Kuboos Vada

INGREDIENTS

Kuboos  -  4 nos
Rice flour  -  2 tbsp
Chopped small onion  -  5 nos
Chopped green chilli  -  2 nos
Chopped ginger  -  1" piece
Curry leaves chopped  -  few
Salt
Oil  -  for frying


METHOD

Powder the kuboos in a blender.
Then add chopped small onion, green chilli, ginger, curry leaves and salt.
Add water little by little and make a soft dough.
Make small ball out of it and make it in shape of vada.
Deep fry it in oil until golden brown.
Serve hot with chutney or sauce.

Peanut Chaat

INGREDIENTS

Cooked peanuts  -  1 cup
Chopped onion  -  1 nos
Chopped tomato  -  1 nos
Chopped cucumber  -  1 nos
Grated carrot  -  1/4 cup
Chopped green chillies  -  2 nos
Red chilli powder  -  1/4 tsp
Chaat masala  -  1/2 tsp
Cumin powder  -  1/4 tsp
Chopped coriander leaves  -  1 tbsp
Lemon juice  -  to taste
Salt  -  to taste


METHOD

In a bowl combine all the ingredients together.
Toss well.
Garnish with chopped coriander leaves.
Serve fresh.

Chappathi Noodles

INGREDIENTS

Chappathi  -  4 nos
Onion sliced  -  1 nos
Carrot julienne  -  1 nos
Cabbages chopped  -  2 tbsp
Beans chopped  -  2 tbsp
Capsicum sliced  -  1/2 capsicum
Green chilli chopped  -  1 nos
Tomato sauce  -  1 tbsp
Soy sauce  -  1/4 tsp
Chilli sauce  -  1/2 tsp
Maggi taste maker  -  1 tbsp
Salt
Oil

METHOD

Cut the chappathis into thin noodles (lengthwise).
Heat oil in a pan, add onion and saute well.
Then add all the other veggies and green chilli and saute well.(Do not overcook, retain the crunchiness of veggies)
Then maggi taste maker and mix well.
Check for salt and add as there is already salt in the taste maker.
Then add tomato sauce, soy sauce and chilli sauce and fry for 2 minutes.
Then add the chopped chappatis and mix well.
Serve hot with raitha.

Avacado Sandwich

Avacado, also called as Alligator pear, is a high fiber, sodium and cholesterol free food that provides nearly 20 essential nutrients. It is rich in Omega-3 fatty acids, Vitamins A, C, D, E, K and the B vitamins as well as potassium.
Avacado can play a role in weight loss diet if eaten in moderate amount. While in calories at 48 calories per ounce, so you can easily fit into a calorie- reduced eating plan.

INGREDIENTS

Bread or Bun
Avacados chopped  -  2 nos
Tomato chopped  -  1 nos
Garlic crushed  -  1 nos
Lime juice  -  2 tbsp
Pepper powder  -  1/4 tsp
Olive oil  -  1 tsp
Salt


METHOD

Put the chopped avacado in a bowl and mash it well.
Then add chopped tomato, garlic, lime juice, pepper powder, olive oil and salt.
Mix it well.
Spread the avacado mix in between the bread or bun and toast them.
Serve hot.

Poha Laddu

INGREDIENTS

Poha/Aval  -  1 cup
Jaggery  -  according to taste
Coconut grated -  3 tbsp


METHOD

Dry roast poha and coconut together for about 2 minutes.
Put all the ingredients together in a blender and make a coarse mixture. (Can also add chopped nuts and raisins)
Transfer into a bowl  and make small balls.
Enjoy.

