SuvaiArusuvai - Veg Recipes of India

I came across this pan in one of the shops during my shopping and on enquiry the sales man kept on ranting about how well this pan can be used. This is no regular Dosa tawa, not a kuzhi paniyana pan. But it is a  Non Stick Tawa with multi uses. Though the name on the box says that it is a mini oothappam pan (had an urge to buy it as my kids are so fond of Oothappam but didnot buy it and saved it for later). The sales man suggested that tikkas and kebabs can be made with ease. Have to try out. But I am sure, this will make a real good vessel for 7 type mini oothappam. 

Due to lack of time and due to lack of practise many tend to buy curd at stores. At home kids too love to take thick curd that comes out of the cup and have infact named it Thachi in a cup. Here is how to make it at home Ingredients: Milk - 1 ltr Curd - 1 tbsp Method: Boil milk and bring it to a boil and when the thick layer of fat forms on top reduce the flame and let it boil for few more minutes. Remove from flame and let it cool and bring it to room temperature. Add the curd and cover it. Being a tropical country the curd gets set in 5 to 6 hours max. So it can be prepared in the previous night and refrigerated immediatly in the morning to avoid sourness. To make thachi (curd) in a cup: Pour the milk in cups of the desired shape and size and add a few drops of curd to it. This will make curd in a cup which can be had by the kids directly.

Ingredients: Tomatoes - 4 nos Green Chillies - 3 nos Ginger - 1 inch piece Thuvar dal - 1/4 cup Rasam Powder - 1 1/2 tbsp Asafodeita - 1/2 tsp Tamarind paste - 1 tsp Salt to taste Turmeric powder - 1 pinch Curry leaves - 1/4 cup Coriander leaves - 1/2 cup Ghee - 1 tbsp Mustard seeds - 1/2 tsp Jeera - 1 tsp Pineapple - 1/2 (medium sized) Sugar - 1/2 tsp Method: Chop of of the pineapple, add sugar, 1/2 cup of water and pressure cook it for about 1 or 2 whistles. Remove and mash and drain to get pineapple syrup. Cut the remaining pineapple into small pieces. Pressure cook Thuvar Dal and mash it finely. Add 1 1/2 cups of water and keep it ready. Add 1 cup of water to tamarind paste. Chop tomato finely, ginger pieces, 1/2 of the curry leaves and 1/4 cup coriander leaves and add it along with pineapple pieces and boil it in 1 cup of water. Blend it using a juicer blender. Add the extract to tamarind juice along with slit green chillies, rasam powder, salt, turmeric

Ingredients: White Pumpkin - 1/2 kg Grated coconut - 1/4 cup Cumin seeds - 1/2 tbsp Green chillies - 2 nos Rice - 1 tbsp Oil - 1 tbsp Mustard seeds - 1/2 tsp Broken Urad dal - 2 tsp Asafodeita - 1/2 pinch Salt to taste Method: Cut pumpkin into reasonably big cubes. Cook them with 2 pinches of salt. Grind coconut, cumin seeds, green chillies, rice to a fine paste. Add it to the pumpkin and cook till the raw smell goes off. In a seasoning laddle add oil and when hot add mustard seeds and when they splutter add broken urad dal and asafodeita and pour it on top of pumpkin. Makes a great side dish

This is one special recipe that is prepared specially during the first day of the month of Aadi which is celebrated as Aadi Pandigai. This is a special dish that is given as a speciality dish to the new son-in-law of the house. This kheer is served in a new silver tumbler. Ingredients: Coconuts big - 2 nos Milk - 1 cup Rice - 2 tbsp Jaggery - 1 cup Cardamom powder - 1 tsp Pachai Karpooram (Edible camphor) - a pinch Method: Grate the coconut. Take care not to grate untill the end and the brown should be avoilded. Add coconut and rice and grind it together little by little and squeeze out the milk. Add the coconut again to the mixer and add 1 cup of water and grind it again. Drain the first and second milk through a muslin cloth. Add the milk to the coconut milk and heat it, when it comes to a boil reduce the flame and add the jaggery to it. Keep stirring till all the jaggery dissolves. Add cardamom powder and edible camphor to it. Note: The milk that is added to the coconu

Ingredients: Yam - 1/2 kg Salt - 2 tbsp Red Chilly powder - 1 tbsp Oil for frying Method: Mix salt in 1/4 cup of water and mix well so that all salt dissolves thoroughly. Dice yam into small cubes. Wash them thoroughly to remove the starch completely. Dry them with kitchen cloth so that no moisture is retained in the cubes. Heat oil in a deep frying pan and add a handful of cubes. Add 1/2 tbsp of salt water to the oil after reducing the flame to medium. Fry till the cubes become golden in colour. Turn them around occassionally. Drain from oil and spread on kitchen towel to remove excess oil. Fry the remaining cubes also in similar way in batches. Put the cubes in a mixing bowl and add chilly powder. (After tasting add a little more salt if needed).

