SuvaiArusuvai - Recipes of India

Khus Khus Kheer - Karnataka special festive recipe

noreply@blogger.com (RajmiArun) — Sat, 28 Jan 2012 21:47:03 PST

Ingredients:
Khus/Khus - 1/4 cup
Grated coconut - 1/2 cup
Cardamom powder - 1/2 tsp
Rice - 2 tsp
Jaggery - 2 cups
Milk - 2 cups
Cashew nuts - 8 to 10 nos
Ghee - 2 tbsp

Method:
Dry roast or microwave Khus Khus for about a minute. Soak rice in warm water for about half an hour. Grind khus khus, rice, grated coconut, elaichi to a fine paste. In a thick pan add the paste and add 2 cups of water and bring it to a boil.

In another pan add half cup of water and jaggery and keep stirring till the jaggery melts. Drain to remove impurities.

Add the drained jaggery syrup to the boiling paste and stir well till both mix well. Boil it for about 10 mins in medium flame. Keep stirring to ensure that it doesnot settle at the bottom. Turn off the flame and remove from the stove and then add milk to it and stir.

Heat ghee. Add the broken cashew nuts to it and fry till it becomes brown. Add it to the kheer.

This also helps in treating cold and cough.

Recipe contest for January 2012

noreply@blogger.com (RajmiArun) — Thu, 26 Jan 2012 08:20:43 PST

Every ingredient can be used to make a different kind of dish. There are lots of different cuisines in India and each different state have various kind of cooking the same kind of dish and each of us too have a different method of cooking a particular dish. These contests are to share the different types of dishes that we could make with one or two particular ingredient.

Here are the ingredients for the first contest - Wheat/Wheat flour and Rawa.

You can make either a sweet dish or a spicy dish or a snack or any other dish. Ensure you follow the contest rules .

The last date to post your entries is Feb 20th.

Palak Soup a healthy recipe

noreply@blogger.com (RajmiArun) — Thu, 26 Jan 2012 06:06:43 PST

Ingredients:
Palak - 1 bunch
Onion - 1 no.
Tomato - 1 no.
Chillies - 2 nos
Garlic - 3 to 4 cloves
Cumin seeds - 1/2 tspn
Salt to taste
Water - 1 cup

Method:
Pick the leaves of Palak and wash them clean for about two or three times. Chop the onions, tomato and green chillies finely.

Pressure cook spinach, tomato, onion and green chillies. Let it cook for about 3 whitsles. When cold blend it with a hand mixture. Add salt and another cup of water if needed and noil it for another 5 mins.

Serve hot with a dash of butter on top. Can be accompanied by potato wedges.

Gujarathi style chat powder Method - 1

noreply@blogger.com (RajmiArun) — Thu, 26 Jan 2012 05:55:28 PST

Ingredients:
Amchur - 3 tsp
Salt - 1 tsp
Black salt - 1 tsp
Red chilli powder - 1/2 tsp
Ginger powder(sonth/sukku powder) - 1/2 tsp
Black Pepper powder - 1/2 tsp
Mint powder - 1/2 tsp

Method:
To a big bowl add all the powders and mix well.

Cheese Pakora an after school snack recipe

noreply@blogger.com (RajmiArun) — Thu, 26 Jan 2012 05:30:38 PST

Cheese Pakoras are delicious snacks that can be served to the kids as an after school snacks.

Ingredients:
Cheese cubes - 2 nos
Onion - 1 no
Green chilly - 2 nos
Bread slice - 2 nos
Curry Leaves - a few
Gram flour - 1 cup
Corn flour - 1 tbsp
Salt - 1/2 tsp
Red chilly Powder - 1/2 tsp
Oil for frying

Method:
Cut the sides of the bread slices. Soak them into water for a min. Squeeze out the water. Mix salt, red chilly powder to gram flour. Chop onions, green chillies and curry leaves finely. Mix these too to the gram flour. Cut the cheese into small cubes. Mash the bread and mix it with the corn flour. Mix the cheese cubes also to the corn flour and make a dough which is not too hard or too watery.

Heat oil in a shallow pan and add small balls of the dough to it. Fry them till they become golden brown in colour. Serve with green chutney or tomato sauce.

