VEGGIE SANDWICH ROLL UPS

        VEGGIE SANDWICH ROLL UPS

KID FRIENDLY RECIPE

INGREDIENTS:

·      Bread Slices

·      Butter, room temperature butter

·      Green Chutney as needed

·      Cucumber, finely chopped

·      Sweet Onion. Finely chopped

·      Tomato, deseeded and finely chopped

·      Coriander Leaves, finely chopped

·      Black Pepper Powder as needed

·      Salt as needed

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LET’S PREPARE SANDWICH ROLLS:

Gently press bread with a rolling pin to flatten it.

Cut the edges of the bread. If you wish you can leave it uncut.

By rolling bread slice first and then removing the edge, gives clean cut to the bread.

In a bowl combine cucumber, onion, tomato, coriander leaves, black pepper powder and salt as needed.

Spread the room temperature butter with the butter knife over the flat bread. By spreading butter first prevents bread turning soggy.

Spread green chutney on top.

Place a couple of spoonful of vegetable mixture on one side of the bread slice and with both hands roll up bread slice to form a tight roll.
With sharp bread knife cut roll from middle.

Serve with your choice of Potato Chips with it.
Enjoy!!!!

TIP:

Wrap veggie sandwich roll ups tightly in plastic wrap and refrigerate night before and give in your kids’ lunchbox, they will be amused and they will love to brag about it amongst their friends.

Do not throw bread edges away. Make breadcrumbs out of it. Dry the brown edges in oven or at room temperature for overnight and blend it and make breadcrumbs.

VARIATION:

Use peanut butter and jelly of your choice or nutella or hummus or cream cheese or mayonnaise and make sandwich rolls.
Use cheese slice or shredded cheese of your choice and vegetables of your choice and make sandwich rolls.Click on the link below to like my "RASOI" Page.
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GARLIC RICE AND SALAD STUFFED AVOCADO BOWLS

   GARLIC RICE AND SALAD STUFFED

                 AVOCADO BOWLS

                                              (Yield: 4 Avocado Halves)

STEP 1

INGREDIENTS FOR GARLIC RICE:

·      1 cup Leftover Cooked Rice

·      2 tsp. Oil

·      ¼ tsp. Cumin Seeds

·      1 T Garlic, sliced

·      1 T Jalapeno Pepper, chopped

·      1/8 tsp. Red Chili Flakes or as per taste

·      ½ tsp. Kashmiri Red Chili Powder or as per taste

·      SKIP THE SALT IF RICE COOKED IN SALTED WATER

LET’S STIR FRY GARLIC RICE:

Heat oil in a pan. Once oil is hot add cumin seeds and let them sizzle for few seconds.

Add sliced garlic and jalapeno pepper and stir-fry until garlic turns light golden brown and aromatic.

Add red chili flakes, Kashmiri red chili powder and rice and mix.

Switch off the heat once the rice has heated through. Keep aside

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STEP 2

INGREDIENTS FOR SALAD:

·      1/3 cup Corn, fresh or frozen, boiled

·      1/3 cup Tomato, deseeded, chopped

·      1/3 cup Purple Onions, sliced

·      1 Green Chili or as per taste, chopped

·      2-3 sprigs of Coriander Leaves, chopped

·      Salt as per taste

·      Black Pepper Powder as per taste

·      Lime Juice as per taste

In a bowl mix all ingredients and keep aside. Adjust salt, black pepper powder and lime juice as per taste.

STEP 3

You will need 2 Avocados. (Check tip at the bottom)

Few Plain Corn Tortilla Chips (OPTIONAL)

Hot Sauce, to drizzle on stuffed avocados (OPTIONAL)

Cut the avocado in half and remove pit.

DO NOT SCOOP AVOCADO OUT FROM ITS SHELL.

If you want you could make score/grids with the knife without cutting through the green avocado shell/skin for easy scooping and eating straight from the avocado bowl with the spoon.

Top with even parts of garlic rice and then with the salad.

Squeeze some more fresh lime juice on top.

Drizzle some hot sauce on top. (OPTIONAL)

Can be served with plain corn tortilla chips.

Scoop each bite with a spoon.

Enjoy…

TIP:

First prepare garlic rice and salad then cut avocados to avoid getting them oxidize and turn brown/black. Squeeze fresh lemon juice on avocados to prevent the browning.Click on the link below to like my "RASOI" Page.

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POTATO PANCAKES

                   POTATO PANCAKES

                                                       (Yield: 7 Pancakes)

Grated potatoes mixed with green chilies, coriander leaves, ginger, garlic and lemon juice added to balance the sweetness of the potatoes and very little amount of coarse flour is added to bind grated potatoes and shallow fried on both sides until golden brown and crisp.

Potato pancakes are great for breakfast.

These pancakes make a pretty good midday snack too.

INGREDIENTS:

·      1 Large Potato, peeled and grated (slightly more than 1 cup grated potatoes) DO NOT SQUEEZE THE WATER OUT FROM THE GRATED POTATO. Flour will absorb extra moisture.

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

·      2-3 T Coriander Leaves, finely chopped

·      1 tsp. Ginger, grated, grate on the smaller hole of the grater

·      1 tsp. Garlic, pressed through the garlic press

·      1/3 tsp. Kashmiri Red Chili Powder

·      Salt as per taste

·      ½ tsp. Freshly Squeezed Lemon Juice

·      1 ½ T Handvo Flour (You can use Dhokla Flour or Coarse Corn Flour/Corn Meal too)

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·      2 tsp. Oil to roast pancakes

·      You will also need mini uttapam pan/tava (if you do have mini uttapam pan then use flat heavy bottom non stick pan)

LET’S COOK:

Make all prep ready then grate potato to avoid grated potato turning dark/red.

Chop green chilies and coriander leaves.

Grate ginger and press garlic through a garlic press.

Place non stick mini uttapam pan on stove on medium low heat.

Peel and grate potatoes (AVOID GRATING IT TOO THIN AND DO NOT SQUEEZE WATER FROM GRATED POTATO) and mix all ingredients in bowl and mix lightly.

Drizzle few drops of oil in pan and let it heat.

Take a small portion of potato mixture and carefully spread it on the pan.

Drizzle few drops of oil around the pancake edge.

Once bottom turns golden brown carefully flip pancakes and drizzle few drops of oil around the edge to make bottom side golden brown and crispy.

Cook until both sides are golden brown and crispy.

Place on a plate lined with paper towel to absorb extra oil.

Serve hot Potato Pancakes with Mint Raita.

It can also be served with Ketchup.

Enjoy…

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FOR FASTING:

Use Rajgara Flour or any other fasting flour like singoda flour instead of handvo flour.