SuvaiArusuvai - Veg Recipes of India

Almost all of us like to have the fruits and vegetables in the Juice form, rather than having them raw or slightly cooked. Why should we have juices? 1. Its good for health...its is an Excellent source of Vitamins and Minerals 2. Its good for skin...it makes ur skin glowww like anything. 3. It increases your energy levels 4. Its better than having cold-drinks..that are quite harmful to our body 5. It diminishes the Toxin load in our body 6. Juicing reduces your food craving which helps you to stay away frm juck food...and thus helps in reducing weight... We shall see a load of fruit and vegetable juices that help us.

This is a dish that could be done using both the stove top and also the microwave. While doing this in microwave, the time and the consumption of oil is reduced. A great dish that goes with Chappati and also with North Indian rice varities. If made a little less spicy, the kids will also love it for sure. Ingredients: Baby Potatoes - 18 to 20 Kashmiri Chillies - 5 to 6 nos or 1 tsp of Kashmiri Chilly Powder. Curd - 2 cups unsour. Oil to deep fry Cardamom powder - 1/2 tsp (optional) Dry ginger powder - 1 tsp Fennel Powder - 2 tbsp Gingely oil - 1/4 cup (Mustard oil can also be used, if taste and smell can be tolerated) Clove - 2 nos Asafodeita - a pinch Roasted Cumin powder - 1/2 tsp Garam Masala powder - 1/2 tsp Sat to taste Method: Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes.Heat oil in a kadai and fry the potatoes on medium flame till golden brown. Make a paste of dried kashmiri red chillies.

Ingredients: Sandwhich Bread - 1 packet Carrot (Shredded) - 1 Cup Beetroot (Shredded) - 1 Cup Beans (stringed and sliced into very small pieces) - 1 Cup Potato (Baked and mashed) - 1 Big Ginger Paste - 1 spoon Salt to taste Corn flour - 1 Cup Ghee - 6 Tbsn Method: Saute Carrot, Beans and Beetroot in a pan with ghee and salt. Mix it with mashed potato. Cut the corners of the bread pieces. Sprinkle some water on the bread pieces and mash them into small pieces. Mix the bread pieces with the vegetables and make it in the shape of your choice; it could be either in square shape or round shape or in the shape of a heart. Spread the cornflour in a flat plate. Now put the shaped cutlet in the flour and make sure that both the sides are completely covered with a thin layer of the flour. Heat a nonstick tawa (it should not get too hot), let the flame be in moderate high. Rub a little ghee and place the cutlets in the tawa. Turn the other side after some time. Both the sides should

Ingredients: Milk - 1 litre Almonds - 50 to 60 (1/2 KG) Sugar - 1 cup Water - 2.5 Cups Cardamom powder - 1/2 tsp Saffron - a pinch Chopped nuts - 2 or 3 tbsp (Badam and Cashews) Method: Soak the almonds in warm water for half an hour. Peel the skin and grind the almonds into a very fine paste. Boil the milk in a vessel and reduce it to 3/4th of the original. Remove from fire and add the almond paste. Keep stirring so that it wont settle in the bottom. Let the milk come to a boil. Now remove from fire and add cardamom and saffron. You could serve this kheer cold or hot. If you are serving it hot decorate the nuts on top and serve it immediatly. To serve it cold, refrigerate and before serving decorate it with chopped nuts.

Here comes the summer and also comes the Mango Season. Let me start my recipie list with one of my favourites. The time taken to prepare and cook this Halwa is 45 minutes. The quantity that I have given here will serve 12 people. Increase the quantity proportionately for more people. Ingredients: Ripe mango peel skin and cut into small pieces or mashed into a pulp - 2 cups Sugar - 1 Cup Ghee - 1 Tbsp Method: Take the mango pulp and sugar in a micro proof casselore or a shallow glass dish and cook in a micro high for 4 mins. The bowl should not be closed. Remove from the oven, mix well and cook in micro medium for 16 mins. Keep stirring in between. Let it cool for 2 mins and mix it well and micro high for another 3 mins. This will help the halwa to thicken. Add the ghee and mix well and let it stand for another 2 mins.

If you're looking for the perfect accompaniment to your Idly or Dosai, this Milagaipodi recipe is the answer. With the right balance of flavors, it adds an irresistible touch to your meals. Follow this step-by-step guide to create a delicious, less spicy Milagaipodi, just like my Mom's. Ingredients: 1 cup Urad dal 1 cup Channa dal 1 1/2 cups round red chillies (or 2 cups long red chillies ) 1 small piece of solid Hing (Asafoetida) Salt to taste (Rock salt preferred for better taste) 1/2 cup black sesame seeds (Til/Ellu) Instructions: Fry the Ingredients : Start by frying each ingredient separately until they are golden brown. This helps to enhance the flavor and aroma. Fry the Urad dal until golden brown. Fry the Channa dal until golden brown. Fry the red chillies until they are crisp. Fry the piece of solid Hing until it becomes aromatic. Prepare the Sesame Seeds : Soak the black sesame seeds (Til/Ellu) in water for 30 minutes. After soaking, dry them thoroughly to ensure no

Lady's finger, Okra, Bhindi, whatever name you call it, it is a big hit in any house hold if cooked properly. My This is a special method of cooking Lady's finger to make even those who dont like it. Combined with Paneer and  Tomato Puree, this dish, turned out to be an extremely mouth watering side dish for Chappati, though the kids might finish it  off as a starter dish. Ingredients: Very tender, fresh ladies’ finger - 250 gms Paneer - 200 gms ( grate) Oil - 1 tsp Tomato puree - ½ cup Red chilli powder - 1 tsp Salt and sugar to taste Method to make stuffed Lady's finger: Wash and wipe dry the Lady's finger. Cut the top and bottom end and slit it lengthwise (care should be taken, so as not to cut it into two halves). Microwave on low for just 30 seconds. Remove and spread it on a plate. Mix grated paneer with chlli powder, salt and oil. Stuff the lady's finger with Paneer mixture. In a flat bottom shallow micro bowl, spread the stuffed Lady's fin