SuvaiArusuvai - Veg Recipes of India

Ingredients: Paneer - 250 to 300 gms Thick unsour curds - 1/2 cup Ginger paste - 1 tsp Galic paste - 1 tsp Red Chilly Powder - 2 tsp Kasuri Methi - 1/2 tsp Punjabi Garam Masala - 1/2 tsp Chaat Masala - 1 tsp Chopped coriander leaves - 2 tbsp Tomato - 1 firm and semi ripe Green Capsicum - 1 small Besan Flour - 1 tbsp Oil - 1 tbsp salt to taste Method: Cut Paneer into cubes. In a shallow bowl mix curds, ginger paste, garlic paste, chilly powder, dried fenu greek leaves, Punjabi garam masala, coriander leaves, chaat masala, oil and salt. The mixture should be of a fine paste. Immerse the Panner paste into the mixture. Ensure that all the sides of the paneer is coated with the paste. Let it set for about 15 minutes. Cut 1 inch square pieces of tomato and capsicum and mariante them too in the paste after removing the paneer. This is best cooked in OTG in about 200 deg centrigrade. But if you dont have one, better do it in tawa. Coat the tawa with about 1 tbsp of oil.

Ingredients: Coriander seeds - 4 tbsp Red Chilly - 4 nos Black salt crystals - 2 tbsp (if not available ordinary salt can be used) Ajwain - 1 tsp Cumin seeds - 2 tbsp Amchoor (Dry mango powder) - 1 tbsp Garam Masala - 1/2 tbsp Oil - 1 tsp Method: In a frying pan add oil and roast coriander seeds, cumin seeds, ajwain one by one for about a minute (till the aroma comes out. Care to be taken as to not to burn them). Fry Red chilly separately. Grind the fried ingredients along with salt, amchoor and garam masala to a fine powder. Spread the powder on a plate and let it cool. Store in an air tight container.

Ingredients: Coriander seeds - 2 cups Red Chillies - 1 1/2 cups or about 25 to 30 nos Cumin seeds - 1/2 cup Fenu greek seeds - 1/4 cup Mustard seeds - 3 tbsp Pepper - 1/4 cup Hing - 1 inch piece Oil - 1 tbsp Method: In a dry pan roast mustard seeds, pepper, cumin seeds and fenugreek seeds for about a min. (If the aroma comes even before a minute it can be removed from pan). Spread in a dry plate and let it cool. Add oil to the pan and fry hing and red chillies. Keep stirring so that the hing fries and the chillies are coated with oil. Add it to the plate and let it cool. Add the coriander seeds to the pan and fry it. (Care should be taken as to not to burn it). Grind everything to a fine powder and store it in an air tight container. Can be used to make gojju.

For every cup of Basmati rice not more than 1 1/2 cup of water is to be used. Also to enhance the taste, it is better to use country tomatoes(Naatu Thakkali) rather than the hybrid one(Banglore Thakkali)

Ingredients: Thuvar Dal - 1 cup Onions - 2 nos Tomato - 2 nos Green Chilly - 1 or 2 depending upon the size Garlic - 2 cloves (optional) Turmeric Powder - 1 tspn Tamarind - a lemon size               or Tamarind Paste - 2 tbsp Sambar Powder - 1 tsp Red Chilly Powder - 1/4 tsp Coriander Powder - 1/2 tsp Curry Leaves - 1/4 cup Coriander Leaves - 1/2 cup (finely chopped) Salt to taste Oil - 2 tbsp Mustard Seeds - 1/2 tsp Bengal Gram - 2 tbsp Asafodeita - 1/2 tsp Method: Chop onions and tomatoes finely. Slit the green chillies into 2 (care to be taken not to cut them into two vertical halves, simple sliting is enough). Pressure cook the thuvar dal along with garlic, green chillies, tomato and onion and mash it thoroughly. Extract thick juice out of tamarind or add 1 cup of water to the tamarind paste to make thick juice. In a pan add 2 tbsp of oil and add mustard seeds when it is hot. When the seeds splutter add bengal gram and saute till it becomes golden brown in colour. Add half of  

Ingredients: Coriander seeds - 1/2 cup Bengal gram dal -  1/4 cup Black gram dal - 1/4 cup Red Chillies - 12 nos Cinnamon - 1 inch piece Asafodeita - 1/2 inch piece Method: Dry roast all the ingredients and grind them to a coarse powder. Store it in an airtight container.  Can be added to any vegetable like Brinjal, Lady's finger and be added to hot rice to get delicious mixed vegetable rice varieties.

