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Puttu, also called pittu, is a dish native to the Southern Indian states of Kerala, Tamil Nadu, and parts of Karnataka, as well as Sri Lanka. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside

An appa or appam is a type of thin pancake originating from South India and Sri Lanka. It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok.

Idiyappam, also known as indiappa, noolputtu, noolappam, santhagai, or ottu shavige, is a string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat disc-like shape and steamed.

Sweet puttu served in a shell size

hot rice packed with chamandi, thoran,achar,curries, payasam and papadam in a plantain leaf

hot rice packed with egg,chamandi, thoran,achar,curries, payasam and papadam in a plantain leaf

hot rice packed with fish chamandi, thoran,achar,curries, payasam and papadam in a plantain leaf

hot rice packed with,fish, chamandi, thoran,achar,curries, payasam and papadam in a plantain leaf

jaggary based payasam

Sugar based payasm

Serves 2 appam with 100 ml coconut milk

Serves 2 Appam with 250 ml of veg Stew.

Serves 2 Appam with 250ml Kadala curry

Serves 2 Appam with 250 ml Egg curry

Serves 2 Appam with 250ml of Fish curry

Serves 2 appam with 250 ml of Chicken curry

Serves 1 puttu with 100 ml of sweet coconut milk

Serves 1 Puttu with 250 ml of stew

Serves 1 Puttu with 250 ml of Kadala curry

Serves 1 Puttu with 250 ml of Egg curry having one egg

Serves 1 Puttu with 250 ml of fish curry

Serves 1 puttu with 250 ml of Chicken curry

Serves 3 pieces of idiyappam with 100 ml Coconut milk

Serves 3 Idiyappam with 250 ml of Veg stew

Serves 3 pieces of Idiyappam with 250 ml of Kadala curry

Serves 3 Idiyappam with 250 ml of Egg curry having one egg

Serves 3 pieces of Idiyappam with 250 ml of Fish curry

Serves 3 pieces of Idiyappam with 250 ml of Chicken curry

Serves 500 g of Stew made of fresh coconut milk and vegetables

Serves 500 g of Kadala curry made with black chickpea

Serves 500 g of Fish curry traditionally made in Kerala style

Serves 500 g of Chicken curry made in typical Kerala style

Serves 250 ml of Moru curry made with tempered spices and vegetables in buttermilk

Serves 500 ml of typical kerala style sambar

Serves 4 pieces of Mathi fry

Serves 1 full bangda fry

Serves 250 ml of spicy semi dry chicken pepper dry