Thursday, May 30, 2013

Homemade paneer soda recipe


Paneer soda? It can be new to so many of you! I knew there is one such drink even when I was a kid, through my mom, drooling when she says paneer soda. Its not the paneer – Indian cottage cheese, but this is rose water – Panneer! It is used in Indian weddings by sprinkling over people to welcome guests. Also for mixing sandalwood powder and for puja purposes too. I so so love the fragrance of panneer. Be it in the rose ice (the triangle popsicles we get those days during summer) or any other sweets like jangri, I just go crazy about eating it. And this panneer soda is also not an exception! I had a chance to drink it only 2 years back near a temple (Ettukudi) and loved it a lot. So only once that time, after that I had no luck drinking panneer soda.
         Meanwhile here in SG, in pasta mania we get Italian lychee soda (litchi as we say), which will be more like panneer soda only that, this will be more sweet. So I thought of trying my own panneer soda at home. And thought it would be helpful for all panneer soda lovers to try on their own. Its so simple and easy just 4 ingredients, you have delicious thirst quencher for this summer!
paneer-soda-homemade

Homemade paneer soda recipe

Recipe Cuisine: Indian  |  Recipe Category: Drink
Prep Time: 5 mins    |  Cook time: 15 mins    Serves: 4

Ingredients

Sugar -1/2 cup

Water -3/4 cup

Rose essence -3 drops

Plain soda -As needed for serving


Method

  1. Bring water and sugar to boil, continue boiling in medium flame for 3 minutes. Cool down. Add rose essence and stir well. 1-paneer
  2. Once cooled down, you can store it in airtight bottles and refrigerate it.2-panneer
  3. When ever needed, at the time of serving, add 3 tblsp or 4 tblsp over few ice cubes placed in a glass as per your sweet preference and add chilled plain soda over it and mix well.3-panner
Notes
    • You can replace rose essence with rose water we get in stores. In that case, use 2-3 tblsp in place of 3 drops of essence, as rose water is slightly diluted.
    • Another way for enjoying this drink – if you have rose syrup at home, you can use that as well along with soda.
    • Use always good quality essence.

Consume as soon as you add the soda to enjoy the great taste. Always serve chilled.

homemade-panneer-soda

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Tuesday, May 28, 2013

Bruschetta Recipe | Easy starter recipes

bruschetta-with-garlic   
I have tasted bruschetta only once, that was more like bread toasted with tomato salsa. But never thought of trying at home, but when I got cute little cherry tomatoes, I wanted to try something out of it, I saw this recipe with garlic in foodnetwork, so I slightly adapted the recipe and came up with this recipe. It was really tasting great, my whole family enjoyed this. It smelt and tasted great. This will make an amazing starter also, can be made in a jiffy and can give you a lot of volume to serve a big crowd! There are many versions and variations of bruschetta recipe, this particular recipe is without cheese.

bruschetta-cherry-tomato

Bruschetta recipe

Recipe Cuisine: Italian  |  Recipe Category: Starter
Prep Time: 12 mins    |  Cook time: 8 mins    Serves: 3

Ingredients

Baguette bread / french loaf - 1

Cherry tomatoes - 30

Onion - 1

Garlic, chopped finely - 1tblsp

Chopped fresh coriander leaves - 2 tblsp

Dried oregano - 1 tsp

Salt - As needed

Olive oil (extra virgin) - As needed

Black pepper powder - 1 tsp


 

Method

  1. Pre heat oven to 180 deg. C. Halve the cherry tomatoes lengthwise, finely chop onion, coriander leaves and very finely the garlic. Mix all the ingredients chopped with pepper, oregano and1 & 1/2 tblsp of olive oil and mix well.1-bruschetta
  2. With a sharp knife/ bread knife, slice the baguette  bread as shown in the picture. It should be thick (1/2 inch) and you can either cut it to simple circles or fancy ovals by cutting bit diagonally. arrange the cut slices in a greased baking tray and spoon the tomato mix over like around 3 tblsp over each.2-bruschetta
  3. Again drizzle generously over each with olive oil and bake for upto 5 – 8 minutes, or until the tomatoes shrink and nice aroma wafts. 3-bruschetta

Notes

    • You can use ordinary tomatoes in place of cherry tomatoes. You can use 2 small in that case.
    • You can sprinkle some grated cheese over this before baking, use mozzarella cheese for better results.
    • Instead of black pepper powder, try using chilli flakes.
                 
