Finger Sandwich Recipe – Indian Style Tea Sandwich

Finger sandwich is in my try list for long time. I have heard from my friends its a good tea sandwich to please a gathering. English style finger sandwich can be prepared with different stuffing whereas in Indian style, people make it with mayonnaise mixed with vegetables or with green chutney, cucumber and tomato. As I have already posted mayonnaise sandwich, I tried finger sandwich with green chutney and cucumber for our weekend breakfast. It came out so tasty and colorful. Looks so cute too. I am sure this finger sandwich would be a super hit among the kids if you make it with mayonnaise base or with green chutney like this. Use fresh bread for the best taste. Also you can make this sandwich ahead of time but keep it in an air tight box, wrapped with damp paper towel or a wax paper and refrigerate till use to prevent the bread from drying.

Ok Friends, do try this easy, yummy, Indian style finger sandwich recipe and share your feedback with me.

Finger sandwich recipe - Indian style

Indian style finger sandwich recipe using green chutney, cucumber and tomato

Cuisine: Indian

Category: Main course

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

White bread or brown bread - 10 Cucumber - 1 or 2 Tomato - 1 (Seedless) Chaat masala - to sprinkle For green chutney Coriander leaves - a handful Mint leaves - a handful Green chilli - 1 ( use 2 for spicy chutney) Ginger - 1/2 inch piece Garlic - 3 cloves Almonds / badam - 5 (to give thickness to the chutney) Cashew nuts - 5 Salt - as needed Lemon juice - few drops Sugar - a pinch Turmeric powder - a pinch (for bright green color) Water - as needed (use little and grind thick chutney)

HOW TO MAKE FINGER SANDWICH

1. Wash and slice cucumber, tomato. Trim the edges of bread slices.
2. Grind all the ingredients to a smooth paste adding sufficient water and make thick green chutney.
3. Take 2 bread slices and apply butter on one of them. Spread green chutney on the other.
4. Arrange the cucumber slice on the green chutney slice, sprinkle chaat masala and cover with the buttered bread slice.
5. Cut into 2 or 4 pieces and decorate with a tomato slice. Insert a tooth pick and serve immediately.
6. Enjoy this tea party finger sandwich in Indian style !

FINGER SANDWICH RECIPE - STEP BY STEP PICTURES

Wash and slice cucumber and tomato into round, thin slices. Set aside.  Trim the brown part of bread and keep aside. Grind all the ingredients given under “Green chutney” adding less water. Make the chutney thick and spreadable. Take 2 fresh bread slices. Apply butter on one slice and green chutney on the other slice. Arrange cucumber slice on the green chutney slice. Sprinkle chaat masala powder and cover it with buttered bread. Cut into 2 or 4 small pieces. Decorate with a thin tomato slice and insert a tooth pick. Repeat the same for the remaining bread slices too. Serve immediately for best taste. Enjoy !

Note

Adjust the quantity of green chilli as per your taste. Do not make the green chutney watery.

Try this easy, kids friendly finger sandwich recipe and share your feedback with me.

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Javvarisi Vadai Recipe–Sabudana Vada Without Potato

This is an easy version of javvarisi vadai (In Tamil) without potato and peanuts. Its prepared by mixing soaked sago / javvarisi / sabudana, rice flour, chopped onion and vegetables which is mostly like South Indian style. Though its my first attempt, it came out so well and crispy. We all loved it very much. I tried this recipe after watching an YouTube video. It can be prepared under 10 minutes if you have soaked sago ready in hand. Ok, Lets see how to make this easy and simple javvarisi vadai with step by step pictures.

Check out my North Indian style sabudana vada too !

Javvarisi vadai recipe

Javvarisi vadai / Sago vada recipe without potato, peanuts

Cuisine: Indian

Category: Starters

Serves: 8 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Soaked sago /  ooravacha Javvarisi - 1 cup (use big sized ones) Rice flour - 1 tbsp Big onion - 1 (finely chopped) Green chilli - 2 (finely chopped) Ginger - 1/2 inch (-do-) Coriander leaves - 2 tbsp (-do-) Carrot - 1 (grated) Curry leaves - Few Salt - as needed Water - 1 to 2 tsp (only if needed) Cooking oil - to deep fry vada

HOW TO MAKE JAVVARISI VADAI

1. Wash and soak 1/2 cup sabudana / sago in required water for 4 hours or overnight. It doubles and get around 1 cup after soaking. 
2. Drain all the water and grind the soaked sago to a coarse paste with less water.
3. Take the ground sago in a bowl. Add rice flour, finely chopped onion, ginger, green chilli, grated carrot, curry leaves and coriander leaves. Mix well.
4. Grease your hands with oil and shape vada.
5. Heat oil and deep fry the vada both sides till onion turns golden brown.
6. Remove and drain in a tissue paper. Serve hot with tomato ketchup.

