Skinny Cheese Sandwiches

Wait, what? Skinny and cheese in the same title? it’s true folks, the big fat is on a mission to eat healthy and since that involves whipping up dinner and lunch every day, i’ve been a tad busy, unable to document anything. But the great part is, i have delicious healthy, almost fat free recipes to share which don’t compromise on the taste!

I guarantee you that this sandwich is going to give you happy dreams, so you can kiss your grease ridden nightmares goodbye and give your tummy a reason to love you back. This is very filling, and I’ve used low-fat cottage cheese in two ways, one as meat and the other, as well – cheese.

All aboard the low-fat train? CHOO CHOO!


  • Multi-grain bread, sliced
  • 1 cup cottage cheese, sliced
  • 1 small onion, sliced
  • 1 cucumber, sliced into rounds
  • 1 small tomato, sliced
  • Sprinkle of Paprika
  • Sprinkle of salt
  • Mayonnaise (optional – I only used a little smidgen)
  • 1 tsp BBQ sauce
  • Olive oil (as needed)
  • Soy sauce (as needed)
  • Honey mustard (as needed)

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Prepare your veggies and set aside. They should be sliced up and ready to be used for the sandwich, otherwise you’ll probably cut a finger off in between prep. Divide the cheese into two portions, we will imagine one portion as the meat substitute in the sandwich.

food 003Fry half of the sliced cottage cheese in a pan over a slight drizzle of olive oil and season with paprika and salt. Keep going till your sliced have a golden crunchy crust. This will be the winning layer, I kid you not.



food 006Saute the onions in the same pan, without adding more oil, you can add a bit of soy sauce to achieve a slight caramelization but the purpose is to have glistening pink sweet onion in the end. Set these two on a plate. Looks gorgeous already, doesn’t it?


Toast the bread and start with a little smidge of mayonnaise. I would have skipped this altogether, but you can use some to hold the sandwich together. Wish we could use mayonnaise on humans to hold them together too. eheheheh :3

Layer with fresh cheese, then cucumbers, then tomato. Add the onion and lastly, the grilled and seasoned cottage cheese.

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Finish it off by spreading BBQ sauce on the other toast and a slight spatter of honey-mustard. The sandwich now should come forth and get ready to be devoured.

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Chicken and Vegetable Bread Cases

oh these are glorious. i kid you not. just imagine small buckets of buttery bread baked to perfection, filled with creamy morsels of chicken and vegetables. now imagine yourself eating one. ah, glorious.

As with every other thing that I post, this comes from an old recipe book mum had. Only those came with another recipe for the filling and mum used her own but she used to make these when only special guests came to our place. When she stopped making them, I had no choice but to learn and make them myself. The initial process is a bit labor intensive, especially if you don’t own a round cutter – but then again, the results speak for themselves. I love the crunch of the crusty bread against the creaminess of the chicken filling, its a joy to munch on this – i’m telling you, you can’t go back once you’ve had one.

Let’s get rolling! literally!


  • about 20-24 slices of sandwich bread
  • Butter, melted – around 5 tbsp
  • 250 g chicken
  • 1/2 tsp ginger garlic paste
  • 2 tsp soy sauce
  • 1 medium carrot, grated
  • 1/2 small cabbage, grated
  • 1/2 cup sweet corn
  • 1/2 cup mayonnaise
  • 1/2 cup cream
  • 1/4 cup yoghurt
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tomato -julienne for garnish
  • 1 green bell pepper – julienne for garnish

Foodie 004Remove the crusts from the bread and flatten each slice with a rolling pin – this is a great way for getting rid of any passive aggression. Cooking is therapy!

Using a round cutter or any size-able round cup, cut along the circle and make bread rounds like so.

Grease a cupcake tray lightly with butter and try to fit the rounds of bread snugly into the depressions. You can poke a bit, its very satisfying just so you know.

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Bake this in a moderate oven until the edges turn golden and call out your name in a crunchy little whisper. Turn them over once and give two minutes in the oven so that the base gets baked as well. Look at these little babies:Foodie 008

After the cases are done, put these on a rack to cool – If you are planning to use them slightly later, put them in an airtight container so they don’t lose their crunch. ah- beautiful.

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Foodie 009Saute the chicken in soy sauce and ginger garlic until this is evenly cooked. Mix in the grated carrot and cabbage – set aside.

Just prior to serving, Mix mayonnaise, yoghurt, cream, salt and pepper in a bowl. Add all the vegetables and corn until well combined.

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Fill your pretty little bread cases with the filling, one spoonful should be enough for each – this recipe will fill around 24 cases. Garnish with julienne tomatoes and bell pepper.

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Revel in the beautiful fancy deliciousness you just created.Foodie 017

Thank me. Now.

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Tangy Bhindi Bhujia

I finally learnt this! I love bhindi, coupled with fresh hot roti off the griddle, this is one of my favorite desi lunches to have. So in the happiness of having learnt it, I’m sharing this as the first desi recipe of the blog! Okra or ladyfinger, called bhindi in this part of the world, is a tasty vegetable that can be converted into a tangy chatpatti bhujia very easily with a handful of ingredients!

The bhindi usually emits a goo that puts off a lot of people, but if fried promptly, on high heat – I assure you, it won’t become gooey at all and will result in a very flavorsome, easy to whip up bhujia that you can enjoy as a light lunch throughout the summer! Personally, the addition of imli gives this a whole new tangy dimension! you can omit this if you’re not that fond of imli and can add some achar or pickle for a slight kick.


