Monday, December 29, 2014

Corn capsicum masala recipe, how to make corn capsicum masala

Corn capsicum masala, an easy to prepare recipe with sweet corn and colourful capsicum in a delicious gravy. With step by step pictures.
 I had this corn capsicum masala in a restaurant and loved it a lot. Both Vj and Aj loved it. We all are sweet corn fans and very often make sweet corn chaat for evening snack. At least twice a week. So obviously, this was really delicious and we enjoyed this a lot. It was creamy, tangy as well as slightly sweet. So I thought I could make it as I make the usual Masala and add capsicum and corn to it. It turned out great and Aj loved it a lot with dal and rice. I made it for dinner with roti and it was perfect too. So add this to your side dish for chapati list and impress your family😊.

Corn capsicum masala recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 10 mins    |  Cook time: 20 mins    Serves: 2

Click here for cup measurements

Corn capsicum masala, an easy to prepare recipe with sweet corn and colourful capsicum in a delicious gravy. With step by step pictures.


Sweet corn (I used frozen) - 2 cups

Capsicum, cubed (I used 3 colours) - 1 cup heaped

Onion - 2

Tomato, large - 2

Ginger garlic paste - 1 tsp

Red chilli powder - 2 tsp

Garam masala powder - 1/2 tsp

Turmeric - 1/4 tsp

Kasoori methi - A generous pinch

Cream - 1/4 cup

Salt & oil - As needed

Sugar - 1/4 tsp

To temper

Oil - 2 tblsp

Cardamom - 2

Clove - 1

Cinnamon - 1 small piece

How to make corn capsicum masala method:

  1. In a pan, add little oil and fry capsicum for 2 minutes in medium flame.
  2. preparation step1
  3. In the same kadai, add cubed onion with little oil and fry until it turns golden here and there.
  4. preparation step2
  5. Grind it with roughly chopped tomatoes to a smooth puree.
  6. preparation step3
  7. In the kadai, add oil and temper with cardamom, clove and cinnamon. Add the ground puree. Cover with lid as it splutters a lot.
  8. preparation step4
  9. After few minutes, say 2-3 mins, the spluttering will subside, add ginger garlic paste to it and fry for 2 more minutes. Add red chilli, garam masala, turmeric powders along with kasoori methi and salt.
  10.  preparation step5
  11. Fry until oil separates in medium flame. I microwaved corn with 2 tblsp water for 4 minutes, stirring in between once to cook it. You can cook in you own way.
  12. preparation step6
  13. Add the cooked corn to it and fry for 2 more minutes.
  14. preparation step7
  15. Add 1 cup water and boil for 3 minutes. Put the flame to low and add cream slowly stirring.preparation step8
  16. The gravy should not boil so keep the flame always in low after adding cream. Add the fried capsicum and mix well. Heat for a minute and switch off the flame.
  17. preparation step9


    • I used cooking cream, you can use nestle cream.
    • You can add milk in place of cream too.
    • Adding little butter may enhance the taste.
    • Adding capsicum in the end ensures it stays crisp.
Serve with as accompaniment for mild pulaos or with plain roti. corn-capsicum-masala-recipe

Saturday, December 27, 2014

Tomato peas pulao, curd vada, potato curry Lunch menu 53

A simple lunch menu with my favorite tomato peas pulao. I both love to have it as well as cook it. Its easy to make too. I made this menu last week along with thayir vadai. So thought of clicking this for lunch menu post too. I made the potato curry with fresh ground masala, you can replace it with any vegetable side dish you like. Check out the link for the recipes
  1. Tomato peas pulao recipe
  2. Potato curry with fresh ground masala
  3. Curd rice recipe 
  4. Curd vada recipe

You can check the other old posts of tomato bhat and tomato rice too. Check out other vegetable side dishes.

