Traditional South Indian Breakfast at our homestay Fort Kochi
Masala Dosa – Even though Masala Dosa is popular as an evening dish, it’s also a good breakfast. Dosa batter is made from rice and split, skinned black lentil blended with water and left to ferment overnight. Masala Dosa is made by stuffing a dosa with cooked filling of potatoes, fried onions and spices. Served with Sambar and coconut chutney, rich in carbohydrates and protein. Enjoy these traditional kerala dishes and seafood dinner at our homestay Fort Kochi.
Ghee Dosa Roast with Vada – Fermented dosa batter is poured in small amounts onto a hot greased tava, where it is spread out into a thin circle and fried with oil or ghee until golden brown. Uzhunnu Vada is a tasty snack made with black gram (uzhunnu) and raw rice. The fermentation process breaks down the starches for faster metabolism by the body. It is almost same as masala dosa, minus the masala.
Idli Vada Sambar – Idli is a savory cake popular throughout South India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.
Sambar is a vegetable stew or chowder based on a broth made with tamarind and toovar dal.
Puttu and Kadala – Puttu is a culinary specialty in Kerala. Puttu is a South Indian and Sri Lankan breakfast dish. It is made by steaming moistened rice powder in cylindrical in shape layered with ground coconut. It is highly popular in the Indian states of Kerala and Tamil Nadu as well as in many areas of Sri Lanka, where it is also known as pittu. It is served with Kadala (black chickpeas) curry.
Vellay Appam with Egg or Kadala Curry – Vellay (white) Appam (pancake) is a pancake made with rice and coconut. It is a batter of rice, coconut and yeast and let to ferment overnight.
In the original traditional recipe, toddy was used instead of yeast to ferment the batter. It’s got lacy edges and soft center.
English Breakfast – Bread Toast and Eggs – Four Slices of toasted bread with two eggs, scrambled or sunny side up with butter and jam (jelly).
Fresh fruit juice or cut fruits – Orange/Grapes/Pineapple/Mango/Watermelon/cantaloupe, etc.
Any of the above breakfast items served with Coffee or Tea (black or with milk) – comes FREE
Lunch Menu – Special Traditional Kerala Meals – Ask us about our special Basmati rice with fresh fish curry, fish fry and vegetables – Rs.500/person. Can be served for dinner as well.
Biriyani – Biriyani is a rice-based dish made with spices, basmati rice and chicken or beef. The name is derived from the Persian word berya which means “fried” or “roasted”. Biryani was believed to have been invented in the kitchen of Mughal Emperors.
It is very popular in South Asia and is a key element of the South Asian cuisine. Highly recommended, a must try – Rs.250/person.
Dinner Menu – Fried Rice – Fried rice is made from steamed basmati rice stir-fried in a wok, often mixed with other ingredients, such as eggs, shrimp, vegetables and meat.
It is sometimes served as the penultimate dish in Chinese banquets (just before dessert). Served with chili chicken or chili beef side – Rs.250/person.
Chapathy or Parotta & Curry – Parotta is a layered flat bread of Southern India. This is a variant of the North Indian Lacha Paratha. It is also served in marriages, religious festivals and feasts. It is prepared with kneading maida, egg, oil or ghee and water. The dough is beaten thin layers and later forming a round bread using these thin layers. Chapati is an unleavened flatbread (also known as roti) from Pakistan and India.It is a common staple of cuisine in South Asia as well as amongst South Asian expatriates throughout the world. Versions of the dish are also found in Central Asia and the Horn of Africa, with the laobing flatbread serving as a local variation in China. Chapati is known as doday in Pashto. So Chapati or Parotta with vegetable kuruma or chicken or beef curry – Rs.200/person.