CARROT CUCUMBER SANDWICH

This sandwich is easy and quick recipe. Instead of carrot and cucumber, you can add any vegetables. It is healthy recipe and low calorie food too.  I usually make this as breakfast for my husband.  It is very light to stomach. It is also good snack or breakfast to Kids too.

 

 

Ingredients

Bread -  2 slices

Carrot - 1 no.

Cucumber (small) - 1 no.

Pepper - a pinch

Salt      - a pinch

Mozzarella shredded cheese - 11/2 to 2 table spoons

Butter - a small amount

Method

1. Cut the carrot and cucumber into round slices.
2. Mix salt and pepper for seasoning carrots and cucumbers
3. Add shredded cheese onto the top of the each bread.
4. Add butter into the pan and toast the bottom of the each bread in the medium flame and flip the shredded cheese side 1 or 2 seconds and remove it from the pan.
5. Add seasoned carrots and cucumbers on the shredded cheese side of the bread and close this with another toasted bread .(Two shredded cheese side facing together)
6. Finally roll the knife on the whole sandwich.

I'm sending this to Nithu's Kitchen Healthy Food For Healthy Kids hosted by Asiya My Healthy Happy Kitchen

 

SPINACH PORUCHAKUZHAMBU

Serving Size - 2

Ingredients

Moong dal - 2 tbsp
Spinach - 1 1/2 cups
Sambar powder - 1 tbsp
Cumin powder - 1 tsp
Onion vathal/vadam - 1 tbsp
Water - 1/2 cup +1 cup
Salt - as required
Oil - 2 tsp

Method

1. Soak moong dal overnight or pressure cook with two extra whistles from usual.
2. Chop spinach and keep it aside.
3. Add moong dal, cumin powder, sambar powder and 1/2 cup water  in a vessel and place inside a pressure cooker. Allow whistles as same as cooking for plain rice.
4. Heat pan with 1 cup of water and add chopped spinach to it. Allow it to boil until spinach are cooked. 
5. Remove dal from the cooker, add dal, salt and coconut powder to the spinach pan. Allow it to boil for 2 minutes.
6. Heat oil in a small pan and add onion vathal to it for seasoning. Once it pops, add it to the kuzhambu.
7. If you feel it is too thick, add little water.
8. Spinach porucha kuzhambu is ready now and serve with plain rice.

Note

• You can use shredded coconut paste instead of coconut powder and cumin powder.
• Coconut paste -  1 1/2 tsp coconut + 1/4 tsp cumin seeds + water.
• This will be more taste than coconut powder.

I'm sending this to Hubby's delight contest



I'm sending this to Divya pramil's you too can cook and  Priya.R's cook like priya join together and hosting an event "60 Days To Christmas"

 

I'm sending this to Siri's food flavors Celebrating First Anniversary

HEY ANY GUESS ON HALWA PICTURES??????????

Hey Friends,

Go to my guest post MICROWAVE GOLD NUGGET SQUASH HALWA on Meenu aunty's Space.

Try to guess what special theme is on the last picture? There are 3 themes.

1. About the seasonal festival
2. Rest of them are about aunty.

I'll give you one clue. IT is specially for praising Meenu aunty!!!!! 

YES!!!! Come on !!!! If anybody will guess correctly, I'll give them a surprise!!!!

MICROWAVE CASHEW PAKODA

Serving size - 1 kid

Preparation time - 2 minutes

Cooking time - 2 minutes

Ingredients

Shallow fried Cashews - 1/4 cup
Besan flour - 1 tsp
Rice flour - 1 tsp
Red chilli powder - 1/8 tsp or as you need
Salt - a pinch
Hing powder - a pinch
Water - 2 tsp
Oil - 1 tsp

Method

Mix all the ingredients well in a microwave safe bowl and keep it in a microwave for a minute.

Take out and mix. keep it for 30 seconds again.

You are cashew pakodas are ready

Note

• I have used readymade fried cashews.
• If you want to fry cashews, you can do shallow fry using stove or microwave.
• Microwave : Add 1/2 tsp of oil or 1/4 tsp of ghee to a microwave safe bowl and add cashews to it. Keep it for 1 or 2 minutes with 3 to 4 stirs between every 30 seconds. Once it becomes slightly brown, your fried cashew are ready.
• Stove : Add same amount of oil or ghee in a heated pan and add cashews. Fry until it becomes slight brown color. It may take 2 or 3 minutes.

I'm sending this to

Dish In 30 minutes Event Announcement ~ Giveaway

 

COCONUT RED CHUTNEY / THENGAI CHUTNEY VERSION 2

Serving size - 2

Preparation time - 5 minutes

Coconut chutney is a famous chutney in South India. It is very tasty dish. I have posted already coconut chutney. It is my second version. Try this yummy yummy recipe and enjoy it.

Ingredients

Shredded coconut - 3 tbsp
Roasted gram - 2 tsp
Tomato - 1/2
Garlic - 1
Red chillies - 3
Byadagi chilly - 1
Water - 2 or 3 tbsp
Salt - as needed

Seasoning

Mustard seeds - 1/4 tsp
Oil - 1 tsp
Curry leaves - 4 leaves

Method

1. Add all the ingredients into the mixie and grind well into smooth paste.
2. Remove it to a small bowl and seasoning it.
3. Heat oil in a small pan, add mustard seeds and curry leaves. 
4. Seasoning red coconut chutney and serve it with idly or dosa or spread for bread.

I'm sending this to

Dish In 30 minutes Event Announcement ~ Giveaway