Tuesday, November 29, 2016

Stuffed chilli bajji recipe | Stuffed milagai bajji

Bajji chilli / bajji milagai stuffed with a potato masala and made as bajji. Very delicious tea time snack.When we came here to Singapore, I used to make chilli bajji often, as we get bajji milagai in mustafa. Then really got bored of it and stopped buying. I wanted to try stuffed version of chilli bajji (stuffed chilli pakora, as this is popularly know by many). I once have tried making this but did not turned out proper. The chilli was not cooked at all. It was crunchy and no flavour/ taste in it.  So was not that eager to try again. Last time when I went for monthly groceries purchase, picked this pack of bajji chilli and thought of trying stuffed chilli bajji. So weekend I made this and even Aj had this one happily.

How to make stuffed chilli bajji video:

Stuffed chilli bajji recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 15 mins    |  Cook time: 20 mins   Serves: (8 bajjis)

Click here for cup measurements


Bajji chilli – 8

Potatoes – 5-6

Red chilli powder – 1 & 1/2 tsp

Coriander seeds powder – 1 tsp

Garam masala – 1 tsp

Dry mango powder – 1/2 tsp

Roasted cumin powder – 1/2 tsp

Turmeric – 1/4 tsp

Coriander leaves, finely chopped – 4 tbsp

Salt as needed

For bajji batter

Chickpea flour (besan) – 3/4 cup

Rice flour – 1/4 cup

Cooking soda – 1/8 tsp

Red chilli powder – 1/2 tsp

Roasted cumin powder – 1/2 tsp

Asafoetida – 1/4 tsp

Turmeric – 1/4 tsp

Salt – As needed


Saturday, November 26, 2016

Kambu adai recipe, Bhajra, pearl millet recipes

Kambu adai recipe – bhajra, pearl millet spicy lentils adai recipe with step by step pictures. Healthy adai with millets and lentils combination. Bhajra or kambu is a millet I am buying for the first time (as grain) after Vj insisted me to buy. I had no idea what to make with it, but wanted to try. One of my reader friend (Swarna through Kasturi from UK) asked me to try adai with it and realized just to replace rice with bhajra/ kambu. I was really tempted to try. So tried this and loved the adai totally. It was crispy, tasty and nutritious too. great way to use kambu/ bhajra/ pearl millet. Do try this one if you want to include this amazing millet in your diet. Guilt free, tasty and healthy one.
Check out my other millet recipes

Kambu adai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 3 hrs soaking time    |  Cook time: 30 mins   Serves: 6(12-14 adai)

Click here for cup measurements

Click here to read kambu adai in tamil


Pearl millet/ bhajra/ kambu – 1/2 cup

Chana dal – 1/2 cup

Toor dal – 1/4 cup

Urad dal – 1/4 cup

Onion – 1

Ginger – 1/2 inch piece

Cabbage, finely chopped – 1 cup

Red chilli – 8

Asafoetida – 1/4 tsp

Curry leaves – 1 sprig

Mustard – 3/4 tsp

Oil – as needed

Salt – as needed


  1. Wash and soak kambu, chana dal, toor dal and urad dal for 3 hours minimum.
  2. kambu-adai-recipe-step-1
  3. First grind red chilli powder, salt, ginger and half the asafoetida to a coarse powder.
  4. kambu-adai-recipe-step-2
  5. Add the kambu and soaked dals drained from water. Grind coarsely with little water. You can make immediately or rest for 1 or 2 hours before making.
  6. kambu-adai-recipe-step-3
  7. Temper with mustard, asafoetida, curry leaves and sautee onion.
  8. kambu-adai-recipe-step-4
  9. Add it to the batter. Add chopped cabbage and mix.
  10. kambu-adai-recipe-step-5
  11. Heat tawa and grease with few drops of oil. Add little batter and make thick adai. Cook covered in medium flame and flip and cook for another minute until golden. Add oil as per your preference.
  12. kambu-adai-recipe-step-6


  • You can soak kambu/ bhajra overnight and add dals to it in morning, soak for 3 hrs.
  • Make sure to grind and break the kambu as it is a small grain. Or you can soak it separately and grind first before adding dals.
  • Do not ferment for more than 1 or 2 hrs. refrigerate after that.
  • You can skip tempering and add onion as such.
  • You can add few mint leaves as suggested by the reader friend. But I had no stock, so didn’t add. but it was fine without mint.

Serve hot, I loved it with naatu sakkarai and butter. You can have it with your favorite.

