Saturday, August 31, 2013

South Indian meals- Lunch menu 17 (Thala vazhai ilai sappadu)

thalavazhai-ilai-sapadu

I wanted to make this post sometime in this lunch menu series. When I posted the North Indian meals itself, I was so much tempted to do this South Indian Meals post. As I wanted to find thalavazhai ilai(Banana leaf) and I very rarely go to Little India to get vazhai ilai, I was wondering when I am going to do. Then last week when I went to Mustafa, picked this thala vazhai ilai, in a pack of two and brought home so carefully as such without getting torn. Though I bought it in the pack, I was worried if it would be fresh and if it would be torn or not. I opened eagerly to see it was bit old and starting to turn yellow. But still was good enough to serve the food!

And Vj was so busy with his office work for about a month and working day and night without good food or sleep. Thank God, now he is back to a routine working time as usual. So I thought its the right time to cook, as well as make post for this series. In our family, my mom MIL makes such spread if someone comes home for eating lunch (especially if they are coming for first time) and also they make a simpler version when its festival time.

There are certain things followed when it comes to serving this meals. That I have never noticed or knew the correct way of how to serve a proper Tamil full meals in Thalavazhai ilai. After coming here to Singapore, I rarely attend weddings also to know how its served. Now after two marriages happened in our family and serving lots of food too, with lots of 'seniors'  to help me around, I never learnt it. I think, next time I should learn it. Its high time I learn this.

When I was browsing a cookbook that my mom gave me when I got married, it had a rough explanation about serving food in banana leaf. Though I din't understood it fully, I could get an idea about it. If you are wondering what is there to learn serving food in vazhai ilai, yes, traditionally there are certain things to be followed. That is which dish goes where in which part of the leaf. Though I have not exactly placed the dishes, I have atleast given a rough idea what goes where. Ah, I should have done this post when I was there at Chennai in June, for my BIL wedding. It would have been easierWinking

Firstly, we serve the meals in Thalai vazhai ilai which means the top part of a banana leaf. In a clean banana leaf, first in the top a thayir pachadi (curd + vegetable) , a varuval(deep fried vegetable), a kootu, a poriyal (mild vegetable with coconut, dry), a curry (spicy vegetable), vadai, a pickle and salt as shown in the pictures.
Cabbage kootu, seppankizhangu curry, vazhakkai poriyal, nellikkai thair pachadi, vazhakkai varuval

In the top left hand side part sits a tumbler with water. These all are in the above part of the banana leaf. And one more important thing is, leaf has to be laid in such a way that the broad part of the leaf should be to the right hand side of one who is sitting to eat.

javvarisi payasam, rasam, sambar, vadai, thakkali thokku

In the below part of the leaf, towards the left hand side you can keep a fruit, which can be served at the end of the meals as its supposed to be eaten after finishing the meal. And in the middle, or towards the right hand side, hot steamed rice has to be kept. Over which in a side, getti paruppu (thick dal) which is always served to begin the meal with. It should be topped with melted ghee (not in forzen state, it should be clear).  We have a habit or mannerism of separating a small part of rice everytime rice is served and then mix and eat.

Rice, paruppu+ghee, appalam and banana

As they eat the paruppu sadam, sambar has to be served on the other part of the rice along with the sambar veggies. After paruppu sadam, again enough rice if needed and more sambar topping for it. After sambar, if any kuzhambu and then rasam. Each time rice is offered if needed, appalam as well. After rasam is finished and let them swipe all the rasam to a side of the leaf and payasam is served. Vadai can be offered more if they need.

Lastly rice and more(buttermilk) is served. After that which the fruit has to be eaten to finish the meal. Our elders needs vetrilai paaku after meals and we keep that as well ready in a plate - vetrilai, paaku and sunnambu. That's the way to end a complete south Indian Thamizh style meals.

Above all, everything has to be served with a smile in your face, which is very important. It will compensate even if your cooking is not good ;)  so SMILE and serve!

And the menu is increased or decreased depending upon the occasion. For festival times when we cook for our own family, we do not elaborate the meals. We keep it simple with a poriyal or curry, kootu, sambar, rasam and vadai, payasam, appalam. That's it. And for offering God, we serve only paruppu and avoid sambar as we include onion in it and only a poriyal without onion. Others are only for people at home ;) And I am sorry for the long post, as the meals is elaborate, even I wrote so much ;)


South Indian Meals recipe

Indian | Lunch
So coming to today's lunch menu, it needed a total time of 2 hours for cooking the whole spread. Here is how I prepared, cooked the lunch, just to get an idea. Vegetables I cooked - plantain/ vazhakkai - poriyal and varuval, seppankezhangu/ arbi - curry, cabbage - kootu, vendakkai/ ladies finger - sambar.

