Showing posts with label Sandwiches. Show all posts
Showing posts with label Sandwiches. Show all posts

Friday, December 23, 2016

Layered Idly Sandwich
























When ever we eat Idli we dip a piece of it in a chutney and then try another bite with a different one - it is always one chutney at a time. And if you dip the same piece in all the chutneys it becomes messy. So I thought why not build an idli layer by layer like a cake and fill each layer with a different chutney, like icing. I had been toying with this idea so much to the extent of checking with manufacturers if they could make a square idli mould for me. That seemed like a lengthy process for which I had no time. But I had to satisfy my craving to taste the idli and my favourite chutneys together - all in one bite. There was a shortcut which was tempting enough. I used the round steel plates from my Dhokla maker (I could have used a cake pan too) to steam my idli rounds and voila made my idli sandwich with different chutney layers. I had chutney powder (mologai podi), coconut and mint chutney which I used for each layer. It tasted just yummy as I had expected. Plus it looked so beautiful!
























Here's the recipe:

Ingredients: 
Idli batter
Mint chutney 
Coconut Chutney
Chutney Powder (Mologai Podi)
Clarified butter 
Round cake dish or Dhokla Maker plates
Parchment Paper


Method: 
1. Grease the cake pan/plate and line it with parchment paper cut in a circle, the same size as the base.  Pour in the Idli batter to your desired thickness. I keep it 1/2 " thick.

2. Place the cake pan in a steamer and steam for exactly 10 minutes. Remove and keep aside to cool.

3. When cooled, pass a knife around the sides of the pan/plate then overturn the plate carefully after topping it with another plate to unmould the idli cake. 

4. Cut the idli round into 4 quarters. Take one quarter and spread coconut chutney on it, then top it with another and spread with mint chutney, then alternate again with coconut chutney.  I had made only 2 chutneys this time so I had to repeat the layer. But you could use another different chutney instead. Then for the topmost layer I sprinkled with MTR's chutney powder and a few droplets of melted ghee (clarified butter) and brushed it evenly to coat. You could use as many layers as you want with different chutneys of your choice.  Enjoy!






























Notes:

1. You can get ready made refrigerated idli batter from indian stores. The other option is to make your own. I will be soon posting a recipe for making traditional recipes.

2. The chutney powder is available in indian stores as well, but MTR is a good brand.



Wednesday, November 23, 2016

Chicken Calzones



















Chicken Calzones

Ingredients:
3 cups All Purpose Flour 
2 cups Mozzarella cheese(grated)
1tbs Yeast  
1/2tbs Sugar            
1 tsp Salt                    
1 tbs Olive oil              
1cup Water
1 tbs Olive oil
Pizza sauce
Mushrooms
Green/Red Peppers
Tomatoes
Olives
         
Method:
1. Add the yeast and sugar to 1 cup of luke warm water in a bowl and leave to rise for 5 mins.

2. In a food processor, add 3 cups of  flour and salt. Pulse to mix well.  Add the bubbly yeast water to the flour and pulse on and off till everything comes together and forms a dough. If you find it too dry then just sprinkle a little more water taking care not to make it soggy. Keep pulsing and pausing till the dough becomes springy and starts to spin.  Add 1 tbs of olive oil and pulse once more, then remove.

3. Make the dough into a ball  and place it in a greased bowl. Cover with a moist tea towel or cling wrap and leave it on the counter in a cozy corner to rise for 1- 2 hours.

4.  While the dough is rising prepare the chicken filling as given in the recipe here. After 2 hours the dough is double in size. It is now smooth, spongy and ready for making calzones, pizza, foccaccia or panza roti etc.

The Calzones:

1.Divide the dough into 4 equal parts and shape each like a round ball.  Cover and leave for 10-15 mins. Take each ball and roll it into a fairly thin circle. I prefer pressing it with my fingers lightly to make a small flat round. Drop 1 tbs of pizza sauce on it. Give it a quick swirl so that it stays in the inner circle leaving the circumference clean and dry.

