Appetizing Recipes

GREEN MOONG DHALL PESARATTU

2012-10-26T20:05:00.000+05:30

I make this quite often, but never thought of clicking and posting. When I chose this theme I thought of doing . Kids will like this. Goes well with sambhar and chutney.My daughter loves with GARLIC PICKLE.

INGREDIENTS

Sprouted Moong dhall - 1 cup

Ginger - 1 inch piece

Green chili - 1 or 2

Salt to taste

Rice flour - 1 tbsp

Onion - 1

METHOD

Combine moong dhall, ginger, green chili salt and ground in a mixer.

Heat a tawa and make dosa.

Spread the chopped onions over that and cook both the sides.

Serve hot with sambhar or chutney or pickle.

Check out the recipes of BM 21.

SPORUTS URANDAI KULAMBHU

2012-10-25T21:40:00.000+05:30

I saw this recipe in a TV show and it was perfect for this BM theme. Moong sprouts are very good for health and kids liked it so much. I usually make urandai kulambhu in a different way, this was tasting yum.

INGREDIENTS

Green moong dal sprouts - 100 gms

Onion – 1 big

Tomato – 2 big

Red chilli – 2

Garlic – 5 to 6 pods

Tamarind extract – 1 cup

Sambhar powder – 1 tbsp

Salt to taste

Oil , mustard seeds, cumin seeds , fenugreek seeds for tempering.

METHOD

Combine sprouts , 3 garlic pods , salt and 2 red chili in a mixer and ground to paste.

Make small balls and steam them.

Heat oil in a pan add onion, tomato and garlic and saute it and make a paste out of that.

Heat oil in a pan add mustard seeds, cumin seeds and fenugreek seeds for tempering.

Add the grounded paste and tamarind extract. Add sambhar powder, salt and cook until the raw smell goes.

When it boils add the balls and cook for 2 to 3 minutes

Check out the recipes of BM 21.

MOONGDHALL HALWA

2012-10-24T19:34:00.000+05:30

Today is first day of BM # 21 group 4. Thought of starting with a sweet note.I made this as prasad for navarathri. Everybody liked it.Tasted in my friends place and got the recipe from her.

INGREDIENTS

Moong dhall - 1 cup

Sugar – 1 ½ cups

Ghee – 1 cup

Milk – 3 cups

Dry fruits for garnishing

METHOD

Soak moong dhall for 1 hour and grind coarsely.

Heat ghee in a pan and switch off the flame. Add the paste , mix well without forming lumps and on the flame and roast till it changes colour.

Add milk and cook well , until it absorbs all the milk .

Add sugar and cook till it changes it s colour.

Cook until the sugar caramelizes and halwa leaves the pan.

See more recipes of BM # 21.

SIMPLE CHEESE POTATO SANDWICH

2012-10-12T22:09:00.001+05:30

Today is the last day of BM 21 group 2. I made this sandwich without onion , garlic. It is simple and it is delicious.Kids loved it.

INGREDIENTS

Brown bread - 8
Cheese spread ( I used Britannia masala mania)
Boiled and mashed potato - 1 cup
chili powder, salt to taste
oil , cumin seeds for tempering
Coriander leaves for garnishing
Butter for toasting

METHOD

In a pan heat oil and splutter cumin seeds.
Add mashed potatoes, chili powder and salt.
Mix well and add coriander leaves.( chopped)
Apply cheese on the bread and stuff the potato filling and toast.

Check the recipes of BM # 21.

NUTELLA SANDWICH

2012-10-11T08:38:00.000+05:30

I saw this sandwich in Chef Sanjeev Kapoor’s website. The kids liked it so much. The recipe said for toasting the bread in oven, Since i don’t have one I toasted in tawa. I used butterscotch ice-cream, you can use your favourite flavour. I used my homemade nutella.

