Avocado Pesto Grilled Cheese Sandwich

This sandwich is delicious, nutritious, quick and makes a perfect breakfast. It is stacked with layers of pesto, avocado and cheese. I have used Artisan bread in this recipe but you can use any bread you like. 

Avocados are high in healthy fats and loaded with fiber, potassium and antioxidants. They are weight-loss friendly, heart healthy, tastes delicious and could go with many types of food.

Ingredients 

• Bread slices - 4
• Pesto sauce - 4 tbsp
• Avocado - 1, mashed
• Cheese slices - 2
• Butter - 1 tbsp

Method

1. Spread the butter on one side of a bread slice and place it buttered side down.
2. Spread the top of the slice with 1 tbsp of pesto sauce, half of mashed avocado, and place a slice of cheese.
3. Spread the butter on one side of the second bread slice and spread 1 tbsp of pesto sauce on the other side.
4. Place the pesto side down onto the sandwich.
5. Heat a pan and grease with butter.
6. Place the sandwich in the pan and toast until both sides of the bread are golden brown.
7. Repeat for the second sandwich.

Continue Reading >>

Tomato Dosa|Thakkali dosai|தக்காளி தோசை

Tomato dosa is another South Indian variety of dosa. It is a perfect breakfast/dinner dosa recipe and is loved by people of all age groups. This instant no ferment dosa is slightly spicy, tangy and tastes delicious.

Ingredients

• Raw rice - 1 cup
• White urad dal - 1/4 cup
• Fenugreek seeds - 1/4 tsp
• Tomatoes - 3, medium sized
• Red chillies - 3
• Baking soda - 1/2 tsp (optional)
• Salt - as required
• Oil - to cook dosa

Method

     Preparation of Batter

1. Wash and soak rice, urad dal and fenugreek seeds together for 3-4 hrs.
2. Add roughy chopped tomatoes, red chillies and soaked rice-dal mixture in a blender and grind them together into a smooth batter.
3. Transfer the batter to a bowl. Add baking soda and salt. Mix well.
4. Keep it aside for 30-45 mins.
5. Tomato dosa batter is ready.

     Preparation of Dosa

1. Heat a tawa and grease with oil.
2. Pour a ladle of batter and spread it in a circular motion. Drizzle some oil around it and cook covered in medium flame till golden brown on both sides.
3. Repeat the same with remaining batter.
4. Serve hot with coconut chutney or any chutney of your choice.

Continue Reading >>

Blueberry Muffins

These are the best blueberry muffins, easy to make and very delicious. Adapted from NYT Cooking's The famous Jordan Marsh Blueberry muffins, legendary in the Boston area until the mid 1990s. These muffins are tender, very moist, cake-like and loaded with blueberries. 

Ingredients

• All-purpose flour - 2 cups
• Salt - 1/2 tsp
• Baking powder - 2 tsp
• Butter - 1/2 cup
• Sugar - 1 cup
• Lemon zest - 1 tbsp
• Eggs- 2
• Vanilla extract - 1 tsp
• Milk - 1/2 cup
• Blueberries - 2 cups
• Sugar - 2 tsp, to sprinkle on top

Method

1. Preheat the oven to 375 degrees.
2. Line a 12 cup standard muffin pan with cupcake liners and keep aside.
3. Sift together the flour, salt and baking powder and keep aside.
4. Cream the butter and sugar until light.
5. Add the eggs, one at a time, beating well after each addition.
6. Add vanilla and lemon zest and beat well.
7. Crush 1/2 cup blueberries with a fork and mix into the creamed mixture.
8. Add the flour mixture into the batter alternatively with the milk.
9. Fold in the remaining whole berries.
10. Fill the muffin pan with batter to the tops of the paper liners.
11. Sprinkle the sugar on the top of each muffin.
12. Bake at 375 degrees for about 30-35 minutes or until a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.
13. Remove muffins from the oven and allow to cool in the pan for 5 minutes. Transfer the muffins to a wire rack and rest them for another 10 minutes before serving.

