Monday, September 30, 2013

Easy thin semiya kesari recipe, fine vermicelli kesari


Vj loves Semiya kesari equally as rava kesari. But I had no specific recipe for it and have not tried except for two times, both times dint turn out that good. Vj is expert in making kesari as I have said the story about his experience in making kesari in my Kesari post. So once he had made semiya kesari too for me as in this post for an event. But he too just makes it by fluke. Latest once he was craving for semiya kesari, I was in no mood to enter kitchen and he said he will make it in no time. Went inside the kitchen like a king and as usual, he called me every time for each and every ingredient, to locate it. So I thought I will rather watch him from kitchen itself rather going here and there. Then while making he just poured the sugar as the same amount we use for rava kesari and it became so watery. Then we had to pour lots of milk and we had it as payasam.
semiya kesari recipe

So once when I was chatting with my friend Sangeeta, she told me about this semiya kesari using fine vermicelli (its super fine / thin). And she told it is very very easy and quick to make, yet delicious. And even it sounded the same to me when she told the method. So made it here in my lunch menu also within 10 minutes. Its really easy and very very tasty! You must try this recipe to see what I mean. It doesn't need more ghee like the rava kesari, needs very less.

Easy Semiya kesari / vermicelli kesari recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 2 mins    |  Cook time: 15 mins    Serves: 2


Fine vermicelli - 2 cups, loosely packed

Water - 3/4 cup (approx.)

Sugar - 1/2 cup

Elachi (cardamom) - 1, powdered

Ghee - 3 tsp

Food colour (orange or yellow)
Optional - A pinch


  1. Break the vermicelli roughly and measure 2 cups heaped. Roast in medium flame with a tsp of ghee in a pan. Just to coat the vermicelli and roast it a bit. Add water to this, just to immerse it.1-semiya-kesari-recipe
  2. As it boils, stir gently in medium flame and in no time, it gets cooked as the water evaporates. Now add sugar and elachi powder.2-semiya-kesari-recipe
  3. Sugar will melt and make the vermicelli also loose as we mix it. Add food colour and mix well. Everything in medium flame.3-semiya-kesari
  4. Continue mixing for 2 minutes, adding ghee in between, until the kesari starts leaving the sides of pan and becomes glossy. Transfer to a bowl or plate.4-semiya-kesari


  • For thick vermicelli, boil water first and add the roasted vermicelli.
  • Water and sugar ratio – for 1 cup vermicelli 2 cups water and 3/4 cup sugar and needs more preparation time.
  • Make sure that you cook vermicelli really well. Otherwise, after adding sugar, it becomes hard and chewy.
  • For fine vermicelli, water should be added just to immerse it. Otherwise turns mushy.
  • My friend said they make it authentically without food colour. The sugar itself will give glossy deep golden brown colour.
  • Raisins can be added fried in ghee, otherwise nothing is needed for garnish.

    Super easy and tasty kesari ready under 15 minutes! And it tastes like heaven, by the way ;)  



    Saturday, September 28, 2013

    Lunch menu 20 | North Indian lunch ideas

    North indian lunch

    This weeks menu, I tried my best to make it as north Indian lunch. And I enjoyed this plate of meal myself. Don't envy, you can prepare and enjoy too, that's why this lunch idea :) I rarely buy tindora / ivy gourd / kovakkai makes rare appearance in my kitchen. I am cooking this for only the second time. Though I love this veggie, no body else likes it. And when ever I take a pack of kovakkai, Vj gives me a weird look, so I keep it back. But this time, I really wanted to make it for myself so bought a pack. And I loved it with triangle roti paratha. And the semiya kesari I made especially for this post, I am sure Vj gonna enjoy this when he is back from office. I got this recipe from my friend and this will be my next post too. So here is how I prepared this meal.

