Breakfast

Amla Rice


Ingredients

  • 3 cups cooked rice, cooled or leftover rice
  • 8 to 10 amlas
  • 1 small raw mango (optional)
  • 6 green chillies, slit
  • 1 tbsp. chana dal (split chick peas)
  • 1 tbsp. urad dal (split black gram)
  • 10 to 12 cashewnuts or groundnuts
  • 1 tsp. mustard seeds
  • 2 sprig curry leaves
  • ½ tsp. turmeric powder
  • 2 tbsp. ghee
  • 1 tsp. Salt or to taste

Slit the green chillies and grate the amlas.  Discard the seed.  Heat a pan and add ghee, when hot, add the mustard seeds.  When they crackle, add the channa dal, urad dal, cashewnuts and fry till light golden.  Add the green chillies and curry leaves and saute for a minute.  Add the grated amla and (raw mango if using) and fry for a minute.  Add turmeric powder and salt and stir and mix well.  Cook the mixture on low heat for 5 minutes, mix and check seasoning.  Add the cooked rice, mix well and heat through.    

Mandas Traditional Mangalore Cucumber Cake


The traditional Mangalorean cucumber cake, both steamed and baked versions.  A favorite cake of the south especially mangaloreans relished by young and old. Also called Tavsali or Tausali from the Konkani name for the local cucumber ‘Tousche’. Other names are Thekkare Adde, Thekkare Ghatti.  Using only raw (white) rice make the cucumber cake quite dense and firm but this texture is preferred by many.  I prefer mixing both raw and boiled rice so that the texture is a bit softer. 

Ingredients

  • 2 cups boiled rice (1 cup basmati + 1 cup boiled)
  • 1 coconut
  • 2 cups jaggery
  • 1 large cucumber
  • 6 cardamoms, powdered
  • Salt to taste
  • ½ cup cashewnuts/almonds (optional)

 Method

  1. Wash and soak the rice for 3 to 4 hours.
  2. Grind to a paste alongwith the coconut, grated cucumber, jaggery and salt.
  3. Add the cardamom powder and let it stand for about an hour.
  4. Add the chopped nuts, if desired.
  5. Bake or steam till done.
  6. To test if the mandas is ready, insert a toothpick or a knife in the center and it should come out clean.
  7.  It really depends on the size of container, thicker the mandas more the time.  Having said that, you can initially steam it for 30 minutes straight, after which you may test with toothpick or a knife and if it comes out clean it’s done.  If not steam further and check at 10 to 15 minute intervals.  The centre should be set and not jiggle.  It firms up further upon cooling. 
  8. Baking takes a fairly longer time about 1 to 1 1/2 hours. Baking also renders the mandas a bit hard, hence I prefer steaming.

Egg Frittata with potatoes and sausages


Egg Frittata with potato and sausages

A spin-off on the famous Parsi “Papeta par Eedu”, with the additon of sausages, this is a really simple and quick breakfast bake, albeit in a frying pan! For more Egg-based options check out ‘Eggciting breakfasts’!

Ingredients

5 eggs

2 medium onions, chopped

1 Potato, thinly sliced

1 Tomato, chopped

2 green chillies, chopped

¼ tsp turmeric powder (optional)

4 Beef or Chicken Sausages (Frankfurters), thinly sliced

Salt and pepper to taste

1 tbsp. coriander leaves, chopped

1 tbs. ghee

Slice the sausages thinly and fry 2 minutes till the edges turn crisp.

Fry the chopped onions & green chilli adding 1/2 tsp. salt. Add the tomatoes and fry for a minute and top with the sliced potatoes. Sprinkle over with salt and pepper. Cover and cook ten minutes.

Spread the fried sausages over the potatoes and break the eggs one by one over the sausages. Cover and cook till done. Garnish with chopped coriander leaves.

On a frying pan or skillet, heat ghee and fry the sliced sausages for two minutes or till crisp at the edges. Remove and set aside. 

To the same pan add chopped onion and green chillie and saute till onion is light brown, add a spoon of ghee if required. Add turmeric and mix.

Add tomatoes and sauté for a minute, add ½ tsp salt and mix. 

