Monday, August 31, 2009

Kadai bhendi | Kadai bhindi recipe

Kadai bhindi

Kadai Bhedi is a perfect side dish for phulkas or other Indian flat breads, with step by step pictures. I learnt this recipe from Vah chef’s video and tried this for first time, the outcome was very nice. I made one or two changes to suit my taste . The main draw back is,too much usage of oil!! Though I tried to use less than I saw in the video,deep frying the Bhendi is too much for me. One can just fry with less oil in kadai itself,but deep frying really made its stickiness  Zero. Its your choice! Goes well with roties and variety rice too!


Kadai Bhendi recipe

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


Bhendi/ladies finger/vendaikai - 25

Onion - 2 medium,chopped

Tomato - 2 ,chopped

Capsicum - 1 ,cubed

Ginger garlic paste - 2 tsp

Turmeric - 1/ 4 tsp

Dhaniya powder/ coriander seeds powder - 2 tsp

Red chili powder - 1 tsp

Garam masala powder (optional) - 1/2 tsp

Green chilies - 2

Cashewnut - 10, grind to paste

Chopped coriander leaves - 1/4 cup

Curry leaves(optional) - A sprig

Salt - as needed

To Temper

cinnamon - 1 
clove - 1 
cardamom - 1

Cumin - 1 tsp

Oil - 3 tbsp

Coriander seeds (crushed coarsely) - 1 tsp


  1. Wash,clean the ladies fingers and pat dry and cut them into bite size pieces. Deep fry them in oil,if desired, or fry them with little oil in a kadai, without changing the green of the vegetable,but the stickiness should not be there.
  2. 1-kadai-bhindi
  3. Heat a broad pan with oil,add the tempering items,followed by the crushed coriander seeds. Immediately add the onions, green chilli and fry till just transparent. Add ginger garlic paste and fry till raw smell goes off.
  4. 2-temper
  5. Add the chopped tomatoes,with little salt to make it get soft faster.Add turmeric,garam masala ,red chili and coriander powders and mix well and fry till tomatoes gets mashed up.
  6. 3-fry-tomato
  7. Add then add cashew nut paste and fry for a min till oil separates.
  8. 4-cashew
  9. Add the capsicum and fry in medium flame for a minute. Add the deep fried ladies fingers and salt if needed and sprinkle little water or as the way you want,if you want a gravy kind,add more water or milk and if you want semi dry,just sprinkle little water.
  10. 5-add-capsicum
  11. Just cook for 2 minutes in medium flame and stir well and cook covered again for another 2 mins. Garnish with coriander leaves lastly.
  12. 6-bhindi


  • You can omit cashew paste if you want it simple and dry.
  • If you need more of gravy kind then add little water and boil for few mins.
  • Add Kasoori methi if you like.
  • I updated the step by step pictures later and skipped green chillies and coriander leaves, so will not be seen in steps.

And finally add more coriander leaves to garnish (I dint had sadly,so I dint add,dont search in the pics)!!.Serve hot to taste the best,with roties or with pulav of your choice!!
With peas pulav


Wednesday, August 26, 2009

Adai recipe, How to make adai

Adai recipe - How to make Adai - Once you try this traditional way, the recipe followed for many years, you will fall for it!
We also call adai as “orappu adai”(spicy-hot  adai). My mom’s sister’s(periyamma) place is very much famous for Adai . That place is famous for guests….I mean,always somebody will be visiting their home ๐Ÿ˜Š.If no body is there,neighborhood friends/relatives atleast will come over for lunch/dinner. It's basically a village,so almost the area have more of their relatives only. so the house will always be in a festive mood ๐Ÿ˜€.
And if somebody visits their place,if they come to know,they will soak for Adai!  But trust me they make the best Adais . May be thats what they call “graamathu kaimanam”. When we were kids,we long to go there for vacation, for those greeneries where ever we look,a house by itself is like a marriage hall,innocent people….and the most important reason is the “bore set”…which gushes water for the garden and we used to go and take bath in it…We think that as a mini waterfall and used to enjoy a lot. We used to take bath for hours and hours…I will be mostly accompanied by my cousin Priya,my close friend those days she too is of my same age so we used to be thick friends. All those days are full of laughter,happiness and we never close our mouth…๐Ÿ˜†.
My mom makes equally tasty Adai,which I am still struggling to get. My MIL makes a slightly different version,but somehow,I love this one a lot…She just makes perfect tasting Adais, crispy and soft too(mean not hard),with lots of shallots/small onions..She never makes Adai,if there’s no stock of shallots/small onions. And also she makes thick,how an Adai is meant to be. We always grind rice and dhal separately, dhal being ground coarsely. As far as I know,if we grind rice and dal together,and a bit smooth and make it thin then its called adai dosai…. But we all like the Adai version better. You can see a beautiful Adai dosai here. Let's learn how to make adai at home in easy simple steps.
Check out the side dish for adai from Rak's kitchen :

