Grilled Veggie Mayonnaise Sandwiches

50125807_10155876888176643_1893663510441754624_nI love sandwiches because they are so versatile, fun to make, comfortable to pack and carry in lunch box and loved by kids as well as adults. Grilled veggie mayo sandwich is a quick meal option that can be made in minutes with very few ingredients. You can use vegan mayo or cream cheese or sour cream if you don’t like the mayo taste or following certain diet.

Mayonnaise filling is one of my favorite because it quick and easy last minute option and can be done in a jiffy! You don’t really need any special ingredients, this can be made with everything that you have in the refrigerator.

49938776_10155876888071643_8058537654473457664_nAlso, these sandwiches are amazing when grilled but again its optional. It comes out equally tasty grilled or not. This time I have used panini maker but you can also toast/grill sandwich on stove or griller. This sandwich can be served in any meal of the day with any choice of your dip or sides. This recipe takes literally 15 minutes from start to finish. You can pick your choice of veggies or whatever its available in your refrigerator.

Ingredients:

1/4 cup finely chopped onions

1/4 cup finely chopped bell pepper

1/4 cup finely chopped carrots

1/4 cup finely chopped cucumber

1/4 cup finely chopped cabbage

1/4 cup cilantro finely chopped

1/4 cup corn

2-3 cups of mayonnaise (add little at a time)

1 tbsp chili flakes

1 tbsp chili garlic sauce (optional)

1 tbsp black pepper

Shredded/sliced cheese –  I used cabot pepper-jack cheese this time

Bread

Butter

Cilantro-mint-chili chutney

2 boiled potato – sliced

1 medium onion – sliced

1 bell pepper – sliced

1-2 cucumber – sliced

1-2 roma tomatoes – sliced

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Method:

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To prepare sandwich filling, mix all the finely chopped veggies (cabbage, carrots, bell pepper, onion, cucumber, corn, cilantro) in a mixing bowl. Add mayonnaise, black pepper, chili flakes, chili garlic sauce)

49948146_10155876888006643_8413952163927031808_nTake a slice of break, spread spoonful of sandwich filling and top that slice off with choice of shredded cheese. Take another slice of bread, apply green chutney, and stack all the sliced veggies on it. Combine both sides together. Apply some butter on top and the bottom and grill or toast this until golden brown/crispy on both the sides.

50914570_10155876888246643_5090590149130059776_nYour sandwich is ready! Serve it with ketchup or your choice of dip/chutney. Enjoy!

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Chilli Cilantro Lime Makhana (Fox Nuts)

50254831_10155874717736643_8712540025511739392_nAs we all know that Makhanas (fox nuts) acts as an anti-oxidant & is a rich source of calcium and fiber. They are also low in calories and free of gluten what more do you need. Due to its high magnesium & low sodium content, this gluten-free health food is beneficial to those suffering from high blood pressure, heart disease & obesity. It is also ideal for snacking anytime, as it is low in fat & controls cholesterol as well. Additionally, Makhana has a low glycemic index, making it an excellent choice for diabetics, while the presence of natural flavonoid called Kaempferol which prevents inflammation and aging. Meanwhile, according to Ayurvedic beliefs, Phool Makhana or Fox Nuts astringent properties benefit the kidneys.

I was introduced to Makhana couple years ago when I was visiting my moms place in philly and since then I was hooked! Over the years, I have attempted to make makhana using various different toppings and seasonings. I am going to share few with you starting with this one. This snack recipe is quick, easy and delicious. By the way did you know that Makhana provides so many health benefits and its extremely healthy snack compared to other snacks out there.

Along with this recipe please check out my other recipe, its called Spicy Masala Makhana

Ingredients:

3 cups of makhana

Black salt to taste

Black pepper to taste

Green chilies – finely chopped

Cilantro lime seasoning

1 tbsp EVOO

Method:

Heat oil in a pan. Once hot, add finely chopped green chillies. Roast them until they are crispy. Add makhana, roast makhana on low-medium heat to avoid burning them. Add salt, black pepper, and seasonings over the roasted makhana and toss them well to coat the seasonings evenly. Turn off the stove, let it cool and store in airtight container.

Spinach Avocado Tortilla (Roti/Thepla)

49855633_10155865550071643_3521893317526683648_nSpinach Avocado tortilla/roti/thelpa take flatbread to the next level. Avocados make these roti very very soft and they stay that way for a very long time, which makes them perfect for packing for lunch. The spinach adds color, flavor, fiber, and nutrients. My kiddo loves eating colorful foods and he is obsessed with Peppa Pig.

