Spinach Cheese Sandwich

Spinach and cheese sandwich is one of the easiest sandwiches one can make and best way to feed kids who hate spinach. I have added only salt as I made it for my kids. Please feel free to add black pepper powder or paprika or any other spice according to your personal preference.

Spinach is very good for health, contains more nutrients than any other vegetable, prevents any common disease, good for skin, reduces blood pressure and prevents asthma. Mozzarella Cheese contains calcium, protein, phosphorus, zinc, vitamin A and vitamin B12 and gives good strength to body.

I have used mozzarella cheese for this recipe. Instead of it, any cheese can be used.
Basic Information:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 2 sandwiches

Oil – 2 tsp
Garlic – 1 tbsp
Onion – ½ cup
Spinach – 1 and ½ cup
Salt – to taste
Cheese – ½ cup
Bread slices – 4
Butter – 5 to 6 tsp

Video Recipe:

Method with step wise pictures:

1) Clean and chop the spinach and measure 1 and 1/2 cups.
2) In a pan, heat butter or oil. Add garlic pieces.
3) Add 1/2 cup finely chopped onion. Saute it till it becomes soft and translucent.
4) Add spinach and saute till it becomes soft.
5) Once the spinach shrunk in its size, add salt to taste.
6) Continue sauteing till the spinach cooked well without water.
7) Cool down the spinach mixture. meanwhile, spread the butter on one side of the bread.
8) Repeat the same with other bread slices.
9) Stuff the spinach and cheese mixture. Spread the spinach and cheese on top of one bread and place the other bread on top of this spread.Make sure the buttered side faces outside.
10) Place the bread slices on the hot tawa.
11) Turn it to cook the other side. If needed, add some butter.
12)  Once the bread slices become golden brown, cut into two and serve hot.

Serving suggestions:
1) It can be served as a morning breakfast
2) It can be served as a after school snack for kids.

1) The given quantity is sufficient for 4 bread slices and hence serves 2.
2) Increase or decrease the quantity according to the requirement
3) You may also add paprika or black pepper powder for little bit spiciness.

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Raw Banana Fry / Vazhaikkai Varuval / Aratikaya Vepudu / Kaccha Kela Fry

Raw banana based dishes are favorite for many people and our family is not an exception. There are many recipes I prepared using raw banana in which this recipe is the very easy one and can be prepared by anyone. It just needs careful cooking in low flame until it becomes crisp/dry.

Just with red chilli powder and salt, it tastes heaven. It generally goes well with dal based south Indian gravies and spinach puree. Make sure to keep the sliced banana in water to avoid discoloration and to remove the excess starch. Also apply coconut oil in your hand before cutting or peeling the raw banana.

Raw banana is also known as Kaccha Kela in Hindi, Aratikaya in telugu, vazhaikkai in tamil.  It is a good source of vitamin A and C. Has high potassium content which helps to reduce blood pressure. It is rich in fiber and avoids stomach problems.
Basic Infromation:
Preparation Time:10 minutes
Cooking Time: 15-20 minutes
Serves: 2

Raw Banana – 1
Oil – 1 and 1/2 tbsp
Mustard seeds – ½ tsp
Curry Leaf – 6 leaves
Asafoetida – a pinch
Red chilli powder – 2 tsp
Turmeric powder – ½ tsp
Salt – to taste

Video Recipe:
Method with step wise pictures:

1) Remove the top and bottom portion of plantain. Peel the skin of it.
2) Cut into same size slices. Keep immersed in water till we cook.
3) Heat oil in thick bottom pan. Throw mustard seeds and allow it to crackle.
4) Add asafoetida and curry leaves.
5) Drain the water from raw banana and add it to the pan.
6) Add turmeric powder, red chilli powder and salt to taste. Mix well to coat this masala to the raw banana slices. While doing it, the flame should be very low.
7) Once the masala is coated well, arrange the slices in a single layer within the pan using the spatula.
8) Cover it using a lid and cook for 10 minutes or until done.
9) After 10 minutes, remove the lid, gently turn the slices to other side to cook other side. Let it continue to cook without uncovered.
10) After few minutes, the raw banana would have fried and cooked well.
11) Toss well and serve hot.

Serving Suggestion:

1) Raw banana fry is served as a side dish for any rice based recipes for lunch.
2) It pairs well with all the mild south Indian gravies.

Lunchbox Ideas:

As it goes well with spinach and dal based gravies, I paired it with rice, spinach dal, curd and papaya.


1) I used kashmiri red chilli powder and hence used 2 tsp. If you use any other red chilli powder, please use it according to your taste or it's spicy level.
2) Cook the raw banana in low flame when it is covered. once you remove the lid, continue to cook in low flame till it reaches the dry state.
3) Make sure to use thick bottom pan to avoid the banana sticking to the pan.

Lunchbox Idea 6-Carrot Rice, Eggplant Fry and Curd rice

Lunchbox 6 has the below recipes

1) Carrot Rice
2) Eggplant Fry
3) Fryums
4) Curd rice
5) Watermelon

Please click on the name if you want to see the elaborated, readable recipe.

If you want to see the quick recipe video, Please click below.

Making Video:

Lunchbox Idea 5-Radish Paratha, Paneer Butter Masala and Capsicum Raita

Lunchbox Idea 5 has below recipes.

1) Radish Paratha or Mooli paratha
2) Paneer butter masala
3) Cucumber
4) Capsicum Raita
5) Oranges

Please click on the name if you want to see the elaborated, readable recipe.

If you want to see the quick recipe video, Please click below.

Making Video:

Lunchbox Idea 4-Capsicum Pulao, Paneer Butter Masala and Mushroom Matar Masala

Lunchbox Idea 4 has the below recipes.

1) Capsicum Pulao
2) Paneer Butter Masala
3) Mushroon Mutter Masala
4) Boiled Peanuts

All the required ingredients are kept ready for the next day cooking.

Making Video:

Previous Night preparation:
1) Take the required spices and keep in a small plate and keep covered.
2) Clean the mushrooms
3) Boil the peanut and refrigerate
4) Clean the green peas if it is a fresh purchase.
5) Measure the rice and keep in a bowl.

Next day Preparation:

1) Soak the basmati rice. Meanwhile, chop onion, tomato, capsicum and mushroom.
2) Saute onion, tomato, ginger garlic, cashews, cumin seeds and cardamom for the paneer butter masala. Cool down to room temperature.
3) Meanwhile, prepare the rice in a pressure cooker. Heat ghee in a pressure cooker, add the spices(1 cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, 1/2 tsp fennel seeds) which we had already kept in the bowl. then add green chilli and sliced onion. saute till it becomes soft. Add ginger garlic paste and capsicum. add rice, salt and water. Pressure cooker it for 3 whistles.
4) Before the steam suppresses, grind the tomato onion paste, mix it with milk, red chilli powder, coriander powder,garam masala and salt to make paneer butter masala. once the raw smell of masala goes of, add paneer and once it is cooked, add sugar and kasuri methi leaves and turn off.
5) Simultaneously prepare mushroom masala. Heat oil in a pan, add chopped onion. saute till it is soft and translucent. Add ginger garlic paste and stir one more time. Then add tomato. Saute till the tomato becomes soft.add red chilli powder, coriander powder, garam masala and tumeric powder and salt. mix well till the raw smell goes off. Add mushroom and peas and once it is cooked, mushroom matar masala ready.
6) Assemble it in lunchbox.
7) pack it with cucumber and boiled peanut.

That's it. Yummy lunchbox ready!


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