About us

about Us

ONLY FRESH AND HEALTHY FOOD FOR YOUR FAMILY

Food has always fascinated me. I started cooking when I was around 13. I vividly remember the first dish I ever made. It was upma – a savory South Indian vegetable porridge made with semolina. My mom is my inspiration for cooking, and I am so grateful to her for introducing the culinary arts to me at an early age. She taught me all the basics and she is my cooking guru. But my culinary roots go even deeper – my paternal grandfather was a restaurateur, and my maternal grandmother ran a home-based mess, where she was the chief cook. The passion for food, cooking, and serving runs in my veins. I firmly believe that the mouth is the way to the heart. There is nothing more fulfilling than cooking for my family and friends and seeing their happy faces when they relish my food. Their joy brings me such satisfaction. I now live in Bay Area in California with my husband, my 10-year-old son, and my fur child — Rhino. My husband, Manikandan, is my pillar of strength, and without his constant encouragement and support, I cannot even imagine running this blog. He helps me with both technical and non-technical aspects of the blog, and he inspired me to start doing full-length videos. And what do I say about my son, Raghav? He is my sous chef, and he helps me a lot with photography and food videos. He inspires me to cook more and try new recipes. A single nod of approval from him takes me to cloud 9 every single time. My family, of course, also remains my most enthusiastic recipe testing team! How Tasty Platter Came About I started this blog in 2009 when my mom visited the US for the first time. I was a new mom myself then, and eager to pass along the food of our culture. I asked her to write down the recipes for all chutneys and thuvaiyals, and then thought, “Why not add them as a blog entry?” I created this space just for me, to save all her recipes. Initially, I didn’t even add any pictures, no background stories, nothing. I just tried all her recipes and wrote it down.

Read More About Our Recipes

Our Menu

Deserts

  • Chocolate Cake -

    served with Creamy popins

    $9.00
  • Classic delight -

    soft better delighted coke

    $14.69
  • Holiday special -

    Splitting mix

    $11.50
  • Mix fruit club -

    served with soup

    $10.00
  • Milk shake -

    served with Ice cubes

    $8.00

Salads

  • Fruit salad -

    Served with mix fruits

    $7.00
  • Honeymoon -

    served with Icecream corner slide

    $19.09
  • Choconuts -

    served with melting candies

    $11.69
  • Mixed fruit with almond -

    served with Almond pieces

    $13.00
  • cocoa salad -

    served with nuts and cream

    $16.50

Why Visit Us?

We select fresh and natural products

Healthy food

Pellentesque finibus dapibus volutpat. Curabitur imperdiet vulputate rhoncus. Nullam.

Fresh fruits

Pellentesque finibus dapibus volutpat. Curabitur imperdiet vulputate rhoncus. Nullam.

Drink diet

Pellentesque finibus dapibus volutpat. Curabitur imperdiet vulputate rhoncus. Nullam.

Tasty snacks

Pellentesque finibus dapibus volutpat. Curabitur imperdiet vulputate rhoncus. Nullam.

why choose us

delicious dishes

great place to enjoy

Integer sed blandit nisi, eget tempor nulla. Vivamus ut mi nec quam iaculis ultricies. Maecenas at placerat metus. Curabitur arcu purus, eleifend ut massa at, fringilla sagittis quam. Nulla volutpat tellus orci, id laoreet ante pretium id. Ut iaculis quis eros ac bibendum.

High quality restaurant

Our Services

Simple Macaroni Salad

Bring 3 cups of water to boil. Add 3/4 tsp of salt and 1 tsp of oil while the water is boiling. Cook the pasta aldente according to the directions in the package. I cooked the pasta for 7 minutes. Drain the water and set the pasta aside—no need to reserve the pasta water. Make sure to drain the water thoroughly. While the pasta is getting ready, chop all the veggies. In a mixing bowl, add the cooked pasta, mayo, mustard, sugar, salt (1/4 tsp), pepper, chopped green onion, celery, and bell peppers.Gently combine and serve it chill. I usually refrigerate for atleast 2 to 3 hours. As mentioned before, you can use any pasta (gluten-free) kind or any other small variety pasta for this salad. You can keep it vegan but adding spicy mustard and, in that case, increase the sugar amount by a tsp or add 1 tsp of maple syrup. I kept the macaroni salad egg-free. But you can add eggs and also regular mayo instead of vegan mayo. There is no set measurement for mayo and honey mustard. Adjust them and also sugar, salt, and pepper according to your preference.

