Suvai Arusuvai: Exploring the Art of Vegetarian Cooking

From this website Suvai Arusuvai, you'll learn to cook delicious and healthy vegetarian dishes. Discover ideas to cook delicious meals for your family, from traditional recipes to modern inventions.

Welcome to Suvai Arusuvai: A Taste and Tradition-Based Culinary Experience.
        At Suvai Arusuvai, we believe food to be a celebration of flavour and health rather than merely a means of subsistence. We are passionate about making vegetarian food since we think food should be tasty and healthy.

The Soul of Arusuvai Suvai
           'Arusuvai' stands for the six distinct tastes, whereas 'Suvai' signifies taste in Tamil. This is embodied in our recipe collection, which provides a wide variety of foods to suit any taste.

How We Handle Cooking
        We view cooking as an art form that is open to everyone, needing only persistence and a desire to learn. Our recipes are designed to inspire and delight, regardless of your level of experience in the kitchen.

A Haven for Vegetarian Cuisine
        I promise to only provide vegetarian recipes because I follow this diet. We have only vegetarian dishes to appeal to those who don't consume meat or eggs.

From Custom to Originality
        Our recipe collection is multigenerational, with time-tested favorites from moms, grandmas, and other family members. We also feature cutting-edge and contemporary works that suit the tastes of the present day.

Become a Part of Our Cooking Community
        Suvai Arusuvai started off as a little blog, motivated by the desire to offer special recipes

Providing and Adapting Recipes
        We welcome your input and recipe modifications, and we urge you to try new things. Encourage a culture of learning and innovation by sharing your cooking tricks, success stories, and variants with our community.

Remain Well, Remain Motivated
        Our goal at Suvai Arusuvai is to spread the word about healthy eating and life by serving up delicious vegetarian food. Come along with us as we embrace a way of living that, by the joys of cooking and sharing meals with loved ones, nurtures both body and soul.

        This website highlights  core values, particularly its dedication to vegetarian cooking, culinary experimentation, and community involvement. It seeks to draw in guests who are enthusiastic about vegetarian cooking

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Recipe for Carrot Burfi

Ingredients: Grated carrot - 2 cups Sugar - 2 cups Milk - 2 cups ghee - 1/4 cup Besan flour - 1/2 cup Khova - 100 gms Cardamom Powder - 2 pinches Method:     In a hard bottom pan, add carrot, sugar and milk and when the mixture comes to a boil add the khova and stir well. When the khova gets mixed thoroughly, add the besan flour (heat ghee in a vessel and add the besan flour to it and make it a fine paste) and when everything gets hardened up and leaves the sides of the vessel, remove from flame and spread on a ghee greased plate. Cut into pieces when cold.
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How to make Tamarind Paste at home

Though now a days, we get ready made Tamrind pastes from brands like Homemade or Mallika Home Products, still it is better to prepare our own Tamrind Paste at home. This tamrind paste is helpful for south Indian dishes like Sambar, Rasam, Puli kootu etc. Ingredients Tamarind - 1/4 kg Hot water - 1/2 ltr Gingely oil - 1 tbsp Turmeric Powder - 1 tsp Salt - 1 tsp Method Soak the tamarind in hot water for half an hour. And when the water is warm enough, use the mixer and grinder to extract the tamarind juice. Don't add more water to grind but grind the tamarind so that you get thick water. Heat a hard bottom pan, add the oil add add turmeric and salt to it and bring it to a boil. Reduce the flame and leave till the water is evaporated and till the tamarind becomes thick and is in a paste form. Remove from flame, let it cool. Store it in an air tight container. The extract can be stored in fridge for about half a month. 
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Bengal gram flour Payasam|Mysore pa Kheer

This payasam if done well tastes like Mysore pak. Ingredients: Bengal Gram Flour - 1/4 cup Ghee - 1/4 cup Sugar - 1/4 cup Cardamom Powder - 2 pinches Cashew nuts - 8 nos Milk - 1 1/2 cups Method: In a pan heat ghee. Add the bengal gram flour to the hot ghee and mix well to form a fine paste. Add 1 1/2 cups of water to the besan flour mix and bring it to boil. Add sugar, Keep stirring to avoid forming lumps. When it forms a thick lump add milk and mix well again. Add cardamom powder. In a pan fry broken cashew nuts till golden brown and add it to the Payasam.
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