Thursday, January 29, 2009

Mochakottai kuzhambu recipe | Mochai kulambu

Learn how to make south Indian mochai kulambu. Mochakottai also known as field beans in dried form is added to kuzhambu that is tangy and spicy. If you ask me,I would say this mochai kottai kuzhambu is the most flavorful in kuzhambu varieties...
After I started cooking,in these 4 years,i would have made this one hardly 2 times...but when recently my MIL visited here to Singapore,she bought so many dried legumes from the food world supermaket,like karamani,double beans,white soya beans ..including these mochais...When I made this kuzhambu this time,I liked it so much,I was asking myself,why I was not making this one often..Especially,rather than soaking for overnight,roasting it nicely and making kuzhambu,sure gives a lots of flavor!
Check my Karamani kuzhambu and kondakadalai kuzhambu too.

Mochakottai kuzhambu recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 15 mins   |  Cook time: 25 mins Serves: 3  | Author:

Click here for cup measurements

Learn how to make mochakottai kuzhambu or mochai kuzhambu. Tangy, spicy and flavourful, this method involves no soaking and just roast the mochai and prepare kuzhambu.
Mochakottai kuzhambu recipe


Mochai kottai (dried) - 1/2 cup
Tamarind - 1 tbsp
Shallots/small onions - 1/4 cup (after chopping)
Garlic - 1 whole
Sambar powder - 1 tbsp
Tomato(optional) - 1
Jaggery - 1/2 tsp
Turmeric - 1/2 tsp
Salt - As needed
Curry leaves - 2 sprigs

To Temper

Fenugreek seeds/vendhayam - 1/4 tsp
Mustard - 1/2 tsp
Toor dal - 1 tsp
Cumin seeds - 1 tsp
Sesame oil - 1 tbsp


  1. Dry roast the mochai till the skin starts turning brown,till nice aroma rises.(If you want to soak and make,soak overnight).
  2. Pressure cook for 4-5 whistles,keep aside.
  3. Roasted mochai Pressure cooked mochai
  4. Extract tamarind juice from tamarind,by soaking it in warm water for atleast 1/2 hour.
  5. Peel garlic,onion and if u want to chop,chop it or you can add whole also(both).
  6. Heat kadai with oil and temper it with the items given under the To Temper table.
  7. Add the curry leaves,followed by garlic and fry for a minute and then add onion and fry till golden brown.
  8. then add the tamarind extract,turmeric,sambar powder,salt,jaggery(if desired) and bring it to boil.
  9. Add the pressure cooked Mochai kottai and add enough water and allow it to boil for atleast 12-15 mins.(Add water if necessary).
  10. When the kuzhambu gets thick enough and the mochai gets well cooked in it,transfer to the serving bowl.


  • Make sure to boil with more water for mochai to get cooked soft in the kuzhambu and blends with the taste.
  • Roast the mochai well until it pops, first in high flame for a minute then, medium to low flame, so that it starts to slightly pop (crack open). This way, mochai gets cooked soon as well as it will be very fragrant.
Serve with Rice and accompaniment of ur choice!!.  Check my Lunch menu combo with this mochai kuzhambu.
Mochai kulambu

Sunday, January 25, 2009

Maida burfi recipe, quick Indian sweet recipe

maida burfi
Maida burfi a simple sweet that can be made easily and comes out tasty too. All purpose flour with very few ingredients makes this sweet. We call it maida cake actually. Maida burfi, My mom used to make in my childhoods, but I have to say that,My Maamis are expert! They this in a jiffy that too perfect. My maamis used to add colorful tutty fruity to this,which I like the most,but unfortunately I didn't have any in stock,so I was not able to.
Lets see how to prepare maida burfi :

But this burfi is really easy to make,especially for beginners who wants to try hands in making sweet! It will be ready in a jiffy,with the simple ingredients,but taste will be great,soft,they just melt in your mouth.

