SuvaiArusuvai - Veg Recipes of India

Garlic Rasam is good for gastric trouble. This powder can be made either in small or large quantities. Ingredients to make Garlic Rasam Powder: Coriander Seeds - 1/4 cup Black Pepper - 2 tbsp Thur Dal - 2 tbsp Red Chilly - 8 nos Jeera/Cumin Seeds - 1 tbsp Garlic - 6 to 8 pods depending upon the size. Method to make Garlic Rasam Powder: Fry all the ingredients including garlic one by one. Grind them in a mixer grinder to a coarse powder. Store this powder in an air tight container. Note: This quantity is good for about 3 to 4 times usage. If you want more you can increase the quantity and store it in freezer for about 3 to 4 months.

I am adding this recipe for the ICC contest by Srivalli for the month of March. I normally make murukku with bengal gram and rice flour. The ingredient that is given is slightly different from what I normally make. But still, I added the extra ingredient to my regular murukku recipe. The extra ingredient is sago which is to be soaked in curd for about 2 hours (I got the bigger variety). My mom said, that instead of using it in the flour mixture grind the soaked sago so that it wont get struck while squeezing the murukku. Ingredients used as given by Srivalli Rice Flour  2 cups Besan flour  1/2 cup Fried gram flour - 1/2 cup Sago - 1/2 cup Salt to taste (rock salt 1 tbsp soaked in 1/4 cup of water) Curd - 50 gms (half of half cup)(unsour curd) Chile powder - 1/2 tsp or as per taste (I avoided it) Ingredients I added: Moong Dal flour - 1/2 cup Jeera - 2 tbsp Cardamom powder - 2 pinches Butter (unsalted cooking butter) - 1/4 cup Asafodeita - 1/2 inch piece(soaked in wa

Tamil New Year, or Chittirai Varuda Pirappu is round the corner and one of the main dishes that is made on this day is Mango Neem Flower Pachidi. The neem flower can be dried and added after frying in ghee or can be add fresh. Ingredients: Mango - 1 medium sized Asafodeita - 1 pinch Salt - To taste Turmeric Powder - 1 pinch Green Chillies - 2 nos Jaggery - 1/2 cup Mustard Seeds - 1/4 tsp Oil or Ghee - 1 tbsp Neem Flowers- 1 tbsp (fresh or dried) Method to make Mango Neem Flower Pachidi : Wash and peel mangoes. Cook mangoes in 1 cup of water turmeric powder and 1/2 of salt. When the mangoes are soft remove and let it cool. In 1/4 cup of water add salt and stir well till it dissolves. Strain it through a sieve to remove impurities. Add fresh neem flowers and let it boil. When the jaggery thickens add the cooked mango to it. Temper mustard seeds, green chillies in oil or ghee. Note: The neem flowers can be added while tempering too. The pachidi can be decorated with f

Ingredients: Thuvar Dal - 1/4 cup Tomatoes - 2 large or Tomato Puree Lemon - 1 big Green Chillies - 1 no Curry Leaves - 1/4 cup Coriander Leaves - 1/4 cup finely chopped Salt to taste Method to make Lemon Rasam: Pressure cook Thoor dal. In a vessel add 2 cups of water, finely chopped tomatoes, green chillies, curry leaves, coriander leaves and salt and bring to boil. Add another 1 cup of water to the thoor dal and mash it well. Add the mashed dal to the boiling mixture and when it bubbles remove from flame and squeeze the lemon juice to it. Temper mustard seeds,jeera and hing in ghee and add it to the Rasam. Note: The green chillies can also be added while tempering instead of adding it while boiling. Adding of Tomato Puree instead of chopped tomatoes helps in cooking even more faster

Looking for a nutritious and delicious way to introduce fruits to your kids? Try this delightful Apple and Nut Smoothie, a perfect blend of apples, almonds, cashews, and honey. Packed with essential nutrients, this smoothie makes for a wholesome breakfast or evening snack for school-going kids. Follow this simple recipe to create a nourishing treat that your kids will love. Ingredients: 1 apple 1 almond (badam) 1 cashew nut 1/2 tsp honey Instructions: Prepare the Ingredients : Peel and core the apple, then cut it into small pieces. Place the apple pieces in a pressure cooker and cook until soft. Grind into a Smooth Paste : Once the apple is cooked, allow it to cool slightly. Transfer the cooked apple pieces to a blender or food processor. Add the almond (badam) and cashew nut to the blender along with the cooked apple pieces. Blend the mixture until smooth, ensuring that the nuts are finely ground and well incorporated with the apple. Sweeten with Honey : Transfer the smooth apple and

Ingredients: Grated Coconut - 1/2 cup Small Onions - 4 nos Red Chillies - 3 Curry Leaves - 6 nos Ginger - 1/2 inch piece Tamrind - gooseberry sized. Salt to taste Method: Roast the coconut in a pan. Remove and spread it to cool. Add red chillies, ginger, curry leaves and small onions and fry them in oil till they become golden in colour. Grind all the ingredients along with salt and tamrind. The powder have to be fine. This can be served with idly, dosa and even rice.

Ingredients Carrot - 2 nos Cucumber - 1 no Pepper Powder - 1 tsp Salt to taste Lemon Juice - 1 tbsp Green Chilly - 1 (slit into half vertically) Oil - 1 tbsp Mustard seeds - 1/2 tbsp Coriander Leaves - 1/2 cup finely chopped Method: Grate carrots and cucumber. Sprinkle salt and black pepper powder. Toss well to get everything mixed together. In a tempering ladle add oil and when hot add mustard seeds when it splutters add green chilly. Pour this on to the salad. Add lemon juice. This can be served with masala pappad too.