Merry Christmas!

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Stir-Fried Vegetables

Ingredients1 red onion sliced into wedges
2 heads of broccoli separated into florets
2 medium carrots peel skin and cut into rounds
A handful of snow peas or sugar snap peas
1 tablespoon soy sauce
1 tablespoons cornstarch
2-3 pods of fresh garlic sliced thin
1/2 teaspoon crushed red chili flakes
1 tbsp red wine vinegar
A few drops of hot sauce
Salt
2 tbps canola/olive oil
You can add other veggies like cabbage and beans too

Method1. Place a large pan over high heat.
2. Pour 2 tsps of oil and add the garlic and chilli flakes and fry for about 30 seconds.
3. Next add the onions and sauté for about a minute and add the broccoli, carrots and snow peas.
4. Add salt and sprinkle a little water and stir-fry till vegetables until tender-crisp. Don't overcook the veggies as they will become mushy.

5. Dissolve the cornstarch in a tbsp of water. Add the red wine vinegar, soy sauce and hot sauce to this and mix well.

6. Pour this mixture over the vegetables and stir-fry till they all look lightly glazed with the sauce.

Serve hot.

Serving size - 1 cup
Number of servings - 4 or 5
Recipe adapted from Wolfgang Puck's Food cooking class

Vegetable Spring Rolls

Ingredients 

For the stuffing1/2 cup of shredded cabbage
1/2 cup of shredded carrots
1/2 cup of beans cut lengthwise
1/4 cup of boiled hakka/chinese noodles
1 medium onion
Salt to taste
1/2 tsp red chilli powder

For the covering
1 cup all purpose flour
A pinch of salt
2 tsps oil
Water for making the dough

Oil as needed (for deep frying)

Method1. To prepare the filling - pour oil in a pan and sauté the onions till transparent. Next add all the veggies and sauté until tender and add the boiled noodles. Finish off with red chilli powder and salt.
2. To make the covering - make a dough with all-purpose flour, salt, oil and water (just like the dough for making rotis). Set aside for atleast 30 minutes.

3. To make the spring rolls - roll out the dough as given below.

4. Place a teaspoon of the filling in the center.

5. Moist all the sides of the covering and fold it as shown below.

6. Deep fry the spring rolls until brown.

7. Let the spring rolls cool. Cut them into 2-inch pieces and serve with chilli sauce.

Spring rolls go well along with Chinese noodles or vegetable fried rice.

Recipe adapted from Tarla Dalal's 'The Pleasures of Vegetarian Cooking'

Potato-cauliflower-lima beans curry

This is my entry for Creative Pooja's vegetable of the week – Potato.

Ingredients
3 potatoes
1 medium sized cauliflower
1/2 cup frozen lima beans
1 medium onion
1 tsp red chilli powder
A pinch of turmeric powder
1 tsp garlic paste
1/2 tsp mustard
1/2 tsp jeera
Salt to taste
2 tsp oil
Few curry leaves
Fresh coriander for garnish

Method1. Separate the cauliflower into florets.
2. Cube the potatoes.
3. Dice the onions.
4. Pour oil in a pan and add the mustard seeds. Once they splutter add the jeera.
5. Add the curry leaves and onions and sauté till onions become transparent.
6. Then add the garlic paste and sauté.
7. Next add all the veggies, turmeric powder, red chilli powder and salt.
8. Sprinkle a little water and cook covered for about 7 to 8 minutes and without the lid for about 5 to 6 minutes.
9. Garnish with coriander leaves.

Potato-Cauliflower-Lima Beans curry

Serve with roti or rice.

Serving size - 1/2 cup
Number of servings - 6 or 7

Chinese vegetable soft noodles

Ingredients 1 pound of Chinese noodles/Hakka noodles (I used two 200 gms packets Hakka noodles from the Indian store)
1/2 cup of green onions/scallions (cut them into long pieces)
1/2 cup of green beans
1/2 cup of shredded carrots
1/2 cup of shredded cabbage
3 or 4 green chillies slit
Salt to taste
Oil as needed

Method1. Bring a big pot of water to a boil. Add salt and the noodles. The noodles will cook in 3 to 4 minutes unlike pasta. Drain the noodles and set aside. Add a tsp of oil to the cooked noodles and mix well or else it will stick and become a big lump.
2. Pour oil in a pan and sauté the green onions and green chillies.
3. Next add all the veggies, cover and cook for 2 to 3 minutes. Remove the lid and cook for another 3 to 4 minutes. The veggies should remain crisp even after cooking. Do not cook until very soft.
4. Add the cooked noodles and salt and mix until all the veggies and salt are blended with the noodles.

