SuvaiArusuvai - Veg Recipes of India

Ingeredients: Lijjat Pappad - 1 pkt (either garlic variant or jeera variant) Potato - 4 nos big Ginger paste - 1 tbsp Onion - 2 nos (finely chopped) Salt - to taste Oil - to fry Method: Boil and peel the potatoes, mash it finely. Add onion, salt and ginger paste. Mix well.  Dip the pappad in water and place it on a flat plate, make balls of the potato mix and fold the pappad to desired shape. Fry in oil.  Grated Paneer or cheese can also be added to the stuffing mixture.  This makes a different party starter and also evening snack. 

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. 

After Paneer, Cauliflower is another ingredient that is made as Manchurian an Indo Chinese dish. This also can be made both as dry starter and also as a gravy. When my brother visited us, I wanted to surprise him and his family with something different and unique and for the starter I had made this Cauliflower Manchurian which every one liked and relished. Ingredients: Cauliflower Big - 1 no. 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 (optional) Red Chilly Powder - 1 tbsp Coriander Powder - 3/4th tbsp Cumin Powder - 3/4th tbsp Water - 1 cup Oil- 4 tbsp and 1/4 tbsp for shallow frying Salt to Taste Method : Clean and cut cauliflower into florets. Put them in boiling water added with turmeric powder and a bit of salt. Cover with a lid and remove from flame. Drain the water and separate the florets.  Mix cornfl

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

Starter recipe posted by Shripriya Ramakrishan for party menu contest entry 1 Make the mixed vegetable curry with potato, carrot, beans, peas, capsicum etc., and make lemon sized balls. Instead of dipping it in the Besan gravy, we are going to wrap it in white bread. Remove the brown part in the bread, sprinkle little bit water on the white part, place the mixed vegetable ball on the bread, then wrap the mixed vegetable ball with the bread...if the bread is hard and you are not able to wrap, then wet your hands and try. It will work out. Then deep fry these rolls. The taste will be awesome. I made this for one of the potluck parties....and the guests were going ga-ga over this. :)

Party menu posted by Uma Sridharan Ingredients Gram flour                            1 cup Juice of a lime Sugar                                     1 tsp Turmeric powder               1/4 tsp Ginger paste                        1/2 tsp Green chilli                           1 crushed Water                                     3/4 cup          Soda bi carb                        3/4 tsp For seasoning Mustard seeds                    1 tsp Chopped coriander leaves          handful Grated coconut                   handful Green chillies                      2 finely chopped Method Mix salt, sugar, lemon juice along with 3/4 cup of water. Mix gram flour, turmeric powder, crushed chilli  and ginger paste. Slowly add the water mixture and prepare a smooth batter. Grease a suitable baking dish to steam Dhokla.   Heat a cooker or steamer with enough water to steam. When the water is hot, mix soda bi card with the batter and pour it into the greased bak

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.

Ingredients: Potato                          250 gms Paneer                         200 gms  Cauliflower                   grated  1 cup  Capsicum                    1 finely chopped Green chilly                  3 finely chopped   Coriander leaves         chopped handful Maida                          1 cup Red chilly powder       1 tsp  oil for frying Method Boil and mash potato. Grate paneer.  Heat oil in a kadai. Sauté grated cauliflower and capsicum for 2 to 3 mts. Add mashed potato, grated paneer and green chilli. Add enough salt. Remove it from the flame and let it cool. Make small balls of the mixture and keep aside. Make a smooth batter by mixing maida, salt, red chilli powder and  water. Heat enough oil for deep frying in a pan. Dip the balls in the batter and deep fry them until they turn golden brown.   Serve hot        .

Party menu recipe posted by Latha Mahadevan Ingredients: Boiled Potatoes - 3-4 medium sized Boiled green peas - 3/4 cup spinach - 100 gms Chopped green chillies - 1 tblspn Chopped green coriander - 2 tblspn chopped ginger - 1 tblspn Chaat masala - 1 tspn Salt - as per taste Cornflour - 2 tblspn Oil - for deep frying   Method: 1. Peel n grate boiled potatoes 2. Mash boiled green peas 3.Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop. 4. Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding. 5. shape into ball and then press it in between your palms to give it a flat tikki shape. 6. Deep fry the tikkis in hot oil for 3-4 minutes.

Ingredients: Thuvar Dal/Toor Dal - 1 cup Bengal Gram Dal - 1/2 cup Urad Dal - 1/4 cup Raw Rice - 1/4 cup Green Chillies - 4 nos Red Chillies - 8 nos Hing - 1 tsp Salt to taste Cashew nuts - 12 nos Grated coconut - 1/2 cup Curry leaves - few Coriander leaves - few Grated Carrot - 1/2 cup Finely chopped cabbage - 1/4 cup Green Peas (Boiled) - 1/2 cup Method: Wash and soak the dals and rice for about 4 hours. Better soak Thoor dal and Bengal gram dal together, rice separately and urad dal separately. Drain well. Grind urad dal first a bit coarsely without adding much of water. Grind other two dals along with red chillies, green chillies, salt, 1/2 of the curry leaves, coriander leaves and hing sprinkling just 2 tbsp of water. Before removing from the mixer add the coarsely ground urad dal and give a spin so that all the dals mix well nicely. Slice the cashewnuts thinly and mix it with the dal. Add the grated coconut and mix that too well. Cut the remaining curry leave