Ingredients: Methi (Fenugreek) Leaves - 1 bunch Tamarind - lemon size Red Chillies - 10 nos Asafodeita - 1/2 tbsp Gingely Oil - 1/4 cup Broken Urad Dal - 1/2 tbsp Mustard Seeds - 1/2 tbsp Salt to taste Method: Grind tamarind, Red Chillies, asafodeita and salt to a fine paste. Grind methi leaves seperately to a fine paste. Heat oil in a pan and add mustard seeds, when they splutter add the urad dal. Add the tamarind mixture first and then add the methi leaves paste. Mix thoroughly and keep stirring till the paste blends well and thickens. The paste should become brownish in colour. Goes well with curd rice or can also be used to mix in hot rice. Also is a great side dish for dosa made with the batter ground on the same day (Puliya dosa).

Ingredients: Onion big - 2 nos Paneer - 300 gms Green Chilly - 4 nos Red Chilly - 2 nos Coriander seeds - 1 tbsp Cashew nuts - 8 nos Badam flakes - 2 tbsp Cardamom - 2 nos Bay leaf - 1 Sugar - 1/2 tsp Salt to taste Yoghurt- 2 tbsp Fresh Cream - 1 tbsp (optional) Butter - 1/4 cup Saffron strands - a few Coriander leaves finely chopped - 1/4 cup Method: Cut onion to small pieces. Cut Paneer into small cubes. In a shallow vessel add onion, cardamom and cashew nuts and add boiling water to it and close it with an air tight lid for 5 mins. (Water should be just enough to submerge the items in the vessel). Grind it to a very fine paste. Powder coriander seeds and red chillies to a fine powder. In a pan heat butter and let it melt till it reaches ghee consistency. Add bay leaf and green chillies. Saute for a few seconds. Add the onion paste and keep stirring till the ghee seperates from it. Mix the coriander seeds and red chilly powder to youghurt and beat in fresh crea

Almond flakes add a special flavour and decoration to any cookie or kheer or summer cooler drink that calls for nuts. It can be easily prepared at home. Take Badam (Almond) one by one and using a fine sharp knife slice them into very thin pieces (care should be taken so as to avoid cutting the fingers.

Indian Cuisine - this is something different. The entire cuisine consists of fragrance too along with the taste. The  different herbs, spices, vegetables all give that special aroma to the food cooked. Indian cuisine differs from region to region. The cuisne also depends upon the culture, tradition, religious beleifs. Though to a certain extent, there are influences from the British, still the Indian food is definitely Indian food. For a very long time, Indian soil have been invaded by various people, some of the cuisines in north India have the influence of such people especially the Mohals. There is a separate cuisine named Mohalai Cuisine which is famous for kebabs and Briyanis. In Western India especially in Goa and its surroundings, one can see Portugese influence in cusines. The cuisines of India include: North Indian South Indian East Indian West Indian and North East Indian. Recipes can be either vegetarian, non-vegetarian and vegan. Indian recipes are of all the 3 types.  I

Ingredients: Tomato - 2 kgs (firm and ripe) Sugar - 5 cups Lime juice - 2 tbsp Cinnamon powder - 1 tbsp Cloves - 4 nos Method: Make tomato puree out of the tomatoes. In a shallow pan add tomato puree, sugar, cinnamon powder , cloves and mix them together and bring it to boil. Reduce the flame when it boils and add the lime juice. Keep stirring till the jam thickens. Let it cool and store in air tight container.

Ingredients: Tamarind paste - 1/2 cup Jaggery grated - 3 cups Roasted Jeera Powder - 2 tsp Red Chilli powder - 2 tsp Salt to taste Black salt - 1 tsp Garam masala - 1 tsp Method: Add 5 cups of water to tamarind paste and boil it in low flame for about 10 mins. Strain it through a seive and add jaggery, chilly powder, cumin powder, salt, garam masala and mix thoroughly. Cook again on low flame till jaggery dissolves completely and the mixture gets semi thick. Remove from flame. This chutney thickens even more when cold. Can be stored in an airtight container. The recipe stays good for about 3 months. When serving if it is thick can be thinned by adding a little warm water to it and mixed thoroughly. Great side dish for samosas, kebabs etc.