JAVVARISI VADAI RECIPE - STEP BY STEP PICTURES

Wash and soak 1/2 cup of white colored, big sized sabudana / sago pearls in water twice. Then soak it in enough water for 4 hours or over night. It doubles and becomes to around 1 cup after soaking.   After soaking, drain the excess water completely. Take 1 cup of soaked sago in a mixie jar. Grind to a coarse paste and transfer to a bowl. Add 1 to 2 tsp of water while grinding based on the need. Do not add more.  Add rice flour, salt, finely chopped onion, green chilli, coriander leaves, curry leaves, ginger and grated carrot. Mix well. Check for taste. Vada batter should be thick. It should not be loose, wet and watery. Vada will absorb more oil if the batter is loose. Heat oil to deep fry vada. Grease your hands with oil. Make small balls from the batter and keep aside. Take one ball and press in the palm. Shape like masala vada. Shape all the balls and arrange in a plate. Grease your hands whenever needed. Heat oil to deep fry. Check the oil temperature by dropping a pinch of vada batter. If it rises to the top immediately, oil heat is right. Now drop 3 to 4 vada per batch. Deep fry in medium flame on both the sides till onion turns golden brown. Remove and drain in a tissue paper. This vada remain white in color. So remove it as soon as onion turns golden brown with a nice smell. Enjoy hot crispy vada with tomato sauce.

Note

For variations, you can use grated cabbage instead of onion. Do not add more water to the batter while grinding. Vada absorbs more oil if the batter is watery. Over frying this vada burns the onion. So remove when the onion turns golden brown with a nice smell.

Try this easy, yummy javvarisi vadai and serve with tomato sauce. Kids would love it !

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Bread Kaja Sweet Recipe – Indian Bread Sweet Recipes

Hi friends, Wish you all a very happy 2020. Let this new year brings all the joy and prosperity!!. Bread kaja is an easy and interesting Indian style dessert recipe with bread. It can be prepared quickly and instantly with less procedures. Last week when I was looking for some easy sweet recipes / dessert recipes using leftover bread slices, I came across this bread kaja recipe in Hari Chandana’s blog.

Bread kaja sweet is a simplified version of Shahi tukda which is a rich and famous Mughal dessert. For making bread kaja, we have to just deep fry the bread slices in oil / ghee and dip in flavored sugar syrup. Rabri / sweetened milk is not needed for this sweet. So preparation time is lesser. You can make it under 10 minutes for your surprise guest. Kids will love it.  I thought this sweet would be ideal for this new year celebration.

When I googled for images, I found bread kaja looks triangle in shape similar to Shahi tukra. But I made in small squares to attract the kids. Its an interesting recipe to empty the leftover bread slices. You can make and consume it immediately for crispy tasting bread OR you can soak the fried bread slices in sugar syrup overnight and enjoy like bread gulab jamun. It tastes so soft and flavorful. In fact I loved the soft and well soaked bread pieces more than crispy ones. Ok friends, do try this yummy, easy bread kaja sweet recipe for this new year 2020 and share your feedback with me.

Once again wish you all a very happy new year!!. This year I have planned to start my YouTube channel in Tamil as requested by many of you during last year. Hope you will continue to give your love and support for my new venture too. Thank you !

Bread kaja recipe - Easy sweet with bread

Bread kaja recipe - Easy sweet with bread for dessert & snack.

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Bread slices - 5 nos. Sugar - 1./2 cup Water - 1/4 cup Rose syrup - few drops Saffron thread - few Finely chopped nuts - 2 tbsp

HOW TO MAKE BREAD KAJA SWEET RECIPE

1. Take the bread slices and cut into squares or a triangle.
2. Heat oil and deep fry bread pieces till golden in color. Drain in a tissue paper.
3. Melt sugar in water and make sugar syrup of half string consistency.
4. Add rose essence and saffron thread. Mix the syrup. Add the fried bread pieces.
5. Soak it for few minutes and serve warm by garnishing with chopped nuts.

