Akki Roti with Methi / Rice Flour Roti with Fenugreek Leaves

Akki Roti is a breakfast staple in Karnataka, and being from Bangalore myself, this is one of my favorite breakfast/dinner items. This is an easy and quick to prepare dish and requires very simple and basic ingredients. I have used Methi leaves in this version to make it more nutritious. Grated carrots are also used commonly. Again, this is one of those recipes where keeping the base ingredients the same, you can play with different add-ons like different types of greens or nuts. Any type of chutney goes well with Akki Roti but some tangy and spicy tomato chutney sure tastes great with it!


Rice flour – 1.5 cups plus extra for dusting
Methi/ Fenugreek leaves – 2 cups
Onion, finely chopped – 2/3 cup
Coriander leaves, finely chopped – 4 tbsp
Green chillies, finely chopped – 2
Grated coconut – 4 tbsp
Cumin seeds – 1/2 tsp
Salt – to taste
Oil – for pan frying


  • Wash the Methi leaves well and chop them finely
  • In a mixing bowl, take all the ingredients (except oil) and mix well

  • Add water gradually and knead into a soft dough

  • Divide the dough into equal sized portions
  • Take a sheet of parchment or wax paper and apply few drops of oil
  • Place the dough on the paper and press with your fingers. Do not use rolling pin
  • Use more oil or dust with extra flour if it gets sticky
  • Spread the dough into a nice circular roti

  • Heat a tawa/griddle and apply 1/4 tsp oil
  • Once the griddle is nice and hot, transfer the roti. For easy transfer, flip the parchment paper with the roti on the pan and slowly peel off the paper and re-use for next roti. If you are using wax paper, be quick in removing it as it is not as heat resistant as the parchment paper
  • Cook the roti well on both sides, about 2-3 minutes on each side until it starts browning slightly. Use extra oil if needed

  • Transfer to a plate and repeat with remaining rotis
  • Serve with your choice of chutney

Open Faced Breakfast Tacos

This is another dish that I came up with, with what was available in my pantry that day. The mashed potatoes is very healthy with no butter or cheese plus, it has avocados that makes it tastier. This is also a good way to make use of any leftover chapatis/tortillas from the previous night’s dinner.


Tortilla/ Chapati, cooked – 6
Eggs – 3
Pepper powder – 1/2 tsp
Oil – 3 tsp
Salt – to taste

For the mashed potatoes:
Potato, medium – 2
Avocado – 1
Garlic clove – 1, optional
Milk – 2 tbsp
Green chillies, finely chopped – 2 to 3
Coriander leaves, finely chopped – 5 stalks
Lemon juice – 1 tsp


  • To prepare the mashed potatoes, cut the potatoes into half and boil them
  • Once the potatoes are cooked, peel the skin and mash them
  • Scoop out the flesh from the avocados and add to the potatoes. Add milk and mash them well
  • Follow by adding crushed garlic, green chillies, coriander leaves, lemon juice and salt. Mix well and set aside
  • Beat the eggs with salt and pepper
  • Heat a pan, add 1/2 tsp of oil and pour little bit of the egg mixture to make an omelette
  • After 2 minutes, flip it to cook the other side. Then, remove and repeat until you have 6 of these
  • To assemble, place a tortilla on a plate, then place an omelette over it. Top it with a big dollop (approx. 3 -4 tbsp) of the mashed potato mixture
  • Garnish with cilantro and few strings of onion. Server hot with a sauce of your choice 


Cabbage Paratha

This is a healthy and easy to make recipe for breakfast or dinner. The taste of these parathas reminds me of my Mom’s Cabbage Puttu due to the use of similar ingredients. This is a really good way to use leftover cabbage.

Cabbage paratha


Wheat flour – 1 cup
Besan/ Chickpea flour – 3 tbsp
Grated cabbage – 1 cup, tightly packed
Green chillies, minced – 2
Coriander leaves, finely chopped – 2 tbsp
Chilli powder – 1/2 tsp
Dhania powder – 1/2 tsp
Turmeric – 1/4 tsp
Salt – to taste
Oil – 1/2 tsp plus, for cooking


  • Remove any excess moisture from the cabbage ensuring it is dry. Also see note below.
  • In a bowl, mix all the ingredients except the oil 

Cabbage paratha 1

  • Add water as needed and knead into a firm dough. Add 1/2 tsp oil to get a smooth dough

Cabbage paratha 3

  • Divide into 6 to 8 equal portions
  • Roll each of them into thin circles (6 to 8 inches diameter)
  • Heat a tawa/griddle and place the paratha 
  • Flip a couple of times and when it starts changing color, apply 1/2 tsp oil and cook well on both sides
  • Serve hot with yogurt or your favorite pickle

Note: It is very important that you make the parathas as soon as you prepare the dough. In other words, make the dough only when you are ready to cook them. If left sitting, the cabbage will release water and the dough will become moist and sticky and will lose its firmness.

