This 2 tier sandwich has a unique flavor as it has ingredients like celery, oregano and olive oil in one tier and a tangy mint chutney to compliment it in another tier.

I prepared this sandwich recently for my hubby and he loved it as it had a lot of flavors embedded in it with a mild crunch to dig your teeth into. I can guarantee this sandwich with its refreshing flavors would win many hearts.!!

Ingredients

For tier 1 filling

• Sliced Onion
• Sliced Tomato
• Sliced Cucumber
• Sliced Carrot

For mint chutney

• 1 cup mint leaves
• 1/4 cup coriander
• 1 green chilli
• 1/2 tsp cummin powder
• 1 tbsp lemon juice
• salt to taste
  

For Tier 2 filling

• 2 tbsp chopped celery
• 1 tbsp chopped garlic
• 1/4 cup onion
• 1/4 cup chopped bell pepper
• 1/4 chopped tomatoes
• 1/4 tsp dry oregano
• 1 tbsp olive oil
• salt and chilli flakes to taste
• 2-3 tbsp grated cheese (optional)

Procedure

Take all the ingredients of chutney and grind to a fine paste and keep aside.

Heat olive oil in a pan and add celerey,garlic,onion till onion becomes translucent.

Then add bell pepper fry for a min then add tomatoes and fry till it becomes soft.

Then add the oregano,salt and chilli flakes. Stir and keep aside.

Toast the middle bread slice and keep aside

(Tier 1)

Take one bread slice apply the chutney and place a couple of slices of tomato, onion, carrot, cucumber and cover with toasted slice.

( Tier 2 )

Now spread the bell pepper mixture on the other side of toasted slice, sprinkle grated cheese and cover with the 3 bread slice.

Toast it on tawa or grill sandwich maker and serve hot with some ketchup.

Note : Toasting the middle slice ensures the crunchiness as your bite through it

via Super Yummy Recipes

I usually make upside down cake with pineapple,this time i tried them as eggless version along with pears and oats..This cake tastes extremely delicious,healthy and a super yummy cake which is quite low in fat since i used yogurt and oil instead of butter...Needless to say that this cake vanished within few minutes,yep we enjoyed having them before the cake gets cool down completely..Thats y i couldnt able to get a click of the whole cake..This cake was quite easy to prepare and goes for easy ingredients too...I have completely skipped the caramel syrup usually the upside down cake goes for and prepared them simply using the sliced pears..

Ingredients:

• 1+1/2cup All purpose flour
• 1/2cup Rolled oats
• 3/4cup Sugar
• 1cup Yogurt
• 1cup Oil
• 2nos Pears(sliced)
• 1/2cup Boiling water
• 1tsp Baking soda
• 1tsp Baking powder
• 1tbsp Apple cider vinegar

Method:
Preheat the oven to 350F...Line a baking sheet over a baking tray,arrange the sliced pears over the baking sheet and keep aside.. meanwhile take the all purpose flour,rolled oats and baking powder, mix and keep aside..now beat the yogurt,sugar,oil until the sugar gets well dissolved,add the baking soda and apple cider vinegar,give a whisk...Add the wet ingredients along with boiling water to the dry ingredients,mix gently with a spatula..

Pour the cake batter over the sliced pears and bake for 20-25minutes in middle rack untile a skewer inserted comes out clean..Keep aside and let them cool completely...

Enjoy with a cup of coffee...

via Priya's Easy N Tasty Recipes

Easy peas pulao and delicious rajma paneer masala goes prefectly awesome for a sunday lunch or if u are lazy to cook,as these both dishes goes for easy microwave cooking..Also i wanted to prepare them quickly,thats y the peas pulao doesnt need anything to chop while the rajma masala goes for a simple onion-tomato paste for the gravy, else i went for canned rajma and frozen peas for pulao...Both together tastes absolutely delicious, also goes for easy ingredients..To give more flavour to the pulao,i deduced the quantity of cumin seeds for tempering to half and completed as a full teaspoon using shahjeera, the addition of shahjeera turned out this rice very much rich in flavour and tastes definitely more delicious than the usual jeera pulao..Microwave cooking depends upon the power of the microwave oven u r using for..

