SuvaiArusuvai - Veg Recipes of India

Ingredients : Tomatoes - Cut into small pieces 2 cups Ice cubes - 6 to 8 pieces Salt - 1 Pinch Sugar - 2 Tbsp Method: In a mixer add all the ingredients and grind well. This can be given to kids as it have lots of vitamins in it. Garnish the juice with coriander leaves and mint leaves. It can be blended along with the tomatoes too.Summer

Ingredients: Ripe red Tomatoes - 1 Kg Sugar - 2 Cups Method: Soak the tomatoes in water. Immerse them till all the tomatoes soak. Boil it for 5 mins. Remove from fire and let it cools. Once cooled deskin the tomatoes and grind them finely. Or if there is a juicer extractor then it is much more easier. Add sugar and mix thoroughly till all the sugar dissolves. This can be stored in fridge and had for 2 days.

Whenever there is a stomach upset, then this powder helps. Ingredients: Sundaikai Vathal - 200 gms Veppam poo (Neem flower) - 2 spoons Dry ginger (Sukku) - 1 spoon powdered Pepper - 2 spoons Solid Hing - a small piece Rock salt - a little Method: Dry roast each ingredient one by one, including the salt. Grind it coarsely. This powder can be had in hot rice with a spoon of ghee.

Ingredients : Thick unsour curd - 1 cup Sugar - 1 spoon Mango puree - 1/2 cup Mango Ice cream - 1 scoop Salt - 1/2 spoon Ice cubes - 2 Water - 1/4 cup Method: Blend all the ingredients in a blender. Serve chilled in tall glass. Decorate the tip of the glass with a slice of mango and Mango Wafers.

Ingredients: Mango Puree- 1/2 cup Milk - 3/4th cup Mango Ice cream - 2 scoops Sugar - 2 spoons Method: Blend mango puree and milk and one scoop of mango ice cream along with sugar in a blender. Serve in a tall glass with the remaining scoop of ice cream.

Summer is here and so is the craving for ice creams. And this is the season for mangoes. Ingredients: Mango puree - 2 cups Lemon juice - from one big size lemon Orange Juice - from two big oranges Sugar - 1 cup Fresh cream - 1/2 cup Method: Blend sugar, lime juice, orange juice together with mango puree. Refrigerate this mixture for about 15 mins. Blend in the whipped fresh cream and mix it well. Freeze it for about 1 hour. After an hour remove and beat it again. Freeze it again for another 20 mins. Serve it with ripe mango pieces decorated on top.

Ingredients: Soyabean powder - 100gms Milk Powder - 100gms Baadam, Unsalted Pista - 50 gms Sugar - As per taste Cardomom - 2 to 5 Milk - 1 cup chilled Method: Mix and seive soya powder and milk powder to blend well. Dry roast baadam, pista and cardomom and grind them in a dry mixer. Mix it along with the soya bean mixlk powder mixture and blend well again. Add this powder and 1 tspn of sugar to one glass of chilled milk. Beat it in a juicer or hand blender and serve cold. Alternatively, it can be had in a glass of warm water and this helps in keeping a person awake but alert when studying for exams.

Ingredients: Unsour curd - 1/2 cup Mango Ginger - 1 inch piece White pepper powder - 1/4 tspn Oregano (Karpooravalli) - 2 leaves Thulasi leaves - 2 Coriander leaves - a handful Salt to taste Method: Finely chop oregano, thulasi and coriander leaves. Cut mango ginger also into small pieces and crush them. Beat the curd after adding salt and 1/4 cup of water. Mix all the ingredients and serve. This is a great drink for summer as well as for students. A max of 3 glasses can be had on a day. Oregano have the capacity to remove cold. This helps in appetite increase also. For variations, one can add grated carrot, grated cucumber also. Season it with mustard and a small piece of green chilly.

