SuvaiArusuvai - Veg Recipes of India

 A sweet dish that could be made in a jiffy in around 15 to 20 mins using dry fruits and rawa. This is similar to Rawa Kesari with extra ingredient of dry fruits added to it.  Ingredients: Dates - 6 nos Raisins - 12 nos Almonds - 12 nos Cashew nuts - 12 nos Pista - 12 nos Rawa - 1/2 cup Sugar - 4 tbsp Ghee - 4 tbsp Water - 1 cup Cardamom powder - 1/2 tsp Method:     Chop the dates finely. Sliver 6 of the  almonds, 6 cashew nuts and pista. Fry these along with raisins in a tbsp of ghee in low flame.  Stir fry rawa in another tbsp of ghee in low flame till the colour changes slightly golden. Remove from flame and set it aside to cool.  In a hard bottom pan add water and bring it to boil once it starts boiling add sugar, cardamom powder and bring it boil till the sugar dissolves. Add the fried rawa to it and mix it well. Ensure it does not form lumps. Once it starts bubbbling add the dry fruits to it and mix well.  Fry the remaining cashew in ghee and once removed from flame add the rema

 One of the easiest payasams that can be made for any festivals or functions or when there are guests at home is this rawa payasam which is made using Cheeroti rawa or regular rawa.  Ingredients Rawa - 1 cup Sugar - 1/2 cup Ghee -1/4 cup Milk - 2 cups Cashew nuts - 8 to 12 Cardamom powder - 1/2 tsp Water -  1 1/2 cup Method: In a hard bottom pan add 1/2 of the given quantity of ghee and add rawa to it and fry till all the rawa is coated with ghee. Add water to the rawa and cook it till it becomes thick. Ensure that it does not form lumps. Add sugar and stir well. Mix for 5 mins. Add the milk and bring it to a boil. Remove from flame. Add cardamom powder. Broke the cashew nuts and add fry it in the remaining ghee and add it to the payasam.  Serve hot or chilled. If it is chilled, add slightly warm milk to it as it would have become more thicker in consistency. 

I have already posted Rawa Kesari in traditional method. After learning the OPOS method, I tried it so many times, and my hard anodised cooker never failed to give me a hand. Ingredients: Double roasted rawa - 1 cup Ghee - 1/4 cup Sugar - 1 1/2 cup Water - 4 cups Food colour - 1/2 tsp Roasted Cashew Nuts - 10 nos Method: Mix water, sugar, 2 tbsp ghee and food colour in a pressure cooker and cook for 1 whistle. Lift weight to release steam. Add the double roasted rawa. Mix well, close the cooker and put the weight  again and close for 20 mins. Before serving add the remaining ghee and roasted cashew nuts. Recipe for  Rawa Kesari in traditional method . 

How I missed to post this recipe which I make quite often at home is a million dollar mystery. This is one sweet which is very easy to make and always turns out very good. It can be made for Poojas, guests in a jiffy. This Rawa Kesari can be made both with and without food colour. It is very easy to easily flop this recipe but once it is mastered any one can make it quite easily. If the rawa is not cooked well, the kesari becomes chewy or turn hard. If less water is used Rawa turns lumps. The knack of making a good rawa kesari lies in the ratio of water, sugar and rawa. Ingredients: White Rawa - 1/2 cup Water - 3 cups Kesari Colour -2 pinches Sugar - 1 cup Ghee - 1/4 cup Cardamom Powder - 1/4 tsp Cashews - 5 nos Method: In a hard bottom pan fry the rawa well. Let it cool in a plate. Fry the cashew nuts in 1 tbsp of ghee and set them aside. Add another tbsp of ghee to the pan and add the roasted rawa. Roast the rawa again till it emits a roasted smell. Ensure no lumps ar

Ingredients: Rawa Mix - 1 cup Onion - 2 medium sized Water - 2 cups Salt to taste Oil - 2 tbsp Coriander leaves - 1/4 cup Method: In a pan heat oil and add the onion. Pour water, add curry leaves and salt. When it boils add the Rawa mix. Mix thoroughly without forming any lumps. Reduce the flame and cover it with a lid. Cook for about 10 mins. Decorate it with finely chopped coriander leaves. Serve hot with chutney, sambar . But the best side dish is sugar.

Ingredients: Rawa Idly Mix - 2 cups Butter milk - 1 cup Water - 1 cup Salt to taste Method: In a shallow vessel add the mix, butter milk, water and salt and mix thoroughly without forming any lumps. Keep it aside for about an hour. Pour it into idly moulds and steam for about 10 minutes. Serve hot with coconut chutney or mint chutney or coriander thokku.

Ingredients: Rawa - 1 kg Mustard seeds - 2 tbsp Urad Dal - 6 tbsp Channa Dal - 8 tbsp Cashew Nut - 24 nos Turmeric powder - 1 tsp Red Chillies - 8 nos Asafodeita - 2 tbsp Ghee - 6 tbsp Oil - 4 tbsp Method: Fry Rawa in a dry pan and let it cool. Add ghee and oil to the pan and add mustard seeds when it splutters add Urad dal, channa dal and cashew nuts. When the dals start turning  golden brown in colour add the red chillies. Reduce the flame to medium and add the rawa and fry well. Remove from flame and add asafodeita and mix well. Store in airtight container. Can be used to make rawa idly, rawa upma or rawa dosa whenever needed.

Upma is one recipe, which is made very fast and very easily. Whenever a fast tiffin for the evening time had to be made, I prefer making this. As far as I know many of the south Indian households add Semolina in their monthly budget. Ingredients: Semolina/Sooji/Rawa - 1 cup Ghee - 2 tbsp Oil - 2 tbsp Ginger - 1 inch piece Green Chilly - 2 nos Mustard Seeds - 1 tsp Broken Urad Dal - 1 tsp Asafodeita - 2 pinches Salt to taste Curry Leaves - few Coriander Leaves - chopped 1/4 cup Water - 2 cups Method: Dry roast rawa. Let it cool. In the same pan add 1 tbsp of ghee and roast the rawa again till it is coated well with ghee. Remove from the pan and spread it on a plate. Add oil and mustard seeds to the hot pan, when the mustard seeds splutters add the urad dal, green chillies, hing, curry leaves and finely chopped ginger. Add water and salt bring it to a boil. When the water boils add the roasted rawa slowly by constantly stirring so that no lumps are formed. Cover the

Ingredients: Bombay Rawa or Cheeroot Rawa - 1 cup (Semolina) Ghee - 1/2 cup Sugar - 3/4 cup Cardamom Powder - 2 pinch Method: In a hard bottom pan add 1/4 cup of ghee and add the rawa and fry it till all the ghee is absorbed fully by the rawa. Add 1/2 cup of water to it and close with a lid for a min. Rawa would have got cooked by this time. Add sugar to it and mix well. Add another cup of ghee to it and when it all turns to a mixture, remove from flame and add cardamom powder. Make small balls of the mixture when warm.   Rawa Ladoo is ready