Veg Paradise

" Darkness cannot drive out darkness: only light can do that. Hate cannot drive out hate: only love can do that "

May the festival of lights be the harbinger of joy and prosperity. As the holy occasion of Diwali is here and the atmosphere is filled with the spirit of mirth and love, here's hoping this festival of beauty brings your way, bright sparkles of contentment, that stay with you through the days ahead. Best wishes on Diwali.


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Dahi ke Sholay - Bread Rolls Curd Fire Kabab Recipe: Bread Rolls made with a filling of creamy flavorful dahi

This recipe uses hung yogurt with secret spices stuffed in soft shells. Dahi ke Sholay is a very good starter recipe for all parties. Hung curd with some spices and loads of veggies stuffed in bread rolled and deep-fried is Dahi ke Sholay(Sholey). Unlike usual starters, it has a unique taste. Dahi ke Sholay is very crispy and crunchy outside and creamy dahi inside.

Cold winds have started blowing. In the lurk of some hot warming recipes, this one stands out. So those who avoid curds owing to its coldness, would not even mind having them till the last bite. They go well with hot tea or coffee in this cold weather.

They have a crunchy bread coating outside with creamy curd filling inside. They are called Sholay because they have the peculiar shape of embers. The Greek yogurt (or hung curd) balances the spices of these kebabs. A fried food, but still potato-less will give those a new experience who shirk away from potatoes and paneer. Enjoy these vegetarian kebabs with a dip (mint chutney), tomato ketchup, and tea.

This dish can turn out to be your best companion for weight loss along with being a rich source of protein and calcium.

Cajun Spice Potato is a creamy and tasty appetizer or starter recipe made with mashed potatoes with creamy mayonnaise sauce. basically, it is an extension to the popular meat-based cajun recipe for vegetarian or non-meat eaters. it is one of the highlights and popular starter of barbeque nation served just before the main course. Potato-based dishes are ultra-popular all over the world and are served as a snack, or starters just before the main meal. these are generally crisp or crunchy in texture and are served with a spicy or tangy sauce. however, there are other variations to it like cajun potato recipe made with creamy sauce. Cajun Potatoes, is a delicious starter that is prepared using baby potatoes. They are either grilled or deep-fried before pouring a lip-smacking Mayonnaise dip on top. These delicious potatoes are one of the most satiating starters that I have ever eaten! Fried Cajun-spiced Potatoes drizzled with a creamy Mayonnaise dressing, oh, they are so lip-smacking. They are perfect to serve for your house party starters or even serve as a side dish with your weekend brunch. I am sure these crispy Potatoes in a creamy sauce will surely tickle your taste buds.

Vegetarian kebab recipe prepared with fresh vegetables and leafy vegetables. an easy alternative for all kebab lovers but are vegetarian or practice vegetarianism. it is prepared with green vegetables and leafy vegetables which gives a green color to this kebab recipe and also the name. It get its name by the healthy green spinach used in this recipe. with spinach, any green vegetables can be added in this recipe including potato and paneer. It is great evening snack recipe and also can be party starters and especially to kids who hates to have their veggies.

Vada pav is one of the most humble street food of Mumbai, yet it is tasty and delicious. Wada pav basically has Batata vada which is sandwiched between two slices of a pav, along with sweet chutney, green chutney and dry garlic chutney., it has been ruling the hearts of 1.8 Crores Mumbaikars since the 1960s. Vada pav, alternatively spelt vada pao, wada pav, or wada pao, is a vegetarian fast food dish native to the state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chilli pepper.
It is also called Bombay burger in keeping with its origins and its resemblance in physical form to a burger.

Vada pav is the quintessential Maharashtrian snack, and nobody can convince us otherwise. Be it a quick breakfast on the go, or a lifesaver at the end of the month, we have all enjoyed vada pav in some way or the other. Let’s understand our favourite snack a little better and know the history of the Vada Pav. Although it’s considered a Maharashtrian dish, the humble vada pav originated from the heart of the city – Dadar. And thanks to Ashok Vaidya for introducing Mumbaikers to their favourite snack.

