Mango & Avocado Toast

Ingredients:

1 Alphonso mango (ripe but firm)

1/2 ripe avocado

1/2 small red or white onion, very finely diced

1/2 small tomato, seeded and finely diced

4–5 jalapeño slices, seeded and finely chopped (adjust to taste)

1/2 lemon (juice)

1 tbsp red chilli flakes or finely chopped fresh green chillies (choose one)

Salt to taste (about 1/4–1/2 tsp)

Fresh coriander chopped, for garnish

1–2 slices good-quality bread (sourdough, multigrain, or rye)

1 tsp olive oil or butter for toasting (optional)

 

Instructions

Toast or grill your bread slices until golden and crisp at the edges. For extra flavour, brush lightly with olive oil or butter before toasting. Set aside on a plate.

Peel the Alphonso mango and cut the flesh off the stone. Finely dice about three-quarters of the mango; reserve a few small cubes for garnish.

Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork—leave some small chunks for texture.

To the mashed avocado, add the finely diced mango, onion, tomato, and chopped jalapeño.

Sprinkle in the chilli flakes (or chopped green chillies), add salt, and squeeze in the juice of half a lemon. Mix gently but thoroughly so flavours combine without turning into a puree. Taste and adjust salt, lemon, or heat as needed.

Pile the mango‑avocado mixture generously onto the toasted bread. Press lightly so it adheres but keep it rustic.

Finish with the reserved mango cubes, a sprinkle of chilli flakes if you like more heat, and a generous scattering of chopped coriander.

Serve immediately while the toast is still crisp. Pair with a chilled herbal tea, coffee, or a citrus sparkling water. For a heartier meal, add a fried or poached egg on top.

To eat with chips: spoon the mixture into a shallow bowl and serve with sturdy tortilla or papad chips for scooping. 

 

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Eggless French Toast Recipe For A High-Protein Healthy Breakfast

  

 Packed with protein-rich ingredients and made without eggs, it’s a quick, wholesome option for busy mornings. Perfectly golden, lightly crisp on the outside, and soft on the inside, this nutritious twist on a classic comfort dish keeps you full for longer while satisfying your sweet and savoury cravings in a balanced way.

Ingredients: 

1 cup unsweetened non-dairy milk, 

1/3 cup chickpea flour, 

3 tbsp nutritional yeast, 

3 tbsp maple syrup, 

½ tbsp sea salt, 

6 slices sourdough bread, 

4 tbsp vegan butter, 

2 cups fresh mixed berries, 

2 tsp sugar, extra maple syrup 

 

Preparations

Combine the non-dairy milk, chickpea flour, nutritional yeast, maple syrup, and salt in a wide, shallow dish.  

Now, place 2 slices of bread into the batter and allow the slices to sit in the batter while you heat up a non-stick pan over medium heat. Ensure the slice are well coated on both sides but not overly soggy

Once the pan is hot, add 1 tablespoon of the vegan butter and coat most of the surface of the pan in an even layer.

Place two slices of battered bread in a hot pan and cook for about 3 minutes on one side until golden. Flip them carefully and cook for another 2–3 minutes on the other side. If preparing more servings, repeat the process in batches of two slices at a time for even cooking. 

Serve warm with maple syrup, fresh berries, and a light dusting of sugar, if preferred, for added sweetness and flavour. 

 

 

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Spinach-Carrot Stuffed roti with potato filling with Coriander chutney

carrot dough

spinach dough

potato filling

 carrot and spinach rolled together

after cutting into strip, roll it, then flatten well, put some sesame seeds on top, press well, spread enough flour to roll them out carefully.

 Ingredients and Preparations

bread slices 8 ( I didn't cut the corners, just cut with hands and powdered well in the mixer jar)

whole wheat flour 1 cup + 

palak a big handful was well and puree it, I added 1 green chili to puree( if need be add water, not too much or else you'll need lots of flour to make the dough), add salt

Carrot 2 big finely chopped added little water and puree in the mixer jar along red chili pdr and salt

You can puree beetroot by peeling and chopping/ grating it and puree adding little water.

