SuvaiArusuvai - Veg Recipes of India

    Transform your leftover idlis into a scrumptious and quick upma with this easy recipe. By incorporating flavorful ingredients like Milagaipodi and gingelly oil, this dish is sure to be a hit. Follow this simple guide to make a delicious Idli Upma. Ingredients: 8 leftover idlis 4 tsp gingelly oil 4 tbsp idli podi (adjust to taste) 1/2 tsp mustard seeds 1/2 pinch asafoetida (hing) Salt to taste 2 tsp ghee Instructions: Prepare the Idlis : Break the leftover idlis into small, bite-sized pieces using your hands or a fork. Heat the Oil : In a pan, heat the gingelly oil over medium heat. Add the mustard seeds and let them splutter. Add the asafoetida and sauté for a few seconds until fragrant. Add the Idli Podi : Add the idli podi to the pan and sauté for a minute, allowing the spices to release their aroma. Combine the Idlis : Add the broken idli pieces to the pan and mix well, ensuring they are evenly coated with the spiced oil mixture. Stir continuously to prevent the idli pieces

Ingredients: Bread (wholemeal pref)              - 4 slices   Besan                                          - 3 tsp Rice flour                                    - 1 tsp Semolina (rava)                          - 1 tsp Onion (small)                             -1 tsp chat masala                               - 1/4tsp  Paneer cubes                             - 4 or 5 small Salt                                            - little pepper                                       - little Method :   Mix the  flour, rava, salt ,pepper,chat masala and finely cut onions in a bowl. Keep  paneer cubes in 3 or 4 tbsp of water in a bowl and heat it for about 2 min in microwave to make it soft. Take it out and squeeze the water from the paneer and crumble them and add to the flour mixture. Add the water squeezed from paneer to this to make a thick paste.  Heat a  tawa .Take a bread slice and spread the paste on one side and put it on the hot tawa and put little butte

This is also known as Pidi Kozhukattai. Ingredients: Raw rice 1 1/2 cup Toor dhal  1/4 cup Salt to taste  Oil  2 tbs Ghee  2 tbs Mustard  1 tsp  Urid dhal  1 tsp Pepper corn 1/2 tsp Jeera  1/2 tsp Red chillies 3 Asafetida powder- a pinch Preparation Grind rice, toor dhall, pepper, jeera, red chillies to a rava consistency. Heat a heavy bottomed pan, pour oil. Add mustard seeds, urid dhall and curry leaves. Pour 4 cups of water and bring to boil. Add salt and ghee. Now slowly put in the ground rice mixture. Mix well without any lumps till the rice mixture absorbs the water and becomes soft . Remove from heat and keep aside. When it is cool shape them into small cylinders. steam for 15-20 minutes. Serve with coconut chutney Makes a different kind of Party Starter dish

Wheat based recipe by Bhooma Sudakar Ingredients:  Atta – 2 cup Maida – 1 cup Carrot, cabbage, capsicum, peas – one cup each (finely chopped) Green chillis – 2 Pepper powder – 1 tsp Salt to taste Oil to fry.   Method: Mix the atta and maida with salt and water, make dough. Heat the pan, pour little oil, add green chillis, all veggis stir well and half cook it. add pepper powder and salt. Keep it aside till it cools. Make a small balls of atta, roll them into small pooris. Take one spoon full of mixed veggis place it in one corner of the round, and roll it nicely and close the ends as the stuffing should not cum out when you fry. (make sure that you remove the green chills before stuffing) Heat the pan, add oil, put the rolls one by one fry both the sides till it turns golden.   Now, Hot Wheat Veggi rolls are ready to serve with tomato sauce.     suggestion :- pls add the green chillis, as whole. as it will be difficult to remove before stuffin

Ingredients: Thuvar Dal/Toor Dal - 1 cup Bengal Gram Dal - 1/2 cup Urad Dal - 1/4 cup Raw Rice - 1/4 cup Green Chillies - 4 nos Red Chillies - 8 nos Hing - 1 tsp Salt to taste Cashew nuts - 12 nos Grated coconut - 1/2 cup Curry leaves - few Coriander leaves - few Grated Carrot - 1/2 cup Finely chopped cabbage - 1/4 cup Green Peas (Boiled) - 1/2 cup Method: Wash and soak the dals and rice for about 4 hours. Better soak Thoor dal and Bengal gram dal together, rice separately and urad dal separately. Drain well. Grind urad dal first a bit coarsely without adding much of water. Grind other two dals along with red chillies, green chillies, salt, 1/2 of the curry leaves, coriander leaves and hing sprinkling just 2 tbsp of water. Before removing from the mixer add the coarsely ground urad dal and give a spin so that all the dals mix well nicely. Slice the cashewnuts thinly and mix it with the dal. Add the grated coconut and mix that too well. Cut the remaining curry leave

