Thursday, February 26, 2009

Methi Aloo Paratha


This one is adapted from Tarla Dalal's cook book paratha's.This is so easy to make and it tastes so wonderful.


Ingredients:


Dough:
1 cup Wheat flour
1 tsp oil
salt to taste

Methi Aloo Stuffing:
1 cup finely chopped methi leaves
1 cup Boiled and mashed potatoes
1/2 tsp cumin seeds
2 tsp Ginger-green chilli paste
1/4 tsp turmeric
1 tsp Dhaniya powder
2 tsp Chaat masala
2 tbsp oil
salt to taste

Method:
Heat the oil in a pan,crackle cumin seeds,add methi leaves and saute for 2-3 mins.
Add ginger-green chilli paste,turmeric powder,corriander powder,chaat masala,salt and mix well.Add potatoes and saute for 2-3 mins.cool it completely and divide the mixture into 5 equal portions.
Combine wheat flour,oil,salt and knead it into a soft,smooth dough using enough water.
Roll out one portion of the dough into a circle of 3" diameter using wheat flour for rolling.place one portion of methi aloo stuffing in the center of the circle,bring together all the sides in the center and seal tightly.Roll out again into a circle of 6" in diameter,using wheat flour for rolling.Cook on a hot tawa applying oil on both sides.

Serve hot with achaar and masala dahi.

Pav Bhaji

I usually prepare this in a large quantity for dinner and my breakfast next day follows the same.So you can understand how big fan i am of pavbhaji.Infact,not only pav bhaji i am a huge fan of any chaat,so i end up preparing only chaats for dinner sometimes.
Ingredients:
3 Big Alu
1 cup Gobi florets
1/2 cup Green peas,fresh/frozen
1 Green capsicum finely chopped
1 Big Onion finely chopped
2 Big ripen Tomatoes chopped
2 tbsp Tomato paste(gives good red colour)
1 tsp Ginger-Garlic paste
2 tbsp Pav Bhaji masala
1 tsp red chilli powder
1/2 cup corriander leaves
1 Big lemon squeezed
2 tbsp Butter( i used lite butter,cholesterol free)
1 tsp oil
salt

Method:
Pressure cook Alu,gobi and green peas for 2 to 3 whistles.In a big tawa or kadai,heat a spoon of butter along with oil,fry onions till translucent,add ginger-garlic paste,capsicum and fry for a minute,add chopped tomatoes,tomato paste and cook till it leaves the juices,add red chilli powder,pav bhaji masala,now add all the cooked vegetables and slightly mash the vegetables(leave the peas unmashed).Add salt and cover it cook for 2 mins,then add lemon juice,butter,corriander leaves and give a stir and take off from the flame.
Serve hot with Butter roasted ladi pav(i used whole wheat ladi pav,again calorie conscious),lemon wedges,finely chopped onions and corriander.

I am sending this to "Sunday Snacks -Chaats/Indian Street Food" event at pallavi's blog.

Wednesday, February 25, 2009

Rava Idli and Potato Saagu


One can get to taste the best rava idli in MTR,bangalore,after all they are the creators of this wonderful idlies.Even Adigas in bangalore serve very nice and soft rava idlies.The colour of the Idli is slight greenish in colour as they use lots of corriander in it.Infact,the size of Idly is twice the ones we prepare at home.The best combination that goes with these soft-soft idlies is potato saagu.
Ingredients:
Rava Idli:
2 Cups Rava/Semolina
1 1/2 Cup Sour Curd
1 cup chopped corriander
1/4 cup grated coconut(optional,i did not use in this)
8 green chillies finely chopped
1 tbsp chopped curry leaves
2 tbsp Cashews roughly chopped
6 whole kajus(later slit into two)
1 inch ginger finely chopped
1 tbsp Chana dal
1 tsp mustard seeds
1/2 tsp jeera(optional)
3 tbsp Oil
1 tsp ghee
1/2 tsp Baking/cooking soda(soda bicarb)
salt