Spread the potato slices evenly over the onion tomato mixture.  Sprinkle with salt and pepper. Cover the pan and let cook 10 minutes on low flame, till potatoes are almost cooked.

Spread the sausage slices over the potatoes and then break the eggs one at a time over the sausages.  Cover and cook ten minutes or until the top is opaque and the eggs are cooked.  

If you like the eggs runny, remove as soon as the whites are set. Sprinkle with coriander leaves and serve immediately.

Sindhi Dal Pakwan


Sindhi Dal Pakwan

A typical and most famous sindhi breakfast consisting of dal and served with pakwan i.e. crisp puris.  Quite delicious and satisfying.  Enjoy as breakfast, brunch, lunch or dinner!

Ingredients

For Dal

  • 2 cups chana (split chick peas) dal
  • 2 medium onions (one for garnish)
  • 1 medium tomato, chopped
  • 1 tsp. cumin seeds
  • 1 sprig curry leaves
  • 6 green chillies, chopped
  • ½ tsp. turmeric powder
  • 1 tsp. Chilli powder
  • 1 tsp. amchur (dry mango powder)
  • ½ tsp. garam masala powder
  • 1 tsp. Salt or to taste
  • 2 tbsp. ghee or oil

For Pakwan

  • 2 cups Maida (all purpose flour)
  • ½ tsp. Ajwain (Carom seeds)
  • ½ tsp. Cumin seeds
  • ½ tsp. chilli powder
  • 3 tbsp. ghee
  • 1 tsp. salt, or to taste
  • Water to knead to dough
  • Oil for deep frying

Method

Wash the dal and soak for 1 hour.  Take a vessel and place on heat, add the ghee or oil and when hot, add the cumin seeds, curry leaves and chopped onion and fry till onions are soft and light brown.  Add the chopped tomato (I have used 1 tbsp. tomato paste instead), and saute for a minute.  Add the dal, turmeric powder and salt.  Add sufficient hot water to cover the dal and cook till dal is tender but not mushy.  There should be no white spot in the center of the dal. Add the chillie powder, amchur and garam masala powder and cook till fat surfaces.  If water has dried up add a cup of water.  The Dal should have some gravy. Add the green chillies and cook further 5 minutes.  Remove.  Serve hot garnished with chopped onion, coriander leaves and tamarind chutney or Green chutney. Add both chutneys if you prefer.  Serve with Pakwan.

To make Pakwan

Mix the flour with cumin, ajwain, salt, chilli powder and ghee, mix well.  Add water little buy little and knead to a semi hard dough.  Cover and leave to rest 15 minutes.  Divide into 15 portions and roll each out into a thin disc.  Prick the surface with a fork (to prevent it puffing) as you want it crisp.  Heat oil in a kadai to hot and fry the pakwan on medium low heat till crisp and golden.  Serve hot with dal for a delicious and satisfying breakfast, brunch, lunch or dinner or a snack!

To make Sweet Chutney (Saunth)

Made from Mango powder and usually served with snacks

5 tsp mango powder (Amchur)

3/4 cups sugar or jaggery (I used jaggery)

2 ½ tsp. cumin seeds

½ tsp. Black salt

1 tsp. black peppercorns

1 tsp. black cardamom seeds (use white if not available)

1 tsp. red chilli powder

Salt to taste

1 drop red food color

1 small raw mango

Roast the cumin on a pan, cool.  Pound black salt with a pestle if it is in chunks. Powder the cumin, black salt, peppercorns, cardamom seeds to a fine powder. Transfer to a dry bowl and add the red chill powder and salt and mix well.  Sieve the mango powder to break up the lumps.  Peel, and cut the mango into small pieces.  To make a larger quantity, double the ingredients.

Put 1 cup water in a saucepan, add mango powder and whisk to prevent lumps.  Cook on medium heat, stirring continuously until it thickens and becomes glossy. Add the remaining ingredients (except mango pieces) and stir till jaggery dissolves.  Simmer 5 minutes.  Remove and sieve through a soup strainer and cool.  Add the mango pieces and refrigerate.

To make green chutney:

Grind to a paste:

1” pc ginger

2 green chillies

2 flakes garlic

1 to 2 cups fresh coriander leaves

½ cup mint leaves

2 tbsp.  lemon juice

1 tsp. salt or to taste

Grind all together to a paste without adding water as far as possible. 

