Thursday, August 30, 2012

Eggless pancakes recipe (Easy, soft and fluffy) | How to make eggless pancakes

Two weeks back I happened to taste Hot cakes from Mc Donald's. It was the first time I ever tasted a pancake. I had a doubt if it had egg in it, since Aj didn't eat, I had to eat some. So some how had two out of three. Though I didn't love it, I liked the soft, spongy and fluffy texture of it. But after few days, I got craving to have pancakes and searched for eggless pancakes recipe. And found one here. Simple and easy enough recipe to try, with simple ingredients available. So here is the recipe for you all. This is mainly kid’s favourite. Do try for your kids when they come back hungry from school, they will enjoy for sure! And if you are just like me, ever never tasted a pancake before, this is just our maida dosa, but with some differences in taste and texture, do not hesitate to try! This recipe works well with wheat flour as well… My mom and MIL makes it both with maida and wheat flour and it tastes great. And we always make pancakes without egg. Turns out very good and soft.


Eggless Pancakes recipe

Recipe Cuisine: Continental  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 15 mins    Makes: 6


All purpose flour/ plain flour(Maida) - 1 cup

Milk - 1 cup

Brown or white sugar - 1 tbsp

Salt - 1/2 tsp

Oil - 1 tblsp

Baking powder - 1 tbsp

Butter and honey - For topping



  1. Mix flour,baking powder, salt and sugar with the whisk. Add milk along with oil and mix gently. Set aside for 10 minutes.eggless pancake recipe step 1
  2. After 10 minutes again give it a mix and heat an iron skillet (dosa pan) until it gets hot. Switch off the stove and leave it for 5 minutes. Again switch on the flame and put it in medium flame. Grease with butter and pour one big laddle full of batter carefully. Do not spread.eggless pancake recipe step 2
  3. Wait until bubbles pop over the pancakes and the colour changes and flip carefully. Cook the other side for a minute and transfer to serving plate. eggless pancake recipe step 3


  • Iron skillet (Iron dosa pan) works best to get golden brown colour and even cooking.
  • If you want you can cover and cook after flipping, this makes it even more soft and locks the moisture.
  • If you heat the pan really hot and make the pancake immediately, the pancakes turn dark brown in colour. That’s why I have heated the pan and switched off for a while to bring the temperature medium. ( I saw this in a video in you tube)
  • If the pan is too hot, the pancakes will have edges like flower. that is it wont be a perfect circle. So make sure to keep the heat medium.
  • Use a big ladle, so that for all the pancakes, you use only one and so all of them would be on same size.
  • You can use whole wheat flour as well, but experiment with the milk volume as it may take more.
  • You can add cinnamon or vanilla essence to make it more flavorful.
  • You can make this same with non diary milk and make it VEGAN.

Serve hot with generous butter topped and honey or your favorite sauces like caramel, butterscotch or even maple syrup. Smells divinely and stays soft even after cool down. Soft, spongy, fluffy to handle, you would love it!


Tuesday, August 28, 2012

Garlic rice recipe, How to make south Indian style garlic rice

This is a very simple rice recipe perfect for using your leftover rice. Not that you can make it with the fresh cooked rice. This recipe is from a TV show I think. My MIL told the recipe over phone and asked to try it out, even she insisted to blog it here…:) So I had some leftover rice and tried this recipe today. The coconut and coconut oil used to temper adds a great flavour to this rice other than the flavor of garlic.

Garlic rice recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 15 mins    Serves: | Author:
Spicy South Indian style garlic rice recipe, easy and perfect leftover rice recipe and very hot and fragrant.


Cooked rice - 2 cups
Garlic (small variety) - 6 flakes
Coconut, grated - 2 tbsp
Red chillies - 5
Salt - 1 tsp to 1 & 1/4 tsp

To temper

Coconut oil - 1 tbsp
Mustard - 1 tsp
Urad dal - 2 tsp
Jeera - 1 tsp
Curry leaves - 1 sprig

How to make garlic rice method:

  1. Cook rice and separate the grains. Peel garlic and fry it with few drops of oil along with red chillies until chillies get roasted.
  2. Step 1 garlic rice preparation
  3. Dry roast coconut in the same kadai and cool down all the ingredients, transfer to the mixer.
  4. Step 2 garlic rice preparation
  5. Grind it coarsely and add it to the rice. Season with the items given under ‘To temper’ table in a kadai.
  6. Step 3 garlic rice preparation
  7. Add it to the rice , add salt and mix well.
  8. Step 4 garlic rice preparation


  • If you use big variety garlic, reduce to 3.
  • Adjust salt as per your need.
  • You need mouth freshener after eating this rice.
  • If your chilli is spicy, reduce accordingly.
Serve hot with vadams/ poriyals/ kootu/ any thayir pachadi also perfect as accompaniment for this rice. I had with maami’s vengaya vadam :)

Thursday, August 23, 2012

Seppan kizhangu varuval recipe (Crispy arbi fry)

   I am sure all of us has a crave for deep fried stuffs sometimes. Seppankizhangu/ colocasia/ arbi is one perfect veggie to do varuval. It tastes divinely as accompaniment in a “full meals”🤤. Usually I make it in tawa, but this time tried deep frying. Came out very nice. Ofcourse it should come out delicious, what do you mean? Is there any deep fried eatable not delicious? 😎. I like the curry we make with this, even like it if we add it in mor kuzhambu.


