Tag Archives: breakfast

Grilled corn and spinach sandwich

Grilled Corn Spinach Sandwich

One of my favorite sandwiches ever. You will find variety of recipes for this all over the world, but this one is my way of preparing one. This doesn’t have a very spicy taste to it or not a exact bland, but due to the mixture of spinach and corn it gives a very soothing feeling even with the first bite. It’s very easy to digest and quick to prepare.

One sandwichy way to make the kids eat spinach :)

Ingredients –

Bread slices – 4
Spinach leaves – 7- 8
Sweet corn kernels (boiled) – ¼ cup
Mashed Potato – ¼ cup
Butter – 1 tablespoon
Cheese slices -2
Salt – to taste

Procedure –

  • Wash the spinach leaves properly in running water.
  • Now blanch the spinach leaves in boiling water for 3- 4 minutes. Remove it from the boiling water and dip it in cold water to retain the green color of the leaves.
  • Drain out the excess water from the spinach leaves and chop them finely.
  • Mix the chopped spinach leaves, boiled sweet corn kernels and mashed potato together along with some salt.
  • Butter the bread slices and fill the above mixture in to the bread.
  • Place one cheese slice and cover the sandwich with another bread slice.
  • Grill or toast this sandwich and serve hot with ketchup.

Tips –

You can always play around with different types of breads.
For guilt free eating exclude the cheese ;).

Fried Idli

Fried Idlis

A wonderful and tasty snack made from its parent idli, generally leftover :P. A great dish to have when hungry.

Ingredients –
Idlis – 4- 5
Oil – for deep frying

Procedure –

  • Cut the idlis with the help of a knife in 3-4 thin pieces (shape of potato wedges).
  • Now heat the oil in a pan and deep fry these cut pieces till golden brown in color.
  • Serve hot with ketchup.

Tips –
You can also serve it with coconut coriander chutney.

Thalipeeth

Tahlipeeth

Thalipeeth is a very popular Maharashtrian snack.  Basically, the name can be explained as, Thali – a shape of a plate or dish or disk like and Peeth – flour. So when the flour is spread on the tava it basically looks like a plate. Hence the name. It is made from ‘Bhajani’, a flour mixture made of different variety of roasted and grounded grains viz. black gram, chick pea, sorghum, pearl millet, rice, etc. It is widely available across the counters in Maharashtra or can be prepared at home.

The below mentioned recipe is an alternative to the typical way of making Thalipeeth using Bhajani.

Serves – 2 – 3

Ingredients –

Jowar flour (Sorghum) – ½ cup
Bajra Flour (Pearl millet) – ½ cup
Besan flour (Chick pea) – ½ cup
Rice flour – ¼ cup
Nachani flour (Finger millet) – ¼ cup
Onion (finely chopped) – 1 medium sized
Spring onion (finely chopped) – ½ cup
Garlic paste – tablespoons
Salt – to taste
Red chili powder – 1 ½ tablespoons
Oil – 3 teaspoons
Water – to make soft dough of the flour

Procedure –

Thalipeeth workflow

  • Mix all the flours together, add salt, red chili powder, onion, spring onion and ginger garlic paste.
  • Using water mix all the things to form soft dough. (refer a)
  • Take a thick plastic sheet. It will be used to spread the dough to make thalipeeth.
  • Apply some oil to the plastic sheet.
  • Take a golf ball sized portion of the dough.
  • Pat it on the plastic sheet using the tips of your hand in to disk like shape (thalipeeth). (refer b and c)
  • Make small holes in the thalipeeth. (refer b and c)
  • Now heat a non-stick pan (tava). Spread ½ teaspoon oil on it.
  • Gently turn the plastic sheet upside and slide the thalipeeth on the pan. Using a spoon add small amounts of oil in the holes made in the thalipeeth.
  • Cook the thalipeeth on medium flame till it becomes crispy and brown on both sides.
  • Serve hot with curds, pickles or some butter.

Tips –

You can also include add grated carrot, beet root and coriander to increase the nutritional value.

Sprouted Moong and Corn Salad

Sprout Salad

Sprout Salad is a very healthy breakfast to kick start you day. Full of nutrients and very tasty, this dish is loved by people of all ages. Include this salad in your breakfast regularly. Cheers to health!!

Serves – 2

Ingredients –

Sprouted Green Moong (split beans) – 1 cup
Sweet corn kernels – ½ cup
Green Peas (shelled) – ½ cup
Tomato (cut in to cubes) – 1 small size

For the dressing-

Lemon juice – 2 teaspoons
Orange juice – 2 teaspoons
Pepper powder – 1 teaspoon
Extra Virgin olive oil – 2 tablespoons
Salt – to taste

Procedure –

  • Properly pick, wash and soak moong overnight in 3 ½ cups of water in a vessel. Drain the water and cover the moong till it germinates.
    Sprouted Moong
  • Steam the sprouted moong, sweet corn kernels and green peas for 5 minutes.
  • Wash, deseed and cut the tomato in to small cubes.
  • In a large bowl mix the above items together. Put it in the refrigerator.
  • Mix all the dressing ingredients together in a closed bottle and shake it.
  • Pour this dressing over the sprouts mixture just before serving and toss gently.
  • Serve chilled.

Tips –
You can add any combination of vegetables and beans to enhance its nutritional value.
Never boil the sprouts. This results in loss of nutrients. Always steam the sprouts.
You can have moong sprouts without steaming also.

Vatli Dal

Vatli Dal

Vatli Dal or Limbu Dal is mainly prepared during Ganesh festival. After immersion of the idol of Ganesha, it is prepared as a prasad to bid him farewell. It is a very quick snack to make. Go ahead and try this very tasty dish made from chick peas.

Serves – 3

Ingredients –

Chana Dal (chick pea) – 2 cups
Green chilies (chopped) – 4 medium sized
Curry leaves – 6 – 7
Mustard seeds – ½ teaspoon
Turmeric powder – ½ teaspoon
Cumin seeds – ½ teaspoon
Asafoetida – ½ teaspoon
Oil – 3 tablespoons
Sugar – 2 teaspoon
Salt – to taste
Ginger (grated) –  1 ½ teaspoon
Lemon juice – 1 tablespoon.
Coriander springs (finely chopped) – to garnish
Freshly desiccated coconut – to garnish

Procedure –

  • Soak the chana dal in water for 2 hours. After 2 hours grind this dal very finely in the grinder. Add little water to grind it well.
  • In a thick bottomed pan or a kadhai heat oil. Add the mustard seeds and cumin seeds. Let it crackle. Now add the turmeric powder, asafoetida, green chilies, ginger and curry leaves.
  • Now add the grounded dal. Add the salt and sugar and sauté on medium flame till the dal completely dries up and there are no lumps left.
  • Now add the lemon juice and mix well and sauté for another minute.
  • Sprinkle chopped coriander and freshly desiccated coconut and serve hot.

Tips –

You can also grind the green chilies along with the dal.
Lemon is the most important ingredients so do not forget that!!!