Thursday, July 30, 2009

Puli sadam recipe (With garlic)

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This is a recipe I got from my collage/hostel room mate friend…GAYATHRI..!! When I was doing my DECE in Trichy,she was one of my close friend. Her native is Mettur and mine is Salem, so we used to travel together when holidays come.
As we will be longing for home cooked food,we used to pack for a day when we leave our home. And likewise once she brought this in an ever silver sembadam(container with lid), her mom stuffed as much as she can that could come enough for the room mates..We started digging in,almost 5 of us had enough of it and it was not spoilt for the next day too!
Taste wise it was very nice and flavorful!! So as I knew it was nice,I called her 2 days back and asked her the recipe,she mailed it to me and I tried today. The recipe is a fusion of this kuzhambu and pulikaichal.
She was kind enough to type the way I do,all the tabular columns she did and sent me,Gayathri,so sweet of you.Big Hug.

TAMARIND RICE BY GAYATHRI
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Puli sadam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time15 mins     |  Cook time: 25 mins     Serves: 2

Ingredients

Tamarind - 1 small lemon sized

Curry leaves - 4-5 sprigs

Turmeric - 1/4 tsp

Small onion/Shallots - 10-12 nos.Finely chopped

Garlic - 10-12 flakes, chopped

Salt - As needed


To roast and grind

Jeera - 1 tsp

Fenugreek - 1 tsp


To temper

Gingely oil/cooking oil - 2 tblsp

Mustard/Kadugu - 1 tsp

Ulutham paruppu/Urad dal - 1 tsp

Kadalai Paruppu/channa dal - 1tsp

Dry red chillies - 4-6 tear it into small pieces

Curry leaves - Optional

Perungaya Podi/Asafetida - Optional


Method

  1. Extract tamarind juice from tamarind.
  2. Roast the jeera and fenugreek/vendhayam separately with little oil & powder them.
  3. DSC_0814-1
  4. Heat kadai with oil and add all the tempering items in order.
  5. Add the finely chopped onion followed by whole garlic and fry till golden brown & add powdered Jeera & vendhayam.
  6. Add the tamarind extract,curry leaves,turmeric& salt. Add enough water and boil till gravy thicken & oil seems.
  7. Take cooked boiled rice and add salt & oil as require. Mix well the boiled tamarind gravy with rice.
  8. The measurement given here needs nearly 3 cups of cooked rice.

DSC_0827-1
You can pack this for travelling,wont get spoiled so soon..!
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Thursday, July 23, 2009

Keerai kootu recipe

Keerai-kootu-recipe            
I love kootu varieties,especially the way my mom does it!! One of her best kootu is Mixed.veg kootu,I call it as sakalakalaa kootuLaughing. Me and my brother used to ask for second and third servings if she makes it and most of the time there will not be anything in the bowl for herself! Next to that kootu,keerai kootu is is the one i love,I can say,have I never tasted a better kootu than my mom’s!( I know this dialogue will be the most heard oneWinking)
         When my friend sangeeta left Singapore,I called her for lunch and this was in my menu….Her daughter and herself liked it very much,she gave her daughter, kootu with parata too and she said it was tasting good with that too! And I can say I am posting this for her and also it will help so many beginners!!
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Ingredients:

Keerai(I used Molai keerai with stem),Amaranth leaves 2 small bunches
Paasi paruppu/moong dal 1/4 cup
Sambar powder 1 tsp
Turmeric powder 1/8 tsp
salt As needed
Sugar a pinch

To grind:

Coconut grated 1/4 cup
Rice flour 1/2 tsp
water little to grind

To temper:

Oil/Ghee 1 tbsp
Mustard 1 tsp
Urad dal/Ulutham paruppu 1/2 tsp
Jeera 1 tsp
Shallots/small onion

method:

1.  Remove the root part of the keerai  and wash them twice in plenty of water.Keep aside for the water to drain. Mean while,pressuure cook moong and grind the coconut and keep aside.Chop the keerai finely,with stem.
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2.Boil a cup of water,add turmeric,sambhar powder,salt followed by the chopped leaves.Turn the leaves after a minute to ensure even cooking.Cook till the stems are cooked well and then add the cooked,mashed moong dal and stir well.
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3. Add the ground coconut mixture and mix well,bring to boil.
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6.Switch off the flame and now temper with the items given in the To Temper table in order.
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Brown the onions nicely which is very important to enhance the flavor of the kootu.Mix well and serve as an accompaniment or mix this with ghee and rice,tastes heavenly!!
Keerai-kootu
Updated Picture

Now Announcing “Cooking For Guests” Event!!

