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Monday, June 27, 2011

Amaranth Leaves /Mulai Keerai Kootu

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AMARANTH LEAVES/MULAI KEERAI KOOTU WITH DALS


Mulai Keerai Kootu - Leaves have high nutritional value and are extremely rich in anti-oxidants.Amaranth leaves can be red, green or purple. This is a simple recipe with dals. Serve with hot rice along with ghee and enjoy :)

Thursday, June 23, 2011

KIWI WITH LIME JUICE



KIWI WITH LIME JUICE

For this juice you need

2 kiwi fruits
1 medium sized Lime
Sugar (acc. to ur taste)
Preparation

Wash ,peel the skin from the fruit and chop them .

Add these chopped kiwi's in the blender along with sugar, puree it until smooth

Add lime juice and stir it well.

Cool the juice in the refrigerator, at the time of serving pour it in a glass, decorate with kiwi slices  and enjoy this drink.

Kiwi with lime juice is ready to be tasted :)

Note:

Dilute the juice accordingly by adding required amount of water.

Friday, June 10, 2011

GODHUMA RAVA UPMA| WHEAT RAVA UPMA - STEP BY STEP

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WHEAT(GODHUMA) RAVA UPMA - STEP BY STEP

This is one of the simplest and delicious breakfast you can prepare in a jiffy. Adding vegetables makes this upma even more healthier.


For this upma you need

1 cup of Wheat (Godhumai ) Rava
2 onions
2 carrots
6 beans
2 green chillies
1 tsp. of mustard and urad dal
A sprig of curry leaves
Salt
Oil
Preparation

Heat oil in a pan, add mustard seeds, when they stop spluttering add urad dal ,sprig leaves. Saute for a min. Add green chillies chopped lengthwise, fry for a min.


Add the chopped onions,saute the onions until they turn translucent, add the chopped veggies, with little salt, saute it well.


When the veggies are half cooked,add 2 and 1/2 cups of water , along with salt.


Close the pan, and allow the water to boil.


When the water boils, keep the flame low and add the wheat rava slowly ,keep stirring as you keep adding the rava to prevent the lump formation.


Close the pan, and allow it to cook for 10 min, remove the lid and  stir it gently. Now let this cook for 5 more min. Finally switch off the flame and serve it hot.


Healthy delicious Godhumai rava/Wheat rava upma is ready to be served.....


Serve it hot with coconut chutney and enjoy :)

Wednesday, June 8, 2011

Crispy Cauliflower Curry

CRISPY CAULIFLOWER CURRY

This is a simple , crispy and delicious curry with cauliflower.This goes very well with rice , you can also have it as a tea time snack.Whenever I prepare this as side dish , I do prepare another one, you no why, b'coz my sweetie pie , at the time of preparing she comes and stands next to me with a bowl.She loves it and so we don't touch it , hence I normally do another side dish for us.

For this curry you need

1 medium  sized cauliflower
1 onion
4 tsp.  of rice flour
2 tsp. of corn flour
1 tsp. of chilli powder
1/2 tsp. of turmeric powder
1 tsp. of Sambar powder
1/2 tsp. of cumin seed
A pinch of asafoetida
Salt
Oil
How to prepare this Crispy Cauliflower Curry ?


Preparation

Wash and cut the cauliflower into florets.

In a vessel, drop these cauliflower florets along with sufficient water and turmeric powder, when the water starts boiling, switch off the flame.

Drain the water from the cauliflower florets and keep it aside.

In a bowl, add rice flour, corn flour, chilli powder, asafoetida and salt. Add little water and mix it well.

Heat oil in a pan, dip the florets in the batter and deep fry them until they turn crispy. Place them in kitchen towel to remove excess oil from it.

Heat a tsp. of oil in a pan, add cumin seed, when they stop spluttering add the onions and saute it well.

Add the cauliflower florets , along with sambar powder, allow it to cook for about 10 mins. Finally garnish with coriander leaves.

Crispy Cauliflower Curry is ready to be served.............


Serve it with Rice /Chapathi and enjoy..... :)


Note :
Make sure the consistency of the batter is not too watery.
Adjust the chilli powder according to your taste. If you want you can replace sambar powder with garam masala powder too.

Friday, June 3, 2011

DUM ALOO - STEP BY STEP


DUM ALOO - (Baby Potatoes in Spicy yogurt gravy)

Dum aloo is an exotic dish with Baby potatoes cooked in spicy yogurt gravy.I am making this quite often, as my daughter love these baby potatoes a lot. It goes very well with Chapathi/Naan. Give it a try and you will definitely enjoy it :)

For this recipe you need

15 - 20 nos. of Baby Potatoes
2 onions
3 tomatoes
1/2 tsp. of turmeric powder
1 tsp. of chilli powder
1 tsp. of coriander powder
1/2 tsp. of garam masala powder
1 cup of yoghurt
1 tbsp . of dry fenugreek leaves
Salt

For Seasoning

1 tsp. of cumin seeds
2 - 3 red chillies (acc. to your taste)
1 bay leaf
1" cinnamon stick
2 nos. of cardamom
How to prepare  Dum Aloo?

Preparation

Wash and pressure cook the small potatoes for 2 whistles, when the pressure is down peel the skin .

In a non stick pan, add little oil and shallow fry these baby potatoes, till it turns slightly brown. Place it in a kitchen towel, to drain off the excess oil from it.


 Heat oil in a heavy bottomed vessel, add all the seasoning ingredients, first add the cumin seeds, then spilt and add the red chillies, followed by bay leaf, cinnamon stick and cardamom. saute it for few sec. Add the chopped onions.


When the onions turn translucent, add the ginger - garlic paste, saute it until the raw smell extracts from it. Now add the chopped tomato along with turmeric powder, coriander powder, garam masala powder and chilli powder. Mix them gently.


When the tomatoes are cooked well, add yoghurt little by little and stir it gently.


Add the baby potatoes along with salt, cover and cook for about 20 mins. in low flame (Keep stirring occasionally). Finally add dried fenugreek leaves. Mix it gently.


Delicious Dum aloo/Aloo dum is ready to be served.........


Serve it hot with Naan/Chapathi/rice and enjoy :)

Note: 
While adding yoghurt, make sure the flame is low.
You can also whisk the yoghurt before adding, to avoid curdling.
When adding fenugreek, take some in your palm, crush and add it to the gravy