Diwali recipes

Tuesday, December 30, 2008

Channa masala with potato and bhatura recipe

 A Recipe from my friend Sangeeta!

Channa and Batura

 DSC01117

Channa Masala:

Ingredients:

Channa 1/4 kg or less
onions 2 finely chopped
potato 1 big boiled,mashed
Dhania powder 2 tsp
Red chillies powder 1 tsp(accordingly as u are adding green chillies with tomatoes)
Garma masala or channa masala 1 tsp
turmeric 1/4 tsp
bay leaf 1
Oil 3 tbsp
Salt as per your taste
To Grind:
Tomatoes 2
Green chillies 3
Ginger 1"inch
Coriander Less than quarter bunch

Method:

1. Soak Channa overnight.
2. Boil channa in cooker adding Little salt until soft.
3. In a pan add oil,fry bay leaf,add the onions,fry till light brown
4.Now add the mashed potato and mix well.
5. Add the tomato mixture and the masala powders. Mix till it leaves oil.
6. Add the boiled channa. mix well
7. Add water (u can also add the water in which we boiled channa) according to the consistency required
8. Boil the channa for 10 mints in low flame.
9.Serve with batura.

For batura:

Maida - 2 cups
Wheat flour - 1 hand
Curd - 2 tbsp
Salt,water - As needed

Method:

  1. Knead the dough
  2. Roll into desired size,bit thicker than our normal pooris and fry the baturas.
  3. Serve with channa masala!
 DSC01112
Only two days for the New Year to come,and at this point I am very happy to announce you that I am hosting an event for the first time in my blog and the credit goes to Srivalli of Cooking4allseasons!! Yes! For the next fresh month January of the very new year 2009,I am going to host the event of  Microwave Easy cooking, fondly referred as MEC.So far,this event has been very useful and a hit among the bloggers...thanks to Srivalli,for bringing up a nice theme:)Hope you all will send me entries that will overflow my mail box!

And the Theme is MEC: Paneer.....

MECLogo
To participate in this event, please make sure of the below points:
1. Cook any dish in Microwave using Paneer. It can be a starter, Main Course, Side dish or Sweets/Dessert.
2. Link back to this post and  MEC: Announcement.
3.Kindly use the attached Logo.
4.Send in your entries with MEC:Paneer as subject line,to tvijayanand1904@gmail.com with the below details:
Your Name:
Blog Name:
Dish Name:
Recipe Type:
Post URL:
Picture
Last date for sending in your entries is Jan 31st.
Round-up of the event will be posted on February 1st week.
You can send as many entries as you want,and if you already have a dish in your blog which satisfies the needs of the event,you can send that also,but kindly repost it in your blog for the event!
5.Non blogger's entries also are welcome! Send your recipe and picture of the dish to the given mail ID...

I am not able to post my recipes this month and missed some of your posts also,kindly bear with me for another 2 weeks,I will be back as usual!!!
WISHING ALL MY FELLOW BLOGGERS AND READERS A HAPPY AND PROSPEROUS NEW YEAR!!!
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Monday, December 22, 2008

Sindhi Curry recipe - Tomato kadhi recipe - Curry Chawara

sindhi-curry-tomato-kadhi
Sindhi curry - Tomato kadhi is known as curry chawara, is a main dish for Sindhi's. We have a function before the wedding day and is called as curry chawara ( as the food should not contain onions and garlic). The menu goes like this curry, chawara (rice) aloo took, lotus stem subzi and sweets like mohantal and sweet boondi is served.
ingredientsDSC01089

I have updated this post with step by step pictures, after I made this for lunch menu series. But the recipe remains same as my friend written.

sindhi-curry-recipe

Sindhi curry recipe

Recipe Cuisine: Sindhi  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 25 mins    Serves: 3

