Wednesday, October 31, 2012

Adhirasam recipe, Deepavali recipes

adhirasam recipe -step by step

Adhirasam is my all time favourite. In my childhood, I used to like adhirasam made with sugar instead of jaggery. My mom never forgot to make a special batch of adhirasam with sugar specially for me🙂. So I always wanted to try out myself and make a step by step post detailed for keeping it as record and for the readers too. To be honest, for past 4 years, for every diwali, I tried, tried and tried, but some how I made some silly mistakes and flopped. But each time I learnt my mistake. As we dont make adhirasam other than for diwali, I had to wait for an year every time.
adhirasam-in tamil

It is very easy to make for my mom and MIL, so its all about experience. This time, I tried very carefully and followed my moms instructions. And now I can also confidently make adhirsam every year. This post is sure a record for me. If you are also like me who loves adhirsam and want to make at home, I would recommend to buy jaggery (paagu vellam) that is slightly with red shade rather than yellow. Also raw rice (maavu arisi) from the local shops. But any jaggery and raw rice works for this recipe. Just saying if its available in your living area, then you can make best use of it :)

How to make adhirasam full video

Adhirasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 2 Hours + doughresting time    |  Cook time: 30 mins    Makes: 20

Ashirasam recipe ingredients

Raw rice - 1 & 1/2 cups

Jaggery - 1 cup

Sesame seeds -1 tbsp

Dry ginger powder - 2 pinches

Cardamom powder - 2 pinches

Ghee - 1 tbsp

Oil - as needed for deep frying

Adhirasam recipe method:

  1. Wash and soak rice for minimum 3. More soaking time = softer adhirasam. Drain, spread in a white cotton cloth for 10 mins. Do not let it dry for long time as it will give rubbery adhirasam. Moisture should be there.
  2. step 1 Soak,drain,spread
  3. Grind it in 2 batches in a mixer to a flour. Not really fine like store bought rice flour.
  4. step 2 grind to fine flour
  5. Sieve it (optional,if you know your flour is fine, then no need). My MIL and mom uses rava jalladai (sieve) for this, so I understand its important for the flour to be slightly on coarse side. While you sieve, keep the flour pressed and covered. That is after you sieve and transfer the flour to container, press it gently so that it locks the moisture and keep covered always so that flour doesn't  get dried. Meanwhile, powder the jaggery and heat it with water just to immerse the jaggery.
  6. step 3 sieve,jaggery
  7. Once its completely dissolved, filter it to remove impurities. Again start heating the jaggery syrup.
  8. step 4 filter,heat
  9. Boil in medium flame always and stir occasionally. Keep checking the syrup consistency by pouring in water kept in a small bowl. At beginning stage, the syrup dissolves as you pour in water, then at next stage, it will lay a fine thread in the water, but gets dissolved when you touch. After this, at one stage, the syrup gets thicker and when you pour in water, then it wont get dissolved and you will be able to gather it with your fingers and form a loose ball. This is called soft ball consistency and this is the stage, you have to put off the fire. Immediately pour it to the flour little by little. Add sesame seeds, elachi powder and dry ginger powder to the flour.
  10. step 5 soft ball
  11. You may need not all the sugar syrup for sure. So be careful after you add 3/4th of the syrup and keep mixing with a ladle or spatula. The dough will be gooey and on sticky side and it will be very very loose (pouring consistency). Don't worry. After some hours, it will get absorbed and get stiff. It is a must for the dough to be gooey and loose as after some time it gets thick.
  12. add to flour,mix
  13. Keep it overnight (2 days if possible, for better result) at room temperature in an airtight container. You can keep it as such for 2-3 days. If more than that, keep refrigerated. But let it be out overnight atleast for a day. At the time of making, divide into equal sized balls, each of small lemon sized. You can use sesame oil when you roll as the dough will be slightly sticky.
  14. store,divide into balls
  15. Heat oil in kadai and once it is hot, reduce the flame to low. In a ziploc, grease it with a drop of ghee and flatten the dough thick. Carefully drop in oil.
  16. flat,fry
  17. Once it rises up, immediately flip it and cook. Once it turns golden brown, drain from oil.
  18. flip,drain
  19. You must use another ladle and press it to squeeze out the excess oil as shown, as it may retain some oil in it. Repeat the process for the rest of the dough. Oil should always be in low or medium if needed.
  20. squeeze


