Sunday, May 31, 2015

North Indian lunch menu idea - Lunch menu 56

I was craving to have missi roti for past few days. And its been a while I posted lunch menu as well. So thought of making a North Indian lunch menu. When I posted 50th lunch menu, I thought I should start posting lunch menu with salads to make it healthy. So I sprouted some green moong. I was thinking how it would be if I add strawberry to the sprouts salad, to use few strawberries lying on the fridge. I thought it would be weird. But when I saw Archana's instagram picture with kiwi fruit, it was quite convincing and she told it would be photogenic as well. So I tried adding the fruit to the salad, it was really not odd, I liked it. So here’s my lunch menu, check the recipe links below. Only the process of how I prepared the meal has been written. To check the recipes  in detail, check the individual links below :
  1. Moong sprouts salad recipe
  2. Missi roti recipe
  3. Dal tadka recipe
  4. Paneer jalfrezi recipe
  5. Masala chaas recipe
  6. Rasgulla recipe
Along with papad rolled like cone, you can check the video of how to roll papad but I used my cone dosa way here. Rice and some store bought lime pickle. I used pink food colour too for a change to make the rasgulla colourful. Otherwise same as the rasgulla. I posted a video when I was preparing the rasgullas in my rakskitchen Instagram account.I made few variations in my dal recipe I posted and masala chaas recipe I posted too. So it may look bit different.
Here’s how I prepared for the lunch menu: (For full recipes, check the links provided above)
  1. I prepared rasgulla first – after I boiled milk for coffee in the morning, I boiled little milk and curdled to make chenna and hung it for Rasgulla. And before my breakfast work, I finished making this rasgulla. I made very few, so it was made with less time.
  2. When I entered to make lunch, soaked basmati rice first. Soaked frozen paneer in hot water.Then pressure cook dal.
  3. I also prepared chaas and kept refrigerated.
  4. Meanwhile, chopped vegetables for salad and paneer jalfrezi. Chopped onion for missi roti.
  5. Pressure cooked rice, prepared dal tadka and lastly paneer jalfrezi. Tossed salad and kept aside.
  6. Prepared missi roti lastly hot. In the same tawa, rolled papad too.
So now you can serve the lunch with Missi roti, dal, paneer jalfrezi, rice, masala chaas, rasgulla, papad and pickle.

Check out my other paneer recipes too. In place of missi roti, you can make lachha paratha or kulcha or naan or any stuffed parathas or plain Phulkas.
Check out my other side dish for roti too!
Meet you all with another lunch menu  later.

Thursday, May 28, 2015

Bread bonda recipe - Kids snacks recipes

Bread bonda is the very first snack I learnt almost 12 years back, after seeing a TV show. Me and my mom tried it and it was a success. When I got married, I tried making this snack at in-laws place. It turned out good, but only thing is I didn’t made any side dish for it. So everyone told, it would have tasted best with some chutney. At my mom’s place, we are not much bothered about side dish, especially for snacks, so this was when I learnt the importance of making side dish. So after that, I would have made this 2 or 3 times. I never made this ever since I started a blog, but this has been always in my list to post. Somehow never happened so far and today I could pull it off. This will be a treat for your kids, after they come back from school or in a holiday. Potato and bread, deep fried – will it go wrong?
Again I tried full video. Last time it was a simple thogayal recipe, so it was easy for me to edit, this time, since big, I had to spend a lot of time to edit the video. Also I never concentrated in step by step pictures. I will sure update the post with proper step by step picture when I make it again. For now, I hope the video will sure help. I always do last minute posts, today too its the same. But could not find time to edit and I am late today posting this. Better be late than never.

Bread bonda recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time20 mins     |  Cook time: 30 mins     Serves: 6