Hotel Saravana Bhavan have one of its 5 branches in USA at Orlando. The hotel have a seating capacity of 125 people. Open from 11.00 am to 2.30 pm and 5.30 pm to 10.00 pm from Mon to Fri and on Saturdays the restaurant is open from 11.30am to 10.30pm and on Sundays they are open from 11.30am to 10.00pm. Can be contacted at:                         1187 Florida Mall Avenue, Suite 128, Orlando, Florida - 32809 Ph: 4077045455     3213967751 Email: hsbflorida@saravanabhavan.com

Ingredients: Tomato - 6 nos Onion  - 2 small nos Garlic pods - 8 nos Grated coconut - 1/2 cup Cardamom - 2 nos Cloves - 2 nos Cinnamon sticks - 1 no Saunf - 1/2 tsp Khus Khus - 1/2 tsp Red Chilly powder - 1 tbsp Coriander powder - 1 tbsp Salt to taste Oil - 1/4 cup Method: In a pan fry cinnamon sticks, cardamom, cloves, saunf, cinnamon sticks, garlic one by one till they emit an aroma. Cut onions and tomatoes into fine pieces. Grind the spices along with red chilly powder and coriander powder. Grind onion, tomato, garlic and coconut to a fine paste. In a pan heat oil and add the tomato paste and fry till it becomes golden in colour. Add the masala powder to it and bring it to a boil. Serve hot with hot rice and ghee or idly or dosa. Goes well with aloo parotta or green poori too.

Ingredients: Tomato - 12 nos Onions big - 2 nos Red chilly powder - 2 tbsp Salt to taste Sugar - 1 tsp Vinegar - 1 tbsp Pepper corns - 2 nos Cardamom - 1 no Cinnamon sticks - 1 inch piece 1 no Cumin seeds (Jeera) - 1 tsp Method: Make puree of Tomato . Grind onion to a very fine paste. Tie up pepper corns, cumin seeds, cardamom and cinnamon stick in a muslin cloth and keep it ready. In a hard bottm vessel or pan add tomato puree, onion paste, chilly powder and salt. Mix well and bring it to a boil. Put the muslin cloth in the pan and immerse it so that the essence of the ingredients get into the ketchup. Add sugar and vinegar and bring it to a boil till it becomes thick in consistency. Let it cool and remove the bag from the ketchup. Store in airtight bottle. It can be used for about a month. Makes a great side dish for Samosas, cutlets, Tikkas and even Chappatis and dosas.

Ingredients: Strawberries - 8 nos Pineapple Juice - 1 cup Sugar - 1 tbsp Mint leaves - a few Salt - a pinch Method: Cut 6 of the strawberries into 2 or 4 and arrange them in a plate and freeze them for about 2 hours. (Alternatively you can use frozen strawberries too). Add the cut pieces and sugar in a blender and crush them. Add pine apple juice and salt and blend well till the mixture becomes smooth. Serve chilled in a tall glass by decorating the top with mint leaves and fresh strawberries.

Ingredients: Raw Mango - 2 nos Fenu greek - 1/2 tsp Mustard - 1/4 tsp Green chillies - 8 nos Salt to taste Coriander leaves - 1/4 cup Asafodeita - 1/2 tsp Method: Dry roast mustard and fenugreek. Grate the mangoes. Grind all the ingredients in a mixer with little water. Season with mustard seeds and 1/4 tsp of asafodeita. Makes a great side dish for rice, dosai, idly and chappati.

Ingredients: Chickoo - 5 nos Condensed milk - 1/2 cup (optional) Milk - 2 cups Sugar - 1/2 tbsp Ice Method: Peel chickoo and cut into small pieces. Remove the seeds. Cut one chickoo into small pieces. Add 4 chickoo, milk, sugar, and 1/4 cup of condensed milk to a blender and blend properly. Add the shake to tall glass and add 1 tbsp of condensed milk on top and a few chickoo pieces. Add one or two ice cubes and serve chilled.

Ingredients: Orange Juice - 1 cup Pineapple Juice - 1 cup Milk - 2 cups Fresh cream - 1 cup Sugar 1/2 cup Ice cubes - 12 nos Pineapple - 3 rings Orange - 1/2 Method: Chop the pineapple into small pieces. Deseed the oranges and cut each segment into 4 portions. Mix orange juice and pine apple juice. Add sugar to it and blend it well. Add milk to it and blend again. In a tall glass add 2 ice cubes and fill it with the mixture. Add a few pineapple pieces and 1 portion of orange piece on top and add 2 tbsp of fresh cream to it. Serve chilled. Makes a great dish for party.

