Thursday, February 27, 2014

Jeera pulao with cashew nuts | Jeera rice with cashews

I already have posted a simple ‘jeera rice recipe. But I wanted to post jeera pulao as well. Its simple just like our other pulaos, temper with whole spices and saute onion, ginger garlic + extra is jeera. We have to make sure we use ‘Shahi Jeera’ for this for best results. Our regular jeera may over power with its flavor, so only Shahi jeera. When I was planning my lunch menu, I wanted a best main dish for dal makhani. Yeah, weirdly I decided my side dish but wanted to get a perfect main dish to go well with it. Then asked my friends Sangeeta, she suggested this jeera cashew pulao. So I tried and posted it as lunch menu. Here is the easy to prepare yet rich Jeera cashew pulao recipe. The name itself is very fascinating rite?

Jeera Cashew pulao/ rice recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 35 mins    |  Cook time: 25 mins    Serves: 2


Rice - 1 cup

Onion - 1

Ginger garlic paste - 1 tsp

Salt - As needed

Ghee - 1 tblsp

Cahewnuts - 12

To temper

Oil - 2 tsp

Cinnamon - 1

Cardamom - 1

Cloves - 1

Shah jeera - 1 & 1/2 tsp


  1. Soak basmati rice for atleast 30 mins. Heat a small pressure cooker with oil, temper with the items given under ‘to temper’ in order. After adding jeera, do not let it burn.
  2. 1-temper
  3. Add thinly sliced onion, fry till transparent, add ginger garlic paste. Fry till raw smell goes away. Add drained soaked rice. Mix well.
  4. 2-fry
  5. Add 1 & 1/2 cup water (I add 1 & 1/4 cups of water only) and salt. Mix well and bring to boil. Keep in lowest flame possible and close the lid with pressure valve. Cook for 14  mins or for 2 whistles in medium flame.
  6. 3-cook
  7. Once done, fry cashews in ghee until golden and mix with the rice. Be careful to not to break/ smash the rice. Be gentle.
  8. 4-fry-cashew


    • Soaking the rice for long time ensures using less water while cooking, yet give soft rice grains.
    • Adjust the water quantity according to the quality of your rice, the pressure cooker you use and the flame you keep for cooking.
    • You can make it plain without cashew nuts too.

Serve with any rich gravy as side dish. I made paneer butter masala for this.


      Tuesday, February 25, 2014

      Kanchipuram idli recipe | Kanchipuram idli

      My mom makes ordinary idli but seasoning it with pepper, jeera or sometimes mustard, urad dal channa dal curry leaves and asafoetida in ghee and add it to the usual  idli dosa batter, make idlies for my brother. I never tasted it or may be I didn’t like it. But had no idea about the Kanchipuram idli, but have heard about it as prasadam in few temples and have seen in few blogs too. I had a recipe in my hand written note book. But to be frank, it was a terrible recipe – it was made so artificially with curd, cooking soda and all. When I searched for recipe, I found one in Hindu news paper. Actually not one, many recipes from where ever it is famous. But I took the recipe for my convenience. It turned out good. Many of you would have noticed these idlies as sneak preview to this post when I updated the pictures in my Idli podi post and shared in the Facebook page. So here is the Kanchipuram idli recipe. Also check out the Idli podi post updated with new pictures!

      Kanchipuram idli recipe

      Recipe Cuisine: Indian  |  Recipe Category: Breakfast
      Prep Time: 15 hrs    |  Cook time: 25 mins    Makes: 20