When he sees Peppa Pig, he tries to copy Gorge. He loves how Gorge keeps repeating dinosaur to everything asked. Couple months ago when he was watching one of the episodes where they were at grocery store and he says he wants dinosaur juice. Dhyan started asking me he wants the same. He wanted dinosaur juice, dinosaur roti, dinosaur rice.. etc.. the list keeps going on.

My kid is also very picky eater. He will pick out most of the green veggies and eat everything else. Hence, I have to experiment with veggies and sneak them in his meals so he gets all the nutrition. This has been our fav on the go recipe since past couple of months. At times if I dont have avocado, I just make spinach tortilla. It tastes wonderful. You can serve these roti with yogurt, raita, pickles, curries, or use them as a wrap for your lunches.

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Ingredients:

1 ripe avocado, peeled and mashed

2 cups spinach

2 cups whole wheat flour

1 green chili (finely chopped- optional) – you can skip this if your child cant handle spicy foods

1/2 teaspoon garam masala

Salt, to taste

2 tablespoons oil

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Method:

Steam, boil, or sauté spinach until wilted. immediately put the spinach in icy cold water. This process keeps its bright green color. Grind to a paste along with the avocado and green chilis (optional). Combine the spinach paste, whole wheat flour, garam masala, salt, and oil in a mixing bowl. Add water slowly, Mix and knead into a smooth, pliable dough. Cover and set aside for 15 minutes. Divide the dough into 6 equal pieces. Roll each piece into 6 inch rotis. Cook on a tawa or non-stick heavy-bottomed skillet on medium-high heat until brown spots form on both sides, about 1-2 minutes per side. Brush some butter/oil on the roti. Serve with yogurt, raita, pickles, curries or use as a wrap.

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P.S. you can add shredded carrots or beets to this recipe to add different texture. It is DELICIOUS!!

 

Beetroot Tortilla (Roti/Thepla)

50023921_10155864876606643_6835781304483577856_nI love making Tortillas using different veggies especially after having Dhyan. My child is a picky eater and does not really like vegetables at this stage so I try to sneak them in different foods. My child is very into eating colorful foods and at times he jokes asking me if he can have purple, green, orange roti.. Before I use to joke and tell him how silly he is for asking such thing, but when he asked multiple times, I realized it was possible using different veggies.  This is a perfect dish to pack for school lunches because they stay moist for 4-5 hours and are quite healthy and filling.

Last week he asked for purple roti, so I told him when I get time next week I will make it for him. I have been trying to sneak in beets in pasta, pizza, sandwiches, but he always picks them out and keeps them on the side. So was perfect opportunity to feed him beets and colorful roti. When I made this dish, he got very excited and ate it all in couple minutes. He did not fuss or waste anytime.. He even asked if he can have more tomorrow for lunch when he goes to school. I was so happy! My Kiddo loves eating these with yogurt/raita. You can also serve these with any raita, pickle, or curries.

Beets are packed with essential vitamins, minerals and plan compounds, some of which have medicinal properties. Beets support brain health, has anti cancer properties, fights inflammation, controls blood pressure, and improve digestive health. Basically they are super healthy and essential to have in your diet.

Ingredients :

1 Beetroot – peel and puree

2 cups of wheat flour

1 tsp of oil

2 tsp of salt

water for kneading – as needed

Oil for roasting tortilla

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Method:

Peel and grind the beetroot and transfer to a mixing bowl. Add salt, oil, wheat flour and mix well. Use water as needed to knead the dough. Knead soft dough which will be easy to roll it out into tortilla.

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Heat a griddle/tawa. Roll the tortillas using a rolling pin and roast them on both sides with oil.

49895469_10155864876651643_2952269693596991488_n.jpgP.S. At times If I have more time, I shred beetroot, and carrots and add them to them flour and make tortillas. You can add chili powder if you like it spicy.

Instant Mini Semolina Steamed Cakes (Mini Rava Idli)

49787262_10155863715706643_3511443881138847744_nSoft, spongy, melt-in-your-mouth Rava Idli is an amazing breakfast/snack option and in our household its one of the favorite dishes. Its healthy and quite filling. My son is a very picky eater and he loves these mini idlis. They are perfect for kids lunches and great option when you are on the go! Rava Idli, which is made with semolina flour called Rava, is a variation of the popular south-Indian breakfast recipe called ‘Idli’ (steamed rice & lentil cakes).

At times I sneak in shredded veggies in this dish. This time I made it plain but you can shred carrots, beets, peas, or any veggies you like. It is super easy to make, this easy breakfast recipe or snack recipe needs no grinding or fermenting, and comes together in 15 minutes, with only 5-7 minutes of active cooking time.  You can steam these in pan with lid or in instant pot.

