Potato Cheese Grilled Sandwich for Breakfast

 Does your mouth water when you hear “Grilled”, “Cheese”,“Sandwich”? This is the recipe for you… try my potato cheese grilled sandwich for breakfast…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

You could make this grilled veggies cheese sandwich for breakfast any day with readily available ingredients. The recipe is very simple and good for beginners and experts alike. The sandwich tastes out of this world and is very filling too.

Kids love it and grownups too love to indulge in this cheesy buttery goodness…

 

The perfectly grilled sandwich has a crunchy exterior and lots of textures and flavours inside it. Every bite is delightful!

 This is a vegetarian recipe.

POTATO AND CHEESE GRILLED SANDWICH        Makes 2 sandwiches

 

Ingredients

Bread slices - 3

Boiled potato – 1 medium

Tomato – 1 medium

Onion – 1 medium

Capsicum – ½

Coriander leaves – ½ tbsp (chopped)

Cheese slice – 1 or 2

Grated cheese – 2 tbsp or enough to cover a slice

Butter – 3 tbsp

Mayonnaise – 4 tbsp        

Tomato ketchup – 1 to 2 tbsp

Red chili sauce – to taste

Red chili flakes – to taste

Dried oregano – to taste

Chaat Masala powder – to taste

Black salt – to taste

 

Method:

1.    Chop up the coriander finely. Thinly slice the onion, tomato and capsicum. Slice the boiled potatoes.

2.    Mix together the mayonnaise, tomato ketchup and red chili sauce. Beat well till combined. Keep the chili mayo aside.

3.    Lay down two slices of bread and butter them generously. Sprinkle the chopped coriander. Arrange the sliced potato to cover the entire surface. Season with chili flakes, black salt and chaat masala powder.

4.    Place some thinly sliced onions over the potato and cover it with a cheese slice. Apply chili mayo on another slice of bread. Place it mayo side down over the cheese slice.

5.    Apply the top (or the other side of that slice) with mayo also. Arrange tomato slices on the mayo to cover the entire surface. Place some slices of capsicum on top. Season with black salt and oregano. Sprinkle some grated cheese on top.

6.    Take the third slice of bread and butter it. Place the butter side down on the grated cheese and press lightly.

7.    Heat a grill pan. Butter the sandwich on one side. Place it on the hot pan with the butter side down. Now, butter the top. Cook on low to medium heat for one and a half minutes on each side or until the cheese melts.

8.    Remove from heat and cut into two. Serve hot for breakfast or as snack.

 

© Rinki’s Kitchen

Eggless Lemon Blueberry Cake

 

Don’t believe me when I tell you that this cake recipe is super easy….try it out!

My eggless lemon blueberry cake is moist, spongy and melts in the mouth…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

I have been using this eggless cake recipe since a few years now. It can be made into many flavours actually. This never fail recipe is one for keeps.

Lemon and blueberry is a classic combination that is very popular as a cake flavor. I have used fresh lemons in the recipe for their zest and juice, as also dried blueberries.

All ingredients for the cake were at room temperature. I used a stand mixer to blend the liquid ingredients but folded in the dry ingredients gently. As a result the cake turned out to be delicate as always…

Make your tea time special with this cake!

 Click the link below to watch the video:

EGGLESS LEMON BLUEBERRY CAKE       Serves 8

Ingredients:

 

FOR THE FLOUR MIX

All Purpose Flour - 1 ½ cup

Baking Soda – ½ tsp

Baking Powder – 1 ½ tsp

Salt – a pinch

 

FOR THE LIQUID MIX

Lemon zest – 1 ½ tsp

Lemon juice – 2 tbsp

Vegetable oil – ¼ cup

Melted butter – ¼ cup

Superfine/Powdered Sugar – ¾ cup

Curd/Yogurt – ½ cup

Vanilla essence – 2 tsp

 

Milk – ¼ cup or a little more

Dried blueberries – ½ cup

 

Method:

1.    Brush a 7” cake tin with oil or butter. Line it with butter paper or parchment paper and oil over it. Keep aside.

2.    FOR THE FLOUR MIX: In a bowl add in all the ingredients and mix well with a whisk or sift the ingredients 2 to 3 times. Keep aside.

3.    FOR THE LIQUID MIX: In a large bowl, add in the sugar and lemon zest. Mix well till the lemon flavor becomes intense. Should take 2 to 3 minutes.

4.    Add in the curd or yogurt and mix till the sugar dissolves completely.

5.     Pour in the oil, butter, lemon juice and vanilla essence. Mix to combine. That’s done.

6.    Now, add THE FLOUR MIX in 3 parts to THE LIQUID MIX and fold in gently with a spatula after each addition. Add in ¼ cup of milk and fold it in. Add a little more milk if required to get a light and fluffy cake batter.

