SuvaiArusuvai - Veg Recipes of India

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: Banana - 2 nos Orange - 1 no Apple - 1 no Pineapple - 1/2 no Guava - 1 no Tomato - 1 Firm and Ripe Potatoes - 2 nos Chaat Masala - 1 tsp Lime - 1 no Salt to taste Pepper powder - 1/2 tsp (can increase if needed) Method: Pressure cook potatoes. Peel and dice it into big cubes. Wash and cut apple, pineapple, guava and tomato to medium sized cubes. Peel oranges and banana and cut the bananas into reasonable sized rounds. Cut the orange slices into 2. Put all the fruits and potatoes in a mixing bowl. Add salt, pepper powder and chat masala powder and mix well. Squeeze lime juice and mix again. Serve chilled.

Ingredients: Cashew nuts - whole 1 1/2 cups or about 250 gms. Ghee - 1/4 cup Sugar - 1 cup Method: Take a flat surface - chappati stone or any marble surface and coat it with ghee. Coat the roller pin also with ghee. Put the cashew nuts in a plastic bag and crush it slowly either with the help of a chappati roller or with any small flat stone. This will help the cashewnuts to break evenly. Heat a flat bottom pan and add 2 tbsp of ghee to it. Add the sugar when the ghee melts. Let the sugar melt and turn to a honey color (caramelize sugar). Put off the flame and add the broken cashew nut pieces and mix well with a spoon. (mixing should be done as fast as possible). Transfer it immediatly to the ghee coated surface and roll it with chappati roller pin. Cut it into square cubes. Store it in an air tight container.

The name itself suggests that this is the king of sweets. (Badusha means king in Persian). Ingredients: Maida - 1 cup Butter - 50 gms Ice Water - 2 cups Sugar - 1 cup Oil - to deep fry Method: Add the butter to maida and knead it to rawa or bread crumb consistency. Add ice water to maida slowly and knead it again. Make fine balls with it (care should be taken so that no cracks are formed in the ball). Make thin chappatis out of the balls. Place 3 chappatis one over the other. Spread butter in between the chappatis. Spread butter on the top chappati and sprinkle 1 tbsp of maida over it. Roll the chappatis to form a cylinder. Seal the ends and cut into pieces. Keep the cut pieces in fridge for 30 mins. Make balls of the cut pieces and press them and flatten them. Make a hole in the middle and fry it in oil in medium heat. (Care should be taken that the Badusha is immersed thoroughly in oil for consistent frying). 3 to 4 pieces can be fried at one time. Turn them constantly so

Ingredients: Cashew Nuts - 1 cup Sugar - 1 cup Ghee - 2 tbsp Water - 1/4 cup Method: Soak cashew muts in water for about 15 to 20 mins. Grind it to a fine paste. In a hard bottom pan, add water and sugar. Boil sugar and keep stirring to make one string consistency of sugar syrup. Add the cashew paste to it. Add 1 tbsp of ghee. When it forms a dough consistency lump and doesnot stick to the sides of the pan, then remove it from flame and spread it on ghee smeared plate. When cold cut into desired shapes. (Normally it is cut into diamond shape).

Ingredients: Grated Coconut - 1 cup Sugar - 2 cups Ghee - 1 cup Cashewnuts - 12 cut into small pieces and fry it in 1 tbsp of ghee. Method:      In 1/2 cup of water dissolve sugar and let it boil, Bring it to thick one string consistency. Add the grated coconut to it slowly. Keep stirring and add the ghee little by little. Both the sugar and coconut should get mixed up well and should get hardened. Bubbles should form on the top and the mixture should leave the sides of the vessel. Before removing from flame add the cashewnuts and mix well. Remove and pour it in ghee greased plate. When warm cut into pieces. When cold remove the pieces and store in a clean dry container.