Vegetable soft noodles

I did not add Ajinomoto/MSG. Adding Soya sauce is optional.

Serving size - 1 cup
Number of servings - 4 or 5

Chinese takeout...the saga continues

It all started with these two heads of broccoli that were in my fridge.

I got them from the grocery store to make Vegetable Stir Fry. Then I thought why not make an entire Chinese meal.

So I used the essentials

And these veggies

To make this

Will post the recipes soon.

Chinese takeout?

Capsicum in spicy curd gravy

This recipe will only take you 15 to 20 minutes to make. You don't need to grind any masala and you can make this curry with just a few ingredients from your pantry. I saved this recipe quite some time ago. Not sure which website I got it from, so not able to give due credits. Here is the recipe. Enjoy!

Ingredients 2 or 3 green bell peppers (use any color you like)
2 medium onions chopped
1/2 cup crushed tomato
3 or 4 green chillies slit into halves
1 cup yogurt (beat with a whisk and set aside)
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1/2 tsp garam masala powder
Salt to taste
Oil as needed

Method1. Cube the bell peppers (not more than one inch pieces).
2. Pour oil in a pan, add the onions and cook for a few minutes until transparent.
3. Then add the green chillies and sauté.
4. Next add the bell peppers, coriander powder, cumin powder, garam masala powder and bell peppers and look on medium-low flame under tender.
5. Then add the crushed tomatoes and cook till the raw smell disappears.
6. Add the yogurt and salt and cook till the gravy becomes thick and blends well with the bell peppers.

Spicy capsicum gravy served with rotis

Serve with roti or naan.

Serving size - 1/4 cup
Number of servings - 4 or 5

Bhindi Masala (Okra)

Lightly flavored with spices, this gravy with okra is a treat to your taste buds. This is my contribution to Creative Pooja's vegetable of the week.

Ingredients2 cups of Bhindi/Okra (I used frozen okra. If you are using fresh okra, then cut them lengthwise into 1 1/2 inch pieces.
2 medium sized onions chopped
1/2 cup fresh or canned diced tomatoes
3 green chillies slit
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala powder
1 tsp red chilli powder
2 tbsps yogurt
6 to 8 cashew nuts
2 tsps poppy seeds (khus-khus)
1/2 tsp of saunf (aniseed)
Salt to taste
Oil as needed
Fresh coriander for garnish

Method1. Sauté the onions until transparent and set aside.
2. Roast the poppy seeds and cashew nuts separately and make a paste along with the onions.
3. Pour 1 tbsp oil in a pan and sauté the okra until brown. The original recipe calls for deep frying the okra, so I modified it.

Sauteed okra

4. Remove the okra with a slotted spoon and drain on a paper towel.
5. To the same pan add the green chillies and saunf.
6. Next add the ground paste, red chilli powder, coriander and cumin powder, garam masala powder and sauté till the oil comes out.
7. Add the diced tomatoes and yogurt and cook for 3-4 minutes till incorporated.
8. Then add the reserved okra and salt. At this stage, you can add water to the gravy and boil for a couple of minutes.
9. Garnish with fresh coriander.

Bhindi Masala

Serve with roti or naan.

Serving size - 1/2 cup
Number of servings - 3 or 4
Recipe adapted from Mallika Badrinath's 'Vegetarian Gravies'

Semiya Upma

Have it for breakfast or as a meal, semiya upma is a popular snack in South India. You can add any veggies you like and it ends up as a wholesome and nutritious meal in itself. Serve it with a little pickle on the side and it tastes delicious. Here is my version of vermicelli upma.

Ingredients2 cups vermicelli or semiya
1 medium size onion chopped
1/2 cup of grated carrots
1/2 cup of succotash mix (from your grocer's freezer - combination of lima beans and corn)
1 tsp of mustard seeds
1 tsp of channa dal
3-4 green chillies (adjust according to taste)
Few curry leaves
2-3 tsps of oil
Salt to taste
Fresh coriander for garnish

Method1. Sauté the semiya until brown. You can also spread on a microwave safe plate and microwave for about 2 minutes. Remember to add 1 tsp of oil to the semiya. Once done, set the semiya aside.

