A simple pleasure: Veggie grilled cheese sandwich
Winter is here! The best lunch option for wintry days is grilled cheese sandwich and a bowl of chunky hot soup. I have learned this simple yet special art of cooking grill cheese sandwich from my hubby. You can add any vegetable you like or make it just adding cheese. I’ll be posting yummy soup recipes soon.
To make 4 sandwiches
Bread slices [White or brown] – 8
Butter- 2 tbsp
Cheese slices – 8 [Kraft singles American cheese]
Tomatoes – 1 [finely chopped]
Sweet onions – ½ [finely chopped]
Avocados – 1 [sliced]
Cilantro – ½ cup leaves
Freshly crushed black pepper – 1 tbsp
Salt as per taste
- Preheat skillet or griddle over medium heat.
- Butter both sides of each bread slice and grill on one side until brown.
- Now flip the bread slices and take the skillet off the heat. Arrange one slice cheese, tomatoes, onions, avocadoes, cilantro, salt and pepper. Finally add one more cheese slice and the other bread slice [grilled side down].
- Carefully place the skillet on the heat again and press the sandwich down with heavy pan or any other griddle.
- Let it grill for 3-4 minutes on each side. Grill until lightly browned and flip over; continue grilling until cheese is melted.
- Take the sandwich off the heat and place on the cutting board for 2 minutes. Then cut diagonally and enjoy.
Grilled cheese sandwich can be served warm with any soup of your choice.
Healthy vegetable Idli (Veggie Rice cakes)
Idli is one of the healthiest southern Indian breakfasts. Plain Idli is great but with vegetables it is awesome. It can be served as a breakfast, evening snack or as a meal with sambhar and chutney. Idli is soft and easy to eat so kids love it too.
For Vegetable Idli (4 servings)
Idli batter – 4 cups
Vegetables – Carrot, cabbage, green beans [shredded] -1.5 cups
Tomato- 1 thinly sliced [Round]
Cashews – ½ cups
Cilantro leaves – ½ cup leaves
Mustard seeds – 1 tsp
Green chilies – 2
Curry leaves – 5-6
Cooking oil – 1 tbsp
Salt as per taste
- Prepare Idli batter as usual or buy it from any Indian grocery store.
- In a pan, heat cooking oil and add mustard seeds. When it starts splattering, add green chilies, curry leaves and vegetables. Sauté for 3-4 minutes. Do not cook the vegetables completely as they will be cooked later with the idli batter.
- Add salt to the vegetables and cool it for few minutes.
- Add the vegetables to the Idli batter and mix well.
- For making Idlies, grease the Idli molds and arrange tomato slices in some of the molds, or cilantro leaves or cashews. Now pour the idli batter in each mold and steam it.
- Once the Idlies are cooked, keep the molds aside for few minutes to cool down and then gently take the idlies off the mold and flip them. Arrange the vegetable side up in the serving plate.
Enjoy warm Idlis with green cilantro chutney or coconut chutney and sambhar.