Ganesh chaturthi 2017, 25th Aug

For full collection of Ganesh chaturthi recipes click here | Aug 25th 2017

Ulundu-kozhukattai-recipe  Mothagam recipe (vella kozhukattai)  coconut poorana kozhukattai  ellu-kozhukattai  Sweet pidi kozhukattai    Besan ladoo  Sweet somas  Payasam recipes  சக்கரைப்  பொங்கல் recipe  wheat-flour-appam  channa-dal-pooranam  medhu vadai recipeblack channa sundal  channa-sundal-recipe  easy ulundu pidi kozhukattai  aval kozhukattai           How to celebrate  Youtube full video recipes

Saturday, November 30, 2013

Lunch menu 27 - Full meals

full-meals
Today, actually I planned for something else. I thought of mixing breakfast menu in between my lunch menu series and thought to start it this weekend with a breakfast menu. But then changed the plan as Vj planned to go office after lunch today. So cooked a full meals and clicked today. I will picture some breakfast menu ideas next in week and post. I wanted to make it a restaurant style meals this time, as I have posted already the authentic full meals in thalai vazhai ilai. So just added a chapati, thakkali kuzhambu and skipped the paruppu. I thought of keeping karuvepilai podi in this menu that I already had, but forgot. This lunch menu, though it looks elaborate, I kept things simple – like masala vadai, lemon rasam, carrot poriyal, and all these things, I made in less quantity as its only for 3 of us. I also used large onion in place of small onion for thakkali kuzhambu and used ready made coconut milk for it to reduce work. Like this, when doing an alaborate meal, that is with number of side dishes, I use some short cuts to keep it simple and myself cool. So here is how I prepared for this week’s lunch menu.
This menu has – triangle chapati, potato sambar, tomato kuzhambu, lemon ginger rasam, cauliflower curry, carrot poriyal, yellow pumpkin kootu, semiya payasam, masala vadai, papad, pickle and curd.
  1. Soaked channa dal for masal vadai when I entered the kitchen for breakfast works. Then after breakfast work over, when I entered the kitchen for preparing lunch, Kept toor dal and moong dal in separate containers in the pressure cooker. Prepared dough for chapati.
  2. Mean while, I prepared for the thakkali kuzhambu – boiled water and kept the tomato immersed in it for a minute. Mean while, cleaned and cut cauliflower. After taking out the tomatoes, I kept the cauliflower immersed in the hot water with salt.
  3. Chop other items – carrot, yellow pumpkin, a potato for sambar. Chopped tomatoes for sambar and cauliflower curry. Chopped onion for kuzhambu, sambar, poriyal, curry and vadai. Grate coconut for poriyal and kootu. I used ready made coconut milk for my thakkali kuzhambu. Cut lemon for rasam.
  4. Boiled yellow pumpkin for kootu and carrot for poriyal. By now dal cooker would have been done. So put rice inside and cook it.
  5. Now prepared payasam in a stove. I prepare payasam in the beginning to give it some standing time, so even if it gets thick, you can add milk and make it loose while you re-heat.
  6. Grind for kootu. Then to the frying part. First prepare kootu, and temper it and finish that work. Kootu ready.
  7. Then rasam. This lemon rasam is the simplest of all. Just 2 minutes and rasam is done.
  8. Temper and fry for sambar and let it boil in a stove. Then temper for kuzhambu and let it boil in another stove.
  9. Then carrot poriyal also will get done so easily. Lastly cauliflower curry as it needs some time.
  10. Kuzhambu and sambar also you should be able to finish side by side.
  11. Lastly grind for vada. Since masala vadai, its easier than urad dal vadai in terms of grinding. Prepare vada and fry papad. I soaked 3/4th cup of dal and got around 9 vadas.
  12. Get curd and pickle ready and when you are gonna eat, make chapati.
    Lunch is ready!
    You can see - triangle chapati, potato sambar, tomato kuzhambu, lemon ginger rasam, cauliflower curry, carrot poriyal, yellow pumpkin kootu, semiya payasam, masala vadai, papad, pickle and curd.
    restaurant-style-full-meals
    Check out the links for the recipes
    1. Triangle chapati
    2. Potato sambar recipe(Check this arachuvitta sambar recipe)
    3. Thakkali kuzhambu recipe
    4. Lemon ginger rasam recipe
    5. Yellow pumkin kootu (similar to this bottle gourd kootu)
    6. Cauliflower curry recipe
    7. Carrot poriyal (carrot beans poriyal recipe)
    8. Semiya payasam recipe
    9. Masala vadai recipe
    Check out the other kuzhambu recipes.
    Meet you all next week with some other interesting menu!
    Have a great weekendHappy.