This idea was actually given by one of my friend I got through blogging,Jeyashri Suresh. I agreed with a condition that she should send entries to the event Winking
dinner
From August 1 to September 15
         Yet another event in this blog world,but will definitely help us when we are struggling to decide what to cook for the guests coming to home!!
Here’s the rules,please go through it :
  1. Post the complete spread you are specially cooking for the guests visiting your home. (For example..A starter,main course,side dish,dessert….) with recipes and pictures,in your blog in between the given date of August 1 to September 15. No non.veg dishes please!
  2. If you already have the recipes in ur blog posted,  link all the recipes under one new post and give at least one picture with all of your cooked items,together.
  3. Also write for whom you cooked and why you cooked those dishes if you really want to!!
  4. Link to this post,use the logo and mail me,the following details to tvijayanand1904@gmail.com
  • Name : Your preferred name to be displayed in the round up!
  • Name of your blog:
  • URL of the entry post :
  • Attach a picture containing all the dishes you made.(size doesn't matter)
Edited to add : 
Its not necessary that it should be a Dinner or lunch or a something specific,but it should have what you cooked for your guest,let it be a super duper spread from starter to dessert… or a simple peas pulav with dal or a korma…whatever you make specially for you guests.
Please post a spread containing minimum of two or more combination recipes.
The purpose is to easily get an idea of what we are going to cook completely for our guests….
Hope and wish guest should visit your home in this period of timeWinking
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Friday, July 17, 2009

Medhu vadai / Ulundu vadai recipe - With video


The only work/help I used to do before marriage,to my mom, if any festive days means, that would be grinding and making vadai. My mom used to tell how,and i will grind and make as per her instructions.Then after 3-4 times,I used to do all by my selfApplause. From then, vadai department is mine…That is from grinding ,cleaning the grinder,till making vadaiDay dreaming.
My mom used to make vadais with a piece of banana leaf or a polythene cover, for making shape of vadai. But once I  happened to see how vadai is made in hotel/restaurants…with out using anything,just using our one hand make beautiful vadais that looks so cute….From then I started making like that.Its less mess and easy too than using banana leaf or anything else.What u need is practice. No no,don't think its difficult,once u get to know the correct trick,you will be able to do with ease.

Full detailed video on How to make medhu vada :


I could not take pictures while making sooo detailed,but have done whatever i can do with my one hand,so that beginners could be benefited. If anybody sees this post and want to see a video,please mail me to my mail ID,given in my profile.I will send you the link that I have uploaded in You tube. The reason why I have not linked here is,so many of you already know and I need not bore you right? And also the video quality is not up to the mark since I took from my mobile.
And this post is especially for my two close friend’s request,one, Sangeeta and then my Sis in law Big Hug.
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If you are making for any festival, Make few without onion to offer God. Then add onion to remaining batter.

Medhu vadai / Ulundu vadai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 2 Hours soak time    |  Cook time: 20 mins    Makes: 15 medium sized vada

Ingredients

Urad dal/ Ulutham paruppu - 3/4 cup

Small onion, shallots(or Big onion – 1) - 10

Green chillies - 2

Ginger - 1 inch piece

Coriander leaves - 2 tblp, chopped.

