SuvaiArusuvai - Veg Recipes of India

Ingredients: Raw Mango - 1 Green chillies - 3 nos Asafodeita - a pinch Salt - 1/2 tsp Method: Wash and peel the skin of the mangoes. Cut the mangoes into very very small pieces. Grind green chillies, salt and asafodeita to a fine paste. Mix with the mango pieces and serve immediatly. Note: Prepare this just before serving. This will taste too good when served fresh.

Ingredients: Radish white - 1 no Green chilly - 1 no Ginger - 1/2 inch Lemon - 1 no. Grated coconut - 1/2 cup Salt to taste Method: Grate radish. Cut ginger to thin stripes. Mince green chilly finely. Take juice from the lemon. Mix all the ingredients together and toss it. Serve it as side dish for any kind of rice dish.

Ingredients: Thuvar Dal - 1 cup Red chillies - 8 nos Asafodeita (solid) - 1/2 inch piece Curry leaves - 1/2 cup Coriander leaves - 1/4 cup Green chilly - 2 nos Cooking Oil - 4 tbsp Gingely Oil - 4 tbsp Tamarind paste - 2 .5 tbsp Vathakuzhambu Powder             or Sambar Powder Salt to taste. Method: Wash and soak thuvar dal for about 1 hour. Drain it completely. Grind it along with red chillies, asafodeita, curry leaves and salt coarsely. In a pan add cooking oil and when hot add mustard seeds. When it splutters add slit green chilles and saute for a few mins. Add the ground paste, curry leaves and finely chopped coriander  to the pan and keep turning it till it changes to a golden brown in colour. Make small balls out of it. (1 cup thuvar dal will make about 8 balls). In another shallow bottom vessel, heat gingely oil and when hot add mustard seeds. Leave it to splutter and add asafodeita, remaining curry leaves. Add vathal kuzhambu powder or sambar powder and fry

Ingredients: Bengal Gram - 2 kgs Method: Wash and soak Bengal gram for about 1/2 an hour. Drain all the water and dry it in shade for about 1/2 day. keep it in sun for about 1/2 an hour. Grind it in flour mill to a fine powder. This can be used to make all kinds of savouries and sweets that call for besan flour. Bajjis made out of home made besan flour will not intake lots of oil.

Ingredients: Maida - 2 cups Baking powder - 1 tsp salt to taste Oil - to cook Ghee - 4 tbsp Method: In a shallow bowl add flour and baking powder and mix well. Add salt and 2 tbsp of ghee and rub the flour thoroughly so that the mixture becomes coarse. Add water little by little and knead the flour to form a soft dough Make several balls out of the dough. Let it set for about 1/2 an hour (Cover the bowl with a cloth to maintain the moisture). Roll out the balls and flatten it to make thick chappati rounds. Rub ghee and sprinkle some flour on it and place another of the round on top of it. Cut the rounds into half.Fold in lengthwise and roll them. Press into square shape. Heat a tawa and cook the parathas in it applying oil around it. Fry both the sides till brown bubbles appear. Note: Mughalai Paratha calls for egg. Just before placing the parathas in tawa, rub both sides with beaten egg. 2 nos of egg can be taken and beaten.

Lunch boxes and picnics mostly get too peppy with the different mixed rices that are packed. Kids love to see different kind of mixed rice varieties every other day. A collection of mixed rice is given here for easy reference. Mango rice மாங்காய் சாதம் in Tamil. Bisibela baath Simple Peas Pulav Coconut Rice Lemon Rice Instant Tamarind Rice Curd Rice Sarkarai Pongal Pongal made of Sugar Bengali Ghee Rice Cheese Pulav Potato Rice Chettinad Briyani with baby potato Tomato Rice without Garllic

North Indian dishes and Kormas ask for Khus Khus or Poppy seeds. At times, it stays as it is without getting ground properly. To avoid, that soak the seeds in hot water for about 15 mins and then drain the water and grind it separately or along with other ingredients.

Many recipes requires finely chopped chillies, coriander leves, curry leaves etc. To do so, instead of using knife, if a pair of sharp kitchen scissors are used, the pieces will be more fine and the job will be efficiently done.

