Friday, October 30, 2015

Ennai kathirikkai fry | Ennai kathirikkai curry

This ennai kathirikkai fry is an easy no onion no garlic recipe, which is different from the usual kathirikkai poriyal or kathirikkai curry I make with garlic in onion tomato base. I tried this recently after my co sis told that she tried fromRadhika’s blog.I liked it a lot and had it with sambar and rasam rice. Great with curd rice as well. I am so  happy that I found another brinjal recipe. Will make this often for myself. I tried the way we another brinjal kuzhambu, but you can omit the ingredient as the original recipe doesn’t call for those. I added it for extra spiciness and flavour.

Ennai kathirikkai fry recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time5 mins    |  Cook time: 20 mins     Serves: 4


Brinjal – 10

Salt – As needed

To dry roast and powder

Red chilli – 3

Coriander seeds – 1 tsp

Chana dal – 1 tsp

Urad dal – 1 tsp

Asafoetida – 1/4 tsp

Black pepper (Optional) – 1/2 tsp

Grated coconut (optional) – 2 tbsp

To temper

Oil – 2 tbsp

Mustard – 3/4 tsp

Cumin seeds – 1 tsp

Curry leaves – 1 sprig


  1. Cut brinjals lengthwise and keep it immersed in water until use. In a kadai, dry roast red chilli, chana dal, urad dal, coriander seeds, black pepper (if adding) well until the dal turns golden.
  2. 1-roast
  3. Add coconut to this and fry for few seconds. Cool down and transfer to a mixer/ blender.
  4. 2-roasted
  5. Powder finely, keep aside. In a kadai, add oil, temper with mustard, cumin seeds and curry leaves.
  6. 3-powder
  7. Add cut brinjals, salt and cook in oil itself in medium or low flame.
  8. 4-cook
  9. Once it’s 3/4th done, add powdered spices and mix. Fry until the brinjal gets cooked and spices gets coated to the brinjal.
  10. 5-ready


    • Depending on the size of brinjal, cut it into 4 or 6, lengthwise.
    • Do not over cook the brinjals.
    • Add more oil if needed while cooking brinjals.

Serve with rasam or sambar or curd rice. An easy no onion no garlic ennai kathirikkai curry.

Wednesday, October 28, 2015

Chivda recipe | Easy Diwali Snacks

For me I knew only the South Indian mixture as I have eaten it n number of times, but later only knew there are many varieties in mixture like Bombay mixture, this Chivda etc. I tasted this Chivda 2 months back when Vj brought this from Pune. It was LaxmiNarayan Best chivda and I must say, it was indeed the best chivda I have ever had. The poha was light, airy and crisp. Along with the nuts and raisin and spice, it was really tasting great. I emptied the whole pack (and later worried about the calories 😉). As I ate, I clicked picture of the pack and the chivda too and carefully noted down what ingredients I saw in it. I wanted to try for Diwali and tried this yesterday. I also referred Nishamadhulika for reference. It turned out really tasty, though not like the original, the taste was awesome. My co sis who has come here for holiday also came double thumbs up for the chivda. Very easy, just have to gather the ingredients, fry and toss with the spice powders. I understand there are many low fat versions which I have to yet try, but first thing I wanted to try this deep fry version. May be later I will try and post the low fat version.

Video for Chivda

Chivda recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time5 mins    |  Cook time: 20 mins     Makes: 4 cups


Flattened rice (Poha / Aval) – 1 cup

Fried gram dal – 1/2 cup

Peanut – 1/2 cup

Cashew nut – 1/4 cup

Raisin – 2- 3 tbsp

Salt – as needed

Oil – to deep fry

To temper

Oil – 1 -2 tbsp

Sesame seeds – 2 tbsp

Asafoetida (Hing) – 1/4 tsp

Turmeric – 1/4 tsp

Red chilli powder – 2 tsp


  1. Gather and keep all the ingredients needed for the chivda. Heat oil in kadai. Using a metal strainer, deep fry each ingredient separately. I fried poha first, but I recommend to fry it lastly.
  2. 1-fry
  3. Deep fry cashew nut, peanut, fried gram dal (pottu kadalai/ chutney dal) until golden in medium heat , raisins until its bloated and drain in paper towel. I kept poha separately in a bowl with kitchen towel. Keep all other fried items separately in another bowl.
  4. 1-deep-fry
  5. Once done, heat a broad pan and add oil. Splutter sesame seeds and switch off the flame. Add asafoetida, turmeric, red chilli powder and mix well.
  6. 2-temper
  7. Add the fried items, salt and mix/ toss well to coat everything evenly.
  8. 3-mix


    • It retains lots of oil, so make sure to drain it well over kitchen tissue.
    • I love the sesame seeds and asafoetida flavor best in the mixture.
    • I added 1/2 cup cashew nuts and found it too much. So reduced the quantity in my recipe.
    • You can fry dry coconut sliced thinly. It adds nice flavour. I could not get so I omitted.

