Wednesday, July 31, 2013

Ragi kanji recipe - Sweet & Salted version | Ragi recipes

ragi-kanji-sweet recipe  
As a kid, I was grown up drinking Ragi Kanji right from the age of 1. I used to drink it everyday instead of milk and used to like it my mom says. But as I grew up, when ever my mom prepares ragi dishes for my paati who is a sugar patient, I neither liked it nor consumed ragi. My mom used to scold me a lot saying this. Then now, again I am liking ragi, be it ragi adai or ragi instant dosa, I make it for breakfast and love to eat it. So last week, after a long time, I thought of trying kanji as I had a bad tooth ache and extracted it, I was advised to take liquid diet or soft diet for 3 days. So I called my  mom and asked how to make it and made, enjoyed it. I like the salted version a lot. Sweet version is not my cup of kanji๐Ÿ˜. But salted, wow, I totally loved it. That too after a day of starving, it was like armutham for me๐Ÿค”. Its healthy too, so you can include this in diet every now and then. I think sweet version will be liked by kids, so do try for your kids. It smells so good. Even this is great diet for diabetic people. So you can try this for breakfast or evening time drink for the elders at home.
salted-ragi-kanji recipe

Ragi Kanji Sweet & Salted recipe

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


Ragi flour (finger millet flour) - 1/4 cup

Sugar - as needed

Milk - 1/2 cup

Butter milk - 1 cup

Salt - as needed

Elachi - 1, powdered

To temper

Oil - 1 tsp

Mustard - 1/2 tsp

Asafoetida - 2 pinch

Curry leaves - few

Green chilli - 1


  1. Place the ragi flour and using a whisk, mix water(1 & 1/2 cups) well. Start heating with continuous stirring.1-ragi-kanji-breakfast
  2. once it starts getting thick, lower the flame completely and keep mixing and cook the flour. say for 4 minutes. The ragi flour should get cooked shiny as shown below. Mine is glass vessel so cooking time may vary accordingly. Reserving half the cooked ragi, mix milk, sugar and elachi powder to half of the ragi. You can adjust the consistency of the kanji by adding milk or water more and just heat it up.2-ragi-kanji-breakfast
  3. Cool the rest of ragi , add salt as needed and add buttermilk generously and temper with the items given under to temper table. Mix well.3-ragi-kanji-recipe


    • My mom used to roast the ragi flour until aromatic and then proceed making sweet kanji. I think for infants its safe to roast the ragi to ensure proper cooking.
    • Adjust the liquid -milk or buttermilk as per your need for the consistency of the kanji.
    • You can replace sugar with jaggery too.
    • You can prepare fresh kanji by soaking ragi (finger millet)(whole grain) in water over night and drain, then hang it in muslin cloth to sprout, grind it in mixie with water to a paste, filter using the muslin cloth with water and make kanji. 

So which one would you pick? Sweet or salted kanji? Perfect for morning breakfast!

sweet-salt-ragi-kanji recipe


Monday, July 29, 2013

Ridge gourd chutney recipe (Peerkangai chutney ) | Side dish for idli dosa

       When I was in Chennai, the last day before we left to Singapore, some how we found time to go to Phoenix Market city (Phoenix mall). After roaming and shopping, we felt like having a snack break and found the restaurant “Namma Veedu Vasantha bhavan” there and thought of giving it a try. Aj had dosa and as usual he only had it with sambar and left all the 3 chutneys. I just tasted the green chutney and the taste and flavour was so familiar to me and Vj felt the same. But I could not instantly recollect it what it is. Then I recognised that it is similar to ridge gourd gravy I make. So before I left the restaurant, I asked one of the person in their kitchen and to my surprise he said its ‘Mint chutney’. But still I wanted to try my version of ridge gourd chutney and did it last month for idli. It was really a good accompaniment for idli dosa. And I was happy that I got a new side dish for idli, dosa. So you can try as well, for a change and make everyone keep guessing what kind of chutney it is.

