SuvaiArusuvai - Veg Recipes of India

Ingredients: Amchur - 3 tsp Salt - 1 tsp Black salt - 1 tsp Red chilli powder - 1/2 tsp Ginger powder(sonth/sukku powder) - 1/2 tsp Black Pepper powder - 1/2 tsp Mint powder - 1/2 tsp Method: To a big bowl add all the powders and mix well.

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.

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.

This chutney can be used in all the chat items. Ingredients: Red Chilly - 12 nos Green Chilly - 1 no Garlic Pods - 4 nos Ginger - 1 inch piece Salt to taste. Method: Grind all the ingredients together using very less water. Store in an airtight container. This can be used for about 2 weeks if refregirated.

Ingredients: Puffed Rice - 2 cups Cucumber - 1/4 cup (finely chopped or grated) Tomato - 1/4 cup (finely chopped) Carrot - 1/4 cup (grated) Tamarind Chutney - 1 tsp Green Chutney - 1 tsp Fine Sev - 1/2 cup Corn flakes - 1/2 cup Salt to taste Lemon Juice - 1 tsp (optional) For Decoration: Finely chopped coriander leaves - 1/4 cup Method: In a large salad bowl or shallow pan add puffed rice, sev and corn flakes. Blend well. Add cucumber, tomatoe and carrot to the puffed rice and toss it well. Add tamarind chutney, green chutney (diluted in 1 tbsp of water), salt and toss again till all of them blends well. Put in individual serving bowls. Squeeze little lemon juice on top and add coriander leaves on top

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