SuvaiArusuvai - Veg Recipes of India

Ingredients: Parangikkai / Ashgourd - 1/4 kg Rawa - 4 tbsp Wheat Flour - 2 cups Maida - 1/8 cup Cardamom - 1/2 tsp Jaggery - 1 1/2 cups Method: Peel the Ashgourd/ Parangikkai. Steam the parangikkai till done in a pressure cooker. After cooling, mash the gourd and mix the jaggery well to it. There should be no lumps of jaggery in it. Add all the flours and also the cardomom powder. Mix well without adding water. (There would be no necessary of adding water to the dough). Add water if needed. The should be like Vadai maavu consistency. You can make small balls and fry it in the oil. Children would like it and  can be served as after school snacks. 

Ingredients: Roasted Samba rawa - 1 cup  Mixed vegetables -  Potato,beans,carrots and peas.  ginger- few cut finely  green chillis-2(small)  red chillies-2  Onions- 1 big  Tomatoes-2 medium  curry leaves-few sprigs  coriander -for grarnishing  salt- as req.  water-2 to 2 1/2 cups  For seasoning- mustard, urad dal and chana dal( kadala parupu)  Method:   In a pan add little oil and when slightly hot, add mustard,then urad dhal, chana dhal and chilies (to suit to your taste) add ginger and curry leaves. Then add onions and saute . when onions turn translusent add tomatoes. Then add 2 cups of water and salt . when water begins to boil. add steamed vegetables( can be done in microwave or cook first keep aside) add turmeric.and mix well. simmer for a few minutes till the water gets fully absorbed . add a teaspoon ghee and mix well.  Add coriander for garnishing. This is a very nutritious receipe and suits well for the diabetics.

Ingredient  For Stuffing -  250 gm boiled potato,  2 medium size onions,  100 gm green peas,  150 gm Amul Cheese,  1 tea spoon garlic paste,  1 tea spoon ginger paste,  1 tea spoon Jeera,  1 tea spoon mustard,  ½ tea spoon red chili powder,  ½ tea spoon turmeric powder,  1 ½ tea spoon chat masala,  3 table spoon refined ground nut oil,  2/3 green chili,  50 gm green coriander leaves,  1 ½ tea spoon or as per taste salt For frying - 250 gm refined ground nut oil  For dough -  100 gm rava,  100 gm maida,  2 tea spoon amul butter,  salt as per taste,  water so as make dough Method Peel of the boiled potato skin and then cut it into fine pieces neither thick nor thin medium size. Finely chopped onions. Take a frying pan on moderate flames and 3 table spoon of refined oil. Heat oil then add mustard, jeera then add onion, cut green chili till golden brown. Add ginger – garlic paste, red chilies powder, turmeric powder. The

Wheat based contest entry by Sripriya Ayyangar. Ingredients: Oil - 3 tbsp Ghee - 3 tbsp Mustard - 2 tsp Jeera - 2 tsp Red Chilly - 2 nos Cloves - 2 nos Cinnamon - 1' piece Cardamom - 2 nos Bay leaf - 1 no. Wheat Rawa - 2 small cups Water - 5 small cups Vegetables: Potato - 2 nos Carrot - 2 nos Beans - 5 to 8 nos Cabbage - 100 gms Capsicum - 1 No Green Peas - 150 gms Tomato - 2 nos Curry Leaves - 2 Sprigs Coriander leaves - 1 handful Mint leaves - 1 hand ful Lemon Juice - 2 tsp Green Chilly - 3 nos Ginger Garlic Paste - 2 tbsp Grated Coconut - 2 tbsp Method: Cut all the vegetables to desired shape and size. Wash the greens well and cut them seperately and keep them ready for dressing. Take little ghee (1 tbsp) in a pan. Roast the rawa well till golden brown colour. By doing this we can separate the lump formation. Spread it in a plate.   Now heat oil and ghee in a pan. Add all dry masalas to it. Fry them till they b

Ingrdients: Wheat Rava- 1cup Ghee 4 tablespoon salt to taste cashew 5 nos roasted in ghee puliyogaray mix Method:  Dry roast wheat rava flour.add salt to taste with 1 1/2 cup of water and cook in medium heat.stir well.add puliyogaray mix as needed (mtr ready made paste) mix well.add cahew raosted before with coriander garnish. takes 25 minutes for preparation.

Wheat based recipe contest entry by Krithika Kartick Preparation time: 20mints Ingredients: Jaggery - 1.5cups Wheat – 2 cups Cardamom powder - a small pinch Ghee – half spoon   Batter preparation: Make jaggery to a fine powder, add the cardamom powder and wheat and mix with little water to the consistency of our normal dosai batter. Mix the batter well. Take a non stick pan ,smear the pan with ghee, and hot sweet wheat dosas are ready     P.S: Do not use oil for making the dosa..Use only ghee for making the dosa.

