Sunday, May 31, 2015

North Indian lunch menu idea - Lunch menu 56


I was craving to have missi roti for past few days. And its been a while I posted lunch menu as well. So thought of making a North Indian lunch menu. When I posted 50th lunch menu, I thought I should start posting lunch menu with salads to make it healthy. So I sprouted some green moong. I was thinking how it would be if I add strawberry to the sprouts salad, to use few strawberries lying on the fridge. I thought it would be weird. But when I saw Archana's instagram picture with kiwi fruit, it was quite convincing and she told it would be photogenic as well. So I tried adding the fruit to the salad, it was really not odd, I liked it. So here’s my lunch menu, check the recipe links below. Only the process of how I prepared the meal has been written. To check the recipes  in detail, check the individual links below :
  1. Moong sprouts salad recipe
  2. Missi roti recipe
  3. Dal tadka recipe
  4. Paneer jalfrezi recipe
  5. Masala chaas recipe
  6. Rasgulla recipe
Along with papad rolled like cone, you can check the video of how to roll papad but I used my cone dosa way here. Rice and some store bought lime pickle. I used pink food colour too for a change to make the rasgulla colourful. Otherwise same as the rasgulla. I posted a video when I was preparing the rasgullas in my rakskitchen Instagram account.I made few variations in my dal recipe I posted and masala chaas recipe I posted too. So it may look bit different.
Here’s how I prepared for the lunch menu: (For full recipes, check the links provided above)
  1. I prepared rasgulla first – after I boiled milk for coffee in the morning, I boiled little milk and curdeled to make chenna and hung it for Rasgulla. And before my breakfast work, I finished making this rasgulla. I made very few, so it was made with less time.
  2. When I entered to make lunch, soaked basmati rice first. Soaked frozen paneer in hot water.Then pressure cook dal.
  3. I also prepared chaas and kept refrigerated.
  4. Meanwhile, chopped vegetables for salad and paneer jalfrezi. Chopped onion for missi roti.
  5. Pressure cooked rice, prepared dal tadka and lastly paneer jalfrezi. Tossed salad and kept aside.
  6. Prepared missi roti lastly hot. In the same tawa, rolled papad too.
So now you can serve the lunch with Missi roti, dal, paneer jalfrezi, rice, masala chaas, rasgulla, papad and pickle.



Check out my other paneer recipes too. In place of missi roti, you can make lachha paratha or kulcha or naan or any stuffed parathas or plain Phulkas.
Check out my other side dish for roti too!
Meet you all with another lunch menu  later Happy.
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Thursday, May 28, 2015

Bread bonda recipe - Kids snacks recipes

Bread-bonda-recipe
Bread bonda is the very first snack I learnt almost 12 years back, after seeing a TV show. Me and my mom tried it and it was a success. When I got married, I tried making this snack at in-laws place. It turned out good, but only thing is I didn’t made any side dish for it. So everyone told, it would have tasted best with some chutney. At my mom’s place, we are not much bothered about side dish, especially for snacks, so this was when I learnt the importance of making side dishDay dreaming. So after that, I would have made this 2 or 3 times. I never made this ever since I started a blog, but this has been always in my list to post. Somehow never happened so far and today I could pull it off. This will be a treat for your kids, after they come back from school or in a holiday. Potato and bread, deep fried – will it go wrong?
Bread-bonda-recipe
Again I tried full video. Last time it was a simple thogayal recipe, so it was easy for me to edit, this time, since big, I had to spend a lot of time to edit the video. Also I never concentrated in step by step picturesStriaght Face. I will sure update the post with proper step by step picture when I make it again. For now, I hope the video will sure help Happy. I always do last minute posts, today too its the same. But could not find time to edit and I am late today posting this. Better be late than neverWinking.



