Monthly Archives: April 2016

Coleslaw and Cheese Club Sandwich

For all the health conscious people this sandwich is just the right combination of taste and health. Laden with vegetable (vitamins) and curd (Calcium) and a dash of cheese (protein) this lip-smacking  dish is a vegetarian’s health delight.

Prep Time: 15 min + 30 min (for soaking the vegetables)   Cooking Time: 7 min   

Ingredients for Coleslaw:
3/4 teacup hung curd (Greek yogurt)
5 tbsp mayonnaise
2 tea cup cabbage (shredded)
1 tea cup carrot (grated)
1 tsp sugar
Salt and pepper to taste

Ingredients for Green Garlic Chutney:
1 teacup coriander
4 green chilli
3/4″piece of ginger
1 tbsp peanut
4 clove of garlic
1 tsp cumin seed
1 tsp sugar
1 tbsp lemon juice
1 slice of bread

Other Ingredients:
15 slice of bread (large sandwich bread) (Use bread of your choice)
5 cheese cube (grated)


  1. Soak the cabbage and carrot in ice water and keep it in the fridge for 1/2 an hour
  2. Remove it from fridge and drain it
  3. Dry it completely
  4. Mix all the ingredients of coleslaw and mix well
  5. Refrigerate it till it needs to be used
  6. Mix all the ingredients of green garlic chutney and grind it

How to Proceed:

  1. Take a slice of bread and spread some butter and green garlic chutney
  2. Add some coleslaw on the bread slice and spread it to make an even layer
  3. Take another slice of bread, spread some butter and garlic chutney and make a sandwich
  4. Add a layer of cheese on the sandwich and top it off with another slice of bread with butter and garlic chutney.


  1. Your sandwich will have two layers with three slices of bread

Bajri Wada

Bajra may have once been a “poor man’s staple”, but this nutritional grain has long redeemed it since and is favoured by every health guru today!

These tea-time fritters are made with traditional spices, curds with an additional crunch of sesame seeds, but you can also add methi to further the flavour.

Prep Time: 20 min                                Cooking Time: 25 min

2 tea cup millet (baajri) flour (atta)
3 tbsp sesame seed
3 tsp red chilli powder
3 tsp chilli ginger paste
1/2 tsp turmeric powder
2 tsp sugar
Pinch of citric acid
3 tbsp oil + oil to deep fry
Curd to make dough (approx 1 teacup)
Salt to taste


  1. Take the millet flour, add the sesame seed, red chilli powder, chilli ginger paste, turmeric powder, sugar, citric acid and 3 tbsp of oil
  2. With  the help of the curd make a smooth but hard dough (it should not be very soft) (add the curd gradually as required otherwise the dough may become soft)
  3. Divide the dough into small balls
  4. Take little oil in your palms and flatten the balls into a small puri
  5. Deep fry the vada  (fry both the sides until it is golden brown)


This simple yet tasty recipe of besan with some spices makes just the right snack to munch on. Add the right masala and you can convert this simple dish into a flavor packed chaat.

Prep Time: 10 min                     Cooking Time: 30 min


2 tea cup besan (Bengal gram flour)
2 tbsp oil (Heated)
3 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp hing
Salt to taste
Oil for deep fry


  1. Mix all ingredient of sev and make a smooth dough with help of water
  2. Take a sev maker and attach it with the disc with medium sized holes
  3. Grease the inner surface of sev maker with oil
  4. Rub little oil in your palms and roll the dough
  5. Fill the sev maker with the dough and cover it with its lid
  6. Heat the oil in a deep frying pan and when the oil is absolutely hot, hold the sev maker over the pan and start churning so that strands of dough start falling into the oil. (To check if the oil is hot enough put a little piece of dough in the oil. if oil is hot enough the dough will come up quickly otherwise it sits at bottom)
  7. Move the sev maker in circular motions while churning to spread it evenly
  8. Deep fry both the side until it is crisp


  1. You can add some chopped onions, green chutney and lime to the sev to make a chaat
  2. Make sure you use the disc with medium sized holes as the disc with larger holes would require more oil and soda bicarbonate