Peanut Porridge

DSC_1139

I just finished a mega marathon of Protein Rich Dishes but I am clearly not over it. My theme for today is ‘Dishes from the Caribbean’ and what do I pick? Another protein packed dish. This one is so simple and delicious, not to mention easy to make with most ingredients readily available in your kitchen. It is a breakfast dish but I had it for lunch and felt content for the next 4-5 hours. This is surely getting into my breakfast roster.

DSC_1146

This peanut porridge is popular across all of the Caribbean. It started out as street food and is very popular with vegetarians. It has now gained popularity at restaurants with locals and tourists alike. There are different versions to make it – with condensed milk, evaporated milk or coconut milk.

Recipe adapted from here

Serves 1-2

WHAT WE NEED

Quick cooking Oats                            1/2 cup

Raw peanuts                                        1/2 cup

Wheat flour                                           2 tsp

Cornmeal                                               1 tbsp

Condensed milk                                    2-3 tbsp

Ground cinnamon                                1/2 tsp

Ground nutmeg                                     1/2 tsp

Water                                                       1 1/2 – 2 cups

A pinch of Salt 
WHAT TO DO

  • Heat 1 cup of water with a pinch of salt 
  • Grind the peanuts in to a fine powder and set aside
  • Grind the oats into a fine powder
  • Mix the ground oats and peanuts in a bowl
  • Add the cornmeal and wheat flour and mix well
  • Add 1 cup of water and stir to form a smooth paste
  • Pour this paste into the boiling water and mix well to ensure there are no lumps
  • Simmer and let it cook covered for 6-7 minutes
  • Stir frequently to avoid the porridge sticking to the base of the vessel
  • Add the condensed milk, nutmeg and cinnamon 
  • Mix and simmer for 2 minutes
  • Serve warm with some fruits for a wholesome tasty breakfast
  • Enjoy!

NOTES

  1. If you only want a mild sweetness to your porridge, add 2 tbsp of condensed milk else add 3 tbsp
  2. The porridge will be slightly runny immediately after cooking but will thicken when let to cool
  3. You can replace the water with part milk 

DSC_1134

This is my post for the Blogging Marathon under the theme, ‘Dishes from the Carribean’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Advertisements

Chocolate Chia Overnight Oats

DSC_1192

Overnight oats is another item that has been on my to-do list forever. I am so glad that I finally got to tick it off. I have been trying various combinations with it and most of them have been quite successful. Whenever I have these oats for breakfast, I don’t feel hungry for longer hours and is perfect for rush mornings. The dish for today has cocoa and chia seeds with a splash of honey, dash of nutmeg soaked in milk and topped with bananas. I tried a similar dish with coconut milk instead of regular milk and that was delicious as well.

DSC_1206

Protein – Oats

Recipe adapted from here

Serves 1-2

WHAT WE NEED

Rolled oats                    3/4 cup

Milk                                1 cup

Cocoa powder               2 tbsp

Nutmeg                           1 tsp

Chia seeds                      1 1/2 tbsp

Banana                            1

 

WHAT TO DO

  • Mix all the ingredients except bananas in a jar
  • Cover it and refrigerate overnight
  • Add additional milk in the morning if the oats has become too thick
  • Top it with banana slices
  • Enjoy!

DSC_1218This is my post for the Mega Marathon for the theme, ‘Protein Rich Dishes’.
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Poppy Seed Waffles

DSC_1138

This is the last day of the week and I am using poppy seeds for my final dish this week. The first three days were for the three popular nuts – cashews, almonds and pistachios and the next three days for the seeds – chia seeds, flaxseeds and now poppy seeds.

I bought some poppy seeds quite a while back to make some Karnataka special dishes in my bid to inculcate more local dishes into our daily meals. But like always, I got distracted by the next bread recipe and the poppy seeds made sad faces from the pantry every day. 