Ingredients: Potato - 6 big nos Salt to taste Oil for frying Method: Choose firm potatoes. Wash and clean the potatoes and cut them into thin finger like strips of about 1/2 inch length. Wash the potatoes more than twice to remove the excess starch in it. Soak the potato slices in ice cold water for about an hour. Drain well and rub with kitchen towels to remove the excess water. Image of frying basket round Heat oil and when hot place a frying basket preferably round in shape inside the pan and add a layer of the potato strips. Mix 4 tbsp of salt in 1/2 cup of water and mix well till all the salt dissolves. Add 1 tbsp of salt water to the basket and mix it well so that all the potato strips are evenly coated. Fry the potato strips in the basket until they are golden brown. The same procedure is to be repeated to all the batches. Remove the excess oil by placing the fried strips in kitchen towels. Serve with tomato ketchup or spicy cheese dip.

Ingredients: Milk - 1 cup Jelly - to serve 4 people Vannila Ice cream - 1/2 kg pack Method; In a blender add milk and ice cream and blend well. When it frosts add the jelly and blend again. Serve chilled in tall glass. Note: Strawberry or mango jelly goes well with Vannila Icecream.

Yajur or Rig Upakarma and Sama Vedha Upakarma is an important function of South India.  A breakfast of Raw Rice Idly along with  Gothsu  and  Chutney  or some  Sambar  which can also be had for the lunch. Menu for Lunch is just a suggestive one. Can do any menu, but there should be a Payasam, Vadai, Thayir Pachadi, sambar and rasam. If there is a Brahmachari in the house, appam should be made. In many house holds Poli is also made for lunch or for evening snack Payasam Vadai Appalam (fried) Poli Appam Thayir Pachadi  (option)     Cucumber Thayir pachadi     Carrot Thayir pachadi     Javvarisi Thayir pachadi Kosumalli Curry(any one or two)       Potato Kaara Curry       Cabbage and Peas Curry       Paruppusili Chow Chow Kootu Morekuzhambu Rasam     Mysore Rasam     Tomato Rasam    

Ingredients: Chow Chow - 2 nos (big sized) Moong Dal - 1/2 cup Green Chillies - 3 nos Grated coconut - 1/2 cup Curry Leaves -  1/2 cup Coriander leaves - 1/2 cup Cumin seeds - 2 tbsp Processed Channa Dal - 2 tbsp Salt to taste Oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 2 tbsp Asafodeita - 1 pinch Method: Cut the chow chow into square cubes. Pressure cook them along with moong dal. Grind green chillies, grated coconut, curry leaves, coriander leaves, cumin seeds, processed channa dal to a fine paste. Transfer the pressure cooked vegetable to a hard bottom vessel. Add desired salt and the ground paste and add 1/2 cup of water. Bring it to boil till the raw smell of the paste goes off. Heat oil in a seasoning laddle. Add mustard seeds and when they splutter, add urad dal and asafodeita and add it to the kootu. Mix well. Goes well with rice and also with chappati.

This is one of the simplest and most liked side dish in many south Indian household. Ingredients: Cabbage - 1 kg Peas - 1 cup Green Chillies - 3 to 4 nos Grated coconut - 1/2 cup Curry leaves - a few Oil - 1 tbsp Mustard seeds - 1/2 tsp Broken Urad Dal - 1 tbsp Asafodeita - 1 pinch Salt to taste Method: Chop cabbage finely. Slit green chillies into 2. Chop the curry leaves finely. Wash the cabbage and drain the water. If you are using dried peas soak it over night, and if you are using fresh or frozen peas soak it in water for some time. Heat oil in a pan, add mustard seeds and when they splutter add urad dal, green chillies, curry leaves and asafodeita. Add cabbage and peas and mix well. Add about 2 cups of water, close the pan with a lid and cook till all the water evaporates. Check the cabbage again and if needed add another cup of water and cook again. Add salt before removing from flame. Mix well.

