Hummus - Vegetable Sandwich

Here is a simple and quick sandwich recipe that needs just basic kitchen skills. This easy sandwich is a favorite at our home. It can be packed as a lunch for kids as well besides being a breakfast item prepared in no time. It is a diabetic friendly recipe as well, given that the bread used is a whole grain one.

Any whole grain bread and your choice of hummus can be used to make this bread. I have used oatnut bread and roasted red pepper hummus for this sandwich today. And I have used only cucumber and tomato slices, as my daughter prefers only those in this sandwich. Vegetables of one's choice can go into this preparation.

This sandwich preparation is so simple that no recipe is actually needed. The above picture is self explanatory. This sandwich needs five ingredients - some whole grain bread slices, hummus spread, vegetable slices, salt and pepper.  Toasting the bread slices is first step in the preparation. Spread the hummus evenly on one side of each toasted bread slice. Place the vegetable slices on the hummus spread side of a bread slice. Sprinkle salt and pepper to taste. Cover it with the other bread slice, with hummus side facing down. Chop the sandwich diagonally and serve.

This is going to be my contribution to this week's Blogging marathon, with the theme 'Quick Breakfasts'. Check the page link to see what other marathoners are cooking.

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Potato Appe / Aloo Appe / Aloo Ponganalu

Appe / ponganalu / paniyaram / paddu are a breakfast or a snack item from the south Indian cuisine. They are prepared either using a fresh batter or using leftover batters used to make idli / dosas, the most popular breakfasts of the region. The batters are made with soaked rice and lentils that are ground and fermented, which usually needs advance planning.

There are a few instant versions as well like the one using semolina. Here is an interesting, instant kind that uses potato. I had bookmarked it from a weekly magazine a while ago because of the usage of potato in an appe recipe though I was equally skeptical because of the same reason. 

I kept wondering until the last minute of  preparation whether the mixture is going to stick to the pan and whether I should use the batter to prepare something else. There was no need to worry as they rise well and can be easily flipped if one waits patiently to let the bottom sides cook. They appear fragile at the beginning stages of cooking compared to the ones made with fermented batter. And they taste fabulous, served warm with a chutney on side.

 

Ingredients for tempering:

2 tsp. oil

1 tsp. each - Bengal gram (split chickpeas), mustard seeds, & cumin seeds 

1 tbsp. minced curry leaves

Ingredients for appe: (Yield - 18 - 20)
1 tbsp. flattened rice / poha 

1/2 cup semolina

2 tbsp. rice flour 

1 large sized potato / 1/2 cup mashed potato 

Salt to taste

1 green chili, finely minced

1 onion, peeled & finely chopped

1 tsp. finely grated ginger

A handful of cilantro, finely minced 

1/2 to 3/4 cup milk (Skim milk will do.)

1/4 tsp. baking soda or Eno's fruit salt

Oil to make appe

Prep work:

* Peel a large potato, cut into chunks and boil in water. Let it cool down and mash it finely.

* Wash and soak the flattened rice / poha in water for 5 to 10 minutes. Drain the water.

* Chop onion, ginger, chili, curry leaves and cilantro. 

* Heat 2 tsp. oil in a small pan. Add Bengal gram, mustard seeds, and cumin seeds to the oil. When Bengal gram starts turning reddish, add the minced curry leaves.

Directions:

1. Add semolina, rice flour, poha and mashed potato to a bowl. Next add minced onion, cilantro, ginger, chili, and salt to the bowl.

2. Mix all the ingredients well to combine. Make sure that there are no potato lumps in the mixture.

3. Pour 1/2 cup milk to the mixture and stir well to combine. Cover and let the mixture sit for about 15 - 30 minutes. 

4. Add the tempering / tadka to the semolina mixture. Add extra milk if needed at this point and stir well. (I soaked the mixture for about 30 minutes and added extra 1/4 cup milk.)