Hash Browns

My husband and I love the hash browns that is served in American breakfasts. He was the one who made them at home the first time and they turned out pretty good! We don’t cook with potatoes too often and on the rare occasion that we do, we enjoy going the extra mile to make something special. Hash browns are a delicious accompaniment to scrambled eggs or omelette and butter toast. If you make them really small, it can also be served as an appetizer. 

Hash Browns

Serves: 5


Potatoes – 4
Butter – 5 tsp
Oil – 2.5 tsp
Salt to taste
Ground Black Pepper to taste


  • Peel and grate the potatoes using a food processor or a hand grater
  • Place the grated potatoes in a tea towel or muslin cloth and squeeze out all the water (you can do this in small portions)
  • Heat a pan with a teaspoon of butter and half teaspoon oil
  • Place the potatoes in the pan to form a thin layer and a rough circle (about 10 cms in diameter)
  • Sprinkle salt and pepper
  • Using a spatula, press down on the potatoes
  • Cook on high heat till the potatoes turn a lovely golden brown
  • Flip the potatoes and cook till the other side browns as well
  • Serve immediately

– This recipe makes about 5 hash browns, each having a diameter of approximately 10 cms. This size also makes them easier to flip
– I use a combination of butter and olive oil to cook the hash browns. You can use either
– It’s important to cook the hash browns on high heat as that helps the potatoes to turn a nice golden brown
– Do not worry about the shape of the hash browns. Just ensure you make a thin layer

Everyday Omelet

This is a recipe known to every Indian household, yet I decided to share it just for its simplicity and flavor. I call it the “Everyday Omelet” as it is so easy to prepare and you can have it everyday without getting tired of it. This basic recipe can be turned into an omelet as below, into a savory French toast (see Tip below) or scrambled as a side for chapati/poori/rice. It is so versatile and yet so simple to make. Use of organic eggs only makes this dish better! 
Everyday Omelet


Eggs – 3
Onion, finely chopped – 1/3 cup
Coriander leaves, finely chopped – 3 tbsp
Green chillies, minced – 1 large
Turmeric – a pinch
Salt – to taste
Oil – 1/2 tbsp + 2 tsp

Yield: 2 omelets


  • Heat 1/2 tbsp oil in a pan
  • Add the green chillies, onion and coriander leaves and saute for 5-6 minutes till the onion turns translucent
  • Add a pinch of turmeric and salt as needed. Remove from heat and let it cool
  • Meanwhile, beat the eggs in a bowl
  • Add the onion mixture to the eggs and mix well
  • Heat 1/2 tsp oil in a pan on medium heat
  • Pour half of the eggs into a nice circle and cook for a minute or 2. Do not keep the flame too high or the omelet can easily get burnt. Cover for 30 seconds if needed
  • Flip the omelet and cook the other side. Shouldn’t take more than 30 seconds
  • Serve as is or with toast

Savory French ToastTip: To the above ingredients add 2 to 3 tbsp milk, mix well. Dip slices of bread, quickly turning and removing them before they get soggy and fry them in a pan with few teaspoons of oil or butter like you would any toast.

Whole Wheat Banana-Walnut Bread

There aren’t too many things one can do to say Thank you to mothers for everything they do. But for starters, you could bake something special for her! Banana Bread is one of the easiest of bakes, perfect for breakfast, as a snack or even dessert. It’s more cake than bread, actually. And you don’t have to wait for Mother’s Day to treat your mother to this!

Whole Wheat Banana-Walnut Bread


Whole wheat flour – 1.5 cups
Egg – 1, beaten
Sugar – 1/4 cup
Bananas – 4
Vanilla extract – 1 tsp
Baking soda – 1 tsp
Salt – a pinch
Butter – 1/3 cup (melted)
Walnuts – 1/2 cup, chopped (optional)


  • Pre-heat the oven to 350 degrees Fahrenheit or 175 degrees Celsius
  • Prepare a loaf pan by greasing it
  • In a mixing bowl, mash the ripe bananas using a fork
  • Stir in the melted butter
  • Add the baking soda and salt
  • Stir in the sugar, beaten egg and vanilla extract
  • Whisk in the flour and mix until combined
  • Add the walnuts and mix well
  • Pour this batter into the prepared loaf pan
  • Bake for about 50 to 60 minutes till a skewer inserted comes out clean
  • Allow to cool completely before removing from the pan and serve

