GRILLED DOUBLE DECKER SANDWICH ... an easy vegetarian sandwich recipe.

A double decker sandwich can be very filling. This is a simple recipe with readily available ingredients.

The potato and corn gives it volume and the yogurt pepper spread adds the delightful crunch.  The yogurt is also a very healthy and flavourful alternative to mayonnaise.

The use of the green chutney loads it with nutrients and also enriches the taste. The English Mustard and Ketchup also play their part.

https://www.youtube.com/watch?v=NunJpDLU_gc

GRILLED DOUBLE DECKER SANDWICH                                          makes 4 sandwiches

Ingredients:

Sandwich bread – 6 slices (you can use 3 brown and 3 white)

Butter (softened) – as required

Green Chutney – ¼ cup

Tomato Ketchup – ¼ cup

Cheese slices - 2

For the potato filling:

Potato – 2 medium (boiled and mashed)

Sweet corn kernels – ¼ cup

Chopped bell peppers – 2 tblsp

Garlic – 3 to 4 cloves (chopped finely)

Extra Virgin Olive Oil – 1 tblsp

English Mustard – 1 ½ tsp

Salt and Pepper – to taste

 

For the yogurt-bell pepper filling:

Hung Curd/Yogurt – ¼ cup heaped

Red Bell Pepper – ¼ (sliced)

Yellow Bell Pepper – ¼ (sliced)

Capsicum  – ¼ (sliced)

Cucumber – ¼ cup (sliced)

Salt and Pepper – to taste

Method:

1.    Potato Filling: Heat the olive oil in a pan. Add the finely chopped bell peppers and fry for a minute. Add in the corn and sauté the vegetables till the peppers release their aroma and the corn looks lightly fried. Now, add the garlic and cook briefly.

2.    Add the mashed potatoes, season with salt and pepper and mix everything together. Take off the heat and let it cool.

3.    Once cooled add in the mustard and mash up the filling again. Keep aside.

4.    Yogurt-bell pepper filling: Beat the  yogurt till light and smooth. Add the bell peppers, capsicum, cucumber, salt and pepper. Mix well and keep aside.

5.    Use 3 slices for making 2 sandwiches. So, butter 2 slices(top and bottom) on one side and one slice (middle) on both sides.

6.    To build the sandwich: Lay the bottom slice with buttered side up. Spread 1 tsp heaped green chutney over it. Add 1 tbsp of the yogurt-bell pepper filling over it and spread it to cover the slice.

7.    Now, take the slice that is buttered on both the sides. On one side spread green chutney. Place it over the yogurt spread with the chutney side facing down.

8.    Spread tomato ketchup on the other side. Add the potato filling and spread it over the ketchup side evenly. Place a cheese slice over it.

9.    Now, spread the buttered side of the top slice with ketchup and place it face down over the potato mixture.

10. Trim the edges and cut into two triangles. The sandwich can be had as it is.

11. Heat a grill pan and brush with butter or olive oil. Place the sandwiches into the pan  and cook till the grill marks appear. Turn over and cook the other side.

12. Serve with ketchup and fries.

­ ***Using brown and white bread makes for an interesting sandwich.

­ ***Layer the bread slices alternating brown and white.

­ ****Using only one type of bread works just fine too.

© Rinki’s Kitchen 2017

Jackfruit Korma....Kathal ka Korma

Jackfruit is a considered to be a superfood and is a personal favourite …. So much so that, I love eating anything made from it. Curry, biryani, cutlet and even pickle!

This special recipe is actually from my mother. I just love cooking it.

 The mildly sweet and very flavourful Korma goes well with rice or even paratha.

A must try if you haven't already :)

https://www.youtube.com/watch?v=hQ-HZorL868

JACKFRUIT KORMA                                                         Serves 4 to 6

Ingredients:

Raw Jackfruit or Kathal – about 400g (cut into large pieces)

Potato – 2 large (cut into cubes)

Onion – 2 large (chopped finely)

Raisins – 15 to 20 pieces

Ginger paste – 1 tsp

Chilli – 1 or 2 (paste)

Bay leaves – 2

Turmeric pdr – ½ tsp

Coriander pdr – 1 ¼ tsp

Cumin pdr – ½ tsp

Garam Masala pdr – ¼ tsp heaped

Sugar – 1 ½ tsp

Salt – to taste

Oil – 4 tblsp

Ghee or Clarified Butter – 3 tsp

Yogurt or Curd – 3 tbsp

Method:

1.    Steam the jackfruit and potato.

2.    Heat oil in a pan and shallow fry the potato till they are light golden in colour. Keep aside. Next, fry the jackfruit till they get a light brown colour. Keep aside.

3.    Fry the finely chopped onions till they are golden pink. Remove and keep aside.

4.    In a bowl add the ginger and chilli paste along with all the powdered spices and sugar. Add a little water and make a thick paste. Keep this aside.

5.    Add a little oil to the pan and 1 tsp of ghee. Once the pan is hot, add the bay leaves to flavor the oil.

6.    Add in the raisins and fry on low heat till they puff up. Now, add the fried onions back into the pan.

7.    Add the masala paste to the pan and fry on low till the oil starts separating.

8.    Switch off the heat. Beat the yogurt well and add to the pan. (The yogurt should be at room temperature.) Mix it in with the masala gravy thoroughly.

9.    Put the heat on and keep it at the lowest. Cook the yogurt with the masala till the oil starts separating all over. Should take about 3 to 4 mins.

