Tuesday, November 29, 2011

Instant ragi dosa recipe | with red chilly chutney

Instant ragi dosa recipe
My paati being diabetic, my mom always prepares special diabetic diet recipes for her dinner. Other than roti, she makes tiffin items with ragi. She makes sweet adai, savoury adai, idiyappam, puttu, kanji(porridge) both sweet and salted and these dosas. Those days, I was not so fond of those tiffin items. My mom will remind me that I used to drink sweet kanji when I was a baby and used to be chubby then. During my teens I was so so lean and weak and she used to struggle a lot to make me eat nutritious food and I used to escape in all ways!
Check out other millet diabetic friendly recipes
But after I started cooking, I buy ragi flour and make at least dosa with it once in a while. But now, my kid won't even touch it, my hubby also is a big enemy to healthy food items like ragi, oats! So I make this only for myself. Its easy to make in morning times also we will feel full tummy to kick start the day. I simply eat with buttermilk and idli podi. I have given the best combo chutney how ever, goes well with this dosa. The ingredients given makes 5-6 dosas.

Instant Ragi dosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 5 mins    |  Cook time: 5 mins per dosa   Makes: 6


Ragi flour/ Finger milletflour - 1/2 cup

Wheat flour - 1/4 cup

Onion - 1

Green chilli - 1

Curry leaves - 1 sprig

Cumin/ jeera - 1 tsp

Salt - as needed

Butter milk(optional) or water - As needed

How to make ragi dosa step by step method

  1. Take ragi,wheat flour, chopped onions,green chilli, torn curry leaves, cumin,salt in a bowl and add enough butter milk or water to make thin batter.
  2. Instant ragi dosa recipe step 1
  3. Heat dosa pan, drizzle with oil and pour as we do for rava dosa,drizzle some more oil and cook both sides in medium flame.
  4. Instant ragi dosa recipe step 2
Serve hot with your favourite chutney! Tangy,hot or simply coconut chutney or milagai podi!


    This chutney is very nice combo for ragi dosa. Easy to make too! My mom makes this with even idli / dosa. The chutney requires simplest ingredients in your pantry and the key is to balance all the three – chilli-salt-tamarind. Its perfect for the bland ragi dosa.


Red chillies - 5-6

Tamarind - 1 tblsp tightly packed

Salt - as needed

Onion,chopped - 2 tblsp

To temper

Oil - 2 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Curry leaves - few


  1. Grind red chillies, tamarind and salt with 1/4 cup water until very smooth. transfer to a bowl.
  2. Temper with the items given under ‘To temper’ table and add onion and fry till golden brown and mix it to the chutney we ground.


  • For Ragi dosa, adding water or buttermilk is your choice. I usually mix with water as I don’t like to mix with butter milk. But my mom always uses butter milk, atleast a little.
  • If you have left over sour idly/dosa batter, you can add a laddle full of that to this batter.
  • You can replace wheat flour with rice flour too. But wheat flour is recommended if you make for diabetic.
  • For the chilly chutney, it's very important to balance the hotness,tanginess and salt to get the perfect taste. If it's too hot, add more tamarind or salt to tally the heat. 
That’s it! Mix well and enjoy as an accompaniment with any dosa or idly…

Thursday, November 24, 2011

Beetroot poriyal recipe, south Indian poriyal

I am making this beetroot poriyal only second time in my life. That’s because Vj hates beets. I had no thoughts about it,but its been ages since I had this veggie. I really got bored of my cooking with the few veggies in routine,which will be Aj’s favourite mostly. The veggies I like both dad and son wont like. So I will be mostly lazy to cook for my taste, and also I eat anything and everything. So no problem. And so I picked beets to bring a change in my cooking and made both of them eat this veggie the other day. I hope once in a while it IS OK for them.


Beetroot poriyal recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time10 mins     |  Cook time: 20 mins     Serves: 4


Beetroot - 2

Onion - 1

Coconut grated - 1/4 cup

Sambar powder - 1 & 1/2 tsp

Salt - As needed

Sugar - A pinch

To temper

Oil - 2 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Curry leaves - A sprig


  1. Peel the skin of beets,wash it and cut into tiny cubes. Chop onion finely. Heat kadai with oil and temper with the items given under ‘To temper’ table. Add the cut beet root,sugar and fry for 2 minutes in medium flame.
  2. Add 1/4 cup water,salt and cook covered for 4-6 minutes or until done. Add the sambar powder and give a quick stir and then lastly the grated coconut. Stir for a minute and transfer to the serving bowl.


  • Adding sambar powder lastly helps to retain the colour of the beets.
  • You can skip sambar powder and temper with 2 red chillies while tempering.

Serve as an accompaniment for rice or you can also mix with rice and sesame oil/ghee and enjoy this poriyal!


