Tuesday, May 31, 2016

Crispy chilli garlic okra recipe | Ladies fingers recipes

Crispy okra (Ladies fingers) tossed in a spicy, garlicky sauce – dry version. Okra is our family favourite. Both son and dad likes it. Especially when it is fried. I usually fry in south Indian style varuval. But tried this based on another recipe that Vj saw in a video and we tried, it turned out awesome. I have made it twice already and loving it. Very simple ingredients and method too not very complicated, but the result is an excellent tasting dish.
And I want to let you all know that I am travelling for next one month and may not be able to respond to your queries/ comments/ mails/ messages, promptly, but I will try to do my best when I find time. Join me in Instagram / Twitter / Facebook to see what I am upto in my holidays😀. I have scheduled few posts meanwhile, so keep visiting!

Crispy chilli garlic okra recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 15 minutes  |  Cook time: 30 mins   Serves: 2

Click here for cup measurements


Okra/ ladies fingers – 15

Small onions – 4

Garlic – 6 flakes

Green chilli – 2

Red chilli – 1 & 1/2 tsp

Tomato sauce – 2 tsp

Soya sauce – 3/4 tsp

Black pepper powder – 1/2 tsp

All purpose flour (Maida) – 3 tbsp

Corn flour – 4 tbsp

Salt – As needed

Oil – As needed


Saturday, May 28, 2016

Aamras recipe, How to make aamras

Aamras is an easy sweet mango dish that goes well with puri/ poori or can be had as such. This is nothing but mango pulp puree, sweetened with sugar or jaggery and flavored with saffron or cardamom. When I first heard about it, I never thought to post it as it sounded simple. But as it was new combo to me and I am sure to many of you in south India also it is new combination to eat aamras with poori. Last week I had one mango in the fridge and was thinking to try this aamras when I made poori for Aj’s lunch box. For me and Vj, still we have to develop taste for this dish. But we had as such than with puri.

Aamras recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 10 minutes  |  Cook time: 0 mins   Serves: 2| Author:

Click here for cup measurements

Aamras is an easy sweet mango dish that goes well with puri/ poori or can be had as such.


Mango, ripen – 1

Sugar – 2-3 tbsp

Saffron – 1 pinch


  1. Scoop and collect the pulp of the mango and transfer to a blender with sugar.
  2. How to make aamras step 1
  3. Blend well until smooth. You can add little water according to the consistency you need. Mix in saffron.
  4. How to make aamras step 2


  • Adjust sweetness according to your need.
  • You can also add cardamom to flavour it instead of saffron.
Serve with hot fluffy pooris and it’s a bliss!

Thursday, May 26, 2016

Gluten free zucchini fritters recipe

Zucchini fritters that is gluten free, with chickpea flour. Off late buying zucchini often, though I know very few things to do with it.Like adding in pizza, quesadilla. Wanted to try more with it as we all like this veggie. Zucchini fritters were very tempting to hear, so googled for the recipe. Wanted to make it without all purpose flour, so thought of adding chickpea flour (besan/ kadalai maavu) and it turned out awesome. Being a south Indian I made it taste more like bajji. But with zuchhini it was soft and loved the texture a lot. Aj and Vj both liked it too. I have made it twice since I tried it. Great for evening snacking for kids and adults too. Since with more of veggie and less flour, you can have it without guilt. Use olive oil or less oil for more healthier version.

How to make gluten free zucchini fritters full video

Gluten free zucchini fritters recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 10 minutes  |  Cook time: 10 mins   Makes: 12