People of every age love potato curry, usually referred to as kara curry, or hot curry. It is a very popular and versatile food. This curry, which is tasty but simple, goes well with curd rice, sambar, rasam, and other rice dishes. Here's how to prepare this delectable curry with potatoes at home. Ingredients: Potatoes: 1 kg Salt: To taste Oil: 1/4 cup Red Chilly Powder: 1 tbsp Mustard Seeds: 1/2 tsp Asafoetida (Hing): 1 pinch Broken Urad Dal: 1 tbsp Turmeric Powder: 1 pinch Method :  Pressure cook potatoes. Deskin the potatoes. Cut them into reasonable size pieces. Heat oil in a flat bottom non-stick pan. Add mustard seeds and when they splutter add broken urad dal and when it becomes red in colour add asafodeita, turmeric powder and salt. Add the potato pieces to the pan and add chilly powder. Keep tossing them so that all the sides become golden brown in colour. Serve it with rasam, sambar, mixed rice varities and also the ever loving curd rice too.  Prestige Omega Deluxe Mu

Ingredients: Carrot - 2 nos Green Chillies - 2 nos Curd - 1 1/2 cups (unsour) Oil - 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - 1/4 cup Coriander leaves - 1/2 cup Broken Urad Dal - 1 tbsp Asafodeita - 1 pinch Salt to taste Method: Grate carrot, add salt to it and mix well. Let it set. Chop curry leaves and coriander leaves finely. Cut green chilly into 2. Add curry leaves to the carrot . Heat oil in a seasoning laddle and add mustard seeds to it. When they splutter add broken urad dal, asafodeita. Pour this on top of the carrot. Add coriander leaves to the carrot. Add curd to the carrot before serving.

Ingredients: Cucumber - 1 no Green Chilly - 2 nos Curd - 2 cups (unsour) Curry leaves - a few Coriander leaves -1/4 cup Oil - 1 tbsp Mustard seeds - 1/4 tsp Asafodeita - 1 pinch Broken Urad Dal - 1 tbsp Salt to taste Method: Grate cucumber funely. Add salt to it and mix well. In a seasoning laddle heat oil and add mustard seeds, when they splutter add broken urad dal and mix well till it becomes red in colour. Add slit green chillies and curry leaves and saute for a few mins. Add asafodeita and pour it on top of the cucumber. Chop coriander leaves finely. Add curd just before serving. So that it will not become sour.

Ingredients: Sago - 2 tbsp Oil - 1 tbsp Curd - 1 cup (unsour) Green Chilly - 2 nos Curry leaves - a few Coriander leaves - 1/4 cup Mustard seeds - 1/2 tsp Asafodeita - 1 pinch Method: Fry Sago in 1 tsp of oil till they become brown in colour. Add it to curd after they get cold. Cut the green chilly into two. Chop the curry leaves and coriander leaves finely. Heat the remaining oil in a seasoning pan and add mustard seeds. When they splutter add asafodeita, curry leaves and green chilly to it. Add it to the curd. Mix the coriander leaves to the curd and serve chilled.

Krishna Jayanthi is a function liked by all adults and kids alike. There are a lot of savouries made for this function. Here is a list of savouries that are made. Murukku Ribbon Pakoda or Tape Then Kuzhal Mullu Murukku Oomapodi Uppu Seedai Vella Seedai Kola Vadai Seeppi Arisi Karchikkai Somasi Appam Vadai (most preferrably Ulunthu Vadai) Payasam - either Paal payasam or Aval Payasam     Vella Aval     Thayir Aval     Lemon Aval

Ingredients: Horse gram - 1 cup Curry leaves - 1/4 cup Coriander leaves - 1/2 cup Mint - a little Garlic pods - 4 nos Red Chillies - 2 to 4 Oil - 1 tsp Salt to taste Coriander seeds - 1 tsp Method: Pressure cook horse gram for about 4 to 5 whistles with very little water and let it cool. Heat oil in a pan and fry coriander seeds, cumin seeds, curry leaves, red chillies and garlic. When cold grind the fried items along with horsegram, salt and coriander seeds. This goes well with Pepper Jeera Rasam or Garlic Rasam. Can also be served with hot rice and ghee. Horse gram helps in reducing weight.

Chutneys * Ginger Chutney * Ginger Chutney - II * Peanut Chutney * Coconut Chutney * Coconut  Chutney - II * Mint Chutney * Mint Chutney - II * Mint Chutney - III * Coriander Leaves Chutney * Mint Chutney with Onion * Spicy Chutney * Mint Coriander Thokku * Tomato Chutney - Jain Style * Spicy Tomato Chutney - For Travel * Red Chutney - For Chats and Dips * Red Garlic Chutney * Dry Chilly Chutney - Chettinad Style * Katta Meeta Chutney * Tamarind Chutney * Methi leaves Chutney * Small Onion Chutney * Marcha Rot * Coconut Mint Chutney * Tomato Mint Chutney * Raw Mango Chutney Thuvaiyals * Paruppu Thuvaiyal  by Rajeshwari * Paruppu Thogayal by Malini * Paruppu Thogayal using Bengal gram * Groundnut Thuvaiyal * Horse Gram Thuvaiyal * Pacha Manga Chammandi

