Thursday, September 27, 2012

Masala dosa recipe, south Indian breakfast

Masala dosa is my favourite in my childhood days. I love the Potatoes cooked in a simple yet flavourful way that goes well as both stuffing for dosa and with puri/ poori. My dad takes us to restaurants only once in a blue moon. Even if we travel, my mom will pack idli or some variety rice. So we rarely get chance to restaurants. So if I get a chance, my order will be one and only the “masala dosa”.  And now, in contrast, now in Singapore, we eat out atleast 2-3 times a month, thanks to Aj😉. He is just like me in that case, love restaurant food and he is also like me when it comes to taste. His order for breakfast will be always poori, masala dosa. That’s it. Every single time. But at home he asks for my vegetable masala dosa. He always wants something special😎.

     I made it thick for making it possible to stuff the dosa. So if you want, you can adapt the same recipe for puri too, by adding a bit of water and leaving few pieces of the potatoes not mashed. Anyways I will also post a puri masala recipe in future, but just saying this can be used for puri too. My FIL actually likes it this way ~ thick and completely mashed potatoes for puri too. He says, see how it is mashed with no traces of potatoes at all, when we eat at Mathura restaurant at Mount road, Chennai. He loves that masala served there. It is so different from others. So here is my version of masala for dosai.


Masala dosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 10 mins    Serves: 4

Dosa batter recipe/ Dosa batter recipe(easy version)


Potatoes 3, big sized
Onion 1
Carrot, finely chopped 2 tbslp
Green chilli 2
Finely chopped ginger 1 tblsp
Turmeric powder 1/8 tsp
Salt 3/4 - 1 tsp(adjust as per your taste)


To temper

Oil 1 tblsp
Mustard 3/4 tsp
urad dal 1 tsp
Channa dal 2 tsp
Cashew nuts 5
Curry leaves 1 sprig



  1. Wash and cut each potato into 4 and pressure cook with 1/2 cup water for 3 whistles. Peel off the skin and mash it well. Heat a pan with oil and temper with the items given under ‘to temper’ table in order. Let the cashews turn golden.1-potato-masala
  2. Add chopped ginger, green chilli, onion, carrot and fry well for a minute. Add 1/4 cup water and turmeric.2-potato-masala
  3. Add the mashed potatoes and mix well. Fry for 2-3 minutes, add oil if needed more.3-potato-masala
  4. Spread dosa (refer tips page – dosa tips) thin , drizzle some oil or best ghee and when it gets cooked, no need to flip, just spread a ladle full of masala prepared in the middle.4-potato-masal

  • Use 1/2 tsp ghee along with oil for each dosa , which makes the masal dosa smell divinely. Restrict yourself to one or two to take care of your health/ diet.
  • Adding finely chopped ginger not only enhances the flavour, also helps in digesting the potato. If you finely chop, then you wont even get it to know while eating.
  • If you don’t want that, you can also grind the ginger and green chilli with water mentioned in step 2 and use it.
  • I use coconut oil for making this masala, which adds more flavour.
Fold the dosa into half, closing the masala filling and serve hot with chutney andtiffin sambar.
Is it not tempting?

Monday, September 24, 2012

Veg momos recipe, How to make momos

Veg Momos recipe, easy to make and delicious vegan recipe! With a helping video for making the momos shape
This is the first time I am trying veg momos. Tasted for first time as well. I had a wish to try this ever since my SIL posted this. But have been postponing trying this due to various reasons. Now since a reader requested this recipe in my recipe request page, I thought of posting it. Since this is the first time, I took some time to make this. But its quite easy. For me making a post became a pressure today, otherwise its easy. Perfect for your kids and your family. Its really delicious and I bet you wont stop eating just one. I have tried this with maida, you can also try this with wheat flour. Check out my paneer momos with wheat flour.