Fried Semiya

2. Pour oil in a pan and season with mustard seeds and channa dal.

3. Add curry leaves and green chillies and sauté.

4. Next transfer the chopped onions and sauté until transparent.

5. Then add the carrots and succotash mix and cook until soft.

Sauteed Veggies

6. Add water (for one cup of semiya you need 2 cups of water) and salt and let it come to a boil.

7. Once the water comes to a boil, add the fried semiya and reduce heat to medium.

8. Cover with a lid and cook for 5-7 minutes or until all the water dries out.

9. Garnish with coriander and serve hot.

Semiya/Vermicelli Upma

Serving size - 1 cup
Number of servings – 6

Dondakkaya (tindora) curry

Here is a quick recipe for dondakkaya curry (tindora). Trupti of 'The spice who loved me' had posted a recipe for Tindora Shaak. It was around the same time I made this curry too. But I had a lot of other recipes to post so kept this one in the backburner. So, finally here it comes.

Ingredients
1 pound dondakkaya quartered
1 medium onion sliced
1 tsp mustard
1 tsp jeera
1 tbsp dry coconut flakes/grated coconut
1 tsp crushed garlic
A pinch of turmeric powder
1 tsp red chilli powder
Few curry leaves
Fresh coriander for garnish
Salt to taste
Oil as much as needed

Method1. Pour oil in a pan and season with mustard, jeera and curry leaves.
2. Add the onions and sauté till transparent.
3. Next add the garlic paste and sauté till the raw smell is gone.
4. Add the dondakkaya, turmeric, red chilli powder, salt and coconut flakes and cook till the vegetable becomes soft.
5. Garnish with fresh coriander.

Serve with rice sambar/rasam.

Serving size - 1/2 cup
Number of servings - 4 to 5

Instant paruppu podi/pappula podi

Eat with hot rice and ghee or add it to any curry, dal powder makes your meal more delicious. I remember my mom roasting a couple of dals to make the paruppu podi. But she also had an easy to make version with dalia. I prefer eating the podi with some rice and ghee and to go along with it some mango pachadi. I also sprinkle a teaspoon of the podi while making dondakayya (tindora) or broad beans curry and it tastes really good. Here is the recipe.

Ingredients
2 cups dalia (putana dal/putnala Pappu)
1 tsp jeera
A few peppercorns (adjust according to taste)
7 to 8 dry red chillies (add more chillies if you want it hot)
1/4 tsp asafoetida
Salt to taste

Method1. First roast the dal in a pan and set aside.
2. Next fry the jeera, peppercorns and red chillies.

Roasted dal, red chillies, jeera and peppercorns

3. Transfer the asted dal, jeera, peppercorns, red chillies and asafoetida to a blender/mixer and make a powder.
4. Add salt to taste and store in an airtight container. Can be stored for more than a month.

Roasted dal powder

Notes:
1. Do not add oil while roasting the ingredients.
2. You can roast a few curry leaves along with the jeera and add to the dal while making the powder.

Raw banana black bean curry

Raw banana is a commonly used vegetable in Indian cooking. You can either fry them into bajjis or make the South Indian version of kootu. Raw banana fry tastes yummy with rice and rasam/sambar. I added black beans to make it more nutritious. You can add any variety of beans you have on hand especially black-eyed beans. So, here is the recipe.

Ingredients 3 medium raw bananas
1 onion
1 cup black beans (canned)
A pinch of turmeric powder
1 tsp red chilli powder
1/2 tsp garlic paste
1/2 tsp mustard seeds
1/2 tsp channa dal
Curry leaves for seasoning
Salt to taste
2-3 tsps of oil
Fresh coriander for seasoning

Method1. Peel the skin from the raw banana, quarter them and cut into small pieces.
2. Chop the onion.
3. Rinse the canned beans.
4. Pour oil in a pan and add the mustard. Once it splutters add the channa dal and curry leaves.
5. Next sauté the onions and garlic paste.
6. Add the chopped raw banana, turmeric, red chilli powder and salt. If required, sprinkle a little water and cook covered till the banana becomes tender.
7. Add the canned beans and sauté.
8. Garnish with fresh coriander.

