Wednesday, August 26, 2015

Veg Cheese Sandwich | Cheese Sandwich

After 22 days break from blogging, here i come with simple sandwich recipe. This sandwich is so versatile, all you need is some bread, vegetables & cheese. I have made this sandwich often for our breakfast especially when i'm lazy and doesn't wanna cook something elaborate,still want something yummy and fulfilling breakfast.
This sandwich can be made in the pan or in grill.Here i have given procedure for both the ways.After i have tried the grilled sandwich, i'm so in love with that.
Here i haven't mention the amount of onions, tomatoes and capsicums in the ingredients list.It's purely up to your preference. You can add more or less as per your wish. 

Veg Cheese Sandwich

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Sandwich | Recipe Cuisine: Indian
Ingredients
Bread Slices - 8 
Cheese slices - 4
Onions
Tomatoes
Capsicum
Green Chili(optional)
Tomato Ketchup - 2 to 3 tsp


Procedure
First cut the onion,tomato & capsicum into thin slices and keep everything ready.
Take a single slice of bread , apply tomato ketchup as per your need , and then arrange onions ,tomatoes & capsicum.Then place single cheese slice on the top and close it with another bread. Heat the tava with butter.Now place the bread on the hot tawa and apply pressure on the top with the help of flat laddle(it helps to keep the sandwich together)Cook on both sides until golden brown & crispy.For grill the bread, turn on your grill and once the grill is ready,grease it with butter & place the sandwich on grill on close it. Cook it for 1&1/2 to 2 mins. That's it, your grilled veggie sandwich is ready.Serve it with ketchup and any of your favorite juice.
Notes:
  • Instead of ketchup, you can use chili tomato sauce for extra hotness or mayonnaise or any of your favorite sauce.
  • I used brown bread here, you can use any type of bread
  • Cook it in medium flame, so that you can get crispy outside and goey inside  


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Wednesday, August 5, 2015

Thengai Pal Satham | Coconut Milk Rice

Thengai Pal Satham/Coconut milk rice , one of the flavorful rice goes well with both veg and non veg gravy. We prepare this rice usually the day after any temple festival in our place , since we offer lot of coconut to god and to avoid being wasted.
Grating coconut and extracting milk from it , is the only time consuming process in this rice, other than that, you can make this rice in a jiffy.


Thengai Paal Satham

Preparation Time : 15 mins | Cooking Time : 20 minsServes :
Recipe Category: Rice | Recipe Cuisine: Indian
Ingredients
Jeeraga samba rice - 3/4 cup
Grated Coconut - 1/2 cup
Onion - 1 small
Tomato - 1 small
Green chili - 2 or 3 
Curry leaves & Coriander leaves - few
Ginger Garlic Paste - 1 tsp
Ghee - 1/2 tsp
Oil - 1 tsp
Cinnamon - 1 small piece
Cloves - 3 nos
Cardamom- 1 no
Bay leaf -1
Cashewnuts - few
Water
Salt


Procedure
First extract the coconut milk from coconut and keep it ready . For that put the coconut in the mixie and pulse it once and then add warm water and grind it again.Using the strainer, extract the milk and put the coconut shreds again in the mixie with some water and grind it smoothly and extract the coconut milk in the already extracted one. For this recipe, no need to keep the 1st and 2nd extract as separate. It yields approximately 3/4 cup. I added 3/4 of water into this coconut milk and keep it aside.
Rice to liquid ratio(water+ coconut milk) is 1:2.Now cut the onions into thin slices and tomato into small pieces & slit the green chili and keep everything is ready. Heat the pressure pan with ghee & oil.Once it heated, add cinnamon,cloves, cardamom & bay leaves along with cashews and fry it for few secs.Then add the onions,curry leaves & green chili and saute it well.Add tomatoes & ginger garlic paste and saute it well.Then add  coconut + water mixture along with salt and bring to boil.Now add the washed & drained rice and finally add few coriander leaves and bring to boil.Cover the cooker with lid and cook it for 3 whistles.Tasty Thengai Pal Satham is ready. You can serve this with chicken/mutton gravy or with any type of Veg Kurma
Notes:
  • Rice to liquid ratio(water+ coconut milk) is 1:2. If you wish, you can add coconut milk fully & skip water too. That give very rich flavor and taste
  • This rice burnt at the bottom easily because of coconut milk,so always use heavy bottom pan and cook in medium flame.
  • If you have, add few mint leaves along with coriander leaves.
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