Recipe Index

Basics

Cooking sona masoori rice
Tamarind Pulp Extraction
Slice and Eat Star fruit
Potato Sagu powder
All about Rice
Mint flakes
Urad Dal Powder
Sprouting Fenugreek
Ellu Bella
Cooking Basmati Rice in Pressure cooker
Cooking Basmati Rice in Pan Over stove top
Cooking Basmati Rice in Rice Cooker
Cooking Basmati Rice with excess water over stove top
Spicy Tasty masala powder
Homemade Paneer
Apple jam
Instant jalebi
Strawberry jam
Kale Puree
Spinach / Palak Puree


Appetizers

Punugalu
Soy chunk pakoda
Raagi flour pakoda
Iyengar bakery khara biscuit
Chrispy okra
Chrispy bitter gourd
Quick Jamoon powder snack
Spinach pakora
Perugu buggalu
Falafal
Besan paare


Indian

Apple pickle
Paneer bhurji
Bitter gourd pickle
Brussel sprout curry - south indian style
Brussels sprout curry - North indian style
Rajma chaval
Fodni mirchi
Paneer butter masala
Mango gravy
Spinach dal
Paneer puri
Veggie omlet
Venn Pongal
Guthi vankayi koora
Coriander rice
Bitter gourd sambhar
Mushroom rice
Capsicum bath
Potato fry
Brussel sprout peas palya
Mushroom Peas curry
Restaurant Style Rasam
Garlic gojju
Pepper Rasam
Bisi Bele Bath - Version 1
Bisi Bele Bath - Version 2
Suran / Yam Curry 
Coriander / cilantro chutney
Dill and Spring Onion Rice 
Moong Dal dosa

Ghee Rice 


International

Baked Eggplant
Spicy veggie quesadilla
Fondant cake
Eggless vanilla cake
Spicy chickpeas
Baked corn
Baked potatoes
Eggless pineapple pastry
Coconut pudding
Eggless Carrot Cake
Baked Apple Chrisp

Desserts

Instant maida ladoo
Badam ladoo
Badam halwa
Cashew pistachio roll - 2
Cashew pistachio roll - 1
Till ladoo
Pineapple jalebi
Badam burfi
Kashi halwa
Date roll
Carrot payasam
Sweet pongal
Gasa Gase Payasa
Vermicelli  / Semiya Payasam 
Pan Fried Cinnamon Bananas / Pazham Nurukku
Rava Ladoo - Version 1
Moong Dal Halwa
Pineapple Kesaribath
Mango Seekarani
Paali Obattu / Haalu Obattu\
Karjikayi
Bele Obattu
Cashew Ladoo
Wheat Flour Ladoo
Rava Ladoo / Semolina Balls - Version 2
Paan coconut Ladoo

Edible Gum / Gond Burfi

Beverage

Dry Fruit Milkshake
Strawberry Milkshake - Verison 1
Kiwi Milkshake
Tomato Juice
Fresh Orange Juice
Appe Huli
Mango Milkshake
Banana chia seed Parfait
Lemon Mint Juice
Musk Melon Smoothie
Musk Melon Milkshake
Strawberry Lemonade
Strawberry Milkshake - Version 2
Aam Panna / Raw mango Drink
Easy Lemon Juice
Masala Majjige / Spicy Buttermilk


Bramin's style

Capsicum peas bath
Dry fruit gojju
Pineapple gojju / Menaskai


Homemade remedies

Remedies from kitchen
Vegetable and Fruit Skin


Cooking tips

Cooking tips Part 1
Cooking tips Part 2
Cooking tips Part 3
Cooking tips Part 4
Cooking tips Part 5
Cooking tips Part 6
Cooking tips Part 7
Cooking tips Part 8
Cooking tips Part 9


Wonders using Left over's

Idly Upma
Cooked Rice Vada

Green gram sprout huli

Ingredients:

