While thinking of a quick to assemble breakfast, this is the one that races mind. This recipe is from a friend of mine, Kavita. She had told us to try it few years ago, eversince its become a part of our breakfast when we need to come up with something very fast and less time consuming, yet filling. THANKYOU KAVI.
Bread Slices of your choice (Multigrain, Brown, Normal Toast, Milk Bread etc)
Trim off the brown edges, spread mayo on each slice, sandwich the cut lettuce leaves in between.
(You can add regular veg/non-veg sandwich ingredients too --eg sliced tomatoes, onions, cucumber, boiled eggs/potatoes sliced etc.... all variations can be incorporated as per your taste!)
The second quickie appetiser/breakfast is THE famous GARLIC BREAD. No its not baked bread with garlic, its a French loaf bought from the store, cut diagnolly, then processed. Here goes the recipe from a friend again, Lalitha, who inspired the enthusiasm in cooking beyond what was already known! Thanks Lali.
The GRILL function of MW is used in the making of this dish.
1 medium french loaf/ baguette
100 gms/1 stick salted butter (Amul) at room temperature
1/4 tsp freshly ground pepper
2 cloves crushed garlic(big)
2 cloves crushed garlic(big)
1 tbspn parsely / coriander (finely chopped)
Mozerrella Cheese grated
Slice the loaf diagnolly, two inches each slice. In a bowl, take the softened (not melted) butter, mix pepper powder, crushed garlic and coriander leaves uniformly. Spread this mixture on both sides of the slice. Arrange it on the grill stand and sprinkle the grated moz. cheese as per your need. (If using salted butter, no need to add salt, if not..please check on salt)
Place the grill stand in MW carefully. Set the grill function and timer to 1 minute. Again set the time to 1 min. Lastly 20-30 secs, keep a close eye on the slices, the moz shd just melt and turn golden on top. DoNOT remove immediately, give some standing time, as the grill is hot and working. Take the grill out carefully after a minute, serve hot with sauce.
Once the time is set, for second round, remember to REDUCE the time, in my case, 2 minutes as the grill is very hot. The subsequent rounds are done faster.
We like to have this home made one as BREAKFAST over appetiser. :D
ENJOY with a dollop of sauce and do not forget to have hot tea/coffee alongside!
Thirdly, this yummy MW pedha, which my friend Kavita had first told me about around 2 1/2 years back. Since we made it several times, we got fed up..now its about after 2 years I have made these getting inspired by Usha@VegInspirations - HERE. We had prepared it in the same manner with those two basic ingredients. One has to remember only one point here, DONOT eat it fresh, it tends to be chewy/sticky, keep it refrigerated for upto 2 days(if the room temperature is below 25C, ie. its winter, then keep them in foil/clingwrap/ziplock outside) and then it would taste like shop wala pedha! :D I have used cookie mould to shape them in this picture. Got around 16 pieces.
200 gms sweetened condensed milk
3/4th Cup fortified milk powder
1 pinch saffron
2 tsp cardamom powder
In a MW safe bowl (8" diameter, deep by 3 " - the mixture bubbles up and rises double its height), combine the condensed milk n milk powder along with saffron and elaichi powder. On HIGH power, set timer to 1 MIN, give a minute of standing time, mix, keep it back, again set for 1 min...check closely for bubbling . Set timer again to 20 seconds -30 secs, depending on your mw. It should not brown / burn.
Give standing time of 10 mins before taking it out. Cool or semi-cooled, you can easily shape it, further refrigerate/keep wrapped in foil or wrap or ziplock bag for two days, once completely cooled.