Ingredients: Raw Mango - 12 nos Kabuli Channa - 1/2 cup FenuGreek Powder - 4 tbsp Turmeric Powder - 1 tsp Chilly powder - 2 tbsp Asafodeita - 1/2 tsp Salt to taste Gingely oil - 2 tea cup Method: Wash and clean the mangoes. Wipe them dry with a clean cloth. Cut them into medium sized pieces. Spread the pieces on a clean sheet or mat in sun for two to four days. Make a mixture of turmeric powder, fenugreek powder, red chilly powder and salt. Add 1 tbsp of oil and 1 tbsp of water and make it a paste. Add this to the mango pieces and mix well. Add the Kabuli Channa to it and mix well. Heat oil in a pan and put the pickle mixture in it when cold. Transfer the pickle to a porcelin or glass jar. Cover the mouth with a clean cloth. Leave it in a cool place for two days. After two days keep shaking the jar or better mix it with a dry wooden laddle. Add another cup of heated and cooled gingely oil (The pickle should soak in oil ). The pickle will get ready in 2 to 3 weeks time.

Rice and Moong Dal Kichadi is a traditional weaning food that provides essential nutrients for your baby's growth and development. This soft and easily digestible dish is perfect for introducing solid foods to your little one's diet. Follow this simple recipe to prepare a nourishing kichadi that your baby will love. Ingredients: 4 tbsp rice 2 tbsp moong dal (split green gram) 2 tbsp ghee A pinch of salt 1/2 cup water Instructions: Prepare the Rice and Moong Dal : Wash the rice and moong dal thoroughly under running water to remove any impurities. In a pressure cooker, combine the washed rice and moong dal with 1/2 cup of water. Cook the Rice and Dal : Close the pressure cooker lid and cook the rice and dal mixture until soft and well-cooked. Allow the pressure to release naturally. Mash the Kichadi : Once the rice and dal are cooked and warm, transfer them to a bowl. Add a pinch of salt and ghee to the warm rice and dal mixture. Using a spoon or masher, mash the kichadi well un

Ingredients: Peanuts - 2 cups Cumin seeds - 2 tbsp Red chilly - 8 nos Dry coconut (Copra) - 1/2 Garlic cloves - 15 nos Gingely Oil - 1 tbsp Curry leaves - a few Salt to taste Method: Dry roast the peanuts. Remove the skin by rubbing them with hand. Add oil to the pan and add the remaining ingredients to it and fry till they become golden brown in colour. Spread in a plate and grind it along with ground nuts to a fine powder. This can be served with hot rice and ghee.

Ingredients: Raw Bananas - 5 to 6 nos Vegetable oil - 3 to 4 tbsp Turmeric powder - 1 tsp Tamarind paste - 2 tbsp Curry leaves - a few Oil - 3 to 4 tbsp Mustard seeds - 1/2 tsp Chilly powder - 1 tsp Garlic - 5 cloves Ginger - 1/2 inch piece Rice - 1 tsp Salt to taste Coriander leaves - 1/2 cup Method: Make a paste of ginger, garlic, rice. Peel and cut the bananas into bigger cubes. Boil the banana pieces till they become soft or pressure cook it for 1 whistle. Heat oil in a pan and add mustard seeds to it. When it splutter add curry leaves, the ground paste and mix well. Add turmeric powder, chilly powder and salt. Add 2 cups of water to the tamarind paste and add it to the pan. Add the cooked banana pieces and salt. Cover the pan and cook till the gravy thickens. Garnish it with finely chopped coriander leaves. Goes well with Garlic rasam.

