Onion chutney is one of those chutney variations that goes well with almost any savory entrée. Chutney’s power has always been with its versatility; you can make almost any type...
Each January people in Southern India and Sri Lanka celebrate their winter harvest festival, Pongal. During these festivities, a hearty and sumptuous breakfast is made called ‘ven pongal.’ The main...
This recipe is yet another version of idli, the very popular Indian rice cake. Poha means flattened or beaten rice, and it replaces the semolina as the traditional ingredient. Poha...
Our oats idli is all about healthy eating. We show you how to make a light, low-calorie but flavorsome breakfast. This version is especially recommended for children. They might be...
Moong dal cheela is such a versatile and healthy breakfast recipe. It is excellent on its own but even better with savory or sweet toppings. Everybody in the family can...
Semolina is an often overlooked and somewhat underrated grain. With its soft and smooth texture, it can be turned into brilliant breakfast dishes like the Southern Indian khara bath. Khara...
Kanchipuram idli is different to other idlis in almost every aspect. This unique variation of the famous Indian rice-lentil cake was invented in the temples of Kanchipuram in Tamil Nadu,...
You might have seen roti served in Indian restaurants as a starter with dips or to accompany the main dish.Forget about what you saw and tasted.This akki roti recipe is...
An upma is usually a semolina-based breakfast in Southern India and Sri Lanka. Our recipe uses a very popular variation instead—bread. The bread you use can be any type–white, wholemeal,...
Poha is a type of flattened rice served with a combination of jalebi, onions, and fennel seeds. Indori poha is believed to have originated in Indore, India, where it is...