BREAD KAJA RECIPE - STEP BY STEP PICTURES

Take the bread slices and discard the brown part if you wish. I used the brown part too. Chop into square shaped pieces or into triangles. Heat oil in a kadai. Deep fry the bread pieces in medium flame till golden brown in both the sides. Remove and drain the excess oil in a tissue paper. Melt sugar in water and make sugar syrup. Boil and bring the syrup to half string consistency. i.e Take little syrup in your thumb finger and press with pointer finger. Release it, check if the string is formed and gets cut. This is called half string consistency. Switch off the flame and add rose essence, saffron threads.  Dip the fried bread pieces in sugar syrup and soak for few minutes by flipping both the sides. Sugar syrup will be absorbed by the bread pieces. Garnish with chopped nuts. You can serve it immediately if you like crispy tasting bread else soak overnight and serve soft bread pieces which tastes like bread gulab jamun. Stays good for a day or two. Enjoy !

Note

You can use cardamom powder instead of rose essence. You can also bake the bread pieces or toast in a toaster instead of deep frying. But taste differs.

Try this easy, yummy bread kaja sweet and enjoy !

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Wheat Flour Pizza Recipe Without Yeast and Oven

Recently I came across this wheat flour pizza without yeast and oven in Cooking shooking Youtube channel. As I was craving to eat pizzas, I tried it instantly. It came out so well. Though the taste of this atta pizza cannot be compared with the regular pizza dough made with all purpose flour and yeast, It is really good and a healthy alternative. 

As I had already shared a tawa pizza recipe, making this one was not so difficult for me. In this recipe, cooking pizza without oven is slightly different. Its more like baking cake in a kadai or pressure cooker. Salt is being used. Also I made a thin crust pizza for Raksha and medium crust pizza for myself and Sendhil. So pizza in the pic looks thin and not fluffy. But the pizza base was really soft. One couldn’t guess that this pizza is yeast free. 

Baking powder, baking soda and curd are the most important ingredients in this recipe. So do not skip any. I served it hot by garnishing with Dominno's pizza seasoning. It was yummy ! Ok friends, lets see how to make wheat flour pizza recipe without yeast in a kadai (no oven pizza recipe) with step by step pictures.

Wheat flour pizza / Atta pizza recipe

Wheat flour pizza without yeast and oven - Atta pizza recipe in a kadai without yeast.

Cuisine: Indian

Category: Pizza

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Atta / Whole Wheat flour - 1 cup Powdered Salt - 1 tsp ( I used 3/4 tsp) Baking soda - 1/8  tsp Baking Powder - 1/2 tsp Sugar - 1 tbsp. Curd/ Dahi - to make the dough Cooking Oil - 1 tbsp. (olive or refined oil) Salt - 1 cup (to bake in kadai) Butter / Oil - to grease tray / plate Red Chilli Sauce - 1 tbsp Pizza Sauce / Pasta sauce - 1 tbsp Mozzarella Cheese - 100g (for 2 pizza) Toppings - as per your choice (I used onion, tomato only) Butter - 1 tbsp (to apply on sides of crust) Pizza Herbs – Before serving to garnish

HOW TO MAKE WHEAT FLOUR PIZZA WITHOUT YEAST, OVEN

1. Wash and slice onion, tomato, olives and capsicum for toppings. 
2. In a wide bowl, mix atta/wheat flour, baking powder, baking soda, salt and sugar.
3. Add required curd gradually and make a smooth, slightly sticky dough. Do not use water or milk.
4. Add little oil and knead the dough to become non sticky.
5. Divide the pizza dough into 2 parts. Take a butter greased round plate. Spread the dough.
6. Press and make a dent around the corner. Prick with fork. Spread pizza sauce / pasta sauce, red chilli sauce all over the pizza.
7. Arrange the toppings like onion, tomato, capsicum, olives and sweet corn or paneer pieces.
8. Cover with grated cheese. Apply butter around the corners for easy removal.
9. Take an old kadai and spread 1 inch powdered salt. Preheat in high flame for 5 minutes.
10. Now lower the flame completely and place a small bowl inside the kadai.
11. Place the pizza plate and cover cook in low flame for 10 to 15 minutes.
12. Remove the pizza to a plate and serve hot. Enjoy !

