SuvaiArusuvai - Veg Recipes of India

Tredy foods www.tredyfoods.com- A company that specialises in traditional snacks and sweets of India especially from South India. The sweets and snacks are native and unique and healthy which are delivered to the door steps of those who order it. Not just food but also kitchen appliances and utensils the traditional ones are sold by Tredy foods. With a well knit network, Tredyfoods strives its best to serve its customers only THE BEST. Tredyfoods have come up with ready to cook masala in three variants. Kadai Masala, Chettinad Masala and Pepper Masala. With the Kadai Masala paste, I tried making Kadai Paneer. The best part of these ready to cook masala is that this contains oil, tomato, onion, capsicum, salt and all other spices. These are in a powder form and that helps in a mess free cooking. Kadai Paneer needs chopping grinding, marinating but this Tredyfoods ready to cook masala eliminates all these steps thus enabling the user to cook thier favourite and delicious

Another Paneer dish that made rounds in our dining table after my friend Radha Sriram. The taste is amazing and the gravy is also very rich. Paneer can be substituted with Tofu or Soya Balls Ingredients  paneer 200 gm (cubes) capsicum-1no green pea- 1 cup tomato puree-1 cup salt- for taste oil-2/3 tsp To Fry and Grind onion -2no tomato-1 ginger-1' garlic cloves-4-6 no raw masala like cloves,cardemom,chinnamon stick,ani seed,javithri-each 3-4 no To Thicken the Gravy Cashew nuts - few coconut milk or  milk-1 cup For Garnishing fresh mint leaves-very few Procedure: 1. keep ready the onion gravy by frying and grinding the ingredients. 2.in a kadai,add one tsp oil and fry pieces of capsicum and peas for 2 min. 3.to this add paneer and give a stir. 4.now add onion paste and fry till oil comes out. 5.now add required salt and water to give a boil. 6.if you find the gravy thin add cashewnuts paste and give a boil and switch

A starter dish and also a dish that kids will love it as an evening snack after school. Ingredients: Urad Dal Papad (Raw) - 4 nos Paneer - 100 gms Chaat Masala - 1 tsp Green chillies - 1 no (finely chopped) Coriander leaves - 1/4 cup (finely chopped) Mint leaves - 1/4 cup (finely chopped) Corn Flour - 1/2 cup Salt to taste Oil to Fry Method:  Crush the papads finely and spread them on a plate. Mix Paneer, chaat masala, salt, finely chopped green chillies, coriander leaves and mint leaves together to a dough form. Make small balls out of this dough.  Mix salt to corn flour and add little water to it to make a thick and smooth paste. Dip the paneer balls in flour paste and roll them in the crushed papad.  In a shallow pan heat oil and fry these balls till they turn golden brown. Serve hot with tomato ketchup. 

Party menu recipe posted by Uma Sridharan Ingredients: Large block of Paneer                         1 Onion                                                 1 Capsicum                                           1 Ripe hard Tomato                               1 finely chopped Coriander leaves        handful   To Marinate: Curd                                                    1 cup Ginger - Garlic paste                          1 tbsp jeera powder                                       1 tsp Salt to taste Red chili Powder                                 1 tsp   Method Cut Paneer into 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for marinade and keep aside. Marinate  vegetables and paneer separately. Keep the marinated paneer in fridge for atleast 2 hrs. Heat oil in a kadai and fry marinated paneer till done. Fry vegetables also. Arrange fried vegetables and paneer in a serving plate. Garnish with coriander.

Party menu recipe posted by Latha Mahadevan Ingredients: Onions - 2 big Green chillies - 2 (u can also incrrease if u want more spicy) Cashewnut - 10 grams Curd 1/2 cup Fresh cream - 1 cup or milk Paneer - 1/4 cup Turmeric Powder - 1 tspn Garam Masala - 1 tspn Pepper powder - 1 tspn Red chilli powder - 1/2 tsp Ginger garlic paste - 2 tblspn Coriander powder - 2 tspn Method:   Fry Onions, green chillies, ginger and garlic. Grind them to a paste. Add 4 tspn of oil and 2 tspn of ghee in a tawa and add cumin seeds, bay leaves, cardmom, cinnamon and lavang. Then add the paste. Add turmeric powder, pepper powder, red chilli powder and coriander powder. grind cashew nut also into a paste. add cashew paste also. add curd. add salt. wait till the oil separates. Add little water and add paneer. Add kasuri Methi and garam masala. Add fresh cream. decorate it with mint leaves on top.

