Hint: To skimp on calories instead of using 4 whole eggs you can use 8 egg whites. RELATED RECIPES Stuffed cheesy eggplants Eggless dry fruits cake Eggless brownie Khamang kakdi Spicy Guava Salad Ingredients: 4 - egg, boiled 1 tbsp - fat free mayonnaise 1 tbsp - cheese spread Salt and pepper to taste (less)

Place lettuce or cabbage leaves over a toast and cover with a slice of cheese and some cooked chicken. Cover with another toast and cover with tomato slices.

Place a fried egg over the tomato. Cover with another toast, buttered side down and secure together with tooth-picks.

Cut diagonally into half and serve with tomato sauce and mustard on the side. Make the other sandwich in the same way.

RELATED RECIPES Chinese chicken and prawns combo curry Gravy chicken chowmein Homemade peanut butter Chicken noodles soup Garlic chicken fry Ingredients: 6 white bread, slices-edges cut off Butter to spread over the bread Slices of cooked chicken 2 slices of large tomatoes 2 cheese slices 2 fried eggs 3-4 cabbage or lettuce leaves 2 tsp mustard 2 tbsp mayonnaise sauce (less)

net under you name. Deadline : Contest Will End after 200 entries (less)

net under you name. Deadline : Contest Will End after 200 entries (less)

Take a spoon of oil in a pan and season mustard and curry leaves. Now add the ground paste and fry for a few mins till the raw smell leaves.

Once done add the cooked pea along with lemon extract and saute well. Garnish with finely chopped coriander leaves.

Pigeon pea sundal is ready to eat. Serve it hot.

You can have it just like that or with curd rice. Recipe courtesy: 4th sense cooking Click here for more sundal recipes | snacks recipes RELATED RECIPES Kambu adai Quick Peas Pulao Peanut butter raisin cheesecake Pea pie Cauliflower Peas Kurma Ingredients: 1 cup - pigeon pea (thuvar dal bean) 1 tbsp - coconut 1 - onion 2 pods - garlic 1/2 inch piece - ginger 2 - green chillies Turmeric powder, a pinch Asafoetida - a pinch 1 tsp - lemon Salt for taste Coriander leaves Curry leaves (less)

Add the leaves, salt, tamarind paste and garlic to masala powder in mixie and grind it to make a paste. A little water may be added while grinding.

Heat the remaining oil and prepare tempering with hing, mustard seeds, red chilli and curry leaves. Pour this over prepared chutney.

Mix well and serve with plain rice/dosa/idli. Variation: You can substitute green chillies in place of red chillies.

This is a healthy, tasty chutney as the vamu leaves have a lot of medicinal properties. Click here for more chutney recipes | ajwain recipes RELATED RECIPES Thotakoora Pesarapappu Koora Raw banana curry with methi leaves Crisp arbi leaves pakoda Aloo methi with drumstick leaves Gongura pachadi Ingredients: 125gms - ajwain leaves (vamu) 1 tbsp - channa dal 6 pods - garlic (no need to peel) 1/2 tsp - jeera 5+1 - red chillies 1 tsp - coriander/dhania seeds 1/2 tbsp - oil 1/4 tsp - mustard seeds 8 - curry patta leaves Salt 1/2 tsp - tamarind paste Hing, a pinch (less)

Heat oil in a frying pan and add shahi jeera, cloves, cinnamon, ajwain, turmeric powder, crushed pepper corns, green chillies and ginger paste. Fry for a while then add the potatoes and stir well.

Now add red chilli powder, garam masala powder, salt, mint leaves and coriander leaves and stir well. Click here for more potato recipes | vegetable recipes RELATED RECIPES Chinese chicken and prawns combo curry Zero oil mixed vegetable curry Vankay paalu koora Oyster mushroom peas curry Prawns curry Ingredients: 3-4 - medium size potatoes 2-3 - small pieces of cinnamon 2-3 - cloves 1/2 tsp - fennel/saunf 1/4 tsp - carom seeds/ajwain 2-3 - crushed pepper corns 1/2 tsp - ginger paste A pinch of turmeric powder 1/2 tsp - red chilly powder 1/2 tsp - garam masala powder 2 - green chillies, finely chopped A bunch of mint leaves, finely chopped Coriander leaves, finely chopped salt to taste 2-3 tbsp - oil (less)

Recipe: Sharmis Passions RELATED RECIPES Garlic paneer starters Chilli fish Ridge gourd chutney Tomato Chutney Boiled egg chilli fry Ingredients: 2 - red chillies 7 to 8 - garlic Curry leaves, a fistful 1 tbsp - coriander leaves Salt to taste (less)