Chutney sandwiches are a favourite with children and elderly alike. They can be served as appetizers, packed in the children’s lunch box or make for a quick snack. You can also pile in some vegetables and cheese and make a meal of it! The Recipe Link to the All purpose Chutney is given below.
A healthy option to Aloo Parathas are the ones made with Sweet Potato. As mentioned earlier, sweet potatoes have a low Glycemic Index when cooked, so are ideal for diabetics and weight watchers.
Ingredients :
200 gms Sweet potato
9 green chillies
5 garlic cloves
1 inch piece of ginger
1/3 tsp Haldi /Turmeric powder
1tsp Dhania/Coriander powder
1/2 tsp Jeera/Cumin powder
Salt
1 tbsp oil
Coriander leaves
Wheat flour as required
Ghee /clarified butter for roasting the Paratha.
Method :
Pressure cook the sweet potatoes and peel them. Mash them well with a masher. Grind the green chillies, ginger and garlic to a smooth paste. Tip it into the sweet potato mash. Add the coriander, cumin, turmeric powders and salt. Add finely chopped coriander leaves. Mix well. Add wheat flour as required to make a soft dough. Add oil and knead well. Pinch small balls of this dough and roll out into five inch diameter circles which are neither too thick nor thin. Heat a tava/Skillet. Drizzle with a little Ghee. Place the Paratha over it and roast till you see bubbles appearing on the surface of the Paratha. Drizzle with a little ghee on top if the Paratha. Flip and roast till done. Serve with fresh onion, sings and a blob of butter with Curd and pickle.
Sweet Potato Pooris are a healthier option to their potato counterpart. Sweet potatoes are known for their low Glycemic index hence can be consumed by diabetics. They can also be chopped into fingers and microwaved to make cheat fries. Posting a delicious Poori today.
Ingredients :
200 gms Sweet potato
9 green chillies
5 garlic cloves
1 inch piece of ginger
1/3 tsp Haldi /Turmeric powder
1tsp Dhania/Coriander powder
1/2 tsp Jeera/Cumin powder
Salt
1 tbsp oil
Coriander leaves
Wheat flour as required
Oil for frying the Poori
Method :
Pressure cook the sweet potatoes and peel them. Mash them well with a masher. Grind the green chillies, ginger and garlic to a smooth paste. Tip it into the sweet potato mash. Add the coriander, cumin, turmeric powders and salt. Add finely chopped coriander leaves. Mix well. Add wheat flour as required to make a stiff dough. Add oil and knead well. Pinch small balls of this dough and roll out into three inch diameter circles which are neither too thick nor thin. Heat oil in a pan. Fry the poori till they turn golden brown on both sides. Serve as is or with chutney of your choice.
Pinwheel Sandwiches are a hit with children. Serve them at a get together or in their school lunch box, and, they will be gone in no time! Easy to make and they stay well. Here I have not used any shredded vegetables, but you may add thinly sliced cabbage and carrot.
Ingredients :
3 slices of Bread
Butter
Green chutney
Tomato ketchup
Slice of cheese
Method :
Cut the edges of the bread slices and e dry them to make bread crumbs. Gently roll out each slice with a rolling pin. Take care to see that you use a gentle hand while rolling out the slices. Apply butter and chutney on the first slice, place the second slice over it and top it with the slice of cheese. Place the, third slice over the cheese slice and apply ketchup on it. Roll the slices together to form a log. Cut slices of the log and serve either with ketchup or as is.
Naan and Batura are to North India what Poori and Chapati are to the South. Naan is the Indian version of bread and is eaten with a variety of vegetarian or non vegetarian dishes. It can be made with or without the addition of garlic depending on one’s choice. Posting a Garlic Naan today.
