SuvaiArusuvai - Veg Recipes of India

Ingredients: Khus/Khus - 1/4 cup Grated coconut - 1/2 cup Cardamom powder - 1/2 tsp Rice - 2 tsp Jaggery - 2 cups Milk - 2 cups Cashew nuts - 8 to 10 nos Ghee - 2 tbsp Method: Dry roast or microwave Khus Khus for about a minute. Soak rice in warm water for about half an hour. Grind khus khus, rice, grated coconut, elaichi to a fine paste. In a thick pan add the paste and add 2 cups of water and bring it to a boil. In another pan add half cup of water and jaggery and keep stirring till the jaggery melts. Drain to remove impurities. Add the drained jaggery syrup to the boiling paste and stir well till both mix well. Boil it for about 10 mins in medium flame. Keep stirring to ensure that it doesnot settle at the bottom. Turn off the flame and remove from the stove and then add milk to it and stir. Heat ghee. Add the broken cashew nuts to it and fry till it becomes brown. Add it to the kheer. This also helps in treating cold and cough.

Ingredients: Tomato - 6 nos Onion  - 2 small nos Garlic pods - 8 nos Grated coconut - 1/2 cup Cardamom - 2 nos Cloves - 2 nos Cinnamon sticks - 1 no Saunf - 1/2 tsp Khus Khus - 1/2 tsp Red Chilly powder - 1 tbsp Coriander powder - 1 tbsp Salt to taste Oil - 1/4 cup Method: In a pan fry cinnamon sticks, cardamom, cloves, saunf, cinnamon sticks, garlic one by one till they emit an aroma. Cut onions and tomatoes into fine pieces. Grind the spices along with red chilly powder and coriander powder. Grind onion, tomato, garlic and coconut to a fine paste. In a pan heat oil and add the tomato paste and fry till it becomes golden in colour. Add the masala powder to it and bring it to a boil. Serve hot with hot rice and ghee or idly or dosa. Goes well with aloo parotta or green poori too.

Ingredients: Raw Mango - 2 nos Fenu greek - 1/2 tsp Mustard - 1/4 tsp Green chillies - 8 nos Salt to taste Coriander leaves - 1/4 cup Asafodeita - 1/2 tsp Method: Dry roast mustard and fenugreek. Grate the mangoes. Grind all the ingredients in a mixer with little water. Season with mustard seeds and 1/4 tsp of asafodeita. Makes a great side dish for rice, dosai, idly and chappati.

Ingredients : Coriander seeds - 1 cup Gram Dal - 3/4th cup Urad dal - 1/2 cup Cinnamon - 2 inch piece Asafodeita - 1/2 tsp Red Chillies - 1 cup (24 to 30 nos) Grated Copra - 1/4 cup Method : Roast all the ingredients except copra. Dry roast the copra separately. Powder all the ingredients together and store it in an air tight container. This powder can be used to make Bisibela Huli or any kind of Karnataka type sambar recipes. This can be added to Vangi baath alon with Vaangi baath powder to enhance the taste and flavour. Can also be added to hot rice and ghee and have it as a mixed rice .

Ingredients: Raw Mangoes - 25 nos Garlic - 250 gms Ginger - 250 gms Gingely OIl - 1/2 litre Mustard seeds - 2 tsp Methi seeds - 2 tsp Asafodeita - 1/2 tsp Red Chilly powder - 250 gms Salt - 500 gms Method: Wash and wipe the mangoes. Cut them into bigger pieces. Wash and peel ginger and grind it to a fine paste. Peel the garlic and grind that separately to a fine paste. Mix both the pastes together in a shallow bowl. Add salt and chilly powder to the same and mix all the ingredients thoroughly. Make a well in the middle. Heat the oil add mustard seeds and when it splutters add the methi seeds and asafodeita. Pour this into the well and let it cool. Add the mango pieces little by little and mix well. Ensure that all the pieces are coated with the masala on all the side. Keep the pickle in sun for an hour or two for about 2 weeks. Store it in an air tight container. This pickle lasts for about an year.

Ingredients: Coriander seeds - 1 cup Dry Red Chillies - 2 1/2 cups or 40 nos Copra grated - 1.5 cups Cumin seeds - 1/4 cup Black Pepper - 1/5 cup Turmeric Powder - 50 gms Cloves - 12 nos Cinnamon - 2 inch piece cardamom - 8 to 10 nos Marata moggu/ Rose moggu - 2 to 3 nos Bay Leaves - 2 to 3 nos Asafodeita (solid) - 1 inch piece. Oil - 2 tbsp Method: Heat 1/2 tbsp of oil in a pan and roast the solid hing and red chillies. Remove from pan and let it cool. Add 1 tbsp of oil and roast copra till golden brown. Mix it with red chillies. Add all the other ingredients and roast in the remaining 1/2 tbsp of oil. Let them cool and grind all the ingredients to coarse powder. Store in air tight bottle in freezer. Will be good for a month or two. If Copra is not available desiccated coconut can also be used. But it have to be roasted slightly longer.