    Share:

    Thursday, November 28, 2013

    Upponkai recipe - Brinjal recipes

    upponkai    
    This is actually a guest post from a reader friend – Sakshi – She sent me this recipe sometimes back to try and she said she was okay even if I post it as a guest post from her. It took sometime for me to try it as I kept forgetting. Finally found chance to try this one day and clicked. I tried it as such she sent the recipe only that I added turmeric to the recipe as I was worried about the colour while cooking. Otherwise the same.
    Usually I do not accept recipes from readers, as I am afraid of copyright issues, that I would never know where it came from, but Sakshi was sure that its an authentic dish from her community and they call it as ‘Upponkai’. When I tried it, I really loved it with chapathi and she had mentioned in her mail that it goes well with even rice, so try it out for a change. Thanks Sakshi for the recipe!

    side-dish-for-chapati

    Side dish for chapathi - brinjal recipes

    Recipe Cuisine: Indian  |  Recipe Category: Lunch
    Prep Time: 10 mins    |  Cook time: 15 mins    Serves: 3

    Ingredients

    Brinjal - 8, medium sized

    Onion - 2

    Garlic (small variety) - 12 cloves

    Turmeric (optional) - 1/4 tsp

    Salt - As needed


    To Grind

    Coconut - 1/4 cup

    Green chilli - 8

    Garlic - 2 cloves


    To temper

    Oil - 1 tblsp

    Curry leaves - 1 sprig


    Method

    1. Chop onion and garlic very finely. Chop brinjal and keep immersed in water until use. Grind items under To grind table.
    2. 1-sid-dish
    3. Grind it to a fine paste with little water. Heat kadai and temper with mustard and curry leaves.
    4. 2-side-dish
    5. Add onion and fry only until its transparent and add chopped brinjal and add salt and fry in medium flame.
    6. 3-side-dish
    7. Cook covered for 4 minutes or until done.4-side-dish
    8. Add the ground paste, turmeric if desired and mix well. Cook until raw smell goes off. You can add water depending upon what consistency you want. As much as 3/4 cup.
    9. 5-side-dish
    Serve with chapathi or as an accompaniment for rice. I had with phulkas and as a brinjal lover, I loved it a lot Love Struck.  brinjal-side-dish
    Share:

    Tuesday, November 26, 2013

    Cocktail idlies recipe | Flavored mini idlis for kids

    cocotail-idlies

    This is pretty good idea for making mini idlies more interesting, flavoured with the podi things we have at home and can be made in jiffy too. Kids would love it to see colourful idlies and also a different way from the usual way of eating. You can make it for parties as starters too. Thanks to Sangeeta for letting me know this idea. I usually make mini idlies and sambar(post coming up next week) but this was quite a different idea and for a change we enjoyed it very much. Do try it out, you and your family might love it! I often get requests from reader friends to post kids friendly recipes, and I hope this could be my contribution :)

    mini-idli

    Cocktail idlis recipe

    Recipe Cuisine: Indian  |  Recipe Category: Snack
    Prep Time: 10 mins    |  Cook time: 25 mins    Serves: 3

    Ingredients


    Please refer this link for idli dosa batter recipe

    Mini idlis - 36

    Idli podi - 1 tblsp

    Curry leaves podi - 1/2 tblsp

    Lemon - 1/2

    Ghee - 2 tblsp

    Oil (sesame oil) - 1 tbsp

    Salt - 2 pinches

    Asafoetida - A pinch

    Turmeric - 1/8 tsp


    Method

    1. Very easy, just make mini idlies and keep it in hot pack. Just before serving, you can make it ready. First heat a tblsp of ghee in a non-stick kadai and in low flame, add the idli podi, give it a quick stir. Add 12 mini idlies and toss well in medium flame for a minute. Transfer to a serving bowl.1-podi-idli
    2. Wipe the kadai and add one more tblsp of ghee. In low flame (ghee should be hot but) add the curry leaves powder and toss well for a minute same as idli podi and transfer this too a serving bowl.3-mini-idli
    3. Lastly wipe the kadai again (or wash if needed) and add oil, mustard and a pinch of asafoetida and turmeric. Squeeze in the lemon and add salt. Make sure oil is more and add the idlies, toss it well. Switch off the flame and keep aside.2-lemon-idli
    4. Now take tooth picks and insert the idlies, either same flavor as I have did or you can even mix it and insert. Arrange in a plate and serve it!4-cocotail-idlies