Early in the morning, the brain is fresh after a good amount of sleep, to make it more energetic, a glass of milk that is added with nuts helps. Ingredients: Cashewnut, Baadam - 50 gm each Walnut - 20 gm Khus Khus - 2 tbsp Cardamom - 2 pieces Kesar Strands - 5 gms Sugar - 100 gms Method: Dry roast all the nuts and powder them. Grind the kesar strands separately. Grind the sugar separately. Mix all the three ingredients together and store it in a cool dry container. As sugar is added to it already, it is better to avoid sugar while preparing this drink.

Ingredients: Milk - 1 cup (Boil it and have it hot) Milk Powder - 1 Cup Corn Flour - 1 Tsp Elaichi Powder - 1/2 tspn Cashew Nuts, Baadam - Each 12 Butter - 1 tspn Method:     In a wide vessel add the milk powder and elaichi powder. Add the boiling milk to it and mix it thoroughly without forming lumps. Add butter and corn flour to it and mix well. Keep the vessel in freezer for 30 to 45 mins. After that using a hand beater beat it well. (You can use mixie also to do it). Soak cashew and Baadam in half water for half an hour and peel the skin of baadam and grind it well. Mix this paste with the beaten cream and keep it again in freezer. Let it set for 2 hours. Tasty and healthy nuts ice cream is ready. You can pour choclate syrup on top of it before serving.

This powder can be made and stored in air tight containers and whenever one needs to make Tandoori item, it can be mixed with curd and marianated. Ingredients: Jeera - 1 Cup Dhaniya - 1/3 cup Cloves - 5 to 8 pieces Cinamon Sticks - 5 pieces (medium sized) Red Chilly Powder - 2 Tbsp Javanthri Powder - 2 Tbsp Turmeric Powder - 1 Tbsp Orange Food Colour - 1 Tsp Salt - 2 Tbsp Method: Dry roast Jeera, Dhaniya, Cloves and Cinamon Sticks. Remove from fire when they release a pleasant smell. Add along with the other powders and store it in an air tight container. While making any dish, one have to prepare ginger garlic paste and along with that add this powder.But if you get ginger and garlic powders add 2 tbspns of each along with the other powders and grind them together.

This can be used as a side dish for curd rice, chappati, dosa etc. Refrigerate it and use it within a week. Ingredients: Green Raw Mango - 1/2 Kg (Now the shops sell mangoes only in kgs). Around 3 medium sized or 2 big sized ones. Onions - 2 (finely chopped) Garlic - 6 Flakes chopped Ginger - 1/2 inch piece finely chopped Red Chillies - 6 to 8 (depending upon its spiciness) Jeera - 1/2 tsp Turmeric powder - 1/2 tsp Salt - To taste Jaggery - 1 tbspn Oil - 4 tbspn Water - 2 cups Method: Roast and grind the cumin seeds along with ginger and garlic (instead of cumin, fennel(sombu) can also be added). Heat oil in a pan and add onions to it, when it gets tender, add the ground mix and turmeric powder and mix thoroughly. Let it cook for a few seconds. Now add the mango pieces and jaggery. Add water and salt and cover it to cook. When it becomes thick, sim the stove and remove the lid. Saute till the entire water is absorbed. If you are refrigerating it before serving, heat a

Ingredients: Milk - 1 ltr Lemon Juice - 1/2 tsp Water - 1/2 cup Method: Bring the milk to boil, while doing so warm the water and after removing from fire add the lemon juice to it. When the milk comes to a boil, pour the lemon juice to it and sim the stove. Keep stirring constantly, to ensue that the entire milk is curdled. Remove from fire and let it cool. Strain through a clean muslin cloth. Keep the muslin cloth under running water and then squeeze out the remaining water. Hang the cloth so that all the Whey drains out. Donot throw the whey. It is rich in proteins. It could be used to make gravies or can also be added instead of wate while making Chappatis. When you feel that all the water have come off then place the muslin cloth in a plate and keep a heavy weight over it. After 2 to 3 hours it can be removed and sliced. Refrigerate it and use it whenever needed. Make sure you dont store the Paneer more than a week.

