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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.

This recipe for stuffed paratha is my innovation; with a mixture of Punjabi and Maharashtrian flavor; tried, tested and loved by my family and friends. A healthy and complete food that could be served as breakfast or even as a meal. Ideal food for kids. Hope you all like it.

Ingredients:
For the paratha-
1 huge bunch of methi leaves; washed and finely chopped,
Wheat as required,
1/2 tsp turmeric powder,
2 tsp red chilli powder,
1 tsp dhania-jeera (coriander-cumin) powder,
1 tbsp garlic paste,
1/2 cup yogurt,
Salt to taste.

For the stuffing-
500gms paneer; crumbled,
2 onions,
2-3 green chillies,
Salt to taste,
Oil for tempering.

Other-
Chat masala,
Butter/oil for frying.

Method:
Mix together the ingredients for paratha and knead a tight dough. Add little water only if required. Set it aside for at least 30-40 minutes.
Meanwhile to prepare the stuffing, grind together onions and green chillies till fine. Then heat little oil in a kadhai (wok) and add ground onion and chilli and roast till onion changes it color. Then add the crumbled paneer, salt and cook on low flame till all the moisture has dried up. Keep stirring occasionally so that it doesnt turn brown and stick to the bottom of the kadhai. When the stuffing is ready and dry, remove from flame and let it cool.
Make small balls (little bigger than a lemon), dust with flour and roll into small puris (circles). Stuff in a spoonful of paneer filling and bring together the edges of the puri to meet and seal well. Again dust with flour and roll into parathas.
Heat a tava (griddle) and place a paratha on it. Pour a spoonful of oil on the sides of the paratha and over it, spread and roast the paratha from both sides till crisp and nice golden brown in color. Similarly prepare all the stuffed parathas. Sprinkle chat masala over it and serve with butter, yogurt, pickle, chutney or ketchup.

Ingredients:
2 9″ pie crusts,
1 cup sliced sweet onions,
1 cup sliced mushrooms; blanched,
4-6 slices of bacon,
Shredded cheese as per taste,
Salt and pepper to taste,
Butter.

Method:
Preheat the oven to 200 degrees C or 400 degrees F for few minutes.
Melt butter in a skillet and fry bacon till it is cooked and crisp. Season with some salt and pepper. Drain and keep aside. In the same skillet saute the onions and mushrooms for some time. Season with salt and pepper, remove and set aside.
Now place one pie crust into a deep pie dish. Then place a layer of the onions, mushrooms and bacon. Top with cheese, season with salt and pepper and then place another crust over it and seal properly. Prick the upper crust with a fork to let the steam escape. Now place it in the oven and bake for around 40 minutes or till you see the crust has become brown. Remove and let it cool. Serve.

This filling could be used in samosas, tikkis and koftas.

Ingredients:
2 cups mashed paneer (cottage cheese),
3/4 cup boiled peas (mutter),
3 green chillies; finely chopped
1/2 cup khoya,
Chopped dry fruits as per taste,
1/2 tsp roasted jeera (cumin seeds) powder,
Salt and pepper to taste,
1/4 tsp sugar,
Grated coconut as per taste,
Ghee for tempering.

Method:
Heat ghee in a pan, add dry fruits and fry them for 2 minutes. Then add green chillies, khoya and roast on low-medium flame till it is light brown in color. Then add peas, paneer, salt, pepper, sugar, coconut and mix everything properly. Cook till the filling is dry.

TIP:
While making koftas or tikkis out of this stuffing, add cornflour or maida or bread crumbs for binding.

This filling is mostly used in samosas. But you can also use it in bread rolls, alu parathas, patties, etc.

Ingredients:
3-4 large potatoes; boiled, peeled and mashed,
1 cup boiled green peas (mutter),
1 tsp finely chopped green chillies,
1 tsp finely chopped ginger,
1 tsp jeera (cumin seeds),
1/4 tsp heeng (asafoetida),
1/4 tsp amchur (dry mango) powder (optional),
Salt and red chilli powder to taste,
Ghee for tempering.

For Samosa Masala-
10gms jeera (cumin seeds),
10 peppercorns,
5gms badi elaichi (black cardamom),
5 laung (cloves),
2 pieces dalchini (cinnamon),

Grind all these ingredients of masala and use as per taste.

Method:
Heat ghee in a pan, add jeera, asafoetida, ginger and green chillies, fry for 2 minutes. Then add peas, mashed potatoes, all the spices, salt, above samosa masala, mix well and cook for 5 minutes or till it is fragrant.