SuvaiArusuvai - Veg Recipes of India

 Mohanthaal or Mohandal is another dish using besan flour and it is my mom's favourite. The first time I had this dish was in 1988 during my brother's upanayanam. The cook who made this cautioned us that it should be consumed as early as possible as it might get bad quite easily. But we made him making it three times almost as the taste was excellent.  But I did try it once with a lesser quantity at home and it tasted similar as this is the recipe that is shared by that excellent cook. I made it twice once using condensed milk and the other time using milk powder as I could not get unsweetened Khoya.  Ingredients: Besan flour - 3 cups Ghee -  1 1/2 cups Milk powder - 1/2 cup       or  Condensed milk - 1/2 cup Sugar - 2 1/2 cups Cardamom powder - 1 tsp Nutmeg powder - 1/4 tsp Badam - 20 pices sliced nicely Pistachios unsalted - 2 pieces sliced nicely Method: Heat 11 cup of ghee in a hard bottom pan and add the besan flour and mix it well and bring it to a boil stirring it occass

 One of the western states of India, the state of Gujarat has its own unique dishes that have become famous all over India Dhokla Mango Pickle with Kabuli Channa Lemon Pickle Gujarati Style Rabadi Chaas Mohandal

 Kerala - God's own county has its own delicacies I have tasted, tried and tested a few and have shared them here.  Pacha Manga chammandhi Keerai Molagootal Aviyal Kerala Appam with Chutney Lemon Pickle Kerala Style Inji Thayir Parippu Curry Cochin Masala Powder Drumstick Soup - Kerala Style Puliyitta Keerai Stuffed Tender Mango Pickle Venthiya Manga Erissery Uppu Manga Spicy Mango Pickle without oil Appam Recipe for Chammandi Kerala Style Potato Curry Mango Morkozhambu

 Vazahipoo Vadai is a delicious dish that can be made as evening snack or for any special occassion. It also can be made as a starter for any party. The well cooked vazhaipoo and the mixture of dals that gets fried well is enjoyed by every one both kids and adult. The base for the vadai is the base that is used for AamaVadai Ingredients: Vaazhaipoo - 1 medium size Bengal Gram Dal - 2 cups Thuvar Dal - 2 cups Salt to taste Red chillies - 6 to 8 Curry Leaves - 1/2 cup Asafodeita - 1/2 inch piece or powdered asafodeita 2 spoons Method: Clean and chop the banana flower finely. Pressure cook it for 2 whistles along with a pinch of turmeric and 1/2 spoon salt.  Wash and soak the Bengal gram and Thuvar Dal together for almost 1 hour. Grind it along with the other ingredients to a coarse consistency. Mix all the ingredients along with the cooked banana flower (Vaazhaipoo). Heat oil in a pan. Make balls of the dough. Flatten the dough and put it in oil and fry till it becomes golden brown. Remo

 Indian house hold both North Indians and South Indians consume curd a lot. The regular curd have lot of fat content in it so it is better to consume low fat curds. Low fat curd is easy to make at home just like how the regular curd is made. Low fat curd is made using the low fat or slim  milk. This curd is good for diabetics, heart diseases, weight loss, indigestion and also acidity. The healthy bacteria in it helps in easy digestion. Those who have tasted the regular milk might not like the low fat curds initially but once they start consuming it regularly they will get used to it.  To make the low fat curd one need low fat or skimmed milk. After boiling it let it cool and add just 1 spoon of curd to it and mix it well. The milk should be luke warm and it should be left to set atleast for 8 hours. It is always better to make curd in the night and let it settle over night so the next day morning one can consume fresh and unsour curd. It is better to refrigerate to avoid getting sour.

 Halwas are favourites for many. A sweet dish originated from the middle east this dish Halwa got quite famous in India and  the most famous one is the Tirunelveli halwa though there are various halwa recipes from all parts of India. Generally halwas are made using flours, nuts and fruits. Ghee, rose water, milk and saffron are used as additives, honey, sugar, milk powder cocoa powder are used as sweetners. Made either with single ingredient or with a mixture of multiple ingredient, halwa have become an integral part of any feast spread.  Wheat Halwa Mango Halwa Using Microwave Mango Halwa Banana Halwa Badam Halwa Easy Badam Halwa Beetroot Halwa Carrot Halwa Carror Halwa using microwave Moong dal Halwa Ashoka Halwa Kasi Halwa Damroot Halwa Wheat rawa pineapple Halwa Oats Halwa

 Garlic paruppu podi is a recipe from Andhra Pradesh. Many restaurants on Andhra serve this as the first dish along with hot ghee and or gingely oil. The perfect combination of lentils, garlic and spices makes it quite aromatic and is easy to make at home in lesser quantity.Grind it coarse or fine powder according to the family's preference. We prefer a fine powder where as my friend's family prefer a coarse one as they love the crunch while eating with rice.  Ingredients: Garlic - 12 pods with skin (the bigger variety is preffered) Gingely Oil - 1 tbsp Toor dal - 3/4th cup Fried Channa Dal (Pottu kadalai) - 1/2 cup Black pepper - 1 tsp Red Chillies round - 6 nos Asafodeita - 1/2 inch piece Salt to taste Method: Smash the garlic along with skin. Add 1/2 spoon oil to the pan and when it is hot add the smashed garlic to it and saute it a little and remove from flame and set aside.  Add the remaining oil and fry thoor dal when it starts turning brown add the black pepper and red c