Ribbons to Pastas

BM # 67

Week: 2, Day : 2

Theme: No Bake Desserts

With the mango season going my heart sinks , this is one fruit which is my favorite. I have it for breakfast, lunch and dessert. Before the king of fruit disappears I have a very very delicious and healthy dessert for you. I chose to post it under the theme No Bake desserts.

While on my Delhi trip I relished this dessert at our neighbor's house, it is a simple dessert but you really enjoy it. Make sure you serve it chilled.

Fruity Mango Delight

Ingredients

4 cups mango pulp

1 red apple, finely chopped

1 green apple, finely chopped

1 kiwi, finely chopped

1 banana finely chopped

Few drops lemon juice

Method

Finely chop the fruits.

Sprinkle lemon juice.

Add the fruits to the mango pulp.

Mix well.

Chill.

Garnish with black grapes and sprigs of mint.

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BM # 67

Week: 2, Day : 3

Theme: No Bake Desserts

With the mango season going I wanted to make a couple of desserts with it. Yesterday it was Mango Fruity Delight and for today it is a Jello. I am making these desserts under No Bake Desserts.

Jellos are normally made with gelatin , but here I have used agar agar and made it pure vegetarian. Agar agar is a natural sea weed and is pure vegetarian substitute for gelatin. It has lots of fibre and no flavor, so one can use it to make any flavored dessert. The Mango Jello is a very light dessert and all mango lovers would like it. Serve it chilled, yes I always serve my desserts chilled as they taste best after chilling.

Mango Jello

Ingredients

1 cup mango puree

1/2 cup water

5 gms agar gar

Sugar to taste

Method

Soak the agar agar strands in water for 5-10 minutes.

Boil the water and agar agar strands, let them dissolve completely, if you feel the water is less you could add more.

Add mango puree and sugar if needed.

Switch off the gas.

Strain this mixture immediately.

Pour into cups or glasses.

The dessert will set as soon as it reaches the room temperature.

Place it in the refrigerator for a couple of hours. Serve chilled.

Notes

One can avoid sugar as mangoes are sweet.

To make it sugar free you could add sweetener.

Mango pieces could be added while pouring into cups.

This month I am participating for the first two weeks , but friends do come back in September where we have a Mega Marathon called Cooking Carnival.This will be a marathon where we shall choose either one ingredient /category for the whole month or choose different ingredients and category over different weeks.So don't forget to come back !

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#67

BM # 68

Day : 1

Theme : One Category - Bread Sandwiches

Sub Theme - Sandwich Cakes

We start with our September Mega Marathon, where we post everyday except Sunday's. We have been doing these mega marathons since a couple of years now. Our routine marathons are where we post thrice a week, our dates are fixed and themes are announced very 1st of the month. Of course Valli is our boss who decides the themes, though we all contribute to the ideas.

I will not go for a long introduction but I have to mention that we have one Mega Marathon in April too, and here are are a couple of examples of what we have been doing. In case you guys want to join in please contact Valli.

April 2013 Month long marathon with different themes

September 2013 ABC Cooking

April 2014 Food Odyssey

September 2014 Around the world in 30 days

April 2015 Fire up your Oven

September 2015 Buffet on Table

April 2016 Journey through the Cuisines

Unfortunately I just realized that I have not done the recaps for the first two Mega Marathons...and now they are on my to do list.

Coming to this September's marathon we had either to cook with one specific ingredient for all 26 days or we could choose to cook with one ingredient for the whole week. We could choose a category too in the same format.

Well I decided to make sandwiches throughout the month.

Sandwich is a food item. Consisting of one or more types of food such as vegetables, cheese or meat placed ON or between slices of bread serve as a container or wrapper for some other food.

With the modern concepts sandwiches can be anything with two layers and a filling. I am going the traditional way and will be using bread for all the sandwiches.

With the beginning of every new week you shall see a different sub theme of these sandwiches. Hope you enjoy these sandwiches.

For the first week I shall be making Sandwich Cakes.

Today is the first day of the Cooking Carnival and I have made a Pizza Cake. A pizza Cake has been on my mind since a very very long time , and with cakes as my sub theme under my main theme sandwiches, this could not be missed.

This is a cake which I made with a nice jumbo sliced brown bread. I toasted the bread a little , and then layered it with pizza sauce , pesto , toppings and cheeses. The cake turned out delicious and everyone found it unique .It reminded me of the pizza that we make at The Blue Oven. We make a half n half pizza where we have pesto on one half and tomato purée on the other half, but this cake had layers of both.

Pizza Cake

Ingredients

Four slices of Jumbo bread

Pizza puree

Pesto

Corn kernels

Olives

Onions, big dices

Capsicum, diced

Tomato, dices

Pizza cheese spread

Cheese slices

Mozzarella cheese

Pizza seasoning

Chilly flakes

Chilly garlic oil

Method

Cut the bread slices into circles with the help of a round lid.