Thursday, November 24, 2016

Puffed rice balls recipe, Caramel puffed rice snack

Pori urundai (puffed rice snack) made with sugar by caramelizing it. With just few easily available ingredients, this snack is perfect for kids snack as well as for us.I thought to try this few years back when I saw puffed rice balls here in Fairprice. I got and tasted to find it was not made with jaggery but sugar, but there was a caramel colour. So I got an idea to make it with sugar. Last year itself wanted to try and post but did not try. This year I got puffed rice during Saraswathi pooja, but since I went on holiday during that time, puffed rice was as such there. I made kara pori with some and me and Aj had as such some. Then my first try before pottukadalai urundai was makign puffed rice balls with sugar. I tried 3 times in total and all the three times ended up in sugar crystalizing regardless the sugar syrup consistency. We finished the sweet puffed rice as snack.
caramel-pori-urundaiBut I never wanted to give up. I was wondering if a simple sugar syrup is made as sugar candy (by candy pulling) why my puffed rice balls with sugar was not possible. I started watching candy pulling videos to get tips to prevent crystallization and understood. So here’s how to make puffed rice snack balls, pori urundai with sugar.
Check out my Karthigai deepam recipes

Puffed rice snack recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 15 mins    |  Cook time: 15 mins   makes: 15 balls

Click here for cup measurements


Sugar – 1/2 cup

Puffed rice – 2 cups, approx

Cardamom – 1

Lemon juice – 1 tsp

Sugar sprinkles – as needed (optional)

Ghee – to grease


Tuesday, November 22, 2016

Masala papad recipe, how to make masala papad

Masala papad is an Indian snack/ starter, that can be prepared very easily, yet very appetizing and delicious starter. It uses papad – a north Indian style papad specifically. This papad is made out of urad dal (black gram dal) as main ingredient and comes in different flavors. It is made as discs, sun dried and preserved so that it can be fried or toasted when ever needed. This is used as an accompaniment for lunch and at times as starters along with green chutney.
The one we use for masala papad is with black pepper in it. Quite spicy by itself. Making masala papad at home is so very easy. I have made a lot of times after I came here to Singapore. Now for past few years have not made at home. I tasted masala papad first at Chennai and since I love it💜, I started making it quite often when I came here. The ingredients are so simple, that we can guess it by tasting it. Very easily available ingredients. This can be made in parties and sure will be a hit. When you crave for something to snack in weekends, you can make it in a jiffy and can be enjoyed. I always love onion, tomato, coriander, lemon juice along with chaat masala combo. So this sure is a top favorite for me.
Check out my another favorite starter peanut chaat recipe.

Masala papad recipe

Recipe Cuisine: Indian  |  Recipe Category: Starter
Prep Time: 10 mins    |  Cook time: 10 mins   Serves: 4

Click here for cup measurements


Papad – 4

Onion – 1

Tomato – 1

Coriander leaves, finely chopped – 1/4 cup

Lemon juice – 1 tsp

Red chilli powder – 1 tsp

Chaat masala – 1 tsp

Green chilli (optional) - 1


Sunday, November 20, 2016

Indo Chinese lunch menu - Platter 60

Lunch menu with fried rice, noodles, chilli paneer gravy, veg manchurian gravy and spring roll. While browsing through instagram feed, I saw this tempting chinese thali picture from a restaurant😍. The menu was similar – fried rice, noodles, two manchurian gravies and fried momos. Instead of momos I made spring rolls. I too thought I would make momos too, but to keep the work less, opted for spring rolls.
Check out the recipe links in the menu
  1. Spring rolls recipe
  2. Chilli paneer gravy recipe
  3. Veg manchurian gravy recipe
  4. Stir fried noodles recipe
  5. Veg fried rice recipe
Other suggested recipes for this menu
I will not say this was an easy menu to prepare. But I have suggestions to make this easier. Though indo Chinese recipes are quick to toss it up and make it ready, there’s a lot of chopping work involved and you need good knife skills to finely chop the vegetables. I enjoy chopping more than cooking😜. I had some Thai hom mali rice to finish off, just 1 cup. So used it up. Same for noodles – had some brown rice noodles (that I have used in my sweet and sour noodles). So I am one happy soul after finishing off these two as I am having it for long time in my pantry, though the expiry date is far, I wanted to empty the place😀.
I showed that particular picture I saw in Instagram to Aj and he asked me to prepare on a weekend. So I planned for this weekend. Now to prepare this menu in a easier way, I recommend to chop and refrigerate the vegetables the before day. Also I would suggest to prepare spring roll, and cling wrap, freeze it. So that you can deep fry the next day easily.
Also I used the same gravy base for my chilli paneer and veg manchurian. Also the same vegetables base for noodles and fried rice. So here’s how I prepared the menu. I did everything the same day, but it’s upto you to do the same or do the chopping work previous day.

