SuvaiArusuvai - Veg Recipes of India

To make kids eat curd a bit more I tried this recipe, and it is a real hit. Ingredients : Potatoes - 4nos Curd - 2 cups thick unsour Salt to taste Asafodeita - a pinch To season: Oil - 1 tsp Mustard seeds Cumin seeds - 1 tbsp Green Chillies - 2 nos Curry Leaves - a few Coriander leaves -1/4 cup Method: Boil, peel and dice the potatoes to small pieces. Beat the curd to make it smooth and add it to the potatoes along with salt and Asafodeita, Slit the green chillies. Heat oil and add mustard seeds, when it splutters, add cumin seeds. Add the green chillies. Cut the curry leaves into two and sprinkle on top of the curd mixture. Pour the seasoning on top of the curry leaves. Mix all thoroughly and decorate it with coriander leaves. Variations : Instead of green chillies red chillies can also be used. Instead of chillies pepper powder can also be used Cumin seeds can be powdered and added to the potatoes instead of adding it while seasoning.

Anjarai Petti or the Masala Box have been the most important item that have a prominent place in any Indian kitchen. The masala box have mustard seeds, broken Urad dal, Bengal gram dal, Jeera or cumin seeds, Pepper, Methi seeds and Coriander seeds. All the items can be stored in 50 gms to 100 gms quantity depending upon the size of the containers inside. There are 6 or 7 containers in the masala box and the items can be the stored in them. There is an inner lid in which the red chillies are stored.

Rasam is must in our household. But kids always want a different type of rasam every other day. So I thought of making something different which can also be had as soup. This is a no tamrind rasam too. Ingredients: Tomatoes - 3 or 4 nos Coriander Leaves - 1/2 cup Pepper - 1 tbsp Cumin seeds - 1 tbsp Red chilly - 1 no Curry Leaves - 1/4 cup Salt to taste Method Grind all the ingredients together to a fine paste. Add 2 cups of water to it and bring it to a boil. Remove from flame and season it with mustard seeds in ghee. This can be served with hot rice or can be had as an appetizer soup too.

This is a summer drink, which helps in easy digestion and keeps the body cool. Those who want to diet also can add horse gram in their daily routine which will help in reduction of extra fat. Ingredients Horse Gram - 1/4 cup Boiled Rice - 3/4 cup Water - 3 cups Salt to taste Butter milk - 2 cups Method Fry the horse gram in a dry pan and grind it coarsely. Fry the boiled rice also and grind it coarsely. Pressure cook horse gram powder and boiled rice using 2 cups of water. When cooked mash it using a laddle. Add salt, remaining cup of water and butter milk to it. This serves two people. Note: Ginger, coriander, curry leaves can be ground into a fine paste and added to this porridge to give a different taste. This powder can be made in larger quantities and stored. It can be used whenever needed. Pregnant Women, can have it as a breakfast especially in the end of 2nd trimester and the whole of 3rd trimester as it gives a lot of energy. Lactating Women can have thi

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