Toast the bread in an oven till slightly toasted.

Place the first piece.

Spread the pizza sauce.

Spread boiled corn kernels.

Sprinkle pizza seasoning.

Take the second piece , apply a generous layer of pizza cheese spread.

Place with cheese side down.

Spread pesto on top of the second slice.

Place diced tomatoes on pesto.

Place a cheese slice.

Cover with the third piece .

Spread pizza sauce.

Place some black olives on the pizza sauce.

Take the fourth piece, spread a layer of pizza cheese spread, place it over the olives.

Now we are done with our layers of pizza.

Place the toppings of your choice. I used onion, capsicum, olives.

Spread mozzarella cheese all over.

Stuff some mozzarella cheese in between layers without disturbing the layers.

Place in a preheated oven till the cheese melts .

Sprinkle seasoning and chilly flakes.

Slice the cake with a sharp bread knife.

Serve hot.

Note

Four layers are a little difficult to eat , but you can always cut a slice and enjoy it the way you enjoy eating a cake.

Definitely easier than eating a Dagwood Sandwich !

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BM # 68

Day : 2

Theme : One Category - Bread Sandwiches
Sub Theme - Sandwich Cakes

For the second day of Cooking Carnival I have a very very desi cake . This is a cake that my sister in law used to make years back, say more than 30 years back. A lot of food habits have changed over the years and so many old recipes are just memories. This is one such memorable recipe.

The recipe is made with three slices of bread, make sure you take a small sized bread. The fillings could be your choice but traditionally we use fresh green peas and green chutney for one filling and ketchup and macaroni for the second. After filling the layers the complete sandwich is coated with potato mixture and then deep fried.This becomes like a monster sandwich to be fried and it is rather tricky to fry . One has to be really careful. Actually we can bake it too, wonder why I have never thought of it before. Anyway this is a fried version, if you try the baked version do let me know how it turns out.

Potato Cake

Ingredients

3 slices of bread

Filling no 1

1 tbsp green chutney

1/2 cup fresh green peas, boiled and mashed

1 spicy green chilly

Pinch Garam masala

Coriander leaves

Mint leaves

Salt to taste
Method

Except the green chutney mix all ingredients to the boiled mashed peas.

Filling no 2

1 tbsp tomato ketchup ( hot and sweet )

1/2 cup macaroni, boiled with salt and pulsed for a second in chopper

1/4 tsp red chilly powder

Pinch garam masala

Salt to taste

Method

Add red chilly powder and garam masala to the chopped macaroni.

Salt is added while boiling he macaroni.

Outer coating

2 1/2 cups boiled mashed potatoes

4 slices bread, churned in a mixy to make fresh bread crumbs

1/2 tsp red chilly powder

1/4 tsp Garam masala

Salt to taste

Method

Mix all ingredients .

Make a small ball and test for deep frying. The ball should not break.

In case it does add more bread crumbs.

Garnishing

Cherry tomatoes

Cheese

Capsicum

Or anything you fancy.

Assembling the Cake

Place a bread slice and apply green chutney.

Spread filling no 1

Place the second slice.

Apply ketchup.

Place filling no 2.

Place the third slice sealing the sandwich.

Make a big ball of potato mixture and flatten it into a big disc.

Place the prepared sandwich in the center of this mixture and cover the sandwich from all sides.

Sprinkle some semolina flour.

Deep fry or bake.

Garnish the cake.

Let the cake cool a little.

Cut into desired slices.

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BM # 68

Day : 3

Theme : One Category - Bread Sandwiches

Sub Theme - Sandwich Cakes

My third days post for Cooking Carnival is a special post. This post got glued to my mind, it is a Swedish Cake which Rajani had posted sometime back, I knew I had to make it as I simply loved it .You could check her post for step by step pictures.

The cake is called Smorgastarta and is normally served on most occasions in Sweden. Normally the fillings include cold cut meats along with veggies, but of course this is a vegetarian version and I followed Rajani's version, except for a little tweet.

I choose the sub theme of cakes this week as I had to post a cake for Dad's birthday. His birthday is tomorrow , but since we are off from posting on Sunday's I decided to post a day in advance.

Happy Birthday Dad ! God Bless you !

Here are the cakes that I have been posting on Dad's Birthday since a couple of years

2013 Coffee Orange Cake

2014 Danish Apple Cake

2015 Cassata Cake with Chocolate Ice cream

For a long time I always got a tear in my eye when I thought of him, but not anymore. I fondly think of him and smile. He was a wonderful person and has taught and given us values of life .So with a smile lets get on to this Swedish Cake which happens to be served on special occasions.

