SuvaiArusuvai - Veg Recipes of India

தேவையானவை பச்சரிசி - 1  டம்ளர்  வெந்தயம் - 1  ஸ்பூன்  பூண்டு - 4  பல் தேங்காய் பால் - 1  கப் உப்பு தேவைக்கு ஏற்ப செய்முறை: அரிசியை நொய்யாக உடைத்து 1  டம்பளர்க்கு 3  டம்பளர் தண்ணீர், வெந்தயம், பூண்டு, உப்பு சேர்த்து குக்கரில் வேக விடவும். நன்றாக 3 விசில் வர வேண்டும். குக்கரை திறந்த பின் வெந்த அரிசியுடன் தேங்காய் பால் சேர்க்க வேண்டும். சுவையான சத்தான தேங்காய் பால் கஞ்சி தயார்.  காலை சிற்றுண்டிக்கு ஏற்ற சந்தன உணவு. உடல் நிலை சரி இல்லாதவர்கள் தேங்காய் பாலை சேர்க்காமல் சாப்பிட வேண்டும். குழந்தைகளுக்கு ஏற்ற உணவு. கர்பிணி பெண்களும், குழந்தை பெற்ற தாய் மார்களுக்கும் எளிதாக ஜீரணிக்க கூடிய உணவு. பசியின்மையை போக்கி விடும். 

Any kheer or payasam is always a welcome dish when it comes to a festival or party. Ingredients: Cashew nuts - 1 cup Badam - 1 cup (soak and deskin) Cardamom - 8 nos Ground nut - 1 cup (deskinned) Dry grapes - 1 cup Walnut - 1/2 cup Method: Dry roast cashew, badam and ground nut one by one in a pan. It should be roasted in low flame. Grind it together with cardamom, dry grapes and walnut. Add 2 spoons of this powder to 1 cup of warm milk along with a spoon of sugar. This is a very good health drink. A spoon of this powder can be added to a cup of corn flakes and milk.

Pathiya Samayal contest entry by  Vijaya Venkatesh Ingredients: A small bunch of modakathan keerai Soaked parboiled rice and Urid dal as u do normally for dosas Method: While grinding, add the leaves also. It gives a light green colour to the batter. Allow it to ferment and make dosas as u normally do. This Modakathaan keerai is very useful in preventing Arthritis/Rhuematism

Wheat based recipe post by Saloni Ramachandran First I thought I’ll name it as “Anamika snack” as I didn’t have a name for it originally. Then realized it would become like “Anamika” is the owner of this recipe so to avoid such confusions I gave this slightly long and confusing name! This will some become the favorite snack of your household pretty soon. Kids will love it because of its crunchy taste & powdered form, instead of the usually made solid/semi-solid snack items. It makes a wonderful instant evening time snack for your kids and family if you are bored and don't want to get into something heavy and elaborate for a change. Preparation Time:-  5-7 Minutes Ingredients:- 1 Cup of Large  Sized Broken Wheat (Big Granules are preferred because they richer taste and flavor) - 100gms 3/4 Cup of Kobbari Powder (Dry shredded coconut) - 60-75gms 2-3 Green chillies Tamarind - 1/2 a strip or less (depending on your taste bud for tanginess) Curry Leaves one

Day Two: Break Fast : Dosa and Steamed Vada Curry Recipe for Vada Curry: Soak and Grind Channa Dal and Thuvar Dal with Red Chillies, salt and saunf and steam the ground mixture in idly pan and do the rest like usual vada curry.  Lunch: Rice Poosani Sambar Vazhathandu Curry Pudina Thuvaiyal Soya Granules Dry Curry Lemon Rasam Curd Sambar Recipe: Pressurecook half cup of thuvar dalw ith turmeric powder. In a pressure pan temper mustard, methi seeds, curry leaves, one green chilly. Add chopped tomato and fry well. Add tamarind extract and cut pumpkin pieces, sambar powder, salt and close lid and pressure cook for 2 whistles. Open, add mashed thuvar dal and bring it to a boil.  Vazhathandu Curry: Boil finely cut vazhathandu and 1/4cup payatham paruppu with salt and turmeric powder in just enough water (so that we need not drain the water). After all the water is absorbed switch off the stove. In a kadai tempermustard seeds andjeera with curry leaves and add it to vazha