Click here for cup measurements


Zucchini – 1

Chickpea flour / Besan / Kadalaimavu – 1/2 cup

Rice flour – 1 tbsp

Red chilli powder – 1 tsp

Black pepper – 1/2 tsp

Salt – as needed

Oil – for shallow frying

Asafoetida – A generous pinch

Cumin seeds, roasted & powdered – 1/2 tsp

Plain yogurt/ Curd – 1 tbsp

Cooking soda – 1 pinch

Salt as needed

Oil – for shallow frying


  1. Grate zucchini and keep aside for 2 minutes. Use bigger grater for better results. If you have a julienne slicer, you can use it.
  2. 1-grate-zucchini
  3. Transfer to a mixing bowl and add all the rest of the ingredients except oil. mix to form a batter, no need for water as zucchini will leave out water which will be enough along with curd.
  4. 2-make-batter
  5. Heat a pan with oil (1 to 3 tbsp according to your preference). Spread 1 tbsp full of batter in the pan like patties. Reduce the flame to medium and cook for a minute. Flip and cook other side too until golden.
  6. 3-cook
  7. Once done, drain over a serving plate and repeat to finish the batter.
  8. 4-ready


  • Regulate the heat after flipping to make the fritters get done quickly.
  • I guess you can make it vegan too by skipping curd and adding few drops of lemon juice.
  • I have added 1/4 cup besan here, but you can reduce and experiment the quantity and make z

Serve hot with tomato chilli sauce or your favorite sauce. It tastes good even after cooled down and as such too.

Tuesday, May 24, 2016

Mango rasam recipe | Mango charu

Mango charu (Mango rasam) – tangy, with full of mango flavour and tasty. I have never imagined this idea of making rasam with mango, until a reader friend(Bhavani) sent me the recipe and picture and asked me to try. Since it’s mango season, I know I will try it out. Had few doubts about the ingredients in the rasam that, how it will taste together. But it was perfect and yummy! If you have not yet tried this one, you must try this one in this mango season. Me and Vj liked it a lot.
Other mango recipes : Mango sambar, Mango sweet pachadi, Mango rice, aam ka panna, Instant mango pickle,Cut mango pickle, Mango thokku, Mango thogaiyal

Mango rasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 10 minutes  |  Cook time: 20 mins   Serves: 4

Click here for cup measurements


Mango, un ripe – 1

Small onion/ shallots - 5

Turmeric – 1/4 tsp

Salt – As needed

Green chilli – 3

Jaggery – 1 tsp

Coriander leaves – 1 tbsp, chopped

To grind

Green chilli – 2

Black pepper – 1 tsp

Cumin seeds – 1 tsp

To temper

Oil – 1 tsp

Mustard – 3/4 tsp

Red chilli – 1

Asafoetida – 1 generous pinch (Optional)

Curry leaves – 1 sprig


Thursday, May 19, 2016

Sweet and sour vegetable noodles recipe | Vegetarian noodles

Vegetarian noodles with lots of vegetables, pineapple, birds eye chilli gives a spicy note to this dish along with vinegar and other sauces to give a sour taste. The moment I read the recipe in a magazine, I knew I am going to try as it was easy and sounded delicious too. It had my recent favorite veggie – zucchini. I always love noodles, in any form. Be it the instant noodles or hakka noodles, schezwan noodles, stir fried noodles, I just love it! This one is an addition to my list. As I have said earlier, I have not experimented with local food here in Singapore. But thought I should try this as it had no any different ingredients that I use. The original recipe asked to use Hokkien noodles, but I found this brown rice noodles in Fairprice and thought I could use it in this recipe.

How to make sweet and sour vegetable noodles

Sweet and sour vegetable noodles recipe

Recipe Cuisine: Oriental  |  Recipe Category: Lunch
Prep Time: 15 minutes  |  Cook time: 15 mins   Serves: 2

Click here for cup measurements


Rice noodles, thick variety – 200 gm

Zucchini – 1

Carrot – 1/2

Capsicum – 1/2

Onion – 1/2

Birds eye chilli – 2 or 3 (Optional)

Pineapple in syrup – 1/2 cup

Spring onion – 2

Small onion/ shallot – 5

Coriander leaves – 2 tbsp

Corn flour – 1/2 tbsp

Vinegar – 2 tbsp

Tomato sauce – 1/4 cup

Soya sauce – 1/2 tbsp

Salt – a generous pinch

Peanut oil – 2 tbsp


Tuesday, May 17, 2016

Karamani vadai recipe | Lobia vada | Karamani recipes

Karamani / Lobia / black eyed beas made as a delicious evening snack – vadai (fritters) just the way you make masala vada. I had a request to post karamani recipes from one of my regular, loyal follower of my blog. She is a very thoughtful reader, showing her support to my blog too always. So gifted to get such readers just through this blog. I am posting very late, but better be late than never right?  So, found this one very tempting and tried. You can keep it simple just by following the same way you make masala vada, replacing chana dal with karamani. You can check my karamani kuzhambu and karamani sundal. Check out my Vazhai poo vadaiKeera vadaiMasala vadaiCabbage vadai , Thavala vadai 

