Day ALOO TIKKI SANDWICH

INGREDIENTS
2-3 medium sized potatoes, boiled and peeled
1 plum tomato
1/2 cup frozen peas
1/2 cup corn
1-2 green chilis, finely diced
1/4 white onion, finely diced
Handful of cilantro, chopped
~2 cups cornmeal**
Masala Rack
2 tspn. salt (more to taste as needed)
1 tspn. amchur powder (dried mango powder)*
1 tspn. cumin powder
1 tspn. coriander powder
1/4 tspn. lal mirch
Staples:
Ketchup
Coriander chutney
COOKING DIRECTIONS
Take the boiled and peeled potatoes and finely mash them.
You should use a masher or ricer, but seeing as we don’t own either of those kitchen utensils, we used our hands and a wooden spoon.
Try to get as many lumps out of the potatoes as possible b/c they make rolling difficult
Chop the tomato in half and then squeeze the water out like you would squeeze a lemon.
The seeds and tomato juice should come out.
Finely dice the tomato and the onion and mix it into the aloo along with the green chilis
Microwave or boil the peas and corn (you can combine them).
Puree in a food processor until creamed and then mix into the aloo.
Mix in the cilantro and spices. Adjust the spice and salt to taste.
If the aloo tastes under spiced, just add a little of each dry masala in a similar proportion
Mix about 1 cup of the cornmeal into the mixture.
This will help to firm up the mixture.
Keep the remaining cornmeal in a bowl for coating the tikkis.
Tear off portions of the aloo mixture and gently roll into balls between your palms.
Then pat it into a circular patty.
Coat it with the cornmeal on all sides.
We used our Cuisine Griddler for cooking the patties.
Using the flat plates, heat to high and then spray the grill plates with cooking spray.
Grill the tikkis until golden on each side. You can also pan fry the tikkis on a hot skillet using a little oil.
Smear the two outer sides of bread slices with butter.
Put them on the grill buttered side down and grill until slightly golden.
Smear one side with ketchup and the other side with coriander chutney.
Sandwich two aloo tikkis inside then grill again until the bread is completely golden and crusted. Enjoy!

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Double Decker Sandwich

INGREDIENTS
For Pesto Stuffing
5-6 tbsp Lettuce Leaves
4-5 nos. Iceberg Leaves
4-5 nos. Rocket Leaves
4-5 tbsp Red- Yellow- Green Bell pepper Juliennes
1 cup Avocado Juliennes
4-5 tbsp Pesto Sauce
To taste Salt
To taste Black Pepper Powder
2-3 tsp Lemon Juice
For Mayonnaise Stuffing
4-5 tbsp Mayonnaise
3-4 tbsp Pineapple Juliennes
3-4tbsp Cucumber Juliennes
3-4 tbsp Pear Juliennes
7-8 nos. Cherry Tomatoes
For burger
2nos. White Bread
2 nos. Brown Bread
2nos. Cheese Slices
For garnish
Green Olives
Black Olives
Lettuce Leaves
Decorative Vegetable Toothpick

PROCESS
In a bowl, mix lettuce juliennes, red-yellow-green bell pepper juliennes, avocado juliennes, pesto sauce, black pepper powder and salt to prepare pesto sauce stuffing.
Now in another bowl, mix mayonnaise, pineapple juliennes, cucumber juliennes, pear juliennes and chopped cherry tomatoes to prepare mayonnaise stuffing.
Then on bread put pesto stuffing, cheese slice, bread, mayonnaise, prepare mayonnaise stuffing, cheese slice and keep brown bread on top.
Now cut the bread crust of the bread and also cut the sandwich in two halves.
Garnish the prepared sandwich with decorative vegetable straw.
Your Double Decker Sandwich is ready.

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Finger Sandwiches

Ingredients
8 slices of firm white bread
5 oz cream cheese at room temperature
3 teaspoons ginger paste
1/2 teaspoon salt
1 green chili, minced
1/2 teaspoon Hari Cilantro Chutney recipe is on the web site
2 tablespoons minced cilantro (hara Dhania)
1 tablespoon minced mint (podina)
1/8 teaspoon black pepper
1/3 cup cabbage, finely sliced
8 slices cucumber, thinly sliced
8 slices tomato, thinly sliced
1/4 cup crushed pineapple
2 pickled peperoncini, finely diced

Method
Trim sides of each slice of bread. Set aside.
Divide the cream cheese into four equal parts.

Tomato Sandwich
To one part of the cream cheese add black pepper, 1 teaspoon ginger, mint leaves and a pinch of salt. Mix well.
Spread cream cheese mixture onto 2 slices of bread. Place tomato slices and top with the other slice of bread to make the sandwich.
Cut into 4 pieces, garnish with a dab of spread and a sliver of tomato.

Cabbage Sandwich
To one part of the cream cheese add cabbage, 1 tablespoon of cilantro, 1 teaspoon ginger, half of the green chili (adjust to taste) and a pinch of salt. Mix well.
Spread mixture onto one slice of bread and top with another slice to make sandwich.
Cut into 4 pieces and garnish with a dab of the spread.

Cucumber Sandwich
To one part of the cream cheese add Hari Cilantro Chutney. Mix well.
Spread cream cheese mixture onto 2 slices of bread. Place cucumber slices and top with the other slice of bread to make the sandwich.
Cut into 4 pieces, garnish with a dab of spread and a sliver of cucumber.

Pineapple Sandwich
To one part of the cream cheese add pineapple, black pepper, 1 teaspoon ginger, pepperchini (adjust to taste), and a pinch of salt. Mix well.
Spread mixture onto one slice of bread and top with another slice to make the sandwich.
Cut into 4 pieces and garnish with a dab of the spread.

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Egg Salad Sandwich Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Hard boiled egg 1 (chopped)
Mayonnaise 2 tbsp
Coriander leaves 2 tbsp (chopped)
Green onion 1 tbsp (chopped)
Salt and pepper to taste
Lettuce leaf 1
Bread 2 slices (toasted)

Recipe Method

Mash up the chopped egg a bit with a fork.
Mix egg, mayonnaise, coriander and onion also sprinkle salt and pepper to taste.
Put lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce and put another slice of toasted bread on top.
Serve with potato chips and tomato ketchup.

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BAKED CORN CHEESE SANDWICH

INGREDIENTS
Bread Slices 8
Milk ½ cup
Butter 100g
Cheddar Cheese 1 cup
Finely Chopped Capsicum 1 cup
Finely Chopped Onions 1
Black Pepper 1 tsp
Corn 1 cup
Salt ½ tsp
Cheese Slices 4
Oil 2 tbsp

METHOD
Heat 2 tbsp oil and sauté 1 finely chopped onions. Now add ½ cup milk, 1 cup corn, 1 tsp black pepper, ½ tsp salt, 1 cup finely chopped capsicum, 1 cup cheddar cheese and 100g butter and turn off the stove. Then take 8 bread slices and do corn filling in it. Put other bread slice along with the cheese. Now grease the tray and bake it for 10 to 15 minutes.

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SPICY CHICKEN SANDWICH

Sponsored By www.Apnafoodtv.com

INGREDIENTS:

Boneless Chicken 500g
Onions 1
Green Chilies with Vinegar 4
Bread Slices 8
Crushed Red Chilies 1 tsp
Garlic Paste 1 tsp
Salt ½ tsp

METHOD:

For making sauce add ½ cup mayonnaise in a bowl, add 1 tbsp vinegar,, 2 tbsp tomato ketchup and 2 tbsp chili sauce and mix it properly.
Now make small pieces of boneless chicken and add 1 tsp crushed red chilies, ½ tsp salt, ½ tsp black pepper, 1 tsp garlic paste and 2 tbsp oil and mix it properly and bake it on grill pan.
After baking it, take it out in a bowl and add 4 green chilies with vinegar, 1 onion and 2 tbsp green coriander (finely chopped).
Now put the prepared sauce on the bread and then cover the bread slice and in the end put it on the sandwich maker or bake it on the stove. Delicious spicy chicken sandwich is ready.

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TRIPLE DECKER SANDWICH

Sponsored By www.Apnafoodtv.com

Ingredients:

Sandwich Bread 6 slices
Roast Chicken (Shredded) 2 cups
Butter 4 ounces
Omlete 2 eggs
Salt ½ tsp
Black Pepper ½ tsp
Cheddar Cheese (Grated) 1 – ½ cup
French Fries as required
Coleslaw Salad as required

Method:

Toast sandwich breads and spread butter on them.
Put roast chicken and cheddar cheese on the first slice and cover it with the second slice.
In the second layer spread butter and put omlete and cheese on it
Cover it with the third bread and repeat the procedure and cut the sandwich into triangles.
Put wooden skewers in the middle and serve them with fries.

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Special Cheese Sandwiches Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Bread slices6
Onion chopped1
Green chili chopped2 – 3
Cheddar cheese100 gm
Tomato ketchup3 tbsp
Tomato sliced 2
Salt to taste
Black pepper powder¼ tsp
Chili powder½ tsp
Mustard paste1 tbsp
Ice berg½ flower
Mayonnaise¼ cup

Recipe Method

Mix together 1 chopped onion, 2 – 3 chopped green chilies and 100 gm grated cheddar cheese.
Add in 3 tbsp tomato ketchup, half flower of chopped ice berg, salt to taste, ¼ tsp black pepper, ½ tsp chili powder, 1 tbsp mustard paste and 3 tbsp mayonnaise.
Now put a little cheese mixture on each bread slice, cover with another slice.
Toast in a grill pan with a little butter or mayonnaise until golden brown.
Now cut into wedges and serve with ketchup.

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Bacon Jam Avocado Lettuce and Tomato Sandwich Recipe Video

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Paprika Steak Sandwiches Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

20g butter
2 brown onions, thickly sliced
1 tbs brown sugar
1 tbs balsamic vinegar
2 (about 500g) beef scotch fillet steaks
1 loaf sourdough bread, cut into 1.5cm-thick slices
2 marinated capsicums, thickly sliced
40g baby rocket leaves
Potato wedges, to serve
Paprika mayonnaise
1 egg yolk
1 garlic clove, crushed
1 tbs lemon juice
1 tbs tomato sauce
1 tsp Dijon mustard
1 tsp sweet paprika
1/2 cup (125ml) light olive oil

Recipe Method

To make the paprika mayonnaise, place the egg yolk, garlic, lemon juice, tomato sauce, mustard and paprika in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper.
Melt the butter in a large frying pan over medium heat until foaming. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion softens. Add the sugar and vinegar and cook, stirring, for 5 minutes or until onion is golden brown and caramelised. Transfer the cooked onion to a bowl.
Use a large sharp knife to cut through each steak, across the grain, into 2 thin steaks. Heat a barbecue or char-grill pan on medium high. Season steaks well with salt and pepper. Add the steaks to the preheated grill and cook for 1-2 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Add the bread slices to the grill and cook for 1 minute each side or until toasted. Remove from heat.
Place half the bread slices on serving plates. Dollop with paprika mayonnaise. Top with beef, onion, capsicum and rocket leaves. Sandwich with remaining bread slices. Serve immediately with potato wedges, if desired.

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