INGREDIENTS

Brown bread – 8 slices

Nutella - 4 tbsp

Walnuts – few

Butter for toasting

Butter scotch ice cream – 4 scoops

METHOD

Cut the bread in to circle using cookie cutter.

Apply butter and toast the bread until it turns crisp.

Apply nutella to one side of each slice. Keep one over the

other by placing nutella side up.

Keep a scoop of ice cream on the bread slice and garnish with walnut.

VEG PANNER CHEESE FRANKIE

2012-10-10T22:16:00.002+05:30

Today is the first day of BM # 21, group 2 day 1. Thanks Srivalli for the wonderful opportunity. I have chose sandwiches and wraps for this week. Frankie , favourite for kids. Kids enjoyed this.

INGREDIENTS

Wheat flour - 1 cup
All purpose flour - 1/2 cup
Onion - 1
Green . yellow, red capsicum - 1 cup
Panner cubes - 1 cup
Chili flakes - 1 tsp
salt to taste
Mixed herbs - 1 tbsp
Tomato ketchup - 1tbsp
Grated cheese - 1/2 cup

METHOD

Make a dough by combing wheat flour and maida.

In a pan heat oil , add chopped onions and capsicum and saute.

Add the paneer pieces and saute.

Add chili flakes, salt , tomato ketchup and mixed herbs.

In a roti spread grated cheese, over that the veg and paneer. Roll it and make frankie.

Serve hot.

Check the recipes of BM # 21.

KARACHUTNEY - PERAL ONION CHUTNEY

2012-09-19T20:30:00.000+05:30

Today is the last day of BM 20, group 3. This recipe also Mrs. Revathi Shanugam's recipe, I read in a book. Easy to make and tastes yum.

INGREDIENTS

PEARL ONION – 1 CUP

RED CHILI – 2

TOMATO – 1

TAMARIND - ONE SMALL PEBBLE SIZE

SALT TO TASTE

OIL, MUSTARD SEEDS AND CURRY LEAVES FOR TEMPERING

METHOD

COMBINE ALL THE INGREDEINTS EXCEPT TEMPERING THI NGS AND GROUND TO PASTE.

HEAT OIL IN A PAN CRACKLE MUSTARD SEEDS AND CURRY LEAVES AND POUR OVER THE CHUTNEY.

GOES WELL WITH IDLY AND DOSA.

WE CAN TEMPER THE MUSTARD SEEDS AND WE CAN ADD THE GROUNDED PASTE AND COOK. IT GIVES A DIFFERENT TASTE.

WE CAN ADD GARLIC TOO.

CHECK OUT THE RECIPES OF BM 20.

SPRING ONION PARUPUSILI

2012-09-18T21:35:00.000+05:30

Today is the second day of BM 20 in theme cooking with Onions. I usually make Parupusli with vegetables. I made with Methi too. When I have to chose this theme , thought of trying in Spring onions. I served with vathakulambhu. Kindly bear with my photo.

INGREDIENTS

Spring Onion - 1 bunch
Besan / gram flour - 3 tbsp
Red chili powder - 1 tsp
salt to taste
Oil, mustard seeds for tempering

METHOD

Wash and chop the spring onion.
In a pan heat oil add mustard seeds to splutter.
Add the spring onions and saute well.
When the spring onions are cooked add besan , chili powder and salt.
Sprinkle little water and cook until the raw smell goes.
Cook until the besan changes its colour.

Check out the BM 20 recipes.

VENGAYA VATHAKULAMBHU / PEARL ONION IN TAMARIND GRAVY

2012-09-17T15:07:00.000+05:30

Today is first day of BM # 20. This time I have chosen Cooking with Onions. This vatha kulambhu is favourite to my family members, Easy to make and tastes yum.

