MALAI TOAST
Recipe by Kavita Vij, event consultant and mystery shopper

Time to cook
2 min 25 secs

Ingredients (serves 3)
3 slices of bread
3 heaped tbsp thick cream collected from boiled milk
2 tbsp roasted semolina
½ an onion, chopped finely
1 tbsp coriander, chopped
A pinch of salt and pepper

Optional
1 green chilli, chopped or 1 tbsp chilli flakes
1 tbsp grated cheese
1 tbsp mashed potato

Method
Heat oil on a tawa. Combine ingredients in a bowl. Spread 1 tbsp of mixture onto each slice of bread. Place bread face down on the heated tawa. Flip when gently browned. Serve with pudina chutney or ketchup. (The toast can also be baked in an oven pre-heated to 175°C for 3-4 mins.)

VEGAN BANANA SPINACH SMOOTHIE
Recipe by Sushmita Subbaraju, jewellery designer

Time to cook
3 mins 9 secs

Ingredients (serves 1)
2 large, ripe bananas, chopped
A handful of tender spinach leaves, shredded
½ cup soymilk
2 tbsp raisins
1 tbsp cashew, broken into pieces

Optional
1 tbsp chopped almonds instead of cashew
2 tbsp chopped dried figs instead of raisins

Method
Add ingredients to a blender and process till smooth. Garnish with a mint sprig.

CINNAMON BREAKFAST BOWL WITH COTTAGE CHEESE AND WALNUTS
Recipe by Archana Doshi, home chef/food blogger at Archana’s Kitchen

Time to cook
3 min 49 secs

Ingredients (serves 1)
½ cup freshly made cottage cheese, crumbled
1 tbsp honey
1 tbsp date syrup
½ tbsp vanilla extract
¼ tsp cinnamon powder (¼ tsp more for sprinkling)
1 tbsp caster sugar
½ an apple, cored and cubed
2 small bananas, diced
2 tbsp walnuts, broken into pieces

Optional
½ cup ricotta instead of cottage cheese
2 tbsp chopped almonds instead of walnuts
½ cup fresh fruits like grapes and oranges can also be added
1 tbsp maple syrup instead of honey

Method
In a bowl, combine cottage cheese, sugar, vanilla extract and cinnamon with a fork. Top with chopped fruits. Drizzle date syrup and honey over the fruits, and sprinkle on some more cinnamon. Garnish with walnuts and serve. 

Note
To make cottage cheese, squeeze ¼ cup of lemon juice to milk on a rolling boil. Turn off the heat and let it sit for 5 minutes or till the whey and cheese separate. Leave the cheese on a strainer for around half an hour before using.

CHURWA MATAR (roasted beaten rice with fresh peas)
Recipe by Ritu Goenka Kajaria, home caterer

Time to cook
4 mins 57 secs

Ingredients (serves 1)
For the churwa
1 cup of churwa, or beaten rice
2 whole red chillies
½ tsp salt

For the peas
1 cup of tender green peas
½ tsp cumin seeds
A pinch of asafoetida
½ tsp salt
A pinch of pepper
1 tsp sugar

Method
Set a kadai to heat. Meanwhile, heat some oil in a pressure cooker. Put cumin seeds and asafoetida in the pressure cooker and let it crackle. Add peas, salt and pepper and around 2 tbsp water, then stir. Close the lid and let it cook for three whistles. Meanwhile, add a little oil to the heated kadai and stir-fry the chillies. Add the churwa and salt, and stir constantly for about a minute, or till the rice flakes turn crisp and golden brown. Spread on a paper towel to cool. Turn off the heat on the pressure cooker and let it rest for 30 seconds, then add sugar to the peas. Mix well and spoon over roasted churwa to serve. 

Note
To save time, roasted churwa can be made in large batches and stored in an airtight container for later use.

VANILLA FRENCH TOAST WITH FRESH STRAWBERRY SAUCE
Recipe by Heena Awasthi, owner/pastry chef at Do It Sweet

Time to cook
4 min 23 secs

Ingredients (serves 1)
1 slice of 1- or 2-day-old bread
1 egg
1 tbsp instant Quaker oats, powdered
1 tsp vanilla extract
1 tbsp powdered sugar 

For the sauce
4 ripe strawberries, chopped
1 tbsp powdered sugar

Optional
Chopped kiwi or banana and orange instead of strawberries

Method
Heat butter in a frying pan. In a bowl, combine egg, sugar, ground oats and vanilla extract. Cut crusts off bread and dip both sides in the mixture. While the bread is soaking, process strawberries and sugar in a blender to create a chunky sauce. Place bread on the heated pan, and flip when golden brown. Prick with a fork to ensure the centre is well cooked. Serve with fruit sauce.

MIXED VEGETABLE, EGG AND SAUSAGE SANDWICH
Recipe by Aarohi Singh, artist

Time to cook
4 min 47 secs

Ingredients (serves 4)
4 slices of bread
1 egg
3 chicken sausages, chopped
½ cup tomato, chopped
½ cup capsicum, chopped
½ cup cucumber, chopped
½ cup onion, chopped
2 tbsp mayonnaise
1 tbsp mustard
2 tbsp ketchup
A pinch of salt and pepper

Optional
2 tbsp chilli flakes
1 tbsp oregano
Leftover sabzi instead of fresh vegetables

Method
Heat oil in a frying pan and fry the sausages. Combine chopped vegetables, mustard, mayonnaise and ketchup in a bowl. Scramble an egg in the pan with the sausages and add salt and pepper to taste. Add the contents of the frying pan to the bowl and mix. Toast buttered slices in the same heated pan, then top with the mixture. (This can also be used as a filling for a chappati roll.)