A Spicy Masala Sandwich To End 2014

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This toasted tasty Chaat and Chutney masala sandwich we devoured for brunch on Christmas day.  Also my love of cheese came into play, with a twin serving of pan fried halloumi and mature cheddar cheese within the spicy hot double decked sandwich!  A creation only my husband could come up with.  He is not afraid of experimenting with strong flavours and spices.  He produces winning dishes all the time…Yes! I know…before you say it…I’m a lucky girl! 😉

You could really add anything to this sandwich as long as you incorporate the chutney and chaat masala.  The green, extremely spicy chutney came from my Mum’s kitchen and the masala is shop bought.  It really adds an Indian touch to the whole dish!

Wishing all a fantastic New Year!..2014 has been brilliant…we’re eagerly awaiting you 2015!!!

The INGREDIENTS we used

Mum’s Spicy Coriander Chutney
Chaat masala to taste
Pan fried slices of halloumi
Grated mature cheddar cheese
Slices of tomatoes
Wholewheat bread
Butter

METHOD

Place a buttered slice of bread in a panini maker.  Layer the tomato, sprinkle the mature cheddar cheese

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Place another slice of bread and spread the green chutney and shake on the chaat masala

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Take the pan fried halloumi and some extra tomato and layer onto the chutney base

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Finally top with the last slice of bread and toast for 5-10 minutes in the panini maker, until the bread takes on a golden brown colour

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It’s All About Mum’s Coriander Chutney!

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I have been eating this yummy chutney all my life but it is now, how much I appreciate my mum’s cooking even more! Knowing how difficult it is, running a household, working and looking after children, she made it look so easy. I have been blessed with two wonderful parents who both know how to cook and always make us food even today if we let on we are slightly hungry!

This coriander chutney is simplicity at its best. Mum has been delivering pots of the wonder stuff recently as I am on a chutney phase! I have been enjoying it in sandwiches. With Indian food and now in a melted cheese bagel! Try it for yourselves friends and do let me know…I will give the feedback to my Mum! Much love, D x

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INGREDIENTS

1 bunch of fresh coriander
2~3 green chillies medium hot
2 tbsp fine grinded peanut powder
Salt to taste
Lemon to taste

Grated mature cheddar cheese
Bagels (I had red onion and chive)

METHOD
For the chutney

~ Blend all the ingredients together into a paste, season with the lemon and salt

~ Slice the bagel in half, toast on the grill. Spread the chutney on one half. Top with cheddar cheese

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~ Sandwich together and grill in a panini maker. I used my Optigrill on a medium heat and toasted it until the cheese had melted into the chutney

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~ Serve with some coleslaw or salad

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A Spicy Coriander Chutney

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Yesterday this coriander chutney went interactive! A few of us found ourselves making it in different countries and then posting it! Soo much fun! It’s so lovely to be able to communicate on a worldwide wide web level and feel that the person you are chatting with is close by!

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So many hands and thoughts went into the making of this chutney yesterday, which made it all the more tastier! UMM now this whole interactive thing has given me a great idea! Stay tuned for more information soon!

Have a beautiful day and an awesome weekend, much love D x

INGREDIENTS

1 large bunch of coriander
2 cloves garlic
2 heaped tbsp desiccated coconut
Juice of 1 lemon
3 tbsp natural yoghurt
3 green chillies
1/2 tsp ginger puree
1/2 tsp salt to taste
Pinch of sugar
A little water

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METHOD

Place all the ingredients, coriander stalks and all into the food processor and grind to a paste. You may need to add a little water if you want it the chutney runny

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Serve with South Indian food, dosas, idli, uttapam

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It’s All About The Chilli Sauce…And Mango!

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I LOVE CHILLI! So know quite a bit about them. But this is the absolute first time, I have cooked with a habanero pepper and I was extremely excited!!
So much heat had to be accompanied with something succulently sweet. Thus enter the ever singing and dancing tropical MANGO. Then to spike the sauce up with some tangy lime to provide notes of sourness!

