My first ever Sandwich

I used to love making different dishes from my school days. Whenever I ate some different thing at my friend's place I used to try it in my kitchen. This sandwich is one of that recipes. Once I had this at my school friend, Darshu's house. That time she was not having sandwich maker at her place, so she used to press it with small 'dabba'(container). And really that tastes awesome. I really loved it. When I tried it at home my father likes it very much. The thing is he likes any toast with 'lots' of butter. Now even my husband likes it very much. It's a really very heavy breakfast dish.


Ingredients
Bread- 8 slices

Butter - 2 tablespoon

Finely chopped onion - 2

Finely chopped tomato -1

Finely chopped coriander - 2 tablespoons

Red chilli powder - 1/2 teaspoon

Sugar - a pich

Salt - as per taste

Procedure
Heat a tawa (girdle) . Now in a bowl mix all ingredients except bread and butter. Take two slices of bread. Spread spoonful mixture on one slice and cover it with another. Put some butter on tawa and keep this sandwich on it. To make a properly grilled sandwich put one small plate on sandwich and press it with any container or a smasher. (this is what darshu taught me and it works) When it becomes crispy from one side, repeat it for next side. Really crispy sandwiches are ready. And I am sure you will not get this taste on sandwich maker;-)

Ganpati Gele Gavala Chain padena Aamhala........

Yesterday we did Visarjan of our Ganapati Bappa !!! Feeling very sad….. While visarjan time we always say, "Ganpati Gele Gavala Chain padena Aamhala........" which means as lord Ganesha went to his home, we feel very lonely….. This year I was so busy with guests & friends that I could not got time to upload any post on Khaugiri…..So I am re-posting  some recipes of this festival…..

Fried Modak

Ukadiche Modak

Khajur Modak

Khirapat

Naralipakache Ladu

Vatali Daal

Ganapati Bappa Moraya, Pudhachya varshi lavkar ya........!

Pav Vada and not Vada Pav

As all of us knew that vada pav is very famous in  Maharashtra. In our college days we used to live on vada pav for complete day.  I still remember the taste of college canteen vada pav. Like this one more famous dish of our canteen with same ingredients but different methods is 'PAV VADA'.  Specially if it's raining outside and you are having  pav vada with cutting ki chai…………………..heaven. Give a try…..

Ingredients 

Bread slices - 8-10

Green chutney - 2-3 tablespoon 

Oil for deep frying

For stuffing

Potatoes - 3

Green chilies -2-3

Garlic cloves - 4-5

Grated ginger - 1 teaspoon

Cumin seeds - 1/2 teaspoon

Oil - 2 teaspoons

Turmeric Powder - 1/4 teaspoon

Asafetida - A pinch

Fresh coriander leaves, chopped - 2 tablespoon

Lemon juice - 1 tablespoon

Salt to taste

For cover

Bengal gram flour (Besan) - 1 cup

Rice flour - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Red chilli powder - 1/4 teaspoon

Ajwain - 1/4 teaspoon

Hot oil - 1 tablespoon

Salt to taste.

 

Procedure 

Boil, peel and mash potatoes.  Make a paste of green chilly, garlic, ginger and cumin seeds. Keep aside. Now heat oil in kadai. Add asafetida and turmeric powder. Then add green chilly paste and saute it for 1-2 minutes. Now add mashed potatoes, salt and chopped fresh coriander, lemon juice and mix well. Keep aside to cool.

For Cover, mix all the ingredients. With water make a batter as we do for pakoda. Not too thick or not watery.

Take one slice of the bread. Spread little green chutney on one side of the bread. Then  Spread potato mixture . Spread little green chutney on another slice and place it on top of the first slice. Press it tightly. Now cut the sandwich diagonally in half to make two triangles. 

Heat sufficient oil in kadai. Oil should not be very hot.  Now deep sandwich triangles in batter. Batter should get coated evenly from all sides.  Deep it in hot oil and fry till it becomes crispy on medium flame.  Gramagaram pav vada tayyaaaaar hain……. Can be serve with fried green chilly.



This goes to  Denny's and Kirthi's blog.

 

Eggs on potato chips (Wafer Par Ida)

I know after a long time I'm posting some egg recipe. But this is the one which I wanted to try it from last year and finally on this weekend I got a chance to make it. This is a typical Parsi dish called as "Wafer par Ida". It's a combination of potato chips and eggs. After reading it I found it interesting….instead of making simple omelet, one should give a try to this recipe. As very much habituated with bread, we had it with Pav.

Ingredients

Eggs - 2

Butter - 1 teaspoon

Finely chopped Onion- 1

Finely chopped Green chilli - 1

Finely chopped coriander - 2-3 tablespoon

Ginger-garlic paste - 1/4 teaspoon

Potato chips - 1cup

Salt as per taste

Procedure

Heat a kadai (base should be wide.). Put butter onto it. When it melts add chopped onion. Saute it and when it turns little brown add ginger-garlic paste. Then chopped green chilli. Then add coriander and salt. Mix it. Now crumble potato chips and spread over this mixture. Make small two holes in between. Crack eggs one by one and pour it in the whole. Sprinkle some black pepper powder and salt on eggs. Cover it and let the eggs cook. Be careful that chips should not become too soggy. Serve 'wafer per ida' with pav. This will be a perfect Sunday brunch.

Vangyache kaap (eggplant fritters)

Rainy season is already started. “Baahar barish ho rahi hain aur office se aane ke baad ek cup chai ke saath kuch pakode ho jaye….” This comes almost everyone’s mind.  But in this season I am going to give you some traditional fritters from Maharashtrian Kitchen, ‘Vangyache Kaap’ Vangi means eggplant and kaap means slices.  So in this rainy season pamper your tongue with this really yummy dish.

Ingredients

Eggplant Big – 1 (which we used for bharta/bharit)  

Besan (gram flour) – ¾ cup

Rice flour – ¼ cup

Fine semolina (Barik Rawa) – 2 tablespoons

Red chilli powder – 1-2 teaspoons

Turmeric Powder – ¼ teaspoon

Coriander powder – 1 teaspoon

Cumin Powder – 1 teaspoon

Ajwain – ¼ teaspoon

Finely chopped Coriander – 2-3 tablespoon

Salt as per taste

Oil for shallow frying. 

Procedure

Make thin slices of eggplant. Keep it in salty water so that it will not become black. In a bowl mix all other ingredients except oil. Note not to add water to this mixture. Heat fry pan on low flame. Pour little oil. Now drain water from eggplant. Place them on cotton cloth or kitchen towel. It will soak excess water from eggplant. Now deep one eggplant slice in flour mixture from both sides. Slightly press it so that the mixture will get nicely coated to eggplant.  Repeat for another slice and shallow fry it. It should get crispy from both sides. Vangyache kaap are ready to serve.