Ingredients

Tomato, medium sized - 4

Besan flour - 1 & 1/2 tblsp

Drumstick - 1

Radish - 1/2

Cluster beans - 10

Ladies finger - 10

Ginger, finely chopped - 1 tblsp

Green chilli - 2

Red chilli powder - 1 & 1/2 tsp

Turmeric - 1/8 tsp

Tamarind pulp - 2 tblsp


To temper

Oil - 2 tblsp

Mustard - 3/4 tsp

Fenugreek seeds - 1/2 tsp

Cumin/ Jeera - 1 tsp

Asafoetida/ Hing - 1 pinch

Curry leaves - A sprig


Method

  1. Scrap the drumstick skin slightly, cut into finger length pieces. Peel and cube radish. Cut cluster beans also same length as drumstick. Cut the head and tail of ladies finger and slit slightly in the middle. Keep all the other ingredients ready.  Boil radish and drumstick in a vessel.
  2. 1-ingredients 
  3. Chop tomatoes roughly. Grind it to make puree.
  4. 2-puree
  5. Heat kadai and sauté ladies finger in medium flame for 2 minutes. Add cluster beans to it and fry both of them with out changing its color until soft. Be generous with oil. Keep aside and temper with the items given under 'To temper' table.
  6. 3-temper
  7. Keep little water ready. Lower the flame completely. Add besan and give quick stir. Make sure not to burn it, but the raw smell should go off and besan should turn golden colour. 
  8. 4-besan
  9. Add red chilli powder and turmeric, give it a quick stir. Add water to prevent burning. Just a little.
  10. 5-spice
  11. Add tomato puree, salt and mix well. Close the kadai with a lid as it splutters a lot. 
  12. 6-add
  13. Cook it stirring now and then until it becomes thick paste and oil floats. Now add the sautéed vegetables, cooked vegetables along with the water and add another 1 & 1/2 cups water and mix well. Check for salt. Boil it.
  14. 7-fry
  15. When it starts to boil, add tamarind pulp (I used 1 tsp tamarind paste) and boil until the veggies get cooked and the gravy becomes thick.
  16. 8-gravy

Notes

    • Sauteing cluster beans and ladies finger is important.
    • Cooking drumstick and radish separately is optional and you can cook along the gravy itself, but I wanted to make sure it done soon.
    • Some add potato too, but I didn’t add.
    • You can add a 1/4 tsp of sugar  or jaggery for enhancing the taste.

Serve with steamed rice, aloo took and papad. Smells and tastes great!

tomato-kadhi-recipe

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Thursday, December 11, 2008

Pori urundai for karthikai deepam

pori-urundai-for-karthigai-deepam

Wishing you all happy karthigai deepam! As a kid,I always enjoyed this festival and had fun in lighting lamps and decorating.Me and my brother,will save some crackers on deepavali and burst it on this day😃

Click here for Nel pori urundai
My mom used to do three varieties of pori,one she will just make it as a brittle and two into balls. And here in Singapore since I couldn't find the varieties,I just made balls using our ordinary puffed rice.

Wishes



Pori Urundai For karthigai deepam

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 15 mins    |  Cook time: 15 mins    Makes: 14

Ingredients

Puffed rice - 4 & 1/2 Cups(approx)

Jaggery - 1/2 cup

Cardamom - 1

Water - as needed

Ghee - to grease ur hands


How to make pori urundai step by step method

  1. Powder the jaggery and heat it with water just to immerse it in a broad vessel. After it completely dissolves,filter it in a cloth or metal strainer to remove impurities.Pori urundai recipe step 1
  2. Add cardamom powder to it, heat the syrup till it reaches a consistency of rolling ball.Keep water in a bowl and test the syrup by pouring a few drops in water. You should be able to gather and take with your fingers, form a ball, hold its shape,this is uruttu padham. The ball must not be too hard too, you should be able to press it.
  3. Pori urundai recipe step 2
  4. Do keep the fire in low, when the consistency is about to reach. When you reach the specified consistency,remove immediately and add the puffed rice slowly and mix it.Till you don't find any syrup in the bottom of the vessel.And the mixture should not stick in your hands.If its too sticky,then you add more puffed rice to it and mix again.
  5. Pori urundai recipe step 3
  6. Grease both your hands with ghee, and roll tightly into balls of your desired size. Pori urundai recipe step 4

