Friday, June 18, 2010

Potato Sandwich

Once upon a time this sandwich was often our 'Sunday Breakfast'. For quite a time now I have been avoiding white bread and my hubby was complaining about not having this sandwich for a long time. It tastes best when made with white bread but if you wish to make a healthier one go for brown bread. But, I went ahead and made this with white bread. Indulging self into these simple treats once a while is okay.. What do you say?

Coming back to the recipe:

Makes 6 Sandwiches.


12 Slices of White Bread, sides removed.
Butter to brush the breads.

For the filling you will need:

2 large potatoes, boiled, peeled and mashed.
1 cup grated carrots.
1/4 cup chopped onions.
1/4 cup green peas.
Handful of coriander leaves chopped.
1 green chilli.
Few strands of grated ginger.
1 tbsp oil.
1/4 tsp turmeric powder.
1/2 tsp red chilli powder.
Salt to taste.
1/2 tsp mango powder(amchur).


Heat a pan and add oil. Add the chopped chilies, grated ginger and saute for a few seconds. Add the chopped onions and grated carrots and saute till the onions are translucent and carrots are tender. Add the green peas and all the spices and salt. Mix well. Heat for a minute and add the mashed potatoes and chopped coriander leaves and stir well so that the mixture is even. Heat for 2 minutes and take it off gas. Let the mixture cool down.
Brush butter on one side of every bread and keep aside.
Take the cooled mixture and spread it on the non buttered side of the bread. Sandwich it with another bread buttered on the other side. Toast it in a sandwich toaster or grill till crisp golden on both side. Serve hot with ketchup and a cup of hot tea.

Wednesday, June 16, 2010

Dum Aaloo

It would not be wrong to call this dish our family favourite. It finds a place in my menu whenever I am confused as to what to make:).
It goes well with simple phulkas to make a hearty meal, even better with Puris or Kashmiri Pulao.
I am sending this to the event Think Spice-Think Garam Masala this month being hosted by Sara. This event is the brain child of Sunita.

Here is what you will need:
Serves 2:

8-10 baby potatoes boiled, peeled and cut in 2/4 halves depending on the size of the potatoes.
2 large tomatoes, boiled and pureed.
1/2 small onion, boiled and churned.
1 tbsp canned tomato puree ( I use double concentrated)
1 tsp cumin seeds.
1 green chilli chopped.
Few strands of grated ginger.
1 Bay leaf.
1 tbsp oil.
1/2 tsp red chilli powder.
1/4 tsp turmeric powder.
2 tsp coriander powder.
Salt to taste.
1/2 tsp garam masala.
Dried fenugreek leaves.
Chopped coriander leaves to garnish.


Heat a pan and add oil. When heated add the cumin seeds such that they splutter. Add the bay leaf, chopped green chilli and grated ginger and saute for a few seconds. Now add the onion puree and heat for 2 minutes till its cooked and gives a distinct aroma. Now add the canned tomato puree and mix well. Add the fresh tomato puree and stir well and cook for 2 minutes. Now add all the spices except garam masala. and cook for 2-3 minutes so that the spices gives a nice aroma. Add the potatoes and stir so that the gravy is well coated over the potaoes. Cook for 3-4 minutes. Then add the garam masala and dried fenugreek leaves and stir. Heat for 2-3 minutes and take it off gas. Garnish it with chopped coriander leaves and serve.


Saturday, June 12, 2010

Baked Apple Surprise

I had green apples sitting in my fridge for a long time and did not know what to do with that. We do not like to eat the green apples raw. I generally bake crumble apple pie with them but this time I wasn't in a mood to make it. Last week, I had been to Blooms, a big nature event here. Some free pamplets were being distributed,some of them had few recipes. I had saved it as i found some recipes interesting. This one - Baked Apple Surprise too comes from there. Sending it to Champa's Bake Off and Baking from a Book this month being hosted by Suma of Veggie Platter. 
This recipe had called for 2 tbsp wholemeal brown bread crumbs which I did not have so I added a tbsp of dessicated coconut more. I loved this baked dessert with vanilla flavoured custard.

