Thursday, January 31, 2013

Tiffin sambar recipe (Idli sambar with toor dal)

Tiffin samabr recipe
Already I have a Tiffin sambar recipe with moong dal in my blog, posted almost 2 years back. That’s a version. This is another version of the tiffin sambar perfect for idli. Also for dosa, arisi upma and pongal. This is my mom’s trademark recipe she makes for idli or other tiffin items when guests come. Few readers requested for this recipe. This sambar is always made with potato and shallots. It gives the maximum flavour, every ingredient complimenting each other. But you can adapt this and make it with other veggies also. Other vegetables which works best are – plain with lots of shallots (vengaya sambar), yellow pumpkin (parangikkai), drumstick and brinjal.There are few special things in this sambar – one is the freshly ground sambar powder, secondly a tsp of ghee and lastly a tsp of jaggery. These things make this sambar smell heavenly. The whole house will be filled with a pleasant smell when you make it. That too along with hot steaming idli or dosa this smells really out of this world πŸ™‚. Though its a basic recipe, I wanted to blog this one with tips and tricks.

I used to like this sambar very much before marriage when mom makes. If its this sambar, then I eat extra few idlies. And I always love to pour the sambar over the idlies like they do in hotels those days. Because we rarely go to restaurants and always fascinated by things they do there. When I was kid, me and my brother are just contrast to each other in eating habits. What I like he hate to eat and what I hate he would love to eat. Sometimes it becomes like a cold war, if he says I dont want to eat that vegetable, even though I too don’t prefer, to please my mom and to ‘verupethify’ my bro, I will eat it😁. And he too does that some times. And like wise, the way he eats is always very clean and neat. His plate will be looking very pleasing even while eating and after he finishes. He even makes sure his hands look neat while eating, doesn’t let the food go beyond his fingers and reach his palm (he hates if it is so and will not mind washing his hands even if it happens in between by chance). Too much rightπŸ˜„?. Obviously I am not like that. He even gives me a weird look if I ask my  mom to pour the sambar over the idli. Then what I do is to mash the idlies along with sambar and make it look more like rice and eat (kozhachu adikradhu). That’s his break point. He will leave the place or just will turn his back and eat. Fun memories! Ok enough.
How to make south Indian tiffin sambar for idli dosa video

Tiffin sambar recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish/span>
Prep Time: 10 mins    |  Cook time: 25 mins    Serves: 4


Toor dal - 1/4 cup (heaped)

Potato - 1

Shallots(small onion) - 12

Green chilli - 2

Tomato - 1

Tamarind - small marble size

Turmeric - 1/4 tsp

Jaggery powdered - 1 tsp

Asafoetida - 1/8 tsp

Curry leaves - Few

Coriander leaves - 1 & 1/2 tblsp

Ghee - 1 tsp

Salt - 2 tsp (approx)

To roast

Channa dal - 1 tbsp heaped

Coriander seeds - 3/4 tbsp

Red chillies - 4

Fenugreek seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Asafoetida - 1/8 tsp

To Temper

Mustard - 3/4 tsp

Jeera - 1 tsp

Curry leaves - 1 sprig

Asafoetida - a pinch

Oil - 2 tsp


  1. Pressure cook toor dal for 3-4 whistles, with 1 cup water, 2 pinches of turmeric, 2 pinches of asafoetida and few drops of sesame oil. Wash the potato well and cut into 4 and pressure cook it along with the dal. Once done, take out the potato, peel off the skin and break/ cut into bite size pieces. Mash the dal smoothly. Set aside.1-tiffin-sambar
  2. Mean while, roast the ingredients under ‘To roast’ table. You can roast everything together. But except jeera/ cumin seeds, which has to be added towards the end when the other ingredients gets the golden colour. Take care not to burn anything. So roast in medium flame with constant roasting. If anything gets burnt, the total dish will not turn out that good as this is the star ingredient!2-tiffin-sambar
  3. Cool down and powder into a coarse powder. In between powdering, you might need to wipe the sides, lid of the mixer for even powdering. Set aside.3-tiffin-sabar
  4. In a kadai, heat oil and temper with the items given under ‘To temper table’. Add half of the asafoetida and give a quick stir. Add onions and fry till transparent.Add tomatoes, green chillies and fry for 1 or 2 minutes.4-tiffin-sambar
  5. Extract tamarind juice from the tamarind(soak in warm water for 10 –20 mins for easy extract). Dilute it and make it 3 cups of it and add start heating in a large bowl. Add the fried onion, tomato to it. Now add few torn curry leaves, coriander leaves, salt, turmeric, rest of the asafoetida and bring to boil. Then add the potatoes.5-tiffin-sambar
  6. Boil for 2 minutes and add the sambar powder. Add it in a sprinkled way little by little with constant stirring to avoid any lump formation. Let it boil. Then add the mashed dal. If the dal is too tight, add more water to loosen it before adding it to sambar.6-tiffin-sambar
  7. Now after adding the ground sambar powder and dal, the sambar tends to thicken. So you might be needed to add some 3/4 cup to 1 cup water to bring it to the right consistency. So once it starts boiling, as a final touch add the powdered jaggery and mix well. Top with few more torn coriander leaves or curry leaves and mix in the ghee. Switch off the flame.7-tiffin-sambar


