SuvaiArusuvai - Veg Recipes of India

Ingredients: Milk - 2 1/2 cups Basmati Rice - 1/2 cup Sugar - 3/4 cup Ghee - 1/4 cup Cashew nuts - 6 to 8 nos Method: Wash and soak the rice in water for 30 mins. Drain completely. Heat 2 tbsp of ghee in a pan and fry the rice in medium flame till all the grains are coated with ghee. In a microwave safe bowl add the milk and microwave it high for about 8 mins stirring it constantly in between. Add the rice and keep it in high for another 12 minutes. By this time the rice will also have got cooked and the milk would also have reduced to 3/4th. Remove and transfer it to a serving bowl. Garnish it with nuts fried in ghee.

Ingredients: Pinapple pieces - 1 cup Paneer cubes - 1 cup Chaat Masala - 1/2 tsp Jeera powder - 1/2 tsp Salt to taste Olive Oil - 2 tbsp Coriander leaves - 1/4 cup Mint leaves - 1/4 cup Method: Chop coriander and mint leaves finely. In a salad bowl add paneer and pine apple pieces, chaat masala, Jeera powder, salt, coriander leaves and mint leaves and olive oil. Toss them and mix them well. Refrigerate it and serve chilled. This salad helps in removing gastric trouble, constipation etc which occours in summer season.

Whenver the term Chettinad Briyani is spoken, it is normally non-vegetarian briyani with Chicken pieces. But here is a recipe retaining the same flavour and taste but is made with baby potatoes. Though one cannot expect the taste of juice of chicken in the briyani, still this tastes heavenly and almost just the same. Ingredients: Baby Potatoes - 1/2 kg Onions - 2 nos Tomato - 1 no or Tomato puree - 1/4 cup Green chillies - 2 nos Basmati Rice or Jeeraga Samba rice - 2 1/2 cups Coconut milk - 2 cups Coriander leaves - 1/2 cup Mint leaves - 1/4 cup Cloves - 2 nos Cardamom - 2 nos Cinnamon - 1 inch piece 2 nos Bay leaf - 2 nos Fennel seeds (Perunjeeragam) - 1 tsp Red chili powder - 1 tbsp Coriander powder - 2 tbsp Turmeric powder - 1 tsp Ginger garlic paste - 1 tbsp Salt to taste Thick unsour curd - 1/4 cup Ghee - 1/4 cup Method: Mix chilli powder, coriander powder, turmeric powder, ginger garlic paste, 1 tbsp of salt and curd. Beat well and keep it aside. Boil the

Ingredients: Raw Mango - 1 kg Salt - 1/5 cup Red chilli - 30 gms Fenugreek powder - 3 tspn Punjabi Garam Masala - 1 tbsp (optional) Turmeric - 1 tbsp Mustard Oil - 2 1/2 cups Method: Remove the seeds from the mangoes and cut them into big pieces. Mix all the spices together along with 1/2 cup of mustard oil. Rub the mixture on to the mango pieces. Ensure all the pieces are evenly coated. Transfer the mango pieces to jar and pour the remaining mustard oil on top. Cover the jar with a clean thin cloth and leave it intact. Turn the mango pieces upside down every other day with a clean wooden laddle. The pickle is ready to use after 20 days. Stays good even for 2 years. The mango should be kept covered with oil.

A simple and easy to make sweet when there are excess bananas available at home. Ingredients: Banana - 6 nos (ripe) Sugar - 1/4 cup Cardamom powder - 1/2 tsp Ghee - 1/4 cup Cashews - 8 nos Method: Mash the bananas thoroughly (If needed can also be blended in a blender without adding water). In a hard bottom pan add the mashed bananas, 4 tbsp of ghee and sugar and stir constantly till mixture bubbles and turns to a nice brown colour. Add the cardamom powder and mix well. Add the remaining ghee and when the mixture leaves the sides of the pan and when it is able to roll into a ball, it can be removed from flame. Spread on a ghee smeared plate and let it cool. Cut into square or diamond shaped pieces. Heat 1 tbsp of ghee and fry the cashew nuts. Decorate each piece with one fried cashewnut piece.

Neer Dosa or Neer Dosai is a dish originated in the Manglore and Udupi region of Karnataka. It makes a great everning snack and is also quite filling. The best thing about this dosai is that it is very thin in texture but quite soft.  Ingredients: Raw Rice - 1 cup Coconut grated - 1/2 cup Oil for adding to the dosa - 1/4 cup Salt to taste Method: Soak the rice for 2 hours and grind it along with coconut to a thin batter. Add the salt and mix well. Let the mixture set for about 1/2 an hour. Heat tawa and spread the batter thinly. The dosas have to be very very thin. Turn to the next side and leave it just for 1/2 a minute. Turn to the first side and fold it into 4.

Ingredients: Cinnamon Powder - 2 tsp Sugar - 1/2 cup Orange Juice - 3 cups Lemon Juice - 1/2 cup Pineapple Juice - 1 cup Water - 2 cups 7 up - 2 litres Method: In a hard bottom pan add water, sugar and cinnamon powder and boil for about 5 mins or till the sugar dissolves. Transfer it to a large vessel and add orange juice, lemon juice and pine apple juice. Refrigerate it. Just before serving add 7 up or to 1/2 cup of the mixture add 1/2 cup of 7 up. Decorate the rim of the glass with a lemon rind.