Tomato peas pulao, curd rice, potato curry - Lunch menu 53

Recipe Cuisine: Indian  |  Recipe Category:Lunch
Prep Time: 3 Hrs     |  Cook time: 1 hr    |  Serves: 3
  1. I made ready the thayir vadai first that day as I wanted to make a post. You can make vadais ahead or even use leftover vadais.
  2. So as you prepare breakfast, you can first soak for vadai, once breakfast work is done, grind for vadai and prepare vadais.
  3. Prepare curd vadai and set aside.
  4. Soak rice for pulao and cut potato, onion, tomato. Keep all the other ingredients ready. Gring masala for curry and keep that too ready.
  5. Cook plain rice for curd rice. Other side cook tomato pulao.
  6. Lastly prepare potato curry and fry vadams.


Wednesday, December 24, 2014

Thayir vadai recipe | South Indian curd vada

This is very simple and basic recipe, I have made it quite a few times when I had guests at home. But never posted and had long time due to post this. I wanted to garnish with kara boondi, so it too so long for me to both make this south Indian curd vada and have the kara boondi in stock. I do not order curd vadai at restaurants as once I had bad experience eating sourest curd vadai. So after that never thought of eating at restaurants, but many times made it at home. Once my uncle got this when he came home last year when we went to chennai. It was very delicious when I tasted one. It was not sour and the curd was smooth and rich. Don’t know from where he got. After that I am making only now and today had one heartily Winking. So when you want to make curd vadai at home, make sure you use fresh not sour curd for best results. I have posted north Indian version Dahi vada, I love that too, but both are different in taste, but I like both versions.

Thayir vadai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 3 hrs mins    |  Cook time: 55 mins    Makes: 8


Urad dal - white, whole - 1/2 cup, heaped

green chilli - 2V

Asafoetida - A pinch

Ginger - A small piece

Coriander leaves, chopped - 1 tblsp

Salt - As needed

For curd mixture

Curd - 1 & 1/2 cup

Milk - 1/2 cup

Salt - As needed

To temper

Oil - 1 tsp

Mustard - 3/4 tsp

Asafoetida - A pinch

Curry leaves - 1 sprig

For garnish

Red chilli powder - 1/2 tsp

Kara boondi - As needed

Chopped coriander leaves - 2 tblsp

How to shape a vadai video


  1. Soak urad dal for 2 hours. Then keep it refrigerated for an hour. This helps in giving fluffy stiff batter while we grind in mixie. Drain water and grind it with ginger, green chillies adding ice cold water little. The batter will loosen when we add salt later, so add water so very carefully less.
  2. How to make thayir vadai step1
  3. The batter should be smooth and thick. Add coriander, curry leaves and salt and mix well. Keep refrigerated until use. Keeping refrigerated also keeps the batter stiff and thick helping to shape the vadai perfect.
  4. How to make thayir vadai step2
  5. Heat oil for deep frying. Wet your hands and make shape of vada in your hands or in your convenient way of making vada shape and drop in oil carefully. Fry 3-4 vadais at a time depending on your kadai and oil size. Cook both sides in medium flame until golden.
  6. How to make thayir vadai step3
  7. Drain in paper towels. Soak vadai in hot water. Make sure water is just hot, not boiling water. Adding hot vadai in hot boiling water makes it loose it shape and not looks good. It may become too soft. So drain and cool the vadais, then add in hot water. Let it soak for atleast 15 mins.
  8. How to make thayir vadai step4
  9. Meanwhile prepare curd – beat curd and milk with salt until smooth.
  10. How to make thayir vadai step5
  11. Temper with the items given under ‘to temper’ table and mix.
  12. How to make thayir vadai step6
  13. Drain water from the soaked vadai and slightly squeeze without changing the shape. Pour the curd mixture on top of it and let it get soaked.
  14. How to make thayir vadai step7


    • You can use left over vadais for this.
    • If your vadai is soft and airy, then your curd vadai also will absorb everything well, but it should not be too soft too, otherwise, it wont look good. Slightly stiff vadais works best.
    • Refer my medhu vadai post for more tips and tricks for making vadai.
    • Use boiled room temperature milk if its not homogenized pasteurized milk. Otherwise can use as such.
    • When you add curd to soaked vadai, make sure its not too hot.

