SuvaiArusuvai - Veg Recipes of India

 Ingredients:        Green Peas - 1 cup     Onion - 1 finely chopped     Pudina leaves - 1 cup     Ginger - 2 inches     Green chillies - 3     Gram flour - 1 tbsp     Salt - to taste     Oil - to fry   Grind the green peas coarsely. Grind pudina leaves, green chillies and ginger. Mix the ground green peas and pudina,ginger, green chillies and chopped onion . Add gram flour just to bind the mixture. Add salt and sprinkle little water in case required and mix well. Take small balls and make it in vada shape and deep fry it in oil.

  Ingredients:       Potato - one small grated    Carrot - one grated    Beans - 4 to 5 chopped finely    Pudina leaves - 1 cup    Gram flour - 1 cup    Rice flour - 1/4 cup    Bombay Rava - 1 tsp    Green chillies - 3    Ginger - 1 to 2 inches    Salt - to taste    Oil - to fry Grind pudina,ginger and green chillies together. Mix it with gram flour, rice flour, rava, salt.Add the grated vegetables to the mixture. Use very less water to sprinkle on the mixture and mix it well. Make small balls and deep fry it. Pakodas are ready.

This is also known as Pidi Kozhukattai. Ingredients: Raw rice 1 1/2 cup Toor dhal  1/4 cup Salt to taste  Oil  2 tbs Ghee  2 tbs Mustard  1 tsp  Urid dhal  1 tsp Pepper corn 1/2 tsp Jeera  1/2 tsp Red chillies 3 Asafetida powder- a pinch Preparation Grind rice, toor dhall, pepper, jeera, red chillies to a rava consistency. Heat a heavy bottomed pan, pour oil. Add mustard seeds, urid dhall and curry leaves. Pour 4 cups of water and bring to boil. Add salt and ghee. Now slowly put in the ground rice mixture. Mix well without any lumps till the rice mixture absorbs the water and becomes soft . Remove from heat and keep aside. When it is cool shape them into small cylinders. steam for 15-20 minutes. Serve with coconut chutney Makes a different kind of Party Starter dish

Party Menu recipe by Rohini Renganathan Ingredients Potatoes (boiled) –Four medium size Paneer , Khoya or green peas - 50 grams (Any one of these or all three, is is your choice)   Vermicilli - 100 gms Maida – 50 grms Red chilli powder – 2 tsp Coriander powder – 2tsp Jeera - 1tsp Hing – ½ tsp Salt – as per taste Besan (gram flour) – 2 tbsp (optional) Lettuce or Cabbage leaves – Shredded finely – for garnish Oil for frying   Method  – Mash the boiled potatoes. Add red chilli powder, coriander powder, salt to it. In a pan add a tsp of oil. Add Jeera. When it turns its colour add hing and the boiled potato mix. Just toss a bit. It should be in such a texture that you can make ballswith it. If you find it soggy then add besan to adjust the texture. Once thisis done , let this cool. Mix maida with some water and make a thin paste.   Take paneer , khoya,give them shape of very small balls (these would become the eggs). You can use boiled green peas

Masal Vadais or Masala Vadais are speciality vadais made using the same batter that is used to make Ulunthu vadai or Aama vadai with slight variations. Here is the recipe to make masal vadai using urad dal. Ingredients: Urad Dal - 2 cups Curry Leaves - 1/4 cup Coriander leaves - 1/4 cup Salt to taste Onion - 3 to 4 nos Method: Soak Urad Dal for about 2 hours. Grind it to a fine paste along with curry leaves, coriander leaves and salt. The dough should not be watery. Chop onions finely. Add it to the ground dough. Make vadas using it. This makes a great evening time snack or a rainy day snack.

Baby corn and potato makes a great combination. Making tikkis out of it in a combination or making cutlets out of it along with a few other vegetables will be a best choice to make the kids eat a lot of vegetables. Ingredients: Potatoes - 4 nos Sweet corn - 1/2 cup Green Peas - 1/4 cup Red Chilly powder - 1/2 tsp Garam Masala Powder - 1/4 tsp Chat masala powder - 1/2 tsp Amchur Powder - 1 tsp Coriander leaves - 1/4 cup Mint leaves - 1/4 cup Salt to taste Corn flour - 1/4 cup Bread Crumbs - 1 cup Lemon Juice - 1/2 tsp Oil for frying Method: Boil and grate potatoes. Boil corn and green peas separately (if dry green peas is used, it should be soaked over night and then boiled). In a large mixing bowl, add the grated potato, salt, turmeric powder, amchur powder, red chilly powder, chat masala, garam masala, coriander leaves, mint leaves and mixed well. (Alternatively you can grind coriander leaves and mint leaves along with the other masala powders and salt and mix