INGREDIENTS

Pearl Onion - 1 cup
Tomato - 1
Tamarind - one gooseberry size
Salt to taste
Gingelly oil , mustard seeds, cumin seed, fenugreek seeds , curry leaves for tempering

Dry roast and Grind

Coriander seeds - 1 tsp
Channa dal - 1 tsp
Red chili - 2
Hing - 1/4 tsp

METHOD

Dry roast all the ingredients given and ground to powder.

Heat oil in a pan and temper mustard seeds, fenugreek seeds and cumin seed and curry leaves.Add onions to that.

When the onions turn pink add the grounded powder to that.

Add chopped tomatoes and tamarind extract , salt and cook until the raw smell goes .

Have with steamed rice , with a drop of gingelly oil.

Check out BM 20 Group 3 Recipes.

HOMEMADE NUTELLA

2012-09-12T20:28:00.001+05:30

Nutella is favourite for all the kids. When I was searching for the homemade nutella recipe, I came across lots of recipes. We have to melt the chocolate in double boiling method, powdered milk etc was given in the recipe. I decided to make with condensed milk and drinking chocolate.It came out well and it tasted yum.

INGREDIENTS

Hazel nuts - 100gms

Milk maid - 5 to 6 tbsp

Drinking chocolate - 3 tbsp

METHOD

Dry roast the nuts and rub vigorously and remove the skin.
Powder it using a mixer.

Add milk maid and drinking chocolate to this powder and run the processor for few seconds.

Clean the sides frequently and run it until it blends well.

Delicious spread is ready.

Want to know the recipes of BM # 20.

VEGETABLE CHEESE SPREAD

2012-09-11T18:12:00.000+05:30

I tasted this sandwich in my friends place. I have made this lot of times but I have not clicked the recipe.When I decided to join cooking with spreads , I thought it will match . Easy and simple spread but tastes delicious.

INGREDIENTS

Onion medium size -1

Capsicum - 1

Carrot medium size - 1

Garlic - 2 to 3 pods

Olive oil - 1 tsp

salt to taste

chili flakes as per taste

cheese - 2 cubes or cheese spread

METHOD

Finely chop all the vegetables including garlic and grate the carrot and cheese.

In a pan heat oil , add garlic and onion.

When the onion turns pink add chopped capsicum.

When the capsicum is cooked add grated carrot and saute.

When all the vegetables have cooked add chili flakes , salt and cheese.

Mix well , Delicious spread is ready. Apply on bread and enjoy your sandwich.

You can replace olive oil with ordinary oil too.
You can use cheese spread instead of cheese cube.
You can spread this on roti too.
This can be stored in an airtight container for 3 days.

Want to know the recipes of BM # 20.

HOMEMADE PEANUT BUTTER

2012-09-10T20:28:00.000+05:30

I am so happy to participate in BM # 20. Thanks to Srivalli for organising this. Me and my kids love peanut butter. I saw in a TV show , Mrs. Meena making this. I wanted to try, i searched in web , got loads of ideas. I made it lot of times. According to me, We can make this fresh instead of buying. We can have preservative free butter.

INGREDIENTS

Peanut - 100 gms
Sugar - 1tsp or honey 1 tsp
Oil - 1 tsp

METHOD

Dry roast the peanuts or you can roast in oven also.
When the skin peels off , turn off the gas and remove the skin.

After removing the skin , put it in a mixer and ground coarsely.

Add honey or sugar and oil and run the mixer once.

Creamy peanut butter is ready. You can enjoy with your toast. It even tastes nice in salt biscuit sandwich.

You can use roasted unsalted peanuts available in the market.

You can roast the peanuts in Oven too.

Want to know the recipes of BM # 20.

SPINACH CORN SANDWICH

2012-08-26T16:48:00.000+05:30

Today is the last day of BM # 19. We had this sandwich long back in Cafe Coffee day. Everybody liked it, I was thinking I should make, I used this opportunity to try this, it taste yum. I adopted the recipe form Chef Sanjeev Kapoor

Ingredients

•	Spinach leaves (palak),blanched	20-25

•	American corn kernels	1/2 cup

•	Cheese,grated	1/2 cup

•	Brown bread slices	8

•	Onion	1 medium

•	Garlic	2 cloves

•	Olive oil	1tablespoon

•	Green chili	1

•	Salt	to taste

•	Black pepper powder	1/2 teaspoon

METHOD

Heat oil in a pan , add chopped onion, garlic and green chili.

