how to make veg cheese toast sandwich recipe

how to make veg cheese toast sandwich recipe

veg cheese toast sandwich recipe with step by step photos – toast and sandwiches recipes are easy and quick to make. specially good for morning hours when you are running short of time. you can also pack sandwiches for tiffin box or for a short picnic.

i always prefer to use whole wheat bread or brown bread or multi grain bread for making toast, sandwiches or bread pakoras. but honestly speaking the best taste comes with white bread. so there is always tempation to use white bread knowing well that it is not healthy and made with all purpose flour/maida. but i choose health over taste, much to the chagrin of the other family members. and so this sandwich is also made with whole wheat bread.

this recipe is a bombay style veg cheese toast sandwich. i have been having these sandwiches from the street side sandwich wallahs in mumbai, in my school & college days, as breakfast or brunch. even later when working, i would have these sandwiches for a quick brunch or lunch.

i have added most veggies in these sandwiches, except boiled beetroots. i have added onions, tomatoes, boiled potatoes and capsicum. i have toasted the sandwich. but you can also grill them as some folks prefer that way. an electric toaster or a hand held stove top toaster works well to make these sandwiches.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the green mint coriander chutney:

• ¾ cup coriander leaves/dhania patta
• ¾ cup mint leaves/pudina patta
• ½ inch ginger/adrak, chopped
• 1 or 2 green chili/hari mirch, chopped
• ½ tsp chaat masala (optional)
• black salt or regular salt or rock salt as required
• little water to grind the chutney
• few drops of lemon juice

for the toast sandwiches:

• 8 to 10 slices of brown or white bread
• 1 medium size tomato, thinly sliced
• 1 medium size onion, thinly sliced
• 1 small cucumber, peeled thinly sliced
• 1 small capsicum/green bell pepper, thinly sliced
• 1 boiled beetroot, thinly sliced (optional)
• 1 boiled potato, thinly sliced
• ½ to ⅔ cup grated cheddar cheese or regular cheese, add cheese as required
• butter at room temperature to apply on the breads
• chaat masala or sandwich masala to sprinkle on the veggies
• black salt to sprinkle on the veggies
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•  http://foodrecipess.com/

INSTRUCTIONS

1. prepare the chutney first. blend all the ingredients mentioned under the list 'for green mint coriander chutney' in a grinder or small blender. add very little water. the chutney has to be of thick or slightly thick consistency.
2. keep the chutney aside.
3. steam or boil the potatoes and beetroot.
4. peel and slice them thinly,
5. rinse and peel the onions and cucumber. slice them thinly into round slices.
6. rinse and remove the seeds from the capsicum. slice it thinly. also slice the tomatoes thinly. keep the sliced veggies aside. grate the cheese and keep aside.

preparing the toast sandwiches:

1. slice the edges of the bread if you prefer. spread butter evenly on all the slices. make sure the butter covers the entire of bread. a generous coating of butter does not allow the bread to become soggy, when you apply the chutney.
2. spread the mint-coriander chutney on all the bread slices.
3. place the onion, tomato, potato and capsicum slices. sprinkle a pinch of chaat masala or sandwich masala evenly on them. also sprinkle a pinch of black salt evenly.
4. now top with grated cheese.
5. cover the sandwiches with the remaining bread slices and place in a preheated toaster or grill.
6. toast for 2 to 3 minutes till the bread gets toasted well and golden. toast the remaining sandwiches in the same way.
7. spread some butter on top of the hot sandwiches and serve cheese toast sandwich hot with the remaining chutney and tomato sauce.

how to make Spicy Chicken Lettuce Wraps recipe

how to make Spicy Chicken Lettuce Wraps recipe

I don’t do a lot of copycat recipes; mostly because I don’t eat at the restaurants people are requesting the recipes from. I mean, unless they're going to throw in a couple bottles of wine, I’m not going to Olive Garden to figure out how they do their breadsticks. These chicken lettuce wraps however, are a delicious exception.

When I go back to visit my mom, we usually make it to P.F. Chang’s at least once, and always start the meal with their very popular chicken lettuce wraps. Off the record, they do a good job with most of the dishes I’ve had, but the wraps are clearly my favorite.

There’s an addictive quality to the contrasting combination of flavors and textures, and since this recipe has been requested many times, I decided I’d give it a go. Fair warning, I did almost no serious corporate espionage to find out what’s actually in these, but regardless, I loved how this came out, and it seems close enough.

One key here is to use a very large, non-stick pan, so the braising liquid/glaze sticks to the bits of food, rather than the bottom of the pan. Other than that, the technique is pretty simple, and not a lot can go wrong…unless you try to use chicken breast. Even if you think you don’t like them, use thighs, because in this you will. I really hope you give this a try soon. Enjoy!

