SuvaiArusuvai - Veg Recipes of India

A kheer or payasam is always a relishing dessert. Dry fruits kheer is another wonderful dessert which every one will like more. It is also a healthy one. Ingredients: Dry fruits powder mix - 1/2 cup Sugar - 1 cup Milk - 2 cups Water - 1/2 cup Cashew sliced - 8 nos Badam sliced - 8 nos Safron strands - a ew Condensed milk - 1/2 tin Method: Warm the water and mix the powder in it to make a paste. Ensure no lumps are formed. Boil milk and add sugar to it. Mix well. Add the powder paste to the boiling milk. Mix well and keep stirring ensure no lumps are formed and no burning at the bottom happens. When the kheer thickens remove from flame and transfer to a serving bowl immediately. Add condensed milk to it and mix well. Decorate it with sliced Cashew nuts and Badam. Can be served hot or chilled. 

Any kheer or payasam is always a welcome dish when it comes to a festival or party. Ingredients: Cashew nuts - 1 cup Badam - 1 cup (soak and deskin) Cardamom - 8 nos Ground nut - 1 cup (deskinned) Dry grapes - 1 cup Walnut - 1/2 cup Method: Dry roast cashew, badam and ground nut one by one in a pan. It should be roasted in low flame. Grind it together with cardamom, dry grapes and walnut. Add 2 spoons of this powder to 1 cup of warm milk along with a spoon of sugar. This is a very good health drink. A spoon of this powder can be added to a cup of corn flakes and milk.

I have already posted Rawa Kesari in traditional method. After learning the OPOS method, I tried it so many times, and my hard anodised cooker never failed to give me a hand. Ingredients: Double roasted rawa - 1 cup Ghee - 1/4 cup Sugar - 1 1/2 cup Water - 4 cups Food colour - 1/2 tsp Roasted Cashew Nuts - 10 nos Method: Mix water, sugar, 2 tbsp ghee and food colour in a pressure cooker and cook for 1 whistle. Lift weight to release steam. Add the double roasted rawa. Mix well, close the cooker and put the weight  again and close for 20 mins. Before serving add the remaining ghee and roasted cashew nuts. Recipe for  Rawa Kesari in traditional method . 

The day when the 10th Guru of the Sikhs, Guru Gobind Singh laid down the foundation of the Panth Khalsa on 1699 is one of the important festivals of Sikh which falls on 13th or 14th of April every month (This is also the New Year day for Tamils). This is also the day of harvest festival of the Rabi crops. Its a thanksgiving festival to mother earth for giving a sumptous harvest. Its marked as a new beginning and beginning of Hindu Solar Year.  Baisaki Recipes Carrot Halwa Aloo Gobi Coconut Ladoo Amritsari Chole Bhature Sarson ka Saa Makki Roti Atte ke ladoo Rawa Halwa (Rawa Kesari) Alu methi Dal Makhani Dal Tadka Dil Gajak Mixed Fruit Kheer Mooli Paratha Baingan Bharta Punjabi Pickles Paneer Butter Masala Dry Fruit Kheer Paneer Makhni Mint Paratha Tandoori Aloo Tandoori Baby Corn Dahi Papdi Chaat Cheese Stuffed Potatoes Chana Dal Pancakes Lentil Patties Paneer Cocktail Tandoori Baby Corn Besan ka Halwa Kesari Phirni Badami Besan Ke Laddoo

One another sweet that can be made using Coconut is Coconut Ladoo. Simple and easy to make sweet with very basic ingredients.  Ingredients Rawa - 1 cup Grated Coconut - 1 1/2 cup (fresh) Condensed Milk - 1 tin Powdered Sugar - 1 cup Method: Roast Rawa in a dry pan, till it turns golden brown. Add one cup of grated coconut and mix well. Dry roast the remaining 1/2 cup of coconut and grind it to a fine powder.  Mix in the powdered sugar and add 1/2 tin of the milk maid and mix well. Make small balls of the mixture and roll in the ground coconut. Place it in the refrigerator. 