Bread slices - 12

Potato – 3

Frozen peas – 1/2 cup

Onion – 1

Chopped coriander – 2 tbsp

Jeera/ cumin seeds – 1 tsp

Red chilli powder or sambar powder – 1 tsp, heaped

Garam masala powder – 1/2 tsp

Turmeric – 1/8 tsp

Salt  - as needed

Oil – for deep frying


  1. Pressure cook potato for 3 whistles along with green peas with little water. Once done, drain water and cool down. Peel off the skin of potato  and break it roughly.
  2. 1-bread-bonda
  3. In a kadai, add a tsp of oil, splutter jeera and add finely chopped onion. Fry until transparent and add the potato peas mixture. Add red chilli powder, garam masala powder, turmeric and salt. Add a tbsp of water and mix well.
  4. 2-bread-bonda
  5. Keep flame to medium and fry for 2-3 minutes until dry. Add Coriander leaves and mix. Transfer to a bowl and let it cool down. Make equal sized balls out of it.
  6. 3-bread-bonda
  7. Trim off the sides of the bread neatly using a knife. In a broad vessel add water say 1 inch high. Give the bread, a quick dip on one side and take it out.
  8. 4-bread-bonda
  9. Keep the rolled potato ball inside and cover it as you squeeze it and roll into ball/ bondas. While shaping, make sure to squeeze out the water too. (Refer video for better understanding. As you shape the bondas, heat enough oil in kadai too. Oil should be hot but not fuming hot. Add few bondas at a time and keep turning gently with ladle to ensure even browning. Cook in medium flame to get crispy outside. Drain in paper towel. Repeat to finish.
  10. 5-bread-bonda


    • White bread works best, I used milk bread but found it bit on sweeter side and salt was less. So if you want,  you can add little salt in the water so that the bread also has some salt in it.
    • You should dip the bread slice only for a second. If you dip for long time it will absorb more water and become gooey or torn.
    • If oil is not hot while you drop the bondas in oil, it will absorb more oil. If its fuming hot it will get too dark soon. So while you drop the bondas, let it be just right, later but in medium to balance the heat and make it crisp.

Serve hot with tomato chilli sauce the best. A simple coconut chutney should also go well with this.


Tuesday, May 26, 2015

Peerkangai thogayal recipe (Ridge gourd recipes)

We usuallu make only this ridge gourd gravy for rice which we call it as chutney (consistency is more like sambar/ kuzhambu) but haven’t tried making thogayal. I have only once tried with it and this is the second time I am trying. This time I was in dilemma on waht  to make gravy for rice or sabji for chapati ,but thought of giving it a try and post here too. It turned out really good with rice. I had some free time yesterday, so tried taking a video too. Very easy recipe with simple ingredients.

Peerkangai thogayal recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time15 mins     |  Cook time: 20 mins     Serves: 6


Ridge gourd – 1

Red chilli – 9

Urad dal – 2 tbsp

Tamarind – 1 tsp tightly packed

Asafoetida - 1/4 tsp

Oil – 1 tbsp

Salt - As needed


  1. Remove the hard ridges in the ridge gourd. No need to peel all the green skin, you can leave it behind.
  2. 1-peel
  3. Wash and cut into strips and then chop it roughly.
  4. 2-chop
  5. Heat kadai with 1 tsp oil, roast in medium flame - red chilli, asafoetida and urad dal until urad dal changes into golden in colour. Keep aside.
  6. 2-roast
  7. In the same kadai, add the chopped ridge gourd, oil and fry for few minutes. It will leave out water and get cooked. Add tamarind in between to soften the tamarind to make it grind easier. Cool down.
  8. 4-sautee
  9. First powder red chilli, urad dal, asafoetida with salt.
  10. 3-powder
  11. Then add the sauteed ridge gourd and grind smoothly. No need to add water.
  12. 5-grind


    • You can peel off the skin completely too. Few people make it with skin alone I guess, but haven’t tried that.
    • Add more chillies to balance tamarind and the ridge gourd. Ridge gourd has a sweetness by itself.
    • My chopped ridge gourd was roughly 3 cups.

Mix with rice, sesame oil and enjoy. Ghee also goes well with this.

Thursday, May 21, 2015

Milagu poondu kuzhambu recipe | Kuzhambu recipes

I already have three milagu kuzhambu versions, one with brinjal what we call it as ennai kathirikai kuzhambu, sukku milagu kuzhambu and other one a easy simple recipe. This milagu poondu kuzhambu (Pepper garlic gravy) recipe was sent to me by a reader Ramya Shankaran. Thank you for taking time to send it Ramya. I tried today and loved it. Any tangy spicy kuzhambu is my kind of lunch, I can have it for a week. As Vj and Aj are not fan of tangy kuzhambu I rarely make. Today I made this along with cabbage kootu and thought of posting too. This has pepper in it, so good very flavorful along with garlic.

