Taste bhi Health bhi ~ Suji Toasts

 

Life takes a full circle. Really!! I told this healthy recipe to 1 of my Chachi and forgot it for ever. When I came to Pune, after marriage, I again learnt the same from her. LOL, a  journey of 5 years of my “Suji Toast” . Smile 

This super tasty and healthy open sandwich/toast is so easy and fast to do, you can grab it while rushing for your work or do it for kids as a school tiffin. And what more, you will be happy to know, it is no oil/butter toast, made in brown bread, with goodness of suji, richness of curd and veggies (all of your choice). I topped the toast with some grated cheese which you can skip. But the crisp brown color of the grilling comes with cheese. Moreover, what is life without cheese? Live it sinfully at times. Smile Smile

My home-made curd

The ingredients

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Servers: 2

Time: 20 mins

You need:

  • 4-6 Brown bread slices
  • 1 cup suji/semolina
  • 1 cup fresh curd
  • 1 medium sized onion
  • 1 medium sized tomato
  • 1-2 green chilies
  • salt as per taste
  • some chopped coriander
  • ¼ cup sweet corn – mildly boiled to soften
  • Some grated cheese

How to:

  1. Mix Suji and curd and keep aside for 30 mins to get the spread fluffy. You can adjust the consistency of the spread as per your desire.
  2. Add the chopped onion, tomatoes, chilies, boiled corn.
  3. Apply a thin layer of this spread on a bread slice. Garnish with coriander leaves and top with some grated cheese.
  4. Grill 3 slices in microwave oven for 4-5 mins.
  5. You can roast the toast on a hot griddle too for 5 mins on the lower side and then 2 mins from the topping side. Keep the flame low while roasting the topping side to avoid the toppings from burning.

Relish with a dip/chutney of your choice in breakfast or as a tea time snacks. I simply used chili sauce.

Parting Note:

You can add the toppings of your choice and adjust the time to grill. Keep the layer thin so that the inner part is cooked properly.

Boondi bahar!!

You are running short of time and the fresh pile of veggies is also vanished. Why not try something really simple and fast then? Boondi is a common stuff available usually in our kitchen. Instead of making a Raita this time, give it a twist. Prepare a curry and surprise all with the innovation.  🙂 

I am always in for such short and sweet (read salty) preparations. I learnt this during my Hyderabad days of bachelorhood from a Punjabi rommie. 

 You need:

  • Salted / Masala Boondi – 1 cup
  • Onion – 1 pc, coarsely chopped
  • Tomato – 1 pc, medium, finely chopped
  • Curry leaves – 1 stem
  • Sour Curd – 3-4 Tsp, beaten
  • Hing – 1 pinch
  • Mustard and cumin seed – 1 tsp together
  • Salt- per taste (boondis usually have salt)
  • Turmeric – 1 tsp
  • Coriander pwdr – 1tsp
  • Oil – 2 Tbsp
  • Water – ½ cup

How to:

  1. Heat oil in a wok/pan.
  2. Add seeds and let them splitter. Add curry leaves. Mix a pinch of hing.
  3. Add onions and roast them till light brown
  4. Add tomatoes and cook until disintegrated.
  5. Now add the dry spices.
  6. Then add the sour curd and keep stirring for 2-3 mins on medium flame to avoid the curd from splitting.
  7. Once curd gets mixed properly, add water and salt and bring it to boil.
  8. Now add boondi and cover for a min.
  9. Adjust the consistency by adding hot water if it is too dry for you.
  10. Done

Relish with Daal-Rice. My all time fav for Sunday lunch to save my energy for the eve outing. 🙂

Parting Notes:

Do not overcook boondis as they are very delicate and 1 min on the flame is sufficient to soften them.

 Keep a check on the quantity of tomato as we are using sour curd. So adjust the amount of tomatoes accordingly.

Capsicum with besan (gram flour)

 

It was a lazy drowsy Sunday being cloudy and so was I, drowsy and lousy, to cook :). I was worried as we had a defective Gas cylinder (Yes, we hardly have a handful of piped gas connections in Pune and I am not a lucky person to enjoy the uninterrupted supply) lying in front of the eyes waiting to be replaced from the agency (Do I need to mention our sufferings because of gas agencies?). I was all prepared of exploiting this chance of taking the break from kitchen for a while. But Mahi should get her good dose of home cooked food. And eating out was not in my mood that time. And to my sheer surprise, came the agency guy (unexpectedly) to replace the cylinder. I still had some time in hand to cook lunch. And the saviors were plain rice and daal fry. But how about the vegetable/subjee? And impromptu came to my mind was “Capsicum diced in Roasted besan”.

 

Capsicums, don’t really sound yummy and tasty, Do they???  And, many of you guys may not like the bland, neutral, slightly unappealing taste. Well, my hubby, Romesh never liked it too. But it’s a forgotten history. I often cook this fast subjee for him now.

Going back to my memory lanes, 4 years back, when I was working in Hyderabad, and was staying in a rented flat with roomies (and not to mention, enjoying my reckless bachelorhood infinitely  🙂 ), one of my roomies, prepared this 1 & it was a big hit. I live the history now, at least once a fortnight.

 

Capsicum with besan (gram flour)

Serves: 3-4 people

Time: 30 mins

You need:

  • Capsicum – 250 grams (4 pieces of medium size)
  • Besan (gram flour) – ½ cup
  • Sesame seeds (til) – 1 tsp
  • Fennel seeds (saunf) – 1 tsp
  • Salt- per taste
  • Turmeric – ½ tsp
  • Black pepper – ½ tsp
  • Aamchoor (dry mango powder) – ½ tsp
  • Oil – 2-3 Tbsp

How to:

  1. Roast the besan till it is light brown.
  2. Wash, deseed and cut capsicum into small rectangular pieces.
  3. Heat oil and add sesame seeds and fennel seeds into it. We are taking a little more than usually needed as the besan needs more oil, else it will stick to the pan.
  4. Add capsicum and salt, pepper and turmeric and mix.
  5. Cook covered until capsicum is translucent
  6. Add aamchoor and mix thoroughly.
  7. Add besan and keep mixing until it just blends well in the capsicum and is not dry. If it is dry, sprinkle some water to mix well.
  8. Cook for some 7-8 minutes and keep stirring so that besan does not stick.
  9. Done.
  10. Relish with rice and daal fry. Blissful!!

Parting Notes:

I added a red chili to give the green color, a zing. 😛

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