Saturday, November 29, 2014

Soya chunks curry, dal palak - lunch menu 51

Soya chunks curry, aloo gobi mutter
So after few weeks, I am posting a lunch menu today againBlushing. Last weekend I could not post anything, so I thought I should click something and keep ready for this weekend’s post. Still couldn’t, so I made this menu for today’s lunch. I was so very bored as Vj went to work today as well, so thought of keep myself occupied with this postBatting Eyelashes. Dal palak and aloo gobi mutter is Aj’s favorite and the other 3 my favorite. So a combination of both of our favorites for today’s lunch menu. Soya chunks curry is very healthy, which I wanted to make for long time now, so today at last made it. Here’s how I prepared this lunch menu. For recipes of each dish, check the below links :

  1. Aloo gobi mutter recipe
  2. Soya chunks curry recipe
  3. Dal palak recipe
  4. Phulka recipe
  5. Chaas recipe

Soya chunks curry, dal palak - Lunch menu 51

Recipe Cuisine: Indian   |  Recipe Category: Lunch
Prep Time: 40 mins     |  Cook time: 1 hr     |  Serves: 4
  1. First soaked basmati rice, prepared dough for phulka. In small cooker, pressure cooked soya chunks for curry.
  2. Pressure cooked dal for dal palak. I had baby spinach that I got from fairprice, it was cleaned already so I had no work of cleaning palak.
  3. Then chopped onions for dal palak and soya chunks curry, sliced one for aloo gobi mutter. Chopped tomatoes for dal and soya curry.
  4. Cubed potatoes, cut cauliflower and kept immersed in hot water with turmeric and salt.
  5. When dal is done, kept cooker with rice. And started the stove work.
  6. First prepared for dal palak, sauteed, kept aside for cooling to grind. Then prepared soya chunks curry.
  7. As it was getting done, ground for aloo gobi mutter and palak. Once soya chunks curry done, prepared aloo gobi mutter.
  8. Prepared dal palak side by side. Prepared chaas and lastly phulka when everything was ready!

dal palak, phulka, chaas
Have a happy weekend everyone Love Struck.

Friday, November 28, 2014

Milagu Jeeraga adai recipe (with Kuthiraivali) | Millet recipes

This milagu jeeraga adai is made with regular parboiled rice, but I tried it today with Barnyard millet (Kuthiraivali in Tamil / Jhangora in Hindi / Odalu in Telugu / Oodalu in Kannada). You can buy organic barnyard millet online if you are in Singapore through Bhairavi naturals. My mom makes this often and we all love it. My mom pats it with hands as thick adais. But can be made like this with ladle as we do our orappu adai. Some people have a tradition of making this for karthigai deepam, but we make only karthigai pori and pori urundai for the function. We make this for dinner. It has been years since I had this. After marriage I have not tried this on my own. Its really simple but had an amazing flavor of pepper and jeera that goes well with the rice. We never have anything as side dish for this, eat as such. Do not under estimate the taste of this adai with its simple ingredients. If you make it once, you can’t just eat one. And you will thank me for sure for introducing this adai to you. It needs no standing time, can be made as you grind. 

Milagu jeeraga adai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast/ Dinner
Prep Time: 2 Hr soaking time    |  Cook time: 2 mins per adai    Serves: 4


Barnyard millet - 1 cup

Flattened rice/ Poha / Aval - 1/4 cup

Black pepper - 1 tsp

Cumin seeds/ Jeera - 1 tsp

Grated coconut - 1/4 cup

Salt - As needed


  1. Soak the millet for 2 hrs along with poha after washing it once. First powder pepper and jeera coarsely, keep aside and then grind the millet. I used my mortar and pestle.
  2. 2-powder
  3. Drain water from the soaked millet and grind it to a paste with salt. No need to grind very smooth, little coarse is fine. but not like rava, more finer than that.
  4. 1-grind
  5. Mix powdered pepper, jeera and coconut, mix well. Check for salt.
  6. 3-mix
  7. Make thick adai with a ladle full of batter over hot tawa and cook both sides in  medium flame until done. You can smear little oil after flipping.
  8. 4-cook


    • If you are making with regular rice, idly rice works best, or do it with parboiled rice. Soak for 3 hrs. Otherwise same procedure.
    • You can add finely chopped coconut bits instead of grated coconut, it will be a nice texture twist for the adai.
    • Poha is to make the adai soft.
    • Coconut oil can be used for smearing.

Serve hot as such, no need for any accompaniment as it may suppress the pepper flavor. If you want, you can try any thogaiyal.