Milagu poondu kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time15 mins     |  Cook time: 20 mins     Serves: 4


Small onion / Shallots – 1/4 cup

Tamarind – Gooseberry size / 1 tbsp

Turmeric – 1/4 tsp

Jaggery (Optional) – 1/2 tsp

Salt – As needed

To sautee and grind

Black pepper – 2 tsp

Red chilli – 4

Garlic – 1/4 cup

Jeera/ cumin seeds – 1 tsp

Onion – 1

Tomato – 1

Curry leaves – 3 sprigs

To temper

Sesame oil – 1 tbsp

Fenugreek seeds / vendhayam – 1/2 tsp

Mustard – 1 tsp

Curry leaves (Optional) – 1 sprig


  1. In a kadai, heat a tsp of oil and add pepper, red chilli first, give it a stir and then jeera and garlic. fry for a minute and add onion, tomato, curry leaves and fry for 2 minutes in medium flame. Option : If you like whole garlic in your kuzhambu, you can reserve 3/4th garlic and sautee just 1/4th of the garlic.
  2. 1-sautee
  3. Cool down and grind to a paste. Add little water if needed. Extract tamarind pulp by soaking it in hot water for 30 mins, with a cup of water.
  4. 2-grind
  5. Heat oil, temper with the items given under ‘To temper’ table in order. Add peeled onion and fry till golden. Add whole garlic if you have reserved in first step. 
  6. 3-temper 
  7. Add tamarind pulp, salt, turmeric, jaggery and boil for 2 minutes. Add ground paste and add more water (1 & 1/2 cups) and mix well.
  8. 4-boil
  9. Boil until thick (Roughly 5 minutes) and transfer to the serving bowl.
  10. 5-thick


    • 1/4 cup garlic holds around 15- 18 garlic flakes. Don’t think its too much and will over power the gravy, it will be subtle only.

Serve with rice and any mild kootu, poriyal. Delicious, tangy and flavorful kuzhambu for rice.

Tuesday, May 19, 2015

Vegetable makhani recipe | Indian gravy side dish

Vegetable makhani or vegetable makhanwala is a very rich gravy with mixed vegetables cashew, onion tomato and cream based. This goes very well with naan, roti or any mild pulaos. We had lunch last weekend at Nalan restaurant here in Singapore. I wrote about it in Instagram too. This was Aj’s order there and he loved it a lot. He wanted me to taste it and try it out at home. I too tasted and it was too delicious. Rich and smooth. He had with plain steamed basmati rice and dal. Today I made it for him along with Jeera rice. This is the first time I have used butter in a gravy and I liked it a lot. I wanted to make it rich, just like the one we tasted at restaurant, so I thought, since this is the first time I am trying, let me not make any compromise in taste. So I was generous with butter as it is supposed to be in makhani gravies. I partially adapted the recipe from Sanjeev Kapoor’s video and made it for my convenience.

Vegetable makhani recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
Prep Time15 mins     |  Cook time: 25 mins     Serves: 4


Carrot – 1

Beans – 8

Potato – 1

Green peas – 1/2 cup

Cauliflower, cut into florets – 12 pieces

Onion – 1

Tomato – 3

Garlic – 5 flakes

Cashew nuts - 10

Red chilli powder – 1 & 1/2 tsp

Garam masala powder – 1/2 tsp

Kasoori methi – 2 tsp

Black pepper powder – 1/2 tsp

Cream – 1/4 cup

Milk – 1/4 cup

Tomato sauce – 1 tbsp

Sugar – 1/2 tsp

Butter – 1 tbsp

Salt – As needed

To temper

Butter/ oil – 3 tbsp

Cardamom – 2

Cloves – 2

Cinnamon – 1 inch piece

Bay leaf – 1

Shah jeera – 2 tsp


  1. Cube onion and tomato roughly. Peel potato, carrot, cut vegetables into strips as shown in the picture. I used frozen peas.
  2. 1-cut 
  3. Powder cashew first and then add little water or milk at room temperature to grind it to a smooth paste.
  4. 5-cashew
  5. Heat a pan with butter, fry onion first till transparent. Add tomato and fry until soft.
  6. 2-fry 
  7. Cool down and grind to a smooth puree.
  8. 3-puree 
  9. Boil water with little salt, sugar and add the cut vegetables. When it starts to boil again after adding vegetables, switch off the flame and drain the water.
  10. 4-cook 
  11. Heat a pan with butter and temper with the items given under ‘To temper’ table in order. Add finely chopped garlic. I used my garlic press for this. Give it a fry until garlic turns fragrant.
  12. 6-temper 
  13. Add the vegetables and give it a fry for a minute. Add the pureed onion tomato.
  14. 7-puree 
  15. Mix well and add tomato sauce. Fry for a minute and add the ground cashew.
  16. 8-cashew
  17. Add red chilli powder, garam masala powder, required salt and kasoori methi, crushed in between your palm. Mix and cook in medium flame until shiny/ butter oozes.
  18. 9-masalas
  19. Add cream little by little and mix well. Flame should be in low. Add black pepper powder at this stage.
  20. 10-cream
  21. Add milk and heat for a minute in low flame. Do not let boil in high flame after adding cream and milk. Otherwise will curdle.
  22. 11-ready