The stuffing I made is as the same as my spring roll stuffing, except I added chopped garlic today. Otherwise the same. Excuse the shape and size of the momos ;)


Veg Momos recipe

Recipe Cuisine: Oriental  |  Recipe Category: Snack
Prep Time: 10 mins    |  Cook time: 15 mins    Makes: 12


All purpose flour/ maida - 3/4 cup

Water - As needed

Salt - 3/4 tsp

Oil - 2 tsp

For stuffing

Finely chopped cabbage - 1 cup

Finely chopped Carrot - 1/4 cup

Finely chopped garlic - 1 tbsp

Spring onion - 4 – 5 sprigs

sugar - 1/4 tsp

Pepper (black) - 1/2 tsp

Soya sauce - 1 tsp

Salt - 1/2 tsp

Oil - 1 tbsp


  1. Mix flour, salt and oil in a bowl and add water to make a smooth pliable dough. Just like our poori dough. Keep aside covered.
  2. veg-momos-recipe-1
  3. Heat a pan with oil, add garlic, and finely chopped white part of the spring onion. Give a stir in high flame. Add the chopped veggies, sugar and fry in high flame for a minute.
  4. veg-momos-recipe-2
  5. Add salt, pepper, soy sauce and mix well. Lastly add finely chopped green part of the spring onion and mix for a minute in medium flame. Switch off and keep aside.
  6. veg-momos-recipe-3
  7. I rolled the dough into a big disc and used a big lid to cut into smaller discs. After that I again roll to make it more thin. Keep some stuffing we prepared in the middle.
  8. veg-momos-recipe-4
  9. Fold it to make momo shapes. refer my video – click here. Though I have not made it perfect, it can help first timers like me :)
  10. veg-momos-recipe-5
  11. Steam it in a steamer spaced properly, for 5 minutes.
  12. veg-momos-recipe-6


  • Adding oil in the  dough gives softer outer layer.
Serve hot with hot chilli sauce or you can try this tomato garlic dip.

Thursday, September 20, 2012


Mushroom Biryani Recipe

Mushroom biryani recipe !! Yes! You read it right. I never thought I would post mushroom recipes in my space ever. Because it took so much time for me to make up my mind to buy and try cooking that. Then few tried it flopped very much. Poor people who tasted my preparations. I don’t even know how to handle this veggie. Since my family also hate mushrooms, I can never try it out that often. So one day suddenly I asked Sharmi to do a guest post for Raks kitchen and she said OK the very next second I asked. Again suddenly it struck in my mind to ask a mushroom recipe to her, so that I can have at least one recipe here with mushrooms.

I suggested her to make mushroom biryani and she said deal for it. Actually I asked her to do this later when ever she is free, relaxed and not to take it as a burden. But she made the post ready and sent me by mail within 2 weeks! I was so thrilled to see the beautiful pictures she showed and secretly admired her enthusiasm, as always. Thank you for the post Sharmi.

Yes, I always wonder and appreciate her spirit towards blogging at Sharmis Passions, me being in contrast to her. Even after 5 years of blogging, I always make my post ready only the before day or same day when I am going to post it in blog. In fact, I have to admit that she have changed my attitude towards blogging, Mostly I get interest just by seeing her interest and dedication. Also she has helped me a lot in improving my photography, sometimes in codes, in presentation of my posts. Not only in blogging, more than that, she is one of those friends to whom I share everything comfortably. I can write pages, but here is her post!

I am really very happy to write a guest post for one of the inspiring bloggers Raji of Raks Kitchen. She is one of the strong supporters for my space, a dear friend who gives me feedback every now and then, puts even the criticisms in the best possible way that makes me do even better. She is my all time inspiration in cooking!!

When she asked me to do a guest post with a mushroom recipe, I was surprised at the same time very happy so readily accepted it. I left the dish choice to her but should admit I was keeping my fingers crossed that any recipe other than dosa should be her choice and do you know why?! yes I struggle to click pictures of dosa and the feeling totally puts me down. I took a deep breath only after she asked for biryani :)

I made few adjustments to the veg biryani I make and came up with this recipe....should say it turned out great and had a thumps up from hubby. If anyone says I cook the perfect grains separated rice I owe all the appreciations to Raji as she gave me the exact measurements since then I am following it to the dot and it comes out perfect every time. Now lets get on to the mushroom biryani recipe...