Wednesday, November 26, 2014

Vegetarian tacos recipe | Rajma tacos recipe (Red kidney bean)

red-kidney-bean-tacosTacos is very new to me. I saw in a cookery show first time. Later Vj keeps insisting me to try Mexican dishes as it has few good vegetarian recipes and suits our taste buds too. But I used to ask him what to try. Later tried Quesadilla and Salsa. And this is my next one. But I made it my way with the ingredients I had in my pantry, so that my readers also find it simple and easy to try. Only thing you need to get specially is taco shells. If at Chennai, you can try at Amma naana, Nilgiris, Nuts N spices, Gormei (gourmet) Market - CIT Colony/Gandhinagar. It comes out really tasty and healthy with Rajma (red kidney beans), only very less sour cream (optional) and cheese.

Vegetarian rajma tacos recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 12 hrs soaking time    |  Cook time: 30 mins    Makes: 10

Ingredients for rajma filling

Rajma (Red kidney beans) , cooked or tinned - 1 cup

Garlic - 1 flake

Onion - 1

Tomato - 1, pureed

Fresh red ripe chilli (or spicy green chilli) - 2

Coriander leaves - 1/4 cup

Black pepper powder - 1 tsp

Olive oil - 3 tblsp

Salt - As needed

To serve

Taco shells - 10

Onion - 1

Tomato - 1

Coriander leaves - 1/4 cup

Lemon juice - 2 tsp

Sour cream - 3 tblsp

Grated cheese - 4 tblsp



  1. Pre heat oven at 180 deg C and bake the taco shells arranged in a baking tray as show in the picture. Leave little space so that it gets heated evenly.
  2. 1-bake 
  3. Once done, leave it in the oven for 3 – 4 mins and proceed with the filling. Heat oil and fry finely chopped garlic and green chillies for half a minute.
  4. 2-crisp 
  5. Add finely chopped onion and fry until transparent. Add the coriander leaves.
  6. 3-fry 
  7. Once it reduces in volume, add pureed tomato. I boiled tomato in hot water for a minute, peeled the skin, and ground it to make puree. Fry until oil separates. May take 3 mins in medium flame.
  8. 4-puree 
  9. Add cooked rajma and mix well for 2 minutes.Add required salt, water 1/2 cup and simmer for 5 minutes or until it turns semi dry.
  10. 5-add 
  11. Add black pepper and mix well. Now for serving, finely chop onion, tomato, coriander leaves and mix well with lemon juice. Keep all the needed items ready.
  12. 6-assemble
  13. Take a crisp taco shell, first fill with the rajma a layer, then a tsp of sour cream.
  14. 7-arrange 
  15. Then fill with the onion tomato mix and lastly grated cheese.
  16. 8-arrange


    • Baking the tacos is to make it crispier. Cannot be done in microwave mode.
    • You can skip sour cream too if you dont have. Also you can use hung curd in place of sour cream.
    • Monetary jack cheese or any mild cheese works best, processed cheese also can be used.
    • I used tinned rajma, if using tinned, drain and wash well before using.
    • To cook rajma, choose the red ones, not the black and soak overnight. Cook with enough water for 5 whistles with little salt.
    • Make sure you add required salt in rajma otherwise it will be bland. I guess tinned one has salt in it.
    • As soon as you assemble, serve/ eat it as it may go soft.

Perfect for your kids/ hubbies who come back to home, as snack. If you keep everything ready, you can just assemble and give them. Filling too, to satisfy their hunger pangs.


Monday, November 24, 2014

Indian style pasta | Masala pasta recipe | How to make masala pasta

I have tried masala pasta in Indian style twice before. Both times, I could not balance the taste so ended up as total flops. So after that I never dared to try that way. But off late been craving for a spicy, desi style pasta, so wanted to give it a try. And until I finished, I wasn’t sure about the taste. But it turned out perfect. So I should stick to this recipe for a whileBlushing. I always have pasta in stock as I pack it for one day’s lunch for Aj. Mostly he likes penne pasta. Then if he gets bored, he ask me to buy either fusilli or macaroni. But few weeks back I found this farfalle aka bow-tie pasta at CPB fairprice. I have never bought that cute shaped pasta before so, quickly bought it and kept. I wanted to try something italian with it, but I could not wait to try this masala pasta, so used it to make it. For this masala pasta, I would recommend these kind of shapes rather than the long spaghetti kind of pastas. This fits in perfect for lunch boxes or for dinner. Do try this and send in your pictures to or as a message to my Rak’s kitchen pageBatting Eyelashes.