    • You can add colour capsicums.
    • Paneer is also a great choice for this gravy along vegetables.
    • Beans will take more time than other vegetables, so when you add vegetables, you can add beans first and boil for 30 sec, then add the other veggies. I used baby beans.
    • Cashew paste binds the gravy and there is less chance for curdling. (Apart from adding richness to the gravy.
    • Adjust red chilli powder according to your spice level.
    • You can add few paneer cubes too.

We had with Jeera rice. You can pair with kulcha or naan too.

Thursday, May 14, 2015

Spinach cheese sandwich recipe (Grilled spinach cheese sandwich)

These days, I am not liking to have rice for lunch and look for easier, as well as healthy options that is quick and interesting enough too. For a while now, sandwiches makes me comfortable. So I make some sandwich for my quick fix. I remembered once we tried corn spinach sandwich in KP, but sadly it was not tasting that good, or may be we didn’t like it. Never thought to try at home too. But one day when I was thinking what to make for lunch, I remembered having some spinach in fridge and thought of using it by making something simple. It was a weekend and Vj too was at home. So I tried making my version of spinach sandwich. I made it with white bread for him. Healthy too with spinach.

Spinach cheese sandwich recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time15 mins     |  Cook time: 25 mins     Serves: 2


Bread slices – 6

Finely chopped spinach – 1 cup tightly packed

Garlic – 2

Black pepper powder or chilli flakes -  1 tsp

Sour cream or hung curd – 2 tblsp

Mozarella cheese or any grated cheese – 1/2 cup

Sugar – 1/4 tsp

Oil – 2 tsp

Salt as needed


  1. Wash spinach and finely chop it. Since we wash and cut, there will be some water retained, but let it be there, it will help in cooking. Finely chop garlic too.
  2. 1-chop
  3. Heat oil in pan and add finely chopped garlic to it. Sautee for a minute and add spinach and salt. Sprinkle sugar, Cook until spinach reduces in volume and gets cooked. Take care not to over cook.
  4. 2-sautee
  5. Transfer to a bowl. Add sour cream, pepper powder to it. Mix well and keep aside.
  6. 3-mix
  7. Mean while you can heat the sandwich maker with the griller plates. If you do not have sandwich maker, you can do this in stove top with tawa/ flat pan too. In a slice of bread, spread the prepared spinach mix and sprinkle some cheese in the middle.
  8. 4-spread
  9. Grill for 2-3 minutes in a well greased sandwich maker, after the green light is on or follow the instructions from the manual of your sandwich maker. Just make sure to bring golden crisp lines over the sandwich.
  10. 5-grill


    • I have used grated mozzarella cheese, but you can use your own choice of cheese. Make sure to use less, otherwise it will ooze out as you grill.
    • Grilling for longer time may also cause the cheese to ooze out. I prefer grated cheese over sliced cheese sheets for my grilled sandwiches. I also spread the cheese in the middle more.
    • You can use some grated paneer too along with cheese and reduce the cheese.

Serve hot! We had with fresh pineapple juice… so so yummy!

Tuesday, May 12, 2015

Rose falooda recipe | Easy rose falooda

Like kulfi, falooda is also one that I have not yet tasted at restaurants. Obviously no idea about the recipe. When Sangeeta  had suggestions for summer recipes and when I posted rose milk, she told one simple rose falooda that her mom makes and wanted me to post here. I was happy to try at home as I know I will never taste falooda at restaurant. When I made this and tasted, it was tasting great and I am loving it a lot. Totally my kind of dessert. I should make this often here after, I told myself. This is easy to make too. Perfect dessert idea for serving guests. You should try this dessert this summer sure you will love it.
When I was kid, my parents used to buy this sabja seeds (basil seeds) which is similar to Chia seeds and just mix with water and ask to drink. I never used to like it. Even when I bought this time, I thought I may not like it, by just seeing its looks. But when I had it in this dessert, it was too good. Sabja seeds has lots of health benefits, I guess its body coolant and chia seeds has lots of dietary fiber too. So for summer, it cools you even from the inside. My friend sangeeta told, her mom makes with sago/ sabudana instead of sabja seeds. I too first thought I will try with sago, but I wanted this sabja seeds health benefits, so go for sabja seeds.