    North Indian lunch idea

    Recipe Cuisine:Indian   |  Recipe Category: Lunch
    Prep Time: 30 mins     |  Cook time: 1 H  |  Serves: 3

    1. Soak rice for pulao, atleast 30 mins. Mean while chopping works and grinding works. Clean, chop tindora.
    2. Clean coriander, peal garlic, onion, ginger and gather ingredients to grind for pulao. Grind it and keep aside.
    3. Cut onions for pulao, curry and raita.
    4. Stove work : Prepare pulao in a small pressure cooker. Let it get cooked and prepare tindora curry over the other stove.
    5. When both are done, prepare the semiya kesari. It is a very easy recipe which will be ready in minutes, will share it soon as promised.
    6. Prepare raita, toast papad and lastly spicy masala chaas (will share the recipe next week as well). 

    Triangle roti paratha, tindora curry, baby corn pulao, vermicelli kesari

    Serve everything in a plate and enjoy yourself along with your family. A filling and satisfying meal!
    1. Triangle roti paratha recipe
    2. Tindora curry recipe
    3. Baby corn pulao recipe
    4. Semiya kesari recipe
    5. Masala chaas recipe 
    6. Raita
    7. Papad
    8. Pickle
    Browse the other Paratha recipes , Pickle recipes, Rice Varieties, Rava kesari recipe.

    Thursday, September 26, 2013

    Moong dal sundal recipe, how to make Pasi paruppu sundal

    Moong-dal-sundal recipe
    Paasi paruppu sundal or moong dal sundal is one staple recipe mom makes so easily and perfectly. I have never seen the moong dal turned mushy. Also I love the texture. Teeny tiny moong dal cooked softly and perfectly made to sundal tastes great. My mom says moong dal should be cooked perfectly. And I too make sure it gets cooked just right, that even my MIL appreciates me for that ;) . This can be made instantly and easily, which makes perfect for navratri. Gives so much volume too. So try this simple sundal for this navarathri. And thank you Jeyashri for the cute pillayar idols as gift for my golu. Much needed one :)

    Moong dal sundal recipe

    Recipe Cuisine: Indian  |  Recipe Category: Snack
    Prep Time: 5 mins    |  Cook time: 15 mins    Serves: 3


    Moong dal / Paasi paruppu - 1/2 cup

    Grated coconut - 4 tblsp

    Sesame oil (optional) - 1 tsp

    Salt - As needed

    To temper

    Oil - 1 tsp

    Mustard - 3/4 tsp

    Urad dal - 1 tsp

    Red chilli - 2

    Curry leaves - 1 sprig

    Asafoetida - 2 generous pinches


    1. Soak moong dal for 1 hour if needed. Boil 3 cups water with sesame oil and add the soaked dal(strain from water and add it to boiling water).Boil for 5 minutes – once it starts to boil, simmer to prevent overflowing, in between add salt. Drain from water once its cooked soft from inside. Do not overcook or under cook.
    2. 1-moong-dal-sundal
    3. Now heat oil in kadai and temper with the items given under ‘To temper’ table. Add the cooked dal and mix well.
    4. 2-moong-dal-sundal
    5. Lastly add coconut and mix well for a minute.Transfer to the serving bowl.
    6. 3-moong-dal-sundal


      • Soaking makes the dal cook fast.
      • As it overflows easily keep an eye all the times and stir then and there. Always cook in medium or low flame after it starts boiling.
    Heavenly sundal is ready, looks heavenly and tastes divine as well!



    Wednesday, September 25, 2013

    Rajma sundal recipe | Sundal recipes


    I rarely cook rajma, but really like it. I actually forget this too use. I loved both quesadillas as well as rajma masala. So wanted to try sundal with it. I have had this sundal when I was very young in a neighbour’s house. Also its always fun to eat rajam one by one and it tastes so unique from the other legumes too. So why not try it for this Navratri 2013 as a sundal? This is one way of making sundal by grinding the coconut ginger and green chilli. This can be followed for all the sundals like peanut sundal, Channa sundal and channa dal sundal as well. Tastes and smells great. Vj enjoyed this very much that he finished in no time. So I should make this often here after.

