Wednesday, April 18, 2018

Chowmein in easy steps

Chowmein
Chowmein preparation in easy steps using Ching's chowmein masala. Full video and step by step pictures.
I love hakka noodles and have posted earlier about how I love the desi flavoured hakka noodles. When I visit India yearly, I make sure to have atleast once when we eat out during our travels. I always try to recreate here when I make at home. Chowmein flavour is new to me and have not tried that way. So using Chings secret masala is a shortcut method, yet lets you enjoy chowmein without the need of any sauces. You get perfect tasting chowmein when you follow the recipe. Available across India and Mustafa center if you are in Singapore.
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Monday, April 16, 2018

Lemon mint juice recipe

lemon-mint-juice-recipe
Refreshing lemon mint juice perfect for hot summer days, also it tastes so refreshing, appetizing. I had this drink as soon as we were at our stay at Dubai. This was the welcome drink. I have not tasted anything like this with so much quantity of mint. It was green in colour and I was doubtful if it would smell with a raw mint taste, but it was a perfect balance of mint and lemon. So it is because of how much ratio we add both. Do try this for summer, sure it is a great refreshing drink as well as healthy.

lemon mint juice recipe

Recipe Cuisine: Indian |  Recipe Category:Drinks
Prep Time: 10 mins  |  Cook time: 0 mins Serves: 4  | Author:

Click here for cup measurements

Refreshing lemon mint juice perfect for hot summer days, also it tastes so refreshing, appetizing. Learn how to make this simple drink at home.
lemon mint juice

Ingredients

Fresh mint leaves - 1/2 cup packed
Lemon juice - 1/4 cup
Sugar - 1/4 cup
Salt - A generous pinch

Method

  1. Take fresh, cleaned mint leaves, sugar, lemon juice, salt in a blender. Blend well.
  2. Pour through a metal strainer without stirring. Add and adjust cold water, enjoy.

Notes

  • If you reduce lemon juice, the raw smell of mint will be dominating. 
  • Use ice cold water for best results.

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Wednesday, April 11, 2018

javvarisi semiya payasam recipe, Tamil new year special recipe

javvarisi semiya payasam
Javvarisi semiya payasam is not only feast for your tastebuds but also a treat for your eyes. Learn how to prepare javvarisi semiya payasam with full video and step by step detailed post.
Both javvarisi payasam and semiya payasam is often made at home as Vj and Aj loves payasam. Aj recently started liking payasam and he prefers cold. Though I make both these payasam, I always been fascinated to see this combination of vermicelli and sago in a payasam. I have tasted only couple of times, have not prepared at home. Reason behind was doubtful how the sago and semiya have to be cooked? Cooking separately and mixing was definitely not my idea.
Usually I buy the pepper sized sago here in Singapore. But last time got these tiny sago and from that time I wanted to try the combo payasam with javvarisi semiya. The pack of sago got emptied very fast and there was only about half a cup of sago and sitting in my pantry for a while now. I have not made payasam off late with javvarisi.
Wishing all my reader friends an advanced happy Tamil New year. Check out my Tamil New year recipes and other details about the festival here.
🙏இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள்🙏
When I wanted to make post for upcoming festival Tamil new year, I thought I would try payasam with sago vermicelli.

Friends in Singapore, since Tamil New Year is coming up, are you time pressed to go out for new year shopping? Pushcart have all the items you are looking for. They even have a Smart saving bundle for Tamil New Year known as Tamil Puthandu Prayer Package, delivered right at your doorstep freshly. Do check it out here. Download their app here. Items include specific needs for festivals like banana leaf (thala vazhai ilai), flowers, mango etc. In an attractive price. You can also add other items if you need.

javvarisi semiya payasam recipe

Recipe Cuisine: Indian |  Recipe Category:Dessert
Prep Time: 5 mins   |  Cook time: 20 mins  Serves: 6  | Author:

Click here for cup measurements

Javvarisi semiya payasam is not only feast for your tastebuds but also a treat for your eyes. Learn how to prepare javvarisi semiya payasam with full video and step by step detailed post.
javvarisi semiya payasam recipe

Ingredients

Javvarisi/ sago - 1/4 cup
Semiya/ Vermicelli - 1/2 cup
Sugar - 1/2 cup + 2 tbsp
Milk, boiled - 2 cups
Water - 2 cups
Cashew nuts - 10
Raisins - 15
Ghee - 2 tsp
Cardamom - 1
Salt - a pinch

Method

  1. In a heavy bottom pan, first add a tsp of ghee and roast until golden in colour in medium flame, add raisins. Fry until bloat. Keep aside.
  2. Wipe the ghee completely, dry roast sago until everything pops. Take care not to change the colour. Keep aside.
  3. The pan will be too hot, so carefully add another tsp of ghee and the semiya. Stir immediately and thoroughly to avoid burning the semiya.
  4. Add water, salt to it once the semiya is golden here and there. Add the roasted sago too.
  5. Once it starts boiling, cook for 6-7 minutes in medium flame. Take care not to let it get stuck to the bottom.
  6. Add sugar and mix well. Add milk, cardamom powder and mix well.
  7. Let it boil again and add fried cashew nuts, raisins to garnish. Switch off the stove.

