Veg Mayo Open Sandwich

Veg Mayonnaise is a healthy option for sandwich lovers. It is easy to make and very healthy and tasty to eat. All the vegetables are rich in vitamin. This taste is very good. It comes up with so many flavors and eggless version of mayonnaise also available. 

Kids are super and hyper-active, so this will be easily digestible. Its creamy and slightly sour taste makes it an ideal base for dressings, roti's, dips and sauces. Mayonnaise has a high and healthy fat content, so  i have mixed up with my veg stuffing. You can happily pack this as your kid’s lunch box or for your breakfast.

Check out some more recipes on my blog like

Karamani ( Cow peas sweet sundal)

Vegetable omelette

Ragi idly upma

Prep  time	Cooking time	Serves
15  mins	10 mins	2 persons

Recipe Type: Breakfast, Snacks

Course: Indian Cuisine

Ingredients White bread slices – 8 no’s Cheese slices – 4 no’s Cumin seeds – 1 tsp Garlic pods -3 cloves Chopped Green chili – 4 no’s Onion -1 no Chopped carrot – ¼ cup Chopped cabbage – ¼ cup Chopped capsicum – ¼ cup Chopped cucumber – ¼ cup Oregano – 1 tbsp. turmeric powder - 1 tsp Black pepper – 2 tsp Salt – 1 tbsp. Veg mayonnaise spread – 3 tbsp. Butter - 4 tbsp.

VIDEO LINK :

Method

1. First of all, take the bread that you like. Heat a kadai and add cumin seeds, garlic and onions.

2. Now add green chiilies and saute till the colour changes.

3. Then insert some veggies and the spice masalas for the taste and favour.

4. In a bowl add the cooked veggies with mayonnaise and mix well.

5. Now take a slice of bread and apply the paste of mayo spread and add just a dash of tomato sauce.

6. Now brush butter and place cheese slices on the other bread and carefully close it without any leakage of mayo outside the bread.Similarly, make all the sandwiches you have to make. Now place this sandwich on a plate. 

7. Cook on a low flame on the tawa and flip on both sides.Carefully take out from the tawa using tongs or flat spatula.

8. Your veg mayonnaise sandwich is ready. 

Serving suggestion

Tomato ketchup

Notes

• You can use any variety of breads. [I used milk bread variety here]
• Add less salt for making sandwich stuffing as your cheese slices or mayonnaise has salt in it.
• Cut into desired shapes and serve immediately. 
• Now cut the corners of the bread with the help of a knife.Make triangles by cutting them (optional)

Chicken Sandwich

Here is a very quick and easy recipe for shredded chicken sandwiches. Though unexpected, the flavors of this chicken sandwich come together so well and create an unforgettable sandwich. The secret to the crispy flavorful breading is combining a mixture of seasonings. This recipe is so delicious. Quick enough for a weeknight meal and delicious the secret to making a chicken sandwich is to think of more than just skinless and boneless. These recipes have the variety that will satisfy everyone and a wide range of great flavors. Choose good quality chicken and ingredients and every one of these will be fantastic. Make a hearty sandwich that will please any big eater. You can use the sauce for a vegetable dip and on other sandwiches. You can add more or less hot sauce depending on how you like it, but a good dose of spicy heat is a wonderful thing.

MORE NON VEG RECIPES ARE LINKED HERE

Drumstick leaves Egg Thoran

Chicken Kheema Noodles

Gobi Sandwich

Prep  time	Cooking time	Serves
15 mins	20 mins	4 persons

Recipe Course: Non veg

Recipe type: Indian cuisine

Ingredients Chicken boneless-250 gms Multigrain bread – ½ packet Butter -2 tbsp Green chutney – ¼ cup (for coating) Stuffing preparation Oil -2 tbsp Jeer seeds - 1/8 tsp Onion -1 no Tomato – 1 no Ginger garlic paste -1 tsp Chilli powder -1 tsp Turmeric powder – ½ tsp Fennel powder – ¼ tsp Salt – taste Coriander leaves –few sprigs

Method:

Preparation of chicken masala

1. Cut the boneless chicken into small pieces. Blend the chicken in a mixer jar and shred it separately in a bowl. Keep it aside.

2. Heat a pan, add some oil, and allow the fennel seeds to crackle. Now add onion, tomato, ginger garlic paste, coriander leaves. Cook until it mashes well and now add red chilli powder and turmeric powder.

3. At last add the shredded chicken along with the salt. Switch off the flame when everything combines completely.

Preparation of the spread

1. Place a slice of bread in a plate and apply the butter on one side of the bread. 

2. On the other side of the bread, apply the green chutney.

3. Spread enough amount of chicken filling on top of it and then close it with another bread slice. 

4. Toast it by adding ghee either in Dosa tava or sandwich maker. 

5. Now lets see how it works on pan based method.Heat the pan and place the bread. Apply little butter on the bread and toast it.Carefully remove the bread from the pan.

6. Serve and enjoy.

Serving suggestions

Breakfast or Snacks for kids

Notes

The filling can be made in the previous night and can be refrigerated. So we can make the sandwich in a jiffy the next day.

Addition of tomato is optional.

Mixed Fruit Salsa

Fruit salsa is  a delicious and healthy snack the whole family will enjoy It has wonderful taste and texture and it’s super easy to make The easiest and healthiest way to add flavor to any food is to have some salsa with it. This fruit salsa is great on its own or as a dip with tortilla chips, Monaco biscuits or Nachos. 

