Grated veggie sandwich

You need
Carrots, Bell pepper, Onions (Grated) - 1 cup
Green chutney
Butter
Salt
Pepper
Bread
Cheese slice(optional)

Method

• Add salt and pepper to the grated veggies and set aside.
• Spread the green chutney on one side of bread and spread butter on other side.
• Place the veggies on one side and cover with other side.
• You could place a cheese slice if you wish.
• Toast, cut in half and enjoy.

Paneer tikka sandwich

You need
Bread
Butter
Cheese slice (optional)
Onions (Sliced)
Ingredients for paneer tikka

Method

• Make paneer tikka side dish for roti.
• Spread butter on one side of bread.
• Place paneer pieces with little gravy on other side of bread.
• Place onions on top.
• Your choice to place cheese slice if you wish.
• Cover the sides together and toast.

 

Cottage cheese sandwich (Kid friendly)

An indian twist to the all american sandwich. This will sure be a crowd pleaser for a kids party. Non spicy and bursts with flavor.

You need
Cottage cheese - a handful (cut into tiny squares)
Mayonaise
Green chutney
Salt
Pepper
Whole grain bread/multigrain/anything else
Cilantro

Method

• In a bowl add cottage cheese squares, salt, pepper and cilantro and mix well.
• Take two slices of bread and spread Mayonaise on one side and green chutney on the other side.
• Place the paneer squares on one slice of bread. Cover with the other slice and toast in sandwich press.
• Cut into triangles or any other shape your kids like and serve.

Mushroom Chettinad

This was an instant hit on the table. You could choose to use any kind of mushroom, or even a mix of mushroom varieties to make it extra special. The uniqueness of Chettinad flavor stands with the curry leaves and the use of spices, especially pepper. Be a little generous in using curry leaves in any Chettinad cooking.


You need
Mushrooms - 2 packs (quartered)
Curry leaves 
Green chillies - 2-3 (slit)
Pepper corns - 1 teaspoon
Channa dal - 1 tablespoon
Coriander seeds - 1-2 tablespoons
Oil
Salt
Mustard - 1 teaspoon
Ginger garlic paste - 1/2 tablespoon


Method

• Wash and cut the mushrooms into bite sized pieces.
• Fry pepper corns, channa dal and coriander seeds in a dry pan and grind them to a fine powder and set aside.
• In a frying pan start by adding oil followed by mustard seeds, green chillies, curry leaves and ginger garlic paste and saute for a minute.
• Add the mushrooms and salt and cook until the mushrooms shrink and get fried.
• Remember mushrooms will let out water while cooking. So don't panic, keep cooking until all the water goes.
• Half way down the sauteing process add the fine powder made in the 2nd step and mix well.
• Keep sauteing until the mushrooms are well coated with the spices and all the water has gone.
• Final product will look like the one in the picture (to be uploaded soon)
• Serve as starter.