MIXED VEGETABLE RICE RECIPE / KAAI SADHAM RECIPE

Mixed vegetable rice is a tasty and easy to make lunch box recipe

INGREDIENTS:

Cooked rice - 2 cups
Beans, carrot, potato, peas - 1 cup (cut into cubes)
Turmeric powder - 1 pinch
Chilli powder - 1/2 tsp

(OR) sambar powder -1 tsp.

Cumin seeds - 1/2 tsp.

Hing

Ghee - 1 tsp.
Garam masala -1/2 tsp.
Oil -2 tsp.
Salt - to taste

METHOD:

Wash and cut the vegetables into cubes. You can add any vegetable of your choice. I used Beans, carrot, fresh peas, potato and capsicum.

In a kadai, heat oil. Add cumin seeds and then chopped vegetables. Now, add turmeric powder, hing, salt and sambar powder. Mix well, sprinkle some water and cover with a lid and cook. When done, open the lid, add garam masala and sauté for 2 minutes. Add coriander leaves. 

Now, add the cooked rice, little salt for the rice, ghee and mix well without breaking the rice. Garnish with coriander leaves. Serve with any raita of your choice.

Variation: With onion. Sauté onion until translucent before adding vegetables.

KATHAL BIRYANI RECIPE / RAW JACKFRUIT BIRYANI RECIPE

INGREDIENTS:

• Basmati rice - 1 cup
• Chopped raw jackfruit (kathal) - 2 cups
• Cloves - 3
• Cardamom - 2
• Cinnamon - 2 sticks
• Bay leaf - 2
• Star anise - 1
• Stone flower - a pinch
• Mint leaves - ½ cup
• Grated ginger - 1 tsp
• Salt - to taste
• Coriander leaves - to garnish
• Ghee - 1 tsp.
• Oil - 2 tablespoons
• Saffron - few strands 
• Warm milk - 1 tsp.

To marinate:

• Amchur powder - ¼ tsp.
• Garam masala powder - 1 tsp.
• Coriander powder - 1 tsp.
• Cumin powder - ¼ tsp.
• Turmeric powder - ¼ tsp.
• Chilli powder - ¾ tsp.
• Curd - 3 tablespoons
• Salt - a generous pinch

METHOD:

• Wash and soak basmati rice for ½ an hour. Grate ginger. Soak saffron in a spoon of warm milk. Keep aside.
• Clean, wash and chop raw jackfruit (kathal) to big chunks. Marinate with the given ingredients for 10 minutes.
• In a pressure pan, heat oil and ghee, add the whole spices, mint leaves, grated ginger, saute for a minute. Add marinated raw jackfruit (kathal). Stir for a minute. Drain rice and add to it. Mix well.  Add salt as needed. Pressure cook for 3 whistles.When pressure has subsided, add soaked saffron, mix gently.
• Garnish with coriander leaves.  Serve hot with raitha or chips of your choice.

BARLEY AMARANTH GREENS KHICHDI RECIPE / BARLEY GREENS KHICHRI

Barley is a whole grain which has rich fiber, vitamins, and minerals which has various health benefits. Consuming a diet rich in whole grains help in reducing the risk of obesity, diabetes, heart disease etc. This is an easy, one pot, healthy recipe without rice. Ideal for bachelors' cooking. This can be made in a jiffy.

INGREDIENTS:

• Barley - 3/4 cup
• Tur dal - 1/4 cup
• Moong dal - 1/4 cup
• Green peas - 1/4 cup
• Amaranth greens (Mulaikeerai)chopped - 3 cups
• Cumin seeds - 1/2 tsp
• Coriander seeds - 1 tsp
• Turmeric powder - 1/4tsp
• Chilli powder - 3/4tsp
• Grated ginger - 1 tsp
• Curry leaves - few
• Salt - to taste
• Coriander leaves - to garnish
• Ghee- 1 tsp. for flavour (optional)
• Barley:water ratio- 1:3

To temper:

• Oil - 1 tsp.
• Jeera- 1/4 tsp.
• Curry leaves - few
• Hing

METHOD:

• Wash and soak barley for 1 hour. Grate ginger. Crush coriander seeds. Dry roast, tur dal and moong dal.
• Wash and chop greens. I have used amaranth greens. Any greens can be used.
• Take a vessel, add required water, transfer all ingredients to it. Mix well, pressure cook for 6 whistles. When pressure has subsided, mix well.  Add little water if necessary to get the desired consistency.
• Temper with hing, jeera and curry leaves. Add ghee. Mix well. Garnish with coriander leaves. Serve hot.

