Tuesday, April 30, 2013

Veg chilli milli recipe

       Veg chilli milli is our usual order when we visit Kailash Parbat. Vj loves this very much. Since he likes the dish very much I thought of attempting my version at home after tasting this twice there. Though I could not match the taste what we had at the restaurant, this sure is a finger licking side for Roti / Naan. Why not?, its a cashew based gravy so its slightly sweetish and delicious inspite of its name having ‘chilli’. And also I like the vegetables in it which we usually do not include in our roti side dish recipes. This has become Aj’s favourite too these days😀.


Veg chilli milli recipe

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


Cabbage, cut to thin stripes - 3/4 cup

Carrot, small - 1

Capsicum, small - 1

Paneer, crumbled - 3-4 tblsp

Onion - 1

Tomato puree/ tomatoes(2) - 1/4 cup

Garam masala powder - 1/2 tsp

Dhaniya powder optional - 1 tsp

Red chilli powder - 3/4 tsp

Green chillies - 2-3

Poblano (big green chilli) - 1

Cashews - 12-14

Cream (nestle) - 2-3 tblsp

Kasoori methi - A pinch

Coriander leaves, chopped - 2 tblsp

To temper

Oil/ butter - 2 tblsp

Jeera - 1


  1.   Cut onion, cabbage, carrot and cabbage to fine strips, this makes the vegetables cook very fast. Slit the green chillies. Heat kadai with oil and temper with jeera. Add onion and both chillies and fry until transparent.1-veg-chillimilli
  2. Grind cashew nuts with little water, to a very smooth paste. set aside. 6grind-cashews
  3. Add tomato puree. If you dont have puree,make you own by grinding the tomatoes. Fry until raw smell goes away. Add the ground cashew paste. Mix well.2-vegchillimilli
  4. Make sure you add oil (1 or 2 tsp) at this stage to get the cashew paste fried easily and to make it non sticky. Add chilli powder, dhaniya powder, garam masala powder and kasooti methi at this stage and mix well. Oil should separate from the paste and cook until that in medium or low flame.3-vegchillimilli
  5. Add all the vegetables, salt and mix well. the vegetables will get cooked and volume reduces soon. Cook until the vegetables are done. Lastly add crumbled paneer.4-vegchillimilli
  6. Mix well and then add cream and mix well. Add more water/ milk to bring it to a consistency you prefer. Cook for 2 minutes in medium flame.5-vegchillimilli


    • If carrot is big, add only half of it. You can use all the three colours of capsicum to make it more appealing.
    • This is a cashew based gravy, so taste may differ if the recipe is altered.
    • The gravy and the vegetables should be in equal ratio.
    • Colour of the dish depends on the tomatoes and red chilli powders colour. Since i used store bought tomato puree, the colour may be darker.
    • Paneer crumbles can be added more according to your wish.
    • I beat the cream with little milk before adding to the gravy to get it smooth.
    • You can use colourful capsicums for unique taste as each colour of capsicum has its own taste.

Garnish with lots of coriander leaves and serve hot with roti.


Saturday, April 27, 2013

Lunch menu - 2 (South Indian easy lunch ideas)

    This was supposed to be my first post in the Lunch menu series. Then I had not posted this  poricha kuzhambu recipe before, so thought of posting that first and then this meal.You will also find buttermilk and Maa vadu pickle in the picture.

So this meal has  :
  1. Simple poricha kuzhambu
  2. Vazhakkai curry
  3. Veppam poo rasam


Other vegetables which can be used for making the curry instead of vazhakkai / plantain are :
  1. Yellow pumpkin – Yellow pumpkin curry recipe
  2. Brinjal – Brinjal curry recipe
  3. Potato

Easy poricha kuzhambu recipe (No vegetable No grind version)

easy-no-vegetable-poricha-kuzhambu recipe
     I have mentioned about this easy poricha kuzhambu in my murungakkai poricha kuzhambu recipe. This is also called ‘Rathri poricha kuzhambu’ as its made in the night time for dinner. My grandfather (mom’s/ FIL’s dad) is a great fan of this. Even at my in-law’s place, every one likes this.  Its simple and easy to make and easily digestible as it has only moong dal. My grandfather used to come back home hungry and ask my grand mom to make this as quick fix for the dinner, as its his favorite  Aj also likes this one to my surprise. No wonder his grand sons and great grand son too likes the same as their grand father🙂.   This is more like the south Indian version of North Indian dal.