Rose falooda recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time15 mins     |  Cook time: 35 mins     Serves: 2


Milk – 1 cup

Sabja seeds (basil seeds) or Chia seeds – 2 tsp

Vermicelli/ semiya – 1/4 cup

Rose syrup – 3 tblsp

Ice cream – 2 scoops (Vanilla flavor or kulfi)

Chopped nuts to garnish
Rose jelly to top


  1. Soak chia seeds in a cup of water for 15 mins. Drain excess water with use of a metal strainer.
  2. 1-soak-chia-seeds
  3. Mean while you can cook semiya in 2 cups water until soft, drain water, keep aside.
  4. 2-cooked
  5. Boil milk, cool down, mix rose syrup to make rose milk. Gather all the ingredients, tall serving glasses. Add a tsp of rose syrup in bottom of the glass. Add the chia seeds equally in both glasses. Layer with cooked semiya equally in both glasses.
  6. 2-ingredients
  7. Add rose milk in each glass and top with a scoop of ice cream to finish. Garnish with nuts.
  8. 4-ready


    • Rose jelly can be added in this.
    • You can mix soaked chia seeds, cooked vermicelli with rose milk and keep refrigerated. Just before serving, transfer to the glass and top with ice cream to serve.
    • I used roasted vermicelli I had in stock, but use long, white vermicelli for more pleasant look.
    • You can drizzle with rose syrup on top of ice cream. Glazed cherry can be use for garnish too. Or some tutti fruity.
    • Make sure rose milk is bit on sweeter side to ensure balancing chia seeds and vermicelli addition.
    • Update: I first thought chia and sabja seeds are same, but thanks to Priyasakthi, she pointed out its different and I have updated this post.  But it both have similar effects, both taste wise, health wise, so you can swap :) 

I used a flavor called Hokey pokey icecream that Aj eats, I had in stock. It was good.

