CAPSICUM PANEER SANDWICH

Paneer, capsicum sandwich sounds so tempting, no one can refuse. Bread slices are crisped to perfection and arranged together with the filling of finely chopped veggies, paneer and few spices. This is really delicious, easy and kid’s favourite sandwich. It can also be a quick fix for a filling tea time snack for your whole family. It is tasty as well as healthy stuffing to sandwich between breads and make snack. This is the first time I am making paneer sandwich. I always had a thought paneer sandwich could be dry and not as tasty as sandwiches with cheese. But this one was tasting really great and my gals too loved it. These are not much spicy and hence kid friendly, they are fairly easy to assemble and prepare. Serve them with tomato ketchup, chilli sauce or your favourite sauce. Please check below for step-by-step instructions and pictures for preparing easy and quick breakfast Capsicum Paneer Sandwich.  

INGREDIENTS:

1 Cup Grated Paneer [cottage cheese]

½ Cup Finely Chopped Onion

½ Cup Finely Chopped Capsicum

½ Cup finely Chopped Tomato

½ teaspoon Black Pepper Powder

2 Green chillies, Chopped Finely

1 tablespoon Mozzarella Cheese

2 Cheese Slice [optional]

1 tablespoon Chopped Coriander

2 teaspoon Butter

4-6 Sandwich Bread

1 tablespoon Green Coriander Chutney

1 tablespoon Tomato Sauce

METHOD:

STEP 1 – Take a bowl, add all the veggies in it with grated paneer and other ingredients except butter and chutneys.

STEP 2 – Mix it well with a spoon, check the taste and keep aside.

STEP 3 – Apply green chutney on one side of one bread slice and tomato sauce on other slice.

STEP 4 – Then spread the paneer mixture evenly on bread slice. Keep cheese slice on the mixture if using.

STEP 5 – Keep another bread on the top and brush little butter on bread.

STEP 6 – Heat a non- stick tawa or grill pan on medium heat.

STEP 7 – Grill  the sandwiches on non-stick tawa till golden brown and crisp.

STEP 8 – When done from one side, turn over carefully and roast from the other side.

STEP 9 – When done cut the sandwich into halves and serve hot.

Serve hot capsicum paneer sandwiches with tomato sauce or your favourite sauce.  

GREEN MANGO CHUTNEY

Summer is the season for mangoes, ripe mangoes are a treat in themselves but raw mangoes has a taste of its own. Just thought of raw mangoes, makes ones mouth water.

We know that ripe mangoes are used to make the variety of dishes and refreshers. But what about the tangy raw green mangoes???? They are also equally tasty and flavorful as the ripe mangoes. The green mangoes have equivalent use in making a variety of food as they also are tremendously tasty, tangy and sour. The green mango chutney recipe is surely a sweet sibling for the spicy mango pickle. This chutney is prepared with raw mango and coriander leaves. Tastes delicious with any dry snacks.

INGREDIENTS:
1 Raw Mango
2 cup Coriander, chopped
1/2 cup Mint Leaves
Salt
1/2 teaspoon Black Salt
1 teaspoon Roasted Cumin Seeds
1 inch Ginger
3-4 Green Chillies

METHOD:
STEP 1 - Remove the skin and cut the raw mango into cubes.

STEP 2 - Mix all the ingredients in mixer grinder. With a pinch of asafoetida and 1/2 cup of water.

STEP 3 - Remove it from mixer pot and ready to serve.

STEP 4 - Use it with Samosa, Kachori or Pakodas.

GREEN CHILLI CHUTNEY

Every home has its small variation but by and large this is the simplest recipe one can make in a hurry and can be stored upto 10 days in the refrigerator. I find this very delicious even with idlis, dosas and specially curd rice. You can add as many green chillies you dare to add and also the garlic cloves.Hirvi mirchicha thecha as it is called in Marathi is a popular spicy green rustic chutney which can be prepared easily on the mortar pestle, as it needs to be coarsely ground. I have used oil generously while frying, else the entire home would be filled with the fiery smell and flavour making everyone sneeze and cough. So do use oil generously so that the chillies are well coated. Here I used vinegar which helps for  good shelf life and a slight tang. If you do not like the smell you can also skip it. 

INGREDIENTS:
250 grams Green Chillies (I had used the hot variety)
8-10 Garlic Cloves
Cumin (jeera)
Generous punch of Turmeric
1 teaspoon Vinegar
Oil as needed

METHOD:
STEP 1 - Wash the chillies with sufficient water.

STEP 2 - Pat dry and give vertical slits in them.

STEP 3 - Fry with little oil until they wilt.To the hot pan add turmeric, garlic and jeera and roast for a minute.

STEP 4 - Cool it completely add salt in it.

STEP 5 - Then add them to a blender and blend coarsely,

STEP 6 - Add vinegar in it and oil and blend well for a while again.

STEP 7 - Your green chilli chutney is ready to serve.

NOTE: *Vinegar is used to give a good shelf life to the chutney and a slight tangy taste.
             *You can skip vinegar if you don't like the smell of vinegar. 