  • The dough should be very loose when you make adhirsam. If it is stiff, then your adhirsam will become hard and chewy. So you have to add a tblsp of milk and knead the dough well again and try making. This will ensure the adhirsam to be soft.
  • Keep the dough ATLEAST  overnight at room temperature. Do not take our from the fridge and make immediately. Bring to room temperature.
  • The rice while grinding should be moist, retain water, also the sieved flour also should not get dry. Otherwise the adhirsam will get crisp and hard.
  •  Even the syrup consistency is very important. If syrup passes the soft ball consistency, it will get hard or get dissolved in oil.
  • Sieving is not necessary, but make sure it is powdered fine.
  • If you flatten so thin, the adhirsam will turn very crisp. So make it thick.
  • Cook in low flame to make sure it gets cooked evenly and also make sure not to over cook. It makes the adhirsam harder.
  • Flip immediately once the it rises up after you add the adhirsam in oil.
  • Use ghee when flattening each adhirsam. It will be sticky.
  • The jaggery syrup will be needed depending upon the quality of rice, some need more, some need less. So for safer side, make more. So the given quantity will be more, so keep that in mind.
  • In case, you adhirsam is chewy or hard, steam it for 3 minutes in idli plate/ steamer. It becomes soft. Just for troubleshooting.
  • Will add more tips as I remember or more from my MIL and mom :)
  • My MIL brings the syrup to soft ball consistency, put the flame to low and adds the flour and mix, switches off the flame. I add syrup to the floor off fire. 

You can store the dough for months if keep refrigerated and use it whenever needed. Even fried adhirasams can be in shelf for a week.

1-adhirasam-recipe-step by step


Monday, October 29, 2012

Sweet diamond cuts | Maida biscuits recipe

sweet diamond cuts
Sweet diamond cuts or maida biscuits as we call it, its so addictive and tasty. I always love making maida biscuits right from childhood. Me and my bro used to help my mom by rolling and cutting them into diamond shapes. The best part I like to do is rolling the cutter to make the diamond shape. My mom has a special spoon especially for this (also for cutting sweet somas-recipe soon!). It's called ‘Somas karandi’. It is made of pithalai, one side with a spoon and other side with a wheel with ridges to make design while it cuts. It will be similar to pizza cutter, only that this is small.
I will post the spicy version, which my mom makes with ginger/garlic and red chilli later. This sweet version is also a bit different from others as we use sugar powder to coat the biscuits instead of adding it to the dough. I love it a lot this way. Simple to make too. So you can try it for this Diwali :)

Diamond cuts/ maida biscuits recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 15 mins    |  Cook time: 20 mins    Makes: 6 cups


Maida/ all purpose flour - 2 cup

Sugar - 1/2 cup

Ghee - 1 tsp

Oil - To deep fry

Salt - 1/2 tsp


  1. Mix flour, salt, 1tsp of sugar and ghee in a bowl. Add enough water to make it a pliable dough. Dough should not be too soft. It should be just right.keep aside for 20-30 minutes. Powder sugar to fine powder and keep a side.
  2. maida biscuit snack 1
  3. Knead the dough again after some time and divide dough into 6 equal parts. Roll as thin as possible evenly with generous dusting. With the use of the cutter/ knife, cut out thin strips as shown below.
  4. maida biscuit snack 2
  5. Again cut diagonally to make little diamonds. Use a thin dosa spatula to take it out  from the rolling board. Dont worry if everything gets together.
  6. maida biscuit snack 3
  7. Heat oil in a kadai and when it is hot, gently gather the diamonds and drop in a sprinkled way as much as possible. Once you drop in hot oil, the diamonds that got together will separate as it gets cooked. Cook in medium flame with constant turning to make sure it is evenly cooked.
  8. Once the bubbles and sound completely ceases, then take it out from oil and immediately add 2-3 tblsp powdered sugar to it and toss well to coat everything evenly.
  9. maida biscuit snack step 5


