Hummus - Vegetable Sandwich

Here is a simple and quick sandwich recipe that needs just basic kitchen skills. This easy sandwich is a favorite at our home. It can be packed as a lunch for kids as well besides being a breakfast item prepared in no time. It is a diabetic friendly recipe as well, given that the bread used is a whole grain one.

Any whole grain bread and your choice of hummus can be used to make this bread. I have used oatnut bread and roasted red pepper hummus for this sandwich today. And I have used only cucumber and tomato slices, as my daughter prefers only those in this sandwich. Vegetables of one's choice can go into this preparation.

This sandwich preparation is so simple that no recipe is actually needed. The above picture is self explanatory. This sandwich needs five ingredients - some whole grain bread slices, hummus spread, vegetable slices, salt and pepper.  Toasting the bread slices is first step in the preparation. Spread the hummus evenly on one side of each toasted bread slice. Place the vegetable slices on the hummus spread side of a bread slice. Sprinkle salt and pepper to taste. Cover it with the other bread slice, with hummus side facing down. Chop the sandwich diagonally and serve.

This is going to be my contribution to this week's Blogging marathon, with the theme 'Quick Breakfasts'. Check the page link to see what other marathoners are cooking.

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Fruit Sandwich

 

As the name suggests, this one is a simple, fruit filled sandwich and one that is well liked at our home. The sandwich preparation needs just basic skills and quick to put together. A simple toast made interesting and a tad healthy for the morning rush hour. All you need to prepare these sandwiches are some toasted, whole grain bread slices, a fruit jam of your choice and some sliced fruits of your liking. Our sandwiches were served with coffee and carrot milk. 

There is no need for any recipe for these quick, filling and healthy sandwiches. Basically you toast bread slices and spread jam over them. Place cut, fruit slices over one bread slice and cover it with another. Cut the prepared sandwiches diagonally to serve. 

I went with oat bread this time but any whole grain bread can be substituted. I spread jam on some of the toasted bread slices and marmalade on some, keeping my family's tastes in mind. Basically grape jam, strawberry jam and orange marmalade were used. I used banana, mango, peach, nectarine and apple but any fruit that you have on hand can go into this sandwich

This post is an entry for Blogging Marathon and check what other marathoners are cooking, clicking at the link.

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Bandh Samosa / Bun Samosa

I had prepared this dish to be a part of the regional snacks for the 'Indian Sweets and Snacks' themed September marathon but held onto it once I saw this month's blogging marathon theme of 'stuffed dishes'. This bun samosa seems to be a signature street food dish of  Kasauli, a hilly town in the north Indian state of Himachal Pradesh. I came across this recipe when my husband was browsing through a YouTube video featuring street food from the region and the snack seemed to be right in our alley. We love samosa chaat and this bun is a part of that chaat wrapped in a toasted bun. What can go wrong with that, right? And so I got some buns and samosas from the store immediately and tried these delicious samosa buns. 

The shopkeeper in the video was selling these jamun buns as well to our surprise. He mentioned in the video that decades ago, a south Indian customer requested him to make that bun after giving him the directions for the recipe. He has been selling jamun buns ever since and the other shoppers have also caught on and now jamun bun has become a hot commodity along with bun samosas. My brother in law's family lived in Kasauli during 80's for a considerable amount of time and so we even wondered for a moment whether my brother in law was that customer by any chance since we haven't heard jamun buns outside of my husband's hometown. 😀

These mess free buns make a lip smacking snack or a mini meal on it's own. If one loves samosa chaat as we do, then this bun is for you. In this bun preparation, samosa, chole and the green and sweet chutneys all go inside a bun and then the bun is toasted using a generous amount of butter. For the uninitiated, samosas are a deep fried pastry with a spicy potato and pea filling while chole is the spicy chickpea curry where as the chutneys are the standard flavor boosters in most of the chaat items, a major portion of the Indian street food. Bun samosa is therefore also called as bundh samosa as the stuffing is encased inside the bun. The word 'bundh / bandh' means closed in Hindi. I used store bought buns, samosa and sweet chutney which makes the preparation relatively quicker and easier than starting from scratch.