Ingredients:

1 cup semolina (rava)

1 cup curd (yogurt plain)

1/2 tsp of baking powder

.5-1 cup of water to mix the batter (go slow)

Salt to taste

Metal or silicone molds

49571261_10155863715761643_2882871423049662464_nMethod:

In a bowl, mix semolina, yogurt, salt. Mix well. Add little water at a time and make the batter into pancake batter consistency. You can shredded veggies of your choice here, which is optional. Once the water is boiling, add the baking powder to the mixture and place the batter in the molds. Steam for 5-10 minutes. Remove the mold from the steamer and let it cool aside for 2-3 minutes prior removing them.

P.S. Add tempering and veggies if your choice, they are delicious either way.

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Curried Tofu

49645500_10155861489611643_3550624939339939840_nBaked tofu is a quick and easy plant based protein that tastes great! It comes together so easily, just whisk together a marinate, soak the tofu, spread the tofu on a pan, bake or roast, and enjoy! It comes out of the oven crispy, flavorful, and ready to add some zing to salads, noodle bowls, sandwiches, and more!!

Check out my other marinate recipe Grilled tofu with sriracha peanut sauce

I love to experiment different marinates to tofu and see the magic work itself! This one is quick and easy recipe and tofu comes out perfectly infused with indian spices!

Ingredients:

1 block of extra firm tofu

2 tsp of turmeric

2 tsp of chili powder

2 tsp cumin-coriander powder

2 tsp of ginger-garlic paste

1 tbsp of EVOO

salt to taste

pepper to taste

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Method:

In a bowl mix all the dry spices, ginger-garlic paste, EVOO. Mix it well. Drain the tofu water from the container and remove the excess water with towels. Cut the tofu in blocks, cubes or any shape you like. Mix the cut tofu in the bowl with spices. Let it sit for 30 minutes to an hour.

You can roast them on stove top with little oil until they are crispy or you can pop them in the oven at 350F for 15-20 minutes or until they are crispy.

Once crispy, let it cool. Store in air tight container.

You can eat them by it self or add to your sandwiches, salads, soups, noodles, rice, etc.. options are limitless. Go crazy with it!

 

 

Sev Usal (Dry Green Pea Soup) -Instantpot recipe

49699280_10155852096146643_8442215492571103232_nSev Usal (Dry Pea Soup) aka Ragda refers to stew or soup made from dry green peas and topped off with different condiments and it is supposed to be spicy and tangy. For people who like extra extra spicy there is a red chili condiment served on the side. There will be tears and sweat while eating this yummy deliciousness!  It is a famous street food back in India and specially you can find it more in my hometown (Ahmedabad). This is the perfect dish on a rainy cold day or when you are craving piping hot bowl of spicy, tangy soup. It is filling and warm specially for fall or cold winter nights. It is best served or eaten with dinner rolls and yellow fried lentil chips. The traditional method of making this dish is EXTREMELY time consuming. However, this savory dish can be made in instant pot in an hour and it comes out perfect! Hope you try this instant pot recipe and enjoy it with the happy tears from the chilies and warmth it provides on cold winter nights!

Ingredients:

1 cup dried green peas

1 medium onion – chopped finely

2 medium tomato – chopped finely

1 jalapeno pepper – chopped finely

2-3 garlic cloves – finely minced

2 tsp of ginger paste

2 tbsp EVOO

1 tsp mustard seeds

1 tsp asafoetida (hing)

1 cinnamon stick

2 whole cloves

1-2 tbsp red chili powder

2 tsp garam masala power

2 tsp turmeric powder

salt to taste

Ingredients for garnishing:

Tamarind chutney

Cilantro/mint chutney

Chili/garlic chutney

Sev (fried chickpea flour chips that looks like noodles)

Cilantro (finely chopped)

Onion & Tomato (finely chopped)

Method:

Turn on Instant pot to SAUTE mode. Add EVOO and allow to heat. Add mustard seeds, once crackle than add asafoetida, cinnamon sticks, cloves. Add chopped onions, tomatoes, ginger/garlic paste, and all the seasonings. Mix well. Add dried green peas and mix well. Add water to the mixture – just enough to cover the peas mixture by no more than 1 inch. Mix all the ingredients thoroughly and close Instant pot lid. Turn the vent to seal to prevent steam from escaping. Press cancel/off button and set pot to MANUAL mode. Set to high pressure and set timer to 60 minutes. Once the timer goes off, manually release the steam by opening the vent. BE CAREFUL OF THE HOT STEAM!! You would know that the peas are cooked if some of them have lost their skin. You are now ready to serve the Sev Usal. Garnish the Sev Usal with onions, tomatoes, cilantro, tamarind chutney, cilantro mint chutney, garlic chili chutney, sev, and squeeze of lime juice!