An easy to make tiffin item. Which also makes a different starter dish for parties. Kids will love it. Ingredients: Thuvar Dal/Toor Dal - 1 cup Bengal Gram Dal - 1/2 cup Urad Dal - 1/4 cup Raw Rice - 1/4 cup Green Chillies - 4 nos Red Chillies - 8 nos Hing - 1 tsp Salt to taste Cashew nuts - 12 nos Grated coconut - 1/2 cup Curry leaves - few Coriander leaves - few Method: Wash and soak the dals and rice for about 4 hours. Better soak Thoor dal and Bengal gram dal together, rice separately and urad dal separately. Drain well. Grind urad dal first a bit coarsely without adding much of water. Grind other two dals along with red chillies, green chillies, salt, 1/2 of the curry leaves, coriander leaves and hing sprinkling just 2 tbsp of water. Before removing from the mixer add the coarsely ground urad dal and give a spin so that all the dals mix well nicely. Slice the cashewnuts thinly and mix it with the dal. Add the grated coconut and mix that too well. Cut the remain

Cutlets are healthy snack for kids during the summer holidays. Ingredient: Potato - 2 nos Maida / Multipurpose flour - 4 tsp Onion - 1 Salt to taste Turmeric Powder - 1/2 tsp Cheese - 200 gms Green Chilly - 1 no Bread Crumbs  - 1/4 cup Coriander leaves - 1/4 cup Method: Chop green chilly and coriander leaves finely. Boil potato, mash finely. Mix Maida with a little water to make a fine paste. Spread bread crumbs in a flat plate. Add salt, turmeric powder, coriander leaves and grated green chilly to the mashed potato. Mix them thoroughly. Make small balls of the potato. Cut cheese into small cubes. Make a small hole in the potato ball and insert the cheese cubes into it and close it. Flatten the potato balls. Dip it in the maida flour and roll it in the bread crumbs and shallow fry it or fry it in tawa. 

Cheese Pakoras are delicious snacks that can be served to the kids as an after school snacks. Ingredients: Cheese cubes - 2 nos Onion - 1 no Green chilly - 2 nos Bread slice - 2 nos Curry Leaves - a few Gram flour - 1 cup Corn flour - 1 tbsp Salt - 1/2 tsp Red chilly Powder - 1/2 tsp Oil for frying Method: Cut the sides of the bread slices. Soak them into water for a min. Squeeze out the water. Mix salt, red chilly powder to gram flour. Chop onions, green chillies and curry leaves finely. Mix these too to the gram flour. Cut the cheese into small cubes. Mash the bread and mix it with the corn flour. Mix the cheese cubes also to the corn flour and make a dough which is not too hard or too watery. Heat oil in a shallow pan and add small balls of the dough to it. Fry them till they become golden brown in colour. Serve with green chutney or tomato sauce.

Ingredients: Rice flour - 1 cup Butter milk - 1 1/2 cups (a bit sour) Red Chillies or More milagai - 4 nos Salt to taste Oil - 4 tbsp Mustard seeds - 1 tbsp Urad dal - 2 tbsp Asafodeita - 1 tsp Curry leaves - a few Coriander leaves - 1/2 cup finely chopped Method: Mix salt to the rice flour and mix it with butter milk and make a batter not thicker than dosa batter. In a pan heat oil and add mustard seeds and when it splutters add the urad dal and asafodeita. Add the batter slowly and keep stirring continuously so that it does not form any lump. Add curry leaves and coriander leaves. Reduce the flame and cover it with a lid (keep a wooden laddle in the pan, so that there will be a little gap and the steam will go out). Grease a plate with little oil and when it is cooked spread it in the plate, flatten it and make pieces. Serve it hot.