Corn is one grain that is loved by almost all the ages. It can be made in a variety of forms to make the kids eat and reap the benefits in store. Ingredients: Corn Kernels - 2 cups Onion - big 2 nos Green Chilly - 1 no Red Chilly - 1 no Sambar Powder  - 1 tbsp Curry leaves - a few Coriander leaves - a few Salt to taste Mustard seeds - 1/2 tsp Lemon Juice - from 1 lemon. Oil - 2 tbsp Broken Urad dal - 2 tbsp Grated coconut - 1/4 cup (optional) Method: Pressure cook corn kernels for about 3 whistles using a little salt. Cut onions into small pieces. Heat pan and add oil to it, when hot add mustard seeds. When they splutter add broken urad dal, slit green chillies, red chillies and saute will. Add the corn kernels and mix thoroughly. Taste the salt and add the desired amount. Add the sambar powder and mix well. Remove from flame add, curry leaves, finely chopped coriander leaves, grated coconut and mix well. Add the lemon juice and mix well. Makes a great evening snac

Ingredients: Moong dal - 2 cups Coriander leaves - 1/2 cup Curry leaves - 1/2 cup Saunf - 1 tsp Green chillies - 8 nos Onions - 2 nos Salt to taste Oil to fry Method: Wash and soak the Moong dal for about 2 hours. Drain and grind it along with 6  nos of green chillies and 1/2 tsp of saunf to a thick paste (it should not be watery so avoid adding water while grinding). Chop onions, remaining green chillies, coriander leaves and curry leaves finely. Mix them to the moong dal batter along with the remaining 1/2 tsp of saunf. Make vadas out of it and fry them till it becomes golden brown in colour. Serve with green chutney and or coconut chutney .

Ingredients: Bengal Gram Dal - 1/4 cup Moong Dal - 1/4 cup Cow peas (Brown) - 1/4 cup Grated coconut - 1/4 cup Green Chillies - 2 nos Mustard seeds - 1 tsp Broken Urad Dal - 2 tbsp Asafodeita - 1 pinch Oil - 1 tbsp Salt to taste Method: Wash and pressure cook the dals. Strain the excess water if any. Heat oil in a pan and add mustard seeds. When they splutter add the broken urad dal, asafodeita and saute for a min. Slit green chillies and add it to the pan. Add the dals and mix well. Add the grated coconut and salt and mix thoroughly. Makes an evening neivedhyam during Navarathri.

This is another method to make Masala Vada using ingredients used for Aama Vadai. Ingredients: Thuvar Dal - 2 cups Bengal Gram Dal - 1 cup Rice - 2 tbsp Fennel Seeds - 2 tbsp Asafodeita - 1/2 tsp Red Chillies - 6 nos Curry leaves - 1/2 cup Salt to taste Onion - 2 nos Oil for frying Method: Wash and soak the dals  and rice together for about 1/2 an hour. Grind them coarsely along with salt, asafodeita, curry leaves and red chillies. Chop onions finely. Crush the fennel seeds. Mix onions and fennel seeds to the ground dal. Make vadas out of the dough and fry it in hot oil. Fry untill golden brrown.

Masala Vada can be made both from Ulundu Vadai and Aama Vadai ingredients. Here is the method to make Masala Vadai from Ulundu Vadai Ingredients Ingredients: Urad Dal - 2 1/2 cups Green Chilly - 4 nos Asafodeita - 1 tsp Curry Leaves - a few Coriander leaves - a few Onion - 2 nos Salt to taste Method: Soak Urad dal for about 2 hours. Grind it to a fine paste along with 3 green chillies, asafodeita, curry leaves, coriander leaves and salt. Cut the onions finely. Mix it with the dough. Cut the remaining green chilly into thin rounds and add that too to the dough. Make vadas out of the dough and serve hot with coconut chutney and sambar .

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: Potatoes - 4 nos Onion - 1 no Green chilly - 1 no. Ginger garlic paste - 1 tbsp Mustard seeds - 1 tsp Asafodeita - 1 pinch Turmeric - 1/2 tsp Coriander leaves - 1/2 cup Curry leaves - 1/4 cup Salt to taste Bajji batter - 1 cup Oil - for frying Method: Add 1 1/2 cup of water to bajji batter to form a thick dip. Chop onions finely. Boil the potatoes and mash them thoroughly. Cut green chillies finely. Chop the coriander leaves and curry leaves finely. Add 2 tbsp of oil to a pan and add mustard seeds and when it splutters add onions are soft and light golden in colour. Add the ginger garlic paste, turmeric powder, curry leaves and salt. Add the mashed potatoes and mix it will all the ingredients. Remove from flame and add coriander leaves and mix well. After the mixture cools divide them into flat vada shaped balls. Dip the mixture in the bajji batter. Heat oil in a frying pan and when hot reduce the flame and add the batter soaked vads one by one. Fry ti

