This is one of my oldest and best experiments so far. Right from my college days, this was (and still is) my go to dish whenever there was turai or brinjal for lunch at home. White or whole wheat bread filled with vegetables filling flavored with pav bhaji masala makes these sandwiches a complete and quick meal without any guilt. My siblings and I have always relished these quick and flavorful sandwiches.
You can add finely chopped garlic along with onions if you like. You can also add vegetables like beans or sweetcorn. Do not overcook the veggies or they will lose the crunch. Cheese is optional. You can add a slice of cheese to the filling just before you grill it. I use olive oil to grill the sandwiches, you can use butter too. I grill my sandwiches on a tava; Sandwich maker should give the same results too.
You can prepare the filling in advance and grill the sandwiches just before eating. I pack these sandwiches for lunch sometimes and they taste good but I would still prefer them fresh and hot.
Makes 10-12 sandwiches (depending on the size of the bread)
- ½ cup onions
- 1 cup carrot
- ½ cup capsicum
- ¼ cup green peas
- 2 tbsp oil
- 2 tbsp pav bhaji masala
- Salt to taste
- 20-22 slices of bread
- Butter/olive oil as required
Heat oil in a kadhai or non stick pan. Add onions and sauté for 1-2 minutes till they are translucent. Add capsicum and sauté for a minute. Add carrot and green peas and sauté for another minute. Add pav bhaji masala and salt. Mix well and cook for 2-3 minutes mixing in between. Transfer the filling to a bowl and let it cool slightly. Fill between two slices of bread and grill on tava or a sandwich maker using butter or olive oil. You can add cheese slice to the sandwich before grilling. Serve hot with ketchup.
Raw mango rice is the summer version of tamarind rice or lemon rice. Cooked rice is mixed with a paste made of raw mango, urad dal, chana dal and ground nuts.
Summers in Hyderabad can get super hot and my mom’s way to avoid getting into the kitchen is to cook dishes that can be made ahead and need very less time in kitchen before serving them. One of such dishes is the raw mango rice. It can not only be prepared ahead but is also good to beat the heat.
You can replace groundnuts with cashew nuts if you like. Some people also add heeng and grated coconut to the tadka. Green chilli is the only source of spice in this dish. You can add more or less green chillies based on taste and the spice level of the chillies you are using.
The quantity of raw mango depends on the sourness of the mangoes. Mix few table spoons of mixture at a time and keep tasting while mixing to get the desired taste.
You can prepare the mango paste in advance and store it in fridge for six to eight weeks. This is an excellent dish to transform leftover rice to a tangy treat.
- 1.5 cup cooked rice
- 4-5 tbsp oil
- ¼ tsp cumin seeds
- 10-15 curry leaves
- 4-5 green chillies
- 1 tsp urad dal
- 2 tsp chana dal
- 2 tbsp groundnut
- 3 dry red chillies
- ¼ tsp turmeric powder
- 1 cup grated raw mango
- Salt to taste
Heat oil in a kadhai or thick bottomed pan. Add cumin seeds. Once the seeds splutter, add curry leaves and green chillies. Saute and add urad dal and chana dal. Sauté and cook for 1 min or till the dals are lightly browned. Add ground nuts and dried red chillies. Cook for one more minute. Make sure the dals or groundnuts are not burned. Add the grated raw mango, turmeric powder, and salt. Mix well and cook for two minutes mixing in between. Switch off the gas and mix and let the mixture cool for 2-3 minutes. Mix few tablespoons of raw mango mixture at a time in the cooked rice until you get the desired tanginess. You can store any leftover mixture in the fridge for 1-2 months.