BROWN BREAD CHEESE SANDWICH
2 brown bread slices
1 tsp butter
50 g cottage cheese, cut into 1cm strips
2 tbsp green chutney
1 onion chopped
½ capsicum, deseeded and chopped
2 springs coriander leaves, chopped
Salt to taste
¼ tsp chaat masala
2 lettuce leaves 3 mint leaves
FOR THE GREEN CHUTNEY
1 bunch coriander leaves
½ bunch mint leaves
2 green chillies chopped
1tsp cumin seeds
Salt to taste
½ tsp sugar
To prepare the green chutney, blend the ingredients in a mixer for a couple of minutes. Add water to adjust consistency.
Toast the bread slices on a griddle. Spread with the butter.
Mix the cottage cheese, the chutney, onion, capsicum and coriander leaves. Sprinkle salt and chaat masala over.
Arrange lettuce leaves on one slice. Spread the cottage cheese mixture on it, followed by the mint leaves, top with other slice.
CHILLI PANEER BUNS
Serves 6
Processed cheese grated 1pkt
Cottage cheese cubed 100 gm
Onion chopped 1
Capsicum chopped 1
Tomato sauce 1 tbsp
Tomato puree 2 tbsp
Salt & pepper to taste
Vinegar & soya sauce 1 tsp each
Plain flour to dust only
Burger buns 6
Oil for frying
Heat 1 tsp of oil. Add tomato puree, tomato sauce salt & pepper for few minutes. Keep aside.
Scoop out enough from buns to make big hollow for stuffing.
Marinate cottage cheese with vinegar, soya sauce, salt & pepper for 15-20 minutes.
After that dust flour on cottage cheese and deep fry it.
Apply 1 tsp topping in hollow of bun. Put fried cottage cheese, processed cheese follow by onion, capsicum and again processed cheese.
Repeat it with other buns also.
Bake it till cheese melts.
PANEER TIKKA SANDWICH
Serves 4
Cottage cheese cut into 1” flat pieces 200gm
Capsicum chopped 1
Bread slices lightly buttered 4
Few lettuce leaves
MARINADE
Hung curd ½ cup
Red chilli powder, turmeric powder, chaat masala, salt, garam masala, coriander powder roasted cumin powder ½ tsp
Ginger garlic paste 1 tsp
Mix all ingredients of the marinade in a bowl. Add cottage cheese and capsicum.
Heat 1 tbsp oil in a pan, add cottage cheese and capsicum. Cook on low heat for 5-6 minutes or till dry and golden brown.
Lay a lettuce leaf on a slice. Spread the cottage cheese mixture and cover with the second slice. Grill on a wire rack in a hot oven till golden brown. Cut into triangles.
RUSSIAN SALAD SANDWICH
Serves 4
Mayonnaise ¾ cup
Cream 1/3 cup
French beans threaded & finely chopped 1 cup
Carrot finely chopped 1 cup
Boiled potato finely chopped ½ cup
Boiled peas ½ cup
Tinned pineapple or apple or grapes finely chopped 1cup
Lettuce leaf 1big
Mozzarella cheese grated ½ cup
Sandwich bread 4 slices
Boil 4-5 cups of water with 1tsp salt. Add French beans, carrots & peas in boiling water & cook for 3-4 minutes till the peas are just done. Do not over boil.
When done, drain immediately and refresh by putting in ice cold water. Strain. Keep in the strainer for few minutes.
Mix boiled vegetables, boiled potato & fruit in a large bowl.
Mix mayonnaise with cream and cheese. Pour the mayonnaise dressing gradually over the fruit & vegetable mixture, mixing lightly.
Take a bread slice, arrange half of lettuce leaf, layer this sandwich mixture on it and cover with another slice.
Repeat the same for other slices.
Now place these sandwiches in hot griller and grill it till done.
Remove the grilled sandwiches and serve hot on the bed of French fries (optional).
APPLE & CHEESE SANDWICHES
Serves 2
4 slices of brown bread
1apple peeled, cored and grated
½ tsp lemon juice
25g cheese grated
2 tbsp cheese spread
½ tsp capsicum sauce
½ tsp salt, ¼ tsp pepper to taste
Sprinkle lemon juice over the grated apple. Mix lightly with a fork.
Add grated cheese, cheese spread, capsicum sauce, salt & pepper.
Divide the mixture into two and spread evenly over 2 slices
Cover with the other 2 slices. Press well. Divide into two.
VEGETABLE SANDWICH
Serves 2
4 tbsp finely chopped shredded cabbage
4 tbsp grated carrot
2 tbsp mayonnaise or butter
1 cube cheese
4 brown bread slices crust removed
Spread mayonnaise or softened butter on 4 slices of brown bread
Sprinkle some cabbage on a slice spread with mayo. Now sprinkle a layer of grated carrots on the cabbage.