When the onion and garlic are cooked add chopped palak.

When the palak has cooked add the boiled corn.

When everything blended nicely add cheese, pepper powder and salt and mix well.

I added some mayonnaise also to the mixture.

Check out recipes of BM # 19.

CORN, MUSHROOM AND POTATO IN SPINACH GRAVY

2012-08-25T18:50:00.000+05:30

Today is the second day of BM # 19. My favourite channel is Zee khana khazana channel. I love to watch whenever i am free. I have noted this recipe for a long time. When I decided to take up cooking with greens I made this. Perfect with roti and kids enjoyed this.

INGREDIENTS

Onion - 1

Tomato - 1

Spinach / palak - 1 bunch

Garlic - 3 pods

Ginger - 1 inch

Boiled mushroom - 1/2 cup

Boiled Potato - 1/2 cup

Boiled corn - 1/2 cup

Chili powder - 1 tsp

Garam masala - 1 tsp

Salt to taste

Oil , cumin seed for tempering

METHOD

Blanch the palak leaves and make puree.

Heat oil in a pan temper cumin seeds, when it splutters add onion. Make a puree of tomato by adding Ginger and garlic to that.Add tomato puree to cooked onion.

Add chili powder, garam masala, when the raw smell goes add the palak puree and cook well.

Add the cooked mushroom, corn and potato to the gravy and add some water to that.

Cook the gravy until it blends nicely.

Serve with phulkas or parathas.

You can see recipes of BM 19 here.

KEERAI PONGAL / SPINACH WITH RICE AND LENTILS

2012-08-24T17:45:00.000+05:30

Today is first day of BM # 19 group 4. I have chose to cook with greens for 3 days. This recipe also I learnt from Mrs. Revathy Shanmugam's cookery show. Its very simple and delicious. Kids loved this. A twist from the ordinary pongal.

INGREDIENTS

Spinach / palak - 1 bunch
Rice - 1 cup
Moong dhal - 1/2 cup
Coconut milk - 1 cup
Onion - 1
Garlic - 3 pods
Crushed pepper corns - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Ghee - 1 tbsp
Cashew - few ( Optional)
curry leaves for tempering

METHOD

Cook the chopped spinach leaves by giving one whistle.Make puree.

Combine rice , moong dal and cumin seed and pressure cook .

In a pan heat oil add garlic, onion and curry leaves.

When it is cooked , add spinach puree.cook until it blends.

Mash the rice , add the spinach mix to that. Add pepper powder, salt. coconut milk and cook until it blends nicely.

Garnish with cashews if you are using.

You can serve with pickle.

We have to add coconut milk carefully , if we add more the consistency will change.

You can see recipes of BM 19 here.

CABBAGE SOTHI - ANOTHER VERSION OF KURMA

2012-08-19T20:59:00.000+05:30

Today is last day of BM 19 of group 3. I learnt this recipe in a TV show by Mrs. Revathy Shanmugam. I love her cooking , easy and delicious recipes. I made this for today's breakfast. Kids loved this. I always get compliment from kids when it is delicious.

INGREDIETNS

Onion - 1

Tomato - 1

Cabbage shredded - 1 cup

Garlic- 2 pods

oil - 1 tsp

salt to taste

Coriander and curry leaves

To grind I

Cumin seeds - 1tsp

Fennel seeds - 1 tsp

Green chili - 1 or 2 (Depends how much spice we need)

To grind II

Coconut - 1 tbsp

Fried gram / chutney dhall - 1tbsp

Cashew - 4 nos

METHOD

Heat oil in a pan , add garlic.when it is cooked add onions and saute.