Aviyal recipe

Coconut chutney recipe

How to make adai video:

Adai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 3 hours soaking    |  Cook time: 4 mins per adai    Makes: 20 adais


Raw rice - 1 cup

Idli rice/ parboiled rice - 1 cup

Channa dal/ Kadalai paruppu - 1/2 cup

Toor dal/ thuvaram paruppu - 1/4 cup

Urad dal/ uluntham paruppu - 1/8 cup

Moong dal/paasi paruppu - 1/8 cup

Small onions/shallots,chopped - 3/4 cup

Coriander leaves chopped - 4 tbsp

curry leaves - 2 sprigs

Asafoetida - 1/4 tsp

Red chillies - 15

Salt - to taste

How to make adai step by step method

  1. Soak rice and dhal separately for 3 hrs minimum or more. First grind the red chillies with salt, asafoetida and then add rice.
  2. Adai recipe step 1
  3. Grind it to a coarse paste (little more finer than ceroti rava). Add dal. Use the pulse,inch or juice option to grind this dals coarsely. Make sure to wipe the sides and lids for even grinding.
  4. Adai recipe step 2
  5. This should be more coarse in texture as shown in the picture. Mix both the ground items well and set aside. You can keep upto 3-4 hours, or even make immediately. But standing time yields better result.
  6. Adai recipe step 3
  7. Just before making adai,add the onions,coriander,curry leaves and mix well.The batter should be thicker than our idly dosa batter. So adjust water as needed.
  8. Adai recipe step 4
  9. Heat the tawa and spread little oil and spread one laddle full of batter as thick adais,make a small hole in the middle and again pour little oil around. Let it get cooked for sometime.Turn over the adai and cook the other side too till golden brown. (you can cook covered  with a lid, before flipping )
  10. Adai recipe step 5
  • You can add 2-3 tablespoons of finely chopped carrot as my MIL does. Also you can add chopped spring onions ,if you have any in hand.
  • Remember, small onions tastes best, so use lots of onion and if possible fully small onions, if lazy or dont have in stock, mix both and make. More the onion in the batter, more tasty the adai gets. 
  •  I found that soaking for 3 hours or more gives you best results. 
  • Also can add drumstick leaves to this Adai!
  • Don’t be stingy in asafetida and also adding oil to the adai,once in a while its okie right?  Raised Eyebrow  
  • We usually grind in early evening and make adai in night for dinner. 

These adais are crispy outside and soft from inside and has an awesome texture as we grind it coarsely. Enjoy with your favorite chutney or avial which is said to be the perfect combo!

Wednesday, August 19, 2009

How to puff roti over flame with video

  I don’t know about you all,but I learnt this puffing in direct flame very recently when I saw my friend S making,when we visited her place once.Before that I knew puffing a roti,but in tawa itself. That procedure is comparatively more than this. When we saw her making right from making dough till puffing,myself and the other friend,both of us were awed,that is that so simple,she made it look like so simple,that we didn't get scared to try ,but we were very eager to try and see. We did tried and we now get a good result,for sure ๐Ÿ˜ƒ. I don't know if I am exactly following her,but sure I learnt puffing and we are satisfied with the outcome. All the credit goes to Sangeeta.
                As clicking the roti when it puffs in direct flame was quite challenging and definitely needs a tripod and all those accessories to  click that frame. So I can't do justice to the picture,but I thought of sharing video,which will be helpful for the beginners. But the video too is took in my mobile so it is bit grainy.But sure decent enough to understand๐Ÿ˜‰


Thursday, August 13, 2009

Oats kanji recipe, oats porridge with garlic

Indian style oats drinkable porridge / Kanji for breakfast. with garlic, coconut milk and spices
This is a perfect breakfast to kick start a day,healthy and a spicy,tasty,flavourful one. As a kid I have tasted noanbu kanji,from our sweet Muslim neighbor  friends ,very flavorful and healthy one…Its made of raw rice and fenu greek seeds,with lots of garlic,veggies,coconut milk and flavored with fennel and coriander too! They make this Kanji for ending their fasting .
We too make and call it as vendhaya kanji and its very healthy,as it contains fenugreek seeds,garlic and coconut milk. It cures stomach/mouth ulcers ,we don't add fennel though!
So this oats porridge is fusion of the above two.This recipe is actually originated by idea of Prathiba’s savory oats porridge,I tried recently her version and liked it so much!

