SuvaiArusuvai - Veg Recipes of India

This is a competition entry posted by Rohini Renganathan. Ingredients: For Ribbons  Suji - 1/2 cup grind it into flour Wheat flour - 1/4 cup Maida - 3 to 4 tbsp Water - Olive Oil - 1 tbsp For Chowmein Onion - 1 Capsicum - 1 Cabbage - 1 cup Carrot - 1 Beans - 12 Soya Sauce - 1 tbsp Chilli Sauce - 1 tbsp Salt to taste Pepper powder - 2 tbsp Oil - 2 tbsp Method: Make a dough out of the Suji, Wheat Flour, Maida, Olive oil and Water. Let the dough be slightly wet as rava would absorb little more water. Cover the dough with muslin cloth, rest for an hour. Roll the dough into thin chappatis and cut ribbons with knife. Boil enough water in a container with salt and little bit oil, Put these ribbons and let them cook. It will not take very long. Drain the ribbons once cooked and keep them slightly moist. Add few drops of oil to the Ribbons to avoid sticking.   Preparation of Ribbon Chowmein : Heat Oil in a big pan and add sliced onions and s

This is the second entry posted by Vijaya Venkatesh Ingredients: Green whole Moong 1/2 cup (sprouted moong can also be used) (left over moong subji can also be used) Wheat flour 2 cups salt to taste haldi powder 1/2 tsp Mirchi powder 1 -2 tsp depending on ur taste Garlic pods 3 or 4 (optional) cooking oil 2 tbs Jaggery smal piece (optional) Method: Soak green moong for 2 hrs and boil adding little haldi powder. If u are using sprouted moong just boil adding little haldi pwder. Add salt, haldi and mirchi powder, crushed garlic pods and oil and mix well with the wheat flour.once the ingredients mix well add water and kneed the atta into a soft dough. Keep aside for 1/2 an hour. Roll the dough like chappathi and cut them in lenghth and breath so that u will get square shaped pieces. Heat a heavy bottomed vessel and add 2 cups of water and boil it. When it starts boiling, add the boiled moong. After 2 min. add the cut pieces and boil them for few min. Stir occassionall

Contest entry posted by Vijaya Venkatesh Ingredients : Broken Wheat (small one) 1 cup Paasi paruppu or payatham paruppu or Green whole moong 1 cup Green chillies 2, hing- small piece or little powder, curry leaves red chillies 2 ginger 1 small piece Methi leaves 1 small bunch or u can add onion or grated cabbage Soak the dal for 1 hr...if u r using whole green moong soak it for 3 hrs. Soak the broken wheat for half an hour Method: Grind chillies, ginger and salt first and then add moong/dal and grind it to coarse paste adding little water. Once its done, add wheat rawa and just grind it for few min.Remove the ground paste and add hing, curry leaves and add cut methi leaves/cut onions/grated cabbage. Keep aside for 1/2 an hour. Heat a tawa and spread the paste just like dosas ..coconut chutney or mint and dhaniya chutney or milagai podi will be a good side dish.

Contest recipe posted by Jyotsna Balasubramaniam. (a) for the daal -  toor dal, kadalai paruppu and payatham paruppu - one cup each 1 medium onion - finely chopped 1 tomato - finely chopped Green chillies - 4 slit lengthwise Salt - to taste Garam masala - 1/2 teaspoon Dhania powder - 1 tablespoon turmeric powderRed chilli powder - to taste tadka - jeera and hing and required oil Pressure cook the daals adding the turmeric powder for about 4-5 whistles.  Add oil to a kadai and give the tadka with cumin seeds and a little bit of perungaayam.Fry the onions tomatoes and green chillies..Add the cooked daals and other spices mentioned above (except turmeric powder) and simmer for 5 mins. Remove and garnish with coriander leaves. (b) baati atta - 2 cups rawa - 1/2 a cup ghee - generously water knead the atta and other ingredients into a dough (with little water) to make slightly harder than for rotis... make small balls out of them and flatten them by hand.

This style of fry is very delicious and every one will like it. Ingredients: Chenai (Yam) - 1/2 kg Kitchen King Masala from everest - 1 tbsp Red Chilly Powder - 1 tbsp Turmeric Powder - 1/2 tsp Asafodeita - 1/2 tsp Salt to taste Oil - 1/4 cup Method: Cut the Yam(Chenai) into squares of 1 cm thickness. In a shallow vessel place the yam slices. Add all the powders and 1 tbsp of oil Shake well so that all the powders are coated well on all the pieces. Pressure cook this for about 3 whistles. Heat a tawa and place the pieces one by one. Sprinkle oil around the pieces and let it fry. Turn the next side and fry till both the sides become golden brown. Goes well with any Vathakuzhambu or hot rasam rice.

P athiya Samayal Contest Entry by  Jyotsna Ingredients : 2 full garlic bulbs Peeled One lemon sized tamarind a pinch of asafoetida salt to taste. For grinding 1 handful of kadalaiparuppu and tuvaram paruppu 4 red chillies few black peppercorns jeera - 1 tbsp For seasoning : mustard seeds 2-3 karuveppilai Method: a) roast and grind all items mentioned in 2 above and keep aside. b) Soak tamarind in water and extract pulp..Add salt and hing to this pulp and add peeled garlic pods and boil till the raw tamarind smell vanishes c) add the ground mixture to the boiling rasam and dilute as necessary d) season with kadugu and karuveppilai preferably in ghee.. Variations : If this is for delivery paththiyam, we generally do not use kadalai paruppu..more of thuvaram paruppu is used.. The same can be made without garlic and more of milagu to make it to the taste of milagu rasam. Serving suggestion  - To serve with hot rice with LOTS of ghee..:))

Ingredients : Ripe plum tomatoes – 20 – cut into small cubes & then put thru a blender to make a sauce Fresh garlic - 6 pods – chopped Fresh Basil leaves – 1 bunch – chopped Red pepper flakes – 2 tea spoons Salt – to taste Olive oil – 4 oz. Method : Heat 1 oz. of the oil for one minute. Add garlic & fry until golden. Add the tomato sauce & the rest of the oil and let boil until it starts to thicken. Add salt, pepper & the basil and simmer on low heat for about one hour, stirring often.