Method:
Heat ghee in a small pan and fry kaju's until red in colour.
Heat oil in a wide pan,crackle mustard seeds,add chana dal,kaju pieces and fry until its light red in colour,add jeera,ginger and green chillies chopped and fry till its crisp,add chopped curry leaves and rava and fry until the aroma starts and turn off the stove.Let it cool to the room temperature.Beat the curds,add salt and corriander to it and mix,now add rava and mix to it(the consistency is to be very thick,thicker than the normal idli batter) and let it sit for 10 mins.In a laddle mix soda bicarb with a spoonful of water and mix with the remaining batter thoroughy(it will form yellow spots if the soda is not mixed properly).Now,check if the mixture is completely dry,add a laddle of curd to it and mix.
Grease the idli mould with oiland place a kaju in center with the smooth surface facing downwards and pour batter over it and steam for 12-15 mins.
I sometimes add 1/2 tsp of eno(fruit salt) along with soda in order to avoid hard idlies.
Serve hot with ghee and potato saagu or coconut chutney.

Potato Saagu:


Ingredients:
3 Big alu
1/2 cup fresh green peas(optional)
1 Big onion sliced
3 green chillies chopped
2 tbsp chopped corriander
2 tbsp potato saagu masala(i used MTR)
5-6 curry leaves
1 tbsp chana dal
1/2 tsp urad dal
1/2 tsp jeera
1/2 tsp mustard seeds
1/2 lemon squeezed
2 pinches of turmeric
salt
oil

Method:
Pressure cook potato for 3 whistles or microwave it until soft.
Heat oil in a pan,crackle mustard seeds,add jeera,urad dal,chana dal and fry for a minute,add curry leaves and green chillies and fry for a minute.Now add sliced onions and fry till translucent,add peas and fry,add potato and mash it a bit,add turmeric and some water to it to get a thick gravy consistency,add MTR potato saagu masala,salt and cover it and cook for 2 mins.Sqeeze the lemon,add corriander leaves and mix and serve with rava idli

Ragi Rotti



Ingredients:
1 1/2 Cups Ragi flour
1/4 cup groundnuts
1/4 cup grated beetroot
1/4 cup grated bottle gourd
1 onion finely chopped
1 tsp tamarind pulp
1/2 tsp powdered jaggery
2 tbsp chopped corriander
1 tsp green chilli paste
salt

method:





Dry roast groundnuts,remove the skin and grind it to a coarse powder.
In a big bowl mix onion,beetroot,bottle gourd,corriander,chilli paste,salt,tamarind pulp,jaggery,groundnuts and add ragi flour to it and and mix everything,add warm water and mix it to a thick dough.

Take a tawa and apply some oil to the tawa,take a orange size dough and pat it with a hand to a thin roti(use little water to aid in patting the roti in between).pour a spoon of oil all over,cover it with a lid and cook it on medium flame for 3-4 mins until its done.remove it from heat and serve it hot with fresh(or store bought) butter and chutney or pickle.

Corn Bhel

This is a very healthy chaat for the ones who count the calories in their daily food.There is no compromise in taste as well when compared to the regular chaats.



Ingredients:

2 cups American corn
1/2 cup onion finely chopped deseeded tomatoes(i used cherry tomatoes)
1/2 cup finely chopped Onion
1 Big sized alu
1/4 cup finely chopped capsicum
1/4 cup finely chopped red bell pepper
1 tsp Green chutney
1 tbsp tamarind chutney
1 tbsp butter(if you are very conscious about the calories,replace with olive oil)
1 tsp chat masala
1/2 tsp red chilli powder
3 tbsp chopped corriander leaves
1/2 cup fine sev for garnishing
salt
lemon juice

Method:
Boil corn and alu separately.(stove top or microwave).Dice the alu into small cubes.
Drain the corn when it is hot and add butter to it and mix until butter melts.Blanch capsicum and red bell peppers in hot water for a minute and drain it.Add the bell peppers,alu,capsicum,tomato,onion and mix everything.Add green chutney,tamarind chutney,salt,chat masala,red chilli powder,lemon juice and give a good stir until everything is mixed properly.Take it into a plate or bowl and sprinkle lots of corriander and sev on it and serve it hot.
Note:
  • Replace butter with olive oil in the recipe for a Vegan version.
I am sending this to "Sunday Snacks -Chaats/Indian Street Food" event at pallavi's blog.

