SuvaiArusuvai - Veg Recipes of India

A soup that requires easily and readily available ingredients. Can be made easily for unexpected guests. And that too when it is done in OPOS, it is made easily and the taste is definitely immense.  Ingredients: Onions - 4 nos Butter - 1 tbsp White sauce  - 2 Cups Salt and pepper to taste Method: Cut the onions into thin rings. (Better grate it using potato grater or slicer) In a pressure pan heat butter and add the onion rings. Add white sauce, salt and 1 cup of water. Pressure cook for 3 whistles.  Let it cool remove from flame and add required water.  Serve hot with soup sticks. This also makes a soup for a rainy day. 

Welcome Drink: Masala Buttermilk, Watermelon Juice, Orange Juice Starters: Hara Bhara Kabab, Crispy Baby Corn, Green Salad, Thayir Vadai, Masala Pappad. Soup: Tom Yum Soup, Curry Leaves Soup Main Dish Mini Idlys/Dosas, Poori (For Kids), Plain Naan, Butter Naan, Onion/Garlic Kulcha, Bisibelabath, Veg/Peas Pulav, Curd Rice.  Side Dish Sambar/Chutney (Coconut, Coriander/Tomato), Vegetable Manchurian, Channa Masala, Dal Makhani, Onion/Cucumber Raitas, Roated pappad.  Desserts: Pineapple Kesari, Fruit Salad/ Gulab Jamum with Vannila Ice cream, Rasamalai

This is also known as Pidi Kozhukattai. Ingredients: Raw rice 1 1/2 cup Toor dhal  1/4 cup Salt to taste  Oil  2 tbs Ghee  2 tbs Mustard  1 tsp  Urid dhal  1 tsp Pepper corn 1/2 tsp Jeera  1/2 tsp Red chillies 3 Asafetida powder- a pinch Preparation Grind rice, toor dhall, pepper, jeera, red chillies to a rava consistency. Heat a heavy bottomed pan, pour oil. Add mustard seeds, urid dhall and curry leaves. Pour 4 cups of water and bring to boil. Add salt and ghee. Now slowly put in the ground rice mixture. Mix well without any lumps till the rice mixture absorbs the water and becomes soft . Remove from heat and keep aside. When it is cool shape them into small cylinders. steam for 15-20 minutes. Serve with coconut chutney Makes a different kind of Party Starter dish

Ingredients: Potatoes  1 kg Onion  1/2 kg chopped Capsicum  1 chopped, Coriander  1 Tbsp, finely chopped Sambhar Powder 2 tbsp Dhania Powder 1 tbsp Lime/lemon juice 2 tsp (Optional) Mustard seeds,  urid dhall,  curry leaves  for seasoning Salt to taste Preparation  Cook the potatoes. Cut Potatoes in chunks.  Mix the potato chunks with all the powders, salt and lemon juice.  Keep aside. Heat a heavy bottomed pan. Pour 3 tbsp of cooking oil. Add mustard seeds, curry leaves and urid dhall Now add chopped onion and capsicum. Sauté till onion turns transparent. Add potato chunks. Mix well. Sauté till all the ingredients get mixed well. Remove from the heat and sprinkle coriander leaves.

Party Menu  Welcome Drink :- Jal Jeera and Fruit Punch  Starter :- Corn Munch and Grilled masala panner tikka with tamarind Chutney Soup :- Tomato Soup with croutons and Mix Veg. Healthy soup Main Course:- Russian Salad, Tomato, Beat root, Carrot, Onion and Lemon (finely chopped) and Cut Coriander leaves, Mix pickle, Roasted papad, Sprouted green gram, Sprouted whole mung dal, Salt & purify water must Kofta Curry, Rajwadi Gobi-Aloo ki sabji, Mix Veg Tava Fry Sabji and Special Dal Tadka,  Roti- Puri and Nan with butter  Rice- Jeera Rice Chinese noodle with Manchurian (special for kids) and Pani Puri Masala Dosa with Coconut Chutney Dessert- Rasmalai & RajBhog, Vanilla Ice Cream with Chocolate, Mango & Strawberry Crush (special for kids) and Masala Pan.