    Notes

      • The original recipe said to mix in the lemon, turmeric with the batter, but I did it this way.
      • You can replace ghee with sesame oil too.

    Serve this at snack time for your family in a weekend and make it special. You can make a carrot chutney if you want to go with this. My favorite is this nei podi idli Happy.

    podi-idli

    Share:

    Saturday, November 23, 2013

    Lunch menu 26 - South Indian lunch combo

    south-indian-lunch

    This week’s menu is no fancy meal, but an usual and simple south Indian menu. I often pick healthy vegetables like vazhaipoo (banana-flower), vazhaithandu (banana-stem), murunga keerai (drumstick leaves) etc.; when ever I see it fresh in the shops. When we were kids, healthy vegetables are often made by our mom / MIL, but here, we have to take care of ourselves and more in ours- ladies hands. So I never miss to buy these and cook for the family. I used to hate eating these when I was kid and have told gazillion times I would never ever buy these things when I cook. But things do change. Now a days, when I cook these, I too love it. And coming to vazhaipoo, I do agree its time consuming process. But sure worth to do this once in a month for its health benefits. So I will sit in front of the TV and watch my favourite show/ songs and do this work to avoid boredom. Mostly in weekends so that the family is sitting near by Blushing. Aj is not a big fan of this, but he eats without complaining when I mix with rice and give. This lunch menu has beetroot poriyal, chow chow sambar and vazhai poo poriyal.
    Here is how I prepared  this lunch:
    1. First thing was to clean vazhaipoo. It may take 45 mins or upto an hour for cleaning and chopping it. Cleaned and kept it soaked in buttermilk mixed water. (You can use water with a lemon squeezed to it too.
    2. Then pressure cooked rice and dal in separate containers, in between which I cut chow chow for sambar and let it get cooked in another stove. Soak tamarind for sambar.
    3. Boil/ steam vazhaipoo too for the poriyal. Use less water if you are boiling to prevent loss of nutrients.
    4. Mean while I chopped beetroot for poriyal and cooked it once the vazhipoo is done. Chopped onion for same and one for sambar in between. Cut one tomato for sambar and kept ready curry leaves for all these.
    5. Grate coconut and extract tamarind juice. Now on to the final stove work. First temper and fry for sambar and add it to the cooked chow chow along with tamarind juice and other ingredients needed and let the sambar boil.
    6. Next vazhaipoo poriyal and lastly beetroot poriyal. Add dal to sambar and finish that too. Lunch is ready!

    tamil-lunch-recipes
    Check out the links for the respective recipes :
    1. Beetroot poriyal recipe
    2. Vazhaipoo poriyal recipe
    3. Chow chow sambar (Basic sambar recipe)
    You may be also interested in other sambar recipes – keerai sambar recipe, mango sambar recipe,arachuvitta samabr recipe.

    Other curry recipes please browse here.
    Have a Happy Weekend! Happy
    Share:

    Wednesday, November 20, 2013

    Tomato sevai | Thakkali sevai recipe

    tomato-sevai-recipe  
    Tomato sevai is my MIL’s staple recipe. But she makes tomato idiyappam version. I think there is a difference between idiyappam and sevai. I always make it as idiyappam – with rice flour. Mostly store bought idiyappam flour. My karaikudi mami gives a ready made idiyappam flour from her place when ever she visits us. It gives a great idiyappam just like making using fresh homemade rice flour. Though there are many brands this idiyappam flour is the best I have tasted so far. Here in SG, I buy BABA’s brand and I make use of the most in this world I thinkWinking. Yeah I can say I found it to use a idiyappam flour for making murukku, kozhukattai other than making idiyappam. You can see I have used it in potato murukku, thenkuzhal murukku, magizhampoo thenkuzhal, ribbon pakoda, kara sev etc.; and in kozhukattais. Yeah its very useful and gives me the best results. I hope many got benefited by this tip Blushing. Though I am not sure how authentic it is to use this for the above recipes, sure its a great help for us to make things easy.

