Moong Sandwiches

After posting a series of Palakkad Special recipes, thought of sharing a simple but healthy and filling breakfast recipe.

Breakfast is one of the most important meals of the day. On all weekdays, our breakfast would consist of simple oats porridge, without sugar and some fruit. It’s only on the weekends, that I spend some time and prepare something for breakfast.

 I and my daughter love sandwiches thus I like to experiment with different kinds of fillings. So here’s one such nutritious and filling sandwich. This moong filling is one of my favorites and is loved by one and all in the family.

What you’ll need:

1.       Bread Slices – as required

2.       Butter – as required

For the filling

1.       Green Moong – ½ cup

2.       Potato – 1 Medium

3.       Onions – 1 Medium

4.       Garlic – 2 or 3 cloves

5.       Cumin Seeds – ½ tsp

6.       Turmeric Powder – a pinch

7.       Chaat Masala – ½ tsp

8.       Chilli Powder – ½ tsp

9.       Salt to taste

10.   Oil – 1 stp

Method

Soak moong in water for about ½ hour. Pressure cook the moong and potato for 3 whistles with just enough water. Once pressure releases, drain the water from the moong. Remove skin from potato and mash and keep aside.

Finely chop onions and garlic.

Heat a Kadai with a tsp of oil. Add cumin seeds, as it changes color, add the chopped onions and fry for a minute. Next add the chopped garlic and fry till onions turn light brown. Add the turmeric powder, chilli powder. Fry for a minute. Now add the mashed potato and cooked moong. Mix well. Add chaat Masala and salt to taste. Give everything a good mix. Remove from heat and let it cool.

To make the sandwich, Butter bread slices lightly. Spoon a little filling on one slice, place another slice of bread on top.  Make as many as required. Heat a sandwich maker, place the sandwiches and grill till they are well browned.

Serve immediately with tomato ketchup.

Sending this to Let’s Cook – Scrumptious Breakfast, event hosted by Radhika and to MLLA 39 and event by Susan hosted by Cathy
Also linking this to Ayeesha's Anyone can Cook and to Fast Food not Fat Food hosted by Archana started by Priya

Paneer Parathas

Last year, my daughter’s school had given a time table of particular items to be sent in the lunch box during the week. So it was very easy for me to cook it up. I didn’t have to rack my brains every day morning regarding what to send for lunch. This year, they haven’t sent the time table yet and so I’m kind of stuck. I need to think of something that my daughter will like and also that’s quick enough to whip up in the morning rush. Paneer, as most of you by now will know, is my daughter’s favorite. It’s my favorite too. So, yesterday I made Paneer Parathas for her. I too had them for lunch (in my daughter’s name). When she came back from school, she was very happy that I had made her paneer parathas. She loved them. It’s an absolute pleasure to get appreciated by your kids. (At least for me, it is, cos my lil one doesn’t like something very easily.)

Paneer is a rich source of proteins. It is also rich in calcium and phosphorous. It also contains reasonably high amount of fat and cholesterol. It is good for all ages, especially for growing children. Though, people who are calorie conscious should control the portion size. Now let’s get the recipe:

What you’ll need

For the dough

1. Wheat Flour – 2 cups, little extra for rolling
2. Kasuri Methi – 1 tblsp
3. Salt to taste
4. Oil – 2 tsp
5. Water as required for Kneading

For the filling

1. Crumbled paneer – 200 gms
2. Green Chillies – 1 to 2 (finely chopped)
3. Fresh Coriander Leaves – a small bunch (finely chopped)
4. Salt to taste

Method

In a mixing bowl, add the wheat flour, salt and kasuri methi. Mix well. Now add oil and mix it well. Now add water little by little and knead into soft and pliable dough.
For the filling, in a bowl, mix crumbled paneer, finely chopped green chillies, finely chopped coriander leaves and salt. Do not mash the mixture too much. The paneer should remain crumbly.
Now, pinch out a big lemon sized ball from the dough, Flatten the ball a little and put a tbsp of the filling in the centre. Cover the filling by gathering the edges. Press and roll out using little flour into a small round paratha.
Heat a tawa, place the paratha on it and let it cook on medium flame. Drizzle a tsp of oil. Flip the paratha and cook on the other side too with a little oil until brown spots appear.
Hot and yummy paneer parathas are ready. Serve them topped with a blob of butter, some curd and a pickle of your choice.

Note:

Avoid green chillies when making for kids. Instead try using a little of chilli powder or pepper powder. (I used a little chilli powder for my daugter’s filling.


Linking these yummy parathas to LGSS being hosted at and also to Shobha Event Cook it Healthy - Protein icious