Ingredients: Coriander seeds - 1 cup Dry Red Chillies - 2 1/2 cups or 40 nos Copra grated - 1.5 cups Cumin seeds - 1/4 cup Black Pepper - 1/5 cup Turmeric Powder - 50 gms Cloves - 12 nos Cinnamon - 2 inch piece cardamom - 8 to 10 nos Marata moggu/ Rose moggu - 2 to 3 nos Bay Leaves - 2 to 3 nos Asafodeita (solid) - 1 inch piece. Oil - 2 tbsp Method: Heat 1/2 tbsp of oil in a pan and roast the solid hing and red chillies. Remove from pan and let it cool. Add 1 tbsp of oil and roast copra till golden brown. Mix it with red chillies. Add all the other ingredients and roast in the remaining 1/2 tbsp of oil. Let them cool and grind all the ingredients to coarse powder. Store in air tight bottle in freezer. Will be good for a month or two. If Copra is not available desiccated coconut can also be used. But it have to be roasted slightly longer.

During the naming ceremony of a new born, this is made by the aunt of the baby. After the baby is named, this is distributed to all. Ingredients: Raw rice - 2 cps Roasted Peanuts - 1/4 cup Processed Channa Dal (Pottukadalai, Dalia)-1/4 cup Cardamom powder - 1 tsp Finely chopped coconut pieces - 1/2 cup Jaggery - 1 cup Ghee - 1 tbsp Method: Wash and soak rice in water for about 15 mins. Strain and spread over a clean cloth. After 15 to 20 mins roast it in a dry pan till it turns light pink in colour. Roast peanuts and processed channa dal in a dry pan, till it becomes slightly golden in colour. In 1/2 tbsp of ghee fry the coconut pieces till the aroma is released. Grind the rice to 1/2 (do not over run the mixer and make it a powder). This can also be made even without making the rice to rawa consistency. Mix peanuts, processed channa dal, coconuts, cardamom powder in a shallow bowl. Make Jaggery syrup and pour it on top of the mixture and mix thoroughly. Cool and stor

Ingredients: Jaggery (Pagu vareity) - 1 cup Water - 1 cup Method: In a deep pan add 1 cup of water and jaggery and keep stirring till sugar dissolves completely. Bring it to a boil. When it boils remove from flame and strain to remove all the impurities. Boil again till either one string or two string consistency is reached. How to check one string or two consistency?    When the jaggery syrup is dropped from a height, it have to flow freely like a string and should not fall down as a lump.    Two strings should fall down for two string consistency. For making groundnut balls or broken gram balls or Karthigai Pori Urundai or Kaaparisi the following consistency have to be reached:    The syrup should be the consistency of a ball. It should make a sound when dropped into a plate, or when dropped into a cup of water, it should not stick to the bottom. If candy thermometer is used, the measurement should read around 240 to 250 deg F.

Ingredients: Maida or All purpose flour - 1 cup Ghee - 1 tbsp Salt little Oil - to fry Paneer - 200 gms Onion - 1 big Salt to taste Green Chillies - 1 no Coriander Leaves - 1/4 cup Method: Grate paneer. Grate green chilly. Chop Onion finely. Mix paneer, green chilly, salt, coriander leaves and onion. Make a dough of Maida. Let the dough set for about an hour. Make small balls out of Maida and roll them into small chappaties. Place 1 to 2 spoons of the paneer mixture inside the chappati and fold them in triangle shape. Make all the samosas and leave them in freezer for about half an hour. Heat oil and when hot reduce the flame to medium. Fry the samosas in hot oil. (You can add one or two at a time). Keep turning the samosas till it becomes golden brown in all the sides. Serve hot with mint chutney and Katta meeta chutney

A great side dish for chats, samosas, tikkas and kebabs. Ingredients: Dry Grapes - 50 gms Dates - 50 gms Jaggery - 3/4th cup Tamarind Paste - 3 tbsp Garam Masala - 1 tsp Red Chilly Powder - 1 tsp Cumin - 1 tsp Salt to taste Method: Dry roast cumin seeds in a pan and grind it to a fine powder. Cook grapes and dates in water. (Add the required quantity of water, which will make them soft and tender). Grind them to a fine paste using the same water. Add jaggery, tamarind paste, salt, garam masala, chilly powder, cumin powder and bring it to a boil.

