SuvaiArusuvai - Veg Recipes of India

Ingredients: Parangikkai / Ashgourd - 1/4 kg Rawa - 4 tbsp Wheat Flour - 2 cups Maida - 1/8 cup Cardamom - 1/2 tsp Jaggery - 1 1/2 cups Method: Peel the Ashgourd/ Parangikkai. Steam the parangikkai till done in a pressure cooker. After cooling, mash the gourd and mix the jaggery well to it. There should be no lumps of jaggery in it. Add all the flours and also the cardomom powder. Mix well without adding water. (There would be no necessary of adding water to the dough). Add water if needed. The should be like Vadai maavu consistency. You can make small balls and fry it in the oil. Children would like it and  can be served as after school snacks. 

Ingredients: Kathirikkai [small sized] – ¼ kg Besan – 5 teaspoons Special masala powder  – 5 teaspoons Salt – 1 ½ teaspoon Hing – ¼ teaspoon Turmeric powder – ¼ teaspoon Oil – 5 teaspoons Method: Wash brinjals & let them dry completely. Slit them without cutting fully Mix besan, special masala powder, salt, hing & turmeric powder. Add a tablespoon of water & make a paste of the powder mixture. Stuff the masala into the slits Heat oil in a shallow non-stick pan. Arrange the stuffed pieces. Keep closed till golden brown. Turn sides & fry till golden brown.

Ingredients: Potatoes  1 kg Onion  1/2 kg chopped Capsicum  1 chopped, Coriander  1 Tbsp, finely chopped Sambhar Powder 2 tbsp Dhania Powder 1 tbsp Lime/lemon juice 2 tsp (Optional) Mustard seeds,  urid dhall,  curry leaves  for seasoning Salt to taste Preparation  Cook the potatoes. Cut Potatoes in chunks.  Mix the potato chunks with all the powders, salt and lemon juice.  Keep aside. Heat a heavy bottomed pan. Pour 3 tbsp of cooking oil. Add mustard seeds, curry leaves and urid dhall Now add chopped onion and capsicum. Sauté till onion turns transparent. Add potato chunks. Mix well. Sauté till all the ingredients get mixed well. Remove from the heat and sprinkle coriander leaves.

Ingredients: Roasted Samba rawa - 1 cup  Mixed vegetables -  Potato,beans,carrots and peas.  ginger- few cut finely  green chillis-2(small)  red chillies-2  Onions- 1 big  Tomatoes-2 medium  curry leaves-few sprigs  coriander -for grarnishing  salt- as req.  water-2 to 2 1/2 cups  For seasoning- mustard, urad dal and chana dal( kadala parupu)  Method:   In a pan add little oil and when slightly hot, add mustard,then urad dhal, chana dhal and chilies (to suit to your taste) add ginger and curry leaves. Then add onions and saute . when onions turn translusent add tomatoes. Then add 2 cups of water and salt . when water begins to boil. add steamed vegetables( can be done in microwave or cook first keep aside) add turmeric.and mix well. simmer for a few minutes till the water gets fully absorbed . add a teaspoon ghee and mix well.  Add coriander for garnishing. This is a very nutritious receipe and suits well for the diabetics.

Ingredients: 1 big peerkangai serves 4 people... Preparation time: 20 minutes Ingedients required: 1 peerkangai 1 small tomato 3-4 red chillies Half spoon Dhaniya Tamarind and salt to taste Method: Cut Peerkangai into small pieces .along with tomato, red chillies, dhaniya, tamarind and salt grind everything in mixie .. Please do not add water while mixing the ingredients. Do not mash completely.let the mix be a little coarse. Take a kadai,add 2 spoons of refined oil. Add mustard, allow it to spatter. Add some perungayam powder and add this thokku mix and heat it on kadai till the raw smell goes off. Once the mix becomes thick,and the raw smell goes off,switch off the stove and let it remain in the kadai for 10m mints. we can then have this thokku with hot rice, or idli or dosai..

Party Menu  Welcome Drink :- Jal Jeera and Fruit Punch  Starter :- Corn Munch and Grilled masala panner tikka with tamarind Chutney Soup :- Tomato Soup with croutons and Mix Veg. Healthy soup Main Course:- Russian Salad, Tomato, Beat root, Carrot, Onion and Lemon (finely chopped) and Cut Coriander leaves, Mix pickle, Roasted papad, Sprouted green gram, Sprouted whole mung dal, Salt & purify water must Kofta Curry, Rajwadi Gobi-Aloo ki sabji, Mix Veg Tava Fry Sabji and Special Dal Tadka,  Roti- Puri and Nan with butter  Rice- Jeera Rice Chinese noodle with Manchurian (special for kids) and Pani Puri Masala Dosa with Coconut Chutney Dessert- Rasmalai & RajBhog, Vanilla Ice Cream with Chocolate, Mango & Strawberry Crush (special for kids) and Masala Pan.

