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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:
4 bread slices or ciabatta bread,
1 cup grated mozzarella cheese or cheddar cheese,
1 tbsp Worcestershire sauce,
1 tbsp mustard paste,
Salt and pepper to taste,
Chilli flakes as per taste (optional),
Olive oil.

Method:
Mix together worcestershire sauce, mustard paste, salt, pepper and chilli flakes. Stir well and then add cheese to it. Now spread this cheese evenly on all the bread slices.
You can choose to fry these or grill them. For frying heat olive oil in a pan and fry these bread slices or grill the bread till it gets toasted and cheese turns golden brown. When done, cut each toast into 4 fingers and serve with cheese dip or chilli sauce.

Fried Chicken Drumsticks with crispy texture of bread crumbs.  

Ingredients:
For the marinade-
4 chicken drumsticks (legs),
1 tbsp lemon juice,
1 tbsp ginger-garlic paste,
1/4 tsp turmeric powder,
1 tsp red chilli powder,
1/2 tsp roasted cumin (jeera) powder,
2 tbsp yogurt, beaten,
Salt to taste.

For coating-
Bread crumbs,
1 egg; beaten,
Salt to taste.

Other-
Oil for frying.

Method:
Make slits to the drumsticks so that marinade penetrates deep into the chicken. Mix together all the ingredients of marinade and apply properly to the drumsticks. Let the chicken marinate for atleast 2-3 hours. For best results marinate overnight in the refrigerator.
Heat oil in a frying pan on medium flame. Spread the bread crumbs in a shallow dish. Dip wach drumstick into the egg and then roll into the bread crumbs to coat well, then again dip into the egg and then roll in the bread crumbs. Coat all the drumsticks similarly and then place them in oil. Reduce the flame and let the chicken cook. Keep stirring occasionaly to fry the chicken evenly from all sides. When the drumsticks have cooked and are nice brown in color, drain on absorbent paper towel and serve hot.

Ingredients:
4 medium size ripe but firm tomatoes,
100-125gms or approx 3/4 cup crumbled paneer (cottage cheese),
1 small onion,
1/2 cup coriander leaves,
1 green chilli,
1 tbsp ginger-garlic paste,
1 tbsp cream (optional),
1 tsp chat masala,
Salt and sugar to taste,
Olive oil for tempering and frying.

Method:
Cut the tomatoes into two halves each horizontally. Core all the pulp from them and strain the pulp, set it aside. Apply a pinch of salt and sugar to each tomato halve, rub inside evenly and place them upside down on a kitchen paper towel. This would reduce the sour taste of the tomatoes, if any. Dice half the onion. Put the other half, chilli, coriander (reserve few leaves to garnish) into a grinder and grind to a paste.

Heat little oil in a pan, add the diced onion and saute till it is soft. Then add the ground coriander paste and cook for few minutes. Then add the ginger-garlic paste, strained tomato pulp, mix well and cover and cook for few minutes. Then add paneer, chat masala and very little salt since chat masala also contains salt. Mix together, cover and cook for a minute and then remove from flame. Spread in a plate and let it cool for 2 minutes. Then add cream if you want, mix well and stuff into the tomatoes.

In the same pan add more olive oil is required. When it is hot place the stuffed tomatoes into it. Cover and cook them on low-medium flame for 3 minutes. Then uncover and turn the tomatoes and again cover and cook. Continue this process till the tomatoes are almost cooked from all sides but are still firm and red in color. You should not over cook them since they would droop and their color should not change. When done garnish with chopped coriander leaves and serve hot with Indian bread or parathas.
TIP:
Use fresh paneer in this recipe, it tastes much better than the frozen paneer.

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.