Seppan kizhangu varuval recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch side dish
Prep Time15 mins     |  Cook time: 25 mins     Serves: 4


Colocasia / arbi/ seppankizhangu - 15

Sambar powder - 2 tsp

Salt - As needed

Turmeric - 1/4 tsp

Rice flour - 2 tsp

Corn flour - 1 tsp

Oil - For deep frying


  1. Wash and pressure cook seppankizhangu with 3/4 cup of water upto 2 - 3 whistles. Peel off the skin and slit into two.
  2. 1-seppankizhangu-fry
  3. In a wide bowl/ plate, spread the kizhangu and sprinkle other ingredients except oil and mix.
  4. 2-seppankizhangu-varuval
  5. Deep fry in hot oil until both sides gets golden brown fried. Turn in between to make sure it gets cooked evenly. Drain in paper towels to get rid of excess oil.
  6. 3-colacasia-fry


  • You can add fennel powder and crushed garlic along with the ingredients.
  • You can make the same in tawa /dosa pan too.
  • While pressure cooking the arbi/seppankizhangu, make sure you pressure cook just right, otherwise, fry wont turn good if its cooked mushy. If you are keeping along with rice, keep less water. This will prevent from over cooking of the veggie.

Serve hot as accompaniment for rice. Crispy out and soft inside varuval anyone?. I took a bite as I could not resist while clicking…


Monday, August 20, 2012

Dal palak recipe (With moong dal)

I make this Dal palak these days very often. Aj loves it. We tasted this kind of dal palak in which palak is pureed and cooked with dal in GRT grand at Chennai. Aj loved it very much. So I tried in my own way and got hooked up to this recipe. The one we had in the restaurant had more of palak than I am using, so more greener. So its your choice, if you want more greener, add more palak. You can double the quantity of palak for this given recipe. Now to the recipe instead of my boring stories. Kind of feeling low in blogging, so hang on with these simple recipes I post until my spirit level goes up :)

Thursday, August 16, 2012

5 taste uthappam recipe, Kids breakfast ideas

    5-taste-uthappam - recipe

I came to know this idea only few years back when Vj ordered “7  Taste Uthappam” at Saravana bhavan in Chennai. I vaguely remember what were the toppings. Now last month, when Mama mami came  here, we used to watch “Anjaraipetti” series telecasted here in the local channel. They showed a Tanjore Hotel which serves this 5-taste Uthappam. I got really tempted to try at home. This could be a perfect snack/ breakfast for your kid😍. Especially if they are picky eater, this could be appealing for their eyes and sure tempting enough to eat. Not that we grown ups should not enjoy. Once in a while it can be a treat for us too.

Tuesday, August 14, 2012

Paneer fried rice recipe | Indian style fried rice

Easy paneer fried rice,an Indian style fried rice recipe in which paneer is crumbled and added to the fried rice - with Step by step pictures.
One of my blog readers requested for paneer fried rice recipe similar to the one they serve in saravana bhavan. Sadly I have never tasted that. I wanted to taste once and then post the recipe, but we rarely go there now a days and never got a chance to taste. So I had no idea how they make, but thought of making paneer fried rice on my own. I just made it like the regular fried rice without much veggies and with scrambled paneer. And the out come is a big hit! Aj and Vj both ate silently and finished quickly, which means its very delicious😊. Do try this easy recipe for your lunch box or to surprise your guests. They will be sure taking time to guess the ingredients😉.

