SuvaiArusuvai - Veg Recipes of India

Thiruvathirai also known as Arudra Darisanam is celebrated in Tamilnadu. It falls in the month of Margazhi on the Thiruvathirai star day. The main neivedhyam is Thiruvathirai Kali and 7 kai kootu. Ingredients to make Thiruvathirai Kali: Raw rice - 1 1/2 cups Moong Dal - 1/2 cup Bengal gram dal - 1/4 cup Jaggery - 1 cup Grated coconut - 1/2 cup Cashew nuts - 10 to 12 nos Cardamom - 6 nos Ghee - 1/4  cup Water - 3 cups (Add 1 to 1 1/2 cups while cooking if needed) Method: Fry rice till it becomes golden brown in colour. Fry both the dals separately till they become golden brown. Grind them together till they reach rawa consistency (this can be done at home in mixer itself). (The dals can be powdered to a fine powder consistency too). Fry the cashew nuts in a tbsp of ghee and set aside. Grind the cardamom to fine powder and keep it ready. In a hard bottom pan add 1 cup of water and when it boils add the jaggery and let it mix well to form a syrup. Drain the jaggery so that

A day have to be started with healthy breakfast and one of the very famous south Indian breakfast dish is Ven Pongal commonly known as Pongal.Ven - White, why this is called as Ven Pongal? thas because, whenever we talk of Pongal in South India, it is only the Sweet Pongal or the Sarkarai Pongal . So to differentiate this spicy pongal which is also white in colour, it is called as Ven Pongal Ingredients need to make Pongal Rice - 1 cup Moong Dal - 1/4 cup Black Pepper - 1 spoon Jeera (Cumin Seeds) - 1 spoons Ginger - 1 inch piece Green Chillies - 2 nos Asafodeita - a pinch Salt to taste Ghee - 1/4 cup Cashew Nuts - 10 to 12 How to prepare Ven Pongal the way it is prepared in hotels and restaurants? In a pan fry moong dal and rice separately till they become golden in colour. Wash them separately then mix them together. The total quantity of rice and dal is equal to 1 1/2 cups. Add 4 cups of water and pressure cook rice and moong dal together. When done remove and ad

Kids like variety in their lunch box and this Pongal is something which will make even those kids who dont eat tomatoes to eat it. Ingredients: Rice (Raw) - 2 cups Tomato (Banglore vareity) - 6 to 8 nos depending upon the size Moong Dal - 1/2 cup Green chillies - 4 Ginger - 1 inch Clove - 1 no Bay Leaf - 1 no Onion - 4 medium sized Ghee - 1/4 cup Curry leaves - a few Coriander leaves - 1/2 cup Cashew Nuts - 12 nos Method: Pressure cook rice and moong dal with 4 cups of water for almost 5 whistles. Cut tomato into thin slices. Slit the green chillies in the middle. Cut the onion into thin lengthy slices. In a pan add half of the ghee and add bay leaf and cloves and the add onions when the onion turns glassy add the green chillies and ginger. Add the tomatoes and salt and saute them well till the tomatoes get mashed well. Add the cooked rice and moong dal and mash well. Add curry leaves and coriander leaves (chopped finely).In the remaining ghee fry the cashew nuts til

 Many might think that making curd rice is very easy. But if not done correctly, even the curd rice could turn out bad. The rice that is cooked for the curd rice should be soft and should be mashed thoroughly. The curd used for curd rice should be unsour.  Many variations can also be added to the plain curd rice to make it more attractive. Ingredients: Rice - 2 cups Fresh unsour curd - 1 cup Milk - 2 cups Ghee - 1 tbsp Asafodeita - a pinch Mustard seeds - 1/4 tsp Green Chillies - 2 nos Curry Leaves - 1/2 cup Coriander leaves - 1/2 cup Method: Cook the rice with 6 cups of water and 1 cup of milk in pressure cooker. Atleast 5 whistles be allowed. When it is time to open, remove the rice and transfer it to a shallow bowl. Mash well with the back of a scoop laddle thoroughly. When warm add salt and the remaining 1 cup of milk and mix again. Add the curd and mix well.  In a tadka laddle, add ghee and mustard seeds, when it splutters add the hing, green chillies. Chop the curry leaves to

