Wednesday, September 30, 2015

Patra recipe | Paatra recipe

Patra - aloo vadi
Paatra (patra) is a snack made with colacasia leaves (arbi / seppankizhangu/ taro leaves) along with spiced besan mixture and tossed to give extra flavour. Sesame seeds, hing and grated coconut add on the flavours to the dish. I always used to stare at the arbi leaves when ever I see it in Mustafa. I know they make a snack with it, but never knew any other details about it. I had a wish to try it out and don’t even know the name. Few month back, a reader(Anshi Kaushik) sent pictures of this one and I was so happy, asked her what it is called and how it is made. She was sweet enough to share the recipe. I also referred khana Khazana videos for more details about the recipe.
As I already had a wish to try this one, I totally enjoyed making this snack and Aj too loved to watch me making this. He helped me in picturing step by step pictures as he watched. He liked the taste too and have asked me to make it again. I am also eagerly waiting to try again as I like to make this as well as eat this. The process involving spreading the besan mixture is my favourite part as it was similar applying sunnambu in vetrilai (lime over betel leaves). I have seen, few times done it for my grandma during my childhood and only this is in mega size πŸ˜ƒ.
As it was my first time, only mistake I did was overcooking it. So the colour turned bit darker. But it did not look as dark as it is looking in the pictures as you could see in few of the step by step pictures, it was better. Due to lighting and camera settings it looked more darker in the pictures. I will try to update when I make next time.

Full video for paatra recipe:

Patra recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time20 mins    |  Cook time: 30 mins     serves: 3


Colocasia leaves / Arbi leaves - 4

Chickpea flour / Besan - 1 cup

Red chilli powder - 2 tsp

Turmeric - 1/4 tsp

Cumin seeds powder - 1/4 tsp

Coriander seeds powder - 1 & 1/2 tsp

Garam masala powder  - 3/4 tsp

Green chilli ginger paste - 1 tsp

Tamarind paste - 1/2 tsp

Cooking soda - 1 pinch

Salt - as needed

Jaggery - 2 tsp

Grated coconut - 3 tbsp

Coriander leaves - as needed

To temper

Oil - 3 tbsp

Mustard - 1 tsp

Sesame seeds - 1 tbsp

Asafoetida - 1/4 tsp


  1. Mix besan, Red chilli powder, Turmeric, Cumin seeds powder, Coriander seeds powder, Garam masala powder, Green chilli ginger paste, Tamarind paste ,Cooking soda, Salt, Jaggery with little water in a bowl to a thick batter.
  2. 1-mix
  3. Remove the stalk of the leaf and remove the excess thick vein in the middle of back of the leaf too. This will ensure the leaf gets cooked evenly and makes rolling easy later.
  4. 2-cut
  5. Keep the leave spread over a clean counter top, with the back of the leaf up. Spread the mixed batter evenly and as a thin coating to cover the back of the leaf as shown in the picture.
  6. 3-spread
  7. Now put another leaf over it upside down. Spread the batter same way.
  8. 4-spread
  9. Fold the sides from all four sides to make a rectangle/ square.
  10. 5-fold
  11. Roll it tightly as shown in the picture.
  12. 6-roll
  13. Transfer to a steamer and steam it for 15- 20 minutes or until a knife inserted comes out clean. Here’s where I over cooked as I forgot to check in between, so keep an eye after 15 mins.
  14. 7-steam
  15. Let it cool once done and cut it into thick discs.
  16. 8-cut
  17. Heat a pan with oil, splutter mustard, sesame seeds and add asafoetida in low flame. Add the cooked, cut leaves and toss gently. Do not over do.
  18. 9-temper
  19. Let it simmer for 5 mins, turning in between so that both sides gets a nice crispiness. Garnish with grated coconut and coriander leaves (Optional)
  20. 10-ready


    • Make sure the batter is not runny, just thick enough to coat the leaves.
    • You can cover the rolled leaves with batter and steam too.
    • You can skip the last step and just toss the paatras to coat the tadka items without waiting to get crisp.
    • Make sure you add enough salt, spice to the batter, otherwise it will be very bland.
    • Instead tamarind paste, you can add lemon juice too.

Serve with spicy green chutney and its a winner!

Monday, September 28, 2015

Salem thattu vadai set recipe

Salem thattu vadai set
Thattu vadai set is made by sandwiching thattu vadai with a salad of grated carrot, beetroot, onion along with lemon, chaat masala and chaat chutneys. I saw a video in which they use orange chutney which could be the onion tomato kara chutney and a green chutney. I tried both with kara chutney and red chutney and it was nice. Brought up in Salem, I have had this n number of times!! – is what I wish to write, but no, its not true. I have never seen or tasted this in my life ever😞. Till nowπŸ˜›. But I have got many requests to post thattu vadai set for past few years. When I got my first request only I knew there is one such street food existing in Salem. So from that time onwards when I searched, I saw a video in youtube… I have watched it enough but never tried. Whenever I get thattai from India, I will plan to try but I will eat as such before I buy the other ingredients. Then I thought I should make thattai myself and try as the store bought thattai are not photogenic. So did the years pass by. So this time, when my FIL passed these thattais from A2B, I got all the ingredients ready to try and then only opened the pack. I really loved it when I tasted. I should try this somehow when I go to Salem next time.

Thattu vadai set recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time20 mins    |  Cook time: 0 mins     serves: 4


Thattu vadai – 8

Grated carrot – 1/2 cup

Grated beetroot – 1/2 cup

Onion – 1

Lemon juice – from 1/2 of a lemon

Green chutney – 2 tbsp

Red chutney – 2 tbsp

Onion tomato chutney – 2 tbsp

Chaat masala – As needed

Coriander leaves, chopped – 1/4 cup


  1. Finely slice onion. In a mixing bowl, mix carrot, beetroot, onion, lemon juice, coriander leaves. 1-ingredients
  2. Arrange two thattu vadai in a plate. Spread green chutney in one side of a thattai. On another thattai, spread red chutney or orange chutney. 2-spread
  3. Place generous mixture of the carrot, beetroot, onion over one of the thattai with chutney and sprinkle chaat masala generously. Place the other thattai with chutney spread side inside and make a sandwich. 3-ready


    • Add lots of lemon juice as beet root will be tasting bland.
    • Though kara chutney will be good, I miss sweetness in the chaat. So I prefer red chutney over kara chutney.
    • Let the chutneys be spicy.

Enjoy the tasty snack immediately. This can be made with mini sized thattai. It looks pretty and easy to eat too. 

Friday, September 25, 2015

Makkan Peda recipe (Arcot Makkan peda)

Arcot makkan peda recipe
Makkan peda is made using khoya (milk solids), maida (all purpose flour) as main ingredients, stuffed with dry fruits and nuts. It is very famous in Arcot. So it has also the name Arcot makkan peda. When I was thinking of Diwali, I thought I should try Makkan peda by stuffing nuts in Gulab jamun mix. Then when I saw few videos in youtube, I got really tempted to try from scratch. When I googled, I got the recipe from Hindu, but the measurements were really confusing. It was given in weight and too much quantity too. So I sat and converted everything to cup measurements for easier understanding and reduced the quantity too. I was so scared until I fried the pedas in oil as everything was rounded up and approximate measures. But…. It – was – perfect!πŸ’ƒ
Wondering why I am posting now?  Is it because Diwali is nearing?  NoπŸ™‚
It’s my Blog Anniversary !!! πŸŽ‰
Yes! It has been 8 amazing years of blogging! It’s really exciting and amazing feeling to see how I have progressed in cooking as well as blogging and proud to see all my work if I look back.😲
For past few years, I never made any special blog anniversary posts as I remember it only at the last few days before, but this time, I remembered when it was Ganesh Chaturthi as I know after which I started blogging. So this time I am here with a special recipe to celebrate and share my happiness.

Though it’s my hobby, there is always a great support from Vj and even Aj😊. My in-laws, Parents, brother, relatives, friends … all encourage me a lot. This has become my identity now and I am really happy that I started doing something as hobby and it has turned something useful and worthy! Special thanks to my friend Sangeeta, as a friend who has encouraged me to start me blogging and keep encouraging till now and share amazing recipes to me to try and post😍.
All you wonderful reader friends make my day by your appreciations and feedbacks. I have been reading a lot of feedbacks through comments and mails. Each and every appreciation and note of thanks is precious to me and makes me really happy and feel satisfied that I too could help someone in someway in their lives. Keep this support coming and thank you from my bottom of my heartπŸ€—πŸ˜Š. Thanks to fellow blogger friends for your support too. Thanks to Kungumam thozhi and other medias for their features and support. I am really overwhelmed by all you feedback and support you give through Facebook, Twitter, Instagram and Pinterest. Keep it coming and I will keep going!

How to make makkan peda video :

Makkan peda recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time20 mins    |  Cook time: 20 mins     serves: 16
Makkan peda is made using khoya (milk solids), maida (all purpose flour) as main ingredients, stuffed with dry fruits and nuts. With full video and step by step detailed recipe.
Arcot makkan peda recipe


All purpose flour (Maida) – 1 cup

Khoya (Unsweetened milk solid) – 1/2 cup + 2 tbsp

Curd – 1/4 cup

Ghee + Vanaspati – 2 tbsp

Cooking soda – 1/2 tsp

Badam, cashew, pistachios – 5 each

Raisin – 10-15

Oil to deep fry

For sugar syrup

Sugar – 3 & 1/2 cups

Water - 3 & 1/2 cups

Saffron – A pinch (Optional)


  1. In a mixing bowl, place khoya (crumbled, at room temperature), maida, ghee, vanaspati, curd and cooking soda. Mix well. Sprinkle water (approx 2 to 3 tbsp) and knead to a dough. Keep aside for 10 to 15 mins and prepare sugar syrup.
  2. how to make makkan peda 1
  3. Add sugar and water in a vessel and bring to boil. Once it starts boiling, simmer it for four to 5 minutes in medium flame.
  4. how to make makkan peda 2
  5. As the sugar syrup gets ready, make the pedas. Knead the dough again gently to make it smooth. Roll into equal, small lemon sized balls. Flatten it slightly.
  6. how to make makkan peda 3
  7. Stuff with little of the mixed nuts say a large pinch. Gather the sides and cover the nuts.
  8. how to make makkan peda 4
  9. Pinch to seal and roll it. Flatten slightly and make pedas. Repeat to finish.
  10. how to make makkan peda 5
  11. Heat oil and lower the flame. Add several pedas at a time depending on the size of your kadai and oil you keep. Cook in medium flame, gently turning now and then to ensure even cooking.
  12. how to make makkan peda 6
  13. Once deep golden in colour, drain in paper towels and soak in hot sugar syrup. Let it soak of minimum 2 hours.
  14. how to make makkan peda 7


    • Do not over knead the dough. Just make it gently, still smoothly.
    • Khoya should be crumbled before measuring, to make sure you measure right. I used frozen khoya.
    • I used only less sugar than mentioned. But as the pedas get soaked and enlarged, you will need more.
    • Chop nuts finely and stuff only as needed. You can use your favourite nuts inside.
    • Seal the pedas well otherwise will open up.
    • If your oil is not in right temperature, either it will get burnt if too hot or will crack open if too low in heat. So regulate the heat as needed. Also do not over crowd pedas in oil.
    • Keep enough oil to deep fry, otherwise will not evenly browned.
    • You can add saffron or cardamom powder in sugar syrup.
    • You can make the same with ready made gulab jamun mix.
Delicious, soft, rich and royal arcot makkan peda… Try it for any special occasion or for this Diwali 2015 πŸ™‚

Tuesday, September 22, 2015

Sambar vadai recipe (With hotel sambar recipe)

Sambar vadai is urad dal vadai, soaked in mild and flavourful sambar. I recently only developed taste for sambar vada, especially the one from Murugan idli shop. After their chutneys, I like their sambar vada. I have it often but the best sambar vada here in Singapore is from Nalan restaurant near Funan IT mall. Their sambar is the best and love their sambar vada a lot. Both these restaurants inspire me to try sambar vada at home. Mostly I make thayir vadai or rasam vadai only. Lazy to make sambar for sambar vadai πŸ˜›.

These days I soak only less urad dal and grind for festivals as it always goes for waste. We cook lot of things and it will be heavy to eat vadai too on top of it. This time for Ganesh Chaturthi I soaked more and ground in wet grinder especially to try sambar vada. Co incidentally, I saw the same in Vj TV show Samayal samyal. I have heard about making sambar by cooking raw onions, but never tried as I thought it won’t smell good. When I saw in Tv, I thought why not give it a try and to my surprise it turned out really good. I adapted the recipe but only changed the method of making here and there to my convenience. And I know I am  going to make this often here after until I get bored of this. You can either make vadas especially for making sambar vada or recylce the vadais already made too 😁. Just soak in hot water, make sambar and soak the vada in it.
 Video for sambar vadai

Sambar vadai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time3 hrs soaking time + 30 mins    |  Cook time: 35 mins     serves: 6

Ingredients for sambar

Toor dal – 1/2 cup

Small onion – 1/2 cup

Tomato – 1

Green chilli - 2

Tamarind – 1 tsp tightly packed

Sambar powder – 3 tsp, heaped

Red chilli powder – 1 tsp

Turmeric powder – 1/4 tsp

Asafoetida powder – 1/4 tsp

Coriander leaves , chopped – 2 tbsp

Curry leaves – 1 sprig

Jaggery or sugar – 1/2 tsp

Ghee – 1 tsp

Oil – 1 tbsp

Mustard – 3/4 tsp

Salt – As needed

For vadai

Urad dal – 1/2 cup

Black pepper – 1 tsp, powdered coarsely

Cumin seeds – 1 tsp

Salt – as needed

Asafoetida - a pinch optional


  1. Refer this post for detailed post with tips and tricks for making ulundu vadai. For making vada, soak urad dal for 3 hrs and grind to a smooth paste with little water. Add salt, asafoetida and mix well.
  2. 1-batter
  3. Heat oil, grease your hands with water and make a ball out of it. Make a hole in the centre.
  4. 2-shape
  5. Drop in hot oil and cook in medium flame both sides until golden and crisp.
  6. 3-fry
  7. Drain in paper towel. Soak the vada in hot water. Add little salt in the water. Let it get soaked.
  8. 4-soak
  9. For sambar, pressure cook toor dal with 1 & 1/2 cups of water for 4 whistles in medium flame. Once done, mash it well. Add turmeric, red chilli, finely chopped tomato, peeled small onion, slit green chillies, curry leaves, tamarind extract. Soak tamarind in hot water for 1/2 hour and extract juice with a cup of water.
  10. 5-cook
  11. Pressure cook for a whistle. In a kadai, splutter mustard and lower the flame. Add sambar powder and quickly give it a stir.
  12. 6-temper
  13. Add the pressure cooked dal mixture to it.Mix well and adjust water consistency. You may have to add 1 & 1/2 cups water to 2 cups approximately. Bring to boil and add coriander leaves, asafoetida powder, jaggery or sugar and top with ghee. Switch off the flame.
  14. 7-mix
  15. Now gently squeeze the excess water in the soaked vada, without changing its shape and arrange in the serving bowl. Add hot sambar over it. Garnish with finely chopped onions before serving.
  16. 8-pour


    • The sambar amount given here may give more than needed for sambar vadai.
    • Number of vadais depend on urad dal quality, if you grind in grinder or mixer.
    • Salt and tamarind should be less in this sambar so that the sambar is drinkable.
    • Adding ghee is optional.
    • Take care not to burn the sambar powder.
    • Since we fry the sambar powder in oil, it won’t be that much spicy, so if you want to add spice increase red chilli powder and green chilli.
    • The urad dal can be slightly on coarse side. This will give you firm vadai.
    • The sambar gets thickened as it cools, so make sure the consistency is according to that.

Always serve hot! Add raw onions just before serving. We all  loved it and for the first time Aj too  ate it.

Saturday, September 19, 2015

Kadalai mavu chutney - Side dish for dosa, puri

Kadalai mavu (besan) chutney is a good combination for dosa and poori. This gives a lot of volume and can be made easily in a jiffy. I have heard about this chutney during my childhood through my mom and paati. They add little kadalai mavu in poori masala all the time and they discuss one can make with kadalai maavu alone too. But we have never tried making this. This is the first time I have made this and tasted this. I had it with dosa and liked it too😍. Thanks to my friend Roopa for sharing the recipe. She is living in a joint family, so they make this very often as this is easy and can give you enough side dish for all.