Uggani | Borugula Upma | Mandakki Oggarane

This is a very famous breakfast item in Rayalaseema region and is called 'Uggani' where as it is known by 'Mandakki Oggarane' in Karnataka.This is one of those easy breezy breakfast items which can be prepared hardly under 15 minutes ans is perfect for those lazy mornings.As this is made up of puffed rice,its very light and can be eaten for breakfast or even as an evening snack. It is mainly served with Mirchi bajji as a combination and as mainly do this for breakfast I feel mirch bajji would be quite heavy for morning breakfast and hence never made it together.But it is a nice combination for evening tiffin,if you want to try go ahead and make in the evening.

Ingredients:
8-10 cups Murmur/Puffed rice
2 medium Onions,sliced thin
5 Green chillies slit and cut
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
1/2 tsp Jeera(optional)
8-10 Curry leaves
1/4 tsp Turmeric powder
2 tbsp Fried gram(putnala pappu)
1 tbsp Coriander leaves,chopped
1 tsp Lemon juice
Salt to taste
1 1/2 tbsp Oil
Method:
  • Soak puffed rice in plenty of water and let it soak for 2 to 3 mins.Take out a fistful of soaked puffed rice carefully and then squeeze out water completely and keep it aside and repeat the process.
  • Grind the fried gram to a fine powder.
  • In a big kadai,heat oil,add mustard seeds.Once it starts crackling,add chana dal,urad dal,jeera and fry for a minute.
  • Add curry leaves,green chillies and fry and add sliced onions and saute till its pink,add turmeric and salt and turn off the flame.
  • Add the murmur mixture and ground fried gram powder to it and mix it completely.Add coriander leaves and lemon juice and give a quick stir.
Serve it hot/warm with chips or mirch bajji or pakodas.

Vermicelli Upma | Semiya Upma Recipe

Semiya upma is one of the easiest breakfast recipes apart from regular Sooji upma which I make quite often.This is a very simple recipe with very basic ingredients which are available in any pantry.I added vegetables to it to make it more tasty and colorful,though it is truly optional.You can make it for breakfast or evening tiffin or also for a quick one pot meal.
Semiya Upma | Vermicelli Upma Recipe:
(Serves 2)

Ingredients:
1 cup Vermicelli(Semiya)
1 cup chopped mixed Vegetables(carrots,beans,capsicum)
1 big Onion,sliced
5-6 Green chillies,slit
1 tsp Ginger-Garlic paste
2 tbsp chopped Coriander
8-10 Cashew nuts,broken
1 tsp split Urad dal
1 tbsp Chana dal
1/2 tsp Mustard seeds
a sprig of Curry leaves
2-3 tbsp Oil
juice of 1/2 Lemon
Salt to taste
Method:
  • Heat pan,add 1 tbsp of oil and roast vermicelli until slightly brown and remove it.
  • In the same pan fry the broken cashewnuts and fry until they turn brown and remove them and keep aside.
  • In the same pan add 2 tbsp remaining oil and crackle the mustard seeds and once it starts splutters add chana dal, urad dal and fry until they get roasted.
  • Add curry leaves,ginger-garlic paste,green chillies,sliced onions and fry until the onions turns translucent.
  • No add all the chopped vegetables and fry for 3-4 mins until they become slightly soft(the process will be faster if the vessel is covered with a lid).
  • Add 1 and 1/2 cups of water and cover it and let it come to a rolling boil.
  • Add enough salt and the roasted vermicelli and stir well.Cover it and cook for 4-5 mins until it is done.
  • Now turn off the flame and add lemon juice,chopped coriander and fried cashew nuts and give a nice stir.
Serve hot with any kind of chips/boondi and pickle.
Notes:
  1. If you want it more masaledar(spicier),you can add 1/4 tsp of Garam masala after roasting vegetables which imparts a nice flavor to the upma.
  2. You can avoid adding vegetables and make with only onions.
  3. You can even add fresh/frozen peas,corn along with the vegetables in the recipe.
  4. You can roast the vermicelli in ghee for a nice flavor.
  5. One can add freshly grated coconut at the end,which gives a nice taste to this upma.

