Vegetable Sandwich | Street Style

As most of you liked Murukku Sandwich recipe, I thought I should post this sandwich recipe too which is my all time favourite.  I simply love this sandwich for it’s simplicity.  This Vegetable sandwich goes a long way, on our every trip to Elephant Gate (also known as Sowarpet) in Chennai this is must along with fresh, yummy sugarcane juice.  And when I started studying there then it was regular for lunch, we group of friends will go and enjoy juice, chaat items or these sandwich and this used to cost us only Rs. 5 ahh those were the days. 

This is one of most simple sandwich to make and taste so delicious, so far to whomever I have served this all have enjoyed and asked for more.  My nephew love this and he always asks me for second serving.  If you have unexpected guests then it’s a wonderful sandwich to greet them along with tea or coffee or you can have this as a quick breakfast or as evening snack to munch on guilt free.  You can use whole wheat bread or multi grain bread whatever you like.  It’s normally made with white bread. 


Ingredients: [Serves 2]
Bread Slices – 4
Onion – 1/2
Ripe Tomato – 1
Boiled Potato – 1 small
Cucumber – 1/2 or 8 pieces
Green Chutney/Sandwich Chutney – 2-3 tbsp
Tomato Ketchup – 2-3 tbsp
Butter – As needed to spread  [optional]

Method:
1. Cut all the veggies in round shape. I like to separate few of onion circles so I can use less of onion as doesn’t like to have onion smell after eating.

2. Trim bread edges and spread butter (if using) on two slice.  Apply green chutney or sandwich chutney on top of butter and in another two slice spread tomato sauce/ketchup. [ I didn’t use butter]

3. Arrange the veggies as you like on the slice we have applied chutney.  I normally first keep cucumber pieces, followed by tomato, onion and potato, cover it up with another slice of bread.
Try to keep tomato slice in middle so that it doesn’t makes the bread soggy.

Cut in desire shape and enjoy these yummy beauties.  You can arrange the sandwich and make it as toast but I personally don’t like that as the veggie becomes little soggy while we toast. Or you can toast the bread and then arrange the sandwich too then I find the bread becomes chewy   so I just do this way using white or brown bread.

Serve with tea/coffee, juice or anything of your choice.  This can be a quick snack or breakfast if you have chutney ready, I normally keep my green chutney in fridge which lasts me more than a week. 
Arrange the sandwich just before eating or the bread might become soggy due to chutney and veggie.  And this goes to Archana’s Fast Food Not Fat Food, a event started by Priya

Have a nice day ~~

Apple Rabdi | Rabri

   Wish you all Happy Navratra, enjoy the festive with fun, food and dance, here am starting the Navratri on a sweet note with Apple Rabdi.   Apple Rabri is one of those desserts which is very simple to prepare but taste divine.  It’s a pity that I ignored this wonderful dessert for so long but then I have my own reasons for it.  You see I always assumed that making apple rabdi is a tough job!

Sabudana Thalipeeth and Aloo Raita | Navratri Vrat Recipes

Sabudana Thalipeeth or say Sago(Tapioca) Potato Pancake is one of the easy recipe to make and it taste very good.   Thalipeeth is kind of savoury pancake made from different types of flours, popular in Western Indian State Maharashtra.  I started making thalipeeth for some time now and love it.



Sabudana Thalipeeth is popular during Navrathri or fasting time, it can be consumed as snack or a meal.  The recipe calls for minimal ingredients and results is delicious pancakes, we just have to take care of only few small things while making these beauties.  I have done here mini thalipeeth, it’s easy to make and cook, one can do a normal or large size using the same method.   Not only during fasting but you can make these for breakfast or for evening snacks, kids will like this as it’s not spicy at all, even DH doesn’t like Sago but to my surprise he ate this happily which I didn’t expected. 