Indian style masala pasta recipe

Recipe Cuisine: Indian/ Fusion  |  Recipe Category: Lunch/ Dinner
Prep Time: 10 mins    |  Cook time: 25 mins    Serves: 2


Pasta (I used Farfalle) - 1 cup

Onion - 1

Tomato - 1, large

Garlic, finely chopped - 1 tblsp

Red chilli powder - 1 tsp

chopped carrot, peas - 1/4 cup

Chopped capsicum - 1/4 cup

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Black pepper powder - 1/4 tsp

Kasoori methi - A pinch

Any Italian seasoning - 1/2 tsp

Chopped coriander leaves - 2 tblsp

Salt - As needed

To temper

Olive oil - 3 tblsp

Jeera/ cumin seeds - 2 tsp


  1. Boil 4 cups water and add the pasta, required salt. Cook for 10- 12 mins or as per the package instructions.
  2. How to make indian style masala pasta step 1
  3. Drain in a metal strainer, once the pasta is done. reserve 1/4 cup water drained for later use. Boil water and keep the tomato immersed for a minute. Water should be really hot. Or you can also boil for a minute with the tomato.
  4. How to make indian style masala pasta step 2
  5. Take out the tomato, run through cold water, peel off the skin. This is called blanching.  Grind coarsely.
  6. How to make indian style masala pasta step 3
  7. Heat a kadai with oil and temper with jeera. Do not let it burn, so do it in medium flame. Add garlic and give it a stir for half a minute.
  8. How to make indian style masala pasta step 4
  9. Add finely chopped onion and fry until transparent. Add the vegetables. Add required salt and fry for 2 minutes in medium flame. Add pureed tomato, red chilli, garam masala, turmeric powders, kasoori methi, italian seasoning.
  10. How to make indian style masala pasta step 5
  11. Fry until the oil separates. May take a couple of minutes in medium flame. Add chopped capsicum lastly and fry for a minute.
  12. How to make indian style masala pasta step 6
  13. Add the cooked pasta. If the pasta is stuck to each other, add the reserved water to loosen it up. Stir well for a minute or two and lastly add black pepper powder and garnish with chopped coriander leaves.
  14. How to make indian style masala pasta step 7


    • If you are an office goer, you can soak the pasta and when you are back from office, just boil water and add the pasta to it. Instantly, pasta gets cooked. But make sure not to over cook as there is more probability.
    • If making for kids, you can mix some butter along with olive oil.
    • You can use vegetables of your choice. Like broccoli etc.
    • Olive oil is good for health, so no need to be stingy in adding it.

Enjoy hot, perfectly jazzed up masala pasta, just to satisfy the Indian taste buds. Try for this winter.


Friday, November 21, 2014

Thinai semiya upma recipe | Millet breakfast recipes

Among millets, thinai is one difficult millet to incorporate in everyday cooking. Its good when made as sweets, so I made thinai sweet paniyaram. Want to try sakkarai pongal and payasam later. But what about savory items? So when I got a pack of organic thinai semiya pack from Bhairavi Naturals, I was very happy that I could make something with thinai. So I made upma with this first as I wanted to make savory item. You can steam this and make payasam or mix with sugar and grated coconut as well. But I like upma. And it was very nice. Better than ragi semiya upma also healthier than the regular semiya too.
English: Foxtail Millet; Hindi: Kangni; Tamil: Thinai; Telugu: Korra; Kannada: Navane; Malayalam: Thina
thinai semiya

Thinai semiya upma recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 5 mins    |  Cook time: 15 mins    Serves: 1


Thinai semiya - 1 cup heaped

Onion - 1

Green chilli - 2

Carrot, beans, peas – chopped - 1/2 cup

Ginger, finely chopped - 1 tsp

Salt - As needed

To temper

Oil - 2 tsp

Mustard - 3/4 tsp

Urad dal - 2 tsp

Chana dal - 1 tbsp

Curry leaves - 1 sprig


  1. Keep the thinai semiya immersed in enough water for 3 mins. Drain water completely in a metal strainer.
  2. millet semiya upma 1
  3. Steam cook in an idli pot for 5 minutes. Once done, invert in a plate and fluff. Keep covered. Heat a pan with oil and temper with the items given under ‘To temper’ table.
  4. millet semiya upma 2
  5. Add ginger, onion, green chilli and fry till transparent. Add the finely chopped vegetables. Add little salt needed for veggies and cook covered in low flame for 2-3 mins until the veggies are done.
  6. millet semiya upma 3
  7. Add required salt, the cooked sevai, and mix well for a minute. You can sprinkle with little coconut oil if you want.
  8. millet semiya upma 4


    • Do not soak more than 3 minutes, otherwise it will become mushy. Also do not over cook while steaming.
    • In step 4, after adding salt, give a quick stir and then the cooked sevai if you feel mixing of salt may be difficult.
    • You can make simply without veggies too, but make it healthy by adding veggies.
I had as such, if you want, you can have it with sugar, curd or coconut chutney.
Millet semiya upma

