Undiyos

This is another one of our Chitrapur Saraswat breakfast recipe.  A wonderful and healthy recipe.  Steamed dumplings as you can call them.  Quite an elaborate process otherwise, this is what I would call a quick and easy way out.  Especially, when you are in a hurry and also it's always nice to try out the same recipe in various ways.  The more traditional way is to wash the rice, then dry it out and powder the rice very coarsely.  Resembling semolina/rawa/sooji.  So here goes my version of doing it.
INGREDIENTS:

Rice rawa/semolina	1 cup
Water	2 cups
Mustard seeds	1/2 tsp
Asafoetida	1/4 tsp
Curry leaves	8-10 leaves
Red chillies	4 nos (broken into half)
Oil	1 1/2 tsp

METHOD:

1.       In  a kadai add oil, once hot add the mustard seeds, let them splutter.  Add the asafoetida, curry leaves and red chillies.

2.       Add the rice semolina and sauté it for 2-3 minutes on medium flame.  Add water and cook till all the water is absorbed, stirring all the time.

3.       Once all the water is absorbed switch off the flame.  Let it cool for a few minutes. 

4.       When it is warm make small round balls of the mixture and press the ball with your thumb.  (so as to form a thumb impression).

5.       Once all of them are done, steam these dumplings in a cooker or steamer for 8-10 minutes.

Serve hot with the chutney of your choice.   

 

Spinach n Corn Sandwich

A nice and healthy sandwich is my post today.  Had been meaning to put this up for a long time.  But like I said, I have drafted quite a few and was wondering which one do I give the first preference. You could have it for breakfast or just a snack at tea-time.  Also a great snack for kids for their lunch box or when they return from school.  So without taking my chatter any further, let me share with you all this lovely sandwich.

INGREDIENTS:

Brown Bread	10 slices
Mayonnaise	1/2 cup
Spinach (blanched and chopped)	1 bunch (about 1/2 cup)
Sweet corn (boiled)	1/2 cup
Salt	1/2 tsp
Pepper	1/2 tsp
Green coriander chutney	To spread (5 tsps)
Butter	To grill the bread slices

METHOD:

1.       In a bowl mix together the mayonnaise, blanched and chopped spinach, boiled corn, salt and pepper.

2.   Take the bread slices and apply green coriander chutney and spread the mayo, corn and spinach mixture.  Cover it with the other slice.

3.       Apply butter on the outside of the sandwich.  Heat a griddle on high flame.  Once heated, lower the flame to medium.

4.       Place the sandwich on the griddle and grill it to golden brown. 

5.       Serve hot and enjoy with ketchup.

NOTES:

1.      In case you do want to use white bread, please feel free to do so.

2.      Adjust the salt and pepper according to your taste.

3.      If making more, please increase the quantity of the ingredients accordingly.

4.     If you are making this for your kids lunch box, you could do so, without grilling the sandwich.  In such a case apply butter on the bread first then put chutney (if your kids do not like spicy food, you could skip the chutney) and then the mayo filling.

5.      To make it more exotic you could add grated cheese

6.     With the same filling you can also make a kathi roll using wheat flour chappati (thin Indian bread)