How to make karamani vadai full video

Karamani vadai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 5 hrs soaking time + 20 minutes  |  Cook time: 20 mins   Makes: 12

Click here for cup measurements


Black eyed peas / Karamani – 1 cup

Onion – 2

Salt – as needed

Cumin seeds / Fennel seeds – 1 tsp

Mint leaves & coriander leaves, chopped finely – 2 tbsp

Curry leaves – 1 sprig

Oil to deep fry

Green chilli – 4

Garlic – 5 flakes

Ginger – 1 inch piece

Cinnamon – 1 small piece

Cardamom – 1

Clove – 1

* You can replace ginger, garlic with ginger garlic paste 1 tsp and cinnamon, cardamom, clove with 3/4 tsp garam masala powder

Saturday, May 14, 2016

Sorakkai paal kootu recipe | With kozhukattai

sorakkai-kozhukattai-kootu Sorakkai paal kootu recipe is known to many of you, but sorakkai kozhukattai paal kootu? Sorakkai paal kootu with tiny kozhukattai added to it. I love this when my mom makes it. We all three – myself, amma and paati sit, chit chaat and make these tiny kozhukattai for this kozhukattai. I am not sure if the sweet version is common, may be mom made it for us, kids sake. I wanted to try this for long time and post. Finally made last week. I could not take my eyes off the kootu, it was gorgeous, with these cute little jelly bean like kozhukattais! Do try it out, everyone will love this.


Sorakkai paal kootu recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 30 minutes  |  Cook time: 20 mins   Serves: 4

Click here for cup measurements


Bottle gourd / Sorakkai – 1

Coconut – 3/4 cup

Green chilli - 1

Rice flour – 1/4 cup, heaped

Sugar – 3 tbsp

Salt as needed

To temper

Oil – 1 tsp

Mustard – 1/2 tsp

Urad dal – 1 tsp

Red chilli – 1


Thursday, May 12, 2016

Mango kulfi recipe | Indian mango recipes

Mango kulfi is a rich, milk based frozen mango dessert, that can be easily made and enjoyed at home. I have never tasted a kulfi in my life🙁. Only once may be that too was not good how it is supposed to be. It had ice bits here and there and was not smooth. But when I tried kesar pista kulfi last year, I thought I will make again but mango version of it. As usual I didn’t. So this year while thinking what mango recipe can I post, thought will post this mango kulfi. Basic recipe, no fancy items. Do make it and make your kids and family member enjoy this and don’t forget to treat yourself as well.mango-kulfi-mango-recipes

Check out the video on How to make mango kulfi

Raks Kitchen

Mango kulfi recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 20 minutes + 6 hrs freezing time  |  Cook time: 20 mins   Serves: 4

