SuvaiArusuvai - Veg Recipes of India

 Brinjal Thogayal Ennai Kathirikkai kara kuzhambu Veppampoo Thogayal Manathakkali Keerai Thogayal Kariveppilai Kuzhambu Bagara Baingan Aloo  Baingan Kuruma Pudina Rasam Mixed Vegetable Bonda Lemon Ginger Soup Kaju Badam Peanut Paneer Masala Party Menu - 1 Party Menu - 2 Tomato Pulav Pineapple Creamy Dessert Wheat Rawa Vadai Wheat Adai Wheat Rawa Seeralam Pudina Pachadi

Pathiya Samayal Contest Entry by  Shripriya Ramakrishnan Brinjal is one of the non-gassy vegetables that can be had without any restrictions during the postpartum period. It is one of my favorite vegetables so I prefered having it a lot of times during both of my after-delivery periods. The following is my favorite even now. Ingredients: 1. Brinjal - 3-4 2. Black pepper - half teaspoon or Red chillies 1 or 2 based on your preference. 3. Tamarind - gooseberry sized. 4. Oil - One-two tablespoon 5. For seasoning - Mustard, urad, asafoetida, jeera, and curry leaves. 6. Salt - as needed. Method: 1. Fry whole brinjal in a kadai with little oil. Alternatively you can microwave the brinjal and avoid too much of oil consumption. 2. Fry the black pepper/red chillies in just 1/4 teaspoon of oil. 3. Peel the brinjal skin.  4. Grind the peeled brinjal and the black pepper/red chillies with tamarind and salt. 5. In a kadai, pour little bit of oil and season with all the items mentioned for seasonin

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

Ingredients: Veppambu - 6-7 tablespoons Red chillies - 4-5 Asafoetida - 2 pinches Tamarind - one medium lemon-sized Salt - as needed Oil - 2 tablespoons Method: Fry veppambu, red chillies, and asafoetida in oil. Grind them along with tamarind and salt. Thogaiyal is ready. Mix it with rice and ghee/nallennai and enjoy.

Ingredients: 3 cups Manathakkali Keerai (peeled and washed) 2 tablespoons Urad Dal 3/4 tablespoon Black Pepper 3-4 Red Chillies (optional) 1 small lemon-sized Tamarind 2 tablespoons Oil Salt to taste Method: Heat 1 tablespoon of oil in a pan and fry the Manathakkali Keerai until cooked. Remove from the pan and let it cool. In the same pan, heat another tablespoon of oil and fry the urad dal, black pepper, and red chillies (if using) until the dal turns brown. Allow it to cool. Grind the fried ingredients along with tamarind and salt into a paste. Mix the paste with hot white rice and ghee. Serve with ilai vadam or appalam. Karuveppilai Kuzhambu Recipe for Pathiya Samayal Contest Entry by Shripriya Ramakrishnan Ingredients: 5-6 sticks Kandathippili 4-5 Arisithippili grains 1 teaspoon Sukku (dried ginger) powder 1 teaspoon Milagu (black pepper) 1 teaspoon Jeera (cumin seeds) 2-4 Red Chillies (optional) A small pinch of Asafoetida 15-20 Curry Leaves A pinch of Turmeric Tamarind paste from

Ingredients: Toor Dal - 1 tablespoon Urad Dal - 1/2 tablespoon Bengal Gram Dal - 1 tablespoon Black Pepper - 3/4 tablespoon Cumin Seeds - 1 tablespoon Red Chillies - 2-4 (optional) Curry Leaves - 15-20 strings Asafoetida - 1-2 pinches Methi Seeds - 1 teaspoon Grated Coconut - 1 tablespoon (optional) Tamarind - medium lemon-sized Gingelly Oil - for seasoning Mustard Seeds and Turmeric Powder - for seasoning Salt - as needed Method: Prepare Spice Paste: Dry roast the ingredients from 1 to 9 until fragrant and slightly golden. Grind them into a smooth paste along with grated coconut, tamarind, and salt. Adjust water as needed. Seasoning: Heat gingelly oil in a kadai (pan). Add mustard seeds and turmeric powder. Once the mustard seeds splutter, add the ground paste to the kadai. Cooking: Stir well and add water to achieve your desired consistency for the kuzhambu. Let it boil well until it thickens to your liking. Serving: Once the kuzhambu reaches the desired consistency, it is ready to s

Brinjal Contest entry by  Shripriya Ramakrishnan Ingredients: Small Brinjals - Around 15 Peanuts - 1 cup Sesame seeds - 1/2 cup Dry coconut pieces - 1/2 cup Green Chillies - 7-8 (use 10-12 if you want it to be very spicy) Garlic - 6 clovesRed onion - 1 big Ginger - 1 inch piece Tamarind - gooseberry sized. Small piece of cinnamon, 2 cloves, cumin seeds, turmeric - for seasoning. Coriander leaves for garnishing. Salt - as needed. Oil - If you want to deep fry the brinjals. Method: 1. Wash the brinjals, wipe it, and slit them with the stem intact. 2. You can deep fry these slit brinjals in oil. If you are diet-conscious, microwave the slit brinjals in a microwavable plate for 5-6 minutes on high until they are almost done. Alternatively, you can shallow fry the slit brinjals. 3. Dry roast peanuts, sesame seeds, and dry coconut. Chop onion. Fry green chillies, garlic, ginger, chopped onion, tamarind in a teaspoon of oil. Grind all of these into a paste. 4. Heat 2-3 tablespoons o

Brinjal Contest entry posted by  Shripriya Ramakrishnan Ingredients: Brinjal - 6 chopped fine Potato - 2 boiled and cut into pieces Tomato - 1chopped fine Onion - 1 chopped fine Ginger(1 inch)-Garlic(5 Cloves)-Green chillies (4 )- grind into a paste Coconut milk  - 2 cups Garam masala powder  - 1 tblspn For seasoning: oil, sombu, mustard, turmeric Salt - as needed Coriander leaves for garnishing. Method:   1. In a kadai put oil, add the items mentioned for seasoning. 2. Add the chopped onion, and fry till it is cooked fine. 3. Add the Ginger, garlic, greenchillies paste and fry until raw smell disappears. 4. Add the tomatos and cook well. 5. Add the cut brinjals. Fry until they get nicely cooked. 6. Add the boiled and cut potatoes, garam masala powder, salt, and the coconut milk. 7. Once it boils upto desired consistency, turn the stove off, garnish with coriader leaves. Goes well with chappathis, puris, and also plain rice. Variations: 1. We can add cho

Ingredients: 1. Baby potatoes - Around 15-20 2. Pudina - one bunch 3. Green chillies - 4 4. Onion - 1 small sized 5. Coconut shredded - 2 tblspoons 6. Garlic - 3 cloves 7. Ginger - 1 inch piece 8. For seasoning - Oil about 3-4 tblspoons, mustard seeds, cumin seeds, turmeric powder 9. Salt - as needed. Method: 1. Boil the whole baby pototes in water. Take care and avoid over-cooking. Peel the skin. 2. Grind the items mentioned from 2 through 7 into a paste. 3. In a kadai, pour oil and season with items mentioned for seasoning. 4. Add the ground paste. Saute until the raw smell goes. 5. Add the whole baby potatoes and salt. 6. Put the stove in low-medium and let the potatoes roast well. 7. Alternatively, once we add the potatoes and salt, we can mix the potatoes with the masala well and then transfer it into a baking tray, and broil the potatoes on high for about 8-10 minutes until it s a well-done roast. Yummmmmmmy pudina-potato roast is ready. Hot-