About Me

about me

Rajeswari Vijayanand

The person behind Rak’s Kitchen. Know more…


Blog Archive

Back to Top


12 easy Chutney recipes Top south Indian Breakfasts Gokulashtami recipes Ganesh Chaturthi recipes Easy 10 Diwali recipes Navratri recipes Diwali recipes Paneer recipes Gokulashtami 2014 recipes Ganesh chaturthi 2014 recipes Sponge Dosa Cauliflower masala Dosa Masala Dosa Maida Dosa Rawa Dosa Special vegetable masala dosa Tomato dosa Instant Ragi dosa Instant wheat dosa Onion rava dosa Vendhaya dosa Onion Uttapam Cone dosa Verum arisi dosa Paneer dosa Mysore masala dosa Dosa recipe peas masala Dosa 1- Idli vada uttapam 2 Pesarattu upma 3- Appam stew 4- Idli vada pongal 5 - Poori, mix veg kurma 6- rava dosa 7- Stuffed idiyappam 8- Idli dosa kadappa 9- Kara paniyaram vendhaya dosa 10- Kichadi, tomoto dosa 11- Vada curry dosa 12- Sindhi Dal pakwan 13- Sunday lazy BF 14- Rava idli masal dosa Instant Oats Dosa Instant Oats Idli Lemon Oats Oats savoury porridge Oats Pongal Oats Paniyaram Oats kozhukattai Oats upma  Oats murungai keerai adai  Thinai sweet paniyaram Kuthiraivali upma/a> Varagu Kanji Ragi Adai Instant Ragi Dosa Ragi Kanji (Sweet and salt) Instant bajra dosai Varagu adai Kambu dosa Samai pongal Kuthiraivali sakkara pongal Kodo millet pulao easy kambu kanji Milagu jeeraga varagu adai Tindora varagu rice Thinai semiya upma Millet idli dosa Samai upma kozhukattai Idly 5 taste uthappam Rava Kichidi Poori Rice/Arisi Sundal Puli Idiyappam Stuffed Idiyappam Adai Lemon Aval Tamarind aval Rawa Idly Ven pongal Palak Poori Bhatura Pesarattu adai Arisi upma Ulundhu Kozhukattai Aval Kozhukattai Aval upma Killu Adai Neer Urundai Paruppu Idiyappam Vermicelli Biryani &Thayir semiya Chapati noodles Vegetable hakka noodles Bread Upma Eggless French toast Veg momos Sabudana Khichdi Rava upma Milagu idiyappam Ragi Kanji Tomato sevai Kanda batata Poha Mini idli sambar Kanchipuram idli Grilled chocolate sandwich Jaggery idiyappam Schezwan noodles Indian style veg sunny side up Brinjal gosthu Onion tomato Gosthu Tomato Gosthu Tiffin sambar with moong dal Tiffin samabr with toor dal Kumbakonam Kadappa Recipe Vegetable stew Tomato kurma Vada curry Potato masala for poori Gotsu for pongal Vada curry2 Coconut chutney Mint Chutney Coconut Mint chutney Coconut Coriander chutney Onion tomato Chutney Thengai thogayal Sutta kathirikkai chutney Raw green chilli chutney Onion Chutney Karivepillai Chutney Chutney recipe collection Mango thogaiyal  Ridgegourd chutney Easy red chuntey Onion chilly chutney Peanut chutney Basic coconut chutney Garlic chutney Idli podi Poondu milagai podi Lunch menu 1 Lunch menu 2 Lunch menu 3 Lunch menu 4 Lunch menu 5 Lunch menu 6 Lunch menu 7 Lunch menu 8 Lunch menu 9 Lunch menu 10 Lunch menu 11 Lunch menu 12 Lunch menu 13 Lunch menu 14 Lunch menu 15 Lunch menu 16 Lunch menu 17 Lunch menu 18 Lunch menu 19 Lunch menu 20 Lunch menu 21 Lunch menu 22 Lunch menu 23 Lunch menu 24 Lunch menu 25 Lunch menu 26 Lunch menu 27 Lunch menu 28 Lunch menu 29 Lunch menu 30 Lunch menu 31 Lunch menu 32 Lunch menu 33 Lunch menu 34 Lunch menu 35 Lunch menu 36 Lunch menu 37 Lunch menu 38 Lunch menu 39 Lunch menu 40 Lunch menu 41 Lunch menu 42 Lunch menu 43 Lunch menu 44 Lunch menu 45 Lunch menu 45 Lunch menu 46 Lunch menu 47 Lunch menu 48 Lunch menu 49 Lunch menu 50 Lunch menu 51 Lunch menu 52 Lunch menu 53 Lunch menu 54 Snake gourd/ Pudalangai Kootu Cabbage Kootu 7 veg kootu Keerai Kootu Poosanikkai rasavaangi Mixed veg.Kootu Sorakkai Kootu(bottle gourd) Mango Pachadi Ash gourd pachadi Gooseberry thayirpachadi Appala kootu Banana stem kootu Upponkai Chow chow kootu Palakottai kootu Beetroot poriyal Snake gourd poriyal Plantain/vazhakkai poriyal Vazhaipoo poriyal Double beans curry Soya bean curry(dry) Cluster Beans poriyal Purple cabbage poriyal Yellow pumpkin dry curry Banana stem poriyal Raw banana dry curry Vendaikai/ ladies finger poriyal Potato Masala curry Pidi karunai kizhangu Podimas Plantain/Vazhakkai jeera curry Brinjal / Kathrikai poriyal Keerai poriyal Keerai masiyal Unripe Jack fruit curry Carrot beans poriyal Drumstick leaves poriyal Potato podimas Potato curry Broccoli Stir fry Cauliflower curry Baby corn subzi Tindora Stir fry/Kovakkai kari Aloo methi Vendakkai curry 100% Microwave spicy potato curry Brinjal in Onion tomato base Kathirikai Kari Chow chow/Chayote curry Cluster bean paruppu Usili Soya chunks curry Senaikizhangu fry Aloo Gobi mutter curry Aloo Bhindi fry  Arbi curry Small potato curry Baby corn pepper fry Senai kizhangu fry Bitter gourd fry Paasi payaru sweet sundal Sweet corn sundal Peanut sundal Channa sundal Channa dal sundal Rajma sundal Moong dal sundal Pattani sundal Black channa sundal Crispy cauliflower fries Crispy ladies finger fries Crispy bitter gourd fries Sepankizhangu Varuval Vazhakkai chips Senaikizhangu chips Aloo tuk Kothamalli thogayal Pudina thogayal Paruppu thogayal Coconut thogayal Gongura thogayal Keerai Masiyal Pirandai thogaiyal Coriander seeds podi Coriander leaves Thokku Paruppu Podi Karuveppilai podi Poricha kuzhambu Poricha kuzhambu easy curry leaves kuzhambu Mochakottai kuzhambu Paruppu urundai kuzhambu More Kuzhambu Pumpkin gravy Ridge gourd gravy Pepper Kuzhambu Poondu Kuzhambu Kara Kuzhambu Thakkali kuzhambu Keerai Sambar Arachuvitta sambar Mango sambar Dhahi Kadhi Dal tadka/Dal fry Dal tadka (Using moong dal) Dal palak Tomato Kadhi Sukku milagu kuzhambu Brinjal masala kuzhamu Easy pepper kuzhambu Vathal kuzhambu Vendakkai sambar Avarakkai sambar Methi dal Varutharacha kuzhambu Easy basic rasam Lemon/ginger rasam Puli saru/vendhaya vengaya rasam Paruppu rasam Pepper rasam Tomato rasam Agathi keerai thanni saaru Manathakkali thanni saaru Veppam poo rasam Mysore rasam Buttermilk rasam Annasi/ Pineapple rasam Vegetable stock recipe Carrot soup Tomato Soup Sweet corn soup Minestrone soup Palak soup Broccoli soup Cauliflower potato soup