Ingredients: Ginger - 10 gm piece Garlic - 10 to 12 flakes Cloves - 5 pieces Cardomom - 5 pieces Cinamon - 5 pieces Turmeric - a pinch Jeera - a pinch Red Chillies - 10 to 12 depending upon the spiciness. Paneer - 100 gms Curd - 100 gms Method: Cut Paneer into cubes. Soak them in warm water for a few mins and keep them aside. Grind all the other ingredients except curd into a fine paste . Beat the curd and add the ground paste to it. Coat the paste on to Paneer. Marianate it in refrigerator for 2 to 3 hours. Add the paste to Onion slices and marianate them too. Heat a shallow frying pan and place the paneer pieces and pour oil around the pieces. Turn the next side and fry that side too. When both the sides turn golden brown, remove from tawa. Fry the onions also the same way. To serve, place one piece of onion then paneer then another piece of onion in a toothpick and serve it with Tomato Ketchup and Coriander Chutney. Note: Prepare the above given paster whenever you want or you ca

Ingredients: Ripe Red Tomato - 1 kg Red Chilly Powder - 2 tbspns Salt - To taste Fenu greek - 1/2 tsp Mustard - 1/2 tsp Gingelly Oil - 6 tbspns Tamrind - a small gooseberry size(optional) Turmeric Powder - A pinch Method: Cut the tomatoes into small pieces. In a pan add the oil and add mustard. When it splutters add the fenu greek, asafodeita. After a few seconds, add the cut tomatoes. Let it cook well. When it is cooked 3/4th add salt, turmeric powder and salt. Add chilly powder to it. Let everything cook untill it becomes a fine thick paste. This can be used either as a side dish for curd rice, idly, dosa or you can add it with hot white rice.

Ingredients: Dhaniya - 2 Cups Jeera - 1 Cup Milagu - 1 Cup Roast all the items in a dry pan and grind them finely. Store it in a cool and dry container. If you want to make it fresh and in little quantities, instead of cups it can be taken in spoon quantities. To make Milagu Jeera Rasam: Tamrind : 1 Big gooseberry size Tomatoes - preferrably Banglore variety Salt - To taste Ghee - 1 tbsp Mustard - 1/4 tsp Jeera - 1 tbsp Hing - 1 pinch Curry leaves and Coriander leaves (finely chopped) Method: Make tamrind paste. Add salt to it and half of Jeera and finely chopped tomatoes and bring it to boil. When it boils, add the curry leaves and coriander leaves and remove from fire. In a small seasoning pan, add ghee and mustard, when it fries, add the remaining Jeera, hing and 1 1/2 tbsp of the Milagu Jeera Powder and fry a little. Be careful as to not to over do it. Pour it in the Rasam and mix well. You can also add the powder along with the tamrind juice while boiling. If you dont like the

Ingredients: Coffee Syrup - 2 tbsp Sugar- 1 tsp Chilled Milk - 100ml (1 cup) Ice cubes - (As per your choice) Hot water - 2 tbspn Hot milk - 50 ml (1/2 cup) Method: Blend hot milk, hot water, coffee syrup , sugar in a blender till it foams. Add this to chilled milk. Refrigerate it and add ice cubes before serving.

This is another famous drink from north India. Came to know that this helps in easy digestion. Preparation is very easy. One can prepare the ingredients and store it in a cool dry place and add it to cool water and serve whenever needed. Ingredients: Jeera - 2 tbsp Mint leaves - 2 tbsp Coriander leaves - 2 tbsp Black Salt - 1/2 tsp Lemon Juice - 2 tbsp Sugar - A pinch Chilled Water. Method: Grind mint and coriander leaves into a fine paste. Dry roast Jeera and grind it finely. Roast the powder again. Mix the ground paste, jeera powder, lemon juice, black salt and sugar. Blend them well. (This can be stored for a day or two if refrigerated). Add a tspn full of it to a glass of chilled water. Add an ice cube if prefferred; decorate it with finely chopped mint and coriander leaves. Instead of lemon juice, aamchoor powder can also be used.

