Let's Cook Together
Kara Kuzhi Paniyaram is a popular breakfast food in south India that is also eaten as snack. They are soft, bite-sized. Prepared from fermented batter of rice and lentil. In different regions it is called by different names. For example in Karnataka it is called ‘Paddu’ and in Andhra ‘Gunta Ponganalu’ and in Tamil Nadu ‘Paniyaram’.
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Pesarattu Whole Green Gram Dosa is one of the popular breakfast food of Andhra Pradesh. In the traditional way the Pessarattu is served along with sooji upma and also chopped onions are used as garnish for the dosa.
We Indians are so fortunate, we have varied choice of foods from the different regions within India. Besides, we have also opened our hearts and kitchens to food from other countries, experimenting with ingredients and creating fusions at times….
Batata Vada Pav or Potato Vada Pav or Vada Pav is one of the popular street food snacks of Mumbai. The Vada Pav is similar to a burger; in this snack a potato patty is placed in between a bun with loads of spicy chutney or Indian sauces to give it a delectable experience to the palate.
No wonder that this humble Vada Pav started by street vendors years ago in Mumbai comprising of bun and fried Potato Vada or Potato Bonda (as it is called in the south) served with varieties of spicy chutney turned into an iconic street food. Today the Vada Pav is found in cafes and restaurants across India.
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Vegetable Semiya/Vermicelli Upma is a breakfast dish prepared with vermicelli pasta. There are many different ways that one can prepare this by using the vegetables of ones choice. I have used beans, carrots, peas, potatoes besides onions and tomatoes. If you are short on time, a simple vermicelli upma with just onions can also be made which tastes equally good. …
I first heard of the Neer Dosa on a television cookery show, since then I have been waiting to try this at home. I was pretty intrigued by the idea of a quick, no-fermentation dosa that looked white as snow, soft, and like a lacy handkerchief folded twice neatly into a triangular shape.
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Kerala Appam, Fermented Rice Crepe is a soft crepe made from rice, coconut and yeast. One of the breakfast delicacies of Kerala is the appam which is a prepared by fermenting the appam batter. Though the dosa (another popular south Indian dish) is also prepared from fermented batter, the Kerala Appam (Fermented Rice Crepe) is different in taste, texture, and preparation style.
There the many methods of preparing the Kerala Appam batter and it varies from region to region in Kerala. The recipe I am sharing is a simpler version that I make at home.
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