Two Day Diet by Laxmi Day - 1 Breakfast: Idly and Indian Flag Tricolour Chutney Seasonal Juice (This season it is watermelon Juice) Recipe for Green Chutney: Fry Peeled Garlic, Red Chillies and 2 tomatoes.  Grind it with a big bunch of Kothamalli and slat and squeeze a little lemon juice for retaining green colour and taste Recipe for White Chutney: Grind grated coconut, green chillies, roasted gram dhal (pottu Kadalai) and salt and temper with mustard seeds and curry leaves. Recipe for Red Chutney: Fry 1/4 tsp Dhaniya seeds, Red Chillies, Peeled Garlic Pods, Onion and Tomatoes in that order and grind with salt and Lemon Juice (I use Lemon Juice instead of Tamarind for Chutneys always) All above items are fried and tempered with very little oil (Used PORNA Rice Bran Oil) Lunch: Garlic Kozhambu Chow Chow Molagootal (Kootu) Cucumber Pachadi Bittergourd Curry Lemon - Garlic Rasam Curd Recipe: Kootu: Pressure cook Thuvar dal with turmeric powder and mash well.

Ingredients: Palak - 1 bunch Onion - 1 no. Tomato - 1 no. Chillies - 2 nos Garlic - 3 to 4 cloves Cumin seeds - 1/2 tspn Salt to taste Water - 1 cup Method: Pick the leaves of Palak and wash them clean for about two or three times. Chop the onions, tomato and green chillies finely. Pressure cook spinach, tomato, onion and green chillies. Let it cook for about 3 whitsles. When cold blend it with a hand mixture. Add salt and another cup of water if needed and noil it for another 5 mins. Serve hot with a dash of butter on top. Can be accompanied by potato wedges.

Just like moong dal sprouts Horse gram can also be sprouted to make delicious dishes. It is quite healthy for bringing down cholestrol levels too. Ingredients: Horse gram - 250 gms Method: Wash and soak horsegram in 3 cups of water for about 12 hours. Wash again strain and transfer it to a strainer so that all the excess water drains off. Cover the strainer with a vessel. Sprinkle a little water in the night. The sprouts will appear within 24 hours. These can be refrigerated for about 3 to 4 days.

Ingredients: Jeeraga Chamba Rice - 1 cup Green gram - 1 cup Shallots - 12 nos Grated coconut - 1/2 cup Red Chilly - 3 nos Green Chilly - 2 nos Salt to taste Ghee - 1 tbsp Method: Wash and soak rice for about 1/2 an hour. Soak green gram for 1 hour. Mix them together and pressure cook along with finely chopped shallots, slit green chillies. Pressure cook for 5 whistles. Grind coconut and red chillies together along with a little salt to a coarse paste with less water. Mix it to the cooked gruel and boil it for another few minutes. (If it is served for diabetics, the coconut can be avoided. While serving the kids, the number of chillies can be altered. While giving it for pregnant women and kids, the porridge have to be thick and less spicy) Add little ghee on top before serving.

Ingredients: Drumstick - 12 nos Onion - 4 big Green chilly - 4 nos Coriander leaves - 1 cup Milk - 2 cups Curd - 1 cup       or Cheese - 1/2 cup grated Method: Chop onions finely. Cut drumsticks into reasonable sized pieces. Pressure cook onion, green chilly and coriander leaves together with milk. Pressure cook drumstick pieces separately. Open the drumstick pieces and remove the fleshy parts and seeds. Separate the seeds and keep them aside. Blend the drumstick flesh with the remaining cooked ingredietns and grind them. Add the drumstick seeds, salt and pepper and bring it to a boil. Before serving add either curd or grated cheese.

