SuvaiArusuvai - Veg Recipes of India

Ingredients 1. Cabbage – one cup 2. Peas – ¼ cup 3. Carrot – ¼ cup 4. Potatoes - 2 5. Corn Flour – 4 tbsp 6. Rice Flour - 1 tsp 7. Chilli powder – 1 ½ tsp 8. Salt to taste 9. Oil for Frying Method 1. Chop the vegetables finely 2. Cook the potato and mash it 3. Cook the other vegetables in microwave for 10 minutes or cook all the vegetables in pressure cooker. 4. Drain the water from the cooked vegetables completely. 5. Squeeze them with hand to remove excess water 6. Add salt, chilli powder and corn flour and mix them thoroughly. 7.The mixture should be thick like pakoda batter. 8. Make small balls and fry them till they are golden brown Tastes good with mint chutney or tomato sauce. Ginger garlic paste and fennel seeds can be added if available.

Ingredients 1.Medium size tomatoes – 4 2.Mint leaves – Half bunch 3.Bengal gram dhall – 1 tsp 4.Split Urad dhall – 1 tsp 5.Red Chillies – 3 6.Salt to taste 7.Oil Method 1.Clean the mint leaves 2.Add two tsp oil in a frying pan and sauté mustard,gram dhall,urad dhall and red chillies. Keep them aside. 3.Fry the mint leaves till it gets cooked. Keep them aside 4.Chop the tomatoes and fry them till they are cooked. 5.Grind the tomatoes, mint leaves and red chillies 6.Finally add the fried gram and urad dhall and grind them Since we are adding the dhall at the end, it will give a crunchy taste.

Ingredients 1. Potato 2. Garam masala 3. Dhania powder 4. Chilli powder 5. Salt 6. Ghee Method 1. Boil 1 potato 2. Mash it without lumps 3. Add salt to taste, Garam masala - 1/4th tsp, Dhania powder - 1 tsp, Chilli powder - 1/2 tsp 4. If Amchur powder is available add a pinch but its not manatory 5. Prepare roti dough in usual way 6. Take one medium size roti ball and make a small roti with your hands 7. Stuff the mashed potato in this. 8. Spread this stuffed roti ball in usual way 9. Cook it in a tawa and smear ghee on it It tastes good without any sabji. Try it with a cup of curd and mango pickle.

A vegetarian dish from Assam. Ingredients : Papaya - 1/2 kg Ash Gourd - 1/2 kg Garlic - 6 cloves Ginger paste - 2 tbsp Green Chilly - 2 nos Salt to taste Sugar - a pinch Mustard Oil - 1 tbsp Red Lentils (Masoor Dal) - 1/2 cup Method : Peel, wash and dice the vegetables. Heat oil in a pan, and when hot add one green chilly, ginger paste and chopped garlic when it starts turning brown, add lentils and vegetables and stir well. Add salt and cover it and cook till the vegetables become pulpy. Remove from flame and garnish it with green chilly sauted in oil. Serve hot with cooked rice. Note : Instead of Mustard oil, any other vegetable oil can be used. To alternate taste, moong dal can be added instead of Masoor dal

List of vegetarian recipes from the state of Assam Alu Pitka Khar

Almost all kinds of flours can be made at home. *  Besan Flour * Urad Dal Flour * Processed Rice Flour

Vadavam or Vadagam or Thalippu Vadagam are balls made of onion and garlic and dals. These are used while seasoning. Ingredients: Small Onions (Shallots) - 2 kgs Garlic - 1/2 kg Fenugreek seeds - 100gms Urad dal - 1/4 kg Crystal salt - 2 handful Turmeric powder - 2 tbsp Mustard seeds - 100gms Thuvar Dal - 1/2 cup Bengal Dal - 1/2 cup Curry Leaves - 1 cup Cumin seeds - 1/2 cup Oil (either Castor Oil or Gingely Oil) - 1 cup Method: Finely chop the onions and garlic to fine pieces. Coarsely grind all the dals coarsely. Mix dals, chopped onions and garlic together and dry in sun for about 3 days. Grease your palm with oil and make lemon sized balls from the mixture and dry them again in the sun for about 2 weeks or till the balls become harder. This can be stored for about an year. When it is need to be used, break small piece from it and add it to Vathal kuzhambus, keerai masiyals etc. This will give a definitely different taste from the normal ones.

Ingredients: Raw mango - 1 kg Salt - 1/4 cup Turmeric powder - 1 tsp Red chilli powder - 1 1/2 tsp Aniseed - 3 tsp Fenugreek powder - 2 tsp Sugar - 2.5 to 3 cups Onion seeds - 1/2 tsp Method: Peel and cut mangoes into thin slices. Mix all the other ingredients together and add it to the mango slices. Spread the mango pieces on a sheet and keep it in sun covered with a piece of cloth. Mix the mango pieces every day till the pieces become soft and tender. Note: Instead of Sugar Jaggery can also be added.