Methi Roti/ Methi Thepla Triangle paratha Aloo parata Gobi Paratha Cabbage Paratha Mooli Paratha Naan Roti/Chappati Onion paratha Ragi adai Mixed vegetable stuffed paratha Soya kheema paratha Easy palak paratha Peas paratha Lachha paratha Paneer paratha Capsicum Cheese paratha Rajma paratha Butter kulcha Missi roti Broccoli paratha Kashmiri naan Mooli paratha 2
Mixed vegetable kurma Potato kurma Kadai Bhendi Aloo palak Aloo bhendi masala Dal Makhani Boondhi raita Channa Bhatura Pindi Channa Peas masala Aloo Gobi Gobi Masala restaurant style Channa for Bhatura Baby corn Kurma 100% Microwave Butter Paneer masala Cauliflower and peas kurma Onion tomato gravy Whole green gram dhal Palak paneer Mutter paneer Masala Butter paneer masala Paneer Bhurji Cheesy Cauliflower Kofta Curry Hyderabad Subz Korma Paneer Jalfrezi Recipe Shahi paneer Kadai Paneer Paneer Pasanda Dum Aloo / Aloo dum Rajma masala Methi mutter malai Peas masala2 Chilli paneer gravy Potato masala for poori Aloo Bhaji Veg Manchurian Gravy Dal baati Schezwan baby potatoes Baingan bharta Malai kofta gravy Ridge gourd sabji Corn capsicum masala Puli sadham/tamarind rice with garlic Puliyogare Baby corn Pulav Tomato peas pulao Sweet corn pulao Tomato rice Tomato Bath Small potato Briyani Sprouted green gram fried rice Vegetable fried rice Fried rice Garlic rice Paneer fried rice Vaangi bath Coconut milk veg.briyani Capsicum rice Sambar sadam Vegetable Biryani Layered vegetable Biryani Mushroom biryani Thengai Sadham Peanut rice Jeera Rice Mango rice Curd rice/ thayir sadam Lemon rice Veg pulao Sesame rice Channa pulao Jeera cashew pulao Beetroot pulao Narthangai sadam Instant puli sadam Methi pulao Soya chunks biryani Curry leaves rice Kashmiri pulao Dal kichdi Tawa pulao Badhusha Jangri Sweet boondhi Jalebi Maida Burfi Kesar Burfi Paal Kesari(Kesari using milk) Rava Kesari Semiya Kesari Fruit Kesari Ras malai Rasgulla Rava Ladoo Corn flour halwa Carrot Halwa Beetroot Halwa Badam Halwa Shahi Tukra/tukda Sandesh Kaju Katli Coconut Barfi Sweet somas Aval ladoo Atta ladoo Nei urundai Besan ladoo Gulab Jamun Mysore pak Boondi ladoo Chocolate burfi Microwave therattipal Aval kesari Eggless chocolate mousse Apple custard Nutella truffles Mango Sago Caramel bread pudding Aval payasam Fine vermicelli payasam Vermicelli payasam Sago/javarisi payasam Paal Kozhukattai Payatham paruppu payasam Paal payasam/ Milk Kheer Coconut payasam Paal kozhukattai jaggery Badam kheer Akkaravadisal Thiruvathirai Adai and Kali Sweet pooranam Pori Urundai for karthigai Deepam Kozhukattai Ulundu Kozhukattai Uppu vella seedai Poli Adhirasam Sakkarai Pongal Sakkarai Pongal -2 Kalkanndu pongal Paal pongal 7 kari kootu Wheat flour Appam Suzhiyan Adhirasam Panakam Nei appam Karadaiyan nonbu adai Maida seedai  Ellu kozhukattai Vella kozhukattai Nel pori urundai Sweet pidi kozhukattai Baby corn manchurian Gobi Manchurian Baby corn Bajji Plantain skin pakoras Oma podi/sev Onion pakoda(with mint leaves) Murukku(potato murukku) Kai murukku(with video) Thattai Kara sev Kara boondi Thenkuzhal Murukku Magizhampoo Murukku Savory Diamond cuts Uppu seedai and vella seedai Ola Pakoda/ Ribbon Pakoda Sweet diamond cuts