Does it ever happen to you that you are stuck with a craving for a particular taste or flavour for days on end for no reason at all? I have been craving some lemon flavours for the past few weeks. No idea why but the lemon in my fridge are done faster than you can say nimbu pani.

So I looked for a lemon flavoured recipe with poppy seeds and landed on to this one. The daughter, who loves my regular waffle recipe loved this one too as did the husband. So I can safely say this one was a success!
DSC_1139
Protein – Poppy seeds

Recipe from here

Makes 14 small waffles

WHAT WE NEED

All purpose flour                   3/4 cup

Baking powder                       1 tsp

Baking soda                             1/4 tsp

Salt                                             1/4 tsp

Sugar                                         2 tbsp

Lemon zest                              1 1/2 tsp

Oil / melted butter.                3 tbsp

Egg                                            1

Lemon juice                            4 tsp

Milk                                          8-10 tbsp

Poppy seeds                            4 tsp

 

WHAT TO DO

  •  Preheat the oven to 220C
  • Whisk together the all purpose flour, baking powder, baking soda and salt
  • Mix the sugar with lemon zest by rubbing the zest together with the sugar to ensure it releases its flavours
  • Add the lemon and sugar to the dry ingredients
  • Whisk the egg lightly
  • Add the lemon juice and milk to the egg and mix 
  • Add the egg mixture to the dry ingredients 
  • Add the poppy seeds
  • Mix to ensure no dry flour is left in the bowl
  • Pour the batter into the waffle mould till almost full
  • Bake for 10-12 minutes or till the top is golden brown
  • Let it rest for 2-3 minutes before de-moulding 
  • Serve warm with honey or maple syrup 
  • Enjoy!

NOTES

  1. You can also cook the waffles in the waffle iron. I use the silicon waffle mould

DSC_1158

This is my post for the Mega Marathon under the theme ‘Protein Rich Dishes’
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Flaxseed Molaga Podi

DSC_1248

This dish has been on my to do list for the longest, just after baguette, pretzel, malai kofta, kanjeevaram Idli….ok, I clearly have a very lengthy to do list. But this was one of the first dishes I made for this marathon primarily because my regular molaga podi was almost done. At home, the one jar I cannot afford to keep empty is the molaga podi because if there is an emergency and you had to grab your important stuff and run, the husband would pick our daughter and then the molaga podi and then some documents, cash and then probably check on me. Grr
So this time I mixed some flaxseeds with the lentils and red chillies and the flavour was amazing, not to mention the other health advantages of flaxseeds.

DSC_1249

I reworked my regular molaga podi recipe to include flaxseeds. If you are making this the first time, you need to keep in mind that different red chillies have different spicy quotients. So I suggest that you keep 2 tbsp of the ground res chillies aside and mix the balance with the lentils. If you find that the podi is not spicy enough, you can add the balance ground chilly powder else use it for dals and curries. I jave reduced the number of chillies from that recipe since I moved to Bangalore and found that the chillies are spicier here than what I got in Malaysia.

Protein – Flaxseeds, Bengal gram, Split black gram

Makes around 1 1/2 cups

WHAT WE NEED

Dried red chillies                  25

Bengal gram / chana dal      1/3 cup

Split black gram/ urad dal   1/3 cup

Flaxseeds                                 1/3 cup

White sesame seeds              1 tbsp

Oil                                             2 tsp

Salt

WHAT TO DO

  • Cut the stem from the dried red chillies
  • Heat a pan and dry roast the sesame seeds till they start popping
  • Set aside to cool
  • Heat the same pan and add 1/2 tsp oil
  • Add the red chillies and fry them for 2-3 minutes on low flame till it begins to get a darker colour
  • Ensure it does not turn black
  • Set aside to cool
  • In the same pan, add 1/2 tsp of oil and fry the Bengal gram till it starts turning golden brown
  • Set aside to cool
  • Repeat the same procedure for urad dal and flaxseeds separately
  • Transfer the chillies to a mixer and blend to a very coarse powder
  • Add the sesame seeds, lentils salt and flaxseeds and blend to a coarse powder
  • Enjoy with idli, dosa, etc!

