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.

Capsicum -Moong Dry Curry

Capsicum -Moong Dry Curry is one of the side dish. Capsicum can be added to many dishes and its adds taste and its aroma is liked by many normally. I just tried this dish, it was really nice.
Lets see some benefits of having Capsicum in our diet. 

Capsicum is is beneficial for preventing many diseases. It contain Vitamin A and Vitamin C. It is low in fat and calories and it helps to lower the levels of bad cholesterol in our body. They are good to have in our diet to have balanced diet. It has anti-inflammatory properties and provide relief in pain related arthritis. They contain blood clotting properties. It helps to digest the food easily. They are good use of chronic rhinitis. It is also known to be effective in eliminating migraines and headaches. They can be used for external use for treating sore back muscles, bruises and rheumatism. It also helps to bring down blood pressure. It helps to increase the metabolism and burn calories.
Capsicum -Moong Dry Curry is prepared with out onions or garlic. 

Things Needed :

Cooked Moong Dal : 1 Cup
Capsicum : 2 (Medium sized)
Green chilly : 2
Curry leaves : 8 to 10
Coriander leaves. : 2 to 3 Tablespoons
Ingh : a little
Turmeric powder : a pinch
Ginger : small piece (half inch)
Oil : 2 Tablespoons

Jeera/Cumin seeds : 1/2 Teaspoon
Mustard seeds : 1/2 Teaspoon
Salt : to taste

Method : 

1. Wash and pressure cook Moong dal and leave it for cooling.
2. Wash and cut capsicum into very small pieces, green chilly and coriander leaves. Wash and remove the outer layer of ginger and grate it and keep it aside.

3. Take a pan and heat. Put oil and mustard seeds. Let it spurt.

4. Add jeera, curry leaves and ingh. Fry for 1 minute.
5. Add cut capsicum, green chilly and fry nicely till they turn soft.

6. Add turmeric powder and required salt.

7. Add cooked dal, ginger powder and mix it slowly on a low flame.

8. Fry nicely and mix dal and capsicum well. Check with salt.
9. Mix it well and shift the ready curry to a serving dish.

10. You can use this curry for stuffing bread and preparing sandwich.

Note :

You can use toor dal instead of moong dal. Remember moong dal is good for health. Using more oil is optional.Use of onion and garlic is also optional. Use of any spice is also optional.  You can use red chilly powder, garam masala powder or rasam powder. (I have not used any of these). Using of more or less chilly is optional. Frying this moong -capsicum on low flame will add to the taste.
Time : 30 Minutes
Serves : 2 to 3