CHEESE MASALA TOAST

This is the easiest, simplest and quickest recipe I know. It was a snack we used to make ourselves as kids when Mum was away or busy. You basically throw in some onions, tomatoes and cheese together and you have on your hands a yummy indulgent treat. 

Do try it. Here is how I make it:

INGREDIENTS:

Bread Slices - 4 

Onions - 1/2 finely chopped

Tomatoes - 1/2 finely chopped

Green Bell Pepper - 1/4 finely chopped

Ginger - freshly grated, 1/2 tsp

Green Chilies - 1 finely chopped (or to taste)

Cilantro - freshly chopped, 2 tbsp

Salt to taste

Black Pepper - 1/4 tsp

Red Chili Flakes - 1/4 tsp (or to taste)

Cheese - 1/3 cup 

Butter - as needed

PROCEDURE:

1. Take onions in a bowl

2. Add tomatoes

3. Add the bell peppers.

4. Spice it up with some ginger & green chilies. 

5. Some fresh cilantro leaves for added flavor

6. And the cheese. As much or as little of it as you'd like

7. Season with salt, red chili flakes & black pepper 

8. Spread the mixture generously on a slice of bread and cover it with another slice of bread. 

9. Grease both sides with some butter. 

10. Toast it in your sandwich makes until brown and crispy. Enjoy hot!

CHOLA METHI DHOKLAS

CHOLA METHI DHOKLAS is a delicious breakfast dish packed with proteins, antioxidants, fibre and folic acid. Rich in taste and low on carbs. Extremely wholesome combining the goodness of split cow peas and fresh fenugreek leaves. 

I first tried this dish at Swaty Restaurant in Ahmedabad and was blown away. We are all familiar with the popular khamans & dhoklas from Gujarat but CHOLA METHI DHOKLAS are a hidden treasure. This is a quick and easy recipe. 

Do try and share your experience with me.

INGREDIENTS:

Chola Dal (Split cow peas) - 1 cup

Fresh Methi Leaves - stems removed, washed and pat dry 1 cup

Ginger - 1/2 inch

Green Chilies - 2 (or to taste)

ENO - 1 tbsp

Salt to taste

Oil - 3 tbsp

Mustard Seeds - 1 tsp

Cumin Seeds - 1 tsp

Sesame Seeds - 1 tsp

Asafoetida - a pinch

Green Chilies - 2 whole

PROCEDURE:

1. Wash the dal thoroughly until the water in the dal appear clear. Then soak for 8 hours or overnight.

2. Grind the dal with green chilies and ginger into a coarse batter. 

 

3. Finely chop the washed and (pat) dried fenugreek leaves. 

4. Add the fenugreek leaves to the batter and mix.

 

5. Next add salt and a tablespoon of oil to the batter. 

6. Grease the dhokla steaming dishes. 

7. Start the dhokla steamer on medium heat until it gets the steam running. 

8. Coming back to our batter. Time to add the ENO, a few drops of water and give it a light mix. 

9. Pour into the greased dishes and give the dishes a good tap to spread the batter and remove any air bubbles. Steam for 12-15 minutes on medium heat. 

10. Let it rest for 5 minutes.

11. Meanwhile, lets get our tempering ready. Heat some oil on medium heat. 

 

12. Add the mustard, cumin and sesame seeds. And the asafoetida and finally the green chilies. 

13. Cut the dhoklas into desired size pieces. 

14. Pour the tempering over the dhoklas. 

15. Serve hot with green chutney!

Sprouts, Spinach & Oats Handvo

Need a healthy breakfast idea without elaborate prep work and cooking time. Sprouts, Spinach & Oats Handvo comes to your rescue. All we basically do is throw all the ingredients together and blend them and them make pancakes. 

Its quick, doesn't require much prep work if you have sprouts on hand. The whole thing comes together in under 15 minutes. 

Let's see how:

INGREDIENTS:

Spinach - 1/4 cup, blanched

Oats - 3-4 tbsp, powdered

Green Mung Bean Sprouts - 1 cup

Boiled Sweet Corn Kernels - 3/4 cup

Green Chilies - 1-2, roughly chopped

Ginger - 1/2 inch, roughly chopped

Cumin Seeds - 1 tsp

Oil - as needed

Fruit Salt - 1 tbsp

Salt to taste

Sesame Seeds - 1 tbsp

Mustard Seeds - 1 tbsp

PROCEDURE:

1. Start off by heating a pan on medium heat. 

2. Blend together sprouts, ginger, green chilies, cumin seeds, spinach, salt and powdered oats. 

 3. Remove it into a big bowl. I didn't add any water as sprouts have a high water content and it helps crush the whole thing. The consistency is quite thick so I added a little water after removing it into the bowl. 

4. Next add vegetables of your choice. If I add too many vegetables my toddler picks on those and leaves the handvo. So I stick with just corn. But feel free to knock yourself out. Carrots, peas, all who go well with this. Mix well. 

5. You can make one big Handvo for the whole family but I make individual cakes. Take the portion you are going to cook in a separate bowl, if you plan to reserve some for later. In the bowl add fruit salt, give a light mix. 

6. In the heated pan, add some oil. Once the oil is hot sprinkle some mustard and sesame seeds. Let them crackle. Now pour in the mixture with fruit salt. 

 

7. This won't be a flat or thin pancake. Its thick. Once you pour the batter, lightly pat to spread but don't thin it out. 

 

8. Cover and cook on both sides for 5 mins each. It will take a little longer if you cook the whole batter as one big pancake. 

 

9. Serve hot with coriander mint chutney!