SuvaiArusuvai - Veg Recipes of India

Ingredients: Roasted Samba rawa - 1 cup  Mixed vegetables -  Potato,beans,carrots and peas.  ginger- few cut finely  green chillis-2(small)  red chillies-2  Onions- 1 big  Tomatoes-2 medium  curry leaves-few sprigs  coriander -for grarnishing  salt- as req.  water-2 to 2 1/2 cups  For seasoning- mustard, urad dal and chana dal( kadala parupu)  Method:   In a pan add little oil and when slightly hot, add mustard,then urad dhal, chana dhal and chilies (to suit to your taste) add ginger and curry leaves. Then add onions and saute . when onions turn translusent add tomatoes. Then add 2 cups of water and salt . when water begins to boil. add steamed vegetables( can be done in microwave or cook first keep aside) add turmeric.and mix well. simmer for a few minutes till the water gets fully absorbed . add a teaspoon ghee and mix well.  Add coriander for garnishing. This is a very nutritious receipe and suits well for the diabetics.

This protein-rich idli recipe is a fantastic option for people with diabetes or anyone looking to increase their protein intake. Made without rice, these idlis are nutritious, delicious, and easy to prepare. Follow this detailed guide to make healthy and tasty idlis. Ingredients: 1 cup urad dal 1 cup moong dal 1 tbsp rawa (semolina) 1/4 cup grated or finely diced carrots 1/4 cup peas Finely chopped coriander leaves Finely chopped curry leaves 1 green chilli, finely chopped 1 red chilli 1 tbsp ghee 1/2 tsp mustard seeds 2 tbsp Bengal gram dal (chana dal) Salt to taste Instructions: Soak the Ingredients : Soak the urad dal and moong dal together for 4 to 6 hours. Soak the rawa (semolina) separately for 1 hour. Grind the Batter : Drain the soaked dals and grind them together to a coarse paste. Add salt to the batter and mix well. Add the soaked rawa to the batter and combine thoroughly. Let the batter ferment for about 1 hour. Prepare the Vegetables : Add the finely chopped curry leaves,

Ingredients: Cauliflower - 1 small Onion - 1 big Oil - 1 tsp Ginger - 1 inch piece Green Chilly - 1 no Toned Milk - 1 1/2 cup Salt and Pepper powder to taste Corn flour - 1 tbsp Turmeric powder - 1 pinch Method: Cut cauliflower into small florets. Put them in boiling water added with a pinch of turmeric powder. Keep it in water for about 5 mins. Drain and remove excess water. Slit the green chilly into 2, chop the onions finely.  In a pan heat oil and fry the onion till they become glassy. Add the cauliflower and saute well. Add cornflour to 1/4 cup of water and add it to the pan. Add 1 cup of milk and 1/2  cup of water and reduce the flame. After a few mins add the chilly and ginger. Close the pressure pan and cook for about 1 whistle. When cool remove ginger and chilly. Grind the cooked vegetable in a juicer grinder. Add the remaining milk and another cup of water. Heat the mixture again in medium flame. Let it not go to a boil. Add salt and pepper powder to taste.

Ingredients: Oats – 3 cups heaved Rice – ½ cup Curd or buttermilk – just enough to cover the oats Onions – 12 finely chopped (smaller ones) Green chillies – 2 Coriander leaves – a small bunch Cooking oil Salt to taste Method: Soak Oats and Rice in the buttermilk for about half an hour and grind it along with green chillies, coriander leaves. It shoudl reach dosa batter consistency. Add salt and chopped onions to the mixture. In a tawa, pour the batter and spread it a bit thick as Oothappam. Pour oil along side the dosa  and cover it with a lid. After a min or two (this dosa will take more time to get cooked) flip it over (do not cover now). Remove from fire and serve it with coconut or mint chutney

 Salads have become the latest fab for many. People love to eat salads as regular meals. Here is one healthy salad recipe that can be had along with rice or chappati or just as a snack during tea/coffee time. Ingredients: Ground nut - 1/2 cup(fired or boiled fresh groundnut) Sprouted Moong Dal - 1 cup Onion  - 1 big finely chopped 1 big ripe tomato - Finely chopped (can also add 2 to 4 tbspns of Tomato Puree ) Green Chilly - 1 medium sized Ginger - 1 inch piece (grated or finely chopped) Lemon Juice - 1 tbsp Salt - to taste   For seasoning: Oil - 1 tsp Mustard - 1 tsp Urad Dal - 2 tbsp Curry Leaves - a few Coriander Leaves - a few (finely chopped) Method:         In a salad bowl, add groundnut, moongdal, onion, tomato (or puree), ginger, green chilly and the lysalt. In a frying pan add oil and add the mustard seeds and when it splutters add it to the groundnut mixture. Mix thoroughly. Add the lemon juice to it.         This salad can also be decorated with finely