SuvaiArusuvai - Veg Recipes of India

Brinjal contest entry by  Shripriya Ramakrishnan Ingredients: 1. Brinjal: Two cups chopped. 2. Sambhar Onion: About 25 3. Garlic - 10 cloves 4. Tomato - 1 big chopped fine 5. Dhania seeds - 1 teaspoon 6. Kadalai paruppu (bengal gram)- 1 teaspoon 7. Milagu(black pepper) - 2 teaspoons 8. Jeeragam(cumin) - 1 teaspoon 9. Red Chillies - 5 10. Coconut shredded: 3-4 tablespoons 11. Turmeric - lemon sized 12. For seasoning: Gingelly oil, turmeric, asafoetida, methi seeds, mustard, toor dhal, curry leaves 13. Salt : as needed.  Method: 1. Fry the items mentioned in no. 5 through 9 in a teaspoon of oil. 2. In a teaspoon of oil, fry about 10-12 sambar onions, Garlic cloves, and tomatoes until they are cooked well. 3. Grind all the fried items in step 1 and 2 into a coarse paste with coconut and some salt. 4. Soak the tamarind and get the tamarind juice of may be 3-4 cups. 5. In a kadai, pour oil and add the items mentioned for seasoning. Once it splutters, add the rest of the sambhar onions a

Brinjal Contest entry posted by  Shripriya Ramakrishnan Ingredients: Brinjal - 6 chopped fine Potato - 2 boiled and cut into pieces Tomato - 1chopped fine Onion - 1 chopped fine Ginger(1 inch)-Garlic(5 Cloves)-Green chillies (4 )- grind into a paste Coconut milk  - 2 cups Garam masala powder  - 1 tblspn For seasoning: oil, sombu, mustard, turmeric Salt - as needed Coriander leaves for garnishing. Method:   1. In a kadai put oil, add the items mentioned for seasoning. 2. Add the chopped onion, and fry till it is cooked fine. 3. Add the Ginger, garlic, greenchillies paste and fry until raw smell disappears. 4. Add the tomatos and cook well. 5. Add the cut brinjals. Fry until they get nicely cooked. 6. Add the boiled and cut potatoes, garam masala powder, salt, and the coconut milk. 7. Once it boils upto desired consistency, turn the stove off, garnish with coriader leaves. Goes well with chappathis, puris, and also plain rice. Variations: 1. We can add cho

Party Menu recipe posted by Shripriya Ramakrishnan Ingredients: Paneer - 2 cups of cut cubes. Ginger-Garlic-Greenchillies paste - 2 tbspn Tomato puree - 1 cup Garam masala powder - 1 tbspn For seasoning: cumin, cloves 2, cardomom 2, turmeric powder Fresh cream - 2 tbspn Coriander leaves - for garnishing Salt: as needed. Grind into a paste: Roasted peanuts about half cup, Cashews 20 soaked in warm water for about 40 minutes, Almonds about 20 soaked in water and skin removed, poppy seeds about 2 tbspn, 1 big red onion chopped fine. Method: Heat one tbspn of oil in a kadai. Add the items mentioned for seasoning. When the cumin seeds splutter add the ginger-garlic-green chillies paste and fry for about a minute and then add the ground paste and garam masala powder. Fry until the raw smell goes. Add tomato puree. Let it blend with the masala and boil for about a minute. Now add cut paneer pieces, water enough for the gravy, and salt. Paneer gets cooked in about

An alteration of the Pepper Chicken dish to a vegetarian dish. I have tried the same using veggies like baby potato, brinjal and lady's finger. All of them tasted good. Dont know whether they really match the original recipe's taste. Still, it tasted too good for me who is a pure vegetarian. Ingredients: Baby Potato - 1/4 kg Small Onions - 6 to 8 nos Curry Masala powder - 1 tsp Cinnamon sticks - 2 pieces Curry Leaves - few Cloves - 2 nos Mustard seeds - 1/2 tsp Black pepper corns - 3 tsp Red Chilli - 2 nos Coriander powder - 2 tsp Cumin seeds - 1 tsp Garlic - 8 cloves Salt to taste Method: Grind garlic pods, red chilli, cumin seeds, pepper corns and coriander powder to a fine paste using very little water. Add salt to it and mix well. Pressure cook baby potato for 2 whistles or better cook it outside, peel the skin, poke small  holes and marianate in the above paste for an hour. Pressure cook the potato again and let it go for an whistle. Heat oil in a p