Cheese Stuffed Buns


Cheese stuffed buns

Crispy crunchy buns on the outside with delicious soft luscious cheese and egg on the inside!

Ingredients

  • 3 buns, medium sized
  • 100 gms cheese (1.5 cups grated)
  • 2 tbsp. butter or as required to brush the buns
  • 3 eggs
  • 1 medium onion
  • ¼ cup coriander eaves
  • 1 green chilli
  • Salt and pepper to taste

Method

Grate the cheese and season with salt and pepper.  Add finely chopped onion, green chilli and coriander leaves and mix.  Cut the top of the buns in small circular shape, about 1” dia, and scoop out the soft dough from the centre of the buns.  Melt the butter and brush the inside of the buns including the top.  Divide the cheese mixture between the buns and break one egg on top of each one without breaking the egg yolk.  Replace the lids over the buns and bake in a moderately hot oven about 190 deg C or gas mark 4 for 20 to 30 minutes to set the eggs,  Serve hot.  If desired, serve with grated cheese and carrots.

P.S.: Use the leftover soft centre of the buns to make bread pudding or save in the freezer for breadcrumbs when required.

Corn Kababs


Corn Kababs

Maize, Makka

Ingredients

2 cups corn kernels (2 cans 165 gms. each drained weight)

½ tsp. green chilli paste

½ tsp. garlic paste

½ tsp. ginger paste

1 tbsp. lemon juice

½ tsp. sugar

1 tsp. salt

4 heaped tbsp. gram flour (besan, chickpea flour)

½ cup coriander leaves

Grind the corn coarsely, leaving some whole.  Add the chilli, garlic and ginger paste.  Alternatively, grind 2 green chillies, 3 flakes garlic and 1” pc ginger with the corn.  Add the gram flour, lemon juice, salt, sugar and coriander leaves.  Drop tbsp. full into hot oil or form into kababs and deep fry.  May be shallow fried if preferred.  Serve hot with ketchup or green chutney.  Great as a snack, appetizer or into as a sandwich.

Chhole Bhature


Chhole (Khatte Chane) Bhature

Two-in-one recipe Chole bhature is a typical dish widely eaten in Northern India mainly Punjab.  It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a fried bread made from maida.

Chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar.

 Ingredients

  • 2 cups Kabuli chana (Chickpeas) soaked overnight and boiled (or use 2 cans of ready chick peas 400 gms. each)
  • 3 large tomatoes, chopped (or one cup pasatta, or 2 tbsp. tomato paste)
  • ½ tsp whole black pepper corns
  • 1 tsp Ajwain (caraway seeds)
  • 2 tsp. Kashmiri chili powder
  • ½ tsp. turmeric powder
  • 1 tbsp. tamarind pulp
  • 1 tsp. roasted cumin powder
  • ½ tsp. garam masala powder
  • Salt to taste
  • 1 tbsp. Ghee or Oil
  • Chopped onions for garnish
  • Chopped coriander for garnish
  1. Heat ghee and add the pepper corns and ajwain. Add chopped tomatoes and cook till they turn soft (alternately use a cup of pasatta and cook few minutes).
  2. Add chilli, turmeric and fry till oil separates.
  3. Add the boiled chana alongwith the liquid and adjust salt.
  4. Bring to a boil and simmer few mintues while mashing some of the chana to thicken the gravy.
  5. Add the tamarind pulp, cook five minutes and then add the cumin powder and garam masala powder.
  6. Stir well and simmer till fat surfaces and gravy is thick.
  7. Serve garnished with chopped onions and coriander leaves alongwith Bhaturas  (Recipe Bhaturas)

Bhaturas

Ingedients

  • 2 cups Maida (all purpose flour)
  • 1/2 cup Rava
  • 1 tsp. salt
  • 1/4 tsp. soda bicarb
  • 1/2 tsp. baking powder
  • 2 tbsp. yogurt
  • 1 tsp sugar
  • 2.5 tsp. ghee
  • Oil for frying

Method

  1. Sieve with the flour and rava with the baking powder and soda bicarb and salt.
  2. Mix 1 tsp. sugar with 2 tbsp. yogurt, make a well in the centre of the flour, add water little at a time and bring the flour together and knead to a soft but firm dough.
  3. Cover with a wet cloth and leave for 10 minutes.
  4. After 10 minutes, add melted ghee and knead the dough soft and smooth. 
  5. Leave covered with cloth to rest for 45 minutes.
  6. Divide into lemon sized balls or as per desired size and roll out into discs and deep fry in hot oil till puffed up on both sides.
  7. Serve hot with Chhole garnished with chopped onion & coriander leaves.

