Tuesday, December 31, 2013

Senai kizhangu chips | Easy recipes with elephant yam

Senai kizhangu is one veggie that I buy rarely as Vj never wants me to buy. He is afraid always about the itchy nature of it. But seniors at home say that if we buy and keep for several days, the itchy nature gets reduced. Also if made at right way, it can be made as a delicious side dish. And as far as this recipe is concerned I had no idea about it or heard about it. But MIL told when we saw this at Mustafa and I wanted to try it really soon. I made this last week and wanted to post as last Thursday’s post, but time flies for me as I am enjoying my days with the whole family here in SG and we even went for a short trip to Langkawi, Malaysia for 3 days. So still busy and having fun with my in-laws and co-sisters all together, but sure will meet you all tomorrow with a sweet post for the New year’s first post 🙂.
And this is a very very simple recipe and turns out great taste-wise. This is the whole family’s favorite here. Me and Aj tasting for first time and loved it too. Best way when you want to use the big yam in single use. Check out Yam fry recipe over tawa too. This kizhangu is also called Kaara karnai (Elephant Yam)

Senai kizhangu chips recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 25 mins    |  Cook time: 25 mins    Makes: 2 cups


Elephant yam/ Senai kizhangu - 1/2

Tamarind - Big goose berry size

Sambar powder - 2 tsp

Salt - As needed

Oil - For deep frying


  1. Peel off the skin of the yam and cut into big chunks first. Wash and keep immersed in water. Then chop the yam uniformly into sticks. First slice it into thin squares/ rectangles and then stack the squares and chop them to sticks as shown in the picture.
  2. 1-senai-cut
  3. Soak tamarind in hot water for 30 mins and extract a thick pulp from it. Mix the tamarind pulp, sambar powder, salt with the yam sticks and keep aside for 20 mins.
  4. 4-mix
  5. After 20 mins, it would have left more water within. Heat oil and when oil is hot, squeeze out the excess water and sprinkle the yam in hot oil. And that’s my MIL in action.
  6. 2-marinate
  7. Cook in medium flame with constant stirring and never leave it unattended as it gets easily browned towards end. Also turning while cooking now and then ensures even cooking. Drain from oil when the ‘Shhh…’ sound completely ceases and turns crispy. Drain over paper towel.
  8. 3-squeeze


    • Make sure you extract thick pulp from tamarind. Do not let it be watery.
    • Also tamarind should be more, then only the itchy effect will not be there.
    • You can make this fully crispy or crisp out and slightly soft from inside.
    • Make sure the yam is chopped thin and equal sized, otherwise cooking time will vary accordingly.
    • Takes some time to get cooked well.

Can go best with sambar rice and Vj just loves to eat as such. Even I like it as such.



Tuesday, December 24, 2013

Red velvet pancakes recipe | Eggless Christmas recipes


I have been wanting to try different pancakes, after my trip to Malaysia Legoland. When I was waiting for our car, I saw few pancakes in the menu of a restaurant. It inspired me to try out few, and actually I tried a Chocolate swirl pancake once initially, but it was a flop show... My swirls went gooey and stuck to the pan. There must be some other knack to do that. Then I tried this one following my eggless pancakes recipe, just added few ingredients to make it red velvet pancakes. When I searched for the recipe online, all the recipes had only artificial food colouring to make it red velvet cake. But I wanted to add something naturally, so added beets alone to make it red. Though the colour may not be too red, I am happy to use beets instead the red food colour. And turned out great as well. I loved it simply with chocolate sauce. Do try this out for your kid, they might love it.

