SuvaiArusuvai - Veg Recipes of India

Ingredients: 2 Oranges (Nagpur variety) OR 4 Mosambis 4 Carrots 1/4 cup Lime juice 1/2 tsp Salt 1 tbsp Honey 1/8th cup Mint leaves 1 Lemon slice Ice cubes Method: Grind the carrots to make juice, yielding approximately 200 ml. Juice the oranges (or mosambis) to obtain approximately 200 ml of juice. Alternatively, use store-bought orange juice. In a tall glass, add 3 to 4 ice cubes. Pour 100 ml of carrot juice and 100 ml of orange (or mosambi) juice into the glass. Add honey and lime juice to the mixture, and stir well to combine. Garnish the mocktail with mint leaves and add a slice of lemon to the rim of the glass for decoration. Serve the refreshing Orange Carrot Mocktail as a party starter, a healthy summer cooler, or as an after-school drink for kids. Enjoy this delicious and nutritious beverage

Kaaichiya moru or Moru kaaichiyathu is a simple recipe from Kerala just like Neer mor made in Tamilnadu. Just like the people of Tamil nadu the Keralites also end thier meal with rice and curd or buttermilk. This is a flavourful and aromatic dish.  Here's the recipe for Kaaichiya Moru or Moru Kaaichiyathu, a traditional Kerala dish: Ingredients: 2 cups Curd (Thick and Creamy) 2 cups Water 6 Shallots (Sambar Onion) 1 inch Ginger 1 Green Chilli 1 tbsp Salt 1 pinch Turmeric Powder 1 tbsp Hing (Asafoetida) 1 tsp Mustard Seeds 1/2 cup Curry Leaves 1/2 cup Coriander Leaves 2 Red Chillies 2 tbsp Coconut Oil Method: In a large bowl, whisk the curd until smooth. Slowly add water while whisking until it reaches a semi-thick consistency. Set aside. Heat coconut oil in a pan. Add mustard seeds and let them splutter. Then, add the red chillies, hing, and chopped curry leaves. Next, add finely chopped shallots, green chilli, and ginger to the pan. Stir well. Sprinkle turmeric powder and continue

After delivery, a woman's body requires gentle care and easily digestible food. Punarbagam, a traditional recipe often overlooked in modern times, provides nourishment and comfort during this delicate period. Not only is it suitable for postpartum mothers, but it also offers relief for individuals experiencing stomach upset or ailments. Additionally, Punarbagam serves as a cooling remedy during hot summer days when paired with unsour buttermilk and salt. Ingredients: Cooked raw rice (sadam): 1 cup Water: 3 cups Method: Prepare Punarbagam: Boil water in a saucepan. Add the cooked rice to the boiling water. Let it boil for another 10 minutes. Drain: After boiling, drain the water from the rice. Serve: Punarbagam is ready to be served. It is a gentle and easily digestible food recommended for postpartum mothers, individuals with indigestion, fever, or stomach upset. The drained water, also known as punarbaga kanji, can be consumed with buttermilk and salt. This combination is consider

Carrots in any form is favourite to all in our house hold. This drink made of orangy orange carrots made a fulfilling evening drink for the day. Ingredients: Carrots - 2 nos Skimmed Milk - 1 1/2 litres Sugar - 1/4 cup Cardamom Powder - 1/2 tsp Saffron - few strands Cashew nuts - 6 nos Almonds - 6 nos Clove - 1 no Cinnamon sticks - 1 inch piece Method: Peel the carrots and cut them into big pieces. Soak the almonds in warm water and peel the skin. Soak them along with cashew nuts in warm milk for about 15 mins. Pressure cook the carrots and grind them along with cashewnuts and almonds to a fine paste. Boil the milk and let it reduce to 3/4th. Add clove and cinnamon stick to the milk. Add sugar and stir constantly till it completely dissolves. Add the ground paste and cardamom powder and mix well. Remove the clove and cinnamon stick from the milk. Garnish the milk with roasted almonds and cashew nuts. Serve hot or chilled according to one's taste.

