The cold sandwich cake

The cold sandwich cake

When sandwiches are mentioned everyone has thier own favourites. Sandwiches eaten during our school days in the Seventies , were very basic, as every Indian school going child will remember. Mostly white bread with butter and jam, or if you were lucky cheese and butter.Cheese was a luxury which not everyone had, especially in India. If you were lucky and had relatives staying abroad, then you would recieve small tins of kraft cheese😊. Of course Amul cheese cubes were already around, but were a little out of reach for an average middle class family. Back to sandwiches, my grandfather always had a slice of bread with green corriander and mint chutney as his evening snack. Those were the days when chutney was made using a grinding stone. The aroma of fresh mint and corriander leaves being crushed with green chillies and garlic is till today etched in my memory..

Whoever has lived in Pune, even for a short time will surely know about the Marzorin sandwiches. Soft crustless bread, filled with chicken, eggs, tomato and chutney… I crave these sandwiches even today…and they are a must on all my visits to Pune.

Todays recipe is a mixture of all my childhood memories..

Credit for the chicken pate filling goes to my friend hilda mascarenhas, who writes a wonderful food blog, hildastouchofspice.com. Do visit her food blog .

The cold sandwich cake

Basically you will require 3 types of fillings, and 16 slices of crustless bread

Ingredients..for chicken pate.

1 chicken breast

3 to 4 tbsps mayonaise

1 tbsps mustard paste

1 tsp honey

2 tbsps grated cucumber( helps to keep the filling moist)

Salt, pepper.

1 tbsp chopped celery leaves.

Method…

Boil the chicken in water which has been seasoned with salt and pepper.

Dispose the chicken bones, and put the meat in a food processor along with chopped celery..Pulse it and transfer the shredded chicken to a bowl, and add mayonaise, mustard, honey and cucumber. You should have a moist mixture. Keep aside.

Ingredients for second layer

4 Boiled eggs, sliced.

Sliced tomatoes

Sliced cucumber

Butter

Ingredients for 3rd layer

1/ 4 th cup mayonaise

1/ 2 cup basil leaves

2 green chillies

2 cloves of garlic

Juice of one lime

Salt

4 slices of cheese.

Method…

Blend basil leaves, chillies, garlic, lime and mayonaise together to get a pretty green spread, season with salt and a pinch of sugar.

Other ingredients are, finely sliced radishes, shredded carrot, shredded lettuce leaves, alfalfa sprouts and mayonaise.

Method

Keep 4 slices of bread on a serving platter, in a neat square.

Apply butter thinly, and add the chicken pate, level till all the 4 slices of bread are covered.

Cover with 4 slices of bread, and apply butter lightly, top with sliced tomatoes sliced eggs, and sliced cucumber…season with salt and pepper.

Cover with 4 slices of bread, apply the basil mayonaise and top with 4 slices of cheese in a single layer..

Lastly, top with 4 slices of bread, whose underside is spread with basil mayonaise.

Press down gently, and apply mayonaise all over the sandwich, covering it from all sides.

Gently press shredded lettuce, carrots all over sides and top…decorate with radish slices, cucumber slices, and alfalfa sprouts.

Chill thoroughly, cut into wedges and serve

A beautiful centerpiece is ready for your parties..

Vegetarian fish seyal

When I say vegetarian fish, its the way this unique dish is presented. Making use of cabbage leaves to make rolls filled with a besan(chick pea flour) paste, and then deep fried , causing the cabbage to look like the skin of a fish.

Many years ago, I found this recipe in THE VEGETARIAN COOK BOOK BY SADHU VASWANI CENTER. Over the years I have made this dish frequently and with good results. It does require a little extra time, but the results are worth it.😊

Besan ki sabji is made in many different ways, the Rajhasthani people call it gaathe ki sabji, where in besan is mixed with spices, oil and water to form a dough, which is then made into small balls or cylindrical logs. These balls are then boiled in water , to be cooked and then added to delicious gravies.

We sindhis also make a delicious besan sabji, called besan ji ani. But the shape given to the dough is normally like small tikkis. These tikkis or anis are either steamed or fried, and added to different gravies.And the gravy to go with this is normally a seyal onion tomato one. Seyal gravy normally lets the onions turn just a light golden instead of brown. Its one of the basic gravies sindhis use.

The recipe I will share with you today uses besan and cabbage leaves. Do try this delicious sabji with hot phulkas…

Ingredients for the rolls

5 cabbage leaves, thick vein removed.

1 cup besan( chickpea flour)

2 tbsps chopped onion

1 tsp whole corriander seeds

1 tsp red chilli powder

1 tsp salt

1 tsp red chillie powder

1 tsp cumin seeds

1 tbsps chopped corriander leaves

1/4th to 1/3 rd cup water

Thread to tie the rolls..

Method

Soften the cabbage leaves by putting them in boiling water for a minute. Remove and pat dry.

Mix the besan, cumin seeds, red chilli powder, salt, corriander seeds and onions along with the water to make a thick paste.

Take a cabbage leaf, apply the besan paste, roll up the leaf and tie with a thread to keep it secured.

Deep fry the cabbage rolls, discard the thread and keep aside.

The cabbage after being fried looks like the skin of fish…hence the name.

Ingredients for the seyal gravy

2 finely chopped onions

3 tomatoes pureed

1 tbsp chopped garlic

1 tbsps chopped ginger

1/2 cup yogurt

1 tsp turmeric powder

2 tsps red chilli powder

1 tsp garam masala

1 tsp salt

1 tsp shah jeera…caraway seeds

1/2 tsp ajwain

Heat 2 tbsps oil in a pan, add onions and salt .

When onions turn a pale golden brown, add cumin seeds and ajwain, and ginger, garlic.

Saute well, add red chilli powder, turmeric and garam masala.

Now add pureed tomatoes and let cook for a while, when oil seperates, add beaten curd and chopped corriander leaves.

After 5 mins, add the fried cabbage rolls.

Cover and cook for 5 mins.

Serve hot with phulkas.

Homemade Coconut Oil

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Coconut oil to  me means memories of childhood. Most of us remember our mothers oiling our hair with coconut oil and then plaiting the hair with pretty ribbons.  My mother would sit me down after my head wash on sundays and massage my hair with coconut oil and comb it neatly into 2 plaits. Head massage was a weekly routine which was never missed, I suppose I owe my lovely thick hair partly to coconut oil massages and partly to genetics..lol.

Coconut oil plays an important role in south Indian cooking as well, this aromatic oil emparts a lovely fragrance and taste to food. I use homemade coconut oil in making all our dosas , utappas etc. Besides being healthy, making it at home ensures it being pure. Yes it does take a while to be made, but the end results are  a marvelous golden pure oil.

Today, the recipe I will share with you is pure coconut oil, the way we make it home. This
method separates the water and the cream, enabling us to save cooking time. I love using
this fragrant oil for cooking my indian food , especially south indian food. Do try it.
COCONUT OIL
1.. Grate 5 big coconuts
2… Add about 4 cups of water and Blend in a mixer.
3…. Strain thru a strainer lined with muslin cloth, twist the cloth to squeeze out all the milk.
4…Add 1 more cup of water to the grated coconut, blend and squeeze out the coconut milk
5…Now transfer all the coconut milk to a pot.
6…Refrigerate overnite, atleast 12 to 18 hours.
7..The cream of coconut will have seperated from the water, forming a thick layer, which you can cut with a knife.
8…Discard the water, put the cream into a wok, cook on medium heat for about 45 mins to an hour.Stirring in between.
9..The oil will seperate and a crunchy brown residue will be left behind.
10…Strain the pure oil.
5 coconuts will normally yield around 500 ml of coconut oil.
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