RED CHILLI COCONUT CHUTNEY

Red chilli coconut chutney recipe is a delectable spicy accompaniment to many South Indian breakfast options such as idlis, vada and dosas. It also pairs well with south indian snacks and tiffin items. With holidays around the corner and all sweet and chocolaty all the time is what I see around me. And this is the time I feel like eating spicy all the time. So lets take a different route from the sweet section to the spicy section. Quick and easy to make, delicious too. It really comes in handy at time of need. A hot and tangy dip of roasted lentil , coconut and red chillies. This red coconut chutney is also very popular to serve with idli and vadas. You can adjust the quantity of red chillies according to your taste. After grinding add a flavorful tempering of mustard seeds, curry leaves and lentils which gives a nice aroma. Here is the step-by-step recipe of South Indian style red coconut chutney , try it and you will love it.

INGREDIENTS:
1 cup Grated Coconut
1/4 teaspoon Tamarind Paste
3-4 Byadgi Chillies, roasted in 1/2 teaspoon Oil
1 piece of Jaggary (roughly 3 tablespoon crushed powdered jaggary)
1/2 of a small Onion, coarsely chopped
Salt to taste
For Tempering:
1/2 teaspoon Mustard seeds
1/4 teaspoon Urad dal (optional)
4-5 Curry Leaves
1 teaspoon Oil

METHOD:
STEP 1 - Grind coconut along with tamarind paste, powdered jaggary, ginger paste, onion and chillies and salt to a fine paste using water as needed.

STEP 2 - Heat oil in a pan on medium heat. Add mustard seeds in it and as they start spluttering add curry leaves.

STEP 3 - After 10-15 seconds. Remove the pan from the heat.
STEP 4 - Add the tempering to ground coconut paste and your chutney is ready serve.

Serve the red chilli coconut chutney with idli, dosa, uttapams or vada.

HOMEMADE CHOCOLATE CHIP ICE-CREAM

Here is sharing one more ice cream recipe which is the most favorite ice cream at my place. There is no crystal formation in this ice cream. You make it anytime and serve your dear once and surprise them. This is very easy, simple and quick recipe with very few ingredients. You can even make sundaes or special desserts with this ice cream. I have used Amul cream for my recipe.It's rich, creamy and oh so perfect for those long summer nights.

INGREDIENTS:
290 grams (1 cup + 1 tablespoon) Condensed Milk
1/4 cup Choco Chips
5 tablespoon Cocoa Powder
400 ml Heavy Cream

METHOD:
STEP 1 - Add cocoa powder in condensed milk and whisk it with hand whisker.

STEP 2 - Add cream in another bowl. Beat it with beater.

STEP 3 - Add condensed milk and cocoa powder mix in it.

Fold it well.

Add choco chips in it.

STEP 4 - Fold again. Set it in a container for about 4 hours.

Your Chocolate chip ice cream is ready.

Scoop and serve it chilled to your dear once.

SCHEZWAN SAUCE

Schezwan sauce is a special spicy sauce used in Schezwan recipes. I love schezwan cooking…people who love spicy foods can never hate those dishes. I am one of the spice freak. I go for anything that is spicy. Whenever I plan to make schezwan rice or any other schezwan based dish, I use the outsourced schezwan sauce. But this time I want to try homemade schezwan sauce. So searched some recipes on google and found this recipe which turn out so yumm and spicy, the way I like. I used mildly hot Indian variety of Kashmiri and Byadagi red chillies for my recipe. They give a good colour, flavour and taste too. Depending upon your taste buds and spice tolerance, you can choose chillies with low heat or medium heat. You can add celery to this sauce. I don’t have it so skipped. Schezwan sauce has bold flavors, especially the pungency and spiciness resulting from liberal use of garlic and chillies. Learn how to make indo chinese style schezwan sauce at home which is healthy and much better in terms of taste as well.  

INGREDIENTS:
10-12 Dried Red Chillies[kashmiri and byadagi]
2 tablespoon Garlic, finely chopped
1 teaspoon Ginger, finely chopped
1 teaspoon Vinegar
1 teaspoon Say Sauce
1 teaspoon Black Pepper Powder
Salt to taste
1/2 teaspoon Sugar
2 tablespoon Oil
Celery [optional]
METHOD:
STEP 1 - Soak the dried red chillies in warm water for about 30 minutes.

STEP 2 - Now remove the seeds from the chillies with the help of back of knife.

STEP 3 -  Grind to a paste using very little water.

Keep the paste aside.

STEP 4 - In a non-stick pan, heat the oil on a medium heat. Add chopped garlic and ginger ans stir well.

STEP 5 - Now, add the chilli paste and saute until the oil starts oozing out from the mixture.

STEP 6 - Add sugar, salt and black pepper powder into the paste. Be careful while adding salt,

 As we are going to add soy sauce which also has salt. So add accordingly. Mix it well.
STEP 7 - Add soy sauce and vinegar into the sauce.

STEP 8 - Finally, add some water into the mixture so that it attains a consistency of a sauce.

STEP 9 - Check for the seasoning at this stage. Turn off the flame.

STEP 10 -Transfer the sauce to an air-tight container once it is cooled then refrigerate.

Use as per requirement.

NOTE: *This sauce is a blend of many flavours. The dried red chillies and black pepper make the sauce fiery hot whereas the soy sauce and vinegar give the desired sourness.
             *Little sugar is added to balance the spicy flavour. I have used Kashmiri Red Chillies which give the desired colour to the sauce.