49204815_10155852096116643_2463349935383248896_nP.S. Once you open the instant pot and if you feel the gravy is too watery, turn the instant pot to SAUTE mode and allow to thicken for a while. If you feel the peas are not cooked well, set to high pressure for another 5 minutes. This recipe is completely vegan!

I will be posting the recipes for the chutneys in another post. If you dont want to make it, you can find most of them at the indian grocery store.

Spicy Masala Makhana (Savory Lotus Seeds)

49405690_10155850155261643_1203368068751818752_nI was introduced to Makhana couple years ago when I was visiting my moms place in philly and since then I was hooked! Over the years, I have attempted to make makhana using various different toppings and seasonings. I am going to share few with you starting with this one. This snack recipe is quick, easy and delicious. By the way did you know that Makhana provides so many health benefits and its extremely healthy snack compared to other snacks out there.

Makhana is known by many names. Lotus Seeds, Fox Nut, Euryale Ferox, Gorgon nut etc.  These seeds are of great value in the Asian medicine and cuisine. Makhanas (fox nuts) acts as an anti-oxidant & is a rich source of calcium and fiber. They are also low in calories and free of gluten what more do you need. Due to its high magnesium & low sodium content, this gluten-free health food is beneficial to those suffering from high blood pressure, heart disease & obesity. It is also ideal for snacking anytime, as it is low in fat & controls cholesterol as well. Additionally, Makhana has a low glycemic index, making it an excellent choice for diabetics, while the presence of natural flavonoid called Kaempferol which prevents inflammation and aging. Meanwhile, according to Ayurvedic beliefs, Makhana or Fox Nuts astringent properties benefit the kidneys.

Ingredients:

3 cups of Makhana

1 tsp Mustard seeds

1 tsp Cumin seeds

1 tsp Asafetida (hing) powder

2 tsp Turmeric powder

2 tsp Chili powder (adjust spice level to your comfort)

black salt per taste

2-3 Red dry chilies

1 tbsp EVOO

Method: 

Heat oil in a pan. Once hot, add mustard seeds and cumin seeds. Once they crackle, add red dry chili, asafetida and turmeric powder. Roast makhana until crunchy. Make sure to roast on a low-medium heat to avoid burning them. Once roasted is complete, Add chili powder and salt. Shut off the flame and mix well. Let them cool in another bowl. Store in air tight container.

P.S. At times I add chopped green chilies and garlic. If you want to add those toppings, you have to roast them very well until all the moisture is out, otherwise the makhanas will get soggy too.

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Turiya Curry (Ridge Gourd Curry) in Instantpot

I have decided to add section on the blog where I will be posting all the recipes made in instant pot with the pressure settings and the directions which will guide you to have your meal ready instantly!! I am using my instant pot everyday for most of my meals. Today I will be posting Turiya or Ridge gourd curry, which is a green ridged vegetable with white pulp inside. The skin is peeled off around the ridges and surrounding areas before it is cut and cooked. My mom can make a savory chutney from the peeled skin and I will share with you the chutney recipe in some other post. P.S. This vegetable can be bitter at times so prior cutting the vegetable, you should take a quick bite of this vegetable before buying or making the curry.

Ingredients:

1 medium size Turiya/Ridge gourd (peel the skin and chop in medium size cubes)

2 medium size garlic cloves (finely chopped)

1 tbsp oil

1 tsp mustard seeds

1 tsp cumin seeds

2 tsp chili powder (adjust spice level to your comfort)

1 tsp coriander -cumin powder

1 tsp turmeric

salt to taste

Method:

Finely chop your garlic and if you want it really spicy you can add green chilies (optional). Peel and chop Turiya/Ridge gourd in medium size cubes.

Put your instant pot in saute mode. Add your oil, wait until the hot sign comes up. Add your mustard seeds and cumin seeds. Add your finely chopped garlic and saute for few seconds. Add chopped Turiya/Ridge gourd. Add all the seasonings. Mix it couple of times.

If you want dry curry then do nnt add any water and saute for 2 minutes. If you want saucy curry then add 1 tbsp of water prior closing the instant pot.

Close the instant pot. Switch to chili/bean setting and cook it for 1 minute with vent close (seal).

Once done, instantly release the pressure and serve piping hot ridge gourd curry with warm roti.

P.S. If you want you can add medium size cubed potatoes and tomatoes to the curry also. I sometimes add it depending on the mood.

Cooking in instant pot is amazing because with little oil you can make delicious meals and the oil completely separates in minutes while cooking the food conserving the sweetness and moisture from the vegetable it self.