SuvaiArusuvai - Veg Recipes of India

Introducing soups to your baby's diet is an excellent way to provide them with nourishment and variety. Moong Dal soup, in particular, is a healthy and easily digestible option that is perfect for babies starting on solid foods. Follow this simple recipe to prepare a nutritious and delicious Moong Dal soup for your little one. Ingredients: 1/4 cup split yellow Moong Dal A pinch of salt A pinch of pepper powder (optional) Instructions: Prepare the Moong Dal : In a pressure cooker, add the split yellow Moong Dal along with enough water to cover it. Pressure cook the Moong Dal for about 5 to 6 whistles or until it becomes soft and mushy. Mash and Cool the Dal : Once the Moong Dal is cooked, allow it to cool slightly. Mash the cooked Moong Dal using a spoon or fork until it becomes smooth and lump-free. Grind into a Smooth Paste : Transfer the mashed Moong Dal to a blender or food processor. Blend the Moong Dal until you achieve a smooth paste-like consistency. Adjust the Consistency :

A soup that requires easily and readily available ingredients. Can be made easily for unexpected guests. And that too when it is done in OPOS, it is made easily and the taste is definitely immense.  Ingredients: Onions - 4 nos Butter - 1 tbsp White sauce  - 2 Cups Salt and pepper to taste Method: Cut the onions into thin rings. (Better grate it using potato grater or slicer) In a pressure pan heat butter and add the onion rings. Add white sauce, salt and 1 cup of water. Pressure cook for 3 whistles.  Let it cool remove from flame and add required water.  Serve hot with soup sticks. This also makes a soup for a rainy day. 

Ingredients: Butter - 2 tbsp Corn flour - 4 tbsp Milk - 1/2 cup Onion - 1 small Bay leaf - 1 no Cloves - 2 nos Pans - 2 hard bottom Method: Slit (donot cut it fully) the onion into 4. In a pan heat milk add onion bay leaf and cloves. When the milk starts boiling remove from flame cover and let it cool. The flavour of onion, bayleaf and cloves will be infused into the milk. In another pan add butter and when it melts add the flour and stir constantly till the flour blends with the butter well and no lumps are formed. Cook it till it bubbles.  Remove onion, bay leaf and cloves and add the milk to the butter and cornflour pan. Mix thoroughly untill a paste is formed. Cook again for another 5 to 10 minutes till the sauce is thickened  Alternatively milk an be added without infusing it with onion, cloves and bay leaf. 

Soup recipe posted by Shripriya Ramakrishnan for Party menu - 1 Pressure cook about one cup of toor dhal with little bit if turmeric. Fry 1 table spoon of jeera and 1 table spoon of pepper in a teaspoon of oil, then powder it. Then grind the cooked toor dhal also and add about 2 cups of water. Take 3-4 inch size ginger piece, grate it and put it in this toor dhal gravy. If you want, add 2 green chillies also. Add salt. Add the pepper-jeera powder. Let it boil. The consistency should be watery....like we should be able to drink it like a rasam. Once the boiling is done, switch off the stove. Add lemon juice according to taste. This is such a yummy soup, even kids will love.

Party Menu recipe posted by Uma Sridharan Coarsely chopped cabbage, onion, carrot, spring onion and capsicum – ½ cup each Very easy to make. Boil 2 Ltrs of water. Add enough salt. Now add the vegetables. Simmer it for 5 mts. Serve hot.

Contest Entry recipe posted by Uma Sridharan Ingredients   Ripe Tomato 500 gms Milk 1/2 cup fresh cream 3 tbsp onion 1 chopped   for white sauce   refined flour 2 tbsp Butter 2 tbsp Milk 2 cups   Method   Cut tomatoes intoi  half. In a heavy bottomed vessel, place cut tomatoes and chopped oinons along with 1/2 cup of milk. Bring it to boil. Simmer it. Let it boil till the onions become soft. Blend it in a mixie. Mix the white sauce with the tomato - onion mixture. pour 3 cups of water and heat it. Simmer it for 5 to 7 mts. Remove from the heat. Add pepper and salt according to your taste. Add the fresh cream slowly and mix.Garnish with leeks and finely chopped coriander leaves.   White sauce   Heat the butter in a heavy bottomed vessel. and add the flour.Remove from the heat.  Pour 3 to 4 tbsp milk to it and stir. Mix well. Now add the rest of the milk and stir. Again place the vessel in a low heat and the sauce thickens.

A healthy and filling soup for early evening dinner. Ingredients : Peas - 1 1/2 cups Milk or milk powder - 1/2 cup Corn flour - 1 tsp Butter unsalted 2 tsp White stock - 2 cups Salt to taste Pepper powder - 1/2 tsp Cream for topping Method : Beat the butter and corn flour to a fine paste. Pressure cook the peas. Grind the peas and milk or milk powder to a fine paste. Add it to the white stock. Heat a pan add the ingedients and bring it to a boil in a slow flame till the soup becomes thick. Remove from flame. Add salt and pepper. Serve with fresh cream.