Raw banana and black bean curry

Serve with rice and dal/sambar.

Serving size - 1/2 cup
Number of servings - 4 to 6

.....And now it's Spinach Roti

I had some left over dough after making the green puris. So, tried making rotis today. And they taste very good. The ingredients are the same, just roll them out into rotis. If you want to skip the oil while making rotis, simply make phulkas.

Spinach Rotis

Green Puris

Green Puris - yes they are made with spinach. Eat spinach in any form and they are good for you. So, when Pooja from Creative Pooja announced that the vegetable of the week is spinach I decided that I will send her a recipe this time. This was so much of a coincidence that I was talking to my mom last week and she gave me the recipe for spinach puris. So, here goes the recipe. Sure, you will turn green with envy :)

Ingredients
2 cups wheat flour (atta)
1 cup thawed chopped frozen spinach (or 2 cups fresh spinach)
1 tbsp yogurt
1 tbsp milk
1 tsp red chilli powder
1 tsp coriander powder
1 to 2 tsps oil for the dough
Salt to taste
Oil for frying the puris

Method1. Blanch the frozen thawed spinach in hot water for 5 minutes. If you do not have time to thaw the spinach, you can put it in the microwave for about 2 minutes. You still need to blanch it as it removes the raw smell from the spinach. Drain and set aside to cool.
2. Once cooled, blend to a fine paste. Add very little water.
3. Mix the wheat flour, red chilli powder, coriander powder, yogurt, milk and salt. Slowly add the spinach mixture and knead into dough. Do check the consistency of the dough. Do not make it too soft as you would not be able to roll out the puris. Set the dough aside for at least one hour before making the puris.

Dough mixed with pureed spinach and spices

4. Heat oil in a pan. Make small balls of the puri dough, roll out and fry the puris.

Green Puris

Serve hot with a spicy side dish.

Recipe courtesy: Shanthi Krishnan

Kadai Cauliflower

Looks like I am running a series on Kadai veggies. Earlier, it was Kadai Paneer and now it is Kadai Cauliflower. Could not resist trying out this recipe. It came out really delicious and so I decided to share it through my blog. No complicated procedures - this recipe is very easy to make and tastes equally good.

Ingredients
1 medium cauliflower separated into florets
1 medium green bell pepper chopped lengthwise (you can use any color bell pepper you have on hand)
1 medium onion sliced
1/2 cup crushed tomato
2 green chillies slit
1 tsp ginger garlic paste
1/2 tsp cumin seeds
2-3 tbsp of oil

Salt to taste
1 tsp. coriander leaves for garnish

Chopped veggies

For the masala paste
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala powder
A pinch of turmeric powder
2 tbsp of thick curd
2 tsps of sour cream
A pinch of asafoetida

Method1. Put the ingredients listed under masala paste in a bowl and blend with a whisk or spoon. Add a few drops of water if you find it is too thick. Set aside.

Masala paste

2. Boil a big pot of water and blanch the cauliflower in it for about 4 to 5 minutes. Drain and keep aside.
3. Pour oil in a pan and sauté the green chillies and set aside.
4. In the same pan add the bell peppers and blanched cauliflower and sauté till the veggies become soft. Set aside on a paper towel.
5. Next add the cumin seeds to the pan. Once they splutter add the onion and ginger garlic paste and sauté till the onions become soft.
6. Add the crushed tomato and the masala paste and sauté till the oil comes out.
7. Add salt and transfer the veggies and mix till everything is blended.
8. Garnish with fresh coriander and the reserved green chillies.

Kadai Cauliflower

Serve with roti or pulao.

Serving size - 1/2 cup
Number of servings - 4

Hyderabadi Mirchi ka Salan

This is an authentic recipe for Mirchi ka Salan. I got it from a family friend in Hyderabad many years ago. I had noted it in one of my diaries and came across it recently. So, here is the recipe. Enjoy!

