Farina Cakes (Sooji Idli)By Yashodhara G.Sooji idli are steamed farina and lightly spiced cakes best served with South Indian dishes, especially sambhar and nariyal chutney. Special supplies (idli plates and stand) required.Flattened Rice & Peas (Matar Poha)By Yashodhara G.Matar poha is a quick, light, and savory breakfast, brunch, snack. Adjust the vegetables based on season and availability. Substitute peas with corn, potatoes, carrots, mixed vegetables - or any combination.Savory Semolina Breakfast Porridge (Sooji Upma)By Yashodhara G.Sooji upma is made from semolina (also known as rawa, or cracked wheat/Cream of Wheat), onions, and peas. A light yet filling dish that can be served for breakfast, brunch, or as a warm snack.Savory Vermicelli (Namkeen Jave)By Yashodhara G.This light and savory namkeen jave dish is made with Indian short vermicelli (jave or jawe) and fresh seasonal fresh vegetables like corn, peas, beans, carrots.Spiced Rice & Vegetables (Pilau)By Yashodhara G.This one-pot vegetable pilau is made with long-grain basmati rice, vegetables, paneer (Indian cheese - omit if vegan), and spices. Any vegetable can be used. Accompany with plain yogurt, raita, salad, cilantro chutney, or mango achaar.