Fillings for Sandwiches

Sweet fillings:

For sweet sandwiches the normal everyday fillings include butter, jam and marmalade [ all flavors]
You could try adding dry fruits like chopped dates, walnuts, grated badam and kismis to the sweet sandwiches to add nutritional value.
Honey makes a wonderful sandwich spread for those who want to cut out on sugar and would like to experiment.
For those of you who like fruits you can also try placing soft fruits like thinly sliced kiwi, lichis and strawberries after coating the slices with honey.
Run out of jam and your kid insists on having sandwiches? Your saviour could be Milkmaid. Just apply a good coating of milkmaid on to the slices and watch them being devoured.

Savory Filling

Sliced vegetables like tomato, cucumber, onion and grated carrot make for great sandwich fillings. Coat two slices of bread with butter, place a slice of cheese on one and cover with vegetables. Sprinkle with pepper powder and cover with the second slice.your veggie sandwich is ready to be consumed. Add salt if required only, since the cheese slice would have a good amount of salt.

Mayonnaise, mustard and cheese are other ingredients that are commonly used as sandwich spreads.

Indian Chutneys are a hot favorite as sandwich fillings. Spicy chutneys can serve as a good base to make the sandwiches flavorful and tasty.

Mint Chutney
Mint + green chillies + salt + lime juice ground together as a thick paste makes an excellent base.
Mint can be substituted with Coriander too.

Tomato Chutney:
Fry finely chopped onions till they are translucent. Add chopped tomatoes and a little bit of saunf and saute for a while. A garlic pod is optional and can be added to get he extra flavour.Add salt and chilli powder as per requirement. Cool and grind together into a fine paste without adding water and your filling is ready.

Potato Filling:
Boil and mash potatoes. Chop onions finely and fry till translucent. Add mashed potatoes, salt, garam masala powder and chilli powder and mix well. Garnish with finely chopped coriander. Take a slice of bread and coat it thinly with butter. Spread the potato mash on this and place the second slice covering this. Gently press and toast it. Or place on a hot tawa, add a blob of butter and turn it carefully around on low flame till becomes golden brown. Slice into pieces and serve hot with tomato sauce.

Onion fry:
Slice onions thinly lengthwise. Chop garlic finely. Heat oil add onion + garlic + salt + chilli powder and fry in low flame till the onions become golden brown and shrink in quantity. Need to ensure that the onions do not burn. Lightly butter bread slices and place this filling in between to get real spicy and differently tasting sandwiches.

Quick Fix filling:
Unacceptable as it may sound pickles at home make great fillers when you run short of regular spreads. Toast bread slices,coat them with a thin layer of butter and spread a nice layer of any pickle [ that is smooth without too many chunky pieces to it] on two slices. Press them together, dip in tomato sauce and bite into one of the yummiest sandwiches you have ever made.

Tips for Presentation:
Always coat the slices with a thin layer of butter and then spread your filling. This prevents the sandwiches from turning too soggy.
Always butter the sandwiches till the edges.
Always trim the crusts after the filling is done and before you cut it into required portions, squares or triangles.
Always ensure that the finished sandwiches are wrapped well to keep them fresh & prevent them from drying and crumbling.

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Payasam

 Payasam in Tamil or Sanskrit and Payesh in Bengali  – this dish is indeed unique for one cannot find an equivalent to this in the English language except for a generic term like ‘Dessert’.

 

Payasam is a South Indian sweet dish made in every household on any occasion that calls for spiritual, religious or any happy occasion / celebrations. The word Payasam immediately conjures up happy moments and sweet memories and is generally associated with a soothing and pleasant emotion. It is also served as a dessert at the end of a sumptuous 4 course meal.

In North India it is popularly known as ‘Kheer’.They can be in liquid or semi solid form. The ingredients that form an integral part of any payasam is – Milk, Sugar, Jaggery, Cardamom, Coconut Milk, Dry Fruits & Ghee.

From the health point of view it has much to offer depending on the ingredients used and when consumed in moderation. Although the general misconception is that it adds calories to your intake, it can be full of carbohydrates, proteins, vitamins and minerals.

The varieties are innumerable and the range of ingredients used astounding. Right from rice & spices to fruits and vegetables several elements can be used to make payasam. The sweet element here could be sugar, jaggery, honey or any other sweetening agent.

Tamilnadu is famous for its ‘Paal [MILK] Payasam’ & ‘Akara Vadasal’ while Kerala is renowned for its’ Chakka [JACKFRUIT] Pradaman’, ‘Ada Pradaman’ and ‘Aravana Payasam’ that is offered to Lord Ayyappa at Sabarimala. Other varieties include Semiya [VERMICELLI] payasam, Javvarisi [SAGO] payasam, Paruppu [LENTIL] Payasam, Carrot Kheer, Nendhra Pazha [ETHNIC VARIETY OF BANANA] Payasam, Coconut Payasam, Badam [ALMONDS] Kheer, Channa Dal [BLACK CHICK PEAS] Kheer…. the list is endless indeed!!!