Indian Style Baguette Sandwich

Baguette is a type of french bread and it is bit hard on outer layer and soft inside. 

I just tried this sandwich and it came out very well. So here is the recipe. This sandwich makes a good snack in the evening and filling too. You can say that it is a just twist of Indian bakery style sandwich but with loads of vegetables in a healthy manner. You can pack this sandwich for kids for their snack box. You can also have this sandwich for your ladies kitty party, a small tea party etc.
Here is a recipe that how i have done this.
No onion or garlic is used in this Indian Style Baguette Sandwich.
Things Needed :\
Baguette bread :  1
 For Topping :
Carrots : 2
Beetroot : 1
Boiled Potatoes : 3 to 4
Pomegranates : 5 to 6 Tablespoons
Groundnuts : Dry roasted : 2 to 3 Tablespoons
Coriander leaves : 1/2 Bundle
Green chilly : 1 to 2
Lemon : 1
Spices :
Dry ginger powder : 1/2 Teaspoon
Garam Masala : 1/2 Teaspoon
Pav bhaji Masala : 1/2 Teaspoon
Turmeric powder : 1/2 Teaspoon
Jeera/ Cumin Seeds : 1/2 Teaspoon
Salt : As required
Cooking Oil : 2 Tablespoons
Ghee/ Butter : 2 to 3 Tablespoons.

Method :

1. Wash and boil potatoes and remove its skin. Smash it nicely and keep it aside.

2. Wash and grate carrots and beetroot. Keep some carrots gratings separately in a cup.

3. Wash and cut chilly, coriander leaves and keep it aside. Cut lemon and squeeze out the juice and keep it aside.
4. Remove the pods from pomegranates and keep it aside.
5. Dry roast groundnuts and remove its husk and keep it aside. (Divide the pods in to two)
6. Keep a pan and heat. Add jeera and let it turn slightly golden brown.
7. Add  carrot, beetroot gratings and cut green chilly. Mix it well and stir.
8. Let it turn soft. Add smashed potatoes and mix it well. Stir continuously on slow flame.
9. Add garam masala and pav baaji masala powder. Add dry ginger  and turmeric powder.

10. Mix all the ingredients nicely and stir for 2 to 3 minutes.
11. Add coriander leaves and lemon extract . Put off the fire.

12. Shift the curry to a serving bowl.

Now get ready for bread slices topping Roasting /Shallow Frying

1.. Cut Baguette in to small pieces.Arrange them in a tray or plate.
2. Top up Baguette pieces with ready vegetable mix. Press it slightly on the top.

3. Keep a tava /pan on the fire and heat. Put a teaspoon of ghee/butter.
4.  Put the vegetable topped Baguette on the tava. Put the slice upside down.

5. Let it fry or dry roast nicely on low flame for 1 to 2 minutes. Now turn the other side and cook for a minute.
6. Remove it from the pan and keep it on a plate. Repeat the same with remaining Baguette pieces.

Topping up with Groundnuts and Pomegranates.
1. Keep a shallow fried bread slice in the serving plate.
2. Top up with pomegranate pods and spread groundnuts generously.
3. Sprinkle with chat masala or with jeera powder (Optional) and carrot gratings.
4. Eat or serve as a snack whenever you want. We had it in the evening.

Note :

Adding any vegetable to top up is your choice. Adding onion or garlic to the curry is optional. Use of oil to shallow fry is optional. I have used very little ghee to Roast the baguette pieces. (toasting).
Adding any brand of spice is optional. I have used MTR Spices because it is mild and tasty too.
Time : 
Preparation time : Altogether : 40 Minutes
Serves : 4 to 5  (Depending on the topping you use).

MTR Spices that I have used in this recipe.

Bread that I have used in this recipe

Jat Pat Curry (Tomato Moong dal & Carrot Fry )

Jut Pat curry is very easy to cook, not much of ingredients needed either. I have tried Simple Moond dal with tomatoes and carrots fry.

These two dishes does not take much of your time and it does contain rich source of proteins and other minerals. It boost energy and keeps you full for a long time.
I have used Moond dal and tomatoes for dal and carrots and green chilly with and coriander leaves for both the dishes.
Let us see the recipe Now :
Jutpat means quick. It should be with in a few minutes.
No onion OR garlic is used in this combo dishes.

