Tuna, Apple, Green peas and Hummus Sandwich / Healthy Sandwich

This is a delicious and nutritious sandwich prepared using Tuna,Apple, Green peas, Lettuce, Hummus and Bread.

Sandwich is such a versatile recipe where food such as vegetable, meat, seafood or cheese are stuffed in-between two bread slices. Personally, I love my sandwich with lots of veggies along with any type of meat or egg. Today's recipe is a delicious healthy sandwich in which I have included veggie, fruit and seafood. A glass of fresh juice and this healthy sandwich makes a balanced meal to start a wonderful day. 

Ingredients used for this recipe :

Tuna is usually canned in edible oil, in brine or water and in this recipe, I have used Tuna which is canned in water. The addition of green peas made the sandwich nutritious and the sweet and sour taste from the red apple gave a lovely flavour to the sandwich. The quantity of hummus is purely one's choice. The addition of more hummus gives a delicious creamy texture so adjust according to the preference. Preparing hummus is quite easy and all you need are chickpeas, lemon juice, garlic, Tahini, cumin and salt. I will be posting hummus recipe soon. Alternatively, you can use store bought hummus which is widely available in supermarkets with lots of flavours. There is no specific measurement for lettuce leaves so use it accordingly. I love adding extra lettuces to my sandwich :) And the final ingredient is bread, I have used brown bread which can also be substituted with any type of breads. I did not include salt and pepper in this sandwich but you can add according to your taste bud. 

OH YES! You can do variations..... 

Many variations can be done to this simple healthy sandwich by including more veggies like grated carrots, boiled potatoes, cherry tomatoes, avocado and herbs like parsley, chives, etc. To make it flavoursome, spread mint chutney on the toast and then place lettuce leaves. 

Don't like seafood ? Then, just replace tuna with chicken. Trust me, it will be equally delicious. 

Ingredients :

1 Canned Tuna 

1 Apple, Medium sized 

1/4 Cup Green peas, cooked 

1/4 Cup Hummus 

Fresh Lettuce leaves 

4 Brown bread slices, Toasted

Method :

Drain liquid from the canned tuna and transfer it to a bowl.

Add chopped apple followed by cooked green peas and hummus. Mix well. 

Take one toasted bread slice, place the fresh lettuce leaves and evenly spread the prepared tuna mixture. 

Cover it with another slice of toasted bread and serve. 

Repeat the same for the remaining slices. 

Serving Options :

Serve with fresh juice. 

Looking for more sandwich recipes ? Click the below links...

Chickpeas & Avocado Salad Sandwich 

Vegetable Cheese sandwich using spinach - Mint Chutney 

Grilled Chicken & Apple Sandwich 

Mint & Walnut Pesto Sandwich 

Tofu & Spinach Sandwich 

Jeera Rice / One Pot Meal / Lunchbox Recipe

Jeera rice is a simple yet flavourful rice which tastes delicious with any varieties of gravy and dal. The cumin and ghee flavoured basmati rice gives a lovely aroma while cooking and quite easy to make. There are many ways in preparing this aromatic rice and this is one of the easy method using one pot. The basmati rice is cooked along with the spices and jeera to give a flavourful dish. This is also a perfect lunchbox recipe. 

Prepared this aromatic Jeera rice for a Recipe Swap group challenge which is happening among bloggers. The bloggers will be paired each other and we need to cook recipes from the fellow bloggers webpage. I was paired with Jayashree Trao who blogs at evergreendishes.com. Her blog has many interesting, delicious and authentic recipes. I chose this delicious rice from her page as my family loves this rice. Click HERE to view her style of preparing Jeera rice. The recipe calls for pressure cooking but I made a change in that and did a slow cooking method.

Here comes an aromatic and flavourful Jeera rice....