Note

  • Once you filter the syrup and start boiling again, do not stir the syrup, just let it boil and keep checking for the consistency using a spoon. This is to reduce avoiding blooming of the sryrup (when you add the pori, it will become dry) 
  • For half cup of jaggery I could make 14  balls, and the measurement of puffed rice is approximate and please add accordingly.
  • You can add roasted sesame seeds,fried gram dal(pottukadalai) too.
  • At the end,while U are making balls, it will harden...so keep again in stove for a fraction of minute to make it loose and roll again...
  • Be sure that your syrup reaches rolling ball consistency,or else you cant make balls!
  • If your balls are not holding shapes even when you are trying to make shape, then your syrup consistency is not right. You switched off too early. Single string consistency will make the syrup bloom and let the balls break as it cools down.
  • If it holds shape, but later it becomes loose, then also your syrup has not reached the consistency. You switched off just a little before the right consistency.
  • I have made it with soft ball consistency- you can make it with hard ball consistency as we do for kadalai urundai too, but we make it always chewy for pori urundais as pori is crisp and soft. 
  • If you want to make hard ball consistency, you will need more jaggery. 

Shiny, tasty and beuatiful pori urundais are ready for Karthigai deepam.

Pori-urundai-for-karthigai-deepam
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Saturday, December 6, 2008

KITCHEN TREASURES

                    I mean two of my kitchen treasures,to display for the event "Kitchen Treasure Hunt". I know I am sending it in the last moment,still happy to send my contribution...to Dibs of Chitramma's Kitchen.
                   By now,many of our friends have posted their treasures,in which mine also were there mostly...so I have displayed only two of mine....

 

spice box:

Anjarai-petti-2
        (Updated Picture)
    Almost every south Indian,will have this one in their  kitchen...So I too have and its bought by my mom and very close to my heart!
                  This one in Tamil we call it as " Aindhu Arai Petti"  means box with five rooms,though mine have seven and almost now a days,there are  7 rooms box only....May be long time back when they named it might have  had originally only 5.
              This authentic box is made of stainless steel,with individually engraved spice canisters...Each canister has its own small spoon too!
             With this box,every women(Ok,men cook too) can organize her/his own favorite spices,they use in their day to day cooking! So seven of your favorite spice can be easily accessed whenever you need them...cool right?
               Mine,being a south Indian, I will always have Mustard,Urad dal,channa dal,thuvar dal,turmeric,jeera and fenugreek seeds(vendhayam) in my boxes... Heres the display snap for you all!
Masala dabbha
Bear with my bad focusing

 

idly steaming pot:

            Mine is a bit smaller one my mother in law gifted me,is made of aluminium,and cloth has to be used in the plates to steam cook idlies... It gets cooked so quickly,as its small and made of aluminium and we enjoy soft idlies...thanks to my Mother in law.
Idly pot
See you all soon with recipes!
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Monday, December 1, 2008

Idli milagai podi recipe, How to make idli podi

Idli milagai podi recipe

Idli podi or Ulutham paruppu milagai podi,how we call it is a dry spicy powder mixed with ghee or sesame oil, used as an accompaniment for Idli and dosas...This is the authentic recipe which I learnt from my mother,she in-turn learnt from my grandmother.....  In my in- laws side also same,except some few changes... This is so very different from store bought powder. This is very aromatic, flavorful, spicy and tasty powder a lot better than the store bought one.
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Friday, November 28, 2008

