SuvaiArusuvai - Veg Recipes of India

This is also known as Pidi Kozhukattai. Ingredients: Raw rice 1 1/2 cup Toor dhal  1/4 cup Salt to taste  Oil  2 tbs Ghee  2 tbs Mustard  1 tsp  Urid dhal  1 tsp Pepper corn 1/2 tsp Jeera  1/2 tsp Red chillies 3 Asafetida powder- a pinch Preparation Grind rice, toor dhall, pepper, jeera, red chillies to a rava consistency. Heat a heavy bottomed pan, pour oil. Add mustard seeds, urid dhall and curry leaves. Pour 4 cups of water and bring to boil. Add salt and ghee. Now slowly put in the ground rice mixture. Mix well without any lumps till the rice mixture absorbs the water and becomes soft . Remove from heat and keep aside. When it is cool shape them into small cylinders. steam for 15-20 minutes. Serve with coconut chutney Makes a different kind of Party Starter dish

Ingredients: Thuvar Dal/Toor Dal - 1 cup Bengal Gram Dal - 1/2 cup Urad Dal - 1/4 cup Raw Rice - 1/4 cup Green Chillies - 4 nos Red Chillies - 8 nos Hing - 1 tsp Salt to taste Cashew nuts - 12 nos Grated coconut - 1/2 cup Curry leaves - few Coriander leaves - few Grated Carrot - 1/2 cup Finely chopped cabbage - 1/4 cup Green Peas (Boiled) - 1/2 cup Method: Wash and soak the dals and rice for about 4 hours. Better soak Thoor dal and Bengal gram dal together, rice separately and urad dal separately. Drain well. Grind urad dal first a bit coarsely without adding much of water. Grind other two dals along with red chillies, green chillies, salt, 1/2 of the curry leaves, coriander leaves and hing sprinkling just 2 tbsp of water. Before removing from the mixer add the coarsely ground urad dal and give a spin so that all the dals mix well nicely. Slice the cashewnuts thinly and mix it with the dal. Add the grated coconut and mix that too well. Cut the remaining curry leave

An easy to make tiffin item. Which also makes a different starter dish for parties. Kids will love it. Ingredients: Thuvar Dal/Toor Dal - 1 cup Bengal Gram Dal - 1/2 cup Urad Dal - 1/4 cup Raw Rice - 1/4 cup Green Chillies - 4 nos Red Chillies - 8 nos Hing - 1 tsp Salt to taste Cashew nuts - 12 nos Grated coconut - 1/2 cup Curry leaves - few Coriander leaves - few Method: Wash and soak the dals and rice for about 4 hours. Better soak Thoor dal and Bengal gram dal together, rice separately and urad dal separately. Drain well. Grind urad dal first a bit coarsely without adding much of water. Grind other two dals along with red chillies, green chillies, salt, 1/2 of the curry leaves, coriander leaves and hing sprinkling just 2 tbsp of water. Before removing from the mixer add the coarsely ground urad dal and give a spin so that all the dals mix well nicely. Slice the cashewnuts thinly and mix it with the dal. Add the grated coconut and mix that too well. Cut the remain

Ingredients: Rice flour - 1 cup Butter milk - 1 1/2 cups (a bit sour) Red Chillies or More milagai - 4 nos Salt to taste Oil - 4 tbsp Mustard seeds - 1 tbsp Urad dal - 2 tbsp Asafodeita - 1 tsp Curry leaves - a few Coriander leaves - 1/2 cup finely chopped Method: Mix salt to the rice flour and mix it with butter milk and make a batter not thicker than dosa batter. In a pan heat oil and add mustard seeds and when it splutters add the urad dal and asafodeita. Add the batter slowly and keep stirring continuously so that it does not form any lump. Add curry leaves and coriander leaves. Reduce the flame and cover it with a lid (keep a wooden laddle in the pan, so that there will be a little gap and the steam will go out). Grease a plate with little oil and when it is cooked spread it in the plate, flatten it and make pieces. Serve it hot.

Masala Vada can be made both from Ulundu Vadai and Aama Vadai ingredients. Here is the method to make Masala Vadai from Ulundu Vadai Ingredients Ingredients: Urad Dal - 2 1/2 cups Green Chilly - 4 nos Asafodeita - 1 tsp Curry Leaves - a few Coriander leaves - a few Onion - 2 nos Salt to taste Method: Soak Urad dal for about 2 hours. Grind it to a fine paste along with 3 green chillies, asafodeita, curry leaves, coriander leaves and salt. Cut the onions finely. Mix it with the dough. Cut the remaining green chilly into thin rounds and add that too to the dough. Make vadas out of the dough and serve hot with coconut chutney and sambar .

Ingredients: Potato - 4 nos Green Peas - 4 nos Cumin powder - 1 tbsp Amchur - 1 tbsp Coriander powder - 1/2 tbsp Green chilly - 5 nos Salt to taste Bread slices - 4 nos (White sandwhich bread) Corn flour - 1 tbsp Bread crumbs - 1 cup Method: Boil, peel and mash potatoes and green peas. Chop green chillies finely. Chop the coriander leaves finely. Soak the bread slices in water for about 2 seconds after removing the sides. Squeeze out the water completely.  In a big bowl add the mashed potatoes and peas along with jeera powder, green chillies, coriander leaves, salt and amchur powder and mix well to a fine dough. Add the bread slices to the mixture and knead well so that the bread get mixed thoroughly. Roll the dough to cylinder shapes. In a shallow bowl, mix 1/2 cup of water and corn flour to make a thin paste. Dip the rolls in the corn flour paste ensure that it is evenly coated. Roll the cylinders in bread crumbs. Heat oil in a pan and deep fry the rolls in the

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.