Ingredients :

2 Tbsp Ghee 
2 Bay leaves 
2 Cloves 
2 Elachi 
1 inch Cinnamon 
1/4 Tsp Shajeera 
1 Tsp Cumin / Jeera seeds
1 onion, finely chopped 
2 Green chillies, sliced 
Few Mint leaves 
1 Cup Basmati Rice 
2 Cups Water 
Salt to taste 

Method :

Wash and soak basmati rice before starting the cooking process.

Heat ghee in a heavy bottomed pan and add bay leaves followed by cloves, cinnamon, elachi, shajeera and cumin/jeera seeds.

Fry and add the finely chopped onion followed by green chillies and mint leaves.

Saute until the onion turns translucent and add the measured water along with the required quantity of salt. Let it boil.

Now drain the water from the rice and add it to the boiling water.

Simmer the flame and cover it with the lid.

Cook until the rice gets cooked.

Switch off the flame and keep it aside for 5 - 10 minutes.

Garnish with coriander leaves or mint leaves and serve.

Alternative method :

Fry some cashews and jeera in a ghee and then add it to the prepared rice.

Serving Options :

Serve with any gravy varieties and dal fry. 

                                                             Side dish Options 

Jeera Ajwani Aloo 

Bell Pepper Gravy 

Veggies in Spinach gravy 

Rajma Masala 

Chickpeas & Avocado Salad Sandwich / Healthy Sandwich

Chickpeas & Avocado Salad Sandwich is a healthy and power packed breakfast to start a day with. This sandwich is quite easy to prepare if you have cooked chickpeas in refrigerator and yeah, canned ones can also be used. The proteins from Chickpeas and the beneficial fats from Avocado will keep you full and energetic.

Coming to breakfast, I love including Soups and salads on my menu as it is more healthier. And especially, when you have picky eaters at home, I will suggest Soup as an ideal choice for breakfast. Being a mom I find mulitiple ways to include veggies on my kid menu. I have posted many interesting soup recipes earlier and listed few links of soup recipes at the end of the post. Don't forget to have a look.

In my today's post, I have used dried chickpeas which was soaked overnight and pressure cooked for 4 - 5 whistles. To be more honest, I can say that I have left couple of extra whistles to make it very soft as this recipe calls for the mashed chickpeas. If you want to prepare only salad, then do not over cook the chickpeas and add it as such without mashing it. Personally, I love adding chopped Avocados rather than the mashed or pureed ones to get that buttery taste in each bite. Alternatively, it can also be mashed or pureed when added with chickpeas.

If you like Avocado Sandwich then you might also like this recipe.. Check it out !

Avocado & Olives Sandwich

 

Ingredients :

5 - 6 Bread slices ( I have used Multi grain bread in this recipe ) 

1 Cup Chickpeas ( Apprx - 200gm and I have used dried chickpeas ) 

1 Big Finely chopped Avocado

5 - 6 Cherry Tomatoes

2 Tbsp Finely chopped Coriander leaves 

2 Tbsp Lemon juice 

Salt to taste 

1/2 Tsp Pepper powder 

2 Tbsp Olive oil 

1/4 cup Feta cheese 

Method :

Soak chickpeas overnight and pressure cook it for 4-5 whiles or until soft to mash it. 

Cool the boiled chickpeas and mash it using masher. ( alternatively this step can also be done by a blender ).

Transfer the mashed chickpeas in a bowl and add the chopped avocado followed by the remaining ingredients except feta cheese. 

Mix well and adjust salt. ( Salad is ready ! ) 

Now to prepare sandwich, toast the bread slices and spread the prepared chickpeas & Avocado salad evenly on it. 

Sprinkle feta cheese on top of the salad and serve.

Serving Options : 

Serve with Tomato sauce and Lemon tea.

Do you love Soup for your breakfast ? Then, check out these suggestions..

