SuvaiArusuvai - Veg Recipes of India

When we eat out, kids love to taste something different and one such different item is Manchurian of any kind. And now, its time to make it at home as kids want it more. So for tonight's dinner I made Naan and Paneer Manchurian. Ingredients: Paneer - 250 gms Onion- 4 nos Tomato - 1 no. Spring Onions - 3 stems Green Chilly - 2 nos Ginger Garlic Paste - 1 tbsp Soy Sauce - 1 tbsp Tomato Ketchup - 1 tbsp Corn Flour - 2 tbsp Pepper Powder - 1/4 tbsp Red Chilly Powder - 1/2 tbsp Coriander Powder - 3/4th tbsp Cumin Powder - 3/4th tbsp Water - 1 cup Oil- 1/4 cup Method : Cut Paneer into cubes. In a shallow bowl, mix corn flour, 1/2 tbsp salt, Pepper powder, Red Chilly Powder, Coriander Powder, Cumin Powder. Add water to make it a paste. Mix well and ensure no lumps are formed. Add the Paneer cubes to it and let it marinate for about 15 mins.  Chop onions finely. Grind tomato to a puree. Chop spring onion leaves into bits. In a shallow pan add 1/2 of the oil and s

How I missed to post this recipe which I make quite often at home is a million dollar mystery. This is one sweet which is very easy to make and always turns out very good. It can be made for Poojas, guests in a jiffy. This Rawa Kesari can be made both with and without food colour. It is very easy to easily flop this recipe but once it is mastered any one can make it quite easily. If the rawa is not cooked well, the kesari becomes chewy or turn hard. If less water is used Rawa turns lumps. The knack of making a good rawa kesari lies in the ratio of water, sugar and rawa. Ingredients: White Rawa - 1/2 cup Water - 3 cups Kesari Colour -2 pinches Sugar - 1 cup Ghee - 1/4 cup Cardamom Powder - 1/4 tsp Cashews - 5 nos Method: In a hard bottom pan fry the rawa well. Let it cool in a plate. Fry the cashew nuts in 1 tbsp of ghee and set them aside. Add another tbsp of ghee to the pan and add the roasted rawa. Roast the rawa again till it emits a roasted smell. Ensure no lumps ar

Demon Chutney !!!!! Wondering what this is? Though I know the making of this chutney for quite some time, I have been reluctant to make it for the fear of its spiciness. But when I saw this recently in a TV serial while browsing the channel, decided it is high time, I try this. In the serial it was ground in Ammi Kuzhavi. Honestly speaking, though I have tried grinding things in this, I was not able to do it the right way, ending up hurting my fingers. So ended up using our own modern kitchen equipment the mixie. The name Demon Chutney was given by my daughter, after she tasted it.  Ingredients : Garlic - 100 gms Red Chilly - 8 nos Tamarind - small ball       or  Tamarind Paste - 1 tsp Salt (Rock Salt) - To taste Gingely Oil - 1/4 cup Method:        Grind Garlic, Red Chilly, Tamarind and Salt together to a fine paste. Heat a pan, add the gingelly oil, heat it and add it to the ground paste. Serve it with Idly, Dosa or Chappati or even curd rice.    

1 cup rava 1 cup curd 1 carrot grated 1/2 capsicum chopped  Green peas Beans chppoed Ginger grated Baking soda 1 tsp Salt required quantity Chilli powder about 1tsp Haldi 1/2 tsp Chooped corinader Mix all the above ingredients in a bowl n let it rest for above 10 min In d meantime preheat oven @ 230° for the same 10 min Now put this batter into muffin moulds and bake at 180° for 20-25 minutes . Baked handvos are now ready

It had been more than 15 years since I started full fledged cooking and sweets making. My first sweet was Mysore Pa and it defenitely turned out too well. It definitely gave me enough confidence to try out more and more sweets. I make Basundi quite often as it is my hubby's favourite sweet. Still I kept postponing one particular sweet which is mine and my family's all time favourite and it is none other than dhoodh peda. Whenever we want to eat it, I get a few from our favourite sweet stall and finish it off. Whenever I plan to make this Dhoodh Peda some thing will stop me and I will end up making up something else. Still the year before last I did attempt it with cocoa but it turned out to be chocolate lolipop and I was never able to make a peda. But this year I was determined to make it as many of my friends said it is very easy to make in microwave. But Saillu's kitchen website gave me even more confidence to do it in stove top. Though I followed the recipe I did mak

Chettinadu Kuzhambu is always very very tasty especially their masala kuzhambu or kara kuzhambu. This can be had with hot rice and gingely oil and ghee. Ingredients: Small Onions- 18 nos or 1/4 kg Raddish or chowchow or drumstick or brinjal (numbers depending upon the quantity of veggies one need for a family of four) Tamarind Paste - 2 tbsp Red Chillies - 4 nos Vathakozhambu powder - 2 tbsp Gingely Oil - 1/4 cup Salt to taste Coconut grated - 1/4 cup Fennel Seeds (sombu) - 1 tsp Onion big - 1 Tomato - 1 Garlic pods - 6 nos Curry leaves - a handful Bay leaf - 1 no Cinnamon sticks - 2 nos Method : Heat 1/4 of the oil and fry big onion first in it then a hand ful of small onions. Add the tomatoes and 4 of the garlic pods and saute them. Remove from flame and add coconut, 1/2 of the fennel seeds, curry leaves and grind them to a fine paste. Heat half of the remaining oil in a hard bottom pan and add bayleaf, fennel seeds and cinnamon. Cut the small onions into 1/4

Welcome Drink: Masala Buttermilk, Watermelon Juice, Orange Juice Starters: Hara Bhara Kabab, Crispy Baby Corn, Green Salad, Thayir Vadai, Masala Pappad. Soup: Tom Yum Soup, Curry Leaves Soup Main Dish Mini Idlys/Dosas, Poori (For Kids), Plain Naan, Butter Naan, Onion/Garlic Kulcha, Bisibelabath, Veg/Peas Pulav, Curd Rice.  Side Dish Sambar/Chutney (Coconut, Coriander/Tomato), Vegetable Manchurian, Channa Masala, Dal Makhani, Onion/Cucumber Raitas, Roated pappad.  Desserts: Pineapple Kesari, Fruit Salad/ Gulab Jamum with Vannila Ice cream, Rasamalai