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Republic Day Special: Trio Sandwiches

29 Jan

This thursday was the Republic Day so it was a Holiday! Yay! It’s when JS returned from his trip to Hong-Kong. I really missed him. So thursday I was spending most of my time with him. Also, enjoying all my presents. 🙂

India celebrates its Republic Day on the 26th January every year. It is celebrated as India got its constitution on this day. There is an amazing parade at the India Gate in New Delhi to celebrate the event. If you haven’t seen one, you must watch it live in the grounds or on TV. India’s diversity and richness in the culture shows in the parade.

My mum prepared this sandwich for our tiffin. This always reminds of the Indian flag colors. So I decided to prepare it for this Republic Day breakfast. This is soft sandwich and inclusive of yummy chutney in it!

Vegetable Carvings which I learnt recently!!:)

Makes: 2 sandwiches


4 slices of bread

1/2 cup cream

1/2 turmeric powder

1/2 tsp red chili powder

1/2 tsp salt

1/2 cup white sauce

1/2 cup mint chutney

some tomato ketchup


  1. Heat the cream in a pan. Add the turmeric powder, chili powder, and salt. Keep aside. Let it cool.
  2. Spread the mint chutney on  a slice.
  3. Put another slice on top of it and then spread the prepared cream on top of it.
  4. Put the third slice on top of the other slices.
  5. Spread the tomato ketchup over it and again top up with the last slice of bread.
  6. Coat the entire sandwich with the white sauce.
  7. Decorate with some ketchup. Refrigerate it for 1/2 hour.
  8. Enjoy!!

Blueberry Smoothie

12 Jan

Since I have been posting about Blueberries. I thought I should get some information on its nutrient content. As a homemaker, I love to read about the nutritional value of the food which I feed my family.

Blueberries offer 80 calories per cup and virtually no fat. Here is a list of nutritional benefits:.

  1. They are dynamos of Dietary fibre: Since the body requires a lot of fibre. It is a good source to keep your cholesterol in check.
  2. They are an Anti-oxidants: They serve as the best antioxidant source as compared to other food.
  3. Also, excellent source of Manganese: Manganese is very essential for the bone development and also,  it converts fats, proteins and carbohydrates into energy.
  4. They are rich in Vitamin C: One serving provides 14 mg of vitamin C which is 25 % of your daily requirement.

So when you combine the blueberries with milk, it surely increases the nutrients value.

I hope you found this useful. I hope as much I love finding about the nutrient value for a food, you enjoyed reading it too.

So here is what is used for a Blueberry Smoothie:

1/2 cup nonfat or  low-fat milk

1/2 cup non fat plain yogurt

1 cup frozen blueberries (unsweetened)

1 teaspoon honey


Blend all the ingredients in a mixer and your Blueberry smoothie is ready!!

Three Cheese & Sour Cream French Toast

23 Dec

Looking out for Christmas breakfast…u needn’t go any further. This recipes which I have got is relatively simple but needs to be prepared a night in advance. This a different version of a french toast or you could also call it a savoury bread pudding. Whatever you wanna call it, but the flavors in this toast are divine. Its got the most tempting ingredients such as sour cream and delicious flavors of three cheeses i.e Cheddar, Gouda and Parmesan. Somehow I feel each one of us, since childhood become addicted to cheese, cheese and cheese. This addiction hasn’t left till now.

This bread sort of melts into your mouth. It tastes somewhat like the filling in quiche. Its soft, gooey and eggy bread. Its serves as a complete morning breakfast or an evening snack.

Pop in chopped spring onions and a garlic clove into a blender.

Throw in the eggs!!

Add the gooey Cheese Chedar, Pasmesan and Gouda!!

Add the dollops of sour cream. Make it into a sauce. If its thick add some milk.

Layer the bread into a baking dish.

Pour the sauce over it!!

Cover it and keep it in the refrigerator overnight for the flavours to soak in!

In the morning bring it out of the fridge and bring it to room temperature.

Bake it in  the oven for 180 degree celcius for 30 minutes.

Preparation Time: 15 mins + overnight refrigeration;   Cooking Time: 30 mins  Serves: 2-3

Ingredients used:

4 slices of Wheat Bread

150 gm sour cream

1 spring onion

3 eggs

1/2 tsp salt

1/2 cup parmesan cheese

1/2 cup cheddar cheese

1/2 cup gouda cheese


Firstly, chop the spring onion and place it in a food processor along with the eggs. Add all the cheese, sour cream and salt. Blend it well till it becomes a thick sauce.

Then, Place the bread in a baking dish.

Now, Pour the sauce over the bread. Regrigerate overnight.