    Rajma sundal recipe

    Recipe Cuisine: Indian  |  Recipe Category: Snack
    Prep Time: 12 hours soaking time    |  Cook time: 10 mins    Serves: 2


    Rajma / red kidny beans - 1/2 cup

    Coconut, grated - 4 tblsp

    Ginger - 1/2 inch piece

    Green chilli - 2

    Asafoetida - 1 pinch

    Salt - As needed

    To temper

    Oil - 2 tsp

    Mustard - 3/4 tsp

    Urad dal - 2 tsp

    Curry leaves - 1 sprig

    Asafoetida - 1 pinch


    1. Soak Rajma overnight (12 hrs) Drain water, add water just to immerse the rajma and pressure cook for 3 to 4 whistles. Reserve the cooked water.
    2. 1-rajma-sundal
    3. Grind coconut, green chilli and ginger along with asafoetida coarsely with out adding water.
    4. 2-rajma-sundal
    5. In a kadai heat oil and temper with the items given under ‘To temper’ table in order. Add cooked rajma, 1/4 cup of reserved water with salt.
    6. 3-rajma-sundal
    7. Let the water evaporates completely then lastly add the ground item. Stir well until fragrant, say 2 minutes.
    8. 4-rajma-sundal


      • Always buy rajma that is dark red in colour. Black rajma sometimes not get cooked.
      • Do not pressure cook rajma with salt, it may not get cooked properly.
    Rajma sundal, healthy and tasty… Perfect to make in bulk too as it gives more volume.

    Rajma sundal recipe


    Tuesday, September 24, 2013

    Kadalai paruppu sundal recipe | Chana dal sundal | Sundal recipes

    Kadalai paruppu sundal

    Kadalai paruppu sundal recipe - Navratri recipes - No onion No garlic recipes. Learn how to make simple chana dal sundal with step by step pictures.
    Mom makes Chana dal sundal AKA Kadalai paruppu sundal every time once in Navratri days for kolu. This is such a simple yet packed full with flavours. I always loved the aroma that the house is filled when mom tempers for sundal. Ginger, green chilli and asafoetida combines to give a great aroma that takes you out of this world! I love that combination. That too mom uses kadalennai (ground nut oil) for tempering and uses little coconut oil which enhances the flavour. Though I use refined sunflower oil for cooking, I just love kadalennai for tempering. So I find idayam kadalennai (peanut oil) these days in Mustafa and buy that and use it sparingly in my cooking. It took for me some years to realise why my tempering is not wafting the same aroma as mom’s or MIL’s tempering. Silly me.

    Chana dal sundal recipe

    Recipe Cuisine: Indian  |  Recipe Category: Snack
    Prep Time: 1 - 3 hrs soaking time    |  Cook time: 10 mins    Serves: 3-4


    Channa dal / Kadalai paruppu - 1 cup

    Green chilli - 3

    Grated coconut - 4 tblsp

    Coconut oil (optional) - 1 tsp

    Salt - As needed

    Ginger, finely chopped - 1 tsp

    To temper

    Oil - 1 tsp

    Mustard - 3/4 tsp

    Urad dal - 1 tsp

    Curry leaves - 1 sprig

    Asafoetida - 2 generous pinches


    1. Soak channa dal for atleast 1 hour or upto 3 hours. Boil 3 cups water and add the soaked channa dal(strain from water and add it to boiling water).Boil for 5 mintues in between add 1 tsp salt.
    2. 1-chana-dal-sundal-recipe
    3. Drain from water once it cooked soft from inside. Do not overcook or undercook. Now heat oil in kadai and temper with the items given under ‘To temper’ table.
    4. 2-chana-dal-sundal-recipe
    5. Add ginger, chilly and stir well. Add the cooked dal and mix well. Lastly add coconut and mix well for a minute, add coconut oil if desired.Transfer to the serving bowl.
    6. 3-chana-dal-sundal-recipe


      • You can use red chilli in place of green chillies. Just use 2.
      • You can also pressure cook the channa dal for a whistle instead boiling.
      • Soaking dal makes it easy to cook. So more you soak, quick it gets cooked and stays moist too.

    Enjoy this flavourful sundal, perfect for making this Navarathri in the evenings as prasadam.