1 Moong Dal - Tomato Curry :

Ingredients :
To cook :
Moong dal : 1/2 Cup
Tomatoes : 2
Green chilly : 1
Pepper pods : 2 to 3

To Add : 
Mustard and jeera/cumin seeds, curry leaves, ingh/Asafoetid seasoning.
Coriander leaves : 2 to 3 Tablespoons
Salt : As required
Ginger Grated : 1 Teaspoon

For Seasoning :
Ghee/Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cunin seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh/ Asafoetida : A pinch

Method :
1. Wash and pressure cook moong dal, tomatoes, pepper pods and slit green chilly. ( Wash and slit before adding and wash and cut tomatoes. (Discard the tomato seeds before adding to cook).

2. Keep a pan on the fire and add ghee/oil, mustard seeds, jeera and let mustard splutter.
3. Add curry leaves and ingh to it. Put cooked moong dal mixture and mix it nicely. Add required water.

5. Wash and remove the outer layer of ginger and wash it again. Grate it and put it to the dal.
6. Add salt and turmeric powder. Let it cook for 2 minutes again. Add cut coriander leaves and shift the ready curry to a serving dish.

7. Jatpat Curry / Moong dal curry is ready to serve.

Note : 

I did not add any spice to the dal. It is simple and mild spicy. Cooking green chilly along with moong and tomatoes adds to spicy taste. Adding any spice powder is your choice.
Adding more ghee is optional. I used ghee to season the curry.
Time : 10 Minutes,
Serves : 2 to 3

2.  Carrots Fry :

Wash and grate  2 to 3 carrots and keep it aside.

Wash and cut green chilly (1) and keep it aside.

Wash and cut coriander leaves, curry leaves.

Keep a pan on the fire and heat. Add 1 tablespoon of coconut oil (Or your choice of oil), mustard seeds, jeera (each 1/2 teaspoon). Let mustard seeds splutter. Add cut green chilly, grated carrots and curry leaves. Fry for 1 to 2 minutes. Add a pinch of turmeric powder and required salt. Mix it well.

Remove it from the pan to a serving dish. Your carrot fry is ready to serve. 

Note : Use your choice of oil. Adding any spice powder is optional. Adding cut onions and garlic is optional. I have not used it.

Time : 5 Minutes 

Serves : 2 to 3

Hot and Spicy Capsicum Curry.

Hot and Spicy Capsicum Curry can be eaten with rice, roti , chapaatis and bread toast also.

Things Needed :
Capsicum : 2 to 3
Coriander Seeds : 1 Tea spoon
Fresh coconut : 1 Table spoon.
Red chillies : 4 to 6
Sesseme Seeds : 2 Tea spoons
Ground Nuts : Roasted : 2 Table spoon.
Tamarind pulp : 2 Table spoon
Jagary : 1 Table spoon ( grated)
Salt: to taste
Oil : 1 Table spoon
Water : 1/2 cup
Curry Leaves : 8 to 10 leaves.
Mustard Seeds 1/2 tea spoon.
Ingh or Asfatodia: a pinch

Method :
Cut capsicum in to small pieces. Take a pan and put oil and heat. Put mustard and let it spurt add curry leaves and cut capsicum. Fry until capsicum becomes soft. Add ingh and water and cook for 2 minutes.
Roast coriander seeds , sesseme seeds and red chillies 2 to 4 curry leaves and grind with coconut , roasted ground nuts tamarind pulp. Add this mixture to cooked capsicum. Add salt and jaggary. Mix well and cook for 2 minutes. Capsicum curry is ready to serve.

Note : Roast coriander , sesseme seeds red chillies and ground nuts on the slow fire. Can add little more jaggary to get sweet taste.

2 servings.

Palak - Tomato Dal .

Palak/Spinach and Tomato dal is a good combination and it is nice to have with chapatis.
I have cooked Palak tomato dal with simple spices and Toor dal. It is a very simple dal and chapatis.