Ingredients: Palak - 1 bunch Onion - 1 no. Tomato - 1 no. Chillies - 2 nos Garlic - 3 to 4 cloves Cumin seeds - 1/2 tspn Salt to taste Water - 1 cup Method: Pick the leaves of Palak and wash them clean for about two or three times. Chop the onions, tomato and green chillies finely. Pressure cook spinach, tomato, onion and green chillies. Let it cook for about 3 whitsles. When cold blend it with a hand mixture. Add salt and another cup of water if needed and noil it for another 5 mins. Serve hot with a dash of butter on top. Can be accompanied by potato wedges.

On a rainy day if one wants to have a cup of hot soup, this can be prepared in a jiffy and had. Ingredients: Tomato Puree - 2 tsp Corn flour - 1 tsp Salt to taste Ajinomotto - 1 pinch (optional) Water - 1 cup Coriander leaves - a few Mint leaves - a few Pepper powder - 1/2 tsp Butter - 2 tsp Method: Mix tomato puree in 1/2 cup of water. Heat another 1/2 cup of water and when it starts boiling reduce the flame and add corn flour and mix well ensure that no lumps are formed. Add salt and the tomato puree mixed water. Bring it to boil. Remove from flame, add pepper powder, finely chopped mint leaves and coriander leaves. Serve hot with butter on top.

Wanted to make French Onion Soup, and as I wanted to get the texture and colour that we get in eat outs, I wanted to use brown stock. I have not prepared or used brown stock till date and was wondering how to do it. On a search in the net found it could be easily made using beans like brown chick peas, kidney beans etc. So now here is the making of brown stock. Ingredients: Brown chick peas - 1 cup Kidney Beans - 1 cup Yellow peas - 1 cup Unsalted butter - 1/4 cup or 50 gms Cabbage - 100 gms Carrot - 2 nos Yellow Pumpkin - 1/4 kg (after the seeds and peel is removed, it will definitely be only 100 to 150 gms) Cloves - 2 nos Bay leaf - 1 no Ginger - 1 inch piece Salt - 1 tbsp Water - 12 cups Method: Wash and soak the peas for over night or for about 12 hours. Drain the water and pressure cook it for about 5 whistles with 3 cups of water. Remove from flame and let it cool. Cut cabbage into thin strips, carrot into small cubes, Yellow pumpkin to small cubes. Grate the gi

Ingredients: Masoor Dal - 1 cup Coriander leaves - 1/2 cup Mint Leaves - 1/2 cup Onion - 2 Tomato - 2 Ginger - 1/2 inch piece Green chillies - 2 nos Garlic - 8 pods Ghee - 2 tbsp Mustard seeds - 1 tsp Cumin seeds - 1 tbsp Saunf - 1/2 tsp Method: Cut onion and tomato into fine pieces. chop coriander leaves, mint leaves too finely. Heat ghee in a pressure pan add mustard seeds and when they splutter add cumin seeds, saunf and saute for a few mins. Slit the green chillies, crush the garlic, chop the ginger finely and add it to the pan. Add onions, tomato and saute well again. Add masoor dal and 2 cups of water to it and pressure cook it for about 3 to 4 whistles. When cool mash it thoroughly. If it is thick add another cup of water and serve hot. This is a wholesome soup for a cold evening.

During rainy season, every one prefers something hot to drink. One such is soups. Here is a simple and easy to make soup. Ingredients: Channa Dal - 1 cup Tomato - 2 nos Gren chillies - 3 nos Red Chilly - 1 no. Pepper Powder - 1/2 tsp Cumin seeds - 1 tsp Ghee - 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - a few Coriander leaves - 1/4 cup finely chopped Salt to taste Method: Pressure cook channa dal with about 2 cups of water. Remove and drain the water. Mash 1/2 of the channa dal to a fine paste. To the channadal water add finely chopped (better pureed) tomatoes, green chillies, finely chopped coriander leaves and cook well. If using chopped tomatoes wait till they get soft. When it comes to a boil add the mashed channa dal remove from flame add salt and pepper powder and mix well. Garnish with finely chopped curry leaves. In a seasoning laddle add ghee, mustard seeds. When they splutter, add cumin seeds, asafodeita, red chilly and pour it on top of the curry leaves.

Ingredients: Ginger - 2 inch piece (50 gms) Tomato - 6 nos (preferably the sour ones) Ghee - 2 tbsp Curry leaves - 1/2 cup Coriander leaves - 1/2 cup Asafodeita - 1/2 tsp Mustard seeds - 1 tsp Green chilly - 1 no Rasam Powder - 1/2 tbsp Salt to taste Method: Grind the tomatoes along with curry leaves, coriander leaves, asafodeita, rasam powder and salt. Peel and mash the ginger coarsely and add it to the ground paste. Add 2 cups of water and bring it to a boil. When the bubble starts appearing on top, remove from flame. In a seasoning laddle add ghee, and when hot add mustard seeds and when it splutters add green chilly slit into two. Saute for a few seconds and add it to the rasam. Though this can be had with rice, it is good to have as a soup too.