    Monday, September 23, 2013

    Atta ladoo recipe | Easy Diwali sweet recipes


    I tasted atta ladoo only once when my friend Sangeeta made me when she visited me. It was tasting good and I was surprised that its atta ladoo. And loved the way she had decorated the ladoo with some pistachio toppings. I thought of trying on my own and asked her for the recipe. It was similar to other ladoo recipes like rava ladoo and aval ladoo. Simple but healthier when compared to rava ladoo. Mainly this can be made and given to kids as its healthy for them. And us? well its good only with lots of ghee in it. So, its up to you. With Navaratri and Diwali coming up, this can be made easily and gift packed. So thought of posting this.


    Atta ladoo recipe

    Recipe Cuisine: Indian  |  Recipe Category: Sweet
    Prep Time: 15 mins    |  Cook time: 15 mins    Makes: 15 small laddus


    Wheat flour/ Atta - 1 cup

    Sugar - 1/2 cup heaped

    Ghee - 1/2 cup

    Elachi - 2

    Pistachios - 4 tblsp


    1. Roast atta well in medium flame stirring continuously. If you feel its turning brown quickly at bottom, you can even roast in low flame. Roast very well, until it turns golden brown, taking care not to burn it. Powder sugar with elachi seeds.
    2. 1-atta-ladoo
    3. Take both atta and powdered sugar in a mixing bowl. Melt ghee and add it to this and mix well.
    4. 2-atta-ladoo
    5. Now keep a shallow bowl with a tblsp of melted ghee and powder pistachios coarsely and take it in another shallow bowl/ plate. Shape ladoos and dip(touch) a small part of the ladoo in ghee.
    6. 3-atta-ladoo
    7. Then the ghee dipped part in powdered pistachios. This way it sticks to the ladoos. Continue the same to finish.
    8. 4-atta-ladoo


    • Never compromise in ghee, otherwise may not taste good, this is the tip from my friend.
    • You can increase sugar if you want
    • You can skip the pistachio part and add chopped, ghee fried nuts of your choice, mix and make ladoos.
    • Instead of powdering the pistachios, you can also thin slice it and follow the same.

    Aren’t they appealing and tempting enough to try? I arranged them in these cute little muffin liners.

    atta ladoo recipe


    Saturday, September 21, 2013

    Lunch menu 19 - South Indian lunch ideas


    This week’s lunch is a healthy one with my favourite Karuveppilai  kuzhambu. I have been craving for some tangy kuzhambu, so thought of trying this. I got all the veggies today fresh from Little India and got a bunch of curry leaves. So immediately decided to make use in this kuzhambu. This is very healthy, everyone knows the benefits of curry leaves, its rich in Iron. Its best home remedy to slow down greying of hair. When you see your first grey hair, include curry leaves more in you every day diet and the rate of greying sure will slow down. This is the best way to include curry leaves in diet. Otherwise, if we use in tempering and other ways in our cooking, we may pick it and throw away without eating it. SO here’s how I prepared today’s meal.

    South Indian lunch idea

    Recipe Cuisine:Indian   |  Recipe Category: Lunch
    Prep Time: 20 mins    |  Cook time: 40 mins    |  Serves: 3
    1. Kept the pressure cooker with rice and dal (for kootu) separately in different vessels. Soaked the required tamarind in hot water.
    2. Meanwhile, I cleaned the curry leaves, then keerai (spinach), peeled onion and garlic for the kuzhambu and then ladies finger, chopped everything.
    3. Grated coconut for kootu and poriyal. By now the cooker was done. Then I extracted tamarind juice. Started cooking spinach for kootu.
    4. As it was getting cooked, I ground for kootu and then curry leaves for kuzhambu.
    5. Prepared kootu - this time, followed MIL method of adding only green chillies along with the keerai instead of sambar powder- it gives greeny look! Then temper kootu, temper for kuzhambu and let it boil in another stove.
    6. Prepared poriyal as the kuzhambu getting boiled and now everything ready. I also fried some javvarisi vadam and some sundakkai vathal mom passed me.
    Here are the links to the recipes in the above plate :
    1. Karuveppilai kuzhambu recipe
    2. Keerai kootu recipe 
    3. Vendakkai poriyal recipe

    Instead of keerai kootu you can also try other kootu and vazhakkai poriyal can also be replaced for vendakkai poriyal.

