SuvaiArusuvai - Veg Recipes of India

An alteration of the Pepper Chicken dish to a vegetarian dish. I have tried the same using veggies like baby potato, brinjal and lady's finger. All of them tasted good. Dont know whether they really match the original recipe's taste. Still, it tasted too good for me who is a pure vegetarian. Ingredients: Baby Potato - 1/4 kg Small Onions - 6 to 8 nos Curry Masala powder - 1 tsp Cinnamon sticks - 2 pieces Curry Leaves - few Cloves - 2 nos Mustard seeds - 1/2 tsp Black pepper corns - 3 tsp Red Chilli - 2 nos Coriander powder - 2 tsp Cumin seeds - 1 tsp Garlic - 8 cloves Salt to taste Method: Grind garlic pods, red chilli, cumin seeds, pepper corns and coriander powder to a fine paste using very little water. Add salt to it and mix well. Pressure cook baby potato for 2 whistles or better cook it outside, peel the skin, poke small  holes and marianate in the above paste for an hour. Pressure cook the potato again and let it go for an whistle. Heat oil in a p

What Are Corneal Ulcers? Corneal ulcers, also known as ulcerative keratitis or eyesores, are open sores on the cornea, the transparent central part of the eye. They result from infections, trauma, or other underlying conditions, and are particularly common in tropical regions and areas with high vitamin A deficiency. Types of Corneal Ulcers Corneal ulcers can be classified based on their depth and cause: Superficial Ulcers : Affect only the outer layer (epithelium) of the cornea. Deep Ulcers : Extend into the stroma, potentially causing scarring and permanent vision damage. Causes of Corneal Ulcers Corneal ulcers can be caused by various microorganisms, each presenting distinct characteristics: Bacterial Keratitis : Caused by bacteria such as Staphylococcus aureus , Streptococcus viridans , Escherichia coli , and Pseudomonas . Fungal Keratitis : Caused by fungi like Aspergillus , Fusarium , and Candida . These ulcers progress slowly but can lead to severe complications if untreated. Vi

After learning the name of the dish I make quite often as Baingan Mussalam , I was quite intrigued as to what other veggies can be used to make this Mussalam. Found from the net that Potato, Baby Potato and Cauliflower can also be used to make Mussalam. But each vegetable have a different type of cooking the same Mussalam. Ingredients: Cauliflower - 1 small Onions - 2 nos Tomato Puree - 1 1/2 cups Chilly Powder - 1 tsp Ginger garlic paste - 1 tsp Coriander seeds - 1 tsp Coriander powder - 1/2 tsp Cumin seeds - 1 tsp Cinnamon stick - 1 no or Cinnamon Powder - 1/2 tsp Cloves - 4 nos Green Chillies - 2 nos Garam Masala Powder - 1 tsp Turmeric Powder - 1 tsp Cashew nuts - 8 nos Ghee - 1/4 cup Milk - 1/4 cup (optional) Salt to taste Oil - 1/4 litre Coriander leaves - finely chopped 1/2 cup Method: In a pan dry roast coriander seeds, cumin seeds, cinnamon stick, clove and grind it to a fine paste adding little water along with cashew nuts and garam masala. Cut the

I came to know that Baingan Mughalai gravy and Baingan Mussalam are one and the same after getting clarified from some of my friends. Though any kind of vegetable can be used along with the basic gravy, when Baingan is used it really gives a wonderful taste. A must try for all Brinjal lovers. Ingredients: Brinjals - 8 nos small sized Onions - 2 nos big Tomato - 4 nos. Tomato puree - 1 cup Ginger garlic paste - 2 tsp Coriander powder - 2 tsp Cumin seeds - 1 tsp Turmeric powder - 1/4 tsp Chilly powder - 1 tsp (or to taste) Salt to taste Ghee - 1/4 cup Oil for deep frying. Coriander leaves - 1/2 cup Fresh cream - 3 to 4 tbsp Method: Wash and clean the brinjals and cut them to 6 pieces length wise. Heat oil in a pan and fry the brinjal pieces till they become golden brown in colour. In a hard bottom shallow pan add ghee and  cumin seeds. When the cumin seeds crackle add the finely chopped onions and saute it till it turns golden brown in colour. Add the ginger garlic

Introduction Contrary to old beliefs, spicy food does not inherently cause or exacerbate ulcers. Modern research suggests that ulcers are more complex and their dietary management should be tailored individually. This article outlines how to prepare and eat food to alleviate ulcer symptoms, prevent aggravation, and promote healing. Guidelines for Cooking and Eating for Ulcer Patients Foods to Avoid Certain foods can still be aggravating for ulcer patients. Identifying and avoiding these foods can help manage symptoms: High-fat meats : These are harder to digest and can increase stomach acid production. High-fat condiments : Such as regular mayonnaise and salad dressings. Citrus fruits and juices : They are acidic and can irritate the stomach lining. Tomato products : Also acidic and potentially irritating. Coffee and tea : Both caffeinated and decaffeinated can stimulate acid production. Alcoholic beverages : These can erode the stomach lining and increase acid production. Spicy foods

What Are Ulcers? Ulcers are open wounds that form on the skin or inside the body’s hollow organs, causing significant pain and burning sensations. They typically result from reduced blood supply to the affected area. Ulcers appear as open craters, usually round but can become irregular in advanced stages, with corroded skin layers. The center is often the most affected, with destruction of the epidermis, dermis, and fat layer, while the outer edges show less severe damage. The surrounding skin is red, swollen, and tender. Symptoms of Ulcers Red, tender, and swollen skin around the ulcer Pain around the ulcer site Fluid discharge, sometimes with pus Occasional fever if bacterial infection occurs Potential bleeding, ranging from small clots to significant blood loss Types of Ulcers Acute Ulcers : Heal within 12 weeks (3 months). Chronic Ulcers : Take longer than 12 weeks to heal and show ongoing destruction without significant healing progress. Stages of Ulcer Development Initial Stage :