Sprouted green gram - 1cup
Potato - 2 Medium
Sambhar powder - 2 tbsp
Coconut - 1/4 cup (Grated) 
Tamarind Pulp - 1/4 cup
Salt - As required
Turmeric - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Channa Dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 1/4 tbsp
Oil - 1/2 tbsp
Toor dal - 2 tbsp
Coriander / Cilantro - 1 tbsp (Finely chopped)

Method:

1) Cook Toor dal, sprouted green gram and Potato pieces with turmeric and water in a cooker for 2 whistles.
2) Add Tamarind pulp to the cooked vegetable and sprouts.
3) Mix sambhar powder, salt to this mixture. Adjust consistency by adding water.Huli mixture is ready.
4) Place the huli on stove and boil well / for 5 mins in medium flame.
5) Meanwhile, in a pan, add oil and when it heats up. Add Mustard, jeera, channa dal, urad dal, hing, curry leaves.
6) Top this seasoning on huli. Boil huli for another 2 mins.
7) Turn off the flame and add grated coconut and chopped coriander / cilantro.

Green gram Sprout Huli is ready to be served.

Note:

1) Eggplant can also be added with potato.
2) Any sprouted lentils can be replaced with green gram.

Beerakayi chutney pudi / Ridge gourd chutney powder

Ingredients:

Ridge gourd peel - 1 Cup

Tamarind - 2 tbsp (pulp)

Salt - As required

Sugar - 1/2 tbsp

Coconut - 1 tbsp (shredded)

Red chillies - 2

Senigapappu / Roasted Bengal gram  - 1/4 cup

Method:

1) Dry ridge gourd peel until chrisp naturally.
2) Use all the ingredients and make chutney powder.

Ridge gourd chutney powder is ready to be served with Steamed Rice and Ghee / clarified butter.

Note:

1) Using fresh peel and water, chutney can be prepared.
2) This powder can be stored for around 2-3 weeks.
3) All the other ingredients can be adjusted according to your taste buds.

Musk Melon smoothie

Ingredients:

Musk Melon - 1 cup ( Roughly chopped) 
Orange juice - 1/4 cup (chilled) (Optional)
Yogurt - 4 tbsp
Vanilla Icecream - 1/4 cup (Optional)
Sugar - 2 tbsp

Method:

1) Mix all the ingredients and blend in a juicer untill the mixture is smooth.

Serve immediately.

Musk melon Milkshake

Ingredients:

Musk melon - 1 Cup (chopped)
Sugar - 3/4 cup
Milk - 1/2 cup
Ice cube - 4/5 (Optional)
Vanilla / Strawberry ice cream - 1 scoop (Optional)

Method:

1) Mix all the ingredients and blend it to enjoy delicious Musk melon milkshake.

Note:

1) Chop Musk melon into small pieces and refrigerate for 2 hours to prepare yummy smoothie.

Beetroot and Moong dal Palya

Ingredients:

Beet root - 2 cups (Grated)
Moong dal / Split green gram - 1 cup (Soaked)
Salt - As required
Red chilly powder - 1/4 tbsp
Vangi bath powder - 1 tbsp
Turmeric - 1/4 tbsp
Oil - 1 tbsp
Curry leaves - few
Mustard - 1/4 tbsp
Jeera  - 1/4 tbsp
Hing - 1/4 tbsp
Channa dal / split chick peas - 1/4 tbsp
Urad dal / split black gram- 1/4 tbsp
Water - 1/2 cup

Method:

1) Soak moong dal for 1 hour.Drain and set aside.
2) In a pan, add oil followed by mustard, jeera, chana dal, urad dal, hing, and curry leaves.
3) Add grated beetroot and saute for 5 mins.
4) Now add soaked moong dal and saute for 5 more mins.
5) Add water to this and cover it to cook until soft and cooked.
6) Once cooked, add turmeric, red chilly powder, vangibath powder and salt one by one. Mix well.
7) Cook for another 2 mins.

