Wednesday, 25 April 2012

26. vegetable masala sandwich

A TREAT FOR DENIS

Sandwiches in any form make a great snack for a peckish tummy, as a light meal at night or a great brunch treat. Can't imagine what the world would do without the humble bread. Eat it on its own with tea, layer it butter or fill it with vegetables, leftovers, meat, practically anything. This particular recipe I dedicate to Denis, Namrata's first friend in Bangalore when she started her textile design course at NIFT. We had just moved into a rented apartment near the college and the kitchen was not fully functional. Dennis was coming home to help us settle in and the only thing I could make at that time were masala sandwiches and of course we were dying to try out our new sandwich toaster. The number of triangles he went through with the famous maggi sauce left me baffled.Whenever I make these sandwiches I remember him. So Denis this one is for you.





VEGETABLE MASALA SANDWICH
Makes 12 pieces or triangles

1/2 cup boiled peas
1/2 cup peeled and diced carrots
1/2 cup peeled and diced potatoes
1/4 cup cooked corn kernels
1/4 cup chopped fresh coriander
1/2 cup finely chopped onions
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
11/2 tsp salt
1 tsp sugar
1/4 tsp cinnamon powder
1/4 tsp clove powder
1 tsp coriander powder
1/4 tsp turmeric powder
1 tsp lemon juice
1/2 tsp ginger paste
1/2 - 1 tsp chilli paste
12 slices of  white or brown bread
butter to spread on the slices

  1. Heat oil in a medium size pan over medium heat. 
  2. Add to it the mustard  and cumin seeds. When it begins to splutter, add the chopped onions.
  3. Stir fry the onions till they are light pink.
  4. Add the carrots, potatoes,salt and turmeric powder. Reduce the heat to a low setting.
  5. Cover the pan and let the vegetables cook till done.
  6. Add the peas, corn, sugar, ginger and chilli paste and mix well. Remove from the heat.
  7. After it cools down a bit, add the fresh coriander,lemon juice, cinnamon, clove and  coriander powder. Mix well. Adjust the taste of the masala according to your taste.
  8. Butter the slices of bread on one side.
  9. Place a slice of bread on each side of the toaster. Put the filling on it. Cover with another slice of bread. Toast the bread till it becomes light brown. 
  10. Serve the masala sandwich with tomato ketchup, chilli sauce or green chutney.
Tips :
  • Can use leftover vegetables e.g. dried potato sabji to make these sandwiches. 
  • Don't need a toaster to make these sandwiches. Try tawa (pan) toasted or take out that old sandwich 'chamcho' which maybe hiding in your mum's kitchen drawers. The sandwich turns out much crunchier. 
  • If you add cinnamon and clove powder to vegetables when they are hot, it makes it appear brown. Best to add it when the vegetables are a bit cool.

1 comment:

Thank you for stopping by. Your comments are valuable to me.

Wednesday, 25 April 2012

26. vegetable masala sandwich

A TREAT FOR DENIS

Sandwiches in any form make a great snack for a peckish tummy, as a light meal at night or a great brunch treat. Can't imagine what the world would do without the humble bread. Eat it on its own with tea, layer it butter or fill it with vegetables, leftovers, meat, practically anything. This particular recipe I dedicate to Denis, Namrata's first friend in Bangalore when she started her textile design course at NIFT. We had just moved into a rented apartment near the college and the kitchen was not fully functional. Dennis was coming home to help us settle in and the only thing I could make at that time were masala sandwiches and of course we were dying to try out our new sandwich toaster. The number of triangles he went through with the famous maggi sauce left me baffled.Whenever I make these sandwiches I remember him. So Denis this one is for you.





VEGETABLE MASALA SANDWICH
Makes 12 pieces or triangles

1/2 cup boiled peas
1/2 cup peeled and diced carrots
1/2 cup peeled and diced potatoes
1/4 cup cooked corn kernels
1/4 cup chopped fresh coriander
1/2 cup finely chopped onions
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
11/2 tsp salt
1 tsp sugar
1/4 tsp cinnamon powder
1/4 tsp clove powder
1 tsp coriander powder
1/4 tsp turmeric powder
1 tsp lemon juice
1/2 tsp ginger paste
1/2 - 1 tsp chilli paste
12 slices of  white or brown bread
butter to spread on the slices

  1. Heat oil in a medium size pan over medium heat. 
  2. Add to it the mustard  and cumin seeds. When it begins to splutter, add the chopped onions.
  3. Stir fry the onions till they are light pink.
  4. Add the carrots, potatoes,salt and turmeric powder. Reduce the heat to a low setting.
  5. Cover the pan and let the vegetables cook till done.
  6. Add the peas, corn, sugar, ginger and chilli paste and mix well. Remove from the heat.
  7. After it cools down a bit, add the fresh coriander,lemon juice, cinnamon, clove and  coriander powder. Mix well. Adjust the taste of the masala according to your taste.
  8. Butter the slices of bread on one side.
  9. Place a slice of bread on each side of the toaster. Put the filling on it. Cover with another slice of bread. Toast the bread till it becomes light brown. 
  10. Serve the masala sandwich with tomato ketchup, chilli sauce or green chutney.
Tips :
  • Can use leftover vegetables e.g. dried potato sabji to make these sandwiches. 
  • Don't need a toaster to make these sandwiches. Try tawa (pan) toasted or take out that old sandwich 'chamcho' which maybe hiding in your mum's kitchen drawers. The sandwich turns out much crunchier. 
  • If you add cinnamon and clove powder to vegetables when they are hot, it makes it appear brown. Best to add it when the vegetables are a bit cool.
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1 comment:

Thank you for stopping by. Your comments are valuable to me.