CURD SANDWICH

Grilled cud sandwich tastes best and creamy if made using fresh curd made from full fat milk. This is one of the simplest bread sandwiches one can make either for breakfast, snack or a light meal. This recipe is that perfect summer meal if you are looking for with veggies and cooling curd. Add veggies as per your choice or easily available in your kitchen pantry like onion, carrot or bell pepper. This is one healthy and delicious sandwich which can be packed in kids or adults lunch box. It tastes best and wholesome because of the hung curd, few Indian spices and loaded with veggies. You can also add some grated cheese in the spread. You can eat them toasted or as it is, either way, the curd sandwich tastes great and filling.

INGREDIENTS:

6 Bread Slices [whole wheat/ white/ brown]

2-3 teaspoon Butter

½ Cup Thick Curd/ Hung Curd

¼ Cup Mayonnase [here I used Tandoori Mayonnase]

¼ Cup Boiled Sweet Corn

¼ Cup shredded Cabbage

¼ Cup Capsicum, finely chopped

¼ Cup Carrot [optional]

½ teaspoon Ginger, grated

Few Mint and Coriander Leaves, chopped finely

Salt to taste

¼ teaspoon Red Chilli Powder

¼ teaspoon Black Pepper Powder [according to your spice level]

METHOD:

For Making Spread:

STEP 1 – In a mixing bowl, add mayonnaise and hung curd and mix well.

STEP 2 – Add all veggies and spice powders in it. Give a nice mix. 

 

STEP 3 – Spread is ready, keep it aside.

How to make Sandwich:

STEP 1 – Take bread slice and remove their edges.

STEP 2 – Now spread the sandwich spread generously over one side of the bread slice.

STEP 3 – Heat the grill pan/ non-stick tawa with little butter.

STEP 4 – Cover the bread slice with the other bread slice and press a little.

STEP 5 – Now place the prepared sandwich on it and roast/ grill. Press gently with the spatula.

STEP 6 – Once the bread turn golden brown, flip it slightly and roast from the other side. Add some more butter to roast properly.

STEP 7 – Repeat the same and roast the other sandwich.

STEP 8 – Cut the sandwich in half with pizza cutter/ knife and serve hot.

Enjoy grilled curd sandwich with tomato ketchup or green spicy chutney and enjoy.

NOTES: *Hung curd can be prepared by straining homemade curd in a cloth for 4-5 hours and then keep in refrigerator.

                    *Veggies can be added according to your choice.

                *Here I added red chilli powder to make it little spicy but you can skip it or can use finely chopped green chilli.

KARTULYACHI BHAJI/ KANTOLA MASALA CURRY

Kakora / Kantola is also known as Jangli Karela/ Teasle Gourd. Some may know it is as kekrol. Bhat korola or some other name. It is one of my rare seasonal favourite curry recipe which is very tasty and delicious. Kakora is available in the market during rainy season across most parts of India. Kakora tastes not only delicious but very nutritious and healthy also. It is said to possess many medicinal values and is a good source of dietary fibre, minerals, vitamins, anti-oxidants and folates [good for pregnant women]. It even helps to reduce blood sugar level in diabetic patients, reduces chances of cancer, reduces kidney stones, improves skin glow.

It keeps your stomach in good shape during the monsoons by reducing the infections caused and controlling constipation. Lutein present in this vegetable helps in prevention of various eye diseases, cardiovascular dieases and even cancer. Aids in recovering from cough, fevers and body pains. It comes in smaller as well as bigger size but select the smaller ones and dark green in colour, as they are tender and not bitter.  I have already shared few recipes on my blog earlier.

INGREDIENTS:

10-15 Kartule/ Kantola/ Kakora

½ teaspoon Turmeric Powder

2 teaspoon Red Chilli Powder

2 teaspoon Coriander Powder

2 tablespoon Onion, coconut, ginger, garlic paste

1 Tomato, chopped

Salt as needed

2 tablespoon Oil

METHOD:

STEP 1 – Wash kantola and slice them vertically. Remove the hardened seeds if any.

STEP 2 – Heat oil in a kadai, add kantola in batches and fry them.

STEP 3 – Remove and keep aside.

STEP 4 – Now in the same kadai oil, add onion-coconut paste and roast for 1 minute.

STEP 5 – Add spice powders and mix well and roast for few seconds.

STEP 6 – Add chopped tomato and cook till it get mushy.

STEP 7 – Then add sufficient water, add salt, mix it and

 let it come to boil.

STEP 8 – Now at this stage, add fried kantola, mix it well.

STEP 9 – Simmer and cook for 5-7 minutes or until kantola cooked properly and becomes little soft.

STEP 10 – Switch off the heat, garnish with chopped coriander and ready to serve.

You can serve it with roti/ chapatti or dal-chawal as a side dish and relish.

    

MASALA VADA

Masala Vada is a crispy and savory deep fried fritter. Masala Vada is a popular snack item prepared with a batter made of chana dal/ gram and a freshly prepared masala powder. These are very easy to prepare. You can  surprise and impress your guests by serving these tasty hot vadas which can be prepared in very less time, like 30 minutes, if you soak the chana dal a few hours before. Do not grind the dal super fine. We need a coarse paste without adding water. Besides chana dal, the other important ingredient in masala vada which plays a major role for its flavourful taste is onion. Addition of cinnamon adds a unique aroma to these vada. If you are craving for something crispy and crunchy then make this vada and your taste buds will not stop thanking me. These vadas are very flavourful and addictive in taste. Serve piping hot vadas with a cup of hot coffee/ masala chai on a chilly winter or rainy evening and enjoy. They can also be served as a part of festival meal.  