Oats Cutlet

INGREDIENTS

Oats  -  1 cup
Onion chopped  -  1 nos
Carrot chopped  -  1 nos
Green chillies chopped  -  2 nos
Potato boiled and mashed  -  2 nos
Coriander leaves chopped  -  1 tbsp
Red chilli powder -  1 tsp
Garam masala  -  1/2 tsp
Chaat masala  -  1/2 tsp
Oil
Salt

METHOD

Dry roast the oats and keep it aside.
Heat little oil in a pan, add chopped green chillies, onion and carrot.
Add required salt and saute well.
Then add red chilli powder, garam masala and chaat masala and toss well.
Then add the mashed potatoes and fry for about 5 minutes.
Then add roasted oats and chopped coriander leaves and mix well.
Remove from fire and allow it to cool for some time.
Make it into small ball of equal size and make it round flat shaped cutlets or any of your desired shape.
Heat a pan with 1/2 tsp oil and place the cutlets.
When the bottom turns golden brown, flip to the other side.
Remove when both the sides become golden brown.
Serve hot with tomato sauce.

Moong Sprouts Sandwich

INGREDIENTS

Brown bread  -  4 slices
Moong Sprouts  -  1 cup
Chopped onion  -  1 nos
Chopped carrot  -  1 nos
Chopped capsicum  -  1/2 nos
Chopped tomato  -  1 nos
Chilli powder  -  1 tsp
Coriander powder  -  1 tsp
Chaat masala  -  1/2 tsp
Coriander leaves chopped  -  1/2 ts
Salt  -  to taste
Olive oil  -  as required.


METHOD

Heat a pan with olive oil.
Add chopped onion and saute well till translucent.
Then add all the other veggies and saute well for about 3 minutes.
Then add the moong sprouts and fry for about 2 minutes.
Then add salt, chilli powder, coriander powder and chaat masala and mix well.
Sprinkle little water and cook well till the raw smell of the powders goes off and masala is blended well.
Now take one slice of brown bread and place the moong sprouts masala on top of it.
Close it with another slice.
Toast it.
Serve hot with sauce.

Malabar Kaipola (Steamed Plantain Cake)

Kaipola is a tea time snack with main ingredient as banana.This is an authentic Malabar dish which is often served as an evening snack. This is a sweet dish and it is a mixture of ripe bananas and eggs.
This is usually prepared during Ramadan days.

INGREDIENTS

Nendrapazham (Ripe Banana)  -  2 nos
Eggs  -  3nos
Cashew nuts  -  1 tbsp
Almonds  -  1 tbsp
Raisins  -  1 tbsp
Sugar  -  8 tbsp
Cardamom powder  -  1 tsp
Coconut oil  -  as required.


METHOD

Heat a pan with coconut oil and fry cashew nuts,almonds and raisins till golden brown.Keep it aside
Cut the banana into cubes and fry them in the same oil.
Mix the fried banana and nuts together
Beat the eggs, add sugar and cardamom powder and again until frothy.
Now add the banana and nuts mixture to the beaten eggs and mix well.
Heat a non stick pan and add little coconut oil.
Now add the banana mixture into the pan and close the lid.
Cook for about 10 minutes, flip and then cook again for 5 minutes.
Remove and cut it into pieces.
Serve hot with tea.

Chickpea Sandwich

INGREDIENTS

Bread of your choice  -  4 nos
Cooked chickpea  -  1/2 cup
Chopped onion  -  1 nos
Chopped tomato  -  1 nos
Chopped capsicum  -  1 nos
Lemon juice  -  1 tsp
Pepper powder  -  1/2 tsp
Olive oil  -  1 tsp
Salt  -  to taste


METHOD

Put the cooked chickpea a bowl and mash it with a spoon.
Add little salt, pepper powder, lemon juice and olive oil to it and mix well.
Then add the chopped onion, tomato and capsicum in it and mix well.
Spread the above chickpea on the bread and toast it.
Serve with any salad or soup.