Maida burfi recipe

Recipe Cuisine: Indian |  Recipe Category: Snack
Prep Time: 15 mins   |  Cook time: 10 mins Makes: 12 squares| Author:

Click here for cup measurements

Learn how to make maida burfi with full video and step by step pictures. A simple and quick to prepare Indian sweet, prepared within minutes.
Maida burfi recipe


All purpose flour/Maida/Plain flour - 1/2 cup
Sugar - 1 cup
Ghee /dalda - 1/4 cup
Vanilla essence - 3-4 drops
Cashew nuts - 6 (optional)
Food colour  - A pinch
Water - for sugar syrup


  1. Keep a greased plate ready and an aluminium foli greased for leveling purpose (you can also use a flat bottomed bowl).
  2. In a pan/kadai,heat ghee/ dalda and fry cashew nuts (If adding) to golden brown, drain cashew alone and keep aside.
  3. Add maida and fry in low flame, till the maida gets fried evenly (the ghee should be hot enough before u add,if you put a pinch of flour in it it should get fried immediately).Keep aside.
  4. how to make maida burfi how to make maida burfi 1
  5. In a heavy bottomed vessel (non- stick recommended),heat the sugar with little water to immerse the sugar,to one string consistency (If you pour the syrup in little cold water kept in a bowl,should form a string which doesn't dissolve immediately). 
  6. Now add the food colour,essence and put off the stove.
  7. how to make maida burfi 2 how to make maida burfi 3
  8. Remove from the stove and add the fried maida and keep on stirring.(yes Off fire!)
  9. At one stage the mixture gets thickened you will know and when it is still loose enough to spread in a plate,spread evenly in the greased plate kept ready and use the zip lock to make the surface smooth and leveled.
  10. After it gets cooled down,still warm,grease the knife and cut into desired shapes.After it completely cools down,invert the plate with the burfis into another plate and tap gently and ur burfis are ready

Note : Do not make sugar syrup in very high flame, you may end up in passing the right stage and it will result in brittle burfis. If the syrup consistency is not reached properly, then it will take long time to get solidified. In that case, you can again heat for a while and make it right.
Transfer to an airtight container,tastes great,just melts in the mouth. Updated Picture with green food colour :


I am sending this to Sunshinemom of TOUNGE TICKLERS for the event  FIC YELLOW! It is So versatile, we can add whatever colour we want. :)

Wednesday, January 21, 2009

How to make butter paneer masala in microwave, fully microwave

Learn how to make butter paneer masala in fully microwave cooking. I learnt this gravy from my friend Sangeeta,she made this once when I visited her home,she made this gravy with mushrooms,then my son and I myself liked it so much and then I took the recipe from her and tried myself after sometime.The first two times it was flop,but then once it clicked,so now a days, this has become one of the regular,in my menu if I make rotis. Even the guest who came here have told its really good :)
I was thinking for so long time for making this one in microwave oven,to be true I was scared to try,but last night, I took this as a challenge and tried and the result was perfect! So for my own event,I am contributing this.... Since the stepwise pictures are many I made it as a collage... If any body wants to try this, and have any doubt,please feel free to contact me...And I am assuring you that this will come out very nice :)
Just make sure to be around while cooking as different microwaves have different power, so cooking time varies.
There is also difference between microwave safe bowl and microwave safe cooking  vessels. So make sure to use that is meant for cooking, not reheating ones.


Paneer,cut in to cubes, thawed 1 cup
Onion 1
Tomato 1 big
Ginger garlic paste 1 tsp
cashew nuts 10 
Milk 1&1/4 cup
Red chilli powder 1 tsp
Garam masala powder 1/2 tsp
Coriander powder 3/4 tsp
Turmeric 1/4 tsp
Salt as needed
Coriander leaves For garnishing
To Temper:
Ghee/butter/oil 2 tblsp (or less,Ur choice)
Cinnamon 1 inch piece
Cardamom 1
Cloves 1