Ingredients Strawberry Crush - 3 to 5 tbsp Vanilla ice-cream - 2 scoops Lime Juice - 1 tbsp Sugar syrup - 2tbsp Crushed ice - as required Rock salt - 1 pinch Sprite or 7-UP : 200 ml   Method In a tall glass, fill with crushed ice. Pour in the strawberry crush and lime juice along with the sugar syrup. Sprinkle rock salt and top it up with Sprite or 7-up. Finally float the vanilla ice cream and serve chilled.

Party menu recipe by Uma Sridharan Ingredients : Pineapple Juice 1 ltr Orange Juice 1 ltr Grape Juice 1 Ltr Ginger 250 gms Lime juice 250 ml Sugar 1 kg   Method Scrap ginger and grind it in mixie. Extract the juice. Mix all other ingredients. Keep it refrigerated. While serving mix it with soda and serve. Instead of lime juice limca can be used.

Papaya is one dish that is rich and Vitamin A. It helps in reducing heartburn and gives soothing effect for acidity. Ingredients: Ripe Papaya - 1 no. Milk - 1/2 litre Sugar - 1/2 cup Cardamom powder - 1/2 tsp Banana - 2 nos Cashew nuts - 8 nos Almonds - 8 nos Method: Soak almonds in warm water for about 1/2 an hour and peel off the skin. Soak cashewnuts separately. Grind both the nuts to a fine paste. Peel and deseed papaya. Cut into cubes. Peel and cut bananas into slices. Blend papaya, banana and the nuts paste along with sugar and milk. If the milkshake is thick, water can be added to make it thinner. Serve it in tall glass with small pieces of papaya and banana. Diabetic patients can avoid sugar.

Ingredients: Lemon - 8 nos Sugar - 2 cups Salt - 1 pinch Water - 1 cup Mint - a few leaves Vannila syrup Method: Remove the peel of 2 lemons slowly with a sharp knife. To remove the bitter taste, remove the white patch inside the skin. Cut the peel into thin strips. Boil the peel along with sugar, salt and water for about 5 mins. Close the pan and boil for another min. Remove from flame and add mint leaves. Leave it for about 15 minutes. Drain the syrup and let it cool. (For faster cooling, it can be even placed in freezer). Squeeze out the juice of lemons. Add a pinch of salt to it. Mix both the lemon juice and syrup and store it in airtight bottle and store it in fridge. (This stays good for about a week to 10 days). While serving add 5 parts of water to 1 part of sugar or soda. Add one or two drops of Vannila Syrup on top and place a lemon rind on the rim of the glass.

Ingredients: Watermelon pieces - 1 cup Cantaloupe pieces - 1 cup Chopped cucumber - 1/2 cup Yogurt - 1 cup Ice cubes - 2 pieces Fresh Lime Method: Combine all the ingredients except fresh lime juice in a blender till it is very smooth. Pour it in tall glasses and add fresh lime juice.

Ingredients: Cucumber - 1 small Curd - 2 cups Shallots - 3 to 4 nos Salt - to taste Curry leaves - a few Coriander leaves - 1/4 cup Method: Peel the skin of onion. Grate cucumber. Grind half of the cucumber along with onion. salt, curry leaves and coriander leaves to a fine paste. Add curd to it and beat it well. Add 2 cups of water to it and beat it again. Drain and serve chilled.

Its a Arabian Delight. With the flavour and taste of garlic a bit more high than ever, this is good for health and during summer season. Ingredients: Curd - 1/2 cup Garlic - 1 or 2 pods depending upon the size Jeera powder - 1/2 tsp Salt to taste Chilled water - 2 1/2 cups Mint Leaves - a few Method: Grind Jeera, Garlic and salt to a fine paste. Add curd and beat it again slowly in a blender. Add chilled water to it and beat it again. Drain and serve chilled. To serve: Serve the chilled buttermilk with a few chopped mint leaves on top.

Ingredients: Ripe Tomato - 2 nos Cucumber - 1 no Celery - 1 small (optional) Curd - 2 tbsp Pepper powder - 1 pinch Salt - 2 pinches Sugar - 1/2 tsp Mint leaves - 1/4 cup Method: Grind tomato, cucumber, celery stick, pepper powder, curd, sugar and salt. Add 1 cup of water to it and serve in tall glass. Decorate the glass with finely chopped Mint leaves. (Mint can be made into paste too and added on top).

