SuvaiArusuvai - Veg Recipes of India

Ingredients: Bengal Gram Dal - 1/4 cup Moong Dal - 1/4 cup Cow peas (Brown) - 1/4 cup Grated coconut - 1/4 cup Green Chillies - 2 nos Mustard seeds - 1 tsp Broken Urad Dal - 2 tbsp Asafodeita - 1 pinch Oil - 1 tbsp Salt to taste Method: Wash and pressure cook the dals. Strain the excess water if any. Heat oil in a pan and add mustard seeds. When they splutter add the broken urad dal, asafodeita and saute for a min. Slit green chillies and add it to the pan. Add the dals and mix well. Add the grated coconut and salt and mix thoroughly. Makes an evening neivedhyam during Navarathri.

Ingredients: Bengal Gram Dal - 1/4 cup Moong Dal - 1/4 cup Cow peas (Brown) - 1/4 cup Cardamom - a pinch Grated coconut - 1/4 cup Jaggery - 150 gms Ghee - 4 tbsp Method: Wash and pressure cook the dals. Strain the excess water if any. Grate or powder jaggery Heat a hard bottom shallow pan and add jaggery. Let it dissolve thoroughly. Add the grated coconut and cardomom powder and when it comes to a boil add the cooked dals. Add ghee and mix well. This makes a great neivedhyam for Navarathri.

Ingredients: Ginger - 2 inch piece (50 gms) Tomato - 6 nos (preferably the sour ones) Ghee - 2 tbsp Curry leaves - 1/2 cup Coriander leaves - 1/2 cup Asafodeita - 1/2 tsp Mustard seeds - 1 tsp Green chilly - 1 no Rasam Powder - 1/2 tbsp Salt to taste Method: Grind the tomatoes along with curry leaves, coriander leaves, asafodeita, rasam powder and salt. Peel and mash the ginger coarsely and add it to the ground paste. Add 2 cups of water and bring it to a boil. When the bubble starts appearing on top, remove from flame. In a seasoning laddle add ghee, and when hot add mustard seeds and when it splutters add green chilly slit into two. Saute for a few seconds and add it to the rasam. Though this can be had with rice, it is good to have as a soup too.

This is another method to make Masala Vada using ingredients used for Aama Vadai. Ingredients: Thuvar Dal - 2 cups Bengal Gram Dal - 1 cup Rice - 2 tbsp Fennel Seeds - 2 tbsp Asafodeita - 1/2 tsp Red Chillies - 6 nos Curry leaves - 1/2 cup Salt to taste Onion - 2 nos Oil for frying Method: Wash and soak the dals  and rice together for about 1/2 an hour. Grind them coarsely along with salt, asafodeita, curry leaves and red chillies. Chop onions finely. Crush the fennel seeds. Mix onions and fennel seeds to the ground dal. Make vadas out of the dough and fry it in hot oil. Fry untill golden brrown.

Masala Vada can be made both from Ulundu Vadai and Aama Vadai ingredients. Here is the method to make Masala Vadai from Ulundu Vadai Ingredients Ingredients: Urad Dal - 2 1/2 cups Green Chilly - 4 nos Asafodeita - 1 tsp Curry Leaves - a few Coriander leaves - a few Onion - 2 nos Salt to taste Method: Soak Urad dal for about 2 hours. Grind it to a fine paste along with 3 green chillies, asafodeita, curry leaves, coriander leaves and salt. Cut the onions finely. Mix it with the dough. Cut the remaining green chilly into thin rounds and add that too to the dough. Make vadas out of the dough and serve hot with coconut chutney and sambar .

Tongs are used to toast pappadams, appalams, fry in oil, or to take ice cubes, coal, or to pick up salads. Tongs are made using different materials and each tong using each material is used for each activity. Tongs normally are made out of wood, aluminium, stainless steel and now a days even in plastic. Wooden tongs are used mainly to pick up ice, salad pieces etc. But now a days, due to the ease in picking up plastic tongs are used to pick up salads and sugar cubes. Stainless steel tongs are used to toss and turn food while cooking.

