Monday, December 17, 2007

Asoka halwa

          When I saw Asoka halwa in Cookery corner,I was sooo tempted to make it...This is the first time I am trying this sweet...And it came out very nice...I simply followed the method and ingredients...Actually, laavanya too have told that she took it from Mrs.Mano's delicacies... But thanks to her for bringing to our eyes!Very easy to make,tasted great...Here is the picture of the halwa I made...!


Sunday, December 9, 2007

Small potato biryani recipe, Baby potato biryani

Small potato biryani

I first tried small pototo biryani from a cookbook and loved it. But the method was so tedious. So I adapted the recipe, made it to my convenience and it turned out equally good. This is very spicy and different kind of biryani and the small potato attracts everyone in this dish. Kids gonna love it!

Updated video : I have made with 1 cup of rice in the video

Small Potato Biryani recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 30 mins    Serves: 2


Basmati rice - 1 &1/2 cup

Small potato - 20

Onions - 2 (cut lengthwise)

Tomato - 1 big

Water - 1& 1/2 cup

Curd(Not sour) - 1/4 cup

Coriander leaves - 1/2 cup

Ginger - 1 small piece

Salt - As needed


Coriander seeds - 1 tsp

Red chilli - 3 - 4

Coconut scrapping (optional roast) - 2 tblsp

Green chilli (Optional roast) - 3 - 4

To Temper

Oil - 3 tbsp

Bay leaf - 1

Cinnamon - 1 small piece

Elachi and clove - 2 each


  1. Wash and soak rice for minimum 10 minutes. You can soak it for longer time. Optional step to roast the rice for a minute or until dry in a tsp of oil. This ensures separate grains after getting cooked.
  2.  Pressure cook small potato for 2 whistles and peel off the skin after cool down.Clean coriander leaves and wash properly and set aside.
  3. Fry coriander seeds and red  chilli until golden brown. Grind it along with washed coriander leaves, coconut, green chilli and ginger. Use the curd for grinding.
  4. 1-small-potato-biryani
  5. Grind smoothly. Heat kadai with 2 tblsp of oil and add the boiled,peeled small potatoes. You can prick the potatoes with fork(only once) for masalas getting inside it easily.
  6. 2-small-potato-briyani
  7. Roast in medium flame until golden brown. Turn over carefully then and there. Heat a small pressure cooker with oil / ghee and season with a elachi,a clove and a small piece of cinnamon. Add sliced onion and fry for a minute.
  8. 3-small-potato-biryani
  9. Add finely chopped tomatoes and fry till soft. Add the ground paste and give it a stir. Add the roasted potatoes and required salt. Add oil if needed while frying.
  10. 4-small-potato-biryani
  11. Cook in medium flame for 4-5 minutes until oil separates from the masala and the raw smell goes off. Add the soaked rice drained from water. Add 1 & 1/2 cup of water and mix well. Check for salt and pressure cook for 2 whistles or 14 minutes in lowest flame. My stove can be kept in a really low low flame, so mine does not get burnt at the bottom. So take care to stir in between if you are not sure. At the same time, dont break the rice while mixing.
  12. 5-small-potato-recipe


  • Since we add curd, try adding less water, otherwise, the rice will become mushy.
  • Add oil or ghee as needed as this rice will be very dry if there is no oil/ghee.
  • While pricking potato, be gentle and take care not to break the potatoes. Also pricking more than needed will break the potatoes while cooking.
Top with ghee  and garish with coriander leaves if desired and enjoy with onion raita!

Tuesday, December 4, 2007

Killu adai recipe

Killu Adai (Pinched rice rotis with toor dal)

In this recipe, we soak rice, grind to a smooth batter, make adai out of it. These adais are torn into small tiny pieces. Later tossed with cooked toor dal and other ingredients to give a wholesome dish which we have for dinner. This is a recipe which my mother learnt from her mother and my mother used to make, when I was a kid. She says,this is one dish which involves helping hand form all the ladies at home.
       Yes,those days...people used to live as a joint family and every lady member in the house will share the house works.So this recipe was easier to make for them.
         As the name indicates,the rotis were made and pinched with hands to small pieces..sitting and chatting in the evenings,they enjoyed doing this.But I chopped with knife :)
Updated : I did a facebook live with this recipe as a dedication to my mom: Please watch it for details

