10 Savory Vegetarian/Vegan Breakfasts ready in under 30 minutes

A compilation of ten easy to make vegetarian / vegan breakfasts that can be made in under 30 minutes from scratch!

Do you love breakfast? Or are you one of those people who just wants to be done with it cause every scientific article calls it the most important meal of the day? 

I am definitely the breakfast lover category. If you are in the same category, welcome my friend!! 

If not, why is it that you would rather skip this meal - crunched for time? not hungry in the morning? don't have good breakfast options? I'm here to solve some of these problems for you through this teeny weeny post. I am also forever crunched for time, you see while I love breakfast, I am not an early riser and most of my morning is spent scrambling to get ready to catch my bus to office. I give myself exactly 60 minutes from wake up to run for bus. Also, I am absolutely against cereal for breakfast, I believe it is just sugar. So it is always a savory breakfast for me. I have hence, compiled a short list of 10 breakfasts that you can make in under 30 minutes for those busy mornings. Also, a few of them can be prepped the previous night or even, prepared the previous night. Just reheat and enjoy in the morning.

1) Churmuri Soosla [Vegan]

Churmuri Soosla is a stir fry made from salted puffed rice (not the cereal), onions, tomatoes and turmeric.  It is then topped with lime juice and roasted gram powder. This makes for a very good after school snack or evening tea time snack too.

2)  Bread Upma [Vegan]

My favorite way to use up old bread is to stir fry it with spices, onion and tomato. You can make this bread upma with fresh bread as well. Quick and easy recipe.

3) Tomato Omelet [Vegan] 

Omelet always means Eggs, except in this case. Tomato omelet is made from chickpea flour or besan. Add lots of tomato to it and some spices for taste. Pour them onto a hot pan and cook them just like you would cook an omelet. Serve it with bread or eat it just like that, the choice is yours.

4) Wheat Dosa | Savory Wholewheat Pancakes [Vegan]

This one is very similar to the Tomato Omelet above, but this Dosa is made with whole wheat flour or atta instead of chickpea flour. Serve this with some coconut chutney or sambar in pure South Indian style.

5) Breakfast Bruschetta [Vegan]

If you love bread for breakfast, you will love this bruschetta. One is a classic bruschetta with onions and tomatoes while the other is a take on avocado toast with avocados and green olives.

6) Chutney Sandwich [Vegan Option Available]

My favorite picnic breakfast of all times - bread with one slice smeared with butter and another with a simple coriander-coconut chutney. Use vegan butter to make it vegan or just skip the butter. The chutney can be prepared the previous night if you want to cut down on time in the morning. Make the sandwiches when you plan to eat them to avoid a soggy mess.

7) Vegan Zucchini Frittata [Vegan]

Frittatas can be vegan too! Try out this vegan frittata made with chickpea flour or besan and baby zucchinis for added health. Load it up with your favorite veggies to make it healthier.

8) Beetroot Chickpea Pancake [Vegan]

This is just a different take on the tomato omelet mentioned above. Here the tart tomatoes are replaced with sweet grated beet roots that add that wonderful pink hue to the pancakes. For a quicker breakfast prep in the morning, grate the beet root the previous night and save time.

9) Instant Ragi Dosa  [Vegan Option Available]

Instant Ragi Dosa is a very healthy breakfast option as it uses finger millet or ragi flour. Ragi is rich in nutrients and very good for healthy. Ragi flour is mixed with fine semolina or cream of wheat with spices, onions and herbs to make a very runny batter. he only dairy element in there is yogurt to add a little sourness to the dosa, you can either skip it or replace it with vegan yogurt to make this recipe vegan. 

10) Instant Rava Dosa [Vegan Option Available] 

Again, this is very similar to the Instant Ragi Dosa, but made with rice flour. A popular breakfast in Bangalore, this recipe will teach you how to make it at home with a lot less oil. The only dairy element in there is yogurt to add a little sourness to the dosa, you can either skip it or replace it with vegan yogurt to make this recipe vegan.

If you tried these recipes, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like these recipes, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Battalu Kadabu Recipe | Steamed Rice Cups [Video Recipe]

Steamed bowl shaped dumplings made from rice semolina. Vegan and gluten free!

Does Breakfast excite you? Are you a cereal from a box person or someone who likes to cook an elaborate first meal of the day? Or a mix of both?