Ingredients8 or 10 medium sized green chillies (I used 4 big green chillies)
1 medium sized onion
1 tsp sesame seeds (white thil)
1/4 cup coconut flakes/desiccated coconut/copra
2 tsps coriander seeds (dhania)
1 tsp cumin seeds (jeera)
1/4 cup peanuts
1 tsp ginger garlic paste
1/2 cup fresh yogurt

1 tsp sour cream
1 tsp tamarind paste/pulp (I use Laxmi brand natural tamarind concentrate)
Salt to taste
Fresh coriander for garnish
Oil for making the curry

Method1. Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds - one at a time in a pan.
2. Sauté the onion in 1 tsp of oil until transparent.
3. Make a paste of the sesame seeds, peanuts, coriander and cumin seeds along with the sautéed onions and coconut.
4. Slit the green chillies and sauté them in a little oil and set aside. You can remove the seeds from the chillies to reduce the heat. I used big green chillies, so I just chopped them into big pieces.
5. Set the chillies aside and in the same pan add some oil and sauté the ground masala paste along with the ginger garlic paste and tamarind concentrate for about 3-4 minutes.
6. Next add the yogurt, sour cream and salt and mix well till the yogurt is incorporated in the masala.
7. Add water to reach the desired consistency. Make sure you boil the masala well after adding water.
8. Garnish with fresh coriander.

Serve hot or warm with roti, naan or pulao.

Serving size - 1/3 cup
Number of servings - 4 or 5
Recipe courtesy: Sameena's mom

Quick Pav Bhaji masala

As a kid, I spent most of my summer vacations in Mumbai (then Bombay) at my grandparents’ house. I have great memories of the holidays, especially food. A trip to Mumbai would mean eating bhel puri, vada pav and pav bhaji from the roadside vendor. Much to the dislike of my grandma and her lectures on cleanliness, we would sneak around and make sure we ate them. Now, of course we make them at home. Here is my recipe for a quick and easy pav bhaji masala. It's simple as you need only two basic veggies and healthy as it is served with 7-grain bread. You can try out wheat bagels, hearth breads, all grain breads and buns - whichever you like.

Ingredients3 medium sized potatoes
2 medium onions chopped for the gravy
1 medium onion (very finely chopped for garnish)
1 cup of green peas (fresh or frozen)
1/2 cup of crushed tomato
1 tsp of tomato paste
1 tsp ginger garlic paste
1 tsp of coriander powder
1 tsp of cumin powder
2 tsp of pav bhaji masala (any brand)
1 tsp of red chilli powder
2 tsps of lime juice
Salt to taste
2-3 tsps of oil
A pat of butter
Fresh coriander for garnish

Method1. Boil the potatoes. I usually microwave the potatoes. To microwave, I wash them and wrap them in plastic wrap. And they come out perfect every time.
2. Once cooled peel off the skin and mash the potatoes and set aside.
3. Pour the oil and add the butter in a pan and fry the onions until transparent.
4. Add the ginger garlic paste and sauté.
5. Next add the green peas and cook till soft.
6. Add the crushed tomatoes, tomato paste, coriander powder, cumin powder, pav bhaji masala and red chilli powder and sauté till the raw smell of the tomato and masala disappears.
7. Then add the mashed potatoes and salt. Add water if you feel the masala is too thick.
8. Once it boils switch off the stove and add the lime juice.
9. Garnish with coriander.
10. Serve the finely chopped onions on the side. Before serving, add ½ tsp of red chilli powder to the onions and mix well.

Optional: Apply butter on both sides and toast the bread before you serve.

Serving size - 1 cup
Number of servings - 6

Rajma Masala

Tastes great with roti or naan. I follow an easy method to make Rajma. Instead of grinding the masala I use store bought Rajma masala in the recipe. No one will be able to make out the difference and all you need is just a few ingredients. Here goes the recipe.

Ingredients
1 15 ounce can of kidney beans
1 medium onion
1 cup of crushed tomato
1 tsp of ginger garlic paste
2 tsps of lime juice
1 tsp of red chilli powder
1 tsp of rajma masala (substitute with garam masala powder if you do not have this on hand)
Salt to taste
2-3 tsps of oil
A pat of butter
Fresh coriander for garnish

Method1. Chop the onions finely.
2. Pour the oil in a pan. Add the butter.
3. Sauté the onions and ginger garlic paste.
4. Add the tomatoes and cook till the raw smell disappears.
5. Add the red chilli powder and rajma masala and mix till they blend with the tomatoes.
6. Open the can of red kidney beans, drain the beans and rinse in water.
7. Add to the onion-tomato mix.
8. Add salt. At this stage you can add some water if you think the gravy is too thick.
9. Simmer till it reaches the desired consistency.
10. Switch off the stove and add the lime juice and fresh coriander.

