fry well till it is dry
NOTE
instead of channa dhal you can cook the bitter gourd with, soaked & boiled anumulu
CHANNA DHAL & DRUM STICK FRY

INGREDIENTS
  1. channa dhal- 1 cup boiled
  2. drum stick- 2or 3 cut into 2” pieces
  3. chilli powder – 2 tsps
  4. turmeric powder –1/ tsp
  5. salt to taste
  6. oil for frying- 3to 4 tbsp
  7. mustard – ½ tsp
  8. onion – 1 cut into bits
METHOD
  1. heat oil in a pan , add mustard seeds & when it splutters add the onion & fry well
  2. then add the drum stick pieces, & fry for a while in oil
  3. then add turmeric powder, chilli powder, salt,add enough water to cook the vegetable
  4. when the drum stick is cooked add the boiled channa dhal & fry well till it is dry.

CHANNA DHAL & SNAKE GOURD FRY

INGREDIENTS

- same as above +
snake gourd – ½ kg- after removing the seeds cut into bits

METHOD
Same as the drum stick preparation-instead of drum stick add the snake gourd
BITTER GOURD SWEET PACHIDI

INGREDIENTS
  1. bitter gourd – ¼ kg
  2. jaggery- ½ cup or to taste
  3. tamarind – 1 lime size ball
  4. chilli powder – 2 tsp
  5. turmeric powder – ½ tsp
  6. salt to taste
  7. mustard – ½ tsp
  8. oil – 4 tbsp
  9. onion – 1 cut lengthwise
  10. tomatoes – 2 cut into 4
METHOD
  1. wash & cut the bitter gourd into thin round slices
  2. add turmeric powder, mix well, leave it in a plate in a slanting position for 10 minutes, drain the water- squeeze out the water
  3. heat oil in a pan, add mustard, when it crackles add the onion &then the tomatoes&  fry well
  4. then add the bitter gourd & fry well in oil
  5. mean while prepare the karapulusu-i.e take the tamarind juice, to this add turmeric powder, chilli powder& salt ,now add this karapulusu to the bitter gourd in the pan
  6. allow it to boil-cover it with a lid,allow it to boil till the raw smell of the chilli powder goes
  7. when it is thick enough ,add the jaggery- & after few minutes remove from the fire
  8. to this you can add thin long strips of coconut- it will be tasty- purely optional.    

VEGETABLE MANCHURIAN

INGREDIENTS
  1. cabbage-1 cup grated
  2. carrot – 1 cup grated
  3. beans – 1cup – cut into very small pieces
  4. salt to taste
  5. ajinomoto – 1 pinch
  6. maida – ½ cup
  7. corn flour – ½ cup
  8. baking soda – ¼ tsp
  9. oil for deep frying
FOR THE SAUCE
  1. Spring onion – 2 cut into bits
  2. chilli sauce- 1 tbsp
  3. soya sauce – 1 tbsp
  4. tomato puree
  5. ginger – little
METHOD
  1. mix all the cut vegetables, salt, ajinomoto, maida, corn flour, with little water & make small flat vadai
  2. take a pan , shallow fry the vadai till golden brown & keep it aside
  3. take a dish add chilli sauce ,tomato puree, soya sauce, 1 tbsp corn flour,add water mix well & keep it ready
  4. then heat oil in a pan, fry the cut spring onions & ginger
  5. now add the chilli sauce etc mixture to the fried onion
  6. then pour the prepared sauce, on the vadai or dumplings in a plate, garnish with fresh coriander leaves
  7. serve hot with any fried rice

VEGETABLE CHOPS

INGREDIENTS

  1. vegetables like nulkol, beet root or brinjal- ¼ kg
  2. cinnamon – 1 piece
  3. cloves –2
  4.  bay leaf – 1
  5. onion –1 big cut lengthwise
  6. ginger – 1” piece
  7. pepper – 1 tsp
  8. green chillies – 1 or 2
  9. coconut – 1 tbsp
  10. gasagasa – ½ tsp
  11. oil 3 tbsp
  12. salt to taste
METHOD
  1. if nulkol or beet root peel the skin & cut into 4 & then cut into thin slices- if brinjal cut into 4 lengthwise
  2. fry the onion, ginger, green chillies, pepper in oil & grind into a paste
  3. grind the coconut & gasagasa into apaste
  4. heat oil in a kadai,& fry the cinnamon, cloves& bay leaf
  5. then add the ground paste, add turmeric powder, salt & fry for some time& add little water & allow it to cook for few minutes
  6. then add the vegetable & fry for some time & then add enough water to cook the vegetable- add very little salt
  7. when the vegetable is cooked & is dry ( not very dry ) remove from the fire
  8. it should be greyish in colour.