Coriander Wheel Sandwich

INGREDIENTS

Bread slices  -  4 slices
Coriander leaves chopped  -  1 cup
Grated coconut  -  1/4 cup
Roasted peanuts  -  1 tbsp
Garlic cloves  -  2 nos
Ginger  -  1" piece
Green chilli  -  2 nos
Lemon juice  -  1 lemon
Amul lite butter
Salt  -  to taste


METHOD

Slice the corners of the bread and wrap it in a wet muslin cloth to keep the bread soft and moist for about 30 minutes.
Grind the coriander leaves, grated coconut, peanuts, garlic, ginger, green chilli, lemon juice and salt to make a coarse paste.
Spread some butter onto the bread slices.
Then spread the coriander paste on top the bread slices.
Then gently roll the bread slices.
Then wrap it tightly in a tissue paper and cover both the ends.
Then again roll it into a moist cloth.
Leave it in the refrigerator for 1 hour.
Repeat the same for the rest of the bread slices.
After one hour, slice the rolls like a wheel.
Serve with tomato sauce.

Oats Pakoda

INGREDIENTS

Oats  -  1 cup
Onion chopped  -  1 nos
Green chilli chopped  -  2 nos
Ginger finely chopped  -  1 medium piece
Chopped curry leaves  -  few
Chopped coriander leaves  -  few
Salt
Oil


METHOD

Soak the oats with enough water and keep it aside for 30 minutes.
Then after that add chopped onion, green chilli, ginger, curry leaves, coriander leaves and salt and mix well.
Heat oil in a pan, drop spoonfuls of the mixture and deep fry till golden brown and crisp.
Serve hot with tomato ketchup.

Capsicum Chutney Sandwich

I did not know what to make for evening snacks. I was thinking about some sandwich recipes since I had bread at home. When I opened the fridge I saw some capsicum lying inside. So thought I can make chutney with capsicum and used to make sandwich. This is how Capsicum Chutney Sandwich formed.

INGREDIENTS
For Chutney

Capsicum chopped  -  2 nos
Green chilli  -  2 nos
Ginger chopped  -  1" piece
Channa dal  -  1 tsp
Dry red chilli  -  2 nos
Salt  -  to taste
Oil  -  1 tsp

METHOD

Heat oil in a pan and roast the channa dal and dryred chilli. Allow it to cool.
In the same pan add the chopped the capsicum, ginger and green chilli and saute well.
After it gets cooled, add the roasted channa dal and capsicum, ginger, green chilli and salt in a blender and make a fine paste.
Add little water if required.

For the Sandwich

METHOD

Cut the ends of the bread.
Spread the capsicum chutney on one slice of the bread.
Place the cheese slice on top it.
Spread chutney on the other slice of the bread and place it on top of the cheese slice with the chutney side downwards.
Heat a pan with some butter and toast both the sides till brown.
Serve hot with tomato ketchup.

Ginger Garlic Bread

INGREDIENTS

Butter salted  -  1 tbsp
Finelt chopped garlic  -  3 cloves
Finely chopped ginger  -  1 tbsp
Mozzarella cheese  -  1/2 cup
Pepper powder  -  1 pinch
Olive oil  -  1/2 tsp
Bread  -  1 loaf  (I used normal bread and cut it into 4 pieces)


METHOD

In a small bowl, mix butter, chopped ginger, garlic, pepper powder and olive oil.
Spread the butter mixture onto both the sides of the bread.
Sprinkle mozzarella cheese on the bread slice.
Place it on microwave safe tray and keep it on high power for 2 minutes. (The time may vary in each microwave, so microwave it until the cheese melts and bread becomes crispy.)
Serve hot with any dip or have it along with Broccoli Carrot Soup.

Custard Toast

INGREDIENTS

Bread slices  -  4 slices
Milk  -  1/4 cup
Custard powder  -  1 tbsp
Sugar  -  1 tsp
Oil  -  to toast


METHOD

Boil milk and add custard powder and sugar to it.
Stir well so that a mix custard mixture is formed.
Heat a tawa with little oil.
Dip the bread slices in the custard mixture and place it on the tawa.
Allow it to get toasted on both the sides. Add little oil if it is sticky.
Serve hot.