    thakkali-sevai
    My mom used to make the sevai version, she has that special press for making it, but we used to help her. ‘we’ means we all! Yes – me, my bro and my dad too. My mom makes the rice idli and passes it to us, and my dad will press it(turn/screw) to make the sevai. Me and my bro will hold the three legs with our tiny hands to hold the press in the placeBatting Eyelashes. My grand ma will help in mixing the sevai varieties. So we share the work. So now you know the ‘we’ means real ‘we’! Since its a big family, it was always like that to share the works. especially these kind of things were there is a need of lots of hands to help. And she makes a whole lot of varieties like one with jaggery and coconut syrup, lemon sevai or tamarind sevai, paruppu sevai (check out the recipes of tamarind idiyappam and paruppu idiyappam). To make these for dinner for the whole family of 6, sure she needs help right? Happy. My MIL makes idiyappam version and her idiyappam varieties are so different and easy. She uses just sugar and coconut for sweet version, lemon idiyappam, this tomato idiyappam and milagu idiyappam. She makes for breakfast and so keeps it simple and easy. When I got married, I used to miss my moms sevai varieties a lot. But now I am used to these idiyappam varieties my MIL makes too. And after so many years, I am making this tomato sevai and found that I am loving this too these days. I tried my hands on instant sevai for the first time in my life. I have never tried any instant versions so far as I am very much comfortable in making my own idiyappam in a jiffy with store bought flour. But tempted to try this sevai after tasting a delicious coconut sevai in Vidhya’s house at her Golu. So got a pack(concord) to try it. You can also try the same with idiyappam too.

    Tomato sevai/ Thakkali sevai recipe

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

    Ingredients

     Please refer here to see how to prepare plain idiyappam with store bought flour
    Cooked sevai / Idiyappam - 2 cups

    Onion, big - 1

    Tomato - 2

    Red chilli powder/ sambar powder - 1 tsp

    Green chillies (optional) - 2

    Turmeric - 1/8 tsp

    Carrot, finely chopped - 3 tblsp

    Salt - As needed

    Chopped coriander leaves - 2 tblsp


    To temper

    Oil/ ghee - 2 tsp

    Mustard - 1 tsp

    Urad dal - 1 tsp

    Channa dal(optional) - 2 tsp

    Jeera/ cumin seeds - 1 & 1/2 tsp

    Curry leaves - 1 sprig


    Method

    1. Prepare idiyappam as mentioned in my old post if using idiyappam. Or prepare the sevai as per the package instructions. Chop onion, tomato finely, carrots very finely and slit green chillies. Temper with the items given under ‘To temper’ table in order. Fry onion till transparent, add the carrots, fry for a minute.
    2. 1-tomato-sevai
    3. Add chopped tomatoes, sambar powder/ red chilli powder, turmeric and salt.Mix well and cook until mushy. Add the chopped coriander leaves. Switch off the flame.
    4. 2-tomato-sevai
    5. Add cooked sevai and mix well. Check for salt, add ghee or sesame oil to top it. Give 2 minutes standing time before serving.
    6. 3-thakkali-sevai

    Notes

      • You can add Garam masala powder if you like that smell. We dont like so I dont add. Also chopped garlic can be added along with onions.

    Enjoy this tangy spicy sevai for breakfast to make your breakfast special.

    tomato-sevai
    Share:

    Monday, November 18, 2013

    Khandvi recipe, How to make khandvi

    khandvi-recipe-1
    Khandvi recipe - An easy and guilt free Indian snack perfect for parties as starter! With full video and step by step pictures.
    This is the first time I am tasting a khandvi that too tried first time by me. This ingredients are so similar to that of khaman dhokla, only the method is different. Quite tricky but sure not difficult to try. But I always had a fear to try this though I wanted to try it earlier. I had a recipe written in my cookbook handwritten and passed to me by my mom. But I was so afraid as I was thinking it would be difficult. Then how did I overcame this? Nerd.
    Check out the full video

