SANDWICHIZZA

The other day I had the prepared pizza sauce left in my fridge with no pizza base left, wondering what to do with so much of sauce. Saw bread and thought of making a sandwich out of it. Something new to taste as well as utilizing the leftovers. The sandwiches were mopped up in seconds. Hope you all like it.

SANDWICHIZZA

INGREDIENTS

Bread slices	8 – 10 nos
Butter	As  req.
Left over pizza topping with sauce	1 cup
OR FOR THE FILLING
Onions	2 nos
Tomato	2 nos
Capsicum red, yellow and green	1 each
Baby corn sliced & blanched        OR Sweet corn boiled	4 – 5 nos       OR 2 - 3 tsp
Button mushrooms	8 – 10 nos
Fun foods pasta and Pizza sauce	3 - 4 tbsp
Jalapeno peppers	2 nos
Olives black or green	3 - 4 nos
Crushed black pepper	1/4 tsp
Chilli flakes	¼ tsp
Mix herbs	1/2 tsp
Processed Cheese grated	1/2 cup
Olive oil	As req
Salt	T.T

 

METHOD:

 FILLING / PIZZA TOPPING

1.       Chop finely the onions, tomato and capsicum and keep separately.

2.       Heat 1 tsp oil, add the onions. Sauté on a slow flame till they become very soft start leaving oil and completely loose out their moisture.

3.       Now add the tomatoes to it and again make sure you cook them on a slow flame till they again loose out most of their moisture and it starts leaving oil at the sides. At the same time it starts to come together like a paste or chutney.

4.       Now add the capsicum and corn. Switch off the flame and add sliced mushrooms. The capsicum and mushrooms will cook in the heat of the onion and tomato mix.

5.       Now to this add the pasta pizza sauce, crushed black pepper, mix herbs, chilli flakes and chopped jalapeno peppers. Add salt sparingly if required as the pizza pasta sauce already has salt. Make sure this filling is saucy with very less moisture or the sandwich will become soggy.

6.       Butter the bread slices. Put the prepared filling in between. Sandwich between two slices of bread and grill it in a griller.

7.       If you do not have a griller or sandwich toaster then you can even do this on a pan.

8.       When it is toasted golden brown on both sides remove it, slice in half to make two triangles and sprinkle grated cheese on top.

9.       If you like it put cheese on the filling before sandwiching it between slices or you can also make it like an open sandwich or bread pizza with cheese on top. Add slices boiled egg in between in the sandwich to give it a different flavor and variety.

PADWAL DALIMBYA / SNAKE GOURD WITH FIELD BEANS / पडवळ डाळींब्या

PADVAL DALIMBYA / SNAKE GOURD WITH FIELD BEANS / पडवळ डाळींब्या  

INGREDIENTS

Padval / snake gourd (halved and sliced)	1 cup
Val / Pawte / field beans (soaked, sprouted and skin removed)	¼ cup
Chilli pdr	¼ tsp
Salt	T.T.
Scraped fresh coconut	2 – 3 tbsp
Coriander leaves	3 – 4 sprigs
Gul / Jaggery	1 tsp
TADKA
Rai / mustard seeds	¼ tsp
Heeng / asafetida	¼ tsp
Haldi / turmeric pdr	¼ tsp

METHOD:

1.       Wash the snake gourd. Cut it into half lengthwise. Remove the seeds.

2.       Slice the halves to get half circles. Pressure cook  the prepared val till half done.

3.       Heat little oil in a pan; add rai, heeng and haldi.

4.       Drain out the val and add them to the pan. Sauté it, sprinkle some water, cover and simmer for 1 min.

5.       Now add in the sliced padval, and again cover and simmer till soft. Both the padval and the val should be cooked by but both should retain their shape.

