SuvaiArusuvai - Veg Recipes of India

 Pongal - Thai Pongal the harvest festival of India, is celebrated as a four day festival starting with Bhogi, the last day of the month of Margazhi, Pongal - the first day of the month of Thai, Maatu Pongal - honouring the cows, bulls and buffaloes that help and the last day is Kaanum Pongal. The main festival of this 4 day festival is the Thai Pongal and this is celebrated as Makara Sankaranthi all over India. This day marks the journey of sun northwards and is called as Uttarayanam.  This is the first festival of Gregorian Calender year and this marks the beginning of all auspicious events in any family. Thanking Sun God for all the abundant wealth he had given to the farmers is the main purpose of this festival.  New mud pots are purchased and Sweet and Venn Pongal are prepared in these pots. The pots are deocated with rice flour, turmeric plants. All the vegetables are used to make thalatham or thalagam. Find below all the recipes that are made for Pongal. Also apart from the regu

 The first day of the four day Pongal festival, and the last day of the month of Margazhi which normally falls on the 13th or 14th of the month of January every year by the people of Tamilnadu, Andhra Pradesh, Telengana, Karnataka and parts of Maharastra. The significance of this festival is to discard the old and bring in new, which includes changes and transformations. Bonfire is made oin the front of every house after putting nice and big rangolis. Kids play small hand held Damarus or Thappattais and run around the fire. The festival of Bhogi is mainly celebrated to thank the rain god Indra for the abundance of rain that helped in abundance of crops, and to give more rains in the subsequent years. The instruments that are used for farming, the plough, the tractors etc are cleaned thoroughly and Kumkum and turmeric powder and sandalwood paste are smeared and they are prayed along with the Sun God and Mother Earth. In all, it is regarded as the day of cleansing both ourselves inside o

  The day after  Aavani Avittam  all the menfolk do Gayathri Japam. On this day, no  rasam  is made. And only mixed rice varities are made. Some of the dishes that are made on this day are as follows. Aama Vadai Chakkarai Pongal Lemon Rice Coconut Rice Tamarind Rice Curd Rice

The day when the 10th Guru of the Sikhs, Guru Gobind Singh laid down the foundation of the Panth Khalsa on 1699 is one of the important festivals of Sikh which falls on 13th or 14th of April every month (This is also the New Year day for Tamils). This is also the day of harvest festival of the Rabi crops. Its a thanksgiving festival to mother earth for giving a sumptous harvest. Its marked as a new beginning and beginning of Hindu Solar Year.  Baisaki Recipes Carrot Halwa Aloo Gobi Coconut Ladoo Amritsari Chole Bhature Sarson ka Saa Makki Roti Atte ke ladoo Rawa Halwa (Rawa Kesari) Alu methi Dal Makhani Dal Tadka Dil Gajak Mixed Fruit Kheer Mooli Paratha Baingan Bharta Punjabi Pickles Paneer Butter Masala Dry Fruit Kheer Paneer Makhni Mint Paratha Tandoori Aloo Tandoori Baby Corn Dahi Papdi Chaat Cheese Stuffed Potatoes Chana Dal Pancakes Lentil Patties Paneer Cocktail Tandoori Baby Corn Besan ka Halwa Kesari Phirni Badami Besan Ke Laddoo

Aadi Pandigai is one of the major functions that is celebrated after marriage. The newly married couple are invited home and the son-in law and daughter are served with a wonderful feast. He is also served the festival special Coconut milk payasam in silver tumbler. Coconut milk Payasam  (This is the most important neivedhyam for Aadi pandigai) Thayir Pachadi - (Coconut Raitha) Kosumalli Koottu Curry -  Potato Curry ,  Parupusili . As it is feast 2 different kinds of curries are made) More Kuzhambu  - Mostly it will be lady's finger or Ash Gourd Rasam Aamavadai Varuval Curd Pickle Though Thengai Paal Payasam is the important sweet, one can also make some other sweet the previous day. Sweets like  Mysore Pak ,  Badam Kathlee  or  Cashew Kathlee  can be made.

