

Kerala Parotta with Kerala Chicken Roast
Flaky porotta with perfectly spiced, aromatic Chicken Roast. Pure comfort food, mom's recipe style!
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Protein-packed Kerala omelette with toast & chai – perfect for busy mornings, energy-giving!

A fluffy, savory omelette spiced with green chilies, curry leaves, and shallots, cooked in fragrant coconut oil. This South Indian breakfast staple is quick, easy, and bursting with the classic flavors of Kerala.
Serving size: 1 serving

A classic Indian breakfast, this savory Besan Bread Toast is crispy on the outside and soft within. Bread slices are dipped in a flavorful spiced chickpea flour batter loaded with fresh vegetables and pan-fried to a perfect golden-brown. It's a quick, satisfying, and protein-rich meal perfect for any time of day.
Serving size: 1 serving

A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Serving size: 1 serving


Flaky porotta with perfectly spiced, aromatic Chicken Roast. Pure comfort food, mom's recipe style!


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Protein-packed Kerala omelette with toast & chai – perfect for busy mornings, energy-giving!
This kerala dish is perfect for lunch. With 518.83 calories and 24.86g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Egg Mixture
Cook the Omelette
Steam and Fold
Serve
Prepare the Batter
Coat and Cook the Toast
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.
Repeat and Serve