The vada pav also gained popularity when Shiv Sena promoted the snack as an alternative to the Udupi joints. This was a way to instill independence in workers who had lost jobs due to the closing of textile mills in the city after the textile strikes in the 1980s. This idea took off, and within no time, vada pav became a proud invention of Mumbai that not only fed us but also provided a source of income.
If we see the history of vada pav, it is interesting to note that the main ingredients in vada pav – the potatoes and the bread is not indigenous, but the result of Portuguese colonization in India. But we made it our own by mixing the potatoes in tons of spices and coating.

Halloween is not only about putting on a costume, but it's about finding the imagination and costume within ourselves.

"Happy Halloween Everyone"

Tangy Achari Mathri is a Deep Fried Biscuit. Achar means Pickle. Khasta means brittle and crispy at the same time. It is a popular snack all over India and is one of the favorite Chai Nashta for evening tea time in most of the households. Mathri goes so well with a cup of masala chai. These small mini avatars are super cute and disguise you in eating more. Here we have combined the Achar into Mathri to give it a tangy flavor.

Aloo(Potato) Kachori

Aloo(Potato) Kachori, which is included in the chaat section makes a wonderful and tasty appetizer with hot coffee/tea. One can relish Aloo Kachori, any time of the day and best tasted in the combo of chutneys/dips, the tamarind and dates chutney, and the coriander chutney. These Kachoris can be tasted with Yogurt/curd, called famously as Dahi Kachori. The Kachoris are also paired with potato curry. Any kachoris to give it a healthy way, sprouts and beans can be added along with curd, and two chutneys. People from different parts of India, relish these Kachoris in different ways giving it a unique appeal to the particular place. We can make the potato filling the way that we want. Some add the Mango powder for the tangy taste.Traditional Kachoris are made using Maida (all purpose flour). But we can replace it with wheat flour as well

Rajasthani Pyaz Kachori

Stuffed with onion filling, this crispy snack (delicacy of past) is something that your taste buds will never get tired of. It is spicy, slightly sweet (a contribution of cooked onions), a bit tangy, soft from inside, deliciously crunchy from outside, in short Pyaaz kachori is everything an ideal snack should be. there are only a few things that can be compared with this traditional Rajasthani snack.

Prepared the same way as the regular Dal Kachoris, Pyaaz ki Kachori has browned onions, salt and spices added into the filling along with other eclectic spices. The Rajasthani love affair with ginger, garlic, and red chilies also finds a prominent place in the crunchy snack. The piping hot kachori is then crushed or broken in half and served with the scintillating combination of imly and coriander-mint chutney. You can also have the whole kachori with the subzi. As soon as you bite into the crunchy outer texture, the soft- browned onions in combination with the lovely sumptuous mix of spices will result in an explosion of flavors.

Peri-Peri Pullout Pav: Stuffed with cheese, this pullout pav is a great side to any brunch or dinner party. Little bites of heaven filled with cheese. This peri peri pullout pav is insanely delicious. Also, it is easy to tear off each piece as it is cut into diamond shapes. Each piece is loaded with cheese and peri peri. Mostly this dish uses garlic as its main flavor. This dish has a filling of Peri-Peri masala with lots of veggies and cottage cheese(Paneer).

Methi Masala Mathi is a crunchy and savory snack seasoned with kastoori methi and ajwain to give it a unique taste and flavor. It is widely loved and eaten in the Indian subcontinent with a cup of steaming hot tea or coffee. These kurkuri mathis are a staple during festivals, be it Holi or Diwali or can go anytime with as tea time snack.

Namak Pare diamond cuts recipe is basically savory snack mainly prepared with wheat flour or all purpose flour. a crunchy ribbon like strips shaped snack is an ideal tea time or evening snack recipe which can be realized with a cup of chai or coffee. it can also be a ideal snack to share with your friends and family during any occasion or celebrations.

Your Happiness Partner - Recipes that creates magic

The word Navaratri literally means nine nights in Sanskrit, nava meaning nine and ratri meaning nights. During these nine nights and ten days, nine forms of Shakti / Devi are worshiped.

