SuvaiArusuvai - Veg Recipes of India

Mohalai or Mughalai cuisine, is the cuisine adapted from the Mughals. The dishes are very rich and they are highly accepted as special dishes or party dishes. Mughalai Garam Masala Powder Shahi Paneer Mohalai Brinjal Shahi Turka Mughalai Paratha Mohalai Cauliflower gravy

Banana is a store house of Potassium and energy. Apart from eating it as a fruit, a few many recipes can be made using bananas. A few of them are listed here. How to select and store them Banana Pachadi Banana Halwa

Cuisine of Goa is something quite exquisite. Though the cuisine consists of sea food there are a few lot of tasty vegetarian dishes too. Sweet Potato Kheer Mango Pickle - Goan Style

Ingredients: Ladies Finger - 1/2 kg Onions - 2 nos Tomato - 2 nos      or Tomato Puree - 1/4 cup Amchur powder - 1 tsp Coriander powder - 1 tbsp Ginger garlic paste - 1 tbsp Red Chilly powder - 1 tsp Turmeric powder - 1/4 tsp Cumin seeds powder - 1 tsp Salt to taste Oil - 2 tbsp Method: Chop onions finely. Wash and cut ladies finger into half vertically. Heat oil in a pan and add chopped onions, ginger garlic paste and fry till golden brown. Add finely chopped tomatoes or tomato puree and mix well. Add the slit ladies finger and mix well. Reduce the flame and cover and cook for a few mins. Add all the powders, salt and mix well. Add one cup of water and mix well. Keep stirring so that it doesnot stick to the bottom. Cook till the ladies finger get cooked well and does not remain sticky. This goes good with hot spicy rasam rice, chappatis, rotis etc.

Ingredients: Jeeraga Chamba Rice - 1 cup Green gram - 1 cup Shallots - 12 nos Grated coconut - 1/2 cup Red Chilly - 3 nos Green Chilly - 2 nos Salt to taste Ghee - 1 tbsp Method: Wash and soak rice for about 1/2 an hour. Soak green gram for 1 hour. Mix them together and pressure cook along with finely chopped shallots, slit green chillies. Pressure cook for 5 whistles. Grind coconut and red chillies together along with a little salt to a coarse paste with less water. Mix it to the cooked gruel and boil it for another few minutes. (If it is served for diabetics, the coconut can be avoided. While serving the kids, the number of chillies can be altered. While giving it for pregnant women and kids, the porridge have to be thick and less spicy) Add little ghee on top before serving.

In many places Rasam is taken up as a soup during monsoon season or when it rains heavily. Hot rasam is always a great dish to drink when you have a sore throat or when you feel cold and feverish. Rasam is mostly made using  Rasam podi  but there are always substitutes or other methods to make any dish.  Rasam or Sathamuthumade in a typical South Indian Tambrahm house hold is a must every day and it is enriched with flavours of curry leaves, coriander leaves, asafodeita, and a tadka made with ghee. Finely chopped or mashed tomatoes add great flavour to it along with the tamarind extract. The ingredients to make rasam are common and so is the tadka. The dal used is Thuvar dal. Rasam always falls under medicinal food as there are lot of benefits in consuming it. Rasam helps in digesion, as the pepper and cumin seeds whether it is added as it is or as a mixture in the rasam powder helps in secretion of digestive juice. Rasam helps a lot in treating constipation. It keeps the body well hyd

While making savouries, the salt should not be added directly to the flour. It have to be dissolved in water and only the water should be added. The salt that gets settled at the bottom should not be added. If done so, then it will make the savouries burst and oil spill once it is added to the oil.

Omapodi is very easy to make snack and kids love it very much. Not necessarily this need to be made on a festival day but can be made on any week end or on a rainy day. Ingredients: Besan Flour - 4 cups Processed rice flour - 2 cups Butter - 100 gms Salt - 8 tbsp Asafodeita - 1/2 inch piece Oil to fry Method: Omapodi Achchu Make a dough out of 1 cup of rice flour and 2 cups of besan flour. Use 1/2 of the other given ingredients and make a soft dough that can be squeezed in oil. If the dough is stiff, it will get struck in the holes as the omapodi achchu holes are very small. Squeeze out the whole of the dough that is placed in the cylinder in hot oil. Reduce the flame after the omapodi is squeezed in it. Turn it to the other side and when it turns golden brown in colour remove from oil and spread it on a tissue paper to remove the excess oil. Can be served in whole or can be broken into pieces and served in a cup too.

Ingredients: Processed Rice Flour - 4 cups Bengal Gram Dal - 3/4 cup Moong dal - 1/2 cup Salt - 8 tbsp Asafodeita solid piece - 1 inch Butter - 100 gms ( unsalted ) Cardamom powder - 1 pinch Oil for frying Method: Mullu Murukku Achchu Fry moong dal and bengal gram dal separately, till they become golden brown in colour. Grind them to a fine powder and if needed seive them. Mix them together and grind it again so that they blend finely. Soak salt in 1/2 cup of water and let it dissolve completely. Soak asafodeita in 1/4 cup of water. For 2 cups of rice flour, 1 cup of dal mixture powder is needed. In a shallow bowl add rice flour, dal flours, salt water, asafodeita water, butter, cardamom powder and make a soft dough. Heat oil and squeeze the dough into it using mullu murukku achchu. Turn it to the next side and fry it till it becomes golden brown in colour. Drain it in tissue paper. Store it in airtight container.

