Ash Gourd Gravy with Coconut Paste and Curd

வெண்/சாம்பல் பூசணிக்காய் அவியல் 

This aviyal one easy dish made with ash gourd. the ash gourd has load of nutrients. the ash gourd has very cooling effect on our body. hence can be consumed quite frequently during summers. it also has lots of healing properties therefore

Paneer Tikka - Pan Made with A Smoky Touch

Paneer Tikka - Pan Made with A Smoky Touch

This smoky flavoured paneer tikka was a super hit in our house, without a barbeque or a tandoor i managed to bring that awesome smoky fire wood aroma in the paneer tikka. i will share the tip with you in this post.

Garlic Pickle - Garlic-y Tangy Pickle !

பூண்டு ஊறுகாய் (Garlic Pickle)

I had lots of garlic at home which was becoming old. first i thought of making garlic gravy - country style kuzhambu. but that will be good only for just a day or two. so decided to make garlic pickle, which has more shelf life. the tamarind used in this recipe increases its shelf-life and gives this awesome sweet and sour taste to this pickle along with the subtle roasted-garlic flavour. 

Mango Ginger Pickle - Use the Season

மாங்காய் இஞ்சி (மா இஞ்சி ) தொக்கு - Mango Ginger Pickle

Mango ginger - botanical name - Curcuma amada (another name Curcuma mangga! Source: Wikipedia). doesnt that mangga sound familiar.. :)

looks like ginger or turmeric rhizome. this is an unique member of ginger family which has this distinct mango smell yet tastes like ginger. really wonder how a rhizome possess mango smell?! 

Karuvepilai Chutney (Curry Leaf Chutney)

Karuvepilai Chutney (Curry Leaf Chutney)

I have tried many versions of karivepilai chutney. But this recipe is awesome flavourful and goes very well with idli and dosai. perfectly sauteed curry leaves.. right amount of dry red chillies and tamarind gives this chutney a balanced flavour and taste which is perfect for idli/dosai or bajji/bonda. It is quiet easy to make in the busy mornings too. 

Channa masala - "Fast food" Style

Channa Masala - "Fast Food" Style

Everytime, Channa masala tastes little different where ever we eat. doesn't it? But, i always enjoy eating it. 

Flavourful Brinjal Gravy - Complements any Biryani

Spicy Brinjal Gravy - Flavoured with roasted sesame seeds and groundnut paste

It is a beautiful combination - biryani and the brinjal gravy. this particular brinjal gravy.. where brinjals are sauted with lots of sesame oil.. sourness from tamarind extract.. infused with roasted peanut and sesame seeds paste flavour.. cooked perfectly till that above mentioned "lots of" sesame oil floats on top of the gravy.. final touch with the dash of jaggery.

Poondu Kaara Chutney / Spicy Garlic Chutney

Spicy Garlic Chutney / Poondu Kaara Chutney

Poondu kaara chutney - as the name says.. the key ingredients are.. lots of garlic, dry red chillies, small tomato, sesame oil and salt to taste. That's all. This spicy and flavourful chutney is sautéd with enough oil, it therefore stays good for 2 days on shelf and for a week in fridge.

Paneer Pasanda

Paneer Pasanda

Paneer pasanda is another paneer gravy dish which is quiet easy to make as there is no chopping of onion and tomato.

Chennai Hotel Style Coconut Chutney

Chennai Hotel Style Coconut Chutney

Aahhaaa.. is there anything better than hotel chutney! Such a simple and polite accompaniment with idli/dosai. Eventhough sambar is the hero.. it is so very incomplete without a coconut chutney.

Potato & Peas Kurma

Potato & Peas Kurma - For Poori/Chapathi/Ildi/Dosa/Iddiyappam/Appam

This potato & peas kurma is a versatile kurma which goes well with any of the following - poori, chapathi, parotta, idli, dosai, iddiyappam, appam and even with light rice like jeera or ghee rice.

Simple Tomato & Onion Chutney

Simple Tomato & Onion Chutney - For Idli/Dosa/Poori/Chapathi

This is one of my childhood favourite side dish which my mom used to make for poori or chapathi. Sometimes my mother makes it in a gravy consistency to go with idli/dosai/paniyaram and more watery to go with venn pongal. In my home we call this as "thakkali chutney".

Kothamalli Chutney / Coriander Leaves Chutney - Flavoursome

Coriander Leaves / Kothamalli Chutney

Coriander is considered both an herb and spice since both its leaves and seeds are used as a seasoning condiment. Coriander leaves contain powerful detoxifying abilities. Happy to be born in a world where coriander grows. 😁

Tiffin Sambar for Idli/Dosa - Hotel Style

Tiffin Sambar - Hotel Style

This hotel style tiffin sambar is very easy and tasty and goes very well with idli, dosai or any tiffin items. this sambar needs a little masala paste to be prepared and after that the sambar is a super hit.

Paneer Butter Masala.. Say Paneer.....!

Paneer Butter Masala - Creamy Buttery Paneer Masala

Paneer butter masala is another easy and favourite dish in our house. it is as simple as you saute everything, make a paste of it and throw the paneer in it. drop a dollop of butter in it - this completes the dish.

Coconut Chutney - Simple yet Significant !

Coconut Chutney - Side Dish for Idli/Dosa/Pongal/Vadai/Upma

Coconut chutney - when I was thinking for a word to describe it.. i got the word "simple".. and was waiting for another word which really brings the "feel" for chutney in our menu and in our hearts. My daughter came out with the word "significant". Bingo! thats the word. Coconut chutney is such a simple yet significant side dish in our south Indian breakfast menu.

More side dishes and chutney recipes are here - Side dishes and chutneys 

Potato Masala for Poori / Chapathi

Potato Masala for Poori / Chapathi

Poori - Masala.. is there any one who does not like this combo breakfast. i can eat it for break fast, lunch and even for dinner..!! 

actually, in south india, we see this poori - potato masla.. as a made-for-each-other combo. we call it as poori-kezhangu. there might be other side dishes for poori like kurma.. or channa masala or salna or thick tomato thokku or what ever. but when you talk about poori-kizhangu.. thats when you are talking about "our food".

Kathirikkai-Mochaikaai (Lilva beans) Kuzhambu

Kathirikkai-Mochaikaai (Lilva beans) Kuzhambu

Its the season for the mochai kaai and thuvarai. these beautiful beans suddenly.. from nowhere.. occupy the shelves of the market.. during this December and January months.. all fresh and tempting us to carry a kilo of them to home.

i have actually never used this mochai kai (green lilva beans) though i have tried mochai kottai (dry lilva beans).

Peas - Potato Roast - All Rounder !

Peas - Potato Roast (Urulaikizhangu Pattani Varuval)

Peas-potato roast is.. i guess.. every second person's favourite. it is such a saviour during bulk cooking. in south india, what better recipe you can end up doing when you have fresh peas in hand.

Thakkali Thokku / Tomato Chutney

Thakkali Thokku / Tomato Chutney - For Rice and Chapathi

This tomato thokku / chutney is my mother's recipe. I loved the way my mother makes this thokku. "Thokku" in Tamil, i guess its a gravy, thicker than thick. I never wanted to change this recipe as this recipe is complete by itself.