SuvaiArusuvai - Veg Recipes of India

After learning the name of the dish I make quite often as Baingan Mussalam , I was quite intrigued as to what other veggies can be used to make this Mussalam. Found from the net that Potato, Baby Potato and Cauliflower can also be used to make Mussalam. But each vegetable have a different type of cooking the same Mussalam. Ingredients: Cauliflower - 1 small Onions - 2 nos Tomato Puree - 1 1/2 cups Chilly Powder - 1 tsp Ginger garlic paste - 1 tsp Coriander seeds - 1 tsp Coriander powder - 1/2 tsp Cumin seeds - 1 tsp Cinnamon stick - 1 no or Cinnamon Powder - 1/2 tsp Cloves - 4 nos Green Chillies - 2 nos Garam Masala Powder - 1 tsp Turmeric Powder - 1 tsp Cashew nuts - 8 nos Ghee - 1/4 cup Milk - 1/4 cup (optional) Salt to taste Oil - 1/4 litre Coriander leaves - finely chopped 1/2 cup Method: In a pan dry roast coriander seeds, cumin seeds, cinnamon stick, clove and grind it to a fine paste adding little water along with cashew nuts and garam masala. Cut the

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: Maida - 2 cups Baking powder - 1 tsp salt to taste Oil - to cook Ghee - 4 tbsp Method: In a shallow bowl add flour and baking powder and mix well. Add salt and 2 tbsp of ghee and rub the flour thoroughly so that the mixture becomes coarse. Add water little by little and knead the flour to form a soft dough Make several balls out of the dough. Let it set for about 1/2 an hour (Cover the bowl with a cloth to maintain the moisture). Roll out the balls and flatten it to make thick chappati rounds. Rub ghee and sprinkle some flour on it and place another of the round on top of it. Cut the rounds into half.Fold in lengthwise and roll them. Press into square shape. Heat a tawa and cook the parathas in it applying oil around it. Fry both the sides till brown bubbles appear. Note: Mughalai Paratha calls for egg. Just before placing the parathas in tawa, rub both sides with beaten egg. 2 nos of egg can be taken and beaten.

Ingredients:  Bread - 8 nos Ghee - 1/2 cup Milk - 1 ltr Sugar - 1 cup Cardamom powder - 1/2 tsp Dry grapes - 8 to 12 nos Cashew nuts - 10 to 12 nos Method: Chop off the edges of the bread and cut it diagonally. In a flat bottom pan toast the bread slices till they become golden brown on both the sides. Let them cool. In a hard bottom pan heat the milk when it boils add sugar to it and stir it continuously till it reduces to half. Remove from flame and let it cool. Add cardamom powder. Break the cashewnuts into pieces. Fry that and cashewnut in ghee add it to the milk. While serving, place the bread slice on a shallow plate and pour milk on top. Sprinkle a few nuts. This can be served either hot or cold. A royal dish from Mohalai Cuisine.

Ingredients: Cinnamon - 5 1 inch pieces Black cardamom - 15 gms Black Pepper - 3 tbsp Cloves - 8 to 10 nos Oil - 2 tsp Method: Heat oil in a pan and roast all the ingredients adding them together. Roast them very lightly. Let it cool. Grind it all to a fine powder and store it in an airtight container. This garam masala can be used in Mughalai dishes whichever asks for Garam Masala in it.

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

Ingredients: Paneer - 250 gms Butter - 4 tbsp Onions - 2 thinly chopped Ginger - 1/2 inch piece Garlic pods - 4 to 6 Green Chillies - 2 Tomatoes - 2 Cardamoms - 2 Beaten Curd - 1/4 cup Red Chilli Powder - 1/2 tsp Garam Masala - 1/2 tsp Salt to taste Milk - 1/2 cup Tomato puree - 1/4 cup Grated Paneer - 2 tbsp Greated Cheese - 2 tbsp Chopped coriander - 2 tbsp Oil - 1/4 cup Method: Chop the Paneer into finger lenghts. Heat oil in a shallow pan, fry the Paneer pieces. When golden brown remove from flame. Put the pieces in warm water for a few mins and remove and drain. In a hard bottom kadai(pan) add 2 tbsp of butter and add onion, ginger, green chilli and cardomom to it. Fry for 3 to 4 mins and add tomatoes and cook it for a few mins covered till it gets cooked. Add 1/2 cup of water and remove from fire. Let it cool and grind it to a fine paste. In the pan add the remaining ghee and add the gravy to it. Add salt, red chilly powder, garam masala powder and bea