Lastly, bring it out of the fridge. Let the dish come to normal room temperation, then put it in Pre-heated oven at 180 degree celcius for 30 minutes.

Toasted Mediterranean Sandwich

15 Oct

Breakfast is one of the most important meals of the day.  JS and I usually have a glass of milk and some healthy appetite along with it. So today I decided to make a healthy sandwich.

Somehow I really enjoy the mediterranean flavour. So I decided to go Mediterranean. The most important ingredient I used in it is balsamic vinegar which gives this sandwich its authenticity. I usually keep this in my refrigerator, it is also used for my salad dressings.

If you have a liking for mediterranean food, you would certainly love this one!!

Everything in this picture shows my favourite ingredients, lettuce, multigrain bread, green and red bell peppers, olives, onions.

Take the toasted bread, butter it up!

Now put Lettuce!!!

Heat a pan with some olive oil. Saute onions, olives and bell peppers.

Season it with oregano, salt, pepper and Balsamic vinegar.

Put a generous amount on the lettuce toast.

Now sprinkle some cheddar cheese or feta cheese.

Cover with a second toasted multigrain bread.

Scrumptious Isn’t it????

To make 2 sandwiches I used:

4 multigrain bread slices

1 tbsp butter

1/2 red & yellow bell peppers

1/2 onion

1 tsp balsamic vinegar

1 tsp olive oil

1/2 tsp oregano seasoning

4-5 olives

salt to taste

pepper to taste

Some cheddar or feta cheese

Print Recipe

Banana & Peanut Butter Smoothie

20 Sep

After making the banana cake I was left over with lots of banana. The idea is to have it everyday as it sets your bowel system in your body. Instead of the fruit I tried a smoothie for my morning breakfast. It is certainly refreshing and it was a change from the normal hot milk that I have.

Banana gives the smoothie a rich creamy texture which makes this smoothie more desirable. Banana’s are low in Cholesterol, Saturated Fats, and Sodium. It is a very good souce of Manganese, Potassium, Vitamin C and Dietary Fibre. Also, it is rich in potassium, having great nutritive value. Potassium is a stress buster.

I actually use frozen banana’s for this recipe. The yogurt should be chilled.

Servings 1:

1/2 cup yogurt

1/2 cup milk

1 banana (cut)

1 tsp honey

2-3 ice cubes

1 tsp peanut butter


Pour all the ingredients in the blender.

Mix in the blender for about 30 seconds and blend until smooth setting.

While blending with the help of the spoon just give it a stir so that it mixes properly.

Serve immediately.


Yogurt Idli

13 Sep

Sometimes its just monotonous to have eggs and milk in the morning.Yogurt Idli can be eaten as breakfast or a snack in the evening. I simply love South Indian food but it is sometimes a little time consuming to cook the whole meal. Yogurt Idli is a not actually a rice idli but we use bread instead. This is a very good quick breakfast. The flavours of this meal are totally South Indian. This gives a lovely taste of curry leaves and mustard seeds in it.

Set aside the curd in the strainer for about 5 mins. Meanwhile, heat a pan with some oil. Add mustard seeds and curry leaves.

Add the hung curd to it.

Spice it up! with some red chilli powder, coriander powder, black pepper and salt. Remove from fire and set aside the curd.

I usually have boiled potatoes in the refrigerator. Peel the potatoes.

Heat the pan and add mustard seeds, curry leaves, red chilli powder, tumeric powder, black pepper, salt.

Pop in the potatoes in the pan. Mash them well.

Add a few curry leaves.

Take a slice and place a sharp edge bowl and cut away the edges.

Remove the sides.

Spread the potaoes on the round slice.

Heat the pan and place the potato bread upside down on the pan.

Now add the prepared curd on the plain side of the bread.

Cover the pan with anything you have best in you kitchen. I covered with another pan. Simmer for 2-3 minutes.

Remove the lid.

I used the following ingredients:

For the Curd

1 cup curd

1 tbsp Oil

1/2 tsp mustard seeds

3-4 curry leaves

1/2 tsp black pepper

1/2 tsp coriander powder

1/2 tsp red chili powder

1/2 salt (at the end)

For Potatoes

1 tbsp oil

1/2 tsp mustard seeds

3-4 curry leaves

1/2 tsp black pepper

1/2 tsp coriander powder

1/2 tsp red chilli powder

1/2 tsp tumeric powder

1/2 tsp salt (to taste)

3-4 potatoes

5-6 slices of bread


  • When you seive the curd, donot stir it with the spoon. Let it rest without any disturbance. Make sure curd is thick.
  • Add the salt last to the curd otherwise it will leave water.
  • It is a good idea to boil the potatoes in advance.
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