At the time of serving, garnish with coriander leaves, red chilli powder and kara boondi. You can add grated carrots as well.

Monday, December 22, 2014

Cauliflower potato soup recipe

I have never thought of this combination of cauliflower soup with potato. Once my friend Sangeeta asked me to guess a picture of soup what it is. And it was cauliflower potato soup. I referred this recipe from vegetrian about site, but the recipe was vegan. I tried a simpler way and it turned out to be rich and tasty. I loved the colour of the soup mainly, it something that makes it rich in look. Very simple and easy to try for this winter. Wholesome too for dinner.

Cauliflower potato soup recipe

Recipe Cuisine: International  |  Recipe Category: Starter
Prep Time: 5 mins    |  Cook time: 20 mins    Serves: 2


Potato - 1

Cauliflower - 1 small flower head

Onion - 1

Garlic - 2 flakes

Butter - 1 tblsp

Bay leaf - 1

Salt and pepper - As needed


  1. I used my small pressure cooker for this, you can do this in a heavy bottomed soup pan too. Heat butter, add bay leaf, followed by garlic and onion. Fry in medium or low flame until onion turns transparent. Make sure not to change the colour.Add chopped potato, cauliflower and fry for 2 mins in medium or low flame with constant stirring to make sure not to change the colour of anything. 1-cauliflower-soup
  2. Add 2 cups water and pressure cook for 3 whistles. 2-cauliflower-soup
  3. Once done, discard the bay leaf, using a hand blender, grind it smoothly. Reheat if needed. Add pepper generously.3-ready


    • If you dont have a hand blender, strain the pressure cooked potato cauliflower in a metal strainer, cool down, grind smoothly and add it to the strained water and heat again.
    • In case you want to skip potato, add 1 tblsp of maida/ all purpose flour after u fry cauliflower, give it a fry for minute and then proceed.

Potato adds such a nice richness and thickness to the soup. Season with salt and pepper as needed.


Saturday, December 20, 2014

Dum aloo, veg pulao, paneer paratha - Lunch menu 52

Dum aloo, veg pulao, paneer paratha

Last week could not post any lunch menu or breakfast menu as I was not in mood of touching the camera. Drawback of doing fresh posts (Last minute post)🙄. This week so thought of clicking a menu and keep it ready. I was craving for some rich stuffed paratha, so suddenly paneer paratha came to my mind. And had small potatoes that I picked from mustafa, so thought of making Dum aloo, which I never tried making again after that post 🤫. Aj always loves baby potatoes and he was double happy when I told him that I am gonna make a gravy with it along with veg pulao. So rice for him and paratha for me. Actually I made the pulao and dum aloo morning and packed for Vj’s lunch box, then later made paratha hot for my lunch along with the peanut chaat. I will write the preparation together but.
Check out recipe links
  1. Paneer paratha recipe
  2. Dum aloo recipe
  3. Veg pulao recipe
  4. Boondi raita recipe
  5. Peanut chaat recipe
  6. How to roll a papad video

Dum aloo, veg pulao - Lunch menu 52

Recipe Cuisine: Indian   |  Recipe Category: Lunch
Prep Time: 45 mins     |  Cook time: 1 hr     |  Serves: 3
  1. Soak rice for pulao, pressure cook small potatoes, prepare dough for paratha. Soak paneer in hot water.
  2. Chop vegetables for pulao, onion, tomato, coriander leaves, ginger, garlic as needed for the pulao and dum aloo, peanut chaat. Peel off the skin of potatoes.
  3. Prepare pulao first, meanwhile roast potatoes for dum aloo.
  4. Prepare the stuffing for paratha and keep aside. Fry and finish the grinding works for dum aloo.
  5. Prepare dum aloo, simmer it for getting cooked. Soak for boondi raita.
  6. Make raita and lastly prepare paratha hot while you are going to eat lunch. In the same tawa, roast papad.
  7. Toss the peanut chaat to serve the lunch.