The seeds of inner renewal are sown, sprouting, watched & worshiped by devotees during Navratri, and on the 8th, 9th and 10th days, Goddess Durga, Mahanavami, and Vijayashtami are worshipped. The tenth day that is commonly referred to as Vijayadashami or "Dussehra", celebrates the victory of Shakti over Mahishasura, of Lord Rama over Ravana, and of Durga over demons like Madhu-Kaitav, Chanda-Munda, and Shumbha-Nishumbha; that is the victory of good over evil.

The last 3 days of Navratri are called Durgashtami (8th day), Mahanavami (9th day), and Vijayadasami (10th day). On the morning of the tenth day, there is a fire ceremony dedicated to Shiva, where the Navaratri participants have a chance to receive Shiva's blessing.

The beginning of spring and the beginning of autumn are considered to be important junctions of climatic and solar influences. That is why these two periods are taken as sacred opportunities for the worship of the Divine Mother Durga. The dates of the festival are determined according to the lunar calendar.

Navratri is a very important and major festival in the western states of India: Gujarat, Maharashtra, and Karnataka during which the traditional dance of Gujarat called "Garba" is widely performed. This festival is celebrated with great zeal in North India as well, including Bihar, West Bengal, Madhya Pradesh, and the northern state of Punjab.

Durga, the Mother Goddess of the Hindus and a form of Devi and Shakti, is believed to have manifested in various forms, and Navadurga Maa is believed to be the most sacred aspect of Goddess Durga.

According to a Hindu tradition, it is believed that there are three major forms in which Goddess Durga manifested herself, namely, Mahasaraswati, Mahalakshmi, and Mahakali who are the active energies (Shakti) of Brahma, Vishnu, and Rudra respectively (without these goddesses the gods will lose all their powers).

These three forms of Durga further manifested in three more forms each, and thus emerged the nine forms of Durga, which are collectively called Navadurga or Nine Durgas:

Devi Maa Shailputri - The Navratri commences with the 1st night devoted to the puja of Maa "Shailputri". "Shail" means mountains; "Parvati", the daughter of the king of Mountains Himavan, is known as "Shailputri". Her 2 hands display a trident and a lotus. She is mounted upon a bull.

Devi Maa Brahmacharini - One hand holds a "Kumbha" or water port and the other rosary. She personifies love and loyalty. Maa Brahmacharini is a store-house of knowledge and wisdom. Rudraksha is her most adorned ornament.

Devi Maa Chandraghanta - Worshipped on the 3rd night this Maa Durga "Shakti" is astride a tiger, displays a golden hue to Her skin, possesses ten hands and 3 eyes. Eight of Her hands display weapons while the remaining two are respectively in the mudras of gestures of boon giving and stopping harm. Chandra + Ghanta, meaning supreme bliss and knowledge, showering peace and serenity, like a cool breeze in a moonlit night.

Devi Maa Kushmanda - The 4th night begins the worship of Maa "Kushmanda", possessed of eight arms, holding weapons and a mala or rosary. Her mount is a tiger and She emanates a solar like aura. "Kumbh Bhand" means to see cosmic vivacity in Pindi shape or knowledge of cosmic intricacies in the human race. The abode of Maa "Kushmanda" is in Bhimaparvat.

Devi Maa Skandamata - Using a lion as a vehicle She holds her son, "Skand" in her lap while displaying 3 eyes and 4 hands; two hands hold lotuses while the other 2 hands respectively display defending and granting gestures. It's said, by the mercy of Maa "Skandmata", even the idiot becomes an ocean of knowledge such as "Kalidas".

Devi Maa Katyayani - As a mother, Maa "Katyayani" stayed in the Ashram of sage Katyayan for penance, hence She named as "Katyayani". This 6th Shakti is also astride a lion with 3 eyes and 4 arms. One left-hand holds a weapon and the other a lotus. The other 2 hands respectively display defending and granting gestures. Her complexion is golden colored.