Thursday, April 25, 2013

Raj kachori recipe, Chaat recipes

Raj kachori is an Indian chaat made with a large puri, filled with kabuli chana, potato, sprouts, sweetened curd along with other chaat components like sev, green chutney, sweet chutney.
Raj kachori is one of my favourite chaat and order wherever I find it in the menu in restaurants. I have had this 2-3 times and love it a lot.  But now it's more than 2 yrs since I had it. Somehow I remembered last weekend and thought of trying on my own at home. So finally I made yesterday and had it heartily. And I am disclaiming this recipe may not be the authentic one, but I can assure it turns out to be finger licking good🙂. Vj too loved it when I made it for him.
It's sure full of calories with all those deep fried stuffs and curd, still, once in a while it's a treat for you. You can make your guest wonder too by making this for them. You can make the sev, both chutneys a day ahead, even if you want to make (if you have large airtight containers) you can make the puris too ahead and make your job easier the day when you are preparing. All the chaat recipes have few ingredients to make, but once you make and keep it, you can enjoy these easily. Please refer to the chutney recipes and sev and papdi recipes by following the links in the ingredients table.

Raj Kachori recipe

Recipe Cuisine: Indian |  Recipe Category: Snacks
Prep Time: 30 mins  Cook time: 20 mins Serves: 6  | Author:

Click here for cup measurements

Learn how to make raj kachori, an Indian snack chaat made with a large puri break opened to fill with kabuli chana, green chutney, sweet chutney, sweetened curd and lots of sev. A royal treat chaat recipe.
semiya kesari recipe


To make puri:
Maida/ All purpose flour - 1 cup
ceroti / fine semolina* - 1/4 cup
Corn flour - 1 tsp
Oil - 2 tbsp
Salt - As needed
Oil - for deep frying
* Optional. Click on the ingredients in bold to take to respective recipes.
Other recipe ingredient for making raj kachori:
Potato - 1 or 2
Kabuli chana (brown chickpeas) - 1/2 cup
Whole green moong - 1/2 cup
Curd - 1 cup
Sugar - 1 tsp
Papdi* - 5-6
Green chuntey - As needed
Sweet chutney - As needed
Sev - As needed
Coriander leaves, chopped - As needed
Chaat masala* - As needed
Red chilli powder - As needed


  1. Soak both channa and green moong overnight and pressure cook separately for 3 whistles. You can cook potato along with this too.In a mixing bowl, mix the flour with semolina, corn flour, salt, oil well and make a tight dough by sprinkling water little by little. Let it set for minimum 1 hr so that it will be easy to roll.
  2. Howtomethod 1
  3. After an hour knead well to a smooth dough and divide into equal size balls say 6- depending on how big you want the kachori.
  4. Howtorecipemethod 2
  5. Roll into a round circles. Heat oil in a kadai and let it be hot. Drop the puri one by one , it should puff up as shown in the picture. So make sure the oil is hot enough.
  6. Howtorecipemethod 3
  7. After it puffs up, lower the flame to maximum low and cook both side to get a golden brown crispy puri. Make all the ingredients ready including the chutneys.
  8. Howtorecipemethod 4
  9. At the time of serving, you can break the puri in the middle and fill it with mashed potaotes, channa, moong and a crushed papdi. Add both the chutneys.
  10. Howtorecipemethod 5
  11. Beat curd smoothly with little salt and sugar. Top the kachori with generous curd, both chutneys again and sprinkle sev over and garnish with more channa and moong and coriander leaves. You can also sprinkle the chaat masala and red chilli powders as needed.
  12. Howtorecipemethod 6