    • This sambar should be with less tamarind, unlike our regular sambar. The tomato will give mild tanginess that is not sharp, perfect for the tiffin items.
    • We usually top with sesame oil for extra flavour. 
    • You can temper with ghee for more flavourful sambar.
    • Other veggies you can add : Yellow pumpkin, drumstic, carror, brinjal.
    • Smells great even the next dayWinking
    • I have added asafoetida at various stages, but you can use it only while tempering and adding in the dal.

Serve with idli/ dosa or any tiffin items which goes well with sambar. I always love to have it along with plain coconut chutney and idli podi.



Tuesday, January 29, 2013

Easy tomato soup recipe | How to make tomato soup

As I have mentioned in my recent Sweet corn soup recipe, Tomato soup is my favourite and this recipe is one easy recipe with no fancy items, just you can make it with the ingredients in your kitchen any time. There are a lot of versions for tomato soup recipe. This is one among that, my version 😊. Apart from the tomato soup recipes we get in Indian restaurants, I love the tomato soup we get in subway. I love it for the rich cheesy and herb flavour in that one. This tomato soup recipe is also very flavourful in its own way. Adding a little beetroot is the tip to get nice bright red, apart from choosing red ripe tomatoes. My kid is also not big fan of soups. After all our eating habits affect our kids a lot, so he is also like that. Only tomato soup he likes. More than the soup, he likes the bread croutons.😊


Easy Tomato soup recipe

Recipe Cuisine: Indian  |  Recipe Category: Starter
Prep Time: 5 mins    |  Cook time: 25 mins    Serves: 2


Red ripe tomatoes - 4

Beetroot - 2 small slices

Garlic - 4 flakes

Bay leaf - 1

Butter - 1 tbsp

Salt - As needed

Black pepper - As needed

Sugar - 1 tsp

Corn flour - 1 tsp

Cream(Optional) - To garnish

Coriander leaves - 1 tblsp


  1. In a small pressure cooker or pressure pan, heat butter and add bay leaves, roughly chopped garlic. Add the tomatoes, beetroot and  1 cup water.
  2. How to make tomato soup step 1
  3. Pressure cook for 2 whistles and without disturbing much, take out the tomato skin which by now will come easily by itself. Discard the skin. Take out the bay leaf. If you want you can transfer to a sauce pan (another vessel to boil the soup) or continue with the cooker as well. I used my immersion blender to grind. If using mixie, cool down and blend without water.
  4. How to make tomato soup step 2
  5. Strain this through a metal strainer to remove the seeds. You can use little water if you need. Again start heating the soup with the bay leaf, sugar and salt.
  6. How to make tomato soup step 3
  7. Boil for 3-4 minutes. Add the corn flour mixed with 1 tblsp water and mix well. Boil until thick consistency reaches. Season generously with black pepper, adjust salt and garnish with coriander leaves. Add cream in top if desired.
  8. How to make tomato soup step 4


    • I added about 2 slices of beetroot in size of two potato wedges.
    • Add pepper generously or the soup will be so tangy.

Serve hot always. Top with bread croutons or serve with golden roasted bread toast🀀. Dip the toast in the soup and eat… Heavenly!



Thursday, January 24, 2013

Kaima idli recipe | Saravana bhavan style

kaima idli recipe
Kaima idli recipe, that's very close to Saravana bhavan's Kaima idli, only that this is homemade! You can deep fry or even bake for healthy version.
I had Kaima idli first time in Saravana bhavan, then 2 –3 times in Madras woodlands in some other name like, chilli idli or something similar to that. I have even attempted to try this at home. But deep frying the idlies was my main concern about the recipe when I saw this recipe at Lavi’s blog. Not that I wont deep fry the idlies, but I could not properly deep fry my idli. It was so soft to deep fry and always got stuck to the ladle. So I dropped the idea of trying at home. But that was long time back. Now since we come to learn few basic kitchen tricks, I tried this again. I refrigerated the left over idlies before deep frying and the deep frying part was totally mess free.It came out crispy and golden in colour.