A collection of recipes from the state of Andra Pradesh Pesarettu Verusenga Podi Aratikaya Pulusu (Raw banana in spicy gravy) Mango Pickle Andhra Style Nalla Karam Aval Payasam Athirasam

Kids love to eat fried snacks and some light items after coming back from school. As they will be quite hungry, if there is something to munch up before going to play or starting to write and read, then they feel quite contented. Here is a small list of ideas. Paani Poori - A favourite for most kids Corn Paneer Pakora - Combination of corn and paneer will make the kids eat two more pieces. Save a few for you too, if you are making it on a working day. Potato Rolls - Easy to make snack if you have stock of potato and bread handy. Aloo Vada - Dont taste it before you give them to your kids, you will end up eating up every thing. French Fries - Who dont love French Fries? If you can make it at home, kids wont ask you to get it next time when you are eating out Veg Paneer Cutlet - Making the kids eat cutlet is a big task for all the mothers. Make this cutlet in different shapes using moulds available in the market, and the first preference of evening snacks for the kids wi

There are lots of pastes that can be prepared and kept handy which can be used in the morning urgency. * Tamarind Paste * Tomato Puree * Tomato Puree - Method 2 * Green Chilly Paste * Green Chilly Paste - 2 * Ginger Garlic Paste * Ginger Garlic Paste - 2 * Chilly Garlic Paste * Hot and Sour Paste * Onion and Tomato Paste * Mint Leaf Paste * Coconut Paste

Ingredients:  Bread - 8 nos Ghee - 1/2 cup Milk - 1 ltr Sugar - 1 cup Cardamom powder - 1/2 tsp Dry grapes - 8 to 12 nos Cashew nuts - 10 to 12 nos Method: Chop off the edges of the bread and cut it diagonally. In a flat bottom pan toast the bread slices till they become golden brown on both the sides. Let them cool. In a hard bottom pan heat the milk when it boils add sugar to it and stir it continuously till it reduces to half. Remove from flame and let it cool. Add cardamom powder. Break the cashewnuts into pieces. Fry that and cashewnut in ghee add it to the milk. While serving, place the bread slice on a shallow plate and pour milk on top. Sprinkle a few nuts. This can be served either hot or cold. A royal dish from Mohalai Cuisine.

Ingredients: Fennel seeds - 2 cups Method: Dry roast fennel seeds in a low flame for about 5 mins or an aroma is released. Cool and grind it to a powder and store in air tight container. This stays good for about 3 months.

Fennel seeds powder are available in many stores, still it can be made at home and be stored upto 6 months. Ingredients: Fennel seeds - 1/2 kg (Green coloured ones) Method: Clean the fennel seeds from any stones or dust and spread on a paper and dry in sun for a day. Grind it to a fine powder in the mixer grinder. If it is still coarse sift it through a seive. Store it in air tight container.

*  Garam Masala Powder * Tandoori Masala Powder * Chaat Masala Powder * Chettinad Masala Powder * Punjabi Garam Masala Powder * Mughalai Garam Masala * Malvani Masala Powder  (Goda Masala/ Bottle Masala) * Bafat Masala * Panch Pooran Masala * Amchur Powder * Dhaniya (Coriander seeds) Powder * Cumin seeds powder * Fennel seeds powder * Roasted Fennel seeds powder * Kongunadu Masala powder * Cochin Masala Powder

Ingredients: Coconut - 1 ful Red Chillies - 16 to 20 Black gram dal - 2 tbsp Coriander seeds - 2 tbsp Turmeric powder - a pinch Method: Grate coconut finely. In a pan add all the ingredients and fry till they become golden brown in colour. Transfer to a plate and let it cool. Grind it to a fine powder. Store it in an air tight container. Can be stored for about a month. Used to prepare different type of Kerala dishes.

Ingredients: Coconut Grated - 1/4 cup Ground nut - 2 tbsp Sesame white seed - 1 tsp Khus Khus - 1 tbsp Turmeric powder - 1 tsp Curry leaves - a few Method: Dry roast all the ingredients one by one. Grind it together and store it in fridge. This holds good just for 2 to 3 days. But freshly ground masala gives a good aroma and taste. While adding it with dishes, it have to be mixed with required quantity of water to make a paste.

Saunf or fennel seeds are highly aromatic in flavour which are pale green in colour and have a sweet taste. These are taken as mouth freshner and digestion inducer after meals. But these seeds have lots of culinary uses and health benefits too. Used to make many of the masala powders like Panch Pooran, Malvani masala powder (Goda masala), Punjabi Garam masala etc. The fennel seeds are used to flavour both vegetarian and non-vegetarian dishes. Health benefits of these seeds include, releiving chronic coughs, releiving flatulence not just in infants alone but also in adults too. Fennel seeds can also be powdered and both Fennel Seeds Powder and Roasted Fennel Seeds Powder , have its own flavour and fragrance that enhances different foods.

