Cheesy Spinach Stuffed Croissant

Ingredients:

All butter croissant 1
Baby spinach leaves 2 cups packed
Salt
Garlic powder 1/4th tsp  or you can use fresh garlic crushed
Cumin powder 1/4th tsp
Grated mozzarella cheese 1 tsp
Olive oil 1tsp

Method :

1. Pre heat the oven to 180C temperature.
2. While oven preheats, heat olive oil in a pan, add spinach and cook till the leaves become tender and not much water left.
3. Add salt, cumin powder, garlic powder and mix well.
4. Take the croissant and slit in the middle.
5. Spread spinach in the middle of croissant.
6. Sprinkle cheese on top and bake in the oven for 7 mins.
5. Serve hot for breakfast.
6. Another similar recipe is here with avocado
7. You can also follow the same recipe with any other bread also. But using the croissant gives it that flaky super soft, melting in the mouth texture. Do try it and let me know how it turned out for you.

Cheesy Avocado Butterfly

Ingredients:

All butter croissant 1
Grated avocado 1 tbsp or as you like
Salt
Chilli powder 1/4th tsp
Cumin powder 1/4th tsp
Coriander leaves chopped 1 tsp
Grated mozzarella cheese 1 tsp

Method :

1. Pre heat the oven to 180C temperature.
2. While oven preheats, take the croissant preferably which comes in shankh shape and slit in the middle so that it looks like butterfly shape.
3. Mix all other ingredients except cheese and spread in the middle of croissant.
4. Sprinkle cheese on top and bake in the oven for 7 mins.
5. Serve hot with masala chai and sautéed mushrooms for breakfast. Another similar recipe with Croissant with Spinach is here. Cheesy Spinach Stuffed Croissant
6. You can also follow the same recipe with any other bread also. But using the croissant gives it that flaky super soft, melting in the mouth texture. Do try it and let me know how it turned out for you.

Ghee Pongal (Hotel Style)

Ingredients:

Rice 1 cup
Moong Dal 1/4th cup
Freshly grated coconut 3 tsp
Milk 1/2 cup
Cashew nuts few
Pepper corns 1 tsp
Cumin Seeds 1/2 tsp
Curry Leaves
Grated ginger 1/2 tsp
Hing small pinch
Ghee 2tsp
Salt

Method:

1. Dry roast moong dal in a pan till they slightly turn light brown colour and then mix them along with the rice and wash and soak in water for 30 mins.
2. Now boil the rice and dal mixture in 3.25 cups water and 1/2 cup milk, salt in a pressure cooker. Also add freshly grated coconut while boiling.
3. When the pressure goes down, open and mash the rice slightly. Add little more water or milk and cook for few more minutes if it looks too dry. Also if it looks too watery, just cook for few more minutes.
4. Now heat ghee in a pan, add ginger, coarsely crushed pepper corns, cashew nuts, curry leaves, little pinch of turmeric, hing and finally add cumin seeds. Now add the rice to this tempering, mix well and serve hot with any sambar or chutney.

French Toast

Ingredients:

Bread slices 4

Eggs 3

Milk 2 tsp

Red chilli powder 1/4th tsp

Black pepper powder 1/4th tsp

Garam Masala powder small pinch

Cumin powder small pinch (optional)

Chopped Coriander leaves 1 tsp

Green chilli 1 finely chopped

Oil

Salt

Method:

1. Mix all the ingredients except bread and whisk well.

2. Now, dip the bread slice in the mixture and let it soak for few seconds and then put it on a heated tawa by drizzling some oil and cook on both sides on medium flame till it gets nicely cooked.

3. Serve hot as breakfast.

Cheesy Corn Sandwich

Ingredients:

Brown bread 4 slices (You can use white bread too)
Frozen sweet corn 1/2 cup
Onion 1/2 of small one finely chopped
Mint finely chopped 1 sp
Grated Mozarella cheese 2 sp (Add more if you like)
Red chilli powder 1/2 sp
Salt to taste
Butter 1.5 sp

Method:

1. Defrost sweet corn or just wash them in water and drain and take them in a bowl.
2. Add onions, mint, cheese, red chilli powder, salt and mix well.
3. Apply butter on only on outer side of each slice (apply on both sides if you want to, but I try to reduce the fat intake)
4. Add the filling on inner side of a slice and cover it with another slice, and toast it in a toaster on stove top. You can also toast them on tawa by carefully toasting them on both sides. But using toaster will keep the fillings in tact as the sweet corn tends to fall out.
5. Enjoy hot for breakfast or as a snack !!!