    My friend Sangeeta sent me step by step pictures of the khandvi her aunt made and inspired me and gave the confidence to try. Thank you for taking time to send those pictures Sangeeta. Now I can make this often and make it when ever somebody visits for snack time. Yes, its perfect for party as starter. Just make a green chutney and make this and everyone can pick and have chit chat along with this delicious yet guilt free authentic snack!

    khandvi

    Khandvi recipe

    Recipe Cuisine: Indian  |  Recipe Category: Snack
    Prep Time: 20 mins    |  Cook time: 10 mins    Serves: 4

    Ingredients


    Besan/ Chickpea flour/ gram flour/ Kadala mavu - 1/2 cup

    Curd - 1/2 cup

    Water - 3/4 cup

    Asafoetida - 2 generous pinches

    Salt - As needed

    Turmeric (optional) - 1 pinch

    Coconut, grated - 3 tbsp

    Coriander leaves, chopped - 3 tbsp


    To temper


    oil - 2 tsp

    Mustard - 3/4 tsp

    Asafoetida - 2 pinches


    Method

    1. Take besan, curd, water, salt and asafoetida (turmeric also if adding) in a heavy bottomed pan. Using a whisk, beat it smoothly.Heat this in medium flame with constant stirring. Make sure you stir well until bottom as the bottom of the batter gets thickened faster. Stir until the mixture thickens and gets cooked. It must not be too thick, just like a paste that will be easy to spread. Do not let it over cooked, otherwise you may not be able to spread.
    2. 1-khandvi-recipe
    3. Keep ready – clean counter top or a cutting board smooth and plain as I have used as shown in the picture. You also need a spatula to spread the mixture. If you are not comfortable using counter top as such, u can use aluminium foil over the counter top.
    4. 2-khandvi-recipe
    5. Act quickly, transfer the batter to the counter top.If you have more batter, do it in two or three places. I used very less, so needed only one plastic cutting board. So I spread the batter thinly using the spatula. Let it cool down completely.
    6. 3-khandvi-recipe
    7. Draw lines with a knife into strips. Trim the edges. I divided the stips into two and gently rolled into khandvis. I will soon upload  uploaded the video below.
    8. 4-khandvi-recipe
    9. Lastly arrange it in a tray and temper with the mustard, asafoetida and spread it over the khandvis. Garnish with coriander and grated fresh coconut.
    10. 5-khandvi-recipe

    Notes

      • If the mixture gets over cooked and too thick, then you will not be able to spread properly.
      • If the mixture gets cooled down, the spread will become thick and so do the khadvis too. SO act quickly.
      • Instead of spreading as rectangles, you can do like a dosa/ crepes and cut that too. Use a ladle to spoon the batter also a spatula to level the thick parts.
      • If your batter is not cooked properly, then you cannot roll the strips and it will be sticky.
      • Do not apply pressure while rolling, do it gently. otherwise it will break and wont look nice.

    Serve it with lots of fresh grated coconut garnished along with Green chutney as side dish/ Dip. Perfect tea time snack for your family too.

    khandvi-recipe
    Share:

    Saturday, November 16, 2013

    Lunch menu 25 - North Indian lunch recipes

    methi-thepla-dal-kadai-paneer
    I clicked two south Indian lunch menu plans last week, having posted one already last time, this week wanted to go for a north Indian lunch menu. I bought a bunch of freshest methi leaves sometime back. Along with that bought vazhaipoo (banana flower) and I usually cook it as soon as I buy, otherwise I will keep forgetting or postponing, that it would become spoiltWorried. Same way, I kept this methi leaves to clean and at last, when I saw the leaves starting get yellow, then I took it and cleaned and froze it finally. I always freeze methi leaves as I make only methi roti, as methi mutter malai is rare to cook coz of the cream part. But I love love this methi thepla or roti – both eating and making. It comes out so so soft and the rolling part is so very interesting, I love to roll this.
    For this menu, I had methi leaves frozen, so my job was easy making it, if you too plan to make methi recipes, you can clean and freeze it when you are free, you can do it while watching tv or talking over phone.
    Here is how I prepared this lunch menu. (considering you have methi leaves ready)

