Grilled Sandwich on a Sunday morning

I love sandwiches. Let's face it, life is better between two pieces of bread. ~Jeff Mauro, a.k.a. The Sandwich King

Let's go a little easy this Sunday.....
No elaborate brunch, no fancy dishes...just a comforting sandwich. 
Easy to put together, especially when you have 4 people at home eating at 4 different times. You can serve these hot, every single time!

Happy family secret..;)

You will need
Onions- 1, medium, chopped
Tomatoes- 1,medium, chopped
Cucumber- 1, medium , chopped
Capsicum- 1 tbsp, chopped
Sweet corn- 1 tbsp
Black olives- 5, chopped finely
Olive oil infused with basil and rosemary- 2 tsp
Salt to taste
Black pepper- 1/2 tsp or to taste

Method
Mix all the stated ingredients for the filling.
Put it between two pieces of bread and grill it.
Dip it in mustard sauce or ketchup and enjoy your Sunday.

You can also enjoy basil pesto sandwich or try the tasty sandwich. This curd filling sandwich is also a winner with me, plus you don't need a grille for it.

Mixed vegetable - Potatoes, bell pepper and carrots

This is an everyday vegetable in which many variations can be made. Its a good lunch box option with paranthas or chapatis.  In fact this is one of the standard filling of the rolls that I make for hubby when he needs to be moving around in the car, the whole day.

Ingredients

• Potatoes- 3, boiled, peeled and chopped
• Tomatoes- 1, chopped into big pieces
• Carrots (orange)- 1, chopped
• Capsicum/green bell pepper- 1, chopped (big pieces)
• Oil-1/2 tbsp
• Heeng (asafoetida)- 1 pinch
• Jeera (cumin seeds)- 1/2 tsp
• Haldi (turmeric powder)- 1/4 tsp
• Dhaniya powder (coriander seed powder)- 1 and 1/2 tsp
• Red chilli powder- 1/3 tsp
• Garam masala (optional)- 1/4tsp
• salt to taste (I used 1tsp)

Grind the following with mortar and pestle and keep aside for use

• Dalchini (cinnamon)- half inch piece
• Badi elaichi (black cardamom)- 1, cracked open
• Laung (clove)-2

How to make:

1. Heat the oil. Add heeng & jeera. Let it sizzle.
2. Now add carrots and capsicum and fry for 3-4 minutes.
3. Add salt and let the carrots turn tender.Turn down the flame. Cover and cook for a few minutes. (If you are using the red carrots then it'll take less time to cook.)
4. Add the boiled potatoes and tomato. Add all the spices except the ones ground by mortar and pestle.
5. Mix well so that all vegetables are well coated with the spices. Cover and cook for a few minutes.
6. Now add the ground spice mix. This gives a beautiful aroma to the dish.
7. Mix well and serve.

Notes:
You can garnish it with coriander leaves.
If you are out of tomatoes (God forbid!) then use amchoor (1/2tsp) to add the sour flavor.

Paneer Bhurji - Scrambled cottage cheese

This is a very simple dish. It is yummy and an all time favorite. It also serves as a vegetarian version of egg bhurji (scrambled eggs).

It is especially good as a mess free filling in the rolled paranthas. So, pack your lunch honey!

You need:

1. Paneer (crumbled)- 200gm ( I make it at home...so this is an approximate measure)
2. Capsicum/green bell pepper- 1 tbsp finely chopped
3. Onion- 1 small, finely chopped
4. Tomato- 1 small, chopped
5. Salt to taste
6. Jeera (cumin seeds)- 1/2 tsp
7. Garam masala- 1/4 tsp (you can increase it to get a spiced up version)
8. Haldi powder (turmeric powder)- 1/4 tsp
9. Red chilli powder (optional)- 1/4tsp
10. Coriander leaves for garnishing
11. Oil- 1 tbsp

To make:

1. Heat the oil in a pan or Kadhai.
2. Add Jeera seeds and let them sizzle. 
3. Add onions and fry till they are translucent. You can add green chillies here if you like.
4. Add salt and turmeric. Mix well and add capsicum.
5. Fry for 4-5 minutes. Capsicum should retain its crunch.
6. Add crumbled paneer and garam masala. Also, red chilli powder if you have not used green chillies.Fry for a 2-3 minutes. Add Tomatoes.
7. Mix well and cover for a few minutes on low flame.
8. Garnish with chopped coriander leaves.
9. Serve hot with Roti or Paranthas or even as a filling for sandwich.