Party menu recipe by Uma Sridharan Ingredients: Grated Carrot                                   1 Tbsp Grated Cabbage                               1 Tbsp Wheat flour                                      1 1/2 cup Chopped Coriander leaves               Handful Onion                                              1 Garam Masala Powder                     1/2 tsp Red Chilli powder                            1/2 tsp Salt Method Cut the Onions and grind it in a mixer grinder and prepare a smooth Onion paste. In a mixing bowl, add grated Carrot, grated Cabbage, Coriander leaves, Red Chilli powder, Salt, Onion paste and Wheat flour. Knead well all the ingredients and prepare smooth dough like the Chapathi/Paratha dough. If needed, add a little water while kneading. Keep the dough aside for half an hour. Cover it by a wet cloth. Divide the Paratha dough into small balls of suitable size and roll it out and cook on a tava on medium flame. Spread ghee on the

Welcome drink : Hot Instant Rasam Starters : 1. Innovative Idlis  2. Instant Thayir Vadai Main Course Dishes: 1. Rotis/Chappathis 2. Channa Masala 3. Methi Aloo 4. Paneer Biriyani 5. Curd Rice with Carrot Pickle  Dessert : Carrot Halwa with Ice-cream

Welcome drink: Bhangra pepsi,  Apple cinnamon juice, Pineapple pinacolada (mocktail)   Soups: cream of potato soup Murungakkai soup   Starters: vegetable shawarma Pani poori Corn cheese balls Masal vadai   Salads:  chick peas salad Macaroni salad   Separate counters for Kids: Chocolate fountain Cotton Candy Pop Corn – salted and sweet     Main course:  Chilli garlic rice (Chinese) Spinach Lasagna Vegetable augratin Pasta with Arrabiata sauce Plain phulkas, onion kulchas Bisi bela bath Rawa Idly Idiyappam Curd rice   Main course side dishes Baby corn Manchurian for chilli garlic rice Vegetable Jalfraize, Kadai Paneer and Dum Aloo  for phulkas Potato chips for bisibela bath Coconut chutney for rawa idli Vada curry for idiyappam Cut mango Pickles and vetha kuzhambu for curd rice   Deserts: carrot halwa and Baskin and Robbins icecream (black currant and butterscotch flavours) Cut fruits Chocolate mousse Paa

Welcome Drink : Pineapple Melody , Strawberry Vanila Float, Banana Chocolate Smoothie Starters: Mattar(mini) kachori, Mysore Bondas, Paneer Pakoda [All this can be served with dates or green chutney]   Soup: Almond-and-Broccolli soup, Veg-noodle-soup   Main Dishes For kids:Mini Pizza, Desi Pasta, Chole-Bature   For Adults:Phulka,  Brown Rice Peas Pulav, Ghee Rice,  Veg Makhanwala, Grilled Gobi65,Kadi Pakoda , Salad, Roasted pepper papad,  Holi-Curd Rice, Avakkai. Dessert Kesar Rasmalai, Badam-Pista Phirni ,Shahi Tukda, Vanilla Eggless Cake

Party Menu recipe posted by Rohini Renganathan Ingredient Pineapplejuice - 200 ml  Pineapple crush - 2 tbsp Mint leaves - 4-5 nos  Crushed ice - as required Lime juice - 2 tbsp Sugar syrup - 2 tbsp Chaat masala - 1 tsp Method : In a tall stemmed glass, place a bed of the crushed ice.  Pour over the blended mix of the pineapple juice, Pineapple crush, mint, lime and sugar syrup, and chaatmasala. Serve it chilled.

Welcome Drinks::  Mango  Lassi   Lemonade   Coffee & Tea   Soups::  Hot and Sour Soup   Brocoli Cheddar  Starters ::  Fried Idli - Tomato Sauce  Tortilla Chips - Salsa  Jalapeno and Cheese Samosa - Tomato sauce  Main Course ::  Pidi kozhukattai - Side dish molaga podi and coconut chutney.  Mini Oothappam  with different toppings like carrot, onion, molagapodi etc., Side dish coconut chutney and onion chutney.  Mango Rice  Avial  Semia pulav  Pudina-Coriander leaves raitha  Thayir aval  Pickles and Vadam Kids Special::  Vegetable hakka noodles   Poori - Potato   Bread Pakoda Sandwich   Desserts::   Kasi Halwa  Jeera Boli  Carrot Kheer  Fruit Salad with icecream

Party Menu recipe posted by Uma Sridharan Coarsely chopped cabbage, onion, carrot, spring onion and capsicum – ½ cup each Very easy to make. Boil 2 Ltrs of water. Add enough salt. Now add the vegetables. Simmer it for 5 mts. Serve hot.

