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Double Cheese Toasted Coriander Chutney Sandwich

Jul15

Desi Indian Style “Double Cheese Toasted Veggie Coriander Chutney Sandwich”

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Who doesn’t love cheese? My love and passion for cheese is unconditional. It’s so delicious when it’s completely melted. Well if you’re thinking that this is just another ordinary sandwich. …will absolutely not! Because it’s got that Desi Indian style twist. First of all it’s made using healthy choice multi grain bread, with four different  super delicious cheese slices, Pepper Jack Monterey Jack with Jalapeño Peppers, Mild Cheddar, Swiss Cheese and Colby Jack Ripen Cheese. Freshly made coriander  (cilantro) Chutney with freshly sliced tomatoes, cucumbers and red onions seasoned with salt & pepper and toasted till nice and golden brown.

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Sandwiches are my number one to go foods. They’re so versatile, enormous  topping ideas, countless choices of bread, delicious choices of home-made or store-bought spreads, different flavors of cheeses and completely optional to grill, toast, bake or eat just the way it is.

Many of us are on a tight schedule and have no time to prepare a healthy breakfast, lunch or dinner. That’s when these delicious sandwiches come in handy. A lot of my sandwiches are triggered to satisfy the little tummy 🙂 … Yes my little munchkins. I like to make sure that they are getting a healthy breakfast or lunch and an absolute filling dinner. All these sandwiches are a great idea for lunch box, tiffin box, picnic, brunch, gathering or simply a fast go to snack. Completely fresh and filling. Some of my other great sandwiches that are mouth-watering and filling Grilled Scrambled Tofu Veggie Sandwich, Paneer Bhurji Sandwich and Cucumber Cheese Chutney Sandwich.

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That’s why it’s always great to have bread cheese and some veggies on hand. Green Coriander Chutney  that I’ve made here for this sandwich is also a great condiment to have ready in the fridge. This chutney has a fridge life of up to six days which is perfect. Chutneys are another great versatile condiment can be used in many different ways. Many other chutneys go great with sandwiches like Mint Coriander Chutney and Mumbai Style Green Chutney.

Corriander ChutneySandwiches can be prepared the night before or prepared fresh in the morning. Life has become so simple and easy for us that now we have all kinds of gadgets and equipment that make life simple and stress free. Sandwich toaster or Panini grills work great when making sandwiches. Prepare sandwich, set timer, place sandwich and close cover! Sandwich ready ! 🙂

Try it out ! My double cheese toasted veggie coriander chutney sandwich is guaranteed to satisfied the hungry tummy anytime.

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Double Cheese Toasted Veggie Coriander Chutney Sandwich

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Serving Size: 2

Double Cheese Toasted Veggie Coriander Chutney Sandwich

Desi Indian Style toasted Double Cheese Veggie Sandwich with Green Coriander Chutney

Ingredients

  • 4 slices Multi-Grain Bread (white or whole wheat)
  • Tomato - thinly sliced in round rings
  • Cucumber - thinly sliced in round circles
  • Red Onion - thinly sliced in rings
  • 2 slices - Pepper Jack Monterey Jack with Jalapeño Peppers
  • 2 slices - Mild Cheddar Cheese
  • 2 slices - Colby Jack Ripen Cheese
  • 2 slices - Swiss Cheese
  • Salt to taste
  • Pepper to taste
  • Butter or Margarine to spread on slices of bread
  • Green Coriander Chutney ; click on link for full recipe

Instructions

  • Take 2 slices of bread; on one side spread butter/margarine and other side "green coriander chutney"
  • Bread with the chutney on it; place 2 slices of cheese (use two different flavors) on top place few slices of tomato, than few cucumber and few slices of red onion rings. Sprinkle salt and pepper to you liking. (If you like mayonnaise add in now). Place the other 2 slices of cheese on top and cover with bread slice with butter/margarine on it.
  • Place sandwich on sandwich toaster/panini grill. Toast until nice golden brown.
  • Serve nice and warm with ketchup or your favorite sauce.

    • Notes

    Any cheese of your choice can be used.

    Any chutney you like can be used.

    Toasting or Grilling is optional.

    Any choice of bread can be used.

    http://myfoodforthesoul.com/double-cheese-toasted-coriander-chutney-sandwich/

    Hope you enjoy making sandwiches as much as I do. Do check out of my other recipes to enjoy; Grilled Scrambled Tofu Veggie Sandwich, Paneer Bhurji Sandwich, and Cucumber Cheese Chutney Sandwich

    Let me know what you think, share your thoughts, comments and feedback with me. Your words are what keeps me motivated. 🙂

    Don’t forget to subscribe to my blog via email for great updates, newsletters and never miss a posting on some great interesting and delicious recipes.

