SuvaiArusuvai - Veg Recipes of India

Garlic Rasam is good for gastric trouble. This powder can be made either in small or large quantities. Ingredients to make Garlic Rasam Powder: Coriander Seeds - 1/4 cup Black Pepper - 2 tbsp Thur Dal - 2 tbsp Red Chilly - 8 nos Jeera/Cumin Seeds - 1 tbsp Garlic - 6 to 8 pods depending upon the size. Method to make Garlic Rasam Powder: Fry all the ingredients including garlic one by one. Grind them in a mixer grinder to a coarse powder. Store this powder in an air tight container. Note: This quantity is good for about 3 to 4 times usage. If you want more you can increase the quantity and store it in freezer for about 3 to 4 months.

I am adding this recipe for the ICC contest by Srivalli for the month of March. I normally make murukku with bengal gram and rice flour. The ingredient that is given is slightly different from what I normally make. But still, I added the extra ingredient to my regular murukku recipe. The extra ingredient is sago which is to be soaked in curd for about 2 hours (I got the bigger variety). My mom said, that instead of using it in the flour mixture grind the soaked sago so that it wont get struck while squeezing the murukku. Ingredients used as given by Srivalli Rice Flour  2 cups Besan flour  1/2 cup Fried gram flour - 1/2 cup Sago - 1/2 cup Salt to taste (rock salt 1 tbsp soaked in 1/4 cup of water) Curd - 50 gms (half of half cup)(unsour curd) Chile powder - 1/2 tsp or as per taste (I avoided it) Ingredients I added: Moong Dal flour - 1/2 cup Jeera - 2 tbsp Cardamom powder - 2 pinches Butter (unsalted cooking butter) - 1/4 cup Asafodeita - 1/2 inch piece(soaked in wa

Tamil New Year, or Chittirai Varuda Pirappu is round the corner and one of the main dishes that is made on this day is Mango Neem Flower Pachidi. The neem flower can be dried and added after frying in ghee or can be add fresh. Ingredients: Mango - 1 medium sized Asafodeita - 1 pinch Salt - To taste Turmeric Powder - 1 pinch Green Chillies - 2 nos Jaggery - 1/2 cup Mustard Seeds - 1/4 tsp Oil or Ghee - 1 tbsp Neem Flowers- 1 tbsp (fresh or dried) Method to make Mango Neem Flower Pachidi : Wash and peel mangoes. Cook mangoes in 1 cup of water turmeric powder and 1/2 of salt. When the mangoes are soft remove and let it cool. In 1/4 cup of water add salt and stir well till it dissolves. Strain it through a sieve to remove impurities. Add fresh neem flowers and let it boil. When the jaggery thickens add the cooked mango to it. Temper mustard seeds, green chillies in oil or ghee. Note: The neem flowers can be added while tempering too. The pachidi can be decorated with f

Ingredients: Thuvar Dal - 1/4 cup Tomatoes - 2 large or Tomato Puree Lemon - 1 big Green Chillies - 1 no Curry Leaves - 1/4 cup Coriander Leaves - 1/4 cup finely chopped Salt to taste Method to make Lemon Rasam: Pressure cook Thoor dal. In a vessel add 2 cups of water, finely chopped tomatoes, green chillies, curry leaves, coriander leaves and salt and bring to boil. Add another 1 cup of water to the thoor dal and mash it well. Add the mashed dal to the boiling mixture and when it bubbles remove from flame and squeeze the lemon juice to it. Temper mustard seeds,jeera and hing in ghee and add it to the Rasam. Note: The green chillies can also be added while tempering instead of adding it while boiling. Adding of Tomato Puree instead of chopped tomatoes helps in cooking even more faster

Looking for a nutritious and delicious way to introduce fruits to your kids? Try this delightful Apple and Nut Smoothie, a perfect blend of apples, almonds, cashews, and honey. Packed with essential nutrients, this smoothie makes for a wholesome breakfast or evening snack for school-going kids. Follow this simple recipe to create a nourishing treat that your kids will love. Ingredients: 1 apple 1 almond (badam) 1 cashew nut 1/2 tsp honey Instructions: Prepare the Ingredients : Peel and core the apple, then cut it into small pieces. Place the apple pieces in a pressure cooker and cook until soft. Grind into a Smooth Paste : Once the apple is cooked, allow it to cool slightly. Transfer the cooked apple pieces to a blender or food processor. Add the almond (badam) and cashew nut to the blender along with the cooked apple pieces. Blend the mixture until smooth, ensuring that the nuts are finely ground and well incorporated with the apple. Sweeten with Honey : Transfer the smooth apple and

Ingredients: Grated Coconut - 1/2 cup Small Onions - 4 nos Red Chillies - 3 Curry Leaves - 6 nos Ginger - 1/2 inch piece Tamrind - gooseberry sized. Salt to taste Method: Roast the coconut in a pan. Remove and spread it to cool. Add red chillies, ginger, curry leaves and small onions and fry them in oil till they become golden in colour. Grind all the ingredients along with salt and tamrind. The powder have to be fine. This can be served with idly, dosa and even rice.