Whole Wheat Banana-Walnut Bread

– Mix the walnuts with about a teaspoon of flour before stirring into the batter. This prevents them from sinking to the bottom while baking
– Alter the quantity of sugar as per your requirement. I feel 1/4 cup is just right, not too sweet
– You can add walnuts if you happen to have them; you can instead use chocolate chips or chunks or just leave them out

Almond Orange Muffins

It is a lazy Saturday morning and I am raking my brain for breakfast ideas. I see this lonely orange lying on the breakfast table waiting for someone to pick it and I am thinking French toast or muffins. But, since you cannot make French toast without bread, muffin was the way to go. I wanted to prepare something simple and light with the ingredients I had in my pantry. I thought almonds pair well with oranges and did some lookup online. I came across this recipe here and instantly liked it and prepared it with minimal effort and they turned out delicious. I tweaked the quantities to get the right balance between the orange and almond flavors since both these are pretty strong and distinct flavors, and I was extremely satisfied with the outcome!

Orange Almond Muffins


Almond flour – 1 cup
All purpose flour – 1 cup
Baking powder – 3/4 tsp
Salt – 1/4 tsp
Zest of one orange
Sugar – 1/2 cup
Eggs – 3
Freshly squeezed orange juice – 1/4 cup
Olive oil, light – 1/4 cup
Yogurt – 4 tbsp
Almond essence – 1/2 tsp
Almond slivers – 3 tbsp

Yield: 10 muffins


  • Preheat the oven to 350°F
  • In a bowl, mix both flours, baking powder and salt. A sieve works well for this purpose
  • In another bowl, mix together the orange juice, yogurt, olive oil and almond essence
  • In a large bowl, mix the sugar and orange zest
  • Add the eggs to the sugar and using a hand mixer, beat them until pale and fluffy
  • Add the wet ingredients to the sugar-egg mixture and mix well
  • Fold in the dry ingredients using a spatula
  • Line a muffin tin with baking cups/liners
  • Pour the batter into each cup till they are 3/4th full
  • Top each muffin with the slivered almonds
  • Bake in the oven for approximately 20 minutes or until the top is light golden brown in color and a knife or toothpick inserted comes out clean

Tip: I ground 1/2 cup of almonds to make 1 cup of almond flour but you can use store bought almond flour as well. I have used the almond essence that you typically find in the Indian stores. If you are using almond extract, increase the quantity to 3/4 tsp as in the original recipe. 

Aloo Methi Paratha

This recipe is one of my favorite ways of using Methi or Fenugreek leaves. For those who want a twist to their traditional Aloo paratha or a new option for making use of Methi other than in Dal, this is the ultimate recipe. This works great both for breakfast and dinner and doesn’t require a lot of prep time.

Aloo Methi Paratha


For the dough:
Whole wheat flour – 2 cups
Oil – 1 tsp
Salt – to taste

For the stuffing:
Potato, boiled and mashed – 1 cup
Chopped methi leaves – 2 cups
Oil – 2 tbsp
Green chillies, finely chopped – 2, small
Cumin seeds – 1/2 tsp
Ginger-garlic paste – 1 tsp
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Garam masala – 1/2 tsp
Salt – to taste

Yield: 6 to 8


  • Mix the flour and salt in a bowl
  • Prepare the dough like you would for chapati by adding water to the flour
  • Add the oil towards the end to make a smooth dough but do not make it too soft. The dough should be slightly firm so that it can hold the stuffing
  • To prepare the stuffing, heat oil in a pan and add the cumin seeds
  • When the cumin seeds crackle, add green chillies and ginger-garlic paste
  • Add the methi leaves and saute for couple of minutes
  • Add the coriander powder, chilli powder, garam masala and salt
  • Saute for a good 6-8 minutes
  • Add the mashed potatoes and mix well. Remove from heat
  • Divide the dough into equal sized portions. Also divide the stuffing into equal sized portions 
  • Roll out each portion of the dough into the size of a poori
  • Place the stuffing in the center and cover from all sides with the dough as shown in the pictures below

Aloo Methi Paratha Stuffing     Aloo Methi Paratha Stuffing 2    Aloo Methi Paratha Stuffing 3

  • Flip it and roll out again

Aloo Methi Paratha 2

  • Heat a tawa/ griddle and cook the parathas with a little bit of oil
  • Top with a dab of butter before removing from the tawa
  • Serve with fresh yogurt or your choice of pickle

Tip: In order to easily roll out the dough into thin parathas without tearing the dough, make sure that the potatoes are mashed well without any lumps or pieces.

