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. 

When we eat out, kids love to taste something different and one such different item is Manchurian of any kind. And now, its time to make it at home as kids want it more. So for tonight's dinner I made Naan and Paneer Manchurian. Ingredients: Paneer - 250 gms Onion- 4 nos Tomato - 1 no. Spring Onions - 3 stems Green Chilly - 2 nos Ginger Garlic Paste - 1 tbsp Soy Sauce - 1 tbsp Tomato Ketchup - 1 tbsp Corn Flour - 2 tbsp Pepper Powder - 1/4 tbsp Red Chilly Powder - 1/2 tbsp Coriander Powder - 3/4th tbsp Cumin Powder - 3/4th tbsp Water - 1 cup Oil- 1/4 cup Method : Cut Paneer into cubes. In a shallow bowl, mix corn flour, 1/2 tbsp salt, Pepper powder, Red Chilly Powder, Coriander Powder, Cumin Powder. Add water to make it a paste. Mix well and ensure no lumps are formed. Add the Paneer cubes to it and let it marinate for about 15 mins.  Chop onions finely. Grind tomato to a puree. Chop spring onion leaves into bits. In a shallow pan add 1/2 of the oil and s

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: Pinapple pieces - 1 cup Paneer cubes - 1 cup Chaat Masala - 1/2 tsp Jeera powder - 1/2 tsp Salt to taste Olive Oil - 2 tbsp Coriander leaves - 1/4 cup Mint leaves - 1/4 cup Method: Chop coriander and mint leaves finely. In a salad bowl add paneer and pine apple pieces, chaat masala, Jeera powder, salt, coriander leaves and mint leaves and olive oil. Toss them and mix them well. Refrigerate it and serve chilled. This salad helps in removing gastric trouble, constipation etc which occours in summer season.

Ingredients: Paneer - 250 to 300 gms Thick unsour curds - 1/2 cup Ginger paste - 1 tsp Galic paste - 1 tsp Red Chilly Powder - 2 tsp Kasuri Methi - 1/2 tsp Punjabi Garam Masala - 1/2 tsp Chaat Masala - 1 tsp Chopped coriander leaves - 2 tbsp Tomato - 1 firm and semi ripe Green Capsicum - 1 small Besan Flour - 1 tbsp Oil - 1 tbsp salt to taste Method: Cut Paneer into cubes. In a shallow bowl mix curds, ginger paste, garlic paste, chilly powder, dried fenu greek leaves, Punjabi garam masala, coriander leaves, chaat masala, oil and salt. The mixture should be of a fine paste. Immerse the Panner paste into the mixture. Ensure that all the sides of the paneer is coated with the paste. Let it set for about 15 minutes. Cut 1 inch square pieces of tomato and capsicum and mariante them too in the paste after removing the paneer. This is best cooked in OTG in about 200 deg centrigrade. But if you dont have one, better do it in tawa. Coat the tawa with about 1 tbsp of oil.

Ingredients: Onion big - 2 nos Paneer - 300 gms Green Chilly - 4 nos Red Chilly - 2 nos Coriander seeds - 1 tbsp Cashew nuts - 8 nos Badam flakes - 2 tbsp Cardamom - 2 nos Bay leaf - 1 Sugar - 1/2 tsp Salt to taste Yoghurt- 2 tbsp Fresh Cream - 1 tbsp (optional) Butter - 1/4 cup Saffron strands - a few Coriander leaves finely chopped - 1/4 cup Method: Cut onion to small pieces. Cut Paneer into small cubes. In a shallow vessel add onion, cardamom and cashew nuts and add boiling water to it and close it with an air tight lid for 5 mins. (Water should be just enough to submerge the items in the vessel). Grind it to a very fine paste. Powder coriander seeds and red chillies to a fine powder. In a pan heat butter and let it melt till it reaches ghee consistency. Add bay leaf and green chillies. Saute for a few seconds. Add the onion paste and keep stirring till the ghee seperates from it. Mix the coriander seeds and red chilly powder to youghurt and beat in fresh crea

Ingredients: Maida or All purpose flour - 1 cup Ghee - 1 tbsp Salt little Oil - to fry Paneer - 200 gms Onion - 1 big Salt to taste Green Chillies - 1 no Coriander Leaves - 1/4 cup Method: Grate paneer. Grate green chilly. Chop Onion finely. Mix paneer, green chilly, salt, coriander leaves and onion. Make a dough of Maida. Let the dough set for about an hour. Make small balls out of Maida and roll them into small chappaties. Place 1 to 2 spoons of the paneer mixture inside the chappati and fold them in triangle shape. Make all the samosas and leave them in freezer for about half an hour. Heat oil and when hot reduce the flame to medium. Fry the samosas in hot oil. (You can add one or two at a time). Keep turning the samosas till it becomes golden brown in all the sides. Serve hot with mint chutney and Katta meeta chutney

Ingredients: Paneer - 1/2 cup (finely diced) Spinach - 3 cups (finely chopped) Tomato - 1/4 cup (finely diced) Green chilly - 1 to 2 nos Lime Juice - 1 tsp oil - 2 tbsp Salt to taste Method: In a pan add 1/2 sp of oil and add the spinach. Sprinkle it with a pinch of salt and saute well. Remove it from the pan. Add the remaining oil and when hot add green chilly and the paneer cubes to it. When the paneer cubes becomes a bit golden brown in colour mix it with the spinach. Add chopped tomatoes and lime juice and mix well. Serve chilled.