DSC_1256

This is my post for the Mega Marathon under the theme ‘Protein Rich Dishes’.
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Spinach Dosa

DSC_1172

This is the last day of the week and my final vegetable based protein dish. Spinach is the vegetable of choice. As a kid, I was anemic for sometime which my mother took as a personal affront. So she fed me a bunch of spinach each day pureed. She refused to stop even after my hemoglobin levels were over the threshold so much so that I was convinced that my vein, if cut, would bleed green instead of red.

I read somewhere recently that if two people in a house agree on the fan speed then they are definitely not married. I think that should be extended to dosas as well. The husband and I have completely different views on what a perfect dosa should be like. He thinks dosa should be thick and small while I think any dosa thicker than a banned plastic bag should be termed an uthapam.   

DSC_1181

I make spinach dosas mostly when the batter is insufficient for the number of dosas needed. I add some spinach purée which increases the volume of the batter and also gives it a nice flavour. I paired this with some lentil and coconut chutney which I came up with when I discovered that I didn’t have any fried gram to make the regular coconut chutney. I had some mixed lentil powder we use to mix with rice. So I blended it together with some coconut, ginger and green chillies. It tasted very nice with the dosa and we had a lovely weekend breakfast.

Protein – Spinach, Skinless black gram / Urad dal

Makes 15 dosas

WHAT WE NEED

Dosa batter                            4 cups

Spinach                                   1 small bunch

Green chillies                        1-2

Salt
WHAT TO DO

  • Wash and chop the spinach
  • Blend it along with the green chillies, salt and little water to a fine purée
  • Mix around 1/3 cup of purée with the batter 
  • The consistency of the batter should be slightly less than regular dosa batter but not as watery as a rava dosa batter
  • Heat a tava and pour a ladle full of batter on it
  • Spread the batter in a circular motion and pour few drops of oil around the edges of the dosa
  • Once it starts browning at the edges, use a steel spatula and turn it over
  • Let it cook for a minute and then take it off the tava
  • Repeat the process with the rest of the batter till you have as many dosas as you need
  • Serve warm with chutney or molaga podi
  • Enjoy!

DSC_1175

This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Peas Paneer Paratha

DSC_1222

Today we celebrated Janmashtami / Lord Krishna’s birthday. I know the rest of the country was done with this last month. But we have our own strange calendar which always schedules Janmashtami when no one else does. When we were kids, my brother and I were told that since God had too many places to visit on a single day, he gave us a after appointment in order to be able to spend more time with us rather than a hurried visit. We felt rather special hearing it. Today I found myself giving a similar explanation to my daughter when she wondered why we chose a different day for the festival. Is this how traditions are started?

DSC_1236

My dish for today is green peas paratha with paneer. My daughter loves paratha of any kind. In other words, if it is round and topped with ghee it can easily be named paratha and she would eat it. So as any mother would, I manage to stuff all kinds of vegetables in the parathas and she gobbles it up. Peas is not one of her favourites. So parathas are the perfect way for her to get all the protein from the peas. As for me, I seem to have a ‘P’ fixation of some sort. I love Peas, Paneer, Paratha, Pizza, Pasta, Panagam, Pongal, etc. Maybe I will eat all salads if they were renamed as Psalads like Psmith. 

This is the first time I measured out ingredients for the paratha to write this post else I always work on estimation. I have not added green chilies to parathas since it is for my 4 year old. But you can add some to the filling to raise the spice quotient.

