SuvaiArusuvai - Veg Recipes of India

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

Ingredients: Jeeragam (Cumin seeds) - 1 tbsn Garlic - 3 to 4 pods Red Chilly - 1 or 2 depending upon the size Lemon - 1 no Salt to taste Method: Grind cumin seeds, garlic, red chilly and salt to a coarse texture. Add lemon juice to it and blend it thoroughly. Serve it chilled.

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 .