The Original Club Sandwich


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The Original Club sandwich

Ingredients:

  • 3 slices bread
  • 3 slices smoked turkey
  • 3 slices, bacon fried crisp
  • 1 egg, fried
  • 2 to 3 slices tomato
  • Cheese (optional)
  • Mayonnaise
  • Garnish : Cherry tomatoes, fresh basil, lettuce, olives.

Please watch video on You Tube for assembling the sandwich.

Check our my video six breakfast sandwiches to kick-start your day!

Amritsari Kulcha


Amritsari Kulcha

Ingredients

Dough – Makes 12 Kulchas

  • 4 cups Maida (All Purpose flour) Wheat flour may be used
  • 2 tbsp. Oil
  • 2 tsp. yeast
  • 2 tbsp.2 cups warm milk
  • 1 tsp. salt or to taste

Stuffing

  1. 3 to 4 Large potatoes, boiled and mashed
  2. ¼ cup coriander leaves
  3. 1 tsp. chaat masala
  4. 1 tsp. garam masala powder
  5. ½ tsp. pomegranate seed powder or amchur or lemon juice
  6. 3 green chillies, finely chopped
  7. 1 tsp. salt or to taste

Garnish

  • Butter or ghee, red chilli powder, cumin powder, coriander leavmes

Method

  1. In a large mixing bowl, sift the flour and salt and mix. 
  2. Make a well in the centre and pour 1/4 cup warm milk. 
  3. Stir in the dry yeast, sugar and oil and let sit 10 minutes till it foams. 
  4. Knead the dough with the yeast mix by adding the remaining milk and knead for 5 to 10 minutes. 
  5. Keep in a lightly greased bowl covered and leave to rise till double.

Meanwhile prepare the stuffing:

  1. Mix the boiled and grates potatoes and all the remaining ingredients and divide into 12 equal portions. Check seasoning.
  2. To cook in the oven, place a pizza stone or baking sheet on the lower rack of oven and preheat the oven @ 250 deg C for ½ hour to 45 minutes. 
  3. Punch the risen dough and knead. 
  4. Grease work surface with oil and knead 2 minutes. 
  5. Divide into 12 equal portions. 
  6. Roll one portion and stuff with one portion of the stuffing and close to make a ball. 
  7. Place the ball in a plate or tray. 
  8. Repeat with the remaining dough/stuffing and let the balls rise again for 10 minutes. 
  9. Then roll to desired thickness. 
  10. Sprinkle over with a pinch of chilli and cumin powder, copped coriander leaves and press or roll lightly so the leaves adhere to the kulcha. 
  11. Transfer the kulcha to the baking sheet (I have used a ceramic tile) and bake 10 to 12 minutes till bottom turns crisp and golden brown. 
  12. Remove and apply butter or ghee. 
  13. To fry on pan on stove top, place the rolled kulcha on a regular pan or tawa. 
  14. When brown flip over and apply some butter or ghee. 
  15. Turn again and apply butter/ghee to the other side. 
  16. Remove when both sides are brown. 
  17. It is quicker to make on tawa. 
  18. If you can bake multiple kulchas at a time in the oven, will be better and quicker. 
  19. Enjoy the hot kulchas with Kashmiri dal, Chhole, etc.

Rava Adai


Rava Adai

Ingredients

  • 250 gms. Rava
  • 50 gms. Rice flour
  • 1 tbsp. grated coconut
  • 2 bay leaves, broken into pieces
  • Salt and chilli powder to taste
  • Sour butter milk (or yogurt mixed with water)
  • Ghee as required
  1. Mix rava with all the above ingredients upto chilli powder.
  2. Add enough buttermilk to form a thick batter.
  3. Heat a flat griddle and grease it will ghee
  4. Pour one to two tbsp. of batter and spread it into a thick round.
  5. When the underside turns golden, pour a little ghee around the edges.
  6. When both the sides turn golden and crisp remove from fire and serve immediately.

