Tomato Toaster~Salsa Stuffed Toasted Sandwich

Alka Keswani — Sat, 21 Jun 2014 18:41:03 +0000

Long long ago when life was all about school, homework, friends, doll marriages, ludo, carom, skipping ropes, sibling fights and having crush on Bollywood stars, food was not a hyped fad and terms like Gourmet, Haute cuisine, Molecular gastronomy, were unheard of. Eating out was a luxury strictly indulged in, during Diwali and the family get- togethers meant a bunch of family members slogging all the day to prepare the feast. Festivals meant some extra cooking, little ahead of the D-day, to share food with friends, family and neighbors. Packaged food was nowhere in the scene and food was generally prepared with locally available, affordable ingredients. Spices were sundried and ground either at home or got done at local flour mill. Food was made from scratch and instant food probably meant a quick Upma, Poha , Koki etc. More importance was given to the quality and variety of wholesome food and less emphasis on ‘protein rich’, ‘gluten free’, ‘carb free’, ‘sugar free’ meals. More efforts were put in cooking the food with fresh ingredients while the presentation and garnishing was of least significance. My mother always used to knead fresh dough for making rotis, for every meal. She used to cook just as much food as required so that there were hardly any leftovers. Working on limited budget, the homemakers generally purchased only those vegetables and fruits that were sensibly priced, but fresh, even if that meant walking down to vegetable market every single day. So on a day when cauliflower was sold at low price in vegetable market, one can find gobi aloo, gobi paratha, gobi keema, gobi pulav etc being cooked in almost every home in that locality.Soaring prices of onions would result in using it sparingly and by switching over to tomato based curries. When rice got costly people used to eat more wheat and viceversa. I guess that’s how inflation was managed in that era, unlike now when multiple source of incomes in families lead to buying ingredients that we need, despite of ridiculously high price tag. People try to impress guests by cooking ‘restaurant style’ food, made with exotic ingredients, using frozen food, with some unpronounceable ‘nomenclature’. Well, blame it on food going global and all sorts of cookery shows that consistently imparts ‘knowledge’ to us. And oh ! hail the Google! We must change with the changing times and so am I, but somehow for me, nothing can beat a simple homely meal, freshly made, using ‘real’ ingredients. I was raised the old school way . Simple food stirs memories.. yes, ofcourse ! And today is just that kind of day when I walked down the memory lane to relive the moments of the rain soaked evenings, when we, the hungry kids, back from school, used to look forward to piping hot evening snacks, lovingly made by dear mother. The sinful cutlets, Pakora (fritters), the delicious chaat, sawa phota, healthy Upma, seyal pao and the yummy tomato toasters. Oh well, the last one being one of the most favorite of mine ! Tomato toasters could be made in jiffy, using the ingredients almost always available in kitchen. A kind of salsa is made by mixing chopped onions and tomatoes, spiced up with green chilies, fresh coriander leaves and basic powdered spices. The salsa is then stuffed in laadi pao/Pav or placed between 2 bread slices and cooked on griddle till crisp golden brown. A very simple recipe, ready in minutes and taste heavenly with some green coriander chutney or the mighty tomato ketchup. Give it a try !!! Print Tomato Toaster~Salsa Stuffed Toasted Sandwich Rating 4.3 from 3 reviews Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 2 A toasted sandwich stuffed with spicy salsa Ingredients 2 small red onions 1 large tomato 2 green chilies Salt as per taste Dash of red chilli powder ¼ tsp turmeric powder 1 tsp coriander powder Some fresh coriander leaves 8 bread slices or 4 Pav Method Peel and finely chop the onions.Chop tomato, green chillies and add some salt. Mash the mixture and sort of squeeze it. Reserve the liquid (wont be much) and use it in any curry. Add spice powders, chopped coriander leaves and mix well. Stuff a portion of this mixture between two bread slices or in the pav. Repeat for rest of the bread. Heat a griddle and grease it well with some oil. Place the sandwich on hot griddle and lower the flame to sim. Place a flat metal dinner plate/thali (steel/ copper/ aluminum) over the sandwich and place any heavy utensil on top of the plate. Flip the sandwich after a minute and pour some oil to avoid sticking of sandwich and to make it more crisp.Cook sandwich till both sides appear crisp brown. Depending on the size of griddle, you can cook 2-3 sandwiches at one go. Serve it hot with chutney or tomato ketchup. Notes Some people do not like the taste of undercooked onions. In that case, before stuffing in sandwich you can microwave the mixture for 30 seconds or cook in a pan for a minute or so, to make the onions more soft. 3.2.2708