Ingredient  For Stuffing -  250 gm boiled potato,  2 medium size onions,  100 gm green peas,  150 gm Amul Cheese,  1 tea spoon garlic paste,  1 tea spoon ginger paste,  1 tea spoon Jeera,  1 tea spoon mustard,  ½ tea spoon red chili powder,  ½ tea spoon turmeric powder,  1 ½ tea spoon chat masala,  3 table spoon refined ground nut oil,  2/3 green chili,  50 gm green coriander leaves,  1 ½ tea spoon or as per taste salt For frying - 250 gm refined ground nut oil  For dough -  100 gm rava,  100 gm maida,  2 tea spoon amul butter,  salt as per taste,  water so as make dough Method Peel of the boiled potato skin and then cut it into fine pieces neither thick nor thin medium size. Finely chopped onions. Take a frying pan on moderate flames and 3 table spoon of refined oil. Heat oil then add mustard, jeera then add onion, cut green chili till golden brown. Add ginger – garlic paste, red chilies powder, turmeric powder. The

Starter recipe posted by Shripriya Ramakrishan for party menu contest entry 1 Make the mixed vegetable curry with potato, carrot, beans, peas, capsicum etc., and make lemon sized balls. Instead of dipping it in the Besan gravy, we are going to wrap it in white bread. Remove the brown part in the bread, sprinkle little bit water on the white part, place the mixed vegetable ball on the bread, then wrap the mixed vegetable ball with the bread...if the bread is hard and you are not able to wrap, then wet your hands and try. It will work out. Then deep fry these rolls. The taste will be awesome. I made this for one of the potluck parties....and the guests were going ga-ga over this. :)

Wheat based contest entry by Sripriya Ayyangar. Ingredients: Oil - 3 tbsp Ghee - 3 tbsp Mustard - 2 tsp Jeera - 2 tsp Red Chilly - 2 nos Cloves - 2 nos Cinnamon - 1' piece Cardamom - 2 nos Bay leaf - 1 no. Wheat Rawa - 2 small cups Water - 5 small cups Vegetables: Potato - 2 nos Carrot - 2 nos Beans - 5 to 8 nos Cabbage - 100 gms Capsicum - 1 No Green Peas - 150 gms Tomato - 2 nos Curry Leaves - 2 Sprigs Coriander leaves - 1 handful Mint leaves - 1 hand ful Lemon Juice - 2 tsp Green Chilly - 3 nos Ginger Garlic Paste - 2 tbsp Grated Coconut - 2 tbsp Method: Cut all the vegetables to desired shape and size. Wash the greens well and cut them seperately and keep them ready for dressing. Take little ghee (1 tbsp) in a pan. Roast the rawa well till golden brown colour. By doing this we can separate the lump formation. Spread it in a plate.   Now heat oil and ghee in a pan. Add all dry masalas to it. Fry them till they b

Ingrdients: Wheat Rava- 1cup Ghee 4 tablespoon salt to taste cashew 5 nos roasted in ghee puliyogaray mix Method:  Dry roast wheat rava flour.add salt to taste with 1 1/2 cup of water and cook in medium heat.stir well.add puliyogaray mix as needed (mtr ready made paste) mix well.add cahew raosted before with coriander garnish. takes 25 minutes for preparation.

Party menu recipe by Uma Sridharan Ingredients: Grated Carrot                                   1 Tbsp Grated Cabbage                               1 Tbsp Wheat flour                                      1 1/2 cup Chopped Coriander leaves               Handful Onion                                              1 Garam Masala Powder                     1/2 tsp Red Chilli powder                            1/2 tsp Salt Method Cut the Onions and grind it in a mixer grinder and prepare a smooth Onion paste. In a mixing bowl, add grated Carrot, grated Cabbage, Coriander leaves, Red Chilli powder, Salt, Onion paste and Wheat flour. Knead well all the ingredients and prepare smooth dough like the Chapathi/Paratha dough. If needed, add a little water while kneading. Keep the dough aside for half an hour. Cover it by a wet cloth. Divide the Paratha dough into small balls of suitable size and roll it out and cook on a tava on medium flame. Spread ghee on the

Ingredients Strawberry Crush - 3 to 5 tbsp Vanilla ice-cream - 2 scoops Lime Juice - 1 tbsp Sugar syrup - 2tbsp Crushed ice - as required Rock salt - 1 pinch Sprite or 7-UP : 200 ml   Method In a tall glass, fill with crushed ice. Pour in the strawberry crush and lime juice along with the sugar syrup. Sprinkle rock salt and top it up with Sprite or 7-up. Finally float the vanilla ice cream and serve chilled.

