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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Sandwich – Make over Tips

Sandwiches are easy to make and offer great scope for variety and improvisation in terms of flavor, fillings, taste and cooking methods. Here are a few tips that might come in handy to make better sandwiches.

Always use fresh bread. Never compromise on quality. For fancy sandwiches it is better if the bread is a day old or refrigerated for a few hours. Ensure the slices are thinly cut.
Experiment using variety of breads – Milk / Wheat / Fruit Loaves / Brown & Whole Wheat Bread.
Always ensure that the butter is at room temperature. It helps in spreading evenly. You can also mix it in a small bowl before spreading it on the slice.
If the crusts / edges are too thick or crisp cut them out.
Always cut finished sandwiches with a sharp or serrated knife.
Ensure butter , mayonnaise and other fillings are spread till the edges.
When you are making multi – layered sandwiches hold them in place by means of tooth picks or skewers.
When a variety of sandwiches are being made wrap them separately in aluminium foil to avoid mixing up aromas and flavours.
Fold the foil or wax paper well at the edges to keep them fresh and nice.

TIPS FOR BETTER COOKING – PART – III

1.To get nicely roasted Colocasia or Seppankizhangu mix a little bit of Besan
[Kadalai Maavu] with sour curd and coat the curry to get the crispiness.

2.If you want the ladies finger pieces to be separate in a subji add a table spoon of curd or tamarind water while sautéing.

3.When you realize there is excessive salt in a dish that has to be reduced you can try any of the three following options: Add a tsp of sugar or a few pieces of potatoes or add a few pieces of raw papaya.

4.When you are left with excessive coffee decoction store the same after adding some sugar to it. It will be as good as new the next day.

5.If the holes in the coffee filter are clogged, clean and wipe the filter dry and show the pores over the gas flame for a few seconds. Tap the filter upside down and all the powder stuck in the holes will fall off, clearing the clogs.

6.While melting butter to get ghee add a little bit fenugreek towards the end will add an extra aroma & flavor to the ghee.

7.A piece of jaggery added to ghee will help preserve it longer.

8.While frying chips or other snacks if there is a danger of the oil spilling over it can be prevented by dropping a few curry leaves or a bit of tamarind into the oil.

9.During winter for quick setting of curds, you can add a small ball of tamarind along with a spoon of curd to the milk for speeding up the process.

10.If your idly or dosa batter has turned too sour just pour two or three tumblers of water to it and wait. After a while drain the water that accumulates on top and then use the batter.

Tips By: Mrs. Mira Balachandran; mira.balachandran@gmail.com