I wanted it spicy and look more like the Saravana bhavan hotel style kaima idli, so added what ever I could figure out in the recipe and the result was very satisfying. I am sure everybody would enjoy this as snack. If you are making for your kid, try to skip chillies and add more of tomato ketchup or sauce to match their taste.

Kaima Idli recipe

Recipe Cuisine: Indian  |  Recipe Category: Dinner
Prep Time: 10 mins    |  Cook time: 25 mins    Serves: 2


Leftover idli - 4-5

Onion - 1

Tomato - 2

Green chilli - 2

Capsicum - 1/2

Green peas (frozen) - 3 tbsp

Ginger garlic paste - 3/4 tsp

Red chilli powder - 1 tsp

Biryani masala/ Pav bhaji masala - 1 tsp

Coriander seeds powder - 1 tsp

Tomato sauce(optional) - 1 tbsp

Salt - as needed

Oil - as needed

Coriander leaves, chopped - 2 tbsp

Curry leaves - 1 sprig

Fennel seeds/ cumin - 3/4 tsp


  1. If you are going to make this in the evening/night, refrigerate the idlies from morning. This is for easy deep frying. It absorbs less oil if we refrigerate. The cut into bite sized pieces as shown in the picture. You can also bake it in a preheated oven at 190 deg C (Baking and pre heat temperature same) for 15 mins (or until crisp), turning in between once.step1-kaima-idli
  2. Cut onion length-wise, chop tomatoes finely, capsicum into thin short strips. I used frozen peas, you can use any cooked peas in place of it. Deep fry the idli pieces in hot oil until crisp and golden brown. Set aside in kitchen towel. Heat a kadai with 2 tsp of oil and pop the fennel seeds and add curry leaves.step2-kaima-idli 
  3. Fry onion till transparent and add ginger garlic paste. Fry for a minute. Add chopped tomatoes and salt.step3-kaima-idli 
  4. Fry till it gets mushy. Add green peas and capsicum to it and fry for 2 more minutes. Add chilli powder, daniya powder and pav bhaji masala. Add tomato sauce and fry until all masalas blend well.step4-kaima-idli 
  5. Add the fried idlies and toss well.step5-kaima-idli 
  6. Add 1/4 cup water and boil in high flame, mix well and garnish with the chopped coriander leaves. Transfer to the serving bowl.step6-kaima-idli


  • Deep frying the idlies is optional, but it gives the idli nice colour and it helps to hold the shape.
  • If the idlies are not refrigerated, the idli pieces get stuck to the laddle while frying. So make sure to refrigerate the idlies.
  • You can replace the pav bhaji masala with garam masala powder too.
  • Its really spicy, so adjust the spiciness according to your taste.
  • If you eat immediately then it will be crunchy and juicy as well. but if later, then it will be only juicy, still tastes great!
  • If you want you can skip tomato sauce and add a tsp of lemon juice. But i love the sweetness from the sauce.
  • Capsicum and green peas helps in reducing the heat while eating.
  • Do not boil for long time after adding water. Just bring to boil in high flame and mix well.
  • 1/4 cup water in last step is approximate. If you feel its very dry, you can add more to make the gravy loose and coat the idlies well.

Serve hot, best it tastes. Hot and spicy kaima idli! Love to have it with onion raita. I could not resist myself from eating until I finish clicking, so had few in kadai which I munched in between clicking πŸ˜‰.



Monday, January 21, 2013

Eggless chocolate chip muffins recipe

Eggless Choco chip muffins
I had choco chip muffins once in Phuket and then now recently in Bali when we ordered for the continental breakfast. Otherwise not a big fan of it to buy it and eat in usual days. But after making choco chip cookies, I had some chocolate chips remaining. So wanted to make muffins out of it. And still I do have, will make hot chocolate and enjoy as well as empty the choco chips😊.  Aj being allergic to cocoa, these muffins are only for me, me only 😚. The recipe is adapted from Divya's vanilla sponge cake.