Sambar and Kuzhambu Powder * Sambar Powder (in Tamil) * Sambar Powder * Sambar Powder - 2 * Poricha Kuzhambu Powder * Karakuzhambu Podi * Vathakuzhambu Powder * Mysore Sambar Powder * Saarina Pudi /  Gojju Podi * Milagu Kuzhambu Powder * Huli Powder - Karnatka Style Sambar Powder

Rasam Powder * Rasam Powder (in Tamil) * Milagu Jeeraga Rasam Powder * Mysore Rasam Powder * Rasam Powder * Instant Garlic Rasam Powder * Pathiya Rasam Powder

Ingredients: Fresh Neem Flower - 3 cups Methi seeds - 1 1/2 cups Fried Bengal gram - 1/2 cup Method: Dry roast all the ingredients one by one and when warm grind them to a coarse powder. Having 1 tbsp of it early in the morning, and drink a glass of water. This will help in control diabetics.

Ingredients: Coconut - 1 cup grated Fried Bengal gram  - 1/4 cup Green Chillies - 2 nos Mint Leaves - 1/4 cup Salt to taste Oil - 1 tbsp Mustard seeds - 1/2 tsp Urad Dal - 1 tbsp Asafodeita - 2 pinches Method: Grind coconut, bengal gram, green chillies, mint leaves, salt to a fine paste. In a seasoning laddle heat oil and add mustard seeds, when they splutter add urad dal and asafodeita. Serve it with hot idly or dosa. The mint enhances the taste and also the flavour.

Dry Ginger Powder is also known as Sukku podi, Soonth powder, Sunth powder is powder made from Dried Ginger. The process of drying ginger have to be done very carefully. Fresh ginger have to be soaked in water overnight and the skin is to be peeled off the next morning. Then the ginger is spread on mats and dried in sun for about a week while turning sides quite often. Dried ginger looks pale white in colour. It have to be completely white in colour and quite hard. Dried ginger is ground to get fine powder. If the powder is not fine, then it have be passed through seive to get fine off white powder. This have a stong aroma and a pungent flavour. Dried ginger powder is a part of spices and masalas that is used to make gravies, curries and is also added in some soups, milk, coffee and lots more.

Ingredients: Drumstick - 12 nos Onion - 4 big Green chilly - 4 nos Coriander leaves - 1 cup Milk - 2 cups Curd - 1 cup       or Cheese - 1/2 cup grated Method: Chop onions finely. Cut drumsticks into reasonable sized pieces. Pressure cook onion, green chilly and coriander leaves together with milk. Pressure cook drumstick pieces separately. Open the drumstick pieces and remove the fleshy parts and seeds. Separate the seeds and keep them aside. Blend the drumstick flesh with the remaining cooked ingredietns and grind them. Add the drumstick seeds, salt and pepper and bring it to a boil. Before serving add either curd or grated cheese.

Ingredients: Banana - 2 nos Orange - 1 no Apple - 1 no Pineapple - 1/2 no Guava - 1 no Tomato - 1 Firm and Ripe Potatoes - 2 nos Chaat Masala - 1 tsp Lime - 1 no Salt to taste Pepper powder - 1/2 tsp (can increase if needed) Method: Pressure cook potatoes. Peel and dice it into big cubes. Wash and cut apple, pineapple, guava and tomato to medium sized cubes. Peel oranges and banana and cut the bananas into reasonable sized rounds. Cut the orange slices into 2. Put all the fruits and potatoes in a mixing bowl. Add salt, pepper powder and chat masala powder and mix well. Squeeze lime juice and mix again. Serve chilled.

Certain soups ask for Brown stock. It is easy to make it at home. Ingredients: Carrots - 2 nos French Beans - 12 nos Onion - 1 big Potato - 1 big Tomato - 2 large Cabbage - 100 gms piece Method: Cut all the vegetables into medium sized cubes and pieces. Add these vegetables to about 6 cups of water and pressure cook it for 5 whistles. When warm, remove from cooker and blend it in a blender. Drain through a sieve. Brown stock is ready.

Ingredients: Cucumber - 1 small Curd - 2 cups Shallots - 3 to 4 nos Salt - to taste Curry leaves - a few Coriander leaves - 1/4 cup Method: Peel the skin of onion. Grate cucumber. Grind half of the cucumber along with onion. salt, curry leaves and coriander leaves to a fine paste. Add curd to it and beat it well. Add 2 cups of water to it and beat it again. Drain and serve chilled.

Its a Arabian Delight. With the flavour and taste of garlic a bit more high than ever, this is good for health and during summer season. Ingredients: Curd - 1/2 cup Garlic - 1 or 2 pods depending upon the size Jeera powder - 1/2 tsp Salt to taste Chilled water - 2 1/2 cups Mint Leaves - a few Method: Grind Jeera, Garlic and salt to a fine paste. Add curd and beat it again slowly in a blender. Add chilled water to it and beat it again. Drain and serve chilled. To serve: Serve the chilled buttermilk with a few chopped mint leaves on top.