Party menu recipe posted by Uma Sridharan Ingredients: Large block of Paneer                         1 Onion                                                 1 Capsicum                                           1 Ripe hard Tomato                               1 finely chopped Coriander leaves        handful   To Marinate: Curd                                                    1 cup Ginger - Garlic paste                          1 tbsp jeera powder                                       1 tsp Salt to taste Red chili Powder                                 1 tsp   Method Cut Paneer into 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for marinade and keep aside. Marinate  vegetables and paneer separately. Keep the marinated paneer in fridge for atleast 2 hrs. Heat oil in a kadai and fry marinated paneer till done. Fry vegetables also. Arrange fried vegetables and paneer in a serving plate. Garnish with coriander.

Party Menu posted by Jayanthi Rajagopal My recipe is going to be fusion.........and my request to my guest is going to be like this: Men in veshti, chattai , ladies in sarees, and female kid in pavadai chattai. Ok ippo party ku pogalama:   Welcome drink:  Illaneer   Soups: Baby corn soup and noodles soup.   starters: Munthiri kothu(sweet) and parupu chola(corn)vadai . side dish: thengai chutney and sauce   Main Course: Thinai arisi payasam pal kozhukatai ulunthu kali kantharappam kollu idli chola rawa upma pesaratu kambu dosai chakarai vallikizhangu boli puttu thengai pal briyani   Side dish for main course: thengai chutney Ginger chutney(for pesaratu) onion chutney(kambu dosai) sambar mooku kadalai kuzhambu(for puttu) pakoda kuruma (for thengai pal briyani)   Dessert:    for adults:   neer more(butter milk), ginger butter milk (or) fruit salad for kids:  lassi (or) apple with strawberry juice

Welcome Drink  : Orange punch for adults                          Fresh fruit juice for kids Soups : Mixed vegetable soup and  lemon-ginger soup .  Starters: Bread and  mixed vegetable bonda , Katta and Khaman dhokla mixed. Side dishes for starters: Green chutney, Tomato sauce. Main course: Naan Kaju-badam-peanut paneer masala Bagara Baingan Tomato pulav Capsicum-mushroom vangibath. Carrot-Cucumber Raita Bagalabath garnished with small grapes and pomegrantes. Chips and pickles on the side.  Kids special: Twisted pasta and tomato sauce topped with cheese.                   Our very own mini idlis and sambhar - All the kids including non-Indian kids love this. Desert: Khova jamoon,  Creamy-yummy pineapple desert .

Welcome Drink For Children Orange Juice For adults Fruit punch Soups For Children Creamy Tomato Soup For adults Veg.clear soup Starters Veg.rolls, paneer tikka, veg.kababs, dholka and samosas Main Menu  Veg.Parantha, Malai Koftha, masal dosai, chutney, sambhar, Bisibele Huli Anna, Baby potato Fry, Onion Raitha, Russian Salad, Brinji, Gobi Manchurian dry, Semiya Bahalabath, chips, pappad, ginger pickle and avakkai for children Veg.noodles, fingerchips, bhelpuri, poori, potato masala, curd rice and chips. Dessert Fried ice cream, Fruit salad, gulab jamoon, carrot halwa. 2 types of ice creams - vanilla and butter scotch - separate or with Fruit salad, gulab jamoon, carrot halwa. Sweet paan for children Regular paan for adults

Welcome Drink - Jal jeera   Starters - Nachos with Guacamole, Spring rolls   Main Course - Spagetti (for kids), poori, chole, boondi raitha, coconut sevai with chutney, plain rice and dal tadka   desserts - chocolate fudge (home made) and basundi

Welcome drink - ginger & lemon juice   Starters - dhokla with green chutney, hara-bara kabab, paneer-babycorn manchurian (dry)   Main course - chapathi, paneer mirchwali masala, dal tadka, idli, sambar and chutney, veg biriyani, jeera-green peas pulav (for kids), raitha, aloo green peas masala, roasted papad, bisibelabath n curd rice   desserts - fruit salad, carrot halwa and pal paysam

I have used only the dishes which were posted for the  Wheat based contest. Since  all items are made of wheat, i have given 2 or 3 dishes only in each  category. For Starter: Wheat veggie rolls, Wheat flour cutlet and Wheat Rawa Seeralam with green chutney, tomato sauce Nannari Sherbat, Main course: Ribbons chowmin Dal Bhatti Wheat Rawa Kichadi and Kadhi Dessert: Wheat Banana cake, Wheat Rawa Pineapple Halwa

Party menu recipe by Uma Sridharan Ingredients : Pineapple Juice 1 ltr Orange Juice 1 ltr Grape Juice 1 Ltr Ginger 250 gms Lime juice 250 ml Sugar 1 kg   Method Scrap ginger and grind it in mixie. Extract the juice. Mix all other ingredients. Keep it refrigerated. While serving mix it with soda and serve. Instead of lime juice limca can be used.