Lunch is ready. If you want you can add a sweet or salted lassi or this masala chaas to this menu.

Have a happy weekend everyone 😊.

Friday, December 19, 2014

Barnyard millet idli dosa | Millet idli dosa recipe

millet dosa idli
Millet idli dosa has been in my to try list for a long time. Millets like kuthiraivali, samai, varagu can be easily replaced for rice and I know it will turn out good. But took so long for me to try. I usually grind for regular idli dosa with 4 cups rice and use it for 3-4 days. This time instead I ground with millets. And tried only half the quantity, also I tried grinding in mixie instead grinder. My idea was first to try dosa alone, so thought of grinding in mixie as quantity also less. But later after making dosa, I thought to try out idli too and it was soft, so I was double happy. I had to finish off the organic millets I got from Bhairavi naturals too, so this was best way to use it up in bulk.

Millet dosa, idli recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 10 Hrs fermentation    |  Cook time: 15 mins    Serves: 6


Barnyard millet - 2 cups

Urad dal, whole, white - 1/2 cup

Methi/ vendhayam/ fenugreek seeds (Optional) - 1/4 tsp

Salt - As needed


  1. Soak both millet and urad dal (with methi seeds) separately for 3 hrs. I kept urad dal in fridge for an hour after 2 hrs of soaking.  This prevents the mixier jar getting heated. Also more volume of batter.1-soak
  2. First grind urad dal, adding water little by little. The consistency should be like a thick cream, it need not be stiff but light and airy. You can see the bubbles in the picture below. I use ice cold water to grind urad dal.2-grind
  3. Grind millet draining water almost completely. It may not need water so add carefully otherwise will become watery. You can add salt along with millet while grinding.3a-millet
  4. Mix both the ground batter and keep overnight for fermentation. You can see the consistency below, just like regular idli dosa batter. Spoon to idli moulds to make idli.3-idli
  5. Or mix with little water and make dosa.4-dosai


    • Since we grind in mixie, the batter will be runny before fermentation than the regular batter, but next day it should be okay.
    • Careful while adding water to millets while grinding. It may not need much.
    • Add water generously while grinding urad dal, the urad dal batter should not be stiff.
    • I didn’t add methi seeds. Still it was okay. But adding methi will help in better fermentation.
    • You can grind the same in grinder.

I loved both idli and dosa and both Vj, Aj could not find any difference.


Wednesday, December 17, 2014

Masala peanut chaat recipe | Peanut chaat recipe

I tasted this masala peanut chaat first at Kulu at the place we stayed. Vj introduced this dish to me and i loved it the very first time I ate. Then during  that stay we ordered that several times. After that I had no chance of tasting it in any other restaurants. Recently, when we went for shopping at Expo, we stopped for snacking at Indian Curry House restaurant there. I was surprised and excited to see this masala peanuts chaat in their menu. So I happily ordered and had. Though it didn’t match the taste we had at Kulu, it was quite delicious. So I immediately added it to my To try list. So today, I thought I will make it for post. And I have tried this two times before this, but something went wrong and became soggy. But this time, it came out perfect!  The one we had at Kulu was deep brown in colour, no idea how it was like that, but the one I had in Indian curry house here in Singapore was same like mine.

Peanut chaat recipe

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


Roasted peanuts* - 1 cup

Onion - 1

Tomato - 1

Chopped coriander leaves - 1/4 cup

Lemon - 1/2

Red chilli powder - 1 tsp

Chaat masala - 1 tsp

Oil - 2 tsp

      How to roast peanuts 
      Stove top : Heat a kadai, dry roast peanuts in low flame. Do it slowly to avoid burning and to ensure even roasting. 
      Oven : Pre heat oven at 180 deg C. Spread peanuts in a oven proof tray. Bake for 7 mins first. Stir it and again bake for 4-5 minutes or until the peanuts turns slightly dull in colour. After roasting, the peanuts should be cooled down completely before using in this recipe.