         So this is how I made this dish:
  • Rice(I used ponni par-boiled rice) - 1 cup
  • Toor dal                                  - 1/2 cup
  • Small onions                            -  3/4 cup chopped
  • Jeera/cumin seed                     - 1 1/2 tsp
  • Green chillies                          -  3-4 chopped
  • Curry leaves                           -  1 sprig
  • Coconut grated                       - 2-3 tblsp
  • Salt  as needed
  • Mustard                -  1 tsp
  • Coconut oil           -   3 tblsp
  • Pressure cook toor dal with enough water for one  or two whistles and drain the water,keep aside. Dal should be soft as well as not mushy. 
  • Soak rice for atleast 3 hours and grind with little water and salt, to a fine paste.
  • Heat a tawa and pour the batter to spread as adai. Cook covered to ensure it does not get dry. After a minute, flip and cook for few seconds. 
  • While cooking sprinkle some water, to make it soft and to get cooked easily.
  • Repeat for all rotis,the same procedure and let it cool for some time.
  • Meanwhile,chop the onions and green chilles and crush the jeera/cumin seeds and keep a side.
  • Chop the cooled rotis into small pieces  or you can also tear into tiny pieces with hands and keep a side.
  • Heat a broad kadai and add the coconut oil.Add mustard,followed by green chillies and curry leaves.Then add the chopped onions.
  • Fry till transparent, add the cooked toor dal. if there is little water content its ok. Add enough salt for dal.
  • Add the the chopped rotis.
  • Fry for 2 minutes and add little water in sprinkled way if it is too dry.
  • Lastly add the grated coconut, crushed cumin seeds and little more coconut oil,mix well.Fry for a minute in high flame.
  • Serve hot!Will taste divine with rice,dhal and coconut oil combo
Originally, the adai cooking technique is different in which the batter is made as dough by cooking it for few minutes in a kadai. Then use that dough to make adai by patting. I have adapted easier way by using the batter itself to make adai by pouring over tawa.
      This dish I am sending to Linda of Out of garden,for her JFI - Toor dal Event

Tuesday, November 27, 2007


My Kitchen disaster!
Almost everybody would have surely came accross a disaster in kitchen in their life...Me too have several disasters...But when Kribha tagged me for MY KITCHEN DISASTER...started by Lakshmi, I thought I will share you all with a strange one...I think nobody b4 would have gone through this...
It all became a disaster coz of two things...One is my laziness and the other is my forgetfulness!!
Its a usual thing for me that, every 4 days once or like that, I will make curd and use it for 4-5 days keeping it in fridge.Just like that one day I was so lazy and tired, that I didn't wanted to wash the vessel after boiling  the what I did, I directly put the vessel with milk (The vessel which I usually pour milk after boiling),on the smallest burner I am having and simmered as much as possible.
Then I went to browse for sometime ...I thought ,after some time I can switch off the stove...As usual, after starting browsing, I forgot the milk kept...So what happened?
There was a thick milk cream layer(Paal aadai we call in tamil) formed at the top of the milk , which prevented even overflowing...and as time went ...BLAST!!
There was a pressure developed inside that layer with steam,as i didn't stirred at all and because of the narrow neck..  and the milk splattered all over the walls,ceiling and every where around the stove..
For a moment when I heard the blast sound, I had no idea and then slowly I recognized the reason!!
After that I always give a special attention for boiling milk..coz its very dangerous indeed if we forget milk in it may even put off your gas stove,which may be even more dangerous..!!

Now a days I always use a broad vessel for boiling milk,with  several stirring in between or boil in a jar in microwave oven;D
Here is the picture of the vessel (sombu)I used that day, for boiling milk :D