Serves 4
4 good sized granny smith apples.
2 rounded tbsp brown sugar.
120 ml water.
2 tbsp raisans.
3 tbsp dessicated coconut.
Grapes to garnish. 
Pre-heat the oven to 180 C. Rinse dry and core the apple. With asharp knife make a tiny incision all the way around the middle of each apple. This will allow the apples to puff up when baked.
Mix the sultanas, desicatted cocnut and half the brown sugar together in a bowl. Use a teaspoon to spoon this mixture into the hole in the top of each apple,firming gently into place with one finger. In another small bowl mix half of the brownsuagr with alittle water until the sugar dissolves. Place the apples in a shallow roasting pan. Pour the water and suagr mixture into the botom of the dish,not over the apples. Bake uncovered on the centre shelf of a pre-heated oven for 30-35 minutes until the apples are soft.
Place in individual plates, spoon the syrup over the baked apple. Top it with grapes. Serve it with cream or custard.

Thursday, June 10, 2010

Summer Coolers - Tropical Breeze and Grapes Slush

As said in my last post, I am here with 2 summer coolers recipes - Tropical Breeze and Grapes Slush. I had jotted these recipes form the book I mentioned here, before returning it to the library. They are very easy to make, nutritious and tasty too! Without much ado lets come to the recipes..

Tropical Breeze:

Fragrant mango, zingy pineapple, tangy orange and zesty lime combine to give you an enlivening tropical juice boost. Packed with vitamins and phytochemicals its perfect for breakfast or any time later when just need something to boost your energy levels!
You will need:

4 cm slice of pineapple, about 350 gm
½ ripe mango.
1 orange.
1 tsp lime juice.
Ice cubes.

Makes 1 glass:


Cut the skin off the pineapple, remove the central core and roughly chop the flesh.
Using a small, sharp knife, remove the peel from the mango, then slice the flesh away from the stone and roughly chop.
Press mango through the juicer, followed by the orange wedges and pineapple and then stir in the lime juice.
Pour into a glass a serve with ice cubes immediately.
Grapes Slush:

Grapes are naturally so sweet that you do not need to add any sugar to it. Still, if you want more sweetness add sugar accordingly. The colour is so vibrant that it will tempt you to taste it immediately for sure!

Makes 2 glasses:

600 gm black grapes.
1 tsp lime juice


Juice the grapes in a juicer. Add lemon juice and pour the mixture into a large, freezer proof container, making sure it is no more than 2.5 cm deep. Cover and freeze for about 2 hrs until the mixture freezes round the edges of the container.
Break up the mixture with a fork, mashing it into the liquid and freeze for a further 2 hours. Continue to break up the ice with fork every 30 minutes until the mixture is slushy.
Spoon into 2 glasses and serve immediately.

Don't let it stay too long or it will melt. Enjoy!!

Wednesday, June 9, 2010

I m back with Mango Ice Cream

During my childhod days summers were a delight for me. The reason being 'Mangoes'. I am in love with this fruit and love them in any form. Today, I am here with a summer cooler recipe which is based on this fruit. I came across this recipe on Red Chillies and had been longing to try it for a long time. The weather had been great here last week and it gave me the chance to make some summer delights, one of them being this 'Mango Ice Cream. I have followed her recipe exactly except I added pistachios in lieu of walnuts. Needless to say, it was a hit.
You will need:

1 1/2 cup mango pulp.
1 1/2 cup coconut milk (I used low fat version).
1 1/2 cup evaporated milk.
1/2 cup sugar.
4 cardamom pods freshly crushed to powder.
10 pistachios chopped plus extra for garnishing.

Makes 1 litre.

Blend the mango pulp, coconut milk, evaporated milk, chopped pistachios and cardamom powder till well blended. Add sugar and blend again. Check sweetness and add more if neccesary. Transfer into an air tight container and freeze for 6 hours. Take it out after 6 hours and let it set and then blend it again. Freeze for another 6 hours. Repeat this process 2 more times before freezing it finally. Take it out 10 minutes before serving. Scoop out the icecream. Garnish it with chopped pistachios and serve. I am all set to have it!

My verdict: I am loving this ice cream. It has some crystals in it, so I think adding cream would help. Still, I would like to enjoy it in this low fat version. Its a guiltfree pleasure with no serious tension about the waistline!

Enjoy! I will be back with some more summer cooler recipes!

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