1) Vegetable Sandwich
- Chop veggies like onion, cucumber, tomato, capsicum and chillies (optional)
- Grate carrots and mix also veggies together
- Add mayonnaise along with oregano, chilli flakes and salt
- You may add black pepper instead of chilli flakes
- You can also add cheese for that cheesy flavour
- Add pizza pasta sauce for an extra kick (optional)
- Mix all the ingredients
- Take two slices of bread and add the prepared mix between them
- Grill the sandwich with butter/ghee
- Serve with ketchup
2) Fried Appam
- Mix Suji/Rawa and curd and make a batter medium thick consistency (add water if required) and let it rest for 30 minutes
- Add salt, oregano and chilli flakes
- Add tadka of mustard seeds and curry leaves into the batter
- Take and heat the appam pan (non- stick) and pour a little bit of oil
- Add batter to the cavities and wait till the corners start to appear reddish brown
- Use and spoon to flip and cook the other side
- Your Appams are ready to serve with ketchup or coconut chutney
Optional Step
- Chop onion, capsicum along with some garlic, ginger and chillies
- Add oil to a pan and add mustard seeds and curry leaves
- Add the chopped garlic, ginger and chillies and fry for 1 minute
- Now, add the chopped onion and saute till they become translucent
- Add the capsicum and fry for 1 minute.
- Now add ketchup, soya sauce, vinegar, chilli sauce and some pizza pasta sauce
- Add salt, oregano and chilli flakes and fry for 1 minute
- Now mix half spoon of corn starch and water and add to the pan
- Mix and add the prepared Appam
- Your dry fry appams are ready to serve
3) 10-minutes Idli
- Mix suji/rawa with curd and make a batter with medium-thick consistency and let it rest for 30 minutes
- Add salt and chopped veggies of your choice to the batter
- Take the idli maker and boil water in the idli cooker
- Rub some oil on the idli plates and put batter on the cavities
- Now let it cook inside the cooker for 10 minutes
- Your quick Idlis are ready to be served with coconut chutney
4) Suji Chilla
- Mix Suji and curd in a bowl and add water to make a thick, pourable batter.
- Let the batter rest for 10-15 minutes
- Add chopped onion, carrot, capsicum, chillies, coriander, etc
- Add salt to taste, oregano, chilli flakes and mix
- Add tadka of mustard seeds and curry leaves
- Now heat a non-stick tawa and rub with oil
- Take the batter and spread over the tawa and cover with a lid for 1 minute over medium flame
- Flip the chilla and let it cook on the other side
- Ready to serve with coconut chutney or onion chutney
5) Besan Chilla
- Mix besan, turmeric, red chilli powder, cumin seeds and salt
- Gradually pour in water while whisking to make a smooth, lump-free batter. Let it rest for 10 minutes
- Add the chopped onion, tomato, coriander, green chilli, and ginger. Mix well
- Heat a non-stick over medium heat and lightly grease it with oil
- Pour a ladleful of batter onto the pan and spread it into a thin circle.
- Drizzle a little oil around the edges and cook for 2-3minutes until the bottom turns golden
- Flip and cook the other side for another 2 minutes
- Serve hot with coriander chutney and a cup of hot tea.
