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March 17, 2020

Cauliflower curry without onion, garlic – Jain Style Gobi Sabzi

Cauliflower is in season now. So I buy it once in a week and trying some yummy recipes with it. Last week I prepared this cauliflower curry without onion and garlic, tomato for the first time. Its a dry sabzi that goes well with rice, roti or naan. This Jain style gobi curry came out so well even though its without onion, garlic. Its called as Sukha gobi and this recipe is ideal for fasting / Vrat ka khana during Navratri. Friends, do try this easy, yummy cauliflower curry without onion and garlic for rice or roti. Share your feedback with me.

Cauliflower / Gobi Curry without onion, garlic


Cauliflower / Gobi Curry without onion, garlic

Cauliflower curry without onion and garlic, tomato



Cuisine: North Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Cauliflower - 1/2 (I used big one)
  • Cooking oil - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Bay leaf - 1
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Coriander seeds powder - 1.5 tsp
  • Garam masala powder – 1/2 tsp
  • Aamchur powder or lemon juice – 1/4 tsp (optional, I din't use)
  • Salt - as needed
  • Water - to sprinkle + 3 cups ( to boil cauliflower florets)
  • Coriander leaves – to garnish
HOW TO MAKE JAIN CAULIFLOWER CURRY
  1. Wash the cauliflower florets and parboil in water for few minutes adding turmeric powder.
  2. Drain the water and keep the parboiled cauliflower aside.
  3. Heat oil in a kadai. Temper cumin seeds, bay leaf.
  4. Lower the flame. Add chilli powder, coriander seeds powder, garam masala powder.
  5. Mix quickly and add the cauliflower florets, required salt. Mix well.
  6. Cover cook for few minutes. Sprinkle little water if its too dry.
  7. Switch off the flame after the cauliflower is completely cooked.
  8. Garnish with coriander leaves, sprinkle lemon juice and serve hot with rice, roti !
METHOD - STEP BY STEP PICTURES
  • Wash the cauliflower florets and parboil in 3 cups of water adding turmeric powder.

  • Drain the water completely and set aside. Heat oil in a kadai and splutter cumin seeds, bay leaf.

  • Lower the flame completely. Add red chilli powder, coriander seeds powder, turmeric powder, garam masala powder and required salt.

  • Mix quickly and add the parboiled cauliflower florets. Mix well. Sprinkle little water if the curry looks too dry. Cover cook till cauliflower is completely cooked. Add some aamchur powder (optional) and mix well.

  • Boil and evaporate if there is excess water. Switch off the flame and garnish with coriander leaves. Sprinkle lemon juice if you like. 

  • Serve hot with rice, roti and naan. Enjoy ! For variations, you can add some frozen green peas, boiled and cubed potato along with cauliflower. This is called as aloo gobi matar curry in North India.

  • Enjoy !

Note

  • I didn’t use tomato or aamchur powder in this recipe. Instead I sprinkled some lemon juice at the end.
  • For variations, you can saute frozen green peas along with cauliflower and make this curry.
  • You can also make this in gravy kind by sauting tomato along with cauliflower and adding more water for cooking.
  • Adjust the quantity of chilli powder and other spice powders as per your taste.

Try this easy, yummy cauliflower curry without onion, garlic, tomato and enjoy with rice, roti !


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March 14, 2020

What Is An Instant Pot – Uses, Things To Know, Accessories

Hi Friends,

I am very happy to share this article about the most trending kitchen gadget across the globe, Instant Pot. When I was planning to buy from Amazon, my younger sister Radha who is in US volunteered to help me out by adapting my stove top recipes to instant pot and to share the Indian recipes with me with step by step pictures and video in her YouTube channel, Cyber kitchen

She has been using Instant Pot for more than a year and she has gone crazy with this gadget. She has also posted few basic instant pot Indian recipes video in her channel. So with the help of my sister, I am planning to share some instant pot recipes in my blog. Stay tuned ! To begin with, here is a basic post about what is Instant pot, Is it useful and beneficial for Indian cooking, difference between pressure cooker and Instant Pot, accessories of Instant Pot, where to buy etc. I hope this post will be helpful for people who are looking to buy one or how to get started with it.