Ingredients: Red Chilly - 12 nos Garlic - 10 pods Shallots - 8 to 10 nos Tamarind Paste - 1 tbsp Turmeric Powder - 1 pinch Gingely Oil - 3 tbsp Asafodeita - 1/2 tsp Mustard seeds - 1/2 tsp Broken Urad Dal - 1 tsp Method: Grind red chillies, garlic, shallots, salt and tamarind paste to a fine paste. Heat 2 tbsp of oil in a pan add mustard seeds and when it splutters add the broken urad dal and asafodeita. When it turns golden brown in colour, add the ground paste. Keep stirring till the oil comes out of the sides. Add the remaining 1 tbsp of gingely oil to it when still hot. The chutney will be quite hot and if needed, the number of red chillies can be reduced a bit. Goes well with steaming hot idly and also with Adai .

Ingredients: Mint Leaves Fresh - 2 cups Urad Dal - 1/4 cup Channa Dal - 1/4 cups Red Chillies - 16 nos Asafodeita - 1/2 tsp Oil - 1 tsp Tamarind - 1/2 lemon size Salt to taste Method: Fry Mint leaves in a pan with just a drop of oil. It should become crispy. (Better keep it in microwave for about a min). Cut tamarind into small pieces and fry them in dry pan till it becomes crisp. Fry all the other ingredients in oil. Grind everything together to a coarse powder. This makes a good recipe for indigestion. Should have it with hot rice and ghee.

Ingredients: Coconut - 1 no(grated) Channa Dal - 1/2 cup Urad Dal - 1/4 cup Red Chillies - 16 nos Curry Leaves - 1/4 cup Asafodeita - 1 tsp Salt to taste Tamarind - Big Gooseberry size OIl - 1 tsp Method: In a pan heat 1/4 spoon oil and fry the coconut till it gets dry and reddish brown in colour. Cut tamarind into small pieces and fry it in a dry pan till it becomes dry. In the remaining oil fry the dals, red chillies, asafodeita and salt. Let all the ingredients cool and grind it to a coarse powder. Makes a great side dish for steaming hot Idly. Can also be had with hot rice and ghee.

Mint Paste - A paste made from fresh mint leaves without adding salt or any other spices. To get the required consistency a little amount of water could be added. For using in different dishes, coriander leaves, green chillies, garlic, Coconut or tamarind pulp can be added. Mint paste forms the base for chutneys, dips, and sandwich spreads. Mint leaf paste can be used to make Mint Chappatis, Pudina Pulav, Pani for Pani Puri , Jal Jeera and a lot more dishes to give the tangy taste. Tikkas and Kebabs are marianaded using Mint paste. Mint leaf paste can be used in south Indian rice accompaniments of rasam and sambar in daily cooking too. Mint Chutney is a very healthy and famous side dish for Idly, Dosa or Chappati. Health Benefits of Mint Paste: Mint Leaf paste helps in digestion and also acts as an appetizer when added to drinks like Jal Jeera or Mint leaf rasam (which can be had as soup). Mint tea helps in reducing stomach pain, helps in digestion and also helps in breaking dow

Processed Bengal Gram Powder (Pottu Kadalai Powder) Ingredients: Processed Channa Dal (Pottukadalai) - 2 cups Garlic - 1 full Red Chilly - 6 to 8 nos Cumin - 1 spoon Asafodeita - 1/2 tsp Salt to taste. Method: Fry Cumin in dry pan for just a few seconds and keep it aside. Fry processed channa dal, red chilly one by one. Grind all the ingredients together with peeled garlic to a fine powder. This can be had with hot rice along with ghee.

Ingredients: Garlic - 1 no (about 20 to 24 pods) Processed Channa Dal - 1/4 cup Ground nuts - 1/4 cup Red chilly - 12 nos Salt to taste. Method: Mix all the above ingredients in a mixer and grind it to a fine powder. (Add garlic after grinding the other ingredients 2 or 3 times). Store in an air tight container. Can be had as a side dish for idly or dosa along with gingely oil or can be mixed to hot rice with ghee.

