Chapatti Sandwich Titbits

Chapatti Sandwich Titbits

My elder daughter Apeksha is in Std. XII and has her prelims right now. It is testing time for me to feed her. Getting new exciting dishes out of everyday food is giving me nightmares.

The other day when she once again told me she was not eating I was at my wits end.  Then I remembered the stuffing that was leftover after making Aalu  Parathas about which she had been raving, there where chapattis in the casserole beckoning me . 

So The Mad Scientist went in full mode and dinner accomplished!!

Name was Chapatti Sandwich Titbits

Not only was dinner accomplished I was given a repeat order for today!

For 

Ingredients:

4 boiled potatoes, grated

¼ cup Carrots, grated

½ Capsicum, cut fine

3 cloves garlic, crushed

½ tsp Haldi/turmeric

1 tsp Red chilli powder

1 tsp Jeera/cumin seeds/jeergi powder

½ tsp Dhania/coriander seeds/haviza powder

2 tblspn Oil

Chapatti

Cheese

Ketchup or Green chutney

Butter to fry

Method:

For the stuffing:

1.       Heat the oil and fry the garlic.

2.       Add the dry ingredients and stir quickly so that they do not burn.

3.       Add the boiled potatoes and stir.

4.       Adjust salt. As my people do not like cooked carrots and capsicum in these kinds of dishes I mixed then in the last.

5.       Cool completely.

Assembling the chapatti:

1.       Take 1 chapatti and spread cheese generously. You can use cheese spread.

2.       Smear (for want of better word) the potato stuffing on the chapatti. If you are using ketchup spread that too. If not spread green chutney on the second chapatti.

3.        Lay the second chapatti on the first one so that the whole chapatti is covered. Press down.

4.       Heat a non stick tava put a blob of butter and lightly fry the chapatti both sides.

5.       Cut in pieces and serve hot.

Dahi Pohe/Masur Avalakki

One of my favourite breakfasts includes "Dahi Pohe" or "Masur Avalakki". There is nothing more soothing than a bowlful of avalakki and coffee!! Absolute heaven!! Of course I will be willing repeat performance in the evening too!!

Not only tasty but ready in a jiffy, ingredients always available. I always fall back on this old favourite when short of ideas too!

Ingredients:

1 cup avalakki/pohe/poha (I generally use the thick variety)

½ cup curds

1 tbsp fresh cream

1 green chilli

3-4 curry leaves  

Handful coriander

Salt

Method:

1.       Wash the pohe  in a colander under running .  Let it stand till you get the curds ready.

2.       In the mixer add the curd, chilli and a little coriander,and the curry leaves and make butter milk.

3.       When all the chilli is ground add fresh cream and salt. Run the mixer on low-speed once more.

4.       Just  before serving mix the pohe and curds.

ENJOY!!

I am sending this entry to Kurinji Kathambam for her Healthy Recipe Hunt-1

Bhendi fry

I like to watch the channel now known as TLC and one day I happened to watch one of Anjum Anand's episodes "Indian Cooking made easy". I had till then not heard of her and I just went under hook, line and sinker. I now make it point to watch all the reruns and Google her recipes.
In one of her episode she has shown "fried okra ". Okra / lady finger/bhendi is one of my favourite vegetables so I tried it out.


My Mom had always drilled that washing bhendi makes them slimy while cooking so I run the kitchen napkin dampened a bit on the length of the bhendi and then repeat the same with the dry end. Time consuming but very effective.


Now Anjum Anand cut her bhendi lengthwise I prefer round ones. She deep-fried her bhendi in lot of oil I fry them but in lesser oil. She applies all the masala later to the bhendi I prefer to marinate the bhendi so to speak.


Ingredients:
½ kg bhendi ,cut
2 tsp Jeera/cumin powder
1 tsp dhania/coriander seeds/haviza
I tsp amchur/ dry mango powder
Red chilli powder (adjust as per taste)
Salt
A little sugar
2 tbsp besan/kadli hit/chana daal atta
Oil to fry
Method:
1. Apply all the dry ingredients to the bhendi and let it stand for 20-30 minutes.
2. In a deep kadhai heat about 2 tbsp oil .
3. In the hot oil add about a tsp of the bhendi mixture and let it fry a little.
4. Move the bhendi to the sides around the oil and add the next batch.
5. Repeat till all the bhendi are done. Always moving the centre ones in the oil to the edges.
6. When the bhendi at the side becomes crisp remove them in a bowl. So you need not use absorbent paper and your bhendi is well-drained. Also there is no leftover oil that you have to throw out.
Serve hot tastes good with rice or just as a plain snack.

Bread Upit or Bread Upma

There is nothing like "Bread Upit" and filter coffee for breakfast,  here is the way I like "Bread Upit" the best.
Ingredients:
4 slices of bread (1-2 days old is better)
1 onion, chopped
1 tomato, chopped
1-2 green chillies
1 spring Curry leaves
2 tsp Oil
Mustard
Jeera
Urid daal
Hing/asafoetida
Coriander, chopped
Salt
Sugar to taste
Lemon (optional)
Method:
1. In the mixer with the dry blade add the bread slice torn a bit. Grind to get fine crumbs.
2. Heat oil in the kadhai, crackle mustard, jeera add the urid daal .stir till the daal reddens then add hing/asafoetida, green chillies, curry leaves.
3. Stir fry the onions till soft. Add the rest of the ingredients except the coriander Stir.
4. Cover and cook for approximately 5 minutes.
5. Let it stand cover for about 5 more minutes. Then stir in the coriander and serve hot.