Simple Bread Toast

We often just add ghee and fry the bread pieces and apply jam and eat.

While doing it, if we add some sugar and put the bread and similarly when flipping to other side, add sugar and flip.

It will be nice with ghee and caramel bread slices....we won't be needed jam or peanut butter also to eat bread slices

Vegetable Juice in the morning

Tomato
Pudina
Cucumber
Coriander

Mix the above and drink daily as part of breakfast during a diet

Oatmeal Khichdi for breakfast

Poha Upma

French Toast (Bread toast)

Upma (Bombay Rawa, Godhuma Rawa, Bambino)

Pesarattu

Idli - Dosa

Rava Dosa

Maida
Rice Atta
Bombay Rava
Water

Chilli Cheese Toast

4-6 green chilies, finely chopped
1 1/2 cup grated cheese
8 sliced of bread
150 gm fresh coriander, chopped
1 medium onion, chopped
1 medium capsicum, chopped
1 teaspoon black peppercorns, crushed
Salt to taste

• Preheat an oven to 180 C
• In a bowl, mix together the green chilies cheese, chopped coriander, onion, capsicum, crushed peppercorns and salt. Diving the mixture into eight equal portions
• Toast the bread slices on one side on a non-stick tawa. Apply the cheese mixture on the non-toasted slide of the bread slices
• Cook in the preheated over or place under a hot grill until the cheese melts and turns golden brown. Cut each slice diagonally into two and serve hot with tomato sauce

Microwave Poha

2 cups thick rice flakes (poha)
3 medium onions, finely chopped
3-4 green chilies, slit and seeded
1/4 cup roasted peanuts, crushed
2 tablespoons oil
8-10 curry leaves
1 teaspoon turmeric powder
salt to taste
1 tablespoon lemon juice
a few sprigs of fresh coriander leaves, finely chopped

• Wash the poha and place in a strainer to drain.
• Place the oil and onions in a microwave-safe bowl. Add the slit green chillies, curry leaves and cruched peanuts and cook, uncovered on HIGH for three minutes
• Add the turmeric powder, poha and salt. Mix well and cook, covered on HIGH for five minutes
• Add the lemon juice, mix well, garnish with chopped coriander leaves and serve hot

Microwave Oat and Apricot Porridge

1 cup porridge oats
6 ready to eat dried apricots, chopped
3 1/2 cup milk
6 stoned prunes, chopped
1 1/2 tablespoons chopped candied ginger
20 almonds, chopped
caster sugar to taste

• Soak the oats in the milk in a microwave-safe bowl for fifteen minutes
• Cook in a microwave oven on HIGH(100%) for two minutes. Stir well. Cook on HIGH for another two minutes
• Add the apricots, prunes, candied ginger and almonds and mix well. Set aside to cool completely.
• Stir in the caster sugar to taste and serve.

Grilled Corn and Capsicum Toasties

Ingredients:
8 slices of white bread
1 cup sweet corn kernels, boiled
1 medium green capsicum, chopped
1 1/2 cups grated cheese
2-3 green chilies, chopped
2 tablespoons chopped fresh coriander leaves
1 medium onion, chopped
7-8 black peppercorns, crushed 
salt to taste

• Preheat the oven to 180 C
• In a bowl, mix together the sweet corn, capsicum, cheese, green chilies, coriander leaves, onion, crushed peppercorns and salt. Divide the mixture into eight equal portions
• Toast the sliced of bread on one side on a tawa
• Spread the corn and cheese mixture on the other side.
• Place on a baking tray and bake till the topping turns golden brown
• Cut each slice diagonally in half and serve hot with tomato ketchup

Fruit Yoghurt with Cereal Topping

Ingredients
2 ripe mangoes, peeled and cubed
2 medium apples, cubed
8-10 cherries, stoned
1 1/2 cups yoghurt, whisked
2 tablespoons sugar
1 teaspoon raisins (kishmish)
3-4 cashew nuts, chopped
3 tablespoons muesli, toasted

• Combine the mangoes, apples and cherries and refrigerate until ready to serve.
• In a bowl, combine the yoghurt and sugar and whisk until the sugar dissolves
• Just before serving, mix  in the chilled fruit, raisins and cashew nuts
• Spoon into individual bowls, sprinkle the toasted muesli over and serve at once.

Cheese and Coriander Parantha

Ingredients


1 cup grated processed cheese
1/2 cup chopped fresh coriander leaves
1 3/4 cups wholewheat floor(atta) + for dusting
salt to taste
milk as required
1 inch ginger, chopped
2 green chillies, chopped
2 teaspoons chaat masala
Oil/ghee for shallow frying

• Place the wholewheat flour and salt in a bowl. Add the coriander leaves and enough milk and knead into a soft dough. Cover the dough with a damp cloth and rest it for 20-25 minutes. Divide the dough into eight equal portions and shape into balls.
• Mix together the cheese, ginger, green chilies and chaat masala. Divide the mixture into 8 equal portions.
• Roll out each ball of dough into a medium sized chapati. Spread a portion of the cheese mixture over the chapati. Fold the chapati up like an envelop and roll out into square Parathas.
• Heat tawa; place each parantha on it and shallow-fry, turning the parantha over and drizzling with little oil around both sides are light golden and crisp
• Cut int four and serve immediately.

Sooji Kheer

Ingredients


1/2 cup semolina (rawa/sooji)
1-1/2 ltr skimmed milk
7-8 threads of saffron
1/2 cup sugar
2 tablespoon charoli (saara pappu)
20 almonds, blanched and slivered

• Roast the semolina in a thick bottomed pan over low heat for fifteen minutes or till light brown.
• Soak the safrron in one tablespoon of milk
• Bring the remaining milk to a boil, lower heat and simmer till reduced to one litre.
• Add the reduced milk to rawa, stirring continuously to prevent lumps from forming
• Cook over high heat till the mixture comes to a boil. Add the sugar and simmer for two or three minutes. Add the saffron and stir well.
• Garnish with the charoli and almond slivers and serve hot or cold.