Chicken Sandwich

Servings:4
Cuisine: Self- experiment

Ingredients:

For sandwich and burger:

• Sandwich bread, 8 slices
• Boneless chicken, 250 gm
• Crushed corn flakes, 4 tbsp
• Lettuce, 4
• Tomato, 1
• Onion, 2
• Garlic cloves, 6
• Pickle, 4 tbsp (See note below the ingredients list)
• Butter to brush the bread slices.
• Green chili, 2
• Salt to taste
• Oil, 4 tbsp

For sandwich spread:

• Boiled egg, 4
  
• Potato, 2
• Yogurt, 2 tbsp
• Mustard powder, 1 tbsp
• Black pepper powder, 2 tsp
• Oil, 1 tbsp
• Salt to taste

Note- I used my homemade mixed pickle, you can use any pickle of your choice, like, you can go for green chili pickle/onion pickle/garlic pickle/coriander pickle, though the test will differ.

Method:

For burger:

1. Mince chicken. You can also put it in a blender. Add 1 finely chopped onion and  green chilies to it, add salt. Combine well. It's ok if the mixture is little sticky.

2. In a pan heat oil. Divide the mixture according to your portion size. Coat with crushed corn flakes and fry in oil. When one side turns golden brown flip and let it be cooked from the other side. You can use all purpose flour instead of corn flakes.

For sandwich spread:

 1.  As the burgers are getting ready; all the ingredients, mentioned for sandwich spread, put them in a blender and blend. It will come into a creamy consistency. Keep it aside.

For Sandwich: 

1. Slice another onion and tomato.

2. Brush lightly each bread slices with butter. Place one burger on the slice, then put a lettuce on it.

3.Place tomato and onion slices along with 1 tbsp of pickle. 

4.Now put 2 tbsp of the sandwich spread and cover with another bread slice.

5.Repeat the process to make other sandwiches and serve.

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Muli Paratha- an ultimate Winter food

 I crave for seasonal things all the time, say it vegetables or fruits. Horse radishes  are fresh during winter , so thought of putting one of them in wheat flour dough which turned out to be  nice and soft parathas filled with tempting smell and the satisfaction(my first cooking teacher) doubled when my ma appreciated it.

Ingredients(7 servings):

1. Wheat flour, 1 and 1/2 cup
2. Horse radish, shredded, 3/4 cup
3. Chopped Radish leaves, 1 handull
4. Chopped coriander leaves, 4 tbsp
5. Chopped green chillies, 2 tbsp ( you can add more green chilles if you want it to be more spicy)
6. Coriander powder, 3 tsp
7. Garam masala powder, 2 tsp
8. Roasted cumin powder, 2 tsp
9. Kahmiri red chilli powder, 2 tsp
10. Salt to taste
11. Sugar, 2 tsp
12. Curd, 2 tbsp
13. Vegeable oil (I used soybean oil), 1 tbsp for frying each paratha+1 tbsp for kneading the dough

Methods:

Combine together all the ingredients and oil as mentioned for dough. Then add water as required to knead into dough.

Make a little more than medium balls out of dough androll them semi-thick into 6" diameter. In a griddle cook raw paratha on it till white patches appears on both sides. Do the same with all other parathas.

Now in griddle add 1 tbsp oil and fry one paratha at a time. I played a trick here, that was, I added 1 and 1/2 tbsp oil and fried two parathas at a time, as I always do. Make sure that the flame is low or else the parathas will harden making them hard to tear with your fingers or teeth. Fry till blight brown patches appear on both the sides. This will nearly take 1 min for each paratha.

Remove from flame and enjoy this hot parathas with curd or pickle.

I tried it with Tarka dal.

• You may use red radish instead of white radish.

Radhaballavi

Radhaballavis are part of a typical weekend breakfast in a Bengali's home. Round and fluffy puris, stuffed with arhar dal(split pigeon peas) can be enjoyable with alu dam or masala aloo. These puris just make your day when enjoyed with family.

Ingrediemts(12 puris):

1. All purpose flour, 200 gm
2. Arhar dal(Split Pigeon peas), 150 gm
3. Fennel seeds, 2 tbsp
4. Ginger, 1"
5. Salt, 1 tsp
6. Sugar, 1 tsp
7. Soybean oil / Any refined oil

Methods:

Soak dal overnight.

Blend dal ginger and fennel seeds together . Do not add more than 2 tbsp water to blend. Roast fennel seeds lightly before blending. You can make fennel powder beforehand and then use for blending too. In a pan add 2 tbsp oil and cook the mixture with 1 tsp salt and 1 and 1/2 tsp sugar till the water evaporates and it forms a dough like consistency.

Combine flour, 1 tsp salt and 1 tsp sugar. Knead the dough with luke warm water and then keep aside for 30 minutes prior to cooking.

Make small balls out of dough and roll into 5" diameter. You can also measure using your finger, it's a little more than the length of your index finger.

Place 1 tbsp stuffing right in the middle and then fold the sides to the centre. Roll the dough again to same diameter. Apply firm pressure to roll otherwise the stuffing will come out.

In a pan heat enough oil for deep frying. Slide one puri into oil. As they start to inflate and change colour flip the puri. Fry both the sides till golden brown and then remove from flame. Keep the flame medium and fry puris one by one.

Serve hot. 

Luchi

    These fluffy flour balls are often included in a Sunday breakfast or accompany mangso kosha/ alu chochori/alur dom/ghugni/cholar dal at dinner time. Some bongs love to have luchi with sujir halua. Even some street corners are found to offer luchi followed by alurdom/alur torkari at morning. So, when it comes to a busy/sluggish weekend people just rush to thier local luchi corners to bring them home and complete thier morning breakfast with whole family.

Ingredients(20 servings):

1. All purpose flour, 1 cup
2. Wheat flour, 1/2 cup
3. Refined oil
4. Salt, 1 tsp
5. Sugar, 2 tsp
6. Luke warm water, 1/3 cup

Methods:

Combine flour,salt,sugar and 2 tsp oil. Use luke warm water to form dough.

Make small balls out of dough and roll into 4" diameter.

In a pan heat enough oil for deep frying and slide one luchi inside. Keep the flame medium. Apply firm pressure with spatula on luchi. Soon it will start to inflate as shown above. 

Flip to other side and fry both the sides giving golden brown colour. It takes 1/2 minute for a luchi to make.

Strain oil and serve with your favourite dish.

• Suggested serving:- Dimer dalna , Ghugni, Chanar dalna

Cottage Cheese Sandwich or Paneer Sandwich

Made of grated cottage cheese, carrot, roasted capsicum, this can be included in a healthy breakfast option as comes with all the goodnes of vegetables along with iron calcium and essential vitamins from cottage cheese.

Ingredients (6 servings):

1. Brown Bread slices, 6
2. Cottage Cheese, 100 gm
3. Carrot, 2
4. Capsicum, 1 small
5. Onion, 1
6. Green chillies, 2
7. Low fat butter , 2 tsp
8. Salt to taste

Methods:

Peel and roughly grate carrots.

Roast capsicum over direct flame for 2 minutes. The outer skin will turn black. Rub and remove the burnt skin and smash the capsium.

Grate cheese. In a pan heat few drops of oil and butter toss all the ingredients for 2-3 minutes. Brush little amount of oil on bread and roast on direct flame for 2 secs.

Place cheese stuffing on on one slice and cover with another slice. Cut from middle like a sandwich and serve.