Ulundhu vadai/Medhu vadai Vazhai poo vadai Keera vadai Masala vadai Cabbage vadai Thavala vadai Chilli Paneer Dry Vegetable cutlets Paneer Pakora Palak pakora Mysore Bonda Spring rolls Panner Tikka in oven Gulnar seekh kababs Corn seekh Kebab Corn Rolls Dhokla Khandvi Samosa Gobi 65 Beach style kara pori Aloo Bonda Chilli Bajji Vazhakkai Bajji Ring murukku Wheat flour murukku Spicy Mixture Bread Bajji Mini samosa Baked idli fry Seepu seedai Cashew murukku sabudana vada Thayir vadai Punugulu Green chutney 1 Green Chutney 2 Red chutney Sev Poori Vada Pav Bhel puri Dahi vada Dahi puri Pav bhaji Vada Pav Raj Kachori Canape chaat Aloo channa chaat Peanut chaat Chilli Parotta Upma adai Sweet and kara paniyarams Soya kheema toast Kaima Idli Chutney Idli Cocktail Idli Aloo veg grilled sandwich Aloo kathi roll Ammini kozhukattai Eggless Pancakes Red velvet pancakes Pizza Homemade paneer tikka pizza Bread Pizza / Pizza cups Vegetable Puffs Easy cheesy pasta Homemade Pasta sauce Macaroni and cheese Corn Chat Stir fried spaghetti Aglio olio Veg momos Creamy tomato pasta Broccoli pesto pasta Baked pasta muffins Spaghetti with Spinach Masala pasta Capsicum cheese paratha Aloo kathi roll Spicy veggie pizza Nutella chapati Blueberry pancakes Corn potato toast Spinach lasagna How to make paneer Ghee Ginger garlic Paste Garam masala powder Homemade Pasta sauce Homemade tortillas Sambar powder Rasam powder Koozh vadam Elai vadam mor milagai Tomato Thokku Neer Nellikkai/Pickled goose berries Mango thokku/ Maanga thokku Maa Inji Oorugai/Mango Ginger Pickle Mango Instant pickle Vadu manga pickle Narthangai Pachadi Filter Coffee Microwave hot chocolate Ginger cardamom tea Masala milk Kothamalli thanni Panakam Carrot Juice Carrot orange juice Cantaloupe juice Grape juice Pomegranate juice Guava lime cooler Papaya Honey Smoothie Honeydew melon smoothie Vanilla caramel milkshake Mango milkshake Nutella banana milkshake Chikku/Sapota milk shake Strawberry milkshake Pineapple,lychee melody Apple lemonade Tomato Juice Yellow watermelon Juice Orange juice with lemon Strawberry lemonade Watermelon juice Panneer Soda Custard powder Icecream Neer mor Masala chaas Red velver hot cocoa Jigarthanda Masala neer mor Mango lassi Ice lemon tea Masala coke Oreo milkshake Rose milk popsicles Honeydew melon granita Custard powder Icecream Easy nutella banana icecream Mango sorbet Ilaneer sorbet Grape popsicle Mango icecream Watermelon granita Stuffed Masala Buns Garlic Buns Garlic bread Khara buns Potato buns Pizza buns Eggless Jam biscuits Eggless Choco chip cookies Oma biscuits Oats savory crackers Shortbread cookies Eggless tutty fruity cake Microwave chocolate cake Eggless chocolate cake- Eggless vanilla Cake Eggless brownies Eggless Banana Walnut Muffins Eggless blueberry muffins Eggless chocolate muffins Eggless Choco chip muffins Eggless Orange cake Eggless date cake Raspberry cheese cake Eggless carrot muffins Macaroni and cheese Aglio olio Homemade tortillas Redbean quesadilla Eggless Pancakes Homemade Tomato Salsa Guacamole Veg momos Granola recipe Oven baked baby potatoes Bruschetta Focaccia Thai green curry Corn fritters Butter Corn pasta Red bean/Rajma tacos