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Thursday, July 19, 2018

SPROUTS TOAST / SPROUTED TOAST

Sprouts are very popular as a nutritious food as they are rich in protein, folate, magnesium, phosphorous and vitamin C. It has many health benefits which helps in growth and development of children.

But the biggest challenge is to feed kids with this super food. To be honest I myself don't like to have sprouts in it's original form.

I generally make sprouts chila / pancake or sprouted parantha  .

This time I tried hand on something new and different which is very easy and quick to make, trust me, it came out to be a big hit among my kids.

To enhance the taste and flavor I added besan, this not only help in binding the batter but makes it more tastier. 

It makes a perfect school lunch box recipe as it's mess free and easy to handle.

So what are you waiting for soak moong dal today and germinate it and try this super healthy and yummy recipe. 

INGREDIENTS
1 cup sprouts (after grinding)
1 cup besan (chick peas flour / gram flour)
1/2 inch ginger 
1 cup water
1 tsp coriander powder (dhaniya powder)

1 tsp turmeric powder (haldi powder)
1/2 tsp chaat masala (optional)
salt to taste
green chili if desired 
1 tbsp ghee or butter
8-10 bread pieces
some finely chopped fresh
 coriander leaves 

METHOD
Make sprouts by first soaking 1 cup moong dal overnight, then wrap in clean muslin cloth. Keep in casserole and sprinkle some water over cloth. Keep it for 1-2 days or till you get desired sprouts.

Blend sprouts and ginger together to make fine paste by adding little water.

Transfer sprout paste in bowl, add besan, salt, and other spices mentioned above. Add water and make thick paste.

Take bread slice and cut into 4 equal sizes as shown below.

Heat pan, add butter, let it melt. Dip each slice of bread in batter and place on hot pan and cook on medium flame, flip and cook from the other side too.

Serve with chutney or sauce. This is one of the best school lunch box recipe as it is very healthy and can be served at room temperature and very handy to carry.

Pictorial:







1. Sprouts are ready.








2. Make fine paste adding little water.








3. It's done.








4. Transfer in a bowl.









5. Add besan and all the spices mentioned.








6. Add water to make thick batter.









7. Some freshly chopped coriander leaves.











8. Cut bread slices in 4 pieces.









9. Like this.









10. Melt butter in pan.








11. Dip bread slice in batter.








12. Coat it well all over.








13. Place on hot pan.








14. Flip and cook from the other side too.

















Tuesday, July 17, 2018

MUSHROOM FRENCH TOAST / FRENCH TOAST / MUSHROOM EGG SANDWICH

French toast are very famous and commonly made breakfast in almost every house today. I never make french toast in old fashioned way, where in bread has to be dipped simply in egg.  This is not the first recipe of french toast where in I have twisted this recipe.

After Pizza french toast, and Cheese French Toast , Apple Cinnamon French Toast and Jam French Toast, here I am with one more different version of french toast. This time I made a yummy and healthy filling of mushroom. 

As mushroom is very cheesy and soft in texture, adding more cheese to it makes it all the more cheesy and super yum. Do try this new version of french toast, I am sure your family specially your kids gonna love it.


INGREDIENTS
100gm (10-15 Mushrooms) finely chopped mushrooms
2 tbsp butter
1 tbsp oil

1 large finely chopped onion
1 medium sized finely chopped capsicum (you can add yellow and red bell pepper with it for extra flavor)
1/3 cup grated cheese (I used processed cheese)
1/2 tsp black pepper powder
1/2 tsp oregano or mixed herb
1/2 tsp chili flakes (optional)
1/2 cup tomato sauce (optional) 
1 tsp salt or to taste

For Egg batter:
4-5 eggs
1/2 tsp pepper powder
1/2 tsp oregano
1/4 cup milk
Salt to taste


METHOD
Heat oil in pan. Add butter and onion. Saute onion till it sweats.

Add chopped capsicum. Give a mix.

Add finely chopped mushroom. Cook on high flame till water of mushroom is absorbed.

Add salt, pepper, oregano. Mix well.

Keep this mix aside to cool down.

If you're planning to prepare this for kids school lunch box, prepare the filling a night prior. Like I does and store in fridge.

In separate bowl beat together eggs,  salt, pepper powder, oregano and milk. Beat well.

Take bread slice and trim the edges. Spread tomato sauce on both the slices, keep mushroom filling, top with some more cheese if you want, close it with other slice of bread.