Eggless choco chips muffin recipe

Recipe Cuisine : Continental | Recipe Category :Snacks
Prep Time: 10 mins    |  Cook time: 20 mins    Makes: 12


All purpose flour - 1 & 1/2 cup minus 3 tblsp

Corn flour - 3 tblsp

Chocolate chips - 1/2 cup

Sugar - 3/4 cup

Oil - 1/2 cup

Yogurt/ curd - 1 cup

Baking powder - 1 tsp

Sodium bi carbonate - 1/2 tsp

Vanilla essence - 1 tsp


  1. Pre heat oven at 180 deg. C. Sieve all purpose flour and corn flour twice to ensure even mixing. In a mixing bowl, mix well the curd and sugar to dissolve it. Add baking powder and baking soda (sodium bi carb) and mix well and set aside for 2 minutes.The mix will become slightly frothy with small bubbles. Now mix in vanilla and oil.1-choco-chip
  2. Then add 1 tblsp of the flour at a time until you finish all the flour to get the batter.
  3. Mix chocolate chip with 2 tsp of flour to coat it and add it to the batter, give a gentle mix with a spatula. Line a muffin tray with muffin liners and spoon the batter 3/4th in each muffin liner. Top with few more chocolate chips if you like.2-choco-chip 
  4. Bake for 18-20 minutes or until the tooth pick inserted comes out clean. Carefully take out from the muffin tray and cool down over a wire rack. 3-choco-chip
    • I used my hand whisk for mixing the batter.
    • Use only the spatula to just mix the choco chip gently in the batter. Do not over mix.
    • I used semi sweet choco chips, the muffins were a bit on sweeter side for me.

Enjoy the delicious classic chocolate chip Muffins! Tastes best the next day ;)


Thursday, January 17, 2013

Onion chutney recipe | How to make Vengaya chutney

Onion Chutney recipe comes to rescue when there is no tomato or coconut in stock. My mom makes often, MIL too makes the same way. Very simple yet spicy and flavourful. Using small onion (chinna vengayam) is best for this chutney. Top with sesame oil and serve as side dish for idli or any dosa. So here you go for chutney recipe…😎


Onion chutney (Vengaya chutney) recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast (Side dish)
Prep Time: 5 mins    |  Cook time: 10 mins    Serves: 3


Small onion(shallots), Chopped - 3/4 cup

Red chillies - 5

Tamarind - 2 pinches

Salt - 3/4 tsp

To Temper

Oil - 2 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig


  1. In a kadai add a tsp of oil fry red chillies and add peeled chopped small onion and fry until golden spots appear here and there. Cool down and grind with little water,tamarind and salt. Onion chutney recipe step 1
  2. Heat oil in kadai and temper with the items given under ‘To temper’ table and pour the ground mix with little more water. (1/8 cup) Immediately switch off the stove and give a stir. ( you can skip this boiling step too. Just grind and add the tadka to it and mix)Onion chutney recipe step 2

    • To avoid bitterness, the tamarind and spice must be balanced. 
    • You can first grind red chillies and then add onion to grind it coarsely. This will avoid bitter taste if at all you have that problem. 
    • If you want you can add 2 tblsp of coconut along with this.
    • If you want, you can just fry the onion and add red chilli powder instead using the whole ones. This will give a bright red chutney. But tastes different 
    • The colour of mine is deep brown as I have fried my chillies dark and even fried onions until its golden. I used food processor for grinding.

Serve with idli or best with godhuma dosai or else like me Nei podi dosai. Tastes heaven!


Thursday, January 10, 2013

Ezhu kari kootu recipe, thiruvathirai kootu, pongal kootu

7 kari kootu

We make this 7 kari kootu (kootu made with 7 veggies) for thiruvathirai and pongal. Its very flavourful with all our ‘naatu kaigari’s. Please refer the notes for the vegetables choice. This is one of the main Pongal Recipes.  We make sakkarai pongal, vellai pongal, this kootu, vadai and vendakkai sambar on Pongal day. Some times make Kallkandu pongal also along with this. The most thing I like about pongal is ‘Karumbu’. Me and brother sit chew karumbu sincerely through out the day. My mom or dad will sometimes peel off the skin and chop into bite size pieces for our easy.

