SuvaiArusuvai - Veg Recipes of India

Ingredients: 1. Baby potatoes - Around 15-20 2. Pudina - one bunch 3. Green chillies - 4 4. Onion - 1 small sized 5. Coconut shredded - 2 tblspoons 6. Garlic - 3 cloves 7. Ginger - 1 inch piece 8. For seasoning - Oil about 3-4 tblspoons, mustard seeds, cumin seeds, turmeric powder 9. Salt - as needed. Method: 1. Boil the whole baby pototes in water. Take care and avoid over-cooking. Peel the skin. 2. Grind the items mentioned from 2 through 7 into a paste. 3. In a kadai, pour oil and season with items mentioned for seasoning. 4. Add the ground paste. Saute until the raw smell goes. 5. Add the whole baby potatoes and salt. 6. Put the stove in low-medium and let the potatoes roast well. 7. Alternatively, once we add the potatoes and salt, we can mix the potatoes with the masala well and then transfer it into a baking tray, and broil the potatoes on high for about 8-10 minutes until it s a well-done roast. Yummmmmmmy pudina-potato roast is ready. Hot-

Ingredients: 1. Pudina - one bunch 2. Ginger - 2 inch piece 3. Garlic - 3-4 cloves 4. Green chillies - 3-4 5. Coconut shredded - half cup 6. Potatoes - 3 - peeled and cut into cubes. 7. Onions - 1 - chopped fine 8. Oil - 3 tblspns 9. For seasoning - turmeric powder, fennel seeds, cinnamon 2 inch piece, cloves - 2, cardomom - 1, bay leaves -2 10. Salt - as needed. 11. Cooked basmati rice - about 2 cups Method: 1. Grind the items mentioned 1 through 5 into a paste 2. In a kadai, pour oil, and season with items mentioned for seasoning. 3. Add onions. Saute until they are cooked. 4. Add the ground masala. Saute until the raw smell goes. 5. Add the potato cubes. Add salt. Cook until the potatoes and well-done.  6. Add the cooked basmati rice to the cooked curry. Mix without breaking the rice. 7. Enjoy with a raita of your choice.

Ingredients: 1. Pudina - half bunch 2. Jeera - 1 tblspoon 3. Pepper - half tblspoon 4. Toor Dhal - half tblspoon 5. Asafoetida - a pinch 6. Red chilies - 1-2 7. Toor dhal pressure cooked - 3/4 cup 8. Tomatoes - 2 medium sized 9. Tamarind - small lemon sized 10. Curry leaves and coriander leaves- few springs 11. For seasoning: Ghee, mustard, and jeera. 12. Salt - as needed. Method: 1. Fry pudina leaves in a teaspoon of oil and keep aside. 2. Fry jeera, pepper, toor dhal half tblspoon, asafoetida, and red chillies in little bit of oil. 3. Grind pudina and rest of the fried items together. 4. Soak tamarind in about 2 cups of water and extract tamarind juice. Add salt, chopped tomatoes, and curry leaves and bring it to boil. 5. Add the pressure cooked dhal. Let it boil  for few more minutes. 6. Add the ground paste. Boil it for few more minutes until good aroma comes. 7. Turn off the stove, season it with items mentioned for seasoning, and garnish

1. Pudina - One bunch 2. Tomato - 2 medium sized 3. Onion - 2 medium sized 4. Ginger - 2 inch piece 5. Garlic - 3-4 cloves 6. Red chillies - 4 7. Channa (kondaikadalai) - 1 cup 8. Channa masala powder - 1 tblspn 9. Cumin-Dhania powder - 1 tblspn 10. Turmeric powder - few pinches 11. Oil - 2-3 tblspns 12. Salt - as needed. Method: 1. Soak channa overnight, pressure cook with salt and turmeric, and take just a little of bit of it and mash it well. 2. Grind into a paste: Tomato, Onion, Garlic, Ginger, Redchillies, and pudina. 3. In a kadai, heat oil. Add the ground paste and saute until the raw smell goes. 4. Add cooked channa with the water. 5. Add channa masala powder and cumin-dhania powder. 6. Once it starts boiling, add the mashed channa to get a thick consistency. 7. Boil until you get your desired consistency. 8. Minty channa masala is ready. Goes well with plain briyanis, chappathis, pooris, naan, etc.,

 Ingredients:        Green Peas - 1 cup     Onion - 1 finely chopped     Pudina leaves - 1 cup     Ginger - 2 inches     Green chillies - 3     Gram flour - 1 tbsp     Salt - to taste     Oil - to fry   Grind the green peas coarsely. Grind pudina leaves, green chillies and ginger. Mix the ground green peas and pudina,ginger, green chillies and chopped onion . Add gram flour just to bind the mixture. Add salt and sprinkle little water in case required and mix well. Take small balls and make it in vada shape and deep fry it in oil.