When the onions are transparent add chopped tomatoes.When the tomatoes are cooked add the grounded paste of "To Grind I".

When the raw smell goes, add shredded cabbage and cook.

When the cabbage is cooked add the paste given as " To grind II".

When the paste cooks well and the gravy blends well, garnish with coriander and curry leaves.

I served with appam. It goes well with dosa also.

You can see recipes of BM 19 here.

ALOO MUTTER PANNER

2012-08-18T21:34:00.002+05:30

Today is second day of BM 19 group 3. This subzi I made it for my son's second birthday , it was hit. Kids and adults loved this. I forgot to click on that day. Again I made and clicked. Since I made it for lunch box I could not click step wise pictures.

INGREDIENTS

Onion - 1

Tomato - 2

Ginger - 1" piece

Garlic - 2 to 3 pods

Cashew - 4 to 5

Panner - 1 pack (I used milky magic)

Boiled potato - 2

Peas - 1 cup

Kitchen king tandoori masala - 1 tbsp

Chili powder - 1 tsp

Salt as per taste

Kasthoori methi = 1 tbsp

Coriander leaves for garnishing

Oil and cumin seeds for tempering

METHOD

In a pan heat oil and temper cumin seeds.
Combine tomato, ginger , garlic , ground to paste.
add this to onion. cook well.
Cut paner cubes and put it warm water.
Add tandoori masala, chili powder and salt.
When the raw smell goes add paner, potato and peas and cook well.
When the vegetables are cooked add grounded paste of cashew to that.
When the gravy becomes thick add kasthuri methi.
Garnish with coriander leaves.

Check out the recipes of BM 19.

VEGETABLE KURMA

2012-08-17T12:58:00.000+05:30

I am back to BM #19 after a break. Thanks to valli for this opportunity. This kurma is every body's favourite in our home . I served this with store bought parota. It goes well with chapati and poori.

INGREDIENTS

Onion - 1
Tomato - 1
Ginger garlic paste - 1 tsp
peas -1/2 cup
Boiled potato - big 1
Beans - 10 to 12
carrot - 1
Cauliflower - 10 florets
red chili powder - 1tsp
salt to taste
oil, cumin seeds for tempering
Coriander leaves for garnishing

TO GRIND

Coconut - 1/4 cup
green chili - 1
saunf - 1 tsp

METHOD

In a cooker heat oil and splutter cumin seeds.Saute the onions till transparent. Add the ginger garlic paste.

when the raw smell goes , add chopped tomatoes and saute well.

Add chili powder, salt and chopped carrots, potatoes, cauliflower and peas. and saute well.

Combine the ingredients given under to grind in a mixer and ground to a paste. Add to the vegetable. Give 2 whistle and kurma is ready to serve.

Check out lots of recipes of BM # 19.

CORIANDER CHUTNEY / KOTHAMALLI CHUTNEY

2012-05-22T21:55:00.000+05:30

Today is the last day of BM 16. My kids love this chutney, they can even eat with bread as sandwich.My son calls this as green chutney. Thank you Srivalli for this wonderful theme and organising blogging marathon.

INGREDIENTS

Coriander leaves / kothamali - one bunch

Onion - 1 small

Tomato - 1 small

green chili - 1 or 2

Urad dal -- 2 tbsp

Garlic - 2 pods

Salt to taste

Oil, mustard seeds, split urad dal, curry leaves for tempering

METHOD

Clean and wash the coriander leaves and chop it.

In a pan add oil , add chopped onion, green chili and garlic pod.

After 2 minutes add tomato, when it cooked add urad dal.

When urad dal changes it colour add coriander leaves and saute for a minute.

After it cooled down ground it to paste adding salt.

Temper with mustard seeds , urad dal and curry leaves.

Click here , to see the fellow bloggers recipe.