Monday, November 21, 2011

Gobi 65 recipe, Cauliflower recipe

gobi 65 recipe
     Gobi 65 is Aj’s most favourite in this whole universe.Yeah,that’s how he says. I usually make crispy cauliflowers with simply sambar powder and corn flour.It’s best accompaniment as varuval for our south Indian meals. But if he wants as a snack for eating alone, then I have to make this way. I have adapted the recipe from Pavi’s space, but tweaked a bit according to my convenience and taste. I must thank her for sharing the recipe, both Aj & Vj loves this way. For Aj, I cook cauliflower at least twice a week as curry,korma or in biryani. May be because of that I got bored of this veggie and I wont even touch this veggie😡.
gobi 65 recipe

Gobi 65 recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 10 mins    |  Cook time: 20 mins    Serves: 2


Cauliflower - 1 medium

Corn flour - 4 tbsp,heaped

Thick curd - 2 tbsp

Cooking soda - a pinch

Salt - As needed

Red chilli powder - 1 – 2 tsp

Ginger garlic paste - 1/2 tsp

Curry leaves - A sprig


  1. Separate the cauliflower into small florets, boil water with salt and keep the florets inside this water covered for 5 mins. Drain water completely.
  2. preparation gobi 65
  3. Mix curd,corn flour,cooking soda,salt,red chilli powder and ginger garlic paste. Heat kadai with oil enough to deep fry.
  4. prepare gobi 65
  5. Dip and deep fry the cauliflower florets untill golden brown and crisp in hot oil in medium flame. Add the curry leaves a sprig per batch. Drain in paper towel and enjoy hot!
  6. how to make gobi 65


  • Boiling is optional but it ensures the outer layer coats well,otherwise while deep frying the cauliflower and outer layer may separate.
  • I don’t add ginger garlic paste sometimes, still we love it.
  • Do not add cooking soda more.

Serve with lemon wedges, raw onions and chaat masala sprinkled over. Enjoy hot!

gobi 65 recipe

Happy to send in my entries to Priya of Easy 'N' Tasty recipes event - CWS event, this month with Mung beans.

Thursday, November 17, 2011

Caramel bread pudding, Eggless bread Pudding recipe

eggless caramel bread pudding recipe
I remember I ate pudding for the first time in a wedding feast,when I was studying in my lower primary. Of course it was an Indianized version and mostly puddings will be pineapple puddings those days. One of my uncles used to make fun by adding pudding to each and every thing we eat. But truly speaking I had no idea about puddings. Now though blogging world, I am now very happy to try a pudding recipe on my own and that too with my favourite caramel flavour!
I love caramel flavour for no reasons from my childhood. The Nutrine caramello was my favourite toffee then, among all the toffees from nutrine my dad used to buy for us. Other than that,till date I love 5 star like anything. It tastes out-of-the-world for me, may be the chewy texture is what I like along with its flavour.  And coming to this pudding recipe, I bookmarked this from Tasty Treats few months back. At last I made this and loved it a lot. Simple ingredients and exotic pudding recipe .
eggless caramel bread pudding recipe

Eggless caramel bread pudding recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 2 hours setting time    |  Cook time: 20 mins    Serves: 6


Bread slices - 8

Milk - 1 & 1/2 cups

Sugar - 2/3 cup (11 tbsp approx)

Sugar for caramel - 2 tbsp

Vanilla essence - 1 tsp

Nuts(optional) - for garnishing


  1. Tear the bread into pieces and add milk to it. Mash it well with potato masher. Mix vanilla and sugar and keep aside.
  2. bread pudding 1
  3. keep ready the vessel(flat 6 inch bowl or any other similar) and heat a pan with sugar and 2 tsp water. Tilt the pan frequently for even heating and take care not to burn the sugar. At one stage the sugar starts turning deep golden yellow.
  4. bread pudding 2
  5. Pour the caramel in the vessel and tilt to coat the bottom and a bit in the sides as well. Let it set for two minutes and pour the bread mixture to it.
  6. bread pudding 3
  7. Steam cook it by covering the vessel with aluminium foil with holes pricked for the steam to escape. Steam for 20-25 minutes. (I used my pressure cooker. Fill it with 3/4 cup water, place the vessel with bread mixture inside covering the vessel with aluminium foil . Close the pressure cooker with lid, no need to put the pressure regulator / weight valve/ whistle.)
  8. bread pudding 4
  9. After that,cool down and keep it in refrigerator for 2 hours minimum and then invert it  to a plate. You can cut it to desired shape before serving.
  10. bread pudding 5