Ridge gourd chutney recipe

Recipe Cuisine: Continental  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 10 mins    Serves: 2


Ridge gourd / Peerkangai - 1

Onion - 1

Tamarind - Small marble size

Green chillies - 8

Asafoetida - 1/4 tsp

Salt - As needed

To temper

Oil - 1 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Asafoetida - A pinch

Curry leaves - 1 sprig


  1. Peel the skin of the ridge gourd and chop into small pieces, onions too into chunks and slit green chillies. Heat kadai with a tsp of oil. Fry onion till transparent along with green chillies and asafoetida.1-chutney 
  2. Add the chopped ridge gourd and salt. Mix well and cook covered for 4 minutes or until the peerkangai softens, gets cooked and reduce in volume.2-chutney 
  3. Cool completely and grind smoothly with tamarind (microwave for 10 sec after soaked in water to soften it). Temper with the items under the table ‘To temper’ table and mix well.3-chutney
    • You can add a fist full of either mint leaves or coriander leaves while frying ridge gourd for a twist.
    •   Asafoetida is the star ingredient, so add it as mentioned.
    • Add lots of green chilli. If you reduce it wont be enough or will be bland.

Serve with hot idli or roast ghee dosa, tastes great and delicious, more over, you are consuming the veggie!



Saturday, July 27, 2013

Lunch menu 12 - (Chinese fried rice and baby corn manchurian)

Fried rice and Manchurian is a classic combo. Yes! A Manchurian dish is a perfect side for any kind of fried rice. I like what ever it is made in the name of fried rice. I just love the smoky flavor that is there in the restaurant fried rice, because of their tossing in high flame, it catches fire and lends a great unique flavor. My kids is also a big fan of this combo.  One thing about this is, both will be nice only when eaten hot hot. I always like my food hot. Really hot!! I was brought up  that way! My never have let me eat other way, she always served me straight from the stove๐Ÿ˜‡. Good old days. Let’s move on..

So this week’s menu is simply with

I have these other fried rice recipes in my blog, do check it out!
And these recipes which may go well with the above :
Have a great weekend with homey food :)


Thursday, July 25, 2013

Chow chow kootu recipe | South Indian kootu recipes

Todays post is a simple chow chow kootu recipe. Chow chow / chayote is not liked by many, but we all like it in our family. Be it chow chow sambar or chow chow curry we like it. This one also one of our favorite and goes well with vathal kuzhambu or poondu kuzhambu or any spicy kuzhambu. I am comfortable in making this kootu in small pressure cooker as chow chow take some time to get cooked. Otherwise I always prefer stove top boiling method for cooking kootu.  Will come up with interesting posts, as of now, enjoy this simple mild kootu recipe!

Chow chow kootu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 15 mins    Serves: 4


Chow chow/ chayote - 1 big

Moong dal/ channa dal - 1/4 cup

Sambar powder - 1 tsp

Small onions - 4

Turmeric - 1/8 tsp

Salt - As needed

To grind

Coconut, freshly grated - 1/4 cup

Jeera - 1/2 tsp

Rice flour(optional) - 1/2 tsp

To temper

Oil - 1 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig


  1. Peel off the skin of chow chow, divide into two halves vertically, take off the seed and the thick part around it. Wash and chop into tiny squares or as desired. In a small pressure cooker, add the chopped veggie, sambar powder, turmeric and salt.
  2. 1-kootu
  3. Add one cup water in such a way it dissolves the powders and salt and mix. Make sure the dal is immersed in water. Pressure cook for 3 whistles.
  4. 2-kootu
  5. Mean while grind coconut with jeera and rice flour with little water to a paste. I first grind the coconut with rice flour well, then add jeera lastly and grind coarsely as its flavourful that way. Add it to the cooked vegetable and mix well. Bring to boil. Lastly temper with the items give under “To temper” table, followed by the finely chopped small onion and mix well.
  6. 3-kootu


    • I temper with coconut oil for extra flavour.
    • Comes our great with both moong and channa dal (pasi paruppu / kadala parppu) I made with moong dal this time.
    • Instead of tempering the shallots, you can grind it coarsely along coconut, while adding jeera. Another variation is without sambar powder, adding green chillies while grinding coconut.

Serve with any kuzhambu varieties, or eat as such with steamed rice and ghee. Comforting!!


Tuesday, July 23, 2013

Corn fritters recipe (Sweet corn fritters)

I have tried corn kebab and loved it a lot, my family loves it too and make it in the weekends sometimes. So when I saw this easy corn fritters recipe in the cookbook I borrowed in library, I wanted to try it out. I just adapted the recipe and adjusted to suit my family’s taste and my convenience.  And as expected, it was loved by both Aj and Vj. I too loved it very much. Its so simple and easy to make, so you can make it as snack for your hungry kids back from school or to make any weekend special with an evening snack.