Ingredients: Corinander seeds (Dhaniya) - 1/4 cup Thuvar Dal - 1/4 cup Red Chillies - 6 to 8 Hing  (asafodeita) - 1/2 tsp Tamrind - 1 lemon size                  or Tamarind Paste - 2 tbsp Ghee - 2 tbsp Tomato Puree - 2 tbsp or 1 big tomato (optional) Coriander leaves finely chopped - 3/4 th cup Salt to taste Method: Grind thuvar dal coarsely. Grind coriander seeds also coarsely. Make 3 cups of tamarind juice either out of tamarind or tamarind paste. Heat  1 tbsp of ghee in a shallow pan, add the ground thuvar dal, when it turns golden brown add the ground coriander seeds and red chillies. Add asafodeita, tamrind juice and salt and bring it to boil in a medium flame. Let it reduce in quantity (say to almost 1/2). Add 1.5 to 2 cups of water and tomato puree and bring it to boil again. Add coriander leaves to it and when it starts bubbling remove from flame. In a sesoning laddle add the remaining 1 tbsp ghee and add mustard seeds to it and let it splutter. Once done

Ingredient: Ripe Mango - 1 no Vannila Essence - 1/2 tsp Lemon Juice - 1 tbsp Ice cubes - a few Milk - 2 cups Sugar - 4 tbsp Method: Peel and cut mango into cubes and freeze them for about 30 to 45 mins. Add sugar, milk, lemon juice and vannila essence to the mango and blend them till it forms a smooth mixture. Add the ice cubes and blend again. Serve immediatly along with a few frozen pieces of mango on top of the glass. Note: It is better to use Honey instead of Sugar, if you are health conscious.           Alphonso variety of Mango will taste much better.

Ingredients: Mango - 1 no Apple - 2 nos Honey - 1 tsp Unsour thick Curd - 3 cups Method: Deskin the mango and apple and dice them into small cubes. Blend both the fruits together in a blender to a fine paste. Add in the honey and curd and blend again till it becomes smooth and uniform blend. Serve chilled.

A recipe made specially in the Coimbatore, Erode region of Tamilnadu. One of the Kongunadu cuisine recipes. Ingredients: Groundnut - 1 cup Shallots (Sambar Onion) - 8 nos Red Chillies - 2 nos Green Chillies - 2 nos Garlic - 4 pods Coriander seeds - 1 tsp Cumin seeds - 1 tsp Tamarind Paste - 1 tsp Curry Leaves - 1/4 cup Coriander leaves - 1/4 cup (finely chopped) Oil - 2 tbsp Salt to taste Method: Dry roast groundnut till the skin is removable. Remove skin and let it cool. In a pan heat oil and fry coriander seeds and red chillies. Add cumin seeds, green chillies, garlic and onions and saute for a few mins. Add curry leaves and groundnuts and mix everything together and saute for a few more mins. Remove from flame and let it cool. Add salt and tamarind paste and grind it coarely. Serve it with hot idly or dosa. Goes well with Chappati too.

Urad Dal Powder is used to make a few many south Indian savouries. This flour comes in handy especially during the festive season. Ingredients: Urad Dal - 2 cups Method:    Dry roast Urad Dal in a pan, ensure that it is not over done but turns just the reddish brown in colour. Let it cool and grind it to a fine powder. Better sieve after one fine ground to obtain a very fine powder.   Store in an airtight container and place it in freezer.

Ingredients: Basmati Rice - 1/4 kg Ghee - 5 to 6 tbsp Bayleaf - 1 Cloves - 2 nos Cinnamon - 1/2 inch piece Black pepper corns - 4 nos (if more spiciness is liked can add upto 8 nos) Salt to taste Water - 2.5 cups Coriander leaves - 1/4 cup Cashew nuts - 6 nos Method: Wash and clean rice and soak it for about 2 hours. Drain the water thoroughly. Heat 2 tbsp of ghee in a pan and saute the rice in it till all the rice is coated with ghee. Remove the rice from the pan and set aside. Add 2 tbsp of ghee to the pan and add cloves, cinnamon, bayleaf and black pepper corns. Add rice to the pan and add water and salt. Close the pan with a lid (ensure that there is no gap). Cook untill the rice is done. Remove from flame and transfer it to a shallow bowl. In a seasoning laddle heat ghee. Add finely chopped cashewnuts and when they turn golden brown add it to the cooked rice. Decorate it with finely chopped coriander leaves. Spicy Egg Plant Gravy goes well with this dish.

Ingredients: Grated Coconut - 1 cup Garlic - 8 cloves Red Chillies - 4 (round vareity) Tamrind Paste - 1 tsp Oil - 2 tsp Mustard Seeds - 1/2 tsp Hing - a pinch salt to taste Method: Heal 1 tsp of oil in a pan and saute the red chillies along with garlic for a minute. Add the coconut to the pan and fry till it turns golden brown. Let it cool and grind it to a paste along with tamrind paste and salt. Add little water, to make it a paste. Heat oil in a seasoning laddle and add mustard seeds to it, when it splutters add asafodeita(hing) and pour it on top of the chutney. This can be served with Idly or Dosa. (Especially for dosa that is made on the very day when the batter is prepared).

