Tuesday, January 31, 2017

Vazhakkai podimas recipe, Plantain podimas

vazhakkai podimas recipe
Vazhakkai podimas or vazhakkai puttu is a simple south Indian accompaniment for rice, sambar/ kuzhambu, made with plantain (raw banana - un ripe banana).
A simple recipe which I learnt through friends, because I have not tried or tasted in my house. I made this 2 weeks back and I found a reader friend used turmeric in this recipe. If I had known, I would have made and clicked with turmeric, but no worries, I have added in ingredients as optional ingredient.
vazhakkai podimas
Vazhakkai podimas can be a perfect side dish for tangy kuzhambu varieties. I have tried this another way with different ingredients only once but after many years, now only trying again with this simple method and ingredients.

Vazhakkai podimas recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 5 mins  |  Cook time: 20 mins   Serves:3

Click here for cup measurements


Plantain/ vazhakkai - 1

Onion - 1

Green chilli - 3

Grated coconut - 1/4 cup

Turmeric - 1/8 tsp (optional)

Salt - As needed

To temper:

Oil - 2 tsp

Mustard - 1/2 tsp

Urad dal - 2 tsp

Curry Leaves - a sprig

Step by step instructions:

  1. Cut vazhakkai (plantain) into two or three and pressure cook with little water for 2 whistles. You can also boil it until 3/4th done.

Saturday, January 28, 2017

Kambu kozhukattai recipe, kambu kara kozhukattai

Kambu kozhukattai made with simple ingredients, a healthy steamed snack for breakfast or snack.(kambu in tamil, bajra in hindi, pear millet in english).
I got this recipe through my cosis from a magazine supplementary. I had kambu in stock after making kambu adai and wanted to make use of it. I first over read this kambu kozhukattai recipe and thought it uses kambu maavu (bajra flour), but realised it is made flour from kambu and then made to these kambu kara kozhukattai (dumplings).

Kambu kara kozhukattai tasted really good, I never expected the out come flavour, it was too good like my easy ulundu kozhukattai only that the texture is different. Vj too loved it. He loves kambu millet a lot and so no surprise him liking this one. I want to try more kambu recipes in future as it turns out really well.

Kambu kozhukattai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 3 hrs soaking time  |  Cook time: 20 mins   Makes:20 

Click here to read kambu kozhukattai in tamil

Click here for cup measurements


Kambu/ bajra/ peal millet – 1 cup

Coconut, chopped – 3 tbsp

Green chilli – 3, chopped

Ginger, chopped – 2 tsp

Coriander leaves, chopped – 3 tbsp

Salt – As needed

To temper

Oil – 2 tsp

Mustard – 1/2 tsp

urad dal – 1 tbsp

Asafoetida – 1/4 tsp

Curry leaves – 1 sprig

How to make kambu kozhukattai method

  1. Wash and soak kambu for minimum 3 hours or overnight. Drain, spread over a clean cotton towel for the excess water to get absorbed.

Wednesday, January 25, 2017

How to make Gur papdi, gur papdi recipe

Gur papdi is a sweet dish prepared using wheat flour, jaggery and ghee with cardamom flavour. This sweet is usually made in winter.
I was not aware of this sweet until Ume Rubab Mirza, a reader friend from Karachi sent me this recipe. Thank you πŸ™ I referred to Tarla dalal’s video though for measures as the recipe sent by the reader was in grams. I got help from my friend sangeeta for translating too. I knew it would be tasting great with wheat flour, jaggery and ghee. And it is true, it was really a great sweet, quick to make with more natural ingredients like wheat flour, ghee and jaggery (gur).

Nothing fancy but amazing sweet that can be prepared for a quick sweet craving or even for kids, this is really good. Nuts are added as garnish but it adds a nice crunch and balances the sweet. Make sure to not skip nuts. I have garnished with nuts, almond here, but you can mix it in the sweet too. I thought it may be difficult for cutting, so I garnished the nuts. I used multigrain atta and had no issues, so you can also try that. You can also try with any of the millet flour mixed along with atta. But the nuts, along with this sweet gur papdi is amazing. I would recommend almond as I have used here or even cashew nuts, as in the recipe.