Devi Maa Kalaratri - Black skin with bountiful hair and 4 hands, 2 clutching a cleaver and a torch, while the remaining 2 are in the mudras of "giving" and "protecting". She is mounted upon a Donkey. The destroyer of darkness and ignorance, Maa "Kalaratri" is the seventh form of Nav-Durga meaning scourer of darkness; the enemy of darkness. Maa Kalaratri's famous shrine is in Calcutta.

Devi Maa Mahagauri - Four arms with the fairest complexion of all the Durga Shaktis. Peace and compassion radiate from Her being and She is often dressed in a white or green sari. She holds a drum and a trident and is often depicted riding a bull. Maa "Mahagauri can be seen in a temple at Kankhal near pilgrim center Haridwar.

Devi Maa Siddhidatri - Ensconced upon a lotus, most commonly, with 4 arms, and is the possessor of 26 different wishes to grant Her bhaktas. Maa Siddhidatri's famous pilgrim center, is located in Nanda Parvat in the Himalayas.

The nine manifestations of Maa Durga that are worshiped with fervor during Navratri, are believed to lift the divine spirit in us to help us overcome obstacles and get liberated from unnecessary qualities to be filled with new freedom and purity.

All these nine names of Goddesses are described in "Devi Kavacha" of the Chandipatha scripture. Also called The Devi Mahatmyam or Devi Mahatmya ("Glory of the Goddess") it is a Hindu religious text describing the victory of the goddess Durga over the demon Mahishasura. As part of the Markandeya Purana, it is one of the Puranas or secondary Hindu scriptures and was composed in Sanskrit around c. 400-500 CE, with authorship attributed to the sage (Rishi) Markandeya. Devi Mahatmyam is also known as the Durga Saptashati or Chandi Patha.

The other important work that focuses on the veneration of the divine feminine is Devi Bhagavata Purana ("The Old Book of the Goddess"), also known as Shrimad Devi Bhagvatam or the Devi Bhagavatam.

I love the scents of winter! For me, it's all about the feeling you get when you smell pumpkin spice, cinnamon, nutmeg, gingerbread, and spruce. by Taylor Swift

Happy Winter Everyone !!!!

Different Types of Kitchen Essential Masalas, Do you want to try, please share your experience, We would love to hear.

Sesame Honey Chilly Potatoes

Crispy honey chilly potato is an Indo-Chinese recipe which may have originated in India as a fusion of Indian and Chinese flavors, much like our very own Manchurian recipe. It is a hugely popular appetizer across North and East India. And for the unawares, it is a mixture of French fries (Origin-Belgium) and Chinese sweet and spicy sauce topped with sesame seeds. It is one of those potato snacks that you can keep digging into endlessly without even realizing you’ve finished an entire dish full of it. It is a big hit with kids and adults alike because it is crunchy, sweet, and spicy.

Eat Healthy Live Healthy

The name Dabeli comes from the act of pressing or दाबना. It has its origin in the Gujarati language. So it is essentially a snack where a potato filling is pressed into a paav or a bun. Dabeli is a very popular snack which has its origins in the Kutch region of Gujarat, Dabeli was invented in Mandavi, Kutchh, Gujarat. So it is called Katchhi Dabeli

Dabeli is believed to have been invented in the 1960s by Keshavji Gabha Chudasama in Mandvi in Kutch district of Gujarat. It is popular as an all-in-one snack: spicy, sweet, sour, crunchy all at once. The dabeli masala is spicy dry-paste made from dried red chillies, black pepper powder, dried coconut, salt, clove, cinnamon, coriander seeds, cumin seeds, star anise turmeric, cardamom, bay leaves, black-salt, and other spices. The potato filling cooked in dabeli masala is garnished with sev, pomegranate seeds and roasted peanuts which add the crunch.The essence of the dabeli are the chutneys: the sour and sweet tamarind-date chutney and the fiery chutney made of red chillies and garlic

This flavor bursting gem ball goes into your mouth and takes your taste buds on a journey of crispy, crunchy spicy, tangy wonderland. FYI, they are so addictive that you won’t be able to stop yourself after eating 1 or 2. You just want delightful little puris one after another, so try to make some extra puris.

