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Thursday, July 29, 2010


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Palak Panner - Cheese in Spinach Gravy

This is a healthy tasty recipe with spinach and cottage cheese.

For this gravy you need

1 bunch of fresh spinach
10 - 15 nos. of paneer cubes
1 medium sized onion
1 big sized tomato
1 tsp. of Ginger - Garlic Paste
1/4 tsp. of sugar
2 green chillies
10 nos. of cashews( Grind them to a smooth paste)
1/2 tsp. of turmeric powder
1 tsp. of chilli powder
2 tsp. of coriander powder
1 tsp. cumin powder
1/2 cup of curd
1/2 tsp. of cumin seeds.


Wash the spinach leaves. Blanch them in little water with sugar. Make a paste and keep it aside.

Chop the onions and tomatoes finely, slit the green chillies lengthwise.

Heat oil in pan, add the cumin seeds, when they stop spluttering add the green chillies and saute for a min.

Add the chopped onions and saute them till they turn translucent.

Add the ginger-garlic paste and fry for another 2 mins.

Add the tomatoes along with turmeric powder, chilli powder, cumin and coriander powder ,mix them well in low heat.

When the tomatoes get cooked well, add the spinach gravy along with curd,cashew paste and salt , stir them gently.

Finally add the paneer cubes and cook for 2 min.

Palak paneer is ready to be served........

Serve it hot with roti's and enjoy :)..........


To retain the colour of spinach we add sugar while blanching the spinach.

You can also  fry paneer in little butter and add to the palak paste.

For more richer taste you can also add fresh cream . 

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Monday, July 26, 2010


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Celebrating My First Milestone!!!!!!!!!!!!!!!

Hello Friends

Today is the First Birthday of Veggie Paradise....

I cannot believe I have been blogging for a year !!!. So many things have happened since I started this blog and many of you , make me  feel like I ' ve known you for much longer .

Food blogging world is not only vast, but it is a very friendly place. I can't imagine a life without it now. Thank you all for sharing your lives and food with me and also letting me to share mine :-)

The comments, support and encouragement that you all have given me this past year has made me achieve one of the major milestone of many bloggers. I have met so many wonderful people through my blog.....thank you for the visits to my blog.

On this day, I sincerely thank my husband, my little angel, my family, friends and all the readers of Veggie Paradise for all the support and encouragement.

Tuesday, July 20, 2010


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 Cauliflower Curry/Gobi Sabzi

A simple delicious curry, quick and easy to prepare. This goes very well with Chapathi and you can also enjoy it with rice :-)

For this curry you need

1 medium sized cauliflower
1 medium sized onion ( grind them coarsely)
1 tsp. of ginger- garlic paste
A pinch of turmeric powder
1 tsp. of sambar powder

Cut the cauliflower florets and wash them well.

Boil the cauliflower in water along with turmeric powder  for 5 min. Drain the water and keep it aside.

Chop the onion and grind them coarsely.

Heat oil in a pan, add the ginger garlic paste and onion paste and saute them well.

Add the cauliflower florets along with sambar powder and salt, stir them so that all the spices mixes with the cauliflower.

Sprinkle water and allow it to cook in  a low flame until the cauliflower gets softened.

Simple cauliflower sabzi is ready to serve.........

Serve it with Chapathi's/ Rice :-)

Saturday, July 17, 2010


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Cashew Pakoda

A simple delicious snack  for kids :-)

For this pakoda you need

35- 40 nos. of cashew nuts
2 tsp. of besan flour
2 tsp. of rice flour
1 tsp. of corn flour
2 tsp. of ginger- green chilli paste
A pinch of asafoetida
A sprig of curry leaves
Oil for frying

In a bowl , mix all the ingredients by sprinkling very little water (sufficient to make the flours stick to the cashews). Mix them well until they have a crumble texture.

Heat oil in a pan, using your hands  drop these cashews  in oil. 

Deep fry them in medium flame until they turn golden brown. Drain them in kitchen towel to remove the excess oil.

Crispy Cashew pakoda's are ready to serve...