  1. Chop onion finely, deseed tomato and chop it finely as well. Keep the ingredients ready. heat kadai, add oil, when the oil is hot, put off the flame. Add red chilli powder and chaat masala powder.
  2. 1-chop
  3. Immediately add the peanuts and toss well. Do not let it get burnt. Transfer to a mixing bowl and add onion, tomato, coriander and squeeze lemon.
  4. 2-toss-mix
  5. Mix well and add more chaat masala as needed to balance salt. Mix well and serve immediately.
  6. 3-mix


    • You can use store bought roasted peanuts too. It can be with or without skin. I prefer with skin.
    • You can add chopped raw mangoes to this. But its optional.
    • Red chilli powder and chaat masala powder has to be adjusted according to one’s individual taste.

Always sever immediately. Otherwise it will become soggy. Best evening snack, packed with protein!


Monday, December 15, 2014

Crispy corn potato toast | Easy bread recipes

Last week Vj took off from his regular office routine as he worked over past few weekends. Then we went for a small shopping at IKEA and later went out for lunch to Mayura at Siglap. I have been there 2 times before. This time we went there after a long time. And they had this Crispy corn triangles as newly introduced starter and recommended the same. So we tried it as it sounded interesting. Then realised it was nothing but toast with corn and mashed potato over it. I loved it except the fact it was too oily. And wanted to try at home too. It was slightly different from what I made, but sure I got it equally delicious😍. The one we had there was having a gooey topping that’s the main thing I could see, otherwise its same. Vj told they must have used cheese, but I didn’t use as this by itself was too yummy! This is a great snack after kids are back from school, now being holidays here in Singapore, with Aj at home, I have tough time giving him evening snacks, so thought this is perfect time to try this out. Its so simple, easy to make and has all kids favorite things in it. Try it out, even you and  your family would love it.

Corn potato toast recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 5 mins    |  Cook time: 25 mins    Serves: 6


Bread slices - 6

Potato - 2

Corn - 1/2 cup

Black pepper powder - 1/4 tsp

Chopped coriander leaves - 2 tblsp

Salt - As needed

Olive oil - 1/4 cup

Butter - 2 tsp


  1. Pressure cook corn and potato for 3-4 whistles with little water. Mash potatoes well and add coriander leaves, corn, black pepper powder, salt to it.
  2. 1-cook
  3. Mix well. Pre heat oven at 180 deg C. Trim the sides of the bread. Cut diagonally to make it into triangles.
  4. 2-cut
  5. Spoon the prepared potato corn mix 1 tblsp over each triangle. Drizzle olive oil generously in the baking try (I lined it with aluminium foil) and arrange the bread slices over it. Drizzle more olive oil over the slices.
  6. 3-top
  7. Once oven is preheated to the set temperature, bake it for 12-14 mins or until the bread slices starts turning golden and crisp.
  8. 4-toast


    • You can very well make this over stove top too, just shallow fry these as you do cutlets. That is, the bottom of the bread should get fried crispy.
    • Instead of pepper powder, you can use de seeded chopped green chillies in place of it.
    • You can mix a tsp of lemon juice in the potato corn mixture.
    • You can mix 2 tblsp grated cheese too in the mixture, but do not add more than that.
    • Oil should be generously used, otherwise it will be too dry.
    • The potato corn mix must be gooey, if too dry, add a tblsp of warm milk.
    • Olive oil is better than other oils, so you can generously use it without guilt.
    • If you are making for kids and do not count on calories, you can use butter generously too. In that case, butter the bread.

When the toast is done, just smear it with softened butter and serve immediately with tomato sauce or even as such it is good to have.


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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