  Ingredients:       Potato - one small grated    Carrot - one grated    Beans - 4 to 5 chopped finely    Pudina leaves - 1 cup    Gram flour - 1 cup    Rice flour - 1/4 cup    Bombay Rava - 1 tsp    Green chillies - 3    Ginger - 1 to 2 inches    Salt - to taste    Oil - to fry Grind pudina,ginger and green chillies together. Mix it with gram flour, rice flour, rava, salt.Add the grated vegetables to the mixture. Use very less water to sprinkle on the mixture and mix it well. Make small balls and deep fry it. Pakodas are ready.

  This Pudina and Coriander Idli recipe offers a refreshing and healthy twist on traditional idlis. Packed with the flavors of mint, coriander, and a hint of lemon, these idlis are perfect for a nutritious breakfast or snack. Follow this step-by-step guide to make flavorful and vibrant idlis that are sure to impress. Ingredients: 1 cup Pudina (mint) leaves 1 cup Coriander leaves 2 green chillies 1/2 tsp lemon juice 1 cup idli batter 1/2 cup grated carrot Instructions: Prepare the Paste : In a blender, add the Pudina leaves, coriander leaves, green chillies, and lemon juice. Grind the ingredients to a smooth paste. You can add a little water if necessary to achieve the desired consistency. Mix the Batter : In a mixing bowl, combine the prepared paste with the idli batter. Mix well until the paste is evenly incorporated into the batter. Prepare the Idli Plates : Grease the idli plates lightly with oil to prevent sticking. Place one or two spoons of grated carrots into each mold of the

Ingredients:                       For Pani:            Pudina leaves -  one bunch            Coriander leaves - 1/4 bunch            Tamarind - one small lemon size            Ginger - 2 to 3 inches            Garlic - 2 pods            Green chillies - 4              Black Salt - 1 to 2 spoons        Soak tamarind and make it soft so that it is easy to grind. Grind all the above ingredients except black salt to make a fine paste. Then take a glass of cold water and add 1 to 2 spoons of the ground paste. Then add black salt to it according to your taste requirements and mix it well. Now the pani is ready.                For the stuffing in the Puri:         Potato - 1 big         Green Moong dal - 1/4 cup         Onion - 1 small chopped         Salt         Jeera powder - 1 tsp         Dhaniya powder - 1tsp         chilli powder - 1 tsp         coriander leaves - little         Chat masala or garam masala - 1/2 tsp Boil the potato and peel the skin.  Pressure

  Ingredients:    Buttermilk(little thick) - 1 glass    Pudina leaves - 10    Ginger - 1/2 inch piece    Green chilli - 1    Chat masala - 1/2 tsp    Salt - to taste Put everything except buttermilk in the mixer and grind. Then finally add the buttermilk and grind it for few seconds just to mix everything with it.  Yummy Pudina lassi is ready.

Ingredients: Pudina - One bunch Green Chillies - 4-5 (depending on your preference add 1-2 more or reduce 1-2) Tomatoes - 3 medium size Oil, mustard, and urad for seasoning. Curd. Method: 1. Fry pudina and green chillies in a teaspoon of oil. 2. Grind it into a paste. 3. Chop tomatoes into small pieces. In a kadai, put teaspoon of oil and then season with mustard and urad. Then fry the chopped tomatoes in that. Add salt. 4. Turn off the stove. Add the cooked tomatoes to the pudina paste and then add curd according to taste. Pachadi is ready. This goes well with plain rice, thachi mammu, idli, dosa, and chappathis. Hope you all like it.

Hi Friends This is my first post in this blog. This one is a very simple recipe. But more and more detailed recipes and posts to come from now on. :) Ingredients: Pudina - One bunch Green Chillies - 4-5 (depending on your preference add 1-2 more or reduce 1-2) Tomatoes - 3 medium size Oil, mustard, and urad for seasoning. Curd. 1. Fry pudina and green chillies in a teaspoon of oil. 2. Grind it into a paste. 3. Chop tomatoes into small pieces. In a kadai, put teaspoon of oil and then season with mustard and urad. Then fry the chopped tomatoes in that. Add salt. 4. Turn off the stove. Add the cooked tomatoes to the pudina paste and then add curd according to taste. Pachadi is ready. This goes well with plain rice, thachi mammu, idli, dosa, and chappathis. Hope you all like it.

This Raitha seemed to be something different and unique. It tasted too good with both Pulav and also with Tamarind rice. Ingredient: Mint Leaves - 5 tbsp Thick Curd (unsour) - 3 cups Cumin powder - 1 tsp Salt to taste Green chilly - 1 no Method: Add salt and cumin powder to the curd and beat  it well. Chop the mint leaves finely and add it to the curd. Chop the green chilly and add that too to the curd. Whisk the curd and let it set in fridge for about 1/2 an hour. 

