Posted in Breakfast dishes, Snacks

Chocolate And Cashew Nut Sandwich

 

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Have this delightfully luxurious, toasted sandwich for breakfast. The sandwich will make you drool and the kids won’t get enough of it. You can have it with a glass of cold milk in these summer months, but even tea or coffee will do fine. And perhaps a plate of chopped mixed fruit.

Please roast the cashew nuts whole, before chopping them into pieces, because pieces will burn easily. You can roast them in the oven or on a skillet (tawa).

Chocolate and Cashew Nut Sandwich

Makes 6 half sandwiches.

6 bread slices

6 tablespoons chocolate spread

2-3 tablespoons roasted and finely chopped cashew nuts

1 Toast the bread slices until golden in colour.

2 Layer the toasted bread slices with chocolate spread and sprinkle cashew nuts on 3 slices in an even layer.

3 Now put the remaining 3 toasted slices on the ones with the nuts, press gently, cut each sandwich into half and serve immediately.

Variation: Chocolate, cashew nut and cardamom sandwich- Add some freshly ground cardamom powder with the cashew nuts into the above sandwich.

 

Posted in One dish meals, Snacks

Aloo Poha

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Aloo Poha or Flattened Rice With Potatoes And Spices is the breakfast dish for Indians. It is light and yet very tasty, and you’ll find carts selling this bright yellow dish sprinkled with coriander and grated fresh coconut and sometimes pomegranate seeds at every street corner.

This recipe here, is my mom, Rohini’s. And I promise you it turns out delicious.

Aloo Poha
Flattened rice with potatoes.

Serves 3 -4

10 fresh curry leaves

3/4 teaspoon cumin seeds

3/4 teaspoon mustard seeds

4 medium sized onions

3 medium sized potatoes

A nice pinch asafoetida

1 level teaspoon turmeric powder plus 1/2 teaspoon

1 level teaspoon salt plus 1/2 teaspoon

6 tablespoons oil

300 gms poha or flattened rice

1 teaspoon sugar or sugar to taste

1 lemon cut into quarters

Garnish

Some chopped coriander

Some grated fresh coconut (optional)

Some pomegranate seeds (optional)

1 Chop the onions and potatoes into small pieces. Keep half the chopped onions aside.

2 Take a kadhai or deep bottomed pan, put the oil to heat. Put the cumin and mustard seeds and fry them for a second. Add the fresh curry leaves. When they start to sputter, add half the chopped onions. Then add the chopped potatoes. Sprinkle 1 teaspoon of turmeric powder, add 1 teaspoon of salt, give the pan a good stir, splash a little water into the pan and then cover and let cook. Add a little water on the lid of the pan while cooking the onion and potato spice mix.

3 Meanwhile, very lightly wash the poha in a colander. Add 1/2 teaspoon turmeric, 1/2 teaspoon salt to the poha and sprinkle the sugar onto it.

4 Check to see if the onion potato mix is cooked. When done, remove the pan from the fire, add the poha and stir gently to mix. Put it back on the fire, let it heat for 2 minutes.

Serve hot garnished with the remaining chopped onions, chopped coriander, grated fresh coconut, and lemon quarters.