Tomato rice can be done in different ways. Many dont like the taste of masalas and garlic while having this delicay. Here is a method to make tomato rice without garlic. Ingredients: Tomato - 1/2  kg (Red ripe, banglore vareity) Green Chilly - 2 to 3 nos Onion - 2 nos (medium size) Salt to taste Ghee - 2 tbsp Oil - 1 tbsp Curry Leaves - a few Coriander Leaves - 1/2 cup Rice - 2 cups Mustard seeds - 1 tsp Bengal Gram Dal - 2 tbsp Broken Urad dal - 2 tbsp Asafodeita - 1 tsp Turmeric Powder - 1 tsp Method: Pressure cook rice with 4 cups of water and spread it on a plate. Add ghee to it and mix well with the handle of a laddle so that the rice dont break. In a pan heat oil and when it splutters add bengal gram, broken urad dal and asafodeita. Slit green chillies and add it to the pan. Chop onion finely and add it to the pan and when it turns glassy add finely chopped tomates. Mix well. Add turmeric powder, salt and mash well. Add half a cup of water, reduce the flame

White Vinegar or cooking vinegar is an ingredient used mostly in French cuisine. This is bright and clear in colour. It is normally made of acetic acid and salt in water. (A combination of maize and water). Vinegar is in use from ancient times in many of the European cuisines. How Vinegar can be used: To marianade any dish to make it tender and also to add flavour. It is a good substitute for lemon juice and can be used in any sour or sweet dish. In Indian cuisine,      Vinegar is used to make Paneer,      To preserve pickles and chutneys. Adding vinegar to cauliflower, beetroots etc will help in retaining their colour. Helps in making pasta less sticky. While preparing rice for Chinese fried rice, adding a table spoon of it will make the rice less sticky and also will make them get cooked individually. How to store it?  Store it in airtight container in a cool and dark place. If the seal is opened it stays good for about 6 months.

Ingredients: Cabbage - 1/4 kg Carrot - 2 nos Onion - 1 big Potato - 1 Beans - 50 gms Coriander leaves - 1/2 cup Green Chilly - 2 nos salt to taste Oil - 2 tbsp Cumin powder - 1/2 tsp Garam masala - 1 tsp Chappatis - 6 nos Butter - 1/2 cup Method: Make soft thin chppatis. Grate carrot, cut cabbage into thn strips. Dice potatoes and beans into small cubes. Chop onions finely. Chop coriander leaves finely. Slit green chillies. In a pan add oil and when hot add onions. When the onions turn glassy add the green chillies, vegetables and mix well. Add 1/2 cup of water to it and cover and cook for about 5 mins. When the water is obsorbed completely add salt, pepper powder and garam masala and mix well. Add the chopped coriander leves to it and mix well. In a plate place one chappati and spread 1 tbsp of butter to it. Take 2 tbsp of the vegetable masala and spread on the butter side thickly. Roll the chappatis tightly. This makes a great lunch box recipe.

Ingredients: Wheat flour - 4 cups Salt to taste Ghee - 2 tbsp Water - 3 cups How to make soft dough: Put the flour in the large bowl. Add salt and ghee to it and mix well. Make a well in the middle and pour 2 cups of water to it. Mix the flour and water by rotating it from centre to the outside of the bowl till all the flour is moist and becomes rough and scrambled. Sprinkle a little water and sart mixing it to a non sticky dough. The dough knead to be elastic and smooth. How to test the dough: Press it with the tip of the finger and it have to spring back, then it is of the right consistency. How to make soft chappatis: Rest the dough for half an hour by covering it with a wet towel. Make lemon sized balls and roll it into thin rounds. Heat a tawa and place one chappati in it. Reduce the flame and keep turning the chappati in rounds, when it starts fluffing up turn it to the other side and heat it again. Remove from the flame when done. How to store the excess chappati