This entry is taking part in Kids Delight hosted by Smitha started by Valli.

PENNE WITH BELL PEPPERS

2012-05-21T22:24:00.000+05:30

This recipe i saw in Zee Khana khazana, Mr. Sanjeev Kapoor's show. I love to watch Zee Khana Khazana India's first food channel. My kids will accompany me when i watch. They asked me to make this, It turned out so.. well. My son told, he can have this for breakfast, lunch and dinner. :-)

INGREDIENTS

Penne pasta - 2 cups

Onion - 1

Tomato - 2

Capsicum/ bell pepper - 3 (Green, Red , yellow)

Italian seasoning 1/2 tsp

Chili flakes - 1/2 tsp

One small cube of Cheese
salt to taste

METHOD

Roast the bell peppers and peel the skin , chop it.

Chop the onion and make tomato puree.

In a pan heat oil and add onions.

When onion changes in to pink colour add tomato puree.

When it leaves oil add the chopped bell peppers, Italian seasoning, salt and chili powder.

Add the cooked pasta and cook until it blends with the ingredients.

Add the grated cheese to that and cook until it melts and coats in the pasta.

Click here , to see the fellow bloggers recipe.

This entry is taking part in Kids Delight hosted by Smitha started by Valli.

AAM PANNA

2012-05-20T10:00:00.000+05:30

This drink is so refreshing , my kids love to have this, they say it tastes like a lemon juice. Now mangoes are in season. We can make this concentrate and store it in the refrigerator for 10 days.

INGREDIENTS

Raw mango - 2 nos

Sugar - 2 cups ( adjust to the sourness of the mango)

Mint leaves - few

Black salt to taste

chat masala to taste

METHOD

Peel the skin and chop the mango in to chunks. Add water and pressure cook the mango.

When it is cooked add mint leaves and blend it nicely.

Add sugar and boil it, until sugar dissolves and the mixture becomes slightly thick.

Let it cool down. Transfer to a fridge container and keep it in fridge.
When you want to serve, take this concentrate add water, salt and chat masala and serve chilled.

Click here , to see the fellow bloggers recipe.

This entry is taking part in Kids Delight hosted by Smitha started by Valli.

This entry is taking part in Mango mania @ pumpkin farm

RADDISH RAITA / MULANGI PACHADI

2012-05-19T20:39:00.002+05:30

In summers my kids love to have raita. This learnt from my MIL. When I saw her making the first time , I was not sure about the taste. But when i tasted , it was Yum. My kids love this.

INGREDIENTS

Radish - 2 no

Curd - 1 cup

Salt to taste

Green chili / pepper powder as per taste

Oil , mustard seeds, split urad dal for tempering

METHOD

Peel the skin of radish and grate it.
Whisk the curd with a spoon add grated radish, salt and pepper powder.
Heat oil in a pan and temper mustard seeds and urad dhal. If you are adding green chili instead of pepper powder you can add with tempering.

Serve with sambar rice, vathakuambhu or with roti.

Check recipes of BM # 16.

This entry is taking part in Kids Delight hosted by Smitha started by Valli.

SUGAR PALM DELIGHT

2012-05-18T20:16:00.002+05:30

Chennai is so hot nowadays. Nungu or palm fruit, sugar palm is on season now. My kids love to have this fruit. In summers I used to give cool shakes in the evening, I saw this recipe in a TV show and i made it. They cut the palm fruit and served with milk andRoohafza syrup. I made some changes and did this.Kids loved this.

INGREDIENTS
Nungu - 4 to 5
Sugar - as per taste
Milk - 2 cups
Rooh afza syrup - 1 tbsp

METHOD

Peel the skin of nungu and cut it to small pieces.

Combine nungu, sugar, chilled milk, rooh afza and blend to milk shake.

You can cut the palm fruit in to small pieces and add milk, sugar and rooh afza , and serve .