5. Heat the ponganalu / appe skillet and add a few drops of oil in each mold. 

6. Add baking soda or fruit salt to the mixture and mix well vigorously. (I added about a little more than 1/4 tsp. Eno's fruit salt, sprinkled a tbsp. water over it and mixed well.)

7. Fill the molds with batter, cover the skillet with a lid and cook on low medium heat until the batter doesn't appear raw on the surface. Or use a skewer and gently lift to check the bottom to notice if any golden brown spots formed.

8. If golden brown spots are formed, add a drop or two of oil on the surface of each of the ponganalu and flip them using a flat spoon/skewer. 

9. Cook until the other side lightly browns as well. (The appe would be slightly fragile compared to the regular appe because of the addition of potato. Be careful while flipping them and wait until the bottom sides of the appe are cooked well.)

10. Remove them and repeat the process with the remaining batter. Serve them warm with a chutney of your choice.  

This is going to be my contribution to this week's Blogging marathon. Check the page link to see what other marathoners are cooking.

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Chilka Roti

Chilka roti is a simple, rustic crepe from Jharkhand state that I discovered while cooking my Thaalis. These have become a regular on my weekend breakfast menu in the recent months because of the ease in preparation. They are made with rice and chana dal / split chickpeas. It is a simple, straight forward recipe if one is familiar with the south Indian dosa making. The rice and lentil need to be soaked overnight or at least a couple of hours in the morning. It can be then ground with salt and enough water. I usually add a tsp. of cumin seeds to the ground batter though it is not used in the recipe. The crepes can be made immediately using the ground batter as there is no need to ferment this batter.

 

Rice and split chickpeas / chana dal are used in 2:1 ratio but sometimes I use them in equal proportions. The batter can even be ground and refrigerated in advance to save the time in the morning rush hour. Just make sure to use up the batter in about 2 or 3 days after grinding though I remember the batter lasting a little longer in my refrigerator. They can be made for breakfast, brunch or they can even be a fuss-free dinner idea. Serve these easy, healthy and filling crepes with chutney of your choice. Mine were served with roasted gram chutney and tomato chutney.

Ingredients: 

1 cup rice
1/2 split chickpeas / Bengal gram / chana dal

Salt to taste

Water to grind

Oil to make chilka roti

Directions:

1. Add rice and split chickpeas to a bowl and rinse twice with water and drain. Soak them in water for 3 hours or overnight. 

2. Drain the water used to soak before grinding. 

3. Add the soaked ingredients and salt to a blender / grinder and grind finely adding water as required to form a thick, pourable consistency batter. (This batter gets runny very easily and so start adding a small amount of water to grind initially and go on adding as needed). Transfer the batter to a container.

4. Heat a griddle and pour a ladleful batter at the center and spread it thinly with the back of the ladle. Drizzle oil around the edges and cook until the surface appears dry. 

* Flip the roti and cook on the other side as well for few seconds.

* Remove it with a spatula and repeat the roti making process.

* Serve them warm with chutney of your choice.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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Fruit Sandwich

 

As the name suggests, this one is a simple, fruit filled sandwich and one that is well liked at our home. The sandwich preparation needs just basic skills and quick to put together. A simple toast made interesting and a tad healthy for the morning rush hour. All you need to prepare these sandwiches are some toasted, whole grain bread slices, a fruit jam of your choice and some sliced fruits of your liking. Our sandwiches were served with coffee and carrot milk. 

There is no need for any recipe for these quick, filling and healthy sandwiches. Basically you toast bread slices and spread jam over them. Place cut, fruit slices over one bread slice and cover it with another. Cut the prepared sandwiches diagonally to serve. 

I went with oat bread this time but any whole grain bread can be substituted. I spread jam on some of the toasted bread slices and marmalade on some, keeping my family's tastes in mind. Basically grape jam, strawberry jam and orange marmalade were used. I used banana, mango, peach, nectarine and apple but any fruit that you have on hand can go into this sandwich

This post is an entry for Blogging Marathon and check what other marathoners are cooking, clicking at the link.

