Cheese Onion Sandwich was introduced to me while I was in U.K, I use to stock up this sandwich spread all the time in my refrigerator from TESCO and like to have it with brown bread or white bread during my tea time. Most of the time when we happen to travel, this would be my breakfast, recalling call my beautiful memories when I was in U.K.
Cheese Onion Sandwich spread has creamy and little tangy flavor, also the crunchiness of onions balances well with cheese. Red cheese also be induced, but since I don’t have red cheese I have skipped it. A perfect breakfast or a snack box recipe for kids. Let me share the recipe…
Appam is a type of south Indian pancake made with fermented rice batter and coconut known as Hoppers. It is a most popular dish in Kerala and southern most part of TamilNadu. It is eaten most frequently for dinner and breakfast. Appams are soft and spongy in the centre and has a lacy border. It is very good for babies as it does not require much oil. Appam can be made only in the pan which is made for making appam.
Broccoli Potato Paratha is one such delicious, easy and simple paratha that can be made in minutes and packed in lunch box for kids. It goes out well with pickle, curd or raita or tomato ketchup. A healthy, easy, simple and delicious breakfast idea for kids.
CLICK HERE for more paratha and breakfast recipes. Let me share the recipe…
Broccoli Potato Paratha – Breakfast Recipes
Broccoli – 1 head
Boiled potato – 300 gms
Cumin powder – 1 ½ tsp
Green chilli – 1 no
Wheat flour – 3 cups
Oil – 4 tbsp
Salt to taste
Making of Broccoli Potato Paratha –
Separate the florets of broccoli, coarsely grind it in a mixier.
Take wheat flour, salt in a bowl, make a well in the centre, pour water and knead it to dough.
Pour 2 tbsp of oil and knead the dough for few mins and let it rest for 15 mins.
Meanwhile, heat a kadai, add the ground broccoli, saute for 2 mins.
Add cumin power, salt and cook for 2 mins.
Add the boiled potatoes, mash it well and mix it to the broccoli. Remove from fire and wait until it comes to room temperature.
Dust the flour in the working space, take a small portion of the dough, roll it (thick) and place a tsp of broccoli potato mixture in the centre.
Roll it all together to a ball, again dust the working space and gently roll the dough.
Meanwhile heat a tawa, drizzle little oil, gently transfer the rolled dough to the tawa.
Cook on both sides, by swapping them in regular intervals and drizzling little oil along the sides of the paratha.