SuvaiArusuvai - Veg Recipes of India

I normally make Vathakuzhambu with Sambar Podi . I tried out making Vathakuzhambu today using Vathakuzhambu powder. This recipe is given by my husband's grandmother. Ingredients: Coriander Seeds - 2 cups Thuvar Dal - 1/4 cup Bengal gram dal - 3/4th cup Urad dal - 3/4th cup Red chillies - 4 cups Pepper - 1/4 cup Jeera - 1/4 cup Solid Hing - 1 inch piece Curry Leaves - a few Method to make Vathakuzhambu Powder Dry roast all the ingredients separately and grind them to a fine powder.

This rasam can be made in a jiffy. Can be made with or without tomatoes. Ingredients: Tamrind Paste - 1 tbsp Jeera - 2 tbsp Pepper Powder - 1/2 tbsp Hing Powder - 1/4tsp Tomatoes - 2 nos Turmeric Powder - a pinch Salt to Taste Ghee - 1 tbsp Mustard seeds - 1/2 tsp Red Chilly - 2 nos Curry Leaves - few Method to make Goddu Rasam In a vessel add ghee and mustard seeds and when they splutter add 1 tbsp of jeera. Add red chillies and curry leaves. Add tamrind paste and 2 cups of water. Add the remaining 1 tbsp jeera, turmeric powder, hing, salt, diced tomatoes, pepper powder and let it boil. When it bubbles, remove from fire. Alternatively, you can add thuvar dal to it by dry roasting it and adding it to the tamrind water.

Son was coughing a bit and he also had a bit of cold. As per doctor's advice gave him honey and warm water. Still, when giving him milk in the night, thought of giving him this yellow milk which is sure to reduce the cold. I christined this milk Yellow Milk because of the yellow colour the turmeric powder gives to it. Ingredients: Milk - 1 cup Turmeric Powder - a pinch Pepper -1/2 tsp (crushed) Panam Kalkandu - (Palm sugar) - 1 tbsp Method to make this Yellow Milk: Boil milk and add pepper corns and turmeric powder when it is hot. Mix well till both dissolves. Add the panam kalkandu and when warm or when in drinkable temperature serve it. Note: I use this just as a home remedy, but I also consult a doctor especially when it comes to kids.  

Yahoo answers blog had announced a foodie contest for the month of March. The best answer will get 200 points. My Starter recipe got the best answer award and I am glad to share it with you all.

This is one recipe which is rich in Iron and Calcium. Kids will love it for sure. Ingredients to make 2 cups of dates milk shake: Dates - 1/2 cup (without seeds) Sugar - 4 tbsp Milk - 2 cups Ice cubes - 2 Vanilla Ice cream - 1 scoop Method to make dates milk shake: In a blender add dates, sugar, 1 cup of milk and grind it till it frosts. Pour in 2 tall glasses to half the level and add milk to remaining half and add 1/2 scoop of ice cream in each of the glasses. Can be served with wafers.

Ingredients: Moong Dal - 1 cup Onion - 1 no. finely chopped Garlic - 2 cloves Ginger - 1 inch piece  Oil - 1 tbsp Butter - 1 tbsp Tomato Puree - 2 tbsp (optional) Water - 1 1/2 cups Salt and pepper to taste Method to make Moong Dal Soup: In a small sized pressure cooker or pan or in a hard bottom kadai add oil and fry chopped ginger, garlic and onion. Add tomato puree and mix all the ingredients thoroughly. Wash the moong dal and add it to the mixed ingredients and pressure cook with half cup of water for about 2 to 3 whistles. When cool blend all the ingredients in a blender. Add the remaining cup of water and make it a semi liquid soup. Garnish it with coriander leaves chopped into fine pieces.  Serve hot and before serving add salt and pepper to it.