Delicious with hot cup of coffee or tea at breakfast or tea-time!

Ragi Banana Pancakes


Ragi Banana Pancakes

Quick easy healthy Pancakes with just 3 main ingredients – No eggs, no leavening agents, no sugar. To make it dairy free, use water instead of milk. Makes 6 pancakes

Ingredients

  • 1 cup Ragi powder
  • 2 ripe bananas
  • 1 cup milk
  • ¼ tsp. salt
  • Butter for greasing the pan
  • Walnuts and maple syrup or honey for garnish

Method

  1. Peel and mash the bananas. 
  2. Add the ragi powder, salt, milk and mix to a smooth thick batter of pouring consistency.
  3. Set aside 10 minutes. 
  4. Heat a griddle, grease lightly and pour ½ cup of batter. 
  5. Cover and cook on medium flame till top turns opaque about 2 to 3 minutes. 
  6. Flip and cook further 2 minutes.
  7. Remove. 
  8. Stack all the pancakes and drizzle maple syrup or honey and top with walnuts. 
  9. Enjoy healthy delicious and easy to make pancakes!

Panki


Panki

Pankis are made by cooking batter between banana leaves which imparts a distinct aroma to the pankis. While pankis made with rice flour are more common, they can also be made with moong dal (soaked and ground).

The name Panki is derived from the leaf i.e. paan. As it is cooked between the leaves, it is called Pan-ki. The delicious savoury taste and light but satisfying panki, makes the effort all worthwhile!

Ingredients

  • 2 cups rice flour
  • ½ cup sour curds, beaten
  • Salt to taste
  • 1 tsp cumin seeds, coarsely ground
  • ½ tsp sugar
  • 1 tsp. green chilli paste
  • 2 tsp. ginger garlic paste
  • 2 tsp. melted ghee
  • 4 to 6 banana leaves, washed and wiped clean.

Method

  1. Mix the rice flour with curds, salt and 3 cups warm water in a bowl, to make a medium thick batter of pouring consistency, like lassi.
  2. Cover and keep aside for 3 to 4 hours or overnight to ferment.
  3. Then add the cumin, sugar, ginger green chillie paste and garlic paste and mix well. 
  4. Add ¾ to 1 cup water if required.
  5. Remove the thick center stem and cut the leaves into even sized pieces of desired shape, square, round, oval.
  6. Grease the leaves lightly and lay 3 to 4 leaves on a hot griddle, oiled side up, and spoon 2 to 3 tbsp. of the batter over each leaf, depending on the size of the leaf.
  7. Cover with another leaf and press lightly to help the leaf adhere to the batter.
  8. Cook for a minute or so and turn over.
  9. Press the leaf with the spatula applying some pressure to spread the panki as thin as possible. 
  10. Cook 2 minutes or till light brown spots appear on the leaves and the panki appears to peal off the leaf. 
  11. Repeat with the remaining ingredients till all the batter is used up. 
  12. The leaves can be re-used in case you run short. 
  13. Serve hot with green chutney, if desired.

Medu Vadai


Medu Vadai

A delicious, scrumptious, crispy, crunchy South Indian Breakfast recipe. Serve dunked in steaming hot spicy sambar and fresh coconut chutney! Guaranteed to satisfy. Very easy to replicate the restuarant style medu vadas, just follow the YouTube video recipe…

Ingredients

  • 2 cups Urad dal
  • 1 tsp. black peppercorns powder
  • A pinch Asafoetida
  • Salt
  • 1 spring curry leaves (6 to 8)
  • Oil for deep frying
  1. Pick and wash the urad dal in water and soak for couple of hours or overnight.
  2. Put the dal in a blender and make a fluffy paste adding a little water at a time (about 1/2 cup in all).
  3. Dissolve asafoetida in 1 tsp. of water. Wash and cut the curry leaves roughly. Transfer ground dal paste to a bowl, add pepper, asafoetida, salt and curry leaves, mix well.
  4. Heat oil in a Kadhai, moisten a spatula or steak-turner, place 2 portions of the batter at a time on it, flatten into a round shape (approx 2-inch dia) with a moist hand, make a doughnut-like hole with the index finger and invert the spatula deftly over the kadhai. Alternately, use a medu vada maker, fill the cylinder with the batter and press into the oil, as shown.
  5. Deep fry over medium heat until light golden.  Remove, keep aside for 2 minutes, return to the kadhai (optional) and deep fry until crisp and golden brown.

