SuvaiArusuvai - Veg Recipes of India

Ingredients: 1. Baby potatoes - Around 15-20 2. Pudina - one bunch 3. Green chillies - 4 4. Onion - 1 small sized 5. Coconut shredded - 2 tblspoons 6. Garlic - 3 cloves 7. Ginger - 1 inch piece 8. For seasoning - Oil about 3-4 tblspoons, mustard seeds, cumin seeds, turmeric powder 9. Salt - as needed. Method: 1. Boil the whole baby pototes in water. Take care and avoid over-cooking. Peel the skin. 2. Grind the items mentioned from 2 through 7 into a paste. 3. In a kadai, pour oil and season with items mentioned for seasoning. 4. Add the ground paste. Saute until the raw smell goes. 5. Add the whole baby potatoes and salt. 6. Put the stove in low-medium and let the potatoes roast well. 7. Alternatively, once we add the potatoes and salt, we can mix the potatoes with the masala well and then transfer it into a baking tray, and broil the potatoes on high for about 8-10 minutes until it s a well-done roast. Yummmmmmmy pudina-potato roast is ready. Hot-

Ingredients: 1. Pudina - one bunch 2. Ginger - 2 inch piece 3. Garlic - 3-4 cloves 4. Green chillies - 3-4 5. Coconut shredded - half cup 6. Potatoes - 3 - peeled and cut into cubes. 7. Onions - 1 - chopped fine 8. Oil - 3 tblspns 9. For seasoning - turmeric powder, fennel seeds, cinnamon 2 inch piece, cloves - 2, cardomom - 1, bay leaves -2 10. Salt - as needed. 11. Cooked basmati rice - about 2 cups Method: 1. Grind the items mentioned 1 through 5 into a paste 2. In a kadai, pour oil, and season with items mentioned for seasoning. 3. Add onions. Saute until they are cooked. 4. Add the ground masala. Saute until the raw smell goes. 5. Add the potato cubes. Add salt. Cook until the potatoes and well-done.  6. Add the cooked basmati rice to the cooked curry. Mix without breaking the rice. 7. Enjoy with a raita of your choice.

Ingredients: 1. Pudina - half bunch 2. Jeera - 1 tblspoon 3. Pepper - half tblspoon 4. Toor Dhal - half tblspoon 5. Asafoetida - a pinch 6. Red chilies - 1-2 7. Toor dhal pressure cooked - 3/4 cup 8. Tomatoes - 2 medium sized 9. Tamarind - small lemon sized 10. Curry leaves and coriander leaves- few springs 11. For seasoning: Ghee, mustard, and jeera. 12. Salt - as needed. Method: 1. Fry pudina leaves in a teaspoon of oil and keep aside. 2. Fry jeera, pepper, toor dhal half tblspoon, asafoetida, and red chillies in little bit of oil. 3. Grind pudina and rest of the fried items together. 4. Soak tamarind in about 2 cups of water and extract tamarind juice. Add salt, chopped tomatoes, and curry leaves and bring it to boil. 5. Add the pressure cooked dhal. Let it boil  for few more minutes. 6. Add the ground paste. Boil it for few more minutes until good aroma comes. 7. Turn off the stove, season it with items mentioned for seasoning, and garnish

1. Pudina - One bunch 2. Tomato - 2 medium sized 3. Onion - 2 medium sized 4. Ginger - 2 inch piece 5. Garlic - 3-4 cloves 6. Red chillies - 4 7. Channa (kondaikadalai) - 1 cup 8. Channa masala powder - 1 tblspn 9. Cumin-Dhania powder - 1 tblspn 10. Turmeric powder - few pinches 11. Oil - 2-3 tblspns 12. Salt - as needed. Method: 1. Soak channa overnight, pressure cook with salt and turmeric, and take just a little of bit of it and mash it well. 2. Grind into a paste: Tomato, Onion, Garlic, Ginger, Redchillies, and pudina. 3. In a kadai, heat oil. Add the ground paste and saute until the raw smell goes. 4. Add cooked channa with the water. 5. Add channa masala powder and cumin-dhania powder. 6. Once it starts boiling, add the mashed channa to get a thick consistency. 7. Boil until you get your desired consistency. 8. Minty channa masala is ready. Goes well with plain briyanis, chappathis, pooris, naan, etc.,

Party Menu recipe posted by Lakshmi Bhangra Pepsi is nothing but jal jeera added to pepsi…its named as bhangra pepsi by Punjabi Dhaba on Cenotaph Road…the recipe is, take one tsp of jal jeera in a tall glass and pour pepsi over it slowly to avoid the froth flowing out…oh I can swear its just too yum a drink…jal jeera being an appetizer acts as a superb welcome drink along with apple-cinnamon juice and pinapple pinacolada which are famous mocktail drinks

 Ingredients:        Green Peas - 1 cup     Onion - 1 finely chopped     Pudina leaves - 1 cup     Ginger - 2 inches     Green chillies - 3     Gram flour - 1 tbsp     Salt - to taste     Oil - to fry   Grind the green peas coarsely. Grind pudina leaves, green chillies and ginger. Mix the ground green peas and pudina,ginger, green chillies and chopped onion . Add gram flour just to bind the mixture. Add salt and sprinkle little water in case required and mix well. Take small balls and make it in vada shape and deep fry it in oil.

  Ingredients:       Potato - one small grated    Carrot - one grated    Beans - 4 to 5 chopped finely    Pudina leaves - 1 cup    Gram flour - 1 cup    Rice flour - 1/4 cup    Bombay Rava - 1 tsp    Green chillies - 3    Ginger - 1 to 2 inches    Salt - to taste    Oil - to fry Grind pudina,ginger and green chillies together. Mix it with gram flour, rice flour, rava, salt.Add the grated vegetables to the mixture. Use very less water to sprinkle on the mixture and mix it well. Make small balls and deep fry it. Pakodas are ready.