    • The puri should be crisp for this and make sure you fry in low flame to make it crisp.
    • I like mine on sweeter side, so add lots of sweet chutney and add sugar in curd. So adjust the ingredients according to suit your taste.
    • You can use ready made store bought sev and chutneys available in the stores for easy job or pre plan and make the before day and keep.
    • You can also top pomegranate in this. Amchur powder can be sprinkled.
Tags:  Raj kachori recipe,raj kachori,raj kachori chaat recipe,chaat recipes, how to make raj kachori at home, homemade raj kachori
Blissfully delicious RAJ Kachori, serve immediately as you prepare. Enjoy the royal treat! It's full of deliciousness🤤🤤

Tuesday, April 23, 2013

Palak pakora recipe / Spinach pakora recipe

      Palak pakora or palak pakoda is an easy evening snack, perfect for tea time. I think there is another version of palak pakora of mixing the spinach leaves with the batter, but I have had this way in a restaurant once and even my MIL makes this when she makes south Indian version with vegetables.(bajji). If you have ready made bajji mix, then this can be made more easily in a jiffy😊. Hang on with this simple snack as of now, I promise to bring you interesting recipe coming up next😉.

Palak Pakora/ Pakoda recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 5 mins    |  Cook time: 10 mins    Serves: 2


Palak/ Indian spinach - 10 leaves

Besan/ chick pea flour - 1/2 cup

Rice flour - 1/4 cup

Ajwain or jeera - 1/2 tsp

Black pepper powder - 3/4  tsp

Cooking soda/ Sodium bi carb - 2 pinches

Asafoetida - 2 pinches

Ghee - 1 tsp

Oil - as need for deep frying


  1.   Separate the leaves from the stalk leaving little bit as shown in the picture. Wash and set aside. Place all the ingredients other than oil & palak , in a mixing bowl.1palak
  2. Add water little by little and mix to a thick batter. It should be thick but loose enough to coat the leaves. 2palak
  3. Heat kadai/frying pan with enough oil. When its hot enough (if you drop a drop of batter in oil, it should rise immediately). Dip the leaves one by one and carefully drop in oil. You can fry 2-3 at a time depending on how much oil you use for the frying. Fry both sides until it puffs up and turns crisp and golden.3palak
    • You can replace black pepper powder with red chilli powder too. But I love the flavour it lends to the pakoras.
    • You can use any spinach that are big enough for this pakoras.
    • Too much water or too much cooking soda will make the pakoras oily.

Drain over paper towels to remove excess oil  and serve hot with green chutney as side along with hot tea! Consume hot.



Saturday, April 20, 2013

Mor kuzhambu, paruppu usili - (South Indian lunch ideas)

I am planning to post some Lunch menu ideas weekly, so that it will be easy and helpful for many to pre-plan their lunch in weekends/ weekdays. I also want to let know, this may not have any fancy combinations or elaborate lunch, instead, simple, yet will try my best to match the best combinations. If any of the recipes in the menu is not in my blog and if you want that specific recipe, you can leave a message requesting that recipe and I will try posting the recipe soon.

Recipe links :

 More kuzhambu recipe.
Cluster beans paruppu usili,


Thursday, April 18, 2013

Neer mor Recipe for spiced buttermilk

Neer more - spiced buttermilk, south Indian style, perfect as summer drink to beat the heat and keep yourself hydrated in natural way!