Whenever I make Idly or Dosa or Pongal, I end up making up either Tomato Gojju or Kathrikai Gojju, which goes well with any of the tiffin items. Ingredients: Tomatoes - 2 ripe (chopped finely) Onions - 2 big (chopped finely) Green Chilly - 1 no. Sambar Powder - 1/2 tsp Oil - 3 to 4 tbsp Moong Dal - 1/4 cup Mustard Seeds - 1/2 tsp Bengal gram - 1 tsp Turmeric Powder - 1 pinch Asafodeita - 1 pinch Curry Leaves - a few Coriander leaves - 1/4 cup finely chopped for decoration Method:  Pressure cook moong dal and keep it separately. In a pan heat oil and add mustard seeds to it when it splutters add bengal gram, turmeric powder and hing to it. Whe the Bengal gram turns golden, add onions and when they turn glassy add the tomatoes to it. Saute everything till the tomatoes become soft. Add 2 cups of water and cooked moong dal. Add salt and let everything boil. When all blend well remove from flame and add curry leaves and coriander leaves to it.

Ingredients: Tamrind Paste - out of 200 gms of Tamrind (close to 1 1/2 cups) Jaggery - 2.5 to 3 cups Jeera Powder - 2 tsp (Jeera roasted and ground to fine powder) Red Chilly Powder - 2 tsp Black Salt - 1 tsp Garam Masala - 1 tsp Salt to taste. Method to make Tamrind Chutney: Make tamrind juice to the paste by adding about 4 cups of water and cook for about 10 mins. Simmer the flame and add jaggery, chilly powder, cumin powder, salt, garam masala. Cook till the jaggery dissolves completely and the chutney becomes semi thick.This chutney thickens on cooling.

A great starter for any party, which can also be used as an evening snack too. Ingredients: Baby Potato - 1 kg Salt to taste Hing Powder - 1 pinch Turmeric Powder - 1 pinch Red Chilly Powder - 1 tAsp Oil - 2 tbsp Coriander Chutney Method: Boil and peel the skin of baby potatoes. In a pan add oil and when hot add the potatoes so that they lie side by side. (Better use a flat bottom pan). Fry the potatoes till they become crispy. Add salt (as there will be salt in the coriander chutney, the salt added to the potatoes should be less), hing, turmeric powder and fry them till golden brown. Add atleast 1/2 cup of coriander chutney to the potatoes and mix them thoroughly so that the chutney spreads evenly on all the potatoes. Serve with toothpicks or with fork.

This is one chutney, that can be used as a accompaniment for Chappati or Idly or Dosa but all at the same time, can also be used to make Pani Puri Pani(if liquidised) or to coat the sandwiches if made thick. Ingredients: Coriander Leaves - 1 bunch Green chillies - 1 no Hing Powder - a pinch Salt to taste Add either 1/4 tsp of Tamrind paste or a few drops of lemon Juice Method to make Coriander Leaves Chutney: Grind everything to a fine paste. (If lemon juice is used, add it after grinding other ingredients to a fine paste.) If this is used as an accompaniment, then seasoning can be done. In a seasoning ladle 1 tsp of oil, when heat add mustard seeds and 1 tbsp of broken Urad dal and add it to the chutney.

One of the most favourite recipe and kids love it so much.  Ingredients : Baby Corn - 10 numbers (cut into small pieces) Tomato Puree - 1/2 cup Water  - 3 cups Butter  - 1 tbsp Green chillies - 3 or 4 nos Black pepper powder- 1/4 tsp Bay leaf. Salt to taste  Method to make Baby Corn Soup Make a paste of tomato puree and green chillies. Add butter to a flat bottom pan and add bay leaf and baby corns. Fry well. Add the ground mixture to it and bring it to boil. Add require salt. Let the soup boil till the baby corns becomes tender. Remove from fire and add black pepper. For people who are not dieting a spoon of fresh cream can be added. Garnish with coriander leaves, mint leaves as per taste. 

Ingredients: Pomegranate  - 1 no (big and ripe) Sugar - 2 tbsp Milk - 3/4th cups Ice cubes - 2 nos Method to make Pomegranate Milk Shake: In a juicer, add all the ingredients together and grind well till it frosts. Pour in a tall glass. Serve with a twig of mint leaf.