Ingredients: Potato - 4 nos Green Peas - 4 nos Cumin powder - 1 tbsp Amchur - 1 tbsp Coriander powder - 1/2 tbsp Green chilly - 5 nos Salt to taste Bread slices - 4 nos (White sandwhich bread) Corn flour - 1 tbsp Bread crumbs - 1 cup Method: Boil, peel and mash potatoes and green peas. Chop green chillies finely. Chop the coriander leaves finely. Soak the bread slices in water for about 2 seconds after removing the sides. Squeeze out the water completely.  In a big bowl add the mashed potatoes and peas along with jeera powder, green chillies, coriander leaves, salt and amchur powder and mix well to a fine dough. Add the bread slices to the mixture and knead well so that the bread get mixed thoroughly. Roll the dough to cylinder shapes. In a shallow bowl, mix 1/2 cup of water and corn flour to make a thin paste. Dip the rolls in the corn flour paste ensure that it is evenly coated. Roll the cylinders in bread crumbs. Heat oil in a pan and deep fry the rolls in the

Ingredients: Poha - 1 cup Jaggery - 3/4 cup Grated coconut - 1/2 cup Cardamom Powder - 1 tsp Ghee - 1 tbsp Method: Soak poha for about an hour. Drain all the water and separate it with the back of the laddle. Add ghee, cardamom powder, grated coconut and jaggery to it and mix well.

Ingredients: Corn flakes - 2 cups Roasted Channa Dal - 1 cup Roasted puffed rice - 2 cups Roasted Poha - 1 cup Roasted peanuts - 1 cup Roasted channa - 1 cup Roasted green moong - 1 cup Curry Leaves - 1/2 cup Ghee - 1 tbsp Method: Heat 1/2 tbsp of ghee in a pan and fry the curry leaves in it till they turn crispy. Add all the ingredients one by one and saute them. Add the remaining 1/2 tbsp of ghee on top and mix well. Remove from flame and let them all cool. Store in an airtight container. This makes a great snack for exam going students and for dieters.

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: Potato - 2 nos Bread Slices - 6 nos Onion - 1 medium size Ginger - 1/2 inch piece Lemon Juice - 1/2 tbsp      or Tamarind Paste - 1/2 tsp Green Chilli - 2 nos Coriander Leaves - 1/4 cup Mint paste - 1 tbsp Oil for deep frying Method:   Soak the bread slices in a shallow plate for about 5 mins. Remove and squeeze out water and mash it finely. Pressure cook the potates and peel the skin. Chop onion very finely. Grind green chillies, ginger and coriander leaves, Mint Paste to a fine paste and add it to the potatoes. Mix all the ingredients along with mashed bread and make them into equally shapped balls. Shape them to a tikka. Heat oil in a pan, when hot reduce the flame to medium. Deep fry the tikkas in the oil. Drain the excess oil. Makes a great snack for parties, evening snacks for the kids. Serve with mint chutney .

Ingredients:   Cashew nuts whole - 1/4 kg (approximately about 50 pieces) Bengal Gram Dal - 1 cup Raw Rice Powder - 1 tsp Cornflour - 1 tsp Green chilly - 2 nos Curry Leaves - 1/2 cup Garlic - 6 cloves (optional) Saunf - 1 tsp  Salt - To taste Oil - for frying. Method: Mix besan flour, rice flour, corn flour together along with salt. Grind garlic, green chillies and saunf to a paste and add it to the flours. Add finely chopped curry leaves to the flour. Add cashew nuts to the flour and add water slowly to make a dough.  In a pan heat oil and when hot reduce the flame to medium. Add small dumplings little by little to the oil. When they turn golden brown, remove from flame, drain the excess oil.  This pakora can be stored for about two or three days. Makes a good starter and also a good tea time snack.  Note: Do not increase the flame untill, the whole consignment of dough is fried.

Ingredients: All ingredients as in  Simple Pakora Onion - 2 to 3 nos big Method: Chop Onions finely. Mix the dough as that of Simple Pakora, but before mixing the water add onions and mix well. Add water little by little and make a dough. Heat oil and fry the dough just as said in simple pakora recipe. The onions will turn brown a bit faster than the dough. (But wait till the dough turns golden brown before removing it from oil). Serve hot. Ideal snack for rainy day.