Corn fritters recipe

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


Sweet corn kernels (frozen) - 2 cups

All purpose flour/ maida - 3 tbslp

Rice flour - 1 & 1/2  tbslp

Salt -   As needed

Black pepper powder - 1 tsp

Oil - for deep frying

To grind coarsely

Shallots/ small onions - 4

Red coloured chilli or green chilli - 2

Garlic cloves - 3

Coriander leaves, chopped - 1 tbslp

Coriander root (optional) - 1


  1. Place the corn in a microwaveable bowl with lid and cook covered for 4 minutes in high or as per instructions in the cover of the frozen corn. No need to add water. Stir in between for even cooking. If using fresh corn, then you can add 2 tblsp of water.1-corn-fritters
  2. Grind the items in the table “To grind coarsely” with 2 tblsp of water.2-corn-fritters
  3. Mix cooked corn (cooled down), ground item, pepper powder, both flours, salt with a tblsp of water if needed. The consistency should be like a vada batter. Adjust flour or water to get the consistency right.3-corn-fritters
  4. Heat oil in a kadai, wet you hands with little water and make patties and drop carefully in the hot oil. The flame should be medium when you drop the fritters. Make sure the oil not too hot, as it will make the corn pop and its dangerous as the oil may spill. You can also spoon the corn mixture to oil, so if you want you can adjust the consistency accordingly.4-corn-fritters
  5. Cook on both sides for total 4 minutes in medium flame, flipping to ensure even cooking. Cook until its golden in colour. Make sure you stand a bit far, in case the corn pops in the oil, for safer side. Make 3-4 per batch and drain over paper towels. 5-corn-fritters


    • Make sure to cook the sweet corn in closed container to ensure retain its moisture. You can also steam it, if you dont have microwave.
    • Corn should be cooked properly to avoid popping in the hot oil.
    • Oil should not be fuming hot at any point, just make sure to higher and lower  accordingly as there are chances of popping.
    • Any way, one or two corn per batch will pop, so make sure you stand at safe distance while the fritters are getting cooked.
    • Also there should be enough batter to bind and coat the corns.
    • Use a deep frying pan.
    • I used coriander root alone while grinding, as this is a Thai recipe and asked for it, but we can use coriander leaves alone and I tried that way too, it was nice.

Serve hot! Soft, crispy and crunchy corn fritters are yummy as such, or you can pair it with any hot and sweet sauces!


Saturday, July 20, 2013

Lunch menu 11 (South Indian variety lunch)

Variety lunch - Flavored rice, sambar rice, curd rice, poriyal, sweet, vadams
Day before yesterday, when I was staring at the Facebook wall ๐Ÿ˜ต, I suddenly saw a meal promo in the feed. Said “Variety lunch”  and had a paratha/ kal dosa kuruma, flavoured rice, sambar rice, poriyal, curd rice,sweet and papad, pickle. It really tempted me a lot, so I decided to make it the next day and I did. But I omitted the paratha/ kal dosa kurma part as I thought this itself is enough. Since yesterday was Aadi velli I made a payasam and added to the meal ๐Ÿ˜Ž. As I always say, I dont like sambar rice that much so had my favourite lemon rice and curd rice alone in this menu.

Variety lunch - Lemon rice, sambar rice, curd rice, podalangai poriyal, semiya payasam, coloured vadams

And here we go, this week’s lunch menu :
  1. A flavoured rice – Lemon rice
  2. Sambar rice (Sambar sadham)
  3. Snake gourd stir fry ( Podalangai poriyal)
  4. Curd rice (Thayir sadham)
  5. Fine vermicelli payasam
  6. Vadavams.

You can replace the lemon rice with any other favourite of yours. Like coconut rice or puliyodharai or puli sadham or thakkali sadam or peanut rice.

And vegetable poriyal also could be of your choice.

I had curd rice with mor milagai, you can have it with pickle.

Payasam can be replaced with any sweet pongal or kesari too. If you want the regular semiya payasam recipe here.