  1. Urad dal for vadai should be soaked 3 hours prior to grinding.Also sago for payasam I prefer soaking for easy cooking. So I soaked dal and sago for payasam when I prepared breakfast itself and ground for vadai after I finished all works and chores and entered the kitchen for preparing lunch. I made vadais with only 1/2 cup of urad dal, so ground in mixie itself. Its easier when you have lots of works to do. And kept inside the fridge. 
  2. Soak tamarind for sambar and rasam in hot water.
  3. Pressure cook dal and arbi in a big pressure cooker, kept separately in two containers. In another small cooker, I cooked mung dal with finely chopped cabbage for cabbage kootu.
  4. As these two gets cooked, I did the other cutting works. Plantain for poriyal and keep immersed in water, ladies finger for sambar, 1 onion and tomato for sambar and 1 tomato for rasam, 1 onion for curry, 1 onion for vadai. 
  5. Kept ready other things like curry leaves, green chillies and red chillies as needed for cooking.
  6. Extract tamarind juice and kept ready for rasam and sambar. Grate coconut.
  7. Grind for thayir pachadi - I made nellikkai thayir pachadi, this time with dried gooesberry powder that my mom gave it to me. We call it nelli mulli powder. Just we have to grind it along with coconut, green chilli and asafoetida and mix with beaten curd for thayir pachadi. And then grind coconut and things needed for kootu.
  8. Now stove work starts. First temper for thayir pachadi, paruppu, kootu. You can temper and keep it in the respective vessels even if the dish is not ready and mix later once ready.
  9. Then keep rasam in the kadai itself and then fry the ladies finger for sambar and set aside, then temper for sambar and prepare sambar. Rasam over and sambar half done!
  10. As the sambar is kept for boiling, by now the other cookers will be ready to open. Prepare koou in other stove.
  11. Peel seppan kizhangu for curry and keep ready. Reserve some dal for paruppu and mix turmeric  and salt with it and mix with tempered and paruppu ready!
  12. In the kadai prepare poriyal and then lastly curry. As the curry is kept for browning, sambar would have been done. You can keep rice in cooker now.
  13. Now lastly prepare payasam and mix every thing needed for vadai and make vadai when everything is over. In the same oil, fry appalam and more milagai (if needed).
tamil-full-meals-recipes

We are done with preparing the meals!  Here is what I had in my meals I prepared and the recipes:

  1. Nellikkai thairpachadi recipe
  2. Getti Paruppu (Dal)
  3. Vazhakkai varuval 
  4. Vazhakkai Poriyal recipe
  5. Seppankizhangu curry (Arbi curry)
  6. Cabbage kootu recipe
  7. Vendakkai sambar 
  8. Rasam
  9. Medhu vadai recipe
  10. Sago javvarisi payasam recipe
  11. Thakkali thokku recipe

With rice, appalam, banana also in the leaf as seen. The seppankizhangi recipe is similar to my potato curry recipe. So  you can refer that!

You can change the menu according to the availability of veggies, just browse through the recipe index!

These are only my understandings upon the south Indian Thamizh thalai vazhai ilai saapadu.

Happy tummy! Have a great weekend!

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Thursday, August 29, 2013

Verum arisi dosa recipe | South Indian dosa recipes

verum-arisi-dosa
This dosa is my favouriteLove Struck. My mom makes this often. My MIL makes the same but along with Sorakkai. Vj and aj also likes this. Still I make rarely as I forget. Also I cant just stop eating this and restrict with 2-3. So I purposely make it rare Winking. This is so simple to prepare too. Its similar to the tomato dosa I have posted earlier, minus the tomatoes. Using this same batter, my mom makes koozh, that too tastes really good. My brother +Sendhil is great fan of it. But I have not tried it so far on my own, as I want the dosa till the batter gets over…hehe This is similar to the famous neer dosa, but this version is our traditional way of making this dosa. I call it as vellai dosa, means white dosa. This batter also you can keep in fridge and make dosa for 2 days like our idli dosa batter. This is very easy in the morning, if you grind the batter the before night. Dont under estimate this dosa imagining something else, its really delicious! Try it and you will agree with me...

verum-arisi-dosa

Verum arisi dosa recipe


Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 12 hrs (overnight fermentation)    |  Cook time: 5 mins per dosa    Makes: 25 dosas

