Bombay Sandwich

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Bombay Sandwich

Tried this simple and easy sandwich on this weekend. It was yummy, and if the chutney is made in advance, super easy to make. Sandwich with some mint coriander chuteny is called Bombay sandwich. Its optional, u can also try simple sandwich with some ketchup that tastes good to. I have added both chutney and ketchup for this sandwich.

Ingredients

1 pack Whole wheat bread
1/2 cup Pudina Coriander chutney
1/4 cup tomato ketchup (optional)
1 medium-sized cucmber sliced thin
2 medium-sized tomatoes sliced thin
1 large onion sliced very thin (optional)
Ground pepper (optional)

Pudina coriander chutney
1/2 cup fresh mint
1/2 cup fresh coriander
5 cloves garlic
1" piece of ginger
2 green chillies
1 tsp sugar
1/2 tsp salt
2 tsps lime juice

Grind all the ingredients to a smoth paste.

Method

1. Lay all the slices of bread on a cutting board and butter well.
2. Now spread a generous quantity of Mint-Coriander Chutney on each slice to cover entire slice.
3. Layer all the above veggies in desired quatities and combinations. Sprinkle with salt and a pinch of on the veggies.
Spread some ketchup on the top bread slice and cover it. You can also trim edges,I like to leave them on.
4. Heat a pan and place these bread, can also roast them both the sides or slightly heat them up.
5. Now, cut into half, Sandwich is ready to be served.

Thai Green Curry Paste

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THAI GREEN CURRY PASTE


I was searching for a Thai recipe and found Thai fried rice and this Thai Green curry paste in Tarladalal recipe site. This is very simple an easy. Next post will be Thai fried rice using this curry paste. I made half of the quantity specified below and was not able to find Lemon grass so skipped that.

I'm sending this to
1. The Vegan World - Thai hosted by Priya of Akshayapaatram.
2. Jhiva for Cilantro hosted by Cilantro.



Ingredients

10 green chillies, chopped
6 clove garlic, peeled
1 onion, chopped
3/4 piece of ginger, peeled
1 cup chopped coriander/Cilantro
Rind of 1 lemon, grated
Juice of 1/2 lemon
1 tablespoon ground coriander
2 tablespoons ground cumin
2 stalks lemon grass (I skipped this)
1 teaspoon salt
1/2 teaspoon pepper


Method

1.Grind all the ingredients in a food processor using a little water.(I used 3-4 tblsp of water)
2.Store in an airtight container or in the refrigerator.

Tips:
Can be used in any Thai recipes, like Thai fried rice or noodles, Table-top Thai Curry or to use another time when you are in a hurry.
Alternatively, freeze for upto 3 months, specified by Tarladalal.









This goes to Priya's..












Tomorrow will be posting Thai Fried Rice using this curry paste..

Flax meal chutney pudi

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Flax meal Chutney powder/Pudi

Flax seeds are one of the healthiest plant food which contains Omega 3 fatty acid called alpha-linolenic acid. This acid is not produced by the body so need to be obtained from diet. Its good for vegetarians, as these Omega 3 fatty acids are obtained from fish oil in general. Using this regularly in our diet is good and studies said that 4 table spoon of flax seed meal will give 6 gram of protein and 8 gram of fiber.

My mother makes different variety of chutney powder, i love them all. This flax seed chutney powder was what came to know from Maya's - Konkan world. I just could not wait to try this at home, i had flax meals sitting without knowing what to make of it. Before proceeding, i asked Maya about the flax meal, so she kindly replyed that shelf life may be less of flax meal than flax seeds. Made chutney powder with some small change into the original recipe. Maya we loved this healhty chutney powder, thank you for this wonderful recipe.


Sending this chutney powder to..
Smitha of Kadumanga for her event Color of taste-Podi.



Ingredients

1/2 cup Flax seed meal
4 big cloves Garlic cloves
1/4 cup Peanuts
1/4 cup Putani/Roasted Split chana dal/ Dalia
1 1/2 tsp Red chilli powder(or more)
1/2 inch pieces Tamarind
1/2 tsp Brown Sugar
Salt as per taste


Method

1. As i used flax seed meal, slightly roast it in a low flame, till you get a nice smell of flax seeds. Add chilly powder, take off the heat and cover it.
2. Separately, dry roast Peanuts, dalia and garlic cloves. Allow to cool them. Spread it in a flat plate.
3. Now grind all the roasted ingredients+tamarind+brownsugar+salt to a fine powder.
4. Chutney powder is ready to be served with rice, idli or dosa.. even with curd for paratha's.. yummy !!

Tamarind Chutney

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Tamarind Hot N Sweet Chutney

This is very simple and easy chutney as every body knows it, which can be made either in microwave or stove. Can make it in advance, used to any type of chat, Dhokla an so on. Here is how i make this chutney as most of my friends wanted to know the recipe :) !!

Sending this chutney to the following events..
1. Ramya's - Chutney/Dip Mania.
2. Srilekha's - EFM - Microwave Oven Series



Ingredients

1/4 cup Tamarind(used Swad wet tamarind )
3/4 cup water
1/2 cup Sugar
1/4 tsp Red chilly powder
1/4 tsp Chat masala
1/4 tsp Kala Namak
Salt adjust to the taste


Method

1. In a microwave safe bowl, take the tamarind add 2-3 tbsp of water an microwave for 30 to 50 sec.
2. Let this cool and smash the tamarind pulp using water, and squeez out the pulp. Can either stain it using stainer.
3. Again pour the stained tamarind pulp in a microwave safe bowl, add sugar, chilly powder, chat masala, Kala namak, salt and microwave for 1 minute.
4. After a minute, just mix it and microwave for 1 more minute. Do this again. So microwave for 3 minutes, in each 1 minute break. As it is very hot, just to be careful while removing from the microwave.
5. Tamarind Hot N sweet chutney is ready to go in just 3 o 4 minutes. Cool for a while and then serve.. Enjoy !!

