foodatarian.com

Ingredients:
2 cups mixed chopped vegetables (cauliflower, broccoli, mushrooms, asparagus, carrots, etc),
Few spinach leaves; washed and chopped, (You can use frozen spinach too),
1 onion; diced,
1/4 cup bread crumbs,
1/4 cup or as required cornflour,
5-6 cloves of garlic; minced,
Few sprigs of coriander; chopped,
1/2 tsp dry rosemary leaves,
Salt and white pepper to taste,
Olive oil for frying.

Other-
Sausage casing.

Method:
Heat olive oil in a skillet and add onion. Saute till it becomes soft. Then add all the other vegetables, all seasonings, cover and cook them on low-medium flame for around 10 minutes. When done remove from flame, let them cool down. Then mash them or grind them in a grinder. Add bread crumbs and corn flour and grind again to form a soft dough. Add more crumbs or cornflour if required. Remove and stuff into the sausage casing. If you do not have a casing, shape the dough into two sausages with your palms. Use a cling film (plastic wrap) if you want. Then cover these sausages with the wrap. Heat water in a deep pan and poach these sausages in this water for 5-7 minutes. Drain and uncover them. Now grill or fry these sausages at the time of serving. Since the sausages are already cooked, you do not need to cook them/ grill them for a longer time. Heat them to get the crispiness.

TIPS:
1. Serve these sausages as snacks.
2. Use these sausages in sandwiches or rolls for breakfast or lunch box for kids.
3. These sausages are healthy and could be grilled and eaten to avoid excess calories by frying.

Ingredients:
9 slices of brown or white bread,
2 carrots, grated,
1/4 of small cabbage, grated,
1 capsicum, finely chopped,
2 tbsp mayonnaise,
2 tomatoes sliced,
1 cucumber, sliced,
5-6 lettuce leaves,
Butter,
Cheese slices,
Green chutney,(recipe given below),
Salt and pepper to taste.

Method:
In a bowl, mix grated carrots, cabbage, capsicum, mayonnaise, some salt and pepper. Mix well and keep aside.
Butter all the slices of bread. Now place 1 slice in a plate, buttered side facing top, apply the mixture on it and place a lettuce leaf over it and cover with another buttered slice with buttered side again facing top. Apply chutney on this slice, arrange slices of tomatoes and cucumber, sprinkle some salt and pepper. Place a cheese slice on this. Now apply chutney on remaining buttered slice and cover the sandwich with it. Prepare 2 more sandwiches similarly, cut them in desired shape and serve with tomato ketchup.

Green chutney-
1 cup fresh coconut - grated,
1/2 cup coriander leaves,
1 tbsp chopped mint leaves,
1 tsp lemon juice,
1 tsp jeera,
Salt to taste,
Water.
Grind all the ingredients to form a smooth chutney. This chutney can be used in variety of sandwiches. You can store this chutney in the refrigerator for 2 days.

TIP:
You can seperate the two toppings to make 2 different types of sandwiches instead of the clubbed one.

Ingredients:
4 slices of sandwich brown bread; edges chopped off and cut into triangles or as desired,
Butter.

For chutney-
1/4 cup freshly grated coconut,
1/2 cup chopped coriander leaves,
1/4 cup mint leaves (optional),
1 green chilli,
1/2 tsp jeera (cumin seeds),
1 tsp lemon juice,
Salt to taste,
Water as per requirement,
2 tbsp veg mayonnaise.
Salt and pepper to taste.

Method:
Grind together coriander, mint, chilli, jeera, lemon juice, salt and little water to smooth and fine chutney. Yeild around 1 cup of this chutney.
In a bowl pour this chutney, add mayonnaise and mix well with a whisk. Then add salt and pepper and again mix well.
Now butter the bread slices, spread this chutney and serve.

Serving Tips:
1 .You can use slices tomato, cucumber, boiled potatoes, lettuce, etc to prepare a veg chutney sandwich
2. This chutney can be used as a salad dressing. So you can pour this dressing in a bottle, cover with lid and store in the refrigerator.

A healthy breakfast, lunch box or tiffin recipe.

Ingredients:
1 cup seedless dates (khajur), soaked in milk for 1 hour,
Jaggery as per taste,
Milk as per requirement,
Wheat flour enough to knead dough and roll parathas,
Ghee for frying.

Method:
Grind together dates along with milk and jaggery to form a very smooth paste, there should be no lumps. Then remove this into a bowl and add wheat flour enough to knead a dough. Keep kneading so that you know you have to add more flour. Leave this kneaded dough aside for half and hour.
Divide the dough into small balls, roll each ball into a small puri, spread some ghee on it, fold into a triangle. Dip this into the flour and roll a paratha.
Heat a tava (griddle) spread some ghee, place the paratha on it. Fry from both sides till it is nice golden brown in color.

TIP:
For people watching out for calories, jaggery is a healthy option to sugar. You can also avoid jaggery as dates have natural sugar and are sweet enough to give a taste to the parathas. Also while roasting avoid ghee.

Ingredients:
1 cup cornflakes; coarsely ground to powder,
2 tsp mustard seeds (rai),
1/2 tsp asafoetida (heeng),
1 long green chilli; chopped,
8-10 curry leaves,
1 onion; chopped,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
Salt and sugar to taste,
1 tsp lemon juice,
Oil for tempering,
Water,
Chopped coriander leaves to garnish.

Method:
Dry roast the cornflakes powder on low flame till its fragrant. Then heat a oil in a pan. Add mustard seeds, let them splutter and then add curry leaves, green chillies and onion. Cook till onion is soft and pinkish. Then add asafoetida, turmeric, red chilli powder, fry for a minute. Then add the roasted corn powder, mix well. Add sugar and salt, warm water enough to cover the mixture (do not add excess water, else the upma would become sticky, you can add more water if required later after checking) , mix, cover and cook for 2-3 minutes. Uncover, mix and remove. Garnish with chopped coriander leaves and serve.