Saturday, January 31, 2015

chutney sandwich recipe, how to make chutney sandwich recipe

chutney sandwich, chutney sandwich recipe

chutney sandwich recipe with step by step photos – easy and quick to prepare chutney sandwiches for breakfast or as a quick snack.

sharing a recipe which is a family favorite. the recipe is from one of my mom's friend and she would make these amazing chutney sandwiches. thats how the recipe was passed on to us and became a family favorite.

these sandwiches make for a good starter option at parties. they also make for a tiffin box snack or picnic food. fresh coriander leaves and coconut are the star ingredients of this four ingredient chutney recipe. these sandwiches are not spicy. we also add sugar which gives it a nice sweet taste. the green chutney recipe is also a no onion and no garlic recipe.

the coriander coconut chutney added to the sandwiches, also goes well with pakoras, khaman dhokla, khandvi and aloo tikki. for this recipe, you can use any bread like whole wheat bread, brown bread or white bread.

these chutney sandwiches are best served plain or with tea or coffee.

lets start step by step chutney sandwich recipe:

1. take 1 cup tightly packed coriander leaves (roughly chopped), ¼ cup grated coconut, 1 green chili (chopped) in a grinder jar.

making chutney for sandwich

2. add ½ tsp sugar and ¼ tsp salt. you can also add salt as per your taste.

making chutney for sandwich recipe

3. add 4 tbsp water and grind to a smooth chutney.

chutney for sandwich recipe

4. take the chutney in a bowl and keep aside.

chutney for sandwich recipe

5. spread butter evenly on bread slices. if packing the sandwiches for tiffin box or picnics, then spread a generous amount of butter, so that the bread does not become soggy. if you want you can slice the edges. since i was using homemade white bread, the edges were soft and not stiff like the store brought bread. hence i did not slice the edges.

applying butter on sandwich

6. now spread the chutney on the slices.

applying chutney on sandwich

7. usually i spread the coriander coconut chutney on both slices. but if you want, then you can spread the chutney on only one slice.

applying chutney on sandwich

8. bring together the bread slices to form a sandwich.

making chutney sandwich recipe

9. slice the chutney sandwiches.

chutney sandwich recipe

10. serve the chutney sandwiches plain with some tea or coffee.

chutney sandwich, chutney sandwich recipe

if you are looking for more sandwich recipes then do check bombay veg sandwich, paneer veg sandwichveg cheese toast sandwichaloo masala grilled sandwich and grilled cheese sandwich recipe.

chutney sandwich recipe below:

chutney sandwich recipe

chutney sandwich recipe - a four ingredient, quick and easy to prepare chutney sandwich. no onion no garlic recipe.

AUTHOR:

RECIPE TYPE: breakfast, snacks

CUISINE: indian

SERVES: 5 to 6

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the chutney:

  • 1 cup tightly packed coriander leaves/dhania patta, chopped
  • ¼ cup grated coconut
  • 1 green chili/hari mirch
  • ½ tsp sugar or as required
  • 4 to 5 tbsp water for grinding
  • ¼ tsp salt or add as required

other ingredients:

INSTRUCTIONS

preparing the chutney:

  1. rinse the 1 cup tightly packed coriander leaves and then roughly chop them. also rinse and chop the green chilies.
  2. take the chopped coriander leaves, ¼ cup grated coconut, 1 green chili & ½ tsp sugar in a grinder jar.
  3. add 4 tbsp water and grind to a smooth chutney.
  4. take the chutney in a bowl and keep aside.

preparing the sandwich:

  1. spread butter evenly on bread slices. if packing the sandwiches for tiffin box or picnics, then spread a generous amount of butter, so that the bread does not become soggy. if you want you can slice the edges. since i was using homemade white bread, the edges were soft and not stiff like the store brought bread. hence i did not slice the edges.
  2. now spread the chutney on the slices. usually i spread the coriander coconut chutney on both slices. but if you want, then you can spread the chutney on only one slice.
  3. bring together the bread slices to form a sandwich.
  4. slice & serve the chutney sandwiches plain with some tea or coffee.

NOTES

the recipe can be doubled or tripled.