Notes

- You can make these with fresh or frozen blueberries. Do not thaw the blueberries if you use frozen.
- Mashing the berries produces a very moist muffin.
- Sprinkle the whole blueberries with flour before adding them to the batter.

- The batter should be thick like cookie dough and not runny.

- Store them at room temperature for 2-3 days.

Continue Reading >>

Instant Rava Kara Paniyaram

Rava kara paniyaram is a simple delicious South Indian recipe which can be served as a breakfast or evening snack. They are crispy outside and soft inside and tastes great with coconut chutney.

Ingredients

• Rava/Semolina - 1 cup
• Curd - 1/2 cup
• Grated carrot - 1/2 cup
• Coriander leaves - 2 tbsp, finely chopped
• Baking soda - a pinch
• Salt - to taste
• Oil - to cook paniyaram

     For the seasoning

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Chana dal - 1 tsp
• Urad dal - 1 tsp
• Curry leaves - few
• Ginger - 1 inch, grated
• Green chilli - 1, finely chopped
• Onion - 1, medium sized, finely chopped

Method

1. In a bowl mix rava, curd and salt together with little water to form thick batter. Keep aside for 1 hour.
2. Heat 2 tsp of oil in a pan and add mustard seeds.
3. When the mustard seeds start to splutter add chana dal and urad dal. Fry till they turn light brown.
4. Add torn curry leaves, grated ginger, green chilli and onion. Saute well until onion turns transparent.
5. Turn off the stove and add this to the rava batter.
6. Add grated carrot, baking soda and chopped coriander leaves to the batter and mix well. 
7. Heat paniyaram pan and add few drops of oil inside the holes.
8. Fill the holes with the batter.
9. Cook covered in low flame. When the sides start to leave, flip it over to the other side.
10. Cook in low flame until it turns golden brown. Repeat the same with remaining batter.
11. Serve hot with coconut chutney.

Continue Reading >>

Ven pongal|வெண் பொங்கல்

Ven pongal is a traditional South Indian breakfast that is healthy and delicious. This simple recipe is made with rice and split moong dal. It is usually served with coconut chutney and sambar. Pongal is easily digestible and is loved by people of all age groups.

Ingredients

• Raw rice - 1/2 cup
• Split moong dal/Pasiparuppu - 1/2 cup
• Water - 3 cups
• Ghee - 1tsp
• Salt - to taste

     For the seasoning

• Oil - 1 tbsp
• Ghee - 2 tbsp
• Grated ginger - 1 tbsp
• Asafoetida/Hing - 1/4 tsp
• Cashewnuts - 2 tbsp, broken
• Curry leaves - few
• Cumin seeds - 2 tsp
• Whole black pepper - 1 tsp

Method

1. Dry roast the split moong dal in medium flame for 3-4 minutes.
2. Wash the rice and soak it along with roasted dal in water for 10 mins.
3. Add 3 cups of water in a pressure cooker and bring it to boil.
4. Add the soaked rice and dal, salt and 1 tsp of ghee. Pressure cook for 5 whistles in medium flame.
5. Heat oil and 2 tbsp of ghee in a pan in medium flame.
6. Then add hing, ginger, cahewnuts and curry leaves. When the nuts are roasted reduce the flame and add cumins seeds and pepper and roast for 20-30 seconds.
7. Add it to the pongal and mix well.
8. Serve hot with coconut chutney and sambar.

Continue Reading >>

Chicken Mayo Sandwich

Chicken mayo sandwich is easy to make and loved especially by kids. This delicious sandwich filling is made by mixing mayonnaise with boiled and shredded chicken.