How to make gur papdi video:

Gur papdi recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 5 mins  |  Cook time: 10 mins   Makes:12 squares

Click here for cup measurements


Wheat flour – 1/2 cup

Jaggery (gur) – 1/4 cup + 2 tbsp

Ghee – 2 & 1/2 tbsp *

Cardamom – 1, powdered

Almonds – 10, silvered

Update: *Use more ghee for softer texture (can increase up to 1 tbsp more)

How to prepare gur papdi step by step method:

  1. Heat a pan with ghee and roast 1/2 cup wheat flour until golden. Do it patiently in medium flame until the colour changes and it turns fragrant.

Monday, January 23, 2017

Bisi bele bath recipe, how to make bisibelebath

Bisi bele bath recipe - bisi bele bath is a tasty, flavourful dish from Karnataka, prepared using rice, toor dal, vegetables and a special spice blend. The name Bisi bele bath itself means hot lentil rice (sambar rice, Karnataka style)
I have tried bisi bele bath with a recipe from a cookbook I have. First time, it turned out with cinnamon flavour more. Even next attempt turned out the same. I thought, that’s how it is supposed to be. With masala smell more.
So after so many years, I tried this famous bisi bele bath as I got few requests from reader friends. And I know many of your search for this specific recipe in my blog. This time I am bit graduated to guess which should be added how much for a balanced flavour. So was so careful in adding the spices. Especially, with cinnamon, clove, marathi moggu. Initially I though to add only cinnamon and clove with the usual ingredients coriander seeds, red chilli and urad, chana dal. Later decided to use this marathi moggu which I bought last month.

The recipe from the cookbook I have calls for khus khus (kasakasa) which is banned here in Singapore. So I thought to skip khus khus (poppy seeds) and increase the dry coconut (copra). I don’t use kopra as well in my cooking. So used desiccated coconut. I added more spices than that is in the cookbook by adapting from
I was really not sure until I finished making the dish. But while cooking, when I tasted, it was really good and perfectly balanced. So after clicking the picture, I just hogged it hot! Just the way it is supposed to be. The perfect side dish for bisibelebath is onion raita and potato chips. So make sure about it. So here is my version of bisibelebath.

Bisi bele bath recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 30 mins   |  Cook time: 30 mins Serves: 3  | Author:

Click here for cup measurements

Bisi bele bath recipe - bisi bele bath is a tasty, flavourful dish from Karnataka, prepared using rice, toor dal, vegetables and a special spice blend. The name Bisi bele bath itself means hot lentil rice (sambar rice, Karnataka style)
Bisi bele bath recipe


Raw rice – 1/2 cup, heaped
Toor dal – 1/4 cup
Tamarind – 1 tsp, packed
Small onion, shallots – 8
Potato – 1
Fresh peas (I used mochai) – 1/4 cup
Carrot – 1/2
Jaggery – 1/2 tsp
Turmeric – 1/4 tsp
Ghee – 1 tbsp
Cashew nuts – 8

To roast and powder

Red chilli (baydgi variety) – 5
Coriander seeds – 1 & 1/2 tsp
Urad dal – 1/2 tsp
Chana dal – 1 tsp
Black pepper – 1/4 tsp
Fenugreek seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Asafoetida – 1/8 tsp
Cinnamon – 1/2 inch piece
Clove – 1
Marathi moggu – 1
Dry coconut – 1 & 1/2 tbsp