Grate some cheese over it.
Cover with another slice spread generously with mayo or butter.
Press well. Cut in to two diagonally.
CHEESE RAISIN SANDWICH
Serves 2
4 slices bread lightly buttered
2 tbsp raisins soaked in water
2 cubes cheese grated
2 tbsp milk
2 tbsp mayonnaise
Soak the raisins in warm water for 5 – 7 minutes. Drain off
Blend the grated cheese with milk and mayonnaise
Add soaked and properly drained raisins
Butter all the slices lightly. Spread some filling on a slice and cover with another slice.
Cut into two and serve.
COTTAGE CHEESE SANDWICH
Serves 2
75 gm paneer grated
2 tbsp coriander finely chopped
1 tsp ginger garlic paste
2 tsp tomato ketchup
Salt & pepper to taste
4 slices of bread
Mix paneer with coriander, ginger garlic paste and tomato ketchup. Add salt & pepper.
Spread paneer mix on a plain or lightly buttered slice.
Spread tomato ketchup on another slice & place on the paneer slice.
Press cut in to 3 triangular pieces. Arrange on a bed of shredded cabbage & carrot.
SUPER VEGGIE SANDWICH
Serves 2
Brown bread 8 slices toasted
Cabbage leaves 4 leaves torn into bit size
Onion finely sliced 1
Tomato finely sliced 2
Cucumber 1 finely sliced (preferably pickled)
Capsicum shredded 1
Olives diced 1 tbsp (optional)
Black salt to taste
Tabasco garlic pepper sauce (readymade) 4 tsp
Any salad dressing 2 tsp
Place 4 toasted bread slices.
Arrange cabbage leaves on it, followed by onion, tomato, cucumber, capsicum, olives.
Season them with black salt.
Sprinkle few drops of Tabasco & salad dressing.
Cover them with another toasted bread slices.
Cut each sandwich in to two, enjoy it with tomato ketchup.
BAKED BEAN WRAP
Serves 1
2 whole wheat flour chapattis
2 tbsp salsa
50g baked beans, tinned
4-5 lettuce leaves shredded 1 carrot, grated
75g cheese, grated
½ tsp red chilli flakes
Heat one chapatti on a griddle.
Put some salsa over the warm chapatti and spread evenly.
Spread half the baked beans over the salsa. Top with lettuce, carrot and cheese.
Sprinkle red chilli flakes over and roll the chapatti firmly. Wrap a silver foil around it to secure. Repeat the process for the second wrap.
VERMICILLI TOAST
Brown bread 1Loaf
Roasted Vermicelli 1Packet
Cottage cheese 1Kg.
Chopped Onion 3 Big
Chopped Capsicum 3 Big
Salt & Black Pepper to taste.
METHOD
1. Grate cheese and mix veggies in it.
2. Add salt and black pepper in it.
3. Take a slice of bread and spread a tablespoon cheese mix on it.
4. Now sprinkle some roasted vermicelli on it. Press it with fingers.
5. Heat a griddle, spread little oil on it.
6. Now crisp this bread slice facing cheesy side down to hot griddle.
7. Cook for few minutes than turn the side of slice, crisp again.
8. Vermicelli toast is ready.
9. Cut it from centre and eat it with tomato ketchup or dhaniya chutney.
VEGETABLE SWISS ROLLS
Serves 10
Bread slices w/o crust 10
Processed cheese (grated) 1 tin
Mushroom chopped 1 pkt
Green chillies chopped 3-4
Coriander leaves chopped 1 tbsp
L’ll salt to taste
Mix cheese, mushrooms, green chillies, coriander leaves & salt together.
Wet a bread slice, flat it with rolling pin.
Spread 2 tsps of cheese mixture on it, roll the bread & paste the sides with water.
Deep fry it till golden.
Cut the roll into small circular slices.
Repeat the same with all slices.
LEBANESE WRAPS
Serves 2
Carrots grated 200g
Cabbage grated 200g
Spring onion chopped 1
Capsicum chopped 30g
Curd hung ½ cup
Tomato chopped 1
Lettuce leaves 2
Oregano 1tsp
Whole wheat rotis 2
Salt & pepper to taste
Garlic flakes 4
Boiled chickpeas 50g
Olive oil 1tsp
Make the hummus by churning the chick peas, olive oil, curd, garlic, salt.
Add carrots, cabbage, onion, capsicum.
Spread the hummus and veggie mix, liberally on rotis.
Top with tomato, lettuce, oregano and pepper.