Notes

  • Since I used tiny sago, both roasted sago and semiya gets cooked together. If using larger size, first let sago cooked,  halfway through add semiya.
  • Instead of roasting sago, you can also use soaked sago. Soaking time differs with size. But you can cook both well soaked sago and semiya together, regardless of size. 
  • Adjust water quantity more if needed while cooking in step 4. 
  • This payasam gets thicker as it cools. The measurements given turns out to be spoonable payasam. If you want more runny, use 3 cups milk or more water and use 3/4 cup sugar to balance the taste.
  • You can use saffron in the recipe.
  • If using jaggery in place of sugar, switch off the flame and then add boiled milk, mix.

Step by step preparation: 

  1. In a heavy bottom pan, first add a tsp of ghee and roast until golden in colour in medium flame, add raisins. Fry until bloat. Keep aside.
  2. payasam preparation step1 
  3. Wipe the ghee completely, dry roast sago until everything pops. Take care not to change the colour. Keep aside.
  4. payasam preparation step2
  5. The pan will be too hot, so carefully add another tsp of ghee and the semiya. Stir immediately and thoroughly to avoid burning the semiya.
  6. payasam preparation step3
  7. Add water, salt to it once the semiya is golden here and there. Add the roasted sago too.
  8. payasam preparation step4
  9. Once it starts boiling, cook for 6-7 minutes in medium flame. Take care not to let it get stuck to the bottom. Add sugar and mix well.
  10. payasam preparation step5
  11. Add milk, cardamom powder and mix well.
  12. payasam preparation step6
  13. Let it boil again and add fried cashew nuts, raisins to garnish. Switch off the stove.
  14. payasam preparation step7
Enjoy warm or cold, your preference. 😊
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Tuesday, April 10, 2018

Pacha vengaya chutney recipe, quick chutney recipes

pacha vengaya chutney
Pacha vengaya chutney in just 5 mins, 3 ingredients, for a quick fix to your weekend breakfast side dish for dosa or idli.
Always look forward for quick and easy chutneys to make in the morning hurry burry or even for a quick dinner fix when you have idli dosa batter. I make this one often when my in-laws visit me as my FIL is a big fan of this one. Found Vj too loves this chutney. I make the same thing with green chilli too, which I have posted earlier. Just 3 ingredients, both chutney have two different flavours.
It is best when it is made by the method of crushing like they used to do in ammikal. But we have no other options than using a blender.
Key points before making the chutney are, first to salt the chutney correctly. Second, do not blend smooth. It has to be coarse, if you grind smooth, then it will taste bitter and different.pacha vengaya chutney

pacha vengaya chutney recipe

Recipe Cuisine: Indian |  Recipe Category:Breakfast/ Dinner Side dish
Prep Time: 5 mins   |  Cook time: 0 mins  Serves: 3  | Author:

Click here for cup measurements

Pacha vengaya chutney in just 5 mins, 3 ingredients, for a quick fix to your weekend breakfast side dish for dosa or idli.
pacha vengaya chutney recipe

Ingredients

Red chilli - 6
Shallots (small onion/ chinna vengayam) - 12
Salt - As needed

How to make pacha vengaya chutney:

  1. Peel onions, chop them very roughly.
  2. Blend red chilli and salt to a powder first, then add very little water to make it a paste.
  3. Add onion and just give it a pulse (few seconds), do not grind for long time, it has to be coarse.

Notes

  • Do not blend smoothly as it might turn bitter. Use small onions for best results. 
  • Red chillies should be ground fairly coarse, make sure to grind for long time wiping the sides with spoon. Do not use hands much as it might give you burning feel in fingers.