Ingredients: Rice - 1 cup (soak for 15 mins before cooking) Thuvar dal - 3/4 cups (soak for 1/2 hour) Raw groundnuts - 3/4 cups (15 mins) Roasted gram - 1/4 cup Dhaniya - 1/4 cup Red Chillies - 10 to 12 Copra - 1 medium sized (grated). (If you dont have or get copra, grate fresh coconut and fry it in a kadai or microwave it for 5 to 7 mins on medium or 2 mins in high till it gets dry) Asafodeita - 1/2 inch piece or 1 tsp powdered asafodeita Cardomom - 5 Cinnamon - 2 inch Cloves - 5 Khus Khus - optional 1 tsp Turmeric powder - 1 pinch Mustard seeds - 1 tbsp Cashew nuts - broken 1 handful Tamarind - 1 lemon size (soak and take thick paste) Method: Cook rice, dal and groundnuts separately in a pressure cooker. For bisibela powder - fry redchillies, roasted gram dal, dhaniya, asafodeita and copra. For masala powder - grind cardomom, cinnamon, cloves and khus khus. In a pressure cooker or pan take cooked rice, dal, groundnuts along with powders, salt, turmeric powder, bisibela powder, masal

Ingredients: Basmati Rice - 1 cup Big Corn Cob - 1 (remove the cobs from the corn) Water - 2 cups Sambar Onion (the small vareity) - 1/2 cup (diced into small pieces) Ginger garlic paste - 1/4 tbsp Curd - 1 tbsp Salt - to taste Pepper - 1/4 tsp Green Chilly - 2 Masala Powder - 1/2 tsp or 1 each of bay leaf, cinnamon sticks, 2 cardomom Method: Wash and soak the rice for 1/2 an hour. Clean the corn and soak for 2 hours till it becomes soft and tender. In a hard bottom pan add 1 tbsp ghee (oil for diet conscious), and add onion, bay leaf, cinnamon, cardomo, ginger garlic paste and green chillies. Saute it well. Drain the rice and corn and add it to the pan without any water. Add curd, salt and water and pressure cook it. Allow for two whistles. If doing it in the pan itself, add 2 1/2 cups of water and close the lid (mix it well inbetween every few mins so that the rice doesnot settle down). To give more flavour and colour, one can add carrot, beans and peas also along with corn. Decorate

நல்ல புளிப்பான மாங்காய் (கிளி மூக்கு மாங்காய் சிறந்தது) - ஒன்று துருவியது நன்கு உதிரியை வடித்த சாதம் (பாஸ்மதி அரிசியை இருந்தால் சுவை கூடுதலாய் இருக்கும். தாளிக்க - கடுகு, பெருங்காயம், பச்சை மிளகாய் (பொடியாய் நறுக்கியது), ஒரு ஸ்பூன் நல்லெண்ணெய், எட்டு ஸ்பூன் நெய். மாங்காயை தூள் சீவி துருவி கொள்ளவும். வானெலியில் நெய்யையும், நல்லெண்ணையும், சேர்த்து, கடுகு, பெருங்காயத்தை தாளித்து, பச்சை மிளகாய் சேர்த்து, மாங்காய் துருவலையும் போட்டு, நீர் சண்ட வதக்கி கொள்ளவும். மங்கை அளவிற்கேற்ப உப்பு சேர்க்கவும். நன்றாக சூடு ஆறியதும் சாதத்துடன் சேர்த்து கலக்கவும். சுவைக்கு ஏற்ப உப்பு சேர்த்து கொள்ளவும்