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August 31, 2009

Easy Veg Sandwich Recipe - How To Make Simple Indian Bread Sandwich

Easy Veg Sandwich Recipe

My neighbor shared this easy veg sandwich recipe to me. Method of preparation and tastes reminds the most popular Bombay sandwich to me. But the recipe of green chutney and sandwich masala is different. I have just used chat masala here. Its a very quick sandwich recipe which I make most often for Sendhil's morning breakfast in weekdays. But I use whole wheat bread and do not apply tomato ketchup as he doesn't like it.The one you watch in the video is made for me. For Raksha, I make the same sandwich by skipping tomato and adding grated cheese.You can even grill or toast it with butter if making for kids. This sandwich can be customized according to our preferences.Its the green chutney that makes everyone eat this sandwich without any complaints ;)Green chutney recipe can be prepared as per your liking by adding more green chillies, skipping ginger etc. Lets see how to make this easy and simple veg sandwich recipe with step by step pictures and video !

Easy Veg Sandwich Recipe Indian
easy sandwich 1

Easy Veg Sandwich Recipe - Simple Indian bread sandwich

Easy Veg Sandwich Recipe - Simple Indian bread sandwich How to make easy and simple veg sandwich recipe using green chutney, tomato ketchup and vegetables

Cuisine: Indian
Category: Sandwich Recipes
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes

For Sandwich
  • White bread – 10 slices
  • Carrot – 1 nos (Grated )
  • Butter or olive oil – 1 – 2 tbsp
  • Tomato ketchup /Sauce – 2 tbsp (adjust )
  • Green Chutney - As needed
  • Tomato - 2 to 3 nos
  • Cucumber – 1 - 2 no ( Sliced)
  • Chat Masala – 1 tsp
For Green Chutney
  • Green chilly – 2 nos
  • Coriander leaves – 1/2 cup
  • Mint leaves - 2 tbsp
  • span itemprop="ingredients">Ginger – 1/2 inch
  • Garlic cloves – 2 nos
  • Chat masala – 1/4 to 1/2 tsp
  • Salt & water – as needed
  • Lemon juice – a few drops
  • Sugar – a pinch ( optional)


  • Grind all the ingredients given under “ For Green Chutney”to a smooth paste adding enough water.Transfer to a bowl. Set aside.
             Easy Veg Sandwich Recipe Indian
  • Take 3 bread slices ( milk bread or whole wheat bread).Trim the edges.
       Easy Veg Sandwich Recipe Indian
  • Apply green chutney on one slice, tomato ketchup on the second and butter or olive oil in the third slice.
  • Spread the grated carrot over the chutney slice, sliced cucumber on the ketchup one and tomato, onion on the buttered slice.Sprinkle chat masala powder or red chilli powder over each slice.Cover it by keeping one over the other. Arrange in your desired order. Serve immediately, enjoy !
       Easy Veg Sandwich Recipe Indian
  • Enjoy !
Enjoy this easy, yummy sandwich recipe for your breakfast or dinner !
Easy Veg Sandwich Recipe Indian

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August 28, 2009

3 Simple Side Dish For Chapathi/ Roti - Potato Capsicum Curry, Tomato Gravy, Sweet Powder

I wanted to send some side dishes something different from I usually make, for our sweet blogger friend Viki’s event..So I’ve given three distinct side dish recipes namely Potato capsicum curry, tomato gravy and sweet coconut powder with sugar, fried gram dal that goes very well with chapathi/roti. All these 3 side dishes are very easy and simple to make. Do give a shot !

I learnt this from my friend Shalini. Normally I dont make dry curries for chapati.My husband likes to have gravies more than dry curries..So i was a little hesitant to do this.But my friend was telling for a long time..At last i tried yesterday along with an easy tomato gravy for safer side....But we liked it very much. I will make it more often.Thanks to ShaluBig Hug..This can be made in a jiffy..It took just 20 mins to finish including the cutting part.
Ingredients :
  • Potato – 2 nos (Cut into finger size)
  • Capsicum – 1/2 no (-do-)
  • Big onion – 2 nos
  • Channa masala – 1 tsp (I used a local brand )
  • Pepper powder – 1/2 tsp (optional, I used )
  • Salt – as needed.
  • Oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Water – Very little .
Method :
  • Cut the above said veggies and set aside.
  • Heat a kadai with oil and add  mustard seeds.
  • Once it splutters  , add the chopped  potato , capsicum & onion.
  • Saute till they are half cooked.
  • Then add the channa masala powder , salt & pepper powder.Mix it well and saute for a minute.
  • Sprinkle little water and cover cook it for 2 mins.
  • Open the lid and mix well (Take care it should not get burnt )
  • Sprinkle some more water if necessary.
  • Cover cook till its done.
Remove & serve hot with chapathi.
potato capscium curry