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Reposting~ Dal Sandwich

Alka Keswani — Mon, 15 Feb 2010 22:51:53 +0000

Food blogging is Hazardous. Yeah, what else will you call an obsession when all you can think of, is cooking food (mind you..cooking and not eating..for the eating part, a blogger keeps hunting for a scapegoat ) all day long, and many times in your dreams too. A recipe request by a reader of your blog, in you mail Inbox, could leave you researching various resources till you find that perfect recipe to share . After cooking, comes Clicking sessions, wherein you not only test your photography skills, but also your family’s patience, as the poor souls wait for their turn to assail that tempting looking food(yeah at times food looks and tastes good too..Why the doubts?) , while you are busy with your acrobatics trying to click the picture with hundreds of angles. The passion leaves you not only cooking more but stocking more too (In pantry, in refrigerator and of course in your body as fats). Interacting with bloggers , talking about International and National , local and exotic cuisines, end up with you purchasing more food stuff than required. Above that, the mushrooming malls in vicinity spoil you with loads of choices to fill your shopping cart, and empty your wallets. As a result, the refrigerator is overstuffed with tons of varieties of flours, the ever- flowing- in -vegetables, nuts, corns, mushrooms, breads, herbs and so on so forth.My situation is not different from Dhivya of Chefinyou who expresses her plight funnily with this quote “What can I do if my stocking talents are better than my expending?..lol. But at times, I do feel enough is enough and that I need to give my passion of cooking a well deserved break ( and that happens quite frequently, say ..every weekend 😉 ). That gives break to the grocery shopping too, until I go out of stock of vegetable supplies and then keep wondering what to cook in absence of fresh vegetables. At such times of distress, simple but healthy and filling food is all what I look around for. And Dal sandwich( Dal toast) is one such option. I had already posted its recipe. So why again you may ask, right? Well it was supposed to be for the Repost Event but I missed the deadline (Darn !). But then, I can still go ahead and share it with you, after all I clicked fresh pics for the same, so can’t afford to trash it 😀 So here comes Dal sandwich, a very popular street food of Sindhis. The recipe is inspired by that of a famous Eatout, called Shankar Dalwaala, though not yummm as his, but still good enough to gobble. Print Reposting~ Dal Sandwich Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 2 Ingredients 1 cup Moong dal (Dehusked, Yellow split moong beans) enough for 2 sandwiches Turmeric powder ¼ tsp or bit less. Salt as per taste For tempering: 1 tsp Oil/Ghee Few pinches of Garam masala powder Less than ¼ tsp of Red chilly powder ½ tsp of Coriander powder Bread slices (2 for each toast). I used Brown Bread, but you can go ahead with white too. Butter Boiled potato 1 Boiled beetroot 1 Tomato 1 Onion and/or cucumber 1 Mint coriander chutney Salt just for sprinkling Black pepper powder Chaat masala Red chilly powder Coriander powder Sev or farsan of choice Coriander leaves Tomato Ketchup (optional) Method Pick, rinse several times and soak yellow moong dal for 15-30 minutes. Boil it with enough water, salt and turmeric powder till cooked. Whisk it properly, add more water if required , but the consistency of dal should be thick. Temper it with a spoonful of hot ghee to which redchilly powder and coriander powder is added. Add garam masala after removing the tempering from heat, just before adding to the dal.Simmer on low flame and make sure the dal is piping hot when you serve the sandwich. Peel and cut in round slices, boiled potato, beetroot and also onion and cucumber. Chop some of boiled potato, beetroot,onion, tomato and sprinkle some salt, coriander powder, red chilly powder, coriander leaves. Reserve these for garnishing the sandwich. Now take a bread slice, apply some butter, place slices of boiled potato, boiled beetroot, tomato and onion/cucumber. Take another slice apply some chutney on it and place at the top of previous slice. Now heat the griddle, put some oil or butter/Ghee and roast the sandwich on medium flame till slightly brown in color. Place the sandwich on a serving plate, cut it into pieces, top it up with few spoons of dal, sprinkle some chaat masala, black pepper powder, red chilly powder, some chutney, tomato ketchup (optional), some of the chopped mixture of beetroot, tomato, potato, onion and finally farsan or sev. Serve immediately. 3.3.3077

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Tomato Toaster~Salsa Stuffed Toasted Sandwich

Reposting~ Dal Sandwich