Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

Coriander Chutney Sandwich


Picnics, Trips, Breakfast, Lunch - Eat this Coriander Chutney Sandwich anytime you want! Making it is child's play and it makes a great travel companion...

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe

I was almost embarrassed to blog about this Coriander Chutney Sandwich. This is one of the simplest, basic recipe I have ever blogged about. I have been arguing with myself - should I or shouldn't I, for weeks now. Finally, the "should I" won. Winning arguments - I love simple recipes, and I'm sure so do you folks. No dish is too basic when it has all the right flavors. Flavor triumphs everything else

And there was also the fact, that this has been a favorite family Picnic meal forever. Literally, forever, as long as I can remember!! We don't go on picnics anymore, although I think we totally should. But in my head, you can only go for picnic to the beach. You can remove the girl from Goa, but not the Goa from the girl !! I miss that deep blue sea, the white sand and the shade of coconut trees under which we spread our bedsheets and picniced. While all my cousins and Gee swam without fear of the big bad ocean, I safely sat on the shore and built sand castles. They may think they enjoyed more, but I was closer to the food. Ha!!

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe

I like Bangalore, but my only complain is it is only flanked by land on all sides, no beaches in site anywhere, the closest one is at least 400kms away. I can go to the gardens, but let's face it a garden is no beach and once you have tasted the sea, there is just no satisfying the soul with anything else!! So no picnics in sight anywhere, but we do take a lot of road trips. Not as many as I would like off late, but hey, something is better than nothing. And our little triangular Chutney Sandwich still accompanies us on these road trips along with bags of chips and bottles of soft drinks and chocolates. Of course chocolates!!!

Sometimes this Coriander Chutney Sandwich becomes my Saturday breakfast. I make the Coriander Chutney at night and store it in the fridge, so Saturday breakfast is a breeze. No one has to wait for me to wake up and make breakfast - slapping on some butter and chutney onto 2 slices of bread is definitely child's play. So I get to sleep in. And I myself don't need to worry about "what to cook for breakfast", the most tiresome question I ask myself most days.

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe

This Coriander Chutney is made by blending / grinding together fresh grated coconut, fresh coriander leaves, green chillies for the heat, tamarind for sourness and salt with a little bit of water. A regular coconut chutney that is eaten with Dosa or Idli usually has a lot more of coconut than coriander, but here the quantity of coriander is far more than the coconut. The coconut is there just to add body to the chutney and perhaps, a little sweetness, but otherwise the Coriander steals the show. Add a little mint and sugar to make this chutney extra special.

This is one of "those" recipes which does not follow a recipe. Just take the quantity of the ingredients below as a guideline and change it to suit your palate. There is no right or wrong in making a chutney. The only thing I'd be cautious about is the quantity of water, start small and increase as you go. A watery chutney will lead to a soggy sandwich and no one likes a soggy sandwich, am I right? Except Gee, of course, how can sibling ever agree on anything, I wonder!!!

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also like:


Coriander Chutney Sandwich


How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipeCoriander Chutney Sandwich is made using a simple coconut and coriander chutney, bread and butter.

Recipe Type:  Sandwich
Cuisine:            Indian
Total Time:     15 minutes
Yield:                Serves 3-4


Ingredients:


For the Coriander Chutney:


1/2 cup freshly grated Coconut
1.5 cups loosely packed Coriander leaves
1/2 tsp Tamarind pulp
1-2 Green Chillies
2-3 Tbsp Water
1/4 tsp Sugar
Salt to taste

To assemble the Sandwich:


Bread
Butter

Method:


Grind/ blend together all the ingredients to get a smooth chutney.
Add the water by the spoonful to get a thick chutney. Do not add all the water in the beginning, the coriander and coconut will leave their own juices and the chutney may end up being runny.
Spread one slice of bread with butter and the other with the coriander chutney.
Stick the 2 slices together and cut into triangles to make Coriander Chutney Sandwich.



How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe



Read more ...

Bean and Grilled Veggie Sliders with Coriander Cashew Sauce

I finally got around to making these Bean Burgers.