For a country like India which is in tropical region, having something  healthy early in the morning for breakfast helps in maintaining good health. And so came a lot of porridges and food made of left food. The previous day's cooked rice is converted into a healthy breakfast named Neeraagaram - means water based food. Though it is not a trend now a days, still to beat the scorching summer heat, one can try this out. Ingredients: Left over rice - 1 cup (had to be the rice that is cooked the previous evening or night) Rock salt to taste Butter milk - 2 cups Method: Add two cups of water to the rice the previous night before going to bed. Early in the morning add rock salt and butter milk. Chill it and serve. The best side dish - uppu manga , more milagai or shallots.

Ingredients: Tamarind Paste  - 1 tbsp or OPOS Tamarind paste  - 3/4 tbsp Thuvar Dal - 2 tbsp Fenugreek seeds - 1/4 tsp Black Pepper - 2 tsp Jeera - 1 tbsp Red Chillies - 2 nos Curry leaves - 1/2 cup Garlic - 12 cloves Salt to taste Gingely Oil - 2 tbsp Ghee - 2 tsp Mustard seeds - 1/4 tsp Asafodeita - 1/2 tsp Method: Fry thuvar dal pepper corns, jeera, curry leaves and garlic cloves(peeled) in 1 tsp of gingely oil to a fine paste. In a pan add the remaining gingely oil and when hot add mustard seeds and when it splutters add asafodeita and ground paste. Fry the paste again in oil for just a few seconds. Mix tamarind paste in two cups of water and add it to the pan. Mix all the ingredients together. Add salt and let the mixture cook. The mixture will thicken and will come together forming a fine paste. Add ghee to it and remove from flame. This can be stored in fridge for about a month. This is a healing recipe served for lactating mothers during postpartum. Pregn

Ingredients: Drinking Chocolate Powder - 1 1/2 tbsp Sugar - 1 1/2 tbsp Milk - 2 cups Cinnamon Powder - 1/2 tsp Method: Heat milk. Add sugar and Drinking chocolate powder and mix well. Add the cinnamon powder and mix well. This is a great energising drink. Good for exam goers, morning breakfast and also for pregnant women.

A kanji that is good for the hip bones of women and for the heart of men, this Urad Dal Kanji helps in easy delivery for pregnant women. Ingredients: Urad Dal - 1/4 kg Palm Jaggery - 1/2 kg Cardamom - 1 or 2 nos Dried Ginger - 1/2 inch Coconut - 1 big. Method: Grate the coconut and grind it and take coconut milk (full thick and 2nd milk). Fry the Urad dal till it becomes golden brown in colour. Set aside and let it cool. Soak in water for about 1/2 an hour. Mash the palm jaggery and dissolve it in 1/2 litre hot water. Grind urad dal in grinder and when it becomes soft add ground cardomom powder and dried ginger powder. Add another 1/2 litre of water and keep stirring it in low flame till it starts boiling. Strain the palm jaggery and add it to the urad dal. Keep stirring till it becomes thick. Add the 2nd extract coconut milk and a pinch of salt. Add the first, thick extract of coconut milk to it and remove it before it starts boiling. Note: Keep stirring constantly wh

Many women find it very very hard to loose the excess weight gained during pregnancy. Dalia porridge helps in reducing the weight slowly and steadily. It is easily digestive and can be had by lactating mothers without much fear. It is also a very healthy recipe. Ingredients : Dalia  or broken wheat - 1/4 cup Low fat butter - 2 tbsp Oats - 2 tbsp Low fat milk - 1 1/2 cups Powdered sugar - 1 1/2 tbsp Cinnamon powder - 1/2 tsp Apple - 1 nos Banana - 2 nos Method: Wash and clean the broken wheat. In a pressure pan heat the butter and when it melts add the broken wheat and saute it in medium flame for about 3 mins. Add the oats to it and mix well and saute it again for about 2 mins. Add milk and 1 cup of water and mix thoroughly without forming any lumps. Pressure cook on a medium flame for 2 whistles. When cold add sugar and cinnamon powder and mix well. Refrigerate it. Before eating cut the apples into thin slices and bananas into thin rounds. Garnish the porridge with th