I am tagging Rajitha of Hunger pangs and Seena of Simple and delicious for this Kitchen disaster!!
Another MEME
Blogging have bought me so many friends around here...I have been tagged for this Meme  by Kelly mahoney of Kelly the culinarian ,a journalism student who have started a food blog to try a hand in cooking also...
Here are some 5 Q's which you can know a better me:D
1 How long have you been blogging?
My blog is hardly 2 and a half months old!!!
2 What inspired you to start a blog and who are your mentors?
As I had a very little cooking experience before marriage and after marriage,when it came a situation that I have to start regular cooking for my own family ...My hubby , my kid and for my self, and being abroad..I can't call my mother or my Mother In Law or anybody for each  and every Internet was my only thing I had in my hands,than any cookbooks...
So first I was googling for the recipes and running my life for a year and slowly I came to know about food blogs...
I find food blogs having somany advantages like-- step by step presentation...;some people are reviewing the recipes and not only reviewing/commenting..;also trying and giving feed back to the recipes posted..
So,I fell for food blogs !!
           I know Prema's cookbook and Kajal dreams before I started blog of my own...!I found on premas cookbook for most of the recipes that i searched for ...and Kajal dreams..!!!Wow!I loved her step by step neat presentation with photos...  as far as food and recipes are concerned.!!
So , one fine day , I too got an idea of starting my own food that I can record my cooking in kitchen and share my version of recipes with all of everybody have their own way of cooking.!!
3 Are you trying to make money online or are you doing it for fun?
Not at all at any point..only for fun!
4 What three things do you love about being online?
1)I like my own recipes and dishes,photographed and seen in my own foodblog...and getting comments over them is simply make me feel like flying!!!I just love it a lot!!
2)I love to know a wide variety of food from other blogger friends..who are from different regions and have their regional authentic food recipes!!
3)The photography talents of many of our fellow bloggers..Just keep wondering ,admiring and love to see it a lot!!
5 What three things do you struggle with online?
1)Well, it makes me a bit lazy..that is, I am simply sitting with my laptop, the time when I am free after my house works...;(
2)I am really a bad writer..or bad in English ..which i am struggling to it would help me to convey more and understand more...
3)Tracking cookies!!!This may sound strange, but its true that as i am blog hopping/browsing, Always I am getting a tracking cookie ...when i scan my computer..I don't know from where I get...but its really bad..:(

Monday, November 26, 2007

Ginger lemon rasam recipe

Ginger rasam is very easy to prepare and yet tastes and smells great! We can take this with rice or can serve hot hot as a starter.This will induce hunger as it has ginger and pepper in it. I make lemon rasam this way, but I wanted to try adding ginger in it and make it ginger lemon rasam. Sounds really appetizing is it?
Toor dal, cooked 1/2 cup
Ginger 1 inch piece crushed
Lime juice 1 tbsp
Green chilies 4
tomato 1
pepper 1 tsp crushed
Turmeric 1/4 tsp
Mustard 3/4 tsp
jeera 1 tsp
Asafetida 3 pinches
Curry leaves 1 sprig
Ghee 1  tsp
Coriander leaves 1 tbsp for garnishing


  • Heat a kadai with ghee and add the tempering items,one by one..Mustard,jeera,asafetida,curry and green chillies and half of the crushed ginger ...
  • Add tomatoes and fry for a minute and add 2 cups water with salt,turmeric and bring to boil.
  • Add the remaining crushed ginger,pepper and boil till tomatoes are soft.
  • Add the cooked toor dal and bring to boil.
  • When it boils well,switch off the stove and add the lime juice and coriander leaves and cover immediately.
  • This rasam should not be reheated or boild after lime juice have been added,as it may give a bitter taste.
  • Serve hot as a starter or with rice and pappad!!
This is off to Sunita's Monzthly blog event
Think Spice...Think ginger.

Friday, November 23, 2007

Potato curry in Microwave oven, 100 percent microwave cooking

Lean how to make potato curry fully in microwave oven. I know potato curry everybody knows how to make....but this is microwave version. There could be days where we might not be able to use gas stove, say an instance out of stock - gas cylinder  or you are put up for a while in an apartment only with microwave. Or you are a bachelor, have microwave and want to cook something.
You need:
  • Potatoes - 3 
  • Onion - 1 big sized
  • curry/red chilli powder -1 tsp
  • Garam masala powder - 1/2 tsp
  • Ajwain/omam -1/2 tsp
  • Turmeric - 1/4 tsp
  • Salt  -  as needed
  • Oil  -   2 tsp
  • Chopped coriander leaves -1 tbsp
MEC Aloo
  • Wash and prick the potatoes in 3,4 places and cook in microwave high for 3 minutes..
  • I used the stand shown below in picture,which is specific for cooking potatoes in Microwave oven.
  • If you don't own this stand, no issues, just keep over the rotating platform in outer circle. Make sure to prick so that it does not burst out of pressure.
  • To ensure even cooking,try to change the position of the potatoes in between cooking. say after 2 minutes,change the position and again cook for a minute.
MEC aloo 1 MEC aloo 2
  • Let it cool for 2 minutes,2 minutes standing time is a must..
  • Peel off the skin and cut into bite sized pieces.
MEC aloo3
  • In a microwave safe cooking bowl/vessel,add the oil and ajwain/omam ,mix well and keep in microwave high for 2 minutes.
  • Add the chopped onions,mix well and again cook for 3 minutes in high.
MEC aloo4 Aloo 5
  • Add the spice powders,chopped coriander and salt and mix well and again cook in high for 2 minutes.
  • Aloo 6
  • Add the cooked potato to it and mix well by sprinkling a very little water,to coat the potato with the spice powder and salt.
  • aloo7 
          Cook in high for 4 minutes.In the middle of cooking stir and continue again.
          Well thats all !! your potato curry is ready to serve as an accompaniment for rice!!
          This I am sending to Srivalli of cooking4allseasons, for MEC:Side dish event....:-)

        And thanks to her for organizing such an useful that we can make use of microwave oven in our day to day life for cooking!!!