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

I'm a big fan of Burgers and a bigger fan of Bean Burgers. If I see a Bean Burger on the menu, you can be sure I'm ordering it. Regular Bean Burgers are usually just mashed beans shaped into a patty and fried. They are mushy and generally low on spice. So when I set out to make my Bean Burgers, I knew I wanted to add another element to it, another flavor, something that would make my Bean Burger tastier and juicier. TA-DA! Grilled Veggies.

Grilled veggies are the best, aren't the? Low on calories, high on health, super high on taste, and absolutely vibrant to look at. This burger was a marriage of two of my favorite things.

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

So let me tell you what's about to go down:
  • A crispy golden SHALLOW FRIED patty made from beans, grilled vegetables, garlic, sauteed onions and cabbage, red chilli powder and oat flour. 
  • A creamy VEGAN sauce made by blending cashews with garlic, coriander, lime and salt. Juicy creamy green goddess goodness.
  • Tomato and Onion slices, just to UP the fresh quotient and to add crunch without any effort at all.
  • Multi grain buns. 
Now tell me that isn't healthy!!

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

Just because it is healthy, does not mean it is losing out on taste or texture. The Bean Patty is everything it should be. It has beans that are hearty and filling. The grilled veggies are coarsely blended with the bean mixture and add a bite to the otherwise plain burger. With each bite you get a different mix of grilled vegetables, so you'll never be bored. I grilled my veggies with very little olive oil in the oven. I used a mix of colored capsicums or peppers and zucchini. The sauteed onions add a much needed sweetness. And the cabbage.. well, I had the cabbage, so I tossed it in. It adds to the texture, but can totally be skipped. Garlic, chilli and salt are a given, so no discussion there. Oat flour - I know this just upped the health factor, but that's not why it is there. The entire patty is made of only wet ingredients, there is nothing else to soak up the juices. Juiciness is needed, but excess of it will make the patty very soft and fragile. The oat flour was added to soak in the excess liquid and give enough strength to the patty, so I could shape it and fry it. This can be replaced with bread crumbs.
How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

Next comes the coriander cashew sauce. Simplest sauce ever!! Soak cashews in hot water for 15-20 minutes. Then drain and blend with chopped coriander and garlic. Squeeze some lime juice, add some salt and pepper. Done!!  There is literally no cooking involved here.

I made sliders instead of burgers, just coz they are so much fun to eat. You can make regular burgers with the same recipe, just adjust the quantities.

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com


If you liked this, you may also like:


Bean and Grilled Veggie Burger with Coriander Cashew Sauce


How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.comBean and Grilled Veggie Burger with Coriander Cashew Sauce is a vegan burger with a patty made from grilled vegetables and red kidney beans and has a sauce made from coriander and cashews.

Recipe Type:  Snacks
Cuisine:            International
Prep Time:     1 hour
Cook time:     30 minutes
Yield:                8


Ingredients:


Bean and Grilled Veggie Patty


3/4 cup Red Kidney Beans, cooked
1/2 cup Mixed Vegetables, chopped (Red Capsicum, Yellow Capsicum, Green Capsicum, Zucchini)
2 Onions
1/4 cup Cabbage, sliced (Optional)
2 tsp Garlic minced
1-2 tsp Red Chilli Powder
1/2 cup Oat meal
2 tsp Olive Oil
4-5 Tbsp Oil
Salt to taste

Coriander Cashew Sauce


18-20 Cashews
1 handful Coriander leaves
1-2 Garlic cloves
1 tsp Lime Juice
Salt to taste
Pepper to taste

To assemble the Bean Burger


8 Multigrain Slider Buns
1 large Tomato
1 Onion

Method:


Bean and Grilled Veggie Patty


To grill the vegetables, lay the chopped vegetables onto a baking sheet and drizzle the olive oil on them. Sprinkle salt, mix well. Grill for 15-20 minutes until slightly charred.
Heat 3 tsp of Oil in a shallow pan and add slices onions. Saute until the onions have browned slightly. Remove and keep aside.
In the same pan, add 1 tsp of Oil and saute the cabbage, (if you are using it) until it wilts slightly.
Grind the oatmeal to powder.
In a food processor or a mixer, add the beans, grilled veggies, garlic, sauteed onions and cabbage, read chilli powder, oat flour and salt. Pulse until the mixture sticks together but it still coarse.
Form 8 patties and keep aside.
Heat the remaining Oil in a small pan and add the patties one by one carefully. Do not crowd the pan and I suggest frying them in batches.
Flip the patty when one side browns. Cook until both the sides are brown and crispy.