Ingredients

• Chicken - 1 cup, boiled and shredded/chopped
• Bread slices - 4
• Mayonnaise - 4 tbsp
• Salt - to taste
• Pepper powder - to taste
• Butter - 1 tsp

Method

1. Boil the chicken with little salt and cook for 15-20 minutes or until done.
2. Take out the chicken and shred it or chop into smaller pieces.
3. Combine chicken, mayo, salt and pepper in a bowl and mix well.
4. Butter the bread slices and toast them in a pan.
5. Add 2-3 tbsp of chicken mixture over the toasted bread and spread it evenly. Cover with another slice and press down. Cut the sandwich diagonally.
6. Repeat with remaining slices and chicken mixture. Serve immediately.

Continue Reading >>

Onion Tomato Uthappam

Onion tomato uthappam is a healthy South Indian breakfast and tastes delicious. It is easy to make and can be served with chutney and sambar.

Onion Tomato Uthappam

Ingredients

Dosa batter - 2 cups
Large onion - 1/2 cup, chopped
Tomato - 1/2 cup, chopped
Green Chillies - 2 tbsp chopped
Coriander leaves - 2 tbsp
Oil/Ghee - To cook uthappam

Method

1. Mix all the ingredients except oil and dosa batter in a bowl.
2. Heat a tawa and grease with oil.
3. Pour a ladle of batter and spread it into a thick circle.
4. Sprinkle the mixture of toppings all over the uthappam. Drizzle some oil/ghee around it and cook covered in medium flame for 2-3 minutes.
5. Flip on the other side and cook until lightly browned.
6. Serve hot.

Continue Reading >>

Aloo Poha|Urulaikizhangu Aval Upma

Aloo Poha is a quick, easy and healthy North Indian breakfast dish or snack. It is light, easy to digest and good for diabetes. Eating poha regularly can prevent iron deficiency or anaemia.

Aloo Poha

Ingredients

• Thick flattened rice/Poha - 1 cup
• Onion - 1, big sized
• Potato - 1 cup, chopped into small cubes
• Ginger - 1 tsp, grated
• Green chilies - 1, sliced lengthwise
• Turmeric powder - 1/4 tsp
• Lemon juice - 1 tbsp
• Roasted peanuts - 2 tbsp
• Coriander leaves - To garnish
• Salt - as required

     For the seasoning

• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Curry leaves - few

Method

1. Take poha in a strainer/colander and wash in running water until the poha absorbs enough water and becomes soft. Don't wash it too much or else it becomes mushy.
2. Heat oil in a pan and add mustard seeds.
3. Once the mustard seeds start to splutter, add urad dal and curry leaves.
4. When the dal turns light brown, add ginger, roasted peanuts, chopped onions and green chillies. Fry till the onions turn transparent.
5. Add turmeric powder, chopped potatoes and salt and mix well. Cook the potatoes till they are soft.
6. Add the poha and mix gently. Adjust salt to taste. Cook for 2 -3 minutes in low flame.
7. Add lemon juice and mix well. Garnish with coriander leaves and serve hot.

Tips

- Adding lemon juice to the poha helps in better absorption of iron.

Continue Reading >>

Instant Ragi Dosa|Finger Millet Dosa|ராகி தோசை

Ragi dosa is a healthy south indian breakfast recipe which can be made instantly or fermentatively. This recipe is instant dosa recipe and goes well with any chutney.

Ragi is one of the best non-dairy sources of calcium when compared to any grains. It is a complete multi nutritional food supplement which is rich in fiber, protein and other minerals. People in south India consume ragi as their staple diet.