Click here for cup measurements


Mango, ripen – 2

Milk – 2 & 1/2 cups

Sugar – 1/4 cup

Condensed milk (optional) – 2 tbsp


Tuesday, May 10, 2016

Elaneer payasam recipe | Tender coconut payasam | Indian summer recipes

Elaneer payasam is an easy sweet/ dessert to prepare, yet an impressive one. Full video and step by step pictures recipe.
Tender coconut with its refreshing water is by itself tasty with all its coolant effect to our body added to it. Here, we are just mixing it with few simple other ingredients to make a yummy dessert. I guess this is served in buffet spreads, marriage and other functions. I have not tasted and this is the first time I am making and tasting this(Adapted from here). When I made elaneer sorbet, I thought I must try this too, but I am just trying out.
We get tender coconut in a near by mall, fresh one, not the peeled preserved ones. I have tried buying those peeled preserved ones from fairprice and didn’t like the smell. It was smelling like padhaneer for me. Elders at home said, better not to buy. Though I like padhaneer, I never wanted my elaneer to taste like padhaneer. May be it is a variety that smells so different from our coconut. I tasted this coconut once in KFC’s coconut pie too. So after that, never bothered to buy tender coconut, until otherwise it is a green fresh ones. We get it in a nearby mall were we always have sugar cane juice. Now we switched to this one, though it is bit expensive. For the weather we have here, it’s really must to keep ourselves cold from inside.
As a kid, my parents made us drink lots of tender coconut water very often in summer. Some varieties will be just like soda with a tingling effect when we have it. I also remember my relatives house where they have back yard with coconut trees, they make sure we drink one or two whenever we visit them. They ask their helping men to get freshly and give it to us😍. This time I am going to have lots of tender coconut water whenever possible during our visit to India next month.

Finally I have my video with background music, thanks to Aj, he took Mother's day as an opportunity to make me this music using his mobile app :)

Elaneer payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 10 minutes   |  Cook time: 15 mins   Serves: 2

Click here for cup measurements


Tender coconut pulp – 3/4 cup

Tender coconut water – 1 cup

Milk – 1 cup

Condensed milk – 3 tbsp

Cardamom – 1, powdered (Optional)

Cashew nuts – 4

Ghee – 1/2 tsp


  1. Boil milk and put the flame to medium or low and let it thicken for 5 minutes.
  2. step 1 tender coconut payasam
  3. Cool the milk completely. Meanwhile, grind tender coconut pulp, water coarsely or smoothly, which ever texture you prefer. Save few bits for garnish.
  4. 2-step tender coconut payasam
  5. Golden fry cashew nuts in ghee. Mix the ground pulp to the cooled milk.
  6. 3 step tender coconut payasam
  7. Add condensed milk, cashew nuts along with cardamom powder and mix well. Serve chilled.
  8. 4 step tender coconut payasam


  • Adjust milk, coconut water according to the pulp’s texture.
  • Milk should be completely cooled down before adding coconut mixture. You can also chill the milk if you are serving immediately.
  • Keep the payasam always refrigerated. Tender coconut will get soiled soon.
  • Consume within the same day as you prepare.
  • If you want vegan version, replace milk with thick coconut milk and skip condensed milk, add sugar. Skip ghee fried cashew nuts.
  • Cardamom is optional.
Serve cold and it tastes out of this world!

Sunday, May 8, 2016

Custard powder popsicle | Easy summer recipes for kids

Custard powder popsicle is an easy to make, cool treat for the kids for this summer. I wanted to try this a simpler version of custard powder ice cream. Though I wanted to make this with caramel syrup (store bought sundae syrup), ended up using jaggery syrup. So if you want you can use caramel sundae syrup or even the plain custard popsicle without any syrup.Coz it is yummy as it is.
Wishing all lovely mom’s out there a very Happy Mother’s day!
Check out my other milk based popsicles – Kesar pista kulfi, rose milk popsicle.
Other custard powder recipes – Apple custard, custard powder icecream.

Custard popsicle recipe

Recipe Cuisine: Indian  |  Recipe Category: Popsicle
Prep Time: 20 minutes + 5 hrs freezing time  |  Cook time: 15 mins   Makes: 2

Click here for cup measurements


Milk – 1 cup

Custard powder – 1 tbsp

Sugar – 3 tbsp Or as per your taste

Optional – Caramel or any sundae syrup of your choice. I have used jaggery syrup.


Wednesday, May 4, 2016

Cut mango pickle recipe | South Indian style

Cut mango pickle – Manga oorugai in Tamilnadu style. I have few mango pickle recipes in the cook book I have. I thought last year itself I should make cut mango pickle, but last time too I ended up with mango thokku and vadu mango pickle. As it was there, I have  not made it. This year, I made vadumango pickle very less, even before that made and finished mango thokku too😉. So right time to make cut mango pickle.I got 4 mangoes, but made pickle less with only 1 as this is the first time I am making this style pickle. When it turned out good, I made another batch later. Last year I wanted to make it in North Indian style cut mango pickle after Vj had it in Pune and wanted me to try as well. I thought first I will try this way, taste the NI pickle and try later. I made this last week itself, was about to post on Friday but some how could not post and ended up posting something else.

