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South India’s most favorite tiffin item is masala dosa, which no one can disagree. How about having the same masalas inside a soft fluffy idly?.Hmmmmm,can give it a try for our little helpers at home who always have a frowning face if idly is on the menu for breakfast. 415 more words

Tifin Items,kids Special


Photo  and Food Styling By Serve N’ Savour

Unniyappam is a traditional Kerala snack made in unniyappa chatti similar to the south indian paniyaram.We can make unniyappam directly using rice flour (puttu podi is ideal).It should be slightly coarse rice powder with small bits in it and its roasted just for 5-7 mins.Or we can also soak rice overnight and grind it for making unniyappam…the ground rice usually gives softer unniyappams. 414 more words


Kerala Palappam

Appam is a type of South Indian pancake made with fermented rice batter and coconut milk. It is a popular food in South Indian states of Kerala and Tamil Nadu.The way it is made in both the states differ a lot. 430 more words



Pongal is an authentic south-Indian breakfast which falls in main menu of every households and in restaurants too. We usually prepare pongal with raw rice(pacharisi) and moong dhal, today I have tried by adding thinai to it which gives you a different taste. 415 more words

Breakfast Items


Idly is the main breakfast in almost every south-Indian houses. Its considered as a healthy and best breakfast as its steamed. We ferment the batter and steam them which breaks the starch in it so which increases our metabolism and boosts our immune system. 413 more words

Tifin Items,kids Special

Tofu Chorizo Breakfast Tacos

When I first decided to start eating plant based food, many of my friends asked me what I ate for breakfast in lieu of eggs. I told them I had discovered a world of breakfast food that was delicious and didn’t include any eggs or milk products! 469 more words

Paneer Corn Cutlet

Pic Courtesy:Self

Paneer  is  fresh cheese common in South Asia, especially in Indian, Pakistani, Afghan, Sri Lankan, and Bangladeshi cuisines. It is an acid-set, non-melting farmer cottage cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. 227 more words