Instant Ragi Dosa

Ingredients

• Ragi flour - 1 cup
• Rice flour - 1/4 cup
• Yogurt - 1/2 cup
• Green chillies - 1
• Salt - To taste

     For the seasoning

• Oil - 1 tsp
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - Few
• Onion - 1, finely chopped

Method

1. Mix ragi flour, rice flour, yogurt, green chillies and salt in a large bowl. Add enough water to form dosa batter that should have pouring consistency like butter milk. Keep the batter aside for 30-45 minutes.
2. Heat oil in a pan and add mustard seeds.
3. When the mustard seeds start to splutter, add cumin seeds and curry leaves. Saute for few seconds.
4. Add onion and fry until soft or translucent. Don't brown the onions.
5. Add this seasoning to the batter.
6. Heat a tawa and grease with oil.
7. Pour a ladle of batter and spread it in a circular motion. Drizzle some oil around it and cook covered in medium flame.
8. Flip on the other side and cook for a minute more.
9. Repeat the same with remaining batter.
10. Serve hot with coconut chutney.

Tips

- You can also substitute wheat flour/left over dosa batter for rice flour. I would recommend wheat flour for diabetes patients.

Continue Reading >>

Rava Upma|Semolina Upma

Rava Upma is a popular south indian breakfast dish which is very easy and can be done in a jiffy. You could use fine or coarse semolina but upma tastes better when made with coarse semolina.

Rava Upma

Ingredients

• Rava/Sooji/Semolina - 1 cup
• Onion - 1, medium sized
• Green chillies - 1, slit lengthwise
• Coriander leaves - To garnish
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Cashewnuts - 3
• Curry leaves - Few
• Salt - To taste
• Ghee - 2 tsp + 1 tsp
• Oil - 1 tbsp + 1 tbsp

Method

1. Heat 1 tsp of ghee in a pan and fry rava until it starts to give off a nice aroma. Transfer to a bowl and keep aside.
2. Heat 1 tbsp of oil & 2 tsp of ghee in the same pan and add mustard seeds.
3. Once the mustard seeds start to splutter, add urad dal and cashewnuts. Fry them till they turn light brown.
4. Add curry leaves, onion and green chillies. Fry till the onions turn transparent.
5. Now add 3 cups of water and adjust salt to taste.
6. When the water starts boiling, simmer the stove and add the roasted rava little by little stirring continuously.
7. Keep on stirring and add 1 tbsp of oil.
8. Cover and cook for 5 minutes in low flame till all the water is absorbed and garnish with coriander leaves.
9. Serve hot with coconut chutney or tomato chutney.

Tips

- You can also add boiled vegetables after the onion is cooked to make it more healthy.

Continue Reading >>

Instant Rava Dosa

Rava dosa is a popular South Indian breakfast recipe and can be made in different ways. This recipe is easier to make and perfect for a quicker breakfast. You can also make onion rava dosa by sprinkling onions before pouring the batter.

Ingredients

• Rava/Semolina - 1 cup
• Rice flour - 1 cup
• Maida/All purpose flour - 1/2 cup
• Cumin seeds - 1/2 tsp
• Whole black pepper - 1 tsp
• Grated ginger - 1/2 tsp
• Green chillies - 1, chopped
• Salt - To taste
• Oil/Ghee

Method

1. Mix all the ingredients together in a bowl and add water to make a very thin dosa batter.
2. Heat the tawa and grease with oil.
3. Pour the batter start filling around the corner of the tawa. Then fill the inside portions.
4. Drizzle some oil/ghee around the dosa.
5. Cook till you see the dosa turning crispy and golden brown.
6. Do not flip the dosa. Fold it and serve immediately with any chutney.

Tip

- Add water little by little so that it avoids forming lumps.

- The tawa should be very hot while pouring the batter.

- Mix the batter well before making every dosa.

Continue Reading >>

Onion Tomato Omelette

Onion Tomato Omelette is an easy breakfast dish which can also be served as an evening snack. This recipe yields 2 omelettes. Egg consumption consistently leads to increased levels of HDL which reduces the risk of many diseases.