Tomato rice recipe | Thakkali sadam recipe (With garlic)

thakkali-sadam-recipe

I love tomato rice a lot. Initially I never got it right when I tried to make. Either I will over cook the rice or wont cook this tomato paste to be mixed with rice properly. So the taste wont be perfect. Then experience teach me how to make a decent tomato rice. Now a days I can proudly say I make tasty tomato rice. Once when I made this tomato rice, I could see my MIL like this one and asked to make it the same way other day too. I felt really happy for the first time that day when I knew I too can cook properly as it was my beginning stage in cooking. I like the garlic flavor in tomato rice a lot. So make sure always add it. Below is the video on how to make tomato rice :

Tomato-rice-thakkali-sadam-recipe

Tomato rice / Thakkali sadam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 2

Ingredients

Basmati/long grain rice - 1 cup

Tomatoes - 3

Onion - 1 

Garlic -10-15 flakes 

Red chilli powder - 1 tsp

Garam masala powder - 1/2 tsp

Green chillies - 2

Turmeric - 1/8 tsp

Salt - as per taste

Coriander leaves - 1 tbsp


To Temper

Oil - 1 tblsp

Ghee - 1 tsp

Mustard - 1/2 tsp 

Urad dal - 1 tsp

Channa dal - 2 tsp

Fennel seeds or cumin seeds(optional) - 1 tsp

Curry leaves - 1 sprig


How to make tomato rice step by step method:

  1. Wash and soak  basmati rice (or any cooking rice) for 10mins. Pressure cook rice for three whistles in medium flame with 1 & 1/2 cup water. Once pressure is released by itself, transfer the rice to a broad vessel, add a tsp of ghee or sesame oil and let it cool. Separate the grains gently once cooled. You can use left over rice too for this.
  2. Heat a kadai with oil,ghee and temper with the items given under ‘To temper’ table. Add thinly sliced garlic (into cirlces), slit green chillies and give a fry. Then add sliced onion and fry till transparent.Tomato rice recipe step 1
  3. Add chopped tomato, add salt and fry until it turns mushy and add the powders-red chilli,garam masala, turmeric and the coriander leaves.Tomato rice recipe step 2
  4. Fry till tomatoes gets in to mushy gravy for 4-5 minutes until oil separates but still it remains moist and semi gravy.Tomato rice recipe step 3
  5. Now mix this gravy with the cooked rice along with sesame oil or ghee if needed and give atleast some 10 min. standing time.Tomato rice recipe step 4

Serve with raitha or korma...i made it for Aj, so he had with his favorite Broccoli stir fry...

tomato+rice+recipe

NOTES:
  • You can add finely chopped carrots and green peas also...
            This one goes to Srivalli's rice mela!

thakkali-sadam-recipe
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Tuesday, November 25, 2008

RAVA DOSA - TWO VERSIONS!

Other rava dosa recipes


Guest post from my friend Sangeeta. Sangeeta is one of my good friend who is one of the reasons I have started food blogging. She keeps pushing me to blog and share step by step pictures too. And I am very happy to bring you her version of recipes to you all....

My version is Instant rava dosa adapted from Prema's cook book,and hers is a very authentic ,different way, her mother-in-law used to do for years.

Other than this recipe, she will be mostly bringing you north Indian and authentic Sindhi recipes with us all. Hope you all Enjoy her recipes.

Rava dosa ( Soaking version)   :

Pictures and recipe From : Sangeeta's Kitchen

INGREDIENTS:

Maida  1 cup
Rava 1 cup
Rice flour 1/2 cup
Green Chilles 3-4 nos.
Jeera 1 tsp
Curry leaves a sprig
Onions 1 big
Pepper (Whole) 1 tsp
Coriander leaves few sprigs
Mustard seeds 1 tsp

Method


1. Soak maida, rava and rice flour along with jeera, greenchillies and curry leaves for 6 -7 hours. The water level should be above the mixture.
[DSC00328.JPG]
2. At the time when you are going to prepare dosas, season with mustard and pepper and add it to the dosa batter along with salt,onion,curry leaves and coriander and mix .
DSC01060 (1)
3. Add a handful for rava to the batter and water , to make it to pouring consistency(thin).
4. Heat tawa spread oil , pour the batter in the outer in to a circle, so that it spreads in the inner sides.


