It`s always a challenge making little treats for kids when they come home from school. It is also very important to combine in a meal, health and good taste. At home, any requests for junk food like chips etc are always entertained only combined with health foods like fruit, vegetables or dry fruits like raisins, dates etc. This time ,during Halloween my daughter wanted a special multi coloured toast, depicting fall colours…so this was a quick idea that flashed my mind. She loves chocolate hazelnut spread and pineapple jam, so hey why not combine both together for a quick breakfast???
2 Loaves of toasted whole wheat bread.
One scoop of Nutella Chocolate Hazelnut Spread.
One scoop of Pineapple Jam.
Toast the bread as needed.
Smother one side of the prepared toast with pineapple jam in the shape of a triangle.
Spread the other side with creamy chocolate hazelnut spread.
Serve as is.
Kids love the interplay of flavours and colours and you have a quick breakfast finished on time.
Many times I place round slices of cucumber to complement the taste and for an even healthier option.
Use your creativity and make as many variations as possible. As far as this dish is concerned, sky is the limit. I have listed a few options below:
Chocolate Hazelnut Spread & Peanut Butter.
Creamy Cream Cheese & Ketchup.
Ranch & Chat Sweet Sauce.
Strawberry Jelly & Cream cheese.
Apple Butter & Ranch.
Sweet mango chilli spread & Margarine.
This is one of the first of my entries to Kids Delight event at Srivalli`s blogpage SpiceyourLife.
Venn Pongal is a traditional south indian speciality that I have grown up with. It`s the main Naivedhyam or offering for Pongal – the harvest festival celebrated in the month of January in all parts of Tamil Nadu. Pongal is basically rice and moong dal cooked to perfection and seasoned with ginger, pepper and cummin. It`s also reminscant of the fragrance of rich ghee and roasted cashew nuts.
Every hotel in Tamil Nadu, makes the most awesome Pongal – Vada – Chutney. Pongal is served steaming hot in a scoop, with a side of coconut chutney, a cup of Sambar and 2 fresh crips vadas on the side. My all time favourite Pongal was at Hotel Arya Bhavan in Madurai, very near the Meenakshi Amman temple and at Hotel Saravana Bhavan at Usman Road, T.Nagar. It`s a breakfast item that I can have for breakfast, lunch and dinner…..!!!!
1 cup of Raw Rice.
1/3 cup of Moong Dal
2 Tsp Ginger Grated.
A pinch of Hing.
Pinch of turmeric
Salt to taste.
4 1/2 Cups Water.
2 Tsp Jeera.
2 Tsp Whole Black Pepper.
3-4 spoons of Ghee.
5-6 pieces of Cashew.
Take a dry wok and add a few drops of ghee and lightly roast the moong dal. Move to a cooker vessel.
Wash the rice and add it to the moong dal.
Add a spoon of ghee to a kadai and and when hot, add the ginger, hing and turmeric.
Add it to the rice and moong dal. Pour 4 1/2 cups water, add sufficient salt , cook for 1 whistle and keep on sim for 10 minutes.
Switch off the flame and when the pressure is released, mash the cooked rice and dal.
In a wide mouthed kadai, add 3 Tsbp ghee.
Season with cashew nuts, curry leaves, jeera and black pepper.
Allow it to saute for a few seconds and then add the cooked rice and moong dal.
At this point, If you feel that the Pongal looks dry, add 1/3 cup of milk and a spoon of ghee and stir it in.
This makes the Pongal rich, creamy and very moist.