This omelette is delicious and can be eaten hot or at room temperature. It is a very versatile recipe, as almost anything can be added to it – a handy way of using left over food. Serve with toasted bread and sliced tomatoes and/or a leafy salad for a hearty, healthy breakfast.
Colourful and packed with flavours, this thick, flat omelette, called a tortilla in Spanish, tastes good served at any temperature. The classic recipe contains only potatoes, onions and eggs, but this version has extra vegetables and ham added. Serve with a leafy green salad.
Steamed rice balls, usually served for breakfast and eaten with sugar.
This is a very simple yet delicious sabji. I love eating this with some rasam and rice on the side. You can use other vegetables such as plaintains or sweet potatoes too.
A twist to regular baatis. I like eating these with a little ketchup and a cup of hot tea.
Here's my version of lassi, also used as a light dessert in summer.
This is one of my favourite kooras. I think we call it upma koora because the tadka ingredients are what we use for upma.
A colourful twist to the regular dhokla .
A wholesome breakfast that is tasty too!! Can be eaten as is and doesn't need any chutney to go with. Saves the fermentation time unlike the regular idlis.
Puttu is unique to Kerala. It is one of the most loved breakfast among Keralites. Combined with kadala curry, it makes a well balanced diet. Preparation requires a special vessel called the puttu maker.