  • 1 kg Bhindi, washed and cut
  • 3 large onions, sliced lenghtways
  • 4 tomatoes, sliced lenghtways
  • 4-6 tbsp oil for frying
  • 1 tsp red chilli powder
  • 1/2 tsp salt
  • 1/2 tsp haldi/turmeric powder
  • 1 pinch zeera/cumin
  • 3 small pieces of dry imli

Fry bhindi in 4-5 tbsp of oil, do this in batches, draining and setting the cooked one aside.



The bhindi should change its color like so.



In the same pan, add another tbsp of oil and soften the onions, adding imli in. Once the onion has softened, take some of the imli out ( the seeds are a nuisance to have later, otherwise you can leave this behind even), add the tomatoes.


Add all the seasonings, mix and add the fried bhindi. Cook this on high heat without using the spoon too much and lower the heat and let this cook for five minutes.



And we are done! Make a chapati quick and devour this as soon as possible!



Uff, would you look at that?






Chicken and Vegetable Chowmein with a Twist

Its a good idea to make these when you’re planning on entertaining a crowd. These have a perfect balance of saucy chicken and vegetables mixed together on a bed of spicy noodles that is sure to please ! The chicken and vegetables can be prepared ahead and reheated prior to serving and mixed in with the noodles.

The flavor behind this specific recipe comes from these delicious, slightly soupy noodles that me and my family had in Malaysia. I’ve tried to replicate the taste with the sauces readily available in our supermarkets. If these aren’t in your kitchen you can omit them, but then make sure that you do add a bit more of all the other sauces I’ve mentioned. I’ve seen people use cornflour in their chicken/noodles  – please don’t use cornflour because the noodles are already made of flour and using it results in a sticky mess that you’ll have a hard time putting on your plate.


  • 1/2 kg boneless chicken cut into small cubes
  • 2 tbsp soy sauce
  • 1 tbsp ginger garlic paste
  • 1 whole pack of Italian Spaghetti
  • 2 medium carrots, cut julienne
  • 2 medium bell pepper, cut julienne
  • Quarter head of cabbage, sliced
  • 1-2 tbsp soy sauce
  • 2 tbsp Kikkoman’s stir-fry sauce
  • 2 tbsp Oyster sauce
  • 1/4 cup chicken broth
  • 2 tbsp chilli garlic sauce
  • 2 tbsp chilli sauce
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp chilli flakes
  • 4-5 tbsp oil
  • Handful of spring onions chopped for garnish

Mix the chicken with the soy sauce and ginger garlic paste and let it rest for half an hour. Transfer to a non-stick pan and cook evenly till all the pieces of chicken are entirely cooked.


IMG_5800Now add two more tbsp of oil and all the Julienne vegetables, starting with carrots (because they take longer to cook), then the bell pepper and the cabbage. After stir-frying this for a minute or two, add in the broth, all the sauces and the seasonings.Now add two more tbsp of oil and all the Julienne vegetables, starting with carrots (because they take longer to cook), then the bell pepper and the cabbage. After stir-frying this for a minute or two, add in the broth, all the sauces and the seasonings.


Mix this well, don’t let it dry out because we want the sauce to cover the noodles later. Soy sauce itself is really salty so stay easy on the salt but you can add more later if you like. Set this aside.

In a large pan, add a generous amount of water – almost cover the pan 3/4 of the way up and let this boil. Ease the noodles in, adding a pinch of salt and an extra tbsp of oil. Boil these for around 6 minutes, taking them out as soon as they are soft but have a bite to them. Drain and pour some cool water so the starch in the noodles washes out.

IMG_5806After the noodles have cooled slightly, toss them with the chicken and vegetable mixture and mix all this gently, taking care not to break the noodles too much. I use clean well oiled hands instead of spoons – its much easier that way. Adjust the spices if you feel the need to. (add more salt or pepper if necessary)

Finally, top this off with freshly chopped green onions and You’re ready to scarf these down! oodles of noodley yummy deliciousness!


Creamy Egg and Mint Sandwiches

These sandwiches are light and fluffy and low fat as well, healthier if made in brown bread so if you’re making them, you won’t be that guilty downing more than a couple!

The egg used is pulverized to make a creamy paste so they don’t taste like your typical egg sandwiches. The spread was something my cousin concocted because we don’t like chunks of hard boiled egg in our sandwich, you can put in extra chunks of egg later if that floats your boat.

They’re good paired with any kind of chicken and excellent on their own as well. I sometimes add chopped chunks of sausage or some boiled chicken, but this recipe as a spread is great as a go-to sandwich base. The inclusion of mint gives it a fresh pip – if you want to go all vegetable, you can even use cucumber slices along. Go ahead, go crazy with this.

Why I really love this is that it makes a killer tasting spread and its really easy to make. Just throw everything in a blender and that’s it! If you’re pressed for time, this is your savior.


  • 4-5 heaped tblsps of mayonnaise
  • 4 heaped tblsps of yoghurt (Go for something slightly thicker such as Nestle)
  • 3 tblsps honey mustard
  • 2 tblsps chilli garlic sauce
  • 5 hardboiled eggs, cut up into parts
  • Handful of mint (washed and leaves separated)
  • 1/4 tsp salt (or you can add more to taste)
  • 1/4 tsp pepper (you can add more to taste)

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Chuck everything into a blender and blend it out. This will take time, you will have to stop the blender and mix it around with a spoon to get the eggs going. After the mix resembles a smooth paste, turn it into a bowl and spread this over slices of bread into sandwiches – don’t get skimpy with this.

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You can chose to cut the crusts or not, here I did cut up the crusts. Cut diagonally to serve.

egg sandwiches_02Note: If you want to keep the sandwiches in the fridge for devouring later, cover them with a damp washcloth. This way, the bread won’t get all dry on you and everything will stay fresh! Happy Eating!