Smorgastarta

Ingredients

3 slices of bread, jumbo slices

Butter

Filling no 1

2 tbsp herbed cottage cheese

1 tbsp colored capsicums

1 tbsp tomato ketchup

1/2 tsp ginger garlic paste

1 tbsp coriander leaves

Salt and pepper to taste

Filling no 2

2-3 tbsp finely chopped lettuce, carrot, beet root, cucumber

2-3 tbsp mayonnaise

1 tsp thick yogurt

Salt and pepper to taste

Outer Frosting

3/4 cup thick yogurt

2-3 tbsp mayonnaise

Pinch salt

Garnishing

Tomatoes

Cucumbers

Coriander leaves

Or run your imagination

How to go about

Cut the bread slices into circles using a sharp edged round cutter, any kind of jar lid would do.

Apply butter on each side of the slice.

Prepare both the fillings by mixing in the ingredients specified under them.

Place the first slice, spread filling no 1.

Cover with the second slice, spread filling no 2.

Cover it with the third slice.

Frosting the cake

Beat the yogurt to a smooth texture.

Add the mayo and salt.

Mix well.

Spread it all over the cake , covering the top and sides.

Garnish with your choice of ingredients.

Chill and serve.

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BM # 68

Day : 3

Cottage Cheese or Paneer as we call it is very popular in North India. The quality of the paneer that is available in Delhi is amazing. The paneer is super soft and delicious.The paneer here is kind of average compared to the Delhi paneer and so I prefer to make it at home. At times I like to get innovative and add various herbs to it. It changes the taste completely and the dish gets enhanced. For today I have made this herbed paneer with spices.

Cumin and Mint Flavored Cottage Cheese

Ingredients
1 lt full fat milk
2 tbsp vinegar
2 green chilly, finely chopped
1/2 tsp cumin seeds
2 tbsp mint leaves

1/2 tbsp coriander leaves
1/8 tsp turmeric powder
1/8 tsp chilly powder
1/2 tsp Garam masala
1/4 tsp salt

Method
Add cumin seeds and boil the milk.
As soon as the milk boils add all ingredients, including vinegar.
This shall help the milk to curdle.
As soon as the milk curdles and you can see clear whey, remove from fire.
Place a cheese cloth over a strainer and strain this curdled milk.
Bring the corners together and twist, so that all the whey is removed.
Place it on the counter, topic with a lid and place some weight over this.
This shall help the cheese to set.
Remove the weight after 5-7 minutes.
Take out the cheese and cut into pieces.
How ever if you want to store it, place the cheese dipped in water and place it in the frig.
Change the water of this everyday.
This way the cheese can be stored for 4-5 days.
The whey can be used to knead dough.

I used this cottage cheese for the filling of The Swedish Sandwich Cake.

BM # 68

Day: 4

Theme : One Category - Bread Sandwiches

Sub Theme - Desi Fiesta

The second week of the Cooking Carnival begins and this week I shall go all desi. I shall be posting sandwiches with Ladi Pav . Ladi Pav are small buns.

Pav bread as you all know is the most popular bread of Maharashtra. This is a rustic bread and is available at every nook and corner. People enjoy this bread with a fritter and some garlic chutney and you are sorted for a meal. Well at least a person like me is. The Pav bread tastes different in different states, but nothing can beat the Mumbai's road side bread . It has a unique flavor unlike the one you would get in sophisticated bakeries. On every visit to Mumbai I have to pick one laadi of this pav. Ladi is a chunk of these pavs together, perhaps you could even call it a pull apart bread.

I remember Gayathri giving us a demo on these during our Chennai Bloggers meet, the Pav had come out pillow soft, but , well yes a but there is a difference between these buns and the buns sold on the streets...the buns on the street aren't as soft but have a rustic flavor which perhaps is only from the local bakeries.

Anyway for today I have the most amazing Vada Pav from Mumbai.

Vada is a potato based fritter and is sold in different states, with a different take. The Mumbai Vada Pav is where they pull the bun apart and throw in some dry garlic chutney on one side , quickly throw in some green chutney on the other side and sandwich it with a hot piping Aaloo Vada. And you are ready to go. Isn't that simple? On one of my recent trips to Mumbai I checked with the Vada Pav guy and the recipe was different from the one I usually make, so here is my latest version of Mumbai Vada Pav.

The highlight of the Vada Pav is the dry garlic chutney . Pradnya was sweet enough to share the recipe. The recipe for the chutney will come up soon.

Vada Pav Mumbai Style

Ingredients

Pav

Dry Garlic Chutney

Green chutney

Vada

Vada filling

1 cup boiled mashed potatoes

1 tbsp oil

1 tsp mustard seeds

1 tsp whole coriander seeds

2 green chilly, chopped

Pinch hing

Curry leaves

1/4 tsp red chilly powder

1/4 tsp turmeric powder

1/4 tsp dry mango powder

1/4 tsp garam masala

1 tbsp ginger garlic paste

Salt to taste

Method

Heat oil.