Spinach Egg Sandwich (Palak Egg Sandwich)

Ingredients:

Brown bread slices 4
Spinach 2 cups packed
Eggs 2
Oil 1 sp
Cumin seeds 1/2 sp
Garlic cloves 3 crushed
Black pepper powder 1/2 sp
Butter 1.5 sp
Salt to taste

Method:

1. Heat oil in a pan, add cumin seeds and let them crackle, then add crushed garlic and cook for a min.
2. Then add washed and chopped spinach and cook till all the water evaporates and looks dry.
3. Now move the spinach aside in the same pan and add the eggs on the other side and scramble it and cook for 2 mins.
4. Then mix the egg with spinach and add salt, pepper powder and mix well.
5. Now the filling is ready.
6. Spread some butter on one side of each slice and put the filling between 2 slices and toast them on tawa on both sides carefully making sure that the filling wont fall out and the toast becomes nice brown colour and crispy.
7. Cut into triangle shapes and serve as breakfast or as a snack. This is a very healthy and filling breakfast.

Spinach Upma (Palak Upma)

Ingredients:

Rawa (Sooji or Semolina grits) 1.5 cup
Spinach leaves 2 cups packed
Papdi Lilva beans (I used frozen) (optional) 1/2 cup
Onion 1 medium chopped
Ginger 1 inch piece 
Curry leaves few
Cashew nuts 10
Chana dal 2 sp
Urad dal 2 sp
Mustard seeds 1/2 sp
Cumin seeds 1/2 sp
Dry Red chilli 1
Hing little pinch
Green chillies 2 slit
Oil 1.5 sp
Ghee 1.5 sp (add more if you want to)
Lime juice 3 sp
Freshly grated coconut 3 sp
Salt to taste

Method:

1. Heat 1/2 sp oil in a pan, add Sooji and roast it till nice aroma comes and make sure there are no lumps and keep it aside.
2. In the same pan, heat remaining oil, ghee and then add mustard seeds, cumin seeds and let them crackle.
3. Now add chana dal, urad dal, cashew nuts in the order and fry till they get golden colour.
4. Then add dry red chilli, hing, ginger finely chopped, curry leaves, onions and cook till onions get translucent. Then add green chillies and fry for a minute.
5. Now add the spinach leaves chopped and cook for 2-3 mins.
6. Now add  Papdi lilva beans (you can pre boil them with little salt if needed) to any other vegetables like green peas, potato, carrot, French beans etc can be added.
7. Then add 3.5 cups of water and bring it to boil and then add salt, lime juice, coconut geared and mix well.
8. Now slowly add the Sooji while mucking continuously to avoid any lumps.
9. Then cook covered for another 10 mins or till it is done.
10. Serve hot with any pickle.

Pan Cakes

These pan cakes are a great choice for breakfast and they are very easy and quick to make. This recipe makes around 6 pan cakes.

Ingredients:

Plain flour (Maida) 1 small cup
Egg 1
Sugar 2-3 sp as per taste
Milk 1 small cup same as cup taken for flour
Baking powder 1/2 sp
Melted butter 2 sp
Salt a pinch

Method:

1. Beat egg in a bowl and beat it nicely.
2. Then add all the remaining ingredients and mix well and make sure there are no lumps in it. The batter should not be too thick or too thin. It should just coat the back of the ladle when dipped.
3. Heat a non stick pan, add a ladle full of batter and pour in the middle.
4. Do not spread with ladle, but just twist the pan little bit so that the batter spreads evenly. But don't spread too much as they taste better if they are little thick and fluffy.
5. Cook in a slow flame for few seconds as they get too dark colour otherwise.
6. Flip it around and cook for few more seconds.
7. Serve hot with a piece of butter on top and drizzle dome honey around.
8. These pan cakes are so fluffy and absorb the honey and taste delicious.
9. I served it with some almond flakes also on the top which give a nice crunch.
10. You can also use any other dry fruits or even chocolate spread goes well with it.