Party menu recipe posted by Uma Sridharan Ingredients Carrot                             1 Celery                             1 Potato                             1 Peas                                1/2 cup French beans                  1/2 cup chopped Mayonnaise                    1/2 cup Coriander leaves             1/2 cup chopped Tomato                           1 chopped Cucumber                       1 chopped Capsicum                        1 chopped Paneer                             100 gms cubed   Method Boil the carrot, potato, peas and French beans. Peel the potato and  chop.  Mix the vegetables, paneer and celery with the mayonnaise. Serve.

Party Menu recipe posted by Uma Sridharan Ingredients: Semiya      (Vermicelli)          1 cup Curd                                     1 cup Carrot                                   1 grated Raisins                                  2 tbsp Cucumber                             1/2 chopped                                    Mustard seeds                      1 tsp Cashew nuts                         2 tbsp chopped Green chillies                        2 chopped Curry leaves Coriander leaves                    1 handful chopped Ghee                                       2 tbsp Salt Method  Heat oil in a tava and fry the Semiya in a low flame until it turns colour. Boil  4 cups of water Add the Semiya in the boiling water. Let  it  boil till it becomes soft. Drain the water.  Heat ghee in a small pan and add the mustard seeds, green chilles and curry leaves. Then fry the cashews. Now mix the vermicelli with curd, salt, chopped vegetables, rai

Soup recipe posted by Shripriya Ramakrishnan for Party menu - 1 Pressure cook about one cup of toor dhal with little bit if turmeric. Fry 1 table spoon of jeera and 1 table spoon of pepper in a teaspoon of oil, then powder it. Then grind the cooked toor dhal also and add about 2 cups of water. Take 3-4 inch size ginger piece, grate it and put it in this toor dhal gravy. If you want, add 2 green chillies also. Add salt. Add the pepper-jeera powder. Let it boil. The consistency should be watery....like we should be able to drink it like a rasam. Once the boiling is done, switch off the stove. Add lemon juice according to taste. This is such a yummy soup, even kids will love.

Welcome drink : Hot Instant Rasam Starters : 1. Innovative Idlis  2. Instant Thayir Vadai Main Course Dishes: 1. Rotis/Chappathis 2. Channa Masala 3. Methi Aloo 4. Paneer Biriyani 5. Curd Rice with Carrot Pickle  Dessert : Carrot Halwa with Ice-cream

Welcome drink: Bhangra pepsi,  Apple cinnamon juice, Pineapple pinacolada (mocktail)   Soups: cream of potato soup Murungakkai soup   Starters: vegetable shawarma Pani poori Corn cheese balls Masal vadai   Salads:  chick peas salad Macaroni salad   Separate counters for Kids: Chocolate fountain Cotton Candy Pop Corn – salted and sweet     Main course:  Chilli garlic rice (Chinese) Spinach Lasagna Vegetable augratin Pasta with Arrabiata sauce Plain phulkas, onion kulchas Bisi bela bath Rawa Idly Idiyappam Curd rice   Main course side dishes Baby corn Manchurian for chilli garlic rice Vegetable Jalfraize, Kadai Paneer and Dum Aloo  for phulkas Potato chips for bisibela bath Coconut chutney for rawa idli Vada curry for idiyappam Cut mango Pickles and vetha kuzhambu for curd rice   Deserts: carrot halwa and Baskin and Robbins icecream (black currant and butterscotch flavours) Cut fruits Chocolate mousse Paa

Welcome Drink : Pineapple Melody , Strawberry Vanila Float, Banana Chocolate Smoothie Starters: Mattar(mini) kachori, Mysore Bondas, Paneer Pakoda [All this can be served with dates or green chutney]   Soup: Almond-and-Broccolli soup, Veg-noodle-soup   Main Dishes For kids:Mini Pizza, Desi Pasta, Chole-Bature   For Adults:Phulka,  Brown Rice Peas Pulav, Ghee Rice,  Veg Makhanwala, Grilled Gobi65,Kadi Pakoda , Salad, Roasted pepper papad,  Holi-Curd Rice, Avakkai. Dessert Kesar Rasmalai, Badam-Pista Phirni ,Shahi Tukda, Vanilla Eggless Cake