Ingredients:
4 burger style buns 
Green chutney as needed
Sweet chutney as needed
4 samosas
About 1 cup chole masala
2 tbsp. butter

* I opened the burger bun for pictures sake but the buns can be cut open only slightly and the samosa and curry can be stuffed as in a pocket. Spread green and sweet chutneys liberally on one side of the bun.

* Slightly mash a samosa and place it over the chutney side.

* Pour over a ladeful (about 1/4 cup or as needed) of chole curry. I made it slightly thicker but the consistency of the curry can be like the regular one.

* Cover it with the other side of the bun.

* Heat a griddle and melt a little butter over it. Place the bun over the griddle and toast until golden brown on both sides. Repeat the stuffing and toasting parts with the remaining buns. Serve them immediately.

This post is an entry for Blogging Marathon #105 under 'Stuffed Dishes - Buns' theme. Check what other marathoners are cooking, clicking at the link.

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Potato - Spinach Curry Sandwich

I am quite in a relaxed mood after the biryani / pulao / khichdi themed month long blogging marathon. I am back onto the weekly BM series and this month marks a special milestone for the blogging marathon group as it hits the '100' mark.  Kudos to Srivalli, the group creator and coordinator who has managed to sustain the interest and enthusiasm of the group, for eight long years now. I am going with the theme of 'stuffed dishes' for this week and the first one in the series is going to be a spicy and yummy sandwich using an Indian inspired potato and spinach curry. One can easily modify the recipe to suit their preferences. The curry can be made ahead the previous night so that one would end up with a fuss-free, filling and tasty breakfast in the morning rush hours with little work. The curry also goes well with rotis / pooris / rice or even can be used as a paratha stuffing. I had made more curry than needed for the sandwiches.

Ingredients: (Yields about 2.5 cups of curry)
2 cups cooked and mashed potato *
1 tbsp. oil
1 tsp. mustard seeds
1 tsp. cumin seeds
A pinch of asafoetida
1 big onion, chopped fine (about a cup)
1/8 tsp. turmeric powder
Salt to taste
1 tomato, diced (about 2/3 cup)
1 cup, chopped and tightly packed spinach
1 tsp. garam masala
Red chili powder to taste
Bread slices as needed
* I used about 3 medium sized potatoes.

Directions:
* Peel, dice and cook potatoes in water until fork tender and place them in a colander. The water used to cook potatoes can be saved for other things if preferred. Mash the potatoes roughly and keep aside.
* Meanwhile, heat oil in a pan and add mustard seeds and cumin seeds. When mustard seeds start to sizzle and splutter, add asafoetida, onion, turmeric and salt. Saute until onion turns golden brown.
* Next add tomato and spinach. Cook until tomato is mushy. If the mixture is getting stuck to the bottom of the pan, scrape and add a  tbsp. or two of water if needed. (One can use the potato water from step 1).
* Add garam masala, chili powder and saute for about 20 to 30 seconds. Then add the mashed potatoes and stir well. Taste and adjust the seasonings if needed. Cook for a couple of minutes on low to medium flame and turn off the stove.
* Use the curry as filling and prepare the sandwich in a sandwich maker. Or toast the bread slices in a bread toaster. (One can apply butter and toast them on a pan if preferred. ) Spread as much curry as preferred on a toasted bread slice and cover it with another toasted slice.




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Capsicum Sandwich

Here is a simple and healthy filling for sandwiches made with capsicum and fenugreek greens, suitable for spicy food loving palates. One can opt for other herbs, cheese and less spice to make it more kid friendly. Use pav bhaji masala / garam masala or any other spice powder instead of chili powder for a different flavored filling. This curry filling serves two adults generously and can be used for 4 to 6 bread slices.

