SuvaiArusuvai - Veg Recipes of India

When it comes to packing lunch box for kids, it is always a confusion for all the mothers. But there are lots of dishes that can be made in the morning, and pack it for the kids. One such is mixed rice. Giving kids different kinds of mixed rice will keep them energetic and filling too. Ingredients: Basmati Rice - 1 cup Potato - 2 nos (medium size peeled and diced) Onion - 2 nos (finely chopped) Turmeric Powder - 1 pinch Coriander Powder - 1 tsp Green Chilly - 2 nos Cumin powder - 1/2 tsp Cumin seeds - 2 tsp Coriander leaves - 1/4 cup (finely chopped) Mint leaves - 1/4 cup (finely chopped) Ghee - 4 tbsp Salt - 1 tbsp Method: Wash and soak Basmati rice for 30 mins. In a pressure cooker or pressure pan, heat 2 tbsp of ghee. Fry cumin seeds. To that add slit green chilly and layer the onions. Add the potato cubes and basmati rice in layers. Add coriander powder, cumin powder, turmeric powder and salt and mix. Spread the coriander leaves and mint leaves on top and pressure

Tomato rice can be done in different ways. Many dont like the taste of masalas and garlic while having this delicay. Here is a method to make tomato rice without garlic. Ingredients: Tomato - 1/2  kg (Red ripe, banglore vareity) Green Chilly - 2 to 3 nos Onion - 2 nos (medium size) Salt to taste Ghee - 2 tbsp Oil - 1 tbsp Curry Leaves - a few Coriander Leaves - 1/2 cup Rice - 2 cups Mustard seeds - 1 tsp Bengal Gram Dal - 2 tbsp Broken Urad dal - 2 tbsp Asafodeita - 1 tsp Turmeric Powder - 1 tsp Method: Pressure cook rice with 4 cups of water and spread it on a plate. Add ghee to it and mix well with the handle of a laddle so that the rice dont break. In a pan heat oil and when it splutters add bengal gram, broken urad dal and asafodeita. Slit green chillies and add it to the pan. Chop onion finely and add it to the pan and when it turns glassy add finely chopped tomates. Mix well. Add turmeric powder, salt and mash well. Add half a cup of water, reduce the flame

Ingredients: Cabbage - 1/4 kg Carrot - 2 nos Onion - 1 big Potato - 1 Beans - 50 gms Coriander leaves - 1/2 cup Green Chilly - 2 nos salt to taste Oil - 2 tbsp Cumin powder - 1/2 tsp Garam masala - 1 tsp Chappatis - 6 nos Butter - 1/2 cup Method: Make soft thin chppatis. Grate carrot, cut cabbage into thn strips. Dice potatoes and beans into small cubes. Chop onions finely. Chop coriander leaves finely. Slit green chillies. In a pan add oil and when hot add onions. When the onions turn glassy add the green chillies, vegetables and mix well. Add 1/2 cup of water to it and cover and cook for about 5 mins. When the water is obsorbed completely add salt, pepper powder and garam masala and mix well. Add the chopped coriander leves to it and mix well. In a plate place one chappati and spread 1 tbsp of butter to it. Take 2 tbsp of the vegetable masala and spread on the butter side thickly. Roll the chappatis tightly. This makes a great lunch box recipe.

Ingredients: Basmati Rice - 1 1/2 cup Potato - 3 Medium sized Green Peas - 1/4 cup Ginger - 1 inch piece Garlic - 4 flakes Green Chillies - 8 nos Tomato - 1 Onion - 1 Ghee - 5 tbsp Salt to taste Cumin seeds - 1/2 tsp Cardamom - 2 nos Cinnamon - 1 piece Bay leaf - 1 no Clove - 1 Salt to taste Method: Wash and soak the rice for about 15 to 20 mins. Cut the onions to thin slices. Cut tomato to small cubes. Wash and peel the potatoes and cut them to small cubes. Slit the green chillies. Chop ginger and garlic into very fine pieces. Heat  1 tbsp of ghee in a pressure pan or hard bottom pan. When hot drain the rice thoroughly and fry it in the ghee for about a min till all the grains are coated with ghee and no moisture is left in the rice. Transfer the rice to a plate and spread it and let it cool. Heat the remaining ghee and add cardamom, cinnamon, bayleaf, clove and saute for a few seconds. Add green chillies, finely chopped onions, ginger and garlic and mix well. S

This Vegetable Idli Upma recipe is a perfect way to use leftover idlis, transforming them into a nutritious and flavorful dish. Packed with vegetables and mixed sprouts, this upma is ideal for a wholesome lunch or a satisfying evening snack. Follow this step-by-step guide to create a delicious and healthy Vegetable Idli Upma. Ingredients: 6 idlis 1 carrot 4-6 beans 2 potatoes 1/4 cup peas 1 cup mixed sprouts 1 onion 2 tomatoes 4 green chillies 1 lemon 1 tbsp cumin seeds 4-8 cashew nuts 1/4 cup coriander leaves (chopped finely) 3 tsp oil Salt to taste Instructions: Prepare the Ingredients : Chop the onion into thin slices. Finely chop the green chillies. Dice the carrot, beans, and potatoes into very small cubes. Cut the idlis into thin strips. Blanch the Vegetables : Bring a pot of water to a boil. Add the diced vegetables (carrot, beans, potatoes, peas) to the boiling water. Blanch the vegetables for a few minutes to retain their crispness and color. Drain and set aside. Cook the Upm