WHEAT FLOUR PIZZA - STEP BY STEP PICTURES

Wash and slice onion, tomato, paneer cubes, olives and capsicum if using for toppings. In a wide bowl, mix wheat flour, baking powder, baking soda, salt and sugar. Mix well. Make a dent and add curd gradually. Make a slightly sticky dough. Do not use water to make the dough. Use curd only. Add some oil and knead the dough for 5 to 8 minutes till it become non-sticky. Divide the dough into 2 portions. Take one ball and spread the dough in a butter greased plate. Make a round shape. Prick with a fork. Mix pizza sauce / tomato sauce and chilli sauce. Spread the sauce. Stud in and arrange the toppings. Cover with grated cheese. Apply butter generously all over the sides to remove the pizza easily after cooking. Take an old kadai. Spread powdered salt for 1 inch. Heat the kadai in high flame for 5 minutes till salt is heated. Keep an eye such that salt should not get burnt. Now place a small bowl and invert over the kadai. Place the pizza plate and cover the kadai. Keep the flame completely low. Cover cook for 10 to 15 minutes. Remove once the corners turn golden brown with a nice smell. Remove the plate from the kadai. Gently slide the pizza to a serving plate using a knife or flat ladle. Sprinkle oregano or pizza seasoning on top. Slice and serve hot. Enjoy ! Enjoy !

Note

Do not skip baking powder and baking soda. Use curd to make the dough. Do not make the dough too sticky. We must knead adding oil to make a smooth, non sticky dough. Toppings can be our choice. You can use baby corn, paneer cubes, olives, jalapeno and sweet corn. You can also try sprinkling tandoori masala powder for additional flavor and taste.

Try this yummy wheat flour pizza recipe without yeast. Enjoy !

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Boiled Peanut Chaat Recipe / Peanut Masala Chaat Recipe

Recently I tasted boiled peanut chaat as a starter in a lunch buffet. We loved it very much. So I tried at home when my neighbor gave me a bag full of raw groundnuts from her own farm. As the groundnuts were fresh, I pressure cooked it and made this chaat. You can also use roasted peanuts instead. It gives an additional crunchy taste. Raksha loved it very much. I am sure your kids will love it too. You can make it for their snacks box, after school evening snacks or for birthday party too.  Its a quick and simple recipe. All you have to do is just chop the vegetables, mix boiled or roasted peanuts and serve ! Lets see how to make this easy, yummy peanut chaat recipe with step by step pictures and video.

Video: Boiled Peanut Chaat Recipe

  Easy, kids friendly peanut chaat recipe

Boiled peanut chaat recipe

Boiled peanut chaat recipe with cooked peanuts, onion, carrot, tomato and spice powders

Cuisine: Indian

Category: Chaat recipe

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Boiled peanuts or roasted peanuts - 1 cup Big onion - 1 (small sized, finely chopped) Bangalore tomato - 1 (small sized, finely chopped) Carrot - 1 (grated) Coriander leaves - 2 tbsp (finely chopped) Lemon juice - few drops Chaat masala - 1/4 tsp to 1/2 tsp Red chilli powder - 1/4 tsp to 1/2 tsp Cumin powder - 1/4 tsp Salt - as needed Sugar - 1/4 tsp Sev / Bhujia / Omapodi – to sprinkle / garnish

HOW TO MAKE BOILED PEANUT CHAAT

1. Wash and cut the vegetables finely.
2. Wash and soak raw peanuts in water for 30 minutes.
3. Pressure cook peanuts in enough water and salt in very low flame for one whistle.
4. Remove and drain the excess water.
5. Take the boiled peanuts in a bowl. Add onion, tomato, carrot and coriander leaves.
6. Mix chaat masala, spice powders, salt and sugar. Sprinkle lemon juice and mix well.
7. Lastly garnish with sev / omapodi and serve immediately for best taste !

BOILED PEANUT CHAAT - STEP BY STEP PICTURES

Wash and chop onion, tomato, coriander leaves finely. Wash and peel the carrot skin. Grate it and set aside. Wash and soak the raw peanuts in water for one hour. Pressure cook it adding sufficient water and required salt. Cook in low flame for one whistle.   Remove after the steam is released. Drain the excess water. Set aside. In a wide bowl, take the boiled peanuts, finely chopped onion, tomato, coriander leaves and grated carrot. Add salt, chilli powder, chaat masala, cumin powder, salt and sugar. You can also add a pinch of black salt if you like.  Lastly add lemon juice and mix well. Garnish with sev / omapodi and serve immediately for best taste. Enjoy !