Step by step method to prepare bisi bele bath

  1. Soak rice, dal separately for 30 mins and pressure cook for 5 whistles in medium flame. I keep tamarind also in pressure cooker for easy extraction of juice. Once done, mash them and extract tamarind juice with 3/4 cup water.
  2. how-to-make-bisibelebath1
  3. Peel potato, carrot and cut into cubes. Boil these veggies with mochai (avarekalu/ field beans) in a cup of water until 3/4th done. Gather the ingredients to be roasted ready.
  4. how-to-make-bisisbelebath2
  5. Meanwhile, in ghee, fry cashew nuts until golden and keep aside for garnish. In the same kadai, add red chilli, coriander seeds, urad dal, chana dal, asafoetida, cinnamon, clove, marathi moggu first.
  6. how-to-make-bisisbelebath3
  7. Add cumin seeds lastly. give it a stir and add coconut. Roast until golden and cool down. Make sure to roast in low or medium flame to avoid burning.
  8. how-to-make-bisisbelebath4
  9. Powder the roasted ingredients once cooled, into a fine powder.
  10. how-to-make-bisisbelebath5
  11. In the same kadai, wipe the coconut and add ghee. fry small onions until transparent.
  12. how-to-make-bisisbelebath6
  13. By now the veggies would have got cooked 3/4th. Transfer sauteed onion to it.
  14. how-to-make-bisisbelebath7
  15. Pour tamarind extract, add in turmeric, salt, jaggery.
  16. how-to-make-bisisbelebath8
  17. Add powdered spices and mix well. Bring to boil. If it is too thick, you can add 1/2 cup more water.
  18. how-to-make-bisibelebath9
  19. Add cooked rice, dal, mashed well. Cook carefully in medium flame stirring well to avoid stuck/ burnt at the bottom. You can use any heavy bottomed vessel or even small pressure cooker. Once the mixture heats up and bubbles (2-3 mins), add the fried cashews and switch off the flame.
  20. how-to-make-bisibelebath10


  • For perfect texture, make sure to add enough water while cooking rice and dal as well as in step 10. I use 1:3 water ratio for both rice and dal.
  • I had mochai in stock so added it. You can add fresh green peas or beans too in place of it.
  • I used byadgi chilli for colour as well as it is what authentically used in bisibelebath. It looks bit shrunken and longer than the regular red chillies.
  • I used desiccated coconut in place of kopra.
  • Instead of cashewnuts, I see people using peanuts too for garnish.
Serve hot with onion raita, the best combo for bisibelebath along with some crispy potato chips. Enjoy hot!

Thursday, January 19, 2017

Baked sweet potato fries recipe, Healthy snack

Baked sweet potato fries
Baked sweet potato fries recipe. A simple, easy and healthy snack and healthy alternate to the regular potato fries. 
I had sweet potato that I bought for thiruvathirai and pongal festival and was thinking what to to with it. I already made sweet potato curry too, so was thinking to try something else. And I was thinking of something quick and easy. Not deep fried. And ended up in making these baked sweet potato fries. When you want something for snack time that is healthy as well as tasty, you should make this. Fuss free snack, that is very easy to prepare. Aj loved this so much. I was happy that he liked a healthy snack finally! So will bake these very often. I always refuse to buy sweet potato when ever Vj ask me to buy. That's coz, I don't know what to do with it. Now since I got this recipe, I will buy itπŸ‘.
Check this Baked potato wedges, Oven roasted small potatoes
Other sweet potato recipes : Sweet potato jamun, sweet potato poli, sweet potato poriyal, Sweet potato halwa

Sweet potato fries

Baked sweet potato fries recipe

Recipe Cuisine: International  |  Recipe Category: Snack
Prep Time: 10 mins  |  Cook time: 20 mins   Serves: 2

Click here for cup measurements


Sweet potatoes – 5

Oil – 2 tbsp

Red chilli powder – 1/2 tsp

Black pepper powder – 1/2 tsp

Salt – As needed

Step by step preparation

  1. Peel the skin of sweet potato. Halve it lengthwise and then cut into strips . Length can be of your choice. Make sure to cut into equal size and thickness more or less.