For this Urad dal is used. Ingredients: Processed rice flour - 4 cups Urad dal - 1 cup Cumin seeds - 2 tsp Salt - 6 to 8 tbsp Asafodeita piece - 1 inch Butter - 100 gm Oil for frying Method: Then Kuzhal plate Soak salt in 1/2 cup of water and wait till it dissolves completely. Add asafodeita to 1/4 cup of water. In a shallow vessel add rice flour, urad dal, cumin seeds, butter along with salt water and asafodeita water. Make a soft dough by adding water little by little. The dough should not be thick or liquid. It should be soft enough so that it can be easily squeezed using the Thenkuzhal plate. Heat the oil in a pan, add the dough into the cylindrical tube of the Murukku achchu. Use the thenkuzhal achu to squeeze the thenkuzhal. Donot squeeze the thenkuzhal so close but spread it over the pan. Use the given quantity of butter or ghee. Never store the mixed dough for a long time. The thenkuzhals will become red if the dough is left for a long time. So mix the d

Sweet Seedai or Vella seedai is another dish that is made for Krishna Jayanthi/ Gokulashtami/ Janmashtami neivedhyam. Ingredients: Processed rice flour - 4 cups Urad Dal flour - 1/2 cup Coconut - 1/2 Sesame seeds - 1/4 cup Cardamom powder - 1 tsp Jaggery - 2 cups Ghee - 1 1/2 cups Oil to fry Method: Fry the processed rice flour till it turns slightly red in colour. Measure the flour and for every cup take equal cup of water in a hard bottom pan and bring it to boil. Add the jaggery to it and keep stirring till it dissolves completely. Grate or cut the coconut into small pieces and add it to the boiling water. add cardamom powder and bring it to boil again. Add the processed rice flour slowly and make it to a dough form. Remove from flame and spread it on a shallow plate. Add urad dal powder and sesame seeds to it and mix thoroughly. Make gooseberry sized balls of the dough and fry it in oil. Remove from flame when it is between golden brown and dark brown in colour.

Seedai is the main neivedhyam ingredient for Krishna Jayanthi or Janmashtami. Ingredients: Processed rice flour - 4 cups Urad Dal flour - 1/2 cup Coconut - 1 big Bengal gram dal - 1/4 cup Pepper powder - 2 tsp(optional) Cumin seeds powder - 2 tsp Asafodeita - 1 inch piece Salt - 6 tbsp Oil for frying Butter - 100 gms Method: Fry the rice flour in dry pan till it becomes slightly red in colour. Soak bengal gram in water for about 1/2 an hour. Add salt to 1 cup of water and mix well till it dissolves thoroughly. Add the asafodeita piece to 1/2 cup of water. Grate the coconut. In a shallow bowl add rice flour, urad dal flour, grated coconut, butter, pepper powder, cumin powder, and mix well. Add about 34th of the salt water, 1/4th of the asafodeita water and make a dough. If the water is not enough add little water to it and make a soft dough. Cover the vessel with a wet cloth. Wash and soak a soft cloth. Squeeze it dry. Spread it on floor. Make small balls of the d

Ingredients: Black Pepper - 100 Method: Spread pepper in hot sun for an hour and dry roast it just for a few mins. Grind in a dry grinder till it becomes fine powder. Store it in air tight container.

This is normally made on Thiruvadirai or on Pongal. As the name suggests, this Kuzhambu is made using minimum 7 different vegetables. More number of vegetables is used normally. Ingredients: Mochai Paruppu (Field Beans) - 1 cup Pumpkin - 1/2 kg Red Pumpkin - 1/4 kg Sweet Potato - 1/4 kg Raw Banana - 1 no. Brinjal - 1/4 kg Snake Gourd - 1/2 kg Yam (Senai Kizhangu) - 1/4 kg Beans - 1/4 kg Cluster Beans (Kothavarangaai) - 1/4 kg Chayote (chow chow) - 1 no Carrot - 2 nos Taro root or Colacasia (Cheppankizhangu) - 1/4 kg Potato - 1/4 kg Green chillies - 8 nos Thuvar Dal - 1 cup Red chillies - 12 nos Coriander Seeds (Dhaniya) - 1/4 cup Bengal gram dal - 1/5 cup Grated Coconut - 1 cup Tamarind Paste - 4 tbsp Oil - 1/4 cup Mustard seeds - 1 tsp Methi seeds - 1 tbsp Turmeric Powder - 1 tsp Solid Asafodeita - 1 inch piece Asafodeita powder - 1 tsp Salt to taste Method: In a pan add 2 tbsp of oil and fry coriander seeds, bengal gram dal, red chillies and grated c

