Cheese-Onion Sandwich-easy breakfast recipe

Cheese-onion sandwich is my favorite recipe for a lazy day.You don't need too many recipe to make this sandwich and you can also add more than one cheese in this recipe.This sandwich tastes yum,so try it and I'm sure you won't be disappointed.I have used whole wheat bread but you can also use white bread.I have also used olive oil on the bread slices instead of butter.


Ingredients:
Brown bread/white bread-6 slices
Amul cheese cubes/slices-2
Mozzarella cheese-1/2 cup,grated
Onions-1 finely chopped
Black peppercorns-6-7,finely crushed
Olive oil-5 teaspoons

Method:
-Take 1 teaspoon of olive oil and spread on each side of the bread slice.
-Place the cheese cube and grated cheese and sprinkle a little crushed pepper.
-Add some finely chopped onions and add some more grated cheese.
-Put another slice of bread on top and put it in a sandwich maker grill it.
-Serve hot with some ketchup.

Tomato Rasam-an appetising soup

This rasam recipe is quick and is much like the tomato soup.I've added lots of crushed garlic and peppercorns and this is a good recipe for people who have cold or a stuffy nose.

Ingredients:
Tomatoes-3 medium sized
Garlic-5-6 cloves
Black peppercorns-5-6
Salt-to taste
Curry leaves-3-4
Tamarind pulp-2-3 teaspoons
Hing-a generous pinch
Mustard seeds-1/2 teaspoon
Water-2 cups
Fresh coriander leaves-2 teaspoons, finely chopped
Oil-1 teaspoon

Method:
-Wash the tomatoes and boil them.Allow the tomatoes to cool and take the skin out.
-Blend the tomatoes in a mixer jar to make a puree.
-Take a big container and add the tomato puree and tamarind pulp and mix well by adding 2 cups of water.
-Crush the peppercorns and add it to the tomato-tamarind water.
-Add salt and hing too and mix well.
-Take a pan and heat 1 teaspoon oil and add the mustard seeds.
-When the mustard seeds splutter,add the curry leaves and crushed garlic and saute for 2 minutes.
-Now add the tomato-tamarind water to the pan and allow it to boil on low heat for 4-5 minutes.
-Garnish finely chopped coriander leaves on top and serve hot with plain steamed rice or drink it as soup.

Hot 'n Spicy Dip-Instant Chutney

This dip is very quick to make,super healthy and tastes great with samosa,kachori, parathas ,rice and even momos.This dip stays fresh for atleast 2 days if kept in he refrigerator.Try it and i'm sure you wont be disappointed.

Ingredients:
Tomatoes-2 large
Onion-1/2 medium sized
Garlic-5-6 cloves
Ginger-1 small piece
Green chilli-1
 Red chilli-1
Green coriander leaves-3-4 teaspoons
Salt-1 teaspoon

Method:
-Wash the tomatoes and onions and chop them finely.
-Chop the coriander leaves and the green and red chilli as well.
-Wash the ginger and garlic and peel them.
-Put all the ingredients in a mixer and blend to make a nice smooth chutney.

-Serve with samosa,kachori rice,chapati,puri or momos.

Quick Chickpeas-Veggie Stir Fry

This is a quick recipe and you can even use leftover chickpeas that have been boiled to make this tasty stir fry.I have use finely chopped capsicum along with onions here,but you can also add grated carrots or any other boiled pulses along with the chickpeas.It tastes great and this stir fry can also be used to make a nutritious wrap for children.

Ingredients:
Boiled chickpeas-1 cup
Onions-1,finely sliced
Green chilli-1,finely chopped
Green capsium-1,finely chopped
Cumin seeds-1/2 teaspoon
Curry leaves-4-5
Fresh coriander leaves-2 teaspoons,finely chopped
Salt to taste
Oil-2 teaspoons

Method:
-Soak the chickpeas overnight in hot water or for 8-10 hours and boil them in a pressure cooker by adding a little salt for 3-4 whistles.
-Heat the pan and add little oil and let the cumin seeds splutter in oil.
-Now add the curry leaves and finely chopped green chillies.
-Add thinly sliced onions and fry for 3-4 minutes till the onions are a little cooked.
-Now add the capsicum and mix well and add boiled chickpeas and salt and cook till the capsicum is done.
-Garnish with finely chopped fresh green coriander.
-Serve it as a side dish or pack it in yous kid's lunch box.