HORSEGRAM ADAI RECIPE / KOLLU ADAI RECIPE

Horsegram is considered a super food. It has the highest calcium content among pulses and has high source of protein. It is ideal for obesity people and diabetic friendly.

INGREDIENTS:

• Horse gram (Kollu) - 1/2 cup
• Idli rice - 1/4 cup
• Bengal Gram (Kadalai paruppu) - 1/2 cup
• Tur Dal - 1/4 cup    
• Ginger - 1" piece
• Hing - 1/8 tsp.   
• Red Chillies - 4 or 5  
• Curry leaves - 2 sprigs
• Salt - to taste
• Oil - to drizzle

METHOD:

• Soak dhals, chillies and rice together in water for 4 hours. Drain the water. Reserve very little of soaked water to grind. Grind in a blender to a coarse, thick paste with ginger, curry leaves and salt. Add very little soaked water if necessary.
• Heat a tawa. Keep the batter thick and spread adai with hands on tawa directly or make it thin and spread the batter with a ladle. Drizzle oil on sides. Cover and cook for a couple of minutes. When done flip to the other side. No need to cover now. Cook until crisp golden on both sides. Serve hot with butter, jaggery , dosai milagai podi or avial. 

STUFFED TUMBLER IDLI

INGREDIENTS:

• Idli batter - as needed

For the filling:

• Oil- 2 tsp.
• Ajwain - 1/2 tsp
• Chilli powder - 1/2 tsp.
• Turmeric powder - 1/4 tsp
• Curry leaves - finely chopped
• Coriander leaves - finely chopped
• Green chillies - finely chopped
• Boiled potato - 2 medium
• Salt - to taste

To coat:

• Dosai milagai podi  and gingelly oil

METHOD:

• Boil, peel and grate potatoes. Add turmeric powder, chilli powder, coriander leaves, mix  well and keep aside for 5 minutes.

• Heat oil in a pan. Add curry leaves, green chillies and the potato mixture. Add salt to taste, mix well and saute for 2 minutes. When cool, roll into cylindrical shape just to fit in the size of the tumblers.
• Grease gingelly oil inside the stainless steel tumblers,  pour a ladle of idli batter. Place the potato rolls in the centre and cover again with batter (little less than the rim, this enables the idli to just rise upto the rim).
• Steam the potato stuffed idlis for 8 minutes or until done.
• When slightly cool, run a knife through the sides and unmould the idlis gently.
• Roll these idlis with dosai milagai podi and oil mixture to coat well. Cut into circles and serve with accompaniments of your choice.
• These idlis doesn't need any accompaniments and tasty by itself. An interesting lunch box recipe for kids is ready.

Adapted from sailajakitchen.org

BABY CORN PULAO

INGREDIENTS:

Baby corns - 2 cups
Basmati rice - 1 cup
Coconut milk - 1/4 cup (Thick extract)
Cardamom - 1 
Black cardamom - 2
Cinnamon - 2" stick - 2 nos.
Cloves - 3 or 4
Bay leaves -1
Cumin seeds - 1/2 tsp.
Grated ginger  -  1/4 tsp.
Chilli sauce - 1 teaspoon
White pepper powder - 1/4 tsp.
Salt - as per taste
Butter - 1 tablespoon
Oil - 1 tablespoon
Water + coconut milk - 2 cups

METHOD:

Soak basmati rice in water for half an hour. 

Cut baby corn into 2" long pieces, add a cup of water, pressure cook alongwith salt and turmeric powder for 2 whistles, drain the water and keep aside.

In a pressure pan, heat oil and butter. Add all the whole spices and saute for a minute. Add cumin seeds and when they sizzle add grated ginger, cooked baby corn and chilli sauce.  Saute for another minute. Add coconut milk and water.

Drain the water completely from the rice. When the water boils add the rice into it. Add salt to taste. Mix well, cover and pressure cook for 3 whistles. When the pressure is released, take out, add white pepper powder . Give a gentle stir without breaking the grains.

Transfer it to a bowl and serve hot with masala papads or any raitha of your choice.