  Ingredients: Potato - 2 nos Bread Slices - 6 nos Onion - 1 medium size Ginger - 1/2 inch piece Lemon Juice - 1/2 tbsp      or Tamarind Paste - 1/2 tsp Green Chilli - 2 nos Coriander Leaves - 1/4 cup Mint paste - 1 tbsp Oil for deep frying Method:   Soak the bread slices in a shallow plate for about 5 mins. Remove and squeeze out water and mash it finely. Pressure cook the potates and peel the skin. Chop onion very finely. Grind green chillies, ginger and coriander leaves, Mint Paste to a fine paste and add it to the potatoes. Mix all the ingredients along with mashed bread and make them into equally shapped balls. Shape them to a tikka. Heat oil in a pan, when hot reduce the flame to medium. Deep fry the tikkas in the oil. Drain the excess oil. Makes a great snack for parties, evening snacks for the kids. Serve with mint chutney .

Tried and tasted the recipe of Geetha Achal . Have added curry leaves as an addition to the ingredients list which gave a different taste. Ingredients: Black Urad Dal - 2 cups Red Chilli - 12 nos (round vareity) Asafodeita - 1 inch piece(solid one) Salt to taste Garlic - 6 to 8 (with skin) Curry Leaves - a few Method: In a dry pan fry black urad dal and red chillies separately. Add 3 to 4 drops of oil and fry asafodeita and curry leaves in it. Let them cool. Grind it to a coarse powder along with salt. Add garlic and grind it again. The powder should be coarse. Store it in an air tight container and keep it in fridge. This can be stored for about 2 to 3 weeks at max. Serve it with any type of Idly. Mix the powder in gingely oil for enhanced taste.

This is a typical Karnataka style recipe, which is served with rice. Made as a special kind of rasam in Tamilnadu during festivals or during functions at home. Ingredients: Tamrind Paste - 2 tbsp Tomato - 1 medium sized Coriander seeds - 1 tbsp Bengal gram - 1 tbsp Pepper corns - 8 to 10 no. Red Chillies - 3 to 5 nos. Turmeric powder - pinch Grated coconut - 2 tbsp Asafodeita - 2 pinches Coriander leaves - 1/4 cup Curry leaves - 1/2 cup Salt to taste Mustard seeds - 1/2 tsp Ghee - 2 tbsp Cumin seeds - 1 tsp Thuvar Dal - 1/2 cup Method:    Pressure cook Thuvar Dal and mash well. Make tamrind water out of tamrind paste (which should be equal to 1 cup).    In a pan add 1 tbsp of ghee and fry coriander seeds, pepper corns, red chillies, Bengal gram till they turn golden colour. Add the grated coconut and fry it till it turns golden brown. Cool and grind it to a fine powder.    In a shallow vessel add tamrind juice and a cup of water, salt, turmeric powder and asaf

Most of the Indians offer Vadai maalai for Hanuman as an offering for some prarthanas made by them. It is very easy to make that vadai at home. This vadai will not come out as flat as it is made in the temples. But good enough to put vadai malai at home. Ingredients: Urad Dal - 2 cups Pepper corns - 12 to 15 nos Salt to taste Asafodeita - 2 to 3 pinches Oil - for frying. Method:      Soak urad dal for about 1/2 and hour to 45 mins. Wash and drain well. Powder the pepper well and then add the urad dal, asafodeita and salt. Grind everything to a thick dough.      Heat oil in a pan and when hot reduce the flame. Flatten the dough to small vadais like medu vadais. Keep turning both the sides till they become golden brown.

Apple is one fruit that almost all like the most. Just like the way we make Mango Halwa we can make burfi out of Apples. Ingredients: Apple - 2 to 3 nos (depending upon the size) Pineapple - 1 no Sugar - 3 cups Ghee - 1/4 cup Method:        Make a fine pulp out of apple which should be equal to 1 cup. Make pulp out of pineapple equal to 1/2 cup. Add these two pulps along with sugar to a hard bottom pan. Keep stirring in moderate heat till the pulp getts thicker. When thick add ghee little by little till the pulp starts coming out of the sides of the pan. Pour the mixture to a ghee smeared plate. When cold cut into pieces. Note: Can be decorated with pista pieces. And if it is been served for a party then can be decorated with finely chopped pieces of apple and pineapple too.