Mooli Raita-Grated Radish in Spicy Yogurt

Mooli or radish has some of the essential vitamins such as vitamin C,vitamin B and some important minerals like manganese, magnesium, calcium, iron, phosphorous, copper and zinc.It contains roughage and is also an excellent detoxifier.

This mooli recipe is a combination of grated radish in spicy yogurt that has been tempered with some important spices.

Ingredients: 

White Mooli/Radish-2,peeled and grated

Yogurt-2 cups

Green chillies-1,finely chopped

Fresh coriander leaves-3 teaspoons,finely chopped

Salt to taste

Sugar-a generous pinch

For the Tempering:   

Mustard seeds-1 teaspoon

Asafoetida -1/4 teaspoon

Cumin seeds-1/4 tespoon

Curry leaves-4-5

Dry red chilli-1,broken

Oil-1 teaspoon

Method: 

-Wash the radish,peel it and grate.Squeeze the excess water out of the grated radish and keep it aside.

-Whisk  the curd properly and add salt, sugar,chopped green chillies and coriander leaves and mix well.

-Add the grated mooli to the yogurt mix and mix again.

-Heat a pan and add 1 teaspoon of oil and add the mustard and cumin seeds.When they pop add the curry leaves,broken red chilli and asafoetida.

-Immediately pour the tempering on the yogurt and mooli mix.

  

Chickpeas Pilaf-Kabuli Chana Pulao

This is a one pot meal and tastes great when served hot with raita and papad.I have added some fresh methi leaves along with the kabuli chana to make the dish more nutritious.

Ingredients:
Long grain rice/any rice-2 cups
Chickpeas-1 cup,boiled
Methi leaves-1/2 cup,finely chopped
Yogurt-1 1/2 cups
Garam masala-1 teaspoon
Salt to taste
Onions-2,finely sliced
Ginger-Garlic paste-3 table spoons
Red chilli powder-1 teaspoon
Saunf(Fennel seeds)-1 teaspoon,dry roasted and crushed
Oil-3 tablespoons
Fresh green coriander leaves-3 tablespoons

Method:
-Wash the rice properly and soak it in enough water for at least 1/2 an hour.
-Wash the methi leaves thoroughly to remove all the dirt from it.
-Soak the chickpeas over night or for 8-10 hours and cook them in a pressure cooker by adding a little salt for 3-4 whistles.
-Take 1 tablespoon of oil and heat it in a pan.Add the finely sliced onions and cook them until they become golden brown.Take out on a tissue paper and keep aside.
-Cook the rice with 4 cups of water.Let it cool.
-In the mean time,heat 2 table spoons of oil in a pan and add the ginger-garlic paste and andfry for 2-3 minutes.
-Now add the chopped methi leaves and stir for another 3 minutes till the greens are cooked.
-Add the whisked yogurt and the boiled chickpeas along with salt and red chilli powder and cook until the yogurt dries.
-Add the cooked rice now and mix well.
-Garnish with fried onions and finely chopped fresh coriander leaves.
-Serve hot with raita and papad.

Amla Chutney-Indian Gooseberry Chutney

Gooseberries are a great source of antioxidants and vitamin C.They are easily available in the market during winter.This chutney can be used as a dip as well as a masala to be added to curries and dals.Use it as a sandwich spread or with parathas to make a healthy and delicious wrap.So enjoy the goodness of amlas in your diet.

Ingredients:
Amla(Gooseberries) -8-10
Green chillies-2
Fresh coriander leaves-1 cup
Salt-1 1/2 teaspoons
Method:
-Cut the flesh of the amlas and chop them.
-Chop the green chillies and the coriander  leaves.
-Take a mixer jar and grind all the above ingredients until you get a fine smooth paste.
-Store this chutney in a glass or steel container and refrigerate it.

My Notes:
This chutney stays fresh for 2-3 days if stored in glass or steel air tight container in the refrigerator.