Ingredients: Paneer - 500 gms Butter - 75 gms Garlic - 12 pods Onion - 2 nos Ginger garlic paste - 2 tbsp Bay leaf - 1 no. Cinnamon sticks - 1 inch piece Cloves - 2 nos Cardamom - 2 nos Red chilly powder - 1 tbsp Oil for frying Salt to taste Turmeric Powder - 1/2 tsp Coriander Powder - 2 tbsp Punjabi Garam masala powder - 1 tbsp Fresh Cream - 3 tbsp Tomato puree - 1/2 cup Kasoori Methi - 1 tbsp Coriander leaves - 1/4 cup Method: Cut Paneer into 1 inch strips. Deep fry the cottage cheese in hot oil till it turns golden brown. Remove the excess oil. put them in warm water which is added with little salt. In a pan heat butter and when it melts add cloves, bayleaf, cardamom and cinnamon sticks. Chop the garlic into small pieces and add it to the pan. Grind the onion to a fine paste and add it to the pan and saute well. Add the ginger garlic paste to the pan and saute all the items well without burning them. Add coriander powder, turmeric powder, red chilly powder

Paneer dishes are always a great party dish. I tried this Paneer dish (which my friend Ms. Latha Jayaprakash gave)with slight alterations. This became a great hit in my kid's birthday party too. Ingredients Paneer - 200 gms Spring Onions - 2 tbsps (optional) Garlic - 4 pods Ginger - 1 " piece (finely chopped) Green Chillies - 2 finely chopped Corn Flour - 1 tbsp Lemon Juice - 1 tbsp (from half of the lime) Method:  It is better to use non-stick pan.  Apply little oil to the pan and add the paneer cubes slowly. Roast them on medium heat till it becomes golden brown. Remove and spread on a flat plate. Cut the spring onions to thin strips add it to the oil. Add chopped garlic and ginger along with a little salt and toss it well it all gets mixed up nicely.  Add green chillies and pepper corns; mix and toss well. Add the fried paneer pieces and mix thoroughly. In a cup add cornflour in a little water and add it to the pan. Mix all thoroughly and remove from heat. Add

Salad's are always a favourite in our house. I had few Paneer cubes and Sweet Corn left. Wanted to make use of it and make a healthy evening snack and here comes the dish. Ingredients: Corn - 2 cups Paneer - 100 gms (1 cup) Green Chilly - 1 no Chat Masala (optional) - 1 tsp Salt to taste Coriander leaves - 1/4 cup Lemon Juice - 1 tbsp (juice from 1/2 lemon) Method: Pressure cook corn. Let it cool and drain. Cur Paneer into cubes. Boil water and add 1/2 tsp of salt in it. Add the paneer cubes in it. Drain the water. Grate green chillies. Mix corn, paneer cubes and grated chilly. Add salt and chat masala and mix well. Chop coriander finely and add it to the mixture. Add lemon juice and serve. 

This is one wonder of a starter, which I had in a party during this vacation. Got the recipe from the host and tried it myself with a slight variation. Ingredients: Yoghurt - 1 ltr (to be hung overnight to remove excess water) Paneer - 150 gms Onion - Big 2 nos Ginger - 1 inch piece Coriander leaves - 1/2 cup Corn flour - 1/4 cup Besan flour - 1/4 cup Cashew nuts - 10 to 12 (to be powdered finely) Salt to taste Oil Method to make Cut onion and ginger into fine pieces. Saute onion and ginger in oil till oil turns transparent. Make a paste of coriander leaves. Add corn flour and besan flour to curd and mix well to make a fine batter. To this add coriander paste, salt, onion and ginger. Cut the Paneer into cubes and let it mariante in the curd for about 1/2 an hour. Place the paneer pieces in hot tawa and add oil till both the sides turn golden brown. It makes a great starter.

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

Ingredients: Paneer - 250 gm Ginger Garlic Paste - 1 tsp Green chilly paste - 1/2 tsp Coriander - 1 tsp (finely chopped) Salt - To taste Oil - for frying Method: Mash the panner thoroughly. Mix Paneer with all the other ingredients in a shallow bowl except the oil. Shape the ingredients into small Kebabs and refrigerate them for almost two hours. Heat oil in a shallow pan, When hot add the kebabs till the pan fits say around 6 to 8 pieces. Cook in high flame initially then when light golden in colour, reduce the flame and fry till golden brown. Remove from oil, and place them on kitchen towel and remove the excess oil. Serve with green chutney and tomato ketchup. Makes a great starter for parties.

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

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.