Protein – Green peas and Paneer (Cottage Cheese)

Makes 6 medium parathas

WHAT WE NEED

For the dough

Whole wheat flour                     400 gms

Oil                                                   2 tsp

Salt

Water


For the filling

Green peas (fresh or frozen)        1/2 cup

Paneer / Cottage cheese                 150 gms

Red chilly powder                           1/4 tsp

Garam masala                                  1/4 tsp

Fresh coriander                                Few sprigs

Salt

Water

Ghee / clarified butter


WHAT TO DO

  • In a large bowl, mix the flour, oil and salt
  • Add water to make a soft dough. Set aside for 20 minutes
  • Heat 2 cups of water in a vessel and add the green peas
  • Cook for 6-8 minutes till it is completely cooked
  • Drain the water and set aside the peas
  • Grate the paneer and transfer it to a bowl
  • Mash the peas nicely and transfer it to the same bowl. If you want you can pulse the peas in a mixer to form a coarse paste
  • Finely chop the fresh coriander and add it along with salt, chilly powder and garam masala to the bowl
  • Mix all the ingredients for the filling together
  • Heat a tava 
  • Divide the dough and the filling into 6 parts each
  • Roll out one portion of the dough with a rolling pin
  • Keep one portion of the filling inside and bring the ends of the rolled out doug together and close it
  • Roll it out again carefully to ensure that the dough does not tear and filling does not come out
  • Transfer it to the tava and cook on one side
  • After a minute, turn it over and let it cook on the other side 
  • Once both sides are cooked, take it off the tava and brush it with some ghee
  • Repeat the same process with the rest of the dough and filling
  • Serve warm with curds or pickle
  • Enjoy!

DSC_1244

This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Black Gram Dosa with black gram chutney powder

DSC_1138

My mother is very interested in my blogging themes and enthusiastically keeps a look out for dishes that fit my theme of the month. Though she prefers me cooking and blogging about more traditional Indian dishes instead of ‘baking bread all the time’, she still supports my endeavour in a big way. She saw this recipe on a Tamil cookery show and promptly wrote it down to tell me. 

Usually dosa is made with skinless black gram but this dosa is made with the whole black gram which is the same one used to make dal makhni. Another interesting feature was that the black gram did not have to be soaked in order to make the dosa. I was intrigued when I heard that and thought I should give it a shot. For the past few weeks I am experimenting with grinding my idli / dosa batter in a mixer rather than the wet grinder. One, it is easier to clean and can also be used for smaller quantities as compared to the grinder. Though I am not completely pleased with the idli results from such an endeavour, the dosa works beautifully. So I used a mixer for this recipe too and it turned out quite nice. 

This dosa is also accompanied by a black gram podi / dry chutney powder which is to be mixed with oil and spread on the dosa. The combination is fantastic and I would recommend you try the two together instead of having this dosa with a regular red chilly lentil powder.

DSC_1143

Protein – Black gram

Recipe from Revathi Sankaran’s TV show

Makes 10-12 dosas

WHAT WE NEED

For the Dosa 

Idli rice                     3 cups

Raw rice                    1 cup

Black gram                1 cup

Fenugreek seeds       1 tsp

For the chutney podi

Black gram                 1/4 cup

Bengal gram               1 tbsp

Dried red chillies       5-6 

Salt

WHAT TO DO

For the dosa

  • Soak the idli rice and raw rice together and the fenugreek seeds in a separate vessel for 6 hours or overnight
  • Wash the black gram well and add it to a mixer / blender
  • Grind it well to a near smooth paste and set aside
  • Drain the water from the rice and add to the blender
  • Add the fenugreek seeds and salt and grind to a smooth paste
  • Mix the ground black gram and the rice and set aside to ferment for 6-8 hours depending on the weather
  • If the weather is chilly and you are not sure the batter will ferment then wrap the vessel with a thick towel and place it on top of the refrigerator. The heat from the refrigerator will help fermenting.
  • Once the batter has fermented, add some water and salt, if needed.
  • Heat a tava
  • Pour a ladle full of batter on the tava and spread it in a circular motion
  • Add few drops of oil at the edges of the dosa and let it cook for 20-30 seconds on medium high
  • Gently release the dosa from the tava with a steel spatula and turn it over on the other side
  • Let it cook for 10-20 seconds on low
  • Take out the dosa from the tava
  • Repeat the same procedure till all the dosas you need are made
  • Enjoy with the chutney powder

For the chutney powder

  • Dry roast the black gram, bengal gram and dried red chillies in a pan individually and set aside to cool
  • Add all the ingredients with salt to a blender 
  • Blend to a coarse powder 
  • Once the dosa is made, mix the chutney powder with a little gingely oil and apply on the dosa
  • Enjoy!


