SuvaiArusuvai - Veg Recipes of India

It had been more than 15 years since I started full fledged cooking and sweets making. My first sweet was Mysore Pa and it defenitely turned out too well. It definitely gave me enough confidence to try out more and more sweets. I make Basundi quite often as it is my hubby's favourite sweet. Still I kept postponing one particular sweet which is mine and my family's all time favourite and it is none other than dhoodh peda. Whenever we want to eat it, I get a few from our favourite sweet stall and finish it off. Whenever I plan to make this Dhoodh Peda some thing will stop me and I will end up making up something else. Still the year before last I did attempt it with cocoa but it turned out to be chocolate lolipop and I was never able to make a peda. But this year I was determined to make it as many of my friends said it is very easy to make in microwave. But Saillu's kitchen website gave me even more confidence to do it in stove top. Though I followed the recipe I did mak

Chettinadu Kuzhambu is always very very tasty especially their masala kuzhambu or kara kuzhambu. This can be had with hot rice and gingely oil and ghee. Ingredients: Small Onions- 18 nos or 1/4 kg Raddish or chowchow or drumstick or brinjal (numbers depending upon the quantity of veggies one need for a family of four) Tamarind Paste - 2 tbsp Red Chillies - 4 nos Vathakozhambu powder - 2 tbsp Gingely Oil - 1/4 cup Salt to taste Coconut grated - 1/4 cup Fennel Seeds (sombu) - 1 tsp Onion big - 1 Tomato - 1 Garlic pods - 6 nos Curry leaves - a handful Bay leaf - 1 no Cinnamon sticks - 2 nos Method : Heat 1/4 of the oil and fry big onion first in it then a hand ful of small onions. Add the tomatoes and 4 of the garlic pods and saute them. Remove from flame and add coconut, 1/2 of the fennel seeds, curry leaves and grind them to a fine paste. Heat half of the remaining oil in a hard bottom pan and add bayleaf, fennel seeds and cinnamon. Cut the small onions into 1/4

Welcome Drink: Masala Buttermilk, Watermelon Juice, Orange Juice Starters: Hara Bhara Kabab, Crispy Baby Corn, Green Salad, Thayir Vadai, Masala Pappad. Soup: Tom Yum Soup, Curry Leaves Soup Main Dish Mini Idlys/Dosas, Poori (For Kids), Plain Naan, Butter Naan, Onion/Garlic Kulcha, Bisibelabath, Veg/Peas Pulav, Curd Rice.  Side Dish Sambar/Chutney (Coconut, Coriander/Tomato), Vegetable Manchurian, Channa Masala, Dal Makhani, Onion/Cucumber Raitas, Roated pappad.  Desserts: Pineapple Kesari, Fruit Salad/ Gulab Jamum with Vannila Ice cream, Rasamalai

For those seeking a healthier alternative to traditional idlis, this Dal Idli recipe offers a nutritious and flavorful option without compromising on taste. Made with a combination of urad dal and moong dal, these idlis are not only delicious but also suitable for diabetics and anyone looking to reduce rice consumption. Ingredients: 1 cup urad dal 1 cup moong dal Salt to taste 1 tbsp oil 1/2 tsp mustard seeds 1 pinch asafoetida (hing) 2 tsp Bengal gram dal (chana dal) 1 green chilly, finely chopped Instructions: Soak the Dals : Wash the urad dal and moong dal thoroughly, then soak them in water for an hour. Grind the Batter : After soaking, drain the water and grind the dals into a fine paste using a grinder or blender. Transfer the ground dal paste to a mixing bowl and add salt to taste. Mix well to combine. Prepare the Seasoning : Heat oil in a small pan or tadka pan. Add mustard seeds and let them splutter. Add Bengal gram dal and sauté until it turns golden brown. Add asafoetida an

A very simple but easy snack or churmur which can be given to kids when they want to munch something. Ingredients: Moong Dal - 1 cup Ghee - 1 tbsp Oil - 1 tbsp Salt to taste (Add a lttle peper powder or chilly powder for spiciness but this is optional) Method: Wash and soak moong dal for 5 mins. Drain and spread it on a cloth. Dry it in shade.  Transfer it to a dry vessel when all the water is absorbed. In a hard bottom pan heat oil, fry the dry dal. Add salt and chilly or pepper powder. Add ghee and mix well. Note: * Avoid ghee if it is served for adults. * Add salt while frying so that salt will get mixed up evenly.

Mixing this powfer with hot rice and ghee and having one or two balls once in a week is good for relief from stomach disorders. Can also take when there is severe body pain and ache. Ingredients: Dry Ginger - 1 inch Coriander seeds - 2 tbsp Salt to taste Method: Dry roast coriander seeds and dried ginger separately. Grind them to a fine powder along with salt. (Alternatively, 1 sp of dried ginger powder and 2 spoons of coriander powder and 1/2 spoon of salt can be mixed together).

Garlic Rice is a speciality of Chettinadu Cuisine. Good for health and relieves gastric trouble too. Ingredients: Rice - 2 cups Garlic Pods - 15 nos Red chilly - 2 nos Coriander seeds - 2 spoons Bengal Gram Dal - 1 tspn Urad Dal - 1 tsp Ghee -2 tsp Gingely Oil - 2 tbsp Mustard seeds - 1/4 tsp Curry leaves - a few Coriander leaves - 1/2 cup finely chopped Cashew nuts - 8 to 12 Salt to taste Method: Wash soak and pressure cook rice with 4 cups of water. The rice should not be sticky but separate. Heat 1 tbsp of oil in a pan, add mustard seeds and when it splutters add the bengal gram dal, urad dal, coriander seeds and red chillies. Fry them well and when they turn golden in colour add 5 to 6 pods of garlic and saute together. Remove from flame, when cold grind it to a fine powder. Heat 1/2 tbsp of ghee in a pan add the remaining garlic pods and fry them till they become golden brown in colour. Break the cashew nuts into pieces and fry them too till they become golden br