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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Raw Mango Chutney

Ingredients:

Raw Mango – 1 cup grated
Green Chillies – 3
Grated Coconut – 1/2 cup
Ginger – a small piece
Mustard – 1 tsp
Urad Dal – 1/2 tsp
Oil – 1 tsp
Salt – as per taste
Curry leaves – a few
Roasted Cumin Powder – 1/2 tsp optional

Method:

Add grated mango, coconut, green chillies, salt and ginger and grind to a smooth paste.
Heat oil and add mustard. When it splutters add Urad dal and wait till turns brown.
Switch off the stove and add curry leaves.
Pour this over the chutney. Mix and serve.
Those who like the taste of roasted cumin powder may add it while grinding to a paste.

Tips:
Grated coconut can be replaced with onions and garlic to give a different taste.
Fry a few small onions in oil along with a few pods of garlic in a pan. Grind with rest of the ingredients as mentioned above.
Number of chillies to be added will vary according to your spice levels.

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

Raw or Ripe – Mangoes Rock!!!

Summer season spells Mangoes – King of Fruits. India is said to be home to close to 1000 varieties of mango but only a specific few are grown for commercial purposes. Mangoes come in various asahpes, sizes, colors, taste and aroma. India exports close to Rs.160 Crore of mangoes world wide and Andhra Pradesh ranks first among the Indian states for its produce. Some of the varieties specific to certain regions are given below – courtesy APEDA

Andhra Pradesh – Banganapalli, Suvarnarekha, Neelum and Totapuri
Bihar – Bombay Green, Chausa, Dashehari, Fazli, Gulabkhas, Kishen Bhog, Himsagar, Zardalu and Langra
Gujarat – Kesar, Alphonso, Rajapuri, Jamadar, Totapuri, Neelum, Dashehari and Langra
Haryana – Chausa, Dashehari, Langra and Fazli
Himachal Pradesh – Chausa, Dashehari and Langra
Karnataka – Alphonso, Totapuri, Banganapalli, Pairi, Neelum and Mulgoa
Madhya Pradesh – Alphonso, Bombay Green, Dashehari, Fazli, Langra and Neelum
Maharashtra – Alphonso, Kesar and Pairi
Punjab – Chausa, Dashehari and Malda
Rajasthan – Bombay Green, Chausa, Dashehari and Langra
Tamil Nadu -Alphonso, Totapuri, Banganapalli and Neelum
Uttar Pradesh -Bombay Green, Chausa, Dashehari and Langra
West Bengal – Fazli, Gulabkhas, Himsagar, Kishenbhog, Langra and Bombay Green

Raw mangoes are the first to hit the market and are put to a wide variety of culinary uses.

Pickles are hot favorites. The tiny [ marble sized ones] ones are in great demand in the Southern states especially TamilNadu where they are consumed in huge numbers as a pickle called ‘Kadugu Mangai ‘ or ‘ Vadu Maangai’. Here mustard is ground and mixed with salt and chilli powder and the tiny raw mangoes are left to soak in this liquid for weeks together till thery shrink in size.
Slightly bigger ones called the ‘Kili Mooku Mangai’ [ perhaps named so since they resemble the parrot’s beak] are sliced and made into a pickle marinated in salt, chilli powder, asafoetida & oil.
Raw Mangoes of a different variety, distinct for their extremely sour taste, are chopped into chunks and made into a pickle called ‘ Aavakkai’ that is very popular in Tamil Nadu & Andhra Pradesh, especially for their high spice- levels.
Fhodd is another pickle made of raw mangoes and preserved in brine solution to which dried red chillies are added.
Miscut is a famous pickle from Goa. And so is another variety called Choonda.
Raw mangoes are used to make a refreshing and extremely popular drink called Aam Panna.
Raw mangoes can be grated and used to garnish or added to salads as an ingredient.
Down South grated mango is a ‘must-have’ ingredient while making varieties of ‘Sundal’.
Dried raw mango powder is used as Amchur Powder to add flavor to dishes.
Raw Mangoes can be used in making chutneys along with green chillies.
Raw mango pulp can be used in making rice varieties when combined with onions, chillies and ginger to delight the palate.
Raw Mangoes can also be used to make spicy, sweet & sour side jam using jaggery, that can used as accompaniment for both rice and wheat preparations[ like puri and rotis]

Raw or ripe, cooked or uncooked, flavored or plain Mangoes are a hot favorite with people of all ages!

Kuzhi Paniyaaram

Kuzhi Paniyaaram is a round, fluffy, extremely tasty South Indian Snack made of idli / dosa batter.It can be made with left over batter or batter that has turned a bit too sour to make idli or dosa.. Loved by people of all ages, it is easy to make and can substitute as a starter or snack any time of the day.