Hayagreeva | Chana Dal Sweet Pudding

This is a traditional karnataka sweet which is prepared on special occasions or festivals.I never liked sweets as a kid,but things change after marriage.hmmm..As I rarely prepare sweets I started special liking for sweets these days.So,I scribbled lots of sweet recipes from my mom when I visited bangalore recently,which I want to try one by one.I need an occasion to prepare sweets and the right time is on festivals.As its Maha shivaratri today I did pooja and offered this sweet to god.My day started with this very simple sweet which is easy to prepare unlike the name which looks complex.

Ingredients:

1 Big cup chana dal(heaped)
1 Big cup grated jaggery(upto the level of cup)
1/2 cup grated dry coconut
1 tsp cardamon/elaichi powder
2 tbsp ghee

Method:
Pressure cook chana dal for 3 whistles and simmer it for 5 mins.Take care not to loose the shape of dal and drain water from it and slightly mash it.In a separate pan take jaggery and add some water(drained from chana dal) and cook until it becomes a syrupy liquid,add chana dal to it and cook for 2 minutes.Add grated coconut to it and cook until it reaches thick consistency.Add elaichi powder and to it and mix.cook it for a minute and remove from the flame.
As the dal itself is so nutty type,I personally don't like cashews in this sweet, so i avoided it.If you would like to add,fry the kaju pieces in ghee and add to the sweet.

Rajma Masala...Creamy but Low Cal Version!!

You ask any North Indian especially the people from Delhi about their comfort food,I am sure more than 90% would have answered Rajma-Chawal. Khichdi or rice-rasam is a comfort meal for south Indians and in the same way Rajma-chawal is a comfort meal for North Indians.I have never cooked or tasted Rajma before my marriage.I have tasted this for the first time at my friends place and was really impressed with it and also loved the taste of it.As hubby is a proper Delhi-te I had to learn this immediately and included in our weekly menu.Now even rajma -chawal is a comfortable meal for me as well as it is easy to cook and tasty also.But the only difference at my place is I pair it with Jeera chawal all the time as we both love this combo very much.I feel cooking North Indian meal is easier than cooking South Indian meal as the preparation time is less even though the cooking time is longer.I have mentioned a easy and simple process in the NOTES to cook tasty rajma,just have a look at it. Rajma tastes best with minimal spices,even if you avoid all the spices and just add chili powder it tastes wonderful.

Ingredients:
1 cup Rajma
2 tbsp whole urad
2 medium onion finely chopped or grated onion
3 medium tomatoes finely chopped
1 tsp Ginger-Garlic paste
1 tsp Garam masala
1 tsp dhaniya powder
1/2 tsp jeera powder
1 tsp red chilli powder
1/2 tsp amchur powder
2 tbsp chopped coriander leaves
1/2 cup milk
1/2 " cinnamon
1 bay leaf
1 green chilli
a pinch of hing
1/2 lemon squeezed
2 tsp oil and butter to serve
salt to taste