Lunch Menu 60 – Indo-chinese menu with Chilli paneer gravy, veg manchurian gravy, fried rice, noodles and Spring roll

Prep time : 30 mins | Cook time : 2 hours | Serves : 4-5

  1. First pressure cooked rice for fried rice. Also side by side boiled noodles. Once done, cool down the rice, put it in fridge until use. To keep the noodles separate, reserve some noodles cooked water to loosen it up later.
  2. You need a lot of cabbage, and some carrot, beans – for veg manchurian, spring roll, fried rice, noodles. So chop them extra finely and keep aside.
  3. Chop capsicum for fried rice, noodles and the manchurian gravies.
  4. I used one chopped onion for the gravies. Chop garlic very finely for the gravies.
  5. Chop spring onion for using in all the dishes.
  6. Soak the paneer for chilli paneer gravy in hot water. I skipped the deep frying part, it was really good.
  7. Prepare the veg manchurian balls. If you don't want to deep fry, you can use appe pan (paniyaram pan) too. But I wanted to make it quick. So opted for deep frying.
  8. Prepare the gravy, together for both and after adding the slurry (corn flour mixture), divide to two and add paneer to one and veg manchurian balls to other. Garnish with spring onion. Keep them in hot pack, atleast the chilli paneer to keep it soft.
  9. I used half capsicum for the above gravies and rest for noodles. Tossed capsicum first and kept aside.
  10. I tossed all together for fried rice, noodles and spring roll.  Divided it and tossed noodles in a pan (added capsicum), fried rice in a wok and kept some for spring roll.
  11. Made just 6 big spring rolls and fried it. Ready to serve.
Make sure everything is hot. The gravies and fried rice were hot. Spring rolls are hot too since we fry at the end. Noodles tend to cool easily, so keep it in hot pack if possible.
I was really excited to cook as well as have this spread myself 😋 and so was Aj. Vj too loved everything on the plate.
Indo chinese lunch recipes

Friday, November 18, 2016

Vegetable pot pie recipe, Vegetarian pot pie

Vegetabel pot pie
An easy vegetable pot pie, vegetarian pot pie recipe with easily available ingredients. I had long time wish to try vegetable pot pie, rather one in muffin tray, but ended up making like this. I sent this to my step by step series for the magazine, I thought I already shared this one, but just now realized it is still in my drafts. Very easy but hearty one. It could be filling your dinner or lunch. Kids too love this for it's buttery flavour and with all these vegetables, it should be a perfect back from school snack.

Vegetable pot pie recipe

Recipe Cuisine: fusion  |  Recipe Category: Lunch/ Dinner
Prep Time: 15 mins    |  Cook time: 40 mins   Serves: 2

Click here for cup measurements


Potato – 1

Carrot – 1

Cauliflower - 8 small pieces

Beans – 4

Green peas - 1/4 cup

Sweet corn - 1/4 cup

All purpose flour. maida – 1 tbsp

Onion – 1

Garlic - 3 flakes

Milk - 1 cup

Coriander leaves - 2 tbsp

Black pepper powder - 1/2 tsp

Italian herb - 1/4 tsp

Briyani leaf – 1

Salt - as needed

For the crust

All purpose flour/ maida - 1/2 cup

Butter - 1/4 cup

Cold water - as needed

Salt - a pinch


Tuesday, November 15, 2016

Instant lemon pickle recipe | South Indian style

Instant lemon pickle (elumichai oorugai) is made by pressure cooking lemon and seasoning it with spices, instead of marinating lemon in salt and wait for few days. This method is usually done in marriages as this can be done instantly. Lemon pickle is my favorite among the  pickles. Even mango pickle comes next. I love neer nellikkai and vadumanga too but when it comes to these sort of thick pickles it is lemon pickle. Ever since I got married, mom will make lemon pickle and mango thokku and pass it to me. I make mango thokku often as it is easy as well as Vj’s favorite. But this is the first time I prepared lemon pickle. This can be prepared with very less oil. So it has to be kept in fridge and consumed in a month. But since we make this very less, it will not be a problem. Few days back asked mom how to make lemon pickle as I got sick and could not eat anything properly. I felt like having mom’s lemon pickle, so decided to make my own.
We are not fan of store bought pickles, the flavours we make at home is the best and cant even compare both. Usually make quicky and easy thokku like mango thokku, tomato thokku or neer nellikkai. Once I tried a brand from Malaysia called Lingam in which the lemon pickle was so very similar to homemade ones. Sadly it is not available these days. I thought Vj wont be liking lemon pickle that much, but when he had yesterday, he told he liked it very much. Since this is very easy to make, I guess can make often too here after.

