BREAKFAST PANINI

Ingredients:
Sandwich buns – 2
Eggs – 4
Green chilies – 3-4, chopped
Onion – 2, medium sliced
Tomato – 2, medium sliced
Chopped coriander leaves – 2 tbsp
Cheese as required
Salt
Pepper
Butter – 2 tbsp

Cooking Procedure:
First make the omelettes. To make the omelettes take 1 tbsp of water in a bowl. Add salt, black pepper powder and coriander leaves, mix well then add the eggs ( I use 1 whole egg and 1 egg white to make one omelet). Whip everything very well. Then heat 1 tsp of oil in a pan and add the egg mixture and spread all over the pan. After one side gets completely cooked, flip the omelet and let the other side cook. Remove the omelet and keep aside.

Prepare the sandwich, apply butter to the outer sides of the snadwich buns. I use alluminium sheet for easy cleanup. On the bottom bun, place the omelette and top it with onion and green chilies.

Place the tomato slices on top of the onions. Sprinkle salt and pepper.

Then add the cheese, I used mexican four cheese mix

Now place the other bun on top of the prepared sandwich and place it in the panini maker. Grill for 4-5 minutes till it has golden brown crust. We like to eat this sandwich with tomato ketchup and ranch.

POTATO AND TOMATO BHAAJI

Potato and tomato are cooked with little gravy

Ingredients:
Potato – 2
Onion – 1 big, chopped
Tomato – 2, medium, chopped
Garlic – 2-3, chopped
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Turmeric powder – 1/8 tsp
Asafeotida – a pinch
Red chili powder – 1 tsp
Salt
Roasted peanut powder – 1 tsp
Chopped coriander leaves – 1 tbsp

Cooking Procedure:
Peel the potato and cut them into small pieces. Keep the potatos in water so that it doesn’t get brown.
Heat 2 tbsp of oil in a pan. Add the mustard seeds and when they start to sparkle add the cumin seeds. Then add the garlic and onion. Sauté till the onion becomes golden brown. Then add the turmeric powder, asafoetida, red chili powder and salt. Then add the tomato and sauté for a minute. Then add the potato and mix well. Now add 1 ½ cups of boiling water. Bring it to a boil and then add peanut powder and chopped coriander leaves. Now reduce the heat, cover and let cook till the potato becomes tender. Serve hot with chapatti/ roti, also this bhaji tastes good with rice.

VEGETABLE PULAV

Ingredients:
Basmati Rice – 1 ½ cup
Water – 3 cups
Ghee – 2-3 tbsp
Cashew nuts – 10-12 halves
Black pepper – 6-7
Cloves – 3-4
Cardamom – 2-3
Cinnamon – 2”
Bay leaf - 2
Black cumin seeds – ½ tsp
Onion – 1 big, sliced thinly
Ginger paste – 1 tsp
Garlic paste – 1 tsp

Green chilies - 2-3
Cauliflower – ½ cup, small florets
Mixed vegetables* – ½ cup
Yogurt – 3-4 tbsp
Salt

Cooking Procedure:
Wash the rice till the water runs clear. Drain the water using a colander and keep the rice aside.
Heat 1 tbsp of ghee in a pan. Add the cashews and fry them on low heat till golden brown. Remove the cashews from the pan and keep aside. Then add the cauliflower and fry till golden brown, stirring continously. Remove the cauliflower from pan and keep aside.
In the same pan, heat 2 tbsp of ghee. Add the black pepper, cloves, cardamom, cinnamon and bay leaf. Then add the onions and fry till they become translucent. Then add the green chilies, ginger garlic paste and sauté for a minute. Then add the mixed vegetables and sauté for a minute. Now add the cauliflower and cashews. Mix well and then add the yogurt. Mix well and then add the rice and black cumin seeds. Mix well and add the boiling water. Bring it to a boil and then reduce the heat, cover and let the rice cook till tender. Don’t mix the rice too much otherwise the grain of rice will break. After about 10 mins sprinkle ¼ cup cold water over the rice, again cover and let steam for 5 more minutes. This makes the rice fluffy and tender. Garnish with freshly chopped coriander leaves and roasted slivered almonds. Serve hot.

* I used frozen mixed vegetables which contains green peas, corn, green peas, lima beans, you can use fresh vegetables as well.