Tag Archive | chutney

Double Decker Sandwich

Double Decker Sandwich | Layered Sandwich with a nice Spicy Cilantro-Coriander Peanut Chutney

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The ultimate layered vegetarian sandwich made with boiled potatoes, tomatoes, cucumber, loads of cheese and a super delicious Spicy Coriander (Cilantro) Peanut Chutney all layered into white rye bread and toasted till nice and golden brown. Truly, does sound divine right! Well it absolutely is, this sandwich loaded with tons of authentic flavors and scrumptious mouth-watering sandwich that is not to be missed.

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I’ve made many different versions of sandwiches, but by far this is my favorite and not just mine, but also my families. Double Decker sandwich is the perfect lunch or dinner sandwich. It’s absolutely filling so it’s a perfect idea for a nice quick and easy dinner.

A vegetarian sandwich is unconditional, any vegetable of your choice goes well and to top it off cheese makes it completely delicious. I had decided to give this sandwich a bit of a twist by making a special chutney, dip or spread whatever you want to call it. It’s a spicy coriander (cilantro) peanut chutney, this chutney absolutely changes the complete taste of the sandwich. Instead of using it has a spread I had drizzled it all over the vegetables in the sandwich and then grilled it on my Panini grill.

Cheese is a weakness for me, I just love it and some of my all time favorites cheeses to have stocked up are Pepper Jack Monterey Jack with Jalapeño Peppers, Mild Cheddar, Swiss Cheese, Provolone and Colby Jack Ripen Cheese. They taste the best on any sandwich.

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Being a vegetarian I’ve found that many fast food joints,sandwich stores or restaurants really don’t indulge into making creative and interesting vegetarian sandwiches. It seems like it’s always the same old vegetable sandwich with some tomatoes, cucumbers and lettuce with cheese or a frozen veggie patty that is warmed up in the microwave and stuff into the sandwich. This is absolutely not fun or tasty! Tasty vegetarian sandwiches don’t always have to be boring and that’s why I think that the best sandwiches can be made right at home just the way you like it with your own choice of topping. 🙂

My son is a picky eater, I find that veggies is one thing that is difficult for him to accept. He will eat it ….but surely takes his time. So, for me this was a challenge but I wasn’t going to give up so I decided to make wraps and sandwiches with veggies but in such a way that he wouldn’t even know that I had vegetables in his sandwich. Mashed vegetables with cheese and light flavoring it was a super hit. He now enjoys sandwiches with vegetables and chutney but has to have loads of cheese.

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Be sure to try it out and let me know what you think. I’d love to hear from you, leave me you comments, feedback and be sure to follow me for some more great recipes.

 

Double Decker Sandwich

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Serving Size: 2

Double Decker Sandwich- the ultimate vegetarian sandwich made with a spicy cilantro peanut chutney

Ingredients

    Cilantro (Coriander) Peanut Chutney
  • Half stalk of Coriander/Cilantro (about 2 cups) cut off root parts only leave stems and leaves
  • ½ cup – skinned peanuts
  • 2 - Green Chilly
  • 2-3 garlic cloves peeled (optional)
  • 1 tsp. of lemon/lime juice
  • Salt to taste
    Sandwich
  • Sandwich
  • 4 slices Rye Bread (white or whole wheat)
  • 1 medium Potato – Boiled/peeled and thinly sliced
  • 1 Tomato - thinly sliced in round rings
  • ½ Cucumber - thinly sliced in round circles
  • 1 medium 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

Instructions

Prepare Cilantro (Coriander) Peanut Chutney

Make sure to wash coriander 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.

At this point check and do a taste test and adjust the salt and lemon juice to your liking.

Store the chutney an airtight container and keep refrigerated if consuming for a later time.