Curry leaves - A sprig

Asafoetida - 3-4 pinches

Salt - As needed

Water - As needed


How to make medhu vadai / ulundhu vadai video

Method:

  1. Soak urad dal for 2 hour at least. (Use whole urad dal without skin(muzhu ulundu)for better result).
  2. Step 1 medhu vadai
  3. Grind urad dal with only little water till fluffy. Please note the following points:
    a) Add urad dal little by little(no water),while the grinder is running.
    b)Just sprinkle water now and then to avoid jamming of the grinder.  Using ice cold water is recommended.
    c)Stand near till you finish grinding for sprinkling water now and then and wipe the urad dal that sticks to the wall of the grinder container.
    d)This whole process takes around 12-15 minutes,you will get a fluffy white batter.
  4. Step 2 medhu vadai
  5. Now chop onions,ginger,green chillies,coriander and curry leaves and add all these to the batter along with salt and asafetida.(You can add ginger and green chillies while you are grinding the batter itself,if you don’t want to come in mouth.If you decide so,first add ginger and chilles,then urad dal)
  6. Now mix well,keep aside and  heat enough oil in kadai (be generous or else vadas may stick to the bottom and get burnt).
  7. Now wet your right hand well and make a small ball.
  8. Step 3 medhu vadai
  9. And use ur thumb to make hole in the middle.
  10. Step 4 medhu vadai
  11. and drop it in oil,(just invert the vadais over the oil and slightly shake ur fingers)
  12. Step 5 medhu vadai
  13. Fry in medium flame,turn the vadais and fry till both the sides turn crisp and golden brown.
  14. Step 6 medhu vadai
Notes:
  • If your vadai drinks so much oil,then it means you have added more water,reduce next time. Try adding any one of the following only one tsp to reduce vadai drinking oil-Rice flour or gram flour or Maida/all purpose flour.
  • Do not soak more than 3 hrs max. If it is delayed, keep the urad dal in fridge until you grind. 
  • Using ice water gives you more volume as well as fluffy vadais.
  • Wet grinder gives best vadais. More volume and tasty too than mixie ground vadai. 
  • If in case you want to grind in mixie, soak for 3 hrs, leave it inside fridge for minimum 30 mins. Grind with ice cold water. 
  • After mixing salt, the batter leaves water. So make sure you add salt just before making vada.
  • Never ever grind the batter with salt. It will become watery and you may not able to shape. 
  • If your batter is like a paste and dull in colour, may be the urad dal quality is not good. 
  • Don't grind for too long,it will make your batter sticky and you could not shape the vadais. Keep in refrigerator and try after an hour.
  • Adding a tsp of toor dal or channa dal while soaking urad dal, gives you a nice browning, crispiness as well as texture to the vadai.
  • If I grind batter in mixie, I add chopped onions in the end and give it a pulse. this gives a great flavor and nice golden vadai. 
  • A good variety/quality of urad dal also matters.
  • If you grind everything correctly,you will get a crispy vadai,no need to add rice flour or anything!!!
  • While grinding mixie, certain things you need to consider for perfect vadais.
    a)Good quality urad dal for more quantity of vadai.
    b)After soaking urad dal for 2-3 hours, I refrigerate for an hour. This gives fluffy batter, more volume and easy to shape too.
    c)Never grind the batter for long time at once, grind few seconds - stop, grind again. Open the lid and add water little by little when needed.
    d)Use ice cold water.
    e)I added roughly 1/2 cup water for 1 cup good quality urad dal. I got around 26 medium sized vadas.
    f)I grind green chilli, ginger, urad dal without water first, then add water little by little and grind.
    g)Never add salt while grinding. Also dont grind for too long, your batter will become pasty and cannot shape.
Serve hot with sambhar/coconut chutney.   DSC_0765

Sakkarai Pongal:

Today is Aadi velli,So I made the above vadais and sakkarai pongal. This is my 100th post too!! I thank all of the blogger friends who give their lovely comments,which encourage me a lot! I also have my friends who read my blog silently,I thank them too …Please continue with your support!! DSC_0783

Ingredients:

Raw rice - 1/2 cup

Moong dal/Paasi paruppu - 3 tblsp

Ghee - 4 tblsp

Milk - 1/2 cup

Cashews - 6-8 nos.