Method:
  • Soak Rajma and whole urad overnight in water with some salt. Add a pinch of garam masala to it and pressure cook on high for 2 whistles and keep the flame on low and cook for 25-30 mins.
  • In a pan,take oil add cinnamon stick,bay leaf,green chilli and fry for a minute.Add a pinch of hing and also a pinch of garam masala powder and fry a bit.
  • Grind tomatoes into a smooth puree.
  • Add finely chopped or grated onions and fry until its soft,now add ginger-garlic paste and fry until the raw smell disappears.
  • Add tomato puree and fry until all the moisture is absorbed and then add all the dry masalas like red chili powder, dhaniya powder,cumin powder,garam masala,amchur powder and salt an dfry well.
  • Add cooked rajma and mix everything and cover it and cook on a low flame for 12-15 mins.
  • Now lower the flame and add milk and mix immediately and cook for a minute and turn off the stove.
  • Add coriander leaves and lemon juice and give a stir.
Serve with roti/chapathy/parantha or Jeera rice.

Note:
  • For a rich version replace milk by cream and also add a tbsp of butter after it is cooked.It gives a nice flavor to rajma.
  • I generally do not cook rajma before and add to the tadka,I do everything in the cooker directly.The method is same as above I mentioned just that I add soaked rajma and urad instead of cooked rajma after frying all the masalas and then pressure cook for 1 whistle and cook on low flame for 35-40 mins.This will ensure rajma to soak in all the flavors and becomes extremely soft and creamy.After removing the lid add milk and boil for a minute and add lemon juice and coriander at the end.

Mallige Idli

mallige idli
Soft and fluffy Idlis with coconut chutney is a great combination and is perfect for breakfast.Idli is a staple breakfast in many south Indian house holds and making a perfect Idli is an art which even an expert cook might fail to make perfect idlis.I have written almost 10 to 15 different types of measurements for idlis in my cookbook.But,this is a no-risk Idli recipe which you can can try blindly and still yield perfect results.In fact the batter is so versatile that you can prepare thin and crisp dosas with it.
mallige idli
'Mallige' means jasmine flower,these idlis turn out as soft and white as them and hence these idlis are names as 'Mallige Idli'.You can use the same batter and prepare Paper dosa,check it out here.
Check out few Idli varieties and their variations using the basic Idli batter here..
mallige idli

Mallige Idli Recipe:

Ingredients:
4 cups Idli rice(Salem rice)
1 cup round white Urad dal
1 cup(levelled) Poha(Atukulu)
2 tbsp Curd
1 handful of cooked Rice(optional)
pinch of Soda bicarb(optional)
Salt,to taste

Method:
  • Soak rice for 5-6 hrs and urad dal and poha separately for 2 hrs.
  • Gring urad dal to a smooth paste and remove the batter, now grind rice and poha together to a very smooth batter by adding dahi,cooked rice and required water.
  • Mix both the batters with your hand and add enough salt and mix everything properly and let it ferment overnight or for 8-9 hrs.
  • Scoop out required portion of batter and add cooking soda (mixed with 1 spoon of water) and mix thoroughly.
  • Grease the idli plates with oil and pour a ladle of idli batter until each impression is filled 3/4th.You can even line it with a wet muslin cloth and pour the batter on top of it.
  • Steam it in idli steamer or pressure cooker(with out whistle) for 10-12 mins.Let it rest for another 5 mins.
  • With a idli spoon cleanly remove the idlis.Dip the idli spoon in water in between which helps to remove the idlis easily from the plate.If you have used muslin cloth just invert them into the hot box.
  • Keep them in hot box or serve directly on to a plate.Always serve idlis hot.
Serve it hot with coconut chutney/Tomato-Onion Chutney/allam pachadi/sambar.

