Everyday lunch for my older one has to be a creative, in bite size pieces, healthy, proportionate to her palate, seasoned, yet not filled with curry powders and masalas. It has to be healthy, but not loaded with veggies and stay crisp yet soaked in the sauces. It has to hold shape until afternoon, yet not get too dry that you would need to wash it down your throat. I love making grilled sandwiches, as they slightly tank up the taste and hold on to their filling. As far as the fillings are concerned, really sky is the limit and is well governed by what is leftover in the refrigerator.
4 Slices of Bread.
Cucumber round slices as needed.
Egg Free Mayo.
Salad Veggies diced.( i used a combination of cabbage, brocolli and lettuce as available in the Asian Kit)
Hummus as needed.
Warm the griller/ toaster and slather the bread slices with a layer of egg free mayo. PLace them face up on the sandwich maker.
Arrange sliced cucumbers over the mayo and top with cut salad pieces.
Now place another bread slice with hummus spread on them.
Add more veggies like cucumber and top with chopped cilantro.
Place a layer of American cheese slice and finish off with another slice of bread.
Grill and serve HOT with a side of marinara sauce or ketchup.
Quick fix snacks and lunch options have always been welcome everywhere and my home is no exception. A quick scan of the refrigerator and pantry is almost always the basis for deciding a side dish, a snack or sometimes even lunch options for the kids! Every time I make a filling for a “roti” it doubles up as a stuffing in a bread or a kati roll. Sprucing up a “filling” with some spice powders almost always makes it for me. A dash of pav bhaaji masala or amchur transforms the original subzi on to a totally new avatar. This is one such idea that was borne out of a lazy monday morning and an idea in the back of my head, from whatever I could remember reading in an old Indian magazine. Its pretty much “do-your-own-thing-from-whats-in-the-pantry” kind of a filling and it promises to be quick and easy and innovative!!!
4 Slices of Regular White Bread / Whole Wheat Bread.
1 Boiled Potatoe mashed.
Sweet Tamarind Chutney ( Use Ketchup if not available)
2 Slices of American Cheese. (Optionally use Shredded Paneer / Cheddar Cheese ).
Pinch of salt.
Pinch of Punjabi Chaat Masala.
Cilantro to garnish.
Add a dash of oil in a kadai and drizzle some jeera. Immediately add the mashed alu and allow to mix well.
Smoosh the mix using the back of your ladle to get a smooth mixture. Now add a little salt, chaat masala and garnish with chopped cilantro. Set aside.
Slice out the corners from your bread slices and set them aside.
With the help of your rolling pin, flatten out each slice , making them stretched, soft and pliable. Sprinkle 2-3 drops of water to help if the bread is not fresh.
Now arrange them neatly one after the other.
Smear a spoon of sweet tamarind chutney on each of them to serve as a sticky base. I always have them stashed in my refrigerator for a quick dollop.
Use tomato ketchup if you run out of the sweet chutney.
Dabble the prepared alu stuffing on to the bread slices.
Add a lettuce leaf, and then the sliced / shredded cheese on top.
Slowly fold it so one edge is over the other and seal.
Place a tava on the stove and grease it with butter/ghee.
Saute the bread rolls on all sides until they turn a lovely golden brown.
Remove and serve warm with Sweet Chutney and lettuce garnish.