Ingredients: Carrot - 2 nos Potato - 2 nos (big) cabbage - 100 gms beans - 100 gms cauliflower florets - 1 cup chow chow - 1 no. coconut - 1 no Fried gram - 2 tbsp Onion - 1 big Green chillies - 6 nos Cloves - 2 nos Cinnamon - 1 inch piece Cardamom - 2 nos Ghee - 1 tbsp Oil - 1/2 tsp Salt to taste Method: Grate coconut finely. Cut the vegetables into small cubes and pressure cook them. Slit green chillies into 2. Chop onions finely. Grind fried bengal gram, khus khus, coconut and 4 green chillies Heat 1 tbsp of ghee and 1/2 tsp of oil in a pan. Add cloves, cinnamon sticks, cardamom and saute for a second. Add onion and 2 green chillies and saute till onion becomes glassy. Add the cooked vegetables and the ground paste and bring it to boil and till the mixture gets thicken. Add required salt at the end and mix well and remove from flame.

Ingredients: Thuvar dal - 1 cup Lady's finger - 10 to 12 nos Turmeric powder - 1 pinch Methi seeds - 1/2 tsp Jaggery - a small piece Sambar powder - 2 tbsp Tamarind paste - 2 tbsp Red Chilly - 2 nos Asafodeita - 1 pinch Gingely Oil - 2 tbsp Mustard seeds - 1/2 tsp Jeera (cumin seeds) - 1/2 tsp Curry leaves - 1/4 cup Coriander leaves - 1/4 cup Salt to taste Method: Pressure cook thuvar dal. Cut the lady's finger to 3/4th inch pieces. Heat oil in a pan and add mustard seeds and when it splutters add jeera to it. Add lady's finger to it and fry it till it becomes crispy. Add 2 cups of water to the tamarind paste and add it to the pan. Add sambar powder, salt, asafodeita and jaggery.  Bring it to boil. Mash the thuvar dal and add a cup of water to it. Add this to the pan and bring it to boil again. Chop the curry leaves and coriander leaves finely and add it to the sambar. Serve hot with rice and also idly and dosa.

This is a very quick and easy recipe that can be cooked by any one in a span of 15 to 20 mins. Ingredients: Chow Chow (Chayote) - 1 no Carrot - 2 nos Cabbage - 1/4 kg (optional) Potato - 2 nos Beans - 8 nos Moong Dal - 1 cup Sambar Powder - 1 tbsp Salt to taste Grated coconut - 2 tbsp Ghee - 1 tbsp Mustard seeds - 1 tsp Bengal gram - 2 tbsp Green chilly - 1 no Method: Cut all the vegetables except cabbage in reasonable size cubes. Cut the cabbage into thin strips.  Add all the vegetables, moong dal, sambar powder, salt in a pressure pan and cook it for about 3 whistles. Let it cool and mix thoroughly. In a seasoning pan add ghee and when hot add mustand seeds and when it splutters add bengal gram, green chilly and grated coconut. Add it to the vegetables. Serve with rice and also with chappati.

Ingredients: Green Chillies - 8 nos Ginger - 2 inch piece Onions - 2 nos Oil - 1 tsp Salt to taste Method: Heat 1/2 tsp of oil in a pan and add the green chillies to it after removing the stalk. Let it turn brown in colour. Remove from fire and grind it along with ginger and salt. Chop onions finely and saute it in the remaining 1/2 tsp of oil and add it to the ground paste. A great side dish recipe from the state of Mizoram in North-East India

Ingredients: Drumstick - 6 nos Green chillies - 2 nos Ginger - 1 inch piece Small Onions (shallots) - 6 nos Mustard seeds - 1 tsp Grated coconut - 1/4 cup Curry leaves - a few cocout oil - 1 tbsp (this will give the typical Kerala taste) Method : Cut drumsticks into small pieces. Pressure cook it along with green chillies, ginger, small onions and cook it for about 3 to 4 whistles. When cold, remove all the solid particles and drain the liquid using a strainer. In a seasoning pan, heat coconut oil, add mustard seeds and when they splutter add curry leaves and grated coconut and add it to the soup. This will taste yummy and is also rich in iron . Can be given for pregnant women.