2. Mix together the chicken filling and some grated mozarella cheese (as much as you want). Place a portion of the filling mixture on the flattened round of dough. Do not over or under load. The filling should be just enough for you to be able to seal the calzone neatly.

3. You can also add olives, green/red peppers, tomatoes and sliced mushrooms to the filling if you like. Drizzle some more pizza sauce, some blobs here and there if you want and sprinkle some more mozarella cheese.

4. With wet fingers moisten the edge of the calzone, then dust a little flour on it so that it becomes sticky enough to seal the edges.

5. Close the calzone in the shape of a crescent, press the edges with a fork and tightly seal them. Care should be taken not to let the filling bulge out and touch the edges, If the edges are not sealed well then there is a chance of the filling leaking out while the calzone is baking. Repeat the same process for each one of the calzones.

6. Take a baking sheet, line it with parchment paper and place the calzones on it. Glaze them with an egg wash (egg whites whisked with a little water) prick them with a fork and bake in the center of the oven preheated at 400 degrees fahrenheit for 15 - 20 mins or until done.

7. Remove from the oven, let them cool a bit before serving them.


8. Drizzle some warm pizza sauce and mozzarella cheese on top and enjoy!

Tuesday, October 21, 2014

Egg Plant Bun Sandwich


Those who are not fond of egg plant would love this sandwich for sure. It can be packed for lunch to school or work place. So quick and easy to make and so healthy and nutritious!


Ingredients:
Egg Plant large - 1
Buns                 - 1
Dijon Mustard  - 1 tsp
Cream Cheese   - 2 tbsp
Green Olives     -  2-4
Pickled Dill       -  1 tsp chopped
Pickled Peppers  -  1- 2 rings chopped
Olive Oil             - 2 tbs
Salt and Pepper to sprinkle on the egg plant.


Method:
1. Wash, wipe dry and cut the egg plant into slices.
2. Sprinkle them with salt and pepper, brush with olive oil and bake in the oven till golden brown at 400 degrees fahrenheit for around 10 -15 mins.
3. Mix together cream cheese and dijon mustard then add the chopped olives, pickled peppers and dill. You may add some chopped parsely or cilantro if you want. Mix well and keep aside.
4. Toast the two halves of the bun and spread the prepared cream cheese dijon mixture on the insides of the bun halves.
5. Place the baked egg plant slices on top of the bottom bun half spread with cream cheese mix, then drizzle some ketchup and/or chilly sauce on them,  top with the other half of the bun which is also spread with cream cheese mix and enjoy your yummy healthy and nutritious bun sandwich.

Saturday, July 13, 2013

Braided pastry logs


My sister-in-law is a great cook. During my visit to Montreal to see her, I got to taste her pastry puffs. She made them into squares with ground beef and red pepper filling. They were so delicious that I enjoyed every bite of them!  I loved the texture of the pastry dough so much that I got this recipe from her to share with you all.

I gave a twist to this recipe by shaping the puffs in the form of a braided log. This not only gave a unique look but also kept the filling moist. And this time I used my own indian style filling which also enhanced the taste of the pastry well. You could in fact use any filling of your choice. And shape the pastry in your own way. Here's the recipe!

Ingredients: 

For the Pastry Dough:
White Flour - 3 cups
Eggs - 1
Butter (chilled) - 1/2 cup
Sour cream - 3/4 cup
Baking powder - 1
Salt - 1/2 tsp
Sugar - 1 tbs

For the Beef filling: 
Ground Beef - 1 lb
Onions - 2 (medium size)
Ginger garlic paste - 1 tsp
Red chilly powder - 1tsp
Coriander - 1 tsp
Turmeric powder - 1/2 tsp
Tomato paste - 1 tbs
Green chillies - 1 big or two small ones.
Cilantro - 1/4 cup
Cloves - 4
Green Cardamoms - 4
Vegetable oil - 2 tbs
White flour (just to sprinkle) - 1 tsp

Egg wash 
1 egg white beaten with one tbs milk

Pastry dough:

1. First to make the pastry dough, add baking powder, salt and sugar to the white flour and pulse the food processor one or two times.