Add mustard , whole coriander seeds,asafetida , green chilly and curry leaves.

Add turmeric.

Add mashed potatoes.

Add red chilly powder,dry mango powder and garam masala.

Add the ginger garlic paste.

Add coriander.

Mix well.

Cool.

Make balls.

Batter

Ingredients

3/4 cup chick pea flour

Pinch baking soda

Salt to taste

Method

Combine all ingredients in a bowl.

Make batter using water.

Dip each potato ball in this batter so that it coats all over.

Deep fry to a golden brown.

Assembling the Vada Pav

Roughly tear the Vada from center, make sure you do not tear it through and through.

Sprinkle dry garlic chutney on one side and green chutney on the other side.

Place a Vada in between , making it a sandwich.

Hold it in the center and take a bite to enjoy.

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BM # 68

Day : 5

Theme : One Category - Bread Sandwiches

Sub Theme - Desi Fiesta

Another Vada Pav ? Yes ! This is our Amdavadi Vada Pav. Very very different from the Mumbai version. Yes, I am posting Desi Sandwiches this week and will be using Ladi Pav to make them.

The Vada Pav definitely originated in Maharashtra but the Amdavadi's, they have taken it to a completely different level. It is utterly butterly delicious. Yes, it is dunked in butter. When this street food came to Ahmadabad, we had just one small stall and every time a guest came we would make sure they indulge on this particular Vada Pav. Over a period of time many shops have come up, every nook and corner has these special shops selling this lip smacking treat.

I am sure a couple of my blogger friends will recall the style of making Vada Pav in Ahmadabad as they took some pics and videos while we had our first BM meet here . First thing the Pav is different and tastes like a regular bakery Pav, it is soft but much bigger and thicker. The Pav is cut with a knife rather than tearing, then it is roasted with a big chunk of butter and garlic chutney. The chutney here is different too, it does not have coconut. Once the Pav is well roasted in butter it is flipped and again roasted, but without the garlic chutney. Green chutney is spread on one side and the Vada is placed. The whole sandwich is then placed on the griddle and once again roasted. It comes on the chopping board and is cut into pieces. Ketchup and green chutney are served, So this is the Amdavadi version, you see the. gujjus are very fond of butter and cheese.

Let's get to the recipe

Amdavadi Vada Pav

Vada
Ingredients
( the Vada is similar to Mumbai Vada , minus curry leaves, coriander seeds )
Trust me the flavors change with these two ingredients

Butter
Garlic chutney
Green chutney

Batter

Ingredients
¾ cup chick pea flour
1/8 tsp turmeric powder
Pinch asafoetida.
Pinch baking soda
Salt to taste

Method
Combine all ingredients in a bowl.
Make batter using water.
Dip each potato ball in this batter so that it coats all over.
Deep fry to a golden brown.

Assembling the Vada Pav
Slit the pav , making sure not to cut through.
Place a griddle on flame, make sure it is on medium fire, do not Heat it.
Add a chunk of butter, at least 1 tbsp, you could add more.
Add the garlic chutney and saute it with the butter.
Roast the inside side of the Pav on this garlicy butter, make sure the butter is enough to coat both the inside pieces.
Add more butter and flip over to roast the top.
Remove and add green chutney on one side , place the Vada in the center.
Place the ready sandwich back on the griddle and roast it once again.
Bring it on the counter and cut it into.
Serve hot with chutney and ketchup.

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BM # 68

Day : 6

Theme : One Category - Bread Sandwiches

Sub Theme - Desi Fiesta

Yet another Vada Pav ? Yes ! This is version that is sold on the streets of Gandhidham , Kutch. Kutch is famous for its Dabeli but trust me the way the serve the Vada Pav is totally different. Last year I went to visit my father's sister and her grandchildren took me for a food tour in Gandhidham. I have a special post on Kutch and its street food and that is the time I had promised to post this Kutchi Vada Pav.

The Pav is from the regular bakery and the Vada is more or less like the Amdavadi Vada, but then what makes it different? Here only the upper part of the Pav is roasted in either oil or butter, the garlic chutney is spread on one side and the green on the other side. After sandwiching the Pav with Vada they add chopped onions. This completely changes the taste of the Vada Pav. The accompaniments to this Vada Pav are Chilly pakoras, sweet Imli chutney and green chutney. So while enjoying the Vada Pav one can take bites from the chilly pakoras and if one finds them hot, the sweet chutney mellows it down. What do you say to this version ? I love chilly pakoras and for me it was a complete treat to enjoy this version. I am sure all street food fans will love it too.

Vada Pav Kutchi Style

Ingredients

Pav

Vada

Garlic chutney

Green chutney

Chopped onions

Sweet Imli chutney

Chilly Pakoras

Method

Slit the Pav from center.

Roast with a little butter, but only the top layer.