Note: If you have store bought paneer, then soak it in hot water for 8-10 min before using it. It softens the paneer and improves texture.

Enjoy!

Sandwich with basil pesto

 Most people I know are not into sandwiches..it sounds too simple! Its not French/Italian or ethnic Indian.
 Yet ...Here I am with another recipe of Sandwich. I can't help but experiment with the fillings.
Here I have tried a vegan basil pesto (Recipe by Soma) with whole wheat bread and results are pretty good.

Ingredients (for 2 sandwiches)
1. Brown bread/ wheat bread/ multigrain bread- 4 slices
2. Cucumber- 1, thinly sliced
3. Tomato- 1 big, thinly sliced
4. Capsicum/green pepper- 1 small, thinly sliced
5. Red Onion-1, thinly sliced
6. Mushrooms- 3-4 small, thinly sliced and sautéed in oil/butter
7. Salt-to taste (remember the pesto has salt)
8. Freshly ground black Pepper-to taste
9. Homemade basil pesto- 2-3 spoons (u can increase as per your taste)
10.  Italian seasoning to sprinkle (optional)
11. Mustard sauce and ketchup (optional)- to serve
12. Cheese slices (we used 'Emborg' -edam cheese)- 2

Method

• Toast the bread slices. You can also prepare the sandwich and then grill it.
• Spread the pesto on the bread and layer all the veggies onion, cucumber,capsicum, tomatoes and mushrooms respectively.
• Sprinkle salt, black pepper and the seasoning mix . Cover with cheese slice.
• Cover with toasted bread.
• Use a sharp knife and cut it into a triangle.
• Enjoy with your coffee/tea.

If you want melted cheese then you can re-heat the sandwich on a skillet . Remember to keep it the cheese- y side down. I tried it with one, as it had went somewhat cold.

Hope you like it. Do tell me about your experience.

D

Vegetable pulao/rice (open pan cooked)

I like pulao/pilaf.

They are easy to make and yummy (unless you under-cook the rice). They can be made into a simple wholesome meal.

Also you can hardly go wrong with it. My picky 1 year old has never refused any rice preparation..:)


You need:
Ghee/Clarified butter- 1 tbsp
Rice- 3/4 cup
Baby Peas- 1/4 cup ( you can use normal peas too)
Carrot- 1 medium , chopped into small pieces
Onion- 1 medium, chopped finely
Tomatoes- 1 , chopped
Cloves-2-3
Bay leaf- 1
Cinnamon- 1" piece
Salt - to taste
Water to cook rice ( It'll more or less depend on the kind of rice you use, the regular everyday rice takes about 2 cups)
Lemon- 1/2 (optional)
 ( You can add any kind of vegetables that you have at hand in this recipe)

How to make:
1. Wash the rice thoroughly and soak for about 20-30 min.
2. Heat ghee in a Kadhai (wok). Add cloves, cinnamon and bay leaf.
3. Add onions and cook until translucent. (If you want a spicy version, please add whole red chillies before adding onion). Now add carrots and cook for a few minutes.
4. Drain water of rice and add to the kadhai. Turn the rice gently otherwise the grains will break.
5. When the rice starts drying out add peas and salt. Cook for some time.Add water and tomatoes. Let it come to slight boil at a medium high flame. Lower the flame and cook till the rice are done.
6. Squeeze half lemon on it and fluff it with fork. Enjoy with raita or plain curd. I could eat it just like that, no sides required.

PS: I've posted a similar recipe previously. You can make your version too!!

Toasted sandwich with veggie curd filling

Yes, it looks like we are on a sandwich spree this month.
Am I complaining? Definitely no.


The weather here is turning rainy, which is a perfect excuse for making this toasted sandwich.
The curd filling somehow tastes like creamy mayo. How cool is that! :-)

So what are we waiting for ? Lets get started.