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pineapple kesari recipe, how to make pineapple kesari recipe

pineapple kesari recipe

pineapple kesari recipe with step by step photos – south indian sweet made with sooji/cream of wheat and pineapple.

halwa or kesari which is a pudding like dessert made from sooji/rava is very popular in india during any festive occasions. in north india, sooji halwa is often made during religious occasions. whereas in south india, rava kesari is made on occasions. there are a few versions of kesari like pineapple kesari, milk kesari and fruit kesari.

i had made pineapple kesari on basant panchami (spring festival). usually we prepare a yellow colored sweet dish. mostly its sweet saffron rice. but this time i made this yellow colored pineapple kesari. the color yellow signifies the color of spring. we also do a pooja of goddess saraswati on this day. goddess saraswati is the goddess of knowledge, learning, wisdom, art and creativity.

kesari or halwa is one sweet which is quick as well as easy to prepare. it does not take much time too.

pineapple kesari is best served hot or warm. if you like a sweet breakfast, you can also make kesari for breakfast. you can also serve it as a dessert after your meal. since ghee is added, i would suggest to serve it hot or warm. otherwise the ghee solidifies and you do get a grainy texture from the ghee in the kesari. in this case, just warm the kesari in microwave before serving.

lets start step by step pineapple kesari recipe:

1. first chop the pineapple in small cubes and keep aside. from 4 pineapple slices, i got ¾ cup chopped pineapple cubes. keep aside.

chopped pineapple

2. in a pan or sauce pan, take the ¾ cup chopped pineapple, 1.5 cups water and ½ cup sugar.

pineapple sugar

3. usually color is added to pineapple kesari. since i don't use any synthetic colors in food, for the first time i have used natural color to give yellow color to the kesari. i used a natural yellow color extract. you can also add about 10 to 12 strands of saffron/kesar to get a yellow color.

natural color for pineapple kesari

4. add a drop of the color if using, or add crushed saffron strands. you can also add pineapple essence to give a dominant pineapple flavor.

boiling pineapple kesari mixture

5. stir and keep this pan on the stove top and bring to a boil. stir this mixture while heating up so that the sugar dissolves.

color for pineapple kesari recipe

6. meanwhile, in pan or kadai take 4 tbsp ghee and heat it.

ghee for pineapple kesari

7. then add 12 to 15 cashews/kaju.

cashews for pineapple kesari

8. stir and add ½ cup rava/sooji/cream of wheat. here i used the fine variety of sooji.

sooji for pineapple kesari recipe

9. stir very well.

stir pineapple kesari mixture

10. then add ¼ tsp cardamom powder and stir.

cardamom for pineapple kesari recipe

11. stir and saute the rava till the cashews turn a light golden and you see ghee releasing from the sides. takes about 4 to 5 minutes on a low flame. keep on stirring, so the rava does not get browned.

sauting pineapple kesari mixture

12. by this time, the pineapple + water mixture would also begin to boil.

boiling pineapple water

13. pour the pineapple mixture to the pan with the roasted sooji. be careful as the mixture splutters.

adding pineapple water

14. stir quickly and briskly so that lumps are not formed.

stir pineapple kesari mixture

15. simmer on a low flame and allow the sooji to absorb the water.

simmer pineapple kesari recipe

16. add raisins.

raisins for pineapple kesari recipe

17. stir well.

stir pineapple kesari recipe

18. in just about 4 minutes, the rava will soften up and the pineapple kesari is done. you should not see any creamish specks on the pineapple kesari. this means that the rava has not cooked properly. if you want to slice pineapple kesari like barfi or serve them like i have done, then pour the hot mixture in a tray or in small to medium tart moulds. press with a spatula to even. once warm slice them or unmold them.

pineapple kesari, pineapple kesari recipe

19. garnish with a few pineapple cubes and serve pineapple kesari hot or warm.

pineapple kesari

if you are looking for more halwa recipes then do check moong dal halwa, gajar halwa, lauki halwa, kesar sooji halwa, beetroot halwa, badam halwa and atte ka halwa recipe.

pineapple kesari recipe below:

pineapple kesari recipe

pineapple kesari - melt in the mouth south indian sweet made with cream of wheat, ghee, sugar & pineapple cubes.