        Tuesday, November 13, 2007

        Brinjal curry recipe

        There is a restaurant called "Muthu's curry" here in Singapore...where we had a chance to try this "brinjal Masala"(how they named the dish)....Even my husband who doesn't likes Brinjal said it tastes good...And in this muthu's curry we can find more of chinese people visiting as a regular customers ....So if any one who in future have a chance to visit Singapore, don't forget to go to Muthu's curry ....
        I tried to make this curry after tasting this in that restaurant...It came out not exactly....but similar to that....My hubby too certified its good...;D .


        • Brinjal --  5 
        • Onion -- 1
        • Tomato -- 2 
        • Green chilli --  2  
        • Curry powder  --  1 & 1/2 tsp
        • Turmeric -- 1/4 tsp
        • Corn flour -- 1/2 tsp
        • Chopped coriander leaves  -- 1 tblsp
        • Curry leaves  --  1 sprig
        To temper
        • Mustard       - 1/2 tsp
        • Urad dal      - 1 tsp
        • Channa dal  -  1 tsp
        • Oil              - 2 tbsp
        brinjal2 brinjal3



        • Chop onions,tomatoes and slit the green chillies...keep aside.
        • Cut brinjals into medium sized pieces as shown in picture and keep immersed in water till you cook.
        • Heat a kadai with oil and add the tempering items,followed by onions,chillies,curry leaves and fry till onions are translucent.
        • Add tomatoes with salt and cook till tomatoes turns just mushy.
        • Add 1 1/4 cup of water and add turmeric,coriander leaves and curry powder to it and bring to boil.
        • Add the cut brinjal , stir well and cook covered for 5-7 minutes...till brinjal gets cooked soft..
        • At the end if needed add corn flour to thicken the gravy.
        • Granish with chopped coriander leaves...goes well with plain rice and variety rice!!

        Time took approximately - 25 mins
        This dish I am sending to Grindless gravies event ... conducted by our blogger friend SRA....from the blog When my soup came alive!!!Still there's more than a month's time..Then too I can't wait to send this to her event "Grindless gravies".

        Saturday, November 10, 2007

        Green moong dal fry recipe

        green-moong-dalHope you all had a great Diwali celebrations and back to Blogging..:))This recipe I had in my friend's house...we liked it very much,a healthy and tasty dish, which is very easy to make also.. So Green gram dal fry has now become a common side dish at home. Its really healthy and rich without any fatty items like cream, milk or butter!

        Green moong dal fry recipe

        Recipe Cuisine : Indian   |   Recipe Category :  Lunch
        Prep Time: 15  mins + (overnight soak)   |  Cook time: 25mins    Serves: 4


        Whole green gram dal - 3/4 cup

        Green chilli - 2

        Onion - 1

        Tomato - 2

        Ginger garlic paste(ready-made) - 1 tsp

        Turmeric powder - 1/4 tsp

        Red chilli powder - 1 tsp

        Garam masala powder - 1/2 tsp

        Dhaniya powder - 1 tsp

        Kasuri methi - 1/2 tsp

        Ghee/ Oil - 1 tblsp

        Cumin seeds - 1 tsp

        Salt - As needed


        1. Soak dal to approx 4-6 hours and pressure cook for 3-4 whistles.Chop onions and tomatoes finely.
        2. green moong dalchopped tomato
        3. Heat a heavy bottomed vessel with ghee/oil and  splutter jeera. After spluttering,add onions and fry for to min till translucent and add ginger garlic paste and fry till fragrant.
        4. 1-green-moong-dal
        5. Add chopped tomatoes along with slit green chilli, salt. fry till tomatoes turns mushy and add all the powders.
        6. 2-green-moong-dal
        7. Fry for a minute. Then add cooked dal.
        8. 3-green-moong-dal
        9. Add enough water (1 & 1/2 cups) and cook in low flame for 5-8 minutes,till it becomes a thick.
        10. 4-green-moong-dal
                        Top with butter or fresh cream and serve with any pulavs or Plain rice or roti /chappati

        Hereby I am sending this recipe to wonderful and useful event conducted by our dear blogging friend easy crafts from Simple indian food ...
        The event is Power less cooking event by Easy crafts

        Wednesday, October 31, 2007

        Spaghetti, click event participation

        No this is not a recipe...This is for the beautiful monthly event click -- This month "show us your noodles" ...