Ingredients


Idli rice - 3 cups

Onion - 1

Salt - As needed

Green chilli - 2


To temper

Coconut Oil/ oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig


Method

  1. Soak rice for 3 hours atleast and grind to a fine batter adding required water. If you want to make it for breakfast, the before evening soak and grind, mix salt and keep it overnight for fermentation. Next day morning, add more water and make a thin batter as shown in the picture. In a kadai, temper with the items given under ‘To temper’ table, fry onion and green chillies until onion turns just transparent.1-arisi-dosa
  2. Add it to the batter and mix well.2-verum-arisi-dosa
  3. Heat dosa pan and grease with few drops oil and pour the batter from outside to inside as we do for karacha maavu dosais and cook both sides.1-verum-arisi-dosa

Notes

    • You can add a fist full off cooked rice while grinding. The dosa by itself comes out great soft, but adding rice makes more softer.
    • May not come out good in raw rice or eating rice. You can try at your own risk, but make sure to add cooked rice for it as it may give you dry dosais.
    • Depending upon the quality of rice, some times the dosa may dry one side and look white and uncooked. For that, try cooking the dosa covered with a lid before flipping.
    • Non stick pans mostly gives dry dosas. So cover and cook.

Tastes great with the onion chutney or onion tomato chutney I posted last week. Even with sugar or as such!!

arisi-dosa-recipe

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Monday, August 26, 2013

Aval laddu recipe (Poha ladoo) | Easy Krishna jayanthi recipes

Aval laddu recipe      
Krishna Jayanthi is only 2 days away, so are you still thinking what to make for the festival? Are you scared of trying out the deep fried recipes like seedai, murukku and thattai?  Don’t worry, here is an easy recipe that has lord Krishna’s favorite – Aval / Poha and ghee. Only 3 main ingredients and the laddu is ready within 30 mins. It tastes similar to our rava ladoo except for the flavour of poha instead rava. I made it in small quantity, perfect for nuclear families.
easy-aval-laddu-recipe

Aval laddu/ Poha ladoo recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 15 mins    |  Cook time: 10 mins    Makes: 9

Ingredients

Aval/ Poha/ flattened rice - 1 cup

Sugar - 1/2 cup

Ghee - 1/4 cup

Cashew nuts - 3

Dried raisins - 8

Elachi/ cardamom - 2


Method

  1. If you have ‘muram’ you can dust the aval otherwise also you can use a plate and spread the poha, carefully take out the poha leaving the dust at the bottom. Remove any impurities you see. Dry roast the poha until golden in colour. Cool down.1-aval-laddu
  2. Grind to make a flour/ fine powder. Grind sugar also with the elachi seeds to fine powder.2-aval-laddu
  3. Heat ghee and break the cashews to very tiny pieces and fry until golden. Add raisin and fry till fluffy.3-aval-laddu
  4. Take the powdered ingredients in a mixing bowl and add the heated ghee to it. Mix well and make ladoos out of it.4-aval-laddu

Notes

  • Make sure to roast the poha well and grind it finely.
  • Elachi is must needed for lending a divine flavour.
  • Use ghee and sugar as mentioned for perfect taste.
  • Make sure to finely break the cashews and also do not add more than required, otherwise it will be difficult for shaping the ladoos.
  • Ladoos are fragile, so carefully handle it. If not ground finely, it will be hard to hold its shape.

Easy aval/ poha laddus are ready to offer God, Krishna and enjoy the laddus! Poha, ghee and sugar with tangy raisins makes a wonderful combination!