Spread garlic chutney on one side and green on the other.

Place the Vada, chopped onions and make the sandwich.

Chilly Pakoras

Slit the green chillies.

Fill in salt , dry mango powder and keep aside for 30 minutes.

Dip them in the batter and deep fry till golden.

Serve the Vada Pav with sweet imli chutney, green chutney and chilly pakoras and Pudine wali chai.

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BM # 68

Day : 7

Theme : One Category - Bread Sandwiches

Sub Theme - Desi Fiesta

As soon as monsoon arrives most of us get tempted to make Bhajiyas or pakoras. Onion is called Kanda in Marathi and these Kanda Bhajias are very very popular in Maharashtra. I am a street food fan and Mumbai is a destination which I frequently visit. The Mumbai street food is to die for, I refuse to eat home cooked food there and my cousins know that so they close their kitchen while I am there.

There is a vendor at linking road , Bandra who has amazing Vada Pav, along with it , he also has Kanda Bhajiya with Pav, Aaloo Pakora with Pav and Samosa with Pav , all of them taste absolutely awesome. The garlic chutney and the green chutney are the same as he serves with Vada Pav.

The Kanda Bhajiyas should be nice and crisp, else one does not enjoy them. The onions should be sliced thin and after adding all the ingredients, rubbed nicely with hands. This oozes out water and the flour and spices stick to the onions. How ever if the batter is too dry sprinkle a few drops of water, but the batter has to be thick. While frying these there are two techniques one where you spread the mixture with your hands while frying, the other is where you take a nice chunk of the batter and flatten it slightly to fry . For sandwiching the Pav we need the later version.

Kanda Bhajiya Pav

Ingredients
Pav
Kanda Bhajiya
Garlic chutney
Green chutney
Fried green chillies

Kanda Bhajiya

Ingredients
1 cup chick pea flour
2 onions, sliced thinly
2 green chilly, roughly chopped
1 tsp coriander seeds
1/4 tsp carom seeds
1/4 tsp poppy seeds
1/2 tsp red chilly powder
Pinch cooking soda
Salt to taste

Method
Place all the above ingredients in a bowl and rub them with your hands.
Sprinkle a few drops of water to get a firm thick batter.
Take a big chunk of the batter and flatten it.
Deep fry till golden.

Assembling the Kanda Bhajiya Pav
Slit the Pav.
Apply green chutney on one side.
Sprinkle dry garlic chutney on the other.
Place the Kanda Bhajiya and make the sandwich.
Enjoy it with fried green chillies.

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BM # 68

Day : 8

Theme : One Category - Bread Sandwiches

Sub Theme - Desi Fiesta

Next in the Pav Sandwich series is Cheela Pav. The Besan Cheelas taste amazing on their own and in Sindhi families they are a big hit for breakfast. They eat these cheelas with bread or even chapati. I worked on the same concept and sandwiched the cheela in a Pav. A spicy green chutney, some onion rings and tomato slices complete the sandwich, oh yes a dash of Chaat masala. I bet your mouth's watering !

I have a small rectangular pan and I made the cheelas in that pan, I could just double fold the cheela and it gave a perfect size fit into the Pav. You could even make round ones and fold them and sandwich them in the Pav. This becomes a delicious Desi Burger.

Cheela Pav

Ingredients

Pav

Cheelas

Green chutney

Onion rings

Tomato slices

Chaat masala

Cheela

Ingredients

1 cup chick pea flour

1 small onion, finely chopped

2-3 green chilly, finely chopped

1 tbsp mint, finely chopped

Few coriander leaves , finely chopped

1/4 tsp dried pomegranate seeds

Salt to taste

Method

Mix all ingredients .

Add water to bind it into a semi soft batter.

Heat a non stick pan, drizzle oil.

Talking a ladle Ful of the batter spread it like a Dosa.

Let cook one side, drizzling more oil.

Flip over and cook till pink, drizzling oil to make it nice and crunchy.

Assembling the Cheela Pav
Slit the Pav and apply spicy chutney on both sides.
Place onion rings, Cheela and finally tomato slices.
Sprinkle Chaat masala in between while placing onions and tomatoes.
Enjoy !

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BM # 68
Day : 9
Theme : One Category - Bread Sandwiches
Sub Theme - Desi Fiesta

For the last day in the Pav series I have a Keema Pav. This is a vegetarian version made with soy granules. I have never been fond of soya but my family loves it and whenever Keema Pav is made everyone raves about it. They coax me to eat but I have my mind blocks and do not eat any such things that remind me of non veg food. No offense, but like I told you it is a mind block. Keema Pav happens to be a hot selling item at parties and weddings. The keema is displayed on a very big gridle and the Pav is served separately .

I decided to make a sandwich with he same concept. I added some onion rings and fried green chillies to this to give a twist and perhaps more delicious.