      Raw rice (sona masoori) - 1 cup

      Idli rice - 1 cup

      Urad dal (White, whole) - 3/4 cup

      Fenugreek seeds / methi seeds/ vendhayam - 1 tsp

      Salt - As needed

      To temper

      Ghee - 2 tblsp

      Black pepper, whole or crushed coarsely - 1 tblsp

      Jeera - 1 tblsp

      Cashew nuts (Optional) - Few

      Curry leaves - 1 sprig

      Asafoetida - 2 pinches

      Dry ginger powder (Sukku) - 2 pinches


      1. Soak urad dal & methi seeds, rice as we soak for the regular idli. You can soak together and grind too, I have tried both ways, but I prefer soaking separately and grinding separately as I do for the regular idli. This way it comes out really good with full flavour. If you are comfortable soaking together and grinding, then you can do so, but the texture comes a bit denser than grinding separately. Either way, grind it coarsely.1-soak 
      2. Mix and keep in a large vessel overnight for fermentation.2-ferment 
      3. Before making, spoon the batter using ladle and mix required salt and the items given under ‘To temper’ table as needed and mix gently. Do not over mix. Boil water in idli pot and I used my cooker inner vessel, lined with a aluminium foil at the bottom. You can use banana leaf if you have too. This makes easy for taking out the idli after steaming. You should grease the vessel as well. Pour batter to it, say 1 & 1/2 inches height.3-temper 
      4. Steam for 15 – 20 mins until the tooth pick (or a knife) inserted comes out clean. Let it be for a minute aside and invert in a clean platform. You can run a knife through the sides to make it easy for the idli to come out when you invert.4-invert 
      5. You can cut into triangles like pizza wedges or like me – I used a big coffee filter’s bottom. You can use a steel tumbler too, to cut out. But you should be ready to eat the left outs from the cuttings.5-cut-out


        • Do not avoid methi seeds, otherwise the flavor will be different with more urad dal flavor’s dominating.
        • You can pour the batter in greased tumblers or bowls or steam as usual in idli plates as well.
        • Make sure you grind coarsely like rava/ semolina/ sooji, otherwise texture wont be the same.
        • Keep the container with batter for steaming only after the water boils in the idli pot. This ensures soft texture of the idlies. 
        • Also keep less water only as required, otherwise there are chances for water overflowing inside the vessel. Even too less water may end up in burnt bottom. So better keep an eye. If needed in between add some water.

      Enjoy hot with chutney or sambar or Idli podi as I did. Its quite filling, one can eat only 2 or 3.


      Saturday, February 22, 2014

      Lunch menu 32 - Mor kuzhambu with vadai, vendakkai curry

      It looks as if within a glimpse, one week is gone and its time to post my next lunch menu too :) I did not plan anything to be honest and I decided to make my work simple yet something special for the weekend. So chose it to be mor kuzhambu with vadai and ladies finger curry. Mor kuzhambu is very easy to make, only work is ladies finger curry and the vada. That too, we are gonna make only as bondas, so no need to worry about the shapes ;) Here is the simple lunch menu for this weekend.

      South Indian lunch- mor kuzhambu with vadai, ladies finger curry

      Recipe Cuisine: Indian   |  Recipe Category: Lunch
      Prep Time: 3 Hrs soaking time     |  Cook time: 45 mins     |  Serves: 3
      1. Soak for vada 3 hours ahead grinding it. You can grind and keep it first in fridge when you enter kitchen for making lunch.
      2. Pressure cook rice. As it is getting cooked, clean cut ladies finger and keep frying it with oil side by side,meanwhile which you can chop onion and tomatoes for curry, grate coconut. 
      3. Gather all other ingredients for grinding for mor kuzhambu and other ingredients. Beat curd (let curd be sour or else vada will make it bland) and grind for mor kuzhambu and mix with the curd and keep aside.
      4. Now when the ladies finger is ready, temper for mor kuzhambu and transfer to the serving bowl. Prepare ladies finger curry.
      5. Lastly fry vada and side by side prepare mor kuzhambu and dunk the vadas in the kuzhambu.
      6. I recommend to take out and keep the vadas in another vessel after 30 mins or after it gets soaked well. This way it will be easy to serve and avoid kuzhambu getting too thick. 

      An hearty menu with rice, mor kuzhambu with vadai and ladies finger curry for the whole family!

      Check out the recipes
      1. Ladies finger curry recipe
      2. Mor kuzhambu recipe
      3. Vadai recipe / mysore bonda recipe

      Other vegetables which can be added in mor kuzhambu are cooked ash gourd, ladies finger, brinjal, chow chow, arbi/ seppenkizhangu, or may be paruppu urundai too etc.

