SuvaiArusuvai - Veg Recipes of India

Ingredients: Badaam - 500 gms Sugar - 300 gms Water - 2.5 cups Ghee - 1 tbsp Food Colour - yellow one pinch (optional) Badam Essence - 1/2 tbsp (optional) Method Soak Badaam and peel the skin. Grind it into a fine paste. In a hard bottom pan add water and sugar and when the sugar gets to syrup consistency add the food colour and badam paste and keep stirring. When it becomes thick and doesnot stick to the sides of the pan. Before removing from pan add the ghee and mix it well. Pour it in a greased plate and when it is warm put slices. Check here to make Cashew Burfi.

Ingredients: Corn - 1 cup Green Chillies - 4 Potatoes - 1/2 kg Chilly Powder - 1/2 spoon MDH or Everest Kitchen King - 1 tbsp Salt to taste Maida - 2 tbsp Roasted Rawa or Bread Crumbs - 1/2 cup Method: Pressure cook corn and Potatoes. Mash them together and knead them along with chilly powder, kitchen king masala, salt. Make a paste of maida. Divide them into balls and make them into different shapes. Dip the cutlet in maida paste. Roll that in rawa or bread crumbs. Toast it in a tawa, on both the sides till both the sides are golden brown.

Phulkas or Chappatis - 3 Chopped vegetables - 1cup mixed (carrot, potatoes, cauliflower, beans) each. (Boil them and mix them together) Boiled chopped spinach - 1 cup Ginger and garlic chopped - 1/4 tbsp Garam Masala - 1/2 cup Salt - To taste Pepper - 1 pinch Corn Flour - 1/2 cup Butter - 1 tsp Method : In a shallow kadai heat butter and when it melts add ginger and garlic and stir for a while. Add vegetables and spinach. Sprinkle the corn flour on it and mix well and let it cool. Spread the veg mix in a chappati and roll it tight, cover it with aluminium foil. A great dish for afternoon lunch or for picnic.

Ingredients: Rice - 1 cup (soak for 15 mins before cooking) Thuvar dal - 3/4 cups (soak for 1/2 hour) Raw groundnuts - 3/4 cups (15 mins) Roasted gram - 1/4 cup Dhaniya - 1/4 cup Red Chillies - 10 to 12 Copra - 1 medium sized (grated). (If you dont have or get copra, grate fresh coconut and fry it in a kadai or microwave it for 5 to 7 mins on medium or 2 mins in high till it gets dry) Asafodeita - 1/2 inch piece or 1 tsp powdered asafodeita Cardomom - 5 Cinnamon - 2 inch Cloves - 5 Khus Khus - optional 1 tsp Turmeric powder - 1 pinch Mustard seeds - 1 tbsp Cashew nuts - broken 1 handful Tamarind - 1 lemon size (soak and take thick paste) Method: Cook rice, dal and groundnuts separately in a pressure cooker. For bisibela powder - fry redchillies, roasted gram dal, dhaniya, asafodeita and copra. For masala powder - grind cardomom, cinnamon, cloves and khus khus. In a pressure cooker or pan take cooked rice, dal, groundnuts along with powders, salt, turmeric powder, bisibela powder, masal

Ingredients: Gram Dal - 1 Cup Onion - 2 Big (chopped finely) Salt - To taste Oil - To deep fry To Grind: Onion - 1 Big Ginger - 1 Inch Garlic - 6 to 8 flakes (depends on how much you like garlic) Red chillies - 6 Green chillies - 4 to 6 (depends upon the size of the chilly) Masala Items : 1 inch Cinnamon, 1 Cardomom, 1 Bay Leaf, 1 tsp Saunf To make gravy: Oil - 2 tbsp Ghee - 1 tbsp Vanaspati - 1 tbsp (optional) Onion - 4 Big Everest Kitchen King - 2 tbsp Tomatoes - 1/2 Kg Mint Leaves - 1/4 cup Coriander Leaves - 1/4 cup Method: Soak dal for 2 hrs, drain & grind coarse, add salt, finely chopped onions and fry it in oil like Masal Vadai. (Or it can be spread in a flat plate and steamed and cut into square pieces. These pieces can also be fryed; this gives more taste than simply frying it). Remove when golden. Grind the tomatoes in a juicer and make a p

A recipe that is rich in iron, this chutney can be had as a side dish for idly, dosa, vada etc and at the same time, this can be mixed to hot rice and mint rice can be made. This helps in easy digestion too. This helps in hair growth too, as it is rich in iron. It had been the most favourite side dish for my daughter and she is so happy to take it to school along with idly or chappati or even curd rice. Ingredients: Mint Leaves - From 2 bunches Red Chillies - 4 to 5 Salt - To taste Tamrind - Small piece Bengal Gram Dal - 1/4 cup Urad Dal - 1/4 cup Asafodeita - 1 pinch Oil - 1 tsp Method: In a kadai, heat oil and fry bengal gram, urad dal and red chillies in the same order. Add the tamrind and salt too when the dals become golden brown. Remove from flame and spread it on a flat plate or bowl; wash and add the mint leaves to the kadai and saute it in low flame for a few seconds. Remove from flame. Let every thing cool and grind along with asafodeita.

Ingredients: Grated Coconut - 1 cup Roasted gram dhal(Pottu kadalai) - 1/2 cup Red Chillies - 3 Curry leaves - 1/2 cup Tamarind - little and salt ot taste oil - 2 Teaspoons Mustard Seeds Asafodeita - 1 pinch Black gram dhal - 1 teaspoon Method: Grind coconut, pottu kadalai, red chillies, curry leaves. In a kadai heat oil and saute mustard seeds, black gram dal, Heat the oil. Fry the mustard seeds, Black gram dal, asafodeita. Add this to the ground paste