SuvaiArusuvai - Veg Recipes of India

I came across this pan in one of the shops during my shopping and on enquiry the sales man kept on ranting about how well this pan can be used. This is no regular Dosa tawa, not a kuzhi paniyana pan. But it is a  Non Stick Tawa with multi uses. Though the name on the box says that it is a mini oothappam pan (had an urge to buy it as my kids are so fond of Oothappam but didnot buy it and saved it for later). The sales man suggested that tikkas and kebabs can be made with ease. Have to try out. But I am sure, this will make a real good vessel for 7 type mini oothappam. 

Due to lack of time and due to lack of practise many tend to buy curd at stores. At home kids too love to take thick curd that comes out of the cup and have infact named it Thachi in a cup. Here is how to make it at home Ingredients: Milk - 1 ltr Curd - 1 tbsp Method: Boil milk and bring it to a boil and when the thick layer of fat forms on top reduce the flame and let it boil for few more minutes. Remove from flame and let it cool and bring it to room temperature. Add the curd and cover it. Being a tropical country the curd gets set in 5 to 6 hours max. So it can be prepared in the previous night and refrigerated immediatly in the morning to avoid sourness. To make thachi (curd) in a cup: Pour the milk in cups of the desired shape and size and add a few drops of curd to it. This will make curd in a cup which can be had by the kids directly.

Ingredients: Tomatoes - 4 nos Green Chillies - 3 nos Ginger - 1 inch piece Thuvar dal - 1/4 cup Rasam Powder - 1 1/2 tbsp Asafodeita - 1/2 tsp Tamarind paste - 1 tsp Salt to taste Turmeric powder - 1 pinch Curry leaves - 1/4 cup Coriander leaves - 1/2 cup Ghee - 1 tbsp Mustard seeds - 1/2 tsp Jeera - 1 tsp Pineapple - 1/2 (medium sized) Sugar - 1/2 tsp Method: Chop of of the pineapple, add sugar, 1/2 cup of water and pressure cook it for about 1 or 2 whistles. Remove and mash and drain to get pineapple syrup. Cut the remaining pineapple into small pieces. Pressure cook Thuvar Dal and mash it finely. Add 1 1/2 cups of water and keep it ready. Add 1 cup of water to tamarind paste. Chop tomato finely, ginger pieces, 1/2 of the curry leaves and 1/4 cup coriander leaves and add it along with pineapple pieces and boil it in 1 cup of water. Blend it using a juicer blender. Add the extract to tamarind juice along with slit green chillies, rasam powder, salt, turmeric

Ingredients: White Pumpkin - 1/2 kg Grated coconut - 1/4 cup Cumin seeds - 1/2 tbsp Green chillies - 2 nos Rice - 1 tbsp Oil - 1 tbsp Mustard seeds - 1/2 tsp Broken Urad dal - 2 tsp Asafodeita - 1/2 pinch Salt to taste Method: Cut pumpkin into reasonably big cubes. Cook them with 2 pinches of salt. Grind coconut, cumin seeds, green chillies, rice to a fine paste. Add it to the pumpkin and cook till the raw smell goes off. In a seasoning laddle add oil and when hot add mustard seeds and when they splutter add broken urad dal and asafodeita and pour it on top of pumpkin. Makes a great side dish

This is one special recipe that is prepared specially during the first day of the month of Aadi which is celebrated as Aadi Pandigai. This is a special dish that is given as a speciality dish to the new son-in-law of the house. This kheer is served in a new silver tumbler. Ingredients: Coconuts big - 2 nos Milk - 1 cup Rice - 2 tbsp Jaggery - 1 cup Cardamom powder - 1 tsp Pachai Karpooram (Edible camphor) - a pinch Method: Grate the coconut. Take care not to grate untill the end and the brown should be avoilded. Add coconut and rice and grind it together little by little and squeeze out the milk. Add the coconut again to the mixer and add 1 cup of water and grind it again. Drain the first and second milk through a muslin cloth. Add the milk to the coconut milk and heat it, when it comes to a boil reduce the flame and add the jaggery to it. Keep stirring till all the jaggery dissolves. Add cardamom powder and edible camphor to it. Note: The milk that is added to the coconu

Ingredients: Yam - 1/2 kg Salt - 2 tbsp Red Chilly powder - 1 tbsp Oil for frying Method: Mix salt in 1/4 cup of water and mix well so that all salt dissolves thoroughly. Dice yam into small cubes. Wash them thoroughly to remove the starch completely. Dry them with kitchen cloth so that no moisture is retained in the cubes. Heat oil in a deep frying pan and add a handful of cubes. Add 1/2 tbsp of salt water to the oil after reducing the flame to medium. Fry till the cubes become golden in colour. Turn them around occassionally. Drain from oil and spread on kitchen towel to remove excess oil. Fry the remaining cubes also in similar way in batches. Put the cubes in a mixing bowl and add chilly powder. (After tasting add a little more salt if needed).

Hotel Saravana Bhavan have one of its 5 branches in USA at Orlando. The hotel have a seating capacity of 125 people. Open from 11.00 am to 2.30 pm and 5.30 pm to 10.00 pm from Mon to Fri and on Saturdays the restaurant is open from 11.30am to 10.30pm and on Sundays they are open from 11.30am to 10.00pm. Can be contacted at:                         1187 Florida Mall Avenue, Suite 128, Orlando, Florida - 32809 Ph: 4077045455     3213967751 Email: hsbflorida@saravanabhavan.com