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Chuda Santhula

Poha is a quick and tasty breakfast dish prepared in India under various regional names and variations. Poha, though usually associated with the state of Maharashtra is equally popular in other regions as well. The basic recipe involves rinsed flattened rice being tossed with sautéed onions and spices. There may be extra additions like vegetables, ground peanuts or coconut depending upon the region. Today's version comes from Odisha, a state from the eastern parts. This version is tasty as well and fennel seeds lend their unique flavor to it.

Below are some versions that have been posted earlier.

Avalakki Upkaari

Batata Poha

Chooda Matar

Coconut Poha

Gojjavalakki

Indori Style Poha

Lemon Poha

Milagu Aval / Pepper Poha

Ingredients:
2 cups thick flattened rice / poha
2 tbsp. oil
1 tbsp. peanuts (optional)
1 tsp. mustard seeds
1/2 tsp. fennel seeds
1 sprig of curry leaves
1/2 tsp. grated / finely chopped ginger
2 green chilies, chopped finely (adjust the quantity as needed.)
1 big sized onion, sliced
1 tomato, finely chopped
1/8 tsp. ground turmeric
1 tsp. salt

Directions:

* Rinse flattened rice with water and drain in a colander and leave it aside. Or if needed, soak for few minutes until they soften.

* Heat oil in a pan / kadai and add peanuts if using, mustard seeds and fennel seeds. 

* When the peanuts start to turn brownish, add ginger and green chilis and sauté for few seconds. Next add onion to the pan and stir. 

* Saute onion on low heat until it turns translucent. 

* Next add tomato and turmeric to the pan and stir well. 

* Cook until the tomato turns almost mushy. 

* Finally add the rinsed beaten rice and salt. 

* Mix well with a spatula, and if the mixture appears dry, sprinkle one or two tbsp. of water and toss again. Adjust the quantity of salt if needed. 

* Cover the pan and continue to cook on low heat for about 5 to 6 minutes and turn off the stove. Serve it hot immediately.

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Avalakki Upkaari ~ Mangalore Style Poha

'Poha' is the Hindi word for both beaten rice flakes / flattened rice and a dish prepared with it. The latter is a popular breakfast dish from India that goes under different regional names and prepared with regional variations. Today's version 'avalakki upkaari' comes from the Mangalore region and is called bajil in Tulu. It is a favorite of mine among the 'spicy poha' category and thought of sharing it today. 

This delicious poha can be prepared in no time as it involves very minimal cooking. There is no need to saute / cook anything here as it does not contain onion, tomatoes or potatoes. In fact, even poha is not cooked in this case which makes it quite a simple dish. This poha is usually served as a breakfast or snack and is often paired with upittu / upma and the combo is a popular pair called sajjige-bajil. In fact the combo used to be a popular breakfast served during weddings in the Mangalore area until a few decades ago. 

This upkaari uses thin variety of beaten rice flakes since they are not soaked here. They are combined with shredded fresh coconut which lends the moisture and softens them. Frozen coconut can be substituted instead of fresh coconut but needs to be thawed before using in the recipe. There are both sweet and spicy version pohas made. The sweet version called sihi avalakki / gul pohe is prepared by mixing beaten rice flakes, coconut, jaggery and cardamom. The spicy version is made by tossing together the beaten rice flakes, coconut, spice mix, jaggery and a simple tempering. Rasam powder / Sambhar powder can be substituted in case if there is no time to prepare the spice mix. Jaggery can be replaced by sugar.

Ingredients for tempering:

1 tbsp. oil
1/2 tsp. mustard seeds
1 tsp. skinned black gram / urad dal
1 or 2 green chili / dried red chili (optional)
Few curry leaves

A pinch of turmeric powder (optional)

Ingredients for avalakki:

1 tsp. cumin seeds
1 tbsp. coriander seeds

4 Byadagi chillies 

2 cups thin rice flakes / paper avalakki / thin variety poha
1 cup fresh / frozen shredded coconut

1 or 2 tbsp. minced cilantro
1/2 tsp. salt or to taste
2 tbsp. jaggery (or to taste)