Carrot & Beetroot Soup

Chayote Soup  

Sausage Coconut Milk Soup

Egg Drop Ginger Soup 

Roasted Bell Pepper Soup

Lauki Paratha

This is a delicious, tasty and flaky paratha prepared using wheat flour and grated Lauki. Lauki is nothing but bottle gourd in English and Surakkai in Tamil. Addition of oil or ghee before folding into square shape gives a flaky paratha, so be generous in adding it. These yummy parathas can be served as breakfast or dinner along with pickle and curd. These can also be served as a lunch menu for kids as it contain veggie. Adjust the quantity of green chilli to make it more spicy.

Ingredients :

1 1/2 Cup Wheat flour
1 Cup Lauki / Bottle gourd / Surakkai. grated 
2 Green chillies, finely chopped 
1 Tsp Ajwain, crushed 
1/4 Tsp Turmeric powder 
1 Tbsp Oil / Ghee
Few finely chopped Coriander leaves 
Salt to taste 
Water to knead 

Method :

Take wheat flour in a large bowl and add the remaining ingredients except water.

Now water little by little and combine together to form a soft dough.

Once the dough is prepared, rest it for 20 - 30 minutes.

Now divide the prepared dough into equal sized balls and keep aside.

Take one dough ball and roll into round shape.

Brush oil or ghee all over the rolled dough and fold it opposite sides.

Brush some more oil and fold the opposite sides to make a square shaped paratha.

Now dust wheat flour and roll it again using rolling pin.

Heat tawa and place the rolled paratha on it.

Cook both the sides by smearing oil or ghee.

Remove and serve hot.

Serving Options :

Serve with curd and pickle.

Egg Kuzhipaniyaram Masala Bhaat / Egg Appe Masala Bhaat ( No Tomato Recipe )

                                                          Happy Weekend Friends :)

One pot recipes are always my family's favourite meal than the regular menu like kuzhambu, sambhar etc. Today's recipe is also an one pot flavourful rice prepared using freshly ground masala and eggs. Since eggs play a major role in my pantry, I love including it in our menu in a different way. In this recipe, I had prepared eggs in the form of Appe / Kuzhipaniyaram and cooked along with rice and masala. Trust me ! The taste will be really delicious since the juice of freshly ground masala gets into the eggs. Boiled eggs can also be used but adding in this kuzhipaniyaram form will sure enhance the taste of eggs. Adjust the quantity of red chillies and green chillies according to taste bud. This rice goes perfect with onion raita or any varieties of raita.

The same recipe can also be prepared in the form of regular omelette instead of kuzhipaniyaram.  Check out my Egg Omelette pulao for the reference.

Ingredients :

For Masala Powder :

1 1/2 Tbsp Coriander seeds
5 - 6 Red chillies ( adjust according to taste bud ) 
1 Tsp Black pepper corns
1 Tsp Jeera / Cumin seeds 
2 Cloves 
1/2 inch Cinnamon stick 
3 Tbsp Coconut, grated 

For Masala Bhaat :

2 - 3 Tbsp Oil / Ghee 
1 Tsp Cumin seeds
1 1/2 Tsp Ginger garlic paste
Few Mint leaves  
1 1/2 Cup Rice 
2 Onions, finely chopped 
3 Green chillies, sliced ( adjust according to taste bud ) 
1/2 Tsp Turmeric powder 
3 Cups Water 
Salt to taste 
4 Eggs

Method :

Before starting the cooking process, wash the rice and soak it in water.

Dry roast the ingredients given in "For Masala Powder" and grind into fine powder. Keep aside.

Beat 4 eggs by adding little salt and prepare kuzhipaniyaram omelette using Kuzhipaniyaram / Appe pan.

Once done, keep aside and start the cooking process for masala bhaat.

Heat oil / ghee in a thick bottomed pan or cooker and add cumin seeds followed by mint leaves, green chillies and ginger - garlic paste.

Saute till the raw smell of ginger - garlic paste goes off and add chopped onions.

Saute till the colour of onions changes into light brown colour.

Now add the prepared egg kuzhipaniyaram along with turmeric powder, chilli powder and ground masala powder ( add little water if the masala is very dry ).

Mix well, cover and cook it for 2 - 3 minutes in a low flame.

