Serene Saturdays: Semolina Toast

Weekends are for contemplation, weekends are for sleeping in and lazy breakfasts...weekends are for planning ahead to be able to eat healthily during the week, with a caveat....

SS & I refuse to go on a "diet". We absolutely refuse to eat tasteless, bland, insipid food in the name of health. Not for us the GM or the Atkins diet. A wholesome, fresh breakfast bursting with seasonal flavours is right up our alley, this is our idea of healthy!

This recipe combines my love for taste with health. Plus, it takes barely 10 minutes to make while you get ready. It goes well on days when you are in a hurry (who isn't?), are also super hungry, yet want to eat a quick home-made meal. Fold it up like a wrap in a tissue paper and rush out the door to your professor's office! 

It also serves as a good post-workout snack, or for those late night hunger pangs. Win win!

Ingredients:

Whole wheat bread slices: 10. We lost count :P

Semolina (sooji): 0.75 cup. Any measuring cup will do, make sure you keep the "cup" same for other ingredients too, for any given recipe.

Milk cream (malai): 0.5 cup

Curd: 1 cup

Assortment of shredded vegetables: onions, shredded carrots, beetroot, capsicum, lauki, cucumber, go the whole hog!

Salt to taste

Recipe:

1. Make a mixture of curd, semolina and milk cream. If the mixture looks too dry, add some milk or water little by little.

2. Add salt as per taste and all the shredded vegetables.

3. Let the mixture rest for approximately 30 minutes.

This is an important step which allows the semolina to swell, and the vegetables to leave their moisture and get marinated.

4. You can adjust the consistency of the spread as per your preference. I keep it thick, like peanut butter. 

5. Heat the frying pan to medium heat. In our induction cooktop, it translates to ~700 W.

6. Apply the spread on one side of the bread slice. Put it spread-side down on the pan. I don't use oil to crisp it since milk cream releases its fats; you can use desi ghee/ canola oil as per taste.

7. Flip the toast after 2 minutes, and crisp the bread from the other side.

8. Serve hot with ketchup!

Notes:

If you are lactose intolerant or would not want to use milk cream, you can substitute it completely with curd.

Experiment with the toppings! Omit and include any vegetables you wish to. Just make sure they are finely diced. You can also put oregano, chilli flakes or any herbs of your choice.

This spread is delicious-er when kept overnight and made the next morning for breakfast. Make sure you keep it covered to prevent it from drying out.

The spread stays in the fridge safely for 2-3 days, but do not keep it for too long due to the presence of milk products. You can make it in a jiffy in 10 minutes.

Do you enjoy leisurely breakfasts or quickies like above? What are your favourite breakfast recipes? Let us know in the comments below! 

Sending this recipe to Srivalli's event Come, join us for Breakfast ~ January Event Announcement! | Cooking 4 all Seasons. This will be my first blogging event!