Coriander Cashew Sauce


Soak the cashews in hot water for 15-20 minutes.
Blend to a smooth paste along with the coriander, garlic and a little bit of water.
Squeeze in the lemon juice and add salt and pepper. Mix well.
To assemble the burger, heat the burger buns and spread the cashew sauce on the lower bun.

To assemble the Bean Burger


Place the patty on the lower bun and top it up with sliced tomato and onions.
Add a big dollop of the cashew sauce and place the upper bun.
Serve hot.


How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com


Read more ...

Sweet Potato and Cheese Paratha


How to make shakharkand aloo cheese paratha recipe at www.oneteaspoonoflife.com

Today was day 1 of my long long weekend. Yesss!!! I have a 4 days weekend. I used to wonder if there is anything better than a long weekend, there definitely is, this 4 days weekend. 4 full days, well 3 now, I'm so excited.

Day 1 was very fruitful. I finished all my festival shopping. The market place was crazzzy. People everywhere. I guess everyone wants to finish off all their Diwali shopping this long weekend.

How to make shakharkand aloo cheese paratha recipe at www.oneteaspoonoflife.com


Let's talk about the Sweet Potato and Cheese Paratha. Paratha is wholewheat flatbread that is usually stuffed with either vegetable or cheese. It is a popular breakfast dish across North India. Just as I say that, I must also say I'm a big fan of all day breakfast. Breakfast for lunch, Breakfast for dinner - I'm all for it.

I made this Sweet Potato and Cheese Paratha for dinner. It was a busy day, and I wanted something hearty and filling yet easy to make. Don't let the number of steps below frighten you, the paratha is actually very easy to make. Let me take a minute to tell you just how tasty this Sweet Potato and Cheese Paratha is - It is super delicious. They have that slight sweetness of the sweet potato, the hit of heat from the green chillis and the saltiness of the melting cheese all enveloped in a crispy wholewheat covering.

How to make shakharkand aloo cheese paratha recipe at www.oneteaspoonoflife.com


I used regular processed cheese cubes. Use any sharp salty cheese that melts when heated. Hard or very creamy cheese will not go well with this Paratha.

I usually knead the dough well in advance and keep in the fridge. The same dough is used to make chapatis or rotis. The dough stays good for 3-4 days in the fridge. So go ahead and make it in advance and remove it around 30 mins to 1 hour before you make the parathas so the dough is pliable.

I also made the stuffing in advance and kept it in the fridge. This also stays good for 3-4 days. So for dinner, all I had to do was the assembling part, where you roll out the dough to a small circle, fill the stuffing in the center and then just fold the edges of the dough until the filling is sealed in the dough. Exactly, as you would seal a wanton or momo. Then gently roll it out as thin as you can without all the stuffing coming out. Then just pan fry it and ta-da, hot crispy parathas are ready to be eaten. Never skimp on oil while making parathas, you will lose out on flavor.

How to make shakharkand aloo cheese paratha recipe at www.oneteaspoonoflife.com


If you liked this, you may also like:

  • Methi Paratha - Wholewheat flatbread flavored with fresh Methi or Fenugreek leaves and spices. 
  • Szechwan Paratha - Wholewheat flatbread stuffed with a mix of cabbage, onions, capsicum and carrot cooked with chinese sauces. 
  • Sweet Potato Chaat - Sweet Potato Chaat is a flavorful street food inspired snack that is made with baked sweet potato, sweet and spicy chutneys, finely chopped vegetables, spices and sev.