Ingredients Carrot - 2 nos Cucumber - 1 no Pepper Powder - 1 tsp Salt to taste Lemon Juice - 1 tbsp Green Chilly - 1 (slit into half vertically) Oil - 1 tbsp Mustard seeds - 1/2 tbsp Coriander Leaves - 1/2 cup finely chopped Method: Grate carrots and cucumber. Sprinkle salt and black pepper powder. Toss well to get everything mixed together. In a tempering ladle add oil and when hot add mustard seeds when it splutters add green chilly. Pour this on to the salad. Add lemon juice. This can be served with masala pappad too.

Ingredients:  Grated Coconut - 1/4 cup Red Chillies - 4 nos Coriander seeds - 1 tbsp Ginger - 1/4 inch piece Garlic - 2 pods Cinnamon - 1 inch piece Cardamom - 1 no Cloves - 15 nos Black Kalpaasi (stone flower) - 1 inch Anise seed -1 no. Black pepper - 2 tbsp Curry Leaves - 1/4 cup Turmeric Powder - 1/4 tsp Method: In 1 tsp of oil shallow fry the coconut, red chilly, coriander seeds, ginger, garlic, cinnamon, cardamoms, cloves, kalpasi bark, anise seeds, pepper corns, curry leaves. Grind it to a thick, fine paste along with turmeric powder.

Ingredients Onion - 1 big Tomatoes - 2 medium Tamrind Paste - 1/2 tbsp Salt - To taste Asafodeita - 1 pinch Oil - 3 tbsp Mint Leaves - 2 cups To Temper: Mustard Seeds - 1/2 tsp Urad Dal - 1 tbsp Method Heat oil and add onions to it saute the onion till glassy. Add the tomatoes to it. Add mint leaves and tamrind. Keep stirring till the mint leaves shrink. Add salt and grind to a nice paste. Temper it with mustard seeds and Urad dal.

Coriander Leaves Powder is also known as Kothamalli Podi in Tamil and Kothamalli Chammanthi in Malayalam Ingredients: Green coriander leaves - 2 cups Bengal Gram Powder - 1/2 cup Urad Dal - 1/4 cup Tamrind - 1 small lemon size or Tamrind Paste Red Chillies - 10 to 12 nos Salt to taste Oil To season: Mustard Seeds Method: Wash and clean the coriander leaves. Drain the water and dry it in shade for an hour or two. In a kadai add oil and fry the urad dal, bengal gram dal one by one. The add the red chillies and hing and fry them too. If you are using tamrind then add it to the hot kadai along with necessary rock salt and leave it for a minute. Add the coriander leaves and let it be in the kadai till it gets cold. Add all the ingredients in mixer grinder and grind it without adding any water. When all have ground well, make it into small balls and store it in air tight containers. It can be stored in fridge for one year.

Ingredients : Milkmaid - 1 tin Sugar - 1 1/4 cup Ghee - 1/2 cup Cashew nuts, Badam - to decorate. (Cut into small pieces and fry them in 2 tbsp of ghee) Method to make Milk Cake Add 1/2 cup of water to milkmaid and mix well. Add sugar and mix well. Pour the mixture in a hard bottom pan (better flat pan) and keep stirring. When the entire mixture blends well and does not stick to the side of the pan add the fried nuts and mix well. And add the ghee to it. This can either be made into balls or spread in ghee smeared plate and cut into pieces. For the Tamil version of the same, check here .

Ingredients: Badam - 30 nos Sugar - 1/2 cup Milk - 1 litre Saffron - 2 strands Cashew nuts - 20 nos Method : Soak 20 Badam in warm water for about half an hour. Peel the skin and grind it with 10 pieces of cashew nut to a fine paste. Boil milk and when it reduces to 3/4th add sugar and ground paste. Let it boil for about 10 to 15 mins till it thickens. Add the remaining cashew nuts cut into pieces and Badam sliced into thin strips.