SuvaiArusuvai - Veg Recipes of India

Ingredients: Sabudana - 1 cup Potato - 3 nos (medium sized) Green chillies - 2 nos Coriander Leaves - 1/2 cup Ginger - 2 inch piece Salt to taste Oil for frying Method: Boil, peel and mash potatoes. Wash and clean sabudana and soak in water for 2 hours. Deskin the dried peanuts and grind it to coarse powder. After 2 hours drain the water from sabudana and let it dry.  In a bowl, add sabudana, crushed peanuts, chopped green chillies, mashed potatoes, grated ginger, coriander leaves and salt. Mix everything well and form a dough. Make flat vadas with your hands. Press them slightly so that the vadas dont break.  Heat oil in a pan. In medium flame add 4 to 6 vadas in hot oil. Increase the flame to high again. Keep turning sides till it turns golden brown in colour on both the sides.  Remove from oil and put it on a kitchen towel to absorb excess oil. Serve with green chutney and or tomato sauce.

Ingredients: Paneer(Cottage Cheese) - 1/2 kg Red chilly Powder - 1 1/2 tsp Coriander powder - 1 tsp Gram flour - 2 tbsp Amchoor powder - 1/2 tsp Garam masala - 1/2 tsp Green chillies - 2 to 3 Salt to taste Water - 3 to 4 tbsp or as required to make a smooth paste Method:   Chop paneer pieces to square or cube or triange or diamond shape. In a bowl add besan flour, 1 tsp salt, 1 1/2 tsp red chilli, 1/2 tsp garam masala, 1/2 tsp amchoor, 1 tsp coriander powder, green chilies and mix well and make a thick paste.  Heat oil in a pan and when hot enough reduce the flame to medium, dip one piece of paneer in the besan flour mixture. Ensure that the entire paneer piece is dipped in besan flour mixture. Fry the paneer pieces till they turn golden brown. Turn sides constantly so both the sides cook well.  A great starter recipe for parties and also an evening time snack.

Ingredients: Potato - 1/4 kg Beans - 100 gm Peas - 100 gm Cheese - 100 gm Carrot - 1 no Bread crumbs - 1/2 cup OIl for cooking Powdered Ginger - 1/2 tsp Green chilly paste - 1/4 tsp Red chilly powder - 1/4 tsp Lemon - 1/2  Salt to taste Method: Boil potaotes, carrot, beans and peas and mash thoroughly. Add ginger powder, green chilly paste, salt and lemon juice to the mashed vegetables. Make a ball of the mashed vegetables and make a hole in the middle. In a small cup add cheese, salt, remaining green chilli paste, red chilli powder. Mix them thoroughly and make a fine blend. Add the cheese paste inside the hole and cover it with a piece of the vegetable mix. Dip the cheese balls in bread crumbs and arrange them in a plate and leave it in freezer for about 15 to 20 mins. Heat oil in a pan and when hot reduce the flame to medium. Fry the balls till they become golden brown in colour.  Serve hot. Kids will enjoy this recipe.

Ingredients: Cauliflower - 1 big Gram Flour - 3 tbsp Red Chilli Powder - 2 tsp Salt to taste Amchoor - 1 tsp Coriander Powder - 2 tsp Garam Masala - 1 tsp Green Chillies - 2 to 3 Oil for frying Method: Wash and chop cauliflower into florets in a big shallow bowl. Add 1 tsp salt, 1 tsp red chilli powder, 1/2 tsp garam masala, 1/2 tsp amchoor, 1 tsp coriander powder and mix well. Add besan flour, 1/2 salt, 1 tsp red chilly powder, 1/2 tsp garam masala, 1/2 tsp amchoor, 1 tsp coriander powder, chopped green chillies and mix well with water and make a thick paste, with very less water. The paste should be thick enough that it coats all over the cauliflower.  Heat oil. When hot turn the flame to medium. Dip each and every floret of cauliflower in the besan flour mixture till the whole floret is covered with the besan mixture. Fry in oil till it becomes golden brown. At one point of time, about 6 to 8 florets of cauliflower can be fried. Repeat the same with all the florets.  Serve hot wi

Heat 1/2 cup of gingely oil and let it cool and add it to the dried up pickle jar to make it soft and edible.