Chapatis are prepared using Jowar/Sorghum/Millets and very little quantity of wheat flour.
Chapatis are prepared immediately and served hot chapatis with Palak Tomato curry.
No Onion or Garlic is used in this " Palak Tomato Dal".
Let us see the recipes now :

1. Palak/Spinach Tomato Dal.

Things Needed :

Tomatoes : 2
Toor dal cooked 1 Cup
Green chilly : 2
Palak Leaves : 1 Bundle
Curry Leaves : 8 to 10
Coriander leaves : 2 Tb
Salt : Required
Ginger : 1 Teaspoon (grated)
Rasam/Sambar/Curry powder 1 Teaspoon
Garam Masala /chat masala : 1/2 Teaspoon
Salt : As required
Milk/Fresh Milk Cream : 2 Tablespoons
Turmeric powder : A pinch
Seasoning :
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Oil : 1 Teaspoon
Asafoetida/Ingh : A little
Ghee: 1 Tablespoon

Method :

1.Wash and cut palak/Spinach leaves and keep it aside. Wash tomatoes and cut into small,
2. Wash and cook 1/2 cup of dal and keep it aside.
3. Wash and cut green chilly, wash and remove the outer layer of ginger, wash it again and grate it.
4. Wash and cut curry leaves and coriander leaves.
5. Keep a pan on the fire and add oil, mustard seeds and let it splutter.
6. Add jeera and cut green chilly. Add a pinch of ingh/asafoetida. Mix it well.
7. Add cooked dal. Ad a pinch of turmeric powder. Add cut palak leaves, tomatoes and cook.
8. Let it cook for 3 to 4 minutes. Add salt, rasam powder/sambar powder. Add grated ginger.
9. Add 1/2 Teaspoon of garam masala and mix it well. Let it cook for 2 minutes.
10. Add required water. (If required). Stir in between to see that it does not get burnt
11. Shift the ready curry to a serving dish and add fresh milk cream. (Optional)
12. Add cut coriander leaves, ghee and serve with chapatis.

Note :

You can use moong dal instead of toor dal. (optional). You can use your choice of rasam/sambar powder. I have used MTR. Use of more chilly is optional. Use of fresh milk cream is optional. ( I have used fresh cream from home which is collected after boiling milk). It adds to the taste.

Time : 10 Minutes : (If you have already cooked the dal or 20 more minutes to cook dal).
Serves : 3 to 4 .

Beetroot Parota

Beetroot Parota  is prepared using beetroot. Just thought of preparing this paratha and it turned as yummy.

Beetroot Parota is good to eat for breakfast or for dinner. It is easy to prepare and we can have them with curd or any curry goes well with this Paratha. We can send it in kids snack box/lunch box, as it stays soft and smooth.
I have used Beetroot and some spices here. Was lazy to cook another curry and thought of preparing paratha with this remaining Beetroot Palya.
Let us see some benefits of eating " Beetroot " in our diet.
Beetroots are good for constipation, piles and kidney disorders because of its fiber content. It helps to improve blood circulation, good aid for skin care and prevents cataracts. They are rich in nutrients, vitamins and minerals, like fiber, vitamin C, magnesium, iron, copper and phosphorus. Beetroots are low in calories and no cholesterol. But they are rich in sugar content.
Lets see the recipe now: No onion or No garlic in this Beetroot Parota. (Optional).

Things needed :

BeetRoot : 1 ( slightly big )
Wheat flour : 2 Cups
Curd : 1 Table spoon ( or Butter milk 1/2 cup)
Chilly Powder : 1/2 Tea spoon
Garam Masala Powder : 1/2 Teaspoon
Jeera ( cumin seeds ) 1/4 tea spoon.
Salt :to taste.
Water : 1/2 Cup ( If needed )
Coriander leaves : 3 to 4 sticks.
Curry leaves : 6 to 8
Oil : 4 Table spoons
Cooking Oil : 3 to 4 Tablespoon

Method :

1. Wash and remove the outer layer of beetroot and grate it. Wash and cut coriander leaves.
2 . Keep a pan on the fire and heat. Add 1 teaspoon of oil and fry grated beetroot. Add curry leaves.
3. Fry nicely till the beetroot turn soft. Remove from the pan and let it cool. Add coriander leaves.
4. Add jeera, chilly powder, garam masala powderm turmeric powder and salt to the fried beetroot.
5. Put wheat flour to the beetroot bowl. Mix it well. Add curd and required water.

6. Prepare the chapati dough and let it rest for 10 minutes.

7. Now divide the dough into small portions.

8. Dip a small portion of dough in dry wheat flour and roll as chapati.
9. Keep a tava/dosa pan on the fire and heat. Clean the tava with a dry tissue or cloth.
10. Put rolled beetroot parota on the hot tava. Sprinkle little oil on the top of parota and cook.
11. Cook nicely and turn the other side and cook for 1 minute.

12. Now remove Beetroot Parota from the pan.
13. Repeat the same with remaining dough.
14. Serve hot beetroot parota with a cup of curd and any side dish you have prepared.

Note :

Use of curd to mix the flour is optional. It helps to soften the dough and parotas will be soft. Adding more oil while cooking parota is optional. (Taste Yummy but not good for health). Raw beetroot also can be used instead of cooked beetroot. Adding any spice is optional. Example , jeera powder, chat masala powder or any other powder.
Time : 30 Minutes
Serves : 3 to 4 .

Peas and Vegetable Saagu with soft chapatis.

Peas and Vegetable Saagu/Curry is one of the traditional dish that goes well with almost all the main dishes like chapatis, pooris, rotis, naan and other indian bread.

 I Have prepared this curry How my father used to do @ times. It is bit spicy, yummy and goes well with chapatis especially.
I have used peas, potatoes, tomato, beans and some spices which are at home.
Let us see the recipe now :
No Onion or Garlic is used in this curry.
@ First :

Vegetable Saagu

Things Needed :

To cook :
Peas : 1 Small bowl. (250 grams)
Carrot : 2
Potato : 2
Tomato : 1( small )
Beans : Handful
Salt : To taste

Things to grind :
Coconut : 2 to 3 Tablespoons
Cinnamon : A small stick. (1/4 inch)
Cloves : 4 to 5
Roasted chenna/putani : 2 Tablespoons
Coriander seeds : 1 Tablespoon
Jeera/Cumin seeds : 1/2 Teaspoon
Tamarind : 1/2 Marble size.
Green chilly : 2
Pepper pods : 2 to 3
Ginger : Small piece
Coriander leaves : 2 to 3 sticks
To Add : 
Ground masala
Butter : 1 Teaspoon
Milk powder/ fresh boiled and cooled milk: 1/4 Cup
Oil : 2 Teaspoons
To Season :
Jeera / cumin seeds : 1/2 teaspoon.

Method :
1. Wash and cut vegetables into small pieces and pressure cook with fresh peas pods.

2. Grate coconut and grind it with coriander seeds, jeera, pepper pods, green chilly, ginger, cut coriander leaves cloves and cinnamon.
3. Remove it from the mixi jar once it turns soft and smooth. Keep it aside.

4. Keep a pan on the fire and heat. Add oil and put jeera. Let it turn slightly golden colour.
5. Add ground spice mixture and cook on low flame. ( for 2 minutes. Stir in between).
6. Keep cooked vegetables on fire. Add 1/2 Cup of water and mix it well. Add required salt.

7. Let it cook for 2 minutes. Add spice masala to the boiling vegetables and mix it well.
8. Let it cook for 2 to 3 minutes. Put off the fire and add 1/4 cup of fresh thick milk.
9. Shift  the curry to a serving dish. Add 1 teaspoon of lemon juice to it.

10. Add a teaspoon of butter on the top. Serve it with hot soft chapatis.  We had this " Peas and Vegetable Saagu with Soft Chapatis".

Note :

Do not add much spice. It gives out strong aroma. Adding more /less chilly is optional.
Adding any vegetable of your choice is optional. Adding milk powder or fresh milk adds to the taste.
Time : 30 Minutes 
Serves : 3 to 4 

Recipe for soft chapatis.:

Mix wheat flour with required hot water, add a teaspoon of ghee and prepare soft dough.
 Roll them as chapatis and cook on low and medium flame.
 Use of oil while cooking chapati is optional.
You can spread some ghee on the top of hot chapati also.