Ingredients :
500gms Maida/All Purpose Flour
200 ml milk
1 tsp sugar
Salt
1/2 tsp soda bi carb
2 heaped tsps chopped garlic
1 tsp Black sesame seeds
2 tbsps oil
Coriander leaves chopped fine
Butter
Method :
Pour the milk, sugar, salt and soda bicarb in a broad bowl and mix thoroughly. Drop in the Maida and the oil. Crumble. Add enough water to make a neither too tight nor loose dough. Knead well, cover and keep aside for a minimum of two to three hours. Again knead the dough well for a few minutes. Pinch lemon sized balls of the dough. Dust them with Maida and roll out into oblong shaped Naans. Sprinkle with chopped garlic, coriander leaves and the sesame seeds. Gently roll it one more time with the, rolling pin for the garlic, coriander leaves and sesame seeds to adhere to the dough. Heat a griddle /tava. Apply water over the tava to make the Naan stick to it and immediately place the Naan over it. Roast for a couple of minutes till bubbles appear on the open side of the Naan. Invert the griddle over the flame directly for a few seconds to roast the open side of the Naan. Check to see if the Naan, the garlic and sesame seeds are roasted. Remove the Naan and apply butter. Serve hot with gravy of your choice.
The twin combination of Sweet and Savoury Buns is something amazing. Teamed with a cup of hot filter coffee, it is sheer bliss! Have posted the two together for easy access. Here is the recipe link to the same.
I love Bread in any form, sandwiches being my favourite. I had some fresh Molgapudi, so decided to make these open sandwiches using it to spice them up. Recipe link to the Molgapudi given at the end of the recipe.
Ingredients :
4 slices of bread
Butter
1 onion
1 tomato
2 tbsps coriander leaves
4 tbsps Molgapudi
Salt
Method :
Chop the Tomato, Onion and Coriander leaves fine. Retain half of the coriander leaves and the Molgapudi. . To the chopped tomatoes and onions add the remaining half of the coriander leaves and Molgapudi. Mix well and microwave for a minute. Keep aside. Butter the slices of bread on both sides and toast them well on one side. Flip. Pile the tomato, onion mixture on the toasted side and sprinkle the remaining Molgapudi and coriander leaves. Roast on a gentle flame till crisp and done. Serve with tomato ketchup.
This is one of my favorite sandwiches. Bread buttered, toasted and stuffed with a tomato omelette. Served with tomato ketchup, it is simply divine! Recipe link to both the Tomato omelette and the All purpose Chutney is given at the end of the recipe.
Ingredients :
4 slices of bread
Butter
1 tomato omelette
All purpose chutney
2 cheese singles
Method :
Butter the slices of bread on both the sides. Toast it well on one side. Apply some All purpose chutney on the toasted side. Quarter the tomato omelette and place two of the quarters on it. Place a cheese single over it and cover it with another slice of bread, the toasted side facing the cheese. Toast the sandwich on both the sides till golden brown and crisp. Cut into triangles and serve with tomato ketchup.
One of my all time favourite is the Bombay Sandwich replete with a variety of vegetables and slathered with a generous amount of Amul Butter and All purpose Chutney the recipe link to which is posted below. I have toasted the bread slightly as I like my sandwich a little crisp.
Ingredients :
1 loaf bread
3 potatoes
2 Beetroot
3 tomatoes
1 cucumber
2 onions
Amul butter
All purpose chutney
Everest Chat Masala
Method :
Pressure cook potatoes and Beetroot. Peel and slice them thinly. Slice the tomatoes, cucumber and onion too. Apply butter on two slices of bread followed by the All purpose Chutney. Arrange a layer of cucumber on one of the slices of bread, followed by a layer of tomato, potato, Beetroot and onion. Sprinkle chaat masala, and cover it with the other slice. Press down firmly and cut into desired shape. Serve with tomato ketchup.
Aamras Poori is yet another delicacy in Western India. Sweetened Mango pulp is enjoyed with Poori. Any ocassion is incomplete without serving Poori Aamras during the Mango season. The recipe of Aamras/Mango Puree as well as that of Poori can be found in this website.