  1. Soak cashew nut in warm water for 1/2 an hour and grind to a smooth paste,keep aside.
  2. Boil water and add the paneer cubes( should get immersed in water) and keep closed till use.
  3. Remove the head part and tail part of the onion and dont peel off the skin, keep this in the microwave oven in high for 2 mins.
  4. Take it out and keep aside for(standing time 2 min),after it cools down, remove the skin and cut into cubes.
  5. Onion should have turned transparent and cooked well.
  6. Grind this with the tomato(chopped) to a smooth paste,keep a side.
  7. Take a tsp of oil,in a microwavable glass bowl and add the dry spices under the to temper table and heat it in the microwave oven in high for 2 minutes.
  8. Then carefully add the ground onion tomato paste,a tblsp of ghee,ginger garlic paste and stir well and cook this covered for 4 minutes in high power.
  9. Add all the powders and stir well and again cook in high for another 4 minutes,stir in between once to avoid burning in the sides of the vessel.
  10. Then again stir well and add the ground cashew paste,remaining oil/ghee/butter and cook for 2 mins in microwave high.
  11. Stir well and again cook for 2 mins,stirring in between once.
  12. Then add a half cup of milk little by little and stir carefully well,without forming any lumps.
  13. Then add another 1/2 cup milk and mix well and cook in high for 3 minutes.
  14. Stir well and add the remaining milk and cook in high for 2 minutes.
  15. Add the paneer cubes lastly, mix carefully and give a boil for 2 minutes in high power.
  16. Give a two minute standing time.
  17. Garnish with chopped coriander leaves and transfer to serving bowl and serve with roties/pulav or parathas...!!!
  • Always give standing time for things cooked in Microwave oven.
  • Be careful when you touch the vessel,always use heat resistant gloves meant for ovens.
  • Don't use microwave safe dishes,use microwave oven cook wares meant for cooking...there's a lot difference between micro wavable safe and cook ware.
  • I did the whole process in microwave high power only,so who have basic microwave oven also can try this.
  • Just adjust the cooking time,since each oven has its own settings...but the cooking time will be more or less that is around the mentioned time only.


          This is also being called as maida omlete by many,thats because I think the texture is similar to the egg omlete...This is my hubby's favorite,in fact my in-laws all like this...I saw this in Simple Indian Food blog ,who is hosting the event,but made a bit changes too....Maida is not too good for health,you can have this once in a while,no harm...very easy to make with simple ingredients...My hubby will have this with sugar and curd!
          If you are too health conscious, you can replace maida with wheat flour,only thing is you have to add chopped onions to it as it would be too bland...or else you can mix 50/50 maida and wheat flour also and make this dosa...I
  Happy to send this to our blogger friend's event MBP - Easy Breezy Breakfast
!, Orignally started in The Spice Cafe by coffee!

Maida/all purpose flour 1 cup
Rice flour 1/4 cup
Curry leaves,coriander leaves 1 sprig each
Jeera 1 tsp
Salt As needed


1. DSC_1350 Mix all the ingredients above with required water.
The consistency should be thin.(Slightly thicker than how we have for rava dosa)
2. DSC_1356 Spread 1/2 tsp oil evenly on a hot tava and pour first in the outer circle then fill the inner part.(Should be thin) .Cook in medium flame.
3. DSC_1357    Flip the dosa after 1 1/2  minute. And cook for another minute the other side too. And after done transfer to the serving dish!
4. DSC_1499 Serve with sambhar/chutney...or your choice of accompaniment:)
Taste great even with sugar/curd!!
Meanwhile,put on your thinking cap to send in something for my event MEC:PANEER.!! Only 10 days more!!

Saturday, January 17, 2009

Coriander coconut chutney recipe - South Indian chutney

Coriander coconut chutney
Coriander coconut chutney, a secret ingredient for perfect green coconut coriander chutney.
Me and my hubby's favorite chutney,just love it. Usually when I make coriander chutney it used to come with a raw,green smell.Then I found the technique of sauteing the leaves a little, I got it right! So here comes my version of coriander coconut chutney, made in south India as side dish for idli dosa. I have used a secret ingredient in this recipe which is turmeric, when added to the chutney, gives a bright green colour.