      Other side dishes apt for mor kuzhambu are - Paruppu usili, potato curry.
      Have a great weekend! :)

      Thursday, February 20, 2014

      Mini samosa recipe (Triangle samosa) / Samsa - with video

      I had long time wish to try this mini samosa (or samsa as we call it). I have seen here in Fairprice, frozen mini samosas. Its tiny and looks very pretty too. Aj also loves it as he had tried it as starters in parties. I have tried making it sometime back, but could not get it look good, so left it for a while. Now again recently Aj wanted me to try at home and I promised him I will make it on a weekend. I tried last Sunday and it came out good. So I thought of sharing it here. It’s very easy, tasty, crispy and perfect for get together and parties as starter.
      I made this with the spring roll pastry sheets. Its different from puff pastry sheets, so don’t confuse with it. This is very thin sheets, specially meant for making spring rolls and samosas. I came to know it is now a days available in Chennai in Nuts N Spices as a pack of 20 sheets (Info Courtesy : Aparna Rajeskumar). So you can check in the frozen section. Also if any of you know if it's available anywhere in your part of area, please help others by leaving comment in the comments section about where you have got it or seen it.
      How to fold samosa video:

      Mini samosa recipe

      Recipe Cuisine: Indian |  Recipe Category: Snack
      Prep Time: 30 mins  |  Cook time: 20 mins Makes: 30 | Author:

      Click here for cup measurements

      Learn how to make crispy mini samosa or triangle samosa with spicy potato stuffing, using spring roll pastry sheets. With helping video.
      Mini samosa recipe


      Potato, Large - 2
      Onion - 1
      Sambar powder/ red chilli powder - 1 tsp
      Garam masala powder - 1/4 tsp
      Fennel seeds powder - 1/4 tsp
      Turmeric powder - 1/8 tsp
      Amchur powder / Chaat masala (Optional) - 1/4 tsp
      Salt - As needed
      Oil - 2 tsp
      Jeera/ cumin seeds - 1 tsp
      Coriander leaves, chopped - 2 tbsp
      Spring roll pastry sheets (Large size) - 8
      Maida - 2 tbsp


      1. Keep pastry sheet at room temperature 30 mins prior preparing the samosa. Boil and peel potatoes. Heat kadai with oil and temper with jeera.
      2. 1-temper
      3. Add finely chopped onion, followed by the cooked,mashed potatoes. Add the all the masala powders in the ingredients, with salt and sprinkle a tbsp of water.
      4. 2-spice-powders
      5. Mix well and fry for 2 minutes in medium flame, lastly add coriander leaves, mix well.
      6. 3-fry
      7. Transfer to the serving bowl. Mix Maida with water to make it a paste. Keep all the ingredients ready.
      8. 4-ready
      9. By now the sheets would have been ready for preparing. Peel off one by one carefully. Keep covered with clean wet kitchen cloth to keep it damp and avoid drying as instructed in the pack.
      10. 5-stuff
      11. Cut each sheet to 4 equal sized strips as shown in the picture. Spoon a tsp of the prepared potato masala in each strip, over the top.Fold as shown in the picture into triangle samosas. Refer video to learn in detail how to fold it. Towards the end spread little maida paste and end sticking the samosa.
      12. 6-fold
      13. Keep the prepared samosas covered as well, preferable with wet kitchen cloth for this too. If you do not have spring roll pastry sheets, you can do the same with maida. Make a stiff dough with 1 cup maida, a tbsp of oil, salt and water. Keep aside for an hour, knead and make equal sized balls. Roll as thin as possible and cut into square. Use oil half way while rolling in one side to make rolling easy without getting shrunken.
      14. 7-ready
      15. Do not make this long (large) as if you fold lot, it won't get cooked inside and will become chewy. Follow the same procedure as above and fold to triangles. But make the strips shorter.
      16. 8-dough
      17. Once everything is folded, heat oil and deep fry both sides in medium flame.
      18. 9-dough
      19. Once golden in colour, drain in paper towels. You can see both the pastry sheet samosas and the maida dough samosas.
      20. 10-fry


        • It may seem tedious, but its not, easier than making spring rolls.
        • If you do not have fennel powder, instead of tempering with jeera, temper with fennel. Or just skip it and add more garam masala powder.
        • Maida paste should be smooth and should be able to keep the samosas sealed. If its too thick then the sticking part will not look smooth, if its too water, it wont stick.
        • This post mainly to show how to use pastry sheets for making samosas, so I have not concentrated over making it from scratch with maida dough. The spring roll pastry sheets gives the maximum, crispiest samosa.
        • You can use any filling of your choice. Like you can make stuffing only with sliced onions.
        • You can make the samosas and freeze it before frying. If you have to make tomorrow, make it today and freeze it. Keep out 30 mins before deep frying and fry as mentioned to save time.
      Serve hot with coffee/ tea and sweet tomato chilli sauce as side dish. Delicious!