Bread bonda recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time20 mins     |  Cook time: 30 mins     Serves: 6

Ingredients

Bread slices - 12

Potato – 3

Frozen peas – 1/2 cup

Onion – 1

Chopped coriander – 2 tbsp

Jeera/ cumin seeds – 1 tsp

Red chilli powder or sambar powder – 1 tsp, heaped

Garam masala powder – 1/2 tsp

Turmeric – 1/8 tsp

Salt  - as needed

Oil – for deep frying


Method

  1. Pressure cook potato for 3 whistles along with green peas with little water. Once done, drain water and cool down. Peel off the skin of potato  and break it roughly.
  2. 1-bread-bonda
  3. In a kadai, add a tsp of oil, splutter jeera and add finely chopped onion. Fry until transparent and add the potato peas mixture. Add red chilli powder, garam masala powder, turmeric and salt. Add a tbsp of water and mix well.
  4. 2-bread-bonda
  5. Keep flame to medium and fry for 2-3 minutes until dry. Add Coriander leaves and mix. Transfer to a bowl and let it cool down. Make equal sized balls out of it.
  6. 3-bread-bonda
  7. Trim off the sides of the bread neatly using a knife. In a broad vessel add water say 1 inch high. Give the bread, a quick dip on one side and take it out.
  8. 4-bread-bonda
  9. Keep the rolled potato ball inside and cover it as you squeeze it and roll into ball/ bondas. While shaping, make sure to squeeze out the water too. (Refer video for better understanding. As you shape the bondas, heat enough oil in kadai too. Oil should be hot but not fuming hot. Add few bondas at a time and keep turning gently with ladle to ensure even browning. Cook in medium flame to get crispy outside. Drain in paper towel. Repeat to finish.
  10. 5-bread-bonda

Notes

    • White bread works best, I used milk bread but found it bit on sweeter side and salt was less. So if you want,  you can add little salt in the water so that the bread also has some salt in it.
    • You should dip the bread slice only for a second. If you dip for long time it will absorb more water and become gooey or torn.
    • If oil is not hot while you drop the bondas in oil, it will absorb more oil. If its fuming hot it will get too dark soon. So while you drop the bondas, let it be just right, later but in medium to balance the heat and make it crisp.

Serve hot with tomato chilli sauce the best. A simple coconut chutney should also go well with this.
bread-bonda-recipe--1
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Tuesday, May 26, 2015

Peerkangai thogayal recipe (Ridge gourd recipes)

ridge-gourd-thogayal
We usuallu make only this ridge gourd gravy for rice which we call it as chutney (consistency is more like sambar/ kuzhambu) but haven’t tried making thogayal. I have only once tried with it and this is the second time I am trying. This time I was in dilemma on waht  to make gravy for rice or sabji for chapati ,but thought of giving it a try and post here too. It turned out really good with rice. I had some free time yesterday, so tried taking a video too.Winking Very easy recipe with simple ingredients.




Peerkangai thogayal recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time15 mins     |  Cook time: 20 mins     Serves: 6

Ingredients

Ridge gourd – 1

Red chilli – 9

Urad dal – 2 tbsp

Tamarind – 1 tsp tightly packed

Asafoetida - 1/4 tsp

Oil – 1 tbsp

Salt - As needed


Method

  1. Remove the hard ridges in the ridge gourd. No need to peel all the green skin, you can leave it behind.
  2. 1-peel
  3. Wash and cut into strips and then chop it roughly.
  4. 2-chop
  5. Heat kadai with 1 tsp oil, roast in medium flame - red chilli, asafoetida and urad dal until urad dal changes into golden in colour. Keep aside.
  6. 2-roast
  7. In the same kadai, add the chopped ridge gourd, oil and fry for few minutes. It will leave out water and get cooked. Add tamarind in between to soften the tamarind to make it grind easier. Cool down.
  8. 4-sautee
  9. First powder red chilli, urad dal, asafoetida with salt.
  10. 3-powder
  11. Then add the sauteed ridge gourd and grind smoothly. No need to add water.
  12. 5-grind

Notes

    • You can peel off the skin completely too. Few people make it with skin alone I guess, but haven’t tried that.
    • Add more chillies to balance tamarind and the ridge gourd. Ridge gourd has a sweetness by itself.
    • My chopped ridge gourd was roughly 3 cups.

Mix with rice, sesame oil and enjoy. Ghee also goes well with this.
peerkangai-thogayal-recipe
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Thursday, May 21, 2015

Milagu poondu kuzhambu recipe | Kuzhambu recipes

pepper-garlic-kuzhambu  
I already have three milagu kuzhambu versions, one with brinjal what we call it as ennai kathirikai kuzhambu, sukku milagu kuzhambu and other one a easy simple recipe. This milagu poondu kuzhambu (Pepper garlic gravy) recipe was sent to me by a reader Ramya Shankaran. Thank you for taking time to send it Ramya. I tried today and loved it. Any tangy spicy kuzhambu is my kind of lunch, I can have it for a week Tongue. As Vj and Aj are not fan of tangy kuzhambu I rarely make. Today I made this along with cabbage kootu and thought of posting too. This has pepper in it, so good very flavorful along with garlic.
Milagu-Poondu-kuzhambu