Coriander coconut chutney recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time:10 mins     |  Cook time: 10 mins     Serves: 3


Coconut scraping - 3/4 cup

Coriander leaves, chopped - 1/2 cup loosely packed

Ginger - 1/2 inch piece

Tamarind - A pinch

Green chillies - 5

Roasted gram dal/ pottukadalai - 2 tbsp

Salt - As needed

Turmeric - 1/8 tsp

Water - as required for grinding

To Temper

Mustard - 3/4 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig

Oil - 2 tsp

coriander coconut chutney


  1. Clean and wash coriander leaves,remove mostly the thick stems and keep aside.
  2. DSC_1361
  3. Heat kadai and add the coriander leaves and saute in low flame only till the leaves gets reduced in volume and without changing the colour.( The leaves should be with water,or else the leaves will get browned and will give different smell).
  4. DSC_1363
  5. Add all the ingredients along with the sautéed leaves.First grind without water and then add water and grind to a smooth paste.
  6. Transfer to the serving bowl and temper with the tempering items and mix well.


    • Always use freshly scraped /broken coconut for chutneys.
    • For chutneys,rather than old coconut,little tender coconut(not too young also) only will give the best texture and taste.
    • If you feel the coconut is not fresh add a little milk when grinding,it will be very nice.
    • Don't use the brown scrapings for chutney as it will change the colour and taste too!
Serve with hot Idlies or dosas!
coconut coriander chutney

Thursday, January 15, 2009

Poondu kuzhambu recipe, Spicy poondu kulambu

Poondu kuzhambu
Spicy and tangy, flavourful poondu kuzhambu (south indian garlic gravy) recipe. This Poondu Kuzhambu I remember eating from my mothers hands, she will mix with rice and sesame oil/ghee and she will make bite size balls(roll) and make me and my brother sit and give it in our hands...will taste like heaven...We will ask her ‘is this honey or kuzhambu....👸I have used sambar powder,which my mother grinds in the mill and gives me when I visit her (for a year), you may use ur own sambar powder or instead replace with red chilli powder and little coriander powder.

Poondu kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 4


Tamarind - 1 small lemon sized

Small onion - 1/3 cup Peeled

Garlic - 1/3 cup peeled

Jaggery - 1 generous pinch

Salt - As needed

Turmeric - 1/4 tsp

Pepper powder - 1/4 tsp(optional)

Curry leaves - 1 sprig

Sambar powder - 2 tsp

To temper

Mustard - 3/4 tsp

Urad dal - 1 tsp

Toor dal - 1 tsp

Fenugreek seeds - 1/2 tsp

Cumin seeds - 1 tsp

Oil - 1 tbsp

Poondu kuzhambu


  1. Soak tamarind in warm water for 1/2 hour and extract the juice.

  2. Heat kadai with oil,add tempering items followed by curry leaves,garlic and small onion.

  3. Fry till onion and garlic turns golden brown.
    Poondu Chinna vengayam
  4. Add tamarind extract,turmeric,salt,jaggery,sambar powder and stir well,bring to boil.
    Poondu kuzhambu
  5. Simmer till the kuzhambu gets thicker and onions and garlic should have got cooked well.Lastly add pepper powder and switch off.
    Poondu kuzhambu
  6. Transfer to serving bowl and serve with rice and ghee/sesame oil.


  • Adding pepper at last adds extra flavour to the kuzhambu.
  • If your kuzhambu doesn't get thick, add a tsp of rice flour dissolved in 1 tbsp of water and boil. 
  • The thickness of the kuzhambu depends on mainly the sambar powder we use. 
Enjoy with steamed rice and top it with a tsp of ghee or sesame oil. Tastes great! Poondu Kuzhambu

Poosanikkai rasavangi recipe (Poosanikkai kootu)

Poosanikai Rasavangi
Poosanikkai rasavangi is a side dish for lunch made with white pumpkin and fresh ground masala and coconut. The fresh ground masala is specialty in this recipe.
I love the name of this dish, very tempting for me, but have never tried before. I asked my mom in law for the recipe, she too was not that sure about it, but my father in law told me this recipe. Goes well with tangy gravies, great accompaniment for rice.