Poha ladoo recipe

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Saturday, August 24, 2013

Lunch menu 16 - Simple south Indian lunch

Lunch menu - sambar - masiyal - poriyal
So yet another weekend and time to post my lunch menu Happy. It was long time since I included greens, so bought keerai and made Masiyal with it which is also made after long time. This masiyal is so simple but tastes great. It has only 3 ingredients – keerai, garlic and salt. So simple right?  The raw garlic gives a spiciness to the masiyal, so no need for chilli. Mom makes this very often. MIL also makes the same way. Just mix with hot rice and ghee, its such a wonderful tasty and healthy thing to eat. Once when we went to my dad’s colleague’s home, they served keerai masiyal and they added sambar over it and asked us to mix and eat. We usually never do that. So it was quite weird to taste, but to our surprise it was nice too. They are from Thirunelveli, but their cooking is so similar to ours.
      I had one mango sleeping in the vegetable basket for long time, so wanted to finish it off. Also wanted to include something healthy to Vj, who has been going through a busy work time, least bothering about health, food and sleepSigh.   So made this vazhaithandu poriyal.
Here’s how I prepared the lunch. It would take hardly 1 hour.
  1. Pressure cook dal for sambar. Soak tamarind for sambar.
  2. Meanwhile the dal gets cooked, chop vazhaithandu / banana stem or plantain stem and mix with salt and moong dal and set aside.
  3. Clean and chop keerai (spinach) and cook for masiyal. Keep aside and cool it.
  4. Peel one garlic for masiyal and chop one onion for sambar. Cut the mango.
  5. Grate coconut for poriyal and keep other things like tamarind extract, curry leaves and red chilli ready.
  6. Now time to cook. Mean while heat kadai and first do the tempering and frying part for sambar and let sambar boil in a stove.
  7. Prepare poriyal and lastly keep rice hot for the lunch!
lunch-menu

So here are the recipes that are in the meal :
  1. Keerai masiyal recipe
  2. Vazhaithandu poriyal recipe
  3. Mango sambar recipe
Other keerai recipes in Rak’s kitchen : Keerai kootu, keerai poriyal, keerai sambar and keerai vadai.
Other mango recipes : Mango sweet pachadi, mango rice, mango thokku, mango thogayal
Other vazhai thandu recipe : Vazhai thandu mor kootu

Happy tummyLove Struck Have great weekend!
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Thursday, August 22, 2013

Maida seedai recipe | Easy seedai recipe for Krishna Jayanthi

Maida-seedai-recipe
I love the authentic uppu seedai recipe that we always make for its unique flavor. But always fascinated by the store bought seedais like we get in adyar ananda bhavan or from other snack shops. They are whiter and ‘soft’ crisp than we make at home. So when I was breaking my head for what to try new for this year’s Gokulashtami 2013, my SIL(Anu) told this recipe, that her hubby making for past 4 years. When she told the recipe and method, it was too easy and I wanted to try it out. It came out very nice and golden crisp. So thought of posting as Krishna jayanthi is nearing. My SIL said this seedai have never burst so far. So this is a no burst seedai Blushing. Anyways, I was so precautionary when I was frying the seedais and recommend to do the same when you try too.
easy seedai recipe with maida

Maida seedai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 15 mins    |  Cook time: 20 mins    Makes: 2 cups

Ingredients

Maida/ All purpose flour - 2 cups

Butter, melted - 1 tblsp

Asafoetida powder - 1/4 tsp

Sesame seeds - 1 tblsp

Jeera (optional) - 1 tsp

Grated coconut(optional) - 2 tblsp

Coconut oil(optional) - 1 tsp

Salt - As needed

Oil - for deed frying



Method

  1. In a clean white cloth, make a bag and steam it for 15 mins by keeping over the idli plate in a idli pot or if you know any other method, you can follow that too. But make sure the flour is cooked well properly. Otherwise there are chances of bursting.1-maida-seedai
  2. Once it warm enough to handle, break it roughly and after completely cooled down, grind in mixie without any lumps.2--maida-seedai
  3. In a bowl, mix the flour and other ingredients (except oil) using water, make a smooth dough. It should be non sticky, make sure not to add excess water.3-maida-seedai
  4. Roll gently into seedais without applying much pressure. If you want you can prick all the seedais with tooth pick. Heat oil and fry the seedais in medium flame for 8 to 10 mins. You can cook in high flame towards the end to bring the golden colour. Drain over paper towel. WARNING : Be at safe distance for precautionary measure anyways!4-maida-seedai

Notes

    • This seedai takes long time to cook. So cook in medium flame as mentioned.
    • As you drain the seedai, it may be soft but as it cools, it will become crisp.
    • You can fry the seedais in 2 batches.
    • Coconut oil or coconut adds a of flavour to the seedai.
    • Do not add butter more than mentioned, otherwise it may become soggy.
    • After you make the dough, make the seedais immediately, dont let it dry as it will make the seedais surface with white dots. So keep covered all the times.
    • Cool completely before storing in air tight container. Tastes best from the next day!
    • Take out the seedais when it starts turning golden , otherwise it will give burnt smell. My pics look more in contrast due to settings, but looks more lighter in shade than in pics.