Besan and Jowar flour chilas with Hari Chutney


A good way to add millets to the diet, add some jowar (sorghum) flour to the besan flour for an healthy option. Have for breakfast or as a snack or make a meal of it. For variation, add some finely grated potato and/or zucchini to the batter.

Pancake style – makes 4 to 5 Chilas

Ingredients

  • 1 cup besan (gram flour, chickpea flour)
  • ½ cup jowar (sorghum) flour (or maida, oats, ragi, bajra)
  • 2 green chilies, chopped
  • 1 medium onion, chopped
  • ½ tsp. Ajwain (carom seeds)
  • Small pc ginger, chopped fine
  • ¼ tsp. turmeric powder
  • 1 tsp. baking powder (to make the chilas thick & fluffy like pancakes)
  • 2 tbsp. coriander leaves, chopped
  • 1 tsp. salt or to taste
  • Oil for greasing the pan

Method

  1. Mix all the above with sufficient water to make a thick batter and keep for 5 to 10 minutes. 
  2. Heat a frying pan, smear the pan with ½ tsp. oil and add ½ cup of batter. 
  3. Cover the pan and allow to cook on medium till underside is light brown. 
  4. Smear the top of the chilla with ½ tsp. oil and turn over to cook the other side to a light brown. 
  5. Remove and serve with Green coriander and mint chutney, Masala Bharwa Mirchi and yogurt.

 To make Hari Chutney (Green Chutney)

Grind to a paste:

  • 1” pc ginger
  • 2 green chillies
  • 2 flakes garlic
  • 1 to 2 cups fresh coriander leaves
  • ½ cup mint leaves
  • 2 tbsp.  lemon juice
  • 1/2 tsp. salt or to taste

Grind all together to a paste without adding water as far as possible.  Serve with chilas, etc.

Six Breakfast Sandwiches to kickstart your day


Six Breakfast Sandwiches to kickstart your day!

Quick and Easy with minimum preparation!

Make a meal of these sandwiches, for brunch, lunch, dinner or simply as a quick snack to satiate you.  If you wish to cut down on the carbs, have them as “open sandwiches”, using only one slice of bread. Enjoy these crisp, crunchy sandwiches with various fillings with fresh ingredients that can be adapted to suit your taste. Instead of tomatoes, use cucumbers, jalapenos or gerkins. I am partial to fresh basil and like to use it in everything if I have it on hand. You can substitute basil with parsley or fresh coriander. Feel free to use your preferred sauces like, tomato, mayo, mustard, etc. to suit your taste.

  1. Tapenade and Feta Cheese Sandwich with Zaatar (Wild Thyne or Oregano)

Ingredients – Per Sandwich

2 Slices bread

2 tomato slices

2 tbsp. crumbled Feta cheese

2 to 3 tbsp. Black Olive Tapenade

1 tsp. Zaatar

2 tsp. olive oil

Lettuce, fresh basil and cherry tomatoes for serving

Method

Apply Tapenade to the bread slices.  Put one tbsp. olive oil on a hot pan and place the bread slice tapenade side up.  Spread the crumble feta cheese, sprinkle the zaatar, drizzle some olive oil and top with the tomato slices.  Place the second slice of bread on top of the tomato slices tapenade side down.  Apply olive oil to the top of the bread.  By now the underside of the sandwich should be brown.  Turn over and toast both sides.  Serve crisp olive tapenade and feta cheese sandwich with soft succulent centre, with some iceberg lettuce and fresh basil.