Though I do not post any special recipes for Christmas usually, this post just happened to be a Christmas special post and here by I am Wishing All of you A Merry Christmas as well :)


Eggless Red velvet Pancakes recipe

Recipe Cuisine: Continental  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 20 mins    Makes: 6


All purpose flour/ plain flour(Maida) - 1 cup

Milk - 1 cup

Beet root - 2

Coco powder - 1  tblsp

Brown or white sugar - 1 tblsp

Salt - 1/2 tsp

Oil - 1 tblsp

Baking powder - 1 tblsp

Vanilla essence - 1 tsp

Butter and honey - For topping


  1. Peel off the skin of the beetroot and cube it. Boil the beetroot – I cooked it in microwave by boiling it in a closed bowl with little water, you can do it in your own way. Let it cool down.1-red-velvet
  2. Mix flour,baking powder, salt and sugar with the whisk.2-pancakes
  3. Puree the beetroot with the milk from the ingredients. Add it to the mixed ingredients for pancakes.3-pancakes
  4. Add milk along with oil and mix gently. Set aside for 10 minutes. After 10 minutes again give it a mix and heat an iron skillet (dosa pan) until it gets hot. Switch off the stove and leave it for 5 minutes. Again switch on the flame and put it in medium flame. Grease with butter and pour one big ladle full of batter carefully. Do not spread. 4-pancake
  5. Wait until bubbles pop over the pancakes and the colour changes and flip carefully. Cook the other side for a minute and transfer to serving plate. 5-pancakes


  • Iron skillet (Iron dosa pan) works best to get golden brown colour and even cooking.
  • If you want you can cover and cook after flipping, this makes it even more soft and locks the moisture.
  • If you heat the pan really hot and make the pancake immediately, the pancakes turn dark brown in colour. That’s why I have heated the pan and switched off for a while to bring the temperature medium. ( I saw this in a video in you tube)
  • If the pan is too hot, the pancakes will have edges like flower. that is it wont be a perfect circle. So make sure to keep the heat medium.
  • Use a big ladle, so that for all the pancakes, you use only one and so all of them would be on same size.
  • You can use whole wheat flour as well, but experiment with the milk volume as it may take more.  

Delicious pancakes, hot, chocolaty, reddish, velvety pancakes perfect for the Christmas season is ready.



Friday, December 20, 2013

Aloo bhaji recipe | No onion no garlic side dish for poori

I always love the subjis they make in North India for roti. Its wholesome, easy and healthy too (without more oil). And I wish I know more subjis that goes well with phulkas. I have to try more and post it here too in future. Its easy and gives me break from our usual south Indian cooking. This Aloo bhaji recipe (without onion) has been shared by my friend Sangeeta long time back, which I tried and clicked 3 weeks back. It’s a no onion no garlic recipe too and apart from poori, we tried it for peas pulao also and it was perfect. I am sure it will go well with mild rice varieties. Once in Kailash Parbhat, I had Sindhi curry and loved it. It was so unique in taste for me. And after that one, this aloo bhaji is my favorite. It tasted a teeny weeny bit like that. Mainly coz of the methi seeds and the tanginess. So do try this for rice or puri once for a change and you would love it. And its perfect vrat recipe too as its has no onion or garlic in it.

Aloo Bhaji recipe

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


Potato - 3

Tomato - 3

Red chilli powder - 1 tsp

Dhaniya powder - 1 & 1/2 tsp

Turmeric - 1/8 tsp

Garam masala powder - 1/2 tsp

Green chilli - 2

Salt - As needed

Coriander leaves, chopped - 2 tblsp

To temper

Oil - 2 tblsp

Mustard - 3/4 tsp

Methi seeds/ fenugreek seeds - 1/2 tsp

Jeera - 1 tsp

Curry leaves - 1 sprig


  1. Peel and chop the potatoes into tiny cubes. Slit green chillies. In a pressure cooker, heat oil and temper with the items given under the ‘To temper’ table, followed by chilli. Add potatoes, salt and turmeric. Fry well in low flame.
  2. Puree the tomatoes(grind it smoothly) in mixie.
  3. Add puree to the potatoes. Add red chilli powder, dhaniya powder and fry until oil separates.
  4. Add 3/4 cup water and add the garam masala powder, mix and pressure cook for 2 whistles.
  5. Then reduce the flame to lowest and keep for 5 minutes.Then once pressure is released, add coriander leaves and adjust water consistency if its too thick and bring to boil if adding water.


