SuvaiArusuvai - Veg Recipes of India

Pulses    * Split beans    * Thuvar Dal    * Chickpea    * Horse gram    * Black eyed pea    * Masoor Dal    * Mung Dal    * Sesame    * Kidney Beans    * Urad Dal    * Peas

Spices:   * Dry Ginger   * Cardamom   * Cinnamon   * Turmeric   * Coriander seeds (Dhaniya)   * Red Chilly Powder   * Asafodeita   * Cumin seeds   * Fennel seeds   * Black Pepper   * Cloves   * Fenugreek seeds   * Mustard seeds   * Nutmeg   * Mace   * Star Anise

Dry Ginger Powder is also known as Sukku podi, Soonth powder, Sunth powder is powder made from Dried Ginger. The process of drying ginger have to be done very carefully. Fresh ginger have to be soaked in water overnight and the skin is to be peeled off the next morning. Then the ginger is spread on mats and dried in sun for about a week while turning sides quite often. Dried ginger looks pale white in colour. It have to be completely white in colour and quite hard. Dried ginger is ground to get fine powder. If the powder is not fine, then it have be passed through seive to get fine off white powder. This have a stong aroma and a pungent flavour. Dried ginger powder is a part of spices and masalas that is used to make gravies, curries and is also added in some soups, milk, coffee and lots more.

Nutmeg - one of the wonder spices used to make dishes like pies, or to juicers is normally used only in powder form. The large whole nutmegs are to be chosen. These weigh about 7 to 8 gms. It is not quite possible to make groundbut powder at home. It is better to purchase the nutmeg powder readily available in the market. One have to check for the airtight container and also for the date of manufacturing before purchasing. If it is quite close to expiration date, it is better not to purchase it. It have to be stored in airtight containers, away from heat, sunlight or even the stove. Exposing it to heat can lead to staling of the powder. Ground nutmeg will have a pungent, spicy smell and will be fluffy in texture.

Saunf or fennel seeds are highly aromatic in flavour which are pale green in colour and have a sweet taste. These are taken as mouth freshner and digestion inducer after meals. But these seeds have lots of culinary uses and health benefits too. Used to make many of the masala powders like Panch Pooran, Malvani masala powder (Goda masala), Punjabi Garam masala etc. The fennel seeds are used to flavour both vegetarian and non-vegetarian dishes. Health benefits of these seeds include, releiving chronic coughs, releiving flatulence not just in infants alone but also in adults too. Fennel seeds can also be powdered and both Fennel Seeds Powder and Roasted Fennel Seeds Powder , have its own flavour and fragrance that enhances different foods.

White Vinegar or cooking vinegar is an ingredient used mostly in French cuisine. This is bright and clear in colour. It is normally made of acetic acid and salt in water. (A combination of maize and water). Vinegar is in use from ancient times in many of the European cuisines. How Vinegar can be used: To marianade any dish to make it tender and also to add flavour. It is a good substitute for lemon juice and can be used in any sour or sweet dish. In Indian cuisine,      Vinegar is used to make Paneer,      To preserve pickles and chutneys. Adding vinegar to cauliflower, beetroots etc will help in retaining their colour. Helps in making pasta less sticky. While preparing rice for Chinese fried rice, adding a table spoon of it will make the rice less sticky and also will make them get cooked individually. How to store it?  Store it in airtight container in a cool and dark place. If the seal is opened it stays good for about 6 months.

Mint Paste - A paste made from fresh mint leaves without adding salt or any other spices. To get the required consistency a little amount of water could be added. For using in different dishes, coriander leaves, green chillies, garlic, Coconut or tamarind pulp can be added. Mint paste forms the base for chutneys, dips, and sandwich spreads. Mint leaf paste can be used to make Mint Chappatis, Pudina Pulav, Pani for Pani Puri , Jal Jeera and a lot more dishes to give the tangy taste. Tikkas and Kebabs are marianaded using Mint paste. Mint leaf paste can be used in south Indian rice accompaniments of rasam and sambar in daily cooking too. Mint Chutney is a very healthy and famous side dish for Idly, Dosa or Chappati. Health Benefits of Mint Paste: Mint Leaf paste helps in digestion and also acts as an appetizer when added to drinks like Jal Jeera or Mint leaf rasam (which can be had as soup). Mint tea helps in reducing stomach pain, helps in digestion and also helps in breaking dow

1/2 a tspn of cinnamon a day lowers the LDL cholesterol and have a regulatory effect on blood sugar.Studies show that cinnamon reduces the proliferation of leukemia and lymphoma cancer cells. Cinnamon have an anti-cloting effect on blood. Cinnamon powder combined with a tbsn of honey every morning before breakfast relieves arthritis and helps them walk with ease within a month. Cinnamon acts as a natural preservative as it stops the growth of bacterial growth. Smelling cinnamon helps in boosting up one's memory and improves the cognitive function. It have a good source of manganese, fiber, iron and calcium. Being carminative in nature, it helps in reducing nausea in pregnant women. It helps in reducing flatulence when taken in milk shakes and soups.

Cinnamon is available in the market, in both rolled bark form or in powdered form. As Cinnamon powder tends to loose its flavour very easily, it is better to powder it at home in small quantities and store them. How to grind cinnamon powder? Break cinnamon to small pieces. Roast whole cinnamon in a dry pan. When cold grind it to a fine powder. Use small mixie jar to grind it. But it is better to grind it in a mortar or a pestle. Cinnamon powder is used in marinades, stews, soups, cakes etc.

Jaggery or Gur or Gud or Gol, is one of the sweetner used in many Kheers and Payasams in south India. It is also known as Panela in Mexico and South Africa. It is supposed to be rich in Iron that when taken regularly increases hemoglobin count and prevents Anemia. Jaggery is prepared from sugar cane without separating molases. Jaggery vary from dark brown in colour to golden brown in Colour. Jaggery is also used to make syrups in some sweets. Jaggery is a natural sweetner. Intaking of Jaggery regularly, helps in keeping the lungs and wind pipe clean. People working in highly polluted areas can take this regularly.Taking in a glass of water and a piece of Jaggery after coming in home from hot sun helps in retaining water content in one's body. In South India, every house hold add Jaggery to their monthly Grocery list. If there is Jaggery at home, then making a paysam or kheer becomes very easy. How Jaggery is used in cooking in India: Though in Tamilnadu, Jaggery is use