Meanwhile, drain the water from rice and add it to the masala. Mix gently without breaking the rice.

Add the required amount of salt along with the measured water.

Cover the pan with alumnium foil and close it with a lid.

Simmer the flame and cook until the rice is cooked.

Rest the masala bhaat for at least 10 minutes before serving.

Garnish with coriander leaves or mint leaves along with a little ghee for the flavour.

Serve hot.

Serving Options :

Serve hot with onion raita or any varieties of raita. 

Achaari Capsicum Biryani using leftover Pickle

I love adding pickle oil and leftover pickle masala to my dishes. It enhances the flavour and also gives a vibrant colour to the dish. This can be used while preparing dosa or in a gravy or as tadka for dal. My today's recipe is also using leftover pickle and 3 varieties of Bell peppers. Apart from bell peppers, any veggies like beans, carrot, peas, potato etc can be used. This one pot meal pairs up excellent with any varieties of Raita or Kurma.

Instead of throwing the leftover pickle oil and masala, try this delicious spicy biryani. Here comes the recipe...

Ingredients :

1 Tbsp Pickle Oil ( Leftover oil from pickle ) 
2 Tbsp Oil ( or you can also use 1 tbsp oil and 1 tbsp ghee ) 
2 Bay leaves 
1 Onion, sliced 
2 Green chillies
2 Tsp Ginger garlic paste 
1 1/2 Tbsp Curd 
Few Mint leaves 
2 Tsp Pickle masala ( I have used Mango pickle in this recipe ) 
1/4 Tsp Turmeric powder 
1/2 Tsp Cumin powder 
1/2 Tsp  Red chilli powder ( Adjust according to taste bud ) 
Salt to taste 
1 Cup Basmati Rice ( I have used India gate brand ) 
1 1/2 Cups Water 
3 Cups Coloured Bell peppers, chopped 

To grind :

1 Onion, chopped 
1 Big Tomato, chopped 
1/2 inch Cinnamon stick 
1 Elachi 
1 Clove 
Small piece of Biryani flower 

Method :

Wash and soak Basmati rice for 30 minutes.

Grind the given ingredients in "To grind" into fine paste and keep aside.

Heat oil ( pickle oil, oil and ghee ) in a thick bottomed pan and add bay leaves followed by green chillies and mint leaves.

Add sliced onion and saute till it turns light brown color.

Add ginger garlic paste and saute till the raw smell goes off.

Now add the ground paste and saute it for a minute.

Add turmeric powder, pickle masala, cumin powder and red chilli powder to the masala along with curd and coloured bell peppers.

Saute and cook till the oil separates from the masala.

Add measured water followed by the required amount of salt and let it boil.

Now drain water from the basmati rice and add it to the cooker.

Simmer the flame, cover the pan with an aluminium foil and place a lid on top of it.

Cook it till the water gets absorbed and add ghee along with few mint leaves on top of the biryani.

Meanwhile, heat an iron pan and simmer the flame.

Place the biryani pan on top of the iron pan and keep in dum for 10 minutes.

Once done, mix well without breaking the rice and serve hot.

Serving Options :

Serve hot with Raita or Kurma.

Note :

Adjust the water quantity according to the soaking time. For example, 1 1/2 cups will be sufficient for 1 cup of Rice, if the soaking time is 30 minutes.  If the soaking time is more than 45 mins, then equal ratio of water and rice will be perfect.

One Pot Kondakadalai & Mochai Kuzhambu Satham / Bachelor Recipe

One pot meals are not only life savers for Bachelors, it is also a perfect dish to prepare during summer to avoid standing in the kitchen for a long time. I have used chickpeas and field beans in this rice but veggies like potato, sundakai, drumsticks etc can also be included. But, be little cautious while adding drumstick in an one pot meal, as it gets mushy very fast. In order to avoid it, cook the rice as mentioned below, add the drumstick pieces to the rice and cook it again for one more whistle. Dried sundakai can also be added. The addition of ghee will make a huge difference in this recipe. It enhances the flavour and taste of the rice but its purely optional. This rice goes perfect with Sutta Appalam, Fryums or any vegetable stir fries / poriyal.

