Thecha Cheese Sandwich

 

         Calling all Thecha lovers, you will simply love this Thecha Cheese sandwich, where the bread slices are stuffed with the very popular Maharashtrian chutney along with cheese and pan grilled to perfection. 

          So simple and at the same time very yummy too. They are quite wholesome and a quick snack on the go. However, adjust the spiciness if preparing for little ones. Serve with tomato sauce or green chutney. So do give it a try by following an easy step by step pictorial recipe to prepare it. 

          Sandwich is typically a wholesome meal-on-the-go as it is super easy to prepare. You can mix and match with various ingredients that are easily available in your kitchen. 

          They can be enjoyed for breakfast, snacks, brunch or as a lunch box meal. In this recipe, I have made use of white bread. However, it can also be made with brown or multi grain bread as per your  preference. It is a great picnic or kitty party recipe too.

• 1 tsp. oil
• 1 tsp. cumin seeds
• 6-7 green chilies, roughly chopped
• 8-10 garlic cloves, sliced
• 1/4 cup roasted peanuts
• 1/2 cup coriander leaves 
• 1/4 tsp. salt or to taste
• 1 tsp. lime juice
• 6 slices bread
• 3 cheese slice
• 2-3 pinches of pepper powder
• butter as required

          Thecha - Heat oil in a pan and add the cumin seeds, garlic, green chilies and peanuts. Sauté till it turns slightly brown in color.

          Now add the coriander leaves and salt to taste. Give it a stir and switch off the flame. 

          Allow it to cool down. Then pound them in a mortar and pestle into a coarse consistency. Add lime juice and mix well. Keep aside. 

            Sandwich - Take two bread slices and spread a generous amount of butter on them. 

           Then spread some of the thecha on one slice and place a cheese slice over it. 

           Sprinkle some pepper powder and cover with another sliced bread. 

            Add some butter on a grilled pan and toast the stuffed bread on both sides, by pressing it lightly, till light golden in color. 

            Transfer to a serving plate and slice into half. Make similar sandwiches with the remaining bread slices and thecha mix. 

          Serve along with tomato sauce or green chutney for breakfast / tea-time snack.

Heat oil in a pan & add the cumin seeds, garlic, green chilies & peanuts. Sauté till it turns slightly brown in color.

Now add the coriander leaves & salt to taste. Give it a stir & switch off the flame. 

Allow it to cool down. Then pound them in a mortar & pestle into a coarse consistency. Add lime juice and mix well. Keep aside. 

           Take two bread slices & spread a generous amount of butter on them. 

Then spread some of the thecha on one slice.

                    Place a cheese slice & sprinkle some pepper powder. 

                     Cover with another sliced bread. 

                    Add some butter on a grill pan. 

                  Gently place the stuffed bread on the greased grill pan. 

Toast the stuffed bread on both sides by pressing it lightly till light golden in color. 

Transfer to a serving plate & slice into half. Serve along with tomato sauce or green chutney for breakfast / tea-time snack.

Ghee Podi Idli

 

             Idlis in general are a perfect and a healthy breakfast option. So I dished out my all time favorite idli in a new avatar with some idli podi sprinkled over it. Serve these soft and fluffy treats in this appealing and appetizing manner. They just tastes awesome. I added some Andhra special Nalla Karam Podi. However, you can use any other idli podi of your choice. 

             The star ingredients in this recipe are the idli podi and ghee that adds a distinct flavour to this dish and takes it to the next level. You may substitute ghee for butter according to individual preference.

          It is a very quick and a simple snack item to satiate your hunger pangs. This ghee podi idli is perfect as a tea-time snack or as an appetizer with or without any chutney. So check out the step by step pictorial recipe to prepare this comforting fusion dish.

• 3-4 idlis
• 1-2 tbsp. ghee
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1 tsp. urad dal
• 1 sprig curry leaves
• 2-3 tbsp. idli podi
• 1 tbsp. coriander leaves, chopped

           Dice the idlis into pieces. Keep aside. 

          Heat oil in a pan. Temper with dry red chilies and mustard seeds. Allow it to splutter.

          Add the urad dal and curry leaves. Sauté for a few seconds. Then add the diced idlis and stir fry for 2 minutes.

          Add the podi masala and mix well so that the idlis are well coated with the spice. 

          Switch off the flame and garnish with chopped coriander leaves. Serve as a tea time snack.

          

                  Dice the idlis into pieces. Keep aside.

  Heat oil in a pan. Temper with dry red chilies & mustard seeds. Allow it to splutter.

                   Add urad dal & curry leaves. Sauté for a few seconds.

                   Add the diced idlis & stir fry for 2 minutes.

Add the podi masala & mix well so that the idlis are well coated with the spice.

                      Garnish with chopped coriander leaves. 

                    Serve as a tea time snack.

Foxtail Millet Bun Dosa

 

          Bun Dosas are soft and spongy. It is shaped like a bun, hence the name. They are generally prepared in a tadka pan. However, it can also be prepared in a small wok pan or an appe pan. 

          In this recipe, I substituted rice for Foxtail millet. A tempering of mustard seeds, urad dal, asafoetida, onion, ginger, curry leaves and green chilies was added to the batter. 

          Do try this amazing and wholesome Millet Bun Dosa, accompanied with coconut chutney for a comforting breakfast / meal. So check out the step by step pictorial recipe to prepare this healthy and wholesome breakfast.

            Besides Foxtail Millet, you can also use any other variety of your choice, like proso, kodo, little, barnyard, etc. Any type of millet, in general, is a wonder grain that is both diabetic and heart friendly.