Ingredients 1.Medium size tomatoes – 4 2.Mint leaves – Half bunch 3.Bengal gram dhall – 1 tsp 4.Split Urad dhall – 1 tsp 5.Red Chillies – 3 6.Salt to taste 7.Oil Method 1.Clean the mint leaves 2.Add two tsp oil in a frying pan and sauté mustard,gram dhall,urad dhall and red chillies. Keep them aside. 3.Fry the mint leaves till it gets cooked. Keep them aside 4.Chop the tomatoes and fry them till they are cooked. 5.Grind the tomatoes, mint leaves and red chillies 6.Finally add the fried gram and urad dhall and grind them Since we are adding the dhall at the end, it will give a crunchy taste.

Ingredients: Coconut - 1 cup grated Fried Bengal gram  - 1/4 cup Green Chillies - 2 nos Mint Leaves - 1/4 cup Salt to taste Oil - 1 tbsp Mustard seeds - 1/2 tsp Urad Dal - 1 tbsp Asafodeita - 2 pinches Method: Grind coconut, bengal gram, green chillies, mint leaves, salt to a fine paste. In a seasoning laddle heat oil and add mustard seeds, when they splutter add urad dal and asafodeita. Serve it with hot idly or dosa. The mint enhances the taste and also the flavour.

Ingredients: Mint Leaves Fresh - 2 cups Urad Dal - 1/4 cup Channa Dal - 1/4 cups Red Chillies - 16 nos Asafodeita - 1/2 tsp Oil - 1 tsp Tamarind - 1/2 lemon size Salt to taste Method: Fry Mint leaves in a pan with just a drop of oil. It should become crispy. (Better keep it in microwave for about a min). Cut tamarind into small pieces and fry them in dry pan till it becomes crisp. Fry all the other ingredients in oil. Grind everything together to a coarse powder. This makes a good recipe for indigestion. Should have it with hot rice and ghee.

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

Had a bunch of coriander leaves and also a bunch of mint leaves. Not enough to make chutney but there is no other side dish at home for Idlies. So thought of making this thokku. Ingredients: Mint Leaves - 1 cup Coriander Leaves - 1 cup Ginger - 2 inch piece Green Chilly - 2 nos Asafodeita - a pinch Salt to taste Mustard seeds - 1/2 tsp Tamarind Paste -2 tbsp Gingely Oil - 3 tbsp Method to make Mint - Coriander thokku Wash and drain mint leaves and coriander leaves separately. In a pan heat 1 tbsp of oil and add ginger, green chillies and mint leaves. Let it cool and grind it to a fine paste with coriander leaves, salt, asafodeita and tamrind paste. Heat remaining 2 tbsp of oil in a pan and add the ground paste to it. Add mustard seeds and when it splutters add the ground paste and stir so that it doesnot settle at the bottom of the pan. Cook till the oil separates from the sides of the pan. When cool store it in an air tight container. When kept in fridge it can be use

Though I add a bit of Mint Leaves, whenever I have it at home to the Rasam I make, I came across the special Pudina Rasam recipe which every one in the family liked very much. Infact it turned out to be a great soup too. Ingredients: Mint Leaves - 1/2 bunch Tomato - 2 nos (big sized) Garlic - 2 to 3 flakes Cumin Seeds - 2 tsp Pepper - 1/2 tsp Red Chilli - 1 Tamrind Paste - 2 tbsp Salt to taste Hing - a pinch Rasam Powder - 1 tsp Ghee - 2 tbsp Method: Add 2 cups of water to tamrind paste and mix thoroughly. Cut tomatoes into small pieces. Add salt, finely chopped tomatoes and rasam powder to the tamrind paste and boil it. Grind fresh mint leaves, garlic, cumin seeds, pepper  and add it to the boiling tamrind water. Let it boil again. When it bubbles remove from flame. In a pan add ghee and when hot add mustard seeds, when it splutters add the red chilly and asafodeita. Add it to the Pudina Rasam. Decorate it with fresh mint leaves.

Green leafy vegetables should be cleaned, chopped into small pieces, and then wrapped in a kitchen towel or newspaper, sealed in a ziplock bag, and refrigerated. This will help preserve the freshness of those leafy vegetables for nearly two weeks.

Ingredients Onion - 1 big Tomatoes - 2 medium Tamrind Paste - 1/2 tbsp Salt - To taste Asafodeita - 1 pinch Oil - 3 tbsp Mint Leaves - 2 cups To Temper: Mustard Seeds - 1/2 tsp Urad Dal - 1 tbsp Method Heat oil and add onions to it saute the onion till glassy. Add the tomatoes to it. Add mint leaves and tamrind. Keep stirring till the mint leaves shrink. Add salt and grind to a nice paste. Temper it with mustard seeds and Urad dal.