Ingredients: Potatoes - 4 nos Onion - 1 no Green chilly - 1 no. Ginger garlic paste - 1 tbsp Mustard seeds - 1 tsp Asafodeita - 1 pinch Turmeric - 1/2 tsp Coriander leaves - 1/2 cup Curry leaves - 1/4 cup Salt to taste Bajji batter - 1 cup Oil - for frying Method: Add 1 1/2 cup of water to bajji batter to form a thick dip. Chop onions finely. Boil the potatoes and mash them thoroughly. Cut green chillies finely. Chop the coriander leaves and curry leaves finely. Add 2 tbsp of oil to a pan and add mustard seeds and when it splutters add onions are soft and light golden in colour. Add the ginger garlic paste, turmeric powder, curry leaves and salt. Add the mashed potatoes and mix it will all the ingredients. Remove from flame and add coriander leaves and mix well. After the mixture cools divide them into flat vada shaped balls. Dip the mixture in the bajji batter. Heat oil in a frying pan and when hot reduce the flame and add the batter soaked vads one by one. Fry ti

Ingredients: Lady's finger - 1/4 kg Onion - 1 no Green Chilly - 2 nos Red Chilly powder - 1/2 tsp Coriander powder - 1/2 tsp Turmeric powder - 1/4 tsp Amchur powder - 1/2 tsp Cumin seeds - 1/2 tsp Salt to taste Oil - 2 tbsp Method: Wash and dry the lady's finger. Cut into long pieces, just the way it is cut for sambar. And make a slight slit in the middle without cutting it into two. Chop the onions into small pieces. Chop the green chilly also into small pieces. Heat oil in a pan and add cumin seeds and fry for a minute; add chopped onion and green chillies and saute for a few more mins. Add the lady's finger pieces, chilly powder, coriander powder and turmeric powder and mix well. So that all the turmeric pieces are coated well. Cover and cook on a medium flame. Stir occassionally. Add salt and Amchur powder. Cook well till the lady's finger becomes soft and the raw smell goes. Serve hot with rice. Goes well with rasam. Note: Instead of using cori

Ingredients: Cauliflower - 1 small Onion - 1 big Oil - 1 tsp Ginger - 1 inch piece Green Chilly - 1 no Toned Milk - 1 1/2 cup Salt and Pepper powder to taste Corn flour - 1 tbsp Turmeric powder - 1 pinch Method: Cut cauliflower into small florets. Put them in boiling water added with a pinch of turmeric powder. Keep it in water for about 5 mins. Drain and remove excess water. Slit the green chilly into 2, chop the onions finely.  In a pan heat oil and fry the onion till they become glassy. Add the cauliflower and saute well. Add cornflour to 1/4 cup of water and add it to the pan. Add 1 cup of milk and 1/2  cup of water and reduce the flame. After a few mins add the chilly and ginger. Close the pressure pan and cook for about 1 whistle. When cool remove ginger and chilly. Grind the cooked vegetable in a juicer grinder. Add the remaining milk and another cup of water. Heat the mixture again in medium flame. Let it not go to a boil. Add salt and pepper powder to taste.

Find here list of Indian restaurants in Australia * Tandoori Palace, Darlinghurst

Indians are at large in USA, there are a lot of restaurants run by Indians in US. Find here a list of Indian restaurants (which keeps growing ofcourse) * Little India * India Garden, Alabama * Bombay Grill, South Carolina * Taste of Himalayas, Illinios * Clay Oven, WA * Hotel Saravana Bhavan, Orlando, Florida

Tandoor Indian Restaurant is a classy Indian restaurant in the city of Accra, Ghana. One of the famous Indian restaurant which can seat about 40 people. Catering services and take away services are also available. Address: Soula Loop, Near Morning Star School, North Labone, Accra For Reservations: 0243151417

Indian Curry house focuses on 3 main cuises, north Indian, South Indian and Indo-Chinese Cuisine. The restaurant is open from 11.30am to 2.30pm for lunch and is open from 6.00pm to 10.00pm for dinner. For lunch the restaurant serves local specialities, south Indian Thali and also Al-a-carte order. Sundays are special with a complimentary drink, South Indian dosa, Choices of Paratha, Sausage etc from 8.00 am to 12.00pm Home delivery is also available along with Indoor and Outdoor catering for private functions like birthdays, parties, engagement, wedding, company meetings etc. Indian Curry House is located at: Cresendo Building, 27, Upper East Coast Road, Singapore - 455211

Find here the list of Indian Restaurants in Singapore * Song of Singapore * Indian Curry House

Not just kids, but even adults love to have Tomato Sauce as a side dish for starters , tikkas , samosas etc. Ingredients: Ghee - 2 tbsp Tomato Puree - 2 cups Bay leaves - 2 nos Cinnamon - 3 nos 1 inches long Cardamom - 2 nos Red chilly Powder - 2 tsp Method: Heat ghee in a flat pan. Add cardamom, bay leaves and cinnamon. Saute them till they crackle and release a fine aroma. Pour in the tomato puree slowly so that it doesnot splatter. Reduce the flame . Remove the cardamom, bay leaves and cinnamon sticks from the sauce and let it cool completely. Store the sauce in the airtight container. Can be stored for 2 weeks. Makes a good side dish for dosa, idly, chappati and even Pizza.

