Tomato coriander chutney

This is my favorite chutney, so my husband has mastered it.

 

Ingredients:

For Chutney:

Onion - 1 large

Tomato - 2 large

Coriander - 1 cup

Coconut - 1 cup

Mustard - 1 tsp

Jeera - 1/2 tsp

Urad dal - 1 tsp

Garlic - 3 cloves 

Pepper - 1/2 tsp

Red chilli - 5 nos

Mint leaves - 5 nos

Salt to taste

Oil for sautéing 

For Tempering:

Oil - 1 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

 

Method:

In a pan, add oil. Once it is hot, add mustard. Once the mustard cracks, add urad dal, cumin, garlic, chilli, onion.

Once onion become translucent, add tomato. Once the skin start to separate, add mint leaves, coriander, coconut and salt.

Switch off and allow it to cool.

 

Once it is cool, grind it to a fine paste.

Temper the chutney.

Serve hot with adai / dosa / idly.

Smoked Paneer Sandwich

 

Ingredients:

Onion - 1 small

Cabbage - 5 leaves 

Paneer - 100 g

Garlic - 10 clove

Chilli paste - 1 tsp

Butter - 2 tbsp

Cheese Slice - 5 nos

Barbecue Sauce as required 

Method:

Cut the paneer into small slices. Layer the onion and roughly tear the cabbage leaves. Apply little oil on it.

 

Roast everything on direct flame.

Keep it aside.

Roast some garlic in a pan.

 

Finely crush the garlic. Add this garlic and chilli paste to 1 tbsp butter.

 

We will use this as a spread on the bread. This will add garlic flavor and some spice to the sandwich. 

 

Apply this garlic chilli butter to the bread and arrange the roasted vegetables and paneer.

 

Squeeze out some sauce on it. I have used homemade bbq sauce as it would complement to the smoked vegetables. You can use any sauce/chutney as per your taste. 

 

Finally keep a slice of cheese. Keep the cheese at the end or first. While toasting, it will help to hold the bread together with the sandwich.

 

Close the sandwich with a slice of bread and toast it on a pan or a toaster.