Ingredients: (Yield 2 servings)
6 bread slices of your choice (I used multi grain, nuts and seeds one.)
1 tbsp. oil
1 tsp. cumin seeds
1 onion, finely chopped (About 1/2 cup)
1 tomato, diced
1 green capsicum - seeds removed and chopped (About 1 cup)
1 cup fresh fenugreek greens / methi
1/8 tsp. ground turmeric 
Salt to taste
Chili powder to taste
Butter as needed


Directions:
* Heat oil in a pan and add cumin seeds. When they start to brown, add onion and saute on medium flame until it starts to brown. Add tomatoes, capsicum pieces, fenugreek greens, turmeric and salt. Continue to cook until capsicum is almost done. Add chili powder as needed and cook for a couple of minutes and turn off the stove.
* Spread butter lightly on both sides (or only one side if preferred) of the bread slices. Spread capsicum curry evenly on a bread slice and cover it with another slice. Repeat the step with the other four remaining bread slices.
* Toast them in a sandwich maker / grill or on stove top in a pan until golden brown on both sides.   

This post is an entry for Blogging Marathon #98 under 'Cooking for two' theme.


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Banana - Nutella Sandwich

 

This post would not have seen the light if not for the rainy and cloudy days we had for the past week. Cooking for this week's theme as planned earlier did not make any sense as there wasn't enough light to capture the images. This sandwich post from my drafts folder came to my rescue though it was not a part of my initial plan. 

Banana - Nutella sandwich is a mundane recipe to many folks, especially food bloggers but I wanted to record it on my blog anyway and so, here it is. The bread and the fruit have remained constant in this simple sandwich over the years in my home, though the spread used has changed from plain butter to nut butters to Nutella. The sweet chocolate-nut spread provides a yummy base for this fruit sandwich and definitely has a universal appeal unless one is staying away from the sugary spread for any reason. As the title suggests, it involves three ingredients, the bread, banana and Nutella spread and makes a quick and easy breakfast option or a lunchbox idea for kids.

I don't have the patience either to sit and make nut butters at home or bake the bread regularly even though I own a bread maker. I buy them from stores like many and so, is considering bread as one ingredient and Nutella as another though they individually are made using many ingredients. 

Ingredients:
Bread slices of your choice (I used wholewheat-honey bread.) 
Sweet chocolate-hazelnut spread / Nutella (Or any nut butter)
Banana, sliced into thin circles 

Method:
* Toast the bread slices and trim the edges, if particular about it.
* Spread the nutella on one side of the toasted slices.
* Arrange banana slices on the nutella side of a toasted bread slice. Cover it with another bread slice, with nutella side facing down.
* Repeat the steps with the remaining bread slices.

This is going to be a part of Blogging marathon #64 under the theme 'Recipes using three ingredients' and check here to find out what other marathoners are cooking today.

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Recipe Index ~ Sandwich / Wraps

 
Avocado Toast
Bread-Semolina Sandwich
Chocolate Peanut Butter - Apple Toast
Chutney Sandwich 
Corn-Capsicum Toasties 
Cucumber - Paneer Sandwich 
Fairy Bread 
Mexican Toastada
Nylon Khaman Dhokla Sandwich 
Pita Sandwich
Potato - Spinach Curry Sandwich
Roti Sandwich 
Soya-Veggie Burger
Spicy Paneer & Methi Toast
Spinach - Cheese Sandwich
Spinach - Chickpea Wraps
Vegetarian Taquitos (Baked)
Veggie Burger Sans Cheese 
Whole Wheat Bread - Banana Sandwich

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Spicy Cucumber - Paneer Sandwich

I have these open face sandwiches for today, continuing the 'Instant Breakfast' theme of this week's Blogging marathon. The two French baguette breads sitting on my kitchen table gave me the idea for this sandwich though regular sandwich bread works fine as well for this recipe, if serving immediately. The crusty bread held the chutneys better without sogging the bread immediately and by the time I assembled and served, the bread soaked up the chutneys and flavors well, bringing the texture of the bread to a desired consistency. These sandwiches can be assembled in no time, if one has chutneys and paneer handy.