Party Menu recipe posted by Rohini Renganathan Ingredient Pineapplejuice - 200 ml  Pineapple crush - 2 tbsp Mint leaves - 4-5 nos  Crushed ice - as required Lime juice - 2 tbsp Sugar syrup - 2 tbsp Chaat masala - 1 tsp Method : In a tall stemmed glass, place a bed of the crushed ice.  Pour over the blended mix of the pineapple juice, Pineapple crush, mint, lime and sugar syrup, and chaatmasala. Serve it chilled.

Welcome Drinks::  Mango  Lassi   Lemonade   Coffee & Tea   Soups::  Hot and Sour Soup   Brocoli Cheddar  Starters ::  Fried Idli - Tomato Sauce  Tortilla Chips - Salsa  Jalapeno and Cheese Samosa - Tomato sauce  Main Course ::  Pidi kozhukattai - Side dish molaga podi and coconut chutney.  Mini Oothappam  with different toppings like carrot, onion, molagapodi etc., Side dish coconut chutney and onion chutney.  Mango Rice  Avial  Semia pulav  Pudina-Coriander leaves raitha  Thayir aval  Pickles and Vadam Kids Special::  Vegetable hakka noodles   Poori - Potato   Bread Pakoda Sandwich   Desserts::   Kasi Halwa  Jeera Boli  Carrot Kheer  Fruit Salad with icecream

Party Menu recipe posted by Uma Sridharan Coarsely chopped cabbage, onion, carrot, spring onion and capsicum – ½ cup each Very easy to make. Boil 2 Ltrs of water. Add enough salt. Now add the vegetables. Simmer it for 5 mts. Serve hot.

Contest Entry recipe posted by Uma Sridharan Ingredients   Ripe Tomato 500 gms Milk 1/2 cup fresh cream 3 tbsp onion 1 chopped   for white sauce   refined flour 2 tbsp Butter 2 tbsp Milk 2 cups   Method   Cut tomatoes intoi  half. In a heavy bottomed vessel, place cut tomatoes and chopped oinons along with 1/2 cup of milk. Bring it to boil. Simmer it. Let it boil till the onions become soft. Blend it in a mixie. Mix the white sauce with the tomato - onion mixture. pour 3 cups of water and heat it. Simmer it for 5 to 7 mts. Remove from the heat. Add pepper and salt according to your taste. Add the fresh cream slowly and mix.Garnish with leeks and finely chopped coriander leaves.   White sauce   Heat the butter in a heavy bottomed vessel. and add the flour.Remove from the heat.  Pour 3 to 4 tbsp milk to it and stir. Mix well. Now add the rest of the milk and stir. Again place the vessel in a low heat and the sauce thickens.

Party menu posted by Uma Sridharan Ingredients Gram flour                            1 cup Juice of a lime Sugar                                     1 tsp Turmeric powder               1/4 tsp Ginger paste                        1/2 tsp Green chilli                           1 crushed Water                                     3/4 cup          Soda bi carb                        3/4 tsp For seasoning Mustard seeds                    1 tsp Chopped coriander leaves          handful Grated coconut                   handful Green chillies                      2 finely chopped Method Mix salt, sugar, lemon juice along with 3/4 cup of water. Mix gram flour, turmeric powder, crushed chilli  and ginger paste. Slowly add the water mixture and prepare a smooth batter. Grease a suitable baking dish to steam Dhokla.   Heat a cooker or steamer with enough water to steam. When the water is hot, mix soda bi card with the batter and pour it into the greased bak

Party menu recipe posted by Shripriya Ramakrishnan Ingredients: Basmati Rice - 1 cup Tomato - 2 chopped fine. Red onion - 1 big chopped fine. Tomato puree - half cup Coconut milk (thick) - half cup Cloves 2 Poppy seeds - 1 teaspoon Ginger - 1 inch piece Garlic - 5 cloves Red chillies - 4 Oil, Curry leaves - few springs, Cumin seeds and bay leaf for seasoning. Salt - as needed. Method: Soak cloves and poppy seeds in warm water for 30-40 minutes. Grind the soaked items and ginger, garlic, and red chillies into a paste. Fry the basmati rice in a tbspn of oil and keep it aside. In a kadai, pour about 2-3 tbspn of oil, then add the items mentioned for seasoning. Once the cumin seeds splutter, add the chopped onion. Then add the ground paste. Fry until raw smell goes. Then add the tomatoes and salt. Once all the water evaporates and it is a fine tomato-onion curry, add the fried basmati rice, mix it and turn off the stove. Transfer into a pressur