Ingredients: Onion - 2 nos Green chilly - 1 no Corn flour - 1 tbsp Grated cheese - 1/4 cup Butter - 2 tbsp Water - 4 cups Salt to taste Pepper powder - 1/2 tsp (optional) Method: Chop onions very finely. Heat butter in a shallow pan. Saute the onion and green chilly for a few minutes till the onions become brown in colour. Add 1 cup of water and bring it to boil in a medium flame. Mix corn flour in 2 tbsp of water and make it a paste and add it to the boiling mixture. Add the remaining water and bring it to a boil. Serve hot with grated cheese and a dash of pepper powder.

Alu Pitika or mashed potato is a side dish recipe from North East India. Ingredients: Potato - 4 nos Mustard Oil - 1/2 sp (if the smell is not preferred Gingely oil can be used) Onions - 2 nos Green chilli - 2 nos Salt to taste Coriander leaves - 1/2 cup Method: Pressure cook potatoes. Peel and mash the potatoes. Chop the onions finely. Chop the green chillies finely. Chop coriander leaves finely. Mash all the ingredients together along with the mashed potatoes. Makes a great side dish for rotis and ghee rice.

Ingredients: Methi seeds - 1 cup Green moong dal - 1 cup Corn - 1 cup Curd - 1 1/2 cups salt to taste Cucumber - 2 nos Carrots - 2 nos Green chilly - 2 nos Oil - 1/2 tbsp Mustard seeds - 1/2 tsp Method:     Soak methi seeds, moong dal, corn and make sprouts out of them. (It will take almost  a day to make all the sprouts or get the readily available ones from the market). Grate carrot and cucumber. Mix all the sprouted seeds, carrot and cucumber and add salt to taste. Add the curd and mix well. Heat seasoning laddle and add oil to it when hot add the mustard seeds and when it splutters, add the green chillies to it after splitting it into 2. Add it to the salad. The bitter taste of methi seeds will be gone after it is sprouted. This makes a great summer cooler. Can be had as a meal by itself for those diet watchers.

Here is a step by step instruction to make sprouts using sprout maker: Normally sprout makers consits of 3 compartments (the medium sized ones, the larger ones have 4 compartments). * Soak the beans for about 8 hours or overnite. * Wash the beans and drain it. * Rinse the sprout maker thoroughly. * Add fresh water in the top compartment * Put the soaked beans in the second compartment (the middle one) * The bottom compartment is left empty. * The water from the top compartment drips into the middle one and goes down to the last one. * Remove the water from the bottom compartment every day. * Keep the sprout maker in a warm place, better on fridge top to maintain warmth. Though this is the method to be followed, many users have said, that this device is not so successful.

The first and only Indian restaurant in Libiya is this Sultans Restaurant.  Located at: Janzur Tourist Village, Janur, Tripoli, Libiya, GSPLAJ

One can get mouth watering curries, barbecue and fresh bread in a palace like ambience and atmosphere. The waiters give complete information of every dish that is served for the benefit of the guests. All the above is said about the Indian restaurant Le Taj Mahal in Algeria. Located at:l 7 Rue Idir Toumi Ben Aknoun Algiers, Algeria - 16000. Can be contacted using: Ph: 2130219122940

Anaar an Indian restaurant in the city of Kabul in Afghanistan is located at: House No.6, Street No. 4, Kolola Pushta, Shahre - N Email: anaarkabul@yahoo.com

Ingredients: Potato - 2 nos Carrot - 1 no. Onion -  1 no. Peas - 1/4 cup Paneer - 100 gms Corn flour - 2 tbsp Ginger Garlic Paste - 1 tsp Red Chilly powder - 1 tsp Pepper powder - 1/2 tsp Coriander powder - 1/2 tsp Garam Masala powder - 1 tsp Salt to taste Roasted Rawa - 1/4 cup Oil for shallow frying Method: Pressure cook potatoes. Mash well. Heat oil in a pan and add ginger garlic paste and finely chopped onion. When the onion turns glassy, add the grated carrot, peas. Add red  chilly powder, pepper powder, coriander powder, garam masala powder and salt and mix well. Remove from flame add the grated paneer.  Make a watery batter of the corn flour .Make the potato mixture into small balls and flatten it. Coat both the sides in the corn flour batter and roasted rawa. Heat oil in a shallow pan and shallow fry the cutlets. Turn it both the sides till they become golden brown in colour. (Care should be taken not to over brown it). Serve it hot with tomato ketchup and gr