Happy weekend with homey food ๐Ÿ˜


Wednesday, July 17, 2013

Green curry recipe | Vegetarian Thai green curry recipe

From the day I tasted “Green curry” at Bali, I was thinking of trying at home myself, as the taste was very much relate-able to our avial. Only a herb smell was over powering and new to me. Aj kind of liked and me too liked it though first few mouths it was hard for me to swallow. Vj dint even touch. But it took so long for me to try in my kitchen. But its really easy to  make it, provided you get all the ingredients. For me, it was easy to gather ingredients here as they sell the Thai essentials in a single pack, just enough to try. So I got it and tried. I think now a days in India also, Thai restaurants are there and people like the cuisine. I found this recipe in a library borrowed cook book, but I adapted the recipe to vegetarian version and added my choice of vegetables. It turned out exactly same as I tasted there in Bali. I really enjoyed it with steamed rice. So if you are new to Thai cuisine, don't panic, just try it out in some restaurant and sure you will like it!


Green curry (Thai green curry) recipe

Recipe Cuisine: Oriental  |  Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 15 mins    Serves: 4

Ingredients For Green curry paste

Lemon grass - 1 stalk

Green chilli(small variety) - 4

Lime leaves (kaffir lime leaves) - 2

Young ginger (galangal) - 1 inch

Garlic - 4 cloves

Coriander roots - 3

Coriander leaves, chopped - 2 tblsp

Small onion (shallots) - 3

Thai sweet basil leaves - 6

Coriander seeds powder - 1/4 tsp

Cumin seeds - 1 tsp

White pepper powder - 1/4 tsp


Other ingredients

Coconut milk - 400 ml

Oil - 2 tblsp

Carrot - 1

Beans (I used baby beans) - 6

Yellow pumpkin,chopped - 1/2 cup

Sweet potato (thai) - 1

Cherry tomatoes - 8

Soya sauce (light) - 1 tblsp

Brown sugar/ honey - 1 tblsp

Salt - If needed


  1. Gather all the ingredients under the table “for green curry paste”. Peel shallots,garlic,ginger and scrap the coriander roots, place all ingredients together in a blender and with 1 or 2 tblsp of water, grind it to a paste. 1-thai-curry
  2. I chopped the sweet potato and yellow pumpkin into medium thin squares. Carrots to strips and beans also similarly in length, cooked the vegetables in 3/4 cup of water, just right, do not over cook. Prepare coconut milk. I used readymade coconut milk available in the stores. You can use fresh coconut milk as well. If so,extract thick milk from 1 & 1/2 cup of grated fresh coconut and use it.3-thai-curry
  3. Heat oil in a pan and add the thai curry paste (3-4 tblsp) and fry in medium flame until it gets cooked and becomes fragrant. Day 3 minutes.2-thai-curry
  4. Add coconut milk, soya sauce, honey and mix well. Add the cooked vegetables. 4-green-curry
  5. Let it be in medium flame for 5 minutes. Add the cherry tomatoes halved at the last stage and cook without changing its shape. Lastly add 2 torn kaffir lime leaves for garnish and switch off the flame.5-green-curry


    • Other vegetables that can be used in this curry are thai aubergines, turkey berries, squash, baby corn, mushrooms, courgettes. These vegetables need not be pre cooked.
    • The curry paste will be enough for this recipe alone (a tsp extra, may be). 

Transfer to serving bowls and serve with fragrant rice. I had it with our usual steamed rice and sago fryums.



Monday, July 15, 2013

Vathal kuzhambu recipe, South Indian vathal kuzhambu

sundakkai vathal kuzhambu
Vathal kuzhambu recipe, Sundakkai vathal kuzhambu, flavourful kuzhambu made with dried vegetables like sundakkai vathal, mangai vathal, kothavarangai vathal.
As I have said in my earlier post, I love love vathal kuzhambu than any other kuzhambu. Usually vathal kuzhambu recipes made by brahmins/ iyer has only vathal and no onion or garlic I think. But we make it with both. Though this time I made without garlic, we usually add finely chopped small onions and garlic. I love sundakkai vathal fried darkly to accompany curd rice. Never tasted the ones in these kuzhambu. Don’t ask about sundakkai kootu or sambar, I will run miles away from it. My mom insists to eat it for its health benefits. But I can’t eat. I love vathals though.
We had sudakkai plant in our backyard, still have one at Salem. It yields a lot of sudankkai (turkey berry). I like to make vathals out of sundakkai, its an interesting process. Yes, my mom washes and spreads the berries and we use a clean hammer to gently nudge on it and open it up. Then its all added to sour buttermilk and sundried to make vathal. Its stored and used throughout the year.
I always wonder how our cuisine uses up the vegetables in form of vathals and it comes handy to cook at home, even when there is no vegetables in hand. Cool right? ๐Ÿ˜Ž. Sundakkai has a lot of health benefits, though I don't know many, one main thing is it can help you to get rid of worms in tummy, especially for bachelors who eat outside food and kids. Its also rich iron.