Mushroom Biryani Recipe


Mushroom Biriyani Recipe 
  • Basmati Rice - 1 and 1/4 cups
  • Cleaned Button mushrooms - 3/4 cup chopped
  • Onion - 1 big chopped lengthwise
  • Tomato puree - from 2 medium sized tomato
  • Thick Curd - 2  tbsp
  • Ginger-Garlic paste - 2.5 tsp
  • Garam Masala powder - 1.5 tsp
  • Red Chilli powder - 1/4 tsp
  • Oil - 1 tsp
  • Ghee - 1/2 tbsp
  • Water - 2 cups
  • Salt - to taste

To grind to a paste:

  • Coriander leaves -  4 tbsp
  • Mint leaves -  3 tbsp
  • Green Chillies - 1
  • Fennel seeds - 1/2 tsp

To temper:

  • Cloves -2
  • Cardamom -1
  • Cinnamon - 1/4 inch piece
  • Bayleaf -1 

1.Grind the ingredients under 'to grind' with little water to a fine paste. Set aside.Soak basmati rice for atleast 15mins , set aside. Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add ginger garlic paste and saute for a minute.
Mushroom Biryani Recipe - Step1
2.Then add onion and saute till its golden brown. Then add tomato puree saute till raw smell leaves, then add coriander mint paste and saute till raw smell leaves.
Mushroom Biryani Recipe - Step2
3.Then add red chilli powder, garam masala powder, required salt and saute till the masalas is well blended. Then add mushroom and saute for 2mins until water leaves and it starts softening. Then add curd.
Mushroom Biryani Recipe - Step3
4.Once the masala is nicely blended with the mushrooms , add basmati rice - give a quick stir.
Mushroom Biryani Recipe - Step4
5.Then add required water and pressure cook for 3 whistles(After the first whistle lower the flame). Once pressure releases, fluff the rice with a fork carefully without breaking the rice.
Mushroom Biryani Recipe - Step5
Serve hot with onion raita - the best combination.

Mushroom Biryani Recipe

My Notes

  • If you like the lemon flavour, squeeze lemon juice once the biryani is done.

  • You can also use 1/2 cup of coconut milk which gives a nice flavour but adjust water level accordingly .
  • I usually use 1:1and 1/2 cups of water ratio so have given the measures accordingly. But you can use the measurement according to the variety of basmati rice. I use India Gate Basmati rice.
  • Enjoy it hot with onion raita.


Monday, September 17, 2012

Chana sundal recipe (Kondakadalai sundal)

Ganesh chaturthi / Vinayagar chaturthi is only 2 days away and here is the chana sundal recipe we make for the festival. You can make the same with black chana too. I love both channa white and the brown/black. I often make channa masala or pindi chana for Aj. Sundal I make only very rarely. But I love it. This year we are not celebrating the festival as paati passed away, so made it last week and clicked too. Very simple recipe, but flavourful one. Channa or kondakadalai is how we call. But when I was studying in Trichy, many of my friends call kondakadalai as Sundal as such. It was funny for me for a while but then when I heard it from others too, then realized some people also call kondakadalai as sundal!.

Chana sundal recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 12 hours soaking time    |  Cook time: 20 mins    Serves: 3


Channa/ Kondakadalai - 1/2 cup

Coconut, scraped - 3 tblsp

Salt - 3/4 tsp

To Temper

Oil - 1 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Red chilli - 2

Asafoetida - 1 pinch

Curry leaves - 1 sprig


  1. Soak channa overnight and pressure cook it with salt and water just to immerse it for 4 – 5 whistles.
  2. chana-sundal
  3. Heat kadai with oil and temper with the items given under ‘To temper’ table. Add the cooked channa drained from water.
  4. chana-sundal-2
  5. Stir fry for 2 minutes until moisture evaporates and add the grated coconut and fry for a minute. Transfer to the serving bowl.
  6. chana-sundal-3


  • You can add onion after tempering. Also you can replace red chillies with green chillies.
  • You can grind green chilli and coconut and add it at last instead of tempering and adding grated coconut towards end.
  • I added salt while cooking. This prevents over cooking of chana. Sometimes if the soaking hour is less, then adding salt will prevent channa from cooking properly. In such cases, add salt after cooking chana.
Delicious sundal is ready… Its very healthy guilt free snack!


Wednesday, September 12, 2012

Ulundu kozhukattai recipe, How to make uppu kozhukattai

Ulundu Kozhukattai recipe with detailed step by step pictures, video. Uppu Kozhukattai recipe is on of the main dish in Ganesh chathurthi, Vinayagar chathurthi celebration.