Step by step pictures:

  1. Peel onions, chop them very roughly.
  2. Blend red chilli and salt to a powder first, then add very little water to make it a paste.
  3. Add onion and just give it a pulse (few seconds), do not grind for long time, it has to be coarse.
My FIL and Vj takes extra dosa if it is this chutney, happy me 💗.
pachai vengaya chutney
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Friday, April 6, 2018

Millet gulabi kheer recipe, Indian millet desserts

A rich, rose flavoured kheer with millets, perfect for special occasions. With step by step detailed pictures.
I saw this idea of kheer while browsing instagram and loved. I love rose flavour and the pleasant colour of the kheer.  So wanted to try this out. It was samak ki gulabi kheer. I had little millet with me, so tried with it. Little millet in tamil is Samai. Little millet in Hindi is kutki.
The advantage of using millets in dessert is it looks beautiful, turns out homogenous. I have already made this millet kheer without any flavours and it turns out delicious too.

gulabi kheer recipe

Recipe Cuisine: Indian |  Recipe Category:Dessert
Prep Time: 5 mins   |  Cook time: 25 mins  Serves: 6  | Author:

Click here for cup measurements

A rich, rose flavoured kheer with millets, perfect for special occasions. With step by step detailed pictures.
Millet gulabi kheer recipe

Ingredients

Little millet - 3 tbsp
Milk - 3 cups
Sugar - 1/4 cup + 2 tbsp
Rose water - 1 tsp
Pink food colour - few drops
Salt - a tiny pinch
Pistachios - 10
Ghee - 1 tsp

Method

  1. Soak pistachios in water for minimum 30 mins. Peel the skin once soaked. Chop very finely and keep aside.
  2. Wash the millet and drain completely from water using metal strainer.
  3. Heat a pressure cooker with ghee, roast the millet for 2 mins in medium flame.
  4. Add milk to it and mix well. Add tiny pinch of salt.
  5. Pressure cook for 4 whistles in low flame. (Reduce flame to low, when whistle is about to come).
  6. Once pressure is released naturally, open the cooker add 3/4 cup water, sugar and heat in medium flame for 3 mins.
  7. Add rose water, food colour. Mix well and switch off the flame. Garnish with finely chopped pistachios.

Notes

  • Note that rose water and rose essence are different. If using rose essence use just 3 - 4 drops.
  • You can use 2 tbsp of sweetened rose syrup in place of  rose water and food colour. Adjust sugar accordingly.
  • If you add rose water or rose essence more, it will turn bitter, so add carefully.
  • The consistency can be adjusted according to your preference. Add milk or water accordingly.

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Wednesday, April 4, 2018

Mango rava upma, raw mango rava upma

Raw mango is added to the classic rava upma to make a tangy, delicious and flavourful breakfast. If you are looking for an interesting mango recipe, you should make this for a wonderful south Indian breakfast.
I think this mango rava upma should be best when paired with coconut chutney. I had it as such though. You have to add more chillies to balance the tanginess so that it does not overpower the other tastes. We are cooking mangoes first and adding semolina to it and cook together so that the mango flavour and taste blends in the procedure.
If you want more mango recipes, do check it out here.

mango rava upma recipe

Recipe Cuisine: Indian |  Recipe Category:Breakfast
Prep Time: 10 mins   |  Cook time: 12 mins  Serves: 2  | Author:

Click here for cup measurements

Raw mango is added to the classic rava upma to make a tangy, delicious and flavourful breakfast. If you are looking for an interesting mango recipe, you should make this for a wonderful south Indian breakfast.
mango rava upma recipe

Ingredients

Mango, unripe, grated - 1/2 cup
Semolina/ rava (roasted) - 3/4 cup
Onion - 1
Green chilli - 6
Turmeric - 1/4 tsp
Salt - as needed

To temper

Oil - 2 tbsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Curry leaves - 1 sprig

Method

  1. Peel off the skin of mango, grate it.
  2. Heat 1 tbsp oil in kadai, temper with mustard, urad dal and chana dal. Add curry leaves.
  3. Add grated mango, salt and turmeric. Saute till soft (2 mins).
  4. Add roasted rava and mix well. Add 2 cups water.
  5. >Boil in high flame until it resembles porridge.
  6. Cook covered for 5-6 mins in medium flame. Drizzle remaining oil and mix well.

Notes

  • You can add peanuts while tempering.
  • Onion can be skipped and 1/8 tsp asafoetida can be used while tempering.
  • Make sure to add more chillies to balance the taste.
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Monday, April 2, 2018

How to clean vazhaipoo, clean stains in hand

How to clean vazhaipoo
Learn how to clean, prepare vazhaipoo (banana flower) and clean your hands without any ugly black spots. With video, step by step pictures.
I have posted few vazhaipoo recipes and always wanted to do this detailed post on cleaning the vazhaipoo (banana blossom/ banana flower). Though cleaning vazhaipoo takes time, we cannot miss the goodness of the vegetable. I buy vazhaithandu more often than vazhaipoo. If I buy, I make poriyal most of the times, as I buy in Mustafa mostly and they stock it from Malaysia. It will have more volume than the Indian ones.
So this time I got the Indian one from Sri Murugan and before making vazhaipoo vadai with it, I wanted to do this post on how to clean vazhaipoo to use in a recipe and how to get rid of the stains from your hands after handling the banana flower.
Many of you know this trick, but this could be useful for those who doesn't know/ beginners.
Check out my vazhaipoo poriyal, vazhaipoo paruppu usili, vazhaipoo vadai.