Neer Dosa or Neer Dosai is a dish originated in the Manglore and Udupi region of Karnataka. It makes a great everning snack and is also quite filling. The best thing about this dosai is that it is very thin in texture but quite soft.  Ingredients: Raw Rice - 1 cup Coconut grated - 1/2 cup Oil for adding to the dosa - 1/4 cup Salt to taste Method: Soak the rice for 2 hours and grind it along with coconut to a thin batter. Add the salt and mix well. Let the mixture set for about 1/2 an hour. Heat tawa and spread the batter thinly. The dosas have to be very very thin. Turn to the next side and leave it just for 1/2 a minute. Turn to the first side and fold it into 4.

Ingredients: Poha - 1 cup Jaggery - 3/4 cup Grated coconut - 1/2 cup Cardamom Powder - 1 tsp Ghee - 1 tbsp Method: Soak poha for about an hour. Drain all the water and separate it with the back of the laddle. Add ghee, cardamom powder, grated coconut and jaggery to it and mix well.

This is an Andhra style Adai dosai that is made specially with moong dal. Ingredients: Moong Dal - 3 cups Boiled Rice - 1 cup Red Chilly - 6 nos Peserattu Batter Green Chilly - 2 nos Salt to taste Curry Leaves - 1/2 cup Coriander leaves - 1/2 cup Asafodeita - 1 inch piece Method: Wash and soak the dal and rice for about 2 hours. Grind it along with the other ingredients to a fine batter. Heat a tawa and pour the batter just like dosa and spread it evenly. When one side is crisp, turn it to the other side. Cook for about a minute. Transfer to a serving plate and serve with mint chutney, sweet mango pickle, mor kuzhambu or honey.

Ingredients: Bengalgram Dal - 1 cup Thuvar Dal - 1 cup Urad Dal - 1/4 cup Green Chillies - 2 nos Red Chillies - 6 nos Black Pepper - 1 tsp Fennel Seeds - 1 tsp Greens (preferably Mulai Keerai) finely chopped - 2 cups Salt to taste Asafodeita - 1 tbsp Oil - for deep frying Method: Wash and soak the dals together in water for about 1 hour. Drain the water and spread to dry all the excess water thoroughly. Grind it coarsely along with pepper, red chillies and salt. It should be ground without any water. Chop the onions finely. Mix it along with chopped greens to the ground dal finely. Using chisel and pellet grind the fennel seeds. Add that too to the dal mixture and mix well. Heat oil in a pan and when hot make vadais out of the batter and fry in the oil. Fry till both the sides turn golden brown in colour. To make soft keerai vadai, it can be made only with Urad Dal.

Ingredients: Green Moong Dal - 1/2 cup Black Urad Dal - 1/2 cup Channa Dal - 1/2 cup Boiled Rice - 1/2 cup Raw Rice - 1/2 cup Thuvar Dal - 1/2 cup Horse Gram - 1/2 cup Soya bean - 1/2 cup Corn - 1/2 cup Green Chillies - 6 to 8 nos Red Chillies - 8 to 10 nos Grated coconut - 1/4 cup Asafodeita - 1 tbsp Curry leaves - 1/2 cup Coriander leaves - 1/2 cup Mint leaves - 1/4 cup Ginger - 1 inch piece salt to taste Oil Method: Wash and soak all the dals for about 6 to 8 hours. Grind all the dals along with grated coconut, green chillies, red chillies, ginger, curry leaves, salt, asafodeita and mint leaves coarsely. Chop the coriander leaves finely and add it to the grind batter. Heat a tawa and when hot reduce the flame to medium and spread the batter to a thin dosa.Sprinkle oil on the sides. When one side turns golden brown, turn to the other side and cook it for a minute. Can be served without any side dish or can be served with coconut chutney.

Ingredients: Maida or All purpose flour - 1 cup Ghee - 1 tbsp Salt little Oil - to fry Paneer - 200 gms Onion - 1 big Salt to taste Green Chillies - 1 no Coriander Leaves - 1/4 cup Method: Grate paneer. Grate green chilly. Chop Onion finely. Mix paneer, green chilly, salt, coriander leaves and onion. Make a dough of Maida. Let the dough set for about an hour. Make small balls out of Maida and roll them into small chappaties. Place 1 to 2 spoons of the paneer mixture inside the chappati and fold them in triangle shape. Make all the samosas and leave them in freezer for about half an hour. Heat oil and when hot reduce the flame to medium. Fry the samosas in hot oil. (You can add one or two at a time). Keep turning the samosas till it becomes golden brown in all the sides. Serve hot with mint chutney and Katta meeta chutney

This Rawa Idli recipe is a quick and easy way to make delicious, fluffy idlis without the need for fermentation. The addition of vegetables makes it colorful and nutritious, making it a hit with both kids and adults. Follow this step-by-step guide to make perfect Rawa Idlis at home. Ingredients: 1 cup Bombay Rawa (semolina) 1 cup sour curd (well-beaten) 2 tbsp gram dal (optional) 3 tbsp oil 2 tbsp ghee 1 tsp fruit salt 1/2 cup coriander leaves (finely chopped) Salt to taste 1 tsp mustard seeds 3 green chillies (finely chopped) 8 cashew nuts (finely chopped) 1 tsp asafoetida powder 1/2 cup curry leaves (finely chopped) 1 carrot (grated or finely diced) 1 potato (grated or finely diced) 1/4 cup peas Instructions: Dry Roast the Rawa : Dry roast the rawa in a pan over medium heat until it turns light golden brown. Let it cool completely. Prepare the Tempering : In a pan, heat the oil. Add mustard seeds and let them splutter. Add finely chopped green chillies, cashew nuts, asafoetida powder

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

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