        First of all I would like to thank Jai and bee for conducting and hosting such an interesting event in the blog world. It really inspires and helps to improve the skills in each and every blogger ....
        First time trying to participate.
        The camera I used is Nikon D40x...Other than that I don't have any idea about the camera as I am Zero in this ...I tried different angle and zoom....

        And lastly I made my mind to send this one below to J & B's Click - show your noodles event...Hope you all like this one...!!

        Please dont skip my other post today Gobi paratha ....

        Tuesday, October 30, 2007

        Gobi paratha recipe, How to make cauliflower paratha

        Gobi paratha recipe - Cauliflower is grated and cooked with masala powders. Simple and healthy breakfast or dinner. There are so many ways to make this gobi paratha. Different people do in different ways. Even you all people know how to make this, still as a beginner, I made it this way.
        How to make gobi paratha - 2 ways
        Gobi Paratha is my brother’s favourite dish...he requested to post this last week itself..but since I haven't tried this before,so I first asked my north Indian friend, Sangeeta and did it today...So here you go my dear brother :)

        Gobi paratha recipe

        Recipe Cuisine: Indian  |  Recipe Category: Breakfast
        Prep Time: 10 mins    |  Cook time: 10 mins    Serves: 4
        Gobi paratha recipe for beginners, with two ways of rolling with Step by step pictorials. Learn how to make gobi paratha.


        Wheat flour - 1 cup

        Salt - as needed

        Oil - 1 tbsp

        For stuffing

        Cauliflower - 1 big

        Coriander leaves(chopped) - 1/2 cup 

        Ginger(finely chopped) - 3/4 tsp

        Green chilly (chopped)  - 1

        Turmeric powder - 1/4 tsp

        Garam masala powder - 1/2 tsp

        Red chilly powder - 3/4 tsp

        Asafoetida - a pinch

        Cumin seeds - 1 tsp

        salt and oil as needed

        METHOD - For dough

        1. Mix wheat flour (atta) with salt and oil,well. Then prepare a soft dough by adding luke warm water to the flour(it should not be stiff but soft...) and keep aside. gobi paratha instructions 1
        2. Usually I prepare and keep the dough for half an hour. At least 10 mins dough resting time should be given. After that, knead again and roll into a log, cut equal sized and roll it into balls.gobi paratha instructions 2

        How to prepare the stuffing

        1. Grate the flower part of the cauliflower using a grater,as shown in the picture. Keep ready the other ingredients required for the stuffing.
        2. step 3 how to make gobi paratha gobi paratha instructions
        3.  Heat a pan with oil. Add  cumin seeds, asafoetida ,ginger,green chilli in order, give it a fry.
        4. Then add the grated  cauliflower, cook for a minute and add turmeric, red chilli and garam masala powders,coriander leaves and sprinkle salt (little only will be needed).
        5. Continue cooking for 5 minutes, with constant stirring. 
        6. Cook till the cauliflower turns soft.By this time it should have reduced into half the amount.
        7. Transfer to a bowl after done and cool down.Gobi paratha stuffing

        How to make paratha: Method 1 

        1. Take the prepared dough and roll into balls of big gooseberry size.(as shown)
        2. Roll the balls into chapattis and keep aside.
        3. gobi 2gobi paratha instructions2
        4. Take one chapatti and spread at least 2 tablespoon of the stuffing till the ends.
        5. Place another chapatti over this and first press gently over it, and then seal the ends and fold as shown in the picture.
        6. Gobi paratha rollgobi paratha instructions stuffing
        7. Sprinkle over some flour and spread into thin or thick parathas as per your desire..
        8. Heat tawa and add little oil and toast this parathas till golden in colour.
        9. gobi paratha instructions rolledgobi paratha instructions final

        How to make gobi paratha method 2

        1. Roll a small mandarin( orange) sized ball of dough into thick circle. Fill the prepared stuff inside, equally as the dough size. Close it towards the centre as shown, pinch and flatten.How to make gobi paratha
        2. Spread to a thick paratha with generous dusting (I use maida for dusting) and cook it both sides on a hot tawa over medium flame. Press gently while cooking to get it done evenly browned.Cook gobi paratha method

        Serve hot with any kind of raitha (boondi raita) or simply with pickle!



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        Rajeswari Vijayanand

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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