More Kali or More Koozh - An old is gold recipe

noreply@blogger.com (RajmiArun) — Wed, 18 Jan 2012 07:24:11 PST

Ingredients:
Rice flour - 1 cup
Butter milk - 1 1/2 cups (a bit sour)
Red Chillies or More milagai - 4 nos
Salt to taste
Oil - 4 tbsp
Mustard seeds - 1 tbsp
Urad dal - 2 tbsp
Asafodeita - 1 tsp
Curry leaves - a few
Coriander leaves - 1/2 cup finely chopped

Method:
Mix salt to the rice flour and mix it with butter milk and make a batter not thicker than dosa batter. In a pan heat oil and add mustard seeds and when it splutters add the urad dal and asafodeita. Add the batter slowly and keep stirring continuously so that it does not form any lump. Add curry leaves and coriander leaves. Reduce the flame and cover it with a lid (keep a wooden laddle in the pan, so that there will be a little gap and the steam will go out). Grease a plate with little oil and when it is cooked spread it in the plate, flatten it and make pieces. Serve it hot.

Tips to make sweets like Burfis and milk sweets

noreply@blogger.com (RajmiArun) — Mon, 16 Jan 2012 20:00:35 PST

Except for Mysore Pak to make all other sugar syrup based sweets - when the correct consistency is reached, remove the vessel from fire and keep it on a solid surface and keep stirring it till it solidifies and reaches a dough consistency. Spread it on the readily greased plate. Flatten it using a cup which is greased at the bottom. Cut pieces when it is still warm.

Thalagam/Thalatham/Thalatha Kuzhambu/Ericha Kuzhambu - A special side dish for Ven Pongal on Pongal Day

noreply@blogger.com (RajmiArun) — Fri, 13 Jan 2012 20:27:16 PST

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.

Cut all the vegetables into small cubes. Heat 2 cups of water in a shallow vessel. Add salt, turmeric powder, tamarind paste. Let it come to a boil and when the raw smell of the tamarind goes add the cut vegetables cover and reduce the flame. Let the vegetables get cooked soft. Add the ground paste and a cup of water. Mix thoroughly and bring it to a boil. Ensure that it doesnot settle at the bottom. Remove from flame.

Temper mustard seeds, fenugreek seeds, green chillies, remaining red chillies. Cut curry leaves and spread it on the thalatam. Pour the tempering on top of the curry leaves. Mix well and serve it with Ven Pongal on Pongal day.

If this thalatham is left, the next day heat 2 to 3 tbsp of gingely oil and
fry it well. This can be done for consecutive days also and it is called as Ericha kuzhambu.
This can be made as a sambar too by adding cooked thuvar dal. But if Thuvar Dal is added this need to be finished on the same day.

Different kinds of Pongal

noreply@blogger.com (RajmiArun) — Wed, 11 Jan 2012 19:44:29 PST

Pongal, is a dish that is made on the occassion of the festival of Pongal and also on many special occassions. When one performs Ganapathi homam in the house, for Homam and also for Neivedhyam one have to make Chakkarai Pongal.

On Koodaravalli, I have heard many make Akkaravadisal, the one that I have learnt is to make using sugar. But it is made using Jaggery I beleive.

* அக்காரவடிசல்
* Sarkarai Pongal/Chakkarai Pongal
* Ven Pongal
* Pongal made of Sugar

RASSA RESTAURANT

noreply@blogger.com (Sesha) — Thu, 05 Jan 2012 05:43:45 PST

RASSA RESTAURANT

Addresss: No 105, Inside Sabari Nest Hotel, DR Radhakrishnan Salai, Mylapore, Chennai - 600004

Phone: +91-44-42012395

Category: South & North Indian Vegetarian

Specilaities: Rava Dosa, Pongal, Vadai & North Indian Dishes.

NEW WOODLANDS HOTEL

noreply@blogger.com (Sesha) — Thu, 05 Jan 2012 05:38:26 PST

VRINDAVAN RESTAURANT

Address: New Woodlands Hotel, Dr. Radhakrishnan Salai, Mylapore, Chennai 600 004

Phone: 28113215

Category: South & North Indian Restaurant

Specialites: Pongal, Rava Idly, Dosas & North Indian Dishes

MYLAI MASALA VEG RESTAURANT

noreply@blogger.com (Sesha) — Thu, 05 Jan 2012 05:33:53 PST

MYLAI MASALA

Address : 114, Luz Church Road (Opp to Alwarpet Anjaneyar Temple), Mylapore, Chennai 600 004

Phone: 24672006

Timings : Not mentioned
Classification : South Indian Vegetarian

Specialties : Varieties of Dosas, Chat Items and Filter Coffee

Masal Vadai using Urad Dal

noreply@blogger.com (RajmiArun) — Tue, 03 Jan 2012 20:08:01 PST

Masal Vadais or Masala Vadais are speciality vadais made using the same batter that is used to make Ulunthu vadai or Aama vadai with slight variations. Here is the recipe to make masal vadai using urad dal.