Sweet Potato and Cheese Paratha


How to make shakharkand aloo cheese paratha recipe at www.oneteaspoonoflife.comSweet Potato and Cheese Paratha is an unleavened Indian whole wheat flatbread stuffed with a mixture of cooked sweet potato and cheese.

Recipe Type:  Breakfast
Cuisine:            North Indian
Prep Time:     45 minutes
Cook time:     45 minutes
Yield:                6 parathas

Ingredients:


For the Dough:


2 cups Wholewheat flour / Atta
1.5 cups Water
0.5 tsp Salt

For the Stuffing:


1 medium Sweet Potato
0.5 cups grated Cheese
1-2 Green Chilli, finely chopped
2 Tbsp chopped Coriander Leaves
0.5 tsp Mustard Seeds
0.5 tsp Turmeric Powder
3 tsp Oil
Salt to taste

Others:


Wholewheat flour for dusting
Oil to fry the Parathas

Method:


To make the Dough:


In a large bowl, take the wholewheat flour. Add salt and half cup of water.
Bring the mixture together and knead into a smooth soft dough. Add more water as required. Cover the dough with a kitchen towel and keep aside for 30 minutes.

To make the Stuffing:


Boil and peel the sweet potato and keep aside to cool.
Once the sweet potato has cooled, mash or grate the sweet potato. Ensure there are no large chunks in there.
Heat oil in a pan or kadhai and add the mustard seeds.
Once the mustard seeds splutter, add the finely chopped green chillis and fry for 30 seconds.
Add the turmeric powder and mix well.
Now add the mashed sweet potato and salt. Mix well and remove from heat.
Allow it to cool to room temperature and add the chopped coriander leaves and grated cheese. Mix well.

To assemble the Sweet Potato and Cheese Paratha:


Divide the dough into 6 equal pieces and roll them into balls.
Divide the stuffing into 6 equal portions.
Take a ball of dough and flatten it. Dust it with wholewheat flour.
Using a rolling pin, roll out the dough to a circle of about 3.5" to 4" diameter. Dust with wholewheat flour as required so that the dough does not stick to the counter or the rolling pin.
Place the stuffing into the center of the rolled out dough and using your fingers, bring all the edges together and seal the stuffing inside the dough.
Dust the stuffed dough ball with wholewheat flour and roll it out again until the paratha has a diameter of 5" to 6".
Heat a griddle or tava and grease it with oil. Always cook parathas on high heat, cooking them on low heat will make them hard.
Place the paratha on the hot tava. Once the first side has developed small brown spots i.e. it has cooked, spoon oil on the uncooked side and spread it using a spoon.
Flip the paratha and allow the second side to cook.
Repeat the same with the remaining 5 portions.
Serve hot. Parathas taste great with butter, yogurt, chutney or pickle.

How to make shakharkand aloo cheese paratha recipe at www.oneteaspoonoflife.com
Read more ...

Eggless Banana Bread Recipe | How to make Banana Bread Without Eggs


Banana Bread recipe without eggs. This banana bread is a dense cake made from ripe bananas and without eggs. It is perfect as a breakfast or a tea time cake.

In a hurry? Jump to Video or Jump to Recipe


Banana Bread without Eggs



This time, my weekend has begun, unlike last week when I had to work a Saturday to make up for an unexpected holiday. I wish every night could be a Friday night when I get to lie down on the sofa and watch TV all night. I rarely cook elaborate meals on Friday night. Bare minimum to stop me from being hungry. So it is usually some kind of pressure cooker rice dish like Mint Pulao or Vangi Bhaat. I don’t like doing dishes either on Friday nights.

Banana Bread without Eggs

This week though, I have an added treat to my Friday night. We bought these large bananas on Sunday that were starting to go all black on the outside and ripe on the inside. I felt my whole house had begun smelling bananas. Usually, overripe banana means making Mangalore Banana Buns for me. But this time, I tried a new way of using them up in this zero effort Banana Bread. It takes like 10 minutes to whip up the batter and then just put it in the oven and allow it to cook while you continue with your other work.

