Saturday, December 31, 2011

Pizza bun recipe, Pizza buns

pizza buns
Wishing you all friends and readers a very Happy and Prosperous New Year! Life is a bit busy these days, so taking a short break, see you guys with more exciting recipes next year, meanwhile enjoy this recipe I posted as guest post at Sandhya's kitchen...This recipe idea flashed,when I saw a pamphlet I got from 7 eleven introducing Pizza bites. I loved the idea and thought it would be easy to make at home. As I have been making pizza from the scratch for quite a while now and have tried several buns, I was pretty confident in try these and enjoyed making these. This could be an easy party snack idea, kids would be super excited to have it and sure we can also enjoy this. The stuffing is flexible so you can experiment it with your favourite topping,let it be simple like what I have used or add on your favourites like black olives,mushrooms…it’s your choice! 

Pizza buns recipe

Recipe Cuisine: Continental  |  Recipe Category: Snack
Prep Time:1 Hr     |  Cook time: 18 mins     Makes: 8


All purpose flour - 1 & 1/2 cup

Milk - 1/2 cup

olive oil - 1/8 cup

Salt - 1 tsp

Sugar - 1 & 1/2 tsp

Active dry yeast - 1 tblsp

For the filling

Capsicum,chopped - 1

Onion - 1

Tomato(optional) - 1

Grated mozzarella cheese - 1/2 cup

Pizza sauce or any tomato based sauce - 2 tsp

Italian herb of ur choice - 1 tsp

Red chilli flakes - 1 tsp

Salt - 2 pinches

oil - 2 tsp


  1. Heat milk until lukewarm,dissolve sugar and yeast. Let it rest for 10 minutes. After 10 minutes the mixture would have been raised to frothy, proving that the yeast is active. If not,your yeast is not active and use active yeast
  3. Meanwhile, take flour in a large bow and make a dent in the middle. Add salt, oil and the yeast mixture in the dent and make a smooth pliable dough. If sticky sprinkle little more flour,if too dry sprinkle some water. The dough should be smooth and pliable.
  5. Let it rest for 1 hour, wrap the bowl with cling wrap. After an hour the dough should have been raised. Punch it down and knead to make it smooth.
  6. DSC_7424 DSC_7432
  7. Make equal sized balls and arrange in a greased baking tray.Meanwhile prepare the filling. Heat a pan with oil and fry capsicums,tomato and onion for just a minute. Cool down and add sauce, cheese, Italian seasoning, salt and chilli flakes . Mix well.
  8. DSC_7428 DSC_7436
  9. Flatten the prepared dough balls and keep a small lemon sized ball of the filling.
  10. DSC_7437 DSC_7443
  11. Pinch the edges towards centre to cover the filling as shown in the picture. Arrange in the baking tray with the sealed side down. Make sure you have sealed properly,otherwise, the cheese will ooze out.
  12. DSC_7441 DSC_7442
  13. Pre heat the oven to 190o C and till then brush the buns with milk little and bake it for 18-20 minutes or until the buns start becoming golden brown on the top. Brush generously with butter after done.
  14. DSC_7445 DSC_7446


  • While sealing the buns, you can use water if you find it difficult to do so.
  • Adjust the baking time accordingly. Keep an eye on the buns after 15 minutes.
  • You can sprinkle white sesame seeds or even chilli flakes on the top before baking the buns.

Serve hot with tomato ketchup or chilly sauce! Enjoy it with your favourite drink!


Wednesday, December 21, 2011

Peas masala recipe | Green peas recipe

     I had no idea that peas masala could be so delicious if made at home, until I tried on my own. Before that, I always had tasted in restaurants, as an add on along with other gravies and never liked it that much. This is an easy recipe except the frying part, as it splutters a lot while frying, but I cover and fry the masala and overcome the spills. It goes well with roti or naan , even I eat it with steamed basmati rice or mild pulao 's side dish. I use frozen peas, we can also use fresh green peas and the dried ones for the same recipe.

I think the addition of roasted & powdered jeera and fenugreek/methi seeds adds on a great flavour to this masala. I love it. Thanks to the SIL who introduced this recipe. I just tweaked the method a bit for my convenience, otherwise no big changes. So here goes the recipe, I am sure you would love it!


