SuvaiArusuvai - Veg Recipes of India

 There are few recipes that can be prepared and stored and can be used whenever and wherever needed.  Instant Rawa mix Instant Rive Payasam Home made Badam mix Onion and Tomato paste Instant Idly mix Tamarind Paste Coffee Syrup Spiced Buttermilk Bhangra Pepsi Tomato Puree  Idly Upma using Idly milagapodi Jelly Vennila Shake Homemade Flours

Ingredients: 2 Oranges (Nagpur variety) OR 4 Mosambis 4 Carrots 1/4 cup Lime juice 1/2 tsp Salt 1 tbsp Honey 1/8th cup Mint leaves 1 Lemon slice Ice cubes Method: Grind the carrots to make juice, yielding approximately 200 ml. Juice the oranges (or mosambis) to obtain approximately 200 ml of juice. Alternatively, use store-bought orange juice. In a tall glass, add 3 to 4 ice cubes. Pour 100 ml of carrot juice and 100 ml of orange (or mosambi) juice into the glass. Add honey and lime juice to the mixture, and stir well to combine. Garnish the mocktail with mint leaves and add a slice of lemon to the rim of the glass for decoration. Serve the refreshing Orange Carrot Mocktail as a party starter, a healthy summer cooler, or as an after-school drink for kids. Enjoy this delicious and nutritious beverage

Kaaichiya moru or Moru kaaichiyathu is a simple recipe from Kerala just like Neer mor made in Tamilnadu. Just like the people of Tamil nadu the Keralites also end thier meal with rice and curd or buttermilk. This is a flavourful and aromatic dish.  Here's the recipe for Kaaichiya Moru or Moru Kaaichiyathu, a traditional Kerala dish: Ingredients: 2 cups Curd (Thick and Creamy) 2 cups Water 6 Shallots (Sambar Onion) 1 inch Ginger 1 Green Chilli 1 tbsp Salt 1 pinch Turmeric Powder 1 tbsp Hing (Asafoetida) 1 tsp Mustard Seeds 1/2 cup Curry Leaves 1/2 cup Coriander Leaves 2 Red Chillies 2 tbsp Coconut Oil Method: In a large bowl, whisk the curd until smooth. Slowly add water while whisking until it reaches a semi-thick consistency. Set aside. Heat coconut oil in a pan. Add mustard seeds and let them splutter. Then, add the red chillies, hing, and chopped curry leaves. Next, add finely chopped shallots, green chilli, and ginger to the pan. Stir well. Sprinkle turmeric powder and continue

Another halwa which is healthy and nutritious that an be made as a prasad for festivals and functions and get togethers.  Ingredients:   Almods - 1 cup Cashew nuts - 1 cup Dates - 6 nos Raisins - 6 nos Pista - 6 nos Milk - 1/2 cup Sugar - 1 cup Ghee - 2 tbsp Method: Soak the almonds and cashew nuts seperately over night. Next day morning remove the skin of the almonds and grind it along with the cashew nuts to a fine paste by adding 2 tbsp of milk.  Chop th pista and dates finely and mix it with the raisins. Add the paste to a hard botto pan and saute it by tossing it from bottom to up witout burning it but it should become golden colour. Add sugar,mixed dry fruits and 1 tbsp of ghee and keep mixinng it and stirring it constantly. Keep adding milk little by little. Let it thicken. Add the remaining ghee. Once it thickens spread it on a ghee greased plate. Let it cool cut into pieces. 

 A sweet dish that could be made in a jiffy in around 15 to 20 mins using dry fruits and rawa. This is similar to Rawa Kesari with extra ingredient of dry fruits added to it.  Ingredients: Dates - 6 nos Raisins - 12 nos Almonds - 12 nos Cashew nuts - 12 nos Pista - 12 nos Rawa - 1/2 cup Sugar - 4 tbsp Ghee - 4 tbsp Water - 1 cup Cardamom powder - 1/2 tsp Method:     Chop the dates finely. Sliver 6 of the  almonds, 6 cashew nuts and pista. Fry these along with raisins in a tbsp of ghee in low flame.  Stir fry rawa in another tbsp of ghee in low flame till the colour changes slightly golden. Remove from flame and set it aside to cool.  In a hard bottom pan add water and bring it to boil once it starts boiling add sugar, cardamom powder and bring it boil till the sugar dissolves. Add the fried rawa to it and mix it well. Ensure it does not form lumps. Once it starts bubbbling add the dry fruits to it and mix well.  Fry the remaining cashew in ghee and once removed from flame add the rema