Ingredients
1. Bread slice of your choice (I used brown bread)- 4
2. Thick curd- 1/2 cup
3. Carrots- 2 small, grated or chopped finely
4. Capsicum- 1, chopped
5. Coriander leaves-2 tsp, chopped finely
6. Red onions- 1/2 chopped
7. Salt & pepper to taste
8. Sooji (Semolina) -1tsp (I used this when the curd was too runny)
9. Butter to toast




Method
1. Take the curd in a deep bowl and add all the veggies, salt, pepper and sooji (if required). Mix them.
2. Heat a skillet.
3. Apply butter to a slice. Put the curd mix on the other side (without the butter). Put this bread slice on the skillet; buttered side down.
4. Cover the sandwich with the 2nd bread slice and smear with melted butter on the top.
5. Let it cook on medium flame for a while.
6. Now comes the tricky step; you have to flip the whole sandwich to toast the other side. 
7. Alternatively, you can just cook one slice and cover it with pre-toasted slice of bread. Both ways it'll taste the same. Do the same with the remaining slices.
8. Serve hot with garam garam chai. :-))




Enjoy!

Garlic bread- a trick recipe

Who is not fond of warm, fragrant garlic bread?? Add a little grated cheese and you have got a winner!!
 They are a perpetual accompaniment of the Italian dishes and we love them.


 I buy garlic bread from a local bakery but sometimes  they are out of stock.
Now what does a lazy foodie do?


Find a trick!


So here's what I do when I have to have garlic bread.
Make garlic butter, smear on ordinary bread and toast it and….eureka! 


Ingredients
1. Butter- melted, 1 tbsp
2. Garlic- 4-5 cloves, minced
3. Salt & pepper- to taste (the use is optional)
4. White bread-4 slices


Method
1. Mix garlic, salt and pepper in the butter
2. Apply this garlicky butter onto the bread. I spread about 1tsp of the mix onto the bread.
3. Place it on a non-stick skillet or tava. When one side it done, put the buttered side down and let it brown on a low flame.
4. Sprinkle shredded cheese and microwave it for melted cheesey and garlicky bread
5. Serve hot with your pasta or use it as a starter.

Naan/ White flour flatbread- Khana restaurant style

Let me admit it..I feel proud of myself that I could make this amazing restaurant staple at home..yipee!! And that too without oven…yes, I made it on stove top. Amazing, isn't it! I really have to thank recipe website by Nishamadhulika for this easy method, but I'll share my experience with you.

Naan- for the uninitiated, it’s a kind of soft, differently flavored  flatbread we associate with big wedding parties and restaurants in India. It's made in big clay ovens or "tandoor"  as we call it. These triangular naans go best with North Indian dishes like kadhai paneer, dal makhni, dal fry, butter chicken, mutton in rich gravy, palak paneer,dum aloo and the list goes on. Basically heavy (read, rich in fats and spices) gravies go well with naan.

Ingredients

White flour- 200gm

Curd- 100gm

Baking soda/soda bicarb/Khane ka soda- 1/4 tsp

Sugar-1/2 tsp

Salt-1/4th tsp

Oil- 2 tbsp

Lukewarm water- to make dough

Method

1. Take white flour/maida. Make a well in the centre.
2. Pour oil and curd in this well and also add the rest of the ingredients.
3. Mix thoroughly.
4. Add lukewarm water and knead till a soft, pliable dough is formed.
5. Keep covered for 2-3 hours in a warm place and let it rise. It should approximately double it's size.
6. Divide the dough into 8-10 portions. Keep a little white flour on the side in which you can roll the portions like we do to make chapati.
7. Roll one portion into a round. Apply butter on the edges and fold into a "D". Again apply butter onto the edges and fold to make a quarter of the circle. With a rolling pin extend this shape to make a triangular naan.
8. Heat a skillet/heavy tawa
9. Apply water on one side and place it on the skillet, water side down.
10. You will observe bubbles on the visible side…this indicates that its browning at the other side.
11. Remove from skillet and cook the other side (the bubbled one), on the flame directly.
12. Serve hot

Savory cheese pasta cups

Sometimes you need something new to add to your evening snack apart from cheese and crackers. These pasta cups were a perfect filler. Easy to make and tasty (its got cheese..right!). I would say a thumbs -up to it anytime.