AUTHOR:

RECIPE TYPE: sweets

CUISINE: south indian

SERVES: 2-3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

  • ½ cup unroasted rava/sooji/cream of wheat, 120 grams
  • ½ cup sugar or add as required
  • 1.5 cups water
  • 4 tbsp ghee
  • 12 to 15 cashews/kaju
  • 1 tbsp raisins
  • ¼ tsp cardamom powder or 2 to 3 cardamoms crushed in a mortar-pestle
  • ¾ cup chopped pineapple, cut in ½ inch cubes
  • 1 to 2 tbsp chopped pineapple for garnish (optional)
  • 1 to 2 drops of natural food color (optional) or add as required
  • 1 to 2 drops of pineapple essence (optional)

INSTRUCTIONS

  1. first chop the pineapple in small cubes and keep aside. keep aside.
  2. in a pan or sauce pan, take the ¾ cup chopped pineapple, 1.5 cup water and ½ cup sugar.
  3. add one or two drops of the natural yellow color extract. you can also add about 10 to 12 strands of saffron to get a yellow color. you can also add pineapple essence for a dominant pineapple flavor.
  4. stir well and keep this pan on the stove top and bring to a boil. while simmering, do stir so that the sugar dissolves.
  5. meanwhile, in another pan or kadai take 4 tbsp ghee and heat it.
  6. then add 12 to 15 cashews.
  7. stir and add rava/sooji. stir very well. then add ¼ tsp cardamom powder and stir.
  8. stir & saute the rava till the cashews turn a light golden and you see ghee releasing from the sides. takes about 4 to 5 minutes on a low flame. keep on stirring, so the rava does not get browned.
  9. by this time, the pineapple + water mixture would also begin to boil.
  10. pour the pineapple mixture to the pan with the roasted sooji.
  11. stir quickly and briskly so that lumps are not formed.
  12. simmer on a low flame and allow the sooji to absorb the water.
  13. add raisins. stir well.
  14. in just about 4 minutes, the rava will soften up and the pineapple kesari is done. you should not see any creamish specks on the kesari. this means that the rava has not cooked properly.
  15. serve pineapple kesari hot as it is or garnished with some pineapple cubes.

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California Barley Bowl with Lemony Yogurt Sauce

If you grew up in Northern California in the 1990s, you lived through the trend that was sprouts. From alfalfa sprouts to bean sprouts, they seemed to find their way into every green salad, sandwich, and omelet. This savory whole-grain breakfast bowl is inspired by those California days, with chunks of ripe avocado, crumbled Cotija cheese, toasty almonds, and a citrus-sparked yogurt sauce. While alfalfa sprouts were prevalent when I was growing up, today I try to branch out, using a tangle of colorful bean sprouts or more delicate radish or sunflower sprouts. These morning bowls couldn't be easier to prepare, but the barley does take a while to cook; I put a pot on the stove first thing in the morning so it'll be ready by the time I've had my coffee and prepped the other ingredients. Feel free to experiment with other grains, too. I've tried this with both quinoa and farro, and it's as wonderful with delicate gr ains as it is with heartier ones.

Morning Notes: Cotija cheese is popular in Mexican and Latin dishes. It's a firm, crumbly cheese made of cow's milk and is used so often because it's milder than feta or even goat cheese and softens with heat but doesn't fully melt. You can also use queso fresco if it's easier to find.



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Friday, January 30, 2015

Buckeye Bars

Buckeye Bars Photo

If you are a true lover of Chocolate and Peanut Butter then this recipe is made for you!

When it comes to eating candy, raise your hand if you tend to choose one with chocolate?

I have a few in my family who go for the Reese's, Kit Kats, Rolos, and Heath bars. Every time.

Me and my hubby though, we prefer the chewy fruity…Swedish Fish, Starburst, and my personal favorite: Skittles.

But, back to the recipe! This past holiday I made a couple batches of our favorite recipe: Buckeyes. If you haven't had one, you really should try them. (Also on my list? Sarah's Buckeye graham crackers!)

Remember I said I made several batches? Well, after dipping the umpteenth buckeye in chocolate, it made me wonder if they could be made into bars instead. I mean really, how easy would that be, right?

After my first attempt, I knew I had the peanut butter layer nailed, but I had too thin a layer of chocolate on top (if you follow me on Instagram you would have seen this photo!) Instead of just adding more chocolate, I made a whole extra batch with a thicker layer of chocolate.

Buckeye Bars Picture

They were perfect. I decided to call them "Buckeye Bars." But, after my oldest took one, he said they tasted like a Reese's. SCORE!!!

You can call them Reese's, or Buckeye Bars, but just promise you make a batch. I've seen other recipes that use graham crackers crushed into the bar, and while I'm sure that is delicious, this recipe has no crumbs. It's melt in your mouth peanut butter, sugar, and butter!

I used Ghirardelli semi-sweet chocolate bars for the top layer. The chocolate melts so smooth, and tastes amazing.

If you don't want your chocolate to "crack" when cutting your bars, don't refrigerate these bars. And cut them as soon as the chocolate sets (about 30 minutes room temperature). I originally cut them into squares, but in an attempt to portion control and make them smaller, I cut each square into a triangle. So fun!

If you're looking for more peanut butter treats, have you made these peanut butter frosted brownies yet? They are calling my name!

Ingredients

  • 3/4 cup unsalted butter, melted
  • 3 1/2 cups powdered sugar
  • 1 1/2 cups creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 4 4 ounces ghirardelli semisweet chocolate bar
  • 1 tablespoon butter

Directions

  1. Line a 13x9 inch baking sheet with foil. Set aside.
  2. In a large mixing bowl, beat 3/4 cup melted butter, powdered sugar, peanut butter and vanilla extract together. Mixture will come together into a "dough." Using your hands, press into the bottom of the 13x9 dish.
  3. In a microwave bowl, combined chocolate bars (broken into pieces) with 1 tablespoon butter. Heat for 30 second intervals, stirring until chocolate is smooth (mine took about 1 1/2 minutes).
  4. Spread evenly over top of peanut butter layer.
  5. Allow chocolate to set before cutting.
  6. Store in airtight container at room temperature. ENJOY.

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Recipe: Chicken Lentil Soup — Dinner Recipes from The Kitchn

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For me, especially when I'm focusing on my health or losing weight, there is nothing more comforting than having many containers of this nourishing, delicious, filling lentil soup with chicken stashed away in the freezer. Lentil soup is actually the very first dish I learned to cook, and I am still amazed at how easy it is to make something so much better than you get from a can. I'm also sentimental about this soup, so it will probably always be among my favorite things to make.

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I do prefer using bacon fat here—I spend extra on premium bacon so I always strain and save the rendered fat for making this soup. The smoky flavor it brings to the soup is a great complement to the earthy lentils, but butter and olive oil also work well.

For a vegetarian version, just leave out the chicken and bacon fat (use olive oil instead). I've made it that way many times. The shredded chicken just adds a meaty texture and an extra dose of protein.

Chicken Lentil Soup

Serves 8 to 10

4 tablespoons bacon fat or butter
1 large onion, diced
2 stalks celery, diced
2 carrots, diced
2 garlic cloves, thinly sliced
2 tablespoons tomato paste
12 cups chicken stock or water
2 cups French lentils
1 pound boneless, skinless chicken thighs (See Recipe Note)
Grated Parmesan or Romano cheese, for serving

Melt the bacon fat or butter in the bottom of a large Dutch oven over medium-high heat and add the onion, celery, carrots, and garlic. Season the vegetables well with salt and pepper. Cook until the vegetables have softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables. Cook until the tomato paste darkens and sticks a bit to the bottom of the pot, about 2 more minutes.

Add the chicken stock and lentils and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken thighs. Cover and continue cooking for 1 hour, checking periodically to make sure the soup isn't bubbling too vigorously. Remove the chicken thighs and put them on a plate to cool.

Working in batches, blend about half of the lentil soup until it's thick and creamy. (You can blend all of it if you like a creamy lentil soup, or none of it if you want it completely brothy. I like it somewhere in the middle.) Stir the pureed soup back into the pot. Using two forks, shred the chicken and return it to the pot. Taste and correct the seasoning.

Serve with cheese sprinkled over the top of the bowl.

Recipe Note

  • Shortcut with Rotisserie Chicken: Replace the chicken thighs with 2 cups shredded chicken from a store-bought rotisserie chicken. Add the shredded chicken after pureeing and simmer just long enough to warm the chicken.

(Image credits: Kimberley Hasselbrink; Emma Christensen)

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