5.Add oil over it and turn it the other side. wait till it gets crispy.
6. Enjoy with potato Masala and chutney.
DSC01066


Rava dosa (Instant version):

Ready
Mine is a fatafat version, if you feel like eating rava dosa,this comes handy, and taste wise no compromise also.
The differences between the two are the soaking part and the ratio of the ingredients....
But as  both I have tasted,they are equally good :)
I always use little ghee for making rava dosa,as it gives a restaurant kinda flavour. And I don't flip the dosa,as it gets cooked easily and keeps the dosa crispy.
Equal amount of Rava, rice flour and half the amount maida. If you want you can add wheat flour in place of maida. Add cumin, black pepper, coriander, curry leaves and salt. Make a runny batter and pour on hot tawa. Cook in medium flame after you pour dosa on tawa. Takes long time to cook, yet turns crispy.
              You can find the recipe,exactly here.
In tawa
One more angle of dosa!
Crispy thin Edge


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Sunday, November 23, 2008

RICE UPMA(using broken rice) AND COCONUT THOGAIYAL

Rice upma using broken rice!

                   My version of arisi upma,is using arisi noi( Means broken rice), is a simpler version which has very few ingredients and can be done in a jiffy! Some days you don't feel like spending more time in cooking right?! That time with very less time spending in kitchen you can do this...That too I use electric rice cooker for this...so it comes out really fluffy!!

                And side dish thengai (coconut) thogaiyal ,is a perfect combo for this!  So here we go for the recipes:

Coconut Thogayal:

coconut-thogayal



Ingredients:

Coconut 3/4  cup
Red chillies 5-6 nos
Tamarind 2 big pinches
Urad dal 2 tblsp
Salt As needed
Water As needed

You can increase the urad dal and decrease coconut accordingly.

DSC_0578

Method:

  1. Fry urad dal and red chillies, till golden brown and cool down.
  2. Wet the tamarind in water and microwave in high for 20 - 30 seconds, to make it soft ( gets ground evenly).
  3. First add all the items without water and grind it in the mixer.
  4. Then add the required water and grind to a smooth paste.
  5. Consistency should be thick like thogayal.. This needs no tempering...Don't you think its simple

And this tastes divine with a divine flavour!!!

thengai-thogayal-recipe

 

Arisi/Rice Upma :

Here's picture of broken rice,its available in grocery stores....

DSC_0571

Ingredients:

Broken rice 1 cup
Water 2 ,1/4 cups
Salt As needed

To Temper:

Mustard 1 tsp
Urad dal 1 tsp
Channa dal 2 tsp
Asafetida 1/4 tsp
green or red chillies 3 nos
Curry leaves 1 sprig
Oil 2 tblsp

Method:

  1. Wash the rice and add the required water and salt in the electric rice cooker and mix well.
  2. Also temper  with items  in the "To Temper" table...mix well
  3. DSC_0576
  4. Cook as usual you cook rice in electric rice cooker, once done open and mix well.DSC_0601
  5. Now its all ready!!
  6. OPTIONAL: You can add little coconut gratings or just a teaspoon of coconut oil and mix well, after opening the cooker.
  7. But this tastes simply superb!  DSC_0612

