SuvaiArusuvai - Veg Recipes of India

Ingredients: Aval Pori or Nel Pori- 3 cups Jaggery - 1 1/2 cup Sukku (Dry ginger powder) - 1/2 tsp Coconut - 1/2 Cardamom powder - 1/2 tsp Water - 1 cup Ghee - 1 cup Method: Clean the Pori to remove the husk. Ensure that is crisp enough. Spread it on a plate. Mix jaggery to water and bring it to boil and ensure that the jaggery dissolves completely. Strain it through a seive to remove the impurites.  Cut the coconut into small pieces (about 1/4 cup of coconut pieces are enough for 3 cups of pori). Bring the jaggery mix to boil and bring it to a syrup consistency. Add the coconut pieces, dry ginger powder and cardamom powder. Bring it to a one string consistency. Pour the syrup over the pori using a laddle little by little. Ensure all the pori is covered with syrup. While pouring the syrup, ensure it is mixed thoroughly. Better use a wooden laddle. Smear ghee in hand, shape small balls. Ensure it is not pressed very hard because if done so, it will get too hard when col

Aval or Poha makes a great evening tiffen for the kids. Making it in different ways enhances the taste. Ingredients: Poha - 1 cup Salt to taste Oil - 2 tbsp Lemon Juice - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tbsp Bengal gram dal - 2 tbsp Turmeric Powder - 1/2 tsp Asafodeita - 1/2 tsp Curry Leaves - a few Coriander leaves - a few Green chillies - 2 nos Method: Wash and soak poha for about 1/2 an hour. Drain excess water and spread it on a shallow vessel of plate. Heat 1 tbsp of oil and pour it on the poha and mix it with the back of a laddle or fork so that the Poha doesnot break. Heat the remaining oil and add mustard seeds, when it splutters add urad dal, bengal gram dal, turmeric powder, asafodeita and slit green chillies. Add it to the poha and mix well. Add salt, finely chopped coriander leaves and curry leaves. Add the lemon juice and mix thoroughly.

Ingredients: Poha - 1 cup Unsour Curd - 2 cups Salt to taste Oil - 2 tbsp Mustard seeds - 1/4 tsp Urad Dal - 1 tbsp Asafodeita - 1 pinch Green Chilly - 1 no Curry leaves - a few Coriander leaves - a few Method: Wash and soak poha in water for about 1/2 an hour. Drain the excess water if any. Heat a seasoning laddle and heat oil, when hot add mustard seeds. Add the urad dal after the mustard seeds splutter. Slit green chilly and add it to the seasoning laddle. Saute for 1/2 a min and add it to the poha. Add curry leaves and coriander leaves and mix well with a fork or spoon. Add salt and toss it well. Just before neivedhyam (for Krishna Jayanthi) or serving, add the curd and mix well.

Ingredients: Poha - 1 cup Jaggery - 3/4 cup Grated coconut - 1/2 cup Cardamom Powder - 1 tsp Ghee - 1 tbsp Method: Soak poha for about an hour. Drain all the water and separate it with the back of the laddle. Add ghee, cardamom powder, grated coconut and jaggery to it and mix well.

Poha is a very healthy dish for any age. Aloo Poha can be had as an evening snack or as a full fledged dinner if you are dieting. Ingredients: Poha - 2 cups Potatoes - 1 Onion - 1 Green Chillies - 2 Channa Dal - 1 tsp Urad Dal - 1 tsp Mustard Seeds - 1/4 tsp Curry Leaves - 1/2 cup Peanuts - 2 tsp Oil - 4 tbsp Turmeric Powder - 1 pinch Lemon - 1 Coriander Leaves - finely chopped Salt  - To taste Method Soak Poha in water for about 30 mins. Wash and drain the water and spread it in a bowl. Add salt, turmeric powder and toss it well. Pressure cook the potatoes, peel and mash it well. Cut chillies into small pieces and chop the onions into fine piece. Heat oil in a pan and add mustard seeds and when it splutters add channa dal, urad dal, peanuts, curry leaves, green chillies and fry for a while. Add the onions and saute for a while. Add the potatoes and mix everything together very well. Add salt and cook till everything is mixed thoroughly. Add poha and mix well.