SuvaiArusuvai - Veg Recipes of India

Coconut milk form one of the main ingredient for many of the Kerala dishes. Coconut milk is not the water that is found inside when it is broken, but it is the extract of the fluid that is obtained by grinding the white pulp. Coconut milk is served as a side dish for Appam and Idiyappam as a side dish. It is also used to make curries and Biriyani to give an enhanced taste. Ingredients: Whole matured coconut - 2 no Warm water - 6 cups Method: Break the coconut into two. Cut the white flesh into small pieces using a knife. Grind the pieces . Add 1 1/2 cups of water and grind for about 3 to 4 mins. It will be better if a juicer extractor is used to grind them if not it have to strained using a strainer. Keep it seperately. Put the extracted pulp again into the grinder and add 2 cups of water and grind it again. Strain the milk again. Grind the remaining pulp again in the blender adding another 2 cups of water and strain it again. Keep all the 3 milk extracts separately. Do no

Ingredients: Wheat flour - 3 cups Carrot  - 1 grated Onion - 1finely chopped Peas - 1/4 cup Beans 4 nos finely chopped Cabbage leaves - 1/2 cup thin strips Methi (fenugreek) greens cleaned and finely chopped- 1 cup Green Chillies - 4 finely chopped Turmeric powder - 1/4 tbsp Sesame seeds - 1 tsp Asafodeita powder Sour curds - 1 tbsp Salt to taste Ghee - 1 tbsp Method:           Add all the vegetables and mix them well. Add all these ingredients to 2 tbsps of ghee and flour to it and knead it to a dough. Make parathas and roast it on a tawa both sides till golden brown. Rub ghee on both the sides.           Serve it with green coconut chutney or mint chutney. If this paratha is to be taken for travel or train journey, better not smear it with ghee.

Ingredients: Lady's finger - 1 kg Amchur powder - 1/2 tspn (optional) Corn flour - 1/4 kg Bengal gram flour - 2 tbsp Salt - to taste Chilly powder - to taste Turmeric powder - 1 pinch Method:      Wash and clean the lady's finger. Remove the stem from top and cut in two vertically. Spread them on a flat plate.     Make a mixture of gram flour, corn flour, and  turmeric powder. Sprinkle this powder mixture generously over the lady's finger and mix them well. Let it set for 15 to 20 mins.      Heat oil in a shallow bottom pan. When hot, reduce the flame and fry the lady's finger. When golden brown remove from flame. Spread on tissue paper to remove excess oil.      Add salt, amchur powder and chilly powder to the fried lady's finger.     This is a very healthy snack, that can be taken during travel. This wont go bad for atleast a week to 10 days.

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