Ingredients: [Makes 16-18 mini pancakes]

Sabudana/Sago Pearls (Tapioca) -  1 Cup
Boiled Potato – 3 [medium]
Roasted Peanuts – 1/2 Cup
Green Chillies – 3 [add more if you want to make it little spicy]
Cumin Seeds – 1 tsp
Cumin Powder – 1 tsp
Lemon Juice – 1 tbsp
Chopped Cilantro – 2 tbsp
Rock Salt (Sendha Namak) – to taste
Ghee/Oil – For brushing



Method:

1.  Rinse and soak sabudana/sago for 4-6 hours or over night.  For more details on how to soak sago you can refer to my sabudana khichdi post.  Drain the water, it should looks like this.

2.  Peel and mash boiled potato, make it without any lumps.   Coarsely grind roasted peanut.
3. In a bowl or plate add all the ingredients except ghee/oil and mix well.  Sago and potato should not have water otherwise the dough will be very sticky.  Divide in to equal portion and make into smooth balls, meanwhile heat a pan/tawa.

4. To make the thalipeeth there are two-three ways to do it
~ Method 1: Take one dough ball at a time and place it on a greased plastic sheet or zip lock bag.  You can grease the plastic sheet with oil or water, I did with water.  Dip hand in a bowl of water, gently press down ball with hand and make pancake.

~ Method 2: Take one dough ball and place it in middle of plastic sheet, cover it with another plastic sheet and roll it using a rolling pin. 
~ Method 3:  Take one dough ball and place it in middle of plastic sheet, cover it with another plastic sheet.  Place a flat bowl (katori) on top of the ball and press it slowly to make a pancake, if there is any breaks seal it with hands.   I found this method most easy and fast way to do it. 

5. Which ever method you are using carefully lift the plastic sheet flip thalipeeth in another hand and gently place it on tawa.  This has to be done with little care to avoid breaking of pancakes.
6. Let it cook on medium flame until the edges becomes light brown, flip and apply ghee or oil.  Let the other side cook until golden brown too and apply ghee and oil.  Repeat the same for rest.

~ Don’t flip the thalipeeth before the edges becomes brown ie the bottom side has to be brown, if you try to flip the thalipeeth before the edges get's brown it might break. 
Serve hot or warm with coconut chutney, curd, pickle or raita.


Variations:
~ If the dough is breaking a lot then you can add 2 tbsp of kuttu ka aata (Buckwheat flour) during fasting.  For normal days you can add 2 tbsp of wheat flour.
~ You can use table salt while making this on normal days.   You can also add 1 tsp of chilli powder to make it spicy.

   Aloo Raita (Potato in Spiced Yoghurt)
Aloo Raita or Aloo Ka Raita is again very simple raita to make and it’s quite different from usual onion or cucumber raita.
 
Ingredients:

Boiled Potato – 1 medium
Curd/Yogurt – 2 Cups
Green Chilli – 1
Red Chilli Powder– 1/2 tsp + a pinch
Cumin Powder - 1/2 tsp + a pinch
Chopped Cilantro – 1 tbsp
Rock Salt (Sendha Namak) – to taste

Method:

1. Peel and dice boiled potato, finely chopped green chilli and cilantro.

2. In a bowl beat well curd, add all the ingredients and mix well.

3. Garnish with a pinch of red chilli and cumin powder and little of cilantro.  Chill and Serve. 



This raita goes with any pulav, variety rice or paratha.

Other Sago (sabudana) Recipes you might like

• Sabudana Tikki/Vada | Sago Cutlet
• Sabudana (Sago) Khichdi
• Sabudana (Sago) Murukku
• Sabudana Kheer | Sago Pudding
• Mango Sago

Have a nice day

Baigan Aur Channa Masala | Eggplant and Chickpeas Curry

This recipe outcome of my mood swings.  I started with making one thing, continue making another and the end product with something else.  I do such things so often now a days that I started to think something is wrong with me, does this happen to you too?    But then I like to try different combination and experiment and so far everything has been successful. Softness of eggplant and crunches of chickpeas is perfectly blended with spices making it a special dish and yet simple to make and it has been one of the regular in my list now.  You don’t have to think too much, just go ahead and try this am sure you will like this too. 

