French toast with low fat side dish (French)

July 2, 2007

I have tried this as a quick lunch. There are two small recipes involved and served with a French toast(whole wheat) or an egg toast. This cannot be called  “100% French dish” but can be considered for low fat option.

Skillet-Seared Tomatoes with Melted Cheese:


Ripe tomatoes – 2 (cut in circles)

Cilantro – 1 small bunch (finely chopped)

Garlic – 1 medium clove (minced)

Pepper powder – As required

Salt – As required

Pepper Jack Cheese – 3/4 cup (shredded)

Olive oil – 2 tbsp


1. Heat the skillet and add oil.

2. Arrange tomatoes in the pan and cook, uncovered, until just tender and the undersides are darkened, 8 to 10 minutes.

3. Mix cilantro and garlic in a small bowl.

4. When the tomatoes are cooked, carefully turn upside down. Reduce the heat to medium-low.

5. Sprinkle each tomato with salt and pepper, followed by equal proportions of cilantro-garlic mixture and shredded cheese.

6. Cover and cook until the cheese is melted, about 2 minutes.

Creamed Corn:


Fresh corn kernels – 2 cups

Low-Fat Milk – 1/2 cup

Corn starch – 1 tbsp

Salt – 1 tsp


1. Add 1 cup corn, milk, cornstarch and salt in a blender. Blend until smooth.

2. Tranfer the puree to a pan and add the remaining 1 cup corn.

3. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender, 5 to 7 minutes.

4. Serve creamed corn with a sprinkle of pepper powder along with toast and tomatoes.


Rava Idli (Karnataka)

April 14, 2007


Rava – 2 cups

Curd – 4 cups

Carrot – 1 (grated)

Mustard – 2 tsp

Chana dal – 2 tsp

Cashews – 2 or 3 (depends on your diet:-))

Curry leaves – as required

Cilantro – a small bunch

Salt – as required

Oil – 1 tbsp


1. Heat oil in a pan and add mustard seeds,cashews and chana dal. Once it splutters, add curry leaves.

2. In a mixing bowl, mix rava, grated carrot and the seasoning prepared as above.

3. Mix 2 cups of curd and leave it for a minute.

4. Finely chop coriander leaves and add to the above mixture.

5. Finally, add the remaining 2 cups of curd and stir until the mixture comes to batter consistency.

6. Ladle the batter in idli cooker and cook.

7. Serve the idlis with cilantro chutney and sambhar! 🙂

Spinach and Bean Quesadillas (Mexican)

March 26, 2007



Flour Tortillas – 4

Spinach – a small bunch

Black beans/Red Beans – 1 cup (soaked for about 5 hours)

Cut Corn – 1 cup

Onions – 2

Capsicum – 2

Cumin powder – 2 tsp

Pepper powder – 3 tsp

Red chilli powder – 1 tsp

Salt – as required

Montrey Jack cheese – 1 cup (shredded)

Oil – 2 tbsp

Salsa – for dressing


1. Nicely chop the onions and capsicum.

2. Add oil in the pan and saute onions until it turns transparent.

3. Then add capsicum, spinach and cut corn and saute for about 5 minutes.

4. Add the beans and cook them until done.

5. Add cumin powder, red chilli powder, pepper powder and salt.

6. Warm up two tortillas to assemble quasedilla for a single serving.

7. Place one tortilla and spread out the filling and sprinkle the shredded cheese over the filling.

8. Place the second tortilla and warm up both the sides.

9. When the tortilla becomes a bit hard and the cheese melts, set it aside.

10. Use a cutter/knife and cut the quasedilla into four pieces and serve with salsa.

Vegetable Noodles (Chinese)

March 10, 2007


Chow-mein Noodles or any type of noodles – 1/2 pack

Carrots – 2

Mushrooms – as required

Cabbage – 1 cup (finely chopped)

Beans – 150 gms

Capsicum – 1 (chopped lengthwise)

Onion – 1 (chopped lengthwise)

Tomato – 1/2 (finely chopped)

Garlic – 1 pod (minced)

Green chillies – 3 (finely chopped)

Cilantro – optional

Tomato sauce – 2 tbsp

Soy sauce – optional

Sesame oil – as required


1. Cook the noodles according to the package instructions.

2. Meanwhile, heat the skillet and add 2 tbsp of oil.

3. Add onion, green chillies and garlic. Cook until the onions turn translucent.

4. Then add tomato and cook for sometime.

5. Add the remaining vegetables (carrots,beans,capsicum,mushrooms and cabbage) and cook until they are done. If required, add few drops of water so that the vegetables get cooked.

6. Drain the noodles and add into the skillet.

7. Pour in tomato sauce and soy sauce according to your taste.

8. Season it with cilantro and serve hot 🙂

Longue vie (Belgian-French)

March 3, 2007

This’s a simple and healthy recipe which I happened to eat at a Belgian French restaurant .


Baby carrots – 8

Beans – 100 gms

Broccoli florets – 100 gms

Red kidney beans/Rajma – 200 gms

Green peas – 100 gms

Corn – 100gms

Capsicum – 1/2

Mashed potatoes – optional

Salt – as required

Pepper – as required

Lime juice – 2 tsp


1. Steam cook all the vegetables.

2. Arrange them in a plate and sprinkle salt and pepper as required.

3. Squeeze lime juice over the vegetables and serve hot.

Strawberry-Banana Smoothie

March 3, 2007


Strawberries (large sized) – 4

Banana – 1

Milk – 1/2 cup

Sugar – as required

Ice cubes – 3


1. Finely chop a strawberry and a half banana and keep it aside.

2. Combine the remaining strawberries, banana, milk, sugar and ice cubes in a blender and blend for a minute.

3. Transfer the juice into the serving glass and add the cut strawberry and banana.

4. Fruity smoothie is ready to serve 🙂

Spicy Vegan Enchiladas (Mexican)

February 27, 2007

This recipe is adapted from Chandra athai(She is one of my aunties and I really liked her delicious Enchiladas). I have learnt from her and I experimented today. I am happy that it has come out well 🙂


Onion – 1/2

Tomatillos – 2 (medium sized)

Ginger – about an inch

Cilantro – 1 small bunch

Green chillies – 3

Peas – as required

Carrots – 2

Corn – as required

Beans – 5 or 6

Lima Beans – as required

Cauliflower – optional

Salt – as required

Flour Tortillas – 6

Monterey Jack cheese – as required (shredded)


1. Chop the onions and tomatillos. Grind onions, tomatillos, cilantro, ginger,green chillies and required salt in a blender.

2. It is important while grinding that no water is added. Otherwise, the ground sauce becomes watery.

3. Transfer the sauce into a container and set it aside.

4. Boil the vegetables peas, carrots, corn, beans, lima beans and cauliflower.

5. Heat the skillet and warm the tortillas back and forth.

6. Place a scoop of boiled vegetables, a spoon of sauce and sprinkle the shredded cheese over the tortillas and fold them in your way.

7. Grease a microwave bowl and place the stuffed tortillas.

8. Ladle the sauce and cheese over the tortillos.

9. Preheat the oven to 350 degree and place the bowl and let it cook for 20 minutes. And the enchiladas are ready!

I have not used Monterey Jack cheese, instead I used shredded Parmesan cheese. But Montrey Jack cheese will be the apt one.