We all are fascinated by the way, Rumali Roti is made in hotels. Infact with a little bit of effort, Rumali Roti can be made at home. Ingredients: Maida - 2 cups Atta (Wheat Flour)- 3/4th cup Curd - 1 cup Salt - 1/2 tsp Method to make Rumali Roti: Seive Maida and Wheat flour together. Add salt. Make dough by mixing curd to it. If needed little water can be added. The dough should neither be too soft nor be too soft. Spread the rotis as big as possible and as thin as possible. If possible get a pan made for this from potter. (if not the regular calcutta pan goes good to make this). Reverse the pan on top of the stove. When hot spread the rotis on the pan. Heat the rotis on both the sides not more than a min. Fold it into the form of a hand kerchief before serving. Rumali Roti can be had with Mohalai Cauliflower gravy and or Shahi Paneer

When I saw mangoes in the shop today (green ones), I simply grabbed them as I wanted to make pickle which is mine and my hubby's favourite. Easy to make pickle at home. It wont last long if it is not refrigerated. Even if refrigerated use it within a week. Ingredients: Raw Mangoes - 2 nos Methi Powder - 1 tsp (optional) Asafodeita - 2 pinches Red Chilly Powder - 1 tsp Salt to taste Gingely Oil - 2 tbsp Method to make cut mango pickle: Wash and cut mango into small cubes. Spread the pieces in a bowl. Sprinkle salt, Red Chilly powder, Hing and Methi powder and mix them throughly so that all the pieces are evenly coated. Heat gingely oil and pour it on to the mango pieces. Mix again thoroughly. Let it cool and transfer it to an airtight container.

Ingredients: Okra (Lady's finger) - 8 to 12 nos (cut into thin pieces) Oil - 1 tbsp Mustard seeds - 1/2 tsp Green Chillies - 1 no Curd - 1 cup (Thick curd) Salt to taste Method to make Okra Pachidi: In a pan add oil and when hot add the mustard seeds when they splutter add the Okra and green chillies. Keep sauteing till the okra's get fried.  Add salt to it so that it is evenly spread. Beat the curd and add the fried Okra to it. Keep it in fridge till serving.

Ingredients: Beaten Poha - 1/2 cup Cream Milk - 1 litre Sugar - 1 cup Cardamom - 2 pinch Cashew Nuts - 8 to 10 pieces Badam (Almonds) - 8 pieces Unsalted Pista - 8 pieces Raisins - 10 to 12 nos Ghee - 1 tbsp Method to make Aval Payasam: Soak Beaten Poha in water for about a minute. Drain the water and let it set for a few mins. Boil milk and let it reduce to 3/4th. Add the poha and mix thoroughly. Add sugar and stir till it mixes well. Remove from flame and add cardamom to it. Fry cashew nuts and raisins in ghee and add it to the payasam. Deskin Almonds and cut that and pista into small pieces and add to the payasam.

The dish which is called as Athirasam or Adirasam in Tamilnadu is known as Ariselu in Karnataka and Andhra. On Ugadi, this dish is made as a special dish. Ingredients: Processed Rice Flour - 4 cups Jaggery - 3 cups Oil - For frying Cardamom Powder - 2 pinch Sesame seeds - 1/4 cup (this is must if Ariselu is made for Ugadi) Water - 1 cup Method: In a thick bottom pan add water and when it boil add grated jaggery and when it dissolves remove from flame and drain to remove the impurities. Keep the jaggery mixture again in flame, add cardamom powder and let it boil till it forms a syrup (if a drop of the syrup is put in water, it should settle well in the bottom). Add the rice flour slowly and keep stirring without forming any lumps. Remove from flame and when warm make balls and spread them in the shape of puris. Dab the puris with sesame seeds. Heat the oil in a pan and fry these puris in low flame till they turn golden brown. Store these in air tight container. Sesam

tGPT Idli, a versatile and wholesome dish, is cherished by people of all ages, from toddlers to adults. With its easy digestion and steamed preparation, idli is a go-to option for lactating mothers, convalescents, and anyone seeking a nutritious meal. Mastering the art of making idli batter is essential for every home cook. Here's a simple guide to making perfect idli batter and delicious idlis. Ingredients: 4 cups parboiled rice 1 cup whole urad dal 1 tsp methi seeds (fenugreek seeds) Rock salt (as needed) Instructions: Soak the Ingredients : Wash the parboiled rice and urad dal separately. Add methi seeds to the urad dal while soaking. Soak the rice and urad dal separately in water for about 6 to 8 hours. Grind the Batter : After soaking, grind the urad dal to a fine batter using a wet grinder or a high-powered blender. Add water gradually as needed. Grind the rice to a coarse batter. It's advisable to grind the urad dal first for better consistency. Add a handful of rock sal