Serving size - 1/2 cup
Number of servings - 4

Methi Mattar Curry

The more the merrier! I made this curry during the weekend and was planning to post the recipe during the week. But I saw Seema's version of Methi Mattar Malai at Recipe Junction and decided to go ahead and post my recipe too. I have adapted this recipe from Tarla Dalal's original recipe published in her book Rotis and Subzis. Of course, as usual I found some shortcuts and came up with an easy-to-make recipe.

Methi is truly a tastemaker. Complement it with any vegetable or gravy and it heightens the flavor in any recipe. The same goes with Kasoori Methi - the dried version of fenugreek or methi leaves. A dash of Kasoori Methi goes a long way in enriching the flavor of any gravy. So, go ahead and treat your taste buds with this wonderful green veggie.

Ingredients
1 cup chopped frozen methi leaves (check the freezer section in the Indian grocery store)
1 medium onion chopped
1 cup crushed tomato
1/2 cup frozen green peas
1/2 tsp of cumin seeds
1/2 cup of half and half
2-3 tbps of oil
Salt to taste

For the paste (wet)
1 medium onion
1 tsp ginger-garlic paste
2 tbps cashew nuts
1 tsp khus-khus (poppy seeds)

For the dry masala
2 small sticks of cinnamon
4 cloves
A pinch of cardamom powder
3-4 peppercorns
1 tsp cumin seeds

Method

1. Put the frozen methi in a microwave safe bowl and microwave for 2-3 minutes or until defrosted.
2. Pour oil in a pan and season with jeera, add the defrosted methi leaves and sauté for 5-6 minutes or until soft and set aside.

3. Make a paste of all the ingredients listed for the wet masala.
4. Slightly roast the ingredients for the dry masala (except the cardamom powder) and make a powder.
5. Fry the onion and once it turns transparent add the peas and sauté until soft.
6. Add the wet masala and sauté for 2-3 minutes or until the raw smell disappears.
7. Next add the tomato puree and dry masala and sauté.

8. Add the methi leaves and half and half.
9. Add salt to taste and mix till everything is blended well.

Serve hot with naan, roti or pulao.

Serving size - 1/2 cup
Number of servings - 3 to 4

Veggie Quesadilla

Here is a healthy and yummy recipe for quesadilla. You can add any combination of veggies or spice it up anyway you like. It's up to your imagination. Also you can use any variety of tortilla and there are so many available in the grocery store. You can get spinach, sun dried tomatoes, whole wheat, whole grain, flour - practically any flavor you want.

You can add diced tomatoes to the quesadilla but sometimes it makes it soggy. So, I skipped it in my recipe. Choose any color or a combo of bell peppers and it still tastes good. This is my version.

Ingredients 4 low carb whole wheat tortillas (or any variety you like)
1 red onion
1/2 cup fresh or frozen corn
1/2 cup of canned black beans
1 medium green bell pepper
1 tsp paprika
1/2 tsp red chilli powder (optional)
1 tsp cumin powder
1 cup Mexican four cheese blend
Oil for sautéing

Method1. Dice the red onion and green bell pepper.
2. Pour oil in a pan and sauté the red onion.
3. Then add the green bell pepper and corn and sauté for 4-5 minutes. You can leave a little crunch in the bell pepper.

4. Add the black beans and mix well.5. Add the paprika, red chilli powder, cumin powder. Mix well and salt and set aside.
6. To assemble the quesadilla, warm up two tortillas to begin with.

7. Place one tortilla and spread out the veggie filling as show below.

8. Next sprinkle as much or as little cheese as you like on top of the veggies.
9. Place the second tortilla on this and warm up both the sides. Take care while turning the tortilla.
10. Once the tortilla becomes a little hard and the cheese melts remove and set aside. Usually this takes 1-2 minutes.
11. Use a pizza cutter to cut the quesadilla into four pieces.Optional
Serve with a dollop of sour cream (optional) or some guacamole.

Serving size - 2 slices
Number of servings - 3 or 4