  • Be sure you dont over heat the sugar syrup after it turns golden in colour, otherwise it may taste bitter. Also take care not to burn it in the sides of the pan,tilt it frequently to avoid this.
  • You can top with nuts if you like.
  • Don’t add more milk or sugar than mentioned. The pudding by itself is gooey and sticky, so adding more of any one of the above may not set properly.
  • Give at least a day for setting, before serving/eating to enjoy the fullest flavour!
  • I used my pressure cooker for steaming,without the pressure regulator(valve/weight)
You can enjoy it cold as such or you can drizzle some caramel /butterscotch syrup as I did. I used Hershey’s store bought syrup . You can also serve it with Vanilla ice cream along with it.

eggless caramel bread pudding recipe

Monday, November 14, 2011

Mixed vegetable raita recipe, Mix veg raita recipe

Mixed vegetable raita recipe - This is a colourful, healthy raita recipe perfect for parathas, biryani, rotis etc.
This one goes well with the above paratha or any sort of paratha. Simple yet healthy. I posted this recipe along with Triangle paratha, but for easy find, thought of posting it separately. So this is a REPOST.
Perfect when you hate onion or for special occasions when you need to avoid onion in your meal, like navratri.  Also for lunch box, if we pack onion raita, it turns really pungent and not pleasant to have onion smell in your breath. So perfect for lunch box too.

Mixed vegetable Raita recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 5 mins    |  Cook time: 1 min    Serves: 2| Author:
Click here for cup measurements
Mixed vegetable raita recipe - This is a colourful, healthy raita recipe perfect for parathas, biryani, rotis. Perfect when you hate onion or for special occasions when you need to avoid onion in your meal, like navratri.
Mixed vegetable Raita recipe


Cucumber - 1
Tomato - 1
Capsicum - 1/2
Carrot - 1/2
Salt and pepper - As needed
Coriander leaves,chopped - 1 tbsp
Curd - 1/2 cup
Milk or sour cream - 3 tbsp


  1. Finely cut cucumber,tomato(deseeded),capsicum and carrot. Mix curd,milk/sour cream,salt/pepper well smoothly. Mix in all the other ingredients.
  2. r1


  • Adding sour cream or milk gives a richness and the sourness will be lesser.
  • You can add the vegetables like cabbage,boiled potato or any of you favourite vegetables.
This goes well with all parathas and even pulao/ biryani.

Triangle paratha recipe, How to makeTriangle roti


Triangle paratha recipe, Triangle roti recipe, a spicy version with step by step pictures for easy understanding.
I got this recipe through mail from my friend Sangeeta along with the aloo bhindi recipe, she wanted me to post a wide North-Indian spread, so she sent all the recipes for the spread, but I am so lazy to make all together and post, so posting one by one. This is sure a nice lunch box idea for kids and for us too. Kids will be delighted to have it for lunch box to have triangle, square parathas instead of our regular parathas. This is simpler than stuffed parathas to make in morning hours.

Thursday, November 10, 2011

Eggless French toast recipe | Easy bread recipes

When I buy bread, I mostly make vegetable sandwich or just give bread butter jam for Aj. He rarely asks for toasts. Then it will be plain toast with butter or cheese toast for him. When diwali was over, I had some leftover gulab jamun syrup. I first dipped this murruku and ate. It was awesome undoubtedly….yeah,really. But there was so much syrup to finish it that way. Then I just dipped my bread and made sweet toast and it tasted just awesome! I thought why not try the French toast. I always had an eye on Sharmi’s French toast, so I got an idea about the recipe from her’s and made it. It is very apt for the hurry burry mornings and your kid will love it surely. Or make it for yourself on a lazy weekend morning.

Eggless French toast recipe

Recipe Cuisine: Continental  |  Recipe Category: Breakfast
Prep Time: 5 mins    |  Cook time: 15 mins    Serves: 3


Bread slices - 6

Custard powder(vanilla) - 2 tblsp

Sugar - 2 tblsp,heaped

Milk - 1/2 cup

Butter/ghee - As needed

*If you don't have custard powder, replace with cornstarch and 1/2 tsp vanilla essence


  1. Boil milk and mix it well with custard powder and sugar in a wide bowl.
  2. how to make eggless french toast step1
  3. Heat a non stick pan and grease with ghee/butter. Dip the bread slice very quickly both sides and toast it both sides in low flame until it gets cooked and golden in colour.
  4. how to make eggless french toast step2


  • You can serve with nutmeg or cinnamon powder sprinkle along with sugar powder.
  • Do not let the bread get soaked in custard mix for more time. Not more than a second or two.
  • Cook in low flame slowly while toasting as that only give you a crisp and golden crusty toast.
Serve hot immediately with butter brushed over. You can also serve with honey or jam.

Tuesday, November 8, 2011

Peas paratha recipe | Green peas recipes

Stuffed parathas are easy to make, but only if you know the knack of rolling. If you learn that, then you can make it easy for lunch box for kids and even easy for dinner meals. They are healthy,not to mention. I weekly make Aloo paratha for Aj’s(my kiddo) lunch box. The other parathas except cabbage paratha make rare appearance in my kitchen. I am trying peas paratha for first time and found it damn easy and tasty too. Aj too loved it and I have packed it for his lunch box today. He likes all the eating stuffs that’s green in colour. He thinks green means healthy and never says no.

