Like Veggies Paradise on Facebook

Stay Up-To-Date With New Posts

Enter your email address:

Thursday, October 22, 2009


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.


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

Friday, October 16, 2009



My Diwali Wishes to all of my friends.

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


Thursday, October 15, 2009


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.


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

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


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


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


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

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


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

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.


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)

Grind the soaked ingredients and mix it well with the curd.

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 curd and allow it to cook in a low flame to prevent it from curdling. Switch off the flame in 5 - 10mins.

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

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.)


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

For this Fries you need

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


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

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.


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