Ingredients :

1/4 Cup Black Kondakadalai / Black chickpeas, dried
1/4 Cup Mochai / Field Beans, dried
1 1/2 Cups Rice 
4 - 4 1/2 Cups Water ( adjust the water quantity according to the desired rice consistency ) 
2 Tbsp Gingelly oil 
2 Tbsp Ghee ( Adjust according to taste bud ) 
1 Tbsp Vadagam ( or 1/2 Tsp Mustard seeds, 1/2 Tsp Cumin seeds and less than 1/4 Tsp Methi seeds ) 
2 Sprigs Curry leaves
2 Medium sized Onions, Finely chopped 
1 Big Tomato, Finely chopped 
10 Garlic pods, sliced
Small gooseberry sized Tamarind ball soaked in 1/2 cup of water 
1/4 Tsp Turmeric powder 
2 1/2 Tsp Kuzhambu powder ( I have used Eastern masala Kuzhambu powder ) 
Salt to taste 

Method :

Wash and soak both chickpeas and mochai over night.

Heat oil in a pressure cook and add vadagam.

Once it starts spluttering, add curry leaves followed by sliced garlic pods.

Add finely chopped onions and saute till it turns light brown color.

Now add finely chopped tomatoes and cook till it turns soft and mushy.

Add turmeric powder followed by kuzhambu powder and mix well.

Drain water from the soaked kondakadalai - mochai and add it to cooker.

Meanwhile, extract juice from the soaked Tamarind.

Add the measured water along with tamarind juice and add salt.

Let it boil and add the washed rice.

Close and pressure cook it for 3 - 4 whistles in a medium flame.

Switch off the flame and wait till the pressure of cooker gets released.

Once done, open the lid and add ghee to the rice.

Mix well and serve hot.

Serving Options :

Serve hot with Papad or any vegetable stir fry / poriyal.

BellPepper Wasabi Fried Rice

Wasabi is called as Japanese horseradish and used in Japanese cuisine. The paste form of wasabi is usually served in sushi restaurants. Nowadays, wasabi flavoured munchies are also available in the markets. It has a strong pungent and spicy flavour. So, be careful while adding it to the dish. According to the quantity of wasabi used in this recipe, the rice is not spicy but it gives a lovely flavour. This is a perfect lunchbox recipe which can be served with Tomato sauce or manchurian.

Ingredients :

3/4 Cup Basmati Rice, Cooked 

1 Tbsp Garlic, Finely chopped

1/4 Cup Spring onion bulbs, Chopped 

1 Cup Coloured Bell peppers, Finely chopped 

2 Tbsp Basil leaves, Chopped 

1 1/2 Tsp Wasabi paste ( If you like it spicy, increase the quantity ) 

1/2 Tsp Soya Sauce ( I have used dark soya sauce ) 

1 Tsp Pepper powder 

Salt to taste 

1/4 Cup Spring onion leaves, finely chopped 

1 1/2 Tbsp Oil 

Method :

Heat oil in a pan and add finely chopped garlic.

Fry till the aroma comes out and add chopped spring onion bulbs.

Saute and add coloured bell peppers followed by chopped basil leaves.

Add wasabi paste followed by soya sauce and few spring onion leaves. 

Cook it in a medium flame for a minute and add the cooked rice. 

Mix well without breaking the rice.

Add pepper powder and the required amount of salt. Mix well.

Garnish with spring onion leaves and remove from the flame. 

Serve hot. 

Serving Options :

Serve with Tomato sauce or Manchurian. 