Sandwich Preperation

Take 2 slices of bread; spread butter/margarine on both slices. Once side of bread place 2 slices of cheese (use two different flavors) on top place a couple slices of boiled potatoes, then drizzle some cilantro chutney all over. Now place slices of tomato, than few cucumber and few slices of red onion rings. Sprinkle salt and pepper to your liking. Drizzle some more cilantro chutney all over. 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.

http://myfoodforthesoul.com/double-decker-sandwich/

 

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Grilled Scrambled Tofu Veggie Sandwich

Grilled Scrambled Tofu Veggie Sandwich with Provolone Cheese

 

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Are you a big fan of grilled cheese? Well, I am and I just love any kind of grilled cheese sandwich, especially when the cheese is completely melted. Making sandwiches are my all time favorite, their easy to make, very tasty, very quick to make and completely filling.  This hearty scrambled colorful golden tofu sandwich packed in rye bread with slices of provolone cheese grilled is too good to eat only for breakfast. It’s also makes a great incredible weeknight meal.

 

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I’m a total vegetarian and so is my family, but there was a time when we did consume eggs at home for things like omelette, scrambled eggs and baking. We grew up thinking that we were not getting all of the nutrients, vitamins and minerals as required by just consuming vegetables and lentils so we had to combine our meals with eggs to balance out things. Well ! that theory was absolutely wrong! It’s been now many years since we all gave up eggs, but to be honest I don’t miss it at all.

The versatility of tofu is absolutely amazing, it’s one of the most miraculous adaptable plant-based products. Tofu has the power to take on what ever flavor you choose to give it. I’ve started to consume tofu in many of my dishes, as a vegetarian I find this to be an absolutely great go-to source of protein.  Many people have their own opinions on soy-based products and controversy surrounding soy-based products. For me tofu is a great new experience and love the versatility and the health factors related to TOFU.

 

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This sandwich is super delicious !  it’s a bit spicy, a bit tangy, a bit gooey, but completely mouth-watering. The best part of this special scrambled tofu veggie sandwich is that it can be made the night before and prepared and grilled or toasted in the morning for the perfect breakfast or prepare it and take it for lunch. It’s completely revolutionary …let you imagination go wild, to me sandwiches are fun, creative and so versatile. No set ingredients or recipe to follow, there’s no right method to make it …. you can grill it, toast it, fry it or bake it.

I have posted other great sandwich recipes before like Paneer Bhurji Sandwich which has been recognized and published in the Helping the Homemaker Article as 100 Healthy Breakfast ideas. Another great breakfast/lunch or even snack,picnic idea is the Cucumber Cheese Chutney Sandwich or the Egg-less Spinach Tomato Omelette Sandwich. Another great thing about these sandwiches is that I like to use Chutney as a spread which gives it that extra kick and taste mind-blowing. Some of the chutneys that I use on my sandwiches are Green Coriander Chutney, Mint Coriander Chutney and Mumbai Style Green Chutney.

Cheese is just another great addition to any sandwich. Cheeses come in many different varieties, flavors and textures. My all time favorite is Provolone Cheese which we buy right from the Italian Deli. This cheese has the sweet mild flavor, when melted it’s got just the perfect smoothness and creaminess.

 

Grilled Scrambled Tofu Veggie Sandwich

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 24 minutes

Yield: 3

Grilled Scrambled Tofu Veggie Sandwich

Delicious mouth-watering Grilled Scrambled Tofu Veggie Sandwich

Ingredients

  • 1 1/2 cup - crumbled firm/extra firm Tofu
  • 1 medium - Green Bell Pepper -finely chopped
  • 1 medium - Red Bell Pepper -finely chopped
  • 1 medium - Red Onion - finely chopped
  • 1 cup - Mushroom - finely sliced
  • 2-3 - Garlic Cloves - finely minced
  • 2 springs - Green Spring Onion - finely chopped
  • 1 tsp - Jeera (cumin seeds)
  • 1/2 tsp - Turmeric Powder (haldi)
  • 1 tsp - Red Chili Powder
  • Red Chili Flakes - optional adjust to your liking
  • 1 tsp.- Italian Seasoning
  • 2 tbsp. - Fresh Coriander - finely chopped
  • Salt to taste
  • 1 tbsp - Oil
  • 6 slices - Provolone Cheese (Any cheese of your choice)
  • 6 slices - Bread ( I used Rye Bread)
  • Spread - Fresh Green Coriander Chutney
  • Butter/Margarine - Pan frying or Grilling Sandwich (optional)