Indian style fried rice with paneer

Paneer fried rice recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 3 | Author


Basmati rice - 1 & 1/2 cup

Paneer cubes - 1 & 1/2 cup

Carrot - 1

Capsicum - 1

Spring onion - 1 bunch (5 sprigs)

Pepper - 1 tsp

Sugar - 3/4 tsp

Salt - As needed

Olive oil - 3 tbsp


  1. Soak basmati rice for an hour and cook it with water ratio 1 : 1 & 1/2 for 3 whistles. Cool and separate the grains. Keep a side. Boil water and keep the panner immersed for 10 minutes. Then drain from water and crumble it roughly.How to make paneer fried rice 1 
  2. Chop carrot and capsicum finely. Chop the white part of spring onion and green part separately. Heat oil in a pan and add the spring onion. Fry for a minute. How to make paneer fried rice 2
  3. Add carrot and fry for a minute, add sugar while you fry, then add capsicum and fry for another minute. Always fry in high flame. You can toss to get a smoky flavour that comes when it catches fire while tossing. If you are not comfortable, no need to do that,just fry in high flame. Add pepper and give a quick stir.Add paneer crumbles lastly.How to make paneer fried rice 3 
  4. Mix well and add the green part of the spring onion and required salt. Mix well. How to make paneer fried rice 4
  5. Now add the cooked rice and mix properly until everything gets mixed well and rice gets heated well.How to make paneer fried rice 5
  • You can keep the rice in fridge to maintain the shape of the rice without breaking it.
  • Add veggies of your choice along. Or even you can make it plain without veggies.
  • You can add some sauces like chilli, tomato and soy sauces while you add pepper. Add 1 tsp each.
  • You can add finely cut cubes of paneer too. The crumbling part is up to your wish, like you can crumble finely or roughly too. Depends on which texture you want.

Serve hot with any masala gravy. We had with Aloo bhindi masala and it was yummy! perfect lunch :)


Wednesday, August 8, 2012

Thattai recipe -Thattu vadai - How to make thattai - Gokulashtami recipes

Thattai recipe (Thattu vadai) Gokulashtami recipes. How to make crispy thattu vadai at home - with step by step pictures and instructions.

Thattai / Thattu vadai is made mainly for diwali in our house holds. But mom says can be made mainly for gokulashtami too. We make uppu seedai, vella seedai and kai murukku for gokulashtami in my mom’s house. This year, as our paati passed away, we have no celebrations, but wanted to try this thattai as it has been ages (really  long timeRolling Eyes) since I had this. So I was craving for some for past few days. This is my first time I am trying and it came damn tasty and crispy too! Thanks to amma, I asked her the recipe for thattu vadai yesterday and tried it as such. Now I have enough for next 2 weeks. Coz, only I like it, so I am the lone eater of it :D
We can add peanuts, curry leaves like we get in restaurants, but in our home we make this way, and I love this way a lot. So made it that way. If you like peanuts, you can add it along in this recipe.

Thattai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 10 mins    |  Cook time: 25 mins    Makes: 35

Thattai recipe (Thattu vadai) Gokulashtami recipes. How to make crispy thattu vadai at home - with step by step pictures and instructions.

Thattai recipe

Rice flour(I used Idiyappam flour) - 2 cups

Urad dal flour* - 2 tbsp

Pottu kadalai flour - 1 tbsp

Asafoetida - 1/4 tsp

Red chilli powder - 1 tsp

Channa dal - 1 tbsp

Urad dal - 1 tbsp

Sesame seeds - 1 tblsp

Butter - 2 tbsp

Salt - as needed

Water - as needed

Oil - for deep frying

*Roast urad dal until nice aroma rises and then cool down, grind to a fine powder. Sieve it and use for snack items that call for urad dal flour.


  1. Soak channa dal and urad dal for 1 hr. Dry roast rice flour for just 2 mins in medium flame. Without changing colour. Mix rice flour,urad dal and fried gram dal (pottukadalai) flour,asafoetida, red chilli powder, salt, softened butter, sesame seeds and the soaked dals well. Add water little by little to make a smooth non sticky dough. Keep covered.
  2. thattai preparation step 1
  3. Make equal sized balls of (gooseberry sized) and keep it covered. Take two zip loc covers, grease it with few drops of oil. Keep one ball at a time and put the other greased cover over it and use a flat bottomed bowl to press it. You can do this with your fingers as well. I do this way to get a good shape and also makes job easier.
  4. thattai preparation step 2
  5. After flattening with the bowl, it is a must to flatten with your fingers to make it thin and even. Carefully take off from zip lock cover by inverting it on one hand and drop in hot oil.Cook in medium flame.
  6. thattai preparation step 3
  7. Flip and cook for more time until the bubbles completely ceases(stops) After the bubbles stops, cook for 1 more minute in medium – low flame to ensure cooking completely. Drain in paper towels. Do one by one and finish all the dough. Cool down.
  8. thattai preparation step 4
  • If you want to add peanuts, add roasted ones 3 – 4  tbsp for this recipe. You can skip adding soaked urad dal.
  • Adding curry leaves also enhances the taste. You can also add grated coconut 2 tbsp for this recipe.
  • If you have no pottu kadalai flour, you can skip it too.
  • Butter can be replaced with oil.
  • You can prick the thattais here and there before frying, with toothpick if you feel it's not cooked evenly.
  • The channa dal and urad dal adds punch to the thattai , but soaking is very important.
  • When you drop the thattai, the oil should be really hot. While cooking, do it in medium low flame. Its important to cook the thattais a minute even after the bubbles stops. otherwise in the middle, it wont get cooked.
Store in airtight box and enjoy as your coffee / tea time snack! At last, my craving for thattai came to an end today :) thattai-recipe


