When it comes to cooking, my unplanned dishes will always turn out great 🙂 One such thing happened today.Prepared this pinapple kesari during breakfast that too without using any artificial colour or essence. It tasted better than the ones served at HSB(Saravana Bhavan) & A2B(Adyar Anandha Bha

This is my MIL’s recipe and a perfect alternative to the usual IdliPodi. This podi goes well with Idli,Dosai or Adai. There is not much cooking involved. All you need is fresh garlic pods. You can store this powder in an air-tight

All you need is just ten minutes to put up this yummy breakfast. The taste is similar to that of Garlic Bread. I have used coriander leaves for adding the flavor. However you may try the same recipe with Mint, or any other herbs like Basil, Oregano etc.

As the name suggests its adding carrots to the normal pooris 🙂 The pooris were colorful and tasted delicious too. Kids will love it. I prepared a simple [potato masala](http://resh-kitchen.blogspot.com/2013/10/poori-potato-masala

It took less than fifteen minutes to prepare this delicious snack. Ensure you have fresh button mushrooms. You can include your own choice of veggies and add spices according to your taste buds for the filling. You might try paneer or tofu based filling as well.

The schezwan sauce is the main ingredient for preparing schezwan fried rice. This sauce is readily available in stores or you can prepare at home all by yourselves. It requires very few ingredients. I prefer making the sauce at home rather than using a store bought one. Adjust seasoning according to

I always prefer using home made rasam powder and sambar powder rather than using store bought ones. The reason mainly because it has rich flavor and unique aroma which can never be replaced by MTR or any popular brands’ powders. I generally prepare rasapodi once in 15 days. The following measurement

This is a quick way to prepare delicious restaurant style briyani in less than 30 minutes. You don’t have to grind any specific masala. All you need is a bowl full of veggies and a cup of good basmati rice. Since I had some frozen ready to use sweet corn I used it today while making briyani. You can

Paratha or Parantha is one of the most popular NorthIndian dishes that are generally made with wheat flour, All Purpose flour and lots of ghee. Though am not sure if the method I have given below is the traditional way of preparing it (have to check with my NorthIndian friends :-)) but I can vouch

Today being the first Friday of Thai, I prepared Kalkandu Sadham as Nevedhyam. தை வெள்ளி (Friday in tamil month ‘தை’) is considered to be very auspicious and there will be celebrations & special poojas in most of the amman temples all around Tamil Nadu. My mom generally recites [Lalitha Sahasran