    • Do not add more water than required, the gravy should be thick.
    • Be careful while tempering, take care not to burn methi or jeera.

Goes well with rice varieties like mild pulaos, but my friend makes only for puri.


Tuesday, December 17, 2013

Missi roti recipe | Easy Indian dinner recipes

I had missi roti for the first time in the restaurant Mirchi at Esplanade, here in Singapore. Its one of my favorite restaurants and when ever we go to Raffles side, I will try to have dinner in this restaurant. Have been there for some 4-5 times so far with friends and families. And being a great fan of north Indian food, I would everytime wish to taste different menu that I have never heard or tasted. But only if someone shares with me, I will be comfortable in trying new things. Otherwise I cant finish the dish. That day when I tried it also I alone ordered for a missi roti. But it was too big that I could not finish it. But it was tasting great. I could really guess the ingredients….But wait, the key ingredients were mentioned in the menu card itself! So I could actually, relate the ingredients while eating. After so long, I was really craving for this missi roti, But Vj being busy, I cant ask him to take me to Mirchi restaurant, so I thought of referring here and try it out at home. And I did and enjoyed fully my self for lunch and dinner too. It is perfect dinner recipe and easy too.


Missi Roti recipe

Recipe Cuisine: Indian  |  Recipe Category: Dinner
Prep Time: 15 mins    |  Cook time: 15 mins    Makes: 5


Gram flour/ Besan/ Kadalai mavu - 1 cup, leveled

Wheat flour - 1/2 cup, heaped

Ginger, chopped - 2 tsp

Green chilli - 1

Pepper powder - 1/2 tsp

Onion - 1 chopped

Jeera - 1 tsp

Turmeric - 1/8 tsp

Amchoor powder - 1 tsp

Asafoetida - 2 pinches

Coriander leaves, chopped - 1 tblsp

Oil - 2 tblsp

Salt - As needed


  1. Sieve the flour to get rid of small lumps. Mix all the ingredients. Add water and make a stiff dough. Keep covered for 15 minutes. 
  2. 1-sieve
  3. Knead again to make the dough smooth and divide into 5 equal sized balls.
  4. 2-knead
  5. Roll out into slightly thicker than usual roti with generous maida flour. Cook over hot tawa with oil or ghee smeared on both sides, until golden brown spots appear. You can use the spatula to gently press the roti while cooking for even cooking.
  6. 3-cook


    • The original recipe used anardhana seeds powder. I used amchoor powder as I had no stock of anardhana.
    • I used ginger and asafoetida as I felt I tasted those in the one I had in the restaurants.

Comes out soft and crispy too, stays soft even after sometime. Goeas well with any raita and pickle.



Saturday, December 14, 2013

Lunch menu 28 with mochakottai kuzhambu


Today after long time I made mochakottai kuzhambu. Its one of my favorite. I wanted to do a lunch menu post with mochakottai kuzhambu for a while now. With inlaws around, I cooked so easily today, with lots of talking and I was surprised when I realized I already finished cooking!. I always want to take a break from the regular sambar and mostly in weekends I make kuzhambu varieties other than sambar. So here is how I prepared the lunch with Mochakottai kuzhambu, snake gourd kootu, rasam and spenkizhangu curry.

Lunch menu 28 (South Indian lunch Ideas)

Recipe Cuisine:Indian |Recipe Category:
Prep Time: 35 mins |Cook time: 45 mins | Serves : 4
  1. We make mochakottai kuzhambu by roasting, then pressure cooking and not by soaking method. So I dint soaked it, if you want to make soaking method, soak the previous night itself.
  2. Roast 3/4 cup mochakottai and pressure cook and keep aside.
  3. Soak tamarind for kuzhambu and rasam. Pressure cook arbi (seppankizhangu) placed in a container and dal + chopped snake gourd in another container for 3 whistles.
  4. Meanwhile, peel garlic for kuzhambu and shallots (small onion) for kuzhambu. Chop the shallots and chop onion for arbi curry. 1 tomato for rasam. Keep ready curry leaves and coriander leaves.
  5. Grate coconut for kootu and grind it, keep aside. Extract tamarind juice. Peel the seppankizhangu, slice and mix with the spice powders and keep it ready.
  6. Prepare kootu and temper it first. Kootu work is over.
  7. Prepare rasam (I do in kadai itself and finish it off quickly). Also temper it and finish rasam.
  8. Then temper for kuzhambu and let it boil in a stove in medium flame as it will take some time for the mocha kottai to get soft.
  9. Lastly prepare seppankizhangu curry. Both will take some time and you can use the time to clean up the kitchen and other works which can be done side by side.
  10. Lastly keep rice and enjoy your lunch!

