I have had vegetarian sandwiches in restaurants, fast food joints etc, but somehow craved for more flavor. After trying out different ways, I finally came up with this recipe. One good thing about this recipe is that you can use any combination of vegetables and sauces you like. It is slightly sweet and spicy at the same time - the red bell pepper makes it sweet and the hot sauce heats things up!
1 loaf italian bread 1 red bell pepper chopped 1 green bell pepper chopped 1 onion chopped 1/4 cup canned black beans, drained and washed 4-5 chopped button/portobella mushrooms 1 avocado sliced 1/2 tsp hot sauce(optional) salt provolone/pepper jack cheese slices 1 tomato sliced ketchup mayonnaise 1 tbsp oil 1 tbsp butter
Heat oil in a pan on medium high heat. Add the chopped onions and bell pepper. Saute until the onion becomes translucent. Add the black beans and mushrooms and saute until the mushrooms are soft. Add salt, hot sauce and turn off the heat. Set aside.
Slice the bread into 1/2 inch thick. Take two slices, spread ketchup on one and mayonnaise on the other. On one slice, add some of the sauteed vegetables, slice of avocado, slice of tomato and a slice of cheese. Place the other slice on top and press lightly. Heat a grill pan on medium high heat. When its hot, grill the sandwich on each side until golden brown. Spread some butter, cut into half and serve!
NOTE: I used the sri racha hot chilli sauce which is quite hot, a little goes a long way. You can substitute mayonnaise with butter, butter spread or pesto sauce. If you dont have a grill pan, prepare the sandwich in a normal fry pan, make sure you place another heavy pan on top of the sandwich(which is what I did).
2 bunches of Green Onions(Eerulli hoovu) Jaggery to taste Salt Tamarind Curry leaves Mustard seeds Pinch of hing 1 tsp urad dal 1 tsp cumin seeds 1 tsp sesame seeds 1/4 tsp methi seeds 4-5 red chillies 1/4 cup shredded coconut (fresh/frozen) 1 tbsp oil Water
Roast urad dal, cumin seeds, sesame seeds, methi seeds and red chillies separately until you get a good aroma. Grind it with coconut to a paste and keep aside. Chop the green onions.
Heat oil in a pan. When hot, add the mustard seeds, hing and the green onions. Saute until the onions are soft. Add the ground paste, tamarind, jaggery, salt and water. Bring to a boil and then lower the heat and simmer for 5 mins. Turn the heat off and add curry leaves. Serve hot with chapathis or rice!
NOTE: You can roast the dals and red chillies, powder and store them. This powder is a base for other gojjus like onion, okra and bitter gourd(karela) gojju.
1 cup whole wheat flour 1 cup all purpose flour (maida) salt water as needed oil to deep fry
Combine the flour and salt together. Add water gradually and make a soft dough. Cover with a wet cloth/paper towel and keep aside for about 15 mins. Make small balls of dough and roll into 6 inch circles with a rolling pin. Make sure you roll it out evenly all the way through.
Heat oil in a pan on medium high heat. Deep fry the rolled poories until golden brown. Drain on a paper towel.
3 potatoes 1/4 tsp cumin powder 1/4 tsp coriander powder pinch of hing pinch of turmeric 1/4 tsp chilli powder pinch of garam masala pinch of pav bhaji masala pinch of sugar salt to taste 2 tbsp oil
Cut the potatoes into small cubes and boil them with salt and water. Drain and keep aside. Heat oil in a pan, add turmeric,cumin powder,coriander powder, chilli powder, sugar and salt and fry for a minute. Add the boiled potatoes and fry for few more minutes. Switch off the heat. Add garam masala, pav bhaji masala and mix well. Garnish with chopped coriander. Serve with hot pooris!
A bunch of mint leaves 2 tomatoes chopped 1 onion roughly chopped chopped vegetables (carrot,potato,beans,peas,cauliflower) 1/2 inch ginger 1 small garlic clove 1/4 cup shredded coconut (fresh/frozen) 5-6 green chillies 1/4 tsp cardamom powder 1/4 tsp cinnamon powder(optional) 1/4 tsp clove powder(optional) pinch of turmeric 1 1/2 cups uncooked basmati rice 2 tbsp oil salt to taste finely chopped coriander leaves
Grind onion, tomato, coconut, mint leaves, ginger, garlic and green chillies to a paste. Boil the vegetables with salt and water for about 5 mins. Drain and keep aside. Cook the rice in a pressure cooker with 2 cups water. After one whistle, switch off the heat. Allow to cool.
In a pan, heat oil on medium high heat. Add turmeric, cardamom, cinnamon and clove powder and fry for a minute. Add the ground paste and fry until the water evaporates, about 10-12 mins. Then add the boiled vegetables and fry for another 5 mins. Add the rice, salt and mix well. Garnish with chopped coriander and serve with raita or yogurt.