Beetroot and moon dal palya is ready to be served.

Note:

1) Vangibath powder can be replaced with just red chilly powder.
2) Beetroot can be replaced with Grated carrots, Grated Raddish.
3) Chopped Coriander / cilantro can also be used.
4) Water can be used based on the softness of vegetable and lentil.

Mango Popsicle

Ingredients:

Mango - 1 medium
Sugar - 3/4 cup
Milk cream - 1/2 cup


Method:

1) Mix all the ingredients and blend it together.
2)  Add this to the popsicle mould. 
3) Freeze this mixture for more than 4 hours.

Note:

1) Chop Mango into small pieces and refrigerate for 2 hours. Adding this gives great consistency.
2) Add finely chopped mango pieces to the popsicle mould before freezing.
3) Milk can also be used in place of milk cream.

Strawberry Popsicle

Ingredients:

Frozen Strawberries - 1 cup
Sugar - 1/4 cup
Milk cream - 2 cups


Method:

1) Blend frozen strawberries, milk cream and sugar together.
2) Add this to the popsicle mould. 
3) Freeze this mixture for more than 4 hours.

Strawberry Popsicle is ready to be served .

Note:

1) Milk cream and sugar can be replaced with condensed milk .

Raw / Unripe / Tender / Green jackfruit Palya

Ingredients:

Raw Jackfruit - 2 medium
Roasted gram dal - 4 tbsp
Ginger - 1/2 inch
Green chillies - 4 
Coconut - 1/4 cup
Salt - as required
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 6 
Oil  - 1 tbsp

Method:

1) Grind Roasted gram dal, coconut, chillies, ginger and salt into fine powder and keep it aside.
2) In a kadai, add oil, mustard, jeera, chana dal, urad dal, hing and curry leaves.
3) Add finely chopped Raw jackfruit until soft.
4) Add the powder to the cooked capsicum and mix well. Turn off the heat.

Raw jackfruit palya is ready to be served.

Note:

1) Raw jackfruit can be replaced with cooked raw banana, gori kayi, potato, Bell pepper too.
2) I have used frozen Jackfruit for the recipe.
3) Onion can also be added. Fry it before you add jackfruit.
4) chillies and Ginger can be adjusted according to your taste.

Pineapple Rasam

Ingredients:

Pineapple - 2 rings/ slices

Tomato - 2

Rasam powder - 1 tsp

Turmeric - 1/4 tbsp

Toor dal - 1/2 cup

Salt - As required

Coriander leaves - 1/4 cup (finely chopped)

Oil - 2 tsp

Mustard - 1/4 tbsp

Fenugreek seeds - 1/2 tsp (optional) 

Red chilli - 2

Curry leaves - few

Asafoetida / Hing - 1 pinch

To grind coarsely:

Pepper - 1 tbsp

Jeera - 1 tbsp

Garlic - 4 cloves

Method:

1) Pressure cook toor dal ,  mash it and keep it aside. 

2) Dry roast pepper, jeera and garlic and grind coarsely. 

3) Grind pineapple to paste and keep this separately.

4) In a bowl, mash tomato and add 1 cup water. 

5) To the mashed tomato, add Pineapple paste and grinded pepper, jeera and garlic mixture. Add turmeric and salt. Give a good stir.

6) Turn on the stove and boil this mixture. You can add as much as water to adjust the consistency. Boil for 5-6 mins.

7) Now add cooked toor dal, rasam powder and boil for another 5 mins.

8) In a kadai, add oil, followed by mustard, fenugreek seeds, curry leaves, red chillies and hing. Add this to the boiling rasam.

9) Garnish using Coriander leaves.

Pineapple Rasam is ready to be served with rice.

Note:

1) Finely chopped tomato and pineapple pieces can also be added instead of completely grinding into paste. (Use half to grind and half into pieces).

2) Tangy pineapple tastes best.

3) Tomato can be replaced with lemon juice.