Wednesday, November 19, 2014

Dal khichdi recipe (Moong dal khichdi without onion, garlic)

I am trying and tasting dal khichdi for the first time. When ever someone says I had dal khichdi for lunch, I will be so so very much tempted to taste. I wanted to try for long time but I had no idea for the recipe. I browsed online too sometime back, but everything had ginger garlic paste, whole garam masalas, which I was imagining myself how it would be if we add all these things to south Indian pongal. But Sangeeta told me a recipe recently and which was very simple and just perfect to suit my taste. I wanted to try for few days but today was the perfect day to try. I think this is a perfect one pot meal for a rainy, lazy day, you can make and have it hot. Kids would love with ghee and its loaded with protien, carbs with added veggies to make you feel full and energized. I will make this often for myself here after.

Dal khichdi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 20 mins    Serves: 4


Rice - 1/2 cup

Moong dal - 1/2 cup minus 1 tblsp

Water - 4 &1/2 cups

Mixed vegetables, chopped - 3/4 cup

Turmeric - 1/4 tsp

Salt - As needed

To temper

Oil/ ghee - 2 tblsp

Jeera - 2 tsp

Finely chopped ginger - 2 tsp

Green chilli - 2

Curry leaves - 1 sprig

Tomato - 2

Coriander leaves, chopped - 3 tblsp

Red chilli powder - 1 tsp

Garam masala - 1/2 tsp


  1. Wash and soak rice and dal together for half hour and pressure cook with turmeric, vegetables and 1/2 the salt. Bring everything to boil and close the lid, put the pressure valve after steam comes. Pressure cook for 3 whistles. Make sure you use a big pressure cooker. I used my pot shaped cooker. After first whistle, put the flame to medium.
  2. 1-soak
  3. Finely chop tomato, slit green chillies. Heat a kadai and temper with jeera, ginger, green chilli, curry leaves and give it a stir. Add tomatoes, add remaining salt, red chilli powder, coriander leaves and garam masala.
  4. 2-temper
  5. Fry until mushy and oil separates. By now the rice, dal, veggies will be done. Open the cooker and  mash well.
  6. 3-done
  7. Add the tomato with other masalas we fried, to it and mix well.
  8. 4-mash


    • I used 5 beans, 1 small carrot and 1/2 cup green peas. You can add potato too.
    • You can skip garam masala too.
    • Keep 1/2 cup hot water ready, if the kichdi is too dry, you can add it and mix.
    • Gives so much volume, so make sure you add salt accordingly.
    • Soaking is really important.
    • You can pressure cook and while its getting cooked, chop the other ingredients needed.

Perfect for a rainy cold day, serve always hot. Tastes great as such, but you can have it with curd, pickle or even dahi kadhi.


Monday, November 17, 2014

Garlic chutney recipe | Poondu chutney

I have a dry version of poondu milagai podi, which is a semi dry chutney, authentically ground in ammai by coarsely smashing it. Basically its just garlic (with skin) and dark roasted dry red chillies and salt. But as now we all are not using ammi, we add coconut and grind it in mixer, peeling off the skin of garlic too. I just love it a lot than anything for idli, dosa or vendhaya dosai. I love it to mix with curd and have. But my MIL makes a wet chutney with all these grinding smooth as she loves that way and my BILs too likes that more. This time when she made it, I just loved it. For a change it was really good to have it with vendhaya dosai. So I wanted to try too. I ground with little tamarind, but later when I asked her about the recipe, she told no need for tamarind too. I liked the no tamarind version best. So I am adding it to the ingredients list as option, but recommend without tamarind.

Garlic chutney recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast Side dish
Prep Time: 15 mins    |  Cook time: 5 mins    Serves: 4


Garlic (small variety) - 15 flakes

Dry Red chilli - 6

Coconut, grated - 1/4 cup

Asafoetida - A pinch

Salt - As needed

Tamarind (optional) - A pinch

To temper

Oil - 1 tsp

Mustard - 3/4 tsp

Curry leaves - few


  1. Peel garlic. In few drops of oil, roast red chilli until deep red, garlic just until it turns golden here and there, dry roast coconut until dry and fragrant. You can also roast asafoetida along with these or add as such.
  2. 1 roast
  3. In a mixer, grind chilli, coconut and salt first, later add garlic and little water and grind to a smooth paste.
  4. 2-grind
  5. Temper with mustard, curry leaves and mix with the chutney.
  6. 3-temper

Goes well with idli or dosa but best with vendhaya dosai. Also with sponge dosai.

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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