Tuesday, April 30, 2013

Veg chilli milli recipe

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

Saturday, April 27, 2013

Lunch menu - 2 (South Indian easy lunch ideas)

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

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


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

Easy poricha kuzhambu recipe (No vegetable No grind version)

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

Thursday, April 25, 2013

Raj kachori recipe | Chaat recipes

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

Tuesday, April 23, 2013

Palak pakora recipe / Spinach pakora recipe

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

Saturday, April 20, 2013

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

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

Recipe links :

 More kuzhambu recipe.
Cluster beans paruppu usili,


Thursday, April 18, 2013

Neer mor Recipe for spiced buttermilk

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

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


Neer mor recipe

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


Thick curd/ plain yogurt - 1 cup

Water* - 4 cups

Green chilli - 2

Chopped ginger - 1 tblsp

Chopped coriander - 1 tblsp

Chopped curry leaves - 1 sprig

Salt - As needed

Asafoetida - 1 pinch

Lemon(optional) - 1/2

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

To temper

Oil - 1 tsp

Mustard - 1 tsp

Asafoetida - 1 pinch

Curry leaves - 1 sprig


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


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

recipe for buttermilk


Tuesday, April 16, 2013

Vadu mango pickle recipe, Maavadu pickle

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

Vadu mango pickle recipe

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


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

Salt (rock salt preferred) - As needed

Castor oil or sesame oil - 2 tbslp

*The baby mangoes should be round variety

To Roast and grind

Red chillies (Long variety) - 20

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

Mustard - 3/4 tsp

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

Asafoetida - 1/4 tsp



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


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

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


Thursday, April 11, 2013

Thengai payasam recipe, Tamil New Year Recipes

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

Thengai Payasam recipe

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


Coconut, scrapped - 3/4 cup

Raw rice - 3 tbsp

Jaggery - 3/4 cup (adjust)

Cardamom - 1

Cashew nuts - 8

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

Ghee - 1 tbsp


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


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

Tuesday, April 9, 2013

Paneer paratha recipe | Easy paratha recipes

Its a long time since I thought of trying paneer paratha recipe, some how I kept postponing it as I was bit afraid how it will be easy to roll. So today, I atlast tried it and it came out really good. I was thinking, why I was afraid to try this easy paratha so far! It is very easy, especially when you have frozen paneer with you. I just made it like aloo paratha except that I added garam masala in this one. If you are a beginner, you can refer this video to see how to roll a stuffed paratha (aloo). Kids will love this as it has the star ingredient as paneer. You can make it in a jiffy when they are back from school or for dinner too.

Saturday, April 6, 2013


        We all like pomegranate, mostly we eat as such, but sometime love to have it as juice as well. Mathulam pazham has many medicinal values, we had a plant in our garden when we were kids. Me and my brother though hate to eat fruits. Especially my brother hates this juice when mom and dad gives it when he is back from the hostel for vacation. He runs miles away. Still we make fun over this. Once I had pomagranate in an ashram, they served as prasadam with pepper and salt. it was really good. From then I used to have it with salt/pepper and sometimes I have tried with chaat masala too.

Thursday, April 4, 2013

Aval upma recipe, south Indian style poha

Aval Upma recipe - flattened rice upmaAval upma is one easy and healthy breakfast recipe. I like the recipes simplicity and amazing flavours too, in spite of its simplicity. This is my mom’s version of aval upma and it has no potato in it like the ones north Indians makes. I have heard that about my friends, yet to try that way. But love this version too very much. I love all the things that are made with aval/ poha/ flattened rice. Mainly because of its simplicity. Be it Lemon poha or puli aval, its more easier as there is no cutting process needed for it. MIL and mom makes even a soaked sweet version of aval with jaggery which can be eaten as snack in the evenings.