I believe I am a mix of both. There are days when I prefer just bread butter or a simple Coriander Chutney Sandwich, and there are others where I like to put in my love and effort into my favorite meal of the day. Especially on weekends. And this "Battalu Kadabu" has usually been on my weekend breakfast menu, because I believed it took time to make it, until now. I made this on a weekday and actually timed it. And it took me 50 minutes from start to finish to make this and it fed 4 people. And I believe I even ended up taking 50 minutes because I attempted to shoot a video while cooking it. But I don't believe I will make this on a weekday again because I never have that much time to spare on a regular weekday morning, but I definitely don't mind eating them.

So what is this Battalu Kadabu. "Battalu" means bowl in Kannada and "Kadabu" is usually a steamed dumpling. So this dumpling is called so cause it is shaped like a bowl. I learnt this recipe from my mother in law.  It took me a few tries to get it right. 

This dumpling is made with rice semolina. It can also be made with rice flour, but I prefer the rice semolina version that I am sharing. Rice semolina is cooked in boiling water to make the dough. The dough should be slightly sticky and pliable. It should not crumble, if you want to shape the kadabus. If you are struggling to shape it like a bowl, just shape them like little discs. The taste will not differ with the shape.

I love this Battalu Kadabu because it is light. It does not fill me up to the brim and make me sluggish all day. It is vegan and gluten free. Serve it warm with a good spicy coconut chutney like this tondekai chutney made from ivy gourds or heerekai sippe chutney made from ridge gourd. If you are not vegan, fill up these rice cups with some golden ghee, it is delicious.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Battalu Kadabu

Steamed dumpling made of rice semolina (rava), eaten as a breakfast in Mangalore along with Ghee and coconut Chutney.

Recipe Type:  Breakfast
Cuisine:          South Indian / Mangalorean
Prep Time:     5 minutes
Cook time:     50 minutes
Yield:              28-30

Ingredients:

2 cups Rice Semolina (Akki Tari)
4 cups Water
0.5 tsp Salt
2 Tbsp desiccated Coconut
2 tsp Oil (to grease steamer)

Method:

1. Heat the water in a kadhai or deep pan.
2. Add the salt and coconut. Allow the water to come to a rolling boil.
3. Slowly add the rice semolina while stirring continuously to avoid forming lumps.
4. Keep stirring and cook it until everything comes together as one mass. This may take 5-6 minutes.
5. Remove from heat onto a dry plate and allow it to cool slightly.
6. Knead it for 3-4 mins, if it feels dry, add a little water and knead.
7. Pull out a small lemon sized ball and flatten it. Using your fingers make a small depression in the center and continue to gently press the edges to make a bowl shape. See video for reference.
8. If you are struggling to make the shape, just flatten them into little discs.
9. Grease the steamer plate.
10. Place them in a steamer and steam for 5-7 mins
11. Enjoy it while its hot with some spicy coconut chutney.

If you liked this, you may also like:

Paddu

Rava Idli

Rava Dosa

Read more ...

Eggless Blueberry Muffin Recipe [Video Recipe]

This is the ONLY recipe you will ever need for Eggless Blueberry Muffins! Moist, dense and basically just perfect, these Blueberry muffins will win over your loved ones.

These Blueberry Muffins got voted Number 1!!! Seriously!! By my biggest food critic, my sister.

I've got a perfect sister. Don't get me wrong, I'm not calling her perfect (after all only one of us can be perfect, and I'm the "one"), but that she plays her part of being the older sister perfectly. When we were younger, the 5 year age gap between us seemed so wide. I annoyed her incessantly -  I followed her around, I copied her all the time. I had to have the exact same dress she bought. I loved using her stuff. I basically just wanted to be her. Then we moved to a phase where I think neither could stand the other very long - we had millions of wars, some could pass off as world wars. And then overnight, we became the best of friends. Just like that. We knew what the other was thinking, we did not even have to finish our sentences. The age gap seems non existent now. 

Back to the perfect sister bit - she smothers me with love, she's always been protective but she's also annoyingly critical. So when she ate these Blueberry Muffins and she ranked number 1 on her list of favorite baked desserts, I was super excited. And I knew I had to share it with you guys. Wouldn't you want to try my number ONE Blueberry Muffins?

And it is the perfect season for these muffins. Spring is in the air, the freshest and plumpest of the berries are making their way to the markets.