Visit Srivalli,Reva,Monika,PJ,PriyaVaasu,Jay,Azeema,Ayeesha,Veena,Soumya,Usha & Gayathri, as we are running blogging marathon..

MW Jeera Peas Pulao:

• 1cup Frozen peas
• 2cups Basmati rice (washed & soaked for 15minutes)
• 1/2tsp Cumin seeds
• 1/2tsp Shahjeera
• 2nos Green chillies (slit opened)
• 1tsp Garam masala powder
• Few mint leaves
• Salt
• Oil

Method:

Take enough oil in a microwave bowl along with cumin seeds & shahjeera,cook in microwave oven for a minute in high, now add the frozen peas,slit opened green chillies,garam masala powder and salt,cook everything for 5 minutes(stir in between)..now add the soaked rice along with 3cups of water,cook everything for 20-25minutes (stir twice or thrice in between) until the rice gets well cooked..Garnish with mint leaves..

MW Rajma Paneer Masala:

• 1cup Rajma (canned)
• 15nos Paneer cubes
• 1no Onion(big)
• 1no Tomato(big)
• 2nos Bayleaves, cloves
• 1no Cinnamon stick(small piece)
• 1tsp Ginger garlic paste
• 1tsp Coriander powder
• 1/2tsp Red chilly powder
• 1/4tsp Garam masala powder
• Salt
• Oil

Method:

Dice the onion & tomato..Take few drops of oil in a microwave safe bowl, add in the diced onions & tomatoes,cook everything in high for 5 minutes(stir in between),once they get cooled, grind as paste..Take enough oil in the same microwave safe bowl,add the bay leaves, cloves and cinnamon stick,cook in high for 2minutes, add now the ginger garlic paste, coriander powder,grounded onion-tomato paste, red chilly powder, garam masala powder,cook everything for 5-7minutes in high..

Meanwhile soak the paneer cubes in hot water to soften them.. Take the rajma,soaked paneer cubes to the cooking spices,cook for 5 minutes in high..Add enough water to make a thick masala,cook everything for 15-20minutes in high until the gravy turns thick..

Enjoy the hot pulao along with rajma paneer masala !

via Priya's Easy N Tasty Recipes

Mixed Vegetable Bread Rolls.

Mixed vegetables (potato, carrot, peas..) is boiled and mashed with spices and herbs. It is then stuffed in damp bread slices and shallow fried or deep fried till brown and crisp. Serve mixed vegetable bread rolls with chili sauce or with ketchup.
Makes: around 5 Mixed Vegetable Bread Rolls.

Ingredients:

• Bread Slices 5
• Potato 1
• Carrot 1 Small
• Fresh Peas 2 Tbsps
• Green Chiles 1 – 2
• Ginger Garlic Paste 1/4 tsp
• Garam Masala 1 tsp
• Cilantro few Sprigs
• Salt to taste
• Bread Crumbs 2 Tbsps
• Oil for Deep Frying + quarter tsp

Method of preparation:

Peel and finely chop the carrot.
Remove stems, wash and finely chop the green chiles.
Wash, separate cilantro leaves and finely chop them.

Boil the potato in enough water till it turns soft.
Cool the potato to room temperature and peel the potato.
Roughly chop the boiled potato.
In a sauce pot, add half a cup of water and chopped carrot.
Boil till the carrot turns soft, add the frozen or fresh green peas and remove from heat.
Strain the carrots and peas if necessary and cool them to room temperature.

Heat quarter tsp of oil in a pan, add ginger garlic paste and green chiles.
When raw smell of the ginger garlic paste is gone after a few seconds, remove from heat, cool the mixture a bit and add garam masala to the pot.

In a mixing bowl, add boiled potato, carrot, peas, above spice mixture, cilantro and salt.
Mash the mixture with help of a masher into paste.
Leave some of the peas and carrots pieces intact.
Divide the mixture into around 5 equal portions.

Take a wide bowl full of water.
Chop the edges off of the bread slices.
Damp a muslin cloth and cover one bread slice at a time with the cloth.
Dip the covered bread slice in the water for a second and remove.
Squeeze the bread slice wrapped in muslin clothe between the palms to remove excess water.