                    Serve hot and it makes a great party snack/ starter/ appetizer, without any sweat!

buschetta-with-tomatoes

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Saturday, May 25, 2013

Lunch menu 6 | North Indian lunch menu

north-indian-lunch-menu
Since I am a south Indian, I am always fascinated towards north Indian cuisine. I love each and everything, right from basmati rice, dal. Dal and basmati rice is my most favourite. And so as Aj. He too loves dal and rice Cool. Not that I dont like our south Indian meals. I do, but only if somebody else cooks for me and gives me a spread in my handsWinking. That’s coz, me bored of my own cooking. SighDoh!. Now this North Indian lunch menu was suggested to me by my friend Sangeeta. So I thought this weekend, I would post this one.  So from this post onwards all my posts will be scheduled posts as I am flying to Chennai coming week. Will be busy busy shopping and packing, so I have scheduled all the posts for next few weeks. I may not reply your queries immediately, but sure will do when ever I find time! And now to the North Indian Thali.
north-indian-thali

This particular plate has the following :
  1. Phulkas : Here is the link for the post for how to puff up a roti in direct flame with video.
  2. Cauliflower Sabzi
  3. Baby corn masala
  4. Dal fry( seen in the picture) , Here is another dal fry recipe
And Steamed rice, papad, Sliced onion cucumber tomato and pickle. I also had rose milk as a drink Happy.
I have few other simple north Indian menu ideas, will sure come up with interesting ones in recent future. Have a great weekend!

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Thursday, May 23, 2013

Carrot beans poriyal recipe / Carrot beans stir fry

carrot beans poriyal recipe
One of the simplest poriyal / stir fry, carrot beans poriyal. I have been thinking of posting this for long time, then thought its too simple to post, but now thought it can help beginners or bachelors. And I wanted to click this beautiful colourful poriyal very much, so at last, here it is! I love it a lot as side dish for rice or even to mix it with rice + ghee or sesame oil, just the way we used to eat when we were kids. Yes those days we never eat our serving of vegetale, we ignore the side dish, so my mom used to mix it with rice and ghee before we eat sambar / kuzhambu.

carrot-beans-poriyal

Carrot beans poriyal recipe


Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 10 mins    Serves: 2

Ingredients

Ingredients

Carrot - 2

Beans - 20

Onion - 1

Sambar powder - 1tsp

Turmeric - 1/8 tsp

Grated coconut - 1/4 cup

Salt - As needed


To temper

Oil - 2 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig


Method

  1. Peel of the carrot skin and wash both carrot and beans. Chop them into small pieces as per your preference. Heat a kadai and temper with the items given under ‘To temper’ table. Add finely chopped onion and fry for a minute or until transparent. Add the chopped vegetables, 2 for a minutes in medium flame, add sambar powder,turmeric and salt.1-carrot-beans 
  2. Sprinkle 3-4 tblsp water and cook covered for 4-5 minutes.2-carrot-beans 
  3. Lastly add the grated coconut and stir once, remove from fire.3-carrot-beans 

Notes

  • If you are making this for lunch box, after adding coconut, keep frying for 2 minutes in low flame. If you are consuming immediately, no need to cook after adding coconut.
  • Adding a pinch of sugar after adding vegetables helps the veggies retain their colour and crunch.
  • Do not over cook, let the veggies retain the crunchiness (but perfectly cooked, not uncooked).

Serve as accompaniment for rice with sambar or kuzhambu.

carrot-beans-poriyal-recipe

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Tuesday, May 21, 2013

Aloo gobi matar (Aloo gobi mutter)

Aloo gobi matar recipe      
          Aloo Gobi mutter is an awesome combination as subji for both roti and rice. My family loves potato, cauliflower and peas. So this is a winning combo. I make aloo gobi simply with onion and tomato, but this one is a spicy version with ginger garlic and other spices. This was quite a welcome change for me and Aj as usual loved it as it had a great flavour. I made it to pair it with Masala kuzhambu and this was a perfect match for it.
aloo-gobi-matar-recipe

Aloo Gobi Mutter recipe

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

Ingredients

Potato, small - 2

Cauliflower, cut into small florets - 1 cup

Peas - 1/2 cup

Onion - 2

Sambar powder/ Red chilli powder - 1 tsp

Oil - 1 tsp

Turmeric - 1/4 tsp

Coriander leaves - 2 tblsp

Salt - As needed


To Grind

Garlic - 4 flakes

Ginger - A small piece equivalent to 2 garlic size.