Please check how to use Instant pot buttons, cooking time chart. 


INSTANT POT BASICS

What is an Instant Pot

Instant Pot is an all-in-one multi-programmable cooking device that works as a pressure cooker, sauté pan, slow cooker, steamer, yogurt maker, warming pot etc. With instant pot you can make all your favorite meals with minimum effort and less time. People love it because it is convenient, a time-saving device that lets you cook quickly without any supervision. So it is truly a useful addition to our kitchen.

Benefits of Instant Pot

  1. An Instant Pot can replace many kitchen appliances so half of your kitchen space is saved.
  2. Compared to cooking with other appliances, instant pot saves energy up to 70%.
  3. Unlike a stove-top pressure cooker, you don’t have to keep checking the food. Just set the time and forget it.
  4. Safe to use. Instant Pot is designed to operate within safety limits. For example it doesn’t allow pressure cooking when the Lid is not firmly clamped.
  5. Interior comes in stainless steel which is healthier than the non-stick pans that contain harmful Teflon coating.
  6. It is easy to clean. 

Instant Pot : How to get started

  1. Perform a water test in your new instant pot before making your first meal.
  2. Wash the inner pot with hot water and soap before first use (sterilize).
  3. Wipe clean the bottom and sides of the inner pot with a damp cloth and ensure the heating element is dry and free of food debris.
  4. Always check the sealing ring is properly installed before closing the Lid.
  5. Don’t overfill food in the inner pot, it may cause clogging the venting knob. Make sure to fill food within the Max level.
  6. Don’t touch the lid when cooking.
  7. Replace the sealing ring every year as it stretches over time.

Things to know about Instant Pot

  1. You need to lock the lid for all instant pot functions except sauté.
  2. The cooking time you set is not exactly the time Instant Pot takes to cook your food. It takes some extra time to preheat and develop pressure (4 - 5 mins) before the timer begins.
  3. Instant Pot needs at least 1 cup of liquid to create pressure and cook.
  4. Instant pot will show a "Burn" message when there's no enough liquid in the food. Press cancel and stop cooking.
  5. Steaming is not the same as pressure cooking, steaming creates more pressure inside the pot, so make sure to fill the bottom of the pot with water and the food is elevated in a trivet or steamer basket.
  6. Instant pot cooking time and depressurization time (Natural Release) varies based on how much food you put into it.
  7. You can use the handles on either side of instant pot as a lid holder as well.
  8. You can use Instant Pot for reheating your food by keeping food in the stackable pans with water filled outside.
  9. Instant Pot is not suitable for deep frying. In some models baking options are available. Grilling can be done in airfryer mode.

Instant Pot Accessories

  1. Steamer Basket - used to steam veggies or eggs without losing its nutrients and texture.
  2. Trivet with handle - used to steam potatoes, corn, cauliflower, broccoli etc, also serves as a pan lifter when baking.
  3. 3 tier stackable pans -  used for pot-in-pot cooking, variety of foods can be cooked simultaneously, can also be used separately as a dessert pan for cheesecakes or baking pan.
  4. Silicone oven mitts - used to hold/lift the hot inner pot when cooking is done.
  5. Idli plates - used to steam idli, puttu, momos, rice dumplings etc.
  6. Glass Lid - can be used if needed in Sauté and keep warm modes.
Indian cooking accessories like stackable pan, idli plate have to be bought on our own. My sister bought from Patidar Super market. You can also find in Amazon or buy from India based on your need. 


Source : howstuffworks.com

Instant Pot vs Pressure Cooker

We all grew up using stovetop pressure cookers and have been using stovetop cooking methods for many years to make elaborate meals. But nowadays due to lack of time people seek out something that cooks quick & easy and saves time. So based on modern needs kitchen accessories are evolving from traditional pressure cooker to electric cooker and then came the Instant Pot - a multi-functional pressure cooker.