      Tuesday, February 18, 2014

      Kulcha recipe | Plain kulcha recipe

      I eat garlic naan usually when I order north Indian flat breads at restaurants. Kulcha is Vj’s favorite. When we go to Kailash parbhat, Vj orders this every time. I always stick to my favorite chaats there and have any left over that Aj orders. When I was thinking of posting some North Indian lunch menu last week, I thought of making dal makhani but was not sure of what to make for bread. I thought for a change, instead of roti or naan, I will try this kulcha. Its not complicated as you think. Its very easy. And we are gonna make only one or two for a person, so no worries. I made only 4 and I think its perfect for lunch time along with other dishes. I referred a stuffed kulcha recipe from Khanakazhana, but adapted to make it as plain/ butter kulchas. Make it plain or with sesame seeds sprinkled, brush it with butter to make it more tastier.


      Kulcha recipe

      Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
      Prep Time: 1 hr    |  Cook time: 15 mins    Makes: 4


      Maida/ all purpose flour/ plain flour - 1 cup

      Milk - 1/4 cup (plus as needed)

      Curd - 1 tblsp

      Baking powder - 1/2 tsp

      Cooking soda - 1/4 tsp

      Sugar - 1 tsp

      Salt - 1/2 tsp (or as needed)

      Black sesame (optional) - As needed

      Coriander leaves - As needed

      Oil - As needed

      Butter - As needed


      1. Mix flour, baking powder, baking soda and sieve it to make sure even mixing. In a mixing bowl, place the flour and make a dent in the middle. Add sugar, salt, curd and milk.
      2. 1-dough
      3. Gather to make a dough and knead for a minute. Rest aside covered properly for an hour. Again knead well to make the dough smooth.
      4. 2-smooth>
      5. Divide into 4 equal balls. Roll with generous dusting over a counter top. When its half rolled, add few drops of oil and spread it. Again roll to a thin kulcha. Adding oil at the bottom makes it easy to spread without shrinking.
      6. 3-oil
      7. Do not worry about the shape. Take the rolled kulcha in ur hand and sprinkle some sesame seeds and chopped coriander leaves.
      8. 4-roll
      9. Again keep the kulcha and roll gently over to make sure the sesame and coriander sticks to it well.
      10. 5-tawa
      11. Heat a tawa and now spread little water on the top of rolled kulcha. Take the kulcha carefully and put it over the hot tawa in such a way that the water brushed side is down. Cook covered in medium flame.  (water should be applied over the plain side of the kulcha and the water applied side should be put to the tawa first. The sesame side should be on top)
      12. 6-cook
      13. Once you see bubbles on the top, you either flip it in the tawa itself and cook or put it over direct flame with sesame seeds side down. Wait till brown spot appears and brush it with butter.
      14. 7-brush


        • Adding oil while rolling ensure easy rolling without shrinking. I found it while I was rolling and found it helpful.
        • You can use white sesame too.
        • Roll it thin otherwise, it will be looking like naan.
        • To avoid watery bottom, always keep kulcha in a bamboo basket or over a clean kitchen cloth or wire rack.

      Serve with any rich side dish like paneer based gravies or others like dal makhani as I did.



      Saturday, February 15, 2014

      Lunch menu 31 - Kulcha, Jeera cashew pulao, Dal makhani, Aloo methi

      When ever we go to any North Indian restaurant, Vj orders for butter kulcha always. I always wondered what is the difference between naan and kulcha. I find kulcha on thinner side that’s the only difference I could see visually. Taste wise also I know its but different but I could not figure it out what is the difference. But once when I was discussing about this with Jeyashri, she found out from net that the difference is that naan is prepared with yeast and kulcha without yeast. I was thinking, I was making naan without yeast all these days and unknowingly I was making kulcha! But I do keep the dough for longer time. So I wanted to try and see proper kulcha. I referred Sanjeev kapoor’s and found its very similar to the naan without yeast recipe I have in my archives. But less curd, less cooking soda and baking soda. Still, came out good. So this week its plain kulcha, jeera cashewnut pulao, aloo methi, dal makhani, papad, pickle and curd.