Serve them cold, because cashews will not be crispy when hot.

Note : Make sure that you fry these cashews in medium flame, or else they tend to burn off .

Thursday, July 15, 2010


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Methi / Fenugreek /Vendaiya Keerai Chana Dal Sabzi

An healthy sabzi with Methi (or) Vendaiya Keerai and chana dal . This goes very well with chapathi/rice.

For this Sabzi you need

1 cup of chana dal
1 bunch of fresh fenugreek/ Methi leaves
1 onion
4 garlic cloves
1/2 tsp. of  chilli powder
1/4 tsp. of turmeric powder
1/2 tsp. of cumin powder

For Seasoning

1/2 tsp. of cumin seeds
1/4 tsp. of mustard

Cook the chana dal  along with turmeric powder and keep it aside.

Wash and pluck the methi leaves.

Chop the onions and garlic finely.

Heat oil in a pan, add the mustard seeds, when they stop spluttering add the cumin seeds.

Add the garlic ,saute for a min.

Add the chopped onions and saute them until they turn translucent.

Now add the leaves along with the cumin powder, chilli powder and salt. Saute for 5 mins.

Finally add the cooked chana dal and mix them gently in low flame.

Healthy methi chana dal sabzi is ready to be served......

Serve it with chapathi's/rice and enjoy :-)

Tuesday, July 13, 2010


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Elephant Yam (Karunai Kizhangu fry)

This is a delicious fry that goes very well with rice.

For this fry you need

Medium sized - Elephant Yam
A pinch  of turmeric powder
1 tsp. of Sambar powder

Wash the Yam well , remove its skin and slice them.

In a pan, along with sufficient water, add turmeric powder and drop these slices . Cover and cook them ,until the yam's get softened .(don't overcook them as when you fry them they get smashed).

Remove the excess water.

Heat oil in a pan, add these cooked Yam's with sambar powder and salt. 

Mix them gently and cook for 10 mins. in low flame.

Tasty Yam fry is ready to serve........

Serve it with hot sambar/rasam rice......

Monday, July 5, 2010


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Cabbage Carrot Beans Poriyal

Poriyal makes us easy to eat healthy vegetables and here comes a poriyal with 3 vegetables- cabbage, carrots and beans. 

For this poriyal you need

2 cups of chopped cabbage.
1/2 cup of chopped carrots
1/2 cup of chopped beans.
1 onion 
2 red chillies
1 tsp. of mustard and urad dhal
A sprig of curry leaves
3 tsp. of grated coconut

Wash and chop the onion.

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

Add the chopped onion, fry until they turn translucent.

Add the chopped vegeatbles along with salt and saute them for 2 min.

Pour half cup of water and cover the pan with a lid and cook in low flame.

Cook until the vegetables are softened and water gets completely evaporated.

Finally add the grated coconut and mix them gently...

Cabbage Carrot Beans Poriyal is ready to serve.........

Serve  with hot rice........

Saturday, July 3, 2010


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Black-Eyed Peas Cutlet.

Healthy and protein rich delicious snack  with black eyed peas and potatoes. 

For this cutlet you need

1 cup of black eyed peas
2 boiled potatoes
1 tsp. of chilli powder
1/2 tsp. of cumin powder
1/2 tsp. of garam masala powder
2 tsp. of All purpose flour
2 tsp. of corn flour
1 cup of bread crumbs
Salt to taste


Soak the peas overnight or for 6 hrs.

Pressure cook the  black eyed peas for 3 whistles.

In a bowl, smash the black eyed peas with potatoes , chilli powder, cumin powder,garam masala powder and salt.

Now mix , all purpose flour and corn flour to a thin paste.

Take a ball shaped portion from the mixture, dip them in this batter, dust them in bread crumbs and make the patties in any form you wish.

Drop these patties in hot oil.Shallow fry or deep fry them according to your preference.

Fry these balls until golden brown and drain them in kitchen towel, to remove the excess oil.

Healthy nutritious snack is ready to serve....

Serve it hot with tomato ketchup :-)