SuvaiArusuvai - Veg Recipes of India

Ingredients: Mango - 1 medium sized (let it be a bit tangy) Rice - 1 cup Gingely oil - 8 tbsp Ghee - 4 tbsp Mustard seeds - 1 tsp Hing - 1/2 tsp Green chilly - 4 nos (finely chopped) Turmeric powder - 1/2 tsp Salt - 1 tbsp Method: The Totapuri mango vareity is best suitable to make mango rice. Peel the skin and grate it. Chop the green chillies finely.  Wash and pressure cook the rice with just 3/4th cup of water and a spoon of ghee. Pressure cook it for 2 whistles. When cool transfer to a shallow plate and spread it and let it cool.  Heat a hard bottom pan and add 6 tbsp of gingely oil. when hot add the mustard seeds and when it splutters add the hing, turmeric powder and green chillies and saute well. Add the grated mango and mix well. cover and cook in medium flame. Once the mango is soft add the salt and mix well. Switch off the stove.  Add the cooked rice and mix it thoroughly. Add the ghee to it. Adjust the salt as required. 

When it comes to making neivedhyams and when you plan to make mixed rice varieties it is always to be made without Onions and garlic. Many people find it hard to have it without these two. But my mom makes tomato rice without onion and garlic always and I have grown up eating that. This recipe is my mom's favourite and so is mine. The taste of the juice of the tomato seeping inside the cooked rice is definitely something to be relished. It does not need any special rice variey like Basmathi or Jeeraga Samba. Can be made with the regular raw rice that is used daily Ingredients: Tomato - /12 kg or 8 nos Green chilly - 2 nos Curry leaves - 1/4 cup Coriander leaves - 1/2 cup Mint leaves (optional) -  1/4 cup Ginger - 1/2 inch piece1 Salt - 1 1/2 tbsp Gingely oil - 4 tbsp Ghee - 2 tbsp Mustard seeds - 1 tsp Hing - 1 tbsp Turmeric powder - 1 tsp Dhaniya - 2 tbps Urad dal - 1 tbsp Channa dal - 2 tbsp Red Chilly - 6 nos Rice - 1 /2 cups Water - 2 cups Method: In a tadka pan add dhaniya, 1

  When we make mixed rice varieties one of the recipes that needs extra care and cooking is sambar saadham or sambar rice and when it is made for neivedhyam /prasad, onion is not added. It can be made with just one vegetable or with a few vegetables. It is similar to araichu vitta sambar Ingredients Rice - 1 cup Thuvar Dal - 1 1/2 cup Water - 5 cups Tamarind paste - 3 tbsp Gingely oil - 4 tbsp Ghee - 4 tbsp Dhania - 2 tbsp Thuvar dal - 1 tbsp Channa dal /  Kadala paruppu - 1 tbsp Red Chilly - 8 nos Cumin seeds - 1 tsp Curry leaves - 1/2 cup Grated coconut - 1/2 cup Coriander leaves - 1/2 cup Hing - 1/4 inch piece (or 1 tsp powder) Salt (preferrably rock salt) - 1 1/2 tbsp Cashew nuts - 12 to 15 nos (finely chopped) Mustard seeds - 1 tsp Turmeric powder - /12 spoon Vegetables to use: Carrot - 2 nos Potato - 2 nos (medium sized) Beans - 150 gms 1(can also be avoided) Green peas -1/2 cup (if using dry peas soak it the previous night) Chow chow - 1 no small size Brinjal - 2 nos (round one

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

Garlic Rice is a speciality of Chettinadu Cuisine. Good for health and relieves gastric trouble too. Ingredients: Rice - 2 cups Garlic Pods - 15 nos Red chilly - 2 nos Coriander seeds - 2 spoons Bengal Gram Dal - 1 tspn Urad Dal - 1 tsp Ghee -2 tsp Gingely Oil - 2 tbsp Mustard seeds - 1/4 tsp Curry leaves - a few Coriander leaves - 1/2 cup finely chopped Cashew nuts - 8 to 12 Salt to taste Method: Wash soak and pressure cook rice with 4 cups of water. The rice should not be sticky but separate. Heat 1 tbsp of oil in a pan, add mustard seeds and when it splutters add the bengal gram dal, urad dal, coriander seeds and red chillies. Fry them well and when they turn golden in colour add 5 to 6 pods of garlic and saute together. Remove from flame, when cold grind it to a fine powder. Heat 1/2 tbsp of ghee in a pan add the remaining garlic pods and fry them till they become golden brown in colour. Break the cashew nuts into pieces and fry them too till they become golden br