An easy to make tiffin item. Which also makes a different starter dish for parties. Kids will love it. Ingredients: Thuvar Dal/Toor Dal - 1 cup Bengal Gram Dal - 1/2 cup Urad Dal - 1/4 cup Raw Rice - 1/4 cup Green Chillies - 4 nos Red Chillies - 8 nos Hing - 1 tsp Salt to taste Cashew nuts - 12 nos Grated coconut - 1/2 cup Curry leaves - few Coriander leaves - few Method: Wash and soak the dals and rice for about 4 hours. Better soak Thoor dal and Bengal gram dal together, rice separately and urad dal separately. Drain well. Grind urad dal first a bit coarsely without adding much of water. Grind other two dals along with red chillies, green chillies, salt, 1/2 of the curry leaves, coriander leaves and hing sprinkling just 2 tbsp of water. Before removing from the mixer add the coarsely ground urad dal and give a spin so that all the dals mix well nicely. Slice the cashewnuts thinly and mix it with the dal. Add the grated coconut and mix that too well. Cut the remain

Cheese Pakoras are delicious snacks that can be served to the kids as an after school snacks. Ingredients: Cheese cubes - 2 nos Onion - 1 no Green chilly - 2 nos Bread slice - 2 nos Curry Leaves - a few Gram flour - 1 cup Corn flour - 1 tbsp Salt - 1/2 tsp Red chilly Powder - 1/2 tsp Oil for frying Method: Cut the sides of the bread slices. Soak them into water for a min. Squeeze out the water. Mix salt, red chilly powder to gram flour. Chop onions, green chillies and curry leaves finely. Mix these too to the gram flour. Cut the cheese into small cubes. Mash the bread and mix it with the corn flour. Mix the cheese cubes also to the corn flour and make a dough which is not too hard or too watery. Heat oil in a shallow pan and add small balls of the dough to it. Fry them till they become golden brown in colour. Serve with green chutney or tomato sauce.

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.

Ingredients: Lady's finger - 1/2 kg Besan flour - 1/4 cup Dhaniya powder (Coriander powder) - 1 tsp Garam Masala Powder - 1/2 tsp Salt to taste Red Chilly powder - 1 tsp Turmeric powder - 1/2 tsp Oil for frying Method: Wash and dry the lady's finger thoroughly. Remove the ends and cut them into four lengthwise. Spread the cut pieces in a tray. Make a mixture of besan flour, red chilly powder, garam masala powder, coriander powder, turmeric powder and salt. Mix well and ensure no lumps are formed. Sprinkle this mixture on to the cut lady's finger slices. Ensure all the pieces are evenly coated with the mixture. Heat oil in a pan, when hot add few pieces at a time. Fry them till they become golden brown. Remove and serve it with tea or coffee.

Ingredients: Potatoes - 2 nos. Cauliflower florets - 1 cup Cabbage - 1 cup Green chilly - 2 nos Coriander leaves - 1/4 cup Paneer - 1 cup (100 gms) Ajinomotto powder - 1/4 tsp All purpose flour - 1 cup Red Chilly powder - 1/2 tbsp Coriander powder - 1/2 tbsp Cumin seeds powder - 1/2 tbsp Ghee - 1 tbsp Oil for frying Salt to taste Method: Boil peel and grate or mash potoatoes. Cut cauliflower to small florets. Chop cabbage to very fine pieces. Chop green chillies and coriander leaves very finely. Grate paneer. Mix ajinomotto to the cauliflower florets and cabbage pieces. Heat 1 tbsp of oil in a pan and fry both of the separately. Remove from flame mix well. Mix grated paneer and potato together (care shoud be taken not to mash them).  Heat another 1 tbsp oil and add the fried cauliflower, cabbage and then the mixed potato and paneer. Add green chilly, coriander powder, cumin powder and 1/2 tsp salt and mix well, till all the ingredients blends together and the water

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 1. Cabbage – one cup 2. Peas – ¼ cup 3. Carrot – ¼ cup 4. Potatoes - 2 5. Corn Flour – 4 tbsp 6. Rice Flour - 1 tsp 7. Chilli powder – 1 ½ tsp 8. Salt to taste 9. Oil for Frying Method 1. Chop the vegetables finely 2. Cook the potato and mash it 3. Cook the other vegetables in microwave for 10 minutes or cook all the vegetables in pressure cooker. 4. Drain the water from the cooked vegetables completely. 5. Squeeze them with hand to remove excess water 6. Add salt, chilli powder and corn flour and mix them thoroughly. 7.The mixture should be thick like pakoda batter. 8. Make small balls and fry them till they are golden brown Tastes good with mint chutney or tomato sauce. Ginger garlic paste and fennel seeds can be added if available.

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: 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: 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 .