    1. Soak basmati rice alteast 1/2 hour before cooking it. I always soak basmati rice as much as I can for long time. It ensures cooking with less water, so you get separate grains still soft too.
    2. Fry the methi leaves and add it to the atta (usually frozen methi leaves - I add as such without frying), add all the other ingredients needed and prepare the dough with buttermilk and set aside.
    3. Pressure cook dal and rice in two containers in a pressure cooker. You can do this according to your availability, do it two times in the same cooker, use two cookers etc.
    4. Chop onion, capsicum and tomatoes and other needed ingredients like green chillies coriander etc. mean while.
    5. Boil water and keep the paneer cubes immersed in water. By now rice and dal would be done and fluff the rice, mash the dal and keep aside.
    6. Temper for dal and then prepare kadai paneer. Lastly roll and keep the theplas in hot pack.
    That’s it, toast papad and keep ready pickle and curd/ dahi in the table and you are ready for the lunch.

    lunch-menu-northindian

    Lunch with methi roti/ thepla, kadai paneer, dal tadka, steamed rice, papad, pickle, dahi. Check out the links for the recipes
    1. Methi roti/ theplas recipe
    2. Kadai paneer recipe
    3. Dal tadka recipe 
    Check out other paneer recipes here

    You can also try other sabzi like cauliflower sabzi, aloo gobi, aloo gobi mutter, baby corn sabzi, aloo bhendi fry.

    Other dals like simple dal tadka, green moong dal fry, dal palak or dal makhani.

    Share:

    Thursday, November 14, 2013

    NUTELLA CHAPATI | INDIAN NUTELLA RECIPES | KIDS RECIPES

    nutella-chapati-1  
    I am sure most of you and mainly your kids will be nutella fans. I wanted to post some kids recipes using nutella that too something that is easily adapted to our usual Indian cooking. This is a simple and easy Indian nutella recipe that you can make for your kids lunch box or as a snack/ dinner. Kids would love this, even you may like itSmug. And I am so sorry for tempting you all who ever are determined not to touch nutella here after. I am also one who take it as oath that from tomorrow I wont touch nutella and then breaking it everydayBlushing. There is no such recipe to share, just I am sharing an idea, hope it will be useful. And thanks to friend Sangeeta for the idea of folding, I made use of it here in this recipe. Is your kid allergic to coco? Dont worry, you can stuff sugar and ghee paste inside instead nutella. That’s what she originally shared, but I tried with nutella.
    nutella-stuffed-chapati

    Nutella chapati recipe

    Recipe Cuisine: Indian  |  Recipe Category: Breakfast
    Prep Time: 20 mins    |  Cook time: 15 mins    Makes: 8

    Ingredients

    Wheat flour / atta - 1 cup

    Nutella - 1 tblsp per chapati

    Water - As needed

    Salt - As needed

    Oil/ Ghee - As needed


    Method

    1. Mix flour with salt and add water and prepare dough. Usually its little less than half cup for 1 cup flour. Prepare dough and let it rest for 15 mins. After 15 mins, knead again to make it smooth and divide into 6 or 8 equal sized balls depending how big you want it.
    2. Roll it as you do for chapati, but make sure not too thin. You can roll slightly thicker.1-nutella-chapathi
    3. Spread the nutella in half the chapati and fold it leaving a little space as shown in the picture. Press it with your fingers to seal it.2-nutella
    4. Now fold it decoratively with the left extra space. By practise this will come our pretty well. I will try to upload video to show how to fold it later.3-nutella
    5. Heat tawa and toast both sides with few drops of oil or ghee as required. Press gently in the folded area to ensure even cooking.4-nutella 

    Notes

      • Make sure you fold the edges small, otherwise it wont get cooked.
      • CAUTION: The inside stuff will be hot as soon as you take it out from tawa. So be careful.
      • Use your imagination for stuffing, you can add a tsp of finely chopped banana or thinly sliced banana 2 or 3 pieces. You can try the same with strawberry too. Goes well with nutella.
      • You can also try coconut, sugar and dry fruits and nuts inside in this same way.