BANANA FRY- ARATIKAYA VEMPUDU (AMMA's RECIPE)

INGREDIENTS
  1. banana- 1 big
  2. chilli powder – 1 tsp
  3. turmeric powder – ½ tsp
  4. salt to taste
  5. oil for shallow frying
 METHOD
  1. peel the skin of the banana, if big cut it across into 3 pieces & then cut each piece lengthwise into 3
  2. wash the pieces & add turmeric powder, chilli powder & salt, mix well, add little water & cook in a broad pan- stir now & then – it will get burnt easily.add very little salt as it does not require much salt
  3. then heat thava- or a pan, add oil & heat, add few pieces at a time & fry till it is crisp.
BANANA FRY – (AMBU'S SPECIAL)

INGREDIENT
  1. banana – 1
  2. pepper – 2 tsp
  3. garlic – 10 flakes
  4. turmeric powder – 1 pinch
  5. salt to taste
  6. oil for shallow frying
METHOD
  1. peel the skin of the banana & cut into thin slices
  2. grind the pepper & garlic into a paste, add salt  & turmeric powder & mix well
  3. add this to the banana & mix well i.e the pieces should be well coated
  4. then heat oil in a kadai, add the banana pieces, sprinkle little water & fry
BANANA FRY- SECOND TYPE

INGREDIENTS
  1. banana – 1
  2. chilli powder- 1 tsp
  3. turmeric powder – ½ tsp
  4. salt to taste
  5. oil for frying
METHOD
  1. peel the skin & cut the banana into thin round slices
  2. heat oil in a pan, add the banana slices, then add chilli powder, turmeric powder, salt & little water & fry – see that the banana is cooked
BANANA PODIMAS - ARATIKAYA PODIMAS

INGREDIENTS
  1. banana- 1 big
  2. onion – ½ cut into bits
  3. green chillies or red chillies
  4. mustard – ½ tsp
  5. oil – 2 tsp
  6. turmeric powder – ½ tsp
  7. urudh dhal – 1 tsp
  8. salt to taste
METHOD
  1. peel the skin, cut into 4 lengthwise & then cut across into small bits
  2. heat oil in a pan, add mustard when it crackles add the red chillies & then add the urudh dhal & fry
  3. then add the onion, green chillies if you are using,& fry
  4. then add the banana pieces, & fry for few minutes in oil
  5. then add the turmeric powder, salt  & curry leaves
  6. now add enough water to cook the banana- keep stirring now & then
  7. you can add grated coconut if you want it will be tasty



CAULIFLOWER FRY

INGREDIENTS

1. cauliflower – 1-cut it into big florets
2. turmeric powder – ½ tsp
3. chilli powder- 1to 2 depending on the size of the cauliflower
4. salt to taste
5. oil for frying

METHOD
cut & wash the florets
heat 3 tbsp of oil in a pan, add the cauliflower &fry for a while
add chilli powder, turmeric powder & salt, sprinkle little water & fry till it is crisp


BANANA VADA ARATIKAYA VADA

INGREDIENTS
  1. banana 2
  2. udacha kadalai- pottu kadalai – 1 cup
  3. onion – 1
  4. green chillies –4
  5. ginger – 1 small piece cut into tiny bits
  6. curry leaves – few
  7. coriander leaves- few
  8. salt to taste
  9. oil for deep frying
  10. sompu –1/4 tsp – optional
METHOD
  1. remove the stalk & cut of the other end , then pressure cook the banana & remove the skin & mash it well
  2. grind the pottu kadalai in a mixie
  3. add this to the mashed banana, then add the onion , green chillies, & ginger all cut into small bits, curry leaves , coriander leaves , sompu, &salt & mix well
  4. now make small vadai  & deep fry in oil
  5. if you feel the dough is watery , powder one slice of bread & add & mix well & then fry

CAULIFLOWER MANCHURIAN –DRY ( Chottakkas Favourite)

INGREDIENTS
  1. cauliflower – 1
  2. ginger – 1 piece
  3. garlic – 4 flakes
  4. green chjllies – 2
  5. soya sauce- 2 tbsp
  6. ajinomoto – 1 pinch
  7. onion – 1 small
  8. corn flour – 3 tbsp
  9. salt to taste
  10. oil for deep frying
METHOD
  1. cut the cauliflower into big florets, put it in hot boiling water with salt, drain it remove & dry it with a cloth
  2. then grind the onion, green chillies, ginger, & garlic into a coarse paste & add salt to it
  3. to this add the soya sauce, one pinch of ajinomoto & mix well
  4. to this add the florets , mix well & marinate for  ½ hour
  5. remove the florets
  6. to the left over mixture, add corn flour & salt- mix well & make a batter
  7. dip the florets in the batter & deep fry in oil
  8. drain the oil & serve hot.