This Banana Bread is dense and moist as any good banana bread is meant to be. It is perfect to eat at tea time as isn’t too sweet. I pretty much ate it for tea, snacks and dessert. So there isn’t a time when it isn’t the right time to eat this Banana Bread.

Banana Bread without Eggs

The Banana Bread has a slight hint of vanilla. I used condensed milk to add liquidity and sugar, and hence did not use sugar in the bread. If you want to skip the condensed milk, just use more of regular milk and sugar. You can also add maple syrup instead.

If you have never baked a cake in your life, then I’d suggest starting out with this Banana Bread, it is a no fail and zero effort recipe.

Banana Bread without Eggs


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





--------------------------------------------------------------------------------------------------------------------------


Eggless Banana Bread Recipe | How to make Banana Bred Without Eggs


Banana Bread without EggsMoist Eggless Banana Bread made using ripe bananas, condensed milk and all purpose flour. 

Recipe Type:  Dessert
Cuisine:            International
Prep Time:     20 minutes
Cook time:     40 minutes
Yield:                1 loaf


Ingredients:


3 ripe Banana
1.5 cups All Purpose Flour (Maida)
100gms sweetened Condensed Milk
1/3 cup Butter (melted and cooled)
1/2 cup powdered Sugar
1/4 cup Milk
1 tsp Vanilla Extract
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Cinnamon Powder (Optional)

Method:


1. Preheat the oven to 180 degree Celsius.
2. Brush the bottom and sides of a loaf tin with butter and dust with flour. I used a 9"x 3"x 2.5" loaf tin.
3. In a large bowl combine the flour, salt, baking powder and baking soda and keep aside.
4. Mash the bananas.
5. Add the condensed milk, melted butter or oil, milk and vanilla extract to the mashed bananas and mix until combined.
6. With a wooden spoon or a spatula, fold in the dry ingredients gently into the wet ingredients until you get a thick batter. Do not over mix, else the bread will become hard.
7. Taste the batter and if you feel it needs more sweetness, add in powdered sugar as desired.
8. Scrape the batter into the greased loaf tin.
9. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
10. Remove the bread from the pan after 5-8 minutes. Cool on a wire rack.
11. Allow it to cool and then slice it.
12. Serve at room temperature or warm.


Banana Bread without Eggs



If you liked this, you may also like:

how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com
Honey Cake

Vegan cake made with dates and walnuts
Vegan Date Walnut Cake
Mangalore Banana Buns
Banana Buns / Mangalore Buns




Read more ...

Methi Paratha


How to make vegan methi fenugreek paratha recipe at www.oneteaspoonoflife.com

At a loss of what to pack for lunch tomorrow?

Travelling somewhere and need to carry along your own food?

Or

Just wondering what to make for breakfast tomorrow?

TA-DA!!!

Presenting Methi Paratha -  A humble, healthy, whole wheat flatbread flavored with spices and Methi leaves or Fenugreek leaves.

Methi Paratha is perfect for boxed lunch or breakfast. Number one reason being - it doesn't leak!! So you don't need to worry about a messy lunch bag. Also, it doesn't spoil for a long long time (by long long, I mean at least 2 days in tropical weather, much more in cooler weather). And the dough stays great in the fridge for at least 4-5 days. So you can make it ahead of time and store it.

How to make vegan methi fenugreek paratha recipe at www.oneteaspoonoflife.com


And guess what's the best part?? Leftovers.... Seriously... Just cut them into small triangles and follow this recipe to get your own flavored Whole Wheat Nachos. Complains, anyone?

I've been making Methi Paratha for a long long time and I've faced certain issues with the way I was making them earlier. I never cooked the Methi leaves, I just chopped them and added it to the dough. All was well until I added the salt. After that though, my dough would just keep getting watery and sticky and I had to just keep adding more and more wholewheat flour to try and stiffen the dough a bit. And by the end of it the paratha would have the methi leaves to the flour ratio all messed up. Also, I'd end up with a messy rolling pin which would have bits of dough stuck to it that I had to clean before rolling out the next paratha.