Party Menu recipe posted by Shripriya Ramakrishnan Ingredients: Paneer - 2 cups of cut cubes. Ginger-Garlic-Greenchillies paste - 2 tbspn Tomato puree - 1 cup Garam masala powder - 1 tbspn For seasoning: cumin, cloves 2, cardomom 2, turmeric powder Fresh cream - 2 tbspn Coriander leaves - for garnishing Salt: as needed. Grind into a paste: Roasted peanuts about half cup, Cashews 20 soaked in warm water for about 40 minutes, Almonds about 20 soaked in water and skin removed, poppy seeds about 2 tbspn, 1 big red onion chopped fine. Method: Heat one tbspn of oil in a kadai. Add the items mentioned for seasoning. When the cumin seeds splutter add the ginger-garlic-green chillies paste and fry for about a minute and then add the ground paste and garam masala powder. Fry until the raw smell goes. Add tomato puree. Let it blend with the masala and boil for about a minute. Now add cut paneer pieces, water enough for the gravy, and salt. Paneer gets cooked in about

Party menu recipe posted by Uma Sridharan Ingredients: Large block of Paneer                         1 Onion                                                 1 Capsicum                                           1 Ripe hard Tomato                               1 finely chopped Coriander leaves        handful   To Marinate: Curd                                                    1 cup Ginger - Garlic paste                          1 tbsp jeera powder                                       1 tsp Salt to taste Red chili Powder                                 1 tsp   Method Cut Paneer into 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for marinade and keep aside. Marinate  vegetables and paneer separately. Keep the marinated paneer in fridge for atleast 2 hrs. Heat oil in a kadai and fry marinated paneer till done. Fry vegetables also. Arrange fried vegetables and paneer in a serving plate. Garnish with coriander.

Ingredients: Potato                          250 gms Paneer                         200 gms  Cauliflower                   grated  1 cup  Capsicum                    1 finely chopped Green chilly                  3 finely chopped   Coriander leaves         chopped handful Maida                          1 cup Red chilly powder       1 tsp  oil for frying Method Boil and mash potato. Grate paneer.  Heat oil in a kadai. Sauté grated cauliflower and capsicum for 2 to 3 mts. Add mashed potato, grated paneer and green chilli. Add enough salt. Remove it from the flame and let it cool. Make small balls of the mixture and keep aside. Make a smooth batter by mixing maida, salt, red chilli powder and  water. Heat enough oil for deep frying in a pan. Dip the balls in the batter and deep fry them until they turn golden brown.   Serve hot        .

Party Menu posted by Jayanthi Rajagopal My recipe is going to be fusion.........and my request to my guest is going to be like this: Men in veshti, chattai , ladies in sarees, and female kid in pavadai chattai. Ok ippo party ku pogalama:   Welcome drink:  Illaneer   Soups: Baby corn soup and noodles soup.   starters: Munthiri kothu(sweet) and parupu chola(corn)vadai . side dish: thengai chutney and sauce   Main Course: Thinai arisi payasam pal kozhukatai ulunthu kali kantharappam kollu idli chola rawa upma pesaratu kambu dosai chakarai vallikizhangu boli puttu thengai pal briyani   Side dish for main course: thengai chutney Ginger chutney(for pesaratu) onion chutney(kambu dosai) sambar mooku kadalai kuzhambu(for puttu) pakoda kuruma (for thengai pal briyani)   Dessert:    for adults:   neer more(butter milk), ginger butter milk (or) fruit salad for kids:  lassi (or) apple with strawberry juice

Party menu recipe posted by Latha Mahadevan Ingredients: Boiled Potatoes - 3-4 medium sized Boiled green peas - 3/4 cup spinach - 100 gms Chopped green chillies - 1 tblspn Chopped green coriander - 2 tblspn chopped ginger - 1 tblspn Chaat masala - 1 tspn Salt - as per taste Cornflour - 2 tblspn Oil - for deep frying   Method: 1. Peel n grate boiled potatoes 2. Mash boiled green peas 3.Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop. 4. Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding. 5. shape into ball and then press it in between your palms to give it a flat tikki shape. 6. Deep fry the tikkis in hot oil for 3-4 minutes.