Tired of making the regular payasams for Diwali? Try out this Rabadi, which will sure become a great hit in your family. Ingredients: Milk - 1 ltr Sugar - 100gms Badam - 20 to 25 Melon seeds (Saarai Paruppu) - 1/4 cup Cardamom powder from 4 to 6 nos Saffron Strands - a pinch Method: Soak the Badaam in warm water and peel the skin. Grind the Badaam along with cardamom. Add it along with milk and sugar and boil it. When thick remove from flame and let it cool. Refrigerate it and serve it cool. Sprinkle Melon seeds and saffron strands and serve.

Ingredients: Almonds - 1/4 kg (soak overnight and peel the skin) Powdered sugar - 1/4 kg Milk - 2 tbsp Saffron Strands - a few Method: Wash the almond throughly after peeling it to remove the brownness. Grind it to a fine paste using milk. Mix the sugar powder to the ground paste and in a hard bottom pan cook the mixture stirring constantly using a large spatula. Do not stop stirring even if it splatters. Keep the stove in low flame, and keep stirring untill the mixture forms a soft lump and leaves the sides of the pan. Spread the cooked mixture in a ghee greased pan and roll it with a rolling pin. When warm, put slices. Decorate each slice with one or 2 strands of saffron. Can also place one or a half of badam on each piece. Remove and store when cold. One can also make Burfi and Rolls using Badaam.

Ingredients: Badaam - 500 gms Sugar - 300 gms Water - 2.5 cups Ghee - 1 tbsp Food Colour - yellow one pinch (optional) Badam Essence - 1/2 tbsp (optional) Method Soak Badaam and peel the skin. Grind it into a fine paste. In a hard bottom pan add water and sugar and when the sugar gets to syrup consistency add the food colour and badam paste and keep stirring. When it becomes thick and doesnot stick to the sides of the pan. Before removing from pan add the ghee and mix it well. Pour it in a greased plate and when it is warm put slices. Check here to make Cashew Burfi.

This is an instant sweet, that can be done within an hour. Ingredients: Badam - 200 gms Sugar - 1cup Cashew nuts - 100 gms Ghee - 2 tbsp Method: Soak Baadam and half of the cashewnuts for about 15 mins and deskin it and grind it into fine paste. In a hard bottom pan add the badam paste, sugar and ghee and cook it till everything mixes well together. Keep stirring so that the entire mixture should not stick to the pan. Remove from fire and make it into small balls. This can be spread in a ghee spread plate and cut into square or diamond pieces too. Grind the remaining cashew into fine pieces and sprinkle on the balls or the diamond pieces.

Ashoka Halwa is regarded as the king of sweets. Ingredients: Moond Dal - 2 cups Maida - 1/2 cup Sugar - 3 cups Ghee- 3 cups Cashew Nuts - 100 gms Cardomom powder - made of 10 to 12 cardomoms Red food colour - a pinch Water - 1 1/4 cup Method: Clean the moong dal and pressure cook it till it becomes soft. In a pan fry the maida till it smells cooked. In a pan pour water and add sugar to it and mix well. Once the sugar gets dissolved add the cooked moong dal to it and add little sugar to it and keep stirring. This mixture will be in the form of dosa batter. When it starts coming out of the edges, add maida to it and mix again. This will come to a ball like consistency. Add the remaining ghee, cardomom powder and broken cashew nuts. Remove from flame, and spread it in a ghee greased plate. Serve hot.

Badam Halwa is always regarded as the king of sweets. Here is a very easy method to make it at home Ingredients: Almonds, soaked, peeled - 200 gms Powdered Sugar - 120 gms (or as per your taste you can increase or decrease it) Method: Grind the almonds into a very fine paste using 1 or 2 table spoons of milk. (The paste should not be liquidy. In a shallow heavy pan mix the sugar and almond paste and put it in heat and cook.Stir continuously. Add two tablespoons of ghee. Make sure that it does not stick to the bottom. The entire paste should become soft and form lumps. When the lump leaves the sides of the pan remove from fire and let it cool and set.You can make this into balls, or spread in a plate and cut them into pieces.