INGREDIENTS: 6-7 Leftover Idlis 2 Tbsp Butter 1 Tsp Mustard Seeds 1 String Curry Leaves 1 Green Chilli 1/2 Tsp Asafoetida (Hing) 1 Tbsp Ginger Garlic Paste 2 Onions 2 Tomatoes 2 Tsp Turmeric Powder 1/4 Tsp Kashmiri Red Chilli Powder 1/2 Tsp Sugar Salt as per taste 1-2 Tbsp Water 1/4 Cup Coriander Leaves
Since I made this with leftover idlis stored in the refrigerator, I reheated them in a microwave after sprinkling a little water. You can even steam Idlis in a utensil placed in a pressure cooker with a little water without the whistle for 5-10 minutes, to help them regain their softness. Keep them aside.
In a deep pan, heat butter.
Splutter mustard seeds.
Add chopped curry leaves and green chilli.
Lower flame and add asafoetida.
Now add ginger garlic paste and saute for a few seconds.
Add finely chopped onions and saute until they turn light brown.
Add finely chopped tomatoes.
Add salt and saute until the tomatoes soften.
Now add turmeric powder and kashmiri red chilli powder.
Saute for a few seconds and add sugar.
Now chop the steamed soft idlis ( one idli into around 10 cubes) and add this to the masala.
Mix and make sure all the pieces are covered in masala.
Sprinkle some water. You can also add more butter. Cover and cook for a few minutes on low flame.
This recipe needs one nights preparation for soaking. If you have leftover Sabudana Khichdi, you can make the vadas in an instant.
INGREDIENTS: 1 Glass Sabudana 1 Cup Peanuts 3 Large Boiled Potatoes 1 Green Chilli 3 Tbsp Coriander Leaves 1 Tsp Grated Ginger (Optional) Salt to taste Oil for frying
Rinse & soak Sabudana in water overnight. To get flowy, non-sticky Sabudana, add them to a bowl and pour just enough water, the level of which should be 2-3 cms above the Sabudana. Cover and keep. The next morning use a fork to separate the pearls and you will have dry and well soaked Sabudana.
In a wide pan, add Peanuts and dry roast them on a medium to high flame. Stir continuously until they look well roasted. Let them cool down.
Once at room temperature, transfer to a plate & rub the peanuts between your palms, using both hands to separate the skin from the peanuts. Start blowing into the plate to easily discard the skin. You can do this over the sink to avoid dirtying the whole kitchen area.
In a small mixer jar, add these roasted de-skinned peanuts and blend into a powder. You can blend into a slightly coarse powder. Tastes good either way. Keep this aside.
Now in. a large mixing bowl, add the soaked sabudana pearls.
To this add the boiled potatoes and mash them together with the Sabudana.
Add the rest of the ingredients like chopped green chilli, chopped coriander leaves and salt.
Also add the roasted Peanut powder as much as you like. You can store this is an airtight container for later use too. Combine everything well.
You can also add a few whole roasted peanuts for an added crunch.
You can also add grated ginger. I skipped this ingredient.
Divide the dough into equal parts.
Grease your hand with a little oil and roll each portion and then flatten it like a thick patty.
In a hot pan filled with enough oil, drop these one at a time, slowly adding 2-3 in a batch depending on the size and width of your pan. Adjust the temperature accordingly. Medium should work.
Flip back & forth occasionally until both the sides change colour to a nice golden brown.
This Indian style Sandwich tastes really good and is super easy to make. I started making this years back with leftover Potato Sabji as an evening snack. But now I make the Sabji to eat this Sandwich. You can use Pav instead of Sandwich bread. I made 6 sandwiches with these.
INGREDIENTS: POTATO MASALA Boiled & Mashed Potatoes (Approx 6 medium sized) Oil/Butter 1 Tsp Mustard Seeds 2 Green Chillis finely chopped Curry Leaves 2 Tsp Turmeric Powder Salt INGREDIENTS: CHUTNEY: 20 Garlic Cloves 15 Dry Red Chillis (Bedgi) 1 Tbsp Coriander Seeds or a Slice of White Bread Water Salt
OTHER INGREDIENTS: Bread Slices Butter Cheese Slices
METHOD – GARLIC CHUTNEY:
Soak Dry Red Chillis in little warm water for 5 minutes until they soften a little. Use Bedgi Chillis. They are not too spicy but give a good colour.
Add this to a small mixer jar.
Add peeled Garlic Cloves & Salt.
Add Coriander Seeds or a slice of Bread. I alternate these 2 ingredients depending on what I have.
Add little water to grind this into a thick paste.
Your chutney is ready to use.
You can make this Chutney in bulk, store in a glass jar and refrigerate.
METHOD – POTATO MASALA:
In a pan, add some Butter/Oil.
Splutter Mustard Seeds.
Add finely chopped Green Chillis.
Add Curry Leaves.
Add Turmeric Powder.
Add Mashed or Roughly Chopped Potatoes.
Mix well and keep this masala aside.
ASSEMBLE YOUR SANDWICH:
Take 2 slices of bread.
Spread Butter all over both the slices of bread
One one side spread the Garlic Chutney. You can add on both sides too.
One the other slice, add a thick layer of Potato Masala.
Add the cheese slice. You can add Grated Cheese or Cheese Spread if you don’t have the slice. Add as much as you like.
Place the other slice on top of this slice.
On a hot dry pan, place the Sandwich. No need to add butter.
With a flat steel plate press the sandwich for 5-10 seconds.
Once the sandwich browns, flip and repeat the previous step.
Your crispy toasted Potato Masala Sandwich is ready to eat.