Paneer Kuska

Kuska is nothing but plain biryani without adding vegetables or meat. This simple rice is so much flavourful and doesn't require any masala powders. The green chillies give sufficient spiciness to kuska, so adjust the quantity according to your taste buds. This goes very well with Brinjal gravy or Onion raita. I have used homemade paneer in this recipe which can also be substituted with store bought ones. For the procedure of home made crumbled paneer, click HERE. Sambha rice can also be used instead of basmati rice which indeed gives a flavourful rice.

Ingredients :

1 1/2 Cups Crumbled Paneer ( I have used homemade paneer )
1 Big Onion, chopped
3 - 4 Green chillies
5 - 6 Garlic pods
1/2 inch Ginger piece
2 Medium sized Tomatoes, chopped
2 Tbsp Ghee
1 Tbsp Oil
1 Cup Basmati Rice ( I have used India Gate brand )
2 Bay leaves
1 Elachi
1/2 inch Cinnamon stick
Small piece of Blackstone flower / Kalpasi
1 Lavang / Clove
Few Mint leaves
1/4 Tsp Turmeric powder
Salt to taste
1 1/2 - 1 3/4 Cups Water

Method :

Wash and soak basmati rice for 30 minutes.

Grind tomatoes into fine paste and keep aside.

Grind spices ( Cinnamon, Elachi, Clove and Blackstone flower ) except bay leaves into fine powder.

Add green chillies, chopped onions, garlic and ginger to the spice powder and grind it again into fine paste by adding little water and keep aside.

Heat ghee and oil in a heavy bottomed pan or cooker and add bay leaves followed by mint leaves.

Add onion - spices paste and saute till the raw smell goes off.

Now add the tomato paste along with turmeric powder and crumbled paneer.

Saute till the oil separates from the pan and add the measured amount of water followed by the required amount of salt to the pan.

Let it boil and meanwhile, drain the water from basmati rice and add it to the pan.

Simmer the flame, cover the pan with aluminium foil and place an iron pan on top of it.

Cook it for 15 - 20 minutes or till  the rice gets cooked.

Once done, switch off the flame and keep it aside for 5 - 10 minutes.

Garnish with mint - coriander leaves and serve hot.

Serving Options :

Serve hot with Curd or Raita.

Tawa Toasted Besan Bread

This is a healthy version of a Bread bajji in which the besan batter dipped bread slices are toasted on a tawa with a less oil instead of deep frying. Green chilli and coriander leaves are made into fine paste and added to the besan flour is further made into batter by adding water. Then, the bread slices are dipped in the besan batter and toasted on the tawa with a minimal oil. This is a perfect evening snack for kids and also can be served as breakfast along with Mint chutney. Variations can be done in this recipe by adding grated carrots, beetroots etc which in addition also makes the toast more healthy. To make it more spicy, increase the addition of chilli or add 1/2 tsp of red chilli powder to the recipe.

Ingredients :

6 - 7 Bread slices 
1 Cup Besan flour 
1 Green chilly, chopped 
1/4 Cup Coriander leaves, chopped 
Less than 1/4 Tsp Turmeric powder 
Less than 1/4 Tsp Hing powder 
Salt to taste 
3/4 - 1 Cup Water 

Method :

Cut the bread slices diagonally and keep aside.

Grind green chilli into fine paste by coriander leaves, turmeric powder and hing powder along with it.

Take besan flour in a bowl and add the ground paste.

Add the required amount of salt and add water little by little to prepare a batter.

Prepare a batter without any lumps and the consistency should be like a Dosa batter ( not too thick nor watery ).

Heat a non stick tawa and brush it with little oil.

Now take a slice of bread, dip it in the batter and place it on the tawa.

Smear little oil and cook both the sides in a medium flame.

Repeat the process for the remaining bread slices.

Once done, remove from the flame and serve hot.

Serving Options :

Serve hot with Mint Chutney.