Inspired by the drink that we had in Olives, I got this recipe from one of my friends. This is a very popular Rajasthani drink and is prepared whenever there is a festival or Puja in the house. Though this is a Rajasthani dish, this is famous all over North India it seems. Ingredients: Milk - 1 litre Sugar - 1/2 cup (powder it well) Pepper corns - 10 to 12 Saffron Strands - A few Almonds - 1/4 cup or 12 to 15 nos. Poppy Seeds (Khus Khus) - 2 tbsp Cardomom Powder - 1/4 tspn White pepper corns - 20 (optional) Method: Boil the milk and make it to 3/4th. Grind Almonds, Poppy Seeds, Cardomom Powder and White Pepper Corn and add it to the boiled milk and refrigerate it for 3 to 4 hours. Then drain it through a seive and add sugar, pepper corns and saffron stands. Chill again. Just before serving add a few pieces of soaked and peeled almonds and cashewnuts.

South Indians without coffee is something unimaginable. This is definitely a sort of mixture of 2 or 3 recipes that I have seen in the net. When my brother came to know that Cold Coffee he wanted me to add this coffee syrup recipe. This can be used to make coffee milkshake, or used as topping in ice creams. Before making this syrup it is better to check out the capacity of the coffee maker or coffee filter and the quantity of syrup one wants to make. Ingredients: Filter Coffee Powder - 24 tbspns Hot Water - 2 cups Sugar - 12 tbsp How to make coffee syrup: In a coffee filter or coffee maker, add enough spoons of coffee powder and add hot water to it. When the decoction is ready remove and keep it separately. To the coffee powder add 1/2 of the original amount of water. You will get a second decoction. Again add the same quantity of coffee powder and add the second decoction first and half of the first strong decoction to the coffee powder. The resultant decoction will be extra

Though I am not a great fan of Lassi, I am giving you recipe of Lassi, you might wish to try it. Ingredients: Plain Yogurt - 2 Cups Chilled water - 4 Cups Ice cubes - 10 to 12 Honey - 4 Tbsp Vannila Essence 1/2 tsp Pepper Powder - A Pinch Method: In a large bowl, mix together yogurt, water and honey. Pour yogurt mixture into a blender. Add ice cubes, vanilla essence and pepper. Blend until thick. Pour into tall glasses and serve chilled. You can use other essence also instead of Vanilla.

Summer is fast approaching and need lots of juices to keep us brisk and cool. This mint lemonade is sure to give that necessary coolness. Ingredients: Juice of 3-4 lemons Juice of 3-4 springs of mint leaves 3 tsp sugar Black salt (optional) Green colour ice (To make this, grind 2 or 3 springs of pudina leaves along with 2 glass water. Freeze that water) Soda water Method: Make sugar water by dissolving it in 2 tsp of water. Remove the vessel from fire and add lemon juice, mint juice and black salt. This is a concentrated syrup. Serve with soda water and ice. Garnish with lemon slice, pudina leaves (mint leaves) and coloured ice.

When we were young, my mom used to make this and carrot halwa quite often. Just for the sake of making us eat these two vegetables. It is quite healthy too. You can alter the ghee and sugar quantities that I have given below if you are a diabetic and health conscious. Ingredients: Beetroot - 1 kg Milk - 1½ litre Sugar - 400 to 500 gm Cardamom powder - 1 teaspoon Saffron - few twigs (optional) Ghee or Butter - 1 Tablespoon Cashewnuts - finely chopped and fried in ghee. Method: Peel and grate beetroot. Boil milk and let it cool. In a hard bottom deep saucepan add the milk and beetroot. Let the mixture boil untill the milk thickens. Stir the mixture continuously so that it doesnot stick to the bottom. Once it is thick, add sugar and cook further till the paste becomes more thick. Now add ghee, cardamom, and saffron. Low the heat and stir constantly till the mixture collects into a soft ball and the ghee oozes out. Serve hot, decorated with cashewnuts.