Ready to go- Breakfast with Leftovers

Its simple and yummy ! Today morning, I was wondering what could I make for breakfast? Is it always going to be cereal or oats? Nope. Why not make a Cheese bread sandwich with stuffed leftover gobi. Oh My god, Have I written the recipe in one line.

Yes, its very simple. I had Gobi from the leftovers of the gobi parata. So thought to make it a simple sandwich which cheese in it.

No method and No ingredients.

Apply butter in the tawa, and place the bread. Toast the bread both side till it gets light brown on the sides and place the cheese (square one) and the gobi . Just off the flame and wait till the cheese melts on the tawa. Yummy yummy..

I am sending this to "Bread Mania" event hosted by Sindura.





Not only it tastes yummy but very different from the usual oats!!!

Keera Porichakuzhambu / Keera Porichakootu ( Spinach)

Its a rainy day outside and as planned I did Keera Porichakozhambu or Keera poricha kootu. Spinach is so fresh here in Devon ave, Chicago. Wonderful indo-pak filled area and the happy news is you get more Indian vegetables.

I live very close by so I shop every fifteen days to make all those delicious indian curries at home.

Keera( Spinach) is a very good nutrient to our body. Specially on a rainy day, if you eat anything hot will be so delicious, and why ask about hot prepared spinach dish. Yummmm!!!

Its easy and quick to prepare.

Ingredients:

Spinach - 1 bunch
Moong dal - 1/2 cup
Mustard - 1spn
Urad dal- 1 spn

To Fry and Grind- (TFG)

Coconut - 2 spn
Channal Dal /Kalla parupu - 1 Tpn
Coriander seeds/Dhaniya - 1 Tsp
Pepper/Milagu - 5-6
Long Red Chillies/Molagavathal - 2-3
Jeera- 1.5 spn


MEthod:

1) Wash spinach separately and boil it in the Tawa.
2) Cook moong dal in the cooker about 3 whistles
3) Mix spinach and dal and let it cook in the Vessel for few minutes.
4) While doing so, take a small kadai , add Oil
And add those TFG ( To Fry & Grind) and grind it well.
5) Pour it back to the spinach dal and let it boil for 5-8 mts in Medium High flame.
6) In a small kadai, put oil and add mustards, urad dal wait till it splutters and pour it back to the spinach dal.


Keera Porichakozhambu is readdddddddddddddddddddy!!

Yummy yummy!

Dal and Curry - Methi dal, Cauliflower peas aloo curry with Chapati

Yeah its a midday of the week. Having a kid is bit of work and wonder what will I make for dinner... Suddenly struck to make it simple and yummy. Everyday except weekends, my husband does take only chapatis in the night. So only one dish doesn't make tummy full. Thats why I planned to do Dal and Curry combination, which will be easy to take it for chapatis.

Methi dal is one of my favourite dish and its healthy too. Ofcourse, the curry will be delicious cauliflower , peas & aloo !!! Yummy isn't? It just took 1/2 hour to cook and finish off the both. Makes my job easier and lots of time to spend with my daughter.

Methi Dal

Ingredients:

3/4 cup- Methi
1/2 cup - Toor dal
Tomatoes- 1
Chillipowder - 1 spn
Long red chillies - 2-3
Mustard & Jeera - 1 spn
Garlic - 2-3
Salt & oil

Method:

Wash methi nicely in water so all the mud in the methi just goes off away.

1) Put methi leaves & toor dal in vessel in cooker for about 3-4 whistles.
2) Once it is done, put back in the kadai and let it boil with salt, chillipowder & tomatoes.
3) once it is boiling for about 5- 10 mts in high flame, keep it in low flame
4) Take a small kadai,and add 1 spn of ghee( here it is where, taste becomes so yummmy) ,and little bit of oil .
5) Put mustard,Jeera. Once it splutters add garlic and long red chillies.

Pour it back to the dal!

Methi Dal is readyyyyyyyyyyyy!!!

Photos to be added shortly.