Gol Gappe or Pani Puri a very famous Indian street food which is served as a street snack in many states of the Indian subcontinent. In English, this can be understood as 'Crispy Spicy Watery balls'.
For pani puri lovers this is a saintly word which does not need any introduction. But for those who are not aware of this divine thing, then there is a description is for you below.

What are these? These are Fried Crisp and golden hollow puris made with semolina. They are then stuffed with spicy boiled potatoes and chickpeas filling, topped with sweet and tangy tamarind chutney. And the final addition of chilled mint and coriander flavored spicy water is a thing to live for.

For me, anytime is a great time for eating Pani Puri. Actually, I just can’t say no to this; not even when I am full — I will still taste one or two more. 😉 These make a great snack or brunch for any time of the year. These tiny bundles of joy and spices always taste divine.

Pani Puri has several names such as gol gappa, pakodi, puchka, pani puri, etc. In the city of Mumbai, this street food is known as Pani Puri or Paanipuri. In the Northern part of India, they are known as Golgappa or Gol Gappe.

They also have another name — Puchka / Poochkas in West Bengal. And Pani Patashi is a popular name in the states of Madhya Pradesh and Rajasthan. Gupchup is a known name in some parts of Odhisa or Gup Chup in some parts of Jharkhand and Chhattisgarh.

In the state of Uttar Pradesh, this dish is known as “Pani Ke Bataashe, or Pani Batashe”, which means a crispy ball containing spicy water.

Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in the region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. So they predominately use dal in their cooking. Some of the famous dishes include Dal Baati Churma, gatte ki subzi, Besan Childa Sabzi, Beans ro saag and so on.

Moong Dal Pakora is an amazing curry to be served with jeera rice/ roti. In fact, moong dal is full of nutrients and is considered as a good source of proteins

While we observe nine days of fast during the festival of Navratri and follow a frugal sattvic diet, recipes such as Pakodi Ki Sabzi, Aloo Paani, Dahi Lauki come really handy. One, they are fulfilling and wholesome, second, it requires few basic ingredients to prepare them. The hearty curries are scooped with poori and paratha along with raita. It is the popular combination in the family during the sacred Hindu months when, one is prohibited from consuming meat, egg or onion/garlic but it can be made with onion/garlic variant as well.

There are rarely 30 odd days in total over the year when we confine ourselves to such diet. And for these days we need to plan the menu well in advance. And Pakodi Ki Sabzi is one such recipe where the heart and soul of the dish is – asafoetida (hing). There is a profound flavor of asafoetida in this curry. And the chopped coriander leaves added towards the end provide a subtle fresh aroma to the sabzi.

Malai kofta is a north Indian specialty originated from the Mughlai cuisine. It is an authentic dish from the Mughlai recipes and popular in many restaurants around the world. It’s aptly an authentic Mughlai delicacy. Mughlai food is characterized by rich and creamy curry which have a distinct aroma and taste of ground and whole spices. The Malai Kofta is typically made with Malai and the koftas are basically deep-fried balls made from cottage cheese (Paneer) or a mixture of mashed vegetables, chopped cashews, and potato.

What makes this popular even among hardcore non-vegetarians is that the outside is very crunchy in nature and the inside of the koftas are very soft. This creates a unique taste in the mouth,
Although we love the version of Malai Kofta which had cottage cheese inside it, there are other variants available widely such as those made from mixed vegetables and gourd.

Malai kofta is the best vegetarian dish alternative to meatballs. It goes extremely well with naan or Jeera rice. Malai refers to the cream and the Kofta are deep-fried mixed veggie dumplings mixed in a spicy onion, tomato, and cream gravy that delights each and every bit of your taste buds.

"I'm so glad I live in a world where there are Octobers."

- L.M. Montgomery, Anne of Green Gables

Wish you a Happy Fall, Stay Safe, Stay Healthy !!!!