sundakkai vathal kuzhambu

Sundakkai vathal kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 20 mins    Serves: 4
">Vathal kuzhambu recipe, Sundakkai vathal kuzhambu, flavourful kuzhambu made with dried vegetables like sundakkai vathal, mangai vathal, kothavarangai vathal.
sundakkai vathal kuzhambu


Sundakkai vathal (dried turkey berry) - 20

Onion - 1

Tamarind - Gooseberry sized

Sambar powder  - 2 & 1/2 tsp

Turmeric - 1/4 tsp

Jaggery - 1/2 tsp

Salt - As needed

To temper

Sesame oil - 2 tblsp

Mustard - 1/2 tsp

Fenugreek seeds - 1/2 tsp

Urad dal - 1 tsp

Toor dal - 1 tsp

Jeera/ cumin seeds - 1 tsp

Curry leaves - 1 Sprig


  1. Chop onion finely, extract tamarind juice by soaking it in hot water for 10 minutes.  Make it 2 and 1/2 cups by adding water to it. Set aside. Heat a kadai with sesame oil, temper with the items given under ‘To temper’ table. Before adding curry leaves, add sudakkai vathal and fry until everything turns golden brown in colour. Make sure the vathal gets fried. Add curry leaves followed by chopped onion. Fry till it turns brown here and there.
  2. vathal-kuzhambu-1
  3. Add the tamarind juice, bring to boil, add sambar powder, turmeric and salt. Lower the flame to medium.
  4. vathal-kuzhambu-2
  5. Boil for 6-8 minutes or until oil separates, towards the end, add jaggery and mix well. Switch off the flame when the kuzhambu gets thick.
  6. vathal-kuzhambu-3


    • You can replace sudakkai vathal with any other vathal.
    • You can make this as no onion no garlic too. Add asafoetida while tempering. Or you can also add on finely chopped garlic in this recipe. Adds more flavour.

Usually, vathal kuzhambu and kootu is the best combination to serve. Thogayal also goes well with this.

Tags: vathal kuzhambu recipe,vathal kulambu,vathal kuzhambu,sundakkai recipes,sundakkai vathal kuzhambu,south indian kuzhambu recipe,recipes

Saturday, July 13, 2013

Lunch menu 10 ( With south Indian vathal kuzhambu)

vatral kuzhambu meals
      For me, I never like what I cook regularly. Like sambar for lunch. I make vathal kuzhambu very rarely as my family is not a big fan of it, but I love it. In my mom’s place, we make weekly only twice sambar and other days, it will be vathal kuzhambu or more kuzhambu or puli saaru or a variety rice. But at inlaws place, its ulta. Every day it will be only sambar. Other things appear very very rarely. Vj and Aj also no exception, they are convenient only with sambar than any other. Even I forget the other choices and make sambar only often. I can make vathal kuzhambu for myself sure and keep it for 3 days in fridge and enjoy, but I purposely avoid it. I will eat a lot since I like it and add on weight! But when I really get bored or confused   what to make inspite of regular menu, I will make it and enjoy. I really love the tangy and spicy kuzhambu with any thogayal. Any vadams like onion vadam will be more apt. But to keep it simple, sutta appalam will also be a nice accompaniment. My dad always eat sutta appalam for his lunch everyday. I like sutta appalam best with kothamalli podi. Heavenly combination, do try it. Please excuse with the spelling of thogayal in tamil.

vatral kuzhambu, paruppu thogayal, kootu, poriyal, sutta appalam, rice.

  So this week’s lunch menu is my favourite menu๐Ÿ˜Ž. This menu has the following :
  1. Vatral kuzhambu 
  2. Paruppu thogayal
  3. Drumstick leaves poriyal (stir fry)
  4. Snake gourd kootu (Pudalangai)
And rice , Sutta appalam (papad toasted directly over fire).

Other kuzhambu in place of vatral kuzhambu are: poondu kuzhambu, Kara kuzhambu, Paruppu urundai kuzhambu.
Instead of paruppu thogayal, you can make coconut thogayal as well.
Kootu can be Cabbage kootu, keerai kootu, bottle gourd kootu, appala kootu, mixed veg.kootu.
You may like  keerai poriyal in place of this drumstick leaves poriyal.