Jaggery - 3/4 cup - 1 cup

Elachi - 1

Raisins(optional) - 1 tsp

Nutmeg powder(optional) - 2 pinches

Pachai karpooram(optional) - A pinch

water - 1 & 3/4 cups

Salt - 2 pinches

Method:

  1. Heat the cooker and add a tsp of ghee and fry the moong dal directly.Fry for a minute.
  2. Add the washed rice,half of the milk,water and pressure cook in medium flame for 4 whistles.
  3. Once the pressure is released,open and mix some more milk,just to mash and mix well.
  4. Powder the jaggery and if you think the jaggery is pure,doesn't have impurities or sand then you can add the powdered jaggery to the pongal directly.If you have impurities in it,then better just melt the jaggery with very little water and filter the impurities and then add this syrup to the pongal.
  5. Switch on the stove and keep on stirring well in a low-medium flame.
  6. Pour ghee little by little and keep on stirring till pongal leaves the  sides of the vessel.(approx 4-5 min)
  7. Add fried cashew,powdered elachi and the other optional ingredients lastly and mix well.
  8. Enjoy the pongal hot hot!!
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I used achu vellam(jaggery like cubes)which is more sweet and gives less colour. Use salt while you cook the pongal,it will enhance the taste. If you are using the round vellam/jaggery,then it has salt by it self,so watch out while you add salt.
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Sunday, July 12, 2009

Jangri recipe | Indian Diwali sweet recipes

jangri-recipe

I don’t know when I started liking Jangri,but I love it like anything…That too,rose flavoured means I just love that divine smell…My mom and I have tried one or two times back at home,before marriage,but never succeeded…Recently when my mom visited to my place,she bought from Adyar anandha bhavan,the mini jangris,but that rose flavor was missing,as now a days,in sweet shops they use ghee for frying,mostly the ghee smell is dominating…then my mom suggested trying of my own…

Then I searched in you tube for videos for better understanding… Before also always this jangri will be in my back of mind and I have bookmarked our friend EC’s Jangris too…but you know,I was scared to try,if it doesn't comes out well…    But when I saw Vah chef’s video,It gave me a lot of confidence and as my mom was with me we decided to try it out..I got a overall idea from the video and made one day!! To Our surprise it was not bad at all and we all were satisfied-that includes my husband(who is not fond of jangris), and my son,who loves it just like me Batting Eyelashes.
It was very easy for me to make jangri,this is the fourth time I am making….but you know very difficult to take pics,gazillion times i had to wash hands and take pics…Whew.But its okay,its for my future reference and for you all,so I can forget abt it Big Grin.
And I am assuring you all,that it will come out well if tried with interest…Not very complicated!! Do try it once and let me knowCool.
jangri-1

Jangri recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 2 Hours (soaking time)    |  Cook time: 45 mins    Makes: 30 medium jangri

Ingredients

Whole white urad dal/Muzhu ulutham paruppu - 3/4 cup

Rice flour (optional) - 1 tsp

Orange food colour - 1/2 pinch

Salt - A pinch


For Sugar syrup

Sugar - 3/4 cup

water - Just to immerse the sugar

Lemon juice - 1/2 tsp

Rose essence - 4 drops

Orange food colour - A pinch


Prepare a slightly thin syrup for double soaking (optional)

Sugar - 3/4 cup

water - 3/4 cup sugar


Method:

  1. Soak urad dal for 2 hrs and grind with very little water as we do for grinding vadas.( Approximately less than 1/4 cup).The batter should be fluffy and smooth).Mix a pinch of salt,food colour and rice flour(if desired) and mix well.
  2. j1-horz
  3. Heat the sugar with water just to immerse it and after it starts boiling,let it boil for 3-4 minutes. One string consistency will be right for this, but just when a string starts to form is enough( ilam kambi padham) .Add lemon juice,food colour and lastly essence  and mix well and switch off the stove. Take a zip lock cover and make a hole with a thin nail as shown in the picture.The hole should be very tiny.
  4. j2-horz
  5. Fill half the cover with the batter and first practice doing in a plate…Draw two circle as shown and over it,draw small swirl like circles over it.Just practice 2-3 times you will get it right.
  6. j3-horz
  7. Then heat a broad,flat bottomed pan(keep the flame in low) with only little oil say 1 inch depth.
  8. The oil should not get fully heated,when it starts forming small,small bubbles in the bottom,then draw jangris in the oil,repeat the same to make many.
  9. j4-horz
  10. Once the jangris gets cooked and becomes light,turn over and cook till crisp and then take out carefully and transfer to the sugar syrup. I used Chop sticks for this,which works out very well.You can use the one they use for turning paniyaram…Dunk the fried jangris in hot sugar syrup for 1-2 minutes (if in two syrups, then first in thin syrup for a minute, secondly in thick syrup) and take out carefully and arrange it a plate.Give a 1/2 hour standing time.
  11. j5-horz