DSC_1168

  This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’. 

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Bansi Rava Upma

DSC_1243

When the husband heard about this week’s theme and my first two dishes, he was pretty upset. He felt that by documenting those elaborate breakfasts alone, I was not being completely honest. Though I do make elaborate breakfasts for the weekend, it is not quite as often as he would like it to be. So, in the interest of transparency and honesty is this breakfast which also makes a regular appearance during weekend. I make this when we plan a lunch out. I make enough so that this doubles up as dinner too and I have that rare break from the kitchen.

The husband loves rava upma but I am not a huge fan because it is not so healthy. I came across this post on bansi rava upma and it fit with what we both wanted. So I modified it significantly to suit the husband’s taste and now we are all happy. Bansi rava is hugely popular in Karnataka and easily available across all stores. From what I understand, bansi rava is brown and coarser as compared to sooji which is white and very fine but it is not as coarse as semba rava / daliya. The nice part of making this upma is that we can roast the bansi rava along with the vegetables in the pan before adding hot water.

DSC_1270

Serves 3

WHAT WE NEED

Bansi Rava                                  1 cup

Onion, medium                         1

Green peas, shelled                  1/3 cup

Oil                                                2-3 tsp

Mustard seeds                           1 tsp

Curry leaves                              2 sprigs

Green chillies                            1-2

Chana dal                                   2 tsp

Urad dal                                      1 tsp

Ginger                                         1″

Grated coconut (optional)       2 tbsp

Water                                           3 cups

Salt

 

WHAT TO DO

  • Heat oil in a pan and add mustard seeds
  • Once the mustard seeds splutter, add the chana dal and urad dal
  • Once the dal starts browning, add the chopped curry leaves, green chillies and grated ginger
  • Then add the onions and fry till they turn translucent
  • In another vessel, boil the water
  • Then add the peas and fry for 2-3 minutes
  • Add the bansi rava and fry for 5-6 minutes
  • Once the water comes to a rolling boil, add it to the pan and mix it with the rava
  • Add salt and stir the mixture well
  • Simmer and close the pan for 1-2 minutes
  • Open it and stir it frequently till it absorbs all the water, for 2-3 minutes
  • Add the grated coconut and mix well
  • Serve hot with pickle or chutney of your choice
  • Enjoy!

I usually add coconut oil for this upma and it adds a lovely flavor.

DSC_1242

This is my post for the Blogging Marathon under the theme, ‘Weekend Breakfast’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Rava Dosa – a nearly foolproof recipe

DSC_1161

In the second of my Weekend Breakfasts, I have the most delicious Rava Dosa with the classic partner, medhu vadai and accompanied by sambhar and two types of chutneys – coconut and coriander. All of this has to be washed down with a tumbler full of frothy, steaming filter coffee.

I have tried numerous recipes for the rava dosa and most of them have simply not worked. Either the dosa would come out in bits and pieces as if it has been toyed around by a toddler or it would stick strongly to the tava and simply refuse to budge. I kept experimenting with various types and quantities of rava and rice flour and finally I can tell you that I have a nearly foolproof recipe for the rava dosa. It is no longer something I can only have at a restaurant. I can have it whenever I feel like it, which is way more often than it should be. So I love this recipe and this dish so much that I am convinced this is my legacy. Whatever I do or don’t do henceforth, I am happy to report I can make a good Rava Dosa.

