SuvaiArusuvai - Veg Recipes of India

Day Two: Break Fast : Dosa and Steamed Vada Curry Recipe for Vada Curry: Soak and Grind Channa Dal and Thuvar Dal with Red Chillies, salt and saunf and steam the ground mixture in idly pan and do the rest like usual vada curry.  Lunch: Rice Poosani Sambar Vazhathandu Curry Pudina Thuvaiyal Soya Granules Dry Curry Lemon Rasam Curd Sambar Recipe: Pressurecook half cup of thuvar dalw ith turmeric powder. In a pressure pan temper mustard, methi seeds, curry leaves, one green chilly. Add chopped tomato and fry well. Add tamarind extract and cut pumpkin pieces, sambar powder, salt and close lid and pressure cook for 2 whistles. Open, add mashed thuvar dal and bring it to a boil.  Vazhathandu Curry: Boil finely cut vazhathandu and 1/4cup payatham paruppu with salt and turmeric powder in just enough water (so that we need not drain the water). After all the water is absorbed switch off the stove. In a kadai tempermustard seeds andjeera with curry leaves and add it to vazha

Two Day Diet by Laxmi Day - 1 Breakfast: Idly and Indian Flag Tricolour Chutney Seasonal Juice (This season it is watermelon Juice) Recipe for Green Chutney: Fry Peeled Garlic, Red Chillies and 2 tomatoes.  Grind it with a big bunch of Kothamalli and slat and squeeze a little lemon juice for retaining green colour and taste Recipe for White Chutney: Grind grated coconut, green chillies, roasted gram dhal (pottu Kadalai) and salt and temper with mustard seeds and curry leaves. Recipe for Red Chutney: Fry 1/4 tsp Dhaniya seeds, Red Chillies, Peeled Garlic Pods, Onion and Tomatoes in that order and grind with salt and Lemon Juice (I use Lemon Juice instead of Tamarind for Chutneys always) All above items are fried and tempered with very little oil (Used PORNA Rice Bran Oil) Lunch: Garlic Kozhambu Chow Chow Molagootal (Kootu) Cucumber Pachadi Bittergourd Curry Lemon - Garlic Rasam Curd Recipe: Kootu: Pressure cook Thuvar dal with turmeric powder and mash well.

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.