Apply butter on all the four slices, one surface each.
Apply the chutney on two slices on top of the butter.
Arrange the sliced vegetables.
Put the ketchup on top.
Sprinkle the chat masala.
Close the sandwiches with the buttered sides of the other two slices down.
** I only apply butter if I want to keep the sandwiches for a little while so that they do not get soggy. Otherwise, as you can see, its a pretty healthy sandwich.
il.
Meanwhile, prepare the chutney by grinding all the ingredients
br>Blend together cooled peas, green chillies, mint, coriander
Heat
Mix tuna, celery, red onion, raisins, carrot, and walnuts together in a bowl. Add mayonnaise, tamarind chutney, red chile chutney, green chutney, garam masala, and salt; mix with a fork until uniform in consistency.
Cover and refrigerate for at least 30 minutes before serving.
Snip of the roots from both the bunches.
Peel the garlic cloves and clean the ginger piece.
Remove stalks from green chillies.
Put all ingredients in a blender, add salt, sugar, and lime juice.
Grind to make a smooth paste.
Remove in a bowl.
Chill to serve.
Green chutney can be refrigerated for up to 6-7 days.
omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
inutes before adding the onion, green chillies and ginger.
Continue
Peel and mash the potatoes.
Mix together all ingredients except the semolina.
Shape into patties with a greased hand.
Roll in crumbs or rawa. Heat oil to deep fry.
Fry in hot oil on medium, till crisp and brown.
Turn, repeat for other side.
Drain on paper towels.
Serve hot with green chutney #156498 and tamarind chutneys #156496 or tomato ketchup.
Serving suggestions: Serve as snacks or appetizers. Alternatively make a meal - use them as a between two slices of bread applying the chutneys to the bread. Yummy!
Heat oven to 450 degrees F.
Combines crumbs and rosemary.
Season chops with salt& pepper.
Spread each side of the chops with 1/2 tsp chutney and dip into the crumbs, coat well Place on a baking sheet and bake until golden brown 15 minutes for medium rare.
Serve.
inger, cashew nuts, tomato sauce, green chutney/mint leaves,yogurt, all the
n top. Spoon green chutney and sweet and sour chutney on top of
ith ginger, garlic and the green chilli pastes and salt for
entil changes color.
Add green beans and peas and mix
owl. Add paneer, onion, and green bell pepper and mix well
he maple-vinegar syrup or green chutney.
ubes with salt,pepper,4 green chillies,garlic and half the
Grind green chillies and coriander, add to
Apply butter or green chutney on the bread slices.
Place all the veggies, a few of each one, on the bread slice.
Cover with another slice of bread.
Put it in the toaster for 7-8 minutes.
Once toasted, remove from the toaster and serve hot with tomato ketchup.
Enjoy!
arlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes
dd beans. Toss until light green.
Cover and simmer 5