DSC_1167

The basic recipe has mainly three ingredients – rava / semolina, rice flour and curds. Simple thumb rules to go by are – The time needed to keep the rava soaked in curds is directly proportional to the proportion of rava in the recipe. The more rava you use in the recipe, the crispier is your dosa and the skill needed to make it is also more.

The usual proportion I use is 1/2 cup of rava to 1/2 cup of curds and 1 cup of rice flour. You can use as low as 1/4 cup of rava & curds each to 1 cup of rice flour. Even an equal amount of rava and rice works but I find that I prefer the taste and texture when the rava is half the quantity of the rice flour. Though you can use 1-2 tbsp of curds for 1/2 cup of rava and substitute the rest with water, I would recommend you not to do that. Using equal amount of rava and curds is one of the key reasons for success in making this dosa.

The rava and curds need to be mixed together and set aside before adding the rice flour. If you use only 1/4 cup then you need only 10 minutes of soaking for the rava. If you are using more, then you would need around 20 minutes. You can play around with this depending on the time available to you.

If the curds are sour the dosa tastes better but that does not mean you cannot make this with fresh curds. All I suggest is to have the curds at room temperature. If you do not have time to get the curds from the chill of the refrigerator to room temperature, then take the required curds in a separate bowl and add few spoons of boiling water to it. This will help increase the temperature of the curds. This can also be used before giving curds to kids if you don’t want them to have it cold.

The amount of water to be used depends on the quality of rava. The best test to check if you have sufficient water is to pour a small amount of batter on a very hot tava. If it does not immediately form a lace like pattern, then you may need to add more water. But add water in 1-2 spoons each time so that you do not end up with excessive water in the batter.

The tava needs to be very hot while pouring the batter. As soon as you pour the batter, reduce the flame slightly and once you turn over the dosa reduce it to low flame. This will ensure the tava is not overheated which can result in blackening the dosa.

Makes 10-12 medium sized dosas

WHAT WE NEED

Rava / Semolina                                         1/4 cup

Curds (Sour / fresh)                                   1/4 cup

Rice flour                                                     1/2 cup

Cumin seeds / Jeera                                   1 tsp

Whole black pepper                                  1/2 tsp

Coriander leaves (finely chopped)         2 tsp

Broken cashewnuts (optional)                1 tsp

Salt

Water

 

WHAT TO DO

  • Mix the rava and curds in a bowl and set aside for 20-25 minutes
  • The rava would have soaked a lot of curd and will appear to be a thicker mixture
  • Add the rice flour, cumin seeds, pepper, coriander leaves, cashew nuts and salt
  • Add around 1- 1 1/4 cups of water and mix all the ingredients to a runny batter.
  • Heat the tava till it is nicely hot
  • Pour a small amount of batter on the tava. If it immediately spreads into a lace like pattern then the consistency of the batter is fine. Else add few spoons of water
  • Pour a laddle full batter from the outside in i.e. pour the batter in a circular form as an outline and then fill it with the remaining batter. The shape of the dosa will not be an exact circle but slightly shapeless
  • Pour oil at the edges of the dosa and a couple of drops on the dosa
  • Reduce the flame to medium low and wait patiently till the edges start turning brown
  • Once the edges are brown, reduce the flame to low and turn the dosa to the other side using a spatula. This is the key step when one has to be very careful.
  • Use the spatula slowly and carefully to release the dosa from the tava. If you meet with too much resistance, give it few more seconds before you try again
  • Do not wait for more than 30 seconds for the upturned dosa else it will become hard
  • Take it off the tava and put the gas on full flame again before pouring the next ladle of batter
  • Continue the same procedure till you have as many dosas as you need
  • The batter can be stored in the refrigerator for a couple of days. Before using the refrigerated batter, check if you need more water to be added to it
  • Enjoy the golden brown dosa hot with sambhar and chutney!

