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Thursday, October 22, 2009

Vengaiya Thaal / Spring Onion Pachadi

Vengaiaya Thaal / Spring onion Pachadi


For this Pachadi you need


1 bunch of Vengaiya Thaal / Spring onion
4 tomatoes
1 -2 red chillies
1 tbsp. of tamarind paste
1/2 tsp. of turmeric powder
1 tsp. of mustard and urad dhal
1 tsp. of oil
A spring of curry leaves
Salt to taste




For Grinding


2 tsp. of grated coconut
1/2 tsp. of Cumin
2 green chillies


Grind them well to a smooth paste.


Preparation


Wash and chop the spring onions.


Heat oil in a pan . Add mustard and urad dhal, when they stop spluttering add the curry leaves, red chillies.


Add the chopped spring onions and saute them well.


Add the tomatoes and green chillies.  


Saute them until all are well cooked (add little water and cover it for 5 - 10 mins, to make it faster).


Add turmeric powder, tamarind extract along with little water and allow it to boil.


Now finally add the grinded paste along with salt and allow it to cook for 5 - 10 mins.


Tasty vengaiya Thaal Pachadi is ready to taste........................



OPTIONAL:  We can also do Vendaikai / Bhindi / Okra pachadi in the same way


Serve it with rice...............

Tuesday, October 20, 2009

Awards

AWARDS


Thanks Sanghi for sharing all these awards with me











Friday, October 16, 2009

HAPPY DIWALI

HAPPY DIWALI






My Diwali Wishes to all of my friends.


Wishing u and your family a very Happy , Prosperous and a Safe Diwali



HAPPY DIWALI


Thursday, October 15, 2009

Vazhai Poo / Plantain flower vadai

Vazhaipoo / Plantain flower vadai


For this vadai you need

1 big plantain flower
200 gms. channa dhal
100 gms. Thuvar dhal
6 red chillies
1 tsp. of ginger- garlic paste (optional)
A pinch of asafoetida
Finely Chopped Cilantro 
Salt to taste
Oil for frying

For Grinding

Soak the dhals seperately 2 hrs.


Take some channa dhal and keep it aside.


Now Grind the channa dhal, Thuvar dhal, red chillies along with salt  to a smooth paste.

Preparation

Now comes the tedious process of cleaning the plantain flower.Apply oil to both hand to avoid sticking.
Take off the purple outer covering and remove the bunch of florets. 
Repeat the process until you reach the center.
Separate each flower from the bunch and remove the stamen. 
Chop the florets and soak them in buttermilk with a pinch of salt to avoid discoloration.
Now to the grinded paste add this chopped flowers, cilantro , remaining channa dhal, curry leaves , little bit of asafoetida ,ginger garlic paste and mix well.


Heat oil in a pan and deep fry them.


Hot and crispy vada's are ready to taste........



Tuesday, October 13, 2009

Snakegourd / Pudalangai Poriyal

Snakegourd / Pudalangai Poriyal



For this poriyal you need


1 - 2 Snakegourd / Pudalangai 
2 onions
4 tsp. of Moong Dal ( Soak in water for 30 mins.)
2 - 3 tsp. of Grated coconut
2 red chillies
A spring of curry leaves
1 tsp. of mustard and Urad dhal
Salt to taste
1 tsp. of oil


Preparation.


Wash and chop the Snakegourd lenghtwise removing the seeds inside.


Mix salt with the chopped snakegourd and keep it aside for 30 mins (You might see the water getting drained from it).


Heat oil in a pan. Add mustard and urad dhal. When they stop spluttering add the curry leaves and red chillies to it.


Add the chopped onions and saute them well.


Now add the chopped snakegourd and the soaked moong dhal . Close the pan and allow it to cook in low flame.


We have already mixed salt to it. So need to add now. When the snakegourd gets well cooked add the coconut and mix it well.


Tasty Snake gourd poriyal is ready to taste.............



Serve it with rice.

Sunday, October 11, 2009

(Arai ) Keerai Charu

Healthy Keerai Charu

My favorite recipe. I am very much happy to share this with you all

                                    

For this Keerai charu you need

1 Bunch of Arai Keerai
10 nos. of small onions
10 nos. of garlic cloves
2 nos. of tomatoes.
5 - 6 nos. of Green chillies.
1/2 tsp. of turmeric powder.
1/2 tsp. of Asafoetida
1 tsp. of mustard and urad dhal
Lemon sized tamarind ( 2 cups of tamarind extract)
Salt to taste
1 tsp. of oil



Preparation.


Wash and chop the leaves. Boil the leaves in water for 5 mins.

Heat oil in a pan. Add mustard and urad dhal. When they stop spluttering add the chopped onions, chillies, tomatoes, garlic and saute them well. 

Now add the cooked leaves ( boiled arai keerai) along with the tamarind extract with a pinch of turmeric powder , asafoetida and salt.

Allow it to boil for about 10 - 15 mins.

Healthy Keerai charu is ready to tasty........



Serve it with rice......



OPTIONAL: you can also add sambar powder for more taste.