Pickles always enhances the taste of food. Especially when they are bland they give more taste to it. In south India, pickles are had mostly with curd rice and at times with Kootu rice. North Indians prefer to have the pickles with Chappati. Different regions of India have different pickle preparation method. * Tomato Pickle * Mint Coriander Thokku * Amla Pickle * Garlic Pickle - Chettinad Style Mango Pickle * Mango Pickle * Cut Mango Pickle * Spicy Mango Pickle without oil * Mango Pickle - Bengali Style * Mango Pickle Maharashtrian Style * Masala mango pickle * Uppu Manga * Sweet and Sour Mango Pickle * Venthaya Manga * Mango Pickle - Andhra Style * Stuffed Tender Mango Pickle * Punjabi Mango Pickle * Mango Miskut - Mango Pickle Goan Style * Mango Pickle with Kabuli Channa - Gujarati Style * Instant Mango Pickle - using green chilly Lemon Pickles * Salted Lemon Pickle * Lemon Pickle - Gujarati Style * Lemon Pickle - Kerala Style Pickle Specials * To Soft

A combination of spices can be mixed and ground together to make the Pickle Masala Powder which can be stored and used any time to make South Indian Pickles. Ingredients: Fenugreek - 1/2 kg or 1/2 cup Mustard seeds - 1 kg or 1 cup Turmeric powder - 100 gms or 2 tbsp Red Chillies - 2 kg or 2 cups Method: Spread all the ingredients in hot sun for about a day so that all the moisture goes off. (Alternatively, if the quantity is less the ingredients can be either roasted in a dry pan, or can be heated in microwave). Large quantity can be ground in a flour mill. Small quantity can be ground in a mixer grinder to a fine powder. Store it an airtight container. This can be used for about 6 to 9 months.

Ingredients: Lemon - 100 nos Pickle Powder - 1/2 kg (2 Cups) Garlic - 200 gms Ginger - 100 gms Mustard seeds - 2 tbsp Mustard Powder - 1/4 cup Turmeric powder - 1/4 cup Gingely oil - 1 ltre Curry leaves - a few Salt - 1/4 cup Method: Peel the garlic. Peel the skin and dice the ginger into very small pieces. In a hard bottom pan heat 1 cup of oil. Fry the lemon in oil till the outer peel becomes slightly brown in colour. Remove from the oil, Drain and cut the lemon pieces into 4. Ensure that the juice is not lost. Heat another 2 cups of oil in a hard bottom pan. Add mustard seeds and when they splutter add the garlic and ginger. Fry till they turn brown in colour. Add the curry leaves and fry them and remove them from the oil. Add turmeric powder and pickle powder to the hot oil. Add salt and mix thoroughly. Add the lime pieces and mix well. Remove from flame and let it cool. Heat the remaining oil and pour it on top of the pickle. This pickle will stand good for abo

Chennai one of the buzzing metropols in India, have lots of eateries all around. There are individual restaurants and also restaurants attached to hotels. * The Spice Box Office and Home Tiffin Service * Murugan Idly Kadai, T. Nagar * Balaji Sandwich Stall, Alsa Mall * Annalakshmi Restaurant, Chennai * Dewberry's, The Restro Cafe * The Royal Palate, Vadapalani * Mylai Karpagambal Mess

The Royal Palatte is a Restaurant in Ambica Empire, Vadapalani. It is a multi-cuisine restaurant that serves Chinese and Continental along with Indian Cuisines .The restaurant was started in 2000 and serves complimentary breakfast to the guests who stay at the Hotel Ambica Empire. The restaurant is open from 11.00am to 3.00pm for lunch and from 7.00pm to 11.00pm for dinner. The restaurant serves both buffet and ala-carte. Address: The Royal Palate, Hotel Ambica Empire, #79, 100 feet road, Vadapalani, Chennai - 600026. Ph: 04423621818

