I am going to post some of the simplest possible dishes every now and then. These are the ones any newbies can make and even the experts love such recipes when they are in hurry. I learnt these when I was working for a IT company in Bangalore. I used to prepare breakfast and lunch in the morning. My lunch was always detailed, I hardly took any shortcuts. So at such times, I would make some easy and very tasty sandwiches for breakfast.
In Bangalore, these grilled sandwiches are available in many Darshinis (popular fast food joints). I always loved these. So when my friend gifted me a sandwich maker, I started making these at home. This is not the actual recipe from Darshinis , but what I have tried and tested many times. This is my hubby’s favorite breakfast.
Ingredients: 8 slices of bread 1 onion 1 boiled potato 1/2 cup coriander leaves 1/4 cup mint leaves(optional) 2 tbl spn olives (optional) 3-4 green chilies 1/4 tea spn tamarind (or 1 piece of normal tamarind) 2″ ginger 1/2 cup grated coconut(fresh/frozen) Salt
Mint leaves available in US are very strong, so decrease it according to taste.
Method: Make a chutney of coriander-mint leaves, ginger, green chilies, tamarind, coconut and salt (without adding too much water). Apply a thick layer of chutney on one side of bread. Spread potato slices, onion and olives on it.
Apply another thick layer of chutney on second slice. Keep the second slice with the chutney facing down on the first slice. Grill it in sandwich maker. Follow the same with other slices. Serve hot with tomato ketchup.
Serves : 2-3 Preparation time : 10mins
PS: Follow the instructions on the sandwich maker for the grilling instructions. I grill my sandwiches very lightly. You can grill for more time to make them crisp.
Aayi serves this bhaji with chapathi during Saturdays when we don’t eat nonveg, garlic and onions. I had written more about these fasting days in my potato bhaji with poha masala post. Usually this and chapathi are served for breakfast. Aayi has many such no-onion, no-garlic side dishes that go well in such days.
This bhaji was always at the back of my mind, but I had never prepared it. But after coming to US, I needed something to go with chapathi in my husband’s lunchbox. I was bored of making same thing again and again, so I asked Aayi and prepared this. This bhaji has only a few very common ingredients, but the bhaji turns out to be very very tasty.
Ever since I heard ginger helps in reducing headaches, I am making this bhaji as well as ginger tea whenever possible.
Ingredients: 2 cups chopped boiled potatoes 1 and 1/2 tea spns grated or finely chopped ginger 1/2 tea spn cumin seeds 3-4 curry leaves 3-4 green chilies 1 tbl spn grated coconut 2-3 strands of coriander leaves A pinch turmeric Oil Salt
Method: Heat oil and add cumin seeds. When they are fried, add ginger, curry leaves and slitted chilies. Fry for sometime. Add potatoes, turmeric and 2 cups of water. Add chopped coriander leaves, coconut and salt. Cook for another 1-2mins. Serve hot.
Serves : 2-3 Preparation time : 15mins
