I love working with yeast. Period. These honey rolls are adapted from the Dinner rolls that I baked earlier. Since then I had wanted to try a sweet version of the rolls and finally found time. Also as the previous one was an eggless one, I wanted to see the difference it would make when eggs are added. Want to know what the difference is....
This smoothie has become my favorite breakfast for now. This has all the goodness of oats, fruits and the necessary calcium and protein that keeps me filled without making me feel heavy. Usually when I make oatmeal for breakfast, no matter what some gets left over and when I get back home after dropping the kids in school, I’m not sure about you all but the look of the oatmeal is a sticky gooey mass which in short looks “Yuck” to me. This smoothie just happened when I was pondering over how to put that leftover super cold oatmeal to good use, as I did not have the heart to dump it right away into the sink.
Mmmm... and I forgot to add deliciously mouthwatering in the heading. I’m enjoying the new found freedom of having mushrooms any time I want without the fear of allergy hanging over my head. I just adapted this recipe from the Paneer Makhani and the result was a yummy dish that was much appreciated by the guests who dropped in to say Hi to my In-Laws. Also as the fresh peas season is about to get over I decided to make the most of it by adding them in all the possible things I cook. 
Have you ever had a chance to smell the wonderful purple and pink blooms of the broad beans / Avarakkai climbers? They smell just heavenly. My Grandma had a patch in her garden where she had erected some poles (Pandhal) to grow this climber. During the season time the climber would be abuzz with the bees about them and it would be a delight to watch those blooms swaying in the gentle wind. When my MIL brought with her some freshly plucked avarakkai from her garden those were the memories I had.
During one of the regular pondering with my MIL over what to make for lunch, this almost forgotten authentic kulambu recipe cropped up. I have not made this one in ages and glad that I finally found an oppurtunity. Though the ingredients used are common, the method of making this gravy is very unique. My MIL learned this recipe from her neighbor who is of Chettinad Origin and I from her. Though this kulambu is served along with rice in general you can also serve this as a side dish for idli or dosas. The tangy taste of the tomatoes and the heat from the spices will be a treat to your senses.