My son who is a big fan of soya keema simple loved this take and asked me to make it more often. The onion gave the crunch and the fried chilly gave a terrific zing. Do try this version and let me know how you liked it.

Keema Pav
Ingredients
Pav
Keema
Onion rings
Chopped fried green chillies

Keema

Ingredients
1/2 cup soya granules
1 onion, finely chopped
1 tbsp ginger garlic paste
2 large tomatoes, puréed
2 green chillies, finely chopped
1/2 tsp turmeric powder
1/2 tsp red chilly powder
1 tsp coriander powder
1/2 tsp tandoori masala
Salt to taste

Method
Soak the soya granules in hot water for 10-15 minutes.
Drain the water and squeeze all excess water. Keep aside.
Heat about 2 tbsp oil in a pressure cooker.
Add onions and Saute them till pink.
Add the ginger garlic paste, Saute.
Add the soya granules and roast till they stick to the bottom of the cooker.
Add tomato purée and green chillies, Saute again till all moisture dries up .
Add all spices and Saute till oil separates.
Add about half cup water and pressure cook for two whistles.
Open the cooker after the pressure drops down.
Put the flame on and Saute again till all the moisture has dried up and oil separates.

Assembling the Keema Pav
Slit the Pav.
Plce a heap spoon of the keema inside the Pav.
Place onion rings and fried green chillies on top.
Press the upper layer a little and enjoy the Keema Pav with Green chutney and fried chillies.

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BM # 68

Day :10

Theme : One Category - Bread Sandwiches

Sub Theme - Sandwich Platters

While making my toasties for Cooking Carnival, I made a platter of Toasties with Left Overs , here is the first one.

One of the most common left over in our house is Raajma. Yes the same Raajma Chawal which I greedily make extra . I always enjoy eating these for the next meal too. For today I have transformed our Punjabi Raajma into a Mexican Toastie.

Kidney beans are a base of Mexican Cuisine and this Toastie is a super delicious one with all Mexican ingredients.

The left over Raajma needs to be dried a little as it has gravy, so just place the curry into a non stick pan and put them on high flame. Mash them with a potato masher and stir at regular intervals. Cook till all the gravy has been absorbed.We are now ready with our basic stuffing. Well this is something like our refried beans.

There is no recipe for this but let me tell you how I went around and what all do we need.Step by step pics shall help you to understand.

Mexican Toastie

Ingredients

Bread

Butter

Salsa

Corn

Capsicum

Raajma

Olives

Greek yogurt

Mexican seasoning

Method

Spread butter on two slices.

Spread salsa on one slice.

Place some boiled corn kernels and finely chopped capsicum.

On this place the prepared stuffing from the Raajma.

Spread some black olives and then a spoon of greek yogurt.

Sprinkle Mexican seasoning and place another slice of bread to make the sandwich.

Toast the sandwich in a toaster.

Serve with ketchup.

The other toasties in this series are -

Scrambeled Paneer and Pesto Toastie

Pav Bhaji Toastie

BM # 68

Week 3, Day 10

Theme : One Category - Bread Sandwiches

Sub Theme - Sandwich Platters

Pav Bhaji is a popular Maharashtrian street food, but it is very popular as dinner in most houses . It is one of my favorite meals too, gets done in a jiffy, no rotis to make and no rice either. Simple ! Right ? Now whenever I make this Bhaji for dinner, it is a rule that I make extra because if not any one else, at least Juhi and I must eat a Pav bhaji Toastie for breakfast. While making the Bhaji I like to make fresh Lassan ki Chutney, which itself is so so delicious over a slice of bread. Raw mango is of course seasonal, and enhances the taste of this Toastie but definitely one can do without it in winters when this is not available.Onion and cucumber give it a mild crunch.

So should we get on to the Pav Bhaji Toastie.

This is my third toastie from the platter of Toasties with Left Overs for Cooking Carnival.

The other toasties in this series are -

Mexican Toastie

Scrambled Paneer and Pesto Toastie

Pav Bhaji Toastie

Ingredients

Bread

Butter

Garlic chutney

Pav Bhaji

Cucumber

Onion

Tomato

Raw mango

Coriander leaves

Method

Apply butter to both the slices for sandwich.

Now spread a good layer of the lassan ki chutney on the butter.

Place a heaped spoon of the ready Bhaji on the bread.

Sprinkle chopped cucumbers, tomatoes, onions, raw mango and coriander leaves.

Sprinkle some salt.

Bring together the other slice to make the sandwich.

Toast it in a grill toaster till nice and crisp.

I love creating different dishes with Pav Bhaji, check out !