DSC_1217

This is my post for the Blogging Marathon under ‘Weekend Breakfasts’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Sandwich Platter


Yes, I still exist and so does the blog. I took a break for a couple of months to take car elf some other stuff in my life. Not that I completed everything I wanted to do in these two months but I am significantly more in control than I started out. In these two months, the daughter started kindergarten and has to be woken up at 6 am every morning. Thank you for your sympathies. My mom is turning 60 and so we did a little pre-celebration for that with a trip to Coorg. By the time I coordinated with the entire family of only 6 people and planned the trip, the white hairs on my head quatrupled. Then my father-in-law turned 70 last month. You see where this story is going and why I didn’t blog.

This week’s theme is about my favourite meal – breakfast. One of the few things I enjoy since exchanging my money paying job for tantrums and yells paying job is a leisure breakfast. I pack off the husband and daughter and sit down to relish my breakfast while scrolling through the social media feeds or listening to some melodious tunes while watching the clouds darkening and hoping for a quick rain. This week’s theme is ‘Weekend Breakfast’ which is a class of its own. Before the daughter was born, our weekend breakfast was a routine trip to the nearby Udupi restaurant. We even ordered the same items every week. The husband would choose poori sabji while I would have set dosai and kurma which would be washed down with s strong dose of filter coffee.

DSC_1206

Since I love bread and therefore sandwiches, I make different types of sandwiches for breakfast on a weekend. This gives us a chance to experiment and also the daughter gets to taste new stuff regularly. The humble sandwich lets us experiment with everything from the type of bread to the spread and fillings. It can be a hearty nutritious meal or a tasty drooling treat.

The sandwich platter is accompanied by fruits and some saffron milk for the kid and some fresh lime juice for me. This platter has –

  • Grilled Potato sandwiches with a spicy coriander chutney
  • Hummus sandwich with tomatoes and cucumber
  • Grilled cheese and tomato sandwich
  • The classic – Bread butter jam

You have a choice to either grill or toast your bread or have it plain. The spread can be anything from coriander or mint chutney to hummus or cheese spread. The fillings can be the usual tomatoes and cucumber or potatoes or healthy like beetroot and carrots. These sandwiches can be had with mayonnaise or ketchup.

 There are hardly any recipes in these sandwiches, just a simple assembly of readymade / raw ingredients. The new thing I tried was grilled halloumi cheese with raw tomato slices inside lightly buttered toasted bread. One thing to keep in mind is that halloumi is a very salty cheese and you don’t need any extra salt for the sandwich.

For the hummus sandwich, I used plain bread to which I applied a generous dose of hummus. Then I placed tomato and cucumber slices to complete the sandwich.

I made the bread butter jam because I wanted backup for my daughter in case she didn’t like any of the others. Usually I get the unsalted butter to room temperature and then mix one part butter with one part jam of my choice to form a smooth mix. Then I apply it on the bread. This is usually the first bread I make and set it aside for 10-15 minutes which makes it so much more delicious. This time I used pink guava jam which was loved by us all.

The only thing I made was the spicy coriander chutney. I used it along with boiled and mashed potatoes seasoned with salt and pepper. Then I grilled the sandwich to a crisp treat.

 So here is the recipe for the chutney. I am not sure of the source of this recipe. I have been making it for a long while now. If I am not mistaken, it is from Sanjeev Kapoor’s website. This is a quick, no cook, no coconut chutney perfect for a spicy sandwich.

WHAT WE NEED

Bread slices                                2

Green chillies                            1-2

Coriander leaves & stems        8-10

Salt

Water

WHAT TO DO

  • Tear the bread into 4-5 pieces and put it in a blender
  • Cut the green chillies and add it to the bread. If you do not want a very spicy chutney, you can add 1 chilly else go for 2.
  • Wash and tear the coriander and add it to the bread
  • Add salt and requisite water to blend all the ingredients to a smooth paste
  • Generously apply on bread slices and add the veggies of your choice to make a spicy sandwich
  • Enjoy!


This is my post for the Blogging Marathon under the theme, ‘Weekend Breakfast’.
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM