6 to 8 bread slices (cut off the sides)
¼ Cup Coconut Chutney for Sandwich
1 Cup Tamarind and Dates Chutney
1 tsp Chaat Masala
3 Tblsp Nylon Sev
1 Kilo Yoghurt (slightly beaten)
Salt or Sugar to taste for the yoghurt
Few Coriander leaves for garnishing
A bunch of Coriander Leaves
4 Tblsp Scraped Coconut
1 green chilli
Small piece ginger
¼ tsp salt
All above to be ground to make chutney
Tamarind & Dates Chutney:
1 Piece Jaggery (50 gms)
6 dry dates
25 gms Tamarind
2 red chillies
Juice of half Lemon
½ tsp Salt
Ground with little water to make chutney
Apply coconut chutney to bread slice to make 3 to 4 sandwich. Cut each sandwich into 4 parts. Place the sandwich in a flat serving dish leaving a gap between each sandwich part. Pour the beaten yoghurt on top of the sandwich and also between the sandwich pieces to form two levels. Sprinkle chaat Masala on top of the yoghurt, then one tablespoon of tamarind & dates chutney on top of the sandwich pieces. Now sprinkle the nylon sev all over the yoghurt and finally the coriander leaves.
1 Loaf Sliced Bread
1 Cup Beaten Yoghurt
1 tsp Mustard Seeds
1 tsp Fenugreek Seeds (Methi)
3 Tablespoons Oil
I big Onion or 2 small Onions finely chopped
Curry leaves (16)
1 tsp salt
1 tsp Turmeric Powder
3 Green chillies chopped
5 Spoons Fresh Desiccated Coconut
A Bunch coriander leaves (chopped)
Cut the Sliced Bread into small cubes, mix with yoghurt and keep aside for half an hour. Chop the onions fine, chop green chillies, chop coriander leaves-keep aside.
Heat deep pan and when hot add oil. When oil is hot add mustard seeds and fenugreek seeds. When it starts spluttering add the onions and curry leaves and fry till onions loose its rawness. Add the chopped chillies and salt. Add turmeric powder and fry to mix well. Add the bread pieces and mix well. Fry till bread pieces loses its moistness due to the yoghurt and become dry. Add the desiccated coconut and mix well. Now put the flame off and add chopped coriander leaves. Mix well and remove from Stove (if electrical stove).
750 grams Chicken Breast or Thighs
3 Tablespoons Yoghurt
1 tsp turmeric powder
½ tsp Pepper Powder
2 Tablespoons Tandoori Powder or 1 Tsp Chilli Powder
Salt to taste (1 tsp)
2 Tablespoons olive oil
1 tsp Kashmiri Chilli Powder (for Mild, increase if you want spicy)
1 tsp cumin seed powder
1 tsp Coriander seed powder
½ tsp Turmeric Powder
1 tsp Salt
2 Onions Chopped fine
8 cloves Garlic chopped
1.5 inches Ginger Chopped
4 green chillies chopped
400 gms Chopped tomatoes (pureed) or tomato paste
1 tsp Garam Masala Powder
¾ cup chopped coriander leaves
Cut the chicken into small pieces and marinate in the marinade ingredients overnight or at least 30 minutes in refrigerator.
Heat half cup oil in a pan and add the marinated chicken pieces and fry till Golden Brown. Remove the pieces.
In the same oil fry onions till brown and then add the green masala. Fry well and add the tomato puree or tomato paste and fry till you get a darker colour.
Add all powders except the garam masala, add little water and fry till oil separates. Add the chicken pieces, salt and garam masala. Mix well so that the chicken pieces are well coated with the masala. Add half cup water, close with lid and cook on slow fire for 5 minutes. Check for salt add more water if required.
Garnish with chopped coriander leaves and remove from fire.
Brinjal (Egg Plant or Aubergine) in Yoghurt Salad
4 Green Chillies
1 Tsp Red Chilli Powder
3/4 Tsp Turmeric Powder
1 Tsp Salt
750 gms Yoghurt
Oil for frying
Coriander Leaves for Garnishing
Slice the Brinjal into thin rings. If the rings are big, cut them into half. Mix with salt, chilli powder, turmeric powder and keep aside.
Slice Onions into rings and slice the green chillies
Beat the Yoghurt slightly till it becomes smooth (no lumps).
In a Pan, heat oil and fry the Brinjal slices in batches till they are slightly crispy (not burnt). Remove and keep aside. Then fry the onions slices till they lose their rawness and remove. Then slightly fry the sliced green chillies.
In a bowl make layers of fried Brinjal, Onions, chillies and yoghurt till all finished. Garnish with coriander leaves. You can serve it immediately or keep in fridge before serving.