Divide the flour along with breadcrumbs and salt to 2 parts

to 1 add palak puree, salt as need and knead to a soft dough, add little oil towards the end while kneading to have a soft dough, rest it for 10-15 minutes,  knead again

to the 2nd part add carrot/ beet puree salt and knead to a smooth dough.

YOU'LL NOT NEED WATER TO KNEAD AS THERE IS ENOUGH MOISTURE IN THE PUREE ITSELF. 

In case the dough is too sticky add more four to make a soft dough.

For the filling

potatoes 3 boiled, peeled and mashed/ grate it well

onion 1 finely chopped optional

green chilies 1-2 finely chopped 

coriander leaves finely chopped 2 tbsp

salt to taste

coriander pd  1 tsp

jeera pdr 1/2 tsp

turmeric pdr 1/4 tsp

hing little ajwain 1/2 tsp crush with hands and add

garam masala pdr 1/2 tsp

mix all the stuffing ingredients well and keep it aside

divide the spinach  and carrot dough into same size equal number of balls

roll out spinach roti, not too thin, roll out the carrot/beet roti not too thin

spread the potato filling all over one of the roti, seal well with the other colour roti.

depending on the size, cut into 2-3 strips

roll the strip as seen in the photo above.

once you roll, you can see the 2 colours, then cook on hot tawa on both sides spreading ghee/ oil till well cooked

I had tomato onion chutney

I made coriander chutney

oil 1 tsp

mustard seeds 1/2 tsp

urad dal 1 tbsp

dry red chilies 2-3 as per taste

salt to taste

tamarind one small marble size

hing little

coriander leaves 1 small bunch, washed and chopped

heat oil, add mustard seeds, once it crackles, add dal and red chilies

fry till dal turns golden

in the mixer jar add tamarind, hing, put the fried dal on top

powder the dal well, then add the coriander leaves, salt and little water to make the chutney.

This chutney goes well with roti, bread toast, idli, dosa, adai or with hot rice too ! 

 

 

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Masala Egg Toast

 Ingredients

Bread slices 2-4 depending on its size

Eggs 2 large

Butter/ oil 1 tbsp

Salt to taste

Onion chopped 1 medium

Tomato 1 small finely chopped

Green chilies as per taste finely chopped

Coriander leaves 1-2 tbsp finely chopped

Chili flakes / pepper pdr to taste

 

Preparations

Break the eggs in a mixing bowl and whisk them well with a fork

Add chopped onion, chilies, tomatoes, coriander leaves, salt, pepper pdr/ chili pdr. Whisk well till frothy

Heat a pan with oil/ butter on a medium heat and spread it well

Dip a bread slice ion the egg mixture to coat on both sides. Place it over the hot pan.  You can cook 2-3 slices depending on the size at a time

Pour 2 tbsp of egg mixture on top of each bread slice and let cook until the base is form.

Turn the bread slices to the other side and cook, pressing down with a spatula. If you are left with a little more egg mixture and don’t want to use bread, you may  pour it over the cooked bread slices and cook it a little longer.

Serve your toast hot plain or with ketchup.

 

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Tiranga Sandwich

  

Ingredients

8 slices of bread

Green layer: 2 tbsp mint chutney

White layer: ½ cup grated paneer, 1 tbsp mayonnaise, 1 tsp lemon juice, salt & pepper

Orange layer: 1 cup grated carrot, 1 tbsp tomato ketchup, salt & pepper, 1 tbsp butter

2 tomatoes, sliced

Method

1. Mix paneer, mayo, lemon juice, salt, and pepper for the white layer.

2. Sauté the carrot in butter, add ketchup, salt, and pepper. Set aside.

3. Assemble sandwich: bread + green chutney + bread + white layer + bread + carrot layer + tomato slices + top bread.

4. Repeat, cut into triangles, serve fresh.

 

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Easy Apple Cinnamon Pockets

  

Ingredients

bread 8 slices

apples 2 

cinnamon pdr 2 tsp 

lemon juice 1 tsp

butter 2 tbsp

icing sugar 2 tsp 

 

Preparations 

 Preheat oven to 190 C. Line a baking sheet with parchment paper

Peel, core and dice apples. In a bowl, add apples, sugar, lemon juice, cinnamon pdr, mix well to coat the apples.

take a slice of bread, flatten it with a rolling pin, place a spoonful of apple filling in the center of the 

bread slice, fold the bread to create a pocket, press and seal the edges.