Instant Pot Ven Pongal

Rinse the quinoa, millet, and moong dal together for atleast three times. Soak it for about 15 to 20 minutes. While soaking, few millet and quinoa grains may float on top. Discard and drain the water. Set the Instant Pot in saute mode and add the coconut oil. After 30 seconds, add the cumin seeds, whole pepper, curry leaves, and ginger. 3) Mix and saute for 30 to 45 seconds or until the cumin seeds sizzle. Do not let it brown. Now turn off the IP. Add the quinoa, millet, and moong dal mix. Add salt and pepper powder. Next, add water and mix it. Now close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Cook the pongal at high-pressure manual/pressure cook mode for 12 minutes, and after the cooking is done, allow the pressure to release naturally. Here is how it looks. Now mix it. Ven pongal has to soft and mushy. That's the right consistency. That's it. Serve it hot with sambar or chutney. I served it with onion-tomato relish or gojju.There is no set ratio of grains to moong dal. You can adjust according to your preference.

Tamarind Rice

I know there are zillion lunch box ideas, but if you ask me what’s my favorite lunch box recipe, without any second thought, I would say Tamarind Rice / Puliodarai and Curd Rice / Thayir Saadam. When I posted my Dill Dal Kichadi, I mentioned that I had a jaw searching moment for one more recipe and that is this tamarind rice. Vaandu is not a big fan of curd rice yet, but I am not complaining. I am happy to see him relish this tamarind rice. Cook the rice and allow it too cool. Mixing hot rice makes it all mushy. So always mix the puliodarai in the cold rice. Boil the chickpeas and drain the water and set aside. Do not overcook the chickpeas. Steps: In a big bowl (I used the vessel in which I made the puliodarai) add the rice, oil, and salt. Then add the cooked black chickpeas. Mix them all. Now add the puliodarai paste and mix. That's it. Serve it with appalam or vadagam. Notes Instead of black chickpeas, you can use garbanzo beans, cowpeas. I haven't tried any other beans. These three go well in puliodarai. You need 1 tbsp of sesame oil. But if you feel it subsides the spice, you can add more puliodarai mix or reduce the oil.Instead of black chickpeas, you can use garbanzo beans, cowpeas. I haven’t tried any other beans. These three go well in puliodarai. You need 1 tbsp of sesame oil. But if you feel it subsides the spice, you can add more puliodarai mix or reduce the oil.

Plantain Roast

Plantain Roast or Raw Banana Curry is delicious rice accompaniment prepared with minimal ingredients. This varuval or vaazhaikai masala curry is easy to make, and you can whip this up in less than 30 minutes. Here is the detailed recipe of the Plantain Roast or Raw Banana Curry.I like plantain curry only with the flavor of coconut or coconut oil it. So far my two recipes with plantain are with coconut base only. Yeriseri or Eriserry is a delightful gravy from Kerala with just coconut and peppercorns. The next one that I tried was the baked plantain chips with the drizzle of coconut oil. Peel the skin of the raw banana and chop into small cubes. Heat the pan or kadai and add coconut oil. Once the oil is hot add the mustard seeds, hing and curry leaves. As they start to splutter, add the ginger garlic paste and sauté for a minute. Now add the chopped plantain. To this add salt, pepper powder, turmeric powder, and red chili powder and mix well. Sprinkle about 2 tbsps. of water and cover and cook for 3 to 4minutes. Now remove the lid and reduce the heat and let it cook for five more minutes. Make sure you stir the curry for every one to one and a half minute. Once you get a nice crust turn off the heat. That’s it. The Plantain roast is ready. Notes Don’t cover and cook for more than 5 minutes. Also, two to three tbsps of water is sufficient. Don’t let it roast under high flame. If required add one more tsp of oil.