Aval or Poha makes a great evening tiffen for the kids. Making it in different ways enhances the taste. Ingredients: Poha - 1 cup Salt to taste Oil - 2 tbsp Lemon Juice - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tbsp Bengal gram dal - 2 tbsp Turmeric Powder - 1/2 tsp Asafodeita - 1/2 tsp Curry Leaves - a few Coriander leaves - a few Green chillies - 2 nos Method: Wash and soak poha for about 1/2 an hour. Drain excess water and spread it on a shallow vessel of plate. Heat 1 tbsp of oil and pour it on the poha and mix it with the back of a laddle or fork so that the Poha doesnot break. Heat the remaining oil and add mustard seeds, when it splutters add urad dal, bengal gram dal, turmeric powder, asafodeita and slit green chillies. Add it to the poha and mix well. Add salt, finely chopped coriander leaves and curry leaves. Add the lemon juice and mix thoroughly.

Ingredients: Poha - 1 cup Unsour Curd - 2 cups Salt to taste Oil - 2 tbsp Mustard seeds - 1/4 tsp Urad Dal - 1 tbsp Asafodeita - 1 pinch Green Chilly - 1 no Curry leaves - a few Coriander leaves - a few Method: Wash and soak poha in water for about 1/2 an hour. Drain the excess water if any. Heat a seasoning laddle and heat oil, when hot add mustard seeds. Add the urad dal after the mustard seeds splutter. Slit green chilly and add it to the seasoning laddle. Saute for 1/2 a min and add it to the poha. Add curry leaves and coriander leaves and mix well with a fork or spoon. Add salt and toss it well. Just before neivedhyam (for Krishna Jayanthi) or serving, add the curd and mix well.

To clean the blender or food processor from dirt and left overs, add a few drops of liquid soap into it and fill half way with warm water and use the pulse option. This will rinse away the dirt in the hidden corners.

Ingredients: Paneer - 200 gms Besan Flour - 1 cup Cooked Rice - 1 cup Khus Khus paste - 1 tsp Sesame - 1 tsp Spring onions - 1 Ginger garlic paste - 1 tsp Red Chilly Powder - 1 tsp Chilly paste - 1 tsp Turmeric Powder - 1/4 tsp Buttermilk - 1 tsp (optional) Coriander leaves - 2 tbsp Salt to taste oil - for frying. Method: Mash rice well and mix it with besan flour, buttermilk to form a thick batter. Set it aside for about 4 hours. Mix turmeric powder, chilly garlic paste, green chilly paste, red chilly powder, Khus Khus paste, Sesame seeds, finely chopped spring onions and salt. Cut the paneer into one inch long finger sized strips. Coat the strips with the batter and fry in oil till they are golden brown in colour. Makes a great snack for the brothers on Raksha Bandhan day.

Ingredients: Watermelon pieces - 1 cup Cantaloupe pieces - 1 cup Chopped cucumber - 1/2 cup Yogurt - 1 cup Ice cubes - 2 pieces Fresh Lime Method: Combine all the ingredients except fresh lime juice in a blender till it is very smooth. Pour it in tall glasses and add fresh lime juice.

To clean a burned food pan, add liquid dish wash and 1/2" water and boil it. Cool it and clean the pan with a scouring sponge. It will easily remove the burned food.

There are certain items, that as an individual or in a combination enhance the taste of the food very much. Coffee Syrup Fenu Greek Powder Cinnamon Powder Coriander Powder Cumin Seeds Powder Sesame Seeds Powder Mustard Powder Black Pepper Powder Clove Powder Dry Ginger Powder Nutmeg Powder Fennel Seeds Powder Roasted Fennel Seeds Powder

Every pregnant women have lots of doubts as to what to eat. One have to eat healthy and nutritious. Here are some articles as to what to eat and what they experience during their pregnancy. Pregnant Women need more Fruits and Vegetables Food Cravings During Pregnancy

Though the title suggests that these are articles for kids, these are mainly for mothers, who have fussy kids. Some tips to make the kids eat healthy food and keep them healthy. Obesity in Kids - How to control it?  How to cultivate good eating habits in kids?

Every new mother get lots of doubts about themselves and their babies. Have tried to give some information, that I have collected which will def be useful for lactating mothers. Tips for Lactating mothers Nutritious Diet plan for lactating women Breast Milk - Am I producing the right quantity?

Ingredients: Green Raw Mango - 1 no Red Chilly Powder - 1/4 tsp Green Chilli cut - 1 Onion - 1/2 Turmeric powder - 1 pinch Salt to taste Method: Wash, peel and cut the raw mangoes into small cubes. Cut the onions into thin and small pieces. Mix red chilli powder and turmeric powder and mix well to the cut mangoes. Add the cut onions and coriander leaves and salt just before serving. This will leave the onion crisp. Adding salt just before serving will help in avoiding water oozing out from mango. This way the salad will be very crisp. If the mango is sour add a pinch of sugar to it.

Le Taj Mahal - Algeria