2. Cut the chilled butter into small cubes and add to the processor, then pulse again.

3. Now add the beaten egg and sour cream. Combine everything well on low speed.

4. Remove dough and knead it with a little flour if it is too moist. Cover with a damp towel and set aside. 

Ground Beef Filling: 

1. Rinse the ground beef in a sieve. Keep a bowl under it and let it drain a bit.

2. Heat the oil in a sauce pan on medium heat. Fry half the finely sliced onions till soft and slightly golden.

3. Add ginger garlic paste, turmeric, red chilly powder and coriander powder. Mix well.

4. Roast the ground beef with salt in the masala till the water drains and it leaves an aroma. This will take 4-5 mins. Add tomato paste with half a cup water.  Sprinkle a little flour to make it bind. Mix well.

5. Cut the green chillies into small pieces on the cutting board with the remaining onions after sprinkling a little bit of salt. Crush the onions with the green chillies and salt and incorporate everything together with the knife. This makes  the onions sweat a little and also gives a flavour to the filling.
  
6. Add this onion mixture to the ground beef on top. Keep the cloves and cardamoms on one side of the pan. Top with chopped cilantro. Cover and simmer for 5 minutes till the water is absorbed and the filling is moist. Remove from stove.

7.Mix well and leave it to cool. Before using the filling don't forget to remove the cloves and cardamoms.

Method:

1. Roll the pastry dough into a big circle on the pastry board. Divide into 2 semi circles. Roll and shape each into a rectangle around 4"x9". 

2. Mix grated cheddar cheese with the ground beef filling and spread it horizontally on one side of the pastry sheet as seen in the picture.



3. Gently roll the pastry over half way while tucking the filling inside like a log. Make slits at the edge on the other side as in the picture.

4. Brush the edges of the strips with egg wash.

5. Now criss cross the strips on the log and stick them on the opposite side. The egg wash at the ends makes them stick well. Braid in the same fashion till the end of the log.

6. Brush with egg wash and finally to decorate sprinkle with black poppy seeds. Make sure the bottom of the logs is dry. So dust the pastry board with flour before working on the logs. 

7. Transfer the logs to a cookie sheet, greased and dusted with flour.
















8. Bake the logs in an oven preheated at 350 degrees fahrenheit for 20 - 25 mins till golden brown. Cut the braided pastry logs int 3 inch pieces and enjoy!





Thursday, June 28, 2012

Happy Croissant Sandwich




I call it the happy sandwich because everybody loves it. Fast to make, good to eat - a yummy lunch for school kids! 

Ingredients: 

Frozen Croissants
Chicken breast
Romaine or Leaf Lettuce
Tomatoes
Swiss cheese singles
Lemon pepper/Mango Chipotle powder or spices of your choice
Mayonnaise
Dijon Mustard sauce
Olive oil
Ketchup - optional

Method: Thaw the frozen croissants according to instructions and bake them till golden brown. Meanwhile cut the chicken breast into thin slices or strips. Rub with lemon pepper, or chipotle mango powder or any spices of your choice. (I used chipotle mango powder from Costco) Add some olive oil and roast or broil them in the oven till done. Remove from the oven and let it cool down to room temperature. Slice the tomatoes, wash, towel dry the lettuce and keep aside. When the croissants cool down a bit, slice them in the center with a bread knife more than half way through, without separating the two slices. Spread some mayo & dijon mustard lightly on the inside, add the chicken then top with swiss cheese, tomato slices and lettuce. Add some ketchup to the chicken if you want, just a few drops. Now close the sandwich and serve for lunch with some garden salad. You may also wrap it with cling wrap and pack it for lunch. The Happy Croissant Sandwich is ready to go!