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Methi Roti/ Methi Thepla Triangle paratha Aloo parata Gobi Paratha Cabbage Paratha Mooli Paratha Naan Roti/Chappati Onion paratha Ragi adai Mixed vegetable stuffed paratha Soya kheema paratha Easy palak paratha Peas paratha Lachha paratha Paneer paratha Capsicum Cheese paratha Rajma paratha Butter kulcha Missi roti Broccoli paratha Kashmiri naan Mooli paratha 2
Mixed vegetable kurma Potato kurma Kadai Bhendi Aloo palak Aloo bhendi masala Dal Makhani Boondhi raita Channa Bhatura Pindi Channa Peas masala Aloo Gobi Gobi Masala restaurant style Channa for Bhatura Baby corn Kurma 100% Microwave Butter Paneer masala Cauliflower and peas kurma Onion tomato gravy Whole green gram dhal Palak paneer Mutter paneer Masala Butter paneer masala Paneer Bhurji Cheesy Cauliflower Kofta Curry Hyderabad Subz Korma Paneer Jalfrezi Recipe Shahi paneer Kadai Paneer Paneer Pasanda Dum Aloo / Aloo dum Rajma masala Methi mutter malai Peas masala2 Chilli paneer gravy Potato masala for poori Aloo Bhaji Veg Manchurian Gravy Dal baati Schezwan baby potatoes Baingan bharta Malai kofta gravy Ridge gourd sabji Corn capsicum masala Puli sadham/tamarind rice with garlic Puliyogare Baby corn Pulav Tomato peas pulao Sweet corn pulao Tomato rice Tomato Bath Small potato Briyani Sprouted green gram fried rice Vegetable fried rice Fried rice Garlic rice Paneer fried rice Vaangi bath Coconut milk veg.briyani Capsicum rice Sambar sadam Vegetable Biryani Layered vegetable Biryani Mushroom biryani Thengai Sadham Peanut rice Jeera Rice Mango rice Curd rice/ thayir sadam Lemon rice Veg pulao Sesame rice Channa pulao Jeera cashew pulao Beetroot pulao Narthangai sadam Instant puli sadam Methi pulao Soya chunks biryani Curry leaves rice Kashmiri pulao Dal kichdi Tawa pulao Badhusha Jangri Sweet boondhi Jalebi Maida Burfi Kesar Burfi Paal Kesari(Kesari using milk) Rava Kesari Semiya Kesari Fruit Kesari Ras malai Rasgulla Rava Ladoo Corn flour halwa Carrot Halwa Beetroot Halwa Badam Halwa Shahi Tukra/tukda Sandesh Kaju Katli Coconut Barfi Sweet somas Aval ladoo Atta ladoo Nei urundai Besan ladoo Gulab Jamun Mysore pak Boondi ladoo Chocolate burfi Microwave therattipal Aval kesari Eggless chocolate mousse Apple custard Nutella truffles Mango Sago Caramel bread pudding Aval payasam Fine vermicelli payasam Vermicelli payasam Sago/javarisi payasam Paal Kozhukattai Payatham paruppu payasam Paal payasam/ Milk Kheer Coconut payasam Paal kozhukattai jaggery Badam kheer Akkaravadisal Thiruvathirai Adai and Kali Sweet pooranam Pori Urundai for karthigai Deepam Kozhukattai Ulundu Kozhukattai Uppu vella seedai Poli Adhirasam Sakkarai Pongal Sakkarai Pongal -2 Kalkanndu pongal Paal pongal 7 kari kootu Wheat flour Appam Suzhiyan Adhirasam Panakam Nei appam Karadaiyan nonbu adai Maida seedai  Ellu kozhukattai Vella kozhukattai Nel pori urundai Sweet pidi kozhukattai Baby corn manchurian Gobi Manchurian Baby corn Bajji Plantain skin pakoras Oma podi/sev Onion pakoda(with mint leaves) Murukku(potato murukku) Kai murukku(with video) Thattai Kara sev Kara boondi Thenkuzhal Murukku Magizhampoo Murukku Savory Diamond cuts Uppu seedai and vella seedai Ola Pakoda/ Ribbon Pakoda Sweet diamond cuts