If you are facing the same problems, read on.

How to make vegan methi fenugreek paratha recipe at www.oneteaspoonoflife.com

Gee (in her big sister wisdom) showed me how to overcome this. Such a simple solution. Just cook the methi leaves slightly. Cooking them makes the leaves release the water in them. Also adding a little bit of salt during the cooking ensures almost all the water in the leaves is out where you can see it. This leads to a smoother dough that does not turn to sticky in a few minutes. The dough retains it's consistency and is super easy to handle. No sticky rolling pin either.

As for any paratha, Methi Paratha needs to be cooked on a medium to high heat. Cooking them on low heat, makes them hard and brittle. You may need to be watchful that you don't burn them while cooking on higher heat, but hey, you get soft parathas as a result of it.

How to make vegan methi fenugreek paratha recipe at www.oneteaspoonoflife.com


If you liked this, you may also like:



Methi Paratha


How to make vegan methi fenugreek paratha recipe at www.oneteaspoonoflife.comMethi Paratha is a whole wheat flat bread flavored with fresh Methi or Fenugreek leaves and spices. 

Recipe Type:  Main
Cuisine:            North Indian
Prep Time:     20 minutes
Cook time:     30 minutes
Yield:                Makes 8-10

Ingredients:


3-4 cups Methi Leaves (washed and chopped)
2 cups Wholewheat Flour
1/2 cup Water
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
2 tsp Oil
Salt as required
Oil or Ghee for cooking the Paratha

Method:


In a pan or kadhai, heat the 2 tsp of Oil.
Add the chopped methi leaves into it and stir well.
Cover and allow to cook for 2-3 minutes until the methi leaves have wilted.
Now add the coriander powder, cumin powder, turmeric powder. red chilli powder and 1/4 tsp salt and mix well.
Cover and allow it to cook for 2-3 minutes. Remove from heat and keep it aside.
In a big bowl or plate, mix together the whole wheat flour and the methi leaves mix.
Now add salt as required and water. Knead it into a smooth dough.
Made small balls of the dough and roll it out into parathas (about 1-2mm thick).
Heat a greased tava or a griddle on medium high heat. Place the paratha on it and spoon oil.
Flip and cook the other side when the first side has cooked (small brown spots appear on it).
Serve hot with butter, pickle or yogurt.



Read more ...

Grilled Paneer Sub Sandwich

Two crusty chunks of  rye bread, a generous helping of creamy tartar sauce and the hero - a garlic and chilli marinated slab of Paneer that is grilled to perfection. Oh ya and lettuce too. That's what is in this Grilled Paneer Sub Sandwich. Eat that and tell me if you complain!!

How to make tandoori paneer grilled cottage cheese sandwich recipe at www.oneteaspoonoflife.com

We had this absolutely amazing cookout event in office organized by Slurp Studio where they had grilled Paneer, caramelized onions, sauted mushrooms, fresh tomato slices and many more mouth watering ingredients along with a variety of breads and spreads. We had to build our own sandwich and I tried this Grilled Paneer Sandwich that left me obsessed with it even after the day was over.

How to make tandoori paneer grilled cottage cheese sandwich recipe at www.oneteaspoonoflife.com

I had to HAD to have it again. I mentioned it to my sister Gee who got super excited. More than me I think to have this sandwich, it's funny, she did not even have it the first time. But then, that's her. She's totally obsessed with sandwiches. She hacks into my Pinterest account searching for mouth watering juicy sandwiches. I think she's trying to find the ultimate vegetarian Moist Maker just like Monica Geller's.

Building a sandwich is so much about the perfect bread than about the filling I feel. I'm sooo into Artisan breads. That hard crust and soft crumb makes my mouth water. I could probably eat warm Artisan bread with some extra virgin olive oil, salt and pepper all day long. And I really NEEDED an artisan bread loaf to recreate the Sandwich of my dreams. Yes! that's what I shall call it, Sandwich of my Dreams!!! 

