SuvaiArusuvai - Veg Recipes of India

Ingredients : Ripe plum tomatoes – 20 – cut into small cubes & then put thru a blender to make a sauce Fresh garlic - 6 pods – chopped Fresh Basil leaves – 1 bunch – chopped Red pepper flakes – 2 tea spoons Salt – to taste Olive oil – 4 oz. Method : Heat 1 oz. of the oil for one minute. Add garlic & fry until golden. Add the tomato sauce & the rest of the oil and let boil until it starts to thicken. Add salt, pepper & the basil and simmer on low heat for about one hour, stirring often.

Brinjal Contest entries by  Kanthi Narayanan Ingredients : Eggplant – one - 6 inches long, 2 inches thick & firm All Purpose Flour (Maida) - 3 table spoons Eggs – 3 beaten OR Milk - 1 Cup Bread crumbs – ¾ cup approximately - mixed with red pepper powder Olive oil – ½ inch height in medium size frying pan Spaghetti sauce ** see below Mozzarella cheese – ½ pound grated Garlic powder – 1 tea spoon Oregano powder – 1 tea spoon Red pepper flakes – 2 tea spoons Method : Wash & peel eggplant and cut into half, horizontally. Cut each half into thin slices. Dip each slice into the flour, then the egg or milk and coat it thickly on both sides with bread crumbs. Fry to a golden brown in olive oil. In an oven safe dish, pour spaghetti sauce - about ¼ inch height. Sprinkle the spices into the sauce & mix well. Place egg plant slices in a single fold. Put cheese on each slice & top with another eggplant slice. Pour more sauce over the entire pan and bake fully covered with alu