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Sunday, January 30, 2011

INJI(GINGER) THUVAIYAL


INJI (GINGER) THUVAIYAL

Inji Thuvaiyal - This is a special side dish served along with Sodi Kuzhambu . A very traditional recipe of Thirunelveli :)

This combination is served during the 3rd day of saiva pillai marraige (maru vitu sappadu). 
During marraige undoubtedly , our stomach gets upset,as ginger is good for digestion and hence this is a must in all the thirunelveli marraiges :)


For this thuvaiyal you need

A handful of ginger(peeled and chopped into small pieces)
4 tbsp. of grated coconut
Marble sized tamarind
5 nos. of red chillies
Salt
Oil
Preparation

Heat oil in a pan. saute the ginger until it turns brown.

Fry the red chillies, coconut and tamarind seperately.


Allow it to cool and grind along with salt and  very little water.


Serve it with Sodi Kuzhambu or with thick curd rice ......

NOTE :If you add more water then it becomes chutney :) so be careful while you add water

Sunday, January 23, 2011

PANEER KURMA


PANEER KURMA

Cottage cheese cooked in rich creamy sauce :)

For this gravy you need

15 - 20 nos. of paneer cubes 
1/2 tsp. of dry fenugreek leaves
2 onions
2 green chillies
3 tomatoes
1 tsp. of aniseed
1 bay leaf
1" cinnamon stick 
5 nos. of cashews
1/2 tsp of turmeric powder
1 tsp. of chilli powder
2 tsp. of coriander powder
1/2 tsp. of garam masala powder
1/2 cup of fresh cream
Salt
Oil/Ghee

For Grinding

5 tsp. of grated coconut
10 nos. of cashews and badam

Soak the cashews and badam in milk for 30 mins.

Grind them to a smooth paste.
Preparation

Heat oil in a pan, add the aniseed , bay leaf, and cinnamon, saute them.

Add the chopped onions, saute until they turn translucent.

Add green chillies,saute for a  min.

Add the  tomatoes and cashews along with turmeric ,coriander,chilli and garam masala powders. Mix them well.  saute them well until  the tomatoes gets cooked well.

Allow it to cool and grind them to a smooth paste adding little water.

In a wide pan add a tsp. of ghee pour the grinded paste.

Add  the fenugreek leaves, allow it to cook  for 3 mins in medium flame

Now add the grinded coconut paste and cook for bout 5 - 10 mins.

Finally add the cream and the paneer cubes along with salt,mix them gently .when it boils switch off the flame.

Tasty Paneer Kurma is ready to serve...


Serve this delicious paneer kurma with Chapathi's and enjoy :)

Tuesday, January 18, 2011

KADAI SABZI


KADAI SABZI

Kadai  Sabzi - A delicious side dish with a combination of vegetables like potatoes, carrots, beans, cauliflower, and green peas. This goes very well with Chapathis's :)

For this sabzi you need

2 medium sized onions
2 tomatoes
1 cup of diced  potatoes
1 cup of chopped beans
1 cup of chopped carrots
1/2 cup of green peas
1 cup of cauliflower florets
1/2 tsp. of turmeric powder
1 tsp. of chilli powder
1/2 tsp. of garam masala powder
1 tsp. of ginger garlic paste
1 cup of curd
1/2 tsp. of Cumin seeds
Oil
Preparation

Chop the onions and tomatoes.

Heat oil in a pan, add the cumin seeds,add the onions and fry them until they turn translucent,followed by ginger garlic paste saute well till the raw smell extracts from it. 

Add the tomatoes, saute it well.

Add the chopped vegetables and saute them for a min.

Add curd and salt, mix it well , add 1 cup of water to it and allow the vegetables to cook in medium flame.

when the vegetables get cooked, add the turmeric powder, chilli powder, garam masala powder and mix them gently.

Now allow this to cook for another 10 min. .

Finally garnish with fresh coriander leaves.

Delicious kadai sabzi is ready to serve.......



Serve it hot with chapathi :)

Note : You can also add vegetables like mushroom and broccoli. If you don't want a dry sabzi  add little water and bring it to boil.

Sunday, January 16, 2011

Sakkarai Pongal

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SAKKARAI PONGAL

  Sakkarai Pongal - This is a traditional sweet of TamilNadu and the most important recipe prepared during festivals. Here comes my version of this sweet dessert :)


For this Dessert you need

1 cup of raw rice
1/4 cup of Moong dal
2 cups of Jaggery (abjust the quantity acc. to ur taste)
1/2 tsp. of cardamom powder
A pinch of salt
1 cup of milk
Few nos. of cashews (roast them in ghee)
2 tbsp. of Ghee

Preparation

In a pan, fry the moong dal slightly, until a nice aroma comes from it.