Ingredients: Methi seeds - 1 cup Green moong dal - 1 cup Corn - 1 cup Curd - 1 1/2 cups salt to taste Cucumber - 2 nos Carrots - 2 nos Green chilly - 2 nos Oil - 1/2 tbsp Mustard seeds - 1/2 tsp Method:     Soak methi seeds, moong dal, corn and make sprouts out of them. (It will take almost  a day to make all the sprouts or get the readily available ones from the market). Grate carrot and cucumber. Mix all the sprouted seeds, carrot and cucumber and add salt to taste. Add the curd and mix well. Heat seasoning laddle and add oil to it when hot add the mustard seeds and when it splutters, add the green chillies to it after splitting it into 2. Add it to the salad. The bitter taste of methi seeds will be gone after it is sprouted. This makes a great summer cooler. Can be had as a meal by itself for those diet watchers.

Ingredients: Water Melon - Small size 1 Ginger Juice - 1 tbsp Sugar - 2 tbsp Method: Scoop out the pulp from water melon. Deseed it and grind it along with ginger juice and sugar. Serve it with ice cubes. I had it recently in Annalakshmi restaurant. It tasted heaven. The taste was different.

Ingredients: Ginger - 1 inch piece Sugar Syrup - 1 tbsp Honey - 1 tbsp Salt one pinch Chilled water - 1 cup Method: Cut ginger into small pieces and grind it with 1/4 cup of water. Drain it through a sieve. Take 1 tbsp of ginger juice and mix it with sugar syrup, honey and salt. Add the chilled water. This is a great cooler. The above quantity is for one glass of the drink. Can increase the quantity in the same proportion for more glasses.

Ingredients: Strawberries - 8 nos Pineapple Juice - 1 cup Sugar - 1 tbsp Mint leaves - a few Salt - a pinch Method: Cut 6 of the strawberries into 2 or 4 and arrange them in a plate and freeze them for about 2 hours. (Alternatively you can use frozen strawberries too). Add the cut pieces and sugar in a blender and crush them. Add pine apple juice and salt and blend well till the mixture becomes smooth. Serve chilled in a tall glass by decorating the top with mint leaves and fresh strawberries.

Ingredients: Chickoo - 5 nos Condensed milk - 1/2 cup (optional) Milk - 2 cups Sugar - 1/2 tbsp Ice Method: Peel chickoo and cut into small pieces. Remove the seeds. Cut one chickoo into small pieces. Add 4 chickoo, milk, sugar, and 1/4 cup of condensed milk to a blender and blend properly. Add the shake to tall glass and add 1 tbsp of condensed milk on top and a few chickoo pieces. Add one or two ice cubes and serve chilled.

Ingredients: Orange Juice - 1 cup Pineapple Juice - 1 cup Milk - 2 cups Fresh cream - 1 cup Sugar 1/2 cup Ice cubes - 12 nos Pineapple - 3 rings Orange - 1/2 Method: Chop the pineapple into small pieces. Deseed the oranges and cut each segment into 4 portions. Mix orange juice and pine apple juice. Add sugar to it and blend it well. Add milk to it and blend again. In a tall glass add 2 ice cubes and fill it with the mixture. Add a few pineapple pieces and 1 portion of orange piece on top and add 2 tbsp of fresh cream to it. Serve chilled. Makes a great dish for party.

Ingredients: Milk - 1 cup Jelly - to serve 4 people Vannila Ice cream - 1/2 kg pack Method; In a blender add milk and ice cream and blend well. When it frosts add the jelly and blend again. Serve chilled in tall glass. Note: Strawberry or mango jelly goes well with Vannila Icecream.

Ingredients: Vanilla Ice cream - 1/2 kg tub Milk - 3 cups Fresh cream - 3 tbsp Dessicated coconut - 1/4 cup Sugar - 1/2 cup Method: Add 1 cup of milk, 8 scoops of ice cream, sugar, dessicated coconut and cream to a blender and blend well till it comes to a creamy texture. Fill a tall glass with this mixture upto 3/4th. Add milk and 1 scoop of ice cream and serve it with a straw. Decorate the rim of the glass with wafer biscuits.