SuvaiArusuvai - Veg Recipes of India

This is one paste, which is very useful, while making Pulavs, fried rice, Khurmas etc. Most of the time, we grind it when we do these items or use the ready made pastes that is available in the market. While preparing such dishes only a little of the paste required. For bachelors, office goers and students, this paste is of great help, not only while making the above said items, but this can be used also in Lemon Rasam, or to make Poondu Rasam. Ingredients Garlic - 100 gms Ginger - 100 gms Salt - 1 tbsp Oil - 1 tsp Method Peel garlic, peel and wash ginger. Grind both of them together to a fine paste along with salt. In a pan add oil and add this paste, when the oil separates, remove from flame, let it cool and store in a dry jar and refrigerate. You can also fry ginger and garlic in oil before grinding. Do not add water while grinding. You can use the same method to make ginger paste or garlic paste separately.

Ingredients Green chillies (prefferrably the thin long ones) - 250 gms Gingely Oil - 1 tbsp Asafdeita - 1/2 tsp Salt - 1 tsp Method: Wash the chillies. Grind them together along with asafodeita and salt. In a pan add oil and when hot add the paste and keep stirring for a few mins. (Till the oil separates). This can be stored in a clean jar and refrigerated and can be used whenever and wherever required. Instead of frying it in oil, this paste can be stored just after grinding and one spoon of it can be used while grinding chutneys. This uncooked paste can also be used while making vathals and vadams.

Bachelors, those who are learning to cook can try out this Rasam. Rasam is a dish that is prepared almost every day in all the south Indian house hold. Ingredients: Pepper - 2 tsp Jeera - 2 tsp (Cumin) Dhaniya - 2 tsp (Coriander Seeds) Red Chilly - 6 to 8 (depends upon its spiciness) Tamrind - 1 big lemon size Salt - to taste To season: Mustard Red Chilly -2 Asafodeita - 1 pinch Method: In a pan fry pepper, cumin corander seeds, red chillies in little oil. Add the tamrind to it (make it into small pieces). Grind these with little water (make it a thick paste). This paste can be stored in freezer and can be used for almost a month. When you are preparing the rasam, add one tbsp of the paste to 1 1/2 cup of water. Cut one tomato into fine pieces. Add salt, asafodeita and curry leaves and bring it to boil. Season it with mustard, red chillies in ghee.

This is an instant sweet, that can be done within an hour. Ingredients: Badam - 200 gms Sugar - 1cup Cashew nuts - 100 gms Ghee - 2 tbsp Method: Soak Baadam and half of the cashewnuts for about 15 mins and deskin it and grind it into fine paste. In a hard bottom pan add the badam paste, sugar and ghee and cook it till everything mixes well together. Keep stirring so that the entire mixture should not stick to the pan. Remove from fire and make it into small balls. This can be spread in a ghee spread plate and cut into square or diamond pieces too. Grind the remaining cashew into fine pieces and sprinkle on the balls or the diamond pieces.

Ingredients: Basmati Rice - 1 cup Big Corn Cob - 1 (remove the cobs from the corn) Water - 2 cups Sambar Onion (the small vareity) - 1/2 cup (diced into small pieces) Ginger garlic paste - 1/4 tbsp Curd - 1 tbsp Salt - to taste Pepper - 1/4 tsp Green Chilly - 2 Masala Powder - 1/2 tsp or 1 each of bay leaf, cinnamon sticks, 2 cardomom Method: Wash and soak the rice for 1/2 an hour. Clean the corn and soak for 2 hours till it becomes soft and tender. In a hard bottom pan add 1 tbsp ghee (oil for diet conscious), and add onion, bay leaf, cinnamon, cardomo, ginger garlic paste and green chillies. Saute it well. Drain the rice and corn and add it to the pan without any water. Add curd, salt and water and pressure cook it. Allow for two whistles. If doing it in the pan itself, add 2 1/2 cups of water and close the lid (mix it well inbetween every few mins so that the rice doesnot settle down). To give more flavour and colour, one can add carrot, beans and peas also along with corn. Decorate

Every summer, we make sure that we have this Ice cream bonanza. Every one in the family loves it. Even kids like to take this as it have lots of ice creams. This quantity is just to make for 2 people. For more number of people, the quantities can be increased. Ingredients: Fruits - 2 cups finely chopped(either mixed or single fruit) Fruits that can be added are Bananas, Mangoes, Pineapple, apple, watermelon, musk melon. Sugar - 2 tbsp (though it is better to avoid) Vannila Ice cream - 1 Scoop Choclate Ice cream - 1 Scoop Butter Scotch - 1 Scoop Cashew Nuts - cut into small pieces - 10 to 12 Honey - 2 Tbsp Chocolate Sauce - 2 Tbsp (Optional) In a flat bottomed bowl spead the fruits and add one tbsp of honey and sugar to it. Mix thoroughly. Refrigerate it for half an hour. Add the ice creams and decorate it with honey, chocolate sauce and nuts. For those kids who dont like to eat fruits, it is better to blend the fruits in a blender and follow the same method.

Its Mango Season and soon ripe mangoes will start coming in and this is one recipe I tasted last year in one of my friends house, I have made a few changes according to my taste. Ingredients: Ripe Mango - 1 Turmeric powder- ½ tsp Grated coconut- 1/2 cup Cumin seeds- 1 tsp Green chillies- 4 to 6 Coconut oil- 2 tbsp (which gives more of Kerala taste) Mustard seeds- 1 tsp Fenugreek seeds- 1/2 tsp Curry leaves a bunch Curd Unsour - 1 Cup Curd Sour - 1 Cup Water- 4 cups Salt to taste Dhaniya - 1/4 cup Gram Dhall - 4 tbsp Asafodeita Powder - 2 pinches Method: Cut the mango pieces and cook in water along with turmeric powder, green chilly (slit in the middle vertically) and salt. Soak Dhaniya, GramDhall, Cumin Seeds in water for 30 mins. Grind it (dont drain the water, that water can be used while grinding) along with coconut and remaining chillies. The paste should be very fine one. Add the paste to the cooked mango and when it boils, simmer and add the curds and let i