Oats kanji recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time:15 mins    |  Cook time: 15 mins     serves: 2


Instant Oats (I used Quaker easy cook) - 1/2 cup

Garlic - 6 flakes

Carrot chopped - 3 tblsp

Tomato chopped - 3 tblsp

Green chilli,Chopped - 1

Fennel, crush slightly - 1/4 tsp

Coriander leaves, chopped - 2 tblsp

Salt - to taste

Coconut grated - 1/4 cup

Or Low fat Milk - 1/4 cup


  1. Pressure cook everything with enough water(just add to cover the oats),except coconut in the above ingredients up to 2 whistles.
    oats kanji
  2. Open the cooker and mash it well with a masher. Make sure you mash the garlic properly so that the flavor blends well.
  3. oats kanji 2
  4. Extract milk from the coconut by grinding it with lukewarm water and squeeze out the milk.
  5. oats kanji 3

Add the extracted milk or low fat milk to the porridge and mix well and just heat a little and serve hot!! Smells great with garlic,fennel,coriander and tastes great with coconut milk! Enjoy hot!! oats kanji recipe

Sending this to EC’s  WYF : Breakfast.

Thursday, August 6, 2009

Paruppu urundai kuzhambu recipe, Urundai kulambu recipe

I love Paruppu urundai kuzhambu very much, its a life saver for me when I made this after long time…after I got bored of sambhar and vathakuzhambu and the usual stuff  I do for lunch… I have not seen my mom or MIL when they make it at home, so when I tried this urundai kuzhambu at home, it was so new to me. I used to follow steaming method in the beginning, but now a days, since I know the knack of adding directly and cooking the urundai, its made more easier than before. So you too can try confidently adding the urundai to the boiling kuzhambu.
Check out my other kuzhambu recipes

Paruppu Urundai kuzhambu recipe

Recipe Cuisine: Indian   | Recipe Category:  Lunch
Prep Time: 3 Hours soaking time    |  Cook time: 20 mins    Serves: 4

For urundai

Toor dal /thuvaram paruppu - 3/4cup -

small onion/shallots,chopped - 3 tblsp -

coconut grated(optional) - 1-2 tblsp -

Red chillies - 4 nos. -

saunf/fennel/soambu(optional) - 1/4 tsp -

jeera - 1 tsp -

chopped coriander leaves - 4 tblsp -

Salt - To taste -

For Gravy

Tamarind/puli - 1 big gooseberry size

shallots/small onions,peeled - 1/2 cup

Garlic, peeled - 10 flakes

Tomato - 1 small(chopped)

Sambar powder - 4 tsp

Turmeric - 1/4 tsp

Jaggery (optional) - 1/4 tsp

Salt - To taste

To grind

Coconut - 1/2 cup

onion(large) - 1 medium

To temper

Sesame oil/cooking oil - 3 tblsp

fenugreek seeds/vendhayam - 1/4 tsp

Mustard - 3/4 tsp

Jeera - 1 tsp

curry leaves - 2 sprigs


  1. Soak toor dal for 2 hrs,in a mixer,first grind jeera,fennel seeds(if desired),red chillies,coconut to a coarse powder.
  2. 1-urundai-kuzhambu
  3. Then add the toor dal  (soaked,water drained )and grind coarsely.(little bit finer than we grind for masala vada)(don’t add water)Add chopped onions,salt,coriander leaves and mix well.
  4. 2-urundai-kuzhambu
  5. Make small balls out  of  the ground batter and steam it by placing in a greased idly plates and steam it for 10 to 12 minutes.Cool down a bit(but let it be still warm),and again shape tightly,to make it perfect shaped  koftas. SKIP this step if adding directly.
  6. 3-urundai-kuzhambu

For Gravy

  1. Extract tamarind juice,keep a side,grind the coconut and onion for a fine paste,keep a side.Heat a kadai,with oil and add the tempering items under the tableTo temper. Add garlic,onion and fry till golden brown.Then add the chopped tomatoes and fry for a minute.
  2. 4-urundai-kuzhambu
  3. Add the tamarind extract,sambar powder,turmeric and bring to boil. Mean while grind coconut with little water and onion to a paste.
  4. 5-urundai-kuzhambu
  5. Add to the boiling kuzhambu and let it boil for 5-6 minutes.Lower the flame and add the urundais one by one carefully.
  6. 6-urunda-kuzhambu
  7. Boil in medium flame until all the balls float on the top(6 mins approx),by this time it would have got cooked.Do not stir till this stage. simmer for 4 mins and the kuzhambu is ready!
  8. 7-urundai-kuzhambu


  • If you are beginner to cooking you can follow the steaming the urundai method confidently.
  • The direct adding method is time saving,if you are confident on yourself you can just go ahead and try.
  • You can use channa dal also for making the urundais. Or mixture of both dals, I have tried all the ways, makes no difference.