This gravy is my own experimentationCool.I tried with some combinations & it came out very well.This gravy tastes good not only for chapati but also for idly ,dosa..Hope u all will try and leave a note to me :)

  • Ripe Tomato – 3 nos (I used small ones..Finely chopped )
  • Big onion – 1 no (Slice cut )
  • Salt & water – as needed
  • Oil – 2 tsp
To grind :
  • Coconut – 1 Pointer finger size piece
  • Fried gram dal /Pottukadalai – 1 tsp
  • Green chilly – 1 no (adjust , add more )
  • Cinnamon /Pattai – 1 small stick
  • Cloves – 2 nos
  • Water – as needed.
To Temper :
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Channa dal – 1/2 tsp
  • Curry leaves – a few
To garnish :
  • Coriander leaves – a  few.
Method :
  • Heat a kadai with oil and temper with ingredients given under “to temper “.
  • Then add the onion slices & finely chopped tomato pieces.
  • Saute well till the tomato becomes mushy.
  • Add little water and cover cook till onions get cooked.
  • In the mean time , grind all the ingredients given under “to grind” with water to make it a smooth paste .Set aside
  • Once the onions get cooked , add the ground masala with required water.
  • Add the salt and let the gravy boil for sometime and gets thicken.
  • Finally garnish with coriander leaves and serve hot !!

I learnt this from my MIL. I am sure Kids would love this to have with chapathi & poori.I too prepared this for my kid i.e... My husband ;). People with sweet tooth can surely give this a try. I used sugar here..If u wish , u can replace with jaggery. Both tastes good.

  • Fried gram dal /Pottu kadalai – 1 fistful
  • Coconut – 1 finger size piece or 2 tsp of grated coconut
  • Sugar – 2-3 tsp
  • Cardamom – 1 no
Method :
  • In  a mixie , add coconut , cardamom and fried gram..Run it  twice or thrice to make a powder.
  • Finally add the sugar and run it once.
  • Remove & serve !!


Have a nice weekend Wave. Catch you all in my next post.

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August 24, 2009

Oats Kara Kozhukattai Recipe

My Belated Vinayakar chathurthi wishes to all ..Hope u all celebrated well by offering  kozhukattai & sundal Smile..Now coming to the post,
I always make oats dosa for my husband.Last week ,for a change i tried oats kozhukattai ..I got the recipe from a cookbook.I made some changes to the actual recipe and tried for breakfast..It was goodSmile.A good replacement for oats dosa and porridge .I am glad in sending this to EC’s WYF – Break fast event .

oats kozhukattai

For 10 – 12 nos :
Ingredients :
  • Quick Oats – 1/2 cup
  • Red chilly – 2 nos (pinch into two )
  • Curry leaves – a sprig
  • Coconut pieces – a few (cut into very small pieces )
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Channa dal – 1 tsp
  • Hing – 2 –3 pinches
  • Salt & water – as needed
  • Oil – 1 tsp
Method :
  • Heat a kadai and dry roast the oats till nice aroma arises.. It may take 3-5 mins..
  • Coarse grind (Run the mixie once r twice )the roasted oats and transfer into a bowl..
  • In the kadai , add 1 tsp of oil and season with mustard seeds , urad dal , red chilly , curry leaves and a pinch of hing.
  • Add the coconut pieces to it and fry for a minute.
  • Mix the seasoned items with the ground oats along with the remaining hing.
  • Add salt & water to knead like a chapatti dough.
  • Then make small balls or ur desired shape to make kozhukattai and steam in idly pot for 8- 10 mins.
Hot & spicy oats kozhukattai is ready to serve !! Tastes the best when hot.
No side dish is required!!If needed , u can serve with coconut chutney !!
oats kozhukattai  3

  • Instead of coarse grinding the oats , u can grind it to make a powder and prepare the same .
  • If  u want, u can add equal amount of rice flour to the ground oats and make kozhukattai.

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August 19, 2009

Matka Kulfi - Ice Cream Recipes

matka kulficlose up

I still remember the days  i ran behind the Bombay kulfi walahs to buy mouth watering , 1 rupee , cone shaped kulfis.Drooling.I  really crave for those kulfis now Raised Eyebrow…Last month we had been to my native and there i tasted Matka kulfi ,  my hubby’s favourite..After tasting it, i got an idea to try my ownIdea.So I washed those matkas and took home Wink..I tried and Yes,I got the same tasteThumbs-upWhistling..My husband was very happy when i prepared this for himSmile..Generally, Kulfis are prepared using a combination of condensed, evaporated and whole Milk..But i prepared in a very simple way..Here is the recipe,