Ingredients: Potato - 4 nos Green Peas - 4 nos Cumin powder - 1 tbsp Amchur - 1 tbsp Coriander powder - 1/2 tbsp Green chilly - 5 nos Salt to taste Bread slices - 4 nos (White sandwhich bread) Corn flour - 1 tbsp Bread crumbs - 1 cup Method: Boil, peel and mash potatoes and green peas. Chop green chillies finely. Chop the coriander leaves finely. Soak the bread slices in water for about 2 seconds after removing the sides. Squeeze out the water completely.  In a big bowl add the mashed potatoes and peas along with jeera powder, green chillies, coriander leaves, salt and amchur powder and mix well to a fine dough. Add the bread slices to the mixture and knead well so that the bread get mixed thoroughly. Roll the dough to cylinder shapes. In a shallow bowl, mix 1/2 cup of water and corn flour to make a thin paste. Dip the rolls in the corn flour paste ensure that it is evenly coated. Roll the cylinders in bread crumbs. Heat oil in a pan and deep fry the rolls in the

Ingredients: Brinjals - 1/4 kg Onions - 2 nos Tomatoes - 2 nos or Tomato puree - 1 1/2 cups Ginger Garlic paste - 1 tsp Chilly powder - 2 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Garam masala powder - 1 tsp Coriander Leaves - 1/2 cup Salt to taste Oil - 2 tbsp Method: Chop onions finely. Slit green chillies into half. Add green chopped onions, ginger garlic paste, green chilly, chilly powder, turmeric powder, garam masala, coriander powder and salt and saute for a few mins. Add tomato puree and saute till the oil separates. Cut the brinjals into big thin slices and add it to the pan. Add required salt and 1 cup of water and simmer the flame. Cook till the gravy thickens and the brinjals gets cooked. Remove from flame and add finely chopped coriander leaves. Serve hot with rice. Goes well with chappati too.

Ingredients: Cumin seeds - 100 gms Method: Dry roast cumin seeds till the seeds release a nice aroma. Grind it to a fine powder. Store it in an airtight container. Can be used in butter milk or in any dish that require cumin seeds powder.

Bread crumbs can be made out of any kind of bread. Wheat bread, Sandwich bread, sweet bread can all be used either individually or in a combination to make bread crumbs. Home made bread crumbs,  also are quite inexpensive and also cost effective. Though fresh bread can also be used, dried bread makes the work easier. Place the breads in baking sheet (and if dont have oven place them on tawa. Brush the slices with ghee). Bake the bread in 300 deg C (if in oven). If in tawa turn the bread both the sides till both the sides become browned evenly. Allow the bread to cool, cut into small pieces. Grind the bread pieces to a powder to the required coarseness. This can be used to make any kind of dish that require bread crumbs like cutlet, rolls etc.

Ingredients: Raw mango - 1 medium sized Thuvar dal - 1 1/2 cups Green Chilly - 2 nos Red Chilly - 1 no Curry leaves - a few Coriander leaves - 1/4 cup Asafodeita - 1 pinch Turmeric Powder - 2 pinches Mustard seeds - 1/4 tsp Ghee - 2 tbsp Salt to taste Method: Pressure cook thuvar dal for 3 whitsles along with turmeric powder. Let it cool and mash well. Dice mango into very small pieces (or grate it). Cook the mango pieces with 1 slit green chilly, a pinch of turmeric powder, hing, 1/2 tsp salt on a low flame till the mango pieces become soft and tender. Mix the mango pieces and the dal together and cook covered in low flame for about 2 mins. In a seasoning pan add ghee and mustard seeds. When it splutters add red chilly and the remaining green chilly and curry leaves. Pour it on top of the dal. Decorate it with coriander leaves. (Add required salt after tasting the dal). Serve with hot rice and ghee.