Repeat with the remaining bread slices, place them on a baking tray, brush the top with melted butter.

Bake for 15-20 minutes till the pockets are golden and crisp.

Dust with cinnamon pdr and icing sugar when warm and serve warm. 

 

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Crunchy Vegetable Dal Sattu Bondas / croquettes

 Ingredients and Prep

1.Boil lentils in pressure cooker for just about 1 pressure. Open lid after sometime and strain extra liquid.

2.Mash dal and set aside. Boil 1 potato and grate it. Grate 1 carrot and add finely chopped French green beans.

3.Heat 2 tablespoon of oil in a wok and add the minced garlic and ginger. Lightly fry and add chopped onion. Then add grated potato and carrot.

4.Add slightly wet and mashed bread, chickpea flour, salt, sugar to taste, green chilies, red chili powder, and lastly add the mashed dal. Toss till the mixture is fully dry.

5.Sprinkle chat masala, garam masala and chopped coriander.

6.Make balls out of the dal mixture and dip in corn flour and besan.

7.Crispy fry and serve with any kind of dip.

8.Alternately these croquettes/ bondas can be made round like balls and shallow fried with 2 tablespoons of oil. 

Note- if  you don't want to deep fry, fry in Air fryer/ put these balls in appam vessel/ with few drops of oil, cover and cook on both sides till crisp. 

 

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Suji toast

Ingredients 

1 Cup Suji
1/2 cup Curd
1/2 cup Water
2 medium Chopped onion
2 Finely chopped green chilies or to taste
1 medium Chopped tomatoes
1 small Chopped capsicum
1 Grated carrot
1/2 cup Coriander leaves
6-8 Bread slices
to taste Salt
1/2 cup Butter
5-6 cloves Grated garlic ( optional)

 

Preparations

1.Add suji, curd, water to a bowl. Whisk well.
2.Add all the veggies, chili, garlic and salt to the batter.
3.Let it rest for 10 minutes. Meanwhile, cut the bread slices diagonally into two pieces.
4.Heat butter in a pan and place the slices on the pan.
5.Once the bread is slightly toasted, flip it. Smear the batter on the top side of the bread and wait till the other side of the bread is toasted.
6.Flip the bread again and place the batter on it. Cook the bread on both the sides till it turns golden brown and crisp.
7.Serve it with green chutney or sauce.

 

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Dried Orange Ricotta Toast

 

A major upgrade to your plain butter on toast, and perfect as a starter for brunch. Dried Orange and Ricotta Toast, a perfect alternative to toast at breakfast or lunch, including olive oil, honey, ricotta cheese and more.

Ingredients:  

orange - 2 

olive oil - 1 tbsp

honey - 1 tbsp 

Ricotta cheese - 1/2 cup (whipped) 

Bread - 4 slices 

pepper - by taste 

Salt - by taste 

Lemon zest - by taste

Preparation: 

Peel and slice the oranges 1/4 thick. 

 

Arrange on a baking pan with parchment paper. 

 

Mix the olive oil and honey, and spread over the orange slices. 

 

Put in the oven on high heat for 4 to 8 minutes, until it caramelizes and begins to brown. 

 

Use this time to toast your bread slices. 

 

Once they pop, spread the whipped ricotta in an even layer on all 4. 

 

Top the ricotta with the oranges, lemon zest, salt, and pepper. 