    I am sure your kids  will be excited to have this, so try it for their lunch box or snack box or as evening snack when they are back from school. I am sure you too will be equally loving this one. Bachelors who do not want to disturb their moms also can try this on their own.

    indian-nutella-recipes

    Share:

    ABOUT ME

    Rajeswari Vijayanand

    The person behind Rak’s Kitchen. Know more…

    Instagram

    Blog Archive

    Back to Top

    EASY SELECT

    12 easy Chutney recipes Top south Indian Breakfasts Gokulashtami recipes Ganesh Chaturthi recipes Easy 10 Diwali recipes Navratri recipes Diwali recipes Paneer recipes Gokulashtami 2014 recipes Ganesh chaturthi 2014 recipes Sponge Dosa Cauliflower masala Dosa Masala Dosa Maida Dosa Rawa Dosa Special vegetable masala dosa Tomato dosa Instant Ragi dosa Instant wheat dosa Onion rava dosa Vendhaya dosa Onion Uttapam Cone dosa Verum arisi dosa Paneer dosa Mysore masala dosa Dosa recipe peas masala Dosa 1- Idli vada uttapam 2 Pesarattu upma 3- Appam stew 4- Idli vada pongal 5 - Poori, mix veg kurma 6- rava dosa 7- Stuffed idiyappam 8- Idli dosa kadappa 9- Kara paniyaram vendhaya dosa 10- Kichadi, tomoto dosa 11- Vada curry dosa 12- Sindhi Dal pakwan 13- Sunday lazy BF 14- Rava idli masal dosa Instant Oats Dosa Instant Oats Idli Lemon Oats Oats savoury porridge Oats Pongal Oats Paniyaram Oats kozhukattai Oats upma  Oats murungai keerai adai  Thinai sweet paniyaram Kuthiraivali upma/a> Varagu Kanji Ragi Adai Instant Ragi Dosa Ragi Kanji (Sweet and salt) Instant bajra dosai Varagu adai Kambu dosa Samai pongal Kuthiraivali sakkara pongal Kodo millet pulao easy kambu kanji Milagu jeeraga varagu adai Tindora varagu rice Thinai semiya upma Millet idli dosa Samai upma kozhukattai Idly 5 taste uthappam Rava Kichidi Poori Rice/Arisi Sundal Puli Idiyappam Stuffed Idiyappam Adai Lemon Aval Tamarind aval Rawa Idly Ven pongal Palak Poori Bhatura Pesarattu adai Arisi upma Ulundhu Kozhukattai Aval Kozhukattai Aval upma Killu Adai Neer Urundai Paruppu Idiyappam Vermicelli Biryani &Thayir semiya Chapati noodles Vegetable hakka noodles Bread Upma Eggless French toast Veg momos Sabudana Khichdi Rava upma Milagu idiyappam Ragi Kanji Tomato sevai Kanda batata Poha Mini idli sambar Kanchipuram idli Grilled chocolate sandwich Jaggery idiyappam Schezwan noodles Indian style veg sunny side up Brinjal gosthu Onion tomato Gosthu Tomato Gosthu Tiffin sambar with moong dal Tiffin samabr with toor dal Kumbakonam Kadappa Recipe Vegetable stew Tomato kurma Vada curry Potato masala for poori Gotsu for pongal Vada curry2 Coconut chutney Mint Chutney Coconut Mint chutney Coconut Coriander chutney Onion tomato Chutney Thengai thogayal Sutta kathirikkai chutney Raw green chilli chutney Onion Chutney Karivepillai Chutney Chutney recipe collection Mango thogaiyal  Ridgegourd chutney Easy red chuntey Onion chilly chutney Peanut chutney Basic coconut chutney Garlic chutney Idli podi Poondu milagai podi Lunch menu 1 Lunch menu 2 Lunch menu 3 Lunch menu 4 Lunch menu 5 Lunch menu 6 Lunch menu 7 Lunch menu 8 Lunch menu 9 Lunch menu 10 Lunch menu 11 Lunch menu 12 Lunch menu 13 Lunch menu 14 Lunch menu 15 Lunch menu 16 Lunch menu 17 Lunch menu 18 Lunch menu 19 Lunch menu 20 Lunch menu 21 Lunch menu 22 Lunch menu 23 Lunch menu 24 Lunch menu 25 Lunch menu 26 Lunch menu 27 Lunch menu 28 Lunch menu 29 Lunch menu 30 Lunch menu 31 Lunch menu 32 Lunch menu 33 Lunch menu 34 Lunch menu 35 Lunch menu 36 Lunch 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

    Yahoo ads