ARISIYUM PARUPPUM SADHAM (KONGU/COIMBATORE STYLE)

A popular, tasty and quick one pot meal from Kongu region. Most oftenly pronounced arisimparuppu sadham.

INGREDIENTS:

Raw rice - 1 cup
Toor dhal / masoor dhal - 1/4 cup
Water - 2 1/2 cups
Small onion - 10 nos.
Garlic - 4 pods
Oil - 2 tbsp.
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Dry red chillies - 3 nos.
Turmeric powder - 1/2 tsp.
Sambhar powder - 1 tsp.
Curry leaves - few
Ghee - 1 tsp.
Salt - to taste

METHOD:

Soak dhal for 15 minutes. Wash rice well.

Heat oil in a pressure pan, and add mustard seeds.When the mustard seeds splutter, and cumin seedsand curry leaves.

Add onion and crushed garlic, chillies, curry leaves and saute until onion is translucent. Now add turmeric powder, sambhar powder and water . When water boilsrapidly, add rice and dhal. Pressure cook for 2 whistles and simmer the stove for 5 minutes. When the pressure is released, take out, add salt and mix gently.

Serve hot with ghee and papad.

KOTHAMALLI SADHAM / CORIANDER LEAVES RICE / CORIANDER PULAO

This is an easiest, quick filling, colourful one pot meal and an ideal lunch box recipe. 

INGREDIENTS:

Basmati rice : 1 cup
Coriander leaves - 1 small bunch
Green chillies - 2
Cumin seeds (Jeera) - 1/2 teaspoon
Cinnamon - 1
Cloves - 2
Cardamom - 2
Mustard seeds - 1/8 tsp.
Urad dhal - 1/2 tsp.
Chenna dhal - 1/2 tsp.
Cashewnuts - 6
Oil - 1 tsp.
Butter - 1 tsp.
Ghee - 1/2 tsp.
Salt - as per taste
Water - 2 cups

METHOD:

Wash well and soak basmati rice in water for half-an-hour. Pressure cook for 3 whistles. Keep aside.

Cut the roots of the coriander leaves, wash well and chop roughly. Grind together coriander leaves, green chillies and cumin seeds alongwith a pinch of salt, to a fine paste.

Strain the paste through a strainer. Keep the water aside. Only the paste is used in this recipe.

NOTE: The juice need not be wasted as it has an excellent source of iron. Coriander juice is beneficial in treating nausea, dysentery, urinary infection and indigestion. It also lowers blood sugar levels. You can make a raw juice or soup with salt and pepper.

In a heavy bottomed pan, heat oil and butter. Add mustard seeds. When they splutter add urad dal, chenna dal and the whole spices. When they turn golden brown, add the strained paste and required salt. Sauté for a minute.

Kothamalli sadham preparation:

Spread cooked rice in a wide plate, add the sautéed mixture (check for salt and add at this stage if necessary) . Gently turn it around or mix it with your hand without breaking the grains. Garnish with ghee fried cashews and serve hot.

VANGI BHATH (KARNATAKA STYLE)

INGREDIENTS:

Cooked rice - 3 cups

Tamarind - half the size of a lemon

Brinjal - 1/4 kg.

Vangi bhath powder - 2 tablespoons

Jaggery - marble size

Grated coconut - 1 tablespoon
Mustard seeds - 1/4 tsp.
Urad dal - 1/2 tsp.
Chenna dal - 1/2 tsp.
Groundnuts - 2 tsp.
Cashews - 6
Turmeric powder - 1/4 tsp.
Hing - a pinch
Dry red chillies - 2 

Curry leaves – few
Salt - as per taste
Oil - 1 tablespoon

Gingelly oil - 1 tsp.

METHOD:

Extract pulp from the tamarind. Chop brinjals to lengthy pieces.

In a kadai, heat oil, add mustard seeds. When they splutter add urad dal, chenna dal, dry chillies, groundnuts, curry leaves, turmeric powder and hing. When golden brown, add brinjal and saute for a while till cooked. Pour the tamarind extract and allow it to cook till the raw smell diffuses. Add the vangi bhath powder, salt, little jaggery and grated coconut and mix well. Cook in low flame for few minutes. The spicy mixture is ready now. 

Vangi bhath preparation:
Spread cooked rice in a wide plate, add the spicy mixture, little gingelly oil and salt (if required) . Gently turn it around or mix it with your hand without breaking the grains. Garnish with ghee fried cashews and serve.