Take each portion of the mixed vegetable stuffing and place it on the damp bread slice.
Roll one side of the damp bread slice over the stuffing till it touches the opposite side and pinch with wet fingers to seal the edges.
Repeat the same with remaining bread slices and the stuffing.
Roll each stuffed bread roll in bread crumbs and keep aside.

Heat oil in a small pan on medium heat, slowly place the stuffed bread rolls into hot oil.
Fry the bread rolls on both sides till they turn dark golden brown in color.
Remove the bread rolls onto absorbent paper.
Garnish with cilantro and serve mixed vegetable bread rolls with chili sauce or with ketchup.
Notes: Make sure not to over soak the sliced bread.

via Talimpu

Spicy Roasted Peanuts..

Raw peanuts are roasted in a heavy bottomed pan until brown and crisp. They are then seasoned with spices for flavor. Store spicy roasted peanuts in a tight jar and serve them as a tea time snack.
Makes: a Cup of Spicy Roasted Peanuts.

Ingredients:

• Raw Peanuts 1 Cup
• Black Pepper Powder 1/4 tsp or to taste
• Red Chili Powder 1/2 tsp or to taste
• Turmeric Powder a Pinch
• Salt to taste
• Peanut Oil 1/4 tsp

Method of preparation:

Heat a heavy bottomed pan on medium low heat, add raw peanuts.
Fry till peanuts change color and turn brown.
Cool the peanuts to room temperature to remove the husk if desired.
Add oil to the pan and roast the peanuts for couple of seconds, stir in black pepper powder, red chili powder, turmeric powder and salt.
Stir immediately to coat all the peanuts with the spice mixture.
Cool the spicy roasted peanuts to room temperature and serve them as a snack.
Notes: Store the peanuts in tight jar and they stay fresh for months.

via Talimpu

Soya Granules Burger.

Soy granules are cooked by adding them to the hot water. They are then added the tomato onion sauce having lots of spices and spice powders. The cooked soy granules mixture is then stuffed into pav bread. Soy granules burgers are then served immediately.
Makes: around 4 Soya Granules Burgers.

Ingredients:

• Soya Granules 1 Cup
• Onion 1 Medium
• Tomato 2 Large
• Ginger Garlic Paste 1 tsp
• Green Chiles 2
• Garam Masala Powder 1 tsp
• Coriander Powder 1 tsp
• Cumin Powder 1/2 tsp
• Red Chile Powder 1/2 tsp
• Turmeric Powder 1/4 tsp
• Bay Leaf 1
• Cinnamon 2 inch Long Stick
• Green Cardamom 1
• Cumin Seeds 1 tsp
• Cloves 1
• Cilantro few Sprigs
• Pav Bread 4 Pieces
• Ghee 1/2 tsp
• Salt to taste
• Oil 1 Tbsp

Method of preparation:

Bring to boil around a cup of water.
Remove from heat, add soya granules, stir for few seconds till soy granules soften.
Remove stems, wash and finely chop the green chiles.
Peel, remove ends and very finely chop the onion.
Wash and finely chop the tomatoes.
Wash and finely chop the cilantro leaves.

Heat oil in a pan on medium high heat, add cumin seeds, cinnamon, cardamom, bay leaf and clove.
When cumin seeds start to brown, add chopped onion.
Fry the onion till it turns light brown around the edges.
Then add ginger garlic paste and green chiles and fry for few more seconds.
Stir in chopped tomatoes and cook till tomatoes soften and become mushy.
Then add coriander powder, red chilli powder, cumin powder and salt.
Fry for couple of seconds, stir in reserved liquid and soy granules.
Cook till soy granules absorb all the flavors and let most of the moisture evaporate.
Remove from heat and stir in cilantro.

Slice the pav bread into two. Apply ghee to both sides of the bread.
Heat a flat pan on medium heat.
Place the sliced pav on hot pan and fry on both sides till light golden brown.
Stuff each bread with soy granules mixture and serve the burgers immediately.
Notes: Make sure to remove the whole spices from the stuffing before placing it on the burger.

via Talimpu

Anapakaya Erra Kandulu Pappu.