Akshaya Thrithiya falls in the month of Vaikasi, it means that which does not diminish. Both Surya and Chandra are in their radiant best. This is the day when Adi Shankara recited Kanakadhara stotram and this is the Balarama Jayanthi and Parasurama Jayanthi. This is the day to worship Lord Kubera and Lordess Lakshmi. People pray by offerring white coloured items to the Lord and Lordess, which include Jasmine flowers, white cloth, milk and milk based kheers and payasams. Some of the Neivedhyams that can be offerred are: Aval Payasam Paal Payasam Thengai Paal Payasam Curd Rice Kalkandu Saadam

Karadayan Nonbu falls every year in the month of March, almost in the middle. The dates may vary between 13th to 16th.  This year in 2013 it falls on 14th March. The timing for tying nonbu sarady  is between 3.15 to 3.45 pm. For significance of this festival  check here. Two different Adais are made on this day as neivedhyam to the Goddess. * Uppadai * Karadai

Thiruvathirai festival comes in the Tamil month of Markazhi on the day when the star Thiruvathirai falls. The special dishes that are made are: * Thiruvathirai Kali * 7 curry kuzhambu  (7 Vegetable Gravy) * 7 curry poricha kootu (This is mostly made in Tanjore Brahmin families)

Navarathri is the festival of dolls, festival where and when woman is honoured and worshipped. In southern states of India, especially in Tamilnadu, Karnataka and Andhra Pradesh dolls are arranged in steps. Every day morning and evening neivedhyams are done and prasadams are distributed. Kids, especially young girls dress up beautifully go to every house and sing songs that they know. Every kid be it a boy or girl is given with a packet of that day's prasadam, mostly Sundal. Fridays are special and Rice Puttu is made on this day as a special neivedhyam. Onions and Garlic are avoided on all the days of Navarathri. It is better to avoid grinding masalas and podis during these days as it is believed that Ambal lives in the house and she should not be given any discomfort.  Mixed Rice varities as neivedhyam in the morning: Chakkarai Pongal Kalkandu Sadam Venn Pongal Tamarind Rice Lemon Rice Coconut Rice Sambar Sadam Tomato Rice   Mango Rice (If you get Mangoes in this season, you can

Yajur or Rig Upakarma and Sama Vedha Upakarma is an important function of South India.  A breakfast of Raw Rice Idly along with  Gothsu  and  Chutney  or some  Sambar  which can also be had for the lunch. Menu for Lunch is just a suggestive one. Can do any menu, but there should be a Payasam, Vadai, Thayir Pachadi, sambar and rasam. If there is a Brahmachari in the house, appam should be made. In many house holds Poli is also made for lunch or for evening snack Payasam Vadai Appalam (fried) Poli Appam Thayir Pachadi  (option)     Cucumber Thayir pachadi     Carrot Thayir pachadi     Javvarisi Thayir pachadi Kosumalli Curry(any one or two)       Potato Kaara Curry       Cabbage and Peas Curry       Paruppusili Chow Chow Kootu Morekuzhambu Rasam     Mysore Rasam     Tomato Rasam    

Vinayakar Chaturthi/ Pillayar Chaturthi/ Ganesh Chaturthi is the birthday or the rebirth day of Pillayar, or Ganesha or Vinayaka. Though it is often said, "Aavi Avanukku, Annam Namakku" - meaning, the smell is for the lord and the eatable is for us, praying lord Ganesha on any day not only on this special occasion gives an immense inner strength. This festival mostly comes in the month of August and September, that is after August 15th and before September 15th, in the month of Aavani and the Valarpirai Chathurthi (the chaturthi that comes in the growing moon phase, 4th day after the Amavasya). The Vinayagar idol is purchased from the vendor on that day or the previous day from the road side where it is made fresh using clay and is pressed in moulds. Now a days, big idols are installed in the street corners too and are taken in a procession and immersed in the sea. A small umbrella is placed behind the idol (which is normally struck to some extra clay that is given by the

Onam, the flower festival of Kerala is very special to Keralites. During Onam, the people of Kerala prepare a grand luncheon for their family, friends and relatives which is called as Onam Sadaya. There is a huge list of recipes prepared for Onam. Though not all, many of the dishes are prepared by almost all families. Malabar Appam Paruppu Puttu Kuzhal Puttu Banana Ericherry Mor Kuzhambu Injithair Sweet Chutney Pineapple Pachadi Sambar Parippu Curry Pappadam Aama Vadai Medu Vada Masala Vada Coconut Milk Rasam Kachiya Moru Naranga Curry Lady's Finger Kichadi Vazhakkai Kalan Mambazha Pulusherry Pumpkin Erissery Yam/Senai Erissery Brinjal Theeyal Payar Thoran Beans Thoran Spinach Thoran Cabbage Thoran Sarkarapuratty Plantain Chips Ilayada Nei Payasam Moong Dal Payasam Parippu Payasam Wheat Payasam Parippu Pradhaman Ada Pradhaman Kootu Curry Moru Curry Parippu Pradhaman Ada Pradhaman Kootu Curry Moru Kalan Parippu Curry Olan Tomato Rasam

Aadi Perukku or 18 aam perukku is a festival to worship the river, river beds, lakes and water sources. Normally, mixed rice varities are made for this festival in particular. Sakkarai Pongal Coconut Rice Lemon Rice Tamarind Rice Bagala Bath or Curd Rice Click here to read the Significance of Aadi Perukku .