Every friday for the whole of July and August, Dewberry's is offerring candle light dinner in a soft ambience with soft background music. The tables are decorated with candles that dont hurt the eye. The timings: 7.00 pm to 11.00 pm

This is a modern cafe located diagonally opposite to Citi-centre in Radhakrishnan Salai next to Van Huesen showroom. The restaurant is air conditioned, have Valet parking, and also offers take away. A large group of people can enjoy food at ease. The restaurant is open from 12.30 pm to 11.00 pm. Contact: 6/29, Rajasekaren Street , Dr. Radhakrishnan Salai, Mylapore, Chennai Phone:  28473439

Ingredients: Apple Juice - 8 cups Cinnamon powder - 2 tspns Nutmeg powder - 2 pinches Cloves - 4 nos 1 Orange Cinnamon sticks - 2 nos Whipped cream - 1/2 cup Method: In a sauce pan heat the apple juice, cinnamon powder, nutmeg powder, cloves and orange slices. Cook in medium flame till the mixture is hot, stirring occasionally. Remove from flame and transfer it to another vessel while still hot. Garnish it with cinnamon sticks and whipped cream. Great appitizer drink.

Nutmeg - one of the wonder spices used to make dishes like pies, or to juicers is normally used only in powder form. The large whole nutmegs are to be chosen. These weigh about 7 to 8 gms. It is not quite possible to make groundbut powder at home. It is better to purchase the nutmeg powder readily available in the market. One have to check for the airtight container and also for the date of manufacturing before purchasing. If it is quite close to expiration date, it is better not to purchase it. It have to be stored in airtight containers, away from heat, sunlight or even the stove. Exposing it to heat can lead to staling of the powder. Ground nutmeg will have a pungent, spicy smell and will be fluffy in texture.

Appetizer drinks are served before serving food in any party or in big hotels. Simple Appetizers can be made at home and can be had. * Thandai - A famous Rajasthani drink * Jal Jeera * Mint (Pudina) Rasam * Spicy Appetizing Rasam * 7 Up Punch * Ginger- Honey Cooler *   Watermelon-Ginger Juice

There are flours that can be made at home * Rice Flour * Urad Dal Flour * Besan Flour

Ingredients: Coconut - 1 no Cumin (Jeera) - 4 tbsp Green Chilly - 6 nos Salt - 1 tsp Method: Grate coconut or make it into small pieces. Grind it along with other ingredients. Make it to a fine paste and store it in air tight container. This paste can be used to make Kormas (Kurumas) or to Kootus. When stored in air tight container and when used with dry spoon it stays good for about a week.

Ingredients: Ripe Tomato - 2 nos Cucumber - 1 no Celery - 1 small (optional) Curd - 2 tbsp Pepper powder - 1 pinch Salt - 2 pinches Sugar - 1/2 tsp Mint leaves - 1/4 cup Method: Grind tomato, cucumber, celery stick, pepper powder, curd, sugar and salt. Add 1 cup of water to it and serve in tall glass. Decorate the glass with finely chopped Mint leaves. (Mint can be made into paste too and added on top).

Ingredients: Tomato - 1/2 kg Onion - 2 to 4 nos depending upon the size Sambar Powder - 1/2 tsp Chilly powder - 1/2 tsp Pepper powder - 1/2 tsp Bay leaf - 2 nos Cloves - 2 nos Oil - 2 tbsp Salt to taste Chat masala - 1/2 tsp (optional) Coriander leaves - 1/4 cup finely chopped Method: Make a puree of tomato. Chop onions finely. In a pan add oil and when hot add bay leaf, cloves and onions. Saute them for a while. Add the tomato puree, salt, turmeric powder, pepper powder, chilly powder and mix it well. Add 1/4 cup of water to it and let it boil. When it becomes a paste like consistency, remove from flame. Add chaat masala and finely chopped coriander leaves.

Ingredients: Rice - 1 cup Milk - 1 cup Sweet Candy (Diamond Kalkandu) - 1 1/2 cup Cashew Nuts - 12 nos Cardamom Powder - 1/2 tsp Ghee - 1/2 cup Method: Powder the candy. Make syrup out of it. Cook rice using 1 cup of milk and 3 cups of water. Remove from flame and mash it well. Add the cooked rice to the syrup and boil it for a few mins. In a frying laddle add ghee and fry the cashew nuts and fry it to a golden brown colour. Pour it to the rice and add cardamom powder and mix well. This is prepared normally for Pournami Pooja(Puja done on full moon day) as a prasadam or Neivedhyam. Can be made on Chitra Pournami day in the place of Sarkarai Pongal.