Sooji Toast

This recipe was taught to us by a dear friend who impressed our palettes on a lazy Sunday morning with this yummy Sooji Toast. Its a very quick and easy option for snack time or breakfast made with  ingredients you would find everyday in our Indian homes.

Prep time: 10 mins

Ingredients

Bread Slices: 4

Topping

Rava/Sooji/Semolina: 1/4 cup

Yogurt : 4 tablespoons

Onions (finely chopped): 2 tablespoons

Green bell peppers (finely chopped): 2 tablespoons

Carrot (grated): 1 tablespoon

Green chillies (chopped): 1-2

Cilantro (chopped): 1 tablespoon

Ginger (finely chopped): 1/2 teaspoon

Garam Masala: 1 teaspoon

Chat masala: 1 teaspoon

Cumin seeds: 1 teaspoon

Salt and pepper to taste

Butter: 1 tablespoon

Combine all the ingredients of the topping in a bowl and keep aside. It should be of a pasty consistency (not very thick or not very runny), easy enough to spread on the bread slices.

Butter both sides of a bread slice and press down on a hot tava. Don't let it get crispy, just slightly toasty. On one side spread the topping and turn it down on the tava. Let it get cooked on medium heat until golden brown. The sooji will stick on to the bread firm creating a nice crust. Once fully cooked, cut in triangles and serve hot with Maggi Hot and sweet ketchup. Repeat with all the bread slices until your topping is finished.

*We suggest the hot and sweet ketchup, because it tastes best with that compared to the regular tomato ketchup.

Oats Soup

Oats are great for all ages and mostly consumed for health reasons. This fibrous cereal is also known to improve cholesterol numbers. And with the addition of spinach leaves and no oil, this is an all in all super healthy soup. So definitely give it a try.

Prep Time: 15 mins

Ingredients

Oat meal: 1/2 cup

Baby spinach leaves: 1/4 cup

Tomato (chopped): 3-4 tablespoons

Garlic pods (crushed): 2-3 pods

Milk: 1/2 cup

Water: 1 1/2 cups

Salt to taste

Pepper to taste

Boil the water in a pot. Add the oats, spinach, tomatoes and crushed garlic pods. Let everything come to a good boil. Add salt and pepper to taste. Finally add the milk and give a final boil. Pour into soup bowls and enjoy it hot.

Aval (Rice flakes) Upma

Here's one quick recipe for a very naadan tasting snack which is also a popular option for breakfast in our homes. These flattened rice flakes are very filling and can be made in so many delicious variations.

Prep Time: 10 mins

Ingredients

Aval/ Rice flakes/ Poha: 2 cups

* We used thick rice flakes. Another tip is that if you make this with the Kerala special red rice flakes, it tastes even better.

Red onions (chopped): 1/3 cup

Dried red chillies: 2-3

Curry leaves: handful

Grated coconut: 1/2 cup

Mustard seeds: 1 teaspoon

Urad dal: 1 teaspoon

Oil for seasoning

Heat oil in a deep pan/kadai. Splutter the mustard seeds, urad dal and curry leaves. Add the chopped onions and saute. Just wash the rice flakes and immediately squeeze out the water. Add the squeezed rice flakes into the pan and saute well. Add the salt. Finally add the grated coconut and mix well. Turn off the heat in 5 mins.

Aval upma is ready to be served.

Palak Paneer

Heres our version of  the delicious Palak Paneer aka cottage cheese in spinach curry sauce. This dish is a sure find in every Indian menu card and is rich in iron with the all the goodness coming from the spinach leaves and calcium from the cottage cheese. We have used homemade paneer for this recipe, so from start to end its a complete homemade meal.

Prep Time: 20 mins
Ingredients

Spinach leaves (washed, blanched & pureed): 1 cup

Tomato (pureed): 1

Onion s(chopped): 1/4 cup

Green chillies: 2

Ginger-garlic paste: 1 teaspoon

Cumin seeds: 1 1/2 teaspoons

Coarinder powder: 1 teaspoon

Chilli powder: 1/2  teaspoon

Turmeric powder: 1/2 teaspoon

Kasoori Methi / Dried fenugreek leaves: 2 teaspoons

Milk/Cream: 1/3 cup

Paneer (cubed): 8-10 pcs

Oil to fry

Bay leaves: 1

Cradamom seed: 1

Cinnamon stick: 1

* You could fry the paneer cubes slightly before adding to the gravy to avoid it crumbling up. Or you could skip the frying bit and add the plain paneer cubes. If you are sauteeing the paneer, just rub the paneer in little salt, turmeric and chilli powder and saute in little oil. Another thing is if you leave these fried paneer for a long time in room temperature, it will become hard and rubbery. So immediately after frying, let  it sit in 1/4 cup warm water. You could add this water with the paneer back into gravy.

Wash the spinach leaves. Immerse in 1/2 cup boiling water for 2 mins. Drain and puree the spinach leaves into a smooth paste.

In a deep pan, heat some oil. Add the bay leaves, cardamom seeds, cinnamon stick and cumin seeds. Add the ginger garlic paste. Add the chopped onions and saute until slightly golden. Add the turmeric powder, chilli powder, coriander powder. Add the tomato puree and mix well. Now add the spinach puree and let everything simmer on low heat. Adjust the salt and spices. When the spinach is fully cooked, add the crushed kasoori methi. Finally add the paneer cubes. Add milk/cream and mix well.

Palak paneer is ready to be served.