Kara Kuzhambu / Kathirikai Kara Kuzhambu

Kara kuzhambu can be done adding veggies like brinjal or drumstick(murungaikaai) or as such as plain kara kuzhmbu...You can also add vengaya vadagam in plain version or with veggies...I usually prepare the powder bit more and use it to prepare gravy 2 times (not more than that since freshly ground will be better)...will be useful for busy weekday mornings...can be prepared very quickly...Do try this spicy ,tangy kara kuzhambu...

Aloo Paneer / Potato Paneer Gravy /Side dish for chapathi

Aloo paneer gravy is a very satisfying and filling gravy...Not for the ones who are dieting...But once in a while,we have to leisure our rules too...Kids will like the look of this dish...Add bit more brown sugar if you want(for your kids)...Goes well with chapathis, naan and pulavs...Try this deliciousness and enjoy...

Potato Capsicum Subji / Urulaikilangu Kudaimilagai Subji / Side dish for chapathi

Potatoes and capsicum...both are my favourite veggies...the slight crunchy capsicum and starchy potato gives a nice texture difference to this dish...I saw a recipe here and liked it's simplicity...this subji can be done in a jiffy..While pressure cooking the potatoes, the gravy can be made...Then add it and give a boil..we're done..Do try and enjoy...

Green Chilli Gravy/ Pachai Milagai Kuzhambu

This green chilli gravy is a simple version of hyderabadi mirch ka salan...you can use bajji milagai /mirch instead of green chilli as in mirch ka salan...You can do the same with green capsicum too...At that time add a little bit more chilli powder if you want...No onion or tomato cutting required for this gravy...This goes well with rice,chapathis,mild pulavs and rotis....we had it once with idiyappam too...Try it and enjoy..

Veg Noodles

 Noodles became my favorite during my college days...But my little one is not liking any of its kind like noodles or idiyappam...So I make this rarely now a days...It's a quick fix for our weeknight dinners...Do try and enjoy...

Thengai Paal Sodhi / Coconut Milk Gravy

Thengai paal sodhi is a thing which I make when we got bored of sambars and puli kuzhambu varieties...Also we can add lots of veggies in this..Carrot,potato,beans, cluster beans,cauliflower,green peas,shallots,bell peppers (capsicum) and spring onions...I added the veggies I had at hand...It's a quick and easy recipe...goes well with rice and pulavs...also with appam and idiyappam...

Rose Syrup / Rose Sarbath / Rose Milk with rose syrup (using fresh rose petals)

Spring has started...and there are lots of flowers everywhere...In our home we have 6 to 7 rose bushes growing wild...There are loads of flowers...I wanted to use them somehow...particularly that paneer rose that smells divine...While searching I got this rose syrup idea...I saw a recipe here and modified it slightly...I made rose sarbath  and rose milk using the syrup (pics below)....You can add it over icecream too...It can also be used in cocktails...

Keerai Masiyal / Spinach Masiyal

Keerai masiyal...I am preparing this everyday in weekdays lunch with same recipe but with different greens...amaranthus,spinach,vendhaya keerai (Methi) and french chard...One day I prepare Kothamalli (cilantro) thogayal... I wanted to make this as a habit of eating greens everyday in our home...and now following this now for a month....My FIL is with us now...He bought me a earthen pot from India...So I'm using it daily to make these greens...Try it and stay healthy...

Thakkali Pasiparuppu Kotsu / Tomato Moong dal Kotsu

This Thakkali pasiparupu kotsu , I usually make it little bit runny and use it as a gravy...It goes well with both rice and chapathis...The amount of moong dal should be less than the tomatoes...Don't cook the dal very mushy...shape of dal should be seen her and there...You can use it as a side dish for rice also....In that case, make it a bit more dry...Now let's see the recipe...

Poondu Kuzhambu / Garlic Gravy

Poondu Kuzhambu / Garlic gravy is the which we prepare often in our home...Garlic is well known for it's medicinal properties...Eating it regularly will remove toxins from the body...Also it's a quick gravy with not much ingredients...Adding little bit jaggery improves the taste of gravy...Top with little raw gingely oil on top for more tasty gravy...