Sandwich Platter


Yes, I still exist and so does the blog. I took a break for a couple of months to take car elf some other stuff in my life. Not that I completed everything I wanted to do in these two months but I am significantly more in control than I started out. In these two months, the daughter started kindergarten and has to be woken up at 6 am every morning. Thank you for your sympathies. My mom is turning 60 and so we did a little pre-celebration for that with a trip to Coorg. By the time I coordinated with the entire family of only 6 people and planned the trip, the white hairs on my head quatrupled. Then my father-in-law turned 70 last month. You see where this story is going and why I didn’t blog.

This week’s theme is about my favourite meal – breakfast. One of the few things I enjoy since exchanging my money paying job for tantrums and yells paying job is a leisure breakfast. I pack off the husband and daughter and sit down to relish my breakfast while scrolling through the social media feeds or listening to some melodious tunes while watching the clouds darkening and hoping for a quick rain. This week’s theme is ‘Weekend Breakfast’ which is a class of its own. Before the daughter was born, our weekend breakfast was a routine trip to the nearby Udupi restaurant. We even ordered the same items every week. The husband would choose poori sabji while I would have set dosai and kurma which would be washed down with s strong dose of filter coffee.

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Since I love bread and therefore sandwiches, I make different types of sandwiches for breakfast on a weekend. This gives us a chance to experiment and also the daughter gets to taste new stuff regularly. The humble sandwich lets us experiment with everything from the type of bread to the spread and fillings. It can be a hearty nutritious meal or a tasty drooling treat.

The sandwich platter is accompanied by fruits and some saffron milk for the kid and some fresh lime juice for me. This platter has –

  • Grilled Potato sandwiches with a spicy coriander chutney
  • Hummus sandwich with tomatoes and cucumber
  • Grilled cheese and tomato sandwich
  • The classic – Bread butter jam

You have a choice to either grill or toast your bread or have it plain. The spread can be anything from coriander or mint chutney to hummus or cheese spread. The fillings can be the usual tomatoes and cucumber or potatoes or healthy like beetroot and carrots. These sandwiches can be had with mayonnaise or ketchup.

 There are hardly any recipes in these sandwiches, just a simple assembly of readymade / raw ingredients. The new thing I tried was grilled halloumi cheese with raw tomato slices inside lightly buttered toasted bread. One thing to keep in mind is that halloumi is a very salty cheese and you don’t need any extra salt for the sandwich.

For the hummus sandwich, I used plain bread to which I applied a generous dose of hummus. Then I placed tomato and cucumber slices to complete the sandwich.

I made the bread butter jam because I wanted backup for my daughter in case she didn’t like any of the others. Usually I get the unsalted butter to room temperature and then mix one part butter with one part jam of my choice to form a smooth mix. Then I apply it on the bread. This is usually the first bread I make and set it aside for 10-15 minutes which makes it so much more delicious. This time I used pink guava jam which was loved by us all.

The only thing I made was the spicy coriander chutney. I used it along with boiled and mashed potatoes seasoned with salt and pepper. Then I grilled the sandwich to a crisp treat.

 So here is the recipe for the chutney. I am not sure of the source of this recipe. I have been making it for a long while now. If I am not mistaken, it is from Sanjeev Kapoor’s website. This is a quick, no cook, no coconut chutney perfect for a spicy sandwich.

WHAT WE NEED

Bread slices                                2

Green chillies                            1-2

Coriander leaves & stems        8-10

Salt

Water

WHAT TO DO

  • Tear the bread into 4-5 pieces and put it in a blender
  • Cut the green chillies and add it to the bread. If you do not want a very spicy chutney, you can add 1 chilly else go for 2.
  • Wash and tear the coriander and add it to the bread
  • Add salt and requisite water to blend all the ingredients to a smooth paste
  • Generously apply on bread slices and add the veggies of your choice to make a spicy sandwich
  • Enjoy!


This is my post for the Blogging Marathon under the theme, ‘Weekend Breakfast’.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Quick butter carrots

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Its nice to be back on the blog after what feels like forever. Its been one month during which I made the mega move from Malaysia to India. So this is my first post from my temporary accommodation in Bangalore. I was not sure I could participate in this month’s BM since I would not have access to a kitchen. But it was as if Srivalli read my mind and had two themes which fit my situation perfectly – No bake desserts and one appliance dishes. I knew I could achieve both by a microwave and a refrigerator both of which are available here.

All my recipes this month will involve minimum ingredients, small quantities and quick cooking because I don’t have enough place to store too many ingredients and not large enough cookware. This recipe is super useful for me to get some veggies for my daughter. I use carrots mostly but this should work with other veggies like broccoli, cauliflower, corn, etc. So here goes –

Serves 1

WHAT WE NEED

Carrots, small                    2-3

Butter                                   1 tbsp

Water

Salt & Pepper

WHAT TO DO

  • Wash the carrots well and cut into roundels. You can peel them if you want
  • Add the carrots to a microwave safe bowl and enough water so that the carrots are immersed in the water
  • Microwave on high for 7-8 minutes till the carrots are fork tender. If making for small kids, an additional 1 minute will make it softer and easier for them to chew.
  • Melt some butter in a microwave safe bowl for 30 seconds on medium
  • The water from the carrots should have completely evaporated. Drain the remaining water, if any and add it to the melted butter
  • Add salt and pepper and toss well. You can add dried herbs or chilli flakes as per your taste.
  • Enjoy!

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This is my entry for the Blogging Marathon under the theme – One Appliance Three Dishes – with the microwave oven.

 

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Check out the Blogging Marathon page for other marathoners doing this BM.

 

 Bechamel Sauce

 

Did you know that white sauce is not just flour, butter and milk? I did not know that for so many years. Recently I found a more flavorful recipe from the Venkatesh Bhat show and I had to try it immediately. And I like the name too – Bechamel Sauce!  

  

Makes around 2 Cups

WHAT WE NEED

Unsalted butter         2 tbsp

All purpose flour       2 tbsp

Milk                                2 cups

Salt

Onion, peeled              1 medium

Cloves                            5-6

Bay leaf                          1

Nutmeg powder          1/2 tsp

WHAT TO DO   

  • Poke the cloves in the raw peeled onion at a inch apart from each other in a straight line
  • Melt the butter in a pan
  • Once the butter is melted, add the flour and whisk till it attains a sandy consistency
  • Add the milk and whisk till mixed together.
  • Add the onion, bay leaf, salt and nutmeg powder.

  

  • Whisk till the liquid thickens
  • Remove the onion and bay leaf from the sauce.
  • Remove the pan from heat and use it to make pasta or lasagna or anything else.
  • Enjoy!

 

NOTES

  1. I did use the onion later on to cook. It worked fine.

This is my entry for the Blogging Marathon hosted by Srivalli.

 

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58