Tuesday, January 17, 2017

Varutharacha sambar recipe, Sambar with coconut

Sambar recipe prepared with fresh ground spices like coriander seeds, red chilli, methi seeds, coconut. The ingredients are roasted and ground and added to the sambar for a flavourful sambar. I am a big fan of varutharacha sambar (sambar with fresh ground spices). I actually am not a fan of everyday sambar I make and eat only if both rice and sambar are hot. Otherwise I settle for paruppu podi or some other podi and curd rice. But love this varutharacha sambar because first thing I love the procedure, process of making this sambar. Like coffee, I love to prepare sambar and want to cook the most flavourful sambar. Like some restaurants like Annalakshmi serves. Like the one in kalyana veedu (marriage menu). So when ever I have few veggies leftover, I make this mixed vegetable sambar with fresh ground masala. At times, save little veggies just to make sambar with fresh masala. Off late, I make this tiffin sambar with coconut and hooked to it. For sometime now, I want to prepare sambar with coconut for lunch and I tried. Since this one is for rice and I am not comfortable with the consistency of sambar prepared using pressure cooker, I adapted the recipe only a bit and changed to suit it for lunch. It was amazing and totally loved it. This is one of the highly recommended recipes in Rak’s Kitchen. So do try it out and thank me later!


Varutharacha sambar recipe

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

Click here for cup measurements


Toor dal – 1/2 cup

Tamarind – 1/2 tbsp packed

Vegetables – 1 & 1/2 cups, Refer below*

Onion – 1

Tomato – 1

Green chilli – 2

Red chilli powder – 1/2 tsp

Turmeric – 1/4 tsp

Curry leaves – 1 sprig

Coriander leaves 1 sprig

Jaggery (optional)- 1 tsp

Asafoetida – 1/8 tsp

Salt – as needed

To temper

Oil – 2 tsp

Mustard – 1/2 tsp

Cumin seeds – 1/2 tsp

To roast and grind

Ghee – 1 tsp

Red chilli, dry - 5

Coriander seeds – 2 tsp

Methi seeds - 1/4 tsp

Urad dal – 1 tsp

Coconut, grated – 1/4 cup

Asafoetida – 1/4 tsp

*I used 1/2 drumstick, 1 small radish, 1/2 carrot, 6 broad beans, 6 cubes of yellow pumpkin, 2 brinjals

Step by step procedure

  1. Pressure cook 1/2 cup dal with 1 & 1/2 cups water for 4 whistles in medium flame. I keep tamarind also inside pressure cooker as shown in the picture. Mash the dal smoothly. Extract tamarind juice to make it in total 1 cup.

Sunday, January 15, 2017

Semiya upma recipe, how to make semiya upma

Semiya upma
Semiya upma or vermicelli upma is an easy south Indian breakfast or dinner prepared when every we need to keep it simple. I make this so often but never thought to blog it because of it's simplicity. But for beginners,need a recipe right. The semiya has to be cooked cooked without getting mashed and mushy. So read on to know how to make a semiya upma perfectly.

Semiya upma recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 5 mins  |  Cook time: 15 mins   Serves: 2

Click here for cup measurements


Vermicelli/ semiya -1 cup

Onion - 1

vegetables like carrot, beans, peas - 1/2 cup

Green chilli - 2

Salt - As needed

Water - 1 & 1/4 cup

To temper

Oil - 2 tsp

Mustard - 3/4 tsp

Urad dal - 1/2 tsp

Chana dal - 1 tsp

Curry leaves - 1 sprig

Step by step preparation:

  1. Roast semiya with a tsp of oil and fry in low flame without changing its colour. (If its roasted vermicelli, you can skip) Heat a pan with oil and temper with the items given under To temper table. Add sliced onion and green chillies,fry till transparent.

Friday, January 13, 2017

Dates poli recipe, poli recipes

Dates poli recipe
Sweet poli made with maida (all purpose flour) or semolina outer layer and a sweet stuffing made in lot of variations like coconut, toor dal, chana dal, potato, etc. I have posted sweet potato poli last year. This year thought of posting some thing different too with dates as pooranam (pooran) / stuffing. We usually not make any poli during pongal time, but many people prepare poli during pongal festival. Do try this delicious poli with Khajur/ pericham pazham as main ingredient for stuffing.
Related recipes

How to make dates poli video

I know it has been a week until I posted, so today came up with this post.