Masal Vadais or Masala Vadais are speciality vadais made using the same batter that is used to make Ulunthu vadai or Aama vadai with slight variations. Here is the recipe to make masal vadai using urad dal. Ingredients: Urad Dal - 2 cups Curry Leaves - 1/4 cup Coriander leaves - 1/4 cup Salt to taste Onion - 3 to 4 nos Method: Soak Urad Dal for about 2 hours. Grind it to a fine paste along with curry leaves, coriander leaves and salt. The dough should not be watery. Chop onions finely. Add it to the ground dough. Make vadas using it. This makes a great evening time snack or a rainy day snack.

Baby corn and potato makes a great combination. Making tikkis out of it in a combination or making cutlets out of it along with a few other vegetables will be a best choice to make the kids eat a lot of vegetables. Ingredients: Potatoes - 4 nos Sweet corn - 1/2 cup Green Peas - 1/4 cup Red Chilly powder - 1/2 tsp Garam Masala Powder - 1/4 tsp Chat masala powder - 1/2 tsp Amchur Powder - 1 tsp Coriander leaves - 1/4 cup Mint leaves - 1/4 cup Salt to taste Corn flour - 1/4 cup Bread Crumbs - 1 cup Lemon Juice - 1/2 tsp Oil for frying Method: Boil and grate potatoes. Boil corn and green peas separately (if dry green peas is used, it should be soaked over night and then boiled). In a large mixing bowl, add the grated potato, salt, turmeric powder, amchur powder, red chilly powder, chat masala, garam masala, coriander leaves, mint leaves and mixed well. (Alternatively you can grind coriander leaves and mint leaves along with the other masala powders and salt and mix

Corn is one grain that is loved by almost all the ages. It can be made in a variety of forms to make the kids eat and reap the benefits in store. Ingredients: Corn Kernels - 2 cups Onion - big 2 nos Green Chilly - 1 no Red Chilly - 1 no Sambar Powder  - 1 tbsp Curry leaves - a few Coriander leaves - a few Salt to taste Mustard seeds - 1/2 tsp Lemon Juice - from 1 lemon. Oil - 2 tbsp Broken Urad dal - 2 tbsp Grated coconut - 1/4 cup (optional) Method: Pressure cook corn kernels for about 3 whistles using a little salt. Cut onions into small pieces. Heat pan and add oil to it, when hot add mustard seeds. When they splutter add broken urad dal, slit green chillies, red chillies and saute will. Add the corn kernels and mix thoroughly. Taste the salt and add the desired amount. Add the sambar powder and mix well. Remove from flame add, curry leaves, finely chopped coriander leaves, grated coconut and mix well. Add the lemon juice and mix well. Makes a great evening snac

Ingredients: Moong dal - 2 cups Coriander leaves - 1/2 cup Curry leaves - 1/2 cup Saunf - 1 tsp Green chillies - 8 nos Onions - 2 nos Salt to taste Oil to fry Method: Wash and soak the Moong dal for about 2 hours. Drain and grind it along with 6  nos of green chillies and 1/2 tsp of saunf to a thick paste (it should not be watery so avoid adding water while grinding). Chop onions, remaining green chillies, coriander leaves and curry leaves finely. Mix them to the moong dal batter along with the remaining 1/2 tsp of saunf. Make vadas out of it and fry them till it becomes golden brown in colour. Serve with green chutney and or coconut chutney .

Ingredients: Bengal Gram Dal - 1/4 cup Moong Dal - 1/4 cup Cow peas (Brown) - 1/4 cup Grated coconut - 1/4 cup Green Chillies - 2 nos Mustard seeds - 1 tsp Broken Urad Dal - 2 tbsp Asafodeita - 1 pinch Oil - 1 tbsp Salt to taste Method: Wash and pressure cook the dals. Strain the excess water if any. Heat oil in a pan and add mustard seeds. When they splutter add the broken urad dal, asafodeita and saute for a min. Slit green chillies and add it to the pan. Add the dals and mix well. Add the grated coconut and salt and mix thoroughly. Makes an evening neivedhyam during Navarathri.