Ingredients: Mango - 1 medium sized (let it be a bit tangy) Rice - 1 cup Gingely oil - 8 tbsp Ghee - 4 tbsp Mustard seeds - 1 tsp Hing - 1/2 tsp Green chilly - 4 nos (finely chopped) Turmeric powder - 1/2 tsp Salt - 1 tbsp Method: The Totapuri mango vareity is best suitable to make mango rice. Peel the skin and grate it. Chop the green chillies finely.  Wash and pressure cook the rice with just 3/4th cup of water and a spoon of ghee. Pressure cook it for 2 whistles. When cool transfer to a shallow plate and spread it and let it cool.  Heat a hard bottom pan and add 6 tbsp of gingely oil. when hot add the mustard seeds and when it splutters add the hing, turmeric powder and green chillies and saute well. Add the grated mango and mix well. cover and cook in medium flame. Once the mango is soft add the salt and mix well. Switch off the stove.  Add the cooked rice and mix it thoroughly. Add the ghee to it. Adjust the salt as required. 

When it comes to making neivedhyams and when you plan to make mixed rice varieties it is always to be made without Onions and garlic. Many people find it hard to have it without these two. But my mom makes tomato rice without onion and garlic always and I have grown up eating that. This recipe is my mom's favourite and so is mine. The taste of the juice of the tomato seeping inside the cooked rice is definitely something to be relished. It does not need any special rice variey like Basmathi or Jeeraga Samba. Can be made with the regular raw rice that is used daily Ingredients: Tomato - /12 kg or 8 nos Green chilly - 2 nos Curry leaves - 1/4 cup Coriander leaves - 1/2 cup Mint leaves (optional) -  1/4 cup Ginger - 1/2 inch piece1 Salt - 1 1/2 tbsp Gingely oil - 4 tbsp Ghee - 2 tbsp Mustard seeds - 1 tsp Hing - 1 tbsp Turmeric powder - 1 tsp Dhaniya - 2 tbps Urad dal - 1 tbsp Channa dal - 2 tbsp Red Chilly - 6 nos Rice - 1 /2 cups Water - 2 cups Method: In a tadka pan add dhaniya, 1

  When we make mixed rice varieties one of the recipes that needs extra care and cooking is sambar saadham or sambar rice and when it is made for neivedhyam /prasad, onion is not added. It can be made with just one vegetable or with a few vegetables. It is similar to araichu vitta sambar Ingredients Rice - 1 cup Thuvar Dal - 1 1/2 cup Water - 5 cups Tamarind paste - 3 tbsp Gingely oil - 4 tbsp Ghee - 4 tbsp Dhania - 2 tbsp Thuvar dal - 1 tbsp Channa dal /  Kadala paruppu - 1 tbsp Red Chilly - 8 nos Cumin seeds - 1 tsp Curry leaves - 1/2 cup Grated coconut - 1/2 cup Coriander leaves - 1/2 cup Hing - 1/4 inch piece (or 1 tsp powder) Salt (preferrably rock salt) - 1 1/2 tbsp Cashew nuts - 12 to 15 nos (finely chopped) Mustard seeds - 1 tsp Turmeric powder - /12 spoon Vegetables to use: Carrot - 2 nos Potato - 2 nos (medium sized) Beans - 150 gms 1(can also be avoided) Green peas -1/2 cup (if using dry peas soak it the previous night) Chow chow - 1 no small size Brinjal - 2 nos (round one

 One of the easiest payasams that can be made for any festivals or functions or when there are guests at home is this rawa payasam which is made using Cheeroti rawa or regular rawa.  Ingredients Rawa - 1 cup Sugar - 1/2 cup Ghee -1/4 cup Milk - 2 cups Cashew nuts - 8 to 12 Cardamom powder - 1/2 tsp Water -  1 1/2 cup Method: In a hard bottom pan add 1/2 of the given quantity of ghee and add rawa to it and fry till all the rawa is coated with ghee. Add water to the rawa and cook it till it becomes thick. Ensure that it does not form lumps. Add sugar and stir well. Mix for 5 mins. Add the milk and bring it to a boil. Remove from flame. Add cardamom powder. Broke the cashew nuts and add fry it in the remaining ghee and add it to the payasam.  Serve hot or chilled. If it is chilled, add slightly warm milk to it as it would have become more thicker in consistency.