I came to know that Baingan Mughalai gravy and Baingan Mussalam are one and the same after getting clarified from some of my friends. Though any kind of vegetable can be used along with the basic gravy, when Baingan is used it really gives a wonderful taste. A must try for all Brinjal lovers. Ingredients: Brinjals - 8 nos small sized Onions - 2 nos big Tomato - 4 nos. Tomato puree - 1 cup Ginger garlic paste - 2 tsp Coriander powder - 2 tsp Cumin seeds - 1 tsp Turmeric powder - 1/4 tsp Chilly powder - 1 tsp (or to taste) Salt to taste Ghee - 1/4 cup Oil for deep frying. Coriander leaves - 1/2 cup Fresh cream - 3 to 4 tbsp Method: Wash and clean the brinjals and cut them to 6 pieces length wise. Heat oil in a pan and fry the brinjal pieces till they become golden brown in colour. In a hard bottom shallow pan add ghee and  cumin seeds. When the cumin seeds crackle add the finely chopped onions and saute it till it turns golden brown in colour. Add the ginger garlic

Ingredients: Ladies Finger - 1/2 kg Onions - 2 nos Tomato - 2 nos      or Tomato Puree - 1/4 cup Amchur powder - 1 tsp Coriander powder - 1 tbsp Ginger garlic paste - 1 tbsp Red Chilly powder - 1 tsp Turmeric powder - 1/4 tsp Cumin seeds powder - 1 tsp Salt to taste Oil - 2 tbsp Method: Chop onions finely. Wash and cut ladies finger into half vertically. Heat oil in a pan and add chopped onions, ginger garlic paste and fry till golden brown. Add finely chopped tomatoes or tomato puree and mix well. Add the slit ladies finger and mix well. Reduce the flame and cover and cook for a few mins. Add all the powders, salt and mix well. Add one cup of water and mix well. Keep stirring so that it doesnot stick to the bottom. Cook till the ladies finger get cooked well and does not remain sticky. This goes good with hot spicy rasam rice, chappatis, rotis etc.

A vegetarian dish from Assam. Ingredients : Papaya - 1/2 kg Ash Gourd - 1/2 kg Garlic - 6 cloves Ginger paste - 2 tbsp Green Chilly - 2 nos Salt to taste Sugar - a pinch Mustard Oil - 1 tbsp Red Lentils (Masoor Dal) - 1/2 cup Method : Peel, wash and dice the vegetables. Heat oil in a pan, and when hot add one green chilly, ginger paste and chopped garlic when it starts turning brown, add lentils and vegetables and stir well. Add salt and cover it and cook till the vegetables become pulpy. Remove from flame and garnish it with green chilly sauted in oil. Serve hot with cooked rice. Note : Instead of Mustard oil, any other vegetable oil can be used. To alternate taste, moong dal can be added instead of Masoor dal

Ingredients: Coconut - 1 no Cumin (Jeera) - 4 tbsp Green Chilly - 6 nos Salt - 1 tsp Method: Grate coconut or make it into small pieces. Grind it along with other ingredients. Make it to a fine paste and store it in air tight container. This paste can be used to make Kormas (Kurumas) or to Kootus. When stored in air tight container and when used with dry spoon it stays good for about a week.

Ingredients: Tomato - 1/2 kg Onion - 2 to 4 nos depending upon the size Sambar Powder - 1/2 tsp Chilly powder - 1/2 tsp Pepper powder - 1/2 tsp Bay leaf - 2 nos Cloves - 2 nos Oil - 2 tbsp Salt to taste Chat masala - 1/2 tsp (optional) Coriander leaves - 1/4 cup finely chopped Method: Make a puree of tomato. Chop onions finely. In a pan add oil and when hot add bay leaf, cloves and onions. Saute them for a while. Add the tomato puree, salt, turmeric powder, pepper powder, chilly powder and mix it well. Add 1/4 cup of water to it and let it boil. When it becomes a paste like consistency, remove from flame. Add chaat masala and finely chopped coriander leaves.