Traditional stovetop cooking is definitely the best choice for certain types of food, but when it comes to safety features and ease of use, Instant pot is the best. The main difference between a standard pressure cooker and the Instant Pot comes down to usability, technology and control. While our good old pressure cookers were often subject to explosion, causing mess and  injuries, the Instant Pot is designed with safety mechanisms that make it much safer to use. Instant Pot comes with many pre-programmed smart features and is designed to make easy & mess-free cooking without compromising the taste and hygiene.

Cooking with a stovetop pressure cooker needs inspection like watching the whistle sound and switching off, whereas in Instant Pot we just click a button and don’t have to watch it at all. So the level of control you get from instant pot is a major advantage. With the newer editions of instant pot, you have Alexa and WIFI connectivity too.

Instant pot can be used anywhere with a power outlet so you can take it with you on a vacation and cook a tasty meal instead of opting for unhealthy junk food from shops.

I cook almost all Indian recipes everyday with my Instant Pot for more than a year now. Especially when making rice, one-pot meals, curries and desserts, it comes out perfect every time.

Finally pressure cooked or instant pot always depends on one’s personal preference. Most of the features of instant pot are user-friendly and novel that cannot be matched by other kitchen devices. 
All you need to do is spend some time with your instant pot to master it in order to make the most out of it. So Instant Pot makes life easier and is definitely worth buying.


Where To Buy

There are various models in instant pot that comes with different features. So please do some research  and buy the best one that suits your needs.  My sister bought from Costco that came with all accessories. I have shared the link below. 
  1. Costco - My sister bought from here. 
  2. Walmart
  3. Amazon.com
  4. Amazon.in
  5. Amazon.co.uk
Indian cooking accessories like idli steaming plate, stackable pans are bought from Patidar super market. You can also get in Amazon.


Next I will share how to use instant pot in different modes in a separate post !

Ok friends, catch you all in the next post ! Take care :))
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March 10, 2020

Homemade Badam Milk Powder Recipe – Badam Drink Mix Without Sugar

Badam milk made using ready made badam drink mix must be the favorite of many people. In my house Sendhil loves to drink it hot whereas I love chilled/ cold badam milk. I used to buy MTR or AACHI badam mix powders. I never thought homemade badam milk mix is so easy until I tried at home recently. It can be prepared easily with very few ingredients. Homemade badam milk mix powder is always healthy and hygienic when compared to store bought ones.

Here I have made this badam milk powder without sugar. You can add cane sugar or white sugar while mixing with milk. Though the shelf life of this instant badam milk powder is less, homemade ones is a cheap and best option. Friends, do check out the recipe for homemade badam milk mix and enjoy this healthy, delicious beverage at home.




Homemade Badam Milk Powder Recipe


Homemade Badam Milk Powder Recipe

Homemade badam milk powder mix recipe using easily available ingredients.



Cuisine: Indian
Category: Sweet
Serves: 3/4 cup
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup = 240ml
  • Almonds / Badam - 1/2 cup
  • Milk powder - 2 tbsp
  • Saffron threads - Few
  • Turmeric powder - 1/2 tsp
  • Cardamom seeds - 5
To make badam milk
  • Hot milk - 1 cup
  • Badam mix - 1 tbsp
  • Sugar - 2 tsp
HOW TO MAKE BADAM MILK POWDER
  1. Boil 1 cup of water. Add almonds and boil for a minute.
  2. Soak for 5 minutes. Drain the water and wash under cold water.
  3. Peel the skin easily and blanch the almonds.
  4. Spread the almonds in a cloth and pat dry them.
  5. Dry roast the almonds for few minutes. Cool down completely.
  6. Grind the roasted almonds, cardamom, saffron threads and turmeric powder to a smooth powder.
  7. Add milk powder, mix well and transfer to a box. Badam milk powder mix is ready.
  8. To make badam milk, take hot milk in a cup. Add sugar, badam milk mix and mix well.
  9. Serve hot and enjoy !
METHOD - STEP BY STEP PICTURES
  • Blanch the almonds/ badam. To quickly blanch the badam, boil 1 cup of water and add the almonds. Boil for few minutes and switch off the flame. Soak for 10 minutes and drain the hot water. Run it under cold water and peel the skin easily.

