SuvaiArusuvai - Veg Recipes of India

Ingredients: Paneer - 250 to 300 gms Thick unsour curds - 1/2 cup Ginger paste - 1 tsp Galic paste - 1 tsp Red Chilly Powder - 2 tsp Kasuri Methi - 1/2 tsp Punjabi Garam Masala - 1/2 tsp Chaat Masala - 1 tsp Chopped coriander leaves - 2 tbsp Tomato - 1 firm and semi ripe Green Capsicum - 1 small Besan Flour - 1 tbsp Oil - 1 tbsp salt to taste Method: Cut Paneer into cubes. In a shallow bowl mix curds, ginger paste, garlic paste, chilly powder, dried fenu greek leaves, Punjabi garam masala, coriander leaves, chaat masala, oil and salt. The mixture should be of a fine paste. Immerse the Panner paste into the mixture. Ensure that all the sides of the paneer is coated with the paste. Let it set for about 15 minutes. Cut 1 inch square pieces of tomato and capsicum and mariante them too in the paste after removing the paneer. This is best cooked in OTG in about 200 deg centrigrade. But if you dont have one, better do it in tawa. Coat the tawa with about 1 tbsp of oil.

Ingredients: Coriander seeds - 4 tbsp Red Chilly - 4 nos Black salt crystals - 2 tbsp (if not available ordinary salt can be used) Ajwain - 1 tsp Cumin seeds - 2 tbsp Amchoor (Dry mango powder) - 1 tbsp Garam Masala - 1/2 tbsp Oil - 1 tsp Method: In a frying pan add oil and roast coriander seeds, cumin seeds, ajwain one by one for about a minute (till the aroma comes out. Care to be taken as to not to burn them). Fry Red chilly separately. Grind the fried ingredients along with salt, amchoor and garam masala to a fine powder. Spread the powder on a plate and let it cool. Store in an air tight container.

Ingredients: Coriander seeds - 2 cups Red Chillies - 1 1/2 cups or about 25 to 30 nos Cumin seeds - 1/2 cup Fenu greek seeds - 1/4 cup Mustard seeds - 3 tbsp Pepper - 1/4 cup Hing - 1 inch piece Oil - 1 tbsp Method: In a dry pan roast mustard seeds, pepper, cumin seeds and fenugreek seeds for about a min. (If the aroma comes even before a minute it can be removed from pan). Spread in a dry plate and let it cool. Add oil to the pan and fry hing and red chillies. Keep stirring so that the hing fries and the chillies are coated with oil. Add it to the plate and let it cool. Add the coriander seeds to the pan and fry it. (Care should be taken as to not to burn it). Grind everything to a fine powder and store it in an air tight container. Can be used to make gojju.

For every cup of Basmati rice not more than 1 1/2 cup of water is to be used. Also to enhance the taste, it is better to use country tomatoes(Naatu Thakkali) rather than the hybrid one(Banglore Thakkali)

Ingredients: Thuvar Dal - 1 cup Onions - 2 nos Tomato - 2 nos Green Chilly - 1 or 2 depending upon the size Garlic - 2 cloves (optional) Turmeric Powder - 1 tspn Tamarind - a lemon size               or Tamarind Paste - 2 tbsp Sambar Powder - 1 tsp Red Chilly Powder - 1/4 tsp Coriander Powder - 1/2 tsp Curry Leaves - 1/4 cup Coriander Leaves - 1/2 cup (finely chopped) Salt to taste Oil - 2 tbsp Mustard Seeds - 1/2 tsp Bengal Gram - 2 tbsp Asafodeita - 1/2 tsp Method: Chop onions and tomatoes finely. Slit the green chillies into 2 (care to be taken not to cut them into two vertical halves, simple sliting is enough). Pressure cook the thuvar dal along with garlic, green chillies, tomato and onion and mash it thoroughly. Extract thick juice out of tamarind or add 1 cup of water to the tamarind paste to make thick juice. In a pan add 2 tbsp of oil and add mustard seeds when it is hot. When the seeds splutter add bengal gram and saute till it becomes golden brown in colour. Add half of  

Ingredients: Coriander seeds - 1/2 cup Bengal gram dal -  1/4 cup Black gram dal - 1/4 cup Red Chillies - 12 nos Cinnamon - 1 inch piece Asafodeita - 1/2 inch piece Method: Dry roast all the ingredients and grind them to a coarse powder. Store it in an airtight container.  Can be added to any vegetable like Brinjal, Lady's finger and be added to hot rice to get delicious mixed vegetable rice varieties.

Ingredients: Methi (Fenugreek) Leaves - 1 bunch Tamarind - lemon size Red Chillies - 10 nos Asafodeita - 1/2 tbsp Gingely Oil - 1/4 cup Broken Urad Dal - 1/2 tbsp Mustard Seeds - 1/2 tbsp Salt to taste Method: Grind tamarind, Red Chillies, asafodeita and salt to a fine paste. Grind methi leaves seperately to a fine paste. Heat oil in a pan and add mustard seeds, when they splutter add the urad dal. Add the tamarind mixture first and then add the methi leaves paste. Mix thoroughly and keep stirring till the paste blends well and thickens. The paste should become brownish in colour. Goes well with curd rice or can also be used to mix in hot rice. Also is a great side dish for dosa made with the batter ground on the same day (Puliya dosa).