Monday, April 1, 2013

Mango sambar recipe | Mango recipes

Mango Sambar Recipe      Mango sambar is one of the flavorful sambar just like drumstick sambar. I am not a big fan though. But mom and MIL makes this very often in mango season. MIL makes it with fresh mangoes from her sisters house. They have their own  mango trees in their backyards. So they pass it whenever possible. Otherwise, our home in Chennai, has a lot of mango trees in near by houses. So we can easily buy from them. My co sister is crazy about mangoes. She eats it raw with salt, atleast once a day when its mango season. At my In-laws place everybody loves mango! Mango pachadi is another family favorite recipe, that they can live with!
     Me, just like coffee, I love the flavour and cooking it, otherwise not big fan of mango recipes. Except Mango thokku. I got mango last week and kept postponing making as Aj  doesn’t like mango sambar. So I made different one for him today and made this for Vj and thought of posting. Since I am not a big fan of mango, I never knew its specialty until for past two years see my MIL making mango sambar and the whole house is filled with the aroma of mango sambar!
Mango sambar, rice, cauliflower curry       

Mango sambar recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 4
Click here to read mango sambar recipe in tamil


Mango - 1/2

Toor dal/ Thuvaram paruppu - 1/3 cup

Sambar powder - 1 & 1/2 tsp

Turmeric - 1/4 tsp

Red chilli - 1

Tamarind - a small marble sized

Onion - 1, cubed

Tomato - 1/2, chopped (optional)

Curry leaves - few

Salt - As needed

To temper

Oil/ ghee - 1 tsp

Mustard - 1.2 tsp

Fenugreek seeds - 1/4 tsp

Red chilli - 1

Cumin seeds - 1 tsp

Curry leaves - 1 sprig

Asafoetida powder - 1/4 tsp


  1. Pressure cook dal for 4 whistles with 1 cup of water, red chilli, a pinch of asafoetida and few drops of sesame oil.  Mash it once done and keep aside. Soak tamarind in hot water and extract the juice and keep aside.
  2. 1-manga-sambar
  3. Mean while, wash and cut the mango to two as shown in the picture. You need mighty strong big knife for this and some strength. Aruvamanai does the job easily. I used my big sharp mighty knife. First cut the flesh part and concentrate on the seed part which is tough. Cut the half into three.
  4. 2-manga-sambar
  5. Again cut each into two as shown in the picture. Keep it immersed in water until use. Heat kadai and temper with the items given under ‘to temper’ table in order.
  6. 3-manga
  7. Add chopped onion and fry till transparent. Add some oil if its too dry to fry. Add chopped tomatoes and fry till soft.
  8. 4-manga
  9. Add the tamarind extract (roughly make the water altogether 2 cups, considering that there is no water in dal),
    sambar powder, turmeric, salt and mix well. Bring to boil and drop in the mango pieces.
  10. 5-mango
  11. Let it boil for 3-4 minutes. Check the mango pieces frequently now and then as mostly the mangoes gets quickly done.To know if its done, take a piece and press it slightly to test if its soft. Do not wait until the skin gets cooked, just the flesh part should be soft. The mango will be transparent looking now.
  12. 6-manga
  13. Add dal and bring to boil. Do not boil for long time, once it boils briskly just put off the flame. Top with few fresh torn curry leaves for extra flavour. If you feel the mangoes are disintegrating in the sambar(the skin will separate from flesh if over cooked), then take the mangoes alone out from sambar and keep in a separate plate. Add it while you serve.
  14. 7-manga


    • If you over cook mango, the whole sambar will look like a mess, so keep closely an eye to check the doneness of mango. I used ‘Kili mooku mango’ for this sambar.
    • Use only half the tamarind you use usually for the other sambar as mango by itself is tangy.
    • You can add drumstick in this sambar for an unbeatable flavour. In that case, first let the drumstick gets cooked before you add mango pieces.
My mom and MIL says the head part of the mango is the most tasty part in the mango and it will always go for the special person in the family. So here you go, one for you too! I served with cauliflower curry..

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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