 

Ingredients for about 8 large or 16 smaller lettuce wraps:

Chicken mixture:

2 tbsp vegetable oil

1 1/2 pound boneless, skinless chicken thighs, chopped

1/2 cup yellow onion, minced

1/3 cup green onion

1 can (8-oz ) water chestnuts, drained, minced

1 cup diced shiitake mushrooms

1 tbsp soy sauce

2 tsp brown sugar
1 tbsp freshly grated ginger

For the glaze:

1/4 cup chicken stock

1/2 tsp mustard powder

2 tsp toasted sesame oil

1/4 cup rice wine vinegar

2 tsp brown sugar

1 tbsp ketchup

1 tbsp soy sauce
1/2 tsp red chili flakes, or to taste

4 garlic cloves, minced

about 1/4 cup chopped cilantro, basil leaves, and green onions to finish

iceberg lettuce leaves as needed

besan toast recipe, how to make bread besan toast recipe

besan toast recipe, how to make bread besan toast recipe

bread besan toast recipe with step by step photos – one of those quick breakfast recipes that can be made in a jiffy. just takes about 15 to 20 minutes. all you need is besan/gram flour, the usual indian spices-herbs and bread.

i make these pretty often on days when a quick breakfast is the need of the hour. the recipe is how i have been making these savory toasts for many years.

i won’t call it a savory eggless version of french toast. as i have had french toast made with eggs before, both savory and sweet ones. this besan toast does not taste like the french toast made with eggs. these besan toasts taste like a low fat version of bread pakora minus the aroma and flavor of ajwain (carom seeds). i don’t add carom seeds to the batter. however, if you want the typical bread pakora flavor, then add carom seeds.

yet, these easy to prepare besan toasts make for a good eggless breakfast option. when i make these, i always add tomatoes. i like the taste and texture which tomatoes bring in these toasts. however, you can skip them and even the onions, if you prefer and just make a plain spiced toast. you can also add veggies like capsicum/bell pepper, carrots, spring onions and cabbage.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 cup besan/gram flour
• 4 to 5 slices of bread (white, brown or whole wheat bread)
• 2 to 2.5 tbsp finely chopped onions
• 2 tbsp finely chopped tomatoes
• 1 or 2 green chilies, finely chopped (skip if making for kids)
• ¾ tsp finely chopped ginger/adrak
• 1.5 to 2 tsp finely chopped coriander leaves/dhania patta
• a pinch of asafoetida/hing
• ⅛ tsp turmeric powder/haldi
• ¼ tsp red chili powder/lal mirch powder
• 5 to 6 tbsp water or add as required to make a batter of medium consistency
• 1 or 2 tbsp oil for frying or as required
• salt as required

INSTRUCTIONS

1. in a bowl or small pan, take finely chopped onions, tomatoes, ginger, green chilies and coriander leaves.
2. everything has to be finely chopped. otherwise its difficult to manage medium chopped pieces of onions and tomatoes while frying the toast.
3. add besan/gram flour, turmeric powder, red chili powder, asafoetida and salt.
4. add water. whisk to a medium consistency batter. there should be no lumps in the batter. don't make thin batter.
5. slice the bread in two triangular or rectangular slices.
6. heat 1 tbsp oil for frying in a tava or frying pan.
7. dip the bread in the batter. with your hands, coat the bread evenly with the batter. also place the chopped onions & tomatoes on the bread slices with your hands. don't keep the bread too long in the batter as then the slice breaks.
8. place the batter coated bread slices on the tava. when the base is cooked and browned, flip and fry the other side.
9. flip and fry a couple of times to get even browning and cooking.
10. remove and serve the besan toasts immediately. fry the remaining bread slices in the same way. you can add more oil if required while frying the remaining batch.
11. serve these bread besan toast plain or with tomato ketchup or coriander chutney.

NOTES

 

the recipe can be doubled or tripled.

Fire Roasted Cherry Tomato Salsa recipe, how to make Tastily Teasing Forward

Fire Roasted Cherry Tomato Salsa recipe, how to make Tastily Teasing Forward

Sorry to spoil the surprise, but I just had to give away the fact that this delicious fire-roasted cherry tomato salsa was created to go alongside some pork carnitas we’ll be posting next. They made such an incredible pairing, I was tempted to post it all together, but then I remembered it was Friday, and there was a baseball game coming on.

Speaking of which, whether you end up making the carnitas or not, this gorgeous salsa would shine on any big-game snack table. The fire-roasting brings out a tremendous amount of flavor, and provides just the right touch of smoky goodness. I’m sure your friends are more than happy with the jarred stuff, but once in a while it’s nice to see if they’re paying attention.