  • You can use an elachi while you powder the sugar.
  • You can use store bought icing sugar too.
  • You can use knife or pizza cutter to cut into diamonds.
  • Use a metal spatula to take out from the rolling board. If the dough is too sticky, then it will be difficult to take out. So use generous dusting.
Repeat the process for remaining dough. Cool down and store in airtight box. Enjoy as a snack at tea time.

Wednesday, October 24, 2012

Homemade pasta sauce recipe

Learn how to make pasta sauce at home with simple and easy steps. Step by step pictures for easy understanding.
It's a long time wish for me to make pasta sauce at home. I love pomodoro, arrabiata sauces from Pastamania and love the pasta sauce with carrots that they serve in IKEA. I like IKEA sauce better as it has veggies and its sweet in taste too. So after browsing few recipes, I took an idea from this post and tweaked the recipe to suit my taste buds. It came out great, tasted and smelt so good. So here is the recipe. It's very easy to make with simple ingredients you have in your pantry. Now a days kids love pasta more, so why not make your own pasta sauce? Will be handy for your kids when they come back from school!

Homemade-pasta sauce


Homemade pasta sauce recipe

Recipe Cuisine: Italian  |  Recipe Category: Main course
Prep Time:20 mins     |  Cook time: 30 mins     Serves: 3 | Author:
Learn how to make pasta sauce at home with simple and easy steps. Step by step pictures for easy understanding.


Red ripe tomato - 4
Tomato puree(canned) - 1/4 cup
Yellow onion - 1
Carrot - 1
Brown sugar / white sugar - 1 tbsp
Mixed Italian seasoning - 1 tsp
Crushed red pepper(chilli flakes) - 1 tsp
Crushed black pepper - 3/4 tsp
Olive oil - 4 tbsp
Garlic - 4
Corn flour(white) - 1/2 tsp
Salt - As needed


  1. Boil enough water and drop the tomatoes and wait for a minute. Take out and cool down. Peel off the skin.
  2. how to make pasta sauce step 1
  3. Blend this tomato and keep a side. Chop carrot into tiny bits. Chop garlic and onion finely. Heat a pan with oil and add garlic, give a quick stir taking care not to change the colour of garlic.
  4. how to make pasta sauce step 2
  5. Add onion and give it a stir. Add the chopped carrots. Add a tsp of sugar.
  6. how to make pasta sauce step 3
  7. Fry for 2 minutes in medium flame, add ground tomato and the canned tomato puree.
  8. how to make pasta sauce step 4
  9. Transfer to a sauce pot. Add 1/4 cup water and bring to boil. Add salt, remaining sugar and the Italian seasoning. Crush between your palm while adding. Add crushed red and black pepper.
  10. how to make pasta sauce step 5
  11. Simmer for 5 minutes and lastly add corn flour dissolved in 2 tbsp of water. Boil until oil separates and the sauce becomes shiny and thick.
  12. how to make pasta sauce step 6


  • Use red ripe tomatoes. I used canned puree for the colour.
  • Adding carrots is optional, but I love the sweetness it adds to the sauce.
  • Adding brown sugar or white sugar reduces the acidity of tomatoes.
  • Add olive oil generously as mentioned.
  • Adding corn flour is for thickening and its purely optional.
Cool down and transfer to a jar and keep refrigerated, use within 4 days.
Pasta-sauce- homemade