    Check our Karuveppilai podi recipe if interested!

    Have a great weekend! 😊


    Thursday, September 19, 2013

    Spicy veggie pizza recipe | Homemade pizza with Zucchini topping


    I make pizza very often at home, atleast once in a month!  Aj just loves it. Vj is not a big fan. I too love pizzas, be it ordered or homemade. If its left over, I will also eat (and feel guilty later). If any kids come home, I just make this and they too love it. This pizza dough recipe is such a keeper. I have been using this same until now. Same as in my first  homemade pizza and in the paneer tikka pizza . It comes out perfect and the measurements are so precise. Soft and stays soft even after cooling down and above all homemade!


    This spicy pizza is an inspiration from pizza hut’s Spicy veggie pizza. Vj likes Dominos pizza, but Aj loves only pizza hut pizzas. So Vj’s choice will be this spicy veggie pizza. Though its different from the one I tried, the concept of using chilli and zucchini, I grabbed from that. They use a spicy sauce with thai red chilli padi. But I used as topping and used cayenne pepper. Its not too spicy,  but its mildly spicy. And I have tasted zucchini in my life first time only in the spicy veggie pizzas and loved it. So I thought of trying at home. Zucchini and cheese are made for each other and goes well with pizzas. Now a days I am sure in India also we get these zucchini. Sometimes we get colourful zucchini here – green, red and yellow. I used green. So when you are making for kids, you can use the colourful zucchini together in pizzas to make it appealing.


    How to make pizza full video (with different topping in the video)

    Spicy veggie Pizza recipe

    Recipe Cuisine: Indian  |  Recipe Category: Snack
    Prep Time: 1 Hr dough resting time    |  Cook time: 20 mins    Makes: 1 large pizza


    All purpose flour/ Maida - 1 & 1/2 cup

    Instant Yeast * - 1 tsp

    Milk - 1/4 cup

    Water - 1/4 cup (approx.)

    Olive oil - 1/8 cup

    Salt - 3/4 tsp

    Sugar - 1 & 1/2 tsp

    *You can replace with active dry yeast – 1 tblsp, refer notes

    For topping

    Pizza cheese/ Mozzarella, grated - 3/4 cup

    Onion, tomato, capsicum and zucchini - As needed, chopped

    Red ripe chilli (Cayenne pepper) - 1

    Pasta sauce - 2 tblsp


    1. In a bowl, mix flour, salt and yeast. Mix milk and water and heat it just luke warm. Dissolve sugar in it. Now add this milk and olive oil to the flour and mix.1-pizza
    2. Make a smooth dough. Knead for 5 minutes. Keep aside covered with a cling wrap. Preferably in a warm place. I keep inside the oven with oven light ON. After an hour or 1 & 1/2 hour, the dough would have doubled and risen.2-homemade-pizza
    3. Preheat the oven to 200 deg.C . Get the toppings ready. Knead again the dough smoothly and in a well floured surface, roll out into thick pizza (dust the surface generously if sticky). Just make the sides like a rim. Transfer this to a well greased and sprinkled with some flour pizza pan.3-pizza-recipe
    4. Spread pasta sauce inside the rim and spread some half of the grated cheese, I used mixed cheese.4-homemade-pizza
    5. Arrange the toppings as desired in pattern or just toss the toppings here and there and cover with the remaining grated cheese.5-pizza-recipe
    6. Bake for 14 - 15 minutes in a preheated oven until the cheese melts and pizza turns golden in colour. The pizza should move freely in the pan, with which you can check if its cooked perfectly.6-pizza


