Open Faced Masala Sandwich

If you're looking for a colorful and healthy breakfast or lunch box idea for your little one, look no further. My little girl loves this as an after school snack too. So why wait? Don your apron and make your little bunnies happy!!
Recipe source:Shreez Kitchen
Ingredients:
Onion /Green onion-1/4  cups chopped
Tomato - 1  finely chopped
Carrot - 1/2 cup grated
Green chillies - 1 cut into thin slices
Lemon Juice - 1/2 lemon squeezed
Red chilli powder - 1/2 tbsp
Rasam powder - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 4
Salt to taste
Oil
Cilantro/Coriander leaves to garnish
Bread-4 slices
Butter, as required
Method:
Heat oil in a pan and add mustard seeds, when it starts to splutter, add curry leaves, green chilli and
onion. Saute till onion turns translucent.Add tomato, red chilli powder and rasam powder saute till tomatoes are almost cooked.Add carrot, salt and a little bit of water.
Cook on medium heat till carrots are cooked and there is no more water.
Now take the bread slices and lightly toast them. Butter the toast and spread a  spoonful of the carrot mixture on the toast. Cut  the sandwich  in half or serve as it is.

Aloo Bonda

It had been a very mild winter for us this year. The winter days almost felt like spring and now that the winter has ended and spring began, it has become surprisingly cold with occasional showers.  Being confined in the house during the cold and rainy days really spurs up the appetite; especially craving for something fried.
Bonda is a typical south-Indian snack,  that can be made quickly, with not much pre-planning, and using ingredients which almost always would be there around.  If you haven't tried making it, I would recommend you to give it a try as it is simple and tasty.
Ingredients
For bonda covering:
1 cup  Besan/ chickpea flour
1/2 teaspoon Asafoetida
1 teaspoon Red chili powder
1/8teaspoon Baking soda
Salt to taste
For bonda filling
3 Potatoes
1/2 Onion(finely chopped)
2-3 Green chillies(finely chopped)
2 tsp Ginger (finely chopped)
1/4 cup Cilantro/Coriander leaves (finely chopped)
Curry leaves
1/2 tsp Mustard   seeds
1/2 tsp Fennel seeds
Salt to taste
Oil

Method
Pressure cook potatoes till done.  Peel the skin and mash them or slice them into little cubes and keep it aside. Heat oil in pan and when the oil is hot add mustard seeds once they splutter  add curry leaves,ginger,green chillies and finely chopped onions and saute them  till onion turns translucent. Then add the turmeric powder,mashed potatoes,enough salt and mix everything well saute for another 2 minutes. Before turning of the heat add coriander leaves and give a final stir. Leave this to cool. Meanwhile make the batter for the covering by mixing all the ingredients listed under the covering ingredients and adding water little by little to get the consistency of pancake batter without any lumps. Divide filling  into equal portion and make small lemon size balls. Heat oil in a deep bottomed vessel. When oil is hot take one ball at a time and dip in the batter and drop carefully into the hot oil. Deep fry till it turns golden brown on both sides. Repeat the same with rest of  the balls. Serve hot with ketchup or chutney of your choice.

Spinach Rice Frittata

Frittata is an egg based dish similar to an omelette or quiche, with additional ingredients like meat, cheese, vegetables or pasta and flavored with herbs. This is a dish of Italian origin.
Ingredients:
1 small onion
2 Tbsp butter
1 package frozen but thawed spinach
2 cups cooked rice
2 eggs
1/3 cup milk
1/3 cup of Parmesan  cheese
1/2 tsp salt
1/2 tsp garlic powder
1 cup mozzarella
Method:
Saute onion in butter. Add spinach, garlic, rice and Parmesan cheese; mix well. Combine eggs, milk and seasonings, stir into rice mixture. Turn into well buttered 2 quart casserole. Top with Mozzarella cheese. Bake at 350 degrees for 30 minutes or until cheese is melted.
This original recipe is a mild one, suitable even for kids. But if you are someone who likes a little fire on their palette, you may add some spices or add some chilli powder to the mix before baking.

Baked French Toast a.k.a Bread Pudding

I am always on lookout for recipes that make cooking easier and this is one such  recipe. This is so easy to put together. It needs so little attention unlike traditional french toast for which you need to stand beside the stove taking care not to over brown or burn each toast. If you're anything like me you would love this.
Recipe Source:Allrecipes
Ingredients:
8 slices day-old bread
4 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1/4tsp ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Method:
Preheat oven to 350 degrees F (175 degrees C).
Cut bread into small pieces and put them into an 8 inch square baking pan. Drizzle melted butter over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon,nutmeg and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.