Monday, October 22, 2012

Yam tawa fry recipe, Senai kizhangu roast

yam tawa fry recipe
Elephant yam roast/ yam fry/ senai kizhangu roast is my favourite. But I make it very rarely as Vj doesn't like it. Many people doesn't like it as it gives an itchy feel in your tongue while eating. But when properly cooked, it can be eliminated. I referred Kribha’s blog for this, but adapted the recipe to suit my taste buds.
Yam fry - elephant yam roast

Senai tawa fry recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 15 mins   |  Cook time: 20 mins Makes: 1/3 cup | Author:

Click here for cup measurements

Prepare yam tawa fry with guidance of step by step pictures. Quick and easy accompaniment for south Indian lunch menu or to enjoy as such too.
Yam tawa fry recipe


Elephant Yam/ Senai kizhangu - 1/2
Tamarind - 1 tbsp thick extract
Gram flour/ kadala mavu - 1 tbsp
Sambar powder - 1 tsp
Red chilli powder - 1 tsp
Fennel powder - 1/2 tsp
Turmeric - 1/8 tsp
Salt - 1 tsp
Oil - As needed

Yam tawa fry preparation:

  1. First peel off the skin of the yam and wash it. Cut into thick slices.
  2. yam tawa fry preparation 1
  3. Next, boil enough water with tamarind, turmeric and salt. Add the sliced yam and parboil. (Half cook). Drain the water.
  4. yam tawa fry preparation 2
  5. Take the boiled yam in a plate and add the other ingredients except oil. Mix well to coat evenly. Sprinkle little water if needed(1 tblsp).
  6. yam tawa fry preparation 3
  7. Heat an iron dosa pan, drizzle over some oil and arrange the yam and cook in medium flame until golden brown spots appear. Flip and cook similarly.
  8. yam tawa fry preparation 4


  • You can add crushed garlic along when you mix the powders. Also curry leaves while frying.
  • Cooking in iron grill works best. Cook in medium flame to ensure even cooking and browning.
Serve as sides for rice. I had with rice, Keerai kootu and pepper rasam.
I am off to a short vacation, so hold on if you have queries, will reply to it once back.
Senai tawa fry

Wednesday, October 17, 2012

Sakkarai pongal recipe (Sweet pongal recipe)

This is my favourite sweet pongal recipe. Rice and dal cooked with the ingredients like edible camphor,elachi, nutmeg and elachi make it smell and taste DIVINELY. This is my  mom’s staple recipe. I made this few times now and got appreciation too from everyone when I made it for our home Grahapravesham at Kumbakonam. So from then I wanted to post it here in my blog. I already have a sakkarai pongal recipe in my ulundu vadai post. But its plain and simple without all those special spices.

Monday, October 15, 2012

Rava kichadi recipe, Sooji kichadi, Breakfast recipes

Rava kichadi
Rava kichadi is one of my top most favourites. I can live with it. I always love all the recipes with rava/ sooji/ semolina. Upma, dosa, kichadi, pongal…everything 😊. Though Aj and Vj are not big fans, they can eat once in a while. I too make rarely because its greasy and I prefer wheat rava upma for health reasons. I make this along with other tiffin items if friends/ relatives visit. The soft texture and the ghee smell in the kichadi tastes and smells out of this world. Also the yellow colour and vegetables we add makes it colourful.

I have updated with video. In the video, I have used 1 & 1/2 cups of vegetables - tomato, carrot, beans, green peas, potato, capsicum. I have added coriander leaves for extra flavour. Also used 5 cups water instead of 4 cups. 4 cups water will give firmer result while with 5 cups water, you will get more loose, softer results.
While adding 5 cups water, it needs more ghee + oil than when we use 4 cups water. If you reduce the ghee or oil, your kichadi will be sticky. 
If you do not want to use this much ghee or oil, please skip making this, otherwise you cannot do justice to the recipe. Best when had hot/ warm. 