Instant lemon pickle recipe

Recipe Cuisine: Indian  |  Recipe Category: Condiment
Prep Time: 15 mins    |  Cook time: 20 mins   Makes: 1 & 1/4 cup approx

Click here for cup measurements

Click here to read elumichai oorugai in tamil


Lemon – 10

Red chilli, long variety – 20

Asafoetida – 1/4 tsp

Turmeric- 1/2 tsp

Fenugreek seeds – 1 tsp (roast and powder)

Salt – As needed

To temper

Sesame oil – 1 tbsp

Mustard – 1/2 tsp

Asafoetida – 1/4 tsp


Saturday, November 12, 2016

Karthigai deepam recipes, Karthigai deepam festival recipes

Karthigai deepam recipes collection. You must be wondering when is karthigai deepam date? Don't panic, still a whole month is there. Karthigai Deepam 2017 date is 2nd December, Saturday. This is a festival mainly celebrated in South India, Tamil nadu.  Here are some recipes that can be made on Karthigai deepam (Thirukarthigai). Karthigai pori recipe (nel pori urundai), arisi pori urundai, kadalai urundai, rava sweet appam, nei appam, instant wheat appam, thinai sweet paniyaram, milagu jeeraga adai, payasam recipes, medhu vadai. Click on each picture for the individual recipe.

Wishing you all a very Happy Thiru Karthigai Deepam 😊😊
To read karthigai deepam recipes in tamil, click here
Learn about the festival, why karthigai celebrated here

karthigai pori, nel pori urundai arisi pori urundai kadalai urundai Rava paniyaram nei appam Wheat appam Millet sweet paniyaram Milagu jeeraga adai payasam recipes Medhu vadai  Pottukadalai urundai

Here few traditional kolam (rangoli) from my parent's blog that you can draw for this festival of karthigai deepam and place the lamps and decorate it. (With full video) Click on the below picture for collection of kolams.
Karthigai deepam kolam


Wednesday, November 9, 2016

Pottukadalai urundai recipe (With jaggery)

Pottukadalai urundai is a healthy snack with fried gram dal (also known as chutney dal or dhaliya) and jaggery as main ingredients. We make this one if there is valaikaapu function at home. We make it and shape as a cone (pottukadalai pillayar). Last year, I made this happily along with my periyamma for my co-sis and it turned out perfect. We made two cones to keep in the function. Since Karthigai deepam is coming up next month, I thought I will post this one. You can add ghee fried chopped coconut, but when I made urundai, I had not stock, so didn’t add. Last year I tried making kadalai urundai and this year pottukadalai urundai was in my list and it turned out perfect.

Pottukadalai urundai video

Pottukadalai urundai recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 15 mins    |  Cook time: 20 mins   Makes: 25 balls

Click here for cup measurements


Pottukadalai – 1 & 3/4 cup

Jaggery – 3/4 cup

Cardamom – 1

Dry ginger powder – 1 pinch

Ghee – for greasing hands


Monday, November 7, 2016

How to make paneer 65, paneer 65 recipe

Paneer 65 is an easy to prepare snack, very filling to go with tea or coffee. Perfect for get together as a starter.I have made paneer pakora and chilli paneer dry. This is also a similar one, a combination of both, made in the way of how we make gobi 65. You can marinate and keep refrigerated, make hot when needed. I got these two blocks of paneer during my recent trip to Mustafa and by mistake kept in fridge instead of freezing it. So could not freeze it as the pack said once de frosted, don’t freeze again. Since it was a Sunday, prepared paneer 65. It was heavy and we skipped our dinner. Paneer 65 goes well with fried rice or biryani too. I have cut the paneer as fingers, you can use cubed paneer also or cut into cubes. Let’s learn how to make paneer 65 with step by step pictures and instructions below. paneer-65

Paneer 65 recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 30 mins    |  Cook time: 20 mins   Serves: 3

Click here for cup measurements


Paneer – 200 gm

All purpose flour (maida) – 1/4 cup

Corn flour – 2 tbsp

Plain yogurt (curd) – 1 tbsp

Cooking soda – a generous pinch

Ginger garlic paste – 1/2 tsp

Red chilli powder – 1 tsp

Garam masala powder – 1/2 tsp

Black pepper powder (optional)  – 1/2 tsp

Lemon juice – 1 tsp

Curry leaves – 2 sprigs

Chaat masala – 1/2 tsp

Salt – as needed

Oil - to deep fry


Thursday, November 3, 2016

Paneer momos recipe, how to make paneer momos

Paneer momos is a famous street food in India. Homemade momos with a flavourful paneer stuffing and I made the outer covering dough with wheat flour. with step by step pictures, full video.