    And coming to the recipe, since we make it for festival, we dont add onion or sambar powder in this kootu. Even the sambar and vadai we make on these days we do not add onion as we offer to God. There are lot of traditions followed for Pongal by MOM and MIL, but in Singapore, I make it simple. This year no Pongal celebrations for us, but wanted to post this recipe here as I got few requests from the readers. And special thanks to Jeyashri for the veggies and the cute mat :)
What are the vegetables to be used in ezhu kari kootu, pongal kootu? Any naatu kaai can be used, parangikkai, mochai, avarakkai, vazhakkai, sakkarai valli kizhangu, seppankizhangu, karnakizhangu.

ezhu kari kootu recipe

7 kari kootu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 30 mins    Serves: 4


Moong dal - 1/4 cup

Plantain/ vazhakkai - 1/2

Yellow pumpkin/Parangikkai - A small piece

Sweet potato/sakkaravalli kizhangu - 1/2

Fresh peeled mochai - 1/4 cup

Broad beans/ avarakkai - 10-15

Karunai kizhangu/ yam - A small piece

Arbi/colacasia/ seppan kizhangu - 2

Turmeric - 1/4 tsp

Salt - As needed

To grind

Coconut, grated - 1/2 cup

Jeera/cumin seeds - 1/2 tsp

Green chillies - 3-4

Rice flour - 1/4 tsp

To Temper

Oil - 2 tsp

Mustard - 1 tsp

Curry leaves - 1 sprig


How to make ezhu kari kootu step by step method:

  1. Pressure cook moong dal for 2 whistles and keep aside. Peel off the skin of yam, arbi, sweet potato. Wash and chop into tiny cubes. Chop the broad beans finely. Boil 1 cup of water and add these veggies+ mochai, turmeric and salt. Meanwhile peel off the skin of plantain and yellow pumpkin and chop into tiny cubes. Add it along the veggies boiling and cook until soft.ezhu kari kootu recipe step 1
  2. Grate coconut mean while and grind it along with jeera, rice flour, green chilli and little water to a coarse paste.ezhu kari kootu recipe step 2
  3. Add the cooked dal, coconut paste and bring to boil. Temper with the items given under ‘To temper’ table and mix well.ezhu kari kootu recipe step 3
    • You can add dried beans as well in this kootu like kaaramani, dried mochai. You have to soak and pre cook before adding.You can add bitter gourd in this kootu (which I dont like ;))
    • While the veggies are getting cooked, you can add few curry leaves (torn into two). This gives nice flavour.
    • Using coconut oil for tempering also enhances the flavour.
    • What are the vegetables to be avoinded in this ezhu kari kootu, pongal kootu? : ‘English veggies’ like carrot, beans, potato etc..; brinjal, snake gourd, ash gourd, bottle gourd, ridge gourd, ladies finger,drumstick.
    • We add all ‘gastric veggies’ in this. So its good to add jeera in this kootu.
    • Do not add yam more as it will be giving itchy feel. Do not add sweet potato and yellow pumpkin more as it will turn sweeter.

I love this kootu with sakkarai pongal those days. Yeah its weird, but I do eat this way as I dont like to eat too much of sweet continuously those days. This is very very flavourful kootu.



Vellai pongal recipe (Paal pongal)


This is the basic Vellai pongal recipe, we make along with sakkarai pongal on the day of Pongal. Its just plain cooked rice, only that this has bit of milk in it added while cooking. My Mom and MIL does this in vengala paanai that is meant for making pongal, but I make in cooker (pot shaped). There is nothing special in this recipe, still the fresh harvested rice from the farms cooked along with milk is supposed to taste heavenly. We dont cook the plain rice on the day of pongal as we usually do. Instead, use this pongal to eat with kootu, sambar…  My MIL bought a cute tiny vengala panai fo rme for making this, but I never bought it here still as everytime the weight of luggage is always a problem 🀐.

Vellai pongal/ Paal pongal recipe

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


Raw rice - 1/2 cup

Milk - 3/4 cup

Water - 2 & 1/2 to 3 cups

Salt - A pinch


  1. Boil milk+ water in a heavy bottomed vessel. Wash rice well, drain and add it to the boiling milk
  2. 2-paal
  3. Cook in medium flame until the water+ milk gets absorbed and rice gets cooked soft. Mash it well, add salt and keep stirring at this stage to avoid pongal getting stuck to the bottom of the vessel.
  4. 1-paal


    • Adjust milk and water measurement according to the rice variety. New rice need lesser and old rice need more.
    • Add salt according to the taste but we just add a pinch only. Add it towards the end.
    • Add more hot water at the end if the rice is not cooked.  
    • You can also do in pressure cooker. Reduce water quantity accordingly and pressure cook for 5 whistles.

This is how my mom offers to God in the banana leaf with flattened at the top, pour ghee in the dent and garnish with sliced banana. (of course with all the other spread)



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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