Milagu poondu kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time15 mins     |  Cook time: 20 mins     Serves: 4

Ingredients

Small onion / Shallots – 1/4 cup

Tamarind – Gooseberry size / 1 tbsp

Turmeric – 1/4 tsp

Jaggery (Optional) – 1/2 tsp

Salt – As needed


To sautee and grind

Black pepper – 2 tsp

Red chilli – 4

Garlic – 1/4 cup

Jeera/ cumin seeds – 1 tsp

Onion – 1

Tomato – 1

Curry leaves – 3 sprigs


To temper

Sesame oil – 1 tbsp

Fenugreek seeds / vendhayam – 1/2 tsp

Mustard – 1 tsp

Curry leaves (Optional) – 1 sprig


Method

  1. In a kadai, heat a tsp of oil and add pepper, red chilli first, give it a stir and then jeera and garlic. fry for a minute and add onion, tomato, curry leaves and fry for 2 minutes in medium flame. Option : If you like whole garlic in your kuzhambu, you can reserve 3/4th garlic and sautee just 1/4th of the garlic.
  2. 1-sautee
  3. Cool down and grind to a paste. Add little water if needed. Extract tamarind pulp by soaking it in hot water for 30 mins, with a cup of water.
  4. 2-grind
  5. Heat oil, temper with the items given under ‘To temper’ table in order. Add peeled onion and fry till golden. Add whole garlic if you have reserved in first step. 
  6. 3-temper 
  7. Add tamarind pulp, salt, turmeric, jaggery and boil for 2 minutes. Add ground paste and add more water (1 & 1/2 cups) and mix well.
  8. 4-boil
  9. Boil until thick (Roughly 5 minutes) and transfer to the serving bowl.
  10. 5-thick

Notes

    • 1/4 cup garlic holds around 15- 18 garlic flakes. Don’t think its too much and will over power the gravy, it will be subtle only.

Serve with rice and any mild kootu, poriyal. Delicious, tangy and flavorful kuzhambu for rice.
Milagu-Poondu-kuzhambu-reci
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Tuesday, May 19, 2015

Vegetable makhani recipe | Indian gravy side dish

vegetable-makhani-recipe
Vegetable makhani or vegetable makhanwala is a very rich gravy with mixed vegetables cashew, onion tomato and cream based. This goes very well with naan, roti or any mild pulaos. We had lunch last weekend at Nalan restaurant here in Singapore. I wrote about it in Instagram too. This was Aj’s order there and he loved it a lot. He wanted me to taste it and try it out at home. I too tasted and it was too delicious. Rich and smooth. He had with plain steamed basmati rice and dal. Today I made it for him along with Jeera rice. This is the first time I have used butter in a gravy and I liked it a lot. I wanted to make it rich, just like the one we tasted at restaurant, so I thought, since this is the first time I am trying, let me not make any compromise in taste. So I was generous with butter as it is supposed to be in makhani gravies. I partially adapted the recipe from Sanjeev Kapoor’s video and made it for my convenience.
mixed-veg-makhani


Vegetable makhani recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
Prep Time15 mins     |  Cook time: 25 mins     Serves: 4