This is one soup that becomes a full meal of a day. Having this along with any Salad . Ingredients: Onion - 1 cup Tomato - 1 cup Potato - 2 nos Beans - 4 to 6 nos Cabbage - 1/2 cup Cauliflower florets - 1/2 cup Peas - 1/4 cup Carrot - 1/4 cup Green Chilly - 2 nos Moong dal - 1/4 cup Noodles - 1/2 cup Corn flour - 1 tbsp Milk - 1 cup Cardamom - 1 no Clove - 1 no Red Chilly - 1 no Cinnamon powder - 1/4 tsp Pepper powder - 1/4 tsp Salt to taste Butter - 4 tbsp Method: Pressure cook the potato, vegetables and moong dal separately. Peel and dice the potatoes. In a shallow vessel, heat water and  immerse noodles in it and cover it. Remove from flame and let it cool. When warm run it through cold water so that they dont get sticky. In a pan add butter and when it melts add cardamom, cloves, red chilly. When the aroma is released add the remaining butter. Slit the green chillies and add it to the pan, then add the thinly chopped onions and tomatoes. When the onions

Ingredients: Broken Rice Rawa- 1/2 cup Salt to taste Lemon - 1/2 Ginger Juice - 1 tsp Method: Cook rice rawa either in open pan or pressure cook it. Remove and mash it. Add ginger juice, lemon juice and salt and serve. This kanji helps in reducing body weight if taken 2 glasses daily in the morning

This recipe is a very good weight reducer if taken regularly. Ingredients: Barley - 1/2 cup Horse gram - 1/2 cup Dried ginger powder - 1 tsp Salt to taste Butter milk - 1 cup Water - 1 cup Green chilly - 1 Lemon - 1/2 Method: Clean barley and horsegram and grind it to a fine powder in flour mill (it is a bit hard to grind it in mixer at home). Take 3 tsp of the powder and fry it in a dry pan ensuring it didnot burn out. Add 1/4 cup of water and make it to a fine paste without forming any lumps. Mash any if formed and beat it thoroughly. Add remaining water and cook it. Keep stirring so that it does not burn and also not to form lumps. When cooked remove from flame, add dried ginger powder, green chillies and salt. Add buttermilk and squeeze out the lemon juice. Note: If milk, sugar and elaichi is added to the cooked mixture and drank regularly then it helps in regaining the weight that is reduced due to dieting and heavy exercising.

Ingredients: Cumin seeds (Jeeragam) - 2 tbsp Pepper - 2 tbsp Hing - 1/2 inch piece Salt to taste Method: Grind cumin seeds, pepper and salt in mixie to a fine powder. Take 1/2 tsp of it and mix with hot rice the size of medium sized lemon along with 1/2 sp ghee. It is good for health and will induce hunger. This powder helps in easy digestion.

This is commonly known as Vaditha Kanji in Tamil which means, the whole Kanji is made using the water that is drained after the rice is cooked in open vessel. (Pressure cooked rice wont have any water remaining in it). This recipe is good for pregnant women to reduce the excess water that gains in the legs. It also helps in easy urinating during pregnancy especially in the 3rd trimester. Ingredients: Rice - 1 cup Water - 5 cups Butter - 1 spoon Salt -  to taste Palm Jaggery - 2 tbsp Method: Wash and clean rice. Add water to it and cook it. When it is done drain the excess water. Add salt, butter, palm jaggery to it and mix well. Drink warm.  Note:  It is a must that only palm jaggery is used.