Pav Bhaji Dosa

Pav Bhaji Flavored Rice with Corn Raita

Cheesy Pav Bhaji Loaf

Pav Bhaji Frogs

Pav Bhaji Khakhra

Mumbai Beach Food

BM # 68
Day :10
Theme : One Category - Bread Sandwiches
Sub Theme - Sandwich Platters

We begin with a fresh week of Cooking Carnival and for this week my main category remains Sandwiches but my sub theme changes to Sandwich Platters.Here I shall be making platters which would have either two or three variations of sandwiches or multiple posts related to the sandwiches.

Many a times we have left over curries or dry sautes and no one is interested in repeating them. In such cases it is best to change their form and consume them. I like to finish off these leftovers as early as possible, though one can always freeze them. The climate here in India is not very favorable for freezing and more over we have lot of power cuts as a result so many times the frozen stuff has to be thrown or consumed at a time when one really doesn't want to. What ever left overs we have are finished before lunch. Toasties is one of my favorite breakfast so I dry up the curry add some seasonings and just make a delicious stuffing for my toasties.
For today I shall share toasties from three left overs.

It was interesting creating this platter where I have made fresh Pav Bhaji and fresh Scrambled Paneer, though Raajma was a left over. Obviously I could not have three left overs !

The three Toasties that I made for this platter are -

Mexican Toastie

Scrambeled Paneer and Pesto Toastie

Pav Bhaji Toastie

I shall creating different posts for different toasties. Enjoy these fusion toasties, which will be done without much fuss.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

BM # 68
Day : 10

Theme : One Category - Bread Sandwiches

Sub Theme - Sandwich Platters

While we are making a platter of Toasties with the Left Overs, another of my favorite is the Scrambled Cottage Cheese or the Paneer Bhurji Toastie. Since the scrambled paneer is a dry dish you can use it as a direct stuffing, you need not dry it or add anything to the basic stuffing , but we need to change the flavor of the dish. Here I used pesto as a spread on one of the slices and used cheese slice which after toasting melts beautifully and gives the Toastie a wonderful flavor. So let me tell you how I made this Toastie. There are step by step pics to give you a brief idea.

Scrambled Paneer & Pesto Sandwich

Ingredients

Bread

Butter

Pesto

Paneer bhurji

Cheese slice

Oregano

Chilly flakes

Method

Apply butter on both slices.

Spread a generous layer of pesto over butter.

Place the Panner Bhurji on one slice, on top place a cheese slice.

Now sprinkle oregano and chilly flakes.

Complete the sandwich by placing the buttered side down .

Grill in a toaster and serve hot with ketchup.

The other toasties in this series are -

Mexican Toastie

Pav Bhaji Toastie

BM # 68

Day :11
Theme : One Category - Bread Sandwiches
Sub Theme - Sandwich Platters

Strawberries are available only for a very short time here in Ahemdabad. While they are available I become very greedy and want buy them in bulk . The children like strawberry shake and I like Strawberry Slush , so the strawberries are normally consumed fast.

One fine day I went to the wholesale market and I picked a dozen boxes as the vendor was giving them so cheap. I was happy I got a good deal . In the evening hubby comes home and gives me another dozen boxes of strawberries. I was shocked ! I gave him a look and he wondered why..I asked him to open the frig. We both burst out laughing. And now was the time to compare the price, well since I picked from wholesale I had a better deal, but what do you do with two dozen packs ? I already had strawberry pulp in the freezer, so the only option left was to make jam. Wonder if my friends remember me asking them for a recipe. Anyway the process is very simple and the jam is totally worth making.

I used this jam and Grape Jam to make some Basic Jam Sandwiches for Cooking Carnival.

Strawberry Jam

Ingredients
500 gms strawberry
11/2 cups sugar
1 tbsp lemon juice

Method
Snip the tops and soak the strawberries for about half hour.
Rinse thoroughly and chop them roughly.
Place them in a pan with sugar and lemon juice and cook on medium fire.
Stir occasionally till the strawberries are are soft and cooked.
Simmer the flame and continue cooking till the mixture has reduced.
When the mixture starts to leave the sides of the pan, the jam is ready.
At this point one must do the plate test.
Plate test
Take a plate and place a tsp of the prepared jam.
Let it cool.
If the jam has set without the water being separated , the jam is ready.
Store the jam in sterilized jars.

BM # 68

Day :11

Theme : One Category - Bread Sandwiches

Sub Theme - Sandwich Platters

Seasonal fruit is always in abundance in our house. If mangoes are in season we always get boxes of them, oranges , sweet limes always come in big sacks. Grapes normally we get a small box but I have noticed that whenever I buy a box of grapes I receive another one from a friend or relative. Normally grape juice is what everyone likes , but whenever there is excess my mind starts to play.

Grapes is something that should be washed very well. My doctor says that one should remove all the stalks and wash it thoroughly. After that it should be soaked for a couple of hours , drained and then put in a colander and placed in a frig. So never eat grapes without washing and soaking as they have maximum bacteria around the stalk.