Notes

  • Do not stir sugar syrup always as it will make sugar syrup crystallize.
  • Use grinder or a mixie which will give you a fluffy batter.
  • I dint used rice flour since my jangris were coming out nice without it too,use if you are grinding in mixer.Other wise not important.
  • Sugar syrup thickness : For thin syrup, you can boil for 8 minutes. For thick syrup, as mentioned in step 2.
  • While making hole in the cover, do not heat the nail red hot,just heat it a little and make a hole other wise,the hole will become big.
  • Oil should always be heated in low flame or low-medium flame,other wise,the jangris will blow to a bigger size and become brittle or soggy.
  • Use only flat bottomed pan,with less oil as mentioned.
  • If you want you can use ghee too but use 50 percent oil 50 percent ghee.
  • Jangri should be light enough to absorb the syrup,if its too heavy(dense), then it won’t.
  • Keep for a day if you dont feel that the sugar syrup is not absorbed well by jangris. 
  • And lastly,if you are not comfortable with drawing the jangri shape,please,do make a comparatively bigger hole and make mini swirl like rings as they give as mini jangris in some shops,it will come out very cute!

Ready to enjoy!!! This is like my long time dream come true,I am satisfied with the taste,so if you too carve for jangris,please do try at home and let me know…

jangri-2

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Wednesday, July 8, 2009

Pav bhaji recipe | Pav bhaji

pav bhaji recipe
I remember,the first time when I ate Pav bhaji in my home town Salem,in a restaurant called Salem cafe.The very instant I fell in love with pav bhaji Love Struck.I love the butter smell in both the Pav(Bread)and the Bhaji….But never knew I will make of my own! But if I knew this is so simple to make,I would have made this long time before and made very often…But its okay,better than be late than never right…?

Pav Bhaji

When I saw in my sis in law’s blog,from that time I wanted to try,even my friend Sangeeta asked me to try and gave a pack of MTR Pav Bhaji Masala.I simply followed the recipe given in the back side of the pack..And it came out really very well…please do try and let me know if I am wrong!!

Pav bhaji recipe

Recipe Cuisine: Indian  |  Recipe Category: Dinner
Prep Time: 15 mins    |  Cook time: 30 mins    Serves: 4

Ingredients


Potato - 2

Beans, carrot, green peas, cauliflower- chopped - altogether 1 cup

Onion,chopped - 1

Capsicum - 1

Tomato, Chopped - 2

Green chilli, slit  - 2

Ginger garlic paste - 1 tsp

Butter - 3 tblsp

Red Chilli powder - 1/2 tsp

Pav Bhaji masala - 2 tsp

Salt - As needed

Fresh lemon - As needed to squeeze on top

Pav Buns - As needed

Onion and coriander leaves,chopped - As needed for garnishing


Method:

  1. Pressure cook the potatoes(peel the skin of potatoes and chop them just like other veggies) and other chopped veggies together with little water,upto 3 whistles in pressure cooker.
  2. Mash nicely with a potato masher and set aside.
  3. Heat a broad pan with butter,add onion and ginger garlic paste,fry till onion turns transparent and raw smell of the ginger garlic paste goes off.
  4. Then add the capsicum and fry for a minute,then add tomatoes,salt,pav Bhaji masala and red chilli powder.
  5. Fry till tomatoes turns soft and mushy and then add all the veggies,stir well.
  6. Simmer for 5 min and mash with a ladle so that all the veggies get mixed well, add butter if desired.
  7. Bhaji is ready now!

Note:

  • Veggies can be of your choice,u can add or reduce one or two….
  • I used burger buns here,which was very nice substitute to the pav buns…
  • You can puree (grind smoothly) tomato and add instead of chopping. but it will splutter a lot, so cook covered. 

