A quiche which has a crust of potatoes and not flour and delicious tender corn makes it perfect recipe when you are calling people over or a cozy sunday brunch. Serve it with some fresh juice of watermelon, orange and pom!

A thin lentil and rice crepe called dosa is an all time favorite south Indian snack savored all over the world. Children love this lentil crepe and make a very filling and healthy meal. Can be served to children over the age of 12 months and have learned the art of chewing. You can make it like a pancake, by adding your desired vegetable toppings to make it an Oothapam

Finelty chopped sauteed mushrooms spiced up with green chillies, coriander leaves and optionally eggs, makes a filling and healhty weekend breakfast or snack/lunch box. The recipe uses grilling in a sandwich maker which makes it less messy and easy to carry in a lunch box as well. You can grill in an oven, a Panini or a stove top grill.

An all time South Indian Classic, savored all over India and the World as dish served at anytime during the day.  Idli's are steamed cakes made from fermented lentil and rice batter. Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go. Serve it hot with chutney or sambar for breakfast or snack or any time meal. Can be served to children over the age of 8 months. Can be a great snack for school smeared with some sugar or tomato onion chutney. Left over idli's can be crumbled and spiced up with onions, green chillies and made into Idli Upma.