Ingredients

Carrot – 1

Beans – 8

Potato – 1

Green peas – 1/2 cup

Cauliflower, cut into florets – 12 pieces

Onion – 1

Tomato – 3

Garlic – 5 flakes

Cashew nuts - 10

Red chilli powder – 1 & 1/2 tsp

Garam masala powder – 1/2 tsp

Kasoori methi – 2 tsp

Black pepper powder – 1/2 tsp

Cream – 1/4 cup

Milk – 1/4 cup

Tomato sauce – 1 tbsp

Sugar – 1/2 tsp

Butter – 1 tbsp

Salt – As needed

To temper

Butter/ oil – 3 tbsp

Cardamom – 2

Cloves – 2

Cinnamon – 1 inch piece

Bay leaf – 1

Shah jeera – 2 tsp

Method

  1. Cube onion and tomato roughly. Peel potato, carrot, cut vegetables into strips as shown in the picture. I used frozen peas.
  2. 1-cut 
  3. Powder cashew first and then add little water or milk at room temperature to grind it to a smooth paste.
  4. 5-cashew
  5. Heat a pan with butter, fry onion first till transparent. Add tomato and fry until soft.
  6. 2-fry 
  7. Cool down and grind to a smooth puree.
  8. 3-puree 
  9. Boil water with little salt, sugar and add the cut vegetables. When it starts to boil again after adding vegetables, switch off the flame and drain the water.
  10. 4-cook 
  11. Heat a pan with butter and temper with the items given under ‘To temper’ table in order. Add finely chopped garlic. I used my garlic press for this. Give it a fry until garlic turns fragrant.
  12. 6-temper 
  13. Add the vegetables and give it a fry for a minute. Add the pureed onion tomato.
  14. 7-puree 
  15. Mix well and add tomato sauce. Fry for a minute and add the ground cashew.
  16. 8-cashew
  17. Add red chilli powder, garam masala powder, required salt and kasoori methi, crushed in between your palm. Mix and cook in medium flame until shiny/ butter oozes.
  18. 9-masalas
  19. Add cream little by little and mix well. Flame should be in low. Add black pepper powder at this stage.
  20. 10-cream
  21. Add milk and heat for a minute in low flame. Do not let boil in high flame after adding cream and milk. Otherwise will curdle.
  22. 11-ready

Notes

    • Beans will take more time than other vegetables, so when you add vegetables, you can add beans first and boil for 30 sec, then add the other veggies. I used baby beans.
    • Cashew paste binds the gravy and there is less chance for curdling. (Apart from adding richness to the gravy.
    • Adjust red chilli powder according to your spice level.
    • You can add few paneer cubes too.

We had with Jeera rice. You can pair with kulcha or naan too.
veg-makhani-recipe
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Thursday, May 14, 2015

Spinach cheese sandwich recipe (Grilled spinach cheese sandwich)

grilled-spinach-cheese-sandwich
These days, I am not liking to have rice for lunch and look for easier, as well as healthy options that is quick and interesting enough too. For a while now, sandwiches makes me comfortable. So I make some sandwich for my quick fix. I remembered once we tried corn spinach sandwich in KP, but sadly it was not tasting that good, or may be we didn’t like it. Never thought to try at home too. But one day when I was thinking what to make for lunch, I remembered having some spinach in fridge and thought of using it by making something simple. It was a weekend and Vj too was at home. So I tried making my version of spinach sandwich. I made it with white bread for him. Healthy too with spinach.


Spinach cheese sandwich recipe

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

Ingredients

Bread slices – 6

Finely chopped spinach – 1 cup tightly packed

Garlic – 2

Black pepper powder or chilli flakes -  1 tsp

Sour cream or hung curd – 2 tblsp

Mozarella cheese or any grated cheese – 1/2 cup

Sugar – 1/4 tsp

Oil – 2 tsp

Salt as needed

Method

  1. Wash spinach and finely chop it. Since we wash and cut, there will be some water retained, but let it be there, it will help in cooking. Finely chop garlic too.
  2. 1-chop
  3. Heat oil in pan and add finely chopped garlic to it. Sautee for a minute and add spinach and salt. Sprinkle sugar, Cook until spinach reduces in volume and gets cooked. Take care not to over cook.
  4. 2-sautee
  5. Transfer to a bowl. Add sour cream, pepper powder to it. Mix well and keep aside.
  6. 3-mix
  7. Mean while you can heat the sandwich maker with the griller plates. If you do not have sandwich maker, you can do this in stove top with tawa/ flat pan too. In a slice of bread, spread the prepared spinach mix and sprinkle some cheese in the middle.
  8. 4-spread
  9. Grill for 2-3 minutes in a well greased sandwich maker, after the green light is on or follow the instructions from the manual of your sandwich maker. Just make sure to bring golden crisp lines over the sandwich.
  10. 5-grill

Notes

    • I have used grated mozzarella cheese, but you can use your own choice of cheese. Make sure to use less, otherwise it will ooze out as you grill.
    • Grilling for longer time may also cause the cheese to ooze out. I prefer grated cheese over sliced cheese sheets for my grilled sandwiches. I also spread the cheese in the middle more.
    • You can use some grated paneer too along with cheese and reduce the cheese.

Serve hot! We had with fresh pineapple juice… so so yummy!
spinach-cheese-sandwich-recipe
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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