SuvaiArusuvai - Veg Recipes of India

 Ingredients:        Green Peas - 1 cup     Onion - 1 finely chopped     Pudina leaves - 1 cup     Ginger - 2 inches     Green chillies - 3     Gram flour - 1 tbsp     Salt - to taste     Oil - to fry   Grind the green peas coarsely. Grind pudina leaves, green chillies and ginger. Mix the ground green peas and pudina,ginger, green chillies and chopped onion . Add gram flour just to bind the mixture. Add salt and sprinkle little water in case required and mix well. Take small balls and make it in vada shape and deep fry it in oil.

Wheat based recipes posted by Shripriya  Ingredients: 1. Wheat rawa: 1 cup (roasted) 2. Rice flour : 1 cup 3. Green chillies - 2 chopped fine 4. Ginger - 1 inch piece chopped fine 5. Curry leaves and Coriander leaves - few strings chopped fine 6. Onion - 1 small chopped fine (optional) 7. Sour curd - about half cup (optional) 8. Salt - to taste 9. Oil - to fry Method: Mix all the ingredients from 1 through 8. If you like a little sour taste for the vadas then add sour curd else mix it only with water. The batter should be in medu vadai batter consistency. Leave it aside for about 15 minutes. Heat the oil in a kadai, and make vadas with the batter and deep fry them. Can be relished with any kind of chutney or sauce. Variation: Can boil one potato and mash and add it with the batter, it can be called as "Urulaikizhangu Rawa Vadai"!!!!

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

A wheat based contest entry posted by Sripriya Ayyangar. Ingredients: Gram Flour - 2 Cups Wheat Flour - 1/4 cup Rawa - 1/4 cup Rice or Corn Flour - 1/2 cup Ginger Garlic Paste - tbsp Sugar - 1 tbsp Salt to taste Lemon Juice - 2 tsp Ginger - 1 inch piece Eno Salt - one sachet Coriander Leaves - 4 cups Turmeric Powder - 1/2 tsp Chilly Powder - 2 tsp Poppy seeds - 2 to 4 tsp White sesame seeds - 2 to 4 tsp Ground nuts - 1/2 cup Garam Masala Powder - 3 tsp Oil to fry Method: Dry mix all the powders except Eno Salt and Coriander Leaves. Add the coriander leaves the powders and make a paste to the consistency of batter. Add the Eno Salt and mix the batter fast. This will help in the batter rise. Grease a shallow plate and pour the batter in it and pressure cook in medium flame for about 20 mins. Transfer it to another flat vessel and cut into desired shapes. Fry the pieces in oil and serve with coriander chutney or tomato sauce. It can also be toss fried in a shallow

Masal Vadais or Masala Vadais are speciality vadais made using the same batter that is used to make Ulunthu vadai or Aama vadai with slight variations. Here is the recipe to make masal vadai using urad dal. Ingredients: Urad Dal - 2 cups Curry Leaves - 1/4 cup Coriander leaves - 1/4 cup Salt to taste Onion - 3 to 4 nos Method: Soak Urad Dal for about 2 hours. Grind it to a fine paste along with curry leaves, coriander leaves and salt. The dough should not be watery. Chop onions finely. Add it to the ground dough. Make vadas using it. This makes a great evening time snack or a rainy day snack.

Vadai is one special dish that is made in many of the South Indian festivals. But all at the same time, it also makes a great snack and evening tiffin too. Here is a list of different kinds of vadais. * Aama Vadai * Ulunthu Vadai * Keerai Vadai * Pepper Vadai for Hanumath Jayanthi * Masal Vadai using Urad Dal * Vazhaipoo Vadai

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.

Most of the Indians offer Vadai maalai for Hanuman as an offering for some prarthanas made by them. It is very easy to make that vadai at home. This vadai will not come out as flat as it is made in the temples. But good enough to put vadai malai at home. Ingredients: Urad Dal - 2 cups Pepper corns - 12 to 15 nos Salt to taste Asafodeita - 2 to 3 pinches Oil - for frying. Method:      Soak urad dal for about 1/2 and hour to 45 mins. Wash and drain well. Powder the pepper well and then add the urad dal, asafodeita and salt. Grind everything to a thick dough.      Heat oil in a pan and when hot reduce the flame. Flatten the dough to small vadais like medu vadais. Keep turning both the sides till they become golden brown.

Also known as Medu Vadai or Medhu Vadai, this makes a good accompaniment for morning breakfast along with Pongal . Most of the south Indian festivals include Vadai in their menu and this is made. During Navarathri, this vadai is made as one of the neivedhyams in the morning. Ingredients: Urad Dal - 1 cup Thuvar Dal - 1/4 cup Green Chillies - 2 to 3 nos Curry Leaves - 1/4 cup Coriander Leaves - 1/4 cup Salt to taste Hing - a pinch Oil - To fry Method: Wash and Soak Urad Dal for half an hour. Drain the water thoroughly and grind it to a fine paste along with curry leaves, coriander leaves, salt, hing and green chillies. Add no water (or sprinkle water if necessary), and grind it to a fine paste. It should form a thick fluffy ball. Heat oil in a pan, and when hot reduce the flame. Take small balls of the dough and flatten them, make holes in the center and fry them in oil. Keep turning them ocassionally till they become golden brown. Remove from pan and drain the oi

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.