Wishing all my reader friends a Happy Pongal!😊

Dates poli recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 3 hrs    |  Cook time: 25 mins   Serves: 12

Click here for cup measurements


Semolina or maida – 1 cup

Oil – 3 tbsp

Salt – As needed

Dates – 1 cup

Coconut, grated – 1/4 cup

Jaggery powder/ sugar – 2 tbsp

Cardamom – 1

Ghee - as needed

Step by step method

  1. In a mixing bowl, take maida (I used semolina flour), add 1 tbsp of oil/ghee, salt and mix well. Then add water little by little to make a dough by kneading it well for 5 min. Dough should be soft and pliable. Cover and keep aside for atleast 2 hours.
  2. dates-poli-step-1
  3. Mean while, chop dates and grind it in a mixer.
  4. dates-poli-step-2
  5. Heat a pan with a tsp of ghee in low flame and add ground dates, coconut (I used desiccated, but fresh works well too).powdered jaggery and cardamom powder.Just heat in low flame to mix everything together.
  6. dates-poli-step-3
  7. Cool down and make equal sized balls (gooseberry sized). Once 2 hrs resting time is over for the dough, knead it again well and divide into equal sized balls. Pour a tbsp of oil over the rolled balls and keep it covered for 5 mins.
  8. dates-poli-step-4
  9. To prepare poli, over a clean kitchen counter top, place a butter paper and first flatten with hands.
  10. dates-poli-step-5
  11. Then stuff it with prepared dates by covering the dough around dates ball.
  12. dates-poli-step-6
  13. Flatten slightly and roll it thinly in between 2 butter papers. Butter paper helps to thin the poli well. If you do not have butter paper, you can use oil or dust generously with flour too.
  14. dates-poli-step-7dates-poli-step-8 
  15. Heat tawa and drizzle some ghee, transfer the poli to the tawa. Cook in medium flame. Drizzle more ghee on top and flip to cook both sides until golden. Repeat to finish.
  16. dates-poli-step-9


  • For soft poli, you should add more water while making dough and rest it well. You can also add 1/4 tsp baking powder to the flour for softness.
  • Oiling and resting the dough is necessary for handling the dough without stickiness. While resting you can add oil to prevent it from drying, as well as for a pliable dough.
  • I had no stock of maida, so had to use semolina flour. You can use half rava and hald maida too to make the dough, or even half wheat flour, maida combination.
  • Never heat the dates mixture on high flame. Just mixing it to melt the jaggery and mixing is enough. You can use sugar too.
  • If using fresh coconut and you need more shelf life, first dry roast the coconut and then add dates.
  • The dates stuffing and maida , both should be in same texture (softness) for evenly rolling the poli.
  • Stack the poli as you make to retain its softness.

Enjoy dates poli with butter or ghee smeared over if desired.


Thursday, January 5, 2017

Mint pulao recipe, how to make mint pulao

Mint pulao is a flavourful, perfect for lunch box or in you plate. When you buy a bunch of mint leaves and want to finish it quick, this is the best you can make other than mint chutney, mint thogayal or green chutney. Last week I got these to try this mint pulao as a reader friend asked to post mint pulao recipe. I haven’t tried mint pulao before as such, that means I always mixed mint and coriander for my baby corn pulao or small potato biryani. So wanted to try mint pulao. Green herbs should always be balanced well with a tangy ingredient for good taste and flavour. Otherwise you will get a raw smell. So in this I have used lemon juice. It turned out good and Aj too had this.


Mint pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 20 mins    |  Cook time: 25 mins   Serves: 3

Click here for cup measurements


Basmati rice – 1 cup

Onion – 1

Potato – 1

Green peas – 1/4 cup

Garam masala – 1 tsp

Turmeric – 1/8 tsp

Cashew nuts – 10 (optional, for garnish)