1. Donot take a bath       Bathing helps in increase of blood flow especially to the hands, legs and all the parts of the body. Therefore the blood flow to and around the stomach gets reduced. This weakens the digestive system of the stomach. 2. Donot sleep       When one sleeps the body relaxes to the maximum. The blood circulation goes to the brain and stimulates it during sleep. So the stomach and intestine will not be able to digest the food properly leading to gastric trouble and infection in our intestine. 3. Dont loosen the dress or belt        Loosening the dress will cause the intestine to twist and lead to stomach cramps too. 4. Donot eat fruits after meal        Eating fruits immediatly after meal will make the stomach bloated. Fruits should be taken either 1 hour before meal or 2 hours after meal. 5. Donot smoke         Smoking a cigarette immediatly after a meal is equal to smoking 10 cigarettes which is highly dangerous to health. 6. Donot walk         Wal

Add baby carrots, red cabbage, spinach and other seasonal vegetables available to add colour to the salads.

Here is a list of milk shakes that can be given to kids after they come from school or one can have it on a tired day. Sappotta Milkshake  (in Tamil) Mango Milkshake  (in Tamil) Soyabean Milkshake Mango Milkshake Chocolate Milkshake Ice Coffee Pomegranate Milkshake Dates Milk Shake Apple Milkshake Mixed Fruit Shake - Healthy Breakfast Rich and Royal Milkshake Apple shake with Cinnamon Toffee in a Coffee Cardamom Milkshake Strawberry Milkshake Coconut Milkshake Jelly Vannila Shake Yummy Goldie Shake Chickoo Milkshake

Ingredients: Methi seeds - 2 tbsp Boiled rice - 4 tbsp Salt  to taste Butter milk - 1 cup Method: Soak methi seeds and boiled rice for about 6 hours or over night. Grind both together to a fine paste. Pressure cook it in 1 cup of water or cook over flame stirring constantly so that it doesnot settle in bottom. Remove from flame and let it cool; add salt and butter milk.

Ingredients: Water Melon - Small size 1 Ginger Juice - 1 tbsp Sugar - 2 tbsp Method: Scoop out the pulp from water melon. Deseed it and grind it along with ginger juice and sugar. Serve it with ice cubes. I had it recently in Annalakshmi restaurant. It tasted heaven. The taste was different.

Anna lakshmi restaurant which have been located in the Mount Road close to Higginbothams have moved to a new location in Egmore close to Raja Muthiah and Rani Meyyammai halls. The new restaurant was opened on Vijayadasami day of 2010. Address: 18/3, Rukmani Lakshmipathy Road, Sigapi Achi Building I floor Adjacent to Raja Muthiah and Rani Meyyammai Hall, Egmore, Chennai - 600008 Ph: 04428525109/04442141210 Mr. Kumar - 9841827800 Mr. Sriram - 9600180235 There are two restaurants, Swarna - A-la-carte fine restaurant and Swayamvara - buffet restaurant. The restaurant is open from Tuesday to Sunday (Monday holiday) The restaurant serves Lunch from 12 noon till 2.30pm. Dinner is served from 7.30pm till 9.45pm.

Ingredients: Ginger - 1 inch piece Sugar Syrup - 1 tbsp Honey - 1 tbsp Salt one pinch Chilled water - 1 cup Method: Cut ginger into small pieces and grind it with 1/4 cup of water. Drain it through a sieve. Take 1 tbsp of ginger juice and mix it with sugar syrup, honey and salt. Add the chilled water. This is a great cooler. The above quantity is for one glass of the drink. Can increase the quantity in the same proportion for more glasses.