Note

Adjust the quantity of chilli powder and chaat masala as per your taste. You can use roasted peanuts with skin instead of boiled peanuts. Lemon juice is optional but it adds a nice taste. For variations, you can add pomegranate, grated coconut and boiled sweet corn kernels.

Easy, yummy boiled peanut chaat is ready to enjoy ! Just dig in !!

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Mini Besan Murukku Recipe – Kadalai Maavu Murukku - Small Murukku Recipe

Besan murukku / Kadalai maavu murukku recipe was in my try list since Gokulashtami/ Krishna jayanthi. So I tried this murukku as my first Diwali snacks recipe. I always have a love towards mini murukku/ small murukku since childhood. We call it as chinna murukku or kutty murukku in Tamil. When I was young, we used to buy mini kai murukku from a nearby snacks shop. Iam not so good in shaping mini kai murukku. So I tried this besan murukku in small size using star mould just like Udupi brand murukku. Basically my daughter Raksha doesn’t like big sized mullu murukku as it pricks the jaws while eating. When I made this mullu murukku in small size, she had it happily without any complaints. 

This bite sized murukku is so easy to eat and also appealing to our eyes. She took few for her school snacks box today to share with her friends. This shows the hit of this small besan murukku right??😊. One more thing I would like to share. This murukku doesn't have a melt in mouth texture. It's slightly hard to bite hard but definitely crunchy. Friends, do try this mini murukku for your kids and family during this Diwali and let me know how they liked it. Lets see how to make besan flour murukku / kadalai maavu murukku with step by step pictures.

Check out my other MURUKKU VARIETIES !

Mini besan murukku recipe / Kadalai maavu murukku

Besan murukku / kadalai maavu murukku in small size / mini murukku recipe

Cuisine: Indian

Category: Snacks

Yields: 40 small murukku

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Store bought rice flour - 1 cup Besan flour - 1/2 cup Soft butter - 1 tbsp Hot oil - 1/2 tbsp (I used refined oil) Red chilli powder - 1/2 tsp to 1 tsp (Adjust based on your taste) Ajwain / Omam - 1/2 tsp Black sesame seeds - 1/2 tsp Hing / Asafetida - 1/4 tsp Salt & water - as needed Cooking oil – to deep fry murukku

HOW TO MAKE BESAN MURUKKU

1. In a bowl sieve and mix besan flour, rice flour.
2. Add ajwain, red chilli powder, sesame seeds, hing, butter, hot oil and salt.
3. Mix well. Then add water gradually and make a smooth, pliable, slightly sticky dough.
4. In the murukku press, keep the star mould and fill the dough.
5. Heat oil and check the temperature. Press the small murukku in a sheet.
6. Drop in hot oil and fry both the sides till bubbles cease. Remove in a tissue paper.
7. Store in a box after murukku comes to room temperature. Stays good for 15 days. Enjoy !

BESAN FLOUR MURUKKU - STEP BY STEP PICTURES

In a wide bowl, place a sieve. Add rice flour and besan flour to it. Sieve them well. Add salt, hing, ajwain, sesame seeds, red chilli powder , hot oil and butter. Mix well without water to spread the butter evenly with the flour. Now add water gradually and make a smooth, pliable dough. Dough can be slightly sticky. If you add less water, murukku gets cut while pressing. So add right amount of water. Cover the dough with a plate till use. Do not dry the dough.   Take the murukku press and place the star mould or round mould with a single hole. Fill the murukku dough.  In a butter paper or polythene sheet, press the murukku. Make small sized murukku with one rotation as I did. Heat oil in a kadai. Drop a pinch of dough and see if it comes to top immediately without changing in color. It indicates correct oil temperature. Now drop kutty murukku one by one in oil. Beginners, slide the murukku in the corner of kadai to avoid splashing of oil. Cook 10 to 15 in one batch based on the quantity of oil. Cook in medium flame. Toss in regular intervals and cook both the sides till bubbles cease. Do not burn it. Cook patiently in correct flame. Remove & drain the oil in a tissue paper. Store the murukku in a box after it cools down. Stays good for 15 days, enjoy !

Note

Adjust the quantity of red chilli powder as per your taste. Color of murukku depends on chilli powder. Skip if you don’t like to use it. Do not over fry, it turns black. Cook in medium flame by tossing in regular intervals. Do not add more butter. Oil may bubble.

Try this small sized besan murukku and enjoy !

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