Baby Corn Masala Baby Corn Soup

Appy Magic Apple Burfi Apple Jam in Microwave Apple shake with Cinnamon Powder Apple Mango Smoothie

Ingredients: Almonds - 300 gms (soaked and peeled) Cashew nuts - 100 gms Sugar - 4 cups Water - 1 cup Ghee - 2 tbsp Method: Soak cashew nuts for about 1/2 an hour. Grind it along with badam to a fine paste. For every cup of ground paste, use 3/4th cup of sugar. In a shallow bottom pan add sugar and water and let it boil till it reaches one string consistency. Add the ground paste to it and keep stirring constantly without leaving it unattended. When the mixture gets cooked well and comes out without sticking to the sides of the pan add ghee. Spread it to a ghee smeared plate and cut into slices after it gets cold.

Shahi Paneer                                                                       Peshawari Paneer Hyderabadi Paneer Kebab                                                   Paneer Dahi Kebab Paneer Cutlet                                                                       Paneer Tikka  Paneer Pepper Fry                                                               Paneer Samosa Pineapple Paneer Salad                                                         Paneer Spinach Salad Paneer Makhani                                                                    Corn Paneer Salad                                       * How to make Paneer   

Ingredients: Lemon - 1 Kg (Juicy one) Sugar - 1/2 kg Asafodeita - 1 tsp Red Chilli Pepper - 4 tsp Turmeric powder - 2 tsp Salt - 1 cup Method: Slit the lemon halfway. Mix salt, turmeric powder and stuff it to the lemon. Place the lemon in airtight jar for about one month or till the water comes out of lemon. Drain the salt water and cut the lemon into 4 pieces. Mix asafodeita, red chilli powder and sugar. Mix the water with the lemon in jar. Cover it tightly. This pickle can be used after 1 week and can be stored for about 2 years. While taking the pickle from the jar use only clean wooden ladle. A few pieces can be transferred to another smaller container and be used for regular purposes.

Ingredients: Tender raw mangoes - 25 nos Pickle Fenu greek powder - 1 cup Turmeric powder - 1/2 cup Chilli Powder - 2 cups Asafodeita - 1/4 cup Oil - 2 cups Salt to taste Method: Wash and pat the mangoes dry. Slit them into 4 without cutting them completely. Mix salt with 1/4 cup of turmeric powder and smear the mangoes with the mixture thoroughly. Arrange the mangoes in a shallow bowl. Keep them covered with a thin cloth. Let it set for 4 to 5 days. Every day keep turning the mangoes using a dry woodden laddle. After 5 days wash the mangoes and arrange them on a dry plate. Heat 1 cup of oil in a shallow pan. Mix fenugreek powder, remaining turmeric powder, chilly powder, asafodeita together to a fine mixture. Add the mxiture to the oil and fry it till the oil and mixture forms a paste. Stuff the mangoes with the paste and arrange them in a glass jar. Heat reamining oil and pour it on to the jar so that all the mangoes are fully immersed. This stays good for about 1 year

Ingredients: Ripe Mango - 5 nos Sugar - 2 cups Water - 3/4th to 1 cup Saffron threads - a pinch Cardamom powder - a pinch Method: Peel the skin and remove the pulp to a shallow bowl. Pressure cook the pulp for about 5 mins or microwave high for about 3 mins in micro high. Mash the mangoes to form a fine pulp. In a shallow bottom pan add water and sugar and make sugar syrup, the sugar should form one string consistency. Add the mango pulp, cardamom powder and saffron threads and mix well. Boil the mixture till it leaves the sides of the pan and forms a thick pulp. Store it in airtight container.

Ingredients: Vanilla Ice cream - 1/2 kg tub Milk - 3 cups Fresh cream - 3 tbsp Dessicated coconut - 1/4 cup Sugar - 1/2 cup Method: Add 1 cup of milk, 8 scoops of ice cream, sugar, dessicated coconut and cream to a blender and blend well till it comes to a creamy texture. Fill a tall glass with this mixture upto 3/4th. Add milk and 1 scoop of ice cream and serve it with a straw. Decorate the rim of the glass with wafer biscuits.

Ingredients: Coriander seeds - 3/4 cup Bengal Gram - 1 cup Black Pepper - 1/2 cup Asafodeita - 1 inch piece Curry Leaves - 2 cups Method: Dry roast all the ingredients one by one till the aroma is released. Spread on a plate and let it cool. Grind it to a coarse powder. Store it in an air tight container. This powder can be stored and used for about 3 to 4 months to make Milagu Kuzhambu ( Spicy pepper gravy south Indian style )

Ingredients: Processed Channa Dal whole - 1 cup Rice - 1/2 cup Urad dal - 1/2 cup Whole wheat - 2 tbsp Cumin seed (Jeera)- 1 tbsp Red chilly - 4 nos Asafodeita - 1 tsp Turmeric powder - 1/2 tsp Mustard seeds - 1 tsp Coriander seeds - 1 tsp Fenu greek seeds - 1/2 tsp Method: Roast Whole Bengal gram, rice, urad dal, wheat, jeera, red chilly, fenu greek and coriander seeds one by one without oil. Spread them on a plate and when cold dry it to a fine powder. If not fine, can be seived and then store it in a jar. Can be had with hot rice and ghee. (The rice that is to be prepared for this mixed powder should be extra soft and Kids friendly recipe.