Ingredients:
Urad Dal - 2 cups
Curry Leaves - 1/4 cup
Coriander leaves - 1/4 cup
Salt to taste
Onion - 3 to 4 nos

Method:
Soak Urad Dal for about 2 hours. Grind it to a fine paste along with curry leaves, coriander leaves and salt. The dough should not be watery.

Chop onions finely. Add it to the ground dough. Make vadas using it. This makes a great evening time snack or a rainy day snack.

Different kinds of Vadai

noreply@blogger.com (RajmiArun) — Tue, 03 Jan 2012 20:10:00 PST

Vadai is one special dish that is made in many of the South Indian festivals. But all at the same time, it also makes a great snack and evening tiffin too. Here is a list of different kinds of vadais.

* Aama Vadai
* Ulunthu Vadai
* Keerai Vadai
* Pepper Vadai for Hanumath Jayanthi
* Masal Vadai using Urad Dal

Mylai Karpagambal Mess

noreply@blogger.com (Sesha) — Fri, 30 Dec 2011 04:07:42 PST

MYLAI KARPAGAMBAL MESS

Address : 20, East Mada Street, Mylapore, Chennai 600 004.

Phone: 26642902

Timings 7.00 AM to 10.00 PM (All days)

Classification : South Indian Vegetarian

Specialties : Kasi Halwa, Badam Halwa, Keerai Vadai & Filter Coffee

Special drinks for tired kids

noreply@blogger.com (RajmiArun) — Thu, 29 Dec 2011 06:14:08 PST

There are some special drinks that can be given to kids after a tiring school or after a tiring class on any day. Here is a list of such drinks for you to serve your tired kids.

* Pistachio milk shake
* Vannila Lemonade
* Nutritious Juice
* Appy Magic
* Gingerly Tomato
* Badam Milk Mix
* Rich and Royal Milkshake
* Pomegranate Milkshake
* Chocolate Milk Shake
* Carrot Kheer
* Mango Milkshake
* Soya Bean Milkshake
* Nuts Thandai

Raithas and Pachadis

noreply@blogger.com (RajmiArun) — Tue, 27 Dec 2011 07:20:14 PST

Raithas is the name given for Pachadis in north India. But still there are a few lot of differences between both. Here is a list of Raithas and Pachadis for you to taste and enjoy.

*Kathirikkai Thayir Pachadi (Brinjal Pachadi/Raitha)
*Vazhaippaza Pachadi (Banana Pachchadi)
*Lady's finger Thayir Pachadi
*Mango Neem Flower Pachadi
*Aloo Raitha
*Neem Flower Pachadi
*Sweet Corn Mixed Vegetable Raitha
*Sago (Javvarisi) Thayir Pachadi
*Cucumber Thayir Pachadi
*Carrot Thayir Pachadi
*Tomato Thayir Pachadi
*Ginger Thayir Pachadi
*Mint Raitha
*Pudhina Pachadi
*Coconut Thayir Pachadi

Coconut Thayir Pachadi

noreply@blogger.com (RajmiArun) — Tue, 27 Dec 2011 04:30:35 PST

Ingredients:
Coconut - 1/2 cup
Tomato - 1 no big
Coriander leaves- 1/4 cup
Green Chilly -1 no.
Salt to taste
Curd - 1 cup

Method to make coconut Thayir Pachidi:
Grind all the ingredients together except curd. Grind it to a fine paste and add it to the curd. This makes a great side dish.

Recipes that will save you a lot of time

noreply@blogger.com (RajmiArun) — Tue, 27 Dec 2011 04:18:42 PST

There are a few recipes

* Coffee Syrup
* How to make Tamarind Paste at home?
* How to make Tomato Puree?
* How to make processed rice flour at home to make savouries?
* How to make Instant Sambar?
* How to make Instant Idly Mix?
* Home made Badam Mix recipe
* Instant Rice Payasam Mix
* Instant Rawa Mix to make different recipes
* Onion and Tomato paste for North Indian dishes

Easy Tomato Soup for one person

noreply@blogger.com (RajmiArun) — Sun, 25 Dec 2011 05:59:03 PST

On a rainy day if one wants to have a cup of hot soup, this can be prepared in a jiffy and had.