Red lentils are used here which cook relatively fast when compared with other lentils. Bottle gourd is chopped up and cooked along with red lentils, green chiles and tamarind. When the dal and bottle gourd is cooked well, its finished by tempering with spices. Serve bottle gourd in red lentils with steamed rice or with roti.
Makes: around 4 Servings of Bottle Gourd in Red Lentils .

Ingredients:

• Red Lentils / Masoor Dal 1 1/2 Cups
• Bottle Gourd 1/2 of Small One
• Green Chiles 2 – 4
• Tamarind 1 Inch Piece
• Turmeric Powder a big Pinch
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Soak tamarind in few tbsps of hot water and remove any veins and seeds.
Peel, wash, remove ends and chop bottle gourd into small pieces (around 2 Cups).
Wash and finely chop the cilantro leaves.

Heat 3 cups of water in a sauce pot, add masoor dal.
Let masoor dal cook for 5 – 10 minutes, stir in chopped bottle gourd, green chiles, tamarind, turmeric powder and salt.
Boil till masoor dal turns yellow and bottle gourd becomes soft but not mushy.

Heat oil in a small pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the above pot with bottle gourd and lentils.
Boil for a minute and remove from heat.
Garnish with cilantro and serve bottle gourd in red lentils with steamed rice or with roti.
Notes: Make sure bottle gourd is cooked well before removing from heat.

via Talimpu

Menthi Kura Meal Maker Kura.

Soya granules are soaked with hot water till soft. Feungreek leaves are fried in tempered oil along with green chiles. Soya granules are then added to the fenugreek leaves along with other spices. Serve soya granules with fenugreek leaves with plain non fat yogurt or with steamed rice.
Makes: around 3 Services of Soya Granules with Fenugreek Leaves.

Ingredients:

• Fenugreek Leaves / Methi 2 Cups Packed
• Soya Granules 1/2 – 3/4 Cup
• Green Chiles 2 – 3
• Turmeric Powder a big Pinch
• Red Chile Powder 1/2 tsp
• Lemon Juice 1 tsp
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Curry Leaves 2
• Oil 2 tsps

Method of preparation:

Soak soya granules in hot water for around 5 minutes.
Strain the soya granules and keep aside.

Wash thoroughly and finely chop fenugreek leaves discarding thick stalks.
Remove stems, wash and finely chop the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, and fenugreek leaves.
Fry till fenugreek leaves wilt and start to crisp up.
Now add strained soya granules and mix well.
Cook covered for a minute and uncover.
Stir in turmeric powder, red chile powder and salt.
Mix thoroughly and remove from heat and add the lemon juice.
Serve soya granules with fenugreek leaves with steamed rice or with roti etc…
Notes: Make sure soya granules are not over soaked.

via Talimpu

Quick Cucumber Pickle.

Cucumber is peeled and finely chopped. It is then mixed with tamarind and green chile paste. Finally the cucumber mixture is tempered with spices. Serve quick cucumber pickle with roti or with dal rice.
Makes: around 2 Cups of Quick Cucumber Pickle.

Ingredients:

• Cucumber 1 Medium
• Green Chiles 1
• Tamarind 2 inch Piece
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Oil 1 tsp

Method of preparation:

Peel, wash, remove ends and halve the cucumber.
Scoop off the seeds of the cucumber and finely chop the cucumber.

Remove stem, wash and roughly chop the green chile.
Soak tamarind in few tbsps of hot water for some time.
Extract all the thick pulp from the tamarind discarding the veins.
Grind green chile and tamarind extract into smooth paste.

In a mixing bowl, mix together chopped cucumber, green chile tamarind mixture and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering remove from heat and add it to the cucumber mixture.
Serve quick cucumber pickle with any dal rice or with roti or with chapati.
Notes: Make sure cucumber is chopped fine.

via Talimpu

Cabbage Kobbari Pachadi.

Cabbage is grated and it is lightly mashed with coconut, tamarind and salt. The cabbage coconut mixture is then tempered with spices and green chiles. Serve cabbage coconut chutney with steamed rice or with roti etc…
Makes: around 1 1/2 Cups of Cabbage Coconut Chutney.

