Chef Uma Raghuraman

A delicious mix of vegetables, the Avial is simply one of the most healthiest dish. So easy to make too. Now everyone can enjoy this Vegan Avial at home. You can serve as a side dish to idiappam, dosai, appam, adai, poori, chapathi, parotta or any tiffin of your choice. Adjust the consistency of avial accordingly. It is a great side dish and your family is sure to enjoy it👍🏻 Comment ‘Avial’ for the written recipe 🫶 #veganavial #SoGoodIndia #HealthyLiving #Plantbasedmilk #FeelsSoGood

‘ADD’ this delicious dal to your menu. Tastes great with rice or roti/chapathi. Dedicating this recipe to my dearest MIL ❤️ Comment below with ‘ADD’ if you would like a written recipe as well. #AlmostDhabaDal #masterchefmomrecipes

What we had for lunch today - SEVAI - Ma(My MIL’s) favourite tiffin. Made by soaking Puzhungal Arisi ( boiled rice), grinding it to a batter, steaming them into oblong balls and then squeezing them through a Sevai Naazhi, making this traditional tiffin requires patience and skill . Many times, a family comes together to make this tasty tiffin. There are 5 varieties of sevai( rice noodles) in the banana leaf . 🍃 Lemon Sevai 🍃 Coconut Sevai 🍃 Tomato Sevai 🍃 Tamarind Sevai 🍃 Plain Sevai (tastes so good) What is your personal favourite?

Will miss you forever, Ma. 💔 You left us on Tuesday, October 6 (Ekadashi), doing what you loved most ..cooking, feeding, and caring for everyone around you, right till the very end. You were my mother-in-law by relationship, but so much more than that in my heart. You loved me unconditionally, just like a mother, giving me the warmth, comfort, and security of a mother’s love. I will forever be grateful for the beautiful bond we shared. You will always be my Ma ❤️ . You were not just my mother-in-law, but also my Guru in cooking👩‍🍳❤️ . From you, I learnt so much more than recipes and techniques. You taught me that cooking is an expression of love, that feeding people is one of the purest ways to care for them, and that every meal prepared with love brings people closer.Your passion, perfection, meticulous planning, and the joy you found in feeding everyone will continue to inspire me throughout my life. Every time I cook, a part of you will be with me, and I will carry forward the beautiful lessons you taught me. Kind, gentle, and brilliant at everything you did, you were truly one of a kind. A wonderful teacher with an endless supply of patience and love, you touched so many lives in ways words can never fully express. You were brave, always finding the right words to give others courage, hope, and strength. Your greatest passion was cooking and feeding everyone. Your love was reflected in every meal you prepared and every person you cared for. I have been an ardent fan of your attention to detail and precision in every activity you carried out and also documenting everything. Ma, the immense value you placed on people , everything you did reflected the extraordinary person you were. Till the very end you continued doing what came naturally to you , cooking, feeding, and caring for others. ( Her dosa maavu and thayir she fermented are still in the fridge 🥹)That was who she was ❤️ You taught me so much, not just through your words, but through the way you lived. Your kindness, patience, generosity, courage, and boundless love will remain with me forever. A big salute to a truly remarkable human being. 🙏❤️ No words can express the void you have left behi

Some lunch menus turn out too delicious with very little effort. Sharing it with you all for some motivation. 😋 Sprouts Sabzi with boiled Aloo/ Potato + raw tomato, coriander leaves and topped and mixed with Pesaru Manga / Raw Mango Pickle dressing 😋 My ‘Almost Dhaba Dal’with Rajma and whole black urad dal . It was lip smacking. Let me know if you want the dal recipe ( you can comment or just give me a thumbs up 👍🏻) Vadam/ Crisps always add that extra yumminess. #masterchefmomlunchmenu #dhabadal #masterchefmomlunchideas

Happy Birthday to my favourite person, my dearest Raghu! 🎂 ❤️ @raghuthesalesguru You make life brighter just by being in it. Your kindness, humility, and the way you always motivate and uplift everyone around you are just a few of the many many things I admire and adore 🥰 And yes, you are also the bestest CTO (Chief Tasting Officer)! 😄❤️ I know how much effort it takes to come in front of camera, eat and share your feedback with a smiling face. And you do this even on your busiest days, in between your work calls … just to motivate me 🥹😍🧿🪬No meal is complete without your honest feedback , that makes every dish even better. Every little outing, conversation, and ordinary day becomes a little more special when I’m sharing it with you. So lucky to call you mine and to share this beautiful, crazy life with you 🫶 Here’s to many more memories, meals, laughs, and adventures together. Love you🍻 ❤️ #happybirthday

Akkaravadisal is a famous prasadam served in the Srirangam temple. Rice and dal cooked in milk completely. I have cooked the entire dish using So Good High Protein Soy Milk that is lactose and preservative free and the final result was lip smacking. For making it completely Vegan, instead of ghee, use any oil of your choice. This recipe is a must try. Save and Share your feedback with me🫶 . Comment below for the detailed written recipe ✨👍🏻 #akkaravadisal #SoGoodIndia #HealthyLiving #Plantbasedmilk #FeelsSoGood

Rasam Powder - a much requested recipe.Sharing the Expert Rasam Maker of our home - Jiji Ma’s recipe . Make a batch today 👍🏻 Note : Use the same cup to measure all ingredients. 1 cup = 125 ml cup Yield approximately- 2 cup rasam powder ( 250 ml cup) 1 cup dry red chillies ( if using Salem Gundu milagai) ( I used 3/4 cup as I used Byadagi chillies) 1 cup coriander seeds/dhania 1 cup pigeon peas/tuvar dal 1 tablespoon black peppercorns 1 &1/2 tablespoons cumin seeds/ jeera 2-3 sprigs curry leaves 3/4 tablespoon horse gram(optional) 1 teaspoon turmeric powder 1/2 teaspoon asafoetida Spread the ingredients in a wide vessel and sun dry them for a day OR Dry roast all ingredients .Add jeera after you switch off the gas. After dry roasting all other ingredients. Add the turmeric powder and asafoetida to the mixer grinder directly ( not need to sun dry or dry roast). Grind the rasam powder coarsely. Once they cool down, transfer it to a clean, dry bottle . Use a clean dry spoon every time you use the powder. Do try and share your feedback with Amma😍 and me. #rasampowder #homemaderasampowder #rasapodi #rasampodi #masterchefmomrecipes

Jai Ganesha🙏🏻 PC @gayatriraghuraman

Suyyam/ Suzhiyan are sweet bonda that taste amazing!! They are gluten free and vegan too. Since Urad dal does not require much soaking and the filling requires just 10 mins to prepare, this sweet actually comes together very quickly. Save the recipe, share and 💯 percent give it a try 👍🏻👍🏻 Make it for Vinayaka Chaturthi . You are sure to get compliments 💕 Will wait for your feedback . #suyyam #sukhiyamrecipe #ganeshchaturthirecipes