There are lot of items that are basics which every one need to know. Be it a newly married wife or a bachelor who stays alone. Also in this fast forward world every one have very less  time  and so certain things need to be prepared and stocked in leisure time. More over preparing powders and pastes  at home  are highly economical and also fresh. Though there are many brands available in the market, one can make them at home according to the taste of the family people.  Basic Pastes Basic Powders Food Enhancers Idly Milagai Podi Sambar Podi Rasam Podi Masala Powders Rice Mix Powders

Ingredients: Bengal gram - 1/4 cup Thuvar Dal - 1/4 cup Urad Dal - 1/4 cup Sesame seeds - 1/4 cup Moong Dal - 1/4th cup Red chillies - 2 cups Salt - 1/4 cup Asafodeita - 1 inch piece Method: In a dry pan add the sesame seeds and fry till it splutters and becomes red. Fry bengal gram, thuvar dal and urad dal one by one. Fry all of them till they turn red. Reduce the flame and fry the moong dal till it becomes red. Fry the asafodeita then the red chillies. Ensure that it doesnot turn black. Let it cool and grind sesame seeds first and transfer it to a plate. Grind all the other ingredients together to a fine powder. In the end add the sesame seeds powder and grind it again so that all the ingredients mix well. Spread on a plate to cool. Store it in an air tight container.

Many of us eat Oats at home regularly. So there is always a stock of this at home. When we have guests at home, it is one easy dish that can be made quickly. Ingredients: Oats - 2 cups Sugar - 4 cups Ghee - 3/4 cup Elaichi Powder - 2 tbsp Cashew nut - 20 nos Food colour - 1/4 tsp Milk - 1 cup Water - 4 cups Method: In a hard bottom vessel add Oats, water and milk and mix well and keep stirring till all mix together and forms a lump. Add sugar mix well. In 2 spoons of water mix the food colour and add to the mix and stir completely. Add ghee little at a time and mix well. Add cardamom powder and mix again. When the mixture starts becoming non sticky add the remaining ghee, fried cashew nuts and mix well. Wait for the OPOS version of the same. 

Aadi Pandigai is one of the major functions that is celebrated after marriage. The newly married couple are invited home and the son-in law and daughter are served with a wonderful feast. He is also served the festival special Coconut milk payasam in silver tumbler. Coconut milk Payasam  (This is the most important neivedhyam for Aadi pandigai) Thayir Pachadi - (Coconut Raitha) Kosumalli Koottu Curry -  Potato Curry ,  Parupusili . As it is feast 2 different kinds of curries are made) More Kuzhambu  - Mostly it will be lady's finger or Ash Gourd Rasam Aamavadai Varuval Curd Pickle Though Thengai Paal Payasam is the important sweet, one can also make some other sweet the previous day. Sweets like  Mysore Pak ,  Badam Kathlee  or  Cashew Kathlee  can be made.

When it comes to packing lunch box for kids, it is always a confusion for all the mothers. But there are lots of dishes that can be made in the morning, and pack it for the kids. One such is mixed rice. Giving kids different kinds of mixed rice will keep them energetic and filling too. Ingredients: Basmati Rice - 1 cup Potato - 2 nos (medium size peeled and diced) Onion - 2 nos (finely chopped) Turmeric Powder - 1 pinch Coriander Powder - 1 tsp Green Chilly - 2 nos Cumin powder - 1/2 tsp Cumin seeds - 2 tsp Coriander leaves - 1/4 cup (finely chopped) Mint leaves - 1/4 cup (finely chopped) Ghee - 4 tbsp Salt - 1 tbsp Method: Wash and soak Basmati rice for 30 mins. In a pressure cooker or pressure pan, heat 2 tbsp of ghee. Fry cumin seeds. To that add slit green chilly and layer the onions. Add the potato cubes and basmati rice in layers. Add coriander powder, cumin powder, turmeric powder and salt and mix. Spread the coriander leaves and mint leaves on top and pressure