Cut mango pickle recipe

Recipe Cuisine: Indian  |  Recipe Category: Condiments
Prep Time: 20 minutes + 3 days standing time  |  Cook time: 0 mins   Makes: 1&1/2 cups

Click here for cup measurements


Mango – 1

Red chilli powder – 2 tbsp

Sesame oil – 2 tbsp

Salt – 2 tbsp

Mustard powder – 2 tsp

Fenugreek seeds Roasted, powdered – 1/2 tsp

Turmeric – 1/2 tsp

Asafoetida/ hing – 1/4 tsp


  1. Remove the top stalk part of the mango and divide and take out the seed leaving the hard shell part of the seed intact. Cut into strips and chop them as shown in the picture.
  2. Cut mango pickle recipe step 1
  3. Clean and dry in sun for an hour or until there is not extra moisture.
  4. Cut mango pickle recipe step 2
  5. In a preferably porcelain or glass container, mix all the  ingredients except the mango, using a clean ladle.
  6. Cut mango pickle recipe step 3
  7. Add mango and mix well. Keep it aside and I gave the pickle stir once everyday for 3-4 days. The pickle was dry when I mixed, later became oily. Still added one more tbsp of oil next day and mixed.
  8. Cut mango pickle recipe step 4


  • Usually, for this pickle, salt and red chilli powder are equal in quantity.
  • I keep my pickle in the fridge, but if you want to keep at room temperature, make sure to add more oil and store in an airtight glass bottle, where oil should form a top layer to cover the pickle. This will preserve the pickle from getting spoiled.
  • The pickle was nice from the next day itself for us, so we started eating from the very next day. But 3-4 days best to keep for letting all the spices and flavours get along well together.
  • Always make sure to dry the mango well before pickling. Also use clean containers, clean spoons.
  • Sesame oil is good next to olive oil, so be generous while adding. Eat the pickle in moderated if you are worried about salt and oil.
  • Fenugreek seeds = Methi seeds = Vendhayam
As people say mango pickle can go with anything and everything, for me it’s always thayir sadamcurd rice only.

Monday, May 2, 2016

Vendakkai thayir pachadi recipe

Vendakkai thayir pachadi or okra thayir pachadi is one of my favorite. My mom makes it often on festival days when she makes full south Indian spread. I have not made on my own surprisingly this one so far. Have been thinking for long time that I should make as I was craving for this. I got few fresh okras from mustafa and wanted to make this raita. As it’s summer, good to include some thayir pachadi in out lunch. After long time had this one and enjoyed the meal.

Vendakkai thayir pachadi recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 10 minutes  |  Cook time: 10 mins   Serves: 3

Click here for cup measurements


Okra/ ladies finder – 15

Plain yogurt/ Curd – 1 cup

Coconut, grated – 1/4 cup

Green chilli – 2

Salt – As needed

Sesame oil – 1 tbsp

To temper

Oil – 1 tsp

Mustard – 1/2 tsp

Urad dal – 1 tsp

Asafoetida – 1 generous pinch

Curry leaves – 1 sprig


  1. Slice the okra into thin circles. Saute in sesame oil until the slime property goes away.
  2. Step 1 vendakkai thayir pachadi
  3. Grind coconut, chilli with little water smoothly.
  4. Step 2 vendakkai thayir pachadi
  5. In a bowl, mix sauteed okra, beaten curd, ground coconut, salt. Temper the items given under ‘To temper’ table.
  6. Step 3 vendakkai thayir pachadi
  7. Add to the pachadi and mix everything.
  8. Step 4 vendakkai thayir pachadi


  • Sesame oil helps in reducing the sliminess of the okra.
  • Adjust curd and ladies finger as per your need.
  • Make sure to fry the okra well.
Goes well along with sambar sadam. I can have it as such too😍.

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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