Wheat based recipes posted by Bhooma Sudhagar Ingredients: Samba rawa - 1 cup Toor Dhal,Urad dhal and channa dhal - 1/2 cup (mixture of dhals). Raw rice or boiled rice - 1/2 cup Onion - 2 Red Chillies - 4 Jeera - 1 tsp black pepper - 1/4 tsp ginger - small piece. Asafoetida - little Curry leaves - 2-3 strings Salt - As needed. Ingredients:  1. Soak the Samba rawa separately for 1 hour and soak the dhals and the rice together for 2 hours. 2. Add the dhals and rice with red chillies,jeera, black pepper,ginger and asafoetida and grind it coarsely in the mixer grinder. 3. Last add the samba rawa and grind it in adai batter consistency. Add the salt. 4. Chop the onions, curry leaves and coriander leaves then add it to the batter. 5. Heat the greased tawa, pour 1 or 2 laddles of the batter, pour oil around. Then flip it over and cook the other side. Now the Samb rawa Adai is ready to eat. Serve it hot with avial/coconut chutney.

Wheat based recipes contest entry posted by Sowpernica Ingredients: Oats – 1 ½ cup Rava (or wheat rava) – ¾ cup Salt – 1 ½ teaspoon Curd – ¾ cup Hing – ¼ teaspoon Corrinader leaves – 2 teaspoons (finely chopped) Green chillies – 2 (finely chopped) Baking soda – ½ teaspoon Oil – 1 teaspoon Water – ½ glass Mustard seeds – ½ teaspoon   Method: Dry roast oats for 2 to 3 minutes & keep aside to cool. Dry roast rava as well till golden brown. Heat oil & add mustard seeds, allow spluttering. Grind roasted oats to powder. Add seasoning & rest of the ingredients. Add more water for consistency (neither thick nor watery) Pour onto greased idli plates & steam till idli cooker whistles. Suggestions: Grated carrots could also be added.

Wheat based recipe posted by Sowpernica Ingredients: Atta – 1 cup Milk – 2 ½ cups Sugar – 10 teaspoons Cardamom powder – ¾ teaspoon Oil – to deep fry pooris Ghee – 2 teaspoons Cashews – 5 (broken to small pieces) (This recipe is traditionally made with maida, but I have used whole wheat atta instead, which makes the recipe healthier) Method: Boil milk in a thick-bottomed pan/vessel till it becomes 2 cups. Add sugar & cardamom powder, mix well. Allow boiling for 2 more minutes. Keep aside till it cools. Fry cashew pieces in a teaspoon of oil till golden brown. Heat oil in a deep kadai. Mix atta & a teaspoon of ghee, make dough. Make small balls. Roll them into pooris. Fry in hot oil. Keep aside till it cools. Arrange pooris in a plate. Add milk on top till pooris immerse. Garnish with fried cashew pieces & serve. Suggestion: Keep in freezer compartment for about 15 minutes before serving.

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"!!!!

Wheat based recipe post by Saloni Ramachandran First I thought I’ll name it as “Anamika snack” as I didn’t have a name for it originally. Then realized it would become like “Anamika” is the owner of this recipe so to avoid such confusions I gave this slightly long and confusing name! This will some become the favorite snack of your household pretty soon. Kids will love it because of its crunchy taste & powdered form, instead of the usually made solid/semi-solid snack items. It makes a wonderful instant evening time snack for your kids and family if you are bored and don't want to get into something heavy and elaborate for a change. Preparation Time:-  5-7 Minutes Ingredients:- 1 Cup of Large  Sized Broken Wheat (Big Granules are preferred because they richer taste and flavor) - 100gms 3/4 Cup of Kobbari Powder (Dry shredded coconut) - 60-75gms 2-3 Green chillies Tamarind - 1/2 a strip or less (depending on your taste bud for tanginess) Curry Leaves one

Wheat based recipe by Saloni Ramachandran  This vegetable cutlet made of wheat dipping is of great taste and also very nutritious for those young and busy bodies that are always up and running :-) Makes a wholesome snack with the right blend of vegetables and wheat it's sure to become a favorite evening time snack of everyone in the family! Preparation Time: About 45 minutes Ingredients: 1 cup of wheat flour (100gms) 1 large potato 1 cup of finely chopped mixed vegetables (Green peas, Carrots, Beans) 2 Onions finely chopped (I personally don't like using onions but some may like it!) small amount of finely chopped coriander leaves (optional) 1 tablespoon of red chilli powder (reduce if you want it less spicy) 1 tablespoon of dhania powder/corriander powder Asafoetida/Hing (1 pinch) (Use only when you don't use onions) 1 inch of finely chopped ginger 10. Salt to your taste 11. 1 cup of bread crumbs or rusk powder 12. Oil as required to