  • Milk – 500 ml
  • Sugar – 2 –3 tbsp (adjust )
  • Cardamom powder – 3  - 4 pods (powdered )
  • Saffron threads -  few
  • Almonds and pistachios – Few (finely chopped )
  • Take the milk in a Microwave safe wide bowl  .The bowl should accommodate at least two litres of milk to avoid spill over.Please see to it..
  • Microwave high for 10 minutes..Remove the bowl and stir well.If u want u can remove and collect the skin( paal aadai), blend it at the end to a paste and add to the milk ..But I mixed the skin as it is along with the milk..
  • Microwave again till the milk is reduced to half in volume.. (My MW took nearly 25- 30 mins to complete the process....Adjust the timings according to urs..)
  • Then add sugar, saffron threads and cardamom powder, mix it and MW high for 5 mins..Let the sugar dissolve well and boil…
  • Finally add the chopped almonds and pistachios and mix well.
  • Pour into the moulds and freeze it for a minimum of 6 hours..
I got these cute kulfi moulds from my SIL and i poured some mixture into these moulds to serve my kid and of course for meOpen-mouthed.. Eat immdiately after u take out from the freezer because it gets melted very soon ...

kulfi yellow
  • The above process can be done using stove top method . Take the milk in a wide mouthed kadai and boil the milk till it is reduced to half in volume..
  • Give a constant stir and simmer the flame to avoid the spill over..
  • Then add sugar, cardamom powder and saffron threads..
  • Mix well and boil till sugar dissolves completely..
  • Finally garnish with chopped almonds and pistachios.


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August 14, 2009

Veg Pizza Recipe Using Instant Pizza Base

I’ve tasted homemade pizza at shalini’s house recently and i liked it very much.She taught me tawa method using readymade pizza base.But I tried in microwav in my own way.It tasted excellent , soft and flavorful.We all loved it.You can try on stovetop too.The mistake I made was, I bought normal low fat amul cheese..I dint buy mozarella cheese.I dint know there are varieties of cheese.So when you want to try this recipe, do use pizza cheese.It will give u the exact taste like Pizza hut.My parents came yesterday & i prepared this for them .They loved it a lot.

Ingredients :
  • Pizza base – 1 no (medium sized )
  • Tomato ketchup –1- 2 tbsp
  • Tomato – 1 no ( cut into thin slices )
  • Big Onion – 1 no (thin slices )
  • Capsicum – 1/2 no (Small cube cut ) (i cut a little into slices and remaining into cubes )
  • Green chilly – 1/2 no (finely chopped ) (if u get jalapeno,u can use it )
  • Garlic – 5 flakes (finely chopped )
  • Olive oil – 1 tbsp
  • Butter – 1 tbsp
  • Salt & pepper powder – a pinch (optional )
  • Cheese – 1 small block .(Grated)

Method :
    1. In  a  MW safe bowl, Add 2 tsp of olive oil .Take the sliced onions, capsicum and green chilly & garlic pieces..Mix it well. MW high for 1 minute to saute well.Take care, the color should not change.(My MW is of 700w output.Please adjust the timings according to urs)
    2. Remove and set aside.. Take a MW plate and keep the base on it.
    3. Apply butter on both the sides of pizza base and MW medium high for just 30 seconds..Please dont keep it more because the base will become hard.. (If u want , u can omit this step .just apply the butter on the base.)
    4. Then , apply the tomato ketchup on one side of the base evenly..Apply more if u like..
    5. Take the sautéed onion, capsicum mixture and spread it with tomato slices in ur desired order.. Grate the cheese and spread it all over the pizza..
    6. Then pour 1 tsp of olive oil over the pizza and brush the sides too..
    7. MW high for 2-3 mins and just leave it till the cheese melts..
    8. Remove and sprinkle salt and pepper powder..Serve hot !!

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August 5, 2009

Arachuvitta Vatha Kuzhambu Recipe

We had this arachuvitta vatha kuzhambu in a marriage function / Kalyana veedu. It was excellent. We all had 2 ,3 servings. One of my relatives asked the recipe from the cook and told my MIL. She tried at home and it came out well. Last week I made this for my husband’s lunch box along with chow chow kootu..It was a divinely combination. I stocked it and had for 2 days. Day by Day I found the taste got improved and made me thought, I could have made more quantity. So here comes the flavorful , Kalyana veedu style vatha kuzhambu..I’ve given the recipe for two people. You can increase the quantity based on your needs.

