SuvaiArusuvai - Veg Recipes of India

A special educator by passion and profession Rajeshwari Ganesh shares her special recipes and cooking tips with us. Rajeshwari Ganesh - one woman who I have always admired for she have cooked in Viragaduppu and also uses the modern day kitchen gadgets. A small interview with that wonder lady who calls herself as gadget freak, will definitely give you all an insight as to how  she uses her cooking skills effectively to satisfy the tummys of her loved ones. I had a small chat with her to know more about Me: At what age did you start cooking? Raji : At the age of 10, I started helping my mom and my paati Me: So you cooked using viragaduppu at that young age? Raji: Not in viragaduppu but in pump stove. My mom will give me instructions and I have to cook all in front of mom's eyes, and at the age of 16 I can cook full fledged south Indian cooking without mom's guidance and instructions. But I cooked in Viragaduppu after marriage as my inlaws lived in a village and they are

Pathiya Samayal Contest Entry by Rajeshwari Ganesh: Spicy Dal Powder Ingredients: 2 teaspoons thuvar dal (pigeon pea lentils) 1/2 teaspoon pepper (black peppercorns) Salt to taste 1 teaspoon gingelly oil (sesame oil) A few curry leaves Method: Heat Oil : Heat 1 teaspoon of gingelly oil in a pan over medium heat. Fry Ingredients : Add 2 teaspoons of thuvar dal, 1/2 teaspoon of pepper, and salt to taste into the pan. Fry until the dal turns golden brown, stirring continuously to prevent burning. Add Curry Leaves : Add a few curry leaves to the pan and sauté for an additional minute until the leaves become crispy. Grind : Transfer the fried mixture to a mixer or spice grinder. Grind the mixture to a fine powder. Serve : Serve the spicy dal powder with hot rice and a dollop of ghee for a delicious and nutritious meal. Pathiya Samayal dal powder, traditional South Indian recipes, postpartum spice mix, Rajeshwari Ganesh recipes, homemade dal powder, digestive health recipes, natural health r

Ingredients: 1/2 teaspoon sukku powder (dry ginger powder) 5 grams kandathipili (long pepper) 1 tablespoon omam (ajwain/carom seeds) 2 tablespoons milagu (black pepper) 2 tablespoons jeera (cumin seeds) 1 tablespoon virali manjal (turmeric root) 4 tablespoons dhania (coriander seeds) 1/4 cup jaggery 8 tablespoons ghee or sesame oil Method: Dry Fry Ingredients : Dry fry sukku powder, kandathipili, omam, milagu, jeera, virali manjal, and dhania separately until they release their aroma. Let them cool down. Grind : Grind the dry-fried ingredients into a fine powder. Prepare Jaggery Syrup : Dissolve 1/4 cup of jaggery in a small amount of water to make a syrup. Strain to remove any impurities. Combine Mixtures : In a heavy-bottomed pan, mix the ground powder with the jaggery syrup. Add ginger juice to the mixture and stir continuously until it starts to solidify. Add Ghee or Sesame Oil : Once the mixture begins to thicken, add 8 tablespoons of ghee or sesame oil. Mix thoroughly until you a

Ingredients: 1 teaspoon gingelly oil 2 teaspoons manathakkali vathal 2 teaspoons ghee Cooked rice Instructions: Fry Manathakkali Vathal : Heat 1 teaspoon of gingelly oil in a pan. Add 2 teaspoons of manathakkali vathal. Fry until the vathal turns crispy. Remove from heat and set aside. Prepare Manathakkali Vathal Rice : Take cooked rice in a bowl. Add the fried manathakkali vathal. Drizzle 2 teaspoons of ghee over the rice. Mix well until the rice is evenly coated with the ghee and vathal. Serve : Serve the manathakkali vathal rice hot. Manathakkali Vathal Rice, traditional South Indian recipes, Pathiya Samayal recipes, digestive-friendly recipes, postpartum diet recipes, healthy Indian recipes, easy rice recipes, gingelly oil recipes, vathal rice, Rajeshwari Ganesh recipes. This simple and nutritious Manathakkali Vathal Rice recipe is ideal for a quick meal and offers digestive benefits, making it perfect for postpartum care and those with sensitive stomachs. Enjoy this flavorful and

Ingredients: 2 tablespoons gingelly oil 1 gooseberry-sized piece of tamarind 1 teaspoon mustard seeds 1 teaspoon urad dal 2 red chilies (broken) 1 teaspoon toor dal 1 teaspoon manathakkali vathal Salt to taste 1 teaspoon ghee A few curry leaves Instructions: Prepare Tamarind Extract : Briefly heat the tamarind over a flame. Soak it in water to extract the juice. Set aside the tamarind juice. Fry Manathakkali Vathal : Heat ghee in a pan. Fry the manathakkali vathal until it turns crisp. Remove from the pan and set aside on a plate. Prepare Vathakuzhambu : In the same pan, heat the gingelly oil. Add mustard seeds and let them sputter. Add urad dal, broken red chilies, and toor dal. Fry until the dals turn golden brown. Combine Ingredients : Pour the tamarind extract into the pan. Add salt to taste. Allow the mixture to boil until the raw smell of tamarind disappears. Finish and Serve : Add the fried manathakkali vathal and curry leaves to the boiling mixture. Stir well and remove from he