SuvaiArusuvai - Veg Recipes of India

This is one ingredient that became a great hit when I served it to my friends. Ingredients: Full Cream milk - 2 glass Sugar - 2 tbsp Instant Coffee Powder - 2 tsp Crushed Ice - 1 cup Method: In a blender, add all the ingredients and whisk it thoroughly. Serve in tall glass with pieces of choco chips on top.

A hot and tangy masala powder that gives an immense taste to the Manglorean recipes. The chilly used in this Bafat Masala is mainly Kashmiri Red Chillies that gives a deep red colour to the recipe. To give more colour, more chillies are used. Though this Bafat Masala Powder is used mainly to make fish or meat recipes, it gives an intense taste to the vegetarian dishes also. Ingredients: Red Chillies - (Kashmiri Chillies to give the colour) 500 gms Red Chillies - 100 gms Coriander seeds - 1/3 cup Cumin - 1/4 cup Cloves - 4 nos Cinnamon - 1 inch piece Pepper - 2 tbsp Turmeric Powder - 1 tbsp Method : In a heavy bottom pan add a tbsp of oil and add both the type of chillies and roast it for 2 to 3 mins. (adding oil helps in reducing the strong stench produced by frying the chillies). Remove and spread on a flat plate. Add all other ingredients in another dry pan except turmeric powder and roast for about 5 mins till the aromatic smell is produced. Remove and let it cool. Gri

Almost all North Indian gravies use Tomato gravy as the base gravy. Once this is done adding other ingredients to it and making different kind of gravies or subjis is very easy. Ingredients : Tomatoes - 6 nos ripe Onion - 2 nos Garlic pods - 6 nos Ginger - 1 inch piece Green Chillies - 4 nos Chilly Powder - 1/2 tsp Turmeric powder - 1 pinch Salt to taste Cloves - 4 nos (optional) Cinnamon - 1/2 inch piece Coriander leaves - 1/2 cup Method : In a flat bottom pan add oil and when it is hot add cloves, cardomom and cinnamon. Add finely chopped onions and chopped garlic and fry till it becomes golden brown. Chop the tomatoes and add to the oil. Slit the green chillies into half and add it to the tomatoes along with chilli powder and turmeric. Heat  oil  and add cloves, cardomom and cinnamon. Keep the stove sim and let the gravy thicken. Add salt to it. When the gravy becomes deep red in colour and oil starts floating remove from flame. Alternatively tomatoes can be pureed and added to

Pani Puri or Gol Gappe or Mini Pooris are always great hit in our home and whenever we go to hotel, the starter dish my kids order is Pani Poori. We just try to find out shops that offer real good Pani Pooris where the Pani is not too hot or too sweet. Pani given with the poori should be of the mixture of both with an extra tinge - Comment by daughter. Though we love to eat it in chat shops or road side ones, still the best is to make at home (trying to be highly hygenic!!!! uh!!!). Many a times, my husband gets the pooris alone and I make the paani and within seconds I find the packets empty. But whenever I make Pani Puris at home, its just my daughter Surabi and Shrawan come to help me (by rolling the dough to balls and eating a few small pieces too). And cutting the spread out dough to small puris using the small tiffin box lid (which is used to take pickles to office and school). This time it was a big competition  between my son and daughter as to who will cut out how many numbe

This is one wonder of a starter, which I had in a party during this vacation. Got the recipe from the host and tried it myself with a slight variation. Ingredients: Yoghurt - 1 ltr (to be hung overnight to remove excess water) Paneer - 150 gms Onion - Big 2 nos Ginger - 1 inch piece Coriander leaves - 1/2 cup Corn flour - 1/4 cup Besan flour - 1/4 cup Cashew nuts - 10 to 12 (to be powdered finely) Salt to taste Oil Method to make Cut onion and ginger into fine pieces. Saute onion and ginger in oil till oil turns transparent. Make a paste of coriander leaves. Add corn flour and besan flour to curd and mix well to make a fine batter. To this add coriander paste, salt, onion and ginger. Cut the Paneer into cubes and let it mariante in the curd for about 1/2 an hour. Place the paneer pieces in hot tawa and add oil till both the sides turn golden brown. It makes a great starter.