Simply Veg: South Indian Chutney Sandwich

Simply Veg: The South Indian Chutney Sandwich

Hey- it's about time that you wash that rotten meat from your bowels and fill it with the greenest sandwich in the world. It has all the nutrients you would need and you probably would have heard this recipe- nevertheless you never know what could change in my recipe!

You will need:

A fresh coriander bunch (leaves)

A bunch of mint leaves

Salt to taste

Garlic: 3-5 flowers

Green Chillies: 2 (or) Chilli flakes: 1 tsp

Turmeric (2 tsp.)

Mango: 1 small unripe, cut into small pieces (without seed)

Tomato: 1, cut in small pieces

Potato: 2 boiled, chopped and lightly salted .

Cucumber: 1, cut into small pieces

Tomato Ketchup (if needed)

Mustard Sauce.

1 small packet of your desired flavour of Chips (adds to calories)

1 cheese slice (if necessary)

Whole wheat Bread: 2 slices

Calories: ~125 cal (without cheese and chips)

Ideal for: Breakfast, Tiffin

Serves: 1

Comments: Makes a healthy alternative to processed foods like Noodles and Cornflakes.

Method: 1) Put the Mint leaves, desired amount of salt, Coriander leaves, garlic, mango pieces, Green Chillies/Chilli flakes and Turmeric with a little water inside the mixer and grind until the whole thing becomes a fine thick paste. (be careful to wash the leaves thoroughly before you do this).

2)Take the bread and slop the above paste as a fine thin layer on one side of the slices of bread (use the ketchup and mustard sauce lightly to add a sweet touch). Put the cheese slice over one slice of bread (if necessary), tomato slices, potato slices and cucumber slices. Put few pre-cooked flavoured potato chips on top and crush them lightly so that they dont poke the other slice of bread which forms the complete sandwich. Grill if necessary (when the cheese slice is present) or eenjoy fresh without the cheese slice after slightly warming both sides on a Tava (pan).

3) Serve with extra dabs of chutney and sauce combinations. Serve hot.

CR Aditya

The Elite Chef

Elite Recipe: Fromarge Pasta

Elite Recipe is a carefully selected delictable recipe once every month by The Elite Window. It is an offshoot from Tongue Tinglers.

You will need-

1 cup Salsa (See the previous June 2008 Salsa Recipe by clicking on the link from the right)
200-250 gms (1 serving) Penne Pasta
Oregano
Salt to taste
Soy Sauce
Cheese (3 cubes)
Milk 1 cup
Flour 1 cup

For Pasta-

Boil Penne pasta in slightly salted water. Add a spoon cooking oil before itself to prevent it from sticking. After boiling for 5-8 minutes, remove Penne by straining the water out. Take a Kadai (or a pan) add a spoon of olive/cooking oil and add the salsa mix. Add a sprinkle of Soy sauce (not too much) and saute well. Simmer. Now in a seperate pan, add the milk and slowly boil. Add two tablespoons flour (See to it that you dont add too much- just enough to make the milk viscous). Grate the cubes of cheese into the milk saucepan. Do not neglect the other simmering Kadai/pan. Saute the milk saucepan well and pour the viscous mix onto the kadai/pan containing the salsa mix. Mix well and then add to the bowl containing the penne pasta. Mix again and then pour into serving dish with a sprig of lettuce and serve. If required, one can make the dish more interesting by adding edible, minced bottle mushrooms along with the salsa mix. Sprinkle the Oregano on top of the serving in the end.

This dish is to be taken while hot.

Your Chef,
Aditya C.R
The Elite Window

Tongue Tinglers: SALSA twist!

For homemade Salsa:-

250 gms Capsicum

250 gms Tomato

a few flowers of garlic

Tomato Puree (with flavours if available)

2 tsp Chilli powder 

Jalepeno (A few pieces)

Olive Oil (2 tbsp)

Oregano (a pinch)

Salt and Sugar to taste

Mince the tomatoes and capsicum and crush them in a bowl with your washed fingers or with a pestle. Now add the mix to a pan with pre heated olive oil and minced jalepeno and saute. Add flavoured tomato puree with a dash of oregano and saute again till it becomes less watery and more viscous. Add chilli powder as specified if you really want it and then add the minceed garlic and saute. (Do not let the mixture dry!) Add salt and sugar as per taste and mix well. Remove pan from heat at optimum viscosity and add alongside nachoes or mix with pasta and serve hot!!

Aditya C.R

 The Elite Window