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Spinach Pesto Sandwich

 

Ingredients: 

1 cup fresh basil leaves

½ cup fresh spinach leaves

3-4 garlic cloves

2 tsp pine nuts/ walnuts 

1 tsp lemon juice

1 tsp Parmesan cheese

2 tsp olive oil

8-10 slices fresh bread slices

4-5 sliced tomatoes 

8-10 pcs of sliced mozzarella

Salt and pepper to taste

Method: 

Take a mixing jar, to it, add the garlic, basil and spinach leaves, olive oil, walnuts or pine nuts, salt and lemon juice. Finally, add some Parmesan cheese to it. Blend it well to get delicious fresh pesto. 

Now take bread slices of your choice (sourdough, focaccia, or simple brown whole wheat bread) Slather both sides with a generous amount of this spinach pesto, top it with fresh tomatoes, slices of buffalo mozzarella and some salt and pepper. Cover the sandwiches with other bread and enjoy fresh and healthy sandwiches as a breakfast item, or any time of the day. 

 

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. Pinwheel Sandwiches

  

Ingredients

 sandwich bread slices 3 ( white/ brown)

butter 6 tsp

egg-less mayonnaise 1/4 cup

green chutney  1 tsp

capsicum 1/2 finely chopped 

cheese slices 3

pepper pdr 1/2 tsp

cabbage shredded 3 tsp

 carrot finely grated 2-3 tbsp

tomato sauce 1 tbsp

salt a pinch

cling wraps as needed 

 

Preparations

Trim the sides of the bread slices and flatten them with a rolling pin.

Using a butter press and seal the 3 bread slices together by applying butter to the edges to make an elongated bread surface.

Spread the 3 tsp butter over the bread slices.

Prepare a sauce by taking 1/4 cup egg-less mayonnaise and 1 tsp green chutney. Mix well to combine all.

Spread the prepared sauce over the buttered bread and top with the thinly sliced capsicum. Place 3 cheese slices and sprinkle 1/4 tsp pepper powder, and top with shredded cabbage and grated carrot.

Garnish with tomato sauce and a pinch of salt.

Roll tightly, making sure all the layers are intact. Wrap the sandwich in a cling wrap tightly.

Refrigerate for 30 minutes, remove the wrap and slice the sandwich. The pinwheel sandwich is ready to be served.

 

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Filling Healthy Sandwiches

Ingredients and Prep.

Bread slices 4

In  a mixer jar add ½ cup suji , powder fine, add 1 tbsp besan to the pdr in a bowl

Add 2 tsp thick curd, and roughly ½ cup water mix well , rest for 10 minutes

Heat a tawa, put the bread slices, toast for1-2 minutes, not brown, switch off the flame, let the bread rest on the tawa

Grate a big cooked potato in a bowl, add green chili 1 finely chopped

 Add chili flakes ½ tsp

Pepper pdr ¼ tsp

Onion finely chopped 2 tbsp, jeera pdr ½ tsp

Chaat masala ½ tsp, salt to taste mix well adding 1 tbsp finely chopped coriander leaves

In the soaked suji add black salt little , salt to taste, chili flakes ½ tsp

Add coriander pdr ½ tsp. jeera pdr ¼ tsp. pepper pdr 1/8 tsp , chaat masala ¼ tsp

Onion 1 sliced long, carrot 2 thinly sliced, cabbage ½ cup thinly sliced. Thinly sliced capsicum 1, tomato finely chopped 1, ginger finely chopped 1 tsp

Green chili finely chopped 1-2, coriander leaves finely chopped 1-2 tbsp

Mix all well with the suji mixture, don’t add water

On 1 slice, spread ketchup/ green chutney, spread the potato filling thin on top, cover with another slice, make sure the filling doesn't come out from any side.

Spread a thin layer of the suji veg. mixture on top of the slice.  

Spread a thin layer of suji spread, some ghee/ butter on the tawa, put the spread side down, cover and cook on low flame for 2-3 minutes, then spread a layer of the suji mixture on top, put little ghee/ butter. Flip and cook covered for another 2-3 minutes, till crisp on both sides.

Repeat the process with the remaining 2 slices and cook till crisp. 

Healthy with lots of vegetables, with very little fat and filling.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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