SuvaiArusuvai - Veg Recipes of India

Raseela Paneer

Veppam Poo Rasam Baingan Bartha

Dal Dhokli Wheat Rawa Pesarattu Baingan Partha  Party Menu - 1

Akshaya Thrithiya falls in the month of Vaikasi, it means that which does not diminish. Both Surya and Chandra are in their radiant best. This is the day when Adi Shankara recited Kanakadhara stotram and this is the Balarama Jayanthi and Parasurama Jayanthi. This is the day to worship Lord Kubera and Lordess Lakshmi. People pray by offerring white coloured items to the Lord and Lordess, which include Jasmine flowers, white cloth, milk and milk based kheers and payasams. Some of the Neivedhyams that can be offerred are: Aval Payasam Paal Payasam Thengai Paal Payasam Curd Rice Kalkandu Saadam

Explanations of Terms, usage of the products are the main things one can get to know from this category. Dried Ginger Powder or Sukku Podi Nutmeg Powder Fennel Seeds White or Distilled Vinegar Mint Leaf Paste Health Benefits of Cinnamon Jaggery

This is a special side dish made on Pongal. For this only the following vegetables are used and these vegetables are a must. Ingredients: White pumpin - 100 gms Sweet Potato - 100 gms Yellow pumpkin - 100 gms Raw plantain - 1 no. Drumstick - 1 no. Avarai - 100 gms. Green Chilly - 2 nos Tamarind paste - 2 spoons Grated coconut - 1/2 cup Bengal gram - 2 tbs Coriander seeds - 4 tbsp Urad dal - 1 tbsp Red chillies - 8 to 12 nos Pea nut - 2 tbsp sesame seeds - 1 tbsp Curry Leaves - a few Fenu greek seeds - 1/2 tsp Mustard seeds - 1 tsp Gingely Oil - 2 tbsp Turmeric powder - 1 pinch Asafodeita - 1 pinch Salt to taste Method: Dry roast the sesame seeds separately till they splutter. When cool grind it separately and keep aside. Heat 1 tbsp of oil and fry the grated coconut separately. Heat another tbsp of oil and fry coriander seeds, bengal gram, peanut and 6 red chillies adding one by one. When they turn golden brown in colour remove and let it cool. Grind it along with the fried coconut. C

A special educator by passion and profession Rajeshwari Ganesh shares her special recipes and cooking tips with us. Rajeshwari Ganesh - one woman who I have always admired for she have cooked in Viragaduppu and also uses the modern day kitchen gadgets. A small interview with that wonder lady who calls herself as gadget freak, will definitely give you all an insight as to how  she uses her cooking skills effectively to satisfy the tummys of her loved ones. I had a small chat with her to know more about Me: At what age did you start cooking? Raji : At the age of 10, I started helping my mom and my paati Me: So you cooked using viragaduppu at that young age? Raji: Not in viragaduppu but in pump stove. My mom will give me instructions and I have to cook all in front of mom's eyes, and at the age of 16 I can cook full fledged south Indian cooking without mom's guidance and instructions. But I cooked in Viragaduppu after marriage as my inlaws lived in a village and they are