A recipe from Tirunelveli district. Ingredients: Jeeraga Chamba Rice - 1 cup Tuvar Dal - 1/4 cup Tamarind paste - 2 tbsp Drumsticks - 2 nos Shallots (Sambar or small onions) - 6 nos Onions - 2 nos French Beans - 8 nos Hyacinth Beans (Avaraikkai) - 6 nos Carrot - 2 nos medium Potato - 2 nos Raw Banana - 1 no Brinjal - 2 cups Salt to taste Turmeric powder - 1 tsp Grated coconut - 1 1/2 cup Dried Chillies - 12 nos Cumin seeds - 1 tsp Corinder seeds - 2 tsp Bengal Gram - 1 1/2 tbsp Oil - 4 tbsp Ghee - 4 tbsp Mustard seeds - 1 tsp Asafodeita powder - 1/2 tsp Asafodeita piece - 1/2 inch Fenugreek seeds - 1/2 tsp Curry leaves - 1/2 cup Coriander leaves - 1/2 cup Method: Cut drumsticks into 3 inch pieces. Chop onions finely. Dice beans, brinjal, potaotes, carrot, hyacinth to reasonable size cubes. In a frying pan add 1 tbsp of oil and when hot add coriander seeds, cumin seeds, dried chillies, 1/4 cup of curry leaves and asafodeita piece one by one and fry till

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.

Party menu recipe posted by Shripriya Ramakrishnan Ingredients: Basmati Rice - 1 cup Tomato - 2 chopped fine. Red onion - 1 big chopped fine. Tomato puree - half cup Coconut milk (thick) - half cup Cloves 2 Poppy seeds - 1 teaspoon Ginger - 1 inch piece Garlic - 5 cloves Red chillies - 4 Oil, Curry leaves - few springs, Cumin seeds and bay leaf for seasoning. Salt - as needed. Method: Soak cloves and poppy seeds in warm water for 30-40 minutes. Grind the soaked items and ginger, garlic, and red chillies into a paste. Fry the basmati rice in a tbspn of oil and keep it aside. In a kadai, pour about 2-3 tbspn of oil, then add the items mentioned for seasoning. Once the cumin seeds splutter, add the chopped onion. Then add the ground paste. Fry until raw smell goes. Then add the tomatoes and salt. Once all the water evaporates and it is a fine tomato-onion curry, add the fried basmati rice, mix it and turn off the stove. Transfer into a pressur

Brinjal contest entries by Kanthi Narayanan Ingredients  : Brinjal - 6 firm cut into 1' pieces vertically Rice - 1/2 cup Salt - 1 teaspoon Dhaniya seeds - 2 tablespoons Kadale paruppu - 1 tablespoon Red chillies - 2 big Cinnamon - 1/2' piece Cloves - 2 Dry Cocoanut - 1 tablespoon Kariveppilai - 6 leaves Oil - 4 tablespoons Mustard seeds - 3/4 teaspoon Peanuts - 1 tablespoonTurmeric - 1 teaspoon Method : Saute ingredients in BOX in a little oil to golden brown. Cool and make a coarse powder. Set aside. Saute the brinjal in oil with 1/2 teaspoon salt until cooked. Cook rice (not too soft). In a little oil, make seasoning with mustard seeds & peanuts, add the rice, rest of salt, brinjal, masala powder & turmeric powder and mix well but gently. Tip:  Thin green brinjals are the best for this recipe.

Ingredients: Rice - 1 cup Milk - 1 cup Sweet Candy (Diamond Kalkandu) - 1 1/2 cup Cashew Nuts - 12 nos Cardamom Powder - 1/2 tsp Ghee - 1/2 cup Method: Powder the candy. Make syrup out of it. Cook rice using 1 cup of milk and 3 cups of water. Remove from flame and mash it well. Add the cooked rice to the syrup and boil it for a few mins. In a frying laddle add ghee and fry the cashew nuts and fry it to a golden brown colour. Pour it to the rice and add cardamom powder and mix well. This is prepared normally for Pournami Pooja(Puja done on full moon day) as a prasadam or Neivedhyam. Can be made on Chitra Pournami day in the place of Sarkarai Pongal.

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

Whenver the term Chettinad Briyani is spoken, it is normally non-vegetarian briyani with Chicken pieces. But here is a recipe retaining the same flavour and taste but is made with baby potatoes. Though one cannot expect the taste of juice of chicken in the briyani, still this tastes heavenly and almost just the same. Ingredients: Baby Potatoes - 1/2 kg Onions - 2 nos Tomato - 1 no or Tomato puree - 1/4 cup Green chillies - 2 nos Basmati Rice or Jeeraga Samba rice - 2 1/2 cups Coconut milk - 2 cups Coriander leaves - 1/2 cup Mint leaves - 1/4 cup Cloves - 2 nos Cardamom - 2 nos Cinnamon - 1 inch piece 2 nos Bay leaf - 2 nos Fennel seeds (Perunjeeragam) - 1 tsp Red chili powder - 1 tbsp Coriander powder - 2 tbsp Turmeric powder - 1 tsp Ginger garlic paste - 1 tbsp Salt to taste Thick unsour curd - 1/4 cup Ghee - 1/4 cup Method: Mix chilli powder, coriander powder, turmeric powder, ginger garlic paste, 1 tbsp of salt and curd. Beat well and keep it aside. Boil the