Instructions

Heat oil in a kadai or wok, once hot add in jeera saute for 30 seconds;add in onion and garlic and cook till slightly golden brown.

Add in all of the bell peppers, mushroom, green onion; cook for about 5 minutes. Now add in all of the spices; red chili powder, turmeric powder, red chili flakes,salt to taste,Italian seasoning and tofu and give it a good mix. Let it cook for another 5 minutes. stir frequently. **do a taste test and adjust spices**

Add in fresh coriander leaves and toss all together well and keep aside. Let mixture cool down for at least 5 minutes.

Take a bread slice spread your favorite chutney or butter/margarine; place two slices of cheese side by side; and spoon some filling onto the cheese and spread to cover cheese, spread butter/margarine on other slice of bread and cover sandwich. Grill it or toast it on a sandwich toaster or pan fry it on a tawa (fry pan).

Serve it hot !

http://myfoodforthesoul.com/scrambled-tofu-veggie-sandwich/

 

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Mumbai Style Green Chutney

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).

 

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

 

 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.

 

Spearmint

Spearmint

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:

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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Cheesy Veggie Rice Balls

Cheesy Veggie Rice Balls

 

These deep-fried and stuffed rice balls are absolutely must make ….. Left over rice can be used in many ways to many different rice dishes or roti’s. But, these Cheesy Veggie Rice Balls are an absolute must.

Cheese, rice, veggies mixed with simple spices rolled in a ball and coated with bread crumbs and deep-fried. What more do want …the procedure is simple and easy. Mix, roll, coat and fry. Done!

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Rice Balls are a perfect idea for snacks, appetizers or lunch or anytime. Their quick and easy to make and if you serve it up with your choice of sauce or chutney they’re a delight.

Cheese is always a favorite of many….like me. Especially, when cheese is melted it taste so good!

 

Cheesy Veggie Rice Balls

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 15

Ingredients

  • 2 1/4 cups cooked rice (chawal)
  • 2 green chillies – finely chopped
  • 1 medium size onion – finely chopped
  • ½ green pepper – finely chopped
  • ½ red or yellow pepper chopped
  • 1 medium carrot - shredded
  • Salt to taste
  • 1 tsp black pepper
  • ½ tsp Amchur Powder
  • 1/2 cup grated processed cheese
  • salt to taste
  • 2 tbsp corn flour
  • ½ cup Panko bread crumbs
  • oil for deep-frying

Instructions

Mash the rice thoroughly in a bowl and, add in all the vegetables, salt, pepper, green chili, amchur powder, cheese and mix well.

Divide the mixture into approximately 15 equal portions and shape each portion into a round golf ball size.

Take corn flour into a small bowl/plate and add a little water to make a thick paste in another plate take the bread crumbs for coating.

Take each rice ball roll it around in the corn flour paste first and then roll it around in the bread crumbs and set aside. Continue with the rest of the rice balls.

Heat the oil in a kadhai on medium high and deep-fry a few balls at a time, till they turn golden brown in color from all the sides.

Serve hot with your choice of chutney or sauce

Notes

All vegetables, onion and green chili can be chopped up in a chopper if you have ....which makes the process easy and faster.

Panko Bread Crumbs are a bit more crisper when fried but you can us your choice of bread crumbs.

Other vegetables of your choice can be added in also.

http://myfoodforthesoul.com/cheesy-veggie-rice-balls/

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