Grilled Veg Sandwiches Pour Sean et Marin

Note: These are the sandwiches I grilled for Sean and Marin's pre-wedding retreat. You'll need some sort of sandwich toaster to make these - out in the woods, the hand-held one, but if you crave these at home you can always buy yourself the electric kind that can probably also make French toast?

Ingredients
Sandwich bread - 1 loaf
Onions, finely chopped - 2 big
Tomatoes, finely chopped - 2 big
Green chillies, finely chopped - 3-4 small
Coriander leaves (garnish) - a handful
Salt - to taste
Butter (applied on either face of the sandwich) or cheese slices (one for each sandwich)
Coriander chutney (optional) - 1-2 tsp for each sandwich

Cooking time: 15 min (prep) + 20 min (grill)
Servings: 5-10

Method:
Mix together the chopped onions, tomatoes, green chillies and garnish with salt and coriander leaves. This can be stored until you're ready to make sandwiches.
Heat the sandwich toaster and spray both faces with a few drops of olive or vegetable oil (or, for a better taste, ghee!). In the meantime, for each sandwich, apply butter (if using, or else you can add a slice of cheese), apply coriander chutney (if using) to the other face. Add 1-2 tsp of the chopped veggies and load up the sandwich into the toaster. Grill for a couple of minutes on each side, just enough for the bread to get crispy and for the cheese/butter to melt into the chopped veggies. Cut into halves and serve hot!

Source: Mom's recipe
Author: Shrinkingsodacan

Coriander Chutney

Ingredients
Coriander leaves - 3 small bunches
Mint leaves - 1 small bunch
Small green chillies (less than 1.5" long) - 7-8
Ginger - 1" piece
Salt - 1 tsp or to taste
Coconut, grated (unsweetened) - 2 tbsp
Lemon juice - 2 tbsp (or to taste)
Sugar (optional) - to taste

Preparation time: 10 min
Servings: 20-30 tbsp

Method:
Put all the ingredients (except the leaves) into the blender with half a cup of water. Grind well and gradually add leaves into the mixture. Occasionally add water if desired, but remember you're going for a thick paste-like appearance!
When done, mix in the lemon juice (this preserves the colour of the chutney)
The chutney can be used immediately or can be stored in the fridge for up to a week.

Source: Mom's recipe
Author: Shrinkingsodacan

Chicken Korma

Ingredients:
Chicken breasts, cut into bite-sized pieces - 3
Large red onion, finely chopped - 1/2
Garlic cloves, chopped - 3
Green chillies, slit lengthwise - 5 small
Cardamom seeds, lightly crushed - 10 (optional)
Turmeric - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Tomatoes, chopped coarsely - 5-6 small
Salt - to taste
Oil - 2 tbsp
Coconut milk - 400 ml (one can)
Ginger, grated - 1" piece
Garam masala - 1/2 to 1 tsp

Cooking time: about 30 min
Serves: 6

Method:
Fry the onion, garlic and green chillies in hot oil for 5 min over medium heat. Stir in the cardamom, turmeric, cumin, coriander and salt. Add the tomato pieces (or puree, if you desire). Reduce the heat, stir in the chicken and cook for 5 min. Mix in the coconut milk and about 1 cup of water if desired. Simmer covered for about 10 min. Add the ginger and garam masala and mix well.

Source: Adapted from Manju Malhi's recipe here
Author: Shrinkingsodacan

Dum Aloo (Roasted potato in yogurt)

Ingredients:
Baby potatoes - 1.5 lb (about 15)
Cloves - 4-5
Cardamom - 2 pods or 10 seeds
Cinnamon - 2" piece
Ginger, grated - 2" piece
Green chillies - 4-5 small
Garam masala - 1 tsp
Red chilly powder - 1.5 tsp
Coriander leaves, chopped - handful
Yogurt - 1-2 cups

Cooking time: about 30 min
Serves: 4-5

Method:
Peel the potatoes and boil until cooked halfway through. Poke holes with a fork and roast them in 2-3 tsp of hot oil until crisp and golden brown. Set aside.
In a blender/grinder, powder the cloves, cardamom, cinnamon, ginger, green chillies and garam masala. Fry this powder in 2 tsp of hot oil. Add the red chilly powder to this paste and mix well. Add the roasted potatoes and mix well. Cook covered on a low flame for a few minutes.
When ready to serve, mix with yogurt and garnish with coriander leaves.

Source: Mom's recipe
Author: Shrinkingsodacan

Spinach Mushroom Rice

Ingredients
Spinach, fresh whole leaf, washed - 1/2 lb
Mushrooms, sliced - 1/2 a packet
Green chillies, slit lengthwise - 2-3
Cumin seeds - 1 tsp
Rice - 2 cups
Water - 3.5-4 cups
Oil - 2 tbsp
Turmeric powder - 1/2 tsp (optional)
Salt - to taste

Time: 20 min
Servings: 4

Method:
Heat oil in a wok and add cumin seeds and green chillies. Stir in the mushrooms and add turmeric powder if desired. Mix well and fry for two minutes. Now drop the spinach leaves in and stir for a few minutes. Next, the rice and salt, fry for two minutes. Add water and cook covered on a medium flame, stirring occasionally to avoid sticking/burning. When the water is almost gone, reduce flame to minimum and cook until water is gone and rice is cooked.

Author: Shrinkingsodacan

Vegetable Soup

Ingredients:
Chicken/Vegetarian broth - 4 cups
Cauliflower florets - 1/3 of a packet
Beans - 1/3 of a packet
Peas - 1/2 cup
Carrots, cut into small pieces - 1/2 cup
Hot sauce - 2 tbsp [I use Sriracha]
Eggs - 2 [optional]
Turmeric powder - 1/4 tsp [optional]

Servings: 4
Time: 10-15 min

Method:
Bring the chicken broth to a boil and add the vegetables. Heat covered until the vegetables are cooked. Mix in the hot sauce and break the eggs into the soup, stirring well. Serve with rice noodles if desired.

Author: Shrinkingsodacan

Tangy Cauliflower Stir Fry

Ingredients:
Cauliflower, separated into florets - 1 lb
Green chillies, chopped fine - 5-6
Garlic, crushed and chopped coarse - 4-5
Ginger, chopped coarse - 2" piece
Red chili powder - 1/2 tsp
Turmeric (optional) - 1/2 tsp
Lemon juice - 2-3 tbsp
Coriander leaves, chopped - handful for garnish
Oil - 2 tbsp
Salt - to taste

Cooking time: 7-10 min
Servings: 2-3

Method:
Microwave the cauliflower with a 2-3 tbsp of water for 5 min. While it cooks, chop up the rest of the ingredients and heat the oil in a wok. Fry the green chillies, ginger and garlic for 2 min. Drain the cauliflower and add this to the wok and fry for 2 min. Now add the turmeric, red chili powder and salt. Mix well and fry covered for a little while. Garnish with lemon juice and coriander leaves.

Author: Shrinkingsodacan