Last month I attended Master chef India season 4 winner Nikita Gandhi’s cooking demo here in Singapore. I learnt a lot of unique master chef style recipes. And in addition to that lots of everyday cooking tips too. I was amazed by the cooking knowledge she has at such young age. And she showed us how to make paneer momos too. The trick of kneading the dough and rolling it paper thin was so important to learn for making momos. I have never tasted momos outside in my life so I had no idea how the momos would taste or how it’s texture would be. She made a paneer stuffing with achari spices as main flavor. It was really yummy. Here I have tried with our regular atta and a simple paneer stuffing to make it quick. You can make the same with maida. And stuffing is to your imagination. You can make it more nutritious by adding veggies like carrot, capsicum, etc. A great evening snack for the hungry kids returning from school.

How to make paneer momos video

Paneer momos recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 20 mins    |  Cook time: 20 mins   Makes: 24
Paneer momos is a famous street food in India. Homemade momos with a flavourful paneer stuffing and I made the outer covering dough with wheat flour. with step by step pictures, full video.

Click here for cup measurements



For dough

Wheat flour/ atta – 1 cup

Salt – As needed

Water – as needed

Paneer filling

Paneer cubes, thawed – 1 cup heaped

Onion – 1 Ginger paste  (or finely chopped) – 1 tsp

Garlic  paste (or finely chopped) – 2 tsp

Red chilli powder – 3/4 tsp

Garam masala powder – 1/2 tsp

Turmeric – 1/4 tsp

Salt – As needed

Coriander leaves – 3 tbsp

Oil – 2 tsp

How to make paneer momos method

  1. First prepare the outer dough with atta, salt and 1/4 cup water plus 1 or 2 tbsp as per needed. The dough should be non sticky. Keep it covered airtight in a polythene cover for minimum 10 mins.
  2. paneer momos recipe step 1
  3. Mean while you can prepare the filling. Crumble paneer by using the pulse option in your mixer.Just grind once to crumble it finely.
  4. paneer momos recipe step 2a
  5. Heat a heavy bottomed pan with oil. Add ginger and garlic paste. I used my garlic press. Fry in low flame for a minute.
  6. Paneer momos recipe step 2
  7. Add finely chopped onion and fry it until transparent.
  8. paneer momos recipe step 3
  9. Add red chilli powder, garam masala powder, turmeric and salt. Give it a stir.
  10. paneer-momos-recipe-step-4
  11. Add the paneer crumble and fry until oil separates. Take care not to let the paneer get burnt. Keep stirring.
  12. paneer-momos-recipe-step-5
  13. Add finely chopped coriander leaves and mix well. Switch off the flame. Let it cool down.
  14. paneer-momos-recipe-step-6
  15. Now take out the dough from cover and knead well for couple of mins or until smooth. Divide the dough into 3.
  16. paneer-momos-recipe-step-7
  17. Roll each ball into a big circle and use a small lid to cut out small discs from it. To make momos, take one circle we cut out, roll it again into thin disc.
  18. paneer-momos-recipe-step-8
  19. Smear the edges with a drop of water. Fill it in the middle with 1 & 1/2 tsp of the prepared filling and fold to seal the momos.
  20. paneer-momos-recipe-step-9
  21. Pinch and make the sealed portion thin.
  22. paneer-momos-recipe-step-10
  23. Heat a steamer (I used idli pot) and arrange over a greased bamboo mesh (or any other steamer tray) and steam for 5-6 minutes or until the over cover is shiny.
  24. Paneer-momos-recipe-step-11


  • Make the outer covering as thin as possible, You can make the same with maida (all purpose flour) too.
  • You can add finely chopped carrots or cabbage too in this stuffing.
  • You can fold any shape as momos, but make sure the sealing part is made thin.
  • Keep the dough, rolled discs, momos covered all the time to prevent drying.

Serve hot with spicy garlic dip or tomato sauce.


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Rajeswari Vijayanand

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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