Cheese Pasta Cups
Please serve freshly made ones, reheating makes them lose flavor.  
Adapted from eCurry

Ingredients:

1. 1 Cup Cooked Pasta: Boil the pasta as per instructions.( I used macroni..u can use shell or any other small sized pasta)
2. 1 Cup Grated/Shredded Cheese (Any Cheese or any combination of 2 or 3 cheeses – cheddar, parmesean, amul or britannia cheese cubes will also do) I used grated paneer alongwith cheese cubes.
3. 2 Tablespoons of whole wheat flour
4. Salt to taste
5. Black Pepper to taste
6. Herbs (optional- any herbs you want to use…. I used dried Parsely and a mix of Italian seasoning)
7. Garlic -3-4 cloves minced or grated

Preparation:

• Lightly grease muffin pans/cup cake liners or silicon cups.
• Combine all the ingredients above & spoon it into muffins pan or cup cake liners.
• Bake at 375 Degree F for about 15-20 minutes or till the cheese melts & start to brown on the top.
• Cool on a rack for about 10 minutes.
• Carefully take out the Pasta cups. Serve Warm.

Home made Hummus

Every once in while we go out to have Lebanese food. Pita bread, falafal, hummus and Zatar are some of the favorites. I used to think that Hummus might be a very elaborate recipe, but I still wanted to know how is it made, so I set out to search for it.

Most of the recipes i had come accross were wanting Tahini which I knew nothing of, then luckily I read the post of Hummus and cucumber sandwich by Soma (of Ecurry). I tried my hand at it and was able to have this delicious hummus at home.

You can find her recipe here. I just omitted the paprika, since I did not have any at hand.

I would have loved to give the recipe here, but sometimes its better to hear from the creator herself..:)

Chapati porridge

As kids, we used to enjoy a porridge made by my grandmother. It was called "khankhre ki khichdi". She used sun- dried chapatis (called khankhra in the local language) and a mixture of veggies to create this tasty dish. We usually had this one in dinner as it tastes best when served piping hot.

These sun-dried chapatis came from the leftover chapati of the household. After drying they were collected in a box till we had enough to make this porridge. This simple dish was a specialty of the household. We all loved it!

Since the climate where I live, is humid during the better part of the year, I can’t manage to have sun-dried chapati. To overcome this, I just skipped this step and made my own chapati porridge from the memories of the taste. It’s a great way to enjoy leftovers, as it creates a whole new dish.

                       
Chapati porridge/roti poha
Ingredients
1. Chapati-2
2. Tomato-1, chopped
3. Onion-1 small,  chopped
4. Green chilly- 1, small, finely chopped (add more for a spicier option)
5. Oil- 7 ml  (1 &1/2 spoon)
6. Rai (mustard seeds)- 1/4 tsp
7. Haldi (Turmeric powder)-1/4 tsp
8. Lal mirch (red chilly powder)-1/4 tsp
9. Dhaniya powder (coriander seeds powder)- 1 heaped tsp
10. Salt to taste or 1/4 tsp
Note:  You might add other vegetables like beans, potatoes, carrots, peas etc.
Method
1. Tear the chapatis into bite size pieces. Keep aside.
2. Heat oil in a fry pan or a small wok. Add mustard seeds.
3. When the seeds begin to pop, add onions and cook till they are translucent.
4. Add the tomatoes, green chilies and the remaining spices in that order. Mix them well.
5.  Let it cook on a medium flame, till you see the oil on the sides. Stir in between, it should not stick to the bottom of the pan. Add water if required.
6. Add the pieces of chapati. Turn and mix so that all pieces are properly coated with the spice mixture.
7. You can add a little water if you feel that its turning out to be too dry. I did not add any as my porridge was moist enough for my taste.
Note: You can add boiled potatoes (mash them with back of the ladle/spoon) and water to have thickened gravy in the porridge
Enjoy!

Green salad (Hara bhara salad)

When you are reminded of home and the simple yet fulfilling flavors on your plate, then you end up making something from your memory.

This is the first and the simplest salad I was ever introduced by the local restaurants'.  As children, when we went out for dinner with my parents my mother always used to order it for all of us. It was served as the first thing on the table. Then she started making it in a similar fashion at home. Here I'm making it from the memories of home. Even though I have made a hurried one ( as is evident in the pic); I've given the recipe of the original I ate long time back.
Green salad
Ingredients
1. Cucumber- 1, sliced thinly
2. Tomatoes- 1 large or 2 small, sliced
3. Onion- 1, sliced
4. Green chilies- 2, slit in between to decorate
5. Roasted Cumin seeds (Jeera)- 1/2 tsp
6. Salt & pepper to taste (you can add chaat masala also)
7. Nimboo (Lemon)- 1/2 for squeezing
Method
Place the cucumber, tomatoes and onion in a plate so that they make no more than 2 layers. You can be imaginative and decorate it with tomato peel (shaped like a rose). Arrange green chilies in a manner you like on the plate.
Add salt, pepper or chaat masala to it. Sprinkle bhuna jeera or roasted cumin seeds all over it.
Serve it with lemon on the side. Squeeze it before eating on the servings of individuals. You can also squeeze it just before serving.
Serve immediately or keep in the fridge till the mealtime.