            Millets are a great substitute to rice as they have a lot of health benefits and antioxidants. So do give this recipe a try and introduce something new to your family and loved ones. 

 

• 1/2 cup foxtail millet
• 1/4 cup urad dal
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves, chopped
• 1-2 green chilies, chopped
• 1/2" ginger, chopped
• 1 onion, chopped
• 1/4 cup coriander leaves, chopped
• salt to taste
• 1 tsp. eno fruit salt
• oil to fry the bun dosa

          Wash the millet and urad dal. Rinse well and soak overnight or for a minimum of 5 hours.

          Then grind into a smooth paste along with required quantity of water. The batter should be of pouring consistency.

          Heat 1 tbsp. oil and temper with cumin seeds, mustard seeds and asafoetida. Allow it to splutter.

          Add the chopped onion, curry leaves, ginger and green chilies. Sauté till it turns translucent. 

          Add the chopped coriander leaves and give it a mix. Switch off the flame and pour this tempering over the prepared batter along with salt to taste. Mix well. 

          Just before preparing the bun dosa, add the eno fruit salt and mix. 

          Heat 2 tsp. oil in a tadka pan and pour a ladleful of the batter in it. Cook till one side turns golden brown. Then flip it over and fry the other side till perfectly done.

          Transfer it to a serving plate. Prepare similar Bun Dosas with the remaining batter and serve them hot with coconut chutney for a wholesome breakfast.

Note - 

1.  The same batter can be made into uttapam and paniyaram (appe).

4.  These Bun Dosas can be served for breakfast, brunch, lunch, dinner, snack or as a lunch box meal. In fact, one can have them anytime of the day. 

                Wash the millet & urad dal. Rinse well & soak overnight.

       Grind into a smooth paste along with required quantity of water. 

   Heat 1 tbsp. oil & temper with cumin seeds, mustard seeds & asafoetida. 

Add the chopped onion, curry leaves, ginger & green chilies. Sauté till it turns translucent. 

                      Add the chopped coriander leaves & give it a mix. 

       Pour this tempering over the prepared batter along with salt to taste. 

                       Mix well. 

        Just before preparing the bun dosa, add the eno fruit salt & mix. 

Heat 2 tsp. oil in a tadka pan & pour a ladleful of the batter in it. Cook till one side turns golden brown. 

                  Flip it over & fry the other side till perfectly done.

        Serve them hot with coconut chutney for a wholesome breakfast.

Foxtail Millet Handvo (Gujarati style Millet-Lentil Cake)

 

          Handvo is a very popular and a traditional healthy Gujarati snack, which can be either had as an appetizer, tea-time snack or for breakfast. It can be cooked through various methods - by baking, steaming or pan frying. This is the latter method.

         It is typically made from a fermented batter consisting of rice and mixed lentils. However, I substituted rice with Foxtail millet. So it is a diabetic friendly recipe that can be had guilt free. Grated veggies are added to the batter to make it more healthy and wholesome. So if you are craving for some nutritious snack, then go ahead and dish out this simple protein rich delicacy by following a step by step pictorial recipe to prepare it.

         Millets in general are very popular these days. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. It helps in reducing blood sugar levels, has healthy carbs, dietary fiber, calcium, iron, etc. So do try this amazing and wholesome millet recipe and introduce something new to your dear ones. 

          Easy, hassle free and simple to prepare, it is ideal as a tea-time snack, appetizer, brunch or breakfast. They can also be relished as an after-school snack or as a lunch box meal. This recipe can be considered as a wholesome meal. You can serve as it is or with mint chutney.

• 1/2 cup foxtail millet
• 1/4 cup chana dal (Bengal gram lentil)
• 2 tbsp. tuvar dal (Pigeon pea lentil)
• 1 tbsp. urad dal (split black lentil)
• 1 tsp ginger, grated
• 1-2 green chilies, finely chopped
• 2 tbsp. fresh grated coconut
• 1/2 cup bottle gourd, grated
• 1/2 cup cucumber, grated
• 1/3 cup green peas
• 2-3 tbsp. coriander leaves, chopped
• salt to taste
• 1/2 tsp, turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. cumin-coriander powder

Tempering - 

• 1 tbsp. oi
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. sesame seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves

          Wash the millet and the lentils well and soak for 5-6 hours Grind to a smooth paste and leave it to ferment overnight, Add rest of the ingredients to the batter and mix well. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds, curry leaves, sesame seeds and asafoetida. Sauté for a few seconds. 

          Pour the batter and cook, covered, on a low flame for 4-5 minutes or till the top layer turns dry. 

           Flip it over carefully and cook the other side too, till well browned. Transfer to a serving plate.

          Cut as desired and serve with mint chutney as an appetizer, for a tea-time snack, brunch or breakfast. They can also be relished as an after-school snack or as a lunch box meal.

                                 Take Foxtail millet & all the lentils.

                                  Wash well & soak for 5-6 hours.

                                  Grind to a smooth paste.

                                  Ferment overnight.

                      Add grated veggies, coconut, ginger, green chilies, green peas & coriander 

                      leaves.

                                  Combine everything well. 

                                   Then add all the dry spices.

                                  Give it a stir so that everything is well mixed.

                      Heat oil & temper with mustard seeds, cumin seeds, curry leaves, sesame 

                      seeds and asafoetida. Sauté for a few seconds. 

                                Pour the batter.

                     Cook, covered, on a low flame for 4-5 minutes or till the top layer turns dry. 

                           Flip it over carefully & cook the other side too, till well browned. 

                       Cut as desired & serve with mint chutney as an appetizer, for a tea-time                                             snack, brunch or breakfast. 

                   They can also be relished as an after-school snack or as a lunch box meal.