     

     

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    Mumbai Style Green Chutney

    Jun13

    Mumbai Style Green Chutney : How to make a Quick & Easy Mumbai Style Green Chutney

     

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    This very popular Mumbai Style Green Chutney adds a very special zing to any recipe, but it especially goes well with sandwiches which are commonly found on the roadsides of Mumbai. Many street-side vendors in Mumbai prepare this special chutney on a daily base to serve up with Sandwiches, Khaman Dhokla, White Khatta Dhokla, Chaat, Ragda Patties and many more favorite dishes. This chutney goes very well with many snacks as an excellent condiment. The best part of this absolutely tasty delicious chutney is that it’s super quick and easy to make.

     

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    Chutney is a very common condiment that is made in my house on a regular base. Chutney is so versatile and can be made in many different flavors and textures. I’ve posted previously some other famous Green Chutneys like Green Coriander Chutney and Mint Coriander Chutney that are also very delicious and easy to make. The basic four ingredients of this chutney “Coriander (Dhania)”, “Spinach (Palak)”, “Green Garlic” ( hara lehsun) and Green Chili (Hari Mirchi)  is what gives it that gorgeous vibrant green color.

    Many of the greens here that I’ve use in this chutney are straight from my garden. Green Garlic is one of the most easiest herbs to grow in any garden, Once planted into the garden or in a planter …they keep growing year after as long as you take care of the herb. I like to use Green Garlic in many of my dishes ….whether it’s Indian or Western I like to add this green herb to enhance the flavor cause it has a very mild flavor and the aroma is Devine from the green garlic. Green Garlic is seasonal so when in season I like to use it as much as possible and also freeze some for non-seasonal times.

    Did you know that Green Garlic also multiplies the health benefits of garlic? It’s healthy and low-calorie it helps boost the immune system, source of Antibiotic, Rich in Iron, Good for the Heart. Many more helpful tips on Green Garlic can be found here “Amazing Health Benefits of Green Garlic”.

     

     

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    Mumbai Style Green Chutney is also perfect for marinating paneer and grilling it for wraps or sandwiches. Impress your guest with this super easy and quick chutney and serve it up as a dip or spread with favorites like Pakora, Samosa, Methi Kela Na Bhajiya, Mini Cucumber Sandwiches, Vada Pav or Chaat.

    Other delicious recipes that this Mumbai Style Green Chutney goes well with are: Carrot Zucchini Paratha, Broccoli Tofu Paratha, Methi Palak Thepla, Aloo Palak Paratha with Cheese and Spinach Tomato Omelette (Eggless).

     

    Print
    Mumbai Style Green Chutney

    Prep Time: 5 minutes

    Cook Time: 5 minutes

    Total Time: 10 minutes

    Mumbai Style Green Chutney

    Ingredients

    • 1 cup - roughly chopped coriander (dhania)
    • 1/2 cup - chopped fresh green garlic (hara lehsun)
    • 1 cup - Spinach (Palak)
    • 2 - fresh green chili (hari mirchi)
    • 1-2 - cloves garlic
    • 1 tsp lemon juice
    • salt to taste

    Instructions

  • Combine all of the above ingredients along with 1 tbsp. of water and blend in a mixer to a smooth paste.
  • Transfer it into a bowl and refrigerate for at least 1 hour.
  • Serve it up with your favorite dish.

    • Notes

    adjust water accordingly. Chutney should not be to liquidy.

    http://myfoodforthesoul.com/mumbai-style-green-chutney/

     

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    Mint Coriander Chutney

    May26

     

     Mint Coriander Chutney | How to make quick and easy Mint Coriander Chutney Recipe

     

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    This week I’ll be sharing some different chutney recipes that are super quick and easy to make. In one of my previous post I had shared an easy quick recipe for Green Coriander Chutney which is one of my all time favorite. Mint Coriander Chutney is also another super fast and quick chutney to whip up. Coriander and Mint are also always available in supermarkets and now with summertime in a lot of our gardens.  Like me!

     

    Fresh CorianderBesides, cooking I also enjoy gardening fresh flower, herbs and vegetables. Coriander also known as dhania or Cilantro  is one of the first things that are planted in the garden, at least in my garden (won’t lie only when the garden is fully ready) …..coriander needs to be harvested soon as the frost is gone …. where I live in Canada it snows for a few months so about April is when the seeds need to be on the ground or potted to have fresh coriander by end of May to June.

     

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    I’ve also got Mint in my garden that grows year after  year and in huge lots. This year I’ve potted in a huge pot so ….I can hand pick it anytime and to avoid it from spreading all over the garden like a wild fire. Mint also comes in many different types, flavor and scent. I’ve planted the “Spearmint”  this mint originated from Asia and is very aromatic. Spearmint can be used in many different form like fresh, frozen or dried. Fresh Spearmint taste the best in “Chai” desi Indian Tea.