Rava kichadi recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 10 mins    Serves: 4 | Author:
Rava kichadi recipe (semolina,sooji kichadi), learn how to make South Indian breakfast recipes, Step by step pictures to bring the soft texture of kichadi at home
Rava kichadi


Rava/ sooji/ semolina - 1 cup

Onion - 1

Tomato - 1

Carrot - 1

Green peas fresh/frozen - 1/4 cup

Green chillies - 5

Ginger, chopped finely - 2 tsp

Turmeric - 1/4 tsp

Salt - As needed

Water - 4 cups

Ghee - 1 tbsp

To Temper

Oil - 2 tbsp

Mustard - 1 tsp

Chana dal - 1 tbsp

Urad dal - 1 tbsp

Curry leaves - a sprig

How to make rava kichadi:

  1. Soak chana dal and urad dal for an hour(optional). Slice onion lengthwise, chop tomatoes,carrot and slit green chillies. In a big kadai/ pressure pan (I used my mini cooker) heat oil and temper with the items given under ‘To temper’ table. Fry for a minute and then add onion, green chillies, ginger and fry until onion turns transparent. Side by side, boil 4 cups of water.
  2. Rava kichadi recipe step 1
  3. Roast rava well in a  tsp of oil without changing colour.I used roasted rava,so skipped this step. Add the vegetables and fry well for 2 minutes in medium flame. Add ghee while frying. Add rava and mix well. Add turmeric and salt.
  4. Rava kichadi recipe step 2
  5. Mix well and add the boiling water carefully to this, with flame lowered. Check for salt.
  6. Rava kichadi recipe step 3
  7. Mix well, wait until the water gets absorbed by the sooji. Once it gets thick, cook covered in low flame for 8-10 minutes. Give it a mix.
  8. Rava kichadi recipe step 4


  • You can add your choice of vegetables like beans, potato,capsicum as I have used in the video.
  • For me, the finely chopped ginger is a must in my kichadi as it makes it smell great and also helps in digesting the oil and ghee in the kichadi. If you finely chop the ginger, it will not be coming in mouth as it gets soft while cooking.
  • Ghee also adds a great flavour, so don't forget to add.
  • If you reduce oil and ghee in the recipe, the kichadi may not have the same texture as in the picture.
  • I did not add tomato that day when I clicked. But I usually add. Updated video has tomato and coriander leaves.
  • You can boil water by adding it after you fry the vegetables and bring to boil in the same vessel and then add roasted rava to it too.
  • Boiling water side by side reduces cooking time, so I do that. 
Tags: rava kichadi, how to make sooji kichadi
Serve hot with chutney and sambar. I love it with both. Bliss! Nothing to explain!