You’ll want the flame of your broiler (or electric heating element) about 3-4 inches above the food, which may or may not be how far away your top rack is. If it’s too close, just use the next rack down, and use a pan like I did in the video to get it to the correct height.

By the way, I know eating “burned” foods mean ingesting carcinogenic materials, but I don’t care. This is no different than eating grill marks on a steak, or the crispy blackened ends on a brisket, and I’m not about to stop eating those things, so why would a few spoons of this scare me?

Anyway, stay tuned for the pork carnitas video, and in the meantime, I hope you give this fire-roasted cherry tomato salsa a try soon. Enjoy!

Ingredient for about 2 cups of salsa:
2 tsp olive oil

1 generous pint cherry tomatoes (Sweet 100’s if you can find them)

1 yellow onion, roughly chopped

8 whole cloves garlic, unpeeled

3 jalapenos, sliced
juice of a lime, or to taste

salt and pepper to taste

cayenne to taste

pinch dried oregano

1/4 tsp dried cumin

packed 1/3 cup fresh cilantro leaves

bread bhatura recipe, how to make quick bhatura with bread

bread bhatura recipe, how to make quick bhatura with bread

bread bhatura recipe with step by step photos – quick recipe of bhatura made with bread slices.

bhatura are leavened fried breads that are usually served with spicy chickpea curry, which we call chole masala or chana masala. as the recipe title suggests, this recipe of bhatura is made with bread slices. apart from bread, whole wheat flour/atta is also added.

i came across this idea while browsing facebook on a blog here. i liked this idea of making bhatura with bread slices, since they were quick to prepare. from the first go, i chose to make my own version as i have enough experience with leavened breads. thereafter i made these bread bhaturas a couple of times. the fact that its a quick one and does not require to leaven the dough for hours, makes me choose this recipe often over the other recipes like easy bhatura or aloo bhatura or this tried and tested bhatura recipe.

this bread bhatura recipe does not require yeast. neither you need any other leavening agents like baking powder or baking soda. the bread slices impart the yeast like flavor and taste, without the addition of any dry or instant yeast. you can easily keep the dough at room temperature for some hours too. the dough does not get over leavened. these bhaturas also remain soft even after they cool down.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1.5 cups whole wheat flour/atta
• 3 regular slices of whole wheat bread/multi grain bread/white bread
• 1 tbsp fine unroasted sooji/semolina/rava
• 1 tbsp curd/dahi/yogurt
• ⅔ cup water or add as required
• salt as required
• oil for deep frying

INSTRUCTIONS

1. take whole wheat flour/atta, sooji, salt, oil, curd/yogurt and crumbled bread in a bowl. the bread can be crumbled or made into a pulp. you can either crumble the bread slices with your hands or use a mixer. the bread slices have to be crumbled really well, otherwise you will get small bits and pieces of bread in the dough. for making bread pulp, just soak the bread in water. squeeze the water and add the bread pulp to the whole wheat flour. if the edges are dense like in a few days old bread, then you can slice the edges and add.
2. add water in parts and begin to knead. knead to a smooth dough.
3. cover and keep the dough at room temperature for 30 minutes. if you have time, you can also keep for 2 to 3 hours at room temperature without any worries :-)
4. later gently knead the dough again. make small or medium sized balls from the dough.
5. brush or apply a bit of oil on a dough ball, before you begin to roll the dough.
6. roll the dough to rounds of 4 to 6 inches diameter. the thickness is slightly more than what we keep for pooris.
7. heat oil for deep frying bhaturas. in moderately hot oil, slide the bhatura and begin to fry.
8. with the help of a slotted spoon, nudge gently so that the bhatura gets puffed up.
9. turn over and fry the other side of bhatura.
10. remove and drain the bread bhaturas on paper towels to remove excess oil.
11. serve bread bhatura hot with any indian chickpea curry.

Bay Scallop Chowder recipe, how to make Looks Good

Bay Scallop Chowder recipe, how to make Looks Good

Every once in a while I make a dish that no matter how great it tastes, I just can’t get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder.

The main culprit was the caramelization from the bacon and onions, which provided great flavor, but the hue they imparted, along with the pale green celery, and yellow potatoes, made things kind of dingy.

I could have browned the scallops first, and gone even further to the dark side, but scallops this small and sweet need to be eaten as soon as they’re cooked, and by the time we reheated them in the soup, they’d be hard, dry, and disappointing.

Maybe it’s just me. I hope that’s the case here, otherwise we’re going to need to brainstorm some kind of make-over, because this bowl of chowder is too good not to make. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.