The mild tasting onions, minimal heat from the jalapeno went hand in hand with the sweet mangoes so well. I made a small batch of the salsa at first and having loved it so much, made a huge batch. It went well with all of them, in fact it was perfect accompaniment to Spicy flavored Nachos which was little hot for us and this salsa managed to counter balance its effects superbly.  

Fruit salsa is really simple to make! You pick out the fruit, chop and peel it as needed then mix it together with lemon juice and honey/sugar in a large bowl. Serve within two hours for the best result. Kiwi is also a colorful addition to the dish. Peel the outsides with a knife and chop finely for a gorgeous green hue in your sweet fruit salsa. Mango is a hidden gem here! I absolutely love mango. It’s my favorite fruit next to watermelon and it adds a delicious tropical flavor to this fruit salsa.

I had a great time with Eastern Condiments on the particular event day.My friends and family were enjoying the event conducted by the Eastern condiments.My friend Aveta took great effort to organize the event in a wonderful way.Thank you dear for all the support you have given to me during the event.

Prep time	Cooking time	Serves
15 mins	20 mins	3 -4  persons

Recipe type: Snack recipes

Cuisine:  Continental

Ingredients Big Fresh mango  - 2 no’s Pineapple   -1 big Banana  -4 no’s Kiwi -5 no’s Papaya -2 no’s Tomato  7 no’s Onions -2 no’s Pudina leaves -1 cup Jalapeno -3 tbsp. Eastern Chaat Masala -2 tbsp. Chopped fresh Basil   -2 tbsp. Monaco biscuits  -4  big packets Nachos –al flavored packets Lemon Juice -2 tbsp. Brown sugar -1/4 cup Salt   -2tsp Extra virgin Olive oil -1 tbsp.

Method

1.To make the fruit salsa, peel and chop all of the fruit in small pieces. 

 

 2. In a large bowl combine mango,pineapple,papaya,kiwi and banana.Stir everything for even blending.

 

3. Now add tomato and pudina to the bowl for extra flavour.Give a quick toss and leave aside.In a small bowl combine the lime, salt, extra virgin olive oil and jalapeno, Stir in a large bowl and  and mix to combine.

4. Now add Eastern Chaat masala powder and basil leaves.Arrange all the biscuits and Nachos properly for the preparations.

5. Brush Nachos with Olive oil. Cover and chill for 2-3 hours. You'll add the basil right before serving.

 

 6. Taste and season with additional salt, if desired.

 

Notes
Feel free to adjust ingredients to your own liking.If you prefer a spicier salsa, use more jalapeno or don't discard all of the seeds serve with fruit salsa. 
 

Set in the fridge for at least 30 minutes. This helps the flavor to mingle well.

Chickpeas(Kabuli Channa) Cutlet

A very easy and simple snack item which is healthy too as it is made up of Chana. If you have soaked & boiled Chickpeas / Garbanzo Beans in hand, these cutlets can make the best lunch or dinner option or a filling tea time snack. This is also a very healthy option for kids who don’t like to eat pulses.

Actually this June month Shhhh Secretly cookingchallenge has selected the topic “Fried snacks “for Ramadan. Hope all are having a good time with fried varieties at home. My June partner Anu Kollon gave me two secret ingredient Chickpeas and coriander and I have planned for Cutlet to pack for my kids snack box. Thank you dear for giving me a wonderful ingredient.

Normally cutlets involve using potatoes to get the right consistency to shape them. While we are always on the look out to eat healthy meals at home that have the right amount of proteins & vegetables & at the same time satisfy our need to have tasty meals, these chickpea cutlets always come to our rescue. 

Check out some more Snack varieties

Prep time	Cooking time	Serves
10 mins	10 mins	2 persons

Recipe type:  Snack varieties

Cuisine: Indian

Ingredients Boiled chickpeas -2 cups Onions -3 no’s medium Green chilies -1 no Coriander leaves -1 small bunch Maida -2 tbsp. Red chili powder -1 tbsp. Coriandrr5 powder -1 tbsp. Turmeric powder-1 tsp Pepper powder -1 tsp Lemon juice -1 tsp Amchur powder -1 tsp Corn flour -2 tbsp Bread crumbs -1/4 cup Salt –to taste

 

Method

Preparation

1. Soak the Kabuli Chana for 6-7hours or overnight. In a big bowl, take boiled chickpeas & mash it nicely. Mash the boiled Kabuli Chana well.

2. Make sure there is not much water in it else consistency will be mushy. Add chopped onions, green chilies and coriander leaves and the remaining spices.

3. Add maida to get the right consistency to shape the cutlets. Slight wet the cutlets with water in your hands and roll them with bread crumbs.

How to cook Cutlets

1. Take a non-stick pan; put few drops of oil, clean it well with a kitchen tissue paper or a cloth or half potato.

Pour few drops of oil & cook the tikkis / cutlets on a medium flame.

2. Keep an eye & flip them once slightly brown on one side. Cook on both the sides till crisp.

Serving suggestions

Serve hot cutlets at tea-time with tomato ketchup :) serve hot with ketchup & green chutney (mint / coriander) or a curd dip.

Notes

Lemon juice and Amchur powder gives nice tangy flavor to the cutlets. You can vary them accordingly.Bread crumbs  can be used to bind the cutlets.  

I also make the same cutlets using paneer instead of potatoes. In that case, paneer should be also one cup (grated).