Ingredients:

• Cabbage (grated) 1 1/2 Cups
• Fresh Coconut (grated) 1/2 Cup
• Green Chiles 2 – 3
• Tamarind 2 inch Long Piece
• Turmeric Powder 1/8 tsp
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Remove outer layers of the cabbage and grate the cabbage using thick side of the grater or using a food processor.
Remove stems, wash and finely chop green chiles.
Soak tamarind in few tbsps of hot water and extract all the thick juice.

In a mixing bowl, add grated cabbage, coconut, tamarind extract, salt and turmeric powder.
Mash the mixture for a minute or two with a heavy pestle and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry green chiles for couple of seconds or until they start to turn brown.
Remove from heat and immediately add to the cabbage bowl.
Mix thoroughly and serve cabbage coconut chutney with steamed rice or with roti etc…
Notes: Make sure cabbage is not made mushy but grated right.

via Talimpu

Gulla Senagapodem tho Minapa Rotti.

Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into thick roti. The roti is layered with freshly prepared dalia powder and cooked till done. Serve rotti with dalia powder as a breakfast.
Makes: around 5 Rotti with Dalia Powder.

Ingredients:

• Idly Rawa 1/2 Cup
• Urad Dal 1/4 Cup
• Dalia / Roasted Gram 2 Tbsps
• Whole Red Chile 1
• Cumin Seeds few Pinches
• Garlic 1 Small Clove
• Curry Leaves 7 – 10
• Salt to taste
• Oil as required

Method of preparation:

Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside.
Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.
Leave the idly batter in a warm place for around 8 hours.

Grind roasted gram, red chile, a pinch of cumin seeds, garlic clove and salt into fine powder.

Heat a flat pan on medium heat, pour a big ladle full of batter on the pan.
Spread the batter into thick roti.
Layer the roti with cumin seeds, few tablespoons of ground dalia powder.
Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tbsp of oil and turn over the roti.
Cook the roti for another minute or two on a medium flame.
Serve rotti with dalia powder immediately accompanied with a glass of buttermilk.
Notes: Make sure to cook the roti well.

via Talimpu

Menthi Kura Paratha.

Fenugreek leaves / methi is wilted in oil with green chiles, garlic and cumin seeds. The wilted fenugreek leaves are mixed with the wheat flour and made into a soft dough. The dough is rested for sometime and is rolled out into thin parata. The paratha is then fried on flat pan till golden brown in color.
Makes: around 2 Fenugreek Leaves Parata.

Ingredients:

• Wheat Flour 3/4 Cup
• Fenugreek Leaves 1 Cup Packed
• Green Chiles 1 – 2
• Garlic 1 Clove
• Curry Leaves 4
• Cumin Seeds 1/4 tssp
• Salt to taste
• Oil 1 tsp + as Required

Method of preparation:

Remove stems, wash and finely chop green chiles.
Peel and mince the garlic clove.
Separate fenugreek leaves and wash them under fresh water and strain the leaves.

Heat a tsp of oil in a pan, add cumin seeds.
When cumin seeds start to change color or splutter, add green chiles, garlic and curry leaves.
Fry briefly and stir in fenugreek leaves.
Wash and tear the curry leaves.
Fry till fenugreek leaves wilt and remove the mixture onto a mixing bowl.

In to the mixing bowl with fenugreek leaves mixture, add wheat flour and salt.
Knead wheat flour into somewhat soft dough using enough water.
Keep the dough covered with a damp cloth or plastic wrap for half an hour.

Divide the dough into two portions
Dust some wheat flour and roll out each ball into thin disks and keep aside.
Smear few drops of oil with the help of a spoon on the rolled out circular disk and close to form a semi circle.

Spread few more drops of oil on the semi circle and close it into a triangle.
Press lightly, dust some wheat flour and roll the triangular shaped dough into somewhat thin parata.
Repeat the same with the other portion of wheat dough.

Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out fenugreek parata at a time.
Fry on one side till brown spots appear and turn on other side and pour a quarter tsp of oil (if using) around the parata.
When you see brown spots on the other side, remove from heat and place in a closed container to keep them soft.
Repeat the same with remaining rolled out parata.
Serve fenugreek parata with your choice of raita.
Notes: Adjust the thickness of the paratha according to your preference.

via Talimpu