      Check out the recipes below.
      1. Plain kulcha recipe ( Check out naan without yeast recipe)
      2. Jeera cashew pulao recipe (check out jeera rice recipe)
      3. Aloo methi recipe
      4. Dal makhani recipe
      Check out the other Indian bread recipes here.
      You can also make any other gravy side dish recipes.
      And browse other sabzi recipes.

      Lunch menu 31 (North Indian Lunch recipes)

      Recipe Cuisine:Indian   |  Recipe Category: Lunch
      Prep Time: 12 Hrs soaking time    |  Cook time: 1 Hr 30 mins     |  Serves: 3
      1. Soak black urad dal and rajma for dal makhani the before night. Soak rice for atleast 30 mins before preparing jeera pulao.
      2. Cook the dal when you are ready to prepare lunch after your breakfast work. If using big pressure cooker with separate containers, you can cook dal in one container and aloo for aloo methi in another container.
      3. Mean while, cut onion for pulao, dal makhani and aloo methi. Chop tomatoes and keep all other ingredients like ginger, garlic, coriander leaves, green chilli ready. Keep the masala powders and masalas also ready.
      4. I used methi leaves that I already cleaned and frozen. So there was no need for me to spend time for that. You too can do this before hand to make it simple.
      5. First prepare jeera pulao in a small pressure cooker and let it cook in a stove.
      6. Next prepare for dal makhani and transfer it to the cooked dal and simmer it in another stove.
      7. Lastly prepare aloo methi.
      8. When you are ready to serve, prepare kulcha and keep it in a bamboo basket.
      9. Keep the other things for lunch, like pickle, papad and salad. Serve lunch!

      Lunch with Kulcha, jeera cashew pulao, dal makhani, aloo methi, papad, pickle, curd is ready!



      Wednesday, February 12, 2014

      Red velvet hot chocolate recipe | Valentines day recipes

      Ever since I saw the red velvet hot chocolate at Coffee Bean Singapore for the holiday season, I wanted to try it out. It looked so pretty in baby pink, crowned with white cream just as snow toppingBatting Eyelashes. I wanted to post this red velvet hot cocoa along with the red velvet pancakes, but since I was busy, I left it as such that time, but I was finding time to post it, sooner. So here, with Valantine’s day coming up, I thought of posting this now. I have never posted any special Valentines day recipes here in my blog, but I found this as chance to post my pretty red velvet hot cocoa. Though the one what I saw at coffee Bean was baby pink in colour, I had no idea how they got it. May be they used white chocolate for it. But I made it this way, a bright pinky drink. I realized I added a bit more of colour, so I have adjusted the colour measurement accordingly in the ingredients, so don’t be surprized you get a slight difference in the colour. I used pink colour, but you can use red too. But make sure to use liquid colour to avoid after taste that the powder artificial colours give.
      So why not for a change, you guys make this for your GF/ wife this valentines day as a surprise for them and enjoy your evening happily together? It’s that easy, so don’t miss to impress your valentine

      Red velvet hot chocolate recipe

      Recipe Cuisine: Continental  |  Recipe Category: Beverages
      Prep Time: 2 mins    |  Cook time: 3 mins    Serves: 2


      Milk - 2 cups

      Cocoa powder - 1 & 1/2 tsp

      Red or pink liquid food colour - 1/4 tsp – 1/2 tsp

      vanilla essence - 1/4 tsp

      Sugar - 3 tsp

      Marshmallows (optional) - For garnish


      1. In a microwave safe cup, mix cocoa powder, sugar, food colour, essence, a tblsp of milk to a smooth paste.
      2. 1-ingredients
      3. Top it with milk and microwave for 2 minutes in high or until the milk starts to raise frothy. Do not let it boil.
      4. 2-mix-microwave


        • You can do the same in stove top too, pour the mixed milk in the milk boiling pan and heat it in medium flame. When it is about to start boil, switch off the flame. Do not let it boil.

      Top with Marshmallows if desired and enjoy hot, together with your loved ones.



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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