Crisp, golden seedais are ready to enjoy!

easy-seedai-recipe

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Tuesday, August 20, 2013

Easy onion tomato chutney | Red chutney for idli dosa

onion tomato chutney recipe - red chutney for dosa       Why ‘Easy’ Onion Tomato Chutney ? Yes its easy for me. I already posted my MIL’s version of Onion tomato chutney recipe that she makes for so many years and I just love it too. It has lots of frying part like channa dal, red chilli and onion, tomato. Also it has coconut. So this one is so simple with only 3 main ingredients ~ Onion, tomato and red chilli powder. Isn’t it cool? I had got few requests to post red chutney recipe for idli dosa. This is Aj’s most favourite chutney. Perfect with dosa varieties. Its one of those kind they serve in restaurants along with the white and green chutneys.  Refer coconut chutney - for white and mint chutney and coriander chutney for green chutneys.

red-chutney-for-idli-dosa

Easy onion tomato chutney recipe

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

Ingredients

Onion - 2, small sized

Tomato - 2, small sized

Red chilli powder - 1 tsp

Salt - As needed

To temper

Oil - 1 tblsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig

Method

  1. Chop onion and tomato into cubes. Grind to a smooth paste without water.1--onion-tomato-chutney
  2. Heat a kadai with oil and temper with the items given under ‘To temper’ table in order. Pour the ground paste and add 1/4 cup water, red chilli powder and salt. Mix well.2--onion-tomato-chutney
  3. Cook in medium flame for 4-5 mins or until the chutney gets the desired consistency. It should not get too thick. Should be similar to the other chutney consistency. So adjust water accordingly.3--onion-tomato-chutney-rec

Notes

    • Adjust the chilli powder according to the tanginess of tomatoes.
    • I used small sized tomato and onion so used 2 each.
    • I used kashmiri red chilli powder. Its the best to give bright red colour.
    • You can add a pinch of sugar for a different taste.
    • You can temper with asafoetida powder if you like.
 
       Its the best chutney for dosas the best. I had with verum arisi dosa, which is my next post. Bliss combination! Kids too would love to have this red coloured chutney for their idli dosa!

onion tomato chutney recipe

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Saturday, August 17, 2013

Lunch menu 15 - With naan, peas pulao, butter paneer masala

naan-peas-pulao-paneer-butter
It's a lazy weekend this time, as usual I made this post last minuteStriaght Face. But I decided to make a meal with Naan this week already. So made a simple spread as you see. I had some other menu plans, but since I was lazy, I restricted the menu with 3 items. With the things I had in my pantry, I managed to make this menu. It took 1 hr and some 15 mins for making this menu.

This is just an menu idea, for detailed recipes of individual, please check the links provided below!
  1. Naan without yeast recipe
  2. Paneer butter masala recipe
  3. Peas pulav recipe
Here's how I prepared the menu:
  1. On wake up, when I entered the kitchen, I first soaked rice for peas pulao and prepared dough for Naan with Maida.
  2. Then after finishing breakfast work and when it was time to prepare lunch, I chopped 1 tomato, 1 onion for PBM and one for peas pulav.
  3. Then in one stove, in a small pressure cooker, prepared for peas pulav and let it cook.
  4. Mean while the pulav gets ready, I prepared Paneer butter masala.
  5. When its done and if your family is also ready for lunch, lastly make Naan.

Thats it, serve with dahi and pickle. A simple lunch ready with special items – Naan, PBM and peas pulav.
naan-meals
If you want to make this meal elaborately, (on any special occasion) you can add on some items to this. Like another subji like aloo gobi or aloo gobi mutter or gobi masala. You can replace paneer butter masala with palak paneer or aloo palak or baby corn masala as well. My kid will like peas masala too for naan.
You can replace peas polav with vegetable biryani as well. And make a raita to go with it.
Complete the menu with sliced onion, cucumber, tomato and chilli and with a papad, pickle and dahi.

Wholesome and special! Happy

Have a great weekend with home foodLove Struck!

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Friday, August 16, 2013

Janmashtami recipes | Krishna jayanthi recipes

Janmashtami 2013 falls on 28th of August. So here are few recipes you can prepare for the festival. Thought of posting this collection as it would help to pre-plan your festival preparations. My mom makes uppu seedai, vella seedai and thattai and appam for this festival. She also offers homemade butter and aval/ rice flakes. But I have compiled all possible recipes which can be easy to prepare too. Main ingredients are rice, rice flakes, rice flour, jaggery
etc. Preparation time from 30 mins to 4 Hrs and cooking time varies from 45 mins to an hour depending on the recipe.


milk-kheer-recipe   

nei-appam-recipe   

 Magizhampoo-thenkuzhal_1  thenkuzhal-1

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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