Instant Pot Chow Chow Kootu

Wash and peel the chayote squash and chop into small cubes. Wash the moong dal as well. Grind the poppy seeds, roasted gram dal, red chilies, and cumin seeds without adding any water and set aside. Cooking the dal and the Veggie: Instant Pot PIP Method: (Pot in Pot Method) I used my two stacking pan set for cooking the chayote squash and moong dal. Here are the detailed pictures. Place the moong dal in one of the stackable pans and add 3/4 cup of water and the turmeric powder. Gently mix it. In the other pan, add the chopped chayote and 1 cup of water. Arrange the stacking pans and close the lid. Mine doesn't have a lid. Now add 1 cup of water to the inner pot of the Instant Pot and place the trivet. On top of the trivet, place the stackable pan set with dal and the veggie. Close the lid and make sure the vent is in the sealing position. Press the manual/pressure cook mode and cook for five minutes at high pressure and release the pressure quickly after 5 minutes. When the pressure is all release, carefully open the lid and remove the stackable pans. Do not discard the water from the chayote squash. Mash the moong dal roughly. Note: You can cook similarly in the pressure cooker as well with the pressure cooker inserts. I use my stackable pan both on my Instant Pot and the traditional stove-top pressure cooker. If you are cooking in pressure cooker, then cook for two whistles. Preparing the Kootu: Remove the trivet and drain the water from the inner pot of the Instant Pot and set it in the saute mode. When the display shows "HOT," add the coconut oil and after 30 seconds add the mustard seeds, urad dal, channa dal, hing and curry leaves. Allow it to splutter and then add the cooked chayote squash along with the water, cooked moong dal, ground kootu powder, and salt. Gently mix it and if required add 1/2 more cup of water. I did not add. Let it cook for three minutes and then add the cilantro. Mix once and turn off the Instant Pot.

Instant Pot Dill Dal Kichadi

Wash the rice and all the dals and soak until you chop the onion and tomatoes or for about 10 to 15 minutes. Chop the onion, tomato, cilantro and dill leaves. Slit the green chilies into two. Steps: Instant Pot Method: Set the IP in saute mode and when it is hot, add ghee. Then add the mustard seeds, cumin seeds, cinnamon, and hing. When they start to splutter, then add the onion, slit green chilies and cook until translucent. Then add the chopped tomatoes, salt and turmeric. Mix and let it cook for a couple of minutes. Now add the chopped dill and cilantro leaves. Drain the water from the rice and dal and add it to the pot. Add about 4 cups of water and mix it. Close the IP with vent seal position and cook it manual mode for 4 minutes in high pressure. You can let the pressure release naturally or open it quickly after 5 minutes. Carefully open the lid and mix the kichadi well. Serve it with your favorite side, pickle or chutney or papad. Pressure Cooker Method: Heat the pressure pan or cooker when it is hot, add ghee. Then add the mustard seeds, cumin seeds, cinnamon, and hing. When they start to splutter, then add the onion, slit green chilies and cook until translucent. Then add the chopped tomatoes, salt, and turmeric. Mix and let it cook for a couple of minutes. Now add the chopped dill and cilantro leaves. Drain the water from the rice and dal and add it to the cooker. Add about 4 cups of water and mix it. Pressure cook this for three whistles and let the pressure release naturally. Carefully open the lid and blend the kichadi nicely. Serve it with your favorite side, pickle or chutney or papad. Notes There is no set measure for this dal kichadi. You can vary the dal, and rice proportion as per your preference and same goes for chili and salt. I add more water so that I can get slightly thin consistency as I prefer that way for packing.

Our chefs

Jenny beck

Pantry chef

elvis rich

western chef

steve mark

Master chef

jewel cher

gravy specialist

Customer Says

  • That’s such a hearty, wholesome and delicious meal. Now I wish my kid carried rice for her lunch box.

    David Elton Daily customer

  • I pack khichdi many times for my kiddos and his daddos dabba! Yes as U rightly said it all lies in the consistency!

    Marvin Blake Special customer

  • I remember one of my friend using dill leaves in almost every Indian recipe. Adding these leaves in khichdi sounds super delicious and healthy.

    Jawel Slash Recent visitor

contact form


Contact Info

  • address : 434-438, 2nd Floor, Shopprix Mall, Ashok Marg, Sector 61, Noida, Uttar Pradesh 201301
  • email : [email protected]
  • call us : 098188 88857