Carrot - Cucumber -Chutney (C - 3 ) Bread Sandwich

Carrots, Cucumber and Mango Chutney is used to prepare this bread sandwich . Carrot cucumber sandwich is an easy dish and you can munch them any time of the day.  It can be for breakfast or for snack.
This is a healthy snack we can say since it contain vegetables. Raw vegetables are used here and raw vegetables are loaded with minerals and vitamins.

Lets see some benefits of eating ghee in our diet.
Ghee protect our gastrointestinal system. It helps to balance our cholesterol levels. It provides additional energy and reduce the Inflammation in the joints. It helps to eliminate some allergy and protect us from various chronic disease. It helps to improve our eye health. Strengthen our immune system. Ghee contain some amount of Vitamin A, Vitamin E and Vitamin D. Ghee is a good fat that body needs fat to function. Omega - 3s  (monounsaturated fats) are healthy forms of fat that can be found in ghee and it has positive health benefits in the body. It is also a good energy booster. You should also know that you should consume ghee in smaller quantity.
I have used Mango chutney, grated carrots and sliced cucumber to stuff the bread. I have done this sandwich using sandwich maker. You can try this sandwich on tava or a pan.
NO ONION OR GARLIC IS USED IN " Carrot - Cucumber -Chutney Bread Sandwich. I call this as C - 3 Bread Sandwich because it has carrots, cucumber and chutney.
Lets see the recipe now.

Ingredients : 

Carrots : 2 

Cucumber : 3 to 4 (small size)

Mango Chutney : 1 Small cup

Bread : 8 Bread slices (Any brand)

Ghee : 2 to 3 Tablespoons

 Method : 

1. Wash and grate carrots and cut cucumber in circle shape.

2. Take bread slices (no need to remove the sides), apply ghee on one side of the bread.

3. Now apply mango chutney on the top of ghee.

4. Put some grated carrots on the top.

5. Place some cucumber slices on the top of the carrots.

6. Spread some chutney on the 2nd slice and place the bread slice on the top of cucumber.

7. Press a little. Prepare one more sandwich the same way .
8. Now apply a very little ghee the top of the sandwich and put them in the sandwich maker and let it cook for 1 to 2 minutes.

9. Remove it from the sandwich maker and serve with some grated carrots and cucumber.

10. Repeat the same and enjoy carrots, cucumber and Chutney sandwich.

Note : 

Any chutney will be ok to prepare this sandwich. Use of more/less ghee is an optional. Useing brown bread is a healthy option. You can use cut onions on the top of cucumber (onion favorutes).
You can make use of dosa tava instead of sandwich maker. Just press the sandwich after you placed the second bread on the top of cucumber slices and fry/ roast with little ghee on the tava . Turn the other side and roast it well. Now it is ready to serve or eat.
Mango Chutney : Use 1/2 cup of grated coconut, raw mango (1/2 of one small raw mango), 2 fried red chilly (byadagi menasu)  and required salt, a little ingh and 1/4 Teaspoon of mustard seeds. Grind all the ingredients till smooth and remove from the mixi jar. Your mango chutney is ready to serve or use. Do not use stale or spoiled chutney. You might get sick (Food Poison).
Time : 20 minutes
Serves :4 serves.

Mango Chutney & Moong Sandwich.

 Mango Chutney - Moong Sandwich is a snack and you can have them for breakfast or as evening snack. In my previous post I have shown Capsicum - Moong Dry curry and I used the curry for stuffing bread sandwich along with half ripe mango chutney. It taste nice and easily stomach filling. 

I have used chutney and moong curry to spread on the bread. I also used little ghee to roast the bread on the tava. It really taste awesome and you will enjoy eating this a lot.
No onion or garlic is used in this  "Mango Chutney & Moong Sandwich. 
Lets see the recipe now :

Things Needed : 

Mango Chutney : 3 to 4 Tablespoons
Capsicum - Moong dry curry : 1 Cup
Bread : (Any variety ) : 8 to 10 pieces
Ghee : 3 to 4 Tablespoons

Method :

1. Keep two slices of bread on the plate or tray.

2. Apply (spread) Mango chutney on one bread slice (On 1 side).

3. Spread a tablespoon of dry curry on the other slice of bread. Spread it evenly.

4. Put them together (The spread should be inside when the bread is put together.)..
 5. Keep a tava on the fire and heat. Put the stuffed bread on the tava. Just spread little ghee on the surface of the bread.
 6. Roast it nicely till it is slightly gets roasted.
7. Now turn the other side and cook for a minute.

8. Remove from the tava and serve hot Mango chutney & Moong sandwich with some fresh cucumber pieces.

 9. Repeat the same with remaining bread slices and prepare sandwich.

Note :

You can add more or less ghee according to your wish. Ghee Adds to the taste.
You can also add garam masala to the dry curry and mix it well and then spread it on the bread. It adds to the taste.
You can use butter instead of ghee.
Adding more spice is not a healthy habit. Eating more spice will lead to many problems like gas or chest burn (Acidity).
Serves : 2 to 3 
Time : Preparing sandwich ( 10 to 15 minutes). 

Mango Chutney recipe:

Things needed :
Methi/ fenugrik seeds  : 1/4 teaspoon
Red chilly : 5 to 6
Curry leaves : 1 Handful
Ingh : a pinch
Coconut : 1/2 Cup
Salt : to taste
Oil : 1/2 Teaspoon
Mango pieces : 1 Cup 
Method : 
1. Wash and cut mango into small pieces.

2. Wash and grate or cut coconut into small pieces
3. Keep a pan on the fire. Heat and put oil.
4. Add Methi Seeds and fry til they turn slightly brown.

 5. Add red chilly and fry for 1 minute. Put off the gas. Add curry leaves and ingh.

 6. Add coconut and cut mangoes. Mix it well and grind it with little water. Grind it nicely till paste.

7. Add salt and grind for a minute. Remove from the mixi jar and put it in a serving bowl.

8. Add mustard seasoning to the ready chutney. Chutney is ready to serve now.
Note :
Add chilly according to your taste. Adding methi seeds helps the chutney to get nice aroma and it is good for health.Do not use more methi seeds. Chutney turns bitter and you may not be able to eat chutney. I have used slightly ripen mango and it adds sweet taste to the taste. This chutney can be served as one of the side dish and it goes well with all the main dishes....
Time : 10  minutes 
Serves : 3 to 4.

Bread - Red Rice Dosa

Bread Red rice dosa is a simple dosa and we can have them for breakfast, or as evening snack or for dinner too. It is soft and fluffy. Just thought of using bread instead of yeast and it turned so soft and we all enjoyed Bread Dosa for our morning break fast. Preparing some thing little different is good option. I have used red raw rice instead of white raw rice - Urid dal and wheat bread instead of Awalakki .(beaten rice).
Soft dosas will be liked by all the age group and the whole family. It can be thin or fluffy. it does not turn crispy since bread is used.

Things needed  :

 Raw Red rice :  2 cups\
Urid dal : 1/2 Cup
Brown bread : 4 to 5 slices
Salt : as required
Water : as required
Oil : 2 Table spoons

Method :

1. Wash and soak rice, dal together for 3 to 4 hours.

2. Grind it nicely into thin paste, using little by little water.
3. Add bread pieces and grind it at the last few minutes.

4. Remove from the jar and put it in a bowl.
5. Add salt and allow it to ferment. (It should ferment well).

6. Keep a dosa pan on the fire and heat. Sprinkle oil on the pan and put a spoon full of dough and spread it in circle form.

7. Cover and cook dosa for 1 minute and turn the other side to cook. (10 to 20 seconds on the other side).
8. Remove dosa from dosa pan and serve with the side dish you prepared.

9. Repeat the same with rest of the dough.
10. We had Bread Red rice dosa with raw jack curry.

Note: The dough should not too thick or thin. It should ferment well to get good result. Dosas will be little dull and brown because of using red rice and brown bread. We can prepare onion dosas with the same dough. Adding ghee instead of oil is optional.
Time : 20 minutes + Soaking 4 hours. Fermenting : over night
Serves : 4 to 5.   

Capsicum, Cabbage, Potato Dry Curry & Sandwich

 

Capsicum, cabbage and Potato dry curry is a simple and easy dish and it goes well with almost all the main dish. I just wanted to prepare some yummy curry and these vegetables invited me to try them. So it is for lunch we had this dry curry and in the evening I used it for preparing bread sandwiches and tikky too. They were super hit  dishes and we all loved it.

The vegetables used here are cabbage, capsicum and boiled potatoes. For the tangy taste I have used green mango gratings and the spices like chilly powder and garam masala powder. ( Added garam masala in the evening while preparing sandwich).
The bread used here is Wheat bread.  You can use any kind of bread or buns even.
Let  us some benefits of using Cabbage in our diet.
Cabbage is good for stomach ulcers, headaches, obesity, skin disorders, jaundice, eye disorders, aging and heart diseases. Cabbage is rich source of Vitamin C. and it is considered as the best source of that vital nutrient. It is one of the best antioxidant. It is very rich in fiber and good for people who suffer from constipation. Cabbage contain good amount of sulphur and it helps to fight infections in wounds and reduces the severity of ulcers. Cabbage is good for bone care and it contain minerals like calcium, magnesium and potassium. Use of cabbage in our diet helps to control blood pressure.
Capsicum, Cabbage, Potato dry curry has no onions or garlic and we can prepare this curry for festival or feast time. It can be served as one of the side dish. It goes well with curd rice.
Here is a recipe of Capsicum, Cabbage and Potato dry curry which is very easy and tasty, even the beginner also can try and enjoy having this curry.

Things Needed:

Cabbage : 1 Bowl
Capsicum : 2
Potatoes : 5 to 6 ( small ones)
Red chilly Powder : 1 Tea spoon
Ginger : 1 Table spoon( a small piece)
Oil : 2 Table spoons
Jeera : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Ingh : a pinch
Green Mango : 2 Table spoons (Grated)
Curry leaves : 6 to 8 leaves
Coriander leaves : 2 Table spoons
Turmeric powder : a pinch
Salt : to taste

Method :

1.Wash and boil or pressure cook potatoes and leave it for cooling. Remove the skin and keep the potatoes aside.

2. Wash and cut cabbage, capsicum, curry leaves, coriander leaves and grate ginger and green mango.

3. Keep a pan on the fire and heat. Add mustard and urid dal.

4. Let mustard seeds splutter. Add jeera, ingh and curry leaves.

 5. Add capsicum and fry 1 to 2 minutes. Add cabbage and fry on low flame for 2 to 3 minutes. Add grated mango.

 6. Cut boiled potatoes and mix it well. Add turmeric powder and chilly powder. Add salt.
7.Stir slowly and let it cook on low flame for 2 more minutes. Stir in between.

8. Add coriander leaves and mix it again and put off the gas. Shift the ready palya to a serving bowl.

9. Serve with any main dish you prepared.
Note : Do not over cook potatoes. Cook cabbage and capsicum on low flame. Do not add any water. You can add garam masala or any other masala to the curry to make it more spicy. Adding onions and garlic is optional.
Time : 20 minutes.
Serves : 3 

Bread Sandwich can be prepared using Capsicum , Cabbage Potato dry curry.

Things Needed :

Bread slices : 8 (according to your requirement).
Capsicum Cabbage Potato Dry curry : 1 Bowl.
Garam Masala : 1/2 Tea spoon
Ghee or Butter : 3 to 4 tea spoons
a small cup to cut bread as circle.

Method : 

1. Cut bread in circle shape and keep it aside. Mix Garam Masla to the dry curry.

2. Fill in the curry on one side. Cover the other piece of bread.

3. Heat Tava and put these bread sandwiches. Cook on both side till brown. Sprinkle ghee or butter on the top.

4. Serve with ketch up.

You can also try this
Put a ready sandwich in a  plate
Add 2 Table spoons of curd on the top. Sprinkle chat masala or chilly powder on the top. Top up with Om Pudi (thin shev) and serve.

Note : Do not add more ghee while preparing sandwiches. You can apply on the top once it is done.
Serves : 2 
Time : 10 minutes.