Breakfast day 3: Dahi ke Sandwich (Crispy yoghurt sandwiches)

This is my to go recipe for days when I have to fix something in a jiffy! These crunchy, creamy and light sandwiches are best eaten hot and don’t need ketchup or chutney to go with it.

Ingredients:

100 gm thick curd
 

Sandwich bread

1 small onion (chopped)

1 small capsicum (chopped)-optional

2 green chilies (chopped)

Mustard seeds

Black Pepper, salt

Ghee or butter

Method:

1.        Mix curd, onions, capsicum, chilies, salt, and pepper in a bowl.

2.        Spread this mixture on a bread generously and cover it with another slice.

3.        Heat 1 teaspoon ghee on a pan and add mustard seeds, let them splutter.

4.        Now put the sandwich on pan and apply ghee on the both the sides.

5.        Roast the bread from both  sides nicely till its golden red color.

Breakfast day 2: Sabudana khichdi

After hubby's favorite, its time for my all time favorite! This is one item which I can never get tired of eating. During first few months of my pregnancy I had developed an aversion to food with sabudana being an exception. I used to crave for warm sabudana khichdi and guess that's the reason my lil one loves it too-'Mumma, I like rolling, rolling bery much...:)'

As with poha, the first characteristics of a good sabudana khichdi is the same-
-Should be soft, must melt in your mouth but cannot be mushy
-Should have that quintessential  sweet and sour taste
-Should not be dry or chewy

The key to making just the right khichdi is how you soak it. Soak in a wide flat bottomed vessel. Water level should be just half an inch above the sabudana level.

Ingredients:

1 and a half cup of sabudana

2-3 green chillies-chopped
Medium sized potato-finely chopped
1 cup roasted peanuts- crushed (peanuts with skin are preferred as they give a nice brown color to khichdi)
Oil/ghee- 1 tblsp
jira- 1tsp
sugar- 3 tsp
black pepper - to taste
ginger-1 inch grated
salt to test
Fresh Coriander/Cilantro leaves-chopped (for garnishing)
Lemon juice-to taste

Method:

1. Wash sabudana and soak in water overnight. 
2. Heat oil in a wide bottomed pan, add jeera.
3. Add green chillies, saute for few seconds, then add finely chopped potatoes and some salt. Saute for few minutes till they are soft.
4. If using potatoes add at this point, cover and cook till they are soft.
5. Lower the heat, add crushed peanuts, sabudana, salt, sugar and black pepper.
6. Saute for few minutes and turn off the heat.
7. Squeeze some fresh lemon and garnish with cilantro.