This is a typical Karnataka style recipe, which is served with rice. Made as a special kind of rasam in Tamilnadu during festivals or during functions at home. Ingredients: Tamrind Paste - 2 tbsp Tomato - 1 medium sized Coriander seeds - 1 tbsp Bengal gram - 1 tbsp Pepper corns - 8 to 10 no. Red Chillies - 3 to 5 nos. Turmeric powder - pinch Grated coconut - 2 tbsp Asafodeita - 2 pinches Coriander leaves - 1/4 cup Curry leaves - 1/2 cup Salt to taste Mustard seeds - 1/2 tsp Ghee - 2 tbsp Cumin seeds - 1 tsp Thuvar Dal - 1/2 cup Method:    Pressure cook Thuvar Dal and mash well. Make tamrind water out of tamrind paste (which should be equal to 1 cup).    In a pan add 1 tbsp of ghee and fry coriander seeds, pepper corns, red chillies, Bengal gram till they turn golden colour. Add the grated coconut and fry it till it turns golden brown. Cool and grind it to a fine powder.    In a shallow vessel add tamrind juice and a cup of water, salt, turmeric powder and asaf

A hot and tangy masala powder that gives an immense taste to the Manglorean recipes. The chilly used in this Bafat Masala is mainly Kashmiri Red Chillies that gives a deep red colour to the recipe. To give more colour, more chillies are used. Though this Bafat Masala Powder is used mainly to make fish or meat recipes, it gives an intense taste to the vegetarian dishes also. Ingredients: Red Chillies - (Kashmiri Chillies to give the colour) 500 gms Red Chillies - 100 gms Coriander seeds - 1/3 cup Cumin - 1/4 cup Cloves - 4 nos Cinnamon - 1 inch piece Pepper - 2 tbsp Turmeric Powder - 1 tbsp Method : In a heavy bottom pan add a tbsp of oil and add both the type of chillies and roast it for 2 to 3 mins. (adding oil helps in reducing the strong stench produced by frying the chillies). Remove and spread on a flat plate. Add all other ingredients in another dry pan except turmeric powder and roast for about 5 mins till the aromatic smell is produced. Remove and let it cool. Gri

Ingredients: Beaten Poha - 1/2 cup Cream Milk - 1 litre Sugar - 1 cup Cardamom - 2 pinch Cashew Nuts - 8 to 10 pieces Badam (Almonds) - 8 pieces Unsalted Pista - 8 pieces Raisins - 10 to 12 nos Ghee - 1 tbsp Method to make Aval Payasam: Soak Beaten Poha in water for about a minute. Drain the water and let it set for a few mins. Boil milk and let it reduce to 3/4th. Add the poha and mix thoroughly. Add sugar and stir till it mixes well. Remove from flame and add cardamom to it. Fry cashew nuts and raisins in ghee and add it to the payasam. Deskin Almonds and cut that and pista into small pieces and add to the payasam.

The dish which is called as Athirasam or Adirasam in Tamilnadu is known as Ariselu in Karnataka and Andhra. On Ugadi, this dish is made as a special dish. Ingredients: Processed Rice Flour - 4 cups Jaggery - 3 cups Oil - For frying Cardamom Powder - 2 pinch Sesame seeds - 1/4 cup (this is must if Ariselu is made for Ugadi) Water - 1 cup Method: In a thick bottom pan add water and when it boil add grated jaggery and when it dissolves remove from flame and drain to remove the impurities. Keep the jaggery mixture again in flame, add cardamom powder and let it boil till it forms a syrup (if a drop of the syrup is put in water, it should settle well in the bottom). Add the rice flour slowly and keep stirring without forming any lumps. Remove from flame and when warm make balls and spread them in the shape of puris. Dab the puris with sesame seeds. Heat the oil in a pan and fry these puris in low flame till they turn golden brown. Store these in air tight container. Sesam

Ingredients: Rice - 1 cup (wash and soak in warm water for 15 mins) Toor Dal 1 1/2 cups Potato - 2 peel and cut into big pieces (can also pressure cook, peeled and cut into pieces) Small Onions (Sambar Onions) - 1/4 kg Carrot - 2 medium size cut into big pieces Beans - 12 nos cut into big pieces Pumpkin - 1/4 kg cut into big pieces Chow-Chow - 1 cut into big pieces Peas - Fresh or Dried peas (soaked the previous night) - 1/2 cup Salt - To taste Water - 3 cups Tamrind - 1 lemon sized or 3 tbsp of Tamrind paste To Grind: Coconut - 3/4th cup or copra - 1 medium sized Coriander Seeds - 2 tbsp Gram Dal - 2 tbsp Thuvar Dal - 2 tbsp Jeera (Cumin Seeds) - 1 tsp Red Chillies - 12 to 16 Pepper corns - 6 nos Clove - 1 no Cinnamon - 1 inch piece Asafodeita - 1 inch piece Tomato - 1 big Onion - 1 big Curry Leaves - 1/4 cup Coriander Leaves - 1/2 cup To Season Ghee - 1/4cups Gingely Oil - 3 tbsp Mustard - 1/2 tsp Curry Leaves - 1/4 cup Method In a pan add 1 tbsp

Ingredients: Tamrind Paste -1 tsp Tomatoes - 2 big and ripe(finely chopped) Mysore Rasam Powder - 3 tsp Thoor Dal - 1/4 cup Turmeric Powder - 1 pinch Salt to taste To Temper Ghee - 1tsp Mustard Seeds - 1/2 tsp Jeera - 1 tsp Curry Leaves - 2 sprigs Freshly grated coconut - 2 tsbp Red Chillies - 1 or 2 To garnish Coriander Leaves - 1/4 cup finely chopped. Method Add water to the Tamrind paste and make it watery. Add  salt, turmeric powder, hing, tomatoes and mysore rasam powder to the Tamrind paste and let it boil till the raw smell goes off. Mix 1 1/2 cups of water to the cooked toor dal and make it quite watery. When the tamrind mixture comes to a boil add the toor dal water to it and when it starts bubbling remove from flame. In a laddle add ghee and when hot add mustard seeds. When it splutters add Jeera, coconut and red chillies. Sprinkle the curry leaves on the rasam and on top of it pour the tempered ghee. Decorate the rasam with chopped coriander leave