Tag Archives: vegetarian breakfast recipe

Aug2

Cheese Onion Sandwich Recipe / Cheese Onion Sandwich spread Recipe

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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.

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Cheese Onion Sandwich spread can be prepared in required amount and can be refrigerated so that it stays fresh for 4 days. Apart from bread this spread can be served with chapathi and tortilla also.

Cheese Onion Sandwich recipe / Cheese Onion Sandwich Spread recipe
Cheese Onion Sandwich recipe / Cheese Onion Sandwich Spread recipe

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…

Taking it to the Fiesta Friday #183 hosted by Angie@thenovicegarderner.

Ingredients:

  • Onion – 1 no
  • Cheese – 20 gms (grated)
  • Mayonnaise – 6 tbsp
  • Black pepper powder – ¼ tsp (optional)
  • Salt – ¼ tsp or for taste
  • Bread slices – 10 no’s
Mayonnaise
With finely chopped onions
With grated cheese
Mixing all together
with black pepper powder
After mixing all together, not to the bread
Cheese Onion Sandwich recipe / Cheese Onion Sandwich Spread recipe
Cheese Onion Sandwich recipe / Cheese Onion Sandwich Spread recipe

Preparation:

  • Peel and finely chop the onions to very small pieces.
  • In a mixing bowl, add the mayonnaise, grated cheese, onion, black pepper powder, salt and mix it well.
  • Let it rest for 5 mins in refrigerator.
  • Spread it on the top the bread and over it with another bread slice.

Serve it. Goes out well with a cup of black tea or black coffee.

Note: Transfer the leftover spread to a air-tight box and refrigerate, as it stays fresh for 4 days.

Nov19

Idiyappam / String hoppers            

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Idiyappam / String Hoppers is one of the common breakfast or dinner among all south Indian families. When it comes to veg, Idiyappam goes out well with Vegetable stew and with egg it goes out well with Muttai curry or egg roast and with non-veg it goes out well with Paya (lamb Leg Curry) or Chicken kurma or any stew or Chicken salna. Most commonly it is served with grated coconut and sugar or Coconut milk and sugar for babies above 8 months. Also Idiyappam is one of my all-time favorite food with grated coconut and sugar for breakfast and with lamb leg curry or Paya for dinner. Let me share the recipe…

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After couple of weeks, taking to Fiesta Friday #146 hosted by Angie@thenovicegarderner.

Idiyappam / String Hoppers
Idiyappam / String Hoppers

Ingredients:

  • Rice flour – 2 cups
  • Salt – ½ tsp
  • Hot boiling water – 4 cups

Making of Idiyappam / String Hoppers –

Preparation:

  • Boil the water, make sure that water should be boiled well (until you get bubbles) otherwise idiyappam would not be soft.
  • Take the rice flour and salt in a mixing bowl, pour the boiling water little by little and start kneading the dough with a flat ladle.
  • The consistency is very important in this recipe – make sure it should be too watery or too thick.
  • Grease your idiyappam with oil, take a small portion of the small dough and drop it to the idiyappam press, gently give a press and check for the flow, if it’s hard to press, pour little boiling water and knead the dough again.
  • Pour water in the steamer or idly pot and heat until the water starts boiling.
  • Gently press idiyappam over the steamer plate and steam it until it’s cooked.
  • Once its cooked, remove from fire and transfer it to bowl.

Serve hot with Paya (lamb leg curry) or vegetable stew or chicken stew or muttai curry /Egg gravy.