How to make tandoori paneer grilled cottage cheese sandwich recipe at www.oneteaspoonoflife.com

Now Bangalore's a big city where you get pretty much anything but you don't get it everywhere. So my hunt for Artisan bread took me to many famous bakery in South Bangalore, but I was sorely disappointed by the results.

Finally, I took to online shopping. I found this amazing looking herb crusted artisan bread, and I ordered it ASAP. Imagine my disappointment when it came pre-sliced like a regular bread loaf. I had imagined this Sub and I got teeny tiny slices. I immediately returned it. Luckily for me Gee was gracious enough to go all the way to the center of the city to get me this beautiful looking German Rye Bread. Two Thumps UP!!!

How to make tandoori paneer grilled cottage cheese sandwich recipe at www.oneteaspoonoflife.com

Bread sorted out, now let's get on to my Grilled Paneer. This super easy grilled paneer is marinated in a very simple marinade made of ingredients found in your pantry - Oil, Paprika or Red Chilli Powder, Garlic Paste, Cumin powder and salt. Marinate the paneer for 30 mins to 1 hour. I grilled the paneer on a grill pan to get that beautiful char lines, but you can grill it in the oven or a greased pan as well. A coal barbeque is actually the best way to cook it, as it will add that wonderful smokey flavor. The paneer really doesn't need to be cooked for any particular amount of time. The cooking is only to soften it on the inside and char it on the outside.

You can replace the Paneer with Haloumi or Tofu (for a vegan version). It needs to be a hard cheese that won't melt when grilled at high heat.

How to make tandoori paneer grilled cottage cheese sandwich recipe at www.oneteaspoonoflife.com

I also made my own Tartar sauce. It is super simple, just chop and add. If you don't have the ingredients, you can just use Vegetarian Mayo.  You can also use add some mint puree to regular mayo to get mint mayo. Mint mayo goes really well with this sandwich.

Lastly the fresh ingredients, I kept it simple with just lettuce, you can add sliced tomatoes and onions.

The instructions for building the sandwich are as per what I made. Take them as just general guideline and feel free to adapt it to your style of sandwich making.

How to make tandoori paneer grilled cottage cheese sandwich recipe at www.oneteaspoonoflife.com

If you liked this, you may also like:


Grilled Paneer Sub Sandwich


How to make tandoori paneer grilled cottage cheese sandwich recipe at www.oneteaspoonoflife.comSandwich made with rye bread and grilled marinated paneer along with a home-made tartar sauce and lettuce. 

Recipe Type:  Main
Cuisine:            International
Prep Time:     30 minutes
Cook time:     15 minutes
Yield:                Serves 4

Ingredients:


For Grilled Paneer:


400gms fresh Paneer
1.5 Tbsp Extra Virgin Olive Oil
1.5 tsp Garlic Paste
1 tsp Red Chilli Powder
0.5 tsp Cumin Powder
Salt to taste

For Home-made Tartar Sauce:


1 cup vegetarian Mayonnaise
1 Tbsp chopped Dill Pickle
1 tsp Lime juice
1 tsp finely chopped Dill leaves
Salt to taste
Pepper to taste

For the Sandwich:


2 loaves Rye Bread (or any Artisan Bread loaf)
Grilled Paneer
Tartar Sauce
Lettuce leaves

Method:


For Grilled Paneer:


Mix together the extra virgin olive oil, garlic paste, red chilli powder, cumin powder and salt to make a marinade.
Slice the paneer into slabs, about 0.8-1 cm thick.
Marinate the paneer. Cover and keep aside for at least 30 minutes.
Heat up a grill pan or on a barbeque grill, grill the paneer for 1-2 minutes on each side until char marks appear.

For Home-made Tartar Sauce:


Mix together all the ingredients to make a simple tartar sauce.
Adjust lime, salt or pepper according to your taste.

For the Sandwich:


Halve the bread lengthwise.
Layer the lower half of the bread with lettuce.
Place the grilled paneer slab on it.
Spread the tartar sauce on the paneer.
Cover with the other bread slice to make the Grilled Paneer Sandwich.