Neer more/ neer mor (spiced buttermilk) is a perfect body cooling drink for summer. Neer mor and panagam both are offered on Tamizh new year and on Rama navami too. Since both the festivals falls over the summer month (Chithirai), we make this and offer to God and distribute to others too. No fancy items needed or no complicated too, still I am posting the recipe for buttermilk (spiced) because, tomorrow is Rama Navami. In MIL side, we dont celebrate Rama navami, but mom always does. So here is the way I do neer more (south Indian way of making spiced buttermilk). I am not sure if we temper it if we are offering to God, still I made this way. Below is the video:


Neer mor recipe

Recipe Cuisine: Indian  |  Recipe Category: Drink
Prep Time: 5 mins    |  Cook time: 2 mins    Serves: 4


Thick curd/ plain yogurt - 1 cup

Water* - 4 cups

Green chilli - 2

Chopped ginger - 1 tblsp

Chopped coriander - 1 tblsp

Chopped curry leaves - 1 sprig

Salt - As needed

Asafoetida - 1 pinch

Lemon(optional) - 1/2

*Adjust water quantity depending upon your curd's thickness and sourness.

To temper

Oil - 1 tsp

Mustard - 1 tsp

Asafoetida - 1 pinch

Curry leaves - 1 sprig


  1. Chop ginger, green chilly, coriander and curry leaves very finely. In a deep large bowl, place the thick curd.
  2. How to make neer mor 1
  3. Beat the curd smoothly and add all the other items including salt. Add water and mix well. If needed, squeeze in the lemon.
  4. How to make neer mor 2
  5. Temper the items given under ‘To temper’ table and mix it to the buttermilk. Keep refrigerated to have it chill, when ever needed.
  6. How to make neer mor 3


    • If the buttermilk is not that sour and you need to make a lot, then you can squeeze lemon. Or even if you like the flavour, you can.
    • Add a pinch of asafoetida raw and rest while tempering, both together gives a great flavour.
    • Instead of chopping finely, you can also try grinding the chilly, ginger and few curry leaves to add it in the buttermilk.
    • At the time of serving, I strain and drink, still the flavour will be there.
    • You can use hand blender with whisk too.
    • Make sure you beat/ whisk the buttermilk well coz, the frothy top adds a lot of flavor :)
Serve chilled and keep yourself cool this summer by drinking lots of buttermilk. Spiced buttermilk! Check out the panakam recipe too!

recipe for buttermilk


Tuesday, April 16, 2013

Vadu mango pickle recipe, Maavadu pickle

Maavadu / vadu manga/ vadu mago is nothing but baby mangoes. A specific variety of this tender mango is made pickle, the ever popular “vadu mango pickle”. Mom makes more like the neer nellikai, which is also my most favourite. I like the water more than the nellikai/mango. It tastes great with more sadam/ thayir sadam. I can live with it! But this way of authentic maa vadu pickle I learnt from my MIL. She has this recipe in her handwritten cookbook, which she shared me over the phone and I tried it successfully for the first ever time in my life. And every day when I open the jar of this pickle the whole space is full of the pleasant mango flavour along with the spices! Wow! Too much!😀.
I clicked these pictures just after one day I prepared, coz the baby mangoes  where photogenic and actually I was too much enthusiastic to click it, cant wait until it gets soaked. How ever the picture below the ingredients table has been shot only after one week, just to show the looks of the shrunken, well soaked maavadu. Anybody remembering any tamil song now as you read this post?😉

Vadu mango pickle recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch (pickle)
Prep Time: 1 Week soaking    |  Cook time: 15 mins    Makes: 3 cups