Serve with any kootu or spicy curry. You can have the urundais as side dish as well. They are good to eat as such! paruppu-urundai-kuzhambu-re

Tuesday, August 4, 2009

Appam recipe without yeast

Appam recipe - without yeast. Rice, urad dal and fenugreek seeds as main ingredients. Fenugreek seeds helps batter to ferment well and gives porous texture.
This is my way of making appam,we all like it to have with coconut milk sweetened with jaggery and flavoured with cardamom!  This may not be the authentic way of making appam with yeast or coconut/coconut milk, but it's a fool proof recipe, which gives you soft,crisp and lacy appams. The fenugreek seeds and aval(poha) does the magic. If you want coconut in this same recipe, just add 1/4 cup of grated coconut while grinding. Or You can add little coconut milk just before making the appam.
Appam recipe

Appam recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 12 hrs     |  Cook time: 3 mins per appam    Makes: 20

Check out this vegetable stew for side dish


Raw rice(I use basmati rice) - 1 & 1/2 cup

Idly rice - 1 & 1/2 cup

Urad dal/vellai ulundhu(whole) - 1/8 cup

Fenugreek seeds/vendhayam - 1 tbsp

Salt - As needed

Cooked rice or Poha/aval - 1/4 cup

Cooking soda - 1 generous pinch


  1. You can soak and grind everything together too. But make sure it is ground really smooth. (OR) Soak both rice, dal in one vessel along with poha and urad dal, fenugreek seeds in another vessel for 3 hrs. First grind fenugreek till smooth and fluffy adding around 1/2 cup water,then add rest of the soaked items, enough water and grind till smooth.
  2. Mix salt and keep for fermentation overnight.
  3. fermented batter
  4. Batter should be little bit watery than idly batter(just pouring consistency) and should not be heavy,should be light. So take required amount of batter, add water or coconut milk for authentic taste to dilute it. 
  5. Before you decide to make aapam,add the cooking soda and stir well.
  6. Heat a heavy bottomed kadai and pour 1 1/2 laddle of batter.
  7. pour in kadai
  8. Just spread in the sides of the pan like we spread dosa,leaving little batter still in the middle( I find this method easier and quicker).
  9. how to spread
  10. This will give you thin edges,just like if we rotate the pan. If  you are convenient in rotating the pan,then hold the two sides of the pan and rotate in a circular motion to get a thin edge.
  11. If you use oil just drizzle a few drops after u make the aapam,if you do so before then batter will not spread evenly.
  12. I love mine browned
  13. Cook covered in a medium low flame and serve hot with your choice of side dish,stew or kurma or simply coconut milk!


  • If the batter is too thick,it won't get cooked properly in the middle, so dilute with water/ coconut milk for a pouring consistency.
  • Add sodium bi carbonate carefully, don't add too much as it will lead to appam stick to the pan! At times I even skip adding cooking soda. Just make one and see if you get good holes as it gets cooked. If its fine, no  need to add cooking soda. If takes long time to cook, add cooking soda.
I like mine,slightly browned and crisp,so after I  open the lid,I keep the flame in high to turn it brown,so its ur choice to brown it and have it crispy or have it soft and white…
aapam reflection

About Me

about me

Rajeswari Vijayanand

The person behind Rak’s Kitchen. Know more…


Blog Archive

Back to Top


12 easy Chutney recipes Top south Indian Breakfasts Gokulashtami recipes Ganesh Chaturthi recipes Easy 10 Diwali recipes Navratri recipes Diwali recipes Paneer recipes Gokulashtami 2014 recipes Ganesh chaturthi 2014 recipes Sponge Dosa Cauliflower masala Dosa Masala Dosa Maida Dosa Rawa Dosa Special vegetable masala dosa Tomato dosa Instant Ragi dosa Instant wheat dosa Onion rava dosa Vendhaya dosa Onion Uttapam Cone dosa Verum arisi dosa Paneer dosa Mysore masala dosa Dosa recipe peas masala Dosa 1- Idli vada uttapam 2 Pesarattu upma 3- Appam stew 4- Idli vada pongal 5 - Poori, mix veg kurma 6- rava dosa 7- Stuffed idiyappam 8- Idli dosa kadappa 9- Kara paniyaram vendhaya dosa 10- Kichadi, tomoto dosa 11- Vada curry dosa 12- Sindhi Dal pakwan 13- Sunday lazy BF 14- Rava idli masal dosa Instant Oats Dosa Instant Oats Idli Lemon Oats Oats savoury porridge Oats Pongal Oats Paniyaram Oats kozhukattai Oats upma  Oats murungai keerai adai  Thinai sweet paniyaram Kuthiraivali upma/a> Varagu 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