Ingredients:
Bread slices (I used French baguette.)
Crumbled paneer
Thick spicy, green chutney (Cilantro-Mint chutney)
Sweet chutney
Thinly sliced cucumber slices
 
Method:
* Mix paneer and green chutney in a bowl.
* Spread paneer & green chutney mixture thinly on a bread slice and evenly arrange cucumber slices over it.
* Spread another bread slice with sweet chutney, if looking for a spicy sandwich. Place it chutney side down over the cucumber slices. 
Omit this step if looking for mildly spicy version and drizzle some sweet chutney over the cucumber slices.

This goes to Blogging marathon #59 under the theme 'Bookmarked Dishes'. Check the link to see what other marathoners are cooking.

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Chutney Sandwich

Sandwiches can be one of the quick and easy options when doing brunches. One can go with the simple ones like peanut butter - jelly, cheese, nutella or jam sandwiches for kids and some spicier versions for adults like this chutney sandwich.  Butter, green chutney and tomato ketchup add beautiful layers of color and flavor to this Indian style sandwich. Green chutney is kept on the spicier side and is prepared using cilantro, mint leaves, green chillies, lemon juice and salt. The ketchup can even be replaced with sweet chutney. These sandwiches can be prepared in a jiffy as no grilling or toasting is needed. They can be a great addition to a party menu too. Three bread slices yield 4 mini sandwiches and I have given the instructions below for that quantity.
 
Ingredients for each serving:
3 bread slices, crusts removed
1 tbsp. slightly softened butter
1 tbsp. thick green chutney
1 tbsp. tomato ketchup / sweet chutney

Method:
(I am giving numbers to bread slices - 1, 2 & 3 for easy reference.)
* Apply butter on one side of slice #1 and keep the buttered side up.
* Apply green chutney on one side of slice #2 and place it on slice #1 so that chutney applied side rests on the buttered side of slice #1. 
* And now the plain side of slice #2 would be up. Spread butter on that side or it can be omitted if counting calories.
* Apply ketchup / sweet chutney on one side of slice #3 and place it on slice #2 so that ketchup / chutney applied side rests on the buttered side of slice #2. (I repeated one more step with green chutney.)
* Cut diagonally or cut into 4 pieces and serve immediately.

This goes to Blogging Marathon #49, under the theme of "Weekend Brunch".

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Spinach - Cheese Sandwich

Event: Blogging Marathon #42
Theme: Easy Tiffins 

This spinach - cheese sandwich is a light yet filling snack for evenings or a quick breakfast / lunch box option.

Ingredients: (3 servings)
6 brown bread slices
1 to 2 tbsp butter
1 cup or about 5 oz frozen spinach or a little more quantity if using fresh spinach
A handful of corn (I used frozen one.)
A pinch of salt (optional since the cheese slices contain salt.)
Crushed black pepper to taste
6 cheese slices

Method:
* Thaw the frozen spinach in the microwave. Heat butter in a pan and add spinach and corn. Saute until the spinach is cooked and add pepper and salt if using. Fry for few seconds and turn off the stove.
* Place 3 bread slices on a baking sheet. Place one cheese slice on each of them. Spoon the cooked spinach mixture equally among the three bread slices such that the mixture is equally spread on the cheese slices. Cover each of them again with a cheese slice and a slice of bread. 
Finally the arrangement should be in this order - A bread slice, cheese, spinach mixture, cheese and another bread slice. Or you can use both cheese slices on the bottom bread slice itself. 
* Turn on the oven at 180 deg C / 350 deg F. There is no need to wait until the oven preheats. Place the baking sheet in the oven. There is no need to preheat the oven. Bake until the cheese melts and turn off the oven.
* Serve warm.

Note:
* I used cheddar cheese slices. However you can add white cheese as well and add directly to the spinach mixture while cooking. Just spoon the mixture between two bread slices and toast.
* I used the convection oven but a toaster oven / toaster can be used or the bread can be directly toasted on a griddle.

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