Saturday, October 10, 2009

Idli Millagaipodi

Idli Millagaipodi


For this Powder you need


100 gms. Red Chillies
50 gms. of urad dhal
50 gms. of channa dhal
10 gms. of white sesame seeds( Ellu)
1 garlic pod
1 spoon of Asafoetida


Preparation


We should fry all the ingredients separately


Heat oil in pan,


          First fry the red chillies well along with asafoetida.


          Next fry the urad dhal well.


          Next fry the channa dhal well.


Now without oil saute the sesame seeds till they stop spluttering.


Allow this to cool .You can grind it along with the garlic either coarsely or to a smooth powder


Idli millagaipodi is ready to taste.......




Serve it with hot idli's or Dosa's.

OPTIONAL : you can also add curry leaves to this powder



Thursday, October 8, 2009

More Kuzhambu with Vendaikkai

More Kuzhambu




For this Kuzhambu you need


1 cup of butter milk
6 nos. of ladies finger \ vendaikkai (u can also use Brinjal, Potato, Pumpkin, Drumstick)
1 tsp. of mustard seeds.
1 tsp. of Coriander seeds
1 tsp. of cumin seeds
1 spring of curry leaves
3 - 4 green chillies
2 red chillies
1 onions
A small piece of ginger
1 tsp. of coconut oil 
1 tsp. of oil
Salt to taste


For Grinding


Soak Coriander, Cumin , green chillies , ginger in water for about 20 mins.
Grind them along with the coconut to a smooth paste.




Preparation


Take curd in a bowl . Add turmeric powder, salt and little curry leaves. 


If the curd is too thick add water and keep it aside.


Wash and chop the ladies finger (long pieces)


Heat oil in a pan. Add the chopped onions and the ladies finger . Saute them well.


When the ladies finger is well cooked. Add the grinded paste and when it comes to boil , add the curd to it.


To prevent the curd from curdling switch off the flame in 2 -5 mins.


Now heat coconut oil in a pan, add the mustard,when they stop spluttering add red chillies and curry leaves. 


Add them in the kuzhambu


Vendaikkai more kuzhambu is ready to taste..................



Serve it with rice.

Sunday, October 4, 2009

Kuzhi Paniyaram

Kuzhi Paniyaram


A wonderful breakfast for this weekend


For this Paniyaram you need

2 cups of  raw rice
1 cup of boiled rice
1/2 cup of urad dhal
2 tsp. of Fenugreek seed
3 onions
4 green chillies
1 tsp. of mustard and urad dhal
1 tsp. of Channa dhal
Salt to taste

For Grinding

Soak both rice together for 2 hrs.

Soak urad dhal along with fenugreek also for 2 hrs.

Grind them as we grind for Idli. Add salt and mix it well.

Allow this batter to ferment.(approximately 10 - 12 hrs.)

Preparation

Heat oil in a pan. Add mustard and urad dhal . when they stop spluttering add the curry
 leaves, chopped onions and green chillies. Saute them well.

Add this sauted ingredients to the batter and mix well.

Heat the Paniyaram pan ( paniyarakal) and  grease the holes with little oil .

Now pour the batter in these holes. Close the pan. 

When the upper side is cooked turn to the other side. (u might see the bottom side in golden brown). cook for 5 mins. on the other side as well.

Take them from the pan and serve it hot with tomato or coconut chutney





OPTIONAL : We can also add only onions and chilly without sauteing. That will give a different taste. Sometimes I go by this way.
 

Saturday, October 3, 2009

French Fries

French Fries




For this Fries you need


2 Potatoes
Salt to taste
2 tsp. of Corn Flour
2 tsp. of  black pepper powder (for garnishing)


Preparation

Wash and peel the skin of the potatoes. Cut them lengthwise. 


Take 150 ml. of water in a bowl. Mix cornflour and sufficient salt needed. Stir it well.


Now soak the sliced potatoes in the water. Leave it for 30 min.(for salting the potatoes).


After 30 mins, drain the water and dry them in a clean cloth for 15 min.


Heat oil in a pan and deep fry them..............


Add pepper for garnishing. Salt is needed (but if needed sprinkle on it)


Crispy French Fries are ready to taste......................... 




Thursday, October 1, 2009

Idli With Kadappa

Idli with Kadappa


For this kadappa you need


1 Cup Channa dhal
3 Green chillies
2 Onions
3 Tomatoes
1 Brinjal
Small piece of ginger
1/2 tsp. of turmeric powder
4 Garlic cloves
A pinch of asafoetida
A few nos. of Cinnamon, cloves,cardamom
1/2 tsp. of Aniseed 
2 tsp. of oil
salt to taste

For Grinding

Fry channa dhal in a pan without oil and soak in water for half an hour.

Then in a pan with little oil, fry chillies, garlic and ginger. 

Grind them all along with the channa dhal to a smooth paste.

Preparation

Heat oil in a pan. Add cinnamon,cloves, cardamom and aniseed. Saute them well.

Add the chopped onions, tomatoes and brinjal and saute them well.

Pour little water along with the turmeric powder and allow it to boil.

Now add the grinded paste with sufficient water and salt.

Cover and cook  for 10 to 15 mins .

Kadappa is now ready to taste..........................

A best combination for Idli's and can also be taken with Dosa's