Bread and Jam Sandwich

It might be the world's most simplest recipe, but it is still a recipe. I am talking about the very basic bread and jam sandwich. The best comfort food ever. This is a wonderful travel food, specially for people travelling with kids. Young chefs (kids) love to prepare these sandwiches.

Ingredients:

Bread slices (your favorite bread) - 6

Jam ( your favorite jam) - 2 tablespoons

Method:

Spread the jam on one side of the bread.

Place another bread slice on top of it.

It is optional to cut off the sides of the slices.

Cut it diagonally and enjoy this simple, delicious comfort food.

Different ways of preparing this sandwich:

1. Peanut butter and jam sandwich: Spread jam on one side of the slice. Top it with another slice. Then, spread peanut butter. Top the peanut butter with another slice of bread.

2. Bread butter jam: Spread jam on one side of the slice. Top it with another slice. then, spread butter. Top the butter with another slice of bread.

3. You can do any of the above after toasting the bread.

This is my entry to Eat Healthy - CALCIUM Rich hosted by Sangeeth of Art of cooking Indian food. Bread is a good source of Calcium.

Semiya Uppuma / Uppittu

Here is one Uppuma (called uppittu in kannada) that is quick, tasty and easy to prepare. This is my entry to Meeta's Monthly Mingle Roundup for Comfort Foods.

Ingredients:

1 and half cups broken - Vermicelli/Semiya

Ghee - 1 teaspoon

Onion - 1 large (chopped)

Oil - 2 tablespoons

Mustard Seeds - 1 teaspoon

Urud Dal - 2 teaspoons

Curry leaves - 2 strands

Asafoetida Powder

Green Chillis - 3 vertically slit

Salt to taste

Water - 2 and quarter cups

Method:

Heat a teaspoon of ghee in a large kadai and roast the semiya (or vermicelli). Transfer it to another container and keep it aside.

Heat oil in the Kadai and add mustard seeds. When it pops, add the urud dal. When it turns light brown, add the curry leaves, green chillis and onion.

Fry onion until it turns translucent.

Add excactly 2 and quarter cups of water. While its boiling add salt and asafoetida.

Slowly add the roasted semiya while stirring at the same time.

Keep stirring gently. You will notice the semiya getting cooked and at the same time the moisture decreasing.

When all the moisture is absorbed (semiya must have been cooked), add a tablespoon of ghee and mix well. Reduce the heat completely and keep closed for a couple of minutes before serving.

Serve when it's still hot garnished with ghee fried cashews which is optional.