Ulundhu vadai/Medhu vadai Vazhai poo vadai Keera vadai Masala vadai Cabbage vadai Thavala vadai Chilli Paneer Dry Vegetable cutlets Paneer Pakora Palak pakora Mysore Bonda Spring rolls Panner Tikka in oven Gulnar seekh kababs Corn seekh Kebab Corn Rolls Dhokla Khandvi Samosa Gobi 65 Beach style kara pori Aloo Bonda Chilli Bajji Vazhakkai Bajji Ring murukku Wheat flour murukku Spicy Mixture Bread Bajji Mini samosa Baked idli fry Seepu seedai Cashew murukku sabudana vada Thayir vadai Punugulu Green chutney 1 Green Chutney 2 Red chutney Sev Poori Vada Pav Bhel puri Dahi vada Dahi puri Pav bhaji Vada Pav Raj Kachori Canape chaat Aloo channa chaat Peanut chaat Chilli Parotta Upma adai Sweet and kara paniyarams Soya kheema toast Kaima Idli Chutney Idli Cocktail Idli Aloo veg grilled sandwich Aloo kathi roll Ammini kozhukattai Eggless Pancakes Red velvet pancakes Pizza Homemade paneer tikka pizza Bread Pizza / Pizza cups Vegetable Puffs Easy cheesy pasta Homemade Pasta sauce Macaroni and cheese Corn Chat Stir fried spaghetti Aglio olio Veg momos Creamy tomato pasta Broccoli pesto pasta Baked pasta muffins Spaghetti with Spinach Masala pasta Capsicum cheese paratha Aloo kathi roll Spicy veggie pizza Nutella chapati Blueberry pancakes Corn potato toast Spinach lasagna How to make paneer Ghee Ginger garlic Paste Garam masala powder Homemade Pasta sauce Homemade tortillas Sambar powder Rasam powder Koozh vadam Elai vadam mor milagai Tomato Thokku Neer Nellikkai/Pickled goose berries Mango thokku/ Maanga thokku Maa Inji Oorugai/Mango Ginger Pickle Mango Instant pickle Vadu manga pickle Narthangai Pachadi Filter Coffee Microwave hot chocolate Ginger cardamom tea Masala milk Kothamalli thanni Panakam Carrot Juice Carrot orange juice Cantaloupe juice Grape juice Pomegranate juice Guava lime cooler Papaya Honey Smoothie Honeydew melon smoothie Vanilla caramel milkshake Mango milkshake Nutella banana milkshake Chikku/Sapota milk shake Strawberry milkshake Pineapple,lychee melody Apple lemonade Tomato Juice Yellow watermelon Juice Orange juice with lemon Strawberry lemonade Watermelon juice Panneer Soda Custard powder Icecream Neer mor Masala chaas Red velver hot cocoa Jigarthanda Masala neer mor Mango lassi Ice lemon tea Masala coke Oreo milkshake Rose milk popsicles Honeydew melon granita Custard powder Icecream Easy nutella banana icecream Mango sorbet Ilaneer sorbet Grape popsicle Mango icecream Watermelon granita Stuffed Masala Buns Garlic Buns Garlic bread Khara buns Potato buns Pizza buns Eggless Jam biscuits Eggless Choco chip cookies Oma biscuits Oats savory crackers Shortbread cookies Eggless tutty fruity cake Microwave chocolate cake Eggless chocolate cake- Eggless vanilla Cake Eggless brownies Eggless Banana Walnut Muffins Eggless blueberry muffins Eggless chocolate muffins Eggless Choco chip muffins Eggless Orange cake Eggless date cake Raspberry cheese cake Eggless carrot muffins Macaroni and cheese Aglio olio Homemade tortillas Redbean quesadilla Eggless Pancakes Homemade Tomato Salsa Guacamole Veg momos Granola recipe Oven baked baby potatoes Bruschetta Focaccia Thai green curry Corn fritters Butter Corn pasta Red bean/Rajma tacos

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