Oats - Vegetable Sandwich - Seduce Your Tastebuds...

Waking up each morning and thinking of what to prepare for
breakfast is a big question mark. On some days, this task is easy if there is
idli / dosa batter ready in the fridge. My job is also easy when I plan the
night before. Sometimes when I put up this question to my family members, I
don’t always get an answer that I need. Most of the times it is – ‘Prepare
anything that is easy for you’!!! Though they eat anything on the plate without
grumbling, I am aware that they don’t ~~like~~ prefer to have the same menu over
and over again. And yes, there are day’s when I don’t feel like eating the regular breakfast!So as I was saying, coming up with a different breakfast menus each day is a big issue.

Today,while the rest of the family had Dosa,Lil angel wanted her favorite Nutella on toast and I made this simple sandwich for breakfast…

Now that I mentioned sandwich,this post is specially for the Blogging Marathon # 21 which starts today and as you would have guessed by now,I have
chosen the theme – Sandwiches and wraps’.

Oats is one of my favorite ingredient and I love to experiment with it. A few days back when I purchased a pack of Quaker oats, I saw 2 recipes on the box.One was a buttermilk recipe and the other was a sandwich recipe. I made a mental note of the sandwich recipe but half of the recipe faded from my memory as soon as I threw the box away, so this is my interpretation of that dish…

The oats Veggie sandwich that I am posting today belongs to the ‘open sandwich’ category.This type of sandwich is supposed to have originated somewhere around the 6th – 16th centuries.Open sandwiches are also known by the names – Open faced sandwich, Ulrich Sandwich, Bread baser , tartine….

Now to the recipe…

Oats – Vegetable Sandwich

Yield – 2 sandwiches

Cooking Time – 15 minutes

Category – Healthy breakfast / Bachelor cooking / Quick and easy recipe

I used:

Bread – 2 slices

Thick yogurt- 1/4 cup

Quick cooking oats, roasted – 2 tablespoons

Grated carrot – 1 tablespoon

Finely chopped capsicum – 1 tablespoon

Coriander leaves, fimely chopped- 1 teaspoon

Salt to taste

Pepper powder to taste

Mint leaves- to garnish

To assemble…..

Toast the bread slices
In a bowl mix the yogurt, oats,carrot, capsicum ,salt and pepper power.
Spread this on the toasted bread and serve immediately garnished with mint leaves.

Note :

Instead of pepper powder, chilli powder, garam masala, etc can be used
If the mixture is too dry, add more yogurt.Adjust the quantity of ingredients to suit your taste.
If the curd is a little thin / watery, hang it in a muslin cloth for an hour or so till you get the desired consistency.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21

Bon Appetit…