10. Add the fried potato and jackfruit into the pan. Cook it with the gravy stirring constantly for 2 to 3 mins.

11. Season with salt. Add in some water to just cover the vegetables. Cook covered till the vegetables are cooked.

12. Drizzle with ghee and serve hot with rice or paratha.

© Rinki’s Kitchen 2017

Refreshing Water Chestnut Salad

Water chestnuts are my absolute favourite. After all the hard work of peeling it gets over, it's so rewarding to bite into the nut itself :)

A rich source of vitamins and minerals, the chestnuts uplift the nutrition quotient of this salad besides making it so refreshing. 

WATER CHESTNUT SALAD                                              Serves 2 - 4

Ingredients:

Water Chestnuts – 8 to 10 (cut into chunks)

Cucumber – 1 (thickly sliced)

Tomato – 1 (sliced)

Red Onion - 1 small (thinly sliced)

Cabbage or Lettuce leaves - 8

Olives – 8 to 10

Dates – 6  to 8

Soup Sticks – 4 to 5

Extra Virgin Olive oil – 3 tbsp

Garlic Pickle – 1 heaped tsp

Salt and Pepper  -  to taste

Method:

1.    Peel, chop and prepare the ingredients for the salad.

2.    Mash the garlic pickle and add a tsp to the extra virgin olive oil.

3.    Add salt and pepper followed by lemon juice (2 tbsp).

4.    Mix vigorously to form and emulsion. This is the dressing. Taste to check the seasoning.

5.    In a bowl add the sliced cucumber, tomato, water chestnuts, dates, olives, onion and shredded cabbage leaves (2 to 3).

6.    Pour the dressing over the salad and mix well.

7.    Break the soup sticks into small pieces and add to the bowl. Mix again.

8.    Serve the salad on a bed of cabbage or lettuce leaves. 

How to bake a Marble Cake from scratch...

Marble Cakes look so pretty that you can never resist a slice. I love baking them too. My favourite part of the whole process is the swirling! You really have to keep guessing how they will appear when the cake is sliced.

The butter in the recipe gives it a special flavor and the milk makes it very moist. So, try this super moist marble sponge cake. You will love it :)

MARBLE CAKE

Ingredients:

All purpose flour - 1 ½ cup

Eggs – 2

Cocoa pdr - 1 ½  tbsp

Butter –  ½  cup

Milk – ¾ cup

Sugar (Castor or Superfine) – 1 cup

Baking pdr – ½ tbsp

Salt – a pinch

Vanilla extract – 1 tsp

Method:

1.    Brush an 8 inch round tin with butter or oil. Line the bottom with butter paper or parchment paper. Keep aside.

2.    Add the baking powder and salt to the flour and mix well. You may sift it a couple of times.

3.    Beat together the butter and sugar till light, pale and creamy.

4.    Add in one egg and combine with the butter and sugar mixture. Then add the second egg and combine.

5.    Now add the flour in 3 parts alternating with the milk, into the egg-sugar-butter mixture. Lightly fold in the flour and milk till just combined. Cut and fold!

6.    Once all the flour and milk has been added the batter is ready.

7.    Take out a little bit of the batter in a bowl. Add the cocoa powder to it and mix it well. Add a little milk if necessary.

8.    To assemble the cake, pour half of the vanilla batter into the tin and spread evenly.

9.   Spoon in the chocolate batter over this unevenly. Add the remaining vanilla batter and spoon some more chocolate batter over it.

10. Run a spoon, knife or toothpick through the batter in swirls.

11. Tap the tin to get rid of any air pockets in the batter.

12. Bake in a preheated oven at 180 °C or 350 F for 30 mins or till a skewer inserted into the cake comes out clean.

13. Cool on a wire rack completely before demoulding. Cut into slices and serve.

­ All ingredients must be at room temperature.

­ All measurements are to be taken leveled.

© Rinki’s Kitchen 2017

CRISPY FRIED POTATO SKIN

This is one of my favourite childhood snacks. We would often return home from school to a plate of this crunchy fries. It surely does bring back a lot of memories.

The trick lies in peeling the potato …. Thickly….That’s all there is to it!

You can make it in no time at all. J

CRISPY FRIED POTATO SKIN

Ingredients:

Potatoes – 4 or 5 large

Besan/Gram Flour – 3 tblsp  

Rice Flour – 2 tsp

Poppy Seeds – 1 tsp

Turmeric pdr – ¼ tsp

Chili Flakes – as per taste

Salt – to taste

Water – 3 tblsp

Vegetable Oil – for deep frying

Method:

1.    Wash the potatoes thoroughly. Thickly peel the potatoes using a knife.

2.    Keep a bowl of water ready. Put the peel into the water immediately. This will prevent it from turning black due to oxidation.

3.    After all the potatoes have been peeled. Wash the peels well for 3 to 4 times.

4.    Soak the peels in water for 30 mins.

5.    Take them out of the water and put them in a clean bowl.

6.    Add in the turmeric pdr, chili flakes, salt, gram flour/besan and rice flour. Mix well till the peels are well coated.

7.    Add about 3 tsp of water and mix lightly. Add in the poppy seeds. Mix well.

8.    If the potato peels look too dry, add in some water (2 to 3 tsp) and mix till they look moist.

9.    Heat oil in a pan. Deep fry the potato skins on medium heat till they are cooked and turn golden and crunchy.

10. Drain on absorbent paper before serving them hot.  

© Rinki’s Kitchen 2017