This isn't really a new recipe. I actually made these muffins for the first time 5 years ago and then for some reason, never made it again. I've had it on the blog for the past 5 years with sad little photos that did not make justice to the deliciousness of these Blueberry Muffins. Back then I had used canned blueberries as I could not find fresh ones. But this time it was all fresh fruit in my muffins. I have to say, the fresh ones triumph over the canned ones any day. I got these wonderful berries for a steal at Namdhari's Fresh. They were on sale for almost half the price. So if you are based in Bangalore, check out your closest outlet and they may still be available at that price. 

These muffins are vegetarian and are baked without using egg or egg replacer, yet they were moist and perfectly dense, just as muffins are meant to be. I topped these muffins with a simple streusel made from butter, vanilla, white and brown sugar which is totally optional but definitely recommended. 

Also, in the video recipe, you will see a small difference in color in the wet ingredient mix, this is because I made these muffins twice, once with melted butter and once with oil. And I kinda messed up a part of my video when I made them with butter, so I had to re-shoot that part of the video when I remade the muffins with oil. You can use either butter or oil, but I highly recommend butter, as it adds more richness to the muffins.

Psst... Want to know what else made it to Gee's list? This Persian Love Cake and then the Almond brownies.

One of my pics from 5 years ago

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Blueberry Muffin

Eggless Blueberry muffins made using fresh blueberries and wholewheat flour. Streusel topped Blueberry muffins.

Recipe Type:  Dessert / Breakfast
Cuisine:          International
Prep Time:     20 minutes
Cook time:     25 minutes
Yield:              12

Ingredients:

0.75 cup Blueberries (about 80 gms)
0.75 cup All Purpose Flour (about 100 gms)
0.75 cup Whole wheat flour (about 100 gms)
0.75 cup Milk powder or Dairy whitener (about 80 gms)
0.75 cup Powdered sugar (about 100 gms)
75 gms Butter
1.25 cups Milk (about 125-150 ml)
2 tsp Baking powder (about 8 gms)
0.5 tsp Baking soda
1 tsp Vanilla extract
1 tbsp Apple Cider Vinegar
0.25 tsp Salt 
3-4 tbsp Streusal topping

To make Streusal Topping:

2 tbsp Cold Butter
1.5 tbsp All purpose Flour
2 tsp Jaggery powder or Brown Sugar
1 tsp Powdered Sugar

Method:

1. Mix together all purpose flour, whole wheat flour, milk powder, salt, baking powder and baking soda until combined. You can sift these too.
2. Whisk together melted butter, vanilla extract and 0.5 cups milk until combined. Add the apple cider vinegar and mix well.
3. Add in half the dry ingredients and whisk until combined without any lumps.
4. Add in the remaining flour and milk and mix until you have a smooth batter.
5. Fold in the blueberries.
6. Line a muffin tray with paper liners.
7. Spoon the batter into the liners until they are 3/4th full.
8. If making the streusal, mix together cold butter, flour, brown sugar and powdered sugar with your fingers until it forms a coarse mixture like powdered cookies.
9. Sprinkle the muffins with about 0.5 tsp each.
10. Bake for 22-25 minutes in a preheated oven at 180 degree C
11. Serve warm.

P.S: This is a winner everywhere. It is a top post on IndiBlogger :)

If you liked this, you may also like:

Persian Love Cake

Almond Chocolate Brownies

Honey Cake

Read more ...

Dill and Caramelized Onion Bread Rolls [Video]

These Dill and Caramelized Onion Bread Rolls are sooo good, this is the ONLY recipe you will ever need for flavored bread rolls

Happy Sunday Guys!!

These Bread Rolls... YUMMMMMM....

If you take it from me, these Dill and Caramelized Onion Bread Rolls are the ONLY flavored bread rolls recipe you will ever need. I made this twice in one week. TWICE!!

I first made them on Sunday, last Sunday, and it was more of a trial batch. And then again on Wednesday. Never done that before. I'm more of a buy-bread-from-store types than bake bread from scratch person. I surprised myself by making it twice in a week. See, the thing was, Raj did not get to eat any on Sunday as he wasn't around. I had nice fresh warm bread from the oven and I had just made butter at home. Yes, I make butter at home almost every week, I just love fresh homemade butter so much. And among Gee and I, we wiped off the entire lot of 7 bread rolls. It was soooo GOOD!! Then I just felt bad that he did not get to even taste one, so I made it again in the week.