How to clean vazhaipoo, clean hands

Category: Tips |  Prep Time: 20 mins | Author: Raks anand
Learn how to clean, prepare vazhaipoo (banana flower) and clean your hands without any ugly black spots. With video, step by step pictures.
clean-vazhaipoo

Things needed

Banana blossom, Vazhaipoo - 1
Sesame oil - 2 tsp
Lemon juice - 2 tsp
Salt - 1/2 tsp

Method

  1. First coat your hands with sesame oil everywhere, including nail gaps.
  2. Spread a large disposable sheet of paper/ board and start peeling off the purplish petals.
  3. Take off the bunch of florets and arrange as such, so that it is easy to clean.
  4. Repeat by taking off the petals one by one until half way down. Break off the bottom stick as it would be long by now.
  5. Grease the tips of your fingers every now and then when ever you feel it dry.
  6. Once you take out all the purple petals, now you will be handling a pale yellowish petals, bit delicate to handle.
  7. Continue until you are with a tiny bulb of the banana blossom at the center. 
  8. You can eat this raw, if you want with salt, pepper. We eat as such, it tastes good.
  9. Take a small bunch of florets, rub the tip against your palm. This will loosen the florets and make it easy to remove the long stick with rounded ends.
  10. pull it off and discard, as it will not blend / get cooked in your recipe.
  11. As you pull it off, you will see another transparent leaflet, pull it off too.
  12. Repeat to finish all. The florets that are small (taken towards center) and tender need not be treated, it can be left as such.
  13. Chop holding each bunch and let the chopped flowers immersed in water mixed with sour buttermilk, to prevent them from turning black. Keep immersed until use.
  14. Now lets clean your hands. Though we applied oil, it is just a protection to avoid too much stain in your hands and oil helps to clean easily to get rid of the stains.
  15. Wash with regular hand soap and pat dry. Apply lemon juice all over the stains.
  16. Rub gently salt all over. Don't be hard as it will irritate your skin.
  17. wash it off in water without soap. Take an old towel/ cloth, preferable cotton and wipe the stains by rubbing against. Concentrate on the stained areas, especially the fingertips, nail gaps etc.
  18. Now you would see clean hands without any stains!


Step by step pictures:

  1. First coat your hands with sesame oil everywhere, including nail gaps. Spread a large disposable sheet of paper/ board and start peeling off the purplish petals. Take off the bunch of florets and arrange as such, so that it is easy to clean.
  2. Repeat by taking off the petals one by one until half way down. Break off the bottom stick as it would be long by now. Grease the tips of your fingers every now and then when ever you feel it dry. Once you take out all the purple petals, now you will be handling a pale yellowish petals, bit delicate to handle. 
  3. Continue until you are with a tiny bulb of the banana blossom at the center. You can eat this raw, if you want with salt, pepper. We eat as such, it tastes good.
  4. Take a small bunch of florets, rub the tip against your palm. This will loosen the florets and make it easy to remove the long stick with rounded ends. 
  5. pull it off and discard, as it will not blend / get cooked in your recipe.
  6. As you pull it off, you will see another transparent leaflet, pull it off too. Repeat to finish all. The florets that are small (taken towards center) and tender need not be treated, it can be left as such.
  7. Chop holding in bunch and let the chopped flowers immersed in water mixed with sour buttermilk, to prevent them from turning black. Keep immersed until use.
  8. Now lets clean your hands. Though we applied oil, it is just a protection to avoid too much stain in your hands and oil helps to clean easily to get rid of the stains. Wash with regular hand soap and pat dry. Apply lemon juice all over the stains. Rub gently salt all over. Don't be hard as it will irritate your skin.
  9. wash it off in water without soap. Take an old towel/ cloth, preferable cotton and wipe the stains by rubbing against. Concentrate on the stained areas, especially the fingertips, nail gaps etc. Now you would see clean hands without any stains!
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Thursday, March 29, 2018

How to make schezwan fried rice in three steps

Learn how to make schezwan fried in just three steps. No need to use any sauce or salt, perfect for bachelors and a quick lunch preparation.
I am great fan of indo chinese food next to south Indian and North Indian food. I need a change in my regular cooking once in a while, especially in weekends, want to make it simple and quick instead of spending too much time in the kitchen. Indo chinese are interesting and quick to prepare with burst of flavours.
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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

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