Directions:
1. Heat oil in a pan. Add mustard seeds and black gram. When black gram starts to change color, add curry leaves and green chilies if using. Saute for few seconds if using green chilies. Add turmeric if using and turn off the stove.
2. Lightly toast cumin seeds, coriander seeds and dried red chilies and grind them together coarsely when they cool down.
3. Add the above tempering and the spice powder, coconut, cilantro, jaggery and salt to a bowl and mix well. Next add the rice flakes / poha and mix again thoroughly with hand. 
4. Let the mix sit for at least 15 minutes, for the beaten rice flakes to absorb the flavors and soften. 
5. The upkaari is ready to serve when the poha softens.

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Besan Doodh ~ A Punjabi Milk and Chickpea Flour Based Drink

I came across a 'besan doodh' recipe a few years ago and I have been itching to try it ever since. Somehow, I kept postponing  it though the preparation is quite a simple one and finally yesterday I decided to try it before the winter is gone for good. As the name suggests, besan doodh is a chickpea flour and milk based drink and a classic Punjabi winter warmer. It is usually served hot. This traditional drink is very healthy, especially for the kids and the elderly and also considered an effective home remedy for cold and coughs. Don't ask me how it is going to cure the cold but all the recipes I came across made it sound like a highly valued medicinal drink. I would more call it as one that pleases your palates and your guests'. 

Besan is toasted in ghee until it starts to smell nutty and then cooked in milk, thus creating the besan doodh aka besan sheera. Yes, it is not a typo. It sure seems to be also called as sheera though it is not cooked to halwa consistency. And dodhi and sudkaa seem to be other names of this drink. Adding nuts is optional but I found that throwing in some chopped nuts like almonds and pistachios to the drink makes it more yummier. Also I added turmeric in the mix for color and health benefit in place of saffron. 
 
Besan doodh is truly a delicious drink to try. It tasted almost similar to MTR badam mix drink or I should say even better without being all excessively sugary. It makes a great alternative to coffee and teas during winter and also a welcoming chilled drink during summers (or even winters), if you ask me. However if drinking chilled / serving guests, I would recommend to omit the ghee completely to toast the besan. The ghee solidifies when the milk is chilled and you feel like eating a layer of ghee along with each gulp of milk. Go ahead with the addition of ghee if you don't mind that feel. Otherwise the omission of ghee is not going to alter the taste though it may affect if drinking for medicinal value.

Ingredients: (Yield 2 servings)
1 - 2 tsp. ghee
1 heaped tbsp. chickpea flour / besan
2 tbsp. roughly chopped nuts (optional but recommended.)
2 cups of milk
Ground cardamom from one pod
Sugar to taste (I used stevia.)
A pinch of saffron strands (Optional. I didn't use it.)


Directions:
* Heat ghee in  preferably a non-stick pan and add chickpea flour. Toast it on low flame until it starts to brown and nutty aroma can be noticed. 
* Add a small quantity of milk and stir constantly to form a lump free roux. When you get a homogeneous mixture, add the remaining milk, any chopped nuts if using, cardamom, sugar, and saffron if using. I added a pinch of turmeric as well.
* Bring the mixture to a boil and lower the heat. Simmer the mixture for about 7 to 8 minutes until the milk is slightly thickened and the chickpea flour appears cooked. 
* Serve it warm. 

This post is an entry for Blogging Marathon #98 under 'Cooking for two' theme.



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Millet Tomato Uthappam / Spicy Indian Millet Pancakes

I came across a quick version uthappam with a twist on a Telugu cooking show and tried them, choosing to replace the rice in the recipe with millet. The uthappams on the show were prepared using a 'grind but no ferment' kind of batter. I have tried both that instant and fermented batter versions and I definitely prefer the texture of the uthappams prepared using fermented batter. One can add tomatoes and coconut to the batter while grinding if choosing not to ferment the batter. They can be ground and added to the batter just before making uthappam if you are going to ferment the batter. If you have anyone at home (like my daughter) who prefers not to see veggies on their uthappams, then grind carrot, onion and green chillies (if using) along with tomatoes and coconut and add to the batter. Vegetables and some extra nutrition can be sneaked in that way.