Vadu manga*/ maavadu/baby mangoes - 2 cups heaped

Salt (rock salt preferred) - As needed

Castor oil or sesame oil - 2 tbslp

*The baby mangoes should be round variety

To Roast and grind

Red chillies (Long variety) - 20

Vendhayam (fenugreek seeds/ methi seeds) - 1/2 tsp

Mustard - 3/4 tsp

A small piece of turmeric
Or turmeric powder - 1/4 tsp

Asafoetida - 1/4 tsp



  1.   Choose fresh, roughly same size of baby mangoes/ vadu manga. Wash properly and remove the stalks if any. Pat dry completely in a clean kitchen towel and dry in the shade for making sure it has no water. In a porcelain bowl or glass bottle, big enough to hold the manoges, transfer the mangoes and pour oil and mix well so that the oil coats all the mangoes completely.1-vadu-manga
  2. Meanwhile, roast the items given under ‘To roast and grind table’. Add asafoetida powder towards the end. (I used the solid ones). No need to roast the turmeric. Roast until the mustard starts cracking. Do it in medium flame. Cool down and powder everything along with salt. 2-vadu-manga
  3. Then add  1/4 cup boiled & COOLED water and grind it to a paste. Add it to the greased baby mangoes.3-vadu-manga
  4. Mix well with a spoon or if the jar has lid, shake it well so that the spicy sauce coats every mango.Toss 3-4 times a day so that it gets soaked evenly. For first few days, the salt makes the mango ooze out water and the mangoes will shrink little by little and the water quantity also increases. The below picture shows 2 days old soaked mangoes. But it takes atleast 1 week to get completely shrunken. 4-vadu-manga


    • As always told for pickles, always use clean spoons while handling the pickle.
    • Make sure no water is there in the mangoes for long shelf life. This pickle can stay good for months even when kept outside.
    • Use only peengan or glass bottles as others may not withstand the salt content in the pickle.
    • Using kal uppu / rock salt is recommended.
    • Do not forget to toss the mangoes everyday atleast 2-3 times for a week.
    • By end of a week, the mangoes will get smaller and the spicy water will cover the mangoes – the way it is supposed to be. 

Serve with sambar/ rasam sadam ( I don’t do this, but have heard it will be good) or classically with the thayir sadam😍. Spicy and flavourful, simply a treat every single time you eat/lick it!


Thursday, April 11, 2013

Thengai payasam recipe, Tamil New Year Recipes

Thengai payasam recipe
      Thengai payasam is one of a staple recipe at my periyamma’s place. Mom and MIL makes it as well. I think it's not that common recipe people usually make. I too have tried this for first time now. With Tamil New Year coming up, I thought of  posting this recipe as it would help some of you to make it on the Tamil new year day. I liked this payasam for its unique taste and flavour and simple ingredients. In my childhood I never had it much as this payasam is too sweet with jaggery, as I was not a big fan of jaggery then. But it's perfect if its taken along a full course meal towards the end. Do check out other payasam recipes, you can make one for the festival. And Happy Ugadi to all who ever celebrating :)

Thengai Payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Desserts
Prep Time: 1 Hr soaking time    |  Cook time: 20 mins    Serves: 4


Coconut, scrapped - 3/4 cup

Raw rice - 3 tbsp

Jaggery - 3/4 cup (adjust)

Cardamom - 1

Cashew nuts - 8

Milk, boiled & cooled(optional) - 1/4 cup

Ghee - 1 tbsp


  1. Soak rice in water for an hour before preparing the payasam. Grind it with coconut and 1/4 cup water, to a paste.
  2. 1-thenga-payasam
  3. Mix the ground paste with 2 cups water and bring to boil. Cook in medium flame for 10 – 12 minutes. Do not forget to stir in between to avoid burnt bottom.
  4. 2-thengai-payasam
  5. Meanwhile, heat approx. 1/2 cup water and dissolve  jaggery in it. Filter in a metal strainer to remove any impurities. Make sure the syrup is not too watery. So use less water.
  6. 3-thengai-payasam
  7. Now, the coconut and rice would have got cooked (should be a thick porridge like consistency). Add the jaggery syrup and powdered elachi to it. Mix well.
  8. 4-thenga-payasam
  9. Bring to boil and switch off the flame. Heat ghee in a pan and roast the cashews, broken, to golden brown and transfer to the payasam and mix well. Add milk lastly after 5 minutes of time.
  10. 5-thengai-payasam


    • Adding milk is optional, but it adds richness. I have added boiled and cooled milk and add it lastly to avoid curdling of milk.
    • The more you add rice, thicker the payasam will be. So add accordingly.
    • I dint add elachi as Vj doesn't like.
    • While straining jaggery, pour slowly saving the last few drops as it has lots of fine impurities which may pass through a metal strainer too.
    • You can add nuts of your choice and raisins too.
Delicious, super flavourful payasam is what you have now! Enjoy hot!🌝

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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