Alternate vegetables that can be used for the bhath:

1. Brinjal  + green peas
2. Brinjal + capsicum + green peas
3. Beans
4. Chikdi beans (gori kai)
5. Beans + cabbage

6. Cabbage + green peas
7. Capsicum

KHARA BHATH (KARNATAKA STYLE)

During my frequent Bangalore visits, my son took me to various food outlets in the city. I am amazed to see so many variations in the breakfast items of Karnataka. One such item is Khara bhath. This is a variation to the rawa upma we make at Tamil Nadu, but somewhat similar to that , with a different taste. It tasted awesome with ghee and butter and so silky, melting in the mouth with coconut chutney alongwith filter coffee. I was tempted to make it at home and needless to say, it was delicious.

INGREDIENTS:

Rawa(sooji) - 1 cup
Carrot, shelled peas, beans - 1/2 cup

Tomato - 1
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Dry red chilly - 1
Turmeric powder - a pinch
Bhath powder - 2 tsp. 
Green chilly - 1
Grated ginger  - 1/4 tsp.
Curry leaves - few
Coriander leaves - few
Oil - 2 tablespoons
Ghee - 1 tablespoon OR Butter - 1 tablespoon.
Water - 2 1/4 cups
Hing - 1/8 tsp.
Grated coconut - 2 tsp. 
Salt - to taste
Cashews - 6
Lemon juice - 1 tsp.

TO POWDER:

Coriander seeds(Dhania) - 2 tablespoons
Gram dhal - 1 tsp.
Urad dhal - 1 tsp.
Dry red chillies - 3
Cinnamon stick - 1"
Cloves - 2
Hing
Dessicated OR fresh scraped coconut - 2 tsp.

METHOD:

Chop all the vegetables finely. Slit green chilly into two.
(Onions are optional. I didn't use it). 

In a pan, dry roast the items given in "TO POWDER" in a medium flame, When cool grind in a mixie to a powder. This can be stored in a bottle and used when making any bhath.

In a kadai, dry roast rawa till a nice aroma comes. Keep aside.

Heat a spoon of ghee, fry the cashews till golden brown and keep aside.

In the same kadai, heat oil, ghee and add mustard seeds. When it splutters, put in urad dhal, hing and chillies. When they turn golden brown, add turmeric powder, chillies, curry leaves and tomatoes. Saute for a minute and then add finely chopped vegetables. Saute again for a minute. Now add water and salt. When it starts boiling gently add roasted rawa and quickly stir so that no lumps are formed. Now add the bhath powder and mix well. Cover with a lid till cooked. 

Add ghee or butter, roasted cashews and grated coconut. Mix well.

Squeeze the juice of the lemon and garnish with coriander leaves. Serve hot with coconut chutney alongwith filter coffee.

MANGO RICE / MAAVINKAI ANNA / MANGAI SADHAM

INGREDIENTS:

Basmati rice OR Sona masoori - 1 cup
Grated raw mango - 2 cups
Mustard seeds – 1/4 tsp.
Split urad dhal – 1 tsp.
Chenna dal – 1 tsp.
Roasted peanuts – 2 tsp.
Cashewnut - 6
Dry red chilly– 2
Green chilly - 2
Cumin seeds - 1/4 tsp.
Turmeric powder -1/4 tsp.
Hing – a pinch
Curry leaves – 2 sprigs
Salt - as per taste
Oil - 2 tablespoon
Ghee - 1 tsp.

METHOD: 

Peel and grate the mangoes.

Pressure cook rice and transfer to a plate. Spread the grains without breaking.

In a kadai, heat oil, add mustard seeds. When they splutter add urad dal, chenna dal, dry chillies, chopped green chillies, curry leaves, turmeric powder, hing, roasted peanuts, cashews and finally cumin seeds. When golden brown, add the grated raw mango, salt and saute for a minute. The mangoes should be cooked and crunchy as well. Add this to the cooked rice and gently fluff and mix well without breaking the rice grains. Serve hot. Ideal for lunch box.

NOTE: The mango should not be overcooked. It should be crunchy.

METHI PULAO (JAIN) / METHI MATAR PULAO (JAIN)

INGREDIENTS:

Basmati rice - 1 cup
Fenugreek leaves - 2 cups
Fresh shelled peas - 1/4 cup
Tomato - 1
Green chillies - 3
Cardamom - 2
Clove - 3
Cinnamon - 1" stick
Bay leaf - 1
Cumin seeds - 1/4 tsp.