This is another method to make Masala Vada using ingredients used for Aama Vadai. Ingredients: Thuvar Dal - 2 cups Bengal Gram Dal - 1 cup Rice - 2 tbsp Fennel Seeds - 2 tbsp Asafodeita - 1/2 tsp Red Chillies - 6 nos Curry leaves - 1/2 cup Salt to taste Onion - 2 nos Oil for frying Method: Wash and soak the dals  and rice together for about 1/2 an hour. Grind them coarsely along with salt, asafodeita, curry leaves and red chillies. Chop onions finely. Crush the fennel seeds. Mix onions and fennel seeds to the ground dal. Make vadas out of the dough and fry it in hot oil. Fry untill golden brrown.

Masala Vada can be made both from Ulundu Vadai and Aama Vadai ingredients. Here is the method to make Masala Vadai from Ulundu Vadai Ingredients Ingredients: Urad Dal - 2 1/2 cups Green Chilly - 4 nos Asafodeita - 1 tsp Curry Leaves - a few Coriander leaves - a few Onion - 2 nos Salt to taste Method: Soak Urad dal for about 2 hours. Grind it to a fine paste along with 3 green chillies, asafodeita, curry leaves, coriander leaves and salt. Cut the onions finely. Mix it with the dough. Cut the remaining green chilly into thin rounds and add that too to the dough. Make vadas out of the dough and serve hot with coconut chutney and sambar .

Aval or Poha makes a great evening tiffen for the kids. Making it in different ways enhances the taste. Ingredients: Poha - 1 cup Salt to taste Oil - 2 tbsp Lemon Juice - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tbsp Bengal gram dal - 2 tbsp Turmeric Powder - 1/2 tsp Asafodeita - 1/2 tsp Curry Leaves - a few Coriander leaves - a few Green chillies - 2 nos Method: Wash and soak poha for about 1/2 an hour. Drain excess water and spread it on a shallow vessel of plate. Heat 1 tbsp of oil and pour it on the poha and mix it with the back of a laddle or fork so that the Poha doesnot break. Heat the remaining oil and add mustard seeds, when it splutters add urad dal, bengal gram dal, turmeric powder, asafodeita and slit green chillies. Add it to the poha and mix well. Add salt, finely chopped coriander leaves and curry leaves. Add the lemon juice and mix thoroughly.

Ingredients 1. Cabbage – one cup 2. Peas – ¼ cup 3. Carrot – ¼ cup 4. Potatoes - 2 5. Corn Flour – 4 tbsp 6. Rice Flour - 1 tsp 7. Chilli powder – 1 ½ tsp 8. Salt to taste 9. Oil for Frying Method 1. Chop the vegetables finely 2. Cook the potato and mash it 3. Cook the other vegetables in microwave for 10 minutes or cook all the vegetables in pressure cooker. 4. Drain the water from the cooked vegetables completely. 5. Squeeze them with hand to remove excess water 6. Add salt, chilli powder and corn flour and mix them thoroughly. 7.The mixture should be thick like pakoda batter. 8. Make small balls and fry them till they are golden brown Tastes good with mint chutney or tomato sauce. Ginger garlic paste and fennel seeds can be added if available.

Ingredients 1. Potato 2. Garam masala 3. Dhania powder 4. Chilli powder 5. Salt 6. Ghee Method 1. Boil 1 potato 2. Mash it without lumps 3. Add salt to taste, Garam masala - 1/4th tsp, Dhania powder - 1 tsp, Chilli powder - 1/2 tsp 4. If Amchur powder is available add a pinch but its not manatory 5. Prepare roti dough in usual way 6. Take one medium size roti ball and make a small roti with your hands 7. Stuff the mashed potato in this. 8. Spread this stuffed roti ball in usual way 9. Cook it in a tawa and smear ghee on it It tastes good without any sabji. Try it with a cup of curd and mango pickle.

Kids love to eat fried snacks and some light items after coming back from school. As they will be quite hungry, if there is something to munch up before going to play or starting to write and read, then they feel quite contented. Here is a small list of ideas. Paani Poori - A favourite for most kids Corn Paneer Pakora - Combination of corn and paneer will make the kids eat two more pieces. Save a few for you too, if you are making it on a working day. Potato Rolls - Easy to make snack if you have stock of potato and bread handy. Aloo Vada - Dont taste it before you give them to your kids, you will end up eating up every thing. French Fries - Who dont love French Fries? If you can make it at home, kids wont ask you to get it next time when you are eating out Veg Paneer Cutlet - Making the kids eat cutlet is a big task for all the mothers. Make this cutlet in different shapes using moulds available in the market, and the first preference of evening snacks for the kids wi