Tuesday, October 23, 2018

Apple halwa recipe, Without milk

Apple halwa with just 3 main ingredients. Apple halwa recipe without milk or khoya. Learn how to make apple halwa recipe with step by step pictures recipe.
I have already once tried apple halwa couple of times, once from a cookbook I have. It asked me to cook grated apple in milk. When I added apple to milk, the milk curdled and it made me so upset to see the apple and milk going waste. So was not ready to try the halwa again. Again tried by referring a video which asked for 1 & 1/2 cups sugar for 3 apples, I too added same and found it too sweet, turned out burfi. Realized it could a different measure of 1 cup. So this time I tried half the sugar and got it exactly how I wanted.
I love halwa with a slight tanginess, and this really matches my needs. I was really happy with the outcome. I had lots of apples from Navarathri guests. Though I understand halwa needs only 3 apples, somehow wanted to try it out now as I had apples in stock enormously as well as I am posting Deepavali recipes πŸ™‚ Last week it was banana, this week it's apple. No more halwa posts, promise πŸ˜† Apart from the fact it would be boring for you readers, the ghee and sugar already made me saturated. Not sure how I am going to proceed with more Diwali sweets posts.
Though I made banana halwa with jaggery, wanted to use sugar for apple halwa as I wanted more glossy effect.
apple-halwa-preparation

Apple halwa recipe

Recipe Cuisine: Indian |  Recipe Category: Sweets
Prep Time: 5 mins  Cook time: 25 mins Serves: 4  | Author:

Click here for cup measurements

Apple halwa with just 3 main ingredients. Apple halwa recipe without milk or khoya. Learn how to make apple halwa recipe with step by step pictures recipe.
Apple halwa recipe

Ingredients

Apple, large - 3
Sugar - 3/4 cup
Ghee - 4 tbsp
Cashew nuts - 6
Cardamom - 1
Nutmeg powder - a pinch

Apple halwa recipe method:

  1. Peel the skin of the apples. Chop into small pieces, eliminate the seeds.
  2. Grind smoothly in a mixer.
  3. In a kadai, add 1 tbsp ghee and fry broken cashew nuts in medium flame until golden and crisp. Set aside.
  4. Add ground apple, remaining ghee and keep cooking for 5 mins. It might splutter, so use a cover initially.
  5. Once water is evaporated and gets thicker, add sugar. Mix well.
  6. Continue cooking carefully, until you see ghee oozing out, doesn't stick to the bottom.
  7. Time to be careful, you will see whitish bubbles (frothy) forming at the bottom as you stir from bottom.
  8. Continue cooking in medium flame until the whole mixture starts becoming frothy, pale. Add powdered cardamom, nutmeg and cashew nuts. Mix well and switch off the flame.
Notes
  • If you switch off early, the halwa will be soft more like pudding.
  • If overcooked, it will turn chewy or burfi. So switch off as soon as you see pale frothy halwa.
  • You can add a pinch of saffron for colour and flavour. You can also add food colour, but I recommend you to use natural food colour than artificial ones. 
  • Troubleshooting: πŸ”ΉEven after cooling down, if halwa is not in halwa consistency and if it is soft, again cook the halwa to get the desired consistency.πŸ”Ή If it has gone hard because of over cooking, add little milk and heat to loosen in low flame. But have to consume within the day. 
  • I used fine grain sugar. 
  • Approx. 15 mins of cooking after sugar is added.
Tags:banana halwa, diwali sweets

Step by step pictures of how to make apple halwa:

  1. Peel the skin of the apples. Chop into small pieces, eliminate the seeds.
  2. howtostep1
  3. Grind smoothly in a mixer. 
  4. howtostep2
  5. In a kadai, add 1 tbsp ghee and fry broken cashew nuts in medium flame until golden and crisp. Set aside.
  6. howtostep3
  7. Add ground apple, remaining ghee and keep cooking for 5 mins. It might splutter, so use a cover initially.
  8. howtostep4
  9. Once water is evaporated and gets thicker, add sugar. Mix well.
  10. howtostep5
  11. Continue cooking carefully, until you see ghee oozing out, doesn't stick to the bottom.
  12. howtostep6
  13. Time to be careful, you will see whitish bubbles (frothy) forming at the bottom as you stir from bottom.
  14. howtostep7
  15. Continue cooking in medium flame until the whole mixture starts becoming frothy, pale. Add powdered cardamom, nutmeg and cashew nuts. Mix well and switch off the flame.
  16. howtostep8
I love the slight tanginess well balanced with sweet in this halwa. Also the apple made as halwa gives a great halwa texture.
apple-halwa-recipe
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Monday, October 22, 2018