Pepper powder  - 1/8 tsp.

Garam masala - 1/2 tsp.
Salt - to taste
Butter - 1 tablespoon
Oil - 1 tablespoon

Coconut milk - 1/2 cup
Water - 11/2 cups

METHOD:

Wash and soak rice in water for half an hour.

Take out the fenugreek leaves from the bunch, discard the stem, wash well and keep aside. DO NOT CHOP THE LEAVES AS THE PULAO WILL BECOME BITTER.

Chop tomatoes roughly. Slit green chillies.

Heat oil in a pressure pan, add the whole spices, cumin seeds, green chillies, tomatoes and saute for a minute. Now add the fresh peas and fenugreek leaves. Saute till the leaves wilt. Add in the water, coconut milk, pepper powder and salt.

Drain the water completely from the rice. When the water in the pan boils rapidly, add the rice and garam masala into it. Mix well, cover and pressure cook for 3 whistles. When the pressure is released, add the butter  and gently stir the rice without breaking the grains.

Transfer the pulao to a serving dish and serve hot with papads and raitha of your choice..

KOTHAMALLI THOKKU / CORIANDER LEAVES THOKKU

INGREDIENTS:

Coriander leaves - 1 big bunch
Tamarind - a lemon sized ball
Dry red chillies - 4
Salt

To temper:
Gingelly oil - 1 ladle
Mustard seeds - 1 tsp.
Hing

METHOD:

Remove the roots and wash the coriander leaves. Grind coriander leaves, tamarind and chillies to a smooth paste.

In a heavy-bottomed pan, heat gingelly oil and add mustard seeds and hing. When mustard seeds splutter, add the ground paste, salt as per requirement and stir it often so that it doesn't stick to the pan. When oil leaves the sides and thick, transfer it to a bowl.

Store in a sterile bottle.

This can be used as a side dish for idli, dosa, chappati, poori, curd rice and can also be mixed with cooked rice and is a quick lunch box meal.

Goes well with roasted appalam or papad.

PUDINA THOKKU / MINT THOKKU

INGREDIENTS:

Mint leaves - 3 big bunches (approx. 4 cups tightly packed)
Tamarind - a lemon sized ball
Green chillies - 3 (long variety)
Jaggery - marble size (optional)
Salt - as per taste



To temper:

Gingelly oil - 1 ladle
Mustard seeds - 1 tsp.
Hing - a pinch

METHOD:

Take out the mint leaves from the bunch (Tender stems can also be used). Discard the hard stems. Wash well. Heat a pan and saute the mint leaves till it wilts. Grind alongwith tamarind, jaggery and green chillies to a smooth paste.

In a heavy-bottomed pan, heat gingelly oil, add mustard seeds and hing. When mustard seeds splutter, add the ground paste, salt as per your tastebuds and stir it often so that it doesn't stick to the pan. When oil leaves the sides and the paste is thick, transfer it to a bowl.

Store in a sterile bottle.

This can be used as a side dish for idli, dosa, chappati, poori, curd rice and can also be mixed with hot cooked rice with a little gingelly oil and ghee added to it. A quick lunch box meal.

Goes well with roasted appalam or papad.

TOMATO RICE ( 6 types) / TOMATO PULAO

This is the Tomato rice made from Tomato thokku version 2 with some store-bought chips.
You can try various easy types of tomato rice as mentioned below.
NOTE: Cooked basmati rice can be substituted instead of cooked rice.

TYPE 1:

Mix cooked rice and Tomato thokku Version 1 OR Version 2 alongwith a spoon of ghee.

TYPE 2:

Heat a spoon of oil, saute onions till translucent, add some tomato thokku (Version 1 OR Version 2) saute for a minute, add cooked rice, a pinch of salt and mix well.

TYPE 3:

Heat a spoon of oil, saute onions till translucent, add some tomato thokku (Version 1 OR Version 2) and a spoon of garam masala. Saute for a minute, add cooked rice, a pinch of salt and mix well.

TYPE 4:

Heat a spoon of oil, add whole spices (bay leaves, elaichi, cloves and cinnamon). Now add onions and saute onions till translucent, add some tomato thokku (Version 1 or Version 2). Saute for a minute, add cooked rice, a pinch of salt and mix well.