Green peas masala recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 5 mins    |  Cook time: 25 mins    Serves: 4


Green peas, fresh or frozen or dried* - 1 & 1/4 cups

Onion - 3

Tomato - 5

Ginger garlic paste - 1 & 1/2 tsp

Jeera & methi/fenugreek seeds - 1/4 tsp each

Red chilli powder - 1 & 1/2 tsp – 2 tsp

Dhaniya powder - 2 tsp

Garam masala powder - 1/2 tsp

Coriander leaves, chopped - 2 tblsp

Sugar - A pinch

Salt - as needed

*Soak over night and 1 cup is enough…

To temper

Oil - 2 tblsp

Cinnamon - 1 inch piece

Elachi - 1

Cloves - 2


  1. Golden roast methi and jeera in few drops of oil in a pan. Powder it using hand mortar and pestle or you can simply crush it using a rolling pin. Chop onion and tomato roughly, fry them with a tsp of oil until the the tomatoes turn mushy. Cool and grind.I dint had GG paste, so I added 3 cloves of garlic and a piece of ginger along this frying.
  2. fry onion tomato-jeera
  3. Heat a small pressure cooker/pressure pan with the oil and temper with the items given under ‘to temper’ table. Add the ground onion tomato and fry covered in medium flame until it reduces in volume. Say 4-6 minutes. Add the masala powders and turmeric. Fry till oil separates.
  4. fry,add masalas
  5. Add the peas and add enough water (1 & 1/2 to 2 cups) and add salt and sugar. pressure cook for 2 whistles.
  6. add peas,cook
  7. Open once pressure is released and add the powdered jeera and methi( I had methi powder already) and just give it a boil, garnish with coriander leaves.
  8. add,boil
  • Better cover the masala while it is frying as it splutters a lot.

Serve hot with butter or cream topped on the masala, with roti or rice/pulavs, yummy!


Thursday, December 15, 2011

Veg kheema paratha / Soya keema paratha


After my soya chunks curry, I try to cook few other soya chunks recipes and this is one of the try. This is not soya chunks but its smaller than that, tiny bits called Soya Chura. I bought the MDH soyatein brand, if you want to know. I got this inspiration of making parata when I saw this in Ananda bhavan menu. They had made it with maida and it was square in shape too. I made it just like any other stuffed parathas. Used atta for making dough.
I just made this with lots of masala powders to overcome the usual soya smell. And since the size of this soya chura is really tiny, I think it blends well with the masalas coz of that. You can even try this soya keema masala as such as accompaniment or simply wrap in roti as well.


Soya Keema paratha recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 5


Soya ‘chura’ - 3/4 cup

Onion - 1

Tomato - 2

Turmeric - 1/4 tsp

Red chilli powder - 1 tsp

Garam masala powder - 1 tsp

Dhaniya powder - 2 tsp

Coriander leaves,chopped - 4 tblsp

Ginger garlic paste - 1 & 1/2 tsp

Salt - As needed

To temper

Oil - 1 tbsp

Fennel seeds/ Soambu - 1 & 1/2 tsp

For the dough

Atta - 1 & 1/4 cup

Oil - 1 tblsp

Warm water - as needed

Salt - As needed


  1. Prepare dough and let it rest while we prepare the soya keema. Boil enough water and soak the soya chura for 10 minutes. Drain,wash it and squeeze the water. Repeat the process once again but with salt this time.
  2. soya1
  3. Heat a pan with oil and season with fennel, add onion and fry for 2 minutes. Add ginger garlic paste and fry till raw smell goes off. Add chopped tomatoes and salt. Fry till soft.
  4. soya2
  5. Add all the powders and fry till the masala turns mushy. Add the squeezed soya churas.
  6. soya3
  7. Add 1/4 cup water to blend the masala well with the soya and cook for 8 minutes (or until water evaporates)in low to medium flame to make a dry soya keema.
  8. soya4
  9. Roll a thick roti and spoon generous amount of the keema and roll into parathas carefully. Cook both sides until golden brown in medium flame with oil drizzled over.
  10. soya5


  • Soaking and squeezing out twice is a very important step to overcome the soya smell. so follow the step.
Serve hot with onion raita, the best combo. Tastes great if eaten as such too, but best with the raita!