Lauki/ Doodhi/ Ghiya Curry (bottle gourd cooked with tomatoes)

Lauki or Bottle gourd is called by various names at various places in India. This humble vegetable is somehow skipped when we talk about delicious foods.

 
Here I'm sharing a simple recipe which is a regular feature of our household as both me and my hubby relish eating this one. Usually when we both want a light, regular, home cooked meal; this is the one which comes to our mind. Though it can be cooked as a dry vegetable also; we usually use the curried one.

Ingredients:

1. Lauki- 1 (cut into medium sized pieces)
2. Tomatoes- 1 big (chopped)
3. Jeera (cumin seeds)- 1 tsp
4. Ghee (clarified butter)- 1 tsp
5. salt to taste
6. Red chilli powder - 1/2 tsp
7. Haldi (Turmeric powder)- 1/4 tsp
8. Dhaniya (coriander seeds powder)-1 &1/2 tsp approx.

Method:

• Take a pressure cooker and add ghee to it.
• Add Jeera and wait till it sizzles.
• Add Lauki and chopped tomatoes and toss it around.
• Add the remaining spices and 1 Tbsp water (optional).
• Cover and cook at medium flame
• After one whistle, the curry is usually cooked. You might need to cook more if the gourd was very stiff in the beginning.
• Serve hot with Chapati or rice.

This simple vegetable it can be transformed into a delicacy by making 'Koftas'. Will write about that some other time.

Sweet Corn soup

This is one of those recipes which are handy and tasty. When the weather is cloudy and you want something to cheer you up...this soup can do that. The simplicity of the recipe is alluring and you can add more sauces/seasonings as per your taste.
 

Ingredients

2 cups sweet corn ( I used the frozen ones)

A few carrots- small size

1 small capsicum

Shredded cabbage-3-4 leaves (blanch them)

Salt to taste

White pepper (freshly ground)

Method

1. Boil sweet corn. Crush/blend with a hand blender.
2. In a wok/kadai, take oil and sauté carrot ,capsicum  and blanched cabbage.
3. Add the blended sweet corn and add water/stock. Cook it for a 7-10 min.
4. Add salt and freshly crushed white pepper.
5. Serve hot.

Taste tip: You can also add ketchup or soy sauce to it. Enjoy!

Milky Vanilla cupcakes- easy eggless recipe

A friend of mine was faced with a dilemma. Her son was asked to get "cupcakes" for the cristmas party which they were having at their school. Not really into baking; she wondered what to do as they had to get home made stuff.

That's when I came into picture. She knew my relations with the oven were good :-) and asked me to make cupcakes for her son. Always looking for an excuse to bake something new, I jumped at the suggestions and soon was busy digging into all the recipes I've got and searching the internet for more.

As per her suggestion, I decided not to frost them as they might get spoiled on the way, but could not help myself from sprinkling some chocolate on it.

Here's the recipe. (Adapted/modified from divinetaste)
Makes 12 big muffins

You'll need:
1. 210 gm (1 1/2 cups) plain flour/maida/All purpose flour
2. 1 tsp baking powder
3. 1 tsp baking soda
4. 100 gm (3/4 cup) milk powder (full fat)
5. 100 gm (3/4 cup) fine sugar
6. 100 gm (1/2 cup) butter, melted
7. 250 ml milk (I've used low fat)
8. 1 tsp vanilla extract
9. Chocolate drops- to decorate (You can use chocolate chips also)
 
Method:
1) Line your muffin tray with cupcake or muffin liners. Or grease and dust them with flour if you don’t want to use the liners.
2) Preheat the oven to 180 C/350F.
3) In another large bowl, put in the flour, baking powder and baking soda and mix well with a fork.
4) Put in the milk powder and the sugar into the flour and mix well.
5) Stir in the melted butter, vanilla extract and the milk and mix gently with the whisk. Do not over mix.
6) With the help of a spoon fill the prepared moulds with the batter (till 3/4 of the cup) and sprinkle some chocolate drops on them.
7) Bake for about 25-30 minutes or until a toothpick comes clean.