mallige idli
 Notes:
  1. Use an air-tight container for storing the batter.I usually remove the batter into my tupperware container and cover it with a normal loose steel plate while it is fermenting and once it is fermented I cover it with a lid and refrigerate the batter,this way the batter will be fresh and does not turn sour.
  2. The idli batter turns sour quickly if you add salt while grinding the batter and that is the reason few add salt while making idlis.It is your wish to follow which way you want.
  3. I prefer to use whole urad dal,if you do not get it use regular ural dal(broken).But always use good quality fresh urad dal for preparing idlis.
  4. If you are using mixer you can use 3 cups of idli rice for 1 cup of urad dal for making idlis.Use cold water while grinding the batter in mixer as the batter tends to get heated while grinding in mixer.
  5. Once the batter is fermented do no stir it much which makes the batter looses its air bubbles and in return the idlis will not be softer.
  6. After 2-3 days the idlis might not turn soft with the same batter,you can add a fat pinch of cooking soda mixed with 2 tbsp water into the batter and mix it well and make idlis.Your idlis would be definitely soft.
  7. If your idli batter turn soar,try this Masala Idli which is a perfect fix for the sour idli batter.
  8. You can use the same batter for making paper thin crisp dosas.Add enough water to make the batter little thin and then spread the dosa as thin as possible.
mallige idli

Try these accompaniments for Idli:
mallige idli

Note: This recipe is revisited and the photos are updated on 12/06/2013.

Vegetable Pulav

Ingredients:
Basmati Rice 2 cups
Water 3 1/2 cups
Carrots sliced thin 1/2 cup
Beans chopped 1/2 cup
Potato chopped 1/2 cup
Fresh/Frozen Green Peas 1/4 cup
Onions chopped lengthwise 1 cup
Soya chunks soaked in hot water 1/4 cup(optional)
Oil 3 tbsp
Bayleaf 1
Bread 4 slices
Salt to taste

To Grind:
Green Chillies 5
Garlic 5-6 pods
Ginger 1" chopped
Pudina leaves 3/4 cup
Coriander leaves 1/2 cup
Cinnamon stick 1"
Cloves 5

Method:
  • Make a coarse paste out of the ingredients mentioned under ' to grind' by adding little water.
  • Clean the rice and soak it in water for 10 mins.
  • In a Nonstick kadai heat oil and add bay leaf and then add onions and fry it till it becomes soft and add all the vegetables except soya chunks and fry the vegetables until its half cooked.
  • Add the ground masala and fry well until the raw smell disappears.
  • Meanwhile change water in the soya chunks 2-3 times and squeeze the extra water each time in soya chunks.This helps in removing the smell from soya chunks.
  • Add rice and fry it for some time and also add the soya chunks and salt and fry it a bit and then add water.Now pour this mixture either into a rice cooker bowl or a microwave bowl and cook it.
  • Otherwise it can be done in pressure cooker , cooked for 2 whistles.If it is done in rice cooker or microwave the rice granules will be separate.
  • Cut the bread into cubes and tawa fry until golden brown.You can even deep fry them which tastes far better.
  • Add the fried bread pieces to the pulav at the end and give a stir.I did not add bread pieces as I was not having at that time.
Serve hot with onion raitha.

Notes:
  1. If we avoid pudina and corriander leaves in the pulav,the colour will be white in colour.
  2. I added double beans instead of soya chunks in this.

Methi Paratha


Ingredients:
Wheat flour 3 cups
Methi leaves 2 cups finely chopped
Besan 1/2 cup
onions 1/2 cup finely chopped
Red chilli powder 1 tbsp
Dhaniya powder 1 tsp
jeera powder 1/2 tsp
Amchur powder 1/2 tsp
Garam masala  1/2 tsp
jeera 1/2 tsp(only for the second method)
Ajwain 1/2 tsp
oil 2 tsp
salt to taste

Method 1:
Chop Methi leaves finely and add salt and leave for 15 mins.Squeeze the extra water from the methi leaves completely.
Mix all the ingredients along with the methi leaves with little water and knead till the dough is smooth and soft.Now,grease your hands and knead it again until it gets the elastic texture.cover it and leave it for 45 mins.
Make medium size balls of the dough and roll it for about 6'' in diameter dusting in between with the dry flour .
Heat a thick tava and place the rolled parantha onto the tava and fry it applying ghee on both sides till it forms the brown spots on both the sides.