An inevitable kitchen gadget is a fridge. Be it small or big, it is quite useful to any size of family. Here are a few tips and tricks about Refrigerator or the fridge as it is called. *How to buy a fridge * How to maintain fridge clean and handy *Different kinds of fridge for different house holds *Fridge Storage Utensils

Kerala - God's Own Country, gives exciting recipes to the world. Though the recipes are varied according to the different geographic regions. * Mambazha MorKuzhambu * Potato Curry * Uppu Manga * Errisery * Drumstick Soup * Cochin Masala Powder * Parippu Curry * Puliyitta Keerai

Refrigerator have become a very important kitchen gadget in every house hold. If maintained clean, then it will work for a long time. 1. Always use the first in and first out law for the fridge specially. This will help in keeping the fridge from cramming. Never keep any left overs for more than three days. Food kept for more than 3 days are never fit for consuming. 2. Wash the vegetables before putting them in the vegetable storage area. Better chop the vegetables and store it in fridge safe vessesls and use them faster. 3. Stackable containers with transparent body will help in storing the food in fridge easily and also will be able to find out what is stored. 4. Store the non vegetarian items at the very bottom shelf to minimize the food contamination of other foods. Milk and eggs need to be kept in their regular compartment. 5. Ensure that every item have its own place in the fridge. All the members of the home should be  taught about the respective places and have to ens

Acidity is one thing that many of us face almost every day. There are some recipes that help us cure acidity. These can be made at home. * Papaya Milkshake * Apple Milkshake with Cinnamon

* Sultan's Restaurant

Chaat is one item that kids and elders like equally. It can be made quite easily at home and enjoyed. * Pani Puri or Gol Goppe * Bhel Jain style * Katta Meeta Chutney * Red Chutney * Chat Masala

Afghanistan is a country close to India and there are Indian restaurants in that country. Anaar Indian Restaurant

Ingredients: Mango Extract - 2 cups (extracted without adding water) Sugar - 1/4 cup Ghee - 2 tbsp Honey - 2 tbsp Almonds - 12 nos Cashew Nuts - 12 nos Dry ginger powder - 1/4 tsp Method: In a pan add sugar and 1 tbsp of water and make it a syrup. When the syrup becomes sticky add mango juice and honey. Mix well and when the mixture starts thickening sprinkle the dry ginger powder and mix thoroughly again. When the mixture becomes thick add ghee. Remove from flame when the mixture comes as a ball and does not stick to the sides of the vessel.  Spread on a ghee smeared plate and put slices when it becomes cool. Decorate each piece with cashew and Almond pieces. Note:  Choose Alphonso mango for making this Halwa. Avoid ghee if you are diet conscious. Increase the  honey, if you are avoiding or reducing the quantity of sugar. 

Kashmir, being in the top most part of India, is to a greater extent influenced by the frontier cusines. * Dum Aloo * Dum Aloo in Microwave * Peshawari Paneer

Ingredients: Ginger - 100 gms Grated coconut - 1/2 cup Green chillies - 2 nos Curry leaves - a few Mustard seeds - 1 tsp Red Chillies - 2 Butter milk - 1 cup Asafodeita - 1 pinch Oil - 1 tsp Salt to taste Method: Grind ginger, grated coconut, curry leaves to a fine paste. Add buttermilk to it and mix well. In a seasoning pan heat oil and add mustard seeds, when they splutter add red chillies and asafodeita. Add the seasoning to the buttermilk mixture. Makes a great side dish for idly, dosa and also ghee rice.