So here is what shown in the picture below – mochakottai kuzhambu, snake gourd kootu, seppankizhangu curry, Rasam, buttermilk, narthangai pachadi.

Check out the links
  1. Mochakottai kuzhambu recipe
  2. Rasam recipe
  3. Seppankizhangu curry recipe
  4. Snake gourd kootu recipe
  5. Narthangai pachadi recipe

Have a great weekend


Friday, December 13, 2013

Narthangai pachadi recipe | Traditional south Indian recipes

I wanted to try this when  I was in Chennai itself,, but could not find time. So yesterday when inlaws came, they got this Narthangai (in tamil) and I made this today itself to post it. I used to hate this one like anything when I was a kid. I will run miles away when I smell this. But now a days I am loving it. I hope vj would also like it. When I was cutting this, the whole house was filled with fresh scent of this.  This smell is so so appetising. I am sure it has many medicinal values too. I know normally we make a dry pickle that will be dark in colour  and just coated with salt. I should try making that one later.
Today I asked the recipe and followed my MIL’s instructions and finally I made it  and had narthangai pachadi. Its easy to make, I never expected that it will be an easy process. I loved it a lot.

Narthangai Pachadi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Pickles
Prep Time: 5 mins    |  Cook time: 25 mins    Makes: 2 cups


Narthangai / citron - 4

Tamarind - A small orange sized

Green chillies - 20

Chopped ginger - 1 tblsp

Turmeric - 1/4 tsp

Asaoetida - 3 generous pinches.

Jaggery - 1 tblsp

Salt - As needed

To temper

Oil - 3 tblsp

Mustard - 1 & 1/4 tsp

Channa dal - 3 tblsp

Curry leaves - 1 sprig

Asafoetida - 1 generous pinch


  1. Cut the citron and remove the seeds and chop into tiny pieces. My mom cuts into strips but MIL into tiny pieces. So its up to your choice when it comes to size.cut
  2. Soak tamarind in hot water and extract the juice. Make it 3 & 1/2 cups by adding more water. Add the chopped citron, salt, turmeric and boil it in medium flame.2-pachadi
  3. Temper with the items given under ‘To temper’ table, followed by ginger and green chilli and transfer it to the boiling pachadi.3-boil
  4. Once it reduce to half, add jaggery and mix well, switch off the flame and store in a closed container once cooled down.4-reduce


    • You can store this outside fridge for 2 days but have to reheat well every night. Otherwise you can store in fridge for 1 month.
    • Balance the tamarind, chillies and salt, jaggery to reduce the bitterness of this lemon.

Serve with curd rice, the best. It is good for inducing hunger. The flavor itself will be very appetizing.

Wednesday, December 11, 2013

Easy paneer dosa recipe | Indian breakfast recipes

My MIL told this paneer stuffing for pesarattu as she saw it in a cookery show. I wanted to try the same. But yesterday, I made it quickly for dosa and clicked to post. A month back, I saw a you tube video which tempted me so much to try. But that’s a different version which I will sure post later, this is a very quick and easy one, for you and your family, especially kids. If you need a filling special breakfast or dinner, you can try this. I will be busy this whole month as my inlaws are coming, so I may not be prompt in replying your doubts and comments, but sure will do in my own pace. So I hope you all bear with me. And my small boring intro flash back stories also will be missing. Will be back with a bang in the new year. paneer-dosa

Paneer Dosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 25 mins    Serves: 4


