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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Spicy Lentil & Halloumi Stuffed Parathas

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Lentils and chapatis are very much part of the staple Indian diet. I’m always finding ways to make food easier to eat and more exciting for my two boys! I’ve never made lentil stuffed parathas so I thought I would give it a go. But now, it wouldn’t be a Shivaay Delights recipe if it didn’t have that fusion twist.

So here it comes ~ Halloumi, yes I said Halloumi! I’ve now ventured into Greek & Indian fusion! OMG! it worked! The saltiness of the halloumi and the texture combination with the spicy lentils is gooood!

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At first it tastes very Indian and it is only after I mentioned to my Husband that the parathas had halloumi in it, did he realise. Do try them out and let me know what you think.

Have a tremendous Tuesday! Much love D x

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METHOD

150g red lentils
1 garlic clove crushed
½ tsp cumin & coriander powder
¼ tsp turmeric powder
1 tsp sambhar powder
Pinch of salt
100g grated halloumi cheese

For the dough
3 cups chapati flour
1 tbsp sunflower oil
1 cup boiling water

Flour for rolling
Oil for shallow frying the parathas

INGREDIENTS

• Boil lentils in double the amount of water, simmer on a medium heat, add the garlic, seasoning and spices stir well

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• Keep cooking on a low heat until nearly all the water is evaporated and your left with a dry crumbly lentil filling

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Add the halloumi cheese and mix well

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• Meanwhile make the dough. In a large mixing bowl combine the flour and oil to resemble bread crumbs

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Carefully pour in the boiling water, using a fork bring the dough together and once your happy to handle it, start to knead. Use a little oil and work the dough for 5 minutes

• Take a palm full of dough about the size of a golf ball and roll out on a floured surface to approx 4cm in diameter. Get a teaspoon full of lentil masala, roll into a ball and place in the middle of the paratha round. Sprinkle with a little plain flour and then bring the dough up to seal the filling inside

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• Flour the uncooked paratha ball and gently roll out to approximately an 8cm disk, using flour to avoid sticking. You may find that the filling may try to escape so press back in again and roll out

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• Preheat a large non stick frying pan on a medium heat and dry cook the first layer of the paratha, wait for a couple of minutes then turn. At this stage use a little oil to cover the second layer. Cook until both sides are golden brown and well done

• Repeat with the rest of the dough and filling

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Serve with some cool fresh natural yoghurt!
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A Fusion of Raita & Tzatziki

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Yesterday evening we had a chickpea masala curry and naan bread. I craved something tangy and spicy to go with it. I peered into our fridge, found an interesting set of ingredients to fulfill this craving.

This combination resulted in an Indian raita and Greek tzatziki fusion. One that cools down the palette yet warms the senses. By that I mean, the yoghurt and cucumber cools and the garam masala warms you up. The lime cuts right through the creaminess of the yoghurt. And is oh so refreshing!

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Another twist to the fusion is the addition of baby spinach leaves instead of coriander in a raita or mint in a tzatziki. The yoghurt dresses the shredded crisp leaves in the most delicate fashion and as it is not a herb does not overpower the whole dish.

Give it a go and let me know how you like it! Much love D x

INGREDIENTS

½ large cucumber finely grated
2 large handfuls of baby spinach shredded
1 clove garlic crushed
300g natural yoghurt
⅓ tsp garam masala
Pinch of dried red chilli flakes
Salt to taste
A squeeze of fresh lime 1 tsp or so
Drizzle of olive oil

METHOD

• Put all the ingredients into a medium sized serving bowl, apart from the lime and olive oil

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• Combine well, making sure the yoghurt is smooth and coats all the cucumber and spinach

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• Lastly stir in the lime juice and drizzle with a little olive oil

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• Ready to serve with an Indian meal or Greek! Enjoy!

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