7.    Reserve a few blueberries, to the rest add a teaspoon of flour and toss to coat them. Add the flour tossed berries into the batter and fold in.

8.    Pour the batter into the prepared tin. Smooth the top. Sprinkle the reserved berries on top.

9.    Bake in a preheated oven at 170 °C for 20 minutes or till done.

10. Cool on a wire rack. Serve plain or with some whipped cream on the side at tea time.

 

© Rinki’s Kitchen

Egg Potato Samosa Recipe...

 

You are looking for an egg samosa recipe….try my Egg Potato Samosa Recipe…you will love it…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

To make a tea time special this egg and potato filling samosa recipe is just perfect. The first bite reveals the egg inside…anyone would love that surprise!

Though this is a samosa with egg filling, it also has the spicy potato packed with flavor. The delicious  anda aloo samosa is made with wheat flour 😊 The wheat flour pastry for the samosa results in darker coloured samosas.

The recipe includes in detail…how to make potato filling for samosa, how to make the dough for samosa, how to shape samosa and also how to fry samosa …

 

Every step has been explained in detail and you will be able to follow the recipe smoothly…

So, when are you making it?

 

EGG POTATO SAMOSA RECIPE            Makes 16

Ingredients:

FOR THE SPICE MIX

Coriander seeds – 4 tbsp

Cumin seeds – 2 tbsp

Green cardamom – 4 to 6

Dry Red Chili – 1 or 2

 

FOR THE PASTRY DOUGH

Whole wheat flour/Atta – 2 cups

All Purpose Flour/Maida – ½ cup

Carom seeds/Ajwain – a large pinch

Vegetable oil – 4 tbsp

Salt – to taste or ¼ tsp

Chilled water – as needed to make a stiff dough

 

FOR THE POTATO FILLING

Boiled Potato – 4 large or 6 medium

Vegetable oil – 1 ½ tbsp

Panch Foron/Bengali five spice – ½ tsp

Grated ginger – 1 tsp

Chopped green chilies – to taste

Turmeric – ¼ tsp

Red Chili powder – ½ tsp

SPICE MIX – 2 tbsp

Salt – to taste

Chopped coriander – 2 tbsp

 

FOR THE EGG FILLING

Boiled eggs – 4

Chaat Masala powder – ½ tsp

Red Chili powder – ½ tsp

SPICE MIX – ½ tsp

Salt – to taste

Chopped coriander – 1 tbsp

 

 Method:

1.    FOR THE SPICE MIX: Roast all the ingredients on low heat till the spices release their aroma. Cool completely. Grind coarsely. Keep aside.

2.    FOR THE PASTRY DOUGH: In a large bowl, mix the flours, salt and crushed carom seeds. Add in the oil and mix well till it resembles wet sand. Add chilled water a little at a time to form a stiff dough. Knead till smooth. Cover and keep aside for 10 to 15  mins.

3.    FOR THE POTATO FILLING: Crush one boiled potato with a fork. Peel and chop up the rest into small pieces. Heat oil in a pan and temper it with the panch foron (a mix - fennel, fenugreek, mustard, cumin and onion seeds).

4.    Add in the potato, ginger, green chili, SPICE MIX, turmeric, red chili powder and salt. Mix well and cook for a minute. Turn off the heat, sprinkle the chopped coriander and let it cool down completely.

5.    FOR THE EGG FILLING: Cut the boiled eggs lengthwise into 4 or quarters. Sprinkle the salt, chili powder, chaat masala powder, SPICE MIX and chopped coriander. Keep aside.

6.    MAKING AND FILLING THE SAMOSAS: once the dough has been rested, knead lightly and divide into 8 equal portions. Roll out each portion into an elongated puri or flat bread that is slightly thick. Cut along the width to get two semicircles.

7.    Place a semicircle with the flat edge on top. Bring down one top corner to make a triangle with the top edge forming a vertical line. Bring the other corner to meet this corner. Apply a little water to the joint and overlap the pastry to seal it. Press down slightly. Now, lift and open up the cone. Hold it between your thumb and index finger with the pointed tip facing down.

8.    Fill a tiny bit of the potato filling. Then place a piece of egg in the center, align it to fit the tip. Fill up the rest of the space with potato filling. Taking the joint as the front, pinch to form a single pleat at the back edge. Then apply a bit of water to the open edge, carefully bring the open end of the together and pinch to seal. Make the samosa sit on its bottom and shape it with your fingers. Repeat with the rest.

9.    Deep fry the samosas in mildly hot oil till they turn crispy.

10. Serve with tomato ketchup or chutney of your choice along with a hot cup of tea.

NOTE: The samosas will have a golden brown colour due to the use of wheat flour in the recipe.

© Rinki’s Kitchen