Coriander seeds - 2 tsp

Fennel / soambu - 1 tsp


To Temper

Oil - 1 tblsp

Cinnamon - 1 small piece


Method

  1. Slice onion lengthwise, Peel the potato and chop into small cubes set aside. Grind the ingredients under ‘To grind’ table with little water.1-aloo-gobi-mutter 
  2. Heat a kadai with oil and temper with cinnamon and add onion, fry till transparent. Add the ground paste and fry in low flame for 2 minutes or until the raw smell goes away. 2-aloo-gobi-mutter 
  3. Add the vegetables, salt and give a fry for 2 minutes in medium flame. Add turmeric, sambar powder  and sprinkle 2 tblsp water.3-aloo-gobi-mutter 
  4. Mix well and cook covered in low flame for 5 minutes.4-aloo-gobi-mutte 
  5. Once done, add oil towards the end and fry for 3-4 minutes. Garnish with coriander leaves, chopped finely.5-aloo-gobi-mutter  

Notes

  • When you fry the veggies in the beginning, it helps the veggies to get cooked quickly. 
  • You can replace green peas with beans as well and make it same way, but make sure you use baby beans or young beans.
  • If you want you can add amchoor powder 1 tsp in this recipe, for tanginess. Tomato can also be added, use 2. Or lemon can be squeezed at the end.
                   
                     Serve with your favourite , goes well with dal tadka / dal fry or with rice or roti.

potato-peas-cauliflower curry
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Saturday, May 18, 2013

Lunch menu 5 | Ridge gourd gravy & Carrot beans stir fry

peerkangai-carrot-beans-por
This weeks lunch is simply a gravy and a vegetable stir fry. I have not seen many people buying this vegetable - Ridge gourd. I have no idea why, but I buy often and make it as a gravy. This gravy is simple to make yet flavorful and unique too! There are few common recipes with ridge gourd like thogayal or kootu, but this gravy is a trademark recipe I learnt from my mom. And when I came here and made it for Vj he totally loved it. And last year when in laws came here and I made this, to my surprise FIL loved it too. He asked me what it is, as he liked it very much. If you have not tried it yet, I would highly recommend to try this for rice and give a break for the usual sambar/ kuzhambu.

meal-idea-5

So here is the link for Ridge gourd gravy (Peerkangai chutney as we call).
Other vegetables that can be made as gravy in this same way are :

1) Yellow pumpkin - Recipe here.
2) Potato - peel off the skin and follow the same method.
And I think this carrot beans stir fry (poriyal) is very simple to make, I have not posted the recipe, but will post it one day on next week.

Mean while, you can browse the Dry curry recipes if you are interested. But I promise I will post this carrot beans poriyal recipe soon :)

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Thursday, May 16, 2013

Milagu jeeraga idiyappam recipe | Breakfast recipes

milagu-jeeraga-idiyappam
This is a variety idiyappam recipe I learnt last year from MIL. Milagu idiyappam is very easy to make and very unique to me from the usual idiyappam with sugar and coconut or lemon/ puli idiyappam and the paruppu idiyappam we make usually. My mom usually gives pepper jeera rice to us in the dinner when we were kids, but never thought to try with idiyappam, MIL made it last time when we were there. So from that time, I started to make this one once in a while. Very easy and packed with flavors of fresh ground pepper.
milagu-idiyappam-recipe

Milagu Jeeraga Idiyappam recipe


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

Ingredients


idiyappam flour or rice flour - 3/4 cup

Water - As needed

Salt - As needed

oil - Few drops

Pepper (black, powdered) - 2 tblsp

Jeera - 2 tsp

Coconut, grated - 1/4 cup

Ghee - 1 tblsp

Cashew nuts - 5

Curry leaves - A sprig


Method

  1. Boil enough water until the bubbles starts from the bottom of the vessel(do not boil rolling as it will make idiyappam dough get cooked and makes pressing hard). Add salt and oil to water and make dough by pouring this hot water to the idiyappam flour.Refer this post for more details.
  2. After you finish making plain idiyappam, with the tips of your fingers, roughly separate the idiyappam . Roughly powder jeera and pepper in mixer or hand mortar and pestle. And then heat ghee in pan and fry broken cashews until golden in colour.1-milagujeeraga
  3. Add coarsely powdered pepper and jeera and curry leaves and give a quick stir and immediately switch off the flame. Add this to prepared idiyappam. You can powder pepper and jeera in mixer or in a hand mortar and pestle.2-milagujeeraga
  4. Mix well, check for salt and add if more is needed. Garnish/ mix grated coconut.3-milagujeeraga

Notes

  • Use broad vessel for mixing. Don’t try to separate the idiyappam when its hot. Just do it once its manageable for your hands. Once you add the pepper mixture, it will be easy for mixing. So dont worry if idiyappam looks sticking together.
  • I used desiccated coconut as I dint had fresh that day.
  • Make sure to not burn the pepper powder or will taste bitter.
  • Coconut and ghee enhances the pepper flavor more.