Ingredients

• Eggs - 2
• Onion - 2 tbsp, finely chopped
• Tomato - 2 tbsp, finely chopped
• Red chilli powder - 1/4 tsp
• Turmeric powder - A pinch
• Garam masala - A pinch
• Salt - 1/8 tsp
• Butter - 2 tsp

Method

1. Beat the eggs until frothy.
2. Mix all the other ingredients except butter and whisk together.
3. Heat the tawa and grease with butter.
4. Pour half of the egg mixture and spread it evenly.
5. Cover and cook in low-medium heat on both sides.
6. Repeat the same for the remaining mixture.
7. Serve hot for breakfast with toasted breads.

Continue Reading >>

Spinach Wheat Dosa|Keerai Godhuma Dosai|கீரை கோதுமை தோசை

Spinach Wheat dosa is an instant and quick South Indian breakfast recipe. This dish is very healthy, nutritious and diabetic friendly. Wheat is extremely beneficial for a healthy living, so try to have wheat regularly in your diet.

Ingredients

• Wheat flour - 1 cup
• Rice flour - 1/4 cup
• Spinach - 1 cup, finely chopped
• Chopped onion - 1/4 cup
• Salt - To taste
• Oil - For cooking

Method

1. Mix wheat flour and rice flour together in a bowl adding water little by little to get a batter having pouring consistency. There should not be any lumps and the batter should not be thick.
2. Add the chopped spinach and onion. Mix well and adjust salt to taste.
3. Heat the tawa and grease with oil. 
4. Pour a ladle of batter to it and spread it in a circular motion. Drizzle some oil around it and cook in low-medium flame.
5. Flip on the other side and cook till it is golden brown.
6. Serve hot with tomato sabji or any chutney.

Tips

- You can also use idli dosa batter instead of rice flour.
- For the dosa to be more tasty, leave the batter aside for 30 minutes before making dosas.
- To get the maximum benefit out of wheat products, it's advisable to choose whole-wheat flour rather than refined varieties.

Continue Reading >>

Vermicelli Upma|Semiya Upma|சேமியா உப்புமா

Vermicelli upma/Semiya upma is the popular South Indian breakfast item which can be done in minutes. This nutritious and healthy dish can be eaten for breakfast or dinner or as an evening snack.

Ingredients

• Vermicelli/Semiya - 1 cup
• Grated carrot - 1/2 cup
• Onion - 1, medium sized
• Green chillies - 1
• Water - 3 cups
• Salt - To taste
• Ghee - 2 tsp

     For the seasoning

• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Channa dal/Kadalai paruppu/கடலை பருப்பு - 1 tsp
• Urad dal/Ulundu/உளுந்து - 1 tsp
• Curry leaves - Few

Method

1. Roast vermicelli with ghee in a pan and keep aside.
2. Heat oil in a pan and add mustard seeds.
3. Once the mustard seeds start to splutter, add channa dal and urad dal. Fry till they turn light brown.
4. Add curry leaves and fry for few seconds.
5. Add chopped onions,green chillies and little salt. Saute till transparent.
6. Add grated carrot and mix well, cook for 3 minutes in medium heat. Sprinkle some water when required.
7. Add 3 cups of water and allow it to boil. Adjust salt to taste.
8. Simmer the stove and add roasted vermicelli little by little to avoid formation of lumps.
9. Keep stirring in low-medium heat until it reaches the consistency you desire.
10. Serve hot with chutney of your choice.

Tips

- You can also substitute chopped carrots and beans for grated carrot.

- You can sprinkle some ghee roasted dry fruits few seconds before turning off the stove.

Continue Reading >>

Veg Sandwich

Veg Sandwich is a healthy breakfast item and can be made quick if you have already prepared the mint paste. It can also be eaten as a snack in the evening with tea. This is both a low calorie food and a filling one.

Ingredients

• Bread - 6 slices
• Grated carrot - 1/2 cup
• Mint leaves/Pudhina - 1/2 cup, tightly packed
• Green chillies - 2
• Salt - 1 tsp
• Butter - 2 tbsp

Method

1. Grind mint leaves, green chillies and salt together into a smooth paste adding little water.
2. Butter on both sides for all the bread slices.
3. Apply 2 tsp of ground mint paste on one side of the bread and spread 2 tbsp of grated carrot evenly. Close with the other bread slice and press slightly.
4. Heat a pan and grease with little butter. Toast on both sides in low-medium heat until crispy and golden brown.
5. Repeat for the remaining slices. 
6. Cut diagonally and serve hot.