Keeps good for a week if stored in airtight container. Perfect tea time snack.

Monday, October 26, 2015

Karamani kuzhambu recipe, South Indian kuzhambu recipes

Karamani kuzhambu, south Indian style Lobia gravy - Black eyed pea gravy is a tangy gravy made with tamarind base and with south Indian spice powder to make it flavorful.
I love all kuzhambu made with legumes. The karamani lends a wonderful flavour to this kuzhambu and goes well with rice. There are few variations in this recipe, how my MIL makes I have mentioned it in notes section. This is how my mom makes. I was thinking to post this kuzhambu for a long time and got a request from a long time reader friend too. But somehow kept postponing and forgot this for a while. After long time I made this kuzhambu and loved it for lunch.
Check my mochakottai kuzhambu and kondakadalai kuzhambu too.
black eyed pea curry

Karamani kuzhambu recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 15 mins   |  Cook time: 25 mins Serves: 4 | Author:

Click here for cup measurements

Karamani kuzhambu, south Indian style Lobia gravy, Black eyed pea gravy is a tangy gravy made with tamarind base and with south Indian spice powder to make it flavorful.
Karamani kuzhambu recipe


Black eyed pea – 1/2 cup
Tamarind – 1 small lemon sized ball
Small onion – 5
Garlic- 8 flakes
Sambar powder – 1 tbsp
Turmeric – 1/4 tsp
Salt as needed

To temper

Sesame oil – 1 tbsp
Fenugreek seeds – 1/2 tsp
Mustard – 3/4 tsp
Urad dal – 1 tsp
Toor dal – 1 tsp
Cumin seeds – 1 tsp
Curry leaves – 1 sprig

How to prepare karamani kuzhambu method:

  1. Roast the karamani (Black eyed pea) in a hot pan in medium to low flame, until nice aroma comes. It will slightly change in colour or turn brown here and there.
  2. 1-roast-karamani
  3. Pressure cook with little salt, water enough to immerse the legume, for 3 whistles in medium flame. Soak the tamarind in hot water meanwhile and extract tamarind juice.
  4. 2-cook
  5. In a kadai, temper with the items given under ‘To temper’ table in order. Followed by finely chopped onion and garlic. Fry till the onion turns golden.
  6. 3-temper
  7. Boil tamarind extract, salt, turmeric, sambar powder and add the tempered items to it. Add the cooked karamani.
  8. 4-boil
  9. Simmer for 5-8 minutes until the gravy turns thicker.
  10. 5-ready


  • My MIL adds 1/2 chopped tomatoes after frying onion.
  • She also adds 1/4 cup ground coconut to the tamarind extract while boiling.
  • Make sure to roast the karamani well for the perfect kuzhambu flavour.
We had with keerai kootu and rice, very delicious karamani kuzhambu.


Friday, October 23, 2015

Pakoda kadhi recipe

Pakoda Kadhi recipe
Pakodas made with besan, dunked in dahi kadhi makes a delicious accompaniment for rice. Pair it up with a spicy curry, this easy kadhi can be made in a jiffy. The flavour, taste of this kadhi is completely different from the south Indian mor kuzhambu, though this resembles more like the south Indian mor kuzhambu with vadai. I made this two weeks back for my lunch menu 57 and promised I will post the recipe for this pakoda kadhi. I followed the same recipe of my friend Sangeeta’s Daahi kadhi  recipe, just added pakoda to it.  My friend adds tomato to this kadhi, I too should try adding it next time.

Pakoda kadhi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time15 mins    |  Cook time: 20 mins     Serves: 3


Sour curd- 1 cup

Besan/ gram flour – 1 & 1/2 tblsp

Tomato (optional) - 1

Red chilli powder - 1 tsp

Salt - As needed

Turmeric - 1/8 tsp

Oil to deep fry

For pakoda

Besan – 1/2 cup

Onion – 1/2

Ginger, finely chopped – 1 tsp

Cooking soda – 1 pinch

Asafoetida / hing – 1 generous pinch

Red chilli powder – 3/4 tsp

Carom seeds / Ajwain – 1/2 tsp

Coriander leaves, finely chopped - 1 tbsp

Salt – As needed

To temper

Oil – 1 tbsp

Fenugreek seeds – 1/2 tsp

Cumin seeds – 1 tsp

Ginger Chopped - 1 tsp

Green chilli – 2

Asafoetida – 1/4 tsp


  1. For pakoda, mix every thing needed for pakoda and make a thick batter out of it.
  2. 1-mix
  3. Heat oil and pour the batter using hand or spoon to make small pakodas. Cook in medium flame to ensure even cooking. Drain in paper towel.
  4. 2-pakoda
  5. In a mixing bow, add curd, besan, turmeric, red chilli pwoder, salt and turmeric. Beat and mix smoothly. Add one more cup of water and mix well. Bring to boil and simmer for 5-8 minutes.
  6. 3-mix
  7. It will overflow, so be careful and make sure you have a large enough boiling pot for it.Once nice aroma wafts, add the fired pakodas.
  8. 4-boil
  9. In a small pan, add oil and temper with the items given under to temper table and add it to the kadhi.
  10. 5-tadka


    • If adding tomatoes, first temper, add tomatoes and fry till mushy, then add the dahi besan mixture to it and simmer as mentioned.
    • Using sour curd and using enough spice will give you tasty kadhi. Otherwise the kadhi may taste bland.
    • Pakora batter should not be too thick. If too thick, it may not be soft and it wont get soaked in the kadhi well.
    • Ginger and asafoetida are the main flavouring ingredients in this recipe, so be generous adding it.
    • Add only half the pakoras and add rest later if the kadhi look not enough for the pakoras.

Since it is a mild gravy,  pair it up with a tangy and spicy curry like I did.


Tuesday, October 20, 2015

Ashoka halwa recipe | Diwali Video recipes

Ashoka halwa with step by step pictures and full video.  I tasted ashoka halwa only in my marriage, before that, I have never tasted the sweet or know that such sweet exists. My FIL arranged and brought 2 chefs (thavisu pillais)  from our native side and they cooked awesome food for our marriage. This ashoka sweet for one it was red in colour as they had used red food colour. Other than that, I never knew about the recipe. It was yumm that what I knew. After I started blogging, I saw the recipe in a Laavanya’s blog, tried and posted the picture as well. It’s Vj’s favorite sweet, that’s why I tried. I added a lots of ghee in it, still it came out sticky. I was not sure why it became so sticky that time, but now when I made this yesterday, I realised I should have cooked the halwa more. Such a simple mistake, but that point of time I never understood.
After that I never got confidence to try. But last week during our usual chat with my friends, I again got this reminded. My friend Suji sent me a recipe as she have tried several times. Only thing I altered was ghee as I tried to be safe. Otherwise I followed the same. The texture was really smooth.
This sweet is famous in Thiruvaiyaru as well as Tanjore. I have never tasted from these places, I hope someday I get a chance to taste 🙂. This is also called Asoka halwa.

Full video for Ashoka halwa :

Ashoka halwa recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time 5 Mins    |  Cook time: 30 mins     serves: 6 | Author: Raks anand


Moong dal (paasi paruppu) – 1/2 cup

Sugar – 1 cup

Ghee – 1/4 cup + 2 tbsp

Wheat flour – 1 tbsp

cardamom  powder – 1/4 tsp 

Food colour – 1 pinch

Cashew nuts – 8


  1. Pressure cook moong dal with 2 cups water and mash it really smooth. I used my hand blender and gave a pulse, you can also do this using mixer. If its already mashed smooth you can skip grinding.
  2. 1-cook
  3. Meanwhile, In a pan, heat 2 tbsp ghee, first fry cashew nuts until golden, keep aside and switch off the flame.
  4. 2-fry-cashews
  5. Fry wheat flour in the same hot ghee it until fragrant, taking care not to burn it. Keep aside.
  6. 3-fry-flour
  7. In a heavy bottomed pan or non stick pan, heat the cooked dal with sugar. Add ghee 1 tbsp at a time. Mix well until it gets incorporated with the moong dal sugar mixture and again add another tbsp and repeat until done with the ghee.
  8. 4-sugar
  9. The colour of the moong dal mixture turns transparent as you cook. Once thick, add food colour and mix well.
  10. 5-food-colour
  11. Add cashew nut, cardamom and  lastly the fried wheat flour with ghee. Once you add wheat flour, the mixture will thicken and keep cooking, it will start leaving the pan and ooze ghee. Do in medium flame.
  12. 6-cashews
  13. Once halwa consistency reaches, that is the ghee oozes out and becomes glossy, switch off the stove.
  14. 7-ready