Read more ...

Breakfast Bruschetta Duo - Tomato & Onion and Avocado & Olives


Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

Saturday.... Finally... What is your PERFECT Saturday?? Leave me a comment...

Mine is waking up late, a hearty breakfast, a good cup of ginger tea and the morning paper. 

I got all of that today with these Breakfast Bruschetta Duo. Soooo PERFECT....

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

I like to keep breakfasts as simple as possible. Usually, breakfast is my simplest meal of the day. On weekdays, I snooze and snooze my alarm until I have to wake up ( Don't you just love the SNOOZE button? ) and then there is a whirlwind in the house as I rush around to get ready to go to work. I definitely don't have time for a fancy breakfast. So something quick that I can whip up is the solution. 

I make BreakFEAST only on weekends. But after an extremely hectic week, I really did not fancy any more hard work on Saturday!!! So today was the day to keep it simple yet hearty and TASTY.

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

I woke up at 9 and bam! it's 9.30 and I was plonked on the bean bag in front of the TV watching the latest season of MasterChef and eating my oh-so-easy-yet-delicious Breakfast Bruschetta Duo. Don't they look AMAZING?? 

I love love LOVE colorful food. Makes me wanna eat it immediately. I had to control my urge, until I could finish taking photos. The idea of Breakfast Bruschetta Duo is inspired from the Goddess of TV cooking - Nigella. I did not follow her exact recipe though, I changed the topping to my liking.

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

I could have these Bruschetta for lunch, snacks, tea and dinner... I could pretty much have them all day long. I cannot get enough of them. So FRESH and so EASY. All I had to do was find the freshest sourdough bread in the supermarket yesterday. And today morning, all I did was chop chop chop as Raj made ginger tea for us. And then just toast the bread, top with the chopped veggies, sprinkle salt and pepper... a drizzle of some extra virgin Olive Oil and we're DONE.

I don't know anything that could be easier than that and look that GOOD. Do you?

I used a sourdough loaf. I've made these before using Baguette. They taste just as good with regular bread. Use what you have and it'll still taste just as delicious. 

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

The first Bruschetta is topped with chopped fresh tomato, red onion and coriander, while the second one is topped with sliced avocado, green olives and fresh mint leaves. I also made a third kind - the Tomato and Avocado one. But they were eaten before I could get a single photo. You see, it started out as may be 3 bruschettas per person. Then Raj saw them and I saw them and both were tempted, so we were like let's just make it even so we both get 2 of both. By the time we were done with 3, we wanted MORE.... So he was on toasting bread duty, while I went to chopping. And we had a third variety. 

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

That's the best thing about these Breakfast Bruschettas, you can mix and match the toppings. Put what you love. Someday, when I have all the time in the world, I'm gonna make my other favorite bruschetta - the caramelized onion and mushroom one... yummmm.... Until then, back to the simple life.

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich



Breakfast Bruschetta Duo - Tomato & Onion and Avocado & Olives


Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich
A duo of bruschettas perfect for breakfast - one topped with tomato and onion and the other with avocado and olives. 

Recipe Type:  Breakfast
Cuisine:         International
Prep Time:    20 minutes
Cook time:     5 minutes
Yield:             8 Bruschettas

Ingredients:


1 Sourdough loaf or Baguette
1 large Tomato
1 red Onion
A handful of fresh Coriander leaves
1/2 Avocado
8-10 green Olives
A handful of fresh Mint leaves
2 Tbsp of extra virgin Olive Oil
Salt
Freshly cracked Pepper
Lime

Method:


Slice the bread into thick slices.
Toast them on a griddle or tava for 3-4 mins. Remove onto a plate.
In the meanwhile, finely chop the tomato, red onion and coriander leaves and mix well.
Slice the avocado and the green olives.
Top half the slices with the tomato mix and half with the avocado and olives one. Add Mint to the avocado and olive bruschetta.
Sprinkle salt and pepper.
Drizzle the olive oil. Squeeze lime on the bruschetta.
Serve immediately.



Read more ...