Wednesday, October 10, 2012

Peanut sundal recipe, Verkadalai sundal, Navaratri recipes

Learn how to make peanut sundal, verkadalai sundal recipe for Navaratri Sundal, kolu. A classic south Indian sundal recipe with bust of flavours. With step by step pictures.
For everybody including me, kolu means the first thing is Sundal that comes to our mind. I have posted this Pasi payaru sweet sundal 2 years back when I made it for my kolu. Last year I didn’t post any sundal recipe in my blog. But I did made pasi paruppu sundal, channa dal sundal and verkadalai sundal. Didn't concentrate on clicking pictures to post here. Just was excited about my kolu. Yes. I love to keep kolu at my home. This is going to be boring for some of you, so feel free to skip reading this.
I have been brought up seeing my mom keeping kolu. So from my childhood I loved it. My mom every year never misses to keep kolu. We have a ‘mara potti’ full of dolls especially for that. The marapaachi bommai, chettiyar couple are few of my favourites🤩. The festive mood starts few days before by taking out the dolls and sometimes we make cute little dresses for the dolls as well.
kolu-2011My last year's(2011) Kolu. First two steps with the dolls and 3rd step is only for Aj, only his toys :)
  We take a tray and spread manal(sea sand) and sprinkle either fenugreek seeds or mustard seeds. Sprinkle water everyday and grow it to make a ‘mini forest’. We arrange all kutti plastic animals in that forest. My mom makes a bowl as pond and we have some (plastic)tiny cute turtles, flowers, fishes,alligators to make them float in the mini pond. Tennis courts, cricket ground any one of this will be there. These all are kept aside down the kolu steps.
  My mom keeps either 5 steps or 3 steps due to space constraints. She has a white embroidered cloth specially for spreading over the steps. For me when my mom arranges every dolls over the steps, then only I will start missing playing with those dolls or will feel like taking out the doll from the kolu and play. But they will strictly not allow to move even an inch, the dolls when it is in the kolu. And not to forget the last day-night, when we make all the dolls sleep. I love that part😛 .Still if I remember those days, are sweet.
kolu 2011    The poorna kumbam with coconut and maavilai is considered a 'must' in the kolu...
After I got married, I was only one year or so at Chennai and MIL has no practice to keep kolu. And after that when I came here, few years, though I had a strong wish to keep kolu, somehow dint happened. Then when I told my mom and MIL, they encouraged me a lot and bought new dolls, even my mom passed few of her old dolls to me for my kolu. Then two years back, I successfully kept my own kolu. Last year too I did. I felt so proud and so do my mom and MIL.  I have no much friends to call home for my kolu. So I call my SIL, Jeyashri usually, and last year, Janani aslo visited my kolu. Janani called me for her kolu as well and I was lucky to see her beautiful kolu :)
Even at my mom’s place at Salem, there were lots of friends, but not many will take time to come home to see the kolu. So sometimes my  mom even takes the goodie bag with a blouse bit, pocket mirror, comb, vetrilai paaku (betel leaves and nut), flowers, kumkum, turmeric, yellow thread along with Sundal and payasam, to their home and give them. Some of them will then take time to come and see :) Here SIL with her kids are kind enough to come inspite of the distance.
   Ok now, coming to the recipe, this peanut sundal is one I loved when Janani gave when I went to her kolu. It was tasting simply superb. Usually I add grated coconut. But I felt like she had ground the coconut which made it look good. So I tried that way, she had ground the coconut fine,though I ground very coarsely. Still loved it! My mom always makes the sundal moist. Not very dry. I too prefer that way. Sundals are simple to make, but make a healthy snack. So even if you don't keep kolu, do make sundal and eat . This year, since Rukku paati passed away, we are not celebrating any festivals and sadly no kolu as well....

Peanut sundal/ Verkadalai Sundal recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 1 hr soaking time    |  Cook time: 20 mins    Serves: 3| Author:
Learn how to make peanut sundal, verkadalai sundal recipe for Navaratri Sundal, kolu. A classic south Indian sundal recipe with bust of flavours. With step by step pictures.


Peanut (dry) - 1 cup

Coconut - 1/8 cup

Salt - as needed

To temper

Oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Red chilli - 2-3

Curry leaves - 1 sprig

Asafoetida - 3 pinches


  1. Soak the peanuts for 1-2 hours. Drain and pressure cook for 3 whistles with 3/4 cup water,salt.
  2. howtomethod 1
  3. Drain and keep aside. Heat a pan with oil and temper with the items given under ‘To temper’ table. Add the drained peanuts and give a stir for a minute.
  4. howtomethod 2
  5. Add the coconut (I ground coarsely)  and mix well for a minute.
  6. howtomethod 3


  • My mom never drain the water and boil it until it evaporates.
  • If you use fresh peanuts, no need to soak, just pressure cook with salt.
  • You can add finely chopped ginger after you temper for extra flavour.
  • You can also grind coconut, green chilli and ginger coarsely and add lastly instead of using red chillies while tempering. 
  • I made less in quantity for this post than I have mentioned in the ingredients.
Tags: peanut, verkadalai, sundal
Transfer to the serving bowl. It is simple with least ingredients, yet flavourful and juicy sundal!
verkadalai sundal recipe

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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