Chettinad Cuisine - is a part of Tamil Cuisine, have some exciting vegetarian recipes. * Chettinad Masala Powder * Dry Chilly Chutney * Chettinad Biryani Using Baby Potato * Rice and Green gram Porridge * Chettinad Masala Kuzhambu * Garlic Kuzhazmbu Chettinad Style * Garlic Pickle Chettinad Style * Garlic Rice * Ennai Kathirikkai kara kuzhambu Chettinad Style

People in Karnataka and Andhra Pradesh, celebrate Ugadi. It is the New Year day for them. The menu is quite sumptuous and delicious. * Athirasam * Aval Payasam * Aama Vadai or Ulunthu Vadai *Rice Flour Roti *Obbittu * Bisibelabath * Ugadi Pachadi * More Kuzhambu * Mango Rice *Channa Usal * Puliohare

  Any Vegetable like White pumpkin, Drum stick, Raddish, Lady's finger, carrot, Small Onions (avoid this if it is made for festivls) can be used to make this Araichu vitta Sambar.  Vengaya Sambar Mullangi Sambar Ingredients: Thuvar Dal - 1/2 cup Tamarind Paste  - 1 1/2 tbsp Salt to taste Turmeric Powder - 1 pinch For Grinding: Coriander seeds - 1/4 cup Thuvar Dal - 2 tbsp Bengal Gram Dal - 2 tbsp Red Chilly - 6 to 8 nos Cumin seeds - 1 tbsp Black Pepper - 6 nos Curry Leaves - a few Grated Coconut - 1/2 cup Rice - 2 tbsp Oil - 2 tbsp For seasoning: Ghee - 1 tbsp Oil - 1 tbsp Mustard seeds - 1/2 tsp Asafodeita Powder - 1 pinch Curry Leaves - a few Method: Cut the vegetables into bigger pieces. Fry coriander seeds, Thuvar dal, Bengal gram dal, cumin seeds, black pepper, rice and red chilly till they become brown in colour. Reduce the flame and add the grated coconut and fry it till becomes brown. Grind everything along with curry leaves to a fine paste. Pressure cook the thuvar dal wi

Ingredients: Thuvar Dal - 1/2 cup Moong Dal - 1/4 cup Turmeric powder - 2 pinches Grated coconut - 1/2 cup Cumin seeds - 1 tsp Fennel seeds - 1/4 tsp Green Chillies - 2 nos Red Chillies - 2 nos Mustard seeds - 1 tsp Ghee - 2 tbsp Shallots - 4 nos Curry Leaves - few Coriander leaves - 1/4 cup Salt to taste Method: Grind coconut along with 1/2 tsp of cumin seeds, 1/4 tsp turmeric powder and 1 green chilly. Wash and pressure cook both the dals with 1 pinch of turmeric powder and 1 green chilly. When cold mash well. Transfer the cooked dal to a hard bottom pan and keep it on a low flame. Add the ground coconut paste to it and mix well. Add another 1/2 cup of water to avoid the dal from settling at the bottom. In a seasoning pan add ghee and mustard seeds. When they splutter add cumin seeds, fennel seeds, red chillies and chopped shallots. Chop curry leaves finely and sprinkle on top of the cooked dal. Pour the seasoning on top of the curry leaves.  Chop coriander lea

Ingredients: Tomato - 2 nos Coconut - 1/4 cup Green Chillies - 1 no. Coriander leaves - a few Curd - 1 cup Salt to taste Method: Grind coconut, tomato, green chilly, coriander leaves to a fine paste. Beat the curd a little along with salt. Add the ground paste to it and mix well. Makes a great side dish for Chappatis, Pulavs and even Rasam rice. Can be made very easily on festival days.