Khara Pongal/Ven Pongal

Khara Pongal has come to be one of my favorite dishes to make given how unbelievably easy it is and also because, over time, I have devised my own method of making it. For starters, I use equal quantities of rice and moong dal (Traditionally, very little moong dal is added to the dish). Another big change I made to this dish is adding pepper powder instead of peppercorns. I love pepper but would always, like everyone else, sit and tediously pick out the peppercorns while eating this dish. It took away the pleasure of enjoying this dish for what it is. So I started using pepper powder instead. This way, people actually consume the pepper! And finally, the use of green chilli instead of dry red chilli. This is because of my father who always says fresh green chillies are healthier than the dry ones. So for pongal, I always make it a point to use them. And oh yes, I also fry a few cashew nuts in a teaspoon of oil and serve it along side. Believe me, it makes a lot of difference 🙂 It’s something I learnt from my aunt. 

All in all, this is a comforting dish and can never go wrong!

Be it Pongal, Sankranti, Lohri, Bihu, I’m thankful for the food we eat everyday and to those that make it possible for us to do so. Happy Festival and Happy Harvesting!

Khara Pongal/Ven Pongal


Raw rice – 1/2 cup
Moong dal – 1/2 cup
Water – 3 cups
Grated ginger – 1/2 tbsp
Ghee – 1 tbsp
Cumin seeds – 1 tsp
Black pepper powder – 1 tsp
Green chilli – 1
Curry leaves – 6
Salt to taste


  • Combine raw rice and moong dal in a cooker and wash well
  • Pour 3 cups of water (the ratio is double the quantity of water plus one cup)
  • Add salt and grated ginger
  • Pressure cook for 3 whistles
  • Heat a pan and add ghee
  • Add cumin seeds, pepper powder, green chilli and curry leaves and fry well
  • Add this to the cooked rice and moong dal mixture and mix well
  • Serve steaming hot with coconut chutney or eat as is!

Sweet and Savory Idiyappam/ String Hoppers

Idiyappam, also known as String Hoppers is a traditional breakfast dish popular in Tamilnadu, Kerala and Sri Lanka. It is traditionally prepared with rice flour but ragi flour Idiyappams are also equally popular. This is the first time I prepared this dish from scratch and since I did not have the traditional Idiyappam maker, I used my Murukku press and it turned out very good! This needs some elbow grease but it is definitely worth the effort.



For the Idiyappam:
Rice flour – 2 cups
Water – 2 cups
Salt- to taste
Ghee or oil – 2 tsp

For the sweet version:
Fresh grated coconut – 4 tbsp
Sugar – 3 tbsp
Ghee – 3 to 4 tsp

For the savory version:
Mustard seeds – 1 tsp
Curry leaves – 5 to 6
Channa dal – 2 tsp
Dry red chilly – 2
Green chillies, finely chopped – 1
Coriander leaves, finely chopped – 2 tbsp
Hing/ Asafoetida – a pinch
Ginger, crushed – 1/2 tsp
Peanuts – 3 tbsp
Turmeric – a pinch
Juice of half a lemon or lime
Oil – 2 tbsp
Salt – to taste


  • Bring the water to a nice boil and add the ghee and salt to the water and mix well
  • Place the rice flour in a bowl and slowly add the hot water and knead into a soft dough
  • Divide the dough into smaller portions such that they fit into the Murukku/Idiyappam press
  • Grease the insides of the press with oil and fill the dough into the press fitted with the disc/plate as shown below

                                                  IMG_4016                    IMG_4001

  • Keep the remaining dough covered with a wet cloth so that it doesn’t dry out
  • Press onto greased idli plates as shown below and steam for about 10 minutes


  • For the sweet version, transfer half of the idiyappams to serving plates and top with ghee, sugar and grated coconut
  • To make the lemon sevai, separate the strings of the remaining idiyappams and break them into smaller pieces
  • Heat oil in a pan, add mustard seeds, channa dal, curry leaves, red chilly, hing and peanuts
  • Then add green chillies, ginger, coriander leaves, turmeric and salt and saute well until the peanuts turn golden brown
  • Turn off heat and add the lemon juice followed by the idiyappam and mix well
  • Idiyappams taste best when served hot

IMG_4003Tip: Sprinkle some hot water on the dough if it gets too difficult to press it. The softer the dough, the more easier it is to squeeze the idiyappams