I'd first seen a Dill and Onion bread roll recipe in an airline magazine. It used dill seeds and raw onions. Fresh Dill is so much easier to find than dill seeds here in Bangalore, so I swapped that. I love caramelized onions. They are soft, and brown and sweet. Yum! I never miss a chance to use them in a recipe and I always make extra to eat along in the week. This week, I stuffed some flatbread rolls with them. But if you are short of time, just saute the onions for 2-3 minutes and add them in the bread. I don't want you to miss out on eating this bread just because caramelizing onions takes time.

Or like me, you can make them in advance and keep them in the fridge, they stay good for one week in there.

There is one more cheat to save time here - Buy Paneer or Cottage cheese from the store. If buying frozen, let it thaw completely before using. Making Paneer at home can seem daunting, but it is the easiest cheese you can make at home. This recipe does not require you to make paneer completely, just the curds. Drain the curds and blend them into a smooth puree for this recipe. You can also replace with cream cheese.

You know what's the best thing about these rolls? Taste, of course, but the aroma that fills your house when a fragrant herb like Dill is cooking is so heavenly. I just love Dill, and its sharp earthiness, it is my favorite green, right from childhood. 

Now that I've made these twice is such quick succession, I'm confident that this is my go to recipe for dinner rolls. They taste great with any gravy, but they taste BEST just by themselves. Slather on some butter and that's IT!! Soft, buttery, fragrant, salty rolls with that little hint of sweetness when you bite into a caramelized onion slice. What more do you really need?

P.S - I have a bonus for you, a VIDEO recipe!!

Video Recipe

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also like:

• Tomato Basil Bread - Another wholewheat flavored bread.
• Banana Bread - Eggless sweet banana bread.
• Breakfast Bruschetta Duo - Bread slices topped with a avocados, olives, tomato and onions.

Dill and Caramelized Onion Bread Rolls

Dill and Caramelized Onion Bread Rolls are fragrant flavorful bread rolls made with fresh cottage cheese, dill leaves and sweet caramelized onions.

Recipe Type:  Bread
Cuisine:            International
Prep Time:     3 Hours
Cook time:     1 Hour
Yield:                Makes 14 rolls

Ingredients:

For Caramelized Onions:

3 Onions
2 Tbsp Olive Oil
1 tsp Sugar or Jaggery
1-2 tsp Balsamic Vinegar
1 Tbsp Water
Pinch of salt

For Cottage Cheese / Paneer:

1 litre Milk
2 Tbsp Lime Juie
3-4 Tbsp Water

For the Dill and Caramelized Onion Bread Rolls:

2 cups Wholewheat flour (Atta)
1 cup All purpose flour (Maida)
1.25 cups Water
3-4 Tbsp chopped Dill leaves
2 tsp Active Dry Yeast
2 Tbsp Oil
Salt to taste

Method:

To make Caramelized Onions:

Heat oil in a pan and add sliced onions.
Sprinkle a pinch of salt and mix well.
Allow the onions to cook on medium to low heat until they are slightly brown.
Add sugar or jaggery and balsamic vinegar.
Add little water to prevent the onions from sticking to the pan.
Remove from heat once the onions are dark brown and sweet. This takes around 30-40 minutes.

To make Cottage Cheese / Paneer:

Boil the milk until it comes to a rolling boil.
Turn off the heat and immediately add the lime juice and mix well.
Once the milk curdles, strain it and keep aside for 15 minutes allowing the water to drain from the cheese curds.
Once the cheese cools, blend it along with a little water to a smooth puree.

To make the Dill and Caramelized Onion Bread Rolls:

Heat 1.5 Tbsp Oil in a pan and add 1/4 cup water.
Add the cheese puree, chopped dill and caramelized onions. Mix well.
Simmer on low heat for 3-4 minutes. Remove from heat and keep aside to cool.
Heat 3/4 cup of water until lukewarm. Add the active dry yeast to it and allow the yeast to bloom.
Once the cheese mixture is cool, pour it into a clean bowl and add the yeast.
Add salt, 1.5 cups whole wheat flour and the all purpose flour.
Knead until combined. Add more whole wheat flour if the dough is very sticky.
Take another large clean bowl and grease it slightly. Move the dough to it. Rub the dough with oil. Cover and allow it to rise for 1-2 hours until doubled.
Once the dough has risen, divide the dough into 14 equal balls.
Grease a baking tray. Shape the rolls and place on the baking tray leaving at least 1" gap between rolls.
Cover and allow it to rise a second time for around 45 mins to 1 hour.
Preheat the oven to 250 degree C.
Bake the rolls for 12-15 minutes until browned.