Picture of palm fruit, the vendor will cut the shell and take out the Nungu. pic courtesy Wikipedia.

Check recipes of BM # 16.

This entry is taking part in Kids Delight hosted by Smitha started by Valli.

HEALTHY SANDWICH

2012-05-17T18:42:00.001+05:30

Today is the second day of BM # 16. I learnt this sandwich from My friend Shanthi. It is very healthy and yummy. It is easy to make also. I have used brown bread , you can substitute with white bread too.

INGREDIENTS

Brown bread - 6 slices
Mayonnaise - 4 tbsps
Cheese - one amul cube
Onion - 1 small
Capsicum - 1 small
Carrot - 1 medium
Tomato - 1 small
Cucumber - 1 small
Cabbage chopped - 1/4 cup
Salt, pepper powder as per taste

METHOD

Finely chop all the vegetables.

Combine all the ingredients and mix well.

Apply on the bread and serve.

You can replace mayonnaise with hung curd. You won't compromise in taste.
I used the stuffing immediately, if you want to prepare ahead avoid using tomato and cucumber.

Click here , to see the fellow bloggers recipe.

This entry is taking part in KidsDeight hosted by Smitha started by Valli.

HOME MADE SLICE/ FROOTI

2012-05-16T17:56:00.003+05:30

HI Everybody. Today is the first day of BM # 16. Thanks valli for the opportunity. This time also i am going to post under the theme Kids Love in summer. My dad makes yummy juices and milk shakes. when we went to vacation to Coimbatore he made this. Since the mango was tasteless he added some Mango rasna to that to make it tasty. Kids loved it, me too.

INGREDIENTS

Mango - 2 nos

Sugar - 5 tbsp

Mango tang - 2 tbsp

Water - 2 to 3 cups

METHOD

Peel the mango and chop roughly.
In a juicer combine mango, tang, sugar and water and blend together.

Serve chilled.

Check the fellow bloggers here.

This entry is taking part in KidsDeight hosted by Smitha started by Valli.

This entry is taking part in mango mania

Appetizing Recipes

GREEN MOONG DHALL PESARATTU

INGREDIENTS﻿

SPORUTS URANDAI KULAMBHU

INGREDIENTS

METHOD

MOONGDHALL HALWA

INGREDIENTS

METHOD

SIMPLE CHEESE POTATO SANDWICH

NUTELLA SANDWICH

INGREDIENTS

METHOD

VEG PANNER CHEESE FRANKIE

INGREDIENTS

METHOD

KARACHUTNEY - PERAL ONION CHUTNEY

INGREDIENTS

METHOD

SPRING ONION PARUPUSILI

METHOD

VENGAYA VATHAKULAMBHU / PEARL ONION IN TAMARIND GRAVY

INGREDIENTS

Dry roast and Grind

METHOD

HOMEMADE NUTELLA

INGREDIENTS

﻿

METHOD

VEGETABLE CHEESE SPREAD

METHOD

HOMEMADE PEANUT BUTTER

INGREDIENTS

METHOD

SPINACH CORN SANDWICH

Ingredients

METHOD

CORN, MUSHROOM AND POTATO IN SPINACH GRAVY

INGREDIENTS

﻿

METHOD

KEERAI PONGAL / SPINACH WITH RICE AND LENTILS

INGREDIENTS

METHOD

CABBAGE SOTHI - ANOTHER VERSION OF KURMA

INGREDIETNS﻿

To grind I

To grind II

METHOD

ALOO MUTTER PANNER

METHOD

VEGETABLE KURMA

TO GRIND

METHOD

CORIANDER CHUTNEY / KOTHAMALLI CHUTNEY

PENNE WITH BELL PEPPERS

AAM PANNA

RADDISH RAITA / MULANGI PACHADI

SUGAR PALM DELIGHT

HEALTHY SANDWICH

HOME MADE SLICE/ FROOTI

INGREDIENTS

INGREDIETNS