Kids like variety in their lunch box and this Pongal is something which will make even those kids who dont eat tomatoes to eat it. Ingredients: Rice (Raw) - 2 cups Tomato (Banglore vareity) - 6 to 8 nos depending upon the size Moong Dal - 1/2 cup Green chillies - 4 Ginger - 1 inch Clove - 1 no Bay Leaf - 1 no Onion - 4 medium sized Ghee - 1/4 cup Curry leaves - a few Coriander leaves - 1/2 cup Cashew Nuts - 12 nos Method: Pressure cook rice and moong dal with 4 cups of water for almost 5 whistles. Cut tomato into thin slices. Slit the green chillies in the middle. Cut the onion into thin lengthy slices. In a pan add half of the ghee and add bay leaf and cloves and the add onions when the onion turns glassy add the green chillies and ginger. Add the tomatoes and salt and saute them well till the tomatoes get mashed well. Add the cooked rice and moong dal and mash well. Add curry leaves and coriander leaves (chopped finely).In the remaining ghee fry the cashew nuts til

 Many might think that making curd rice is very easy. But if not done correctly, even the curd rice could turn out bad. The rice that is cooked for the curd rice should be soft and should be mashed thoroughly. The curd used for curd rice should be unsour.  Many variations can also be added to the plain curd rice to make it more attractive. Ingredients: Rice - 2 cups Fresh unsour curd - 1 cup Milk - 2 cups Ghee - 1 tbsp Asafodeita - a pinch Mustard seeds - 1/4 tsp Green Chillies - 2 nos Curry Leaves - 1/2 cup Coriander leaves - 1/2 cup Method: Cook the rice with 6 cups of water and 1 cup of milk in pressure cooker. Atleast 5 whistles be allowed. When it is time to open, remove the rice and transfer it to a shallow bowl. Mash well with the back of a scoop laddle thoroughly. When warm add salt and the remaining 1 cup of milk and mix again. Add the curd and mix well.  In a tadka laddle, add ghee and mustard seeds, when it splutters add the hing, green chillies. Chop the curry leaves to

Phulkas or Chappatis - 3 Chopped vegetables - 1cup mixed (carrot, potatoes, cauliflower, beans) each. (Boil them and mix them together) Boiled chopped spinach - 1 cup Ginger and garlic chopped - 1/4 tbsp Garam Masala - 1/2 cup Salt - To taste Pepper - 1 pinch Corn Flour - 1/2 cup Butter - 1 tsp Method : In a shallow kadai heat butter and when it melts add ginger and garlic and stir for a while. Add vegetables and spinach. Sprinkle the corn flour on it and mix well and let it cool. Spread the veg mix in a chappati and roll it tight, cover it with aluminium foil. A great dish for afternoon lunch or for picnic.

Ingredients: Sandwhich Bread - 1 packet Carrot (Shredded) - 1 Cup Beetroot (Shredded) - 1 Cup Beans (stringed and sliced into very small pieces) - 1 Cup Potato (Baked and mashed) - 1 Big Ginger Paste - 1 spoon Salt to taste Corn flour - 1 Cup Ghee - 6 Tbsn Method: Saute Carrot, Beans and Beetroot in a pan with ghee and salt. Mix it with mashed potato. Cut the corners of the bread pieces. Sprinkle some water on the bread pieces and mash them into small pieces. Mix the bread pieces with the vegetables and make it in the shape of your choice; it could be either in square shape or round shape or in the shape of a heart. Spread the cornflour in a flat plate. Now put the shaped cutlet in the flour and make sure that both the sides are completely covered with a thin layer of the flour. Heat a nonstick tawa (it should not get too hot), let the flame be in moderate high. Rub a little ghee and place the cutlets in the tawa. Turn the other side after some time. Both the sides should

Masala Idli Upma is a delightful way to transform leftover idlis into a flavorful and satisfying dish. This quick and easy recipe, featuring onions, green chillies, and a simple seasoning, makes for a perfect breakfast or snack. Follow this step-by-step guide to create a delicious Masala Idli Upma that will be loved by all. Ingredients: 12 idlis (normal size) 2 onions (chopped) 4-5 green chillies (medium sized, chopped) Salt to taste 2 tbsp oil 1/2 tsp mustard seeds 1 tsp urad dal 1 tsp channa dal (kadalai paruppu) Instructions: Prepare the Idlis : Cut the idlis into small, bite-sized pieces. This can be done with leftover idlis or freshly made ones. Heat the Oil : In a pan, heat the oil over medium heat. Add the mustard seeds and let them splutter. Add the Dal : Add the urad dal and channa dal to the pan. Fry until the dals turn golden brown, releasing their nutty aroma. Sauté the Vegetables : Add the chopped green chillies to the pan and sauté for a minute. Add the chopped onions