This Vegetable Idli Upma recipe is a perfect way to use leftover idlis, transforming them into a nutritious and flavorful dish. Packed with vegetables and mixed sprouts, this upma is ideal for a wholesome lunch or a satisfying evening snack. Follow this step-by-step guide to create a delicious and healthy Vegetable Idli Upma. Ingredients: 6 idlis 1 carrot 4-6 beans 2 potatoes 1/4 cup peas 1 cup mixed sprouts 1 onion 2 tomatoes 4 green chillies 1 lemon 1 tbsp cumin seeds 4-8 cashew nuts 1/4 cup coriander leaves (chopped finely) 3 tsp oil Salt to taste Instructions: Prepare the Ingredients : Chop the onion into thin slices. Finely chop the green chillies. Dice the carrot, beans, and potatoes into very small cubes. Cut the idlis into thin strips. Blanch the Vegetables : Bring a pot of water to a boil. Add the diced vegetables (carrot, beans, potatoes, peas) to the boiling water. Blanch the vegetables for a few minutes to retain their crispness and color. Drain and set aside. Cook the Upm

Ingredients: Gram flour - 1 cup Rice Flour - 1/2 cup Ghee - 1 tbsp Green Chilly - 2 nos Red Chilly Powder - 1/2 tbsp(optional) Salt to taste Water - 1/2 cup Curry Leaves - 1/2 cup (finely chopped) Coriander Leaves - 1/2 cup (finely chopped) Oil - for deep frying. Method: Chop green chillies finely. Mix besan flour and rice flour thoroughly. Add salt, curry leaves, coriander leaves, green chilly, red chilly powder, ghee and mix well. Add water slowly to make thich dough. It should not be of batter consistency.  Heat oil in a shallow pan and when hot reduce the flame to medium. Take the dough in hand and put pieces into the oil. (no need to make the dough into perfect ball before frying). At one time depending upon the size of the pan about 6 to 8 nos can be fried. Keep turning the pieces till they turn golden brown. (Do not let it turn dark brown, for the taste of the pakoras might get altered). Drain the pakoras in kitchen towel and serve hot.  Though these pakoras need no side dishes,

This is commonly known as Vaditha Kanji in Tamil which means, the whole Kanji is made using the water that is drained after the rice is cooked in open vessel. (Pressure cooked rice wont have any water remaining in it). This recipe is good for pregnant women to reduce the excess water that gains in the legs. It also helps in easy urinating during pregnancy especially in the 3rd trimester. Ingredients: Rice - 1 cup Water - 5 cups Butter - 1 spoon Salt -  to taste Palm Jaggery - 2 tbsp Method: Wash and clean rice. Add water to it and cook it. When it is done drain the excess water. Add salt, butter, palm jaggery to it and mix well. Drink warm.  Note:  It is a must that only palm jaggery is used.

This Rawa Idli recipe is a quick and easy way to make delicious, fluffy idlis without the need for fermentation. The addition of vegetables makes it colorful and nutritious, making it a hit with both kids and adults. Follow this step-by-step guide to make perfect Rawa Idlis at home. Ingredients: 1 cup Bombay Rawa (semolina) 1 cup sour curd (well-beaten) 2 tbsp gram dal (optional) 3 tbsp oil 2 tbsp ghee 1 tsp fruit salt 1/2 cup coriander leaves (finely chopped) Salt to taste 1 tsp mustard seeds 3 green chillies (finely chopped) 8 cashew nuts (finely chopped) 1 tsp asafoetida powder 1/2 cup curry leaves (finely chopped) 1 carrot (grated or finely diced) 1 potato (grated or finely diced) 1/4 cup peas Instructions: Dry Roast the Rawa : Dry roast the rawa in a pan over medium heat until it turns light golden brown. Let it cool completely. Prepare the Tempering : In a pan, heat the oil. Add mustard seeds and let them splutter. Add finely chopped green chillies, cashew nuts, asafoetida powder