Tandoori Gobi Kathi Rolls - Vegan Roasted Cauliflower Wholewheat Wraps

Let me start by thanking everyone for staying with me through this long absence. Loads of things came my way and I was not able to dedicate time to cooking for the blog (did I say I cook for the blog, may be I should say cooking for the family to be safe). I had a wonderful time with a couple of India Trips (woo hoo!!) for my brother's engagement and wedding. The months in between were spent with my in laws visiting us and me eating all the yummy food made by my Mother in law. So now you know why I was not cooking and blogging.

Now that I am back, lets get the party started shall we? This Roasted Cauliflower is perfect for just about anything. You could have it as a side dish with roti, goes great with rice, as a starter in a party, as a sandwich filler or in a Kathi Roll.. Yummm.. I wish I had a photo of the rolls toasted with a little oil or butter on the pan. Trust me, you want to do that. It just crisps up the outside and gives it a buttery flavour. 

Masala Oats Toast

Eating oats for breakfast may be a thing that you enjoy. But I know quite a few people who like something spicy and savoury for their breakfast. This is one interesting way of incorporating oats in your breakfast without eating the porridge. You will fall in love with this!

Vegan Pesto Potato Salad Sandwich

After making this Pasta (Creamy Cashew and Sun Dried Tomato Pesto Pasta), I had half of the sauce left over and I immediately made this sandwich. It was just wonderful. It holds well for a picnic or lunch box (even when packed inside a handbag)! I have to say, I am not sure if I enjoyed the pasta better or the sandwich. I will be making this often. Make the sauce and try both versions :-)



Sandwiches can be quite comforting and easy to prepare. And I have a love for these ciabatta rolls. I have to make them soon. These are store bought ones. Love the texture of the bread. They are great for any sandwich cause it absorbs the sauce well and the bread does not become soggy.



I have made this as part of this month's Palooza ! We are making a couple of Sandwiches and a couple of Muffin or Muffin Tray dishes. Stay tuned! Anu, Radhika and Me

Ingredients

Cashew 3/4 cup
Garlic 2 pods
Sun Dried Tomatoes 3/4 cup (almost drained)
Cherry Tomato 1 cup
Basil 1/2 cup (packed)
Parmesan Cheese 1/2 cup (optional, I have not use it. just sprinkled on the top of the pasta at the table for whoever was interested in)
Red Chilli  Powder 1/2 tsp
Pepper 1/2 tsp
A little salt (remember the pasta will be salted)

To make Sandwiches

Ciabatta Rolls (or any bread) 6
Potato Boiled, pealed and cubed 4
Pesto Sauce 1/2 of above recipe
A little salt

Method of Preparation

1. Pulse the cashew in a food processor.

2. Add the rest of the ingredients and pulse till combined.

3. Boil potatoes. Peal them and dice them into small bits.

4. Toss it with 1/2 the recipe of the pesto sauce. Add some salt to taste.

6. Make sandwiches. The above will be enough to make 6 large sandwiches. So you will need 6 rolls.

Tofu Salad Sandwich - Egg Salad - Vegan Recipe

Did I tell you about my new found addiction for Pinterest. If not, do check out my boards here. You will know what I mean! There I have come to realize that making Vegan food need not be hard or tasteless. I have made a few dishes that are bursting with flavours which has even meat eaters (read veggie haters) asking me for recipes. :-)



I am a big fan of Egg Salad and Sandwiches/Wraps made with it. Due to some allergy issues, I cannot consume egg. When I saw this recipe here, I just knew I had to try it. It makes a great Picnic or Lunch Box Sandwich!



