Sandwiches & Toasts

Latest sandwich and toast recipes from facebook public groups posts.

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Flax seeds Chutney powder(Agase chutney pudi North Karnataka style) - Healthy and Nutritious side dish that can be served with dosa, idli, jowar/plain roti and plain rice along with oil/ghee or curd.
I also sprinkle on toasted bread and dosa to make it more tasty and healthier.
Detailed Recipe :http://indianveggiedelight.com/flax-seeds-chutney-…
Video Recipe https://www.youtube.com/watch?v=MkQcXqEtSJc
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Stuffed baby eggplants: gutti vankaya koora
Tender baby eggplants stuffed with a spicy lentil powder (koora podi). What can I say..... it's a favorite across generations in my family. In fact, my husband's grandfather's love for eggplants was legendary. He was lovingly called "vankaya muchika" because he would devour the baby eggplants along with their stems 😋. Vegetables, especially in rural areas are very fresh and tender, so I can totally see that happening 😊.

Here is the recipe for koora podi. I used only some of it for stuffing in the eggplants. I added salt and turmeric before stuffing. You can use koora podi with any vegetable dish.

1/2 tsp methi seeds
1tsp jeera Rai
3tsp dhania
3 dry red chilli (use as per taste)
1/4 cup urad
1/4 cup channa
Small piece of tamarind

Dry roast channa dal, urad dal and methi till they are fragrant and toasted.
Remove in a plate and let it cool
Dry roast mustard seeds, cumin seeds and coriander seeds. When they are fragrant add red chillis and roast for a few seconds. Stop roasting when they get brittle.
Add a small piece of tamarind and grind to a powder. It should not be too fine like flour but has to be slightly coarse. Maybe more like semolina.

When using it to stuff baby eggplants, okra or kundru add salt and turmeric.
Use in stir fries to give a nice flavor.
Goes great with almost any vegetable. Tastes great with eggplant, green beans, ridge gourd, zucchini, kundru, karela, lauki ....
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Ruchita Gadgi Wattamwar, Shuba Dinakaran and 23 others like this

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Surbhi SahayTempting😋

21 hours ago   ·  1

1 Reply

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Sirisha SingaporeDelicious

13 hours ago   ·  1

1 Reply

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Ramya ChandrasekarYummy!Now how long did it take to shallow fry it?

4 hours ago

3 Replies

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Sangeeta BakaneMy grandmother used to say podi-chellu koora. Yes, u can use with most veges & it gives that typical south indian taste; + it can be mainly used on festival days becoz it does not contain onion or garlic/ginger.

3 hours ago   ·  1
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Sangeeta BakaneI love this kind of koora v.much!

3 hours ago   ·  1

1 Reply

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Dinner tonight. Grilled veggies and cheese panini with tomato basil soup... ... See MoreSee Less

Prasanna Kunchavaram, Shraddha Honrao-Malandkar and 23 others like this

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Kirti Apte-BhattuLooking yummy

2 years ago   ·  1
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Indu S KumarYummy....

2 years ago   ·  1
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Bhavna DhariyaRecipe please...

2 years ago   ·  1
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Shubha RavikotiThat cheese panini looks droolworthy

2 years ago   ·  1
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Dolly AcharyaWhat kind of bread did you use?

2 years ago

2 Replies

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Shikha PathakLuks yumm

2 years ago   ·  1
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Esha GoyalRecipe please .

2 years ago
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Mamta MishraTotally tempting

2 years ago   ·  1
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Shalini Manish MaheshwariRecipe for soup please

2 years ago
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Ketaki AlurkarFor soup- in a pan take 1 tbsp oil and fry onion and garlic. When soft add ginger then chopped ripe tomatoes. Cook till mushy and blend with insertion blender or traditional blender. Add fresh chopped basil, veg stock to get the consistency you want. Add salt pepper little bit of sugar. Once it starts boiling lower heat and add fresh cream to your taste. Simmer for a while and serve hot.

2 years ago
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Ketaki AlurkarFor sandwich- buttered outer side of the sourdough bread. Inside applied veggenaise on both sides. Added cucumbers, green peppers spinach and cheese and grilled. It was simple with not much cheese still very yummy.

2 years ago
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Ketaki AlurkarThanks all for your likes and comments.

2 years ago
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Have you ever tried grilled Sandwich with a cheese slice on gazzrella? ... See MoreSee Less

Kishori Jape Gupta, Karuna Aruna and 23 others like this

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Gargee Robin JaiswalFirst

43 minutes ago
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Rekha PurohitWow morning with healthy breakfast 👌👌👌

43 minutes ago   ·  1
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Rekha PurohitJai Shri Krishna Uncleji

43 minutes ago   ·  1

1 Reply

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Gargee Robin JaiswalGm uncle ji....nvr tried bt nw after seeing ur this plate...I vl definitely love to try it...😍

42 minutes ago

4 Replies

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Sonia YadavQuite innovative

41 minutes ago   ·  1
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Daljeet SinghEk slice toh mujhe bhi chahiye... Sir

40 minutes ago   ·  1

1 Reply

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Gitaanjali VohraGajrella, swere swere 😁😁 wadhiyaa ji 🙏

40 minutes ago   ·  1
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Harneet Kohli MaineeWow....that's something unique!

36 minutes ago   ·  1
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Suhasini DasariBy lookng ur plate craving starts uncle...gdmrng Uncle n Aunt

35 minutes ago   ·  1
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Nidhi AggarwalInnovation at it's best ❤❤ Twada jawab nahin uncle ji 🙏🙏

34 minutes ago
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Gaganpreet KaurYes yes... Even with manoges.... It taste yummilious

29 minutes ago   ·  1
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Varsha ThakuraniNo but it look's yummy

23 minutes ago   ·  1
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Rekha Bharatarajan

20 minutes ago   ·  1
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Vijay RalliVery different

9 minutes ago   ·  1
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Shila PunjabiGood morning...healthy breakfast enjoy

9 minutes ago   ·  1
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Karuna Arunajai shree krishna uncle.......gd mrng....what an idea

8 minutes ago
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Didn't know quite what to do with the millet I had. It's good for diabetes and weight loss. I must confess this isn't my recipe but taken from the net. The Tomato recipe is what I prepared from my book which had a collection of recipes from my mum, mum-in-law, sister and sister-in-law.

Foxtail Millet Upma

- 1/2 cup Millet Foxtail
- 1 tsp coconut oil
- 1/2 tsp salt
- 2 tsps coconut oil
- 1 tbsp urad dal
- 1/2 tsp mustard seeds
- 8 - 10 curry leaves
- 1 tsp chopped ginger finely
- 1 tsp green chillies finely chopped (optional)
- Few florets of brocolli and cauliflowet
- 1 carrot medium (peeled, cut into thin strips)
- 1 onion small , thinly sliced
- 1/4 cup green peas frozen
- 1/2 tsp salt

- to garnish
- 2 - 3 tbsps coconut grated
- 1/4 cup cashewnut halves
- 1 tsp ghee
- To prepare the millet upma: In a heavy bottomed pan, heat 1 tsp ghee/coconut oil and roast the millets gently until aromatic - for around 5-7 minutes.
- Heat little over a cup of water in a small pan. Once this comes to a boil, add to the toasted millets with 1/2 tsp salt. Cover and cook until the millets are soft but not mushy. Foxtail millet will take around 8 minutes and millet will take around 10 minutes. Once cooked, fluff with a fork and remove into a bowl. Keep aside.
- Meanwhile, heat the ghee/coconut oil in another pan. Add the urad dal, mustard seeds and wait until the dal turns golden brown and the mustard seeds splutter.
- Add the finely chopped ginger, green chillies, curry leaves and give it a good stir.
- Now add the chopped onion, carrot and brocolli and cauliflowet florets with a pinch of salt and stir well. Keep covered and cook for 4-5 minutes until somewhat cooked. Add the frozen peas, cover and cook for another 2-3 minutes.
- To this add the cooked millets, stir to combine everything together. Season with salt as required.
- For the garnish, in a small tempering ladle or pan, heat the coconut oil or ghee. Fry the cashewnut halves until golden.
- Remove the Millet Upma in a platter. Garnish with fresh coconut, fried cashews and if you like some fried curry leaves too!

Serve millet upma when it is hot as it tends to dry out as it cools. You can serve it with a tomato chutney or coconut chutney on the side.
I used Tomato Relish / Chutney.
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