    • Pressure cooking moong dal with 4 cups water ensures it is cooked soft. This makes easier while you mash the dal. If the dal is not mashed well, it will stay same in the halwa and wont be smooth. 
    • Also the dal's texture will affect how much ghee it takes.
    • Instead of wheat flour, you can also use maida (All purpose flour).
    • My friend told she adds only 2 tbsp of ghee and still it comes out good. But I feel if you want non sticky texture, keep adding until the ghee oozes out. You can anyway collect the ghee that oozes out, but it is important to add more if you want a non sticky halwa. 
    • After completely cooling down, the ghee gets frosted, and gives a grainy texture. So heat a bit before you serve to make it smoother.
    • You can add more wheat flour too but I like it minimum.

Flavorful and delicious moong dal halwa aka ashoka halwa. Special Diwali recipe 😉.

Sunday, October 18, 2015

Aloo kulcha recipe, Indian flatbread

Aloo kulcha is an Indian flat bread made with all purpose flour, stuffed with spiced potato mix. I have never had aloo kulcha at restaurants. But last week my friend sent me pictures to tempt me and sent me how she made it too. I decided to include it in my lunch menu 57, as you have seen last week. I thought I should post last week itself but couldn’t. Many of us love aloo paratha, potato in anything makes it delicious right? So obviously this was also very delicious, both Aj and Vj had it with lunch. My favorite still remains aloo paratha though.
Check out :
Butter kulcha
Naan without yeast
Kashmiri naan


Full video for aloo kulcha recipe :

Aloo kulcha recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 3 Hrs   |  Cook time: 20 mins Serves: | Author:

Click here for cup measurements

Aloo kulcha full video recipe also with step by step pictures. Aloo kulcha is an Indian flat bread made with all purpose flour, stuffed with spiced potato mix.
Aloo kulcha recipe


Maida/ All purpose flour – 1 cup
Milk – 1/4 cup
Curd – 1 tbsp
Baking powder – 1/2 tsp
Cooking soda – 1/4 tsp
Sugar – 1 tsp
Salt – as needed
Butter- to smear (optional)

For stuffing

Potato – 2
Red chilli powder – 1 tsp
Amchoor powder – 1 tsp
Coriander seeds powder – 3/4 tsp
Garam masala – 1/4 tsp
Ajwain – 1/2 tsp
Chopped coriander – 3 tbsp
Salt – as needed

How to make aloo kulcha method:

  1. Mix flour, baking powder, cooking soda, sugar, salt well with a whisk. Make a dent and add milk, curd.
  2. aloo kulcha preparation step 1
  3. Mix together and sprinkle more water and make it to a non sticky dough. Dough should be soft, not too tight. Keep aside for 3 hrs, knead again to make it smooth and make 5 equal sized balls.
  4. aloo kulcha preparation step 2
  5. Meanwhile, you can prepare potato stuffing. Pressure cook potato for 3 whistles. Once done, peel the skin and crumble it. Add all the masala powders mentioned, salt, ajwain, coriander leaves and mix well.
  6. aloo kulcha preparation step 3
  7. Make equal sized balls same as maida dough.Spread the rolled maida dough to a thick disk.
  8. aloo kulcha preparation step 4
  9. Place the potato stuffing inside. Gather the sides and cover the stuffing and pinch together to seal.
  10. aloo kulcha preparation step 5
  11. Dust well with flour and spread to thick kulchas. Sprinkle some sesame seeds and chopped coriander leaves and put the rolled kulchas over it. Gently roll again to make it stick to the kulcha.
  12. aloo kulcha preparation step 6
  13. Sprinkle few drops on the top surface of the kulcha and smear every where. Heat tawa and place the kulcha with water applied side over it.  Cook covered for a minute.
  14. aloo kulcha preparation step 7
  15. Flip and cook for 1/2 a minute and if you want, you can cook in direct flame for few seconds.
  16. aloo kulcha preparation step 8


  • Keeping the dough for resting gives you soft dough and kulchas. So don’t skip it.
  • Do not over cook potatoes as it may retain water and become gooey. This will make the stuffing come out while rolling the kulcha.
  • In case if you run into problem and the stuffing becomes too sticky, add some bread crumbs to make it stiff.
Smear with butter on top if desired and serve with any rich side dish – you see shahi paneer in the picture and it was perfect match! Side dishes : Shahi paneer, butter paneer masala, corn capsicum masala, mutter paneer
Tags: aloo kulcha recipe,aloo kulcha full video,aloo kulcha video,how to make aloo kulcha,how to make aloo kulcha video,indian flat bread recipes

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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