Raji Ramakrishnan

Cheedai is prepared during Janmashtami, Gokulashtami.  there are two varieties one is vella cheedai (jaggery - sweet version) & uppu ch...

Beet root raita is very easy to make.  Either you can cut into small cubes or grate it.  If grating the job is done easily. You can serve i...

Sambara podi is a spicy coconut powder which can be served with oil like milagai podi (gun powder) for idli, dosa and with  dal rice, curd ...

I have already posted ajwain patta paratha.  Now I am sharing with the puri.  Ingredients are the same of paratha.  Only you have to make...

Plain rice modak is made with the rice flour, tempered with mustard seeds and urid dal, few curry leaves, green chilli etc.  It is very eas...

Tomato omlette is basically made out of gram flour or besan it is known as with onion, tomato, coriander  leaves etc.  It is a very tasty b...

Irumban puli  in English is known as  tree sorrel or cucumber tree.  In India, it is known as bilimbi, irumban puli, chemmeen puli, bimbul,...

Parathas are altime favourite of our family members.  We love to eat paratha any time with curd and pickle is my choice and with tomato ket...

Poha coconut pak is a  simple and easy sweet dish for the neivedyam.  This can be prepared so quickly for your unexpected guests too as the...

Ganesh Festival starts this year on 29th August.  I am pretty sure, everyone will be busy breaking their head to make some different kind o...