I used this jam and Strawberry jam to make some Basic Jam Sandwiches for Cooking Carnival.

Grape jam

Ingredients

750 gms black grapes

1/2 apple

3/4 cup sugar

1 tsp lemon juice

Method

Wash the grapes thoroughly for a couple of times.

Soak them in water for a few hours, wash them again once.

Put them in a blender and pulse just once.

Do it in two or three batches.

Place these slightly crushed grapes in a deep pan.

Add the apple and let cook till soft.

Remove from fire and let cool.

Using a thick holed serve stain the mixture to get the pulp.

Place it back on the fire and add sugar and lemon juice.

Cook till the mixture starts to leave sides of the pot.

At this time we shall do a plate test.

Plate test

Take a plate and place a tsp of the prepared jam.

Let it cool.

If the jam has set without the water being separated.

BM # 68

Day: 11

Theme : One Category - Bread Sandwiches

Sub Theme - Sandwich Platters

We move on to the 11th day in our Cooking Carnival and I am working on Sandwich Platters this week, where I am posting recipes either with different sandwiches or sandwich related recipes.

Today I have two jam sandwiches, actually come to think of it , it is no big deal making these sandwiches. They are simple bread , butter and jam. Even a kid can make these.So why am I posting these? That too for Mega Marathon? Home made Jams are the highlight of this post. I had never made jams and it was my very first trial and I was very happy with both. They turned out delicious.

Food Craft has always attracted me, while I made jam from grapes and strawberries, I thought of using the same two fruits for these cute little caterpillars.

The key to a good basic jam sandwich is a good quality bread. The bread should be super soft . The sides should be trimmed , it should have a good layer of butter and then a layer of jam.

Jam Sandwich

Ingredients

Bread
Butter
Home made Strawberry Jam
Home made Grape Jam

Method
Neatly trim the edges.
Apply a generous layer of butter on both the slices.
Apply jam on one of these buttered slices.
Bring together both the slices to make a sandwich.
Cut into two pieces.

Grape and Strawberry Caterpillars

What you need

Grapes

Strawberries

Chocolate chips

White chocolate chips

Skewers

How to go about

Remove the grapes from the stalks, wash them well.

Place on a kitchen towel and pat dry.

Remove the stalks from strawberries, wash and pat dry.

Take a skewer and thread the grapes and finally a strawberry at the end.

Stick the chocolate chips for eyes.

Make the rest of the caterpillars in the same way.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

BM # 68

Day : 12
Theme : One Category - Bread Sandwiches
Sub Theme - Sandwich Platters

The combination of butter, potato , tomato and cheese is a combination which never fails. The Mumbai sandwich vendors have a beautiful knack to use these combinations. This particular sandwich is quite different, where the potato is roasted on the griddle and then rest of the ingredients like cheese, tomato are added. Since the potato is roasted , and is hot the tomato cooks well inside and the juice spreads giving a awesome flavor . The cheese too melts beautifully. The sandwich masala gives it the Mumbai touch.

Grilled Potato and Cheese Sandwich

Ingredients

2 slices bread ( I used Aatta bread )

1 medium sized potato, boiled, mashed

1/2 tsp ginger, finely chopped

1 -2 green chilly

1/4 tsp cumin seeds

1/4 tsp dry mango powder

Coriander leaves finely chopped

Salt to taste

Other ingredients

Butter

Green Chutney

Cheese slice

Tomato slices

Method

Mix together the boiled mashed potatoes, ginger, green chilly, cuminseed, mango powder, coriander leaves and salt.

Butter the bread slices.

Apply chutney on the opposite side of one slice.

Spread potato mixture evenly on the chutney.

Butter the potato mixture with a brush.

Heat a griddle and placing the potato mixture down on it , roast it till light golden.

Remove and add a cheese and tomato slices, sprinkle sandwich masala on the roasted potato.

Cover with the other buttered slice.

Toast in the hand held toaster till nice and crisp.

I made two popular sandwiches and the Sandwich Masala for this Potato based Sandwich Platter. The Sandwich Chutney is the same that I normally make .

Bombay Masala Sandwich
Grilled Potato and Cheese Sandwich
Sandwich Masala

Fruity Mango Delight

Mango Jello

Pizza Cake

Potato Cake

Smörgåstårta , The Swedish Sandwich Cake

Cumin and Mint Flavored Cottage Cheese

Mumbai's Vada Pav

Vada Pav from Gujarat

Kutch nu Vada Pav ane Marcha na Bhajia

Kaanda Bhajia Pav

Cheela Pav

Keema Pav

Mexican Toastie

Pav Bhaji Toastie

Sandwiches with Leftovers

Scrambled Paneer & Pesto Sandwich

Home made Strawberry Jam

Home made Grape Jam

Jam Sandwiches with Grape Catterpillars

Grilled Potato and Cheese Sandwich