Chinta Chiguru Pulihora / Tender Tamarind Leaves Rice / Pulian - thazhai Satham

Chinta Chiguru is nothing but a Tender tamarind leaves in english and in tamil, it is known as Pulian - thazhai. Most of them would have a lovely memories of eating these tangy tender leaves during their childhood days. And in Andhra and Telanga state, these leaves are very much popular during summer and widely used in most of the recipes including veg and non - veg. Some 10 years back, one of my neighbour invited me for lunch and served a traditional Andhra thali which also had chinta chiguru dal ( will post later ) in that. I was amazed by the way of these leaves are used in a regular cooking.
Recently I was discussing about my chinta chiguru experience to my friend and in a couple of days, she bought these leaves for me. Really, I am thankful to her for making me so nostalgic :) Coming to today's recipe, I have prepared a tasty and easy variety rice using these leaves. The leaves are finely chopped and added to the thalimpu  is further cooked for a couple of minutes and gently mixed up with a cooked rice to give a tasty tangy rice. I have used basmati rice in this recipe which can be substituted with raw or boiled rice too. Spicy potato fry and fryums are the best side dish for this tangy and yummy rice.

Ingredients :

3/4 Cup Basmati rice ( Any rice can be used ) 
1 Cup Finely chopped Tender Tamarind leaves 
3 Tbsp Oil 
3 - 4 Green chillies, Sliced 
3 Dry red chillies 
1 Tsp Jeera / Cumin seeds 
1 Tbsp Chana dal / Kadalai parupu 
2 Tbsp Ground nuts / Peanuts 
6 - 7 Cashews
1/4 Tsp Turmeric powder 
Less than 1/4 Tsp Hing powder / Perungayam powder 
Salt to taste 
1 Tbsp Water 

Method :

Cook basmati rice and keep aside.

Heat oil in a pan and add cumin seeds followed by chana dal, peanuts, cashews, dry red chillies and hing powder.

Add sliced green chillies along with a turmeric powder and saute.

Add finely chopped tender tamarind leaves and mix well.

Now add the required amount of salt and 1 tbsp water.

Cover the pan with a lid and cook in a low flame till the mixture becomes dry.

Now add the cooked rice to the tender tamarind mixture and mix it gently without breaking the rice.

Serve hot.

Serving Options :

Serve with Potato fry or Fryums.


Stay tuned for more Tender Tamarind leaves recipes.......

Egg & Rice Baked Muffins

This is one of an interesting and healthy breakfast recipe which is prepared using eggs, bell peppers and rice. Mixed herbs and chilli flakes along with a grated cheese are added as the seasoning to this muffins. In this recipe, I have used three varieties of Bell peppers, since it was given as my secret ingredients by Shobana Keshwani in Shhh Cooking Secretly Challenge group.

According to our February month challenge, we have to choose either Colorful recipe or Fusion cooking. Me and my partner Shobana, an amazing blogger from www.shobhasfoodmazaa.com chose colourful recipes as our theme. Check out her page to view an interesting, healthy and colourful Idlies prepared by her for this theme.

To enhance the flavour in this recipe, variations can also be made by adding garlic powder, shredded chicken, bacon, sausages, veggies like broccoli, mushroom etc. Adjust the quantity of the red chilli flakes according to taste bud and also this can be replaced with finely chopped green chillies. To make it more healthy, replace white rice using brown rice. This recipe can also be served as Kids lunch box recipe or evening snacks.

Ingredients :

4 Eggs 
1/2 Cup Coloured Bell Peppers, Finely chopped 
1/4 Cup Cooked Rice 
1 Cheese cube, grated
1 Tsp Mixed Italian herbs, dried
1 Tsp Red chilli flakes, adjust according to taste bud
Salt to taste 

Method :

Beat eggs in a large bowl.

Add finely chopped bell peppers followed by cooked rice, mixed herbs, red chilli flakes, salt and grated cheese.

Mix well and fill the silicon muffins cups or greased muffin tray with 3/4th of the egg batter.

Bake it for 20 - 25 minutes or until the center of muffins are cooked and no longer runny in a pre heated oven at 180 degree C.

Once done, remove from the oven and serve hot.

Serving Options :

Serve with Tomato or Red chilli sauce.