Poondu murukku, garlic murukku recipe, mini murukku

poondu murukku
Poondu murukku, garlic murukku is a flavourful twist to the regular murukku you prepare. I have made this as tiny mini murukku. It turns out flavourful, super crispy.
Whenever my in-laws visit kumbakonam, they make sure to buy sweets and snacks apart from coffee powder and other stuffs. Though we too make a short stay at Kumbakonam every year when we make our yearly temple visit, somehow it will be hectic and my father in law alone goes and grabs few sweets and snacks last minute. My mom in law says they usually buy a garlic murukku that is so flavourful and it is sold only in a particular shop. Mama buys similar murukku, which is plain flavour and white in colour. I could clearly feel it is just rice flour murukku. But as mami and co-sis raves about the garlic murukku I get tempted a lot.
This time, when Vj went for an official trip to India, he visited Chennai and my mami passed the tiny plain murukku through him. I was telling my mami over phone that I wanted to prepare the same way as it is. Actually last year itself I did attempted to make tiny murukku but ended up in making regular onesπŸ˜„. When I told her, she asked me to try again, which I already had decided.
I have seen my mom covering two star shaped holes in her murukku press plate using cotton cloth rolled and stuffed in the two holes to block it. So that we have control over the shape, while squeezing with single hole in the murukku press. I thought, should adapt that method and try again to make tiny murukku.

In my murukku press, I have this plate which is slightly thicker than the sev/ idiyappam hole, but thinner than the regular murukku holes. Last year also I attempted with the same. So I was thinking to customise the same plate, by blocking the holes and having fewer holes.
My mom in law uses comparatively smaller murukku achu (murukku press) usually. I have tried the same dough in two different murukku achu with larger hole plate and comparatively smaller holed plate. The murukku made thinner are super crisp, pale in colour too when compared to the thicker murukku. Now a days I too follow the same as much as possible. Thin murukku➡Crispy, lighter colour murukku.
One thing I noticed was for garlic murukku, we should not add ajwain or cumin seeds and let the garlic flavour dominate the murukku. I added ajwain and thought I should not have added it. So do try without ajwain. I have used rice flour as main ingredient, with urad dal flour in it. You can use my pottukadalai murukku recipe too and adapt the same method to prepare garlic murukku.

Poondu murukku recipe

Recipe Cuisine: Indian |  Recipe Category: Snacks Prep Time: 15 mins  
Cook time: 20 mins Serves: 35 mini murukku  | Author:

Click here for cup measurements

Poondu murukku, garlic murukku is a flavourful twist to the regular murukku you prepare. I have made this as tiny mini murukku. It turns out flavourful, super crispy.
poondu recipe

Poondu murukku ingredients

Garlic - 5 flakes
Rice flour - 1 cup
Urad dal flour - 2 tbsp
Red chilli powder - 1 tsp
Ajwain (optional) - 1/2 tsp
Butter, melted - 1 tbsp
Salt - As needed
Oil - to deep fry
To make urad dal flour, roast white urad dal in medium flame until golden in colour. Cool down and powder in mixie. Sieve it and store to use in recipes. Click here to see picture.

Garlic murukku method:

  1. First grind the garlic flakes in a mixie. You can add salt too and grind so that it gets ground well. Later add some water and grind again so that it gets ground well.
  2. In a mixing bowl, add rice flour, urad dal flour, red chilli powder, salt, butter (ajwain if adding) and mix well.
  3. Add ground garlic, water little by little as needed and make a smooth dough without cracks.
  4. Take a murukku press with smaller holed plate. *Refer notes* Fill the press with prepared dough.
  5. Heat oil in kadai. While oil is heated, grease some flat spatulas with oil. Squeeze the murukku over spatulas, holding in a good height so that you have control over the shape.
  6. Squeeze multiple murukku enough for one batch and once oil is hot, add the squeezed murukku in oil.
  7. Cook both sides in medium flame until bubbles and sound reduces completely. Drain over paper towel.

Notes

  • I cut out an aluminum foil same as the murukku press plate. Trimmed the edges. Again layered aluminum foil and layer both. I used the second aluminium foil to secure around the plate. Then poked hole in the aluminium foil (along the hole in the murukku press plate)  just in the middle.
  • Since I made mini murukku, I squeezed 2-3 per spatula so that I could fry maximum per batch.
  • Use finest rice flour for best results. I used idiyappam flour. It gives crispier result.
  • If the flour is too coarse, the murukku breaks, either while squeezing or in oil/ after frying.
  • Do not add more butter than mentioned as it will make the murukku dissolve in oil.
  • Oil should be hot enough so that murukku sizzles as soon as you add to oil.
Tags:poondu murukku, garlic murukku

Step by step preparation of poondu murukku:

  1. First grind the garlic flakes in a mixie. You can add salt too and grind so that it gets ground well. Later add some water and grind again so that it gets ground well.
  2. poondu-murukku-step1 poondu-murukku-step1a
  3. In a mixing bowl, add rice flour, urad dal flour, red chilli powder, salt, butter (ajwain if adding)and mix well.
  4. poondu-murukku-step2
  5. Add ground garlic, water little by little as needed and make a smooth dough without cracks. 
  6. poondumrukku-step3
  7. Take a murukku press with smaller holed plate. I cut out an aluminum foil same as the murukku press plate. Trimmed the edges. Again layered aluminum foil and layer both. I used the second aluminium foil to secure around the plate. Then poked hole in the aluminium foil (along the hole in the murukku press plate)  just in the middle. Make sure that the securing foil by folding it, is not too thick, that is to not roll and seal. Otherwise it will leak because of the gap when you fit to the press.
  8. poondu-murukku-step4 poondu-murukku-step4a
  9. Fill the press with prepared dough. Heat oil in kadai. While oil is heated, grease some flat spatulas with oil. Squeeze the murukku over spatulas, holding in a good height so that you have control over the shape. 
  10. poondu-murukku-step5
  11. Squeeze multiple murukku enough for one batch and once oil is hot, add the squeezed murukku in oil. Cook both sides in medium flame until bubbles and sound reduces completely. Drain over paper towel.
  12. poondumurukku-6
Cool down completely and store in airtight containers to enjoy as tea time snack.
garlic-murukku-recipe
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Thursday, October 18, 2018

Banana halwa recipe, with jaggery

Banana halwa with simple ingredients available at home. Learn how to make banana halwa step by step pictures and detailed method.
Since it's festival time and I have kept golu, I got a huge number of fruits by the guests. Some banana were frozen and made milkshake with bournvita, some ate as such and still had loads of banana to finish. One bunch of Dole long variety banana was getting over ripen. So I was thinking of trying some sweet. I recently saw banana halwa from Divya's cookbook. It was kerala style banana halwa with nendran banana with simply sugar and ghee. I knew the same method could be adapted to prepare with regular banana too.  Though there are various methods to prepare banana halwa, the one she shared was really easy method as well as tempting. So decided to try it out. I was not even very confident as the measurement were given in weight whereas I added in cup measurements roughly. Also I used jaggery in place of sugar. So was skeptical about the result.
It turned out so yummy and flavourful. Actually when I hear about banana sheera, I used to think how the banana would smell in a sheera. Same thoughts about halwa. But it was totally different from the way I had imagined.
With jaggery and cardamom, there was no trace of banana flavour over powering the halwa. It was really good. I was so tempted to use coconut oil for preparing the halwa somehow, but first time did not want to test.
I am sure many of you will love this recipe both because of its simplicity as well as the way banana's put in use.

Banana halwa recipe

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

Click here for cup measurements

Banana halwa with simple ingredients available at home. Learn how to make banana halwa step by step pictures and detailed method.
Banana halwa recipe

Ingredients

Banana, long variety - 5
Jaggery, crushed - 1 & 1/4 cup
Sugar, unrefined - 1/4 cup
Lemon juice - 1 tsp
Ghee - 4 tbsp
Cashew nuts - 10
Cardamom - 1, powdered

Method:

  1. Peel banana and puree it in a blender. I got 2 & 1/4 cups.
  2. In a heavy bottomed vessel, heat banana puree with jaggery, sugar.
  3. Once it starts boiling, add lemon juice. This gives a nice taste as well as prevents turning burfi.
  4. Once it turns glossy, start adding ghee one tbsp at a time.
  5. Let the mixture thicken. First it starts to leave sides.
  6. As you keep cooking and add ghee, at one stage, you will see whitish frothy here and there while you stir from bottom.
  7. Add powdered cardamom, chopped cashew nuts and mix.
  8. At one stage at many places in the mixture starts turning pale, slightly frothy.
  9. Pour to a greased serving bowl. I poured to a plate.
Notes
  • I used unrefined demerara sugar. If using white sugar, just 2- 3 tbsp is enough. 
  • Sugar is used for more glossy effect.
  • Regulate the heat so that the mixture is not always cooked in high heat. 
  • If over cooked, it will become hard chewy like candy. 
  • You can add roasted cashew nuts too. I liked raw cashews.
  • You can add more ghee if you want. extra 1 or 2 tbsp.
  • If too gooey even after cooling down, you can again reheat and add ghee to make it more glossy and non sticky.
Tags:banana halwa, diwali sweets

How to make Banana halwa step by step:

  1. Peel banana and puree it in a blender. I got 2 & 1/4 cups.
  2. banana halwa step by step 1
  3. In a heavy bottomed vessel, heat banana puree with jaggery, sugar.
  4. banana halwa step by step 2
  5. Once it starts boiling, add lemon juice. This gives a nice taste as well as prevents turning burfi. Once it turns glossy, start adding ghee one tbsp at a time.
  6. banana halwa step by step 3
  7. Let the mixture thicken. First it starts to leave sides. As you keep cooking and add ghee, at one stage, you will see whitish frothy here and there while you stir from bottom. Add powdered cardamom, chopped cashew nuts and mix.
  8. banana halwa step by step 4
  9. At one stage at many places in the mixture starts turning pale, slightly frothy. Pour to a greased serving bowl.
  10. banana halwa step by step 5
Use spoon dipped in ghee to scoop for easy serving. 
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Tuesday, October 16, 2018

Corn dosai, makka chola dosai

Corn dosai made with dried corn, rice and urad dal as ingredients. Just three ingredients for making this delicious dosai.
I have been told to try this recipe a couple of years back by my BIL, but somehow I missed the recipe or I was confused with lots of doubts. Again last week my friend Sugapriya sent me a voice note that she had prepared chola dosai. She sent me the outcome of the recipe too as pictures. She made paniyaram with the same batter too.

Not with sweet corn, the good old corn, firm and flavourful one we used to enjoy as kids. If you have excess of this corn as fresh ones, just peel it off and dry it for couple of days (or can use it as such too if old) and utilize to prepare the dosa or paniyaram. 

Corn dosai recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 10 Hrs  Cook time: 15 mins Serves: 15  | Author:

Click here for cup measurements

Corn dosai made with dried corn, rice and urad dal as ingredients. Just three ingredients for making this delicious dosai.

corn dosai recipe

Ingredients

Corn, makka cholam - 1 cup
Idli rice - 1 & 1/2 cup
Urad dal - 1/4 cup
Salt - As needed

Method

  1. Soak maize, rice and urad dal together for 2 hours. 
  2. Grind it to a smooth batter in mixie or wet grinder.
  3. Mix salt and set aside for 5-8 hours. It should ferment like regular dosa batter.
  4. Adjust the batter consistency so that it is not too firm, have to be in pouring consistency so that it can be spread easily just like idli dosa batter.
  5. Heat a dosa pan and pour required amount of batter (2 ladles) and spread to thin dosa.
  6. Drizzle oil over and cook both sides for a minute or two by flipping. 
Notes
  • My friend said she fermented only 4 hours but she is residing in hot humid weather. 
  • You can make paniyaram also with the same batter. 
  • I felt adding 1/2 tsp of methi seeds will give more softness in the dosa. Next time am going to try that.
  • Few of you asked if fersh corn can be used. I suggest to dry it for couple of days and use it.

Step by step pictures:

  1. Soak corn, rice and urad dal together for 3 hours.
  2. Grind it to a smooth batter in mixie or wet grinder. Mix salt and set aside for 8 hours. It should ferment like regular dosa batter. Adjust the batter consistency so that it is not too firm, have to be in pouring consistency so that it can be spread easily just like idli dosa batter.
  3. Heat a dosa pan and pour required amount of batter (2 ladles) and spread to thin dosa. Drizzle oil over and cook both sides for a minute or two by flipping.
Serve hot with sambar or chutney.

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Saturday, October 13, 2018

Aloo jeera recipe, No onion no garlic

aloo jeera recipe
Aloo jeera is a simple no onion no garlic, a dry subji made with potato and simple ingredients but total burst of flavours. Step by step pictures recipe.
I had seen this recipe many times and think it is very popular too. Never tried this way since I make it with south Indian flavours mostly. But I know it would turn out really good as we too cook almost with similar spices for puri in gravy form. If it is done in the right way, it's the most tastiest. Many have wrong assumption about this combo due to their bad experience in restaurant or tried themselves because of poor balance of spice. Trust me, sometimes simple is best. This is tastes really good with loads of flavour. Do try it out.
Reader friends in Singapore, since Saraswati pooja coming up, you might find this below offer from Pushcart.sg very useful. Click here to download their app and order now.
saraswati pooja items
Meanwhile bit busy with Navarathri, golu hopping and lots of cooking. Here is my this year's simple  Navarathri golu πŸ™‚
rakskitchen-golu

Aloo jeera recipe

Recipe Cuisine: Indian |  Recipe Category: Sides
Prep Time: 5 mins  Cook time: 15 mins Serves: 3  | Author:

Click here for cup measurements

Aloo jeera is a simple no onion no garlic, a dry subji made with potato and simple ingredients but total burst of flavours. Step by step pictures recipe.
Namak para recipe

Ingredients

Potato, small sized - 5
Green chilli - 5
Ginger, finely chopped - 2 tsp
Coriander leaves, finely chopped - 4 tbsp
Lemon juice -  2 tsp
Oil - 2 tbsp
Jeera, Cumin seeds - 2 tsp
Salt as needed

Method:

  1. Wash and cut potatoes into two. Take water enough to immerse the potatoes in a small pressure cooker. 
  2. Pressure cook the potatoes for 3 whistles. Cool down, peel off the skin.
  3. Cut the potatoes into quarters.
  4. Heat oil in pan, once hot, splutter cumin seeds taking care not to burn.
  5. Add chopped ginger, slit green chilli. Give it a stir.
  6. Add cut potatoes, turmeric and required salt. Mix and cook for a minute.
  7. Add coriander leaves, lemon juice and cook for 2 more mins stirring occasionally in between. Switch off the heat.
Notes:
  • Do not overcook potatoes. 
  • Skip ginger if you do not like it's flavour.
  • If you do not want to lose the nutrients in lemon juice, add after switching off the heat. 
Tags: aloo jeera, potato, cumin seeds,

How to make aloo jeera:

  1. Wash and cut potatoes into two. Take water enough to immerse the potatoes in a small pressure cooker. Pressure cook the potatoes for 3 whistles. Cool down, peel off the skin. Cut the potatoes into quarters.
  2. howtostep1
  3. Heat oil in pan, once hot, splutter cumin seeds taking care not to burn. Add chopped ginger, slit green chilli. Give it a stir. Add cut potatoes, turmeric and required salt.
  4. howtostep2
  5. Mix and cook for a minute.Add coriander leaves, lemon juice.
  6. >howtostep3
  7. Cook for 2 more mins stirring occasionally in between. Switch off the heat.
  8. howtostep4
Serve as accompaniment for rice with gravy.
aloo-jeera-recipe
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Thursday, October 11, 2018

Namak para recipe, easy tea time snack

Namak para recipe
Namak para is an easy to make snack, perfect to go with tea, coffee. Just few simple ingredients and easy preparation for this crispy snack. Full video step by step pictures recipe.
Namak para is in my to do list for long time. The name itself tempts me a lot to try. I keep browsing recipes to prepare and end up thinking it is similar to the diamond cuts or maida biscuits we make. But there are slight variations between them, so I thought it is worth a try.

It turned out really good and I love the simplicity of the recipe. Even we make maida diamond cuts simpler way but I almost never make it. I always make this spicy diamond cuts version. Even make my sweet maida biscuits by adding powdered sugar rather than mixing sweet in dough.
But it was really a nice variation to and a dream come true to try shakkar para, so I am glad to try namak pare as well. This could be useful for many of you during this festival season πŸ™‚

Namak para recipe

Recipe Cuisine: Indian |  Recipe Category: Snacks
Prep Time: 15 mins  Cook time: 15 mins Serves: 3 cups  | Author:

Click here for cup measurements

Namak para is an easy to make snack, perfect to go with tea, coffee. Just few simple ingredients and easy preparation for this crispy snack. Full video step by step pictures recipe.
Namak para recipe

Ingredients

All purpose flour (maida) - 1 cup
Wheat flour - 1/4 cup
Oil - 2 tbsp
Ajwain - 3/4 tsp
Black pepper, crushed - 1 tsp
Cooking soda - 1 pinch
Salt - as needed
Oil - to deep fry

Method:

  1. Take maida, wheat flour, 2 tbsp oil, pepper, ajwain, cooking soda in a mixing bowl. Mix well. Add water to make a smooth yet stiff dough.
  2. Keep aside for 10 mins, knead again and divide into 4. 
  3. Dust a countertop well, flatten a dough ball, dusted well and roll it out to thick rotis.
  4. Dust slightly again to avoid stickiness. Cut into strips, then into small pieces. 
  5. Heat oil, gather the cut pieces gently and fry in batches.
  6. Stir occasionally. Cook in medium flame until bubble ceases, turns golden and light. Drain over paper towel. Repeat to finish.
Notes
  • Make sure to make the dough stiff, not sticky.
  • Do not worry if the shapes gets changed. But while deep frying it will be alright.
Tags: namak para, namak pare

How to make namak pare recipe step by step:

  1. Take maida, wheat flour, 2 tbsp oil, pepper, ajwain, cooking soda in a mixing bowl. Mix well. Add water to make a smooth yet stiff dough.
  2. howtomake-step1
  3. Keep aside for 10 mins, knead again and divide into 4. 
  4. howto-step2
  5. Dust a countertop well, flatten a dough ball, dusted well and roll it out to thick rotis. Dust slightly again to avoid stickiness. Cut into strips, then into small pieces.
  6. howto-step3
  7. Heat oil, gather the cut pieces gently and fry in batches. Stir occasionally. Cook in medium flame until bubble ceases, turns golden and light. Drain over paper towel. Repeat to finish.
  8. howto-step4
Cool down, store in airtight box to enjoy as tea time snack.
namak-pare
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Kanji Ragi Adai Instant Ragi Dosa Ragi Kanji (Sweet and salt) Instant bajra dosai Varagu adai Kambu dosa Samai pongal Kuthiraivali sakkara pongal Kodo millet pulao easy kambu kanji Milagu jeeraga varagu adai Tindora varagu rice Thinai semiya upma Millet idli dosa Samai upma kozhukattai Idly 5 taste uthappam Rava Kichidi Poori Rice/Arisi Sundal Puli Idiyappam Stuffed Idiyappam Adai Lemon Aval Tamarind aval Rawa Idly Ven pongal Palak Poori Bhatura Pesarattu adai Arisi upma Ulundhu Kozhukattai Aval Kozhukattai Aval upma Killu Adai Neer Urundai Paruppu Idiyappam Vermicelli Biryani &Thayir semiya Chapati noodles Vegetable hakka noodles Bread Upma Eggless French toast Veg momos Sabudana Khichdi Rava upma Milagu idiyappam Ragi Kanji Tomato sevai Kanda batata Poha Mini idli sambar Kanchipuram idli Grilled chocolate sandwich Jaggery idiyappam Schezwan noodles Indian style veg sunny side up Brinjal gosthu Onion tomato Gosthu Tomato Gosthu Tiffin sambar with moong dal Tiffin samabr with toor dal Kumbakonam Kadappa Recipe Vegetable stew Tomato kurma Vada curry Potato masala for poori Gotsu for pongal Vada curry2 Coconut chutney Mint Chutney Coconut Mint chutney Coconut Coriander chutney Onion tomato Chutney Thengai thogayal Sutta kathirikkai chutney Raw green chilli chutney Onion Chutney Karivepillai Chutney Chutney recipe collection Mango thogaiyal  Ridgegourd chutney Easy red chuntey Onion chilly chutney Peanut chutney Basic coconut chutney Garlic chutney Idli podi Poondu milagai podi Lunch menu 1 Lunch menu 2 Lunch menu 3 Lunch menu 4 Lunch menu 5 Lunch menu 6 Lunch menu 7 Lunch menu 8 Lunch menu 9 Lunch menu 10 Lunch menu 11 Lunch menu 12 Lunch menu 13 Lunch menu 14 Lunch menu 15 Lunch menu 16 Lunch menu 17 Lunch menu 18 Lunch menu 19 Lunch menu 20 Lunch menu 21 Lunch menu 22 Lunch menu 23 Lunch menu 24 Lunch menu 25 Lunch menu 26 Lunch menu 27 Lunch menu 28 Lunch menu 29 Lunch menu 30 Lunch menu 31 Lunch menu 32 Lunch menu 33 Lunch menu 34 Lunch menu 35 Lunch menu 36 Lunch menu 37 Lunch menu 38 Lunch menu 39 Lunch menu 40 Lunch menu 41 Lunch menu 42 Lunch menu 43 Lunch menu 44 Lunch menu 45 Lunch menu 45 Lunch menu 46 Lunch menu 47 Lunch menu 48 Lunch menu 49 Lunch menu 50 Lunch menu 51 Lunch menu 52 Lunch menu 53 Lunch menu 54 Snake gourd/ Pudalangai Kootu Cabbage Kootu 7 veg kootu Keerai Kootu Poosanikkai rasavaangi Mixed veg.Kootu Sorakkai Kootu(bottle gourd) Mango Pachadi Ash gourd pachadi Gooseberry thayirpachadi Appala kootu Banana stem kootu Upponkai Chow chow kootu Palakottai kootu Beetroot poriyal Snake gourd poriyal Plantain/vazhakkai poriyal Vazhaipoo poriyal Double beans curry Soya bean curry(dry) Cluster Beans poriyal Purple cabbage poriyal Yellow pumpkin dry curry Banana stem poriyal Raw banana dry curry Vendaikai/ ladies finger poriyal Potato Masala curry Pidi karunai kizhangu Podimas Plantain/Vazhakkai jeera curry Brinjal / Kathrikai poriyal Keerai poriyal Keerai masiyal Unripe Jack fruit curry Carrot beans poriyal Drumstick leaves poriyal Potato podimas Potato curry Broccoli Stir fry Cauliflower curry Baby corn subzi Tindora Stir fry/Kovakkai kari Aloo methi Vendakkai curry 100% Microwave spicy potato curry Brinjal in Onion tomato base Kathirikai Kari Chow chow/Chayote curry Cluster bean paruppu Usili Soya chunks curry Senaikizhangu fry Aloo Gobi mutter curry Aloo Bhindi fry  Arbi curry Small potato curry Baby corn pepper fry Senai kizhangu fry Bitter gourd fry Paasi payaru sweet sundal Sweet corn sundal Peanut sundal Channa sundal Channa dal sundal Rajma sundal Moong dal sundal Pattani sundal Black channa sundal Crispy cauliflower fries Crispy ladies finger fries Crispy bitter gourd fries Sepankizhangu Varuval Vazhakkai chips Senaikizhangu chips Aloo tuk Kothamalli thogayal Pudina thogayal Paruppu thogayal Coconut thogayal Gongura thogayal Keerai Masiyal Pirandai thogaiyal Coriander seeds podi Coriander leaves Thokku Paruppu Podi Karuveppilai podi Poricha kuzhambu Poricha kuzhambu easy curry leaves kuzhambu Mochakottai kuzhambu Paruppu urundai kuzhambu More Kuzhambu Pumpkin gravy Ridge gourd gravy Pepper Kuzhambu Poondu Kuzhambu Kara Kuzhambu Thakkali kuzhambu Keerai Sambar Arachuvitta sambar Mango sambar Dhahi Kadhi Dal tadka/Dal fry Dal tadka (Using moong dal) Dal palak Tomato Kadhi Sukku milagu kuzhambu Brinjal masala kuzhamu Easy pepper kuzhambu Vathal kuzhambu Vendakkai sambar Avarakkai sambar Methi dal Varutharacha kuzhambu Easy basic rasam Lemon/ginger rasam Puli saru/vendhaya vengaya rasam Paruppu rasam Pepper rasam Tomato rasam Agathi keerai thanni saaru Manathakkali thanni saaru Veppam poo rasam Mysore rasam Buttermilk rasam Annasi/ Pineapple rasam Vegetable stock recipe Carrot soup Tomato Soup Sweet corn soup Minestrone soup Palak soup Broccoli soup Cauliflower potato soup