6.       Add in half of the coconut, salt and chilli pdr with the jaggery.

7.       Bring to boil, make sure the jaggery melts and there is little gravy left.

8.       Garnish with the remaining coconut and chopped coriander leaves. Serve with hot chapattis or phulkas.

DAL VANGI / BRINJAL WITH DAL

DAL VANGI / BRINJALS WITH DAL

INGREDIENTS

Seedless brinjal (cubed)	1 cup
Toor dal / (soaked)	½ cup
Garlic	3 – 4 flakes
Chilli pdr	½ tsp
Salt	T.T.
TADKA
Jeera / cumin seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp

METHOD:

1.       Cube the brinjals in big chunks and immediately put them in cold water. This will prevent them from turning black. Soak the toor dal for 30 mim.

2.       Heat oil, add chopped garlic and heeng. Add haldi and little chilli pdr. Immediately add in the brinjal pieces.

3.       Cover and cook for some time till they are almost soft.

4.       Now drain out the dal and add it to the brinjals. Mix it well and add 1 cup water.

5.       Bring to boil and simmer covered.

6.       The dal will cook in 8 – 10 min. make sure that even though the dal is cooked it should still retain its shape. At the same time most of the water should have evaporated leaving very little at the bottom.

7.       Add salt and the remaining chilli pdr. Serve hot with jowar or bajra bhakri.

ALUCHI PATAL BHAJI / ALUCHE PHATPATE

ALUCHI PATAL BHAJI / ALUCHE PHATPATE

INGREDIENTS

Aluchi paane / colocasia leaves shredded	4 nos / 2 big cups
Ambat chukka / green sorrel shredded	1 small cup
Besan / chick pea flour	1 – 1 ½ tbsp
Mula / white radish sliced in roundels	8  – 10 nos.
Shengdane / peanuts soaked	8  – 10 nos.
Dry coconut sliced	8 – 10 nos.
Chana dal / split Bengal gram soaked	1 – 1 ½ tsp
Imli / tamarind pulp	2 tbsp
Jaggery	1 tbsp
Salt	T.T.
TADKA
Oil	2 tbsp
Haldi	¼ tsp
Chilli pdr	½ tsp
Heeng	¼ tsp
Curry leaves	1 sprig

METHOD:

1.       Apply oil on your hands before handling alu leaves as your hands will get scratchy. Pick the leaves of the ambat chukka.

2.       Wash the alu leaves, cut out the stems. Finely shred the leaves. String the stems and cut them fine. Also shred the ambat chukka.

3.       Soak chana dal and whole peanuts separately for 3 – 4 hrs.

4.       Pressure cook both the leaves with little water till tender. Also pressure cook all together the peanuts, dry coconut slices and soaked chana dal.

5.       Mash the cooked leaves well. Dilute the besan in a little water and add to the mashed leaves.

6.       Add to it salt, chilli pdr, tamarind pulp and jaggery.

7.       Heat oil, add heeng, haldi and curry leaves. Add in the cooked peanuts, sliced coconut and chana dal. Sauté and pour in the cooked leaves.

8.       Add little water and bring to boil. Check seasonings, it should be sweet sour. Serve with chapatti or rice.

UDID NARAL BHAAT

UDID NARAL BHAAT

INGREDIENTS

Rice	1 cup
Urad dal / split black gram soaked	2 – 3 tbsp
Scraped fresh coconut	4 – 5 tbsp
Salt	T.T.
Coriander leaves	4 – 5 sprigs
TADKA
Oil	1 tbsp
Rai / mustard seeds	½ tsp
Heeng / asafetida	¼ tsp
Curry leaves	1 sprig
Dry or fresh Red chillies	2 nos

 

METHOD:

1.       Prepare boiled rice by pressure cooking it. Immediately spread it out on a plate when hot so that the grains do not stick to each other. Pour a tsp of oil on it and mix lightly so that you do not break the grain.

2.       Heat oil, add the rai, heeng and curry leaves. Add in the broken chillies and the urad dal. Sauté well for some time.

3.       To the rice add salt and scraped coconut and mix lightly. Pour the prepared tadka over the rice and mix well.

4.       Now transfer back the rice to the same pan and keep it covered on very low heat till the rice is warm. Be careful as we do not want to cook the rice now.

5.       Garnish with chopped coriander leaves. Crushed roasted urad papad tastes divine with this rice.