Paneer crumbled -1 cup

Onion -1

Tomato(optional) -1

Garlic, chopped finely -1 tblsp

Turmeric -A pinch

Red chilli powder -1 tsp

Garam masala powder -1/2 tsp

Green chilli(optional) -1

Salt -As needed

Coriander leaves, chopped -2 tblsp

To temper

Oil - 2 tsp

Jeera - 1 tsp


  1. If using frozen paneer, first boil enough water to keep the paneer cubes in water to soften them. Then crumble it with hands or give it a grind in a mixer.Heat oil in kadai and splutter jeera. Take care not to burn it. So do it in medium flame.
  2. 1-paneer
  3. Add chopped garlic, chilli and give it a stir. Add onion and fry till transparent.
  4. 2-tadka
  5. If using tomato add tomatoes and add turmeric, salt and red chilli powder. Give a fry and add the crumbled paneer. I dint use tomato so added paneer directly.Switch off the flame, no need to fry for long time as paneer may turn rubbery.
  6. 3-stir-fry
  7. Spread dosa, you can refer this video for guidance. And spread enough paneer as desired and fold the dosa. Refer Notes for tips and tricks.
  8. 4-spread


    • For perfect dosa, use idli dosa batter stirred with little water to make it easy to spread.
    • Spread the dosa thin and no need to flip, it will get cooked easily as we have added water. So as the dosa gets cooked and browned one side, it will get cooked on the top as well.
    • Spread the paneer only after the dosa is cooked.
    • I have folded the dosa, you can also roll it with generous paneer filling and cut into few pieces diagonally to serve it.
    • Though I dint add tomato, I would suggest to add something like that to keep the filling moist and make it tangy. You can add a tsp of tomato ketchup too instead.
    • Use this as only guidance and use your creativity to enhance the recipe to suit your taste buds. 

I just made less for the last batter to finish it off. Had it with peanut chutney and gosthu.



Saturday, December 7, 2013

Breakfast menu 1 - South Indian breakfast ideas

As I said last week, I am thinking of posting breakfast menus also in between my lunch menu series. So let me start with this breakfast. I grind for idli / dosa once a week. And it comes for 4 days breakfast or dinner. Within that 4 day itself Aj will get bored of it. He likes to eat only once in a week and doesn’t like to repeat. So I make sure I make different things with idli dosa batter. One day idli, ghee roast, uttappam, kuzhi paniyaram, mini idlies, masala dosas, cone dosa.  But only we ladies know how handy is this idli dosa batter. Only we have to worry about the side dish and no need to break our heads for what to make for breakfast in the hurry burry mornings. Also keeps it simple at dinner times.  I wanted to make something special to start my breakfast menu, so though not too special, made it look sepcial. I have to confess this too – that I do not make it this much usually. Just any one or may be two of these. That too because my hubby will be fine with idli, but Aj will be wanting something else and even with side dish, Vj prefers chunteys over sambar but Aj is opposite to him. He wants only sambar for anything- be it idli or any dosa variety. So I have to make two side dishes. Anyone asking about me? 😯 well, I am always fine with thool miladai podi. Thats my best always when it comes to side dish for idli or dosa.
Aj is fine with anything for breakfast like even breakfast cereals or bread, but we both dont like it that much and always go for our traditional tamil breakfast menus, always. If you are working women as well or in hurry to make it ready breakfast, lunch box and  relay on breakfast cereals or bread in weekdays, then you can make your weekend special with these kind of spreads, so that your family enjoys and yourself too. From next weekend, my in-laws will be here and I will sure make something special for them and keep posting in the breakfast menu series. So keep following in weekends.
  1. As far as this week’s breakfast menu, you have to pre plan it the before day itself. So soak and grind to make the idli batter ready. Keep overnight for fermentation.
  2. I usually grate coconuts in bulk in my ultra grind coconut scrapper, freeze it in small ziploc covers and use it when ever needed just by defrosting it. So kept the coconut out first before everything.
  3. I also do this – if I need to make vada in the morning – soak urad dal for 3 hours the before eve and keep it refrigerated and next morning, after everything is done, just gind for vada and make vada at the end. This not only saves time (3 hours soaking time), but also keeping the urad dal refrigerated,  gives fluffy and good volume vada batter, in the mixie. Yes you can grind in mixie itself, still get crispy and soft vadas.
  4. I soaked 1/2 cup urad dal and ground it in the small jar itself, so that we get to eat only one or two each, no over eating ;)
  5. Pressure cook dal for sambar. Soak tamarind for the same.
  6. Meanwhile - cutting works, one onion and tomato for onion tomato chutney. And another one onion and 1 tomato for sambar. I used shallots for vada so I chopped them, if not you can use  1 large onion itself for vada. Chopped onions for uttapam.
  7. If using any veggies for sambar, you can chop and cook them too. I find brinjal or carrots or potato, which gets easily cooked for tiffin sambar.
  8. Chopped finely carrots, chopped coriander leaves and kept ready other ingredients like green chilli and curry leaves. And Mixed the needed ingredients for vada in the vada batter and kept inside the fridge.
  9. First roast channa dal and red chillies for chutney, then season for both chutneys in the respective serving bowls, then for sambar and let it boil in a sotve with the veggies.
  10. Then fry for onion tomato chutney and let it cool down.
  11. By now dal should be done, so finish off the sambar. I used sambar powder for this, not fresh ground sambar powder.
  12. Now to grinding works, first coconut chutney and then onion tomato chutney. Mix well in their respective tadkas and chutneys also ready.
  13. Steam idlies, fry vadas and lastly make onion uttapam as they sit to eat.
So here is the weekend breakfast plate with idli, onion uttapam and medu vada. With sambar, coconut chutney, onion tomato chutney and idli podi as Side dish.


