SuvaiArusuvai - Veg Recipes of India

Though the name of this vadai raises many people's eyebrows and make them ask whether it is anyway related to tortoise no it is not. Either this or plain Ulundu vadai is prepared as Neivedhyam for almost all special pooja days. Ingredients: Bengal Gram Dal - 2 cups Thuvar Dal - 2 cups Salt to taste Red chillies - 6 to 8 Curry Leaves - 1/2 cup Asafodeita - 1/2 inch piece or powdered asafodeita 2 spoons Method: Wash and soak the Bengal gram and Thuvar Dal together for almost 1 hour. Grind it along with the other ingredients to a coarse consistency. Mix all the ingredients. Heat oil in a pan. Make balls of the dough. Flatten the dough and put it in oil and fry till it becomes golden brown. Remove from oil and drain it.

Ingredients: Beaten Poha - 1/2 cup Cream Milk - 1 litre Sugar - 1 cup Cardamom - 2 pinch Cashew Nuts - 8 to 10 pieces Badam (Almonds) - 8 pieces Unsalted Pista - 8 pieces Raisins - 10 to 12 nos Ghee - 1 tbsp Method to make Aval Payasam: Soak Beaten Poha in water for about a minute. Drain the water and let it set for a few mins. Boil milk and let it reduce to 3/4th. Add the poha and mix thoroughly. Add sugar and stir till it mixes well. Remove from flame and add cardamom to it. Fry cashew nuts and raisins in ghee and add it to the payasam. Deskin Almonds and cut that and pista into small pieces and add to the payasam.

The dish which is called as Athirasam or Adirasam in Tamilnadu is known as Ariselu in Karnataka and Andhra. On Ugadi, this dish is made as a special dish. Ingredients: Processed Rice Flour - 4 cups Jaggery - 3 cups Oil - For frying Cardamom Powder - 2 pinch Sesame seeds - 1/4 cup (this is must if Ariselu is made for Ugadi) Water - 1 cup Method: In a thick bottom pan add water and when it boil add grated jaggery and when it dissolves remove from flame and drain to remove the impurities. Keep the jaggery mixture again in flame, add cardamom powder and let it boil till it forms a syrup (if a drop of the syrup is put in water, it should settle well in the bottom). Add the rice flour slowly and keep stirring without forming any lumps. Remove from flame and when warm make balls and spread them in the shape of puris. Dab the puris with sesame seeds. Heat the oil in a pan and fry these puris in low flame till they turn golden brown. Store these in air tight container. Sesam