Arachuvitta vatha kuzhambu

  • Tamarind – A big gooseberry size or a small lemon size
  • ***Sambar powder – 1 tsp 
  • Turmeric powder – 1/4 tsp
  • Sundakkai / Dried Turkey berry – 10 nos
  • Garlic – 10 – 12 flakes..
  • Gingely oil – 2 tbsp
  • Jaggery – a small piece
  • Salt & water – as needed.
To Roast & Grind:
  • Sesame oil - 2 tsp
  • Mustard seeds – 1/8 tsp
  • Fenugreek seeds – 1/4 tsp
  • Jeera – 1/2 tsp
  • Urad dal – 1/4 tsp
  • Red chillies - 5 nos
  • Coriander seeds - 1 tsp
  • Toor dal / Thuvaram paruppu – 1.5 tsp 
  • Curry leaves - 1 small sprig ( 5 leaves)
  • Grated Coconut – 1 tsp 
To Saute:
  • Mustard seeds – 1/2 tsp
  • Small onion- 5 nos (finely chopped)
  • Garlic – 3 flakes (finely chopped)
  • Curry leaves – a sprig (finely chopped)
  • Sesame Oil or cooking oil  – 2 tbsp
  1. Soak tamarind in water for 15 mins and extract the juice from it using 1 cup of water.
  2. Add sambar powder,turmeric powder and salt to it..Keep aside.
  3. Heat oil in a kadai with 2 tbsp of oil and roast the turkey berries/sundakkai vathal till nice aroma arises. Remove and Set aside.
  4. In the remaining oil roast all the ingredients given under “roast & grind”  in the same order. No need to roast the coconut. (Make sure no ingredient turns black.This will spoil the nice aroma of the gravy). Switch off the flame. Add the coconut, mix well. Cool and grind it to a paste by adding little water.
  5. Now add the roasted turkey berries to the paste and set aside.
  6. Heat the kadai with oil and add mustard seeds, chopped onion, chopped garlic and whole garlic flakes, chopped curry leaves and saute till garlic turns light golden brown with nice aroma. Saute in medium flame.
  7. Then add the tamarind extract and let it boil for sometime. Add the jaggery.
  8. Finally add the ground paste along with turkey berries and allow to boil for sometime. The gravy will become thick and reduce in volume. So add little water. It should neither be too thick nor watery.
  9. Last but not the least, add 2 tsp of gingely oil , mix it and cover for 30 minutes to 1 hour for the taste to infuse well. 
Serve with any kootu and papad!!

It tasted best the next day. So prepare at least two, three hours in advance before serving if you are using on the same day to enjoy its best taste !! I’ve added the turkey berries at the end because I want it a bit crunchy..If u like, you can add with tamarind extract in the beginning.


  • Coriander seeds – 1/4 kg ( 1.25 cup)
  • Red chilly(long ones) – 1/4 kg (1.25 cup)
  • Fenugreek seeds – 50 gms ( 1/4 cup)
  • Toor dal – 50 gms (1/4 cup)
  • Channa dal – 50 gms (1/4 cup)
  • Pepper corns – 50 gms (1/4 cup)
  • Jeera – 2 tbsp
  • Turmeric powder – 50 gms (1/4 cup)
We usually grind this in flour mill and use it for 3-4 months …We use this powder for Sambar , vathakuzhambu , pitlai , poricha kuzhambu ,Kootu , poriyal and paruppu rasam.This powder plays the major role in our day-to-day cooking..We don’t use red chilly powder at all. This is an all rounder podi for us.

For this kuzhambu , u can use  any brand sambar powder or replace with 1 tsp of coriander powder and 1/2 tsp of red chillI powder.

Bye.Catch u all in my next post.
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August 2, 2009

Ragi Vermicelli - Sweet & Savory Versions

I had this vermicelli @ my mom’s place when i was pregnant.We generally prepare semiya/vermicelli made from maida/Wheat..This one is a healthy replacement..Taste wise no compromise too,, Very easy to make and weight watchers should include this in their diet..Filling one..The sweet version is for kids..I am sure they will like it..:)


  • Ragi vermicelli – 100gms (I used ANIL )
  • Sugar – 2 - 4 tsp (adjust)
  • Cardamom – 2 pods (Powdered)
  • Grated coconut – 1 tbsp
  1. Soak ragi vermicelli in plain water for 3 mins with little salt ..Don’t soak more than 3 mins because it will become gooey.
  2. Drain the water completely and steam cook the vermicelli using idly plates..
  3. Cook for 5-7 mins.Remove and let it cool.
  4. Then take the cooled vermicelli in a bowl and add the remaining ingredients…
  5. Mix it well..and serve !!

  • Ragi vermicelli – 100 gms
  • Big onion -  1 no (finely chopped)
  • Green chilly – 1-2 nos (slit cut)
  • Curry leaves – a sprig
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Channa dal – 1 tsp
  • Oil – 1 tsp
  • Lime juice – a few drops
  • Salt – as required
  • Follow the steps  1-3 given in the sweet version.
  • Heat a kadai with a tsp of oil and add the mustard seeds.Once it starts to pop,add the urad dal,channa dal,big onion ,green chilly and curry leaves.
  • Saute it well..Then add the steamed vermicelli and toss it well…Adjust the salt..
  • Remove from the flame and add the lime juice ..Mix well and serve hot !!

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