  • In a cotton cloth, spread the blanched badam. Pat dry and make sure badam is dry.

  • Heat a kadai and dry roast in medium flame till the badam till brown spots appear here and there. Switch off the flame. Let it cool down completely

  • Do not grind when the badam is hot or warm. It should be in room temperature else badam becomes sticky after grinding.

  • In a mixie jar, add badam, saffron threads, turmeric powder and grind for few seconds at regular intervals to powder it finely. Remove in a bowl and add milk powder. Mix well.

  • Store in an air tight box. Use a clean spoon to handle. Its shelf life is 15 days without refrigeration.
  • To make badam milk, take 1 cup of hot milk, add 1 to 2 tsp sugar. Add 1 tbsp badam drink mix. Mix well and enjoy. For kids, you can also filter the milk and drink. Enjoy !

Note

  • I did not add sugar in badam mix powder. You can grind along with badam if you like.
  • Adjust the quantity of badam mix while adding to hot milk.

Try this yummy, easy homemade badam milk powder recipe at home and enjoy !
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March 4, 2020

How To Cook Pasta In Pressure Cooker

how to cook pasta in pressure cooker
Usually I cook plain pasta, macaroni in an open pot but I feel its a time consuming job and baby sitting is also needed. We should stand nearby to avoid spilling over and keep it stirring to avoid sticking to the bottom. So I started cooking penne pasta, macaroni in pressure cooker recently. Its so easy, takes very less time when compared with open pot method. Mess free too.

Just add pasta and required water, pressure cook in high flame for 2 whistles. Drain the cooked water and wash with cold water. Viola ! Pasta is ready, cooked well and soft holding its shape. You can follow the same method for cooking macaroni as well. Sometimes pasta gets over cooked if you leave for more whistles. Still you can make tasty dishes with it. I definitely liked this way of cooking pasta easily in a pressure cooker. I hope you will love it too. Friends, do try and share your feedback. Lets see how to cook plain pasta/ penne pasta in a pressure cooker with step by step pictures and video !



how to cook pasta in pressure cooker


How to cook pasta in pressure cooker


How to cook pasta in pressure cooker

Learn how to cook pasta /penne pasta in a pressure cooker easily



Cuisine: Indian
Category: How to cook
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Pasta - 2 cups ( I used penne pasta)
  • Water - 6 cups
  • Salt - as needed
  • Olive oil or cooking oil - 1 tsp
  • Cold water - to wash pasta
HOW TO COOK PASTA IN PRESSURE COOKER
  1. In a pressure cooker take 2 cups of pasta. Add 6 cups of water, 1/2 tsp salt and 1 tsp of cooking oil.
  2. When the water comes to boil, mix well to avoid sticking to the bottom.
  3. Cover the cooker with a lid and pressure cook in high flame for 2 whistles.
  4. It takes 8 to 10 minutes. Switch off the flame. Open the cooker after steam is released.
  5. Drain the cooked water and wash it under tap water or cold water to remove excess starch.
  6. Fluff with fork and make yummy dishes with it. Pressure cooked pasta is ready!
METHOD - STEP BY STEP PICTURES

  • In a pressure cooker base, take 2 cups of pasta. Add 6 cups of water, 1 tsp salt and 1 tsp cooking oil /olive oil.

  • When it comes to a boil, mix well to avoid pasta sticking to the bottom of cooker.

  • Cover the cooker and pressure cook in high flame for 2 whistles. Switch off the flame and open the cooker after the steam is released. ( If you are in a hurry, you can remove the pressure by removing the weight valve or showing the cooker under tap water.)

  • Drain the cooked water. Add 2 to 3 cups of cold water and wash it well. Drain the water. You can also wash the cooked pasta in tap water and drain it. This step helps to remove the excess starch. Pasta becomes fluffy. Remove in a bowl and keep it covered. 