Have a great weekend with homey food.

Wednesday, July 10, 2013

Murungai keerai poriyal recipe (Drumstick leaves stir fry)

murungai-keerai-poriyal-drumstick leaves poriyal
    Murungai keerai / drumstick leaves poriyal makes its appearance very rarely in my kitchen. That’s coz I rarely buy drumstick leaves. I become lazy when it comes to separate the leaves from the stalk. But recently I am buying very often to consume it for its health benefits. My mom makes very often. Most of the time she makes kootu. And every time she makes kootu, being a picky eater, I used to refuse eating it. She says a song for it. It starts like this “murunga keerai kootu, moonu dhadam potu….”  sorry only that much I remember now๐Ÿค”. And makes me eat once. When I was asking Vj how he likes it, he said he likes it as poriyal. At my mom’s house, we call it as Murunga keerai thuvattal. So these days I started to buy this keerai often, to make poriyal with it for Vj, but always end up adding in adai. This time too, added a part of it first in adai and made murungai keerai adai and the rest I made it as poriyal. So thought of posting it too.


Murungai keerai poriyal recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 20 mins    |  Cook time: 10 mins    Serves: 3


Drumstick leaves - 2 cups tightly packed

Onion - 1

Sugar - 1/4 tsp

Coconut, grated - 1/4 cup

Salt - As needed

To temper

Oil - 2 tsp

Mustard - 3/4 tsp

Urad dal - 2 tsp

Red chilli (dry) - 2 or 3


  1. Carefully separate the leaves from stalks. Its always better to leave a tiny bit of stalk in the leaves, but take care no long sticks as well. Wash and drain, keep aside. Heat oil in kadai, temper with the items given under “to temper” table. Add finely chopped onion and fry till transparent.
  2. 1-murunga-keerai-poriyal
  3. Add the drained leaves, salt and sugar. Keep stiring to mix the salt for a minute, it will leave water, which helps in cooking the greens. Cook in low flame for 5 minutes. The volume will reduce as it is cooking.
  4. 2-murungai-keerai-poriyal
  5. You can cook covered, but my grandma says do not cook any green covered with lid, it should be cooked open. I dont know the reason, but believe there is some good reason for it. So as it cooks, the water that oozed out from the greens will evaporate apparently help the greens get cooked. Once done, cook in high flame to evaporate excess water. Add grated coconut at last and give a fry for a minute.
  6. 3-murungai-keerai-recipe


    • You can skip onion and add finely chopped garlic.
    • We usually do not add curry leaves in greens stir fry or any dish with greens.
    •  Adding sugar helps retaining the green colour.
    • If too much of stalks left in the green, its not good for your tummy.
    • The poriyal by itself has a very very mild bitterness sometimes, depending upon the variety.

You can serve this as accompaniment for rice, sambar or any kuzhambu. You can mix it with steamed rice and ghee and have it as such too.

drumstick-leaves-stir fry

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Kanji Ragi Adai Instant Ragi Dosa Ragi Kanji (Sweet and salt) Instant bajra dosai Varagu adai Kambu dosa Samai pongal Kuthiraivali sakkara pongal Kodo millet pulao easy kambu kanji Milagu jeeraga varagu adai Tindora varagu rice Thinai semiya upma Millet idli dosa Samai upma kozhukattai Idly 5 taste uthappam Rava Kichidi Poori Rice/Arisi Sundal Puli Idiyappam Stuffed Idiyappam Adai Lemon Aval Tamarind aval Rawa Idly Ven pongal Palak Poori Bhatura Pesarattu adai Arisi upma Ulundhu Kozhukattai Aval Kozhukattai Aval upma Killu Adai Neer Urundai Paruppu Idiyappam Vermicelli Biryani &Thayir semiya Chapati noodles Vegetable hakka noodles Bread Upma Eggless French toast Veg momos Sabudana Khichdi Rava upma Milagu idiyappam Ragi Kanji Tomato sevai Kanda batata Poha Mini idli sambar Kanchipuram idli Grilled chocolate sandwich Jaggery idiyappam Schezwan noodles Indian style veg sunny side up Brinjal gosthu Onion tomato Gosthu Tomato Gosthu Tiffin sambar with moong dal Tiffin samabr with toor dal 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