ALOO MUTTER SANDWICH WITH MINT RAITA DIP

ALOO MUTTER SANDWICH WITH MINT

                       RAITA DIP

Aloo mutter sandwich is an easy and delicious lunch item.

It makes a perfect on the go lunch sandwich. It’s a great make- ahead (It can be assemble night before.) lunch box item for kids too.

INGREDIENTS:

·      6 Sandwich Bread slice

·      2 cups or 2 med to large Aloo/Potatoes, boiled, peeled and coarsely mashed, keep few chunks

·      ½ cup Mutter/Peas, boiled and lightly crushed (I use frozen peas)

·      1 ½ T Oil

·      1 tsp.  Cumin Seeds

·      1-2 Green Chilies or as per taste, chopped

·      ¼ tsp. Ginger, grate through the small holes of the grater

·      ½ tsp. Fennel Seeds, soak in water for 1 hour

·      ¾ tsp. Kashmiri Red Chili Powder or as per taste

·      ½ tsp. Coriander Powder

·      ½ tsp. Cumin Powder

·      ½ tsp. Aamchur Powder (Mango Powder)

·      ½ tsp. Chat Masala

·      1 tsp. Garam Masala or as per taste

·      ½ tsp. Sugar

·      ½ tsp. Salt or as per taste (Note: Chat masala has black salt in it so add extra salt accordingly)

·      1 T Coriander Leaves, chopped

·      Mint Chutney to spread on bread and for Mint Raita Dip

·      Panini Press or Non Stick Pan

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LET’S COOK:

Add little salt in cold water and place potatoes in it and boil until knife tip pierces through it without any resistance. Peel and coarsely mash them and keep aside.

Add enough water in pot and bring it to boil. Add peas and let them boil for 3 minutes and switch off the flame and cover the lid and keep peas inside for 6-7 minutes. Drain water and keep peas aside. Once peas cool, crush lightly.

Heat oil in a pan. Once oil is hot add cumin seeds and allow them to sizzle.

Add peas and stir-fry for 1-2 minutes to evaporate excess water from the peas.

Add green chilies and ginger and stir-fry for few seconds.

Add mashed potatoes and rest of all ingredients and combine well and continue cooking for 1 minute. Do not need to cook further since peas and potatoes are already boiled.

Switch off the heat and allow mixture to cool.

Spread mint chutney on bread.

Take aloo mutter mixture in hand and form flat pattie. Place aloo mutter pattie between bread. Place aloo mutter sandwich in Panini press. Rub butter stick on bread to make grilled mark on it. Once you see dark brown grilled mark remove from Panini press and make two diagonal cut to make four pieces. Serve with Mint Raita Dip. It can be served with ketchup too.

Enjoy...

PAN ROAST METHOD:

Apply butter on both sides of bread and grill in a non-stick pan on medium heat until golden brown on both sides.Click on the link below to like my "RASOI" Page. 

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HOW TO PRESERVE TASTE AND COLOR OF MINT LEAVES

       HOW TO PRESERVE TASTE AND

              COLOR OF MINT LEAVES

I grow mint in my garden in a secluded corner.

Since mint can take over a garden very easily, it is better to grow in pot or at the corner where two outside walls of your house meets to keep it in check else wind will blow mint seeds all over your garden and in next spring season you will see mint growing everywhere in your garden.

SO I ADVISE YOU TO GROW MINT IN POT OR IN A SECLUDED CORNER.

Since fall/autumn is already arrived and temperature has plummeted, now it is hard to grow mint in cool weather. So let me show you how to preserve your last harvest of mint leaves for winter cooking before the temps begun to dip.

If you purchase mint from Indian Grocery Stores in USA, it comes in humongous bunch. Even though I cook so many dished, I never finish using entire bunch of mint. So this is a great way to preserve remaining bunch.

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Pluck mint leaves from stem.

Wash them thoroughly.

Stack mint leaves as per your unit use of it. I stack 7 to 10 leaves for each section of an ice cube tray.

Bend stack of mint leaves from middle and arrange in ice cube tray.

Push them down and cover the leaves with fresh water.

Keep ice cube tray in freezer for 4 to 5 hours or until water turns ice.

Remove the frozen mint ice cubes and store them in a zip lock freezer bag for easy storage in the freezer. 

Use as needed for making chutney or for fruit mint coolers/drinks, jaljeera, mint lemonade etc.

Drop one ice cube, as it is while making fruit coolers.

Depending on the recipe you can either use as it is or run water over mint cubes to defrost ice and use mint leaves in recipe.

Mint leaves stays fresh and green for 6 months.

I hope you find this tip useful!!!

Share this post on your Facebook page and let your friends know how to preserve Mint leaves.

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