Find here list of recipes using Badam. Badam Kheer Badam Halwa  (Easy Method) Badam Cake in Tamil Badam Kathalee Badam Milk Badam Halwa Badam Burfi Badam Cake How to make Almond flakes for decoration

Ingredients: Unripe Mango - 2 nos Turmeric Powder - 1 tsp Method: Peel the skin of mangoes. Scrap them to thin slices. Rub the slices with turmeric powder. Spread them on a sheet and dry them in sun for about a week or till the mango pieces becomes dry enough. Grind it to a fine powder and store it in airtight container and it can be used in dishes that ask for. Amchur is used in north Indian dishes to enhance the flavour. It is high in iron and so people suffering from anemia can use it regularly.

List of Recipes using coffee : Coffee Syrup Recipe in Tamil Coffee Syrup Recipe Cold Coffee Easy Cold Coffee Toffee in Coffee Kumbakonam Degree Coffee (more to come)

Dalia, also known as broken wheat, is a wholesome and nutritious grain that serves as an excellent base for porridge. When combined with sweet and nutritious dates, it becomes a delightful meal option for babies and older kids alike. Follow this simple recipe to prepare a nourishing Dalia Porridge that will keep your little ones satisfied and energized. Ingredients: 2 tbsp dalia (broken wheat) 2 dates, deseeded and finely chopped 1 cup milk Water, as needed Instructions: Prepare the Dalia and Dates : Thoroughly wash the dalia under running water to remove any impurities. Drain excess water. Deseed the dates and finely chop them into small pieces. Cook the Dalia and Dates : In a pressure cooker, combine the washed dalia and chopped dates with 1/2 cup of water. Close the pressure cooker lid and cook on medium heat for 3 whistles, or until the dalia is soft and cooked through. Blend into a Fine Paste : Once the dalia and dates are cooked, allow them to cool slightly. Transfer them to a bl

Ingredients: Rawa Mix - 1 cup Onion - 2 medium sized Water - 2 cups Salt to taste Oil - 2 tbsp Coriander leaves - 1/4 cup Method: In a pan heat oil and add the onion. Pour water, add curry leaves and salt. When it boils add the Rawa mix. Mix thoroughly without forming any lumps. Reduce the flame and cover it with a lid. Cook for about 10 mins. Decorate it with finely chopped coriander leaves. Serve hot with chutney, sambar . But the best side dish is sugar.

Ingredients: Rawa Idly Mix - 2 cups Butter milk - 1 cup Water - 1 cup Salt to taste Method: In a shallow vessel add the mix, butter milk, water and salt and mix thoroughly without forming any lumps. Keep it aside for about an hour. Pour it into idly moulds and steam for about 10 minutes. Serve hot with coconut chutney or mint chutney or coriander thokku.

Ingredients: Rawa - 1 kg Mustard seeds - 2 tbsp Urad Dal - 6 tbsp Channa Dal - 8 tbsp Cashew Nut - 24 nos Turmeric powder - 1 tsp Red Chillies - 8 nos Asafodeita - 2 tbsp Ghee - 6 tbsp Oil - 4 tbsp Method: Fry Rawa in a dry pan and let it cool. Add ghee and oil to the pan and add mustard seeds when it splutters add Urad dal, channa dal and cashew nuts. When the dals start turning  golden brown in colour add the red chillies. Reduce the flame to medium and add the rawa and fry well. Remove from flame and add asafodeita and mix well. Store in airtight container. Can be used to make rawa idly, rawa upma or rawa dosa whenever needed.

For a country like India which is in tropical region, having something  healthy early in the morning for breakfast helps in maintaining good health. And so came a lot of porridges and food made of left food. The previous day's cooked rice is converted into a healthy breakfast named Neeraagaram - means water based food. Though it is not a trend now a days, still to beat the scorching summer heat, one can try this out. Ingredients: Left over rice - 1 cup (had to be the rice that is cooked the previous evening or night) Rock salt to taste Butter milk - 2 cups Method: Add two cups of water to the rice the previous night before going to bed. Early in the morning add rock salt and butter milk. Chill it and serve. The best side dish - uppu manga , more milagai or shallots.