INGREDIENTS:

1 Cup Chana Dal / Bengal Gram

1”Cinnamon stick

1-2 Dry Red Chillies

½ teaspoon Cumin Seeds

½ teaspoon Saunf/ Fennel Seeds

1 chopped Onion

Handful Mint Leaves

1 sprig Curry Leaves

1 teaspoon Ginger-Garlic Paste

1-2 Green Chillies, chopped

½ teaspoon Turmeric Powder

Salt as needed

Oil for deep frying

METHOD:

STEP 1 – Add chana dal in a bowl and wash with water a few times.

STEP 2 – Soak it in good amount of water for 1-1/2 hour. Drain completely to a colander.

STEP 3 – In a mixer pot, add cinnamon, cumin seeds, saunf, dry red chillies and grind it coarsely. Set aside.

  

STEP 4 – Now keep 2-3 tablespoon chana dal aside.
STEP 5 – Add rest of the dal to a mixer pot with salt and blend to make a coarse paste. We don’t need a fine paste of dal.

STEP 6 – Transfer the dal mixture in a mixing bowl.

STEP 7 – Add chopped onion, chopped mint leaves, chopped curry leaves, chopped green chillies, ginger-garlic paste  and the soaked dal which we have kept aside. Mix everything until well combined.

STEP 8 – Add freshly ground masala powder and mix well. 

Taste the mixture and if needed add some more salt.

STEP 9 – Take a handful of the dal mixture and check its consistency. If you are able to roll it then proceed. If not be able to roll, take a handful of this mixture and blend to a smooth paste. Mix it with the rest of the batter/ mixture.

STEP 10 – Divide the mixture in equal portions. Wet your hands with water and start making vada.

STEP 11 – Heat enough oil in the kadai on high flame. When the oil if hot enough switch the flame to medium.

STEP 12 - Take a small portion in your hand, make a ball and then flatten it on your palm.  [see notes]         

STEP 13 – Gently drop the vada in hot oil one by one. Only add 3-4 vadas according to the size of your kadai.

STEP 14 – Do not disturb the vada immediately, otherwise they will break.

STEP 15 – Deep fry them on medium flame until golden in colour. When done from one side gently flip it with the slotted spoon and fry from the other side. Make them a bit crisp from both sides.

STEP 15 – Transfer on a kitchen towel with the slotted spoon and drain excess oil.

STEP 16 – Follow the same procedure and fry the rest of the vadas in batches.

Serve piping hot masala vadas with green chutney/ schezwan sauce/ tomato ketchup and enjoy at tea time with a cup of tea or coffee.

NOTES: *If you are not sure about rolling vada on hands, then use a plastic sheet/ cloth to roll them.

SANDGYACHI BHAJI

Sandgyachi Bhaji/ Moong Vadi chi Bhaji is a staple food for Maharashtrain during monsoons. This dish is made with moong dal vadi, which is sundried during summers and stored. From my childhood, I have grown up eating and relishing these kinds of recipes being prepared by my mother and aunts with all interesting chit chats. My mom used to make moong vadis from scratch but being lazier I prefer to buy them from other home cooks. Till few years back, my mom used to parcel it for me. This is very helpful when there is nothing to make, your refrigerator has no vegetables and you are confused. Sandgyachi bhaji is similar to Rajasthani Papad Ki Sabzi and it tastes best when served with roti/ bhakri. These dumplings are tasty and nutritious as they are lentil based. So do try it once and if you like share your feedbacks.    

  INGREDIENTS:

1 Cup Sandge/ Moong Vadi

2 Onions, chopped

8-10 Garlic Cloves

½”Ginger piece

2 tablespoon Coriander

½ teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

1 teaspoon Garam Masala Powder

½ tablespoon Coriander Powder

Salt as needed

2 tablespoon Oil

METHOD:

STEP 1 – Heat ½ teaspoon oil on a tawa/ pan and roast sandge well for 2-3 minutes. Keep them aside.

STEP 2 – On the same tawa, add chopped onion and roast well until golden brown.

STEP 3 – Then add oil, chopped garlic and ginger and roast until raw smell vanishes.

STEP 4 – Add chopped coriander and mix well. Switch off the flame.

STEP 5 – Transfer the onion mixture in a plate, add coriander powder. Cool it completely.

STEP 6 – Add all this ingredients in a mixer pot and grind to make a fine paste.

STEP 7 – In a small bowl, add red chilli powder, turmeric powder and add 1-2 tablespoon water to make a paste.

STEP 8 – Heat a pan with remaining oil.

STEP 9 – Add red chilli –turmeric paste and roast for few seconds.

STEP 10 – Now add onion paste in it, mix well and cook for 2 minutes.

STEP 11 – Add garam masala powder, mix well. Then add around 2 glass hot water and mix.

STEP 12 – Season it with salt. Let it come to boil.

STEP 13 – Add roasted sandge, mix well and cover it partially. Cook for 10 minutes.

STEP 14 – After 10 minutes, check the sandge. If they are soft and cooked properly, switch off the flame. If not and need some more time for cooking, add some more water and cook for another 5 minutes.

STEP 15 – Garnish with chopped coriander and curry is ready to serve.

Sandgyachi Bhaji goes well with roti/ bhakri or steamed rice.