Tips

- I used brown bread in this recipe. You can also use white bread.

- You can pick veggies of your choice for making a healthy sandwich. Shredded cabbage, sliced tomatoes, sliced cucumbers, lettuce and so on.

- You can make the mint paste in bulk and store in the refrigerator.

Continue Reading >>

Bread Paneer Rolls

Bread Paneer Rolls are one of the tastiest and easiest snacks to make. They are made by covering a bread slice with paneer stuff and rolling it into a tube shape before toasting. You can also have it for breakfast or pack it for kids lunch box.

Ingredients

• Bread - 5 slices
• Crumbled Paneer - 1 cup
• Chopped onions - 1/2 cup
• Cumin seeds - 1/2 tsp
• Ginger garlic paste - 1 tsp
• Chilli powder - 1/4 tsp
• Garam masala - 1/2 tsp
• Milk - 1 tbsp
• Grated cheese - 2 tsp
• Chopped coriander leaves - 2 tbsp
• Oil - 1 tsp
• Butter - 1 tbsp
• Salt - To taste

Method

1. Heat oil in a pan and add cumin seeds. Fry till it turns nice brown.
2. Add chopped onions and fry till it turns soft.
3. Add chilli powder, garam masala and salt and saute well till the raw smell goes.
4. Now add the crumbled paneer and mix well.
5. Adjust salt to taste and add milk. Stir well and turn off the stove.
6. Add grated cheese and keep aside.
7. Cut the edges of the bread and roll out each slice like roti using a rolling pin.
8. Place the stuff on one side of the slice and gently roll from there to the other end.
9. Apply butter on all sides.
10. Repeat for the remaining slices.
11. Lightly toast all the pieces in a pan and serve hot with tomato ketchup.

Continue Reading >>

Pasta in White Sauce

Pasta is a staple food of traditional Italian Cuisine. Pasta is generally served with some type of sauce. In this recipe, white sauce is used. White sauce is made with butter and flour cooked in milk. Pasta is a low fat food and a good source of carbohydrates, protein, folic acid, iron and numerous other nutrients, making it a healthy diet for kids.

Ingredients

• Penne Pasta - 1 cup
• Milk - 1 cup
• Butter - 2 tbsp
• All purpose flour - 2 tbsp
• Carrot - 1
• Broccoli florets - 1/4 cup
• Sweet corn - 1/4 cup
• Capsicum - 1/2
• Garlic - 1 tbsp, finely chopped
• Oregano and dried basil - Few
• Grated Cheese - 3 tbsp
• Salt - To taste
• Pepper powder - 1 tsp
• Oil - 1 tsp

Method

1. Boil water in a vessel with salt and oil. Add pasta and cook as per the instructions in the packet. Drain the water and keep aside.
2. Heat oil in a kadai and add garlic.
3. Saute garlic till it gives nice flavour and add the vegetables. Cook in medium heat and stir fry till the vegetables are cooked. Don't overcook them.
4. In a pan, melt the butter and add flour. Stir continuously till the flour changes color. Add milk and stir continuously to prevent formation of lumps.
5. When it starts to boil, add cheese, salt, pepper powder, oregano and basil leaves.
6. Cook till it thickens slightly. White sauce is ready.
7. To this sauce add vegetables and pasta. Add some water if required.
8. Simmer for few minutes till the pasta and vegetables are coated well with the sauce and garnish with grated cheese.

Tips

You can add vegetables of your choice. You can also add mushrooms, shredded chicken pieces or shrimp.
You can use Macaroni or any pasta varieties.

Continue Reading >>