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Chana masala
Chana Masala is a mildly spiced, tangy, and flavorful dish made with chickpeas (chana) cooked in a tomato-based gravy with onions, garlic, ginger, and spices like garam masala, coriander, and amchur (dried mango powder). Usually it is served with puris, bhaturas, or rice and is enjoyed across India, with regional variations. Every state has its own way of preparing this dish .
Rasa kalan
Taro |Arbi Roast | Seppankizhangu
Veg Makhanwala
Veg makhanwala is a popular vegetarian dish in Indian cuisine. It is a creamy and rich curry made with mixed vegetables cooked in a buttery tomato-based gravy.
Red Gravy Premix
Hotel style veg kurma
Sagu
Ezhukari kootu | Thiruvathirai kootu
Vazhakkai Puzhukku
Puzhukku is a traditional South Indian dish made with a variety of vegetables like pumpkin, yam, or raw plantain, cooked with coconut, spices, and sometimes lentils. It's typically served with rice or as an accompaniment to meals. It's hearty, flavorful, and a staple in many households in Kerala and Tamil Nadu.
Potato kurma | vellai kurma
Kumbakonam Kadappa
Green Peas Masala
Vengaya Kosu
Sagu
Veg Sagu is a vibrant and flavorful vegetable stew that hails from South India. Bursting with a medley of colorful vegetables, it is delicately spiced and cooked to perfection. The rich, aromatic gravy, infused with a blend of South Indian spices, enhances the natural sweetness of the vegetables. Veg Sagu serves as a delectable side dish, adding both visual appeal and a symphony of tastes to your meal. Its versatility makes it an excellent companion to various main courses like dosa, idli, chapati, or even steamed rice.
Tomato Kurma
Sponge Idli | Kushboo Idli
Sponge idlis, also known as "khushboo idlis" in certain parts of Tamil Nadu, are renowned for their exceptionally soft and spongy texture, making them ideal for both children and the elderly. Interestingly, the origin of the name "Khushboo" remains a mystery to me.