Ingredients: Raw Bananas - 5 to 6 nos Vegetable oil - 3 to 4 tbsp Turmeric powder - 1 tsp Tamarind paste - 2 tbsp Curry leaves - a few Oil - 3 to 4 tbsp Mustard seeds - 1/2 tsp Chilly powder - 1 tsp Garlic - 5 cloves Ginger - 1/2 inch piece Rice - 1 tsp Salt to taste Coriander leaves - 1/2 cup Method: Make a paste of ginger, garlic, rice. Peel and cut the bananas into bigger cubes. Boil the banana pieces till they become soft or pressure cook it for 1 whistle. Heat oil in a pan and add mustard seeds to it. When it splutter add curry leaves, the ground paste and mix well. Add turmeric powder, chilly powder and salt. Add 2 cups of water to the tamarind paste and add it to the pan. Add the cooked banana pieces and salt. Cover the pan and cook till the gravy thickens. Garnish it with finely chopped coriander leaves. Goes well with Garlic rasam.

Ingredients: Carrot - 2 nos Potato - 2 nos (big) cabbage - 100 gms beans - 100 gms cauliflower florets - 1 cup chow chow - 1 no. coconut - 1 no Fried gram - 2 tbsp Onion - 1 big Green chillies - 6 nos Cloves - 2 nos Cinnamon - 1 inch piece Cardamom - 2 nos Ghee - 1 tbsp Oil - 1/2 tsp Salt to taste Method: Grate coconut finely. Cut the vegetables into small cubes and pressure cook them. Slit green chillies into 2. Chop onions finely. Grind fried bengal gram, khus khus, coconut and 4 green chillies Heat 1 tbsp of ghee and 1/2 tsp of oil in a pan. Add cloves, cinnamon sticks, cardamom and saute for a second. Add onion and 2 green chillies and saute till onion becomes glassy. Add the cooked vegetables and the ground paste and bring it to boil and till the mixture gets thicken. Add required salt at the end and mix well and remove from flame.

Not just kids, but even adults love to have Tomato Sauce as a side dish for starters , tikkas , samosas etc. Ingredients: Ghee - 2 tbsp Tomato Puree - 2 cups Bay leaves - 2 nos Cinnamon - 3 nos 1 inches long Cardamom - 2 nos Red chilly Powder - 2 tsp Method: Heat ghee in a flat pan. Add cardamom, bay leaves and cinnamon. Saute them till they crackle and release a fine aroma. Pour in the tomato puree slowly so that it doesnot splatter. Reduce the flame . Remove the cardamom, bay leaves and cinnamon sticks from the sauce and let it cool completely. Store the sauce in the airtight container. Can be stored for 2 weeks. Makes a good side dish for dosa, idly, chappati and even Pizza.

Ingredients: Brinjals - 1/4 kg Onions - 2 nos Tomatoes - 2 nos or Tomato puree - 1 1/2 cups Ginger Garlic paste - 1 tsp Chilly powder - 2 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Garam masala powder - 1 tsp Coriander Leaves - 1/2 cup Salt to taste Oil - 2 tbsp Method: Chop onions finely. Slit green chillies into half. Add green chopped onions, ginger garlic paste, green chilly, chilly powder, turmeric powder, garam masala, coriander powder and salt and saute for a few mins. Add tomato puree and saute till the oil separates. Cut the brinjals into big thin slices and add it to the pan. Add required salt and 1 cup of water and simmer the flame. Cook till the gravy thickens and the brinjals gets cooked. Remove from flame and add finely chopped coriander leaves. Serve hot with rice. Goes well with chappati too.

Ingredients: Potato - 1/2 kg Fresh grated Coconut - 1/2 cup Coriander seeds - 2 tsp Gram dal - 1 tbsp Sambar Onions (Shallots) - 6 nos Red Chillies - 8 to 10 nos Fennel seeds - 1 tsp Cinnamon powder - 1/2 tsp Garlic flakes - 12 nos Ginger - 1/2 inch piece Coriander leaves - 1/2 cup Mustard seeds - 1 tsp Onion - 1 big Tomato - 2 nos Turmeric powder - 1/2 tsp Oil - 4 tbsp Salt to taste Method: Boil and peel the skin of the potatoes. Cut them into square pieces. Grind red chillies, coriander seeds, fennel seeds, sambar onions, gram dal, garlic, ginger and 1/4 cup of coriander leaves to a fine paste. Extract thick milk out of coconut. Chop onions and tomatoes finely. In a pan heat oil and add mustard seeds. When the splutter add the chopped onions, tomatoes and turmeric powder. Cook well till the oil floats on top. Add the ground masala and required salt, mix well. Add the potato pieces and cook for a few minutes till the potato pieces are cooked well in the masala.

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

Ingredients: Paneer - 500 gms Butter - 75 gms Garlic - 12 pods Onion - 2 nos Ginger garlic paste - 2 tbsp Bay leaf - 1 no. Cinnamon sticks - 1 inch piece Cloves - 2 nos Cardamom - 2 nos Red chilly powder - 1 tbsp Oil for frying Salt to taste Turmeric Powder - 1/2 tsp Coriander Powder - 2 tbsp Punjabi Garam masala powder - 1 tbsp Fresh Cream - 3 tbsp Tomato puree - 1/2 cup Kasoori Methi - 1 tbsp Coriander leaves - 1/4 cup Method: Cut Paneer into 1 inch strips. Deep fry the cottage cheese in hot oil till it turns golden brown. Remove the excess oil. put them in warm water which is added with little salt. In a pan heat butter and when it melts add cloves, bayleaf, cardamom and cinnamon sticks. Chop the garlic into small pieces and add it to the pan. Grind the onion to a fine paste and add it to the pan and saute well. Add the ginger garlic paste to the pan and saute all the items well without burning them. Add coriander powder, turmeric powder, red chilly powder

I am so fond of eggplants and so are my kids. We love to have eggplants in any form. I got this recipe from one of my neighbour and when I tried it out, it turned out to be too good. It became a good rice accompaniment and also for chappati. Ingredients Eggplants - 1/2 kg (small sized) Small Onions - 100 gms Tomato - 2 nos Big Onions - 1 no Green Chilly - 2 nos Red Chilly - 6 nos Curry Leaves - 1/4 cup Coriander Leaves - 1/2 cup Tamrind Paste - 2 tbsp Salt - To taste Method: Slit the eggplants into 4 (without cutting it fully). In an pan add 1/2 spoon oil and fry the small onions till they turn glassy. Add the curry leaves and red chilly to it and saute it for a few more minutes. Grind these along with coriander leaves to a very fine paste. Cut the big onions into thin strips. Heat 1 tbsp of oil and add the ground paste to it and saute for a min. Add the slit brinjals to it and mix it well with the paste so that the paste gets smeared all over. Add 2 cups of water to

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

Ingredients: Cauliflower - 1 medium sized Maida or all purpose flour - 1 cup (100 gms) Milk - 1/2 ltr Cheese - grated 1/2 cup Onion - 1 big (cut into very small pieces) Garlic - 6 flakes (cut into small pieces) Green Chillies - 2 Coriander leaves - 1/2 cup (finely chopped) Butter - 1/4 cup (unsalted) Salt - To Taste Turmeric Powder - 2 pinch Oil - 4 tbsp Method: Cut Cauliflower into florets. Boil them in water mixed with salt and turmeric powder. Mix maida in milk and filter it so that there will be no lumps. In a pan add the butter and saute onions, green chillies(slit in the middle) and garlic. Add the milk maida mixture to it and keep stirring it so that no lumps are formed. When it mixes thoroughly and forms a paste like consistency, reduce the flame to low and let it boil. In the mean time fry the florets in oil (till they are half cooked) and add it to the gravy. Add salt to taste and cook closed for 5 mins in medium flame. Remove from flame add the butter, grate

Ingredients: Brinjal - Small 1kg Garlic - 6 to 8 Flakes Pepper -1 tbsp Small Onions (Sambar Onions) - 1/4 kg Tamrind - 1 lemon size (or Tamrind Paste - 1/4 cup ) Cashew nuts - 50 gms Ground nuts - 50 gms Tomato - Ripe Banglore Tomato (Big in size) - 2 nos Salt - To taste Red Chilly Powder - 1 tsp Dhania (Coriander) Powder - 1/2 tsp(optional) Method Grind cashew nuts, ground nuts, garlic and tomato into a fine paste. Divide the tamrind paste into two. Add 1/2 cup of water to one portion. In a shallow pan add oil and fry the pepper in it. Add the small onions to it and fry it too. Slit the brinjals into 4 (do not cut it fully), and add it to the oil. Saute it for a while. Add the coriander powder and red chilly powder and mix it well with the vegetables. Add the watery tamrind paste and salt and let it boil for while. Add the ground paste to it and boil it till the oil separates. Add the thick tamrind paste to it and reduce the flame. Let it boil for another 10 to 15 mi