I tasted it as soon as it was done. It was warm, fluffy, moist and a delight to look at. Just the right amount of suger for me, but some people may want to reduce it to 1/2 cup if they are using suger procured in India (I find that sugar much sweeter than what we get here).

Now there is only one question - Will the kids like it?

Amiya chutney/ Raw mango chutney with Mint

Right now all the mango trees around us are loaded and we were tempted into getting 4-5 raw mangoes  straight from the tree during our morning walk. Loads of summer foods made with raw mango swirled into my mind like Launji, aam panna, kairi ka sharbat etc. but a chutney was inevitable. If you have kairi/raw mango, you need to make one. No option. 

Both my mother & father in law are food lovers. Its amazing how they can detect the slightest of taste difference in various foods. This chutney was a result of the enthusiastic initiative by my father in law and the prompt action of mother in law.

Ingredients

1. Kaccha Aam/kairi (raw mango)- 1 medium sized, remove the seed/pit
2. Garlic- 3-4 cloves
3. Onion - 2 medium (approximately equal to raw mango after chopping)
4. Pudina/mint leaves - washed, 1 cup
5. Green chilies- 2, chopped
6. Kala Namak (black salt)- 2 pinch
7. Red chili powder- 1/3 tsp
8. Salt- 1/4 tsp
9. Dry mint powder- 1 tsp

Method
Take all the ingredients together  and blend it in the mixer/ food processor till they form a paste.

Enjoy on the side with main course of chapati (Indian flat bread).

Note: the addition of mint powder was prompted only because we ran out of fresh mint leaves. If you have enough mint leaves, then use them as it'll give a fresh tinge to it.

Exotic ice-cream (2 ingredients)

Its so delightfully easy, unbelievably quick and amazingly tasty that I was congratulating myself when it was done. It seemed quicker than my quickie ice cream !! And what could be more exotic than a ripe Avocado ? It certainly is not a very common fruit in India ; though abundant in Lagos. It’s a fruit which has loads of fat (the good type)and a buttery texture. I guess that's good when you want to make ice-creams.

My hubby dug into this one before i could take a decent pic..just one more reason for trying it out...;)

You need

Ripe Avocado- 1; peeled and pitted
Sweetened condensed milk- 160 gm 

Method

1. Slice the avocado in few pieces.
2. Keep it in the refrigerator for a few hours.
3. Blend the avocado pieces and the condensed milk in a food processor.
4. Serve immediately or keep in the freezer for later use.

Enjoy!!

No fat stuffed capsicum (Bharwan Shimla mirch)

I learnt this recipe from my mom long back. The only difference being that she used to fry it in the end while i decided to steam it. Its easy to make, tasty and can be made in a relatively short time.

Ingredients
1. Capsicum -2
2. Potatoes- 3 medium sized
3. Onions- chopped finely, 1/2 cup
4. Green chilies- 1, finely chopped
5. Salt to taste
6. Pepper-1/4 tsp
7. Red chilly powder-1/4 tsp
8. Amchoor (mango powder)- 1/4 tsp (optional)

Method
1. Boil the potatoes.
2. Peel the potatoes and mash them. Mix all the spices, onion and green chilly.
3. Hollow out the capsicum by removing its stem portion and all the seeds inside.
4. Fill the potato mix inside the capsicum. Push till its full to it's capacity.
5. Place a grid in the pressure cooker, fill upto 2 cm water.
6. Place the stuffed capsicum on the grid and close the cooker. Keep on high flame.
7. Remove from flame after one whistle. Let it cool.
8. Open the pressure cooker and serve hot.

Variation tips
1. Pour tomato ketchup over it for a tangy flavour.
2. For a curried version, prepare the curry separately and pour it on the stuffed capsicum while serving.
3. Filling can be made by using cooked long grained rice instead of boiled potatoes.
4. If you have less potatoes, then use paneer along with it. Small chopped tomatoes can also be included.
5. You can top it up with grated cheese and reheat till the cheese melts, or just sprinkle cottage cheese (crumbled or grated) on it before serving hot.