Ingredients: Drumstick - 12 nos Onion - 4 big Green chilly - 4 nos Coriander leaves - 1 cup Milk - 2 cups Curd - 1 cup       or Cheese - 1/2 cup grated Method: Chop onions finely. Cut drumsticks into reasonable sized pieces. Pressure cook onion, green chilly and coriander leaves together with milk. Pressure cook drumstick pieces separately. Open the drumstick pieces and remove the fleshy parts and seeds. Separate the seeds and keep them aside. Blend the drumstick flesh with the remaining cooked ingredietns and grind them. Add the drumstick seeds, salt and pepper and bring it to a boil. Before serving add either curd or grated cheese.

Certain soups ask for Brown stock. It is easy to make it at home. Ingredients: Carrots - 2 nos French Beans - 12 nos Onion - 1 big Potato - 1 big Tomato - 2 large Cabbage - 100 gms piece Method: Cut all the vegetables into medium sized cubes and pieces. Add these vegetables to about 6 cups of water and pressure cook it for 5 whistles. When warm, remove from cooker and blend it in a blender. Drain through a sieve. Brown stock is ready.

Ingredients: Drumstick - 6 nos Green chillies - 2 nos Ginger - 1 inch piece Small Onions (shallots) - 6 nos Mustard seeds - 1 tsp Grated coconut - 1/4 cup Curry leaves - a few cocout oil - 1 tbsp (this will give the typical Kerala taste) Method : Cut drumsticks into small pieces. Pressure cook it along with green chillies, ginger, small onions and cook it for about 3 to 4 whistles. When cold, remove all the solid particles and drain the liquid using a strainer. In a seasoning pan, heat coconut oil, add mustard seeds and when they splutter add curry leaves and grated coconut and add it to the soup. This will taste yummy and is also rich in iron . Can be given for pregnant women.

Ingredients: Onion - 2 nos Green chilly - 1 no Corn flour - 1 tbsp Grated cheese - 1/4 cup Butter - 2 tbsp Water - 4 cups Salt to taste Pepper powder - 1/2 tsp (optional) Method: Chop onions very finely. Heat butter in a shallow pan. Saute the onion and green chilly for a few minutes till the onions become brown in colour. Add 1 cup of water and bring it to boil in a medium flame. Mix corn flour in 2 tbsp of water and make it a paste and add it to the boiling mixture. Add the remaining water and bring it to a boil. Serve hot with grated cheese and a dash of pepper powder.

Ingredients: Cauliflower - 1 small Onion - 1 big Oil - 1 tsp Ginger - 1 inch piece Green Chilly - 1 no Toned Milk - 1 1/2 cup Salt and Pepper powder to taste Corn flour - 1 tbsp Turmeric powder - 1 pinch Method: Cut cauliflower into small florets. Put them in boiling water added with a pinch of turmeric powder. Keep it in water for about 5 mins. Drain and remove excess water. Slit the green chilly into 2, chop the onions finely.  In a pan heat oil and fry the onion till they become glassy. Add the cauliflower and saute well. Add cornflour to 1/4 cup of water and add it to the pan. Add 1 cup of milk and 1/2  cup of water and reduce the flame. After a few mins add the chilly and ginger. Close the pressure pan and cook for about 1 whistle. When cool remove ginger and chilly. Grind the cooked vegetable in a juicer grinder. Add the remaining milk and another cup of water. Heat the mixture again in medium flame. Let it not go to a boil. Add salt and pepper powder to taste.

Ingredients: Tomato - 1/4 kg Garlic - 4 flakes Green chilly - 2 nos Cumin powder - 1/2 tsp Black pepper powder - 1/2 tsp Curry leaves - 1/4 cup Coriander leaves chopped - 1/4 cup Ghee - 1 tsp Mustard seeds - 1/2 tsp Cumin - 1 tsp Asafodeita - 1`pinch Method: Grind the tomatoes in a juicer grinder. Add cumin powder, pepper powder, garlic flakes and green chillies and salt and boil all of them together. When it bubbles up on top remove from flame. Chop the curry leaves into two halves and sprinkle it on the rasam. In a seasoning laddle add ghee and when hot add the mustard seeds and when it splutters add the jeera seeds and asafodeita. Garnish it with coriander leaves.

Ingredients : Tamarind paste - 2 tsp Tomatoes - 2 Coriander seeds - 1 tsp Pepper - 1/2 tsp Jeera - 1 tsp Thuvar Dal - 1 tsp Turmeric Powder - 1 pinch Curry Leaves - a few Coriander leaves - 1/4 cup Ghee - 1 tsp Mustard seeds - 1/2 tsp Red chillies - 2 nos Asafodeita - 1/2 tsp Salt to taste Water - 3 cups Method: Grind tomatoes, tamarind paste, curry leaves, pepper, 1/2 tsp of Jeera, coriander seeds and thuvar dal to a fine paste. Add 3 cups of water, salt and turmeric powder and mix well. Keep the vessel inside a pressure pan and cook for one whistle. In a tempering ladle heat ghee, add mustard seeds and when it splutters add jeera, red chilly and asafodeita. Add it to the rasam. Garnish with finely chopped coriander leaves. Can be had with rice and also as a soup.