     

     

    Mint Coriander Chutney is one of those things that is a must in the refrigerator. It’s a very flavorful, aromatic, tangy and spicy chutney that goes well with many different dishes as a side condiment, spread or dip. Mint Coriander Chutney and Green Coriander Chutney goes well with samosa, parathas, dhokla, khaman or even pakora. It can be used has a spread on sandwiches.

     

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    If you enjoy flavorful chutneys be sure to check out some of my other recipes that go great together: Tortilla Vegetable Samosa, Cucumber Cheese Chutney Sandwich, Paneer Bhurji Sandwich, Aloo Palak Paratha with Cheese, Bhaji Paratha or Spinach Tomato Omelette (Eggless).

     Mint Coriander Chutney Recipe:

    Print
    Mint Coriander Chutney

    Prep Time: 15 minutes

    Total Time: 15 minutes

    Mint Coriander Chutney

    Quick and Easy Mint Coriander Chutney ....full of flavor, aromatic, tangy and spicy Chutney.

    Ingredients

    • Half stalk of Coriander/Cilantro (about 2 cups) cut of root part only leave stems.
    • 10 - 12 piece of Fresh Mint
    • 2 - Green Chilly
    • 4 - garlic cloves peeled (optional)
    • 1 tsp. of lemon/lime juice
    • salt to taste

    Instructions

  • Make sure to wash coriander and mint properly and can be roughly chopped.
  • In a blender/grinder with a little bit of water place all the ingredients and grind till a smooth consistency. (I use my small Ninja jar to grind chutney)
  • At this point check and do a taste test and adjust the salt and lemon to your liking.
  • Store the chutney a airtight container and keep refrigerated.

    • Notes

    garlic is optional

    adjust green chilies to your preference.

    http://myfoodforthesoul.com/mint-coriander-chutney/

     

     

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    Cucumber Raita

    May1

    Cucumber Raita

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    Cucumber Raita is an excellent cooling side dish condiment that compliments many main course dishes. It’s made from Cucumber, Fresh Plain Yogurt (Curd), roughly ground Cumin (Jeera), green chili, garlic and salt. Cucumber Raita goes best with any “Stuff Paratha”, “Biryani” or “Pulaos (Rice dish)”.

    Raita is like a Yogurt dip that can be made in many different variations using different vegetables, fruits, pulses (boondi). It’s very simple and quick to make and requires very minimum ingredients. Many families have their own versions of making raita.

     

    Since this is super simple recipe I will show you a step by step process:

     

    1. I like to wash, peel and grate the cucumber first and add little salt mix and let it sit for about   15 minutes. This helps draw out some of water from the cucumber. After 15 min. squeeze out all of the water from the cucumber and keep aside.

     

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    2. In a bowl beat the plain yogurt (Curd) lightly until smooth. Then add in grated cucumber, salt, green chili paste, grated garlic, ground cumin, sugar and beat till mixed well.

     

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    3. Add in fresh finely chopped Coriander leaves, stir and refrigerate for about 2-3 hours before serving.  (Making ahead of time and refrigerating it help enhance the flavors into the raita).

     

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    Print
    Cucumber Raita

    Prep Time: 20 minutes

    Total Time: 20 minutes

    Serving Size: 3

    *** Easy & Quick Recipe ...Serve Chilled***

    Ingredients

    • 1 1/2 cup - Thick Curd (Yogurt) (make sure it's not sour)
    • 1 Medium size - Cucumber washed, peeled, grated
    • 1 tsp. - Green Chili paste
    • 1 - Clove Garlic grated
    • 1/2 tsp. - Roughly ground Cumin Seeds (Jeera)
    • 1/2 tsp.- sugar
    • 1 tablespoon finely chopped Coriander Leaves
    • Salt to taste

    Instructions

  • Wash, peel and grate cucumber and add 1/2 tsp. salt and mix well and leave aside for 15 mins. After squeeze all water out of cucumber and keep aside.
  • In a bowl beat the plain yogurt (Curd) lightly until smooth. Then add in grated cucumber, salt, green chili paste, grated garlic, ground cumin, sugar and beat till mixed well.
  • Add in fresh finely chopped Coriander leaves, stir and refrigerate for about 2-3 hours before serving. (Making ahead of time and refrigerating it help enhance the flavors into the raita).
  • Serve as a side dish to your favorite meal.

    • Notes

    Use thick yogurt (curd) don't use sour or watery yogurt it will ruin the texture and the taste of the raita.

    Mix all ingredients with spoon. Don't use any electric mixer/blenders.

    Sugar is optional. If you don't like the flavor of cumin (jeera) leave it out.

    http://myfoodforthesoul.com/cucumber-raita/

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