CAULIFLOWER  BAJJI

INGREDIENTS
  1. cauliflower florets – 12
  2. gram flour – 1 cup
  3. rice flour – 1 tbsp
  4. chjlli powder – 1 tsp
  5.  turmeric powder – ¼ tsp
  6. baking powder – ½ tsp
  7. asafoetida –1 pinch
  8. salt to taste
  9. oil for deep frying
METHOD
  1. in a mixing bowl put in the gram flour, rice flour, baking soda, asafoetida, chilli powder & turmeric powder
  2. add enough water to make a batter of dipping consistency, add salt to taste & keep this batter aside for 10 to 15 minutes
  3. meanwhile parboil the cauliflower florets in salted water for one minute
  4. drain in cold water & wipe with a clean kitchen towel
  5. heat oil in a pan, dip the florets in the batter & deep fry few at a time till golden brown
  6. serve hot with tomato sauce or any chutney

CAULIFLOWER FRY & CAULIFLOWER WITH EGG

INGREDIENTS
  1. cauliflower –1 break into florets
  2. green chillies- 4 slit lengthwise
  3. onion – 1 small cut into bits
  4. mustard – 1 tsp
  5. urudh dhal – 1 tsp
  6. salt to taste
  7. oil for frying
  8. grated coconut or 2 beaten eggs
METHOD
  1. heat oil in a pan , add mustard when it crackles add urudh dhal & fry
  2. then add, the green chillies & onion & fry
  3. then add the cauliflower, add turmeric powder, salt & just enough water to cook the vegetable- it should not be soft
  4. now add grated coconut & remove from the fire
  5. instead of grated coconut you can beat 2 eggs & add-stir well so that the florets get coated with egg
CAULIFLOWER  MUTHA

INGREDIENTS
  1. cauliflower –1 break into fairly big florets
  2. onion – 1 big
  3. ginger – 1” piece
  4. garlic – 6 flakes
  5. chilli powder –1 tbsp
  6. turmeric powder-1/2 tsp
  7. salt to taste
  8. cinnamon –1 piece
  9. cloves –2
  10. bay leaf- 1
  11. oil – 3 tsp
  12. tomatoes- 2 cut
  13. grated coconut – ½ cup
  14. gasagasa – 1 tsp
METHOD
  1. heat oil in a pan, fry the cinnamon, cloves& bay leaf or you can use mustard for seasoning
  2. then fry the onion cut lengthwise, then add ground ginger – garlic paste &add cut tomatoes & fry
  3. then add the cauliflower & fry in oil for a while
  4. add chilli powder, turmeric powder & salt ,add enough water to cook the vegetable
  5. then add ground coconut- gasagasa paste & when the gravy becomes thick remove from the fire.

MATTAR PANEER

INGREDIENTS
  1. shelled peas – ½ kg
  2. paneer – 400 gms
  3. onion – 2 grated
  4. tomato –2 peeled & chopped
  5. chilli powder – 1tsp
  6. turmeric powder – ½ tsp
  7. garam masala – ½ tsp
  8. ginger – garlic paste – 1 tsp
  9. salt to taste
  10. oil – 4 tbsp
  11. coriander leaves – ½ cup
METHOD
  1. boil peas
  2. fry paneer cubes in hot oil & remove
  3. heat oil fry onion till brown & then add tomato pulp
  4. add spices, ginger – garlic paste & fry till gravy is blended
  5. add peas , paneer & salt & cook for 5 minutes
  6. garnish with coriander leaves & serve hot

PALAK PANEER

INGREDIENTS
  1. paneer – 100 gms
  2. spinach –chopped – 1 cup
  3. onion – 1
  4. ginger – 1 piece
  5. green chilli – 1
  6. tomato – 1
  7. garlic – 2 flakes
  8. ghee – 1tsp
  9. salt to taste
METHOD
  1. cook the spinach with all the ingredients except paneer & garlic
  2. when the spinach is tender, mash it add 1 cup of water
  3. add the paneer & cook for 5 minutes
  4. heat the ghee & fry the garlic till brown, add this to the spinach & serve hot
MUTTAR PANEER FRY

INGREDIENTS
  1. paneer – 100 gms
  2. onion – 2
  3. garlic – 2 flakes
  4. tomatoes– 2 sliced
  5. shelled peas –250 gms
  6. garam masala – 1 tsp
  7. cumin – ground –1 tspcoriander powder – 1tsp
  8. turmeric powder – ½ tsp
  9. green chillies – 4 slit
  10. coriander leaves- 1 bunch
  11. hot milk –2 tbsp
  12. cashew nuts – 50 gms
  13. salt & chilli powder to taste
  14. ghee – 4 tbsp
METHOD
  1. fry the paneer pieces in ghee till golden brown
  2. grind half of the cashew nuts, ginger & garlic into a paste
  3. fry rest of the cashew nuts
  4. heat 4 tbsp of ghee, add ½ tsp of cumin seeds, when it stops popping addground paste & fry till the raw smell goes
  5. add the tomatoes, all the spices & salt
  6. when the ghee separates, add the paneer, cashew nuts, peas, chillies & 2 ½ cups of water
  7. cook till the peas are cooked & the gravy is thick
  8. mix in the milk
  9. serve decorated with coriander leaves
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