Tawa Masala Sandwich

 

Serves - 2 to 3 no.s of sandwiches

Preparation Time - 15 minutes 

INGREDIENTS:

Whole Wheat Bread - 4 no.s

Capsicum - 1 medium sized , chopped fine 

Onion - 1/3 cup chopped fine

Tomato - 1 small sized chopped fine 

Tomato Ketchup - 2 teaspoon

Pav Bhaji Masala - 1 teaspoon

Chili powder - 1/4 teaspoon (Optional. Can use , if you like spicy )

Turmeric powder - 1/4 teaspoon

Salt - as required

Lemon juice - few drops

Coriander leaves - for garnishing

Cucumber slices - as required

Black pepper powder - as required

Butter - 2 teaspoon

Oil - 1 teaspoon

METHOD:

1. In a pan, add butter and oil. 

2. Add chopped onions . Fry for some time. Do not fry for too long and don't turn the onions to brown. 

3. Now add chopped capsicum. Saute slightly. 

4. Now add chopped tomatoes. Saute, till the tomatoes turn soft and mushy. 

5. Now keep the flame in low. Add turmeric powder, red chilli powder , pav bhaji masala and salt. Mix it well . Sprinkle some water and saute for a minute or two, till the raw smell of masala powder is gone. 

6. Now add two teaspoon of tomato ketchup. Mix well, and switch off the stove. Add some lemon juice and also garnish with fresh coriander leaves. 

7. Take whole wheat bread. slightly toast the bread on a tawa. No need to add any butter or oil while toasting, because we have already added butter and oil in the masala. Spread the masala, on one side of toasted bread. Also arrange cucumber slices above the masala. Sprinkle some black pepper powder above the cucumber slices. 

8. Cover with another bread and cut them diagonally. Tawa masala sandwich is ready !. Tawa masala can be prepared and kept in fridge for two days to make sandwiches !. 

Peanut Chutney (Another Version)

 Here is another version of peanut chutney , that doesn't uses coconut . It goes well with dosa , idly or upma. It is quite easy to make and taste very good . 

INGREDIENTS:

Peanuts - 1/2 cup

Roasted gram dal / pottu kadalai - 1/2 cup

Tamarind - small ball sized

Green chilli - 2 

Dry red chilli - 1

Ginger - small sized

Jaggery - 1 teaspoon

Salt - as required

SEASONING:

Oil - 2 teaspoon

Mustard - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Urad dal - 1/2 teaspoon

Dry red chilli - 1

Few curry leaves

pinch of asafoetida powder

METHOD:

1. Dry roast peanuts, until you see dark spots on its skin. Do not over roast it , as it may get burnt. Also dry roast roasted gram dal for 1 to 2 minutes, until they are hot to touch.

2. Prepare the other ingredients - chillies, ginger,  jaggery.

3. Grind peanuts, roasted gram dal, chillies , ginger, jaggery, tamarind in to a smooth paste by adding sufficient water. Also add required salt. 

4. Now in a separate pan, take some oil. Add mustard, cumin, urad dal. Then add dry red chilli and curry leaves. Pour it over the chutney  and mix well. Sprinkle some asafoetida powder. 

5. Serve chutney with dosa, idly or upma !.

Avocado Spinach Pasta

 Avocado is considered one of the healthiest fruit with abundant of nutrients and health benefits. Today I have prepared an home made sauce using avocado and spinach and mixed it with pasta ! It was very delicious !. Please  try and leave your comments ! 

Preparation Time: 10 minutes

Cooking Time: 20 minutes

INGREDIENTS:

Pasta - 2 cups ( Penne Pasta)

Garlic - 2 to 3 pods

Carrot - 1/2 cup  chopped lenghtwise

Broccoli - 4 to 5 florets

Olive oil - 1 teaspoon

AVOCADO SPINACH SAUCE :

Avocado - 1 medium sized

Spinach - 5 to 6 leaves

Garlic - 2 pods

Green chilli - 1 no

Olive oil - 2 teaspoon

Salt - as required

Lemon juice - 1 tablespoon

Black pepper powder - 1 teaspoon

METHOD:

1. In a vessel, add sufficient water and little salt. Once it starts to boil, add penne pasta and cook for 11 minutes. You can check the pasta package for the cooking time. Filter the water from pasta and add some oil to the pasta, so that they don't stick each other. 

2.  Meantime, in a pan, add 1 teaspoon of  olive oil.  Now add  2 to 3 garlic pods. 

3. Now add carrots and broccoli. Add some salt. Sprinkle some water and cook till they are 3/4 th cooked. The veggies need not be too soft. 

4. Now it is time to prepare the sauce. Take medium sized avocado and cut longitudinally.

5. Scoop up the contents of the avocado in the mixer.  Also add few spinach leaves, garlic pods, salt, pepper powder, green chili, 2 teaspoon olive oil, lemon juice. Also add some water and grind them to a smooth paste.

6. Now in a pan, slightly heat the cooked veggies and pasta. Once they are slightly hot, switch off the stove. Add the sauce prepared in step 5. The sauce should not be heated or cooked. 

7.  Avocado spinach pasta is ready ! .  The dish should be consumed with in 1 or 2 hours once prepared. Else the avocado sauce may turn brownish color .