Bhaji

Garnish with finely chopped onion,coriander leaves and squeeze lemon as needed and spread the bhaji in between a well golden roasted buns/Pav/bread and enjoy hot!

Buns spread with bhaji and topped with chopped onion and coriander leaves

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menu 37 Lunch menu 38 Lunch menu 39 Lunch menu 40 Lunch menu 41 Lunch menu 42 Lunch menu 43 Lunch menu 44 Lunch menu 45 Lunch menu 45 Lunch menu 46 Lunch menu 47 Lunch menu 48 Lunch menu 49 Lunch menu 50 Lunch menu 51 Lunch menu 52 Lunch menu 53 Lunch menu 54 Snake gourd/ Pudalangai Kootu Cabbage Kootu 7 veg kootu Keerai Kootu Poosanikkai rasavaangi Mixed veg.Kootu Sorakkai Kootu(bottle gourd) Mango Pachadi Ash gourd pachadi Gooseberry thayirpachadi Appala kootu Banana stem kootu Upponkai Chow chow kootu Palakottai kootu Beetroot poriyal Snake gourd poriyal Plantain/vazhakkai poriyal Vazhaipoo poriyal Double beans curry Soya bean curry(dry) Cluster Beans poriyal Purple cabbage poriyal Yellow pumpkin dry curry Banana stem poriyal Raw banana dry curry Vendaikai/ ladies finger poriyal Potato Masala curry Pidi karunai kizhangu Podimas Plantain/Vazhakkai jeera curry Brinjal / Kathrikai poriyal Keerai poriyal Keerai masiyal Unripe Jack fruit curry Carrot beans poriyal Drumstick leaves poriyal Potato podimas Potato curry Broccoli Stir fry Cauliflower curry Baby corn subzi Tindora Stir fry/Kovakkai kari Aloo methi Vendakkai curry 100% Microwave spicy potato curry Brinjal in Onion tomato base Kathirikai Kari Chow chow/Chayote curry Cluster bean paruppu Usili Soya chunks curry Senaikizhangu fry Aloo Gobi mutter curry Aloo Bhindi fry  Arbi curry Small potato curry Baby corn pepper fry Senai kizhangu fry Bitter gourd fry Paasi payaru sweet sundal Sweet corn sundal Peanut sundal Channa sundal Channa dal sundal Rajma sundal Moong dal sundal Pattani sundal Black channa sundal Crispy cauliflower fries Crispy ladies finger fries Crispy bitter gourd fries Sepankizhangu Varuval Vazhakkai chips Senaikizhangu chips Aloo tuk Kothamalli thogayal Pudina thogayal Paruppu thogayal Coconut thogayal Gongura thogayal Keerai Masiyal Pirandai thogaiyal Coriander seeds podi Coriander leaves Thokku Paruppu Podi Karuveppilai podi Poricha kuzhambu Poricha kuzhambu easy curry leaves kuzhambu Mochakottai kuzhambu Paruppu urundai kuzhambu More Kuzhambu Pumpkin gravy Ridge gourd gravy Pepper Kuzhambu Poondu Kuzhambu Kara Kuzhambu Thakkali kuzhambu Keerai Sambar Arachuvitta sambar Mango sambar Dhahi Kadhi Dal tadka/Dal fry Dal tadka (Using moong dal) Dal palak Tomato Kadhi Sukku milagu kuzhambu Brinjal masala kuzhamu Easy pepper kuzhambu Vathal kuzhambu Vendakkai sambar Avarakkai sambar Methi dal Varutharacha kuzhambu Easy basic rasam Lemon/ginger rasam Puli saru/vendhaya vengaya rasam Paruppu rasam Pepper rasam Tomato rasam Agathi keerai thanni saaru Manathakkali thanni saaru Veppam poo rasam Mysore rasam Buttermilk rasam Annasi/ Pineapple rasam Vegetable stock recipe Carrot soup Tomato Soup Sweet corn soup Minestrone soup Palak soup Broccoli soup Cauliflower potato soup

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