Ingredients
Eggplant/Baigan – 1 Large
Chickpeas – 1/2 Cups
Onion – 1 medium
Tomato – 1 small
Garlic – 1 tsp chopped
Green Chillies - 2
Oil – 1 tbsp
Bay Leaf – 1
Red Chilli Powder – 1 tsp
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Dry Mango Powder/Amchur – 1/4 tsp
Kasoori Methi(dry fenugreek leaves) – 1 tsp [crushed between palms]
Salt – To taste
Water – 1 cup

Method:
1. Soak chickpeas over night and pressure cook for 2 whistles with enough water (around 2 cups) and little salt. 
2. Chop onion, garlic, green chillies and tomato in chucks.  Cut eggplant in bite size pieces and immerse in water until ready to use.
3. In a pan or wok heat 1 tsp of oil, sauté onion, garlic and green chillies until onion becomes transparent, transfer to mixer jar or blender and allow to cool. Once cool enough to grind, add little water and make a smooth paste.
4. In the same pan add remaining oil, add bay leaf and sauté for 30 seconds.  In medium to slow flame now add prepared paste and fry until paste starts to leave pan edges.  Now add red chilli, coriander seeds and turmeric powders and sauté for 2 more minutes. 
5. Meanwhile we can grind the tomato and keep aside, don’t add any water.
6. Add puree tomato, mix well and cook for a minute. Add brinjal/eggplant pieces and cook for 2 minutes or until brinjal starts to change colour.
7.  Add one cup of water or use the boiled chickpeas water, boiled chickpeas, crushed kasoori methi, salt, amchur and bring it good boil, slow flame and simmer for 5 minutes or until gravy become thick and brinjal cooked well but not mashy. 
Goes well with plain rice, any pulav or roti/paratha.  We had it with Peas Pulav.

Have a nice day ~~

Sabudana Khichadi | Navratri |Vrat Recipes

Navratri or Navaratri is Hindu festival, workship of Durga or Sakti in all different Avatars.  Navratri (means nine nights) is one of those festival celebrated across India in different forms with Pooja, fasting, dancing and of course lot of good food.    Though navratri comes 4 times a year but the most signficant are Sharada (shard means cold) Navaratri in the month of Puratashi (September-October)  and the Vasanta Navaratri (March–April) of the Vasanta kala. 
Sharada Navratri is celebrated with much fun and fare cause that bring Diwali, lights, crackers, family, friends and again good food. For me Navratri means Durga Pooja going to various pandals, full night sitting & listening to Katha that’s fun too or dance away the evening with dandiya or adore the cute little dolls displayed in Golu.  
Along with Navratri comes the fast and fasting food, there are again different ways of doing fasting some do without water for 7 days or 8 days and some people drink water and/or eat fruits, even the food restrictions vary that I have seen.  Today I’m posting one of the popular fasting food Sabudana Khichadi which is very simple to make and can be done in jiffy if we have done the prep work. 


Ingredients: [Serves –2 ]

Sabudana/Sago/Tapioca – 1/2 cup [ after soaking it becomes 1.5 cups of sago]
Roasted Peanut – 1/4 cup
Potato – 1 medium
Green Chillies – 2
Curry Leaves – 1 sprig
Cumin Seeds – 1/2 tsp
Lemon Juice – 1 tsp
Cilantro – few sprig
Ghee/Oil – 1 tbsp
Rock Salt (Sendha Namak) – to taste



Method:

1. Rinse and soak sago for 4 hours with just enough water.  The water should be just above the sago level, if used too much water sago will be soggy, drain water and keep aside.
Now the soaking time vary depending on the type and variety of sago we are using, some needs soaking for 2hours  or 4 hours, 6 hours or over night.  If the sago is of very good quality then even 30 minutes is enough.  So how we know what time is correct, it’s simple soak the sago as mention above and keep a eye when the sago becomes fluffy and double in size, and it should get sticky then it’s has soaked enough, with practice you will learn how much time your sago needs for soaking but generally it takes 4 to 6 hours or most of the people soak over night. 
Here I used 1/2 cup of sago and after soaking for 4 hours it become 1 1/2 cups, so you got the idea?
2. Roast Peanut (if using raw peanuts) de-skin and powder coarse in a mixer or blender.
I just crush a little and have a coarse powder (like to bit peanuts while eating).  But if you want go ahead and make peanuts into fine powder choice is yours. 
3. Chop green chills, peel potato and dice it.
4. In a wok or pan heat ghee/oil add cumin seeds and allow it to crack.  Add curry leaves, green chillies and sauté for 30 seconds. Now add potato, cover and cook until potato gets tender.
5. Now add sago, peanuts mix well and cook with lid on for 5-7 minutes on medium flame.  Add salt, cilantro, lemon juice toss well and cook for a more minute. 
Our sabudana khichadi is ready.