Ghee – 1 tsp

Salt – As needed

To grind

Mint leaves – 1/2 cup, packed

Green chilli – 4

Lemon juice – 1/2 of a lemon

Ginger – 1 inch piece

To temper

Oil – 1& 1/2 tbsp

Cardamom – 1

Clove – 1

Cinnamon – 1/2 inch piece

Biryani leaf – 1

Step by step preparation

  1. Soak basmati rice for 10 mins atleast. Grind clean mint leaves, ginger, chilli with lemon juice and little water to a paste.
  2. mint-pulao-recipe-1
  3. Heat a small pressure cooker with oil, temper with the items given under ‘To temper’ table and add thin sliced onion.
  4. mint-pulao-recipe-2
  5. Once onion turns transparent, add cubed potato, peas and the ground paste.Add turmeric, garam masala powder, little salt.
  6. mint-pulao-recipe-3
  7. Cook in medium flame till oil separates. Add rice and required salt.
  8. mint-pulao-recipe-4
  9. Mix well. Add 1 & 1/2 cups water and bring to boil.
  10. mint-pulao-recipe-5
  11. Cook in lowest flame for 12 mins. If you want to give whistle, just close the lid after adding water and give 2 whistles in medium flame.
  12. mint-pulao-recipe-6
  13. Roast cashew nuts in ghee and add to the pulao.
  14. mint-pulao-recipe-7


  • You can add thin coconut milk in place of water for more flavourful pulao.
  • Turmeric adds colour to the pulao, so do not skip.
  • You can also add cauliflower, broccoli or carrots.
Serve hot with onion raita.

Tuesday, January 3, 2017

Potato croquettes recipe, vegetarian potato croquettes

Potato croquettes recipe, perfect looking potato croquettes that are vegetarian friendly. Potato, corn, cheese as main ingredients, these are great snack for kids, perfect party starters too. I saw these cheese oozing croquettes in Tasty, but it was not a vegetarian one. But I loved the recipe and Aj too saw it and got way too much tempted by it. I saved it for trying and since Aj’s holiday is gonna end, he asked me to do this for him. He was also helping me in preparing these veggie croquettes. I used maida for coating and corn for vegetarian option. I made these in cylindrical shapes, but you can make in your comfortable favorite shape.


Potato croquettes vegetarian recipe

Recipe Cuisine: International  |  Recipe Category: Snack
Prep Time: 30 mins    |  Cook time: 20 mins   Serves: 12

Click here for cup measurements


Potato – 4

Cheese – 3/4 cup

Sweet corn, cooked – 1/4 cup

Coriander leaves, very finely chopped – 1/2 cup

Black pepper powder – 1 tsp

Salt – As needed

Green chilli – 2, very finely chopped

Italian herbs – 1 tsp

Corn four – 1/4 cup

All purpose flour/ Maida – 3 tbsp

Milk – 1/4 cup

Bread crumbs – 3/4 cup

Step by step instructions

  1. Peel, cube the potatoes. I used frozen corn and microwaved to cook it. You can choose your method to cook, but make sure it does not retain any water.
  2. potato-croquettes-recipe-1
  3. Boil water, add the cubed potato, salt and cook until soft. Do not overcook. Otherwise it will retain water.
  4. potato-croquettes-recipe-2
  5. Transfer to mixing bowl and mash it well. 
  6. potato-croquettes-recipe-3
  7. Add cooked corn, coriander leaves, green chilli, pepper powder, Italian herbs, cheese, required salt and mix well.
  8. potato-croquettes-recipe-4
  9. Divide into 12 equal size balls, shape into cylinders or any desired shapes.
  10. potato-croquettes-recipe-5
  11. Mix maida in milk to make a batter, thick enough to coat. Keep corn flour and bread crumbs ready in separate bowls/ tray. Coat each rolled croquette un corn flour first.
  12. potato-croquettes-recipe-6
  13. Dip it in maida. Roll it in bread crumbs. Use both hands, to handle wet and dry ingredients separately for less mess.
  14. potato-croquettes-recipe-7
  15. Repeat to finish all. Heat oil and drop few at a time. Cook until golden.
  16. potato-croquettes-recipe-8
  17. Turn once or twice for even browning. Drain over paper towel.
  18. potato-croquettes-recipe-9


  • You can choose any method to cook potato, but make sure it does not retain water, as well as cooked well.
  • You can skip corn and add some chopped onions as well.
  • I cubed the cheese and added, you can choose to grate too. I used amul processed cheese cubes.
  • After rolling in step 4 or before frying you can choose to refrigerate the croquettes.
  • If some cheese oozes out while frying, just take it out and discard after frying each batch.
Serve hot with tomato sauce or your favorite dip.


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

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