One of the most liked and easy to make mor kuzhambu recipe.  Ingredients: Lady's finger - 150 gms or approximately 16 to 18 nos   Coriander seeds - 3 tbsp Cumin seeds - 1/4 cup Thuvar dal - 4 tbsp Bengal gram dal - 4 tbsp Green chillies - 2 nos Grated coconut - 1/2 cup Turmeric powder - 1 pinch Asafodeita - 1 pinch Salt to taste Oil - 3 tbsp Mustard seeds - 1/2 tsp Curry Leaves - 1/4 cup Coriander leaves - 1/4 cup Curd - 3 cups (unsour) Bengal gram - 1 tbsp for tempering Method:      Cut the lady's finger into 1 inch piece. Soak coriander seeds, thuvar dal, bengal gram dal and cumin seeds for about 30 minutes. Grind it to a fine paste along with coconut, green chillies, curry leaves and coriander leaves.        In a hard bottom vessel, add oil and mustard seeds. When it splutters add bengal gram, turmeric powder and asafodeita. Add the cut lady's finger pieces and salt  and saute them till they become fried and crispy.

Stuffed sweet rotis made using maida or wheat or all purpose flour. Ingredients:        For outer Cover: Maida or All purpose Flour or Wheat flour - 1 cup Turmeric Powder - 1 tsp Gingely Oil - 2 tbsp Salt - 1 tbsp Water as required For Pooranam: Bengal Gram Dal - 1 cup Jaggery - 2 cups Cardamom Powder - 1 tsp Grated Coconut - 1 cup Method: Make a dough using maida just like chappati dough. But this should be a bit elastic in texture. Rub the dough with gingely oil and cover it with a muslin cloth and set aside for a while. In the mean time make the Pooranam.  Pressure cook Bengal Gram Dal. Let it cool. Grind it along with cardamom powder. Make a syrup of Jaggery using 1/2 cup of water and when it boils add grated coconut and bring it to a boil in medium flame. Add the ground bengal gram and mix well. Saute well till all the jaggery is absorbed and it becomes thick. Remove and let it cool.  Make thin chappatis from the dough. Make a ball of big

Brinjal Chutney Stuffed Baby Brinjal

Brinjal Contest Entry  Ingredients 750g baby brinjals (green) 200ml refined oil 1 tbsp sesame oil (gingely oil) 2 tbsp cashewnut 2 tbsp poppy seeds 4 tbsp coconut, grated 4 red chillies, whole 1 tbsp peanuts, roasted 1 tbsp curry leaves 2 onions, chopped 1 tbsp ginger-garlic paste 2 tomatoes, chopped Salt to taste 1 tsp turmeric powder 2 tsp red chilli powder 1 tsp coriander powder 1 tsp garam masala powder 3/4 cup tamarind pulp 2 tbsp fresh coriander leaves, chopped Method: Take the baby brinjals and slit it from the center. Fry it in hot oil and keep it aside. Roast the sesame seeds, cashew nut, poppy seeds, coconut, whole red chilli and make a fine paste. Crush the peanut and keep it aside. In a pan heat some oil, add curry leaves, chopped onion and fry till onion gets golden colour.  Add ginger garlic paste and saute for another 2 minutes. Add tomatoes and cook for some more time. Once it starts leaving out oil, add the powder spices and the paste, and

Wheat Rawa Puliyogare

Godhumai Rawai Payasam Wheat Idly Veg Paratha Veg Clear Soup Wheat Oothappam Wheat Pongal Party menu 1 by Uma Sridharan Potato Capsicum Curry Paneer Tikka Upma Kozhukattai Fruit Punch Punarbagam Jeeraga Rasam Araikkerai Curry Milagoolam