SuvaiArusuvai - Veg Recipes of India

A wholesome meal always should have carbohydrates, protien and other nutrients. We have a misconception that cooked rice or chappathis and the likes have these kind of nutrients, but I have personally found Kanji's fulfilling and also have all the necessary nutrients needed. Especially if it is made with rice rawa.  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

A Kanji or Porridge that can be taken by all age groups, This can be given with milk and little sugar when some one is ill.  Ingredients: Methi seeds - 2 tbsp Boiled rice - 4 tbsp To add: Salt  to taste Butter milk - 1 cup or  Sugar - 1 tbsp Milk - 1 cup Method: Soak methi seeds for about 6 hours or over night. Soak boiled rice for 30 mins.  Grind methi seeds to a paste. Grind the boiled rice coarsely. In a pressure cooker place a vessel and add the ground ingredients with 1 cup of water and a pinch of salt. Pressure cook it for 3 whistles. Let pressure settle, remove from flame and add either salt and buttermilk (Add little hing too) or sugar and milk. 

A soup that requires easily and readily available ingredients. Can be made easily for unexpected guests. And that too when it is done in OPOS, it is made easily and the taste is definitely immense.  Ingredients: Onions - 4 nos Butter - 1 tbsp White sauce  - 2 Cups Salt and pepper to taste Method: Cut the onions into thin rings. (Better grate it using potato grater or slicer) In a pressure pan heat butter and add the onion rings. Add white sauce, salt and 1 cup of water. Pressure cook for 3 whistles.  Let it cool remove from flame and add required water.  Serve hot with soup sticks. This also makes a soup for a rainy day. 

Ingredients: Butter - 2 tbsp Corn flour - 4 tbsp Milk - 1/2 cup Onion - 1 small Bay leaf - 1 no Cloves - 2 nos Pans - 2 hard bottom Method: Slit (donot cut it fully) the onion into 4. In a pan heat milk add onion bay leaf and cloves. When the milk starts boiling remove from flame cover and let it cool. The flavour of onion, bayleaf and cloves will be infused into the milk. In another pan add butter and when it melts add the flour and stir constantly till the flour blends with the butter well and no lumps are formed. Cook it till it bubbles.  Remove onion, bay leaf and cloves and add the milk to the butter and cornflour pan. Mix thoroughly untill a paste is formed. Cook again for another 5 to 10 minutes till the sauce is thickened  Alternatively milk an be added without infusing it with onion, cloves and bay leaf. 

Most of the festivals call for a sambar in their menu and making this sambar without Onion is the trend. Mostly this sambar is made with all the veggies though at times just onion and tomato alone are added.  Ingredients: Drum stick - 1 no Brinjal - 2 no Carrot - 1 no Potato - 1 no Broad beans - 8 nos Chow Chow - 1 small Thuvar Dal - 1/2 cup Tamarind Paste - 4 tbsp Sambar Powder - 2 tsp Hing powder - 1/2 tsp Chopped coriander leaves - 1/4 cup Curry leaves - 1/4 cup For seasoning: Gingely oil - 2 tbsp Mustard seeds -1/2 tsp Red Chilly - 1 no. Method: Pressure cook thuvar dal, mash and let it cool. Chop all the vegetables into reasonably big size. Cook all of them with required salt and turmeric powder in a Pressure cooker. (To save fuel, keep dal and the veggies on top of each and can be cooked at one time). In a hard bottom vessel add 2 cups of water and add tamarind paste and mix well. Add salt, hing and bring it to boil till the raw smel