I have made this as part of this month's Palooza ! We are making a couple of Sandwiches and a couple of Muffin or Muffin Tray dishes. Stay tuned! Anu, Radhika and Me

Ingredients

Tofu 1 block (400gms)
Yogurt 1/3 cup (original recipe called for Vegan Mayo. Could not find it. Use it if you need it to be Vegan or May be Soy Yogurt)
Dijon Mustard 1/3 cup
Garlic Powder 3/4 tsp
Chilli Powder 1/2 tsp
Pepper Powder 1/2 tsp
Honey (or Maple Syrup or golden syrup for Vegan) 1 tsp
Chopped Scallions 1/3 cup (more if you like the taste)
Lemon Juice 1 tbsp
Salt to taste

Ciabatta Rolls 6 (or any bread or wrap of your choice)

Method of Preparation

1. Drain water from the tofu and wrap in kitchen towel. What I generally do is place it wrapped between two cutting boards and then I place a heavy weight on top. That way all water will be drained and you will get a nice firm tofu. If you are lucky and get firm tofu, don't bother with any of these.

2. Cut the tofu into small bits. Cut the scallions into small pieces.

3. Add the rest of the ingredients into a bowl and mix well.

4. Add the tofu and mix well.

5. Refrigerate till you need to serve it.

You can use it in a wrap or as a sandwich. Just scoop required amount to the bread or wrap and enjoy!

Masala Toast - Eggless Savoury French Toast - Vegan French Toast

I love French Toast. As many of you know I have developed an intolerance to egg and dairy. Which means French Toast is not something I can make for myself.

Ofcourse that does not mean that I will stop there, does it? I went ahead and made myself an awesome Masala Toast. Now I feel I like this even better than French Toast, ha ha!



Ingredients

Bread 6 slices

Besan/Chickpea Flour 1 cup
Rava/Semolina 1/2 cup

Hing a little
Red Chilli Powder 1 tsp
Turmeric 1/2 tsp
Cumin powder 1/2 tsp
Garam Masala 1/2 tsp
Salt

Onions 1 finely chopped
Carrots 2 finely grated
Coriander leaves 2-3 tbsp chopped
Green Chillies finely chopped (optional, i did not use it)

Butter for toasting

Method of Preparation

1. In a bowl mix the besan and rava. Add the hing, red chilli powder, turmeric powder, cumin powder and garam masala along with some salt.

2. Add the chopped onions, coriander leaves and grated carrots. Mix everything with your fingers.

3. Add enough water to make a watery batter. I added about 1.5 cups of water. Add 1 cup first. Then as you are making you might need to add the rest 1/2 cup.



4. Heat a tawa and keep ready.

5. Dip the bread in the batter. With your fingers, add some of the solids like the onions, rava etc to the bread on both sides.

6. Place on the tawa and cook on both sides adding a little butter as needed.

Serve as is or with some Ketchup

Mediterranean Vegan Sandwich - Ciabatta, Chickpea Spread, Sundried Tomatoes, Artichoke Hearts and Aragula Sandwich

When you are going on a hike/walk, a picnic lunch is just awesome. Packing something when you leave house means, you can just walk miles and then when you get to a nice scenic spot, you can sit down and munch your heart away. I have tried quite a few Sandwiches. Though they come off ok, it always left me with a wish to do something better.

That was until I made this simple, yet amazing sandwich. It would not be an exaggeration to say that it is the 'Best Veggie Sandwich' that I have ever eaten. So what are you waiting for. Go ahead. Make yourself one.



Ingredients (Makes 7-8 rolls)

Ciabatta Rolls 8
Chickpea Spread (see recipe below) or use Hummus
Artichoke Hearts about 8-10
Sun Dried Tomatoes 8
Aragula/Rocket 2-3 cups (enough to top all the rolls)

For spread
Chickpeas 1 can
Mint 1/2 cup
Salt to taste
Oil as needed

Method of Preparation

1. Prepare the spread by adding chickpeas, mint and salt to the mixie. Add a few tbsp of olive oil to make a smooth paste. I used to oil from the sundried tomatoes.

2. Slice the Ciabatta rolls into 2.

3. Roughly chop the artichoke hearts and sundried tomatoes.

4. Apply a generous portion of the spread on both sides of the roll.

5. Top with some artichoke hearts and sundried tomatoