SuvaiArusuvai - Veg Recipes of India

தேவையானவை பச்சரிசி - 1  டம்ளர்  வெந்தயம் - 1  ஸ்பூன்  பூண்டு - 4  பல் தேங்காய் பால் - 1  கப் உப்பு தேவைக்கு ஏற்ப செய்முறை: அரிசியை நொய்யாக உடைத்து 1  டம்பளர்க்கு 3  டம்பளர் தண்ணீர், வெந்தயம், பூண்டு, உப்பு சேர்த்து குக்கரில் வேக விடவும். நன்றாக 3 விசில் வர வேண்டும். குக்கரை திறந்த பின் வெந்த அரிசியுடன் தேங்காய் பால் சேர்க்க வேண்டும். சுவையான சத்தான தேங்காய் பால் கஞ்சி தயார்.  காலை சிற்றுண்டிக்கு ஏற்ற சந்தன உணவு. உடல் நிலை சரி இல்லாதவர்கள் தேங்காய் பாலை சேர்க்காமல் சாப்பிட வேண்டும். குழந்தைகளுக்கு ஏற்ற உணவு. கர்பிணி பெண்களும், குழந்தை பெற்ற தாய் மார்களுக்கும் எளிதாக ஜீரணிக்க கூடிய உணவு. பசியின்மையை போக்கி விடும். 

Pathiya Samayal contest entry by  Vijaya Venkatesh Ingredients: A small bunch of modakathan keerai Soaked parboiled rice and Urid dal as u do normally for dosas Method: While grinding, add the leaves also. It gives a light green colour to the batter. Allow it to ferment and make dosas as u normally do. This Modakathaan keerai is very useful in preventing Arthritis/Rhuematism

For those seeking a healthier alternative to traditional idlis, this Dal Idli recipe offers a nutritious and flavorful option without compromising on taste. Made with a combination of urad dal and moong dal, these idlis are not only delicious but also suitable for diabetics and anyone looking to reduce rice consumption. Ingredients: 1 cup urad dal 1 cup moong dal Salt to taste 1 tbsp oil 1/2 tsp mustard seeds 1 pinch asafoetida (hing) 2 tsp Bengal gram dal (chana dal) 1 green chilly, finely chopped Instructions: Soak the Dals : Wash the urad dal and moong dal thoroughly, then soak them in water for an hour. Grind the Batter : After soaking, drain the water and grind the dals into a fine paste using a grinder or blender. Transfer the ground dal paste to a mixing bowl and add salt to taste. Mix well to combine. Prepare the Seasoning : Heat oil in a small pan or tadka pan. Add mustard seeds and let them splutter. Add Bengal gram dal and sauté until it turns golden brown. Add asafoetida an

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.