Tag: #toast

Grilled Sindhi Dal Sandwich

main meal
The dal sandwich

Grilled Sindhi Dal Sandwich

This Sindhi Speciality, usually sold in carts in Ulhasnagar area, is a grilled vegetable sandwich using raw vegetables and boiled potatoes…Boiled moong dal is usually poured over it and garnished with chutneys, and some sev. A complete meal on its own, and very low on oil usage.  There are many variations for the filling, but I prefer incorporating raw vegs along with boiled potatoes.Do try it out.

A sandwich, when we were children, meant either chutney with sliced tomatoes or a boiled potato toaster, which I loved. My mother would put lots of chillie, onion, kotmir and some dry masalas in boiled mashed potato, make a sandwich and toast it using a stove top hand held toaster, not forgetting the liberal use oil used to make it crisp. We happily ate those along with tomato sauce. Never once asking… where is the protein in this meal?😁😁

Ingredients and method for dal
1 cup of yellow moong dal
( soaked for 4 hours, and boiled with 1 tbsp of crushed garlic and salt)
Boil till soft and mushy, don’t mash it up too much, leave a little bite to it.
Adjust consistency. We want it easily pourable. Not too thin nor thick
Keep aside.
Ingredients  for Sandwich
6 slices of bread
1/2 cup shredded carrot
1/2 cup shredded red cabbage
1/2 cup shredded raw beetroot
1/2 cup finely sliced green paprika( capsicum)
Tomato slices
2 boiled  potatoes.. peeled and sliced.
Some chaat masala.

Mix cabbage, carrot, beetroot and paprika.
Onto a bread slice place tomato slices and top with the raw shredded vegetables, lastly place boiled potato slices , sprinkle chaat masala and cover with another slice of bread.
Grill the sandwich with oil or butter applied.
I grilled on a stove top with a heavy cover, brushing oil to get it crisp.

Other ingredients
Green chutney
Khatti meethi tamarind chutney
Chaat masala, red chilli powder
And some sev and corriander leaves.

Assembling
Cut a grilled sandwich into half
Place on a plate
Pour HOT dal on it.
Top with green chutney, tamarind chutney, dry masala and sev.
Enyoy your wholesome meal

* make it at serving time. Eat immediately.

Srikaya Jam( Coconut and Egg jam)

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Srikaya selai
( Coconut Egg Jam)

This awesome spread is very addicting in its mellow and smooth taste. My favourite jam to have when in the mood .

I got introduced to this kaya, on one of my trips to singapore, way back in the 1980’s. Had it at Yakun kaya toast outlet, and since then I am a big fan…of both, the jam as well as the coffee shop😊

Slather it on a slice of toast and relish it , or even add  thin slices of cold butter on top of the jam , fold over and munch into it. Of course accompanied by a hot cup of coffee or tea. This kaya  stays fresh upto  a week in the fridge. Srikaya   jam is popular in traditional coffee shops across south east Asia, served with toasted bread and cups of strong filter coffee made with condensed milk, and accompanied by half boiled eggs served with a drizzle of soy sauce.

Adding a mix of  palm sugar and white sugar, gives the kaya a subtle caramalised taste.

The traditional method takes hours of slow cooking,  whereas this recipe barely takes 10 to 12 mins.

Remember to cook on a low flame.

Ingredients

200 ml thick coconut milk( I used tetrapack)

2 pandan leaves tied in a knot.( or 1/2  tsp vanilla essence)

50 gms grated palm sugar

50 gms white sugar

4  egg yolks( beat lightly with a fork)
A pinch of salt.

Method.
Take a  saucepan.
Add the coconut milk ,palm sugar, white sugar and pandan leaves.
Add a pinch of salt.
Stir gently on low heat for 5 mins.
Once the mixture is thicker remove half cup of the hot coconut milk mixture  and add to the yolks( to temper)  and mix quickly .
Now add the eggyolk mixture back to the pan and continuously stir till thick.
Another 5 to 8 mins.
Cool completely and put into a jar.
Refrigerate.