Methi Roti/ Methi Thepla Triangle paratha Aloo parata Gobi Paratha Cabbage Paratha Mooli Paratha Naan Roti/Chappati Onion paratha Ragi adai Mixed vegetable stuffed paratha Soya kheema paratha Easy palak paratha Peas paratha Lachha paratha Paneer paratha Capsicum Cheese paratha Rajma paratha Butter kulcha Missi roti Broccoli paratha Kashmiri naan Mooli paratha 2
Mixed vegetable kurma Potato kurma Kadai Bhendi Aloo palak Aloo bhendi masala Dal Makhani Boondhi raita Channa Bhatura Pindi Channa Peas masala Aloo Gobi Gobi Masala restaurant style Channa for Bhatura Baby corn Kurma 100% Microwave Butter Paneer masala Cauliflower and peas kurma Onion tomato gravy Whole green gram dhal Palak paneer Mutter paneer Masala Butter paneer masala Paneer Bhurji Cheesy Cauliflower Kofta Curry Hyderabad Subz Korma Paneer Jalfrezi Recipe Shahi paneer Kadai Paneer Paneer Pasanda Dum Aloo / Aloo dum Rajma masala Methi mutter malai Peas masala2 Chilli paneer gravy Potato masala for poori Aloo Bhaji Veg Manchurian Gravy Dal baati Schezwan baby potatoes Baingan bharta Malai kofta gravy Ridge gourd sabji Corn capsicum masala Puli sadham/tamarind rice with garlic Puliyogare Baby corn Pulav Tomato peas pulao Sweet corn pulao Tomato rice Tomato Bath Small potato Briyani Sprouted green gram fried rice Vegetable fried rice Fried rice Garlic rice Paneer fried rice Vaangi bath Coconut milk veg.briyani Capsicum rice Sambar sadam Vegetable Biryani Layered vegetable Biryani Mushroom biryani Thengai Sadham Peanut rice Jeera Rice Mango rice Curd rice/ thayir sadam Lemon rice Veg pulao Sesame rice Channa pulao Jeera cashew pulao Beetroot pulao Narthangai sadam Instant puli sadam Methi pulao Soya chunks biryani Curry leaves rice Kashmiri pulao Dal kichdi Tawa pulao Badhusha Jangri Sweet boondhi Jalebi Maida Burfi Kesar Burfi Paal Kesari(Kesari using milk) Rava Kesari Semiya Kesari Fruit Kesari Ras malai Rasgulla Rava Ladoo Corn flour halwa Carrot Halwa Beetroot Halwa Badam Halwa Shahi Tukra/tukda Sandesh Kaju Katli Coconut Barfi Sweet somas Aval ladoo Atta ladoo Nei urundai Besan ladoo Gulab Jamun Mysore pak Boondi ladoo Chocolate burfi Microwave therattipal Aval kesari Eggless chocolate mousse Apple custard Nutella truffles Mango Sago Caramel bread pudding Aval payasam Fine vermicelli payasam Vermicelli payasam Sago/javarisi payasam Paal Kozhukattai Payatham paruppu payasam Paal payasam/ Milk Kheer Coconut payasam Paal kozhukattai jaggery Badam kheer Akkaravadisal Thiruvathirai Adai and Kali Sweet pooranam Pori Urundai for karthigai Deepam Kozhukattai Ulundu Kozhukattai Uppu vella seedai Poli Adhirasam Sakkarai Pongal Sakkarai Pongal -2 Kalkanndu pongal Paal pongal 7 kari kootu Wheat flour Appam Suzhiyan Adhirasam Panakam Nei appam Karadaiyan nonbu adai Maida seedai  Ellu kozhukattai Vella kozhukattai Nel pori urundai Sweet pidi kozhukattai Baby corn manchurian Gobi Manchurian Baby corn Bajji Plantain skin pakoras Oma podi/sev Onion pakoda(with mint leaves) Murukku(potato murukku) Kai murukku(with video) Thattai Kara sev Kara boondi Thenkuzhal Murukku Magizhampoo Murukku Savory Diamond cuts Uppu seedai and vella seedai Ola Pakoda/ Ribbon Pakoda Sweet diamond cuts Ulundhu vadai/Medhu vadai Vazhai poo vadai Keera vadai Masala vadai Cabbage vadai Thavala vadai Chilli Paneer Dry Vegetable cutlets Paneer Pakora Palak pakora Mysore Bonda Spring rolls Panner Tikka in oven Gulnar seekh kababs Corn seekh Kebab Corn Rolls Dhokla Khandvi Samosa Gobi 65 Beach style kara pori Aloo Bonda Chilli Bajji Vazhakkai Bajji Ring murukku Wheat flour murukku Spicy Mixture Bread Bajji Mini samosa Baked idli fry Seepu seedai Cashew murukku sabudana vada Thayir vadai Punugulu Green chutney 1 Green Chutney 2 Red chutney Sev Poori Vada Pav Bhel puri Dahi vada Dahi puri Pav bhaji Vada Pav Raj Kachori Canape chaat Aloo channa chaat Peanut chaat Chilli Parotta Upma adai Sweet and kara paniyarams Soya kheema toast Kaima Idli Chutney Idli Cocktail Idli Aloo veg grilled sandwich Aloo kathi roll Ammini kozhukattai Eggless Pancakes Red velvet pancakes Pizza Homemade paneer tikka pizza Bread Pizza / Pizza cups Vegetable Puffs Easy cheesy pasta Homemade Pasta sauce Macaroni and cheese Corn Chat Stir fried spaghetti Aglio olio Veg momos Creamy tomato pasta Broccoli pesto pasta Baked pasta muffins Spaghetti with Spinach Masala pasta Capsicum cheese paratha Aloo kathi roll Spicy veggie pizza Nutella chapati Blueberry pancakes Corn potato toast Spinach lasagna How to make paneer Ghee Ginger garlic Paste Garam masala powder Homemade Pasta sauce Homemade tortillas Sambar powder Rasam powder Koozh vadam Elai vadam mor milagai Tomato Thokku Neer Nellikkai/Pickled goose berries Mango thokku/ Maanga thokku Maa Inji Oorugai/Mango Ginger Pickle Mango Instant pickle Vadu manga pickle Narthangai Pachadi Filter Coffee Microwave hot chocolate Ginger cardamom tea Masala milk Kothamalli thanni Panakam Carrot Juice Carrot orange juice Cantaloupe juice Grape juice Pomegranate juice Guava lime cooler Papaya Honey Smoothie Honeydew melon smoothie Vanilla caramel milkshake Mango milkshake Nutella banana milkshake Chikku/Sapota milk shake Strawberry milkshake Pineapple,lychee melody Apple lemonade Tomato Juice Yellow watermelon Juice Orange juice with lemon Strawberry lemonade Watermelon juice Panneer Soda Custard powder Icecream Neer mor Masala chaas Red velver hot cocoa Jigarthanda Masala neer mor Mango lassi Ice lemon tea Masala coke Oreo milkshake Rose milk popsicles Honeydew melon granita Custard powder Icecream Easy nutella banana icecream Mango sorbet Ilaneer sorbet Grape popsicle Mango icecream Watermelon granita Stuffed Masala Buns Garlic Buns Garlic bread Khara buns Potato buns Pizza buns Eggless Jam biscuits Eggless Choco chip cookies Oma biscuits Oats savory crackers Shortbread cookies Eggless tutty fruity cake Microwave chocolate cake Eggless chocolate cake- Eggless vanilla Cake Eggless brownies Eggless Banana Walnut Muffins Eggless blueberry muffins Eggless chocolate muffins Eggless Choco chip muffins Eggless Orange cake Eggless date cake Raspberry cheese cake Eggless carrot muffins Macaroni and cheese Aglio olio Homemade tortillas Redbean quesadilla Eggless Pancakes Homemade Tomato Salsa Guacamole Veg momos Granola recipe Oven baked baby potatoes Bruschetta Focaccia Thai green curry Corn fritters Butter Corn pasta Red bean/Rajma tacos

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