Variations ~
1.  You can add boiled diced potato instead of raw.
2. You can add 1/4 tsp of turmeric powder.
3. If you are making this while not fasting then you can add 1 chopped onion.  You can use normal table salt too.
4. Add 1 tsp of sugar for a sweet, sour taste.  And for better taste and flavour use ghee. 
5. If you are  making this on a Friday fast, skip the lemon as mostly tangy things are not used during Friday fasting.   If you don’t take green chillies during fasting then skip that and add freshly crushed black peppercorn to taste.

Other Sago (sabudana) Recipes you might like

• Sabudana Tikki/Vada | Sago Cutlet
• Sabudana (Sago) Thalipeeth
• Sabudana (Sago) Murukku
• Sabudana Kheer | Sago Pudding
• Mango Sago

Have a good day ~~

How to make Almond Flour | Homemade Almond Flour

Almond Flour is used mostly in baking or in our Indian Sweets.  As almond flour is so expensive in stores, why only they know.  So how about we make our own almond flour?  It’s one of most simple thing to do or make and hardly takes anytime plus what’s better than fresh, home made almond flour what you say?



If you make almond flour at home you can save up to 60-70% of your money, how cool is that?  So next time before you pickup that almond flour pack think about the savings you can do.    Now there are two ways we can make almond flour, one with blanched almonds and another one with plain almonds ie with skin.   So if you ask what’s the difference between both then here it is, almond flour made of blanched almonds are white in colour which is mostly used in baking, sweets.  And flour made with almonds with skin might have this light bitter taste, dark colour due to skin but actually the skin has so many nutrients value that we should try to use almonds with skin if possible. 
Before we see how to make the flour let’s check out how to blanch and sliver almonds.  I had few of my reader asking how to sliver almonds from long now, and I know one particular person going to very happy to see the procedure.  It’s again as easy as boiling water, yah. 


   
How to Blanch Almonds

1. Measure almonds you want to blanch, here am using 1/2 cup of almonds.
2. Bring water (around 2 cups) to good boil in a pan. 
3. Place almond in a wide bowl and pour boiling water carefully, water should be just above almonds level.  Let it sit for 30 minutes if you are blanching 1/2 to 1 cup of almonds. 



4. Strain the almonds and run over tap water to stop them from cooking, and pat dry almonds using tissue or kitchen towel.



5. Now you will be able to remove the skin easily.  Once almond are cool enough to touch either peel of a small section using nails and then peel rest of almond peel.  Or press almonds between thumb and forefinger, the skin will come off easily.   Yes it’s that easy. 



Work through all the almonds like this, you can do this while watching tv too. Pat dry the almonds again and store in fridge in a air tight container or zip lock bag if using later.



Just slice the blanched almonds to almond slivers.   Do the same for storing as above.  It stays good for 3-4 weeks in fridge and for couple of months in freezer. 

   

How to make Almond Flour/Almond Powder

Now that our blanch almonds are ready we can make the flour.  You can use mixer, coffee grinder or blender, what ever you are using make sure it’s clean and dry.  If you are using more then 1 cup of almonds then do in batches.  For each batch do not use more then 1 cup of almonds.  Just remember blanched or plain the almonds has to be in room temperature.