TYPE 5:

Cook basmati rice in coconut milk. Heat a spoon of ghee, add whole spices (bay leaves, elaichi, cloves and cinnamon) and onions. Saute till onions are translucent, add some tomato thokku (Version 1 OR Version 2). Saute for a minute, add cooked basmati rice, a pinch of salt and mix well.

TYPE 6: (COMMON METHOD)

INGREDIENTS:

Cooked rice- 2 cups (Basmati or raw rice)
Tomatoes - 3
Onion - 1
Mustard seeds – ¼ tsp.
Urad dal – ½ tsp.
Chenna dal – ½ tsp.
Hing – a pinch
Green chillies – 2
Curry leaves – a sprig
Coriander leaves – few
Turmeric powder - a pinch
Salt - as per taste
Oil - 1 teaspoon
Ghee - 1 teaspoon

METHOD:

In a kadai, heat oil & ghee, add mustard seeds. When they splutter add urad dal, chenna dal, green chillies, curry leaves, turmeric powder and hing. When golden brown, add chopped onions and saute till translucent. Now add chopped tomatoes and saute till the moisture is absorbed. Switch off the stove. Add cooked rice, and little salt. Gently turn it around and mix well without breaking the rice grains. Garnish with coriander leaves and serve.

CHAPATHI ROLLS

INGREDIENTS:

Chapathis - 6
Boiled and mashed potatoes - 1 cup
Pepper powder - 1/4 tsp.
Salt - as per taste

METHOD:

Make chapathis. Boil, peel and mash potatoes. Add salt and pepper powder. Spread the mashed potatoes evenly on the chapathis, roll and serve hot. This is also an ideal lunch box recipe.

DRY ALOO SABZI

INGREDIENTS:

Potatoes - 1/2 kg.
Carrot - 1 (optional)
Onions - 2
Cumin seeds - 1 tsp.
Turmeric powder - 1 pinch
Coriander powder - 1 tsp.
Garam masala - 1 tsp.
Chilli powder - 1/2 tsp.
Salt - as per taste
Oil - 3 tablespoons

METHOD:

Boil potatoes, peel and slightly mash it. Cut carrot into fine pieces.

Heat oil in a pan, add cumin seeds. When they sizzle add onions and fry till translucent. Then add carrot and saute for a while. Add all the powders, boiled and mashed potatoes. Add salt as per taste. Mix well. Serve hot. This goes well with phulkas and rotis. This is a comfortable and easy side dish which can be packed while travelling.

PEPPERY RICE

INGREDIENTS:

Cooked Basmati rice - 3 cups
Pepper veggie curry - 2 cups
Ghee - 1 tsp.
Salt - 1/4 tsp.

METHOD:

Prepare pepper veggie curry as said here. Mix with rice, salt and ghee. Serve hot with tomato ketch-up.

CHAT PHAT PEAS PULAO

INGREDIENTS:

Cooked Basmati rice - 3 cups
Shelled peas - 1 cup
Green chillies - 2
Big onion - 1
Tomato - 1
Turmeric powder - 1 pinch
Chilli powder - ¼ tsp.
Garam masala - 1 tsp.
Oil - 4 tsp.
Ghee - 1 tsp.
Salt - as per taste

METHOD:

Grind together onion, tomato and green chillies.

In a kadai, heat oil and ghee. Add the ground paste and saute till oil leaves the sides. Now add turmeric powder, peas, salt and chilli powder. Mix well. Sprinkle some water and cover with a lid. When done, add garam masala and saute for 1 minute.

Now, add the cooked rice and gently mix it without breaking the grains. Serve hot. Ideal for lunch box.

BREAD TOAST WITH FILLING

The pictures are self-explanatory. A short explanation for freshers. And the ingredients are as follows:

INGREDIENTS:

Mixed vegetables - 1 cup
Onion - 1
Oil - 2 tsp.
Coriander leaves - few
Ghee - for spreading
Salt - as per taste
Chilli powder - 1/2 tsp.

METHOD:

Heat a pan and fry the onions and vegetables alongwith salt and chilli powder. Spread ghee on all the bread slices only on one side.(Health conscious). Place the filling.

Cover it with another slice.

Toast carefully on both sides. You can also toast the breads before and add the filling.

The toast is ready with a healthy filling.

Slightly press it so that the filling does not fall down.