Wheat based recipe by Bhooma Sudakar Ingredients:  Atta – 2 cup Maida – 1 cup Carrot, cabbage, capsicum, peas – one cup each (finely chopped) Green chillis – 2 Pepper powder – 1 tsp Salt to taste Oil to fry.   Method: Mix the atta and maida with salt and water, make dough. Heat the pan, pour little oil, add green chillis, all veggis stir well and half cook it. add pepper powder and salt. Keep it aside till it cools. Make a small balls of atta, roll them into small pooris. Take one spoon full of mixed veggis place it in one corner of the round, and roll it nicely and close the ends as the stuffing should not cum out when you fry. (make sure that you remove the green chills before stuffing) Heat the pan, add oil, put the rolls one by one fry both the sides till it turns golden.   Now, Hot Wheat Veggi rolls are ready to serve with tomato sauce.     suggestion :- pls add the green chillis, as whole. as it will be difficult to remove before stuffin

Recipe posted by Gowri Suresh Ingredients Wheat Rava- 1cup sugar 1 cup Ghee- 3tbspoon Pineapple small tin safforn roasted cashewnuts for decoration Method: Dry roast wheatrava with little ghee.Powder this along with sugar in a blenderIn Vanali(only sweet making vanali) mix this along with 2 cup waterIn 2 cups water we can use pineapple syrup also.Stir well by adding little by little gheeAdd pineapple pieces in last 5 mtsFinally add saffron soaked in milk It takes 15-20 mts to get cooked well.Transfer this to ghee greased tray Decorate this with roasted cashew .We can cut this into diamond or square shape or appdiye sapdalam.

Contest Entry posted by Shripriya A Ramakrishnan (SRK) Ingredients: Wheat flour - 1 cup Toor Dhal and Bengal gram dhal - Fistful of each one. Urad dhal - 2 table spoons Raw rice - 2-3 tablespoons Red Chillies - 4 Asafoetida - little Curry leaves - 2-3 strings Coriander leaves - Salt - As needed. Method: 1. Soak the dhals and the rice together for 2 to 3 hours. Add red chillies and asafoetida and grind it coarsely in the mixer grinder. 2. Add the ground mixture to the wheat flour and mix them without forming lumps. If you want a little sour taste, you can add sour buttermilk instead of water while mixing. The batter should be in adai batter consistency. Add the salt. 3. Chop the coriander and leaves and curry leaves finely. Add it to the batter. 4. Pour 1-2 laddles full in the greased tawa and pour a teaspoon of oil around. When done flip it over and cook well the other side too. 5. Have it with your desired chutney/sambhar/molagapodi.

Contest entry by Uma Sridharan for Wheat based recipe contest Ingredients Godhumai Ravai 1 cup Moongdhall 1/4 cup Ginger 1 tbsp choopped Jeera 1 tsp Pepper corn 1 tsp crushed Asafoetida 1/2 tsp Turmeric powder 1/2 tsp Curry leaves Salt to taste Ghee 3 tbsps Method Pressure cook godhmai ravai and moongdhall with 2 cups of water. Mash the pongal. Add salt, ginger, crushed pepper corn, asafoetida and jeera. Fry curry leaves in ghee and add it to the pongal. Mix well. serve hot with Coconut chutney and kothsu

This wheat idli recipe by Uma Sridharan offers a healthy and delicious alternative to traditional rice idlis. Made with whole wheat, urad dal, and fenugreek seeds, these idlis are packed with nutrients and flavor. Follow this step-by-step guide to make soft and fluffy wheat idlis that are perfect for breakfast or as a snack. Ingredients: 2 cups whole wheat 1 cup urad dal (muzhu ulundh) 1 tsp fenugreek seeds Salt to taste Instructions: Soak the Ingredients : Soak the whole wheat, fenugreek seeds, and urad dal separately in water for 30 minutes. Grind the Batter : Start by adding the soaked fenugreek seeds to a grinder and grind for 2 to 3 minutes. Add the soaked urad dal to the grinder and grind until it is half done. Finally, add the soaked whole wheat to the grinder and grind everything together to form a smooth batter. Add salt to the batter and mix well. Ferment the Batter : Allow the batter to ferment for 8 hours in a warm place. This will help the batter rise and develop a light,