Ingredients:
Tomato Puree - 2 tsp
Corn flour - 1 tsp
Salt to taste
Ajinomotto - 1 pinch (optional)
Water - 1 cup
Coriander leaves - a few
Mint leaves - a few
Pepper powder - 1/2 tsp
Butter - 2 tsp

Method:
Mix tomato puree in 1/2 cup of water. Heat another 1/2 cup of water and when it starts boiling reduce the flame and add corn flour and mix well ensure that no lumps are formed. Add salt and the tomato puree mixed water. Bring it to boil. Remove from flame, add pepper powder, finely chopped mint leaves and coriander leaves. Serve hot with butter on top.

Pudina Pachadi

noreply@blogger.com (Priya Ananth) — Wed, 14 Dec 2011 19:31:25 PST

Hi Friends
This is my first post in this blog. This one is a very simple recipe. But more and more detailed recipes and posts to come from now on. :)

Ingredients:
Pudina - One bunch
Green Chillies - 4-5 (depending on your preference add 1-2 more or reduce 1-2)
Tomatoes - 3 medium size
Oil, mustard, and urad for seasoning.
Curd.

1. Fry pudina and green chillies in a teaspoon of oil.
2. Grind it into a paste.
3. Chop tomatoes into small pieces. In a kadai, put teaspoon of oil and then season with mustard and urad. Then fry the chopped tomatoes in that. Add salt.
4. Turn off the stove. Add the cooked tomatoes to the pudina paste and then add curd according to taste. Pachadi is ready.

This goes well with plain rice, thachi mammu, idli, dosa, and chappathis. Hope you all like it.

Mint Raitha

noreply@blogger.com (RajmiArun) — Mon, 12 Dec 2011 19:59:33 PST

This Raitha seemed to be something different and unique. It tasted too good with both Pulav and also with Tamarind rice.

Ingredient:
Mint Leaves - 5 tbsp
Thick Curd (unsour) - 3 cups
Cumin powder - 1 tsp
Salt to taste
Green chilly - 1 no

Method:
Add salt and cumin powder to the curd and beat it well. Chop the mint leaves finely and add it to the curd. Chop the green chilly and add that too to the curd. Whisk the curd and let it set in fridge for about 1/2 an hour.

How to make peas and channas ready to cook easily?

noreply@blogger.com (RajmiArun) — Mon, 12 Dec 2011 02:49:03 PST

If you forgot to soak any peas or channa dal for any dishes the previous night, then put channa or the peas in a flask full of boiling water or in a hot pack full of hot water for just half an hour. The Channa or the pea is ready for cooking.

Brown rice cereal as first food for babies

noreply@blogger.com (RajmiArun) — Sun, 11 Dec 2011 06:42:43 PST

Ingredients:
Brown Rice - 1/2 kg

Method:
Fry the brown rice in a dry pan till they get fried well. When cool grind it to a fine powder. Sieve it through a sieve and ensure no big parts remain.

How to make a cereal porridge?
Take 1 cup of water and bring it to a boil. Add 1/4 cup of the powder to it and mix well. Bring it to a boil stirring constantly in a low flame. It can be mixed in breast milk or formula milk and be given to babies as first food.

As an addition fruit purees or vegetable purees can also be added. Add just a pinch of salt or a pinch of sugar too.

Masala Bhindi fingers - an easy to make party dish

noreply@blogger.com (RajmiArun) — Sun, 11 Dec 2011 05:49:33 PST

Ingredients:
Lady's finger - 1/2 kg
Besan flour - 1/4 cup
Dhaniya powder (Coriander powder) - 1 tsp
Garam Masala Powder - 1/2 tsp
Salt to taste
Red Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Oil for frying

Method:
Wash and dry the lady's finger thoroughly. Remove the ends and cut them into four lengthwise. Spread the cut pieces in a tray. Make a mixture of besan flour, red chilly powder, garam masala powder, coriander powder, turmeric powder and salt. Mix well and ensure no lumps are formed. Sprinkle this mixture on to the cut lady's finger slices. Ensure all the pieces are evenly coated with the mixture.

Heat oil in a pan, when hot add few pieces at a time. Fry them till they become golden brown. Remove and serve it with tea or coffee.