Schezwan Dosa Sandwich

INGREDIENTS

Dosa batter
Onion chopped
Cabbage finely chopped
Capsicum chopped
Schezwan sauce  -  3 tbsp
Pepper powder  -  1/2 tsp
Oil  -  2 tsp


METHOD

Heat a tawa and make 2 small dosa using the dosa batter.
Heat oil in a pan and add onion, cabbage and capsicum and saute well with little salt and pepper powder.
Then add the schezwan sauce in the cooked vegetables and mix well.
Spread the above vegetables mix on top of one dosa and cover it up with another dosa.
Serve hot.

Chilli Cheese Toast

INGREDIENTS

Bread slices  -  2 slices
Grated cheese  -  1/2 cup
Green chillies chopped  -  3 nos
Capsicum chopped  -  2 tsp
Pepper powder  -  1 tsp


METHOD

In a bowl mix the cheese, green chillies, chopped capsicum and pepper together.
Spread the above mixture on top of the bread slices.
Toast it on a tawa or bread toaster.
Serve hot with a glass of fruit juice.

Bread Pizza

INGREDIENTS

Bread slices  -  3-4
Unsalted melted butter  -  2 tsp
Onions chopped  -  1 nos
Tomato chopped  -  1 nos
Capsicum chopped  -  1 nos
Cheese
Tomato sauce
Salt  -  to taste
Pepper powder  -  to sprinkle


METHOD

Toast the bread slices with butter.
Mix all the vegetables with salt and pepper.
Spread tomato sauce on one side of the bread.
Then add the vegetables on top of it and add cheese on top of the vegetables.
Transfer the bread slices into a microwave safe plate and cook on High for 2 minutes.
Serve with any fruit juice.
Kids will love this.

Savoury Bread Toast

INGREDIENTS

Bread slices  -  2 nos
Rava  -  1/4 cup
Yogurt  -  1/4 cup
Onion chopped  -  1 nos
Green chillies  -  1 nos
Red chilli powder  -  1 tsp
Garam masala  -  1 tsp
Turmeric powder  -  1 pinch
Salt  -  to taste
Oil  -  to toast

Note: You can also add cooked vegetables to this batter.


METHOD

Cut the sides of the bread and keep it aside.
Mix all the above ingredients except bread and make a semi thick batter.
Take a spoon full of batter and spread on both side of the bread.
Heat tawa with little oil and carefully place the bread over it.
Once it gets cooked on side flip over the other side carefully till its golden brown on both the sides.
Serve hot with tomato sauce.

Oats Banana Porridge

This porridge contains oats which is very fibrous. The sliced banana and honey make this porridge burst with flavor and vitamins making it a perfect start for the day.


INGREDIENTS

Oats  -  2 tbsp
Skimmed milk  -  1/4 cup
Banana sliced  -  1 nos
Honey  -  1tsp


METHOD

Mix oats and milk together in a pan and bring it to a boil.
Allow it to simmer for few minutes until the porridge thickens.
Add little water if necessary.
Transfer it into another bowl and add the sliced banana and honey and mix well.
Serve hot or cold.

Lemon Aval (Poha)

INGREDIENTS

Aval  -  2 cups
Lemon juice from one lemon
Green chillies  -  4 nos
Urad dal  -  1/2 tsp
Groundnut  -  1 tsp
Curry leaves  -  few
Mustard seeds  -  1/2 tsp
Asafoetida  -  1 pinch
Turmeric powder  -  1 pinch
Salt  -  as needed
Oil.


METHOD

Wash and soak the aval in a handful of water for about 15-20 minutes.
Heat oil in a pan and splutter mustard seeds, then add urad dal, groundnuts, curry leaves, green chillies,  asafoetida and fry till golden brown color.
Add turmeric powder and salt and stir well.
Now add the soaked aval and stir for  minutes.
Switch off the flame and squeeze out the lemon juice on it and mix well.
Serve hot.