SuvaiArusuvai - Veg Recipes of India

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

Kashmiri Dum Aloo can also be made in microwave.  Ingredients: Baby Potatoes - 18 to 20 Kashmiri Chillies - 5 to 6 nos or 1 tsp of Kashmiri Chilly Powder. Curd - 2 cups unsour. Oil to deep fry Cardamom powder - 1/2 tsp (optional) Dry ginger powder - 1 tsp Fennel Powder - 2 tbsp Gingely oil - 1/4 cup (Mustard oil can also be used, if taste and smell can be tolerated) Clove - 2 nos Asafodeita - a pinch Roasted Cumin powder - 1/2 tsp Garam Masala powder - 1/2 tsp Salt to taste Method to make Kashmiri Dum Aloo in Microwave: Wash and pierce the potatoes with fork. Micro high the potatoes for about 5 to 7 mins by placing the potatoes directly on the turn table. Make a paste of Kashmiri chillies and whip it with the curd. In a microwave glass shallow container add 1 tsbp of oil and 1 tbsp of ghee for about a min. Add the curd paste and cover it with a lid and cook in microwave high for 3 mins and medium high for 4 mins. Add the potatoes and cook in micro high for abo

This is a dish that could be done using both the stove top and also the microwave. While doing this in microwave, the time and the consumption of oil is reduced. A great dish that goes with Chappati and also with North Indian rice varities. If made a little less spicy, the kids will also love it for sure. Ingredients: Baby Potatoes - 18 to 20 Kashmiri Chillies - 5 to 6 nos or 1 tsp of Kashmiri Chilly Powder. Curd - 2 cups unsour. Oil to deep fry Cardamom powder - 1/2 tsp (optional) Dry ginger powder - 1 tsp Fennel Powder - 2 tbsp Gingely oil - 1/4 cup (Mustard oil can also be used, if taste and smell can be tolerated) Clove - 2 nos Asafodeita - a pinch Roasted Cumin powder - 1/2 tsp Garam Masala powder - 1/2 tsp Sat to taste Method: Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes.Heat oil in a kadai and fry the potatoes on medium flame till golden brown. Make a paste of dried kashmiri red chillies.