This is one of my old posts, I posted the recipes for sweet and uppu/ ulundu kozhukattai recipes together. The post is too long with all the pictures and two videos. So I thought of updating everything as separate posts, so that it will be easy to browse. Ulundu kozhukattai is my favourite and when we eat sweet and uppu kozhukattai alternatively, it will taste heavenly. Ulundu kozhukattai is very flavourful, as well as healthy. Here is how my mom/MIL makes this.


Ulundu Kozhukattai recipe

Recipe Cuisine: Indian |  Recipe Category: Sides
Prep Time: 30 mins   |  Cook time: 30 mins Makes: 25  | Author:

Ulundu Kozhukattai recipe with detailed step by step pictures, video. Uppu Kozhukattai recipe is on of the main dish in Ganesh chathurthi, Vinayagar chathurthi celebration.


Urad dal - 1/2 cup
Green chillies - 4
Grated coconut - 1/2 cup
Salt - as needed
Mustard - For tempering 1 tsp
Asafoetida - 1/4 tsp
Oil - 1 tsp
Curry leaves - 1 sprig

Ingredients for outer layer

Idiyappam flour - 1 cup
Water - 1 &1/3 cup,or as needed
Sesame oil - 1 tsp
Salt - If needed

      Yes, the readymade idiyappam flour available at grocery stores is the handy and best for the kozhukattai outer layer..and the result is a very soft kozhukatais.


  1. First boil water with oil(add salt if the flour doesn't have salt in it..mine had salt in it so I didn't add any salt) .Take the flour in a broad vessel. Add the boiling water little by little and mix with the help of a ladle.
  2. ulundu kozhukattai recipe1
  3. Let it cool for about 5 min, it may be warm, still knead with your hands to make a smooth dough.The consistency should be like our chapati dough...non sticky. Keep covered till you use to prevent drying. Make equal size balls out of it.
  4. ulundu kozhukattai recipe2

    Ulundu stuffing preparation: 

  5. Soak the urad dal for an hour minimum. In a mixer, grind green chilies with salt and half the asafoetida and lastly add well drained urad dal and run the mixer only twice or thrice.(Use juice/inch option) to a coarse consistency.
  6. ulundu kozhukattai recipe3
  7. Take care that Urad dal should not be ground smooth.In a greased idly plate, steam this mixture in idly pot for 8- 10 minutes. Cool down and crumble it.
  8. ulundu kozhukattai recipe4
  9. In a broad pan/kadai,heat the oil and season with mustard,asafoetida and curry leaves.Then add the steamed mixture and fry in medium flame till the mixture becomes dry..(3 min)
  10. ulundu kozhukattai recipe5 
  11. Lastly add grated coconut and fry for a minute.This mixture should be fluffy.. Adding coconut is optional, but it enhances the taste very well.Refer the video given to see how to make the kozhukattais.
  12. ulundu kozhukattai recipe6


  • Keep the dough always closed and try to finish making the kozhukattais as soon as possible as keeping for long time may lead to cracking/dry kozhukattais.
  • Boil water well,the dough should get cooked 3/4th,then only the dough will be not sticky and also soft after cooking.
  • Adding oil in the water/while making dough gives softer kozhukattais.
  • Grease your hands generously each time you make kozhukattai,to get it smooth.
Your stuffing is ready and use a spoon to fill it in the kozhukattais. Soft and moist kozhukattais will be ready by steaming them in a greased idli plates for 5-8 minutes!

Kadalai paruppu pooranam (Sweet pooranam) for mothagam

kadalai-paruppu-pooranamKadalai paruppu pooranam recipe - sweet pooranam recipe - Delicious stuffing for mothakam with channa dal, jaggery and coconut! This is one of my old post re-posting for easy reference. We always make sweet pooranam with channa dal. We also add coconut to it. I have seen either people making channa dal pooranam / kadalai paruppu pooranam or coconut pooranam, but our version is a mixed version. We love this to eat as such. My brother Sen loves this a lot like anything. Even Vj loves this. I am not a big fan before, now a days I don’t know I like everything ;) So here is our version of kadalai paruppu pooranam. Click here to read the kozhukattai post. 

