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. 

Brinjal contest entry by  Shripriya Ramakrishnan Ingredients: 1. Brinjal: Two cups chopped. 2. Sambhar Onion: About 25 3. Garlic - 10 cloves 4. Tomato - 1 big chopped fine 5. Dhania seeds - 1 teaspoon 6. Kadalai paruppu (bengal gram)- 1 teaspoon 7. Milagu(black pepper) - 2 teaspoons 8. Jeeragam(cumin) - 1 teaspoon 9. Red Chillies - 5 10. Coconut shredded: 3-4 tablespoons 11. Turmeric - lemon sized 12. For seasoning: Gingelly oil, turmeric, asafoetida, methi seeds, mustard, toor dhal, curry leaves 13. Salt : as needed.  Method: 1. Fry the items mentioned in no. 5 through 9 in a teaspoon of oil. 2. In a teaspoon of oil, fry about 10-12 sambar onions, Garlic cloves, and tomatoes until they are cooked well. 3. Grind all the fried items in step 1 and 2 into a coarse paste with coconut and some salt. 4. Soak the tamarind and get the tamarind juice of may be 3-4 cups. 5. In a kadai, pour oil and add the items mentioned for seasoning. Once it splutters, add the rest of the sambhar onions a

After Paneer, Cauliflower is another ingredient that is made as Manchurian an Indo Chinese dish. This also can be made both as dry starter and also as a gravy. When my brother visited us, I wanted to surprise him and his family with something different and unique and for the starter I had made this Cauliflower Manchurian which every one liked and relished. Ingredients: Cauliflower Big - 1 no. Onion - 4 nos Tomato - 1 no. Spring Onions - 3 stems Green Chilly - 2 nos Ginger Garlic Paste - 1 tbsp Soy Sauce - 1 tbsp Tomato Ketchup - 1 tbsp Corn Flour - 2 tbsp Pepper Powder - 1/4 tbsp (optional) Red Chilly Powder - 1 tbsp Coriander Powder - 3/4th tbsp Cumin Powder - 3/4th tbsp Water - 1 cup Oil- 4 tbsp and 1/4 tbsp for shallow frying Salt to Taste Method : Clean and cut cauliflower into florets. Put them in boiling water added with turmeric powder and a bit of salt. Cover with a lid and remove from flame. Drain the water and separate the florets.  Mix cornfl

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

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: Kathirikkai [small sized] – ¼ kg Besan – 5 teaspoons Special masala powder  – 5 teaspoons Salt – 1 ½ teaspoon Hing – ¼ teaspoon Turmeric powder – ¼ teaspoon Oil – 5 teaspoons Method: Wash brinjals & let them dry completely. Slit them without cutting fully Mix besan, special masala powder, salt, hing & turmeric powder. Add a tablespoon of water & make a paste of the powder mixture. Stuff the masala into the slits Heat oil in a shallow non-stick pan. Arrange the stuffed pieces. Keep closed till golden brown. Turn sides & fry till golden brown.

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 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

Soup recipe posted by Shripriya Ramakrishnan for Party menu - 1 Pressure cook about one cup of toor dhal with little bit if turmeric. Fry 1 table spoon of jeera and 1 table spoon of pepper in a teaspoon of oil, then powder it. Then grind the cooked toor dhal also and add about 2 cups of water. Take 3-4 inch size ginger piece, grate it and put it in this toor dhal gravy. If you want, add 2 green chillies also. Add salt. Add the pepper-jeera powder. Let it boil. The consistency should be watery....like we should be able to drink it like a rasam. Once the boiling is done, switch off the stove. Add lemon juice according to taste. This is such a yummy soup, even kids will love.

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 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

Party Menu recipe posted by Shripriya Ramakrishnan Ingredients: Paneer - 2 cups of cut cubes. Ginger-Garlic-Greenchillies paste - 2 tbspn Tomato puree - 1 cup Garam masala powder - 1 tbspn For seasoning: cumin, cloves 2, cardomom 2, turmeric powder Fresh cream - 2 tbspn Coriander leaves - for garnishing Salt: as needed. Grind into a paste: Roasted peanuts about half cup, Cashews 20 soaked in warm water for about 40 minutes, Almonds about 20 soaked in water and skin removed, poppy seeds about 2 tbspn, 1 big red onion chopped fine. Method: Heat one tbspn of oil in a kadai. Add the items mentioned for seasoning. When the cumin seeds splutter add the ginger-garlic-green chillies paste and fry for about a minute and then add the ground paste and garam masala powder. Fry until the raw smell goes. Add tomato puree. Let it blend with the masala and boil for about a minute. Now add cut paneer pieces, water enough for the gravy, and salt. Paneer gets cooked in about

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.

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

Dessert Recipe by Shripriya Ramakrishnan for Party Menu -1 Pineapple is the favorite fruit for many. We get crushed pineapples in cans here. Take a large bowl, put one can (one can will be about one and a half cups) of crushed pineapple, mix one small tin of condensed milk, and 2-3 cups of cool whip or whipped cream. Mix them well, taste it, if it is too sweet for you then add some more crushed pineapple and cream. Decorate this with cut strawberries and blueberries. Refrigirate and cool it well before serving. This is a easy-to-make, awesome, creamy and yummy desert. We get condensed milk and cool whip in fat-free here so I always use that.

Party Menu Contest Entry 1 Welcome drink recipe by Shripriya Ramakrishnan I chose Punch because I have seen people loving and having second and third cups of this punch in big parties. When I came to US, the very first New Year Party I attended, this punch was served. I loved it. Immediately got the recipe from the host. :) 1 can frozen orange juice concentrate. (we get it here in the US. I dont know if it is available in other countries. If not, please buy the orange juice concentrate, I am sure it will be available in the grocery stores like Nilgiris, food world, etc.,

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.

Early in the morning, the brain is fresh after a good amount of sleep, to make it more energetic, a glass of milk that is added with nuts helps. Ingredients: Cashewnut, Baadam - 50 gm each Walnut - 20 gm Khus Khus - 2 tbsp Cardamom - 2 pieces Kesar Strands - 5 gms Sugar - 100 gms Method: Dry roast all the nuts and powder them. Grind the kesar strands separately. Grind the sugar separately. Mix all the three ingredients together and store it in a cool dry container. As sugar is added to it already, it is better to avoid sugar while preparing this drink.

Inspired by the drink that we had in Olives, I got this recipe from one of my friends. This is a very popular Rajasthani drink and is prepared whenever there is a festival or Puja in the house. Though this is a Rajasthani dish, this is famous all over North India it seems. Ingredients: Milk - 1 litre Sugar - 1/2 cup (powder it well) Pepper corns - 10 to 12 Saffron Strands - A few Almonds - 1/4 cup or 12 to 15 nos. Poppy Seeds (Khus Khus) - 2 tbsp Cardomom Powder - 1/4 tspn White pepper corns - 20 (optional) Method: Boil the milk and make it to 3/4th. Grind Almonds, Poppy Seeds, Cardomom Powder and White Pepper Corn and add it to the boiled milk and refrigerate it for 3 to 4 hours. Then drain it through a seive and add sugar, pepper corns and saffron stands. Chill again. Just before serving add a few pieces of soaked and peeled almonds and cashewnuts.