Ingredients: Roasted flour - 1 cup Water - 1 1/2 cups Karamani - 1/2 cup Grated coconut - 1/2 cup Salt to taste Oil - 2 tsp Mustard Seeds - 1/2 tsp Broken Urad Dal - 1 tsp Red Chilli - 1 Green Chillies - 2 nos Curry Leaves - 1/4 cup finely chopped Asafodeita (Hing) - a pinch Method: In a kadai heat oil and add mustard seeds. Add urad dal, red chillies, green chilles, hing and when all is tempered well add curry leaves. Add water and salt. And when the water comes to a boil add the karamani and grated coconut. Add the roasted flour and when it all blends together remove from fire and knead thoroughly. Make balls and flatten them in the idly plates and pressure cook them. (While flattenning them add a hole in the middle).

Karadai or Velladai is one of the two adais made as Neivedhyam for Karadaiyan Nonbu Ingredients: Processed Rice Flour - 1 cup Water - 1 1/2 to 2 cups Karamani (cow peas) - 1/2 cup Powdered Jaggery - 2 cups Grated Coconut - 1 cup Cardamom Powder - a pinch Method: Dry roast the rice flour till it becomes slightly red in colour.  Soak Karamani (cow peas) for about 6 to 8 hours. If the nonbu is to be done in the morning, then soak the Karamani over night. If it is in the evening or night, it can be soaked in the morning. Pressure cook it for about 3 whistles. Add less water so that it does not get over cooked. Boil the water, remove 1/2 cup of boiled water. In the remaining water add jaggery. When it boils remove and strain. Keep it in flame again and when it comes to a boil add the karamani and coconut. In a minute or two add the roasted flour and whisk it thoroughly so that no lumps are formed. Add cardamom powder and mix it thoroughly. When everything blends well and f

Ingredients: Raw Rice - 2 cups Water - 1 cup Method:  Wash and soak rice for about 20 to 30 mins. Drain the water and spread the rice on a clean cloth under fan. Let it dry for almost 4 hours. Dry them in a mixie to a fine powder. If the powder is not fine, use a sieve to get a fine raw rice powder. One can make about 1 1/2 to 1 34th cups of flour. This powder can be used to make Karadai, bakshanams like Murukku, Thenkuzhal etc  Processed Raw Rice flour Soaked raw rice spread in shade Photos by Vasan Srini 

Ingredients: Fully ripe Banana - 2 nos Sugar - Pinch Salt - To taste Thich curd - 1 cup Oil - 1 tsp Mustard seeds - 1/4 tsp Green Chilly  - 1 no Curry Leaves - a few Method: Mash the bananas thoroughly. Add salt, sugar and mix thoroughly. Cut the green chilly into pieces. In a frying laddle, add oil and when hot add mustard. When it splutters add the green chilly. Sprinkle the curry leaves on banana and pour the tempered oil on top of it. Mix thoroughly. Beat the curd and add 1/2 cup of water to it. Add the beaten curd to Banana. This makes a great pachadi for virunthu samayal.

It is always better to choose Bananas that are greenish yellow which will ripe in a few hours, rather than choosing the fully ripe yellow ones. If one wish to choose bananas to keep for 2 or 3 days better get the greener ones. Bananas whether it is the greener ones or the ones that is semi ripe should be firm. The skin should be bright and the peel should not be crushed or soft or cut. Never buy bananas that have their stems or tip cut. Though the size of the bananas does not really matter much, when it comes to certain quality of bananas one should be conscious enough. The semi ripe or the green bananas should be stored in a place where they will not be affected much and where they will not get crushed. The green bananas should be stored in the room temperature untill they ripen completely. (The greener bananas should not be stored in fridge as they will not help in ripening). But the ripe bananas can be refrigerated.Though the skin will get browned up, the banana will not get mashe