Party Menu recipe by Rohini Renganathan This is a quick Paneer dish and can be made without any major preparations  Ingredients - 250 gms Paneer  200 gms Fresh Cream   200 gms Tomato Puree  2-3 tblsp Butter  2 tbsp Kasuri methi 1/2 tsp Red chilli  Powder  1/2 tsp Garam Masala Powder  2-3 Green chilli As per taste Salt   Method -  Melt the butter in a pan, add slit green chillies, tomato puree,kasuri methi, salt, red chilli powder and simmer for 4-5 minutes. Add the cream and garam masala powder and cook further for 2-3minutes. (in slow flame)  Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.

Ingredients: Paneer - 200 gms Besan Flour - 1 cup Cooked Rice - 1 cup Khus Khus paste - 1 tsp Sesame - 1 tsp Spring onions - 1 Ginger garlic paste - 1 tsp Red Chilly Powder - 1 tsp Chilly paste - 1 tsp Turmeric Powder - 1/4 tsp Buttermilk - 1 tsp (optional) Coriander leaves - 2 tbsp Salt to taste oil - for frying. Method: Mash rice well and mix it with besan flour, buttermilk to form a thick batter. Set it aside for about 4 hours. Mix turmeric powder, chilly garlic paste, green chilly paste, red chilly powder, Khus Khus paste, Sesame seeds, finely chopped spring onions and salt. Cut the paneer into one inch long finger sized strips. Coat the strips with the batter and fry in oil till they are golden brown in colour. Makes a great snack for the brothers on Raksha Bandhan day.

Ingredients: Potato - 2 nos Carrot - 1 no. Onion -  1 no. Peas - 1/4 cup Paneer - 100 gms Corn flour - 2 tbsp Ginger Garlic Paste - 1 tsp Red Chilly powder - 1 tsp Pepper powder - 1/2 tsp Coriander powder - 1/2 tsp Garam Masala powder - 1 tsp Salt to taste Roasted Rawa - 1/4 cup Oil for shallow frying Method: Pressure cook potatoes. Mash well. Heat oil in a pan and add ginger garlic paste and finely chopped onion. When the onion turns glassy, add the grated carrot, peas. Add red  chilly powder, pepper powder, coriander powder, garam masala powder and salt and mix well. Remove from flame add the grated paneer.  Make a watery batter of the corn flour .Make the potato mixture into small balls and flatten it. Coat both the sides in the corn flour batter and roasted rawa. Heat oil in a shallow pan and shallow fry the cutlets. Turn it both the sides till they become golden brown in colour. (Care should be taken not to over brown it). Serve it hot with tomato ketchup and gr

Ingredients: Milk - 1 ltr Lemon Juice - 1/2 tsp Water - 1/2 cup Method: Bring the milk to boil, while doing so warm the water and after removing from fire add the lemon juice to it. When the milk comes to a boil, pour the lemon juice to it and sim the stove. Keep stirring constantly, to ensue that the entire milk is curdled. Remove from fire and let it cool. Strain through a clean muslin cloth. Keep the muslin cloth under running water and then squeeze out the remaining water. Hang the cloth so that all the Whey drains out. Donot throw the whey. It is rich in proteins. It could be used to make gravies or can also be added instead of wate while making Chappatis. When you feel that all the water have come off then place the muslin cloth in a plate and keep a heavy weight over it. After 2 to 3 hours it can be removed and sliced. Refrigerate it and use it whenever needed. Make sure you dont store the Paneer more than a week.

Ingredients: Ginger - 10 gm piece Garlic - 10 to 12 flakes Cloves - 5 pieces Cardomom - 5 pieces Cinamon - 5 pieces Turmeric - a pinch Jeera - a pinch Red Chillies - 10 to 12 depending upon the spiciness. Paneer - 100 gms Curd - 100 gms Method: Cut Paneer into cubes. Soak them in warm water for a few mins and keep them aside. Grind all the other ingredients except curd into a fine paste . Beat the curd and add the ground paste to it. Coat the paste on to Paneer. Marianate it in refrigerator for 2 to 3 hours. Add the paste to Onion slices and marianate them too. Heat a shallow frying pan and place the paneer pieces and pour oil around the pieces. Turn the next side and fry that side too. When both the sides turn golden brown, remove from tawa. Fry the onions also the same way. To serve, place one piece of onion then paneer then another piece of onion in a toothpick and serve it with Tomato Ketchup and Coriander Chutney. Note: Prepare the above given paster whenever you want or you ca