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

Ingredients: Basmti Rice - 2 cups Cheese - 100 gms (grated) Onion - 2 nos Ginger garlic paste - 2 tbsp Green Chillies - 4 nos Ghee - 2 tbsp Salt to taste Coriander leaves - 1/4 cup finely chopped Method: Wash and soak the rice for about 10 to 15 mins. Drain thoroughly. Fry in 1/2 tbsp of ghee and set aside. Chop the onions finely. In a shallow pan or pressure pan, add the remaining ghee and when hot add onion, green chillies, ginger garlic paste and a pinch of salt. When the onion turns glassy, add the rice and add just 3 cups of water . Cover with a lid leaving a little space for the steam to escape (if it is a pan) or close it with the lid of the pressure pan and let the steam escape. Let the rice cook for about 10 to 15 mins. (It will not take more than this time). Reduce the flame, add the grated cheese and coriander leaves. Remove from flame and mix the cheese to the rice. Simple and easy to make Pulav. Variations:       Can add fried cashew nuts, raisins too

Ingredients: Basmati Rice - 1/4 kg Ghee - 5 to 6 tbsp Bayleaf - 1 Cloves - 2 nos Cinnamon - 1/2 inch piece Black pepper corns - 4 nos (if more spiciness is liked can add upto 8 nos) Salt to taste Water - 2.5 cups Coriander leaves - 1/4 cup Cashew nuts - 6 nos Method: Wash and clean rice and soak it for about 2 hours. Drain the water thoroughly. Heat 2 tbsp of ghee in a pan and saute the rice in it till all the rice is coated with ghee. Remove the rice from the pan and set aside. Add 2 tbsp of ghee to the pan and add cloves, cinnamon, bayleaf and black pepper corns. Add rice to the pan and add water and salt. Close the pan with a lid (ensure that there is no gap). Cook untill the rice is done. Remove from flame and transfer it to a shallow bowl. In a seasoning laddle heat ghee. Add finely chopped cashewnuts and when they turn golden brown add it to the cooked rice. Decorate it with finely chopped coriander leaves. Spicy Egg Plant Gravy goes well with this dish.

Recipe for Sarkarai pongal made of sarkarai. This is not as famous as the Sarkarai Pongal made of Jaggery. My grand ma makes this on Pongal day itself. But my mom makes it during Kanu. Ingredients: Milk - 1/2 ltr Raw Rice - 1 cup Moong Dal - 1/3 cup Sugar - 1 cup Cardamom - 3 to 4 nos Cashew nut - 12 nos Ghee - 1 cup Method: Wash and pressure cook rice and moong dal in 4 cups of water. When done mash the rice well. Add sugar and milk and mix well. In low flame cook for another 5 mins by stirring constantly. Remove from flame, powder the cardamom and add it to the Pongal. Fry cashew nut in 2 tbsp of ghee untill it is golden brown in colour and add it to the Pongal. Add the remaining ghee. Can be served as a part of breakfast along with Ven Pongal and Medu Vadai.

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

This is one recipe which is made very often at home especially on fridays of the Tamil month of Thai and Aadi. This is also one Pongal that is made during the festival of Pongal. Ingredients: Rice - 2 cups Moong Dal - 1/2 cup Jaggery - 1 1/2 cups Milk - 4 cups Cardamom - 2 pieces (grind it to fine powder) Cashew nuts - 10 to 12 pieces Ghee - 1/2 cup Raisins - 12 pieces Method: In a dry pan fry the rice and moong dal separately till a nice aroma is emitted. Pressure cook the rice and dal together with 2 cups of milk and 5 cups of water. Cook for almost 5 whistles. Mash it thoroughly when the rice is warm. Heat the remaining 2 cups of milk in a solid bottom vessel or pan and add the mashed rice to it and mix thoroughly. Slice the jaggery and add it to the rice and milk and mix thoroughly. Add cardamom powder and mix again. Fry cashew nuts and raisins in ghee and add it to the cooked Sarkarai Pongal.

 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

Tamarind Rice have different varieties. The traditional Tamarind Rice can be made either as instant rice or using Pulikaichal.  Ingredients to make Instant Tamarind Rice:  Cooked Rice - 2 cups Gingely Oil - 1/4 cup Mustard - 1/2 tsp Bengal Gram Dal - 2 tbsp Ground nuts - 2 to 3 tbsp Cashewnuts - 10 to 12 nos Curry Leaves - 1/4 cup Red chillies - 2 to 4 nos Tamarind Paste - 6 tbsp Multi purpose Powder - 3 to 4 tbsp Powdered Salt - To taste Method to make Instant Tamarind Rice: Add 1 tbsp of gingely oil in a pan and when hot add the mustard seeds. When it splutters add it to the rice spread on a flat bowl. Mix well without damaging the rice. Add oil again in pan and fry the Bengal Gram, Ground nuts, cashew nuts, Red chillies and curry leaves to it. After sauteing it for a few minutes add the tamarind paste and bring it to a boil. Add Multipurpose powder and mix well. Add it to the rice and  add salt to it. Mix well without damaging the rice. Instant Tamarind rice is read