Kadalai paruppu pooranam recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 10 mins    |  Cook time: 20 mins    Makes: 25 | Author: Raks anand


Channa dal/ kadalai paruppu - 1/2 cup

Jaggery -  1 cup

Coconut - 1/2 cup

Elachi - 2 , powdered

Kadalai paruppu pooranam recipe method:

  1. Soak chana dal for 3 hrs or minimum an hour. Pressure cook dal with water just to immerse it (Little less is also fine) upto 5 whistles.  Drain water if any, cool down and grind in blender or mash it with masher just to make it a paste and keep aside.
  2. kadalai paruppu step 1
  3. Take jaggery in a heavy bottomed vessel. Then pour water just enough to immerse jaggery.Heat it and when jaggery dissolves completely,filter it in a metal strainer to remove impurities if any.
  4. chana-dal-pooranam-step 2 
  5. Then again start heating the jaggery syrup (wash the vessel as it will have impurities). When it starts boiling, at one stage, the syrup will get frothy.At this stage add the ground dal paste and coconut. Stir continuously without forming any lumps.Add elachi powder and mix thoroughly.
  6. chana-dal-pooranam-step 3 
  7. Note that water we are adding should be very less.The lesser we add water to jaggery, sooner the stuffing will get ready.Keep Stirring well till the mixture gets thick starts leaving the sides of the vessel.
  8. chana-dal-pooranam-step 4 
Click here to read the kozhukattai post. 


  • You can add jaggery slightly more if you are sweet toothed. But do not add too much as it will make the stuffing sticky.
  • You can add a pinch of salt while stirring.
  • For ganesh chaturthi, we do this the before day and refrigerate. My MIL even makes equal sized balls and keep ready so that the next day its less work.
Transfer the content to a dry air tight container. You can Keep this in refrigerator upto 10 -12days.

Monday, September 10, 2012

Potato curry recipe (Potato fry) | Easy lunch ideas

   When I was compiling easy and basic recipes for “Bachelor cooking ideas” Page last week, I was wondering why I have not posted some simple and basic recipes. One such recipe is this Potato curry/ potato fry/ உருளைக்கிழங்கு கறி yet here in my blog! I have other two posts of potato curry recipe – one an unique curry with some flavourful spices and the other one in 100% micorwave cooking that I posted for an event. So I clicked this last time when I made it with rasam.  This is an unbeatable combination – Rasam and potato curry. I never realized that until my friends keep telling about this combo. Until then I used to make it only with sambar. This is easy to make in a jiffy. So along with a simple rasam, it makes an excellent yet quick meals, perfect for a lazy day in your kitchen😋.
 உருளைக்கிழங்கு கறி

Potato curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch Side dish
Prep Time: 10 mins    |  Cook time: 15 mins    Serves: 3


Potato - 3 large

Onion - 1

Sambar powder - 1 tsp

Turmeric powder - 1/4 tsp

Salt - As needed

Coconut oil(optional) - 1 tsp

To temper

Oil - 1 tblsp

Mustard` - 1 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig


  1. Cut each potatoes into four and pressure cook with little water for 3 whistles. Cool down and peel off the skin, again cut each piece into two or three. Heat kadai and temper with items given under ‘to temper’ table and then add length-wise cut onions. Fry till transparent.
  2. how to make potato curry step1
  3. Add salt, sambar powder, turmeric powder and the cubed potatoes. Sprinkle a tblsp of water and mix well.
  4. how to make potato curry step2
  5. Cook in low or medium flame for 10 minutes, with turning carefully every 2-3 minutes. Cook until golden roasted evenly. Lastly add coconut oil for extra flavour.
  6. how to make potato curry step3
  • If you dont have sambar powder, you can replace it with red chilli powder.
  • You can try adding two crushed garlic after tempering (before adding onion). This makes it flavourful as well as to nullify the ‘gastric effect’.
  • If you want extra spicy, add 1 or 2 red chillies while you temper.
  • You can add chopped coriander leaves towards end if you want.
  • If you feel your curry gets stuck to pan and get burnt instead of turning golden brown, add more oil while turning.
Serve hot with rasam or sambar as an accompaniment for rice! I have another version of potato curry that my mom makes. Will share it soon!

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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