  • Make yummy white sauce pasta or tomato pasta as you like. Enjoy !  

Note

  • You can follow the same steps and cook macaroni but cook for one whistle in high flame.
  • You should wash the cooked pasta with cold water else it will look sticky and slimy.

Try this easy method of cooking pasta and enjoy !
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February 28, 2020

Bengali Tetor Dal Recipe – Korolar Dal / Bitter Gourd Dal Recipe

tetor dal recipe
Recently when I went to Salem, my MIL gave me few bitter gourds that was grown in our backyard. Usually I make bitter gourd pitlai, poriyal or crispy bitter gourd chips. This time for a change, I tried Bengali style Tetor dal recipe with moong dal and bitter gourd (Korola in Bengali). We can call it as bitter gourd dal in English. When I saw this recipe in YouTube, I felt bitter gourd and dal combo tastes weird as we are adding a bitter vegetable. But to my surprise, it came out really well.

Being a bitter gourd fan, I just loved it. The trick lies in slicing bitter gourd thinly and saute in oil till its cooked. By doing this way, bitter gourd tastes mildly bitter in this recipe. Cooking procedure is simple too. Tastes good when mixed with plain rice adding few drops of ghee. Begun bhaja and aloo posto are the best side dish for this tetor dal. Luckily I have posted both the recipes in my blog already. So please check the links below. My recent love for Bengali vegetarian food is reflected in this dish. Ok friends, do try this Bengali style Tetor dal / bitter gourd dal and share your feedback with me.

Check out my Bengali lunch menu - Vegetarian if you like !
tetor dal

Bengali Tetor Dal Recipe


Bengali Toter Dal Recipe

Bengali Tetor Dal Recipe / Bitter gourd moong dal recipe.



Cuisine: Bengali
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Moong dal - 1/3 cup
  • Bitter gourd - 1 (slice thinly)
  • Cooking oil or mustard oil - 2 tbsp ( I used refined oil)
  • Salt & water - as needed
To temper
  • Ghee / clarified butter - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Bay leaf - 2
  • Red chilli - 2 (whole)
  • Grated coconut - 1/4 cup
  • Ginger paste – 1 tsp
HOW TO MAKE TETOR DAL
  1. Wash the moong dal and pressure cook adding enough water. Mash and keep aside.
  2. Wash and chop bitter gourd slices thinly. Heat oil and saute the slices till its completely cooked and shrink in size. Remove in a plate.
  3. Temper mustard seeds, bay leaf, red chilli, grated coconut, half of ginger paste and saute for few minutes.
  4. Add the bitter gourd slices to it and saute well.
  5. Lastly add the cooked moong dal, salt, sugar and required water.
  6. Boil for few minutes. Add the remaining ginger paste and switch off the flame.
  7. Serve with plain rice, begun bhaja or aloo posto !
METHOD - STEP BY STEP PICTURES
  • Wash the moong dal and take in a pressure cooker. Add 2 cups of water, a pinch of turmeric powder. Pressure cook in low flame for 2 whistles till dal cooks mushy. Open the cooker after steam is released. Mash and set aside.
  • tetor dal recipe
  • Wash and slice the bitter gourd thinly. Heat 2 tbsp oil in a kadai. Saute the thin bitter gourd slices in low to medium flame till its roasted and golden brown in color. Remove in a plate.
  • tetor dal recipe
  • Melt ghee in a pan. Temper mustard seeds, 2 bay leaf, 2 whole red chilli and 1/2 tsp of grated ginger / ginger paste. Lastly add grated coconut and saute till it turns golden in color. Switch off the flame.
  • tetor dal recipe
  • Add the sautéed bitter gourd slices, required salt, sugar to the cooked dal. Add tempered ingredients too. Add the remaining ginger too. Mix well. Add little water and adjust the consistency.
  • tetor dal recipe
  • Boil for few minutes. Switch off the flame. Serve with plain rice adding few drops of ghee. You can serve with begun bhaja or aloo posto as side dish. Enjoy !