Method 2:
Chop Methi leaves finely.Heat oil in a kadai,crackle jeera,add onions and fry until its translucent,now add methi leaves and fry till it changes its colour,now add all the masala's to it and mix and turn off the stove.cool it down to room temperature.Mix this along with wheat flour and besan to a nice dough adding enough water.Now,grease your hands and knead it again until it gets the elastic texture.cover it and leave it for 45 mins.
Make medium size balls of the dough and roll it for about 3'' in diameter and then fold it into 4 and then roll into a triangular shaped paratha by dusting in between with the dry flour .
Heat a thick tawa and place the rolled paratha onto the tawa and fry it applying ghee on both sides till it forms the brown spots on both the sides.

serve the paratha hot with achaar and masala dahi.

Tuesday, February 24, 2009

RECIPE INDEX

APPETIZERS | STARTERS



     
      Evening Snacks  - Vada | Pakora | Bajji and Others:
       Steamed & Low fat Snack Varieties:
      Small meal Snacks | Tiffin:
      Snacks cum Chaats:
      Murukku | Chakli & Storable Snacks - DIWALI:
       BREAKFAST | TIFFIN

      Side Dishes for Idli / Dosa & other Breakfast Items:
      Idlis:
      Dosas:
      Deep fried/Shallow fried:
      Rotti/Chapati:
      Upma/Poha/Shavige:
      Pongal/Porridge:
      Sandwiches/Other Bread related Breakfast:
      ROTI | PARATHA| INDIAN FLAT BREAD

      RICE | PULAV | BIRIYANI

      Rice/Bath:
      Pulav:
      Biriyani:
      SIDE DISHES for ROTI/PULAV - NORTH INDIAN(CURRIES | GRAVIES | DAL)

      Dry Curries:
      Gravies:
      Dals:
      SIDE DISHES for RICE - SOUTH INDIAN(PACCHADI | CURRY | STEW | DAL )

      Pacchadi:
      Stir-fry/Palya:
      Curries:
      Dals/Pappu:
      Sambar/Stew/Kootu:
      Rasam:
      DIPS | SPREADS | POWDERS | PICKLES

      Dips/Spreads/Salsa:
      Sauces/Condiments:
      Raitas:
      Chutneys for Breakfast Items:
      Powder Varieties for Rice:
      Chutney Pudis for Idli/Dosa:
      Masala Powders:
      Pickles:
      Soups:
      Salads:
      CHAATS


      Chaat Chutneys:
      Chaats:
      HOT & COLD BEVERAGES

      Juices/Mocktails:
      Milkshakes:
      Smoothie/Lassi:
      Others:
      INDIAN SWEETS | DESSERTS | PUDDINGS | FROZEN DESSERTS


      Storable Sweets - Burfi | Ladoos | Pedas & Others :
      Traditional Special Sweets for festivals - Holige & Others:
      Kheer | Payasam | Halwa:
      Desserts | Trifles | Rich Puddings:
      Ice Creams | Kulfi | Frozen Desserts:
      INTERNATIONAL MENU
       
      ITALIAN:
      CHINESE:
      THAI:
      MEXICAN:
      MEDITERRANEAN:
      CAKES/MUFFINS/COOKIES


      Cakes with Eggs:

      Eggless Cakes:
      Muffins | Cupcakes:
      BAKES | BREADS
      Breads/Rolls:
      Other Bakes:
      MANGO RECIPES
      Ripe Mango Recipes:
      Raw Mango Recipes:
      OATS RECIPES
      PANEER RECIPES
       Full Thalis/Lunch
       How to's | Back to Basics
      FESTIVAL SPECIAL RECIPES & MENUS
       
      back to top