Monday, August 6, 2012

Paal payasam recipe | Gokulashtami recipes

Paal payasam recipe (Milk kheer) Gokulashtami recipes - Easy to make yet delicious payasam/ kheer recipe for Kutti Krishnan! :) Until Jeyashri told me the recipe, I have never tried on my own. Now I have tried this 4-5 times so far and love this a lot. This is rich and exotic dessert recipe. Perfect for this Gokulashtami / Krishna Jayanthi. When I wanted to post here in my blog, coincidentally, Vj asked me make last weekend. So I made and clicked. I clicked the bowl of payasam on my kutti Krishanan’s hands😀. The recipe is so simple and easy to make too.

paal payasam

Paal payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 5 mins    |  Cook time: 35 mins    Serves: 4


Milk - 4 cups (1 litre)
Rice (raw rice or basmati) - 2 tbsp
Ghee - 1 tsp
Sugar - 1/2 cup*
*Adjust as per your taste from 1/4 cup to 1/2 cup. We need our payasam to be sweet so I added 1/2 cup sugar
Optional Garnish
Chopped and fried nuts of your choice, saffron, elachi powder


  1. Roast rice in a pan with ghee in medium flame. Powder it to a coarse powder (just break the rice).
  2. 1-paal-payasam
  3. Take a pressure cooker(I used 3.5 litre pot shaped cooker) and grease it with few drops of ghee. Add milk and bring to boil, add the powdered rice and pressure cook for a whistle.(I add a small plate to avoid burnt bottom) After a whistle, keep the flame in lowest possible and continue heating for 10 minutes. After that open the cooker and add sugar and continue boiling in low flame for another 10 minutes until you get a thick consistency.
  4. 2-paal-payasam


  • You can add 1/2 pinch of salt to enhance the sweetness.
  • When cools down, the payasam thickens, so switch it off accordingly.
  • After opening the lid of the cooker and boiling, stir in such a way you mash the rice to make the payasam thick. I used full cream milk.
Garish if you desire to, we like it as such with the full flavor of milk and rice, divinely!

Thursday, August 2, 2012

Coconut burfi recipe | Thengai burfi recipe - Easy Diwali sweets recipes

Coconut burfi/ thengai burfi is very easy to make and only with few ingredients. I wonder why I have not attempted to make this before. My MIL is perfect in making ‘white’ burfis. And When she was here last month, I some how wanted to make her this burfi and learn it from her. But days flew away and we could not do it. Still after she left, I wanted to try it out myself and searched for white looking burfi recipe. And I found a simplest recipe/ method to do it in this site. So tried it and succeeded in very first attempt in this method. And I am sure next time I would get the whitest.
I personally some how dont like the brown parts of coconut in the burfi. It is a key to get white burfi. SO when you grate the coconut, take care not to scrap the brown skin along. There can be few variations in this burfi recipe. We can add few cashews or we can add few ‘pottu kadalai’ / fried gram dal. Both are nice in its own way. My MIL even adds a part of fine rava in this to give more volume without changing the taste. I made a simpler version and me and Vj loved it a lot and I am definitely going to make again and again. Also for this Diwali…


Coconut Burfi / Thengai burfi recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 10 mins    |  Cook time: 8 mins    Makes: 12


Coconut, grated - 1 cup heaped

Sugar - 1 cup

Elachi powder - 2 pinches

Cashews - 5

Ghee - 1 tsp


  1. Take a pan and fry cashews till golden brown and set aside.Keep a tray ready greased. Heat coconut and sugar together. Mix well.1-burfi
  2. Continue heating with constant stirring in medium flame. the sugar will melt and form a thick liquid. Continue this until the mixture starts leaving the pan and forms a foamy whitish bubbles while stirring. Colour should not change. Add cashews, elachi lastly.2-burfi
  3. Pour immediately to the greased tray and level it with a greased aluminium foil to give it a smooth finish. Cut in to pieces while it is still warm.3-burfi 
  • The time taken to get the end consistency varies upon the pan thickness you use, heat and moisture in coconut.
  • If you are going to add fried gram dal/ pottu kadalai, then add in place of cashews.
  • If you set the mixture in tray for so long until it cools down, then it will be difficult make pieces.
  • I used my pizza cutter for making pieces.
  • If you keep stirring even after the consistency reaches, then the sugar will get caramelised and colour will start to change.
     That’s it! The sweet and flavourful mithai is ready! This stays good for even a week in shelf.



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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