Ingredients: Cashew Nuts - 1 cup Sugar - 1 1/2 cups(can alter it according to one's taste) Milk - 1 tsp Water - 3/4 cup Ghee - 4 tsp Method: Grind cashewnuts to a fine powder. It should not be sticky or oily so have to leave some gaps while grinding it. Mix sugar in water untill it dissolves thoroughly. Bring the mixture to a boil. Add milk which will remove the impurities from sugar, remove the impurities and reduce the flame. Sprinkle the ground cashewnut powder slowly into the sugar syrup constantly stirring it. Never leave it unattended. Keep mixing and stirring till it comes to a thick form and doesnot stick to the sides of the vessel. Add 2 tsp of ghee and mix well. Grease a plate with ghee and pour the mixture into it. Spread evenly. When it is cold cut into square or diamond shape as desired.

Papaya is one dish that is rich and Vitamin A. It helps in reducing heartburn and gives soothing effect for acidity. Ingredients: Ripe Papaya - 1 no. Milk - 1/2 litre Sugar - 1/2 cup Cardamom powder - 1/2 tsp Banana - 2 nos Cashew nuts - 8 nos Almonds - 8 nos Method: Soak almonds in warm water for about 1/2 an hour and peel off the skin. Soak cashewnuts separately. Grind both the nuts to a fine paste. Peel and deseed papaya. Cut into cubes. Peel and cut bananas into slices. Blend papaya, banana and the nuts paste along with sugar and milk. If the milkshake is thick, water can be added to make it thinner. Serve it in tall glass with small pieces of papaya and banana. Diabetic patients can avoid sugar.

As there are few many Indians spread all over Ghana, to satisfy their taste buds, there are a few Indian restaurants all around Ghana. Find here the list. * Tandoor Indian Restaurant, Accra

Mizoram is one of the North Eastern State of India. There are some special recipes available from that area. * Marcha Rot

Sri Rama Navami is celebrated to specify the birth of Lord Rama. Special neivedhyams are made on that day and offerred to Lord Rama. * Paanakam * Neer More (Spicy Buttermilk) * Kosumalli (Kosambari)

It is quite difficult to wean a baby from mother's milk after six months. But it have to be done without fail. There are a few recipes that can be given to small babies with ease. * Apple Milkshake * Mashed Rice  * Dalia Porridge * Kichadi * Carrot Puree for kids

The flavour of Rajasthan is quite unique and different. Here are a few recipes from the desert land of India. Thandai Nuts Thandai Moong Dal Halwa

Cashew nut is one of the rich spices. Though there are many dishes that gets a rich flavour when cashew paste is added, there are certain dishes made specially out of cashew nuts and cashew pastes alone. Cashew Chikki Kaju Kathlee Cashew Cake

Though it is easy and fast to cook items like Vathakuzhambus, Pulikaichal etc., in Non-stick pans, it will reduce the durability of the coating and there are chances that the coating is likely to peel off sooner than expected. So it is better to use hard ionised cookware or stainless steel cookware to cook items that are sour.

Ingredients: Lemon - 8 nos Sugar - 2 cups Salt - 1 pinch Water - 1 cup Mint - a few leaves Vannila syrup Method: Remove the peel of 2 lemons slowly with a sharp knife. To remove the bitter taste, remove the white patch inside the skin. Cut the peel into thin strips. Boil the peel along with sugar, salt and water for about 5 mins. Close the pan and boil for another min. Remove from flame and add mint leaves. Leave it for about 15 minutes. Drain the syrup and let it cool. (For faster cooling, it can be even placed in freezer). Squeeze out the juice of lemons. Add a pinch of salt to it. Mix both the lemon juice and syrup and store it in airtight bottle and store it in fridge. (This stays good for about a week to 10 days). While serving add 5 parts of water to 1 part of sugar or soda. Add one or two drops of Vannila Syrup on top and place a lemon rind on the rim of the glass.

Ingredients: Cloves - 50 gms Method: Sun dry cloves for about a day till they become well dried. Grind it to a fine powder using coffee grinder or food processor. Store it in an airtight container. Medicinal uses of clove powder:     When one have tooth ache, a pinch of clove powder can be sprinkled on to the regular tooth paste and brushed. Clove powder can be used to make tea masala too.