Boiled Tapioca with Green Chilli Chutney (Kappa Chendamurian with Mulaku Chammanthi)

Tapioca is a staple food of Kerala. The easiest way to have it is by merely boiling it, where tapioca is cooked in boiling water and then served with hot chutney or fish curry. Chutney is made in different ways either with red chilli powder or green chilli. To make geen chilly chutney crush together green chilli, pearl onion (shallot), peanut size tamarind, curry leaves and then add oil and salt. Inji Pennu's blog Ginger and Mango gives a good narration of peeling the skin of tapioca. While cooking tapioca, care should be taken to remove any natural toxins in it by double-boiling it.
Recipe courtesy: Shn's Mishmash

Vermicelli (Semiya) Upma

A South Indian breakfast which is very easy to prepare.Vermicelli is roasted and then cooked with fried onion, ginger, green chilli and vegetables. Adjust vermicelli : water ratio to 1:1.5-2 to avoid sogging of vermicelli. A dash of lemon juice will help to improve the texture of the upma. Topping with butter will give a nice flavor to the upma and will also keep the vermicelli from sticking together.
Recipe Courtesy: Kamala's Cook @ Ease

Creamy Strawberry Crepes

Hope you all had a great Valentine's Day. These creamy strawberry crepes could be an easy to prepare Valentine's day breakfast or dessert. Crepes, which are of French origin, could be made with either sweet fillings or savory fillings. Crepes are made from wheat flour or all purpose flour and it resembles Indian dosa. The filling that I used here consists of strawberry slices, cream cheese, heavy cream, confectioners sugar, lemon juice, lemon zest and vanilla extract.
Recipe Courtesy: AllRecipes.com

Rava Idli (Semolina Idli)

Rava Idli, originated in the MTR restaurants in Bangalore during WWII, is a popular breakfast item in South India. It could be made either plain or with nuts and vegetables. I used grated carrot here and hence the color. It is very easy to make compared to idli since overnight fermenting is not required. Roast rava in oil along with mustards seeds, chana dal, urad dal, ginger, green chilli etc. Then add yogurt, vegetables, nuts, grated coconut, baking soda etc.  Add water for the required consistency and let the batter sit for a while before making this delicious idlis. Serve hot with coconut chutney. Some recipes call for adding eno fruit salt for getting softer idlis. I used baking soda (sodium bicarbonate) + yogurt instead, since eno was not available.
Recipe Courtesy: Sailu's Kitchen

Wheat Dosa / Crepe (Gothambu Dosa)

This is the tastiest wheat dosa I ever had. I usually make wheat dosa without tempering the batter. Tempering the batter with oil, mustard, chopped onions, ginger, green chilli, curry leaves etc makes a big difference in taste. I added some grated coconut also to the batter like my mom does. Enjoy it with coconut chutney and/or red chilli chutney.
Recipe Courtesy: Bharathy's Spicy Chilly

Chakka Kozhukatta (Steamed Rice Dumpling with Jackfruit Halva / Jam)

When my in-laws visited us they brought some delicious chakkavaratti (jackfruit halva/jam) from home. Ever since then I've been experimenting with them for various snacks. Kozhukatta (Kozhukattai or Modak) is a sweet dumpling popular in India where the shell is made of rice flour and the filling is usually made with jaggery and grated coconut.  Here for chakka kozhukkatta, I used rice flour for the shell and chakkavaratti n coconut for the filling. My husband loves this kozhukatta which his grandmother used to make during his summer vacation visits.

This is another version of chakka kozhukatta where the shell is made with rice flour n chakkavaratti and the filling with jaggery n coconut.
Recipe Courtesy: My Treasure...My Pleasure

Puttu and Kadala curry (Steamed Rice Flour and Chickpea curry)

Puttu with kadala curry is a traditional breakfast of Kerala. Puttu is made by steaming rice flour with grated coconut in a puttu maker. Usually black chickpeas are used for making the curry. Nowadays, puttu is made with other kinds of flour like wheat, ragi, health mix etc. The flour that I used here is chemba puttu podi or brown rice flour.
Recipe Courtesy: Annita's My Treasure...My Pleasure

Idli Sambar

Idli with sambar and coconut chutney is a traditional breakfast of South India. It is summer now and I don't have any issues with batter fermenting. During winter, the batter needs to be kept in warm oven or needs to keep oustside for longer time for fermenting.
Recipe courtesy: Priya's kitchen for idli and Annita's My Treasure...My Pleasure for sambar

Banana Pancake

This is a very easy semi homemade breakfast. If you are in a hurry in the morning, go for it. I used store bought pancake mix (lazy me!) and mashed the banana into the flour (1 big banana for 1.5 cup flour) before adding milk/water. You can mash the banana into a paste or make it chunky, whichever way you like to have it. The pancakes tasted delicious.

Kappa Puzhukku (Mashed Tapioca / Cassava / Yuca with Coconut)

Kappa puzhukku with fish curry is a very popular delicacy of Kerala. Though known by different names from north to south of Kerala, kappa puzhukku is equally loved by people all over the state. I found this recipe in the blog Mishmash which is very similar to mom's recipe. If you haven't tried it before, try it and I bet you will love it.

Vegetable Upma

This is how I make upma these days, with lots of vegetables in it. My recipe is very similar to this recipe in the blog Marias Menu. I didn't precook the vegetables, instead, stir-fried it with onion and ginger and let it cook in the boiling water for a few minutes. Also, I added grated coconut like my mom does. A very healthy way to start the day.