Thursday, November 3, 2011

Peanut rice recipe | Easy lunch box ideas

I always love all mixed rice varieties. I don’t even need any side dish,just a papad or vadavam is enough for me and I eat unlimited . For the same reason I rarely make,since vj also doesn’t prefer any mixed rice variety. When it comes to food, me and Vj are just contrast. I though rarely give him once in a while for his lunch. And I beg to adjust for a day. But today I just made for myself and made it spicy as I wanted to eat something spicy to melt down my blocked nose.

Peanut rice recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 25 mins    Serves: 3


Rice - 1 cup

Roasted peanuts - 1/2 cup

Turmeric - 1/8 tsp

Ghee/ sesame oil - 1 – 2 tblsp

Salt - As needed

Sesame seeds - 3/4 tsp

Red chilles - 3

Grated coconut/ koppara - 1/4 cup

To Temper

Oil - 1/2 tblsp

Mustard - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Curry leaves - 1 sprig


  1. Pressure cook rice and cool down to make the cooked grains separate by adding required salt and ghee/sesame oil. De skin the peanuts. Roast the sesame seeds,chilli and lastly add the coconut and fry until golden.
  2. Powder the chilli first roughly and then add other roasted items and peanuts. Grind into a coarse powder.
  3. Temper with the items given under ‘To temper’ table and add turmeric to it.Add it to the rice and mix well.


  • I always soak rice for long hours to cook it with very less water and that gives u separate grains as well as soft to eat.
  • You can even add more sesame if you like to have that flavour dominating.
  • The ingredient ratio is different from the original recipe to adjust my taste.
Serve with papad or any vadams, or if you like with any kootu or spicy curry.

Tuesday, November 1, 2011

Bhel puri recipe, Papdi recipe

I had bhel puri in Kailash Parbhat once and totally loved it. Since we went for lunch buffet, the chaat items were unlimited. And we all enjoyed the delicious chaat very well.  Since I made Sev for Diwali, and I had some puffed rice that I bought for Saraswathi pooja, I thought of making bhel puri/Poori at home. I thought first I will make the chutneys first today and tomorrow the chaat, but then could not control my craving for chaat and I was super bored today.
I made chutneys first, then made papdi. If we have these things ready, then all we have to do is some shaking business for mixing all the ingredients to make bhel puri. So if you want the chutney recipe, you can click on the ingredients list that will take you to the respective recipes. I referred Sailus food for this and also Jeyashri to get an idea about the ingredients. The ingredients can be added according to your taste bud.  So feel free to experiment with the ingredients.
Firstly lets see the papdi recipe.  This can be used in all varieties of chaat recipes…


Papdi recipe - Ingredients

Maida/ All purpose flour - 1 cup

Oil/ghee - 1 tblsp

Ajwain/Kalonji seeds - 1 tsp

Salt - As needed

Water - As needed

Oil - For deep frying


  1. Mix flour, oil/ghee, ajwain and salt well and then add water to make a stiff dough. Cover and keep aside for 30 minutes.
  2. pd1
  3. Again knead well to form a smooth dough and roll into big thin circles. Cut into small circles using any lid or a round cookie cutter.
  4. pd2
  5. Prick with fork to avoid puffing and deep fry in hot oil both sides in medium flame until golden in colour.
  6. pd3
  7. Drain in paper towel and store in airtight container after cooling down.


 Bhel Puri Recipe


Bhel puri recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 15 mins    |  Cook time: 0 mins    Serves: 4


Puffed rice/Pori - 2 cups

Sev - 1/2 cup

Green chutney - 2 tsp

Sweet chutney - 2 tbsp

Onion - 1 , chopped finely

Tomato - 1 ,chopped finely

Coriander Leaves - 2 tbsp, chopped finely

Lemon juice - 2 tsp

Chilli powder - 1/4 tsp

Chaat masala - 1 tsp

Peanuts (otional) - 1 –2 tblsp

Pomegranate - 2 tblsp

Papdi - 8 , broken roughly

Chopped green mango - 2 tbsp

Boiled potato (Optional) - 1, chopped into chunks


  1. Take a bowl,large enough to mix all these ingredients and keep them ready before you start. Firstly add the chutneys,lemon juice,chaat masala and chilli powder. (add more of sweet chutney)
  2. bp1
  3. Mix it and add onion,tomato,potato,coriander leaves, pomegranate with the salad fork. Then add the puffed rice and toss well.
  4. bp2
  5. Lastly add the sev and papdi and mix well.
  6. bp3
Serve immediately. After some time the puffed rice becomes soft, I love that way too :)
bhel puri recipe

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Rajeswari Vijayanand

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