Pressure cook rice and moong dal with milk  and 2 cups of water for 4 - 5 whistles.

Once the pressure releases. Mash it well and keep it aside.

Meanwhile roast cashews in ghee.

In a heavy bottomed pan,melt the jaggery by adding one cup of water and strain it .

Now add the mashed rice to this jaggery and mix well. Cook in low flame.

Add cardamom, pinch of salt and  ghee . Allow it to cook for 5 mins.

Finally garnish it with Cashews.

Tasty sakkarai pongal is ready to be served...........


Serve it hot (or) cold and enjoy :-)

NOTE : If the pongal is too thick, add some warm milk until you get the desired consistency

Tuesday, January 11, 2011

Tomato Iguru


Tomato Iguru

This is a tangy gravy . This looks quite similar to the tomato thokku we normally prepare, but with a different taste .Do give a try of this tomato iguru :) . This goes very well  with Hot Idli's, Crispy Dosa's ,Chapathi's and also with rice.

For this gravy you need

2 onions
5 ripened tomatoes
A sprig of curry leaves
1/2 tsp. of turmeric powder
2/3 green chillies (acc. to ur taste)
1/4 cup of oil
Salt

For Grinding
2 tsp. of  Aniseed
1 1/2tsp. of coriander seeds
6 nos. of garlic
1 tsp. of chilli powder

Grind them well

Preparation

Chop the onion and tomatoes finely.

Cut the green chillies lengthwise.

Heat oil in a pan, add the green chillies and saute for a min.

Add the sprig leaves, next add the chopped onions along with little salt and turmeric powder. Saute them well.

Now add the grinded paste and saute until the raw smell extracts from it .

Finally add the chopped tomatoes and allow it to cook in low flame.

This gravy is thick in consistency, if needed you can also add a cup of water and bring it to boil.

Tangy taste tomato iguru is ready to be served..........


Serve it hot with chapathi's or with hot rice and enjoy................:)

Sunday, January 9, 2011

Urad Dal vada (with Skin)

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Urad Dal vadai (with Skin)

Black Urad Dal vadai is an healthy and nutritious vada . This is very similar to the urad dal vadai/ medhu vadai we prepare and coming to taste,it is simply delicious :)

For this vadai you need

1 cup of Black urad dal 
2 onions
4 green chillies
small piece of ginger(optional)
Handful of coriander leaves
A sprig of curry leaves
Salt
Oil for frying
Preparation

Soak the black urad dal for an hour and grind it to a paste along with the skin by sprinkling water now and then.

Chop the onions, green chillies, curry leaves, ginger and coriander leaves finely.

Mix the chopped ingredients along with salt to  the grinded paste.

Heat oil in a pan, wet your palm ,take a small portion of it pat in your palm ,make a hole in the center and drop it in oil.

Fry them in medium flame until they turn crispy and golden brown.

Tasty healthy black urad dal vada is ready to serve.......


Serve it hot with sambar...

Friday, January 7, 2011

Moong dal/Paasi Paruppu payasam



Moong dal/Paasi Paruppu payasam

Wishing you all a Happy and a Prosperous New Year!!!!!!!!!!

Here comes my first post of this year. Moong Dal Payasam a very sweet desert that tastes great when served both hot/cold :)

For this payasam you need

1  cup of moong dal
1 1/4 th cup of jaggery
10 nos. of cashews
Few nos. of raisins
1/2 tsp. of cardamom powder
Ghee

For grinding

1 tbsp. of coconut
6 nos. of cashews

Grind them to a smooth paste
Preparation

In a pan, heat a tsp. of ghee .Fry the cashews and raisins.

In the same pan, add  moong dal and fry them slightly until color changes.

In a heavy bottomed pan,melt the jaggery by adding one cup of water. Strain it and keep it aside.

In a pressure cooker , add dal, along with water and cook until 3 whistles.

Now add this cooked dal along with the diluted jaggery and allow it to boil.

Add the grinded paste  and allow this mixture to cook for 10 mins. in a low heat.

Finally add the cardamom powder and garnish them with roasted cashews and raisins.

Delicious Moong dal Payasam is ready to be served.......


Serve it hot or cold!!!!