SuvaiArusuvai - Veg Recipes of India

Ingredients: Butter - 2 tbsp Corn flour - 4 tbsp Milk - 1/2 cup Onion - 1 small Bay leaf - 1 no Cloves - 2 nos Pans - 2 hard bottom Method: Slit (donot cut it fully) the onion into 4. In a pan heat milk add onion bay leaf and cloves. When the milk starts boiling remove from flame cover and let it cool. The flavour of onion, bayleaf and cloves will be infused into the milk. In another pan add butter and when it melts add the flour and stir constantly till the flour blends with the butter well and no lumps are formed. Cook it till it bubbles.  Remove onion, bay leaf and cloves and add the milk to the butter and cornflour pan. Mix thoroughly untill a paste is formed. Cook again for another 5 to 10 minutes till the sauce is thickened  Alternatively milk an be added without infusing it with onion, cloves and bay leaf. 

Ingredients: Tomato - 12 nos Onions big - 2 nos Red chilly powder - 2 tbsp Salt to taste Sugar - 1 tsp Vinegar - 1 tbsp Pepper corns - 2 nos Cardamom - 1 no Cinnamon sticks - 1 inch piece 1 no Cumin seeds (Jeera) - 1 tsp Method: Make puree of Tomato . Grind onion to a very fine paste. Tie up pepper corns, cumin seeds, cardamom and cinnamon stick in a muslin cloth and keep it ready. In a hard bottm vessel or pan add tomato puree, onion paste, chilly powder and salt. Mix well and bring it to a boil. Put the muslin cloth in the pan and immerse it so that the essence of the ingredients get into the ketchup. Add sugar and vinegar and bring it to a boil till it becomes thick in consistency. Let it cool and remove the bag from the ketchup. Store in airtight bottle. It can be used for about a month. Makes a great side dish for Samosas, cutlets, Tikkas and even Chappatis and dosas.