SuvaiArusuvai - Veg Recipes of India

Ingredients: Rice - 1 cup (wash and soak in warm water for 15 mins) Toor Dal 1 1/2 cups Potato - 2 peel and cut into big pieces (can also pressure cook, peeled and cut into pieces) Small Onions (Sambar Onions) - 1/4 kg Carrot - 2 medium size cut into big pieces Beans - 12 nos cut into big pieces Pumpkin - 1/4 kg cut into big pieces Chow-Chow - 1 cut into big pieces Peas - Fresh or Dried peas (soaked the previous night) - 1/2 cup Salt - To taste Water - 3 cups Tamrind - 1 lemon sized or 3 tbsp of Tamrind paste To Grind: Coconut - 3/4th cup or copra - 1 medium sized Coriander Seeds - 2 tbsp Gram Dal - 2 tbsp Thuvar Dal - 2 tbsp Jeera (Cumin Seeds) - 1 tsp Red Chillies - 12 to 16 Pepper corns - 6 nos Clove - 1 no Cinnamon - 1 inch piece Asafodeita - 1 inch piece Tomato - 1 big Onion - 1 big Curry Leaves - 1/4 cup Coriander Leaves - 1/2 cup To Season Ghee - 1/4cups Gingely Oil - 3 tbsp Mustard - 1/2 tsp Curry Leaves - 1/4 cup Method In a pan add 1 tbsp

Ingredients: Tamrind Paste -1 tsp Tomatoes - 2 big and ripe(finely chopped) Mysore Rasam Powder - 3 tsp Thoor Dal - 1/4 cup Turmeric Powder - 1 pinch Salt to taste To Temper Ghee - 1tsp Mustard Seeds - 1/2 tsp Jeera - 1 tsp Curry Leaves - 2 sprigs Freshly grated coconut - 2 tsbp Red Chillies - 1 or 2 To garnish Coriander Leaves - 1/4 cup finely chopped. Method Add water to the Tamrind paste and make it watery. Add  salt, turmeric powder, hing, tomatoes and mysore rasam powder to the Tamrind paste and let it boil till the raw smell goes off. Mix 1 1/2 cups of water to the cooked toor dal and make it quite watery. When the tamrind mixture comes to a boil add the toor dal water to it and when it starts bubbling remove from flame. In a laddle add ghee and when hot add mustard seeds. When it splutters add Jeera, coconut and red chillies. Sprinkle the curry leaves on the rasam and on top of it pour the tempered ghee. Decorate the rasam with chopped coriander leave

Ingredients: Dhania - 1 1/2 cups Red Chillies - 1 1/2 cups Methi/Fenu Greek seeds - 2 tsp Jeera - 1 tbsp Pepper - 1 tbsp Mustard Seeds - 1 tsp Curry Leaves - 1/4 cup Oil - 1/2 tsp Hing (Asafodeita) - 1 inch piece Copra - 1/2 (chopped into small pieces) Method In a pan fry all the ingredients except hing and red chillies. Spread them in a plate and let it dry. In the oil fry hing and red chillies. When everything is cold enough, grind it into a fine powder and store in air tight container in the freezer.

Ingredients: Cauliflower - 1 medium sized Maida or all purpose flour - 1 cup (100 gms) Milk - 1/2 ltr Cheese - grated 1/2 cup Onion - 1 big (cut into very small pieces) Garlic - 6 flakes (cut into small pieces) Green Chillies - 2 Coriander leaves - 1/2 cup (finely chopped) Butter - 1/4 cup (unsalted) Salt - To Taste Turmeric Powder - 2 pinch Oil - 4 tbsp Method: Cut Cauliflower into florets. Boil them in water mixed with salt and turmeric powder. Mix maida in milk and filter it so that there will be no lumps. In a pan add the butter and saute onions, green chillies(slit in the middle) and garlic. Add the milk maida mixture to it and keep stirring it so that no lumps are formed. When it mixes thoroughly and forms a paste like consistency, reduce the flame to low and let it boil. In the mean time fry the florets in oil (till they are half cooked) and add it to the gravy. Add salt to taste and cook closed for 5 mins in medium flame. Remove from flame add the butter, grate

Ingredients: Brinjal - Small 1kg Garlic - 6 to 8 Flakes Pepper -1 tbsp Small Onions (Sambar Onions) - 1/4 kg Tamrind - 1 lemon size (or Tamrind Paste - 1/4 cup ) Cashew nuts - 50 gms Ground nuts - 50 gms Tomato - Ripe Banglore Tomato (Big in size) - 2 nos Salt - To taste Red Chilly Powder - 1 tsp Dhania (Coriander) Powder - 1/2 tsp(optional) Method Grind cashew nuts, ground nuts, garlic and tomato into a fine paste. Divide the tamrind paste into two. Add 1/2 cup of water to one portion. In a shallow pan add oil and fry the pepper in it. Add the small onions to it and fry it too. Slit the brinjals into 4 (do not cut it fully), and add it to the oil. Saute it for a while. Add the coriander powder and red chilly powder and mix it well with the vegetables. Add the watery tamrind paste and salt and let it boil for while. Add the ground paste to it and boil it till the oil separates. Add the thick tamrind paste to it and reduce the flame. Let it boil for another 10 to 15 mi

Though now a days, we get ready made Tamrind pastes from brands like Homemade or Mallika Home Products, still it is better to prepare our own Tamrind Paste at home. This tamrind paste is helpful for south Indian dishes like Sambar, Rasam, Puli kootu etc. Ingredients Tamarind - 1/4 kg Hot water - 1/2 ltr Gingely oil - 1 tbsp Turmeric Powder - 1 tsp Salt - 1 tsp Method Soak the tamarind in hot water for half an hour. And when the water is warm enough, use the mixer and grinder to extract the tamarind juice. Don't add more water to grind but grind the tamarind so that you get thick water. Heat a hard bottom pan, add the oil add add turmeric and salt to it and bring it to a boil. Reduce the flame and leave till the water is evaporated and till the tamarind becomes thick and is in a paste form. Remove from flame, let it cool. Store it in an air tight container. The extract can be stored in fridge for about half a month.