2. Grilled Pepperoni Cheese Sandwich

Ingredients – Per sandwich

2 Slices Bread, of your choice

2 slices cheese

8 slices pepperoni

Butter to coat the bread

Dijon Mustard

Method

Butter one side of the bread and place on a skillet or pan, buttered side down.  Place 1 slice of cheese and 8 slices of pepperoni on the top of the bread.  (You may broil the pepperoni for ½ to 1 minute in the microwave if you wish).  Top the pepperoni with a slice of cheese.  Cover the open-faced sandwich with a lid.  Spread some Dijon mustard on the second slice of bread.  When the underside of the open-faced sandwich is brown, top the sandwich with the other slice of bread, mustard side down.  Butter the upper side of the bread and turn to brown the other side.  The cheese should be melted by now.  Remove and serve immediately when brown and crisp on both sides.

3. Grilled Halloumi Tapenade Sandwich

Ingredients – per sandwich

2 slices Bread

3 slices Halloumi Cheese

2 to 3 slices tomato

Iceberg lettuce (or any lettuce you have at hand)

Some fresh basil

2 tbsp. tapenade

Olive oil to brush the bread

Method

Grill the halloumi slices on a hot pan till brown on both sides. Brush the bread slices with olive oil and spread tapenade on the other side of the bread.  Place the olive oil side on a hot pan with the tapenade facing up.  Top it with the tomato slices, lettuce, basil and halloumi and cover with the second slice of bread, olive oil side facing up.  When brown on the underside, flip the sandwich over and toast till brown.  Serve immediately, crisp and warm on the outside and crunchy, salty and tangy on the inside!

P.S.:  I am partial to fresh basil and use it in everything if I have it at home.  Feel free to use any fresh herbs of your choice.

4. Tuna Melts

Ingredients – for one sandwich

1 small tin Canned Tuna (in sunflower oil)

1 small Onion, finely chopped

2 tbsp. Mayonnaise, or as required

1 green chilli, finely chopped (optional)

1 tsp. Sweet relish (optional)

1 tsp. Dijon Mustard (optional)

2 slices of tomato

Fresh Basil

1 slice cheese

Method

Put the tuna alongwith the oil in a bowl, add the chopped onion and green chilli and mash to a paste.  Mix with mayonnaise and the sweet relish and mustard, if using.  The tuna would taste as good though, without the relish and mustard.  But if you love their complex flavors, you would enjoy these additional flavors.   Butter one side of the bread and place on a heated griddle, buttered side down.  Top with the tuna mayo paste, tomato slices and cheese slice.  Add the fresh basil and cover with the second slice of bread, buttered side up.  Flip the sandwich over when the underside is brown and toasted.  Brown both sides and serve hot and crunchy with the soft juicy delicious tuna filling.  Serve with some crisps or potato chips.

For variation: Add gherkins or jalapenos instead of tomatoes

5. Grilled Egg & Cheese Sandwich

Ingredients – for one sandwich

2 slices bread

2 eggs

Salt and pepper for the eggs

2 tomato slices

Butter to spread on the bread

Method

N.B: You need to use a large skillet for this recipe so you get enough of the egg omlete to fold over the sandwich.

Grease the skillet with a little butter and add the beaten eggs seasoned with salt and pepper and spread evenly over the pan.  Place one slice of bread buttered side up in the centre of the egg omlete.  When the egg browns lightly and sets completely, flip over so that the buttered side of the bread is now touching the pan . Fold the egg over the four sides of the bread. Top with tomato slices and fresh basil (or lettuce or baby spinach) and a slice of cheese. Place the second slice buttered side up on top of the cheese slice and turn the sandwich over the brown both sides.  Serve hot and crisp with some green salad or sprouts salad if you wish to serve it as an express lunch or dinner!

6. Halloumi Lettuce Wrap

Ingredients – for one wrap

1 tortilla wrap

Mayonnaise or mayo Sriracha, etc as desired to spread over the wrap

3 to 4 Tomato slices, grilled

3 to 4 Grilled Halloumi

Lettuce, fresh basil, (or coriander leaves or mint)

Method

Place the tortilla on a warm pan on low heat.  Drizzle mayonnaise as required and place on one end of the tortilla, grilled halloumi slices, tomato slices, lettuce and basil. Fold into half and serve immediately.

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