Ingredients:

Dosa / Idli batter – 3 cups
Besan – 2 tlbs
Onions – 1/4 cup finely chopped
Green Chillies – 3 finely chopped
Ginger – 1 tsp finely chopped
Curry leaves – a few
Oil – To fry,
Appa kaaral or Paniyaara pan made of cast iron or non – stick ware


Method:

Mix all ingredients together to form an even batter . Add a little salt if required.
Place the paniyaara pan [ with 5 or 7 holes as the case may be] on the stove and heat it slightly.
Pour enough oil to fill the holes in the pan.
When the oil is hot spoon the batter into each hole.Keep the heat on low flame to allow even cooking.
When it starts browning turn carefully on to the other side and cook.
Remove with skewers when it golden brown on all sides.
Drain on tissue paper.
Serve hot with chutney or sauce.

Tips: ,
Besan is added only to thicken the batter. If the existing batter is of thick consistency besan can be avoided.
If the batter is of very thin consistency then the paniyaarams will absorb too much oil, which is not healthy.
A little bit of grated coconut and a pinch of asfoetida are optional ingredients.
If you are making it for kids and don’t want it to be spicy for them omit green chillies and ginger,

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

Mixed Vegetable Pickle

Ingredients:

Chopped vegetables – 4 cups
This can include Cauliflower, Carrot, Peas, Bitter Gourd, Lime, Capsicum, Raw Mango, Beet root, Beans & Lime.
Small onions – 10 nos optional.
Garlic – 10 pods
Ginger – 50 gms
Turmeric Powder – 1 tsp
Powdered Fenugreek – 2 tsp
Chili Powder – as per spice requirement
Sesame Oil – 1 cup
Lime juice – 4 big lemons
Asafeoetida – 1 tsp
Salt – to taste

Method:

Wash all vegetables thoroughly and pat them dry. Dry it under the fan for a while to get rid of moisture if any.
Cut into small cubes. Carrots and beetroot can be gated too.
Heat oil in pan and add Mustard. When it splutters add the small onions, ginger and garlic.
Fry for a while and add Asafoetida.
Add rest of the vegetables and all other ingredients and fry in low flame for a couple of minutes to remove moisture completely.
Remove from heat and allow to cool.
Add lime juice after it has cooled down and mix well.
Transfer to a dry jar and store inside the refrigerator.

Tips:
If you add plenty of Raw Mango you can reduce quantity of lime juice.
Ensure there is sufficient oil to cover the pickle. This helps preserve it longer.
Vegetables should be totally dry before using them.

Quick Fix Chutneys – Spicy Besan Chutney

Generally the term Chutney conjures up images of something ground to a paste to be served as a side dish or accompaniment to some main dish. This dish made of besan is extremely easy to make especially when you are loaded with guests without notice. Serves as a fantastic side dish for both Pooris and Chapatthis.

Ingredients:

Besan – 1 cup
Water – 3 cups
Onion – 1 small, finely chopped
Tomato – 1 small, finely chopped
Green chillies – 4 Turmeric powder – ½ tsp
Mustard – 1 tsp
Urad Dal – 1 tsp
Chilli Powder – ½ tsp
Finely Chopped Ginger – 1 tlbsp
Oil – 2 tlbsp
Curry Leaves
Salt to taste
Half a lime

Method:

 In a pan heat oil and add Mustard seeds. When it splutters add urad dal & green chillies.Saute till the dal is brown.
 Add Onions & turmeric powder and fry till translucent.
 Add chopped tomatoes and sauté for a couple of minutes.
 Mix besan with water to form a smooth batter.
 Add the batter to the tomato + onion mix and mix with a ladle in low flame.
 Add Chilli powder and salt to taste. Stir continuously till it cooks well and the raw smell of besan disappears. Add some water if required.
 The batter with soon turn into a thick paste. Consistency should be like chutney where it can be scooped and placed on a plate.
 Remove from stove. Add lime juice and mix.
 Garnish with curry or coriander leaves.
 Serve it with hot pooris

Tips:
Depending the spice content in the green chillies you can add or reduce the quantity of Chilli powder. But ensure that it is spicy overall
The same with Lime juice. Add according to your taste

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

TIPS FOR BETTER COOKING – PART – I

1.Add salt to water while cooking greens [Keerai] to help retain the color.

2.A few drops of lime added to rice while cooking helps in making it look brighter and White.

4.Having problems in cooking Tur Dal? At times we will find certain varieties of Tur dal requiring longer time to cook and we would discover this only after a couple of days of trial by which time it will be too late to return the dal to the store. Add a small piece of coconut to the dal and cook to see the difference.

5.Add a piece of ginger while cooking cabbage or cauliflower to avoid the strong aroma that it emanates normally.

6.While mixing dough for Pooris add sugar to get puffed Pooris that stay crisp for a while.

7.Adding a few pepper corns to oil will help in keeping it fresh for a longer duration.

8.Soaking / immersing Cauliflower in salt water half an hour before cooking [after removing the leaves and stem] will help in getting rid of small germs or worms.

9.Wash onions after peeling the skin off to avoid eye irritation and watering.

10.Idli or Dosa batter will not go sour if you add a few dry chillies to it.

Tips by Mrs. Mira Balachandran; mira.balachandran@gmail.com