SuvaiArusuvai - Veg Recipes of India

 Sowpernica another blogger -  Sowpernica's Kitchen  shared a few of her delicacies with us. Instant Pani Puri Pal Poli Oats Idly Party Menu Stuffed Brinjal Fry Brinjal Rasavangi Marunthu Kuzhambu

Pathiya Samayal Contest entry by  Sowpernica Ingredients: Small onions – 1 cup Garlic cloves – 10 to 15 Salt – 2 ½ teaspoons Sesame oil – 1 tablespoon Tamarind – lemon sized ball Mustard seeds – ½ teaspoon Turmeric powder – ¼ teaspoon Dry roast & grind to powder: Omam – 2 teaspoon Pepper – 1 teaspoon Cumin seeds – 2 teaspoons Sitharathai, Arisi thipilli, Sukku, Athimathuram –small quantities of each of these Red chillies – 3 to 4 Method: Prepare tamarind extract soaking tamarind in 1 ½ glasses of water. Heat oil in a pan, add, mustard seeds & allow spluttering. Add garlic cloves & sauté for a minute. Add small onions & sauté till they look transparent. Add tamarind extract, salt, turmeric powder & allow boiling until raw smell vanishes. Add the ground powder & allow boiling until the kuzambu thickens & oil separates . Serve hot with rice. Could be refrigerated & used for a week to 10 days. A perfect kuzambu when you are having a cold & for the win

Brinjal Contest entry by  Sowpernica's Kitchen Ingredients: Brinjal – ½ kg (finely cut) Jaggery – a small bit Oil – 1 ½ teaspoon Mustard seeds – 1 teaspoon Salt – 1 ½ teaspoon Tamarind – a small piece Hing - ¼ teaspoon Turmeric powder - ½ teaspoon Roast & Grind: Coriander seeds – 3 teaspoons Channa dal – 3 teaspoons Red chillies – 2 Curry leaves – 6 Coconut – ½ cup (grated) Method: Heat a teaspoon of oil in a kadai. Add mustard seeds & allow spluttering. Add cut brinjal pieces, salt, turmeric powder, hing & jaggery. Soak tamarind in little water & prepare tamarind water. (approx ½ tumbler) Sprinkle this water & keep closed. Repeat step 5 until till the pieces look cooked. Roast ingredients mentioned with ½ teaspoon of oil & grind to smooth paste. Add the ground paste & mix well. Allow boiling for 5 more minutes. Garnish with curry leaves & serve hot with rice.

Welcome drink : Hot Instant Rasam Starters : 1. Innovative Idlis  2. Instant Thayir Vadai Main Course Dishes: 1. Rotis/Chappathis 2. Channa Masala 3. Methi Aloo 4. Paneer Biriyani 5. Curd Rice with Carrot Pickle  Dessert : Carrot Halwa with Ice-cream

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.

Contest entry posted by Sowpernica Ingredients: Puri’s – 20 to 25 (home-made or store bought) Onion – 1 (finely chopped) Date & tamarind chutney: Tamarind water – 1 cup (small lemon sized tamarind ball) Jaggery – 5 teaspoons Chilli powder – 1 teaspoon Dates – 10 Cumin seeds powder – 1 teaspoon Green Pani: Water - 1 ½ litres Lemon juice – 2 teaspoons Pani puri masala – 2 teaspoons Kala Namak (black salt) – ½ teaspoon Salt – 1 ½ teaspoons Grind together: Mint leaves – ½ bunch Coriander stem – a handful Coriander leaves – a handful Cumin seeds – 1 teaspoon Green chillies – 3 or 4 Ginger – a small piece Filling: Boiled potatoes – 3 Boiled white channa – 1 cup Salt – ½ teaspoon Coriander leaves – 2 teaspoons (finely chopped) Chat masala – ¼ teaspoon Method: Pani: Grind together all the ingredients mentioned. Add it to water with panipuri masala powder, kala namak, salt, lemon juice & stir well for the ingredients to