Heat pan, add some oil and butter.

Dip bread slice in egg batter and coat well from all the sides. Toast on hot pan or tawa till crisp and brown. Hold the bread and toast from edges too so that egg is cooked from all the sides.

Before cutting make sure to let it cool down to room temperature.

Pack in kids school lunch box or serve in breakfast.

Pictorial:







1. Heat oil and butter.








2. Add chopped onion.








3. Cook till it sweats.








4 . Add chopped capsicum.








5 .Cook for a minute.








6. Add chopped mushroom.










7. Add salt and other spices.








8. Cook till water of mushroom is absorbed.









9. Add some grated cheese.









10. Trim the edges of the bread and spread some tomato sauce.









11. Keep mushroom filling, I added some more cheese on top for extra flavor, this is optional.








12. Prepare egg batter adding all the ingredients mentioned.








13. Heat pan or tawa, add butter and oil.








14. Dip bread in egg batter.








15. Coat well from all the sides.








16. Toast.








17. Till crisp and brown.








18. Toast from edges too.













19. Let it come down to room temperature and then slice.














20. Yummy!!

Thursday, July 5, 2018

INSTANT RAVA HANDVO / SUJI HANDVO/ RAWA HANDVO


Handvo is a very famous and traditional Gujrati breakfast recipe. Authentically it's made with dal (lentils) and rice and bottle gourd (lauki) with some more vegetables. 

Since it's a little long process, as you need to soak it first and then keep it for fermentation. 

But this one is an instant version. It's made with suji and besan and with vegetables. I have not used lauki here, which is completely optional. This version too is very healthy and light to have.

It can be served in breakfast but I like to pack in kids school lunch box. The best part of this recipe is even after becoming cold you can enjoy it. This is one of the latest crush in my home these days. I am sure your family will love it too. Just follow the exact measurements and enjoy this healthy breakfast.

INGREDIENTS
3/4 cup suji
1/2 cup besan
1/2 cup well beaten curd
1/2 cup water
1/4 tsp haldi powder
1 tsp coriander powder
3/4 tsp baking soda or eno

1 tsp salt
1/2 cup grated carrot
1 medium sized chopped onion
1 medium sized chopped tomato
8-10 curry leaves
1 tsp mustard seeds
1/2 tsp white sesame seeds
1/2 tsp black sesame seeds
4-5 tbsp oil or ghee
chili to taste  (I didn't add chili due to kids)

METHOD
1. Mix together besan, suji,curd, salt, water, turmeric powder, coriander powder. Make a smooth and lump free batter.

2.  Add onion, tomato, carrot. Cover and keep this batter aside for 15-30 minutes.

3. After 15 minutes, heat oil in pan, add mustard seeds and let it splutter, add curry leaves and white and black sesame seeds.

4. Add soda (mix well) in batter just before pouring it in pan, cover and cook on low flame for 8-10 minutes, After 10 minutes, the top part should be cooked, it should not be sticky. At this stage, keep plate on top of pan and turn it upside down to take out the handvo.

5. Now again add oil, let mustard seeds splutter, then curry leaves, sesame seeds and slide handvo back on tadka, cover and cook for another 5-10 minutes on low flame. Here don't try to lift the handvo just slide it to avoid any breakage.

6. Slide in serving tray, slice and serve hot!

Pictorial:











1. Mix together suji, besan,curd, salt, turmeric powder and coriander powder. Add water and make lump free thick batter. Keep aside for 30 minutes, if running out of time then 15 minutes.











2. Add chopped onion, chopped tomato and grated carrot.











3. Mix well. Cover and keep aside.










4. Heat oil in pan, add mustard seeds let it splutter, add sesame seeds and curry leaves.













5. Add soda in batter. Mix well.










6. Pour the batter over tadka.










7. Cover and cook for 10 minutes.








8. After 10 minutes, you will see it's done from top.








9. Keep plate on top and flip to take out the handvo.












10. Turn the pan upside down.









11. Keep it aside. 











12. Again add oil and give same tadka.








13. Slide the handvo on it. Try not to lift.








14. Cook for another 5-6 minutes.












15. Transfer in serving plate. Let it cool down a bit.













16. Slice and serve.


17. Closer yummy look!

Some Success Stories: 

Payal Bhatia tried Handvo with this recipe and shared her feedback! Thank you Payal for sharing your valuable feedback!