A roux can also be used to tighten things up, but since scallops are so rich, I prefer the lighter texture seen herein. So whether you figure out a way to pretty this up or not, I hope you give it a try soon. Enjoy!

Ingredients for 4 portions of Bay Scallop Chowder:

2 tsp olive oil

2 slices bacon

1/2 yellow onion, diced

1 rib celery, diced

2 cloves garlic, minced

1 (8-oz) bottle clam juice

1 cup low sodium chicken broth

1 red Frenso chili, fine dice

1/2 cup cream

1 cup cubed Yukon gold potatoes

freshly ground black pepper

pinch of cayenne

salt to taste

1 tsp fresh lemon zest

1 pound bay scallops

1 tbsp fresh tarragon

aloo rasedar recipe, how to make aloo rasedar curry recipe

aloo rasedar recipe, how to make aloo rasedar curry recipe

aloo rasedar recipe with step by step photos – spiced potato curry from uttar pradesh cuisine.

sharing one easy potato curry recipe which is made with tomatoes, ginger, spices and of course potatoes. the recipe is also no onion no garlic. you just need to boil or steam the potatoes. once the potatoes are done, making the curry is very easy.

the curry is adaptable and you can vary the tang and heat content as per you taste. tomatoes make this curry tangy. the spices merge very well with the tomatoes and make it flavorful. you can also add peas to the curry. you can also make this curry for fasting. add sendha namak/rock salt when making for fasting. i have also already shared the recipe of aloo tamatar sabzi for fasting.

‘rasedar‘ means having a slightly thin consistency in the curry or gravy and of course ‘aloo’ means potatoes. in north india, specially uttar pradesh one will find many small joints or eateries where aloo rasedar is served with pooris or kachoris. this popular combo is also served at the railway stations there.

aloo rasedar can be made without tomatoes too. i have already shared a similar no onion no garlic aloo recipe sans tomatoes – mathura ke dubki wale aloo.

aloo rasedar is mostly served with pooris and makes for a filling breakfast or brunch. ideal for weekend breakfast 

in fact, an aloo or potato based curry (dry or gravy) with pooris is popular all over india. each region and state have their own take on aloo sabzi. the breakfast of aloo poori is so common that even during my travels in the northern regions as well as in western india, i have seen aloo sabzi/bhaji and poori served on the highway joints or dhabas. and yes the taste and consistency differs always as there are thousands of variations.

at home the humble potato gets added to every veggies like cauliflower, peas, capsicum, french beans, radish pods and aubergines. thats a punju household for you where only the aloo is eaten and the rest of the veggies are left behind. no amount of nutritional counselling helps when it comes to matters of taste

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 4 medium potatoes/aloo or 300 gms or 10.5 oz
• 1 large tomato, about ¾ cup finely chopped tomatoes
• 1 inch ginger/adrak, finely chopped or 1.5 tsp finely chopped ginger
• ¼ tsp fenugreek seeds/methi seeds
• ¼ tsp turmeric powder/haldi check
• ½ tsp red chili powder/lal mirch powder
• 1 tsp cumin powder/jeera powder
• 1 tsp fennel powder/saunf (if you don't have ground fennel, then lightly roast 1 tsp fennel seeds in a small pan till fragrant and then coarsely powder in a mortar-pestle)
• 1 tsp coriander powder/dhania powder
• 1 tsp dry mango powder/amchur powder
• ½ tsp garam masala powder
• ⅛ tsp asafoetida/hing
• 1 to 1.5 cups water or add as required
• 1 tbsp oil or ghee
• salt as required

INSTRUCTIONS

1. boil the potatoes till they are very well cooked and can be easily crumbled.
2. peel and crumble the potatoes. keep aside.
3. heat oil. on a low flame add all the spice powders - coriander powder, cumin powder, fennel powder, asafoetida, methi seeds, red chili powder, turmeric powder. stir.
4. add finely chopped ginger and saute for a half a minute on low flame.
5. add chopped tomatoes and stir.
6. saute the tomatoes till they soften and you see oil releasing from the sides.
7. add the crumbled potatoes and stir well. saute for a minute.
8. add water and stir again. you can adjust the consistency as you want by adding less or more water.
9. add salt & dry mango powder/amchur powder.
10. stir and mix well. bring the potato curry to a simmer for 10 to 12 minutes. to thicken the curry slightly, you can also mash a few potatoes with the back of a spoon.
11. lastly add chopped coriander leaves and garam masala powder.
12. stir & serve aloo rasedar curry with rotis or parathas or pooris. you can also garnish with a bit of chopped coriander leaves and then serve.