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Bircher Muesli | Overnight Oats

When temperature soars, a cold breakfast is welcome. This Bircher Muesli or Overnight Oats made with rolled oats, apple juice and yogurt is exactly what a cold breakfast should taste like...

I'll be completely honest, I was never one for a cold breakfast. Hot hot breakfast is what I am used to, and sometimes, I'll satisfy myself with food that is at room temperature. But chilled, just out of the fridge was something that never tempted me. Those rare times I eat cereal, I eat it with warm milk. But a couple of years ago when I went for a training to Hyderabad and was served cold Muesli in the buffet breakfast, I may have just converted a little bit. I still cannot eat cold breakfast every single day but when temperatures soar the way they have begun soaring, a cold breakfast is a relief!!

The first weekend I was back from the training, all I wanted to try was this Bircher Muesli... I couldn't wait to go out and buy rolled oats. I did go out, only to realize that the market is flooded with quick cooking oatmeal but there was no rolled oats anywhere. Gourmet super markets carried imported brands but they were super expensive. Finally, I tried making the muesli with oatmeal. While the taste was spot on, the texture really wasn't. Soaking oatmeal overnight gives it this pasty soft texture that is a total turn off. So if you really do make it with oatmeal, I highly recommend a shorted soaking time, maybe 2-3 hours.

Then I found this super affordable brand of Rolled Oats here. And luckily for me, just last week I found it stocked in an Organic store in Bangalore. Bircher Muesli it had to be.

This Bircher Muesli is till date the ONLY cold breakfast I eat. This muesli is all apple-y and yogurt-y, a flavor combination that tastes fresh and warm while being cold, um huh, you understand? If you are not a yogurt person, just replace it with milk and if you are looking for a vegan option, Almond milk goes great, but for me, it has to be fresh slightly sour yogurt.

This is a simple, no-cook recipe. But then, simple food always tastes the best, doesn't it?

To make this Bircher Muesli, soak the oats overnight in apple juice. In the morning add yogurt, lots of chopped nuts and lots and lots of chopped fruits. Sugar or honey for sweetness. Now this is something you can add or skip and it won't change the taste one bit - Basil Seeds. Basil seeds are the same family as Chia but are much more economical to purchase. They swell up when soaked in water just like chia seeds. You may know them as Falooda Seeds or Sabze ka beej. I soaked a few tablespoons of it in a cup of water and allowed it to swell while I cut fruits and chopped nuts. Once they had swelled up, I added them to the muesli. 

Use this recipe as a guide to make your perfect Bircher Muesli or Overnight Oats. I added fruits that my family loves and what are in season here - Apples, Pears, Bananas and Pomegranate (of course, pomegranate). You can use whatever you have. I'm a total "nut" case too, so I always have a variety of nuts and dry fruit stocked up to snack on. Use what is locally available to you.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

Bircher Muesli | Overnight Oats

Bircher Muesli or Overnight Oats is a cold breakfast made by soaking rolled oats in apple juice overnight and adding yogurt, nuts and fruits in the morning.

Recipe Type:  Breakfast
Cuisine:            International
Total Time:     20 minutes (excludes soaking time)
Yield:                Serves 5-6

Ingredients:

2 cups Rolled Oats
2 Tbsp Basil Seeds 
400 ml Apple Juice
3-4 Tbsp chopped Nuts (Almonds, Pistachios, Walnuts)
4 cups whisked Yogurt
3 Apples
2 Bananas
1 Pear
1/2 cup Pomegranate seeds
1 cup Water
Powdered sugar to taste

Method:

Soak the rolled oats in apple juice overnight.
In the morning, peel and grate 2 apples and add to the oats.
Add whisked yogurt and powdered sugar to taste.
Soak the basil seeds in 1 cup of water and allow them to swell up and then add to the muesli.
Top with chopped fruits and nuts and serve.

Read more ...

