SuvaiArusuvai - Veg Recipes of India

Any kheer or payasam is always a welcome dish when it comes to a festival or party. Ingredients: Cashew nuts - 1 cup Badam - 1 cup (soak and deskin) Cardamom - 8 nos Ground nut - 1 cup (deskinned) Dry grapes - 1 cup Walnut - 1/2 cup Method: Dry roast cashew, badam and ground nut one by one in a pan. It should be roasted in low flame. Grind it together with cardamom, dry grapes and walnut. Add 2 spoons of this powder to 1 cup of warm milk along with a spoon of sugar. This is a very good health drink. A spoon of this powder can be added to a cup of corn flakes and milk.

Shankarapalli is a triangle shaped tea time snack which can be made very very easily in about 20 to 30 mins. Ingredients: Maida - 3 1/2 cups Milk - 1 1/2 cup Sugar - 2 cups Salt - 1/2 tsp Ghee - 3/4th cup Oil to fry Method: Seive the maida to avoid forming lumps. In a hard bottom pan add ghee, sugar and milk and boil it. When the mixture starts boiling remove from flame and let it cool. Mix the seived maida to the above mixture slowly and making a dough out of it. The dough have to be stiff enough to make be able to make chappatis out of it. Divide the dough into equal parts and make balls out of it. Heat oil in a kadai and when hot reduce the flame to medium. Make chappatis out of the balls (the chappatis should not be very thin). Cut the chappatis with a knife or shankarapalli cutter into square or diamond shape. Fry it in oil in the medium heat itself. Keep turning it till it becomes golden brown in colour. Note: If the sugar is very sweet, reduce the quantity by ha

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

A very rich easy to make milkshake. This gives instant strength and energy too. Ingredients: Badam - 10 to 12 pieces (soaked and skin peeled) Crushed Ice - 4 cubes Pista - 8 to 10 pieces (unsalted) Butter Scotch Ice cream - 3 scoops Kesar - 1/2 tsp Cardamom - 2 nos Milk - 1 cup Method: Add milk, 2 cups of butter scotch icecream, badam, cardamom, pista and 4 cubes of ice. It is better to use a whipper rather than grinding it. Garnish it with pista pieces and Kesar strangs. This makes 2 glasses of milkshake. While serving add the remaining 1 scoop of icecream, (half scoop in each glass) and serve chilled.

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

To make kids eat curd a bit more I tried this recipe, and it is a real hit. Ingredients : Potatoes - 4nos Curd - 2 cups thick unsour Salt to taste Asafodeita - a pinch To season: Oil - 1 tsp Mustard seeds Cumin seeds - 1 tbsp Green Chillies - 2 nos Curry Leaves - a few Coriander leaves -1/4 cup Method: Boil, peel and dice the potatoes to small pieces. Beat the curd to make it smooth and add it to the potatoes along with salt and Asafodeita, Slit the green chillies. Heat oil and add mustard seeds, when it splutters, add cumin seeds. Add the green chillies. Cut the curry leaves into two and sprinkle on top of the curd mixture. Pour the seasoning on top of the curry leaves. Mix all thoroughly and decorate it with coriander leaves. Variations : Instead of green chillies red chillies can also be used. Instead of chillies pepper powder can also be used Cumin seeds can be powdered and added to the potatoes instead of adding it while seasoning.

A dish that makes a great dish for evening snacks for kids. This also makes a great starter for parties too. Ingredients : Paneer - 300 gms Potato - 2 big Bread - 2 slices Onion - 1 Big Green Chillies - 2 nos Corn Flour - 2 tbsp Coriander Leaves - 1/4 cup Oil - 1/4 cup Salt to taste   Method: Pressure cook the potatoes and mash them. Mash the paneer thoroughly. In a plate add 1/4 cup of water and place the bread slices flat and after a min squeeze the water from the slices and crumble them. Cut the onions and green chillies finely. In a shallow bowl, mix the paneer, potatoes, onions, green chillies, corn flour, chopped coriander leaves, bread pieces and salt. Shape the mixture into desired shape of cutlets. (heart shape, circle, or diamond shaped). Let them set in freezer for about 15 to 20 mins. Heat a tawa and add oil to it. Place the cutlets in the tawa. Turn after a min. Ensure that both the sides are golden brown in colour. Note:    Do not add more than 4 or