Check out the full video recipe for kadalai mavu chutney

Kadalai mavu chutney recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast side
Prep Time10 mins    |  Cook time: 15 mins     serves: 3


Kadalamavu (Besan) - 3 tbsp

Onion – 2

Tomato – 1

Green chilli – 4

Ginger, very finely chopped - 1 tsp

Water - 2 & 1/4 cups

Salt - As needed

Ghee - 1 tsp

Coriander leaves, chopped - 2 tbsp

To temper (See notes for more options)

Oil - 1 tbsp

Mustard - 3/4 tsp

Urad dal - 2 tsp

Chana dal- 1 tbsp

Curry leaves - 1 sprig


  1. Slice onion, chop tomato, slit green chilli. In a mixing bowl, dissolve besan by adding little water first to make a paste, then add the remaining water and keep aside. Heat a pan with oil/ ghee, temper with the items given under to temper table. (Shown below is with fennel seeds) 
  2. 1-chutney
  3. Add onion, ginger and fry till transparent. Add the chopped tomatoes, required salt.
  4. 2-onion
  5. Fry until tomatoes turn soft. Add the dissolved besan slowly as you keep stirring. Bring to boil. If gets too thick, add little more water.
  6. 3-tomato
  7. Simmer for 4-5 minutes or until the raw smell goes away and the consistency is thick like poori masala. Garnish with chopped coriander leaves, ghee.
  8. 4-ready


    • You can also temper a small piece of cinnamon and clove.
    • Also you can temper with fennel seeds. I updated the recipe with the tempering items as I found that more tastier than fennel. So it's your choice purely.
    • Adjust water consistency as needed. 2 & 1/4 cup was perfect for me.
    • Don’t skip ghee, just 1 tsp at the end also enough.

Serve with dosa or poori, it was yummy with dosa.

Wednesday, September 16, 2015

Fried modak recipe (With wheat flour) | Fried Mothagam

Fried modak is made with wheat flour outer covering and coconut, jaggery filling. Deep fried in ghee or oil, it can keep good for few days too. My mom told me this recipe when she was here. I was afraid last year how it would turn out without opening up in oil and if it would spoil the oil. My mom gave me the confidence as she made a lot of this and nothing opened up while frying. She deep fried this in ghee. And she told it kept good without getting spoiled for few days too. So I decided to try this out and it turned out really good. I found it easier than the regular kozhukattai 😊
Wishing all my readers, friends a happy Ganesh Chaturthi!! 😊

Check out the video for Fried modak recipe

Fried modak recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time20 mins    |  Cook time:25 min     Makes: 10

Outer layer

Wheat flour/ atta – 1/2 cup, heaped

Water – as needed

Salt – as needed


Grated coconut – 1/2 cup

Jaggery – 1/4 cup

Cardamom – 1 , powdered


  1. In a pan, heat coconut, jaggery, cardamom with a tbsp of water. Cook over medium flame until the jaggery melts and again becomes thick. It will start leaving the sides. Set aside for cooling. 
  2. 1-stuffing
  3. Make a smooth dough out of flour, water and salt, in a mixing bowl. Let the dough be stiff, not too loose. If you add more water, then outer layer won’t turn crisp.
  4. 1-dough
  5. Make big chapathis. Cut out smaller discs using a lid. Repeat to finish the dough and arrange in a broad plate. You can roll again the dough we cut out from the chapathi.
  6. 2-roll
  7. Make equal sides balls with the coconut pooranam we made in step 1. Grease your hands with ghee every time. Keep one ball of stuffing in the middle of the small disc.
  8. 4-shape
  9. Fleet it on the top and pinch to seal it. Repeat to finish all, in the same way.
  10. 5-shape
  11. Heat enough oil in kadai, once hot, put the flame to medium. Drop few modaks at a time. Cook in medium or low flame until golden turning now and then to avoid browning at spots. Drain in paper towels.
  12. 5-fry


    • Make sure pooranam is not watery. If watery, it may lead to opening up while frying due too too much steam inside.
    • If you mix the stufiing in high flame or for more time than needed, then it may turn hard or brittle.
    • Make the dough stiff so that the covering turns crisp as you deep fry.
    • To get a even cooked crispy modaks, cook in low flame for long time. At no point the ghee or oil should smoke while cooking.
    • If you find more dough on the top while making modak shapes, pinch out little dough on the top after making the shape.
    • Keep turning while the modak gets fried, otherwise it won’t get evenly golden.

Ghee fried modaks are crispier, tastier and keeps good for longer time. Delicious and flavourful fried modaks for Ganesh chaturthi!

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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