Roll into wraps and serve at room temperature.
2 brown bread slices
1 tsp butter
50 g cottage cheese, cut into 1cm strips
2 tbsp green chutney
1 onion chopped
½ capsicum, deseeded and chopped
2 springs coriander leaves, chopped
Salt to taste
¼ tsp chaat masala
2 lettuce leaves 3 mint leaves
FOR THE GREEN CHUTNEY
1 bunch coriander leaves
½ bunch mint leaves
2 green chillies chopped
1tsp cumin seeds
Salt to taste
½ tsp sugar
To prepare the green chutney, blend the ingredients in a mixer for a couple of minutes. Add water to adjust consistency.
Toast the bread slices on a griddle. Spread with the butter.
Mix the cottage cheese, the chutney, onion, capsicum and coriander leaves. Sprinkle salt and chaat masala over.
Arrange lettuce leaves on one slice. Spread the cottage cheese mixture on it, followed by the mint leaves, top with other slice.
CHILLI PANEER BUNS
Serves 6
Processed cheese grated 1pkt
Cottage cheese cubed 100 gm
Onion chopped 1
Capsicum chopped 1
Tomato sauce 1 tbsp
Tomato puree 2 tbsp
Salt & pepper to taste
Vinegar & soya sauce 1 tsp each
Plain flour to dust only
Burger buns 6
Oil for frying
Heat 1 tsp of oil. Add tomato puree, tomato sauce salt & pepper for few minutes. Keep aside.
Scoop out enough from buns to make big hollow for stuffing.
Marinate cottage cheese with vinegar, soya sauce, salt & pepper for 15-20 minutes.
After that dust flour on cottage cheese and deep fry it.
Apply 1 tsp topping in hollow of bun. Put fried cottage cheese, processed cheese follow by onion, capsicum and again processed cheese.
Repeat it with other buns also.
Bake it till cheese melts.
PANEER TIKKA SANDWICH
Serves 4
Cottage cheese cut into 1” flat pieces 200gm
Capsicum chopped 1
Bread slices lightly buttered 4
Few lettuce leaves
MARINADE
Hung curd ½ cup
Red chilli powder, turmeric powder, chaat masala, salt, garam masala, coriander powder roasted cumin powder ½ tsp
Ginger garlic paste 1 tsp
Mix all ingredients of the marinade in a bowl. Add cottage cheese and capsicum.
Heat 1 tbsp oil in a pan, add cottage cheese and capsicum. Cook on low heat for 5-6 minutes or till dry and golden brown.
Lay a lettuce leaf on a slice. Spread the cottage cheese mixture and cover with the second slice. Grill on a wire rack in a hot oven till golden brown. Cut into triangles.
RUSSIAN SALAD SANDWICH
Serves 4
Mayonnaise ¾ cup
Cream 1/3 cup
French beans threaded & finely chopped 1 cup
Carrot finely chopped 1 cup
Boiled potato finely chopped ½ cup
Boiled peas ½ cup
Tinned pineapple or apple or grapes finely chopped 1cup
Lettuce leaf 1big
Mozzarella cheese grated ½ cup
Sandwich bread 4 slices
Boil 4-5 cups of water with 1tsp salt. Add French beans, carrots & peas in boiling water & cook for 3-4 minutes till the peas are just done. Do not over boil.
When done, drain immediately and refresh by putting in ice cold water. Strain. Keep in the strainer for few minutes.
Mix boiled vegetables, boiled potato & fruit in a large bowl.
Mix mayonnaise with cream and cheese. Pour the mayonnaise dressing gradually over the fruit & vegetable mixture, mixing lightly.
Take a bread slice, arrange half of lettuce leaf, layer this sandwich mixture on it and cover with another slice.
Repeat the same for other slices.
Now place these sandwiches in hot griller and grill it till done.
Remove the grilled sandwiches and serve hot on the bed of French fries (optional).
APPLE & CHEESE SANDWICHES
Serves 2
4 slices of brown bread
1apple peeled, cored and grated
½ tsp lemon juice
25g cheese grated
2 tbsp cheese spread
½ tsp capsicum sauce
½ tsp salt, ¼ tsp pepper to taste
Sprinkle lemon juice over the grated apple. Mix lightly with a fork.
Add grated cheese, cheese spread, capsicum sauce, salt & pepper.
Divide the mixture into two and spread evenly over 2 slices
Cover with the other 2 slices. Press well. Divide into two.
VEGETABLE SANDWICH
Serves 2
4 tbsp finely chopped shredded cabbage
4 tbsp grated carrot
2 tbsp mayonnaise or butter
1 cube cheese
4 brown bread slices crust removed
Spread mayonnaise or softened butter on 4 slices of brown bread
Sprinkle some cabbage on a slice spread with mayo. Now sprinkle a layer of grated carrots on the cabbage.
Grate some cheese over it.
Cover with another slice spread generously with mayo or butter.
Press well. Cut in to two diagonally.
CHEESE RAISIN SANDWICH
Serves 2
4 slices bread lightly buttered
2 tbsp raisins soaked in water
2 cubes cheese grated
2 tbsp milk
2 tbsp mayonnaise
Soak the raisins in warm water for 5 – 7 minutes. Drain off
Blend the grated cheese with milk and mayonnaise
Add soaked and properly drained raisins
Butter all the slices lightly. Spread some filling on a slice and cover with another slice.
Cut into two and serve.
COTTAGE CHEESE SANDWICH
Serves 2
75 gm paneer grated
2 tbsp coriander finely chopped
1 tsp ginger garlic paste
2 tsp tomato ketchup
Salt & pepper to taste
4 slices of bread
Mix paneer with coriander, ginger garlic paste and tomato ketchup. Add salt & pepper.
Spread paneer mix on a plain or lightly buttered slice.
Spread tomato ketchup on another slice & place on the paneer slice.
Press cut in to 3 triangular pieces. Arrange on a bed of shredded cabbage & carrot.
SUPER VEGGIE SANDWICH
Serves 2
Brown bread 8 slices toasted
Cabbage leaves 4 leaves torn into bit size
Onion finely sliced 1
Tomato finely sliced 2
Cucumber 1 finely sliced (preferably pickled)
Capsicum shredded 1
Olives diced 1 tbsp (optional)
Black salt to taste
Tabasco garlic pepper sauce (readymade) 4 tsp
Any salad dressing 2 tsp
Place 4 toasted bread slices.
Arrange cabbage leaves on it, followed by onion, tomato, cucumber, capsicum, olives.
Season them with black salt.
Sprinkle few drops of Tabasco & salad dressing.
Cover them with another toasted bread slices.
Cut each sandwich in to two, enjoy it with tomato ketchup.
BAKED BEAN WRAP
Serves 1
2 whole wheat flour chapattis
2 tbsp salsa
50g baked beans, tinned
4-5 lettuce leaves shredded 1 carrot, grated
75g cheese, grated
½ tsp red chilli flakes
Heat one chapatti on a griddle.
Put some salsa over the warm chapatti and spread evenly.
Spread half the baked beans over the salsa. Top with lettuce, carrot and cheese.
Sprinkle red chilli flakes over and roll the chapatti firmly. Wrap a silver foil around it to secure. Repeat the process for the second wrap.
VERMICILLI TOAST
Brown bread 1Loaf
Roasted Vermicelli 1Packet
Cottage cheese 1Kg.
Chopped Onion 3 Big
Chopped Capsicum 3 Big
Salt & Black Pepper to taste.
METHOD
1. Grate cheese and mix veggies in it.
2. Add salt and black pepper in it.
3. Take a slice of bread and spread a tablespoon cheese mix on it.
4. Now sprinkle some roasted vermicelli on it. Press it with fingers.
5. Heat a griddle, spread little oil on it.
6. Now crisp this bread slice facing cheesy side down to hot griddle.
7. Cook for few minutes than turn the side of slice, crisp again.
8. Vermicelli toast is ready.
9. Cut it from centre and eat it with tomato ketchup or dhaniya chutney.
VEGETABLE SWISS ROLLS
Serves 10
Bread slices w/o crust 10
Processed cheese (grated) 1 tin
Mushroom chopped 1 pkt
Green chillies chopped 3-4
Coriander leaves chopped 1 tbsp
L’ll salt to taste
Mix cheese, mushrooms, green chillies, coriander leaves & salt together.
Wet a bread slice, flat it with rolling pin.
Spread 2 tsps of cheese mixture on it, roll the bread & paste the sides with water.
Deep fry it till golden.
Cut the roll into small circular slices.
Repeat the same with all slices.
LEBANESE WRAPS
Serves 2
Carrots grated 200g
Cabbage grated 200g
Spring onion chopped 1
Capsicum chopped 30g
Curd hung ½ cup
Tomato chopped 1
Lettuce leaves 2
Oregano 1tsp
Whole wheat rotis 2
Salt & pepper to taste
Garlic flakes 4
Boiled chickpeas 50g
Olive oil 1tsp
Make the hummus by churning the chick peas, olive oil, curd, garlic, salt.
Add carrots, cabbage, onion, capsicum.
Spread the hummus and veggie mix, liberally on rotis.
Top with tomato, lettuce, oregano and pepper.
Roll into wraps and serve at room temperature.
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