SuvaiArusuvai - Veg Recipes of India

Ingredients: Potato                          250 gms Paneer                         200 gms  Cauliflower                   grated  1 cup  Capsicum                    1 finely chopped Green chilly                  3 finely chopped   Coriander leaves         chopped handful Maida                          1 cup Red chilly powder       1 tsp  oil for frying Method Boil and mash potato. Grate paneer.  Heat oil in a kadai. Sauté grated cauliflower and capsicum for 2 to 3 mts. Add mashed potato, grated paneer and green chilli. Add enough salt. Remove it from the flame and let it cool. Make small balls of the mixture and keep aside. Make a smooth batter by mixing maida, salt, red chilli powder and  water. Heat enough oil for deep frying in a pan. Dip the balls in the batter and deep fry them until they turn golden brown.   Serve hot        .

Party menu recipe posted by Latha Mahadevan Ingredients: Boiled Potatoes - 3-4 medium sized Boiled green peas - 3/4 cup spinach - 100 gms Chopped green chillies - 1 tblspn Chopped green coriander - 2 tblspn chopped ginger - 1 tblspn Chaat masala - 1 tspn Salt - as per taste Cornflour - 2 tblspn Oil - for deep frying   Method: 1. Peel n grate boiled potatoes 2. Mash boiled green peas 3.Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop. 4. Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding. 5. shape into ball and then press it in between your palms to give it a flat tikki shape. 6. Deep fry the tikkis in hot oil for 3-4 minutes.

Ingredients: Potatoes - 2 nos. Cauliflower florets - 1 cup Cabbage - 1 cup Green chilly - 2 nos Coriander leaves - 1/4 cup Paneer - 1 cup (100 gms) Ajinomotto powder - 1/4 tsp All purpose flour - 1 cup Red Chilly powder - 1/2 tbsp Coriander powder - 1/2 tbsp Cumin seeds powder - 1/2 tbsp Ghee - 1 tbsp Oil for frying Salt to taste Method: Boil peel and grate or mash potoatoes. Cut cauliflower to small florets. Chop cabbage to very fine pieces. Chop green chillies and coriander leaves very finely. Grate paneer. Mix ajinomotto to the cauliflower florets and cabbage pieces. Heat 1 tbsp of oil in a pan and fry both of the separately. Remove from flame mix well. Mix grated paneer and potato together (care shoud be taken not to mash them).  Heat another 1 tbsp oil and add the fried cauliflower, cabbage and then the mixed potato and paneer. Add green chilly, coriander powder, cumin powder and 1/2 tsp salt and mix well, till all the ingredients blends together and the water