Make it along with any other breakfast, especially when you are making for guests, this is best to be the second variety of breakfast!
milagu-jeeraga-idiyappam-re
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Tuesday, May 14, 2013

Aloo veg grilled sandwich recipe (Bombay sandwich)

aloo-sandwich-toast
    I make this sandwich very often for breakfast. Minus green chuteny and aloo(potato) . But wanted to try this North Indian style grilled sandwich with green chutney and aloo for long time. So tried and found it a lot tasty and quite a change for the regular sandwich. I wanted to post more sandwich recipes here in my blog, so I thought of trying and posting this grilled aloo sandwich. This is perfect for breakfast as it has cheese, potato and other vegetables and our Indian touch to it, the green chutney. This sandwich with a glass of milk/ coffee makes a wholesome breakfast that can keep you filled for long time. Try this for your kid’s lunch box too, they will sure love it with the cheese and potato in itGirlBoy

veg-grilled-sandwich-recipe

Grilled  Veg – aloo Sandwich recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 5 mins    |  Cook time: 5 mins    Serves: 2

Ingredients

Bread slices - 4

Onion - 1

Tomato - 1

Cucumber - 1

Boiled potato - 1

Green chutney - 4 tsp

Black pepper powder - 1/2 tsp

Cheese slices - 2

Ghee - 1 tsp


Method

  1. Slice the veggies and gather all the other ingredients, in between the two slices, spread green chutney, place a slice of cheese and arrange the veggies and sprinkle pepper over it.1-veg-grilled-sandwich
  2. Lastly sliced potatoes and close the sandwich with other slice of bread and repeat the same for the next pair of slice. Place it in a greased sandwich maker and cook for 2 minutes or as per the sandwich maker’s instructions. 2-veg-grilled-sandwich
Notes
  • No specific recipe for this, you can skip any one or two, still tastes great!
  • I made it in my sandwich maker, dont worry if you dont have one, you can make it in tawa too. You can also use the griller plate if you have it.
Filling Indian style sandwich, perfect for your breakfast or snack is ready to enjoy!

veg-grilled-sandwich
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Saturday, May 11, 2013

Lunch menu 4 - Biryani meal

Biryani-curd-rice-raita
       This week its going to be a Biryani meal, I make this every week as my kid is a Biryani lover and I think I have mentioned this in my previous posts too. He started eating biryani at the age of 2 and he never gets bored out of it. So from the day I started making Biryani, I have changed a lot of recipes, its like, when I get a good hold in a particular biryani recipe and my kid loves it, I will keep that fixed for few months until I learn another variation that satisfies my kid. He has some compulsory ingredients, if not, he wont like eating it. The main thing he want is mint leaves! And the main vegetable is Cauliflower. Other than these two, he will not touch the Biryani or not even call it as Biryani. So I make sure I only make when I have both in stock.

biryani-curd-rice-raita
    Both my mom and MIL makes ‘vegetable rice’ kind of thing, without any much masalas. But mine will be loaded with masalas, fennel, Garlic, ginger and mint leaves. My dad and my MIL will ask ‘is that smell coming out of our cooking or from somewhere else?’ as they are not used to these masalas in their cooking and not comfortable too. So when I make biryani if they are around, I make sure I also cook a rasam and a vegetable side dish so that they can manage with those. But if its going to be for only 3 of us, I just make Biryani alone or may be with a curd rice for Vj.

biryani-meal

         We make sure to do a ‘fried item’ like any varuvals or atleast vadam/ appalam to munch on along with raita.

So here are the Biryani recipes I have in my blog :
1. Spicy vegetable Biryani recipe( Which you find in the pictures)
2. Layered Biryani recipe
3. Vegetable biryani recipe with coconut milk

And here is the curd rice recipe.

If you want to pair up with any varuvals, I think Gobi 65 or crispy cauliflower fry will be best for this meal.

You can also see my recently made Maavadu pickle in the picture.

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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