SuvaiArusuvai - Veg Recipes of India

Ingredients: Parangikkai / Ashgourd - 1/4 kg Rawa - 4 tbsp Wheat Flour - 2 cups Maida - 1/8 cup Cardamom - 1/2 tsp Jaggery - 1 1/2 cups Method: Peel the Ashgourd/ Parangikkai. Steam the parangikkai till done in a pressure cooker. After cooling, mash the gourd and mix the jaggery well to it. There should be no lumps of jaggery in it. Add all the flours and also the cardomom powder. Mix well without adding water. (There would be no necessary of adding water to the dough). Add water if needed. The should be like Vadai maavu consistency. You can make small balls and fry it in the oil. Children would like it and  can be served as after school snacks. 

Ingredients: Kathirikkai [small sized] – ¼ kg Besan – 5 teaspoons Special masala powder  – 5 teaspoons Salt – 1 ½ teaspoon Hing – ¼ teaspoon Turmeric powder – ¼ teaspoon Oil – 5 teaspoons Method: Wash brinjals & let them dry completely. Slit them without cutting fully Mix besan, special masala powder, salt, hing & turmeric powder. Add a tablespoon of water & make a paste of the powder mixture. Stuff the masala into the slits Heat oil in a shallow non-stick pan. Arrange the stuffed pieces. Keep closed till golden brown. Turn sides & fry till golden brown.

Ingredients: Potatoes  1 kg Onion  1/2 kg chopped Capsicum  1 chopped, Coriander  1 Tbsp, finely chopped Sambhar Powder 2 tbsp Dhania Powder 1 tbsp Lime/lemon juice 2 tsp (Optional) Mustard seeds,  urid dhall,  curry leaves  for seasoning Salt to taste Preparation  Cook the potatoes. Cut Potatoes in chunks.  Mix the potato chunks with all the powders, salt and lemon juice.  Keep aside. Heat a heavy bottomed pan. Pour 3 tbsp of cooking oil. Add mustard seeds, curry leaves and urid dhall Now add chopped onion and capsicum. Sauté till onion turns transparent. Add potato chunks. Mix well. Sauté till all the ingredients get mixed well. Remove from the heat and sprinkle coriander leaves.

Ingredients: Roasted Samba rawa - 1 cup  Mixed vegetables -  Potato,beans,carrots and peas.  ginger- few cut finely  green chillis-2(small)  red chillies-2  Onions- 1 big  Tomatoes-2 medium  curry leaves-few sprigs  coriander -for grarnishing  salt- as req.  water-2 to 2 1/2 cups  For seasoning- mustard, urad dal and chana dal( kadala parupu)  Method:   In a pan add little oil and when slightly hot, add mustard,then urad dhal, chana dhal and chilies (to suit to your taste) add ginger and curry leaves. Then add onions and saute . when onions turn translusent add tomatoes. Then add 2 cups of water and salt . when water begins to boil. add steamed vegetables( can be done in microwave or cook first keep aside) add turmeric.and mix well. simmer for a few minutes till the water gets fully absorbed . add a teaspoon ghee and mix well.  Add coriander for garnishing. This is a very nutritious receipe and suits well for the diabetics.

Ingredients: 1 big peerkangai serves 4 people... Preparation time: 20 minutes Ingedients required: 1 peerkangai 1 small tomato 3-4 red chillies Half spoon Dhaniya Tamarind and salt to taste Method: Cut Peerkangai into small pieces .along with tomato, red chillies, dhaniya, tamarind and salt grind everything in mixie .. Please do not add water while mixing the ingredients. Do not mash completely.let the mix be a little coarse. Take a kadai,add 2 spoons of refined oil. Add mustard, allow it to spatter. Add some perungayam powder and add this thokku mix and heat it on kadai till the raw smell goes off. Once the mix becomes thick,and the raw smell goes off,switch off the stove and let it remain in the kadai for 10m mints. we can then have this thokku with hot rice, or idli or dosai..

Party Menu  Welcome Drink :- Jal Jeera and Fruit Punch  Starter :- Corn Munch and Grilled masala panner tikka with tamarind Chutney Soup :- Tomato Soup with croutons and Mix Veg. Healthy soup Main Course:- Russian Salad, Tomato, Beat root, Carrot, Onion and Lemon (finely chopped) and Cut Coriander leaves, Mix pickle, Roasted papad, Sprouted green gram, Sprouted whole mung dal, Salt & purify water must Kofta Curry, Rajwadi Gobi-Aloo ki sabji, Mix Veg Tava Fry Sabji and Special Dal Tadka,  Roti- Puri and Nan with butter  Rice- Jeera Rice Chinese noodle with Manchurian (special for kids) and Pani Puri Masala Dosa with Coconut Chutney Dessert- Rasmalai & RajBhog, Vanilla Ice Cream with Chocolate, Mango & Strawberry Crush (special for kids) and Masala Pan.

Ingredient  For Stuffing -  250 gm boiled potato,  2 medium size onions,  100 gm green peas,  150 gm Amul Cheese,  1 tea spoon garlic paste,  1 tea spoon ginger paste,  1 tea spoon Jeera,  1 tea spoon mustard,  ½ tea spoon red chili powder,  ½ tea spoon turmeric powder,  1 ½ tea spoon chat masala,  3 table spoon refined ground nut oil,  2/3 green chili,  50 gm green coriander leaves,  1 ½ tea spoon or as per taste salt For frying - 250 gm refined ground nut oil  For dough -  100 gm rava,  100 gm maida,  2 tea spoon amul butter,  salt as per taste,  water so as make dough Method Peel of the boiled potato skin and then cut it into fine pieces neither thick nor thin medium size. Finely chopped onions. Take a frying pan on moderate flames and 3 table spoon of refined oil. Heat oil then add mustard, jeera then add onion, cut green chili till golden brown. Add ginger – garlic paste, red chilies powder, turmeric powder. The