      • I used instant yeast – which has to be mixed with the flour and kneaded.. But if you are using other yeasts, you have to dissolve the yeast in luke warm milk in step 1. Keep the yeast solution for 5 minutes so that it will become frothy. This ensures the yeast is active. If it has not become frothy even after 10 mins, then you yeast is not good enough to bake. So  do not proceed making pizza, otherwise you may end up in hard pizzas or smelly pizzas.
      • Do not skip sugar.
      • You can use 50 50 wheat flour and all purpose flour too.
      • Water quantity is approximate and just use it as only a guidance and adjust accordingly.
      • The dough should be soft and pliable and not stiff to get a soft pizza.
      • Feel free to use your own toppings.
      • More cheese = more tasty, but do not overload, otherwise, centre of the pizza will be looking white and gooey.
      • Do not roll too thick, remember, the dough will rise a bit while baking too.

    Here we go with homemade soft and delicious pizza that will melt in your mouth and kids would love each and every bite of it.


    Tuesday, September 17, 2013

    Aloo kathi roll recipe | Kathi roll recipe (With video)

    I had kathi roll only once in bombay cafe. It was paneer kathi roll. It wasnt that good, in-fact I cant even finish it. It was so bland. But I like the way Kathi roll is rolled and the way we can hold and eat it. Being here in Singapore, I had no chance to taste kathi roll anywhere else. I think I should try tasting all the kathi rolls in Chennai when I visit next time. But when I tried this aloo kathi roll when I took inspiration from Facebook pictures someone shared from a shop, I really loved it. So simple yet filling and mainly tasty! So thought I should post it. It is very easy and simple, you can pack this in lunch box for yourself or your kids. You can also make as a snack when they come hungry in the evening back from school.

    Kathi roll recipe

    Recipe Cuisine: Indian  |  Recipe Category: Snack
    Prep Time: 20 mins    |  Cook time: 25 mins    Makes: 9


    Atta (wheat flour) - 1 cup

    Dhaniya powder - 1 tsp

    Red chilli powder - 1 tsp

    Chaat masala - 1/2 tsp

    Jeera - 1 tsp

    Potato - 3

    Cheese, grated - 1/4 cup

    Onion - 1

    Tomato ketchup - 3 tblsp

    Green chutney - 2 tblsp

    Coriander leaves (optional) - As needed

    Oil/ Ghee - As needed

    Salt - As needed


    1. Boil / pressure cook potatoes for 3 whistles, until done. Heat kadai with oil and splutter jeera. Add the cooked, peeled and roughly cubed potatoes. Add coriander seeds powder (dhaniya powder),chat masala, red chilli powder and salt. Mix well and fry for 2 minutes. Keep aside.
    2. 1-kathi
    3. Prepare the dough as we do for roti and keep aside for 20 mins. Then knead again,and divide into 9 or 10 equal sized balls,roll it out to roti, slightly thick. Toast both sides carefully in tawa without browning it too much. Prepare all the roti and keep aside.
    4. Chop onion roughly and gather all the things needed for the kathi roll. Take one roti, spread a tsp of green chutney first. Let it be slightly towards the bottom of the roti.2-kathi
    5. Then the prepared aloo curry, cheese, ketchup on top of it.
    6. 3-kathi
    7. Then lastly chopped onion. If you dont have green chutney, you can omit and add some chopped coriander leaves over the onions. You can just roll and pack with foil like this as such. Or do a pack roll as in the next steps.
    8. 4-kathi
    9. First fold the sides as shown in the picture. The fold it from the bottom to cover the stuffing and roll.(Refer video)
    10. 5-kathi
    11. You can sprinkle a little bit cheese towards the end so that it can hold the roll. Toast with ghee it if needed.
    12. 6-kathi


    • You can make the dough with maida or half maida half wheat flour.
    • Skip cheese if you do not want.
    • If your rotis are thin, then it may tear, so roll slightly thick, so that it will be filling for your also .
    • The size of the roll is purely your choice. Aj always likes it small. 
    • The aloo curry can be a left over curry too if making and consuming immediately.

    Enjoy the big bite - filling and tasty! I am totally in love with this kathi roll these days!


    And here is the video how I rolled. I am also no expert, but thought might help to get an idea:) Excuse the video quality.


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Varagu 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