~ Place blanched almonds (am using 1/2 cup of almonds here) and pulse for 3 to 4 times and each time not more than 10 seconds if you are using mixer.   In case of coffee grinder or blender you can pulse 3 to 4 times for upto 30 seconds.  If we pulse it for long time then almonds will start releasing too much oil and you will get almond butter instead of flour.  Here am showing you guys the process of making almond flour from both plain and blanched almonds.  For plain almonds, just put it in jar we don’t have to roast or do anything. 


If the mixer is getting hot then rest for a while and allow it to cool down and pulse again.   Now sieve the flour, the pieces can’t make through the sifter put it back in the mixer or blender again and pulse for 3-4 times and sieve again. 



Now if you see any more tiny pieces left in sifter don’t pulse it.  That’s our almond meal, you can use it for any gravy or in your baking.  I simply added mine with wheat flour and made roti.  


Here our almond flour is ready to use.



Storage:
If you are using later again put it in zip lock back or container and keep in fridge, stays good for 3-4 weeks in fridge and for couple of months in freezer.   Use as required for baking or dessert. 


Have a nice day ~~

Murukku Sandwich & Sandwich Chutney Recipes

 

Yes, that’s right it’s indeed Muruku Sandwich.   Are you thinking what’s on earth is that, well it’s nothing but vegetable layer between two mini muruku pieces to make sandwich.  It apparently famous in Chennai, I gain knowledge about these sandwiches from my sister.  I liked the idea so thought of sharing with you all, hope you like it too. 

We all know about green chutney and most of us use same for sandwich too but then my dear sister told me about this sandwich chutney which made in a little different way than green chutney.  This recipe is from street vendors whom sell bread sandwich on road side.  In this chutney one ingredient used is cucumber peel, after peeling all the cucumber for sandwiches they use peel/skin to make chutney, interesting right?  I asked my sister 10 times is she sure this the way it’s done and she assured me this is the recipe indeed.  

Sandwich Chutney Recipe

Ingredients:

Cilantro – 12 sprigs

Mint Leaves – 2 springs

Cucumber Skin/Peel –1/2 cup or of 1 cucumber

Roasted Gram Dal/Dalia – 1/2 tbsp

Garlic Pod – 1

Green Chillies – 2

Lemon Juice – 1/2 tbsp

Rock Salt/Kala Namak – 1/4 tsp  [Or chat masala]

Salt – To Taste

Method:

1.  Grab all the ingredients, make sure to wash well cucumber before you peel it.  [ I missed out lemon here]

2.  Grind all the ingredients in a mixer or blender and add 1 tbsp of water only if required.  

Adjust salt n chilli if required and our sandwich chutney is ready. You will get light green colour chutney, I used little extra of mint and got the dark colour! Consume this chutney same day and do not try to store.

Let’s move on and make the sandwich now.

 

For Murukku Sandwich

There is no measurement here as we have to use the ingredients to our taste and requirement.

Mini Murukku – 12 pieces or as required

Tomato Pieces – Few

Cucumber Pieces – Few

Onion Pieces – Few

Boiled Potato Pieces – Few [optional]

Sandwich Chutney or Green Chutney – To spread

Cheese – For Topping

Thin Sev – For garnishing [optional]

Method:

Normally these sandwiches are made from mini murukku smaller than what you see in the picture since I don’t have those super mini one’s I am using these.

~ Cut all the vegetables in tiny pieces, use boiled potato if you wish.  You can also use any other vegetable of your choice. 

To arrange the sandwich apply chutney on muruku pieces, keep one cucumber piece, onion pieces followed by tomato and cover it up with another muruku piece. 

Our muruku sandwich is ready, how simple is that?  In shop it comes as pair of 9 sandwich here I made of 6, you can make as many as you like.

Sprinkle cheese to make it Cheese Muruku Sandwich, in shops it serves with lot of cheese topping.  No wonder kids loves this!

Or instead of cheese you can sprinkle little of thin sev, you can make it as open sandwich too for that don’t cover the sandwich top with muruku piece. 

Use toothpick to make these yummy sandwich as party appetizers, what you say?

Kids love this and so adult.  A very quick snack to make and please your kid, family or guest. 

Have a nice day ~~