Goes to Ramya's..





Aslo goes to Srileka for..

Tomato Chutney

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Tomato Chutney

Hi, I'm back with a usual chutney, got this from one of my recipe book. I used to pen down the recipes as used to watch it on television shows (Recipe shows). I was crazy of writing down specially recipes and beauty tips, home remedies, cooking, gardening, painting, craft tips so on.. from my school days. I was just looking my books, as i bought some of my collections :).. Just got this tomato chutney, its simple easy and tasty too...I tried this for the first time..

Here is the recipe..


Ingredients

1 cup Tomatoes chopped
1/4 cup Onions chopped
1 tsp Ginger chopped
1 tsp Garlic chopped
3-4 Dry Red chillies
1/4 tsp Tamarind paste (optional)
1/4 tsp Jaggery (optional)
Salt as per taste


Tempering

11/2 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Urad dal
Curry leafs

Method

1. Heat 1/2 tsp of oil add red chillies, ginger, garlic saute for few seconds.
2. Now add onions, saute til it is transparent.
3. Later add tomatoes, cook it till its soft. Cool it.
4. Add tamarind, jaggery, salt and grind it to a smooth paste.
5. Heat remaining 1 tsp of oil add mustard seeds when it starts popping add urad dal, curry leafs. Pore it over the grounded paste and mix.
Tomato Chutney is ready to be served with Idli, Dosa, Paratha..so on..






Hey, Meera has tagged me for Top 10 Picture MeMe.. So do wait and watch for my top 10 recipe picture in the next post :P !!

Quinoa with Tomato Chutney

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Quinoa With Tomato Chutney


I'm back with one more addition to my Ekadashi menu... Quinoa with tomato chutney is my new invention !! I guess :) !!
Most of them dont know about Quinoa, Me too... I came to know about it from one of my Bengoli friend as she used to cook it for Ekadashi. Just started searching about it, Its is very easy to cook an tasty too.. The cooking time and the quantity of water to be added varies for Quinoa.

Quinoa is a species of goosefoot (Chenopodium) grown as a crop primarily for its edible seeds. It is a pseudocereal rather than a true cereal as it is not a grass. Its leaves are also eaten as a leaf vegetable. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard.
The grains are small yellow flattened spheres, approximately 1.5 to 2 mm in diameter. When cooked, the germ coils into a small "tail" that lends a pleasant crunch. The leaves of the quinoa plant can also be eaten.

Health Benifits of Quinoa,

Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

There are about 1480 calories in one pound of quinoa flour or seeds. The composition of the flour is approximately: 55.3% carbohydrates, 13.1% protein, 5.8% fat, 13.6% fiber, 9.3% water, and 2.9% minerals.

I'm so excited to send my this Healthy recipe toSuganya's - Tasty Palettes, as she as stated nutritious, well-balanced, healthy recipes that can be served at breakfast. This Quinoa is a healthy grain which can be taken on the daily basis.. Not only on Ekadashi :) ..!!

So here is what I got a new dish to add it to my blog for Ekadashi menu and Healthy Eats - WBB entry.. Here comes my version of Quinoa with Tomato Chutney... A healthy breakfast on a fasting Ekadashi day.... Enjoy!!


Quinoa


Ingredients

1 cup Quinoa
3/4 cup Water
1 tsp Ghee
1/2 tsp Pepper Powder
Salt as per taste

Method

1. Wash the Quinoa with water.
2. Add ghee, pepper powder, water and, Pressure cook untill two whisle.
3. Serve with tomato chutney.


Here comes cooked Quinoa.....







Tomato Chutney


Every one are familiar with the Tomato chutney, Nothing special i guess.... :) !! But here is just a simple and easy way i prefer to make, and have with Quinoa....


Ingredients

1 cup Tomatoes Chopped
1/2 tsp Red chilly powder
1/4 tsp Tamarind paste
1/2 tsp Jaggery (if u wish to have Katta Metta taste)
Pinch of Turmeric powder
Salt as per taste


Tempering

1 tbsp Ghee
1/2 tsp Cumin seeds (Jeera)
1/2 tsp Mustard seeds
Curry leaves

Method

1. In a pan heat up the ghee, add mustard seeds, When it starts popping p add Cumin seeds and curry leafs.
2. Now add the chopped tomatoes and let it cook for few 2-3 minutes.
3. Later smash the tomatoes, add chilly powder, tamarind, jaggery, turmeric powder and add 1/4 cup of water and cook for 3-4 minutes.
Add water depending on the thickness you want the Chutney to be.
This tomato chutney can be saved for one week when refrigerated in air tight containner.






Here comes my Ekadashi plate - Quinoa with Tomato Chutney and Avocado milk shake....






This healthy plate goes to Suganya's...





Refferences : Wikipedia and WHFoods

Coconut Chutney

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Coconut Chutney


This is most common chutney in any south Indian house.


Ingredients

1/4 cup Fresh grated coconut
11/2 tsp Dalia/Roasted split gram
5 Green chillies
Ginger (optional) a small piece
Tamarind a cherry size
Salt 1 tsp


Temparing

1 tsp Vegetable/coconut oil
1/4 tsp mustard seeds
1 stand Curry leafs

Method

1. Combine all the ingrediants with 1/4 cup of water and grind to a smooth paste.

2. For the seasoning, heat the oil a non-stick pan and add mustard seeds and fry until the seeds crackle, then add curry leafs.

3. Pour the seasoning over the chutney, mix well.