Note

  • Make sure you saute and roast the bitter gourd slices.
  • If you want to remove bitterness, soak the bitter gourd in little salted water. Squeeze well and then saute in oil.
  • Some people add 1 cinnamon, 1 clove and cardamom in ghee while tempering. But I din't use it. 

Bengali style tetor dal / bitter gourd dal recipe is ready to enjoy with plain rice.
tetor dal recipe
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February 22, 2020

Arbi Roast – Seppankizhangu / Cheppankizhangu Roast Recipe

Arbi roast recipe
I love arbi roast and make this recipe in my kitchen very often. But somehow I haven’t shared this easy, yummy recipe in my blog. So I thought of sharing this recipe for people who look for easy poriyal recipes to cook in a jiffy during busy morning hours. This arbi fry, we call it as seppankizhangu / cheppankizhangu roast in Tamil tastes great with sambar rice, rasam rice and curd rice. Its my family favorite. 

More than us, Raksha loves it very much as it has a crispy exterior and soft interior just like potato roast. For variations, you can use small sized baby potatoes instead of arbi (colocasia, taro root in English). Friends, do try this yummy arbi roast and enjoy with rice.

seppankizhangu roast


Arbi roast recipe - Seppankizhangu roast - Taro root fry


Arbi roast recipe - Seppankizhangu  roast - Taro root fry

Arbi roast recipe - Seppankizhangu roast for rice



Cuisine: Tamil nadu
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Arbi / colocasia / Seppankizhangu - 6
  • Red chilli powder - 1 tsp
  • Coriander powder – 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Garam masala powder – 1/2 tsp (optional)
  • Crushed fennel seeds – 1/2 tsp (optional)
  • Asafetida / Hing – 2 pinches
  • Rice flour - 2 tbsp
  • Corn flour - 1 tbsp
  • Cooking oil – 2 tsp
  • Salt - as needed
  • Water - to sprinkle
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Curry leaves - Few
HOW TO MAKE ARBI ROAST
  1. Wash the arbi and pressure cook for 1 whistle in low flame.
  2. Remove the skin and chop into thick roundels.
  3. In a plate, take the spice powders, salt and flours.
  4. Mix gently. Add arbi, cooking oil and coat well. Heat oil and temper the ingredients.
  5. Arrange the arbi and cook in medium flame till golden on both sides.
  6. Cook till crispy. Remove and serve hot with rice.

METHOD - STEP BY STEP PICTURES
  • Wash and clean the arbi /colocasia. In a pressure cooker, take the arbi and add sufficient water. Pressure cook in low flame for 1 whistle. Make sure arbi is cooked retaining its shape. It should not become mushy.

  • Open the cooker after the steam is released. Keep in cold water and peel the skin. Chop into thick roundels. Set aside.
  • seppankizhangu roast
  • In a wide plate, add in red chilli powder, coriander powder, turmeric powder, salt, rice flour, corn flour. You can add garam masala powder and crushed fennel seeds optionally. Add arbi and 2 tsp of oil. Mix everything to coat the arbi with masala. Add very little water only if needed.
  • seppankizhangu roast
  • Make sure you don’t break the arbi. Handle it gently.

  • Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.
  • seppankizhangu roast
  • Arrange the masala coated arbi in the kadai. Cook in medium flame till the bottom turns golden. Flip and cook the other side till golden brown. It will turn slightly crispy too. Please adjust the flame to medium or high as per the need. Once its golden on both the sides, remove it from the flame. Serve hot with rice and sambar / rasam.
    Enjoy !seppankizhangu roast

Note

  • Adjust the quantity of spice powders as per your taste.
  • You can use yam or baby potato instead of arbi.

Try this easy, yummy arbi fry for rice and enjoy !
seppankizhangu roast

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February 14, 2020

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


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



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.
  • finger sandwich recipe
  • Arrange cucumber slice on the green chutney slice. Sprinkle chaat masala powder and cover it with buttered bread.
  • finger sandwich recipe
  • 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.
  • finger sandwich recipe
  • 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.
    finger sandwich recipe


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