Check out the recipe links
  1. Idli (Idli/dosa batter)
  2. Onion uttapam
  3. Medu vada
  4. Tiffin sambar
  5. Coconut chutney
  6. Onion tomato chutney
  7. Idli podi
Have a great weekend !🙂 Will meet you with interesting recipes!


Thursday, December 5, 2013

Seppan kizhangu curry recipe | Arbi recipes

seppankizhangu-roast curry

This is a simple curry / roast I make with seppankizhangu / Arbi. This is my routine recipe I make whenever I get seppankizhangu, make rarely varuval – make it in tawa rather. I love this one a lot, what ever I make with it. I love it in mor kuzhambu too. But his one is easier for me so make it always and a family favorite too.  Very simple and easy to make too. I make it mostly when I want to keep it simple. Just same as potato curry, but I add crushed garlic while tempering to balance the gastric properties.  When I posted this in my lunch menu series - in my thalai vazhai ilai sappadu, few requested for the recipe. So thought of posting this simple one today.

Seppankizhangu curry recipe

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


Arbi/ Seppankizhangu - 8

Onion - 1

Garlic - 2 flakes

Sambar powder - 1 tsp

Turmeric powder - 1/8 tsp

Salt - As needed

To temper

Oil - 1 tblsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig


  1. Wash arbi well, pour water just to immerse. Pressure cook for 3 whistles. Once pressure is released, wash with water to cool down and peel off the skin.
  2. 1-pressure-cook
  3. Slice it into thick circles. Add salt, turmeric, sambar powder 2 tsp of water and mix well and keep.
  4. 2-fry-onions
  5. Temper with the items given under ‘to temper’ table. Add crushed garlic and give it a fry. Add onion and fry until transparent.
  6. 3-mix
  7. Add the seppankizhangu and fry in medium flame and turn now and then in regular intervals to ensure even browning. Drizzle some more oil if its too dry.
  8. 4-fry


    • You can skip garlic, but its good for neutralizing the gastric effects.
    • You can top with a tsp of coconut oil towards end for extra flavor.
    • You can replace sambar powder with red chilli powder too.
    • I have took 8 big arbis, if small, adjust the count accordingly.

Enjoy with hot rice and sambar. I made today for lunch with vendakkai sambar.

Seppankizhangu curry


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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