Poosanikai rasavangi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 2


Ash gourd - 1 1/2 cups (Chop as cubes)

Turmeric powder - 1/4 tsp

Salt - As needed

Curry leaves - 1 sprig

Tamarind - 1 tblsp thick extract

Grated coconut - 1/4 cup

To roast and powder

Urad dal - 1 1/2 tblsp

Dry coriander seeds - 1 tblsp

Red chillies - 4 

Asafetida - 1/4 tsp

To temper

Mustard - 1 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig

Coconut oil - 2 tsp


  1. Cook cut cubes of ash gourd in water just to immerse it with turmeric,a sprig of curry leaves and salt,till soft. Then add the tamarind Extract. (You can add soaked chana dal 2 tsp while cooking ash gourd)
  2. Poosanikkai rasavangi step 1aPoosanikkai rasavangi step 1b
  3. Roast the ingredients under the to grind table separately and grind together to a coarse powder.
  4. Poosanikkai rasavangi step 2aPoosanikkai rasavangi step 2b
  5. Add this powder to the cooked ash gourd,stir well and give it a boil.Grind the coconut with little water and add it too.
  6. Poosanikkai rasavangi step 3a Poosanikkai rasavangi step 3b
  7. Give it a boil and at last temper with the tempering items under the table.Poosanikkai rasavangi step 4


  • My Mom in law adds cooked moong dal along with ground items.
  • My mom in law won't add soaked chana dal, but mom adds. I have not tried though. 
Mix well and serve as an accompaniment for rice.!

Tuesday, January 13, 2009

Parangikkai curry recipe, Yellow pumpkin dry curry

Yellow pumpkin - manjal poosanikai or parangikai can be made as delicious curry with flavorful masalas. Recipe with step by step pictures. Yellow pumpkin is also called manjal poosanikai or parangikkai. Many people don't like cooking this as curry as it is sweet in taste. You can try this curry to re think your decision. I think it's been long time since I posted my recipe in my blog,I cooked lots n lots,but didn't had time to take photo and blog it here....That's because my in-laws were here along with another guest for past 20 days. Then came my son's 5th B'day,so I was busy in organizing that...That's why I am not able to do anything in my blog and missed some of your posts also! Here after I will be regular :)
This yellow pumpkin curry is very flavorful one,sure try this you all will like!

Yellow pumpkin curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time 10 Mins    |  Cook time: 15 mins     Serves: 3
Yellow pumpkin - manjal poosanikai or parangikai can be made as delicious curry with flavorful masalas. Recipe with step by step pictures.


Yellow pumpkin - Skin removed,seeds removed and cubed,1 & 1/2 cup

Oil - 1 tbsp

Turmeric - little for color

salt - as needed

To grind

coconut - 4 tbsp

Cumin seeds  - 3/4 tsp

red chillies - 3 or 1 tsp sambar powder

small onions - 4 

To temper

Mustard - 1/2  tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig


  1. First grind coconut and red chillies,then add water,jeera and onion,just grind for a moment to make it to a coarse paste and keep a side.
  2. DSC_1245DSC_1251
  3. Clean the pumpkin and keep a side.
  4. DSC_1242
  5. Heat kadai and add the tempering items one by one in hot oil.Add the cut pumpkin cubes and fry for a minute.
  6. DSC_1247DSC_1249
  7. Add turmeric,salt and the ground coconut mixture and a little water and mix well.
  8. DSC_1257DSC_1258
  9. Close the kadai with a lid to make the pumpkin gets cooked.Keep the flame in low. Keep covered till the pumkin gets cooked.May take 4-5 minutes.Turn in between the mixture to enable even cooking. After the pumpkin gets cooked and water evaporates completely,cook in high flame till the coconut mixture turns to a golden brown colour.
  10. DSC_1264
  11. Serve as an accompaniment for rice....

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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