Coriander Chutney Sandwich

Picnics, Trips, Breakfast, Lunch - Eat this Coriander Chutney Sandwich anytime you want! Making it is child's play and it makes a great travel companion...

I was almost embarrassed to blog about this Coriander Chutney Sandwich. This is one of the simplest, basic recipe I have ever blogged about. I have been arguing with myself - should I or shouldn't I, for weeks now. Finally, the "should I" won. Winning arguments - I love simple recipes, and I'm sure so do you folks. No dish is too basic when it has all the right flavors. Flavor triumphs everything else

And there was also the fact, that this has been a favorite family Picnic meal forever. Literally, forever, as long as I can remember!! We don't go on picnics anymore, although I think we totally should. But in my head, you can only go for picnic to the beach. You can remove the girl from Goa, but not the Goa from the girl !! I miss that deep blue sea, the white sand and the shade of coconut trees under which we spread our bedsheets and picniced. While all my cousins and Gee swam without fear of the big bad ocean, I safely sat on the shore and built sand castles. They may think they enjoyed more, but I was closer to the food. Ha!!

I like Bangalore, but my only complain is it is only flanked by land on all sides, no beaches in site anywhere, the closest one is at least 400kms away. I can go to the gardens, but let's face it a garden is no beach and once you have tasted the sea, there is just no satisfying the soul with anything else!! So no picnics in sight anywhere, but we do take a lot of road trips. Not as many as I would like off late, but hey, something is better than nothing. And our little triangular Chutney Sandwich still accompanies us on these road trips along with bags of chips and bottles of soft drinks and chocolates. Of course chocolates!!!

Sometimes this Coriander Chutney Sandwich becomes my Saturday breakfast. I make the Coriander Chutney at night and store it in the fridge, so Saturday breakfast is a breeze. No one has to wait for me to wake up and make breakfast - slapping on some butter and chutney onto 2 slices of bread is definitely child's play. So I get to sleep in. And I myself don't need to worry about "what to cook for breakfast", the most tiresome question I ask myself most days.

This Coriander Chutney is made by blending / grinding together fresh grated coconut, fresh coriander leaves, green chillies for the heat, tamarind for sourness and salt with a little bit of water. A regular coconut chutney that is eaten with Dosa or Idli usually has a lot more of coconut than coriander, but here the quantity of coriander is far more than the coconut. The coconut is there just to add body to the chutney and perhaps, a little sweetness, but otherwise the Coriander steals the show. Add a little mint and sugar to make this chutney extra special.

This is one of "those" recipes which does not follow a recipe. Just take the quantity of the ingredients below as a guideline and change it to suit your palate. There is no right or wrong in making a chutney. The only thing I'd be cautious about is the quantity of water, start small and increase as you go. A watery chutney will lead to a soggy sandwich and no one likes a soggy sandwich, am I right? Except Gee, of course, how can sibling ever agree on anything, I wonder!!!

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also like:

• Beetroot and Cauliflower Burger - Burger made from beetroots and cauliflower served with an eggless mayo.
• Mediterranean Veggie Sandwich - Sandwich inspired by the Panera Bread sandwich of the same name.
• Breakfast Bruschetta Duo - Two bruschettas, one topped with avocado and olives and other with tomato and onions.
• Grilled Paneer Sandwich - Sandwich made with rye bread and grilled marinated paneer along with a home-made tartar sauce and lettuce.

Coriander Chutney Sandwich

Coriander Chutney Sandwich is made using a simple coconut and coriander chutney, bread and butter.

Recipe Type:  Sandwich
Cuisine:            Indian
Total Time:     15 minutes
Yield:                Serves 3-4

Ingredients:

For the Coriander Chutney:

1/2 cup freshly grated Coconut
1.5 cups loosely packed Coriander leaves
1/2 tsp Tamarind pulp
1-2 Green Chillies
2-3 Tbsp Water
1/4 tsp Sugar
Salt to taste

To assemble the Sandwich:

Bread
Butter

Method:

Grind/ blend together all the ingredients to get a smooth chutney.
Add the water by the spoonful to get a thick chutney. Do not add all the water in the beginning, the coriander and coconut will leave their own juices and the chutney may end up being runny.
Spread one slice of bread with butter and the other with the coriander chutney.
Stick the 2 slices together and cut into triangles to make Coriander Chutney Sandwich.

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