SuvaiArusuvai - Veg Recipes of India

A special dish from Punjab for all the Palak lovers and for those who want to have changes and variety of side dish. Ingredients: Palakwali Dal Palak - small bunch Green gram - 1/2 cup Green Chillies - 2 nos Red Chillies - 2 nos Garllic pods - 8 os Onion - 2 nos Oil - 2 tbsp Cumin seeds - 1 tsp Ginger - 1 inch Lemon Juice - 1 tsp Turmeric Powder - 1 pinch Asafodeita - 1/2 tsp Salt to taste Method: Wash and soak moong dal for about 15 mins. Pressure cook it with 1/2 spoon of salt and turmeric powder. Wash the Palak leaves and cut them into fine pieces. Heat oil in a pan, add cumin seeds, asafodeita, peeled and cut garlic pods and finely chopped ginger pieces. When the cumin seeds changes colour, add finely chopped onions and slit green chillies. Fry till the onions become soft and transparent. Add the palak leaves, salt and cover it with a lid. Reduce the flame and let the leaves cook thoroughly. Mix in boiled dal and bring it to a boil. Remove from flame and

Ingredients: Raw Mango - 1 kg Salt - 1/5 cup Red chilli - 30 gms Fenugreek powder - 3 tspn Punjabi Garam Masala - 1 tbsp (optional) Turmeric - 1 tbsp Mustard Oil - 2 1/2 cups Method: Remove the seeds from the mangoes and cut them into big pieces. Mix all the spices together along with 1/2 cup of mustard oil. Rub the mixture on to the mango pieces. Ensure all the pieces are evenly coated. Transfer the mango pieces to jar and pour the remaining mustard oil on top. Cover the jar with a clean thin cloth and leave it intact. Turn the mango pieces upside down every other day with a clean wooden laddle. The pickle is ready to use after 20 days. Stays good even for 2 years. The mango should be kept covered with oil.

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

Many of the Punjabi dishes gets its flavour as this Punjabi Garam Masala is added to it. Find here how to make it. Ingredients: Dhania - 1/4 cup Jeera - 1 cup Pepper - 1/2 cup Cardamom - 6 to 8 Fennel seeds - 1/4 cup Clove - 4 nos Cinnamon - 2 inch piece Black Cumin Seeds - 1 tbsp Bay Leaves - 2 nos Dried Ginger Powder - 1 tbsp Nutmeg - 3 nos Method: Fry all the ingredients except ginger powder in a dry pan for a while till they are warm. Grind it together with ginger powder. Store it in an airtight container.

All the north Indian side dishes use this Onion and Tomato paste in the cooking process. This paste can be made and stored for almost 15 days in freezer. If there is party or if you are planning to make North Indian Dishes quite regularly, then this is the best thing one can make use of. Ingredients: Onion - 12 nos Tomatoes - 18 nos Oil - 6 tbsp Method: Cut all the onions and tomatoes into pieces.  In a heavy bottomed flat pan add oil and when hot add the diced onions.When they turn golden brown in colour add the tomatoes. Mash the tomatoes and stir well. Keep cooking till the oil starts coming out. Once done, remove from flame and let it cool. Use a hand blender to mash the mixture thoroughly. Store in dry air tight containers so that it can be used when ever needed. When you are cooking vegetables or meat based dishes. Finish off all the other cooking process like adding the spices, boiling and blending and add this paste at the end and stir well. Benefits of using thi

Ingredients Baby Potatoes - 1 cup or 12 to 15 nos Cream - 1 tbsp (optional) Kasuri Methi - 1/4 tsp Oil - 1 tbsp Salt to taste Red Chillies - 4 nos Ginger - 1/2 inch piece Coriander powder - 1 tsp Cumin powder - 1 tsp Tandoori Masala - 2 tsp Method: Grind red chillies, ginger, coriander-cumin powder and Tandoori Masala powder. Wash potatoes nicely and pierce it with fork. Place the  potatoes on a microwave turn table. Arrange them in circle leaving place for water in the middle. Keep a cup of water in the center to prevent the potatoes from getting wrinkled. Microwave the potatoes in high for 5 minutes. In a microwave bowl add oil and heat it for about 30 seconds. Add the grind paste and salt to the hot oil and mix thoroughly. Microwave high again for 1 min. Add the potatoes and mix well with the paste and microwave it high for about a min. Add cream and methi leaves and microwave it again for 1 minute. Serve it as starter or as a side dish for Chappati.