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A very easy and quick recipe for vegetable and cheese sandwiches that can be prepared in less than 10 minutes. Kids love these sandwiches and is a healthy option to go in their lunchbox. A sumptous breakfast for all.

Ingredients:
4 slices of multigrain or brown bread,
1 cup grated Mozzarella cheese, (or any other that is available)
2 tbsp chopped red or white onion,
3-4 tbsp chopped red,yellow and green peppers (or whichever is available),
6-7 black or green olives; sliced,
2 tbsp chopped tomatoes,
Few leaves of spinach; blanched,
1/2 tsp red chilli flakes,
1/2 tsp dry mixed herbs.

Method:
Heat a griddle or choose to grill you sandwich. Butter the bread if you like, else use as it is. Mix together all the other ingredients and divide into two equal portions to prepare two sandwiches. Stuff the cheese mixture in between two bread slices, press and place on the griddle or on the grill. Roast or grill on both sides till crisp and brown. Cut each sandwich into two pieces diagonally and serve hot as breakfast with juice or milk.
TIPS:
1. Veg Cheese Balls: Use the same filling to prepare cheese balls. Prepare the filling, make small balls, coat them with bread crumbs, egg, again with bread crumbs and bake or deep fry them.

2. Veg Cheese Nuggets: Add little mashed potatoes to the cheese mixture, make small flat balls, coat with bread crumbs and fry. You can add more vegetables to the mixture.

3. You can use this filling in parathas too.

Ingredients:
500gms shrimps or prawns, shelled, deveined,

For the marinade-
1 tsp garlic paste,
1 tsp chilli sauce,
1 tsp soy sauce,
1 tsp Worcestershire sauce,
1 tsp vinegar,
1/4 tsp white pepper,
1/4 tsp salt or as per taste.

For the batter-
1 cup all-purpose flour,
1 egg,
Salt to taste,
1/4 tsp baking powder,
1 cup ice cold water.

For the dip-
1/2 cup soy sauce,
2 tbsp rice wine vinegar,
2 scallions; sliced,
1 tbsp ginger, grated

Other-
Vegetable oil.

Method:
Beat the egg in a bowl and add cold water to it, whisk well. Fold it flour and keep whisking only till the batter is smooth. Do not over whisk.
Mix together all the other ingredients and dip the shrimps into it, let them marinate for few hours, overnight for best results.
Heat vegetable oil for deep frying. Turn the flame to medium, dip each shrimp into the batter and drop into the hot oil. Fry all the shrimps in batches till they turn golden brown and crisp.
Drain on paper towels. Serve with dipping sauce.

Dipping sauce-
Combine all ingredients for the dipping sauce in bowl and stir well.

Ingredients:
For the chicken-
200gms boneless chicken; cut into bite size cubes,
1 tbsp schezwan sauce,
1/2 tsp ginger-garlic paste,
1 tbsp vinegar,
Salt to taste,
3/4 cup Cornflour + wheat flour for dusting and coating,
Oil for deep frying.

For the hot garlic sauce-
10-12 cloves of garlic; freshly and finely chopped,
1 tbsp schezwan sauce,
1 tbsp red chilli paste,
2 tbsp tomato puree,
1 tbsp vinegar,
Salt and pepper to taste,
2 tbsp Olive oil,
Water.

Other-
2 cups of chopped vegetables of your choice (french beans, carrots, green, red and yellow peppers, etc),
2 onions; halved and thinly sliced,
3-4 large leaves of cabbage; slightly blanched,
1 cup cooked rice or rice noodles,
1 tbsp soy sauce,
Salt and pepper to taste,
Butter for frying,
Sizzler plate.

Method:
Marinate the chicken with ginger-garlic paste, schezwan sauce, vinegar and salt for at least 2 hours. Spread some mixture of cornflour and wheat flour on a plate. Stir in 2-3 tbsp of cornflour and wheat flour in a bowl with water and prepare a thin paste of dipping consistency. Heat oil for deep frying in a wok (kadhai) on medium flame. When oil is hot, first dust each chicken piece into the flour in the plate and then dip into the flour paste and slowly drop into hot oil. Fry these chicken pieces on low-medium flame till they are cooked and turn golden brown.

Place the sizzler plate on the flame.

In another pan, melt some butter and saute all the vegetables on low-medium flame, stirring continously for 2-3 minutes. Season them with salt and pepper. Remove from flame and set aside. Heat another pan, melt little butter and add cooked rice/noodles to it. Stir well for a minute. Then season with salt, pepper and soy sauce. Mix well, transfer to a bowl and set aside.

In the same pan, add olive oil, when hot add chopped garlic and saute for a minute. Then add schezwan sauce, chilli paste, vinegar and tomato puree and cook for a minute. Then add water to get the consistency of a sauce. Bring to boil by stirring occasionally. Then add the fried chicken pieces to this sauce and toss well.

Now remove the sizzler plate from the flame and place it onto its wooden tray. Place the cabbage leaves to cover the plate, then sprinkle sliced onion evenly over the cabbage leaves. Now one by one place cooked rice on one side, sauted vegetables on another leaving space in between for the chicken. Pour the chicken in hot garlic sauce in the center of the plate. Now scoop out dollops of butter and place it under the cabbage on the sizzler plate. Serve immediately.

Ingredients:
2 pound chicken wings 10
1 1/2 tsp garlic; minced,
1/4 cup soy sauce,
1/4 cup white wine,
1 1/2 tsp Chinese five spice powder,
1 1/4 tsp salt,
3-4 tbsp oil.

Method:
Mix together all the ingredients and marinate the wings in a container, seal with plastic wrap or marinate the wings in a resealable bag. Refrigerate for few hours or overnight for best results. Either grill the wings till they are cooked and nice brown. Or bake at 350° F (175° C) for till chicken is done. Brush with remaining marinade at intervals.

This is a traditional Maharashtrian (Konkan) recipe. I learnt it from my mother, she is an awesome cook and just like her other recipes, this recipe too is out of the world. I have been eating this delicious preparation since my childhood and even today whenever I visit her, I ask her to prepare this for me. A quick and finger-licking recipe.

Cooking Time: 10 minutes
Serves: 4

Ingredients:
500 gms prawns or shrimps; peeled and deveined,
1 onion; diced,
1/2 cup dessicated coconut,
6 cloves of garlic; crushed,
1/4 tsp turmeric powder,
1 tsp red chilli powder,
Salt to taste,
Oil for frying,
Water,
Chopped coriander leaves to garnish.

Method:
Dry roast the coconut till it turns brown stirring occasionally (do not burn) and grind with little water to a paste.
Meanwhile heat oil in a kadhai (wok), add garlic and roast it till it turns light brown. Then add onion and saute till onion becomes transparent. Then add turmeric and red chilli powder and cook for a minute. Now add the ground coconut paste, stir well, cover and cook for 2 minutes. Uncover, add the prawns, mix, add water to form gravy and again cover with the lid. Pour some water on the lid. Cook on medium-high flame for 5-6 minutes or till prawns are cooked. Garnish with fresh coriander leaves and serve with chapatis (Indian bread).