Ingredients: (Yield 15 uthappam)
1 cup millet
1/2 cup urad dal / skinned black gram
Salt to taste
2 tomatoes, chopped
1/4 cup fresh grated coconut (optional)
1 tsp. cumin seeds
1 tsp. chopped ginger
2 finely chopped green chillies (Skip of serving kids)
1 chopped onion
2 carrots, peeled and grated
Cilantro
Oil to make uthappam

Directions:
* Soak millet and urad dal in water for about 3 hours. Rinse and drain the water. Grind them together adding salt to a thick, fine batter, adding about 1/2 cup water. (Midway, add tomato pieces and coconut to the batter and grind if choosing not to ferment the batter.)
* Allow the batter to sit and ferment overnight. Add tomatoes and coconut to the batter and grind fine just before making uthappams.  
* Heat a griddle / rimless pan. Pour about 1/4 cup batter and spread just enough to make a circle, keeping it thick. Immediately sprinkle onion, carrot, green chillies, ginger, cumin and cilantro over the dosa. Pour 1/4 tsp. oil around the edges. Cook until the bottom side is cooked and the top starts to appear dry, about 30 - 40 seconds. Flip and spread oil around the edges again, only if preferred. Cook until the bottom side cooks well, about 30 seconds or so. Remove the uthappam and transfer onto a plate. 
* Repeat the uthappam making steps with the remaining batter. Serve them warm with some spicy chutney.

 

This post goes to Blogging marathon and check out the page to read what other marathoners are cooking. It is posted for 'Kids' Delight' event hosted by Vidyha this month with 'Vegetables sneaked in' theme.

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Dutch Hagelslag & Bread

Here is a quick breakfast / treat from Netherlands with hagelslag aka a 'hailstorm' of Dutch sprinkles on buttered bread. I have been making these sprinkles n' bread for my daughter ever since I came across the Australian version, fairy bread. While fairy bread is considered a kids' treat, this bread with hagelsag is commonly eaten in Netherlands by all ages and is a popular one. Dutch hagelsag (sprinkles) were invented in 1936 by a Dutch company named Venz which became popular because of it. They created the first machine to produce the tiny cylindrical shaped treats and named them after their resemblance to a local weather phenomenon of hail. All sprinkles seem to not qualify for being called hagelsag. Only those sprinkles with cacao percentage of more 32% can bear the name chocolade hagelslag. Nowadays hagelslag comes in all shapes, sizes and flavors. 

A good quality chocolate sprinkles should do for those who don't have access to the original deal. All one needs to make this treat are some bread slices, good quality butter and sprinkles. One can use the white bread or the brown one. (They can be toasted if preferred.) Slather the bread slices with softened butter generously and sprinkle on hagelslag. 

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Greek Yogurt and Raspberry Parfait

My final post of this week is going to be this quick and delicious parfait which needs only three ingredients. This is one of those recipes which needs no recipe as such since anyone can blindly layer the ingredients. This recipe is child's play if one is using store bought ingredients.

The ingredients needed for this parfait are granola, yogurt and berries. The granola can be either a homemade batch of one's preference or store bought one. One can use either a single kind or a combo of berries they have on hand or even other fruit pieces. The yogurt can be a flavored or plain one. Even non fat yogurt will do.

I used store bought low fat granola and paired it with raspberries. The yogurt was a homemade low fat one with the consistency of a Greek yogurt kind. I am not mentioning the quantities here since one can use them as needed.

This makes a quick fix, wholesome breakfast during morning rush hours or when one is not in a mood to cook. Or when fixing breakfast for just one.

Pour yogurt into the bottom of a couple of tall glasses. Then granola and fruit. Alternate layers of granola and fruit with yogurt until glasses are full. One can sprinkle some slivered almonds or nuts over the top if preferred. Serve parfaits immediately to keep granola crunchy.

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