Tuesday, December 13, 2011

Gobi masala restaurant style recipe

Gobi masala restaurant style recipe
I usually make cauliflower curry for Aj who loves cauliflower a lot, that he would even eat it every day as accompaniment for his lunch. He is that much crazy about cauliflower. Even I like cauliflower, there is a fair reason behind it. My mom never buys cauliflower or cooks cauliflower at home. That’s coz, they hate the small worms inside the cauliflower,which is used to be a common thing those days. So she treats that veggie as ‘Non-veg’. So only very few times I had tasted cauliflower in restaurants, when I am with my friends.
Then after marriage, things changed, thankfully they do buy and cook cauliflower. And when I started cooking, I enjoyed cooking cauliflower in different forms : gobi paratha, aloo gobi, cauliflower kurma, curry, fries, gobi 65 or add it in briyani orkurma. Hope this is enough to prove😏. But the only thing what I don’t like is the cauliflower we get here is so very different from the ones we get in India. Here it gets cooked so quick and becomes very soft and turns mushy easily. I like it more on firm and crunchy side. Still nothing stops. This gobi masala recipe is one of Aj’s recent favourite cauliflower recipe. Once when we ordered lunch, this one came as an accompaniment and I was wondering, why I have not tried this way so far. And very soon I tried and it came out even better than what we tasted. My kid just loved it and I too loved it. It goes very well with roti or naan, even kara kuzhambu too or mild pulaos too. With all these masalas, it tastes awesome..!won’t it?


Gobi masala restaurant style recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 10 mins    |  Cook time: 20 mins    Serves: 3


Cauliflower - 1 medium flower

Onion - 2 , finely chopped

Tomato - 2 , Finely chopped

Ginger garlic paste - 2 tsp

Garam masala - 1/2 tsp

Red chilli powder - 1 tsp

Coriander seeds powder - 2 tsp

Turmeric - 1/8 tsp

Tandoori or biryani masala
powder (optional) - 1/2 tsp

Coriander leaves, chopped - 2 tbsp

Curry leaves - 1 sprig

Salt - As needed

To Temper

Oil - 2 tbsp

Fennel seeds - 1 tsp

Cinnamon - 1 inch piece

cardamom - 1

Clove - 1


  1. Take a heavy bottomed pan, heat it with oil and temper with the items given under ‘To temper’ table. Add curry leaves,chopped onions and fry till transparent. Add Ginger garlic paste and fry for 2 minutes in medium flame. Add the chopped tomatoes, salt and fry till it becomes  soft and mushy.
  2. Gobi masala restaurant style step 1
  3. Add all the masala powders and fry in medium flame for 3 minutes or until raw smell goes off.
  4. Gobi masala restaurant style step 2
  5. Add the cleaned cauliflower florets, cut into bite sized pieces and add 1/4 cup water and mix well.
  6. Gobi masala restaurant style step 3
  7. Cook covered in medium flame until cauliflower is done. Add coriander leaves and fry for 3-5 more minutes. Add more oil if needed.
  8. Gobi masala restaurant style step 4


  • Clean cauliflower properly before cooking it by immersing it in hot water with salt for 10 minutes.
  • Do not over cook as it will turn the cauliflower mushy.
  • Add more oil while frying at the last if it gets stuck to the kadai.

Transfer to the serving bowl. Serve with roti or any other rice, as accompaniment for it.

Thursday, December 8, 2011

Carrot soup recipe | Vegetarian soup recipes

I am adding a ‘Soup’ category in my blog first time now. Coz, this is my first ‘Soup’ post. Yes, I am not a soup person, nobody in home. The reason is I am very lazy to make soup, but can have it if someone makes for me and will be more than happy to have it. Good for my weight and health too… My mom makes some soups back home, in which carrot soup will be more in frequence. She adds tomato and wont add butter in her soup. But I tried this way from a cookbook.
I love sweet corn soup and tomato soup more than carrot soup, sure will try those and post in recent future. And the best thing I love in soup is the crouton. Also I would love to pair soup with a bread toast. Wish I could make soups more often and develop a love with it, for my health sake at least. If only I have this habit, Aj would consider having soup. I have tough times in making him drink a soup even if he has cold and a hot bowl of soup with pepper will be comforting him.


Carrot soup recipe

Recipe Cuisine: Continental  |  Recipe Category: Starter
Prep Time15 mins     |  Cook time: 20 mins     Serves: 2 squares


Carrots - 3

butter - 1 tblsp

pepper - 1 tsp

salt - As needed

Bay leaf - 1


  1. Wash carrots and cube them roughly. Heat a pan with butter and add the bay leaf and fry carrots in medium-low flame for 3-4 minutes. Add salt and pepper.Give it a stir.
  2. carrot-soup-step1
  3. Add 3/4 cup of water and cook in medium flame until the water reduces(3-4 minutes).
  4. carrot-soup-step2
  5. Cool down and blend it into a smooth paste. ( save the bay leaf before grinding)
  6. carrot-soup-step3
  7. Add 1 & 1/2 cups of water to it and boil along with the bay leaf  until you get the desired consistency.
  8. carrot-soup-step4
Adjust the salt and pepper and garnish with bread croutons and serve piping hot!!


My guest post at Sandhya's Kitchen


Hi everyone! Check out my guest post Pizza Buns at Sandhya's Kitchen....

Monday, December 5, 2011

Vendakkai poriyal recipe, Dal tadka recipe

Vendakkai poriyal/ ladies finger poriyal is the one I love to mix and eat with rice and sesame oil/ghee. It needs some time and patience for cutting and sautĂŠing the ladies finger/okra. But I love it so much to do and as well as eat. When I was new for cooking, it used to mess up with this without knowing the technique. Now I think I can make it easily and wonder how I messed up with this easy recipe.
I used to be a very bad eater until I finished my school. And when it comes to vegetables, my mom sure had a tough time making me eat . I never touch the accompaniment vegetable in my plate. My mom do all the possible things to make me eat, like she always mixes the vegetable accompaniment like poriyals, kootu and all those with a small portion of rice and ghee and before sambar or any gravy with rice, I have to eat that. Now also after I came here and left alone, I rarely eat veggies since no one is there to question me. And now a days I tell myself that I should take care of my health only myself and try do the same what my  mom used to do and hope to continue this.

Vendakkai poriyal recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch sides
Prep Time15 mins     |  Cook time: 20 mins     Serves: 3


Ladies finger/vendakkai - 1/2 kg

Sambar powder - 1 tsp

Turmeric - 1/8 tsp

Coconut, grated - 1/8 cup

Salt - as needed

Sesame oil - 2 tblsp

To temper

Oil - 1 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig


  1. Heat the pan/kadai with oil and temper with the items given under the ‘To temper’ table. Add the finely cut ladies finger(refer notes) and keep frying for 6-8 minutes in medium flame, stirring in between. Add sesame oil generously to reduce the stickiness. At a point the volume will reduce and the colour changes to transparent green.
  2. Now add salt, turmeric, sambar powder and mix well. Lastly add the coconut and fry for a minute. Transfer to the serving bowl.


  • Wash the ladies finger and pat dry them well before you cut. No water should be there in the ladies finger. It is better to wash and dry them prior so that no moisture is there. Check for old ones by breaking the tail end of the ladies finger. If it breaks crisp, then you can use it. Otherwise discard. Cut the head and then slice them in to thin circles.
  • When you start frying, the ladies finger will be sticky for a while, so do not panic,just add sesame oil and fry. Sesame oil is good for health so don’t bother adding it generously.
  • Once the ladies finger gets cooked by adding frying it with oil the stickiness will be almost reduced and then too after adding sambar powder it will completely go off.
  • Just make sure you fry the vendakkai properly in oil and cook it until colour changes to a transparent green. 

Serve as an accompaniment for rice with sambar or any gravy. I had with brinjal/drumstick kuzhambu. Yum yum!


This is a simple tadka dal recipe which you can make in jiffy for a comfort meal. Goes well with steamed rice and a North Indian subzi. Me and my kid eat this very often. I love it with basmati rice the best! The garlic adds a great flavour to the dal. Do try you will simply love it! Being a south Indian, our festive meal will always have paruppu, which we cook moong dal or toor dal with turmeric and temper with mustard urad dal, asafoetida, green chillies and curry leaves. It is the simple and best dal which has completely different flavour. But I love that too with rice and ghee. But this one is quite different and flavorful.


Moong dal/ paasi paruppu - 1/2 cup

Tomato - 1

Red chilli - 1

Turmeric - 1/8 tsp

Salt - As needed

To temper

Ghee - 2 tsp

Jeera/cumin seeds - 1 tsp

Red chilli - 2

Garlic - 4 pods, crushed

Coriander leaves,
finely chopped - 1-2 tblsp


1. Pressure cook moong dal with chopped tomato, turmeric and one red chilli for 3 whistles. Once done, mix salt to it and temper with the items given under to temper table in order. Make sure you fry the garlic until golden brown for a nice flavour.
Serve with hot steaming rice with any vegetable sabzi!

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