Ok…I’m going to stop talking about it now and here is the recipe for you all. The sauce has also made it’s way to the Fiesta Friday Party over @ Angie’s home The Novice Gardener.
Have a restful weekend and I will be back with my Fab 4 of the week…Much love D x

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INGREDIENTS

1 tbsp sunflower oil
Flesh of 1 large mango
1 habanero pepper
1 grated carrot
1 tomato chopped
1 garlic clove
1 tbsp tomato sauce
1 whole lime juice
1 tsp salt or to taste
1/2 tsp garlic granules

METHOD

● Heat up the oil in a medium saucepan on a medium heat. Throw in all the ingredients, stir and let it simmer for 15 to 20 minutes

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● Pour into a food processor and blitz until smooth. You may wish to add a little water

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● Serve with rustic potato chips…recipe coming up shortly!

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Hot Chilli Tomato Chutney!

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A hot, fiery, tangy chilli chutney sure to awaken all your senses and tingle your tastebuds.  I made this extremely quick condiment to go with my spinach flatbreads last night. 

My husband loves this chutney and I made it extra hot as we both fancied something a little out there and boy was it gooood!  You can vary the heat or spice according to taste.  By making a mild version (leaving out the chilli) it can be used as a great dip for little ones and introduces their palettes to something different. Give it a go and let me know…look forward to chatting to you all my friends…Have a tremendous Thursday! Much love D x

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INGREDIENTS

6 medium tomatoes chopped
4 hot green finger chillis chopped
1 tbsp sunflower oil
⅓ tsp cumin seeds
½ tsp salt
½ tsp dried coriander leaves
⅓ tsp garlic granules
pinch of sugar
Squirt of tomato ketchup

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METHOD

• Heat the oil in a medium saucepan with the cumin seeds, once they start to sizzle, throw in the chopped tomato and chilli

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• Season with the rest of the ingredients and mix well.  Reduce the heat to a gentle simmer.  Squash the tomatoes and chilli with the back of your wooden mixing spoon, to release flavour

• Cover and cook for 5 minutes.  Stir in the tomato ketchup and cover again and simmer for a further 12-15 minutes

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• Serve hot or cold with a flatbread of your choice.  We had spinach chapattis spiced with garam masala

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Potato & Spinach Theplas & A Chilli Tomato Chutney

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I woke up this morning and I asked my 2 year old what he wanted for breakfast?
I got an instant answer that just rolled off of his tongue…”Thepla please Mummy!”

I couldn’t resist the sweetness in the reply and I did ask what he had wanted to eat. So I’ve just finished making them and thought I would share my spinach theplas again but with a variation…

I grated a red potato with peel and combined it into the flour as I do with the spinach in my spinach theplas

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Please note that you may have to use a little less water to bind the dough as the potato releases its own moisture. Otherwise follow my thepla recipe and add a little more seasoning according to taste

This way my little one will be full up for longer and the potato does add to the softness of the thepla

Carrying on the theme of tomatoes from the last post I felt an impullse to make a hot fresh tomato chutney to accompany the theplas. Within fifteen minutes I had a chutney good to go!

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INGREDIENTS

For the chilli tomato chutney
1 tbsp sunflower oil
½ tsp red chilli flakes
2 tomatoes chopped
2-3 long green chillies
⅓ tsp salt
1 tsp cumin and coriander powder
pinch of turmeric
½ tsp red chilli powder

METHOD

• Heat up the oil in a small saucepan with the chilli flakes, on a low heat let the flakes infuse into the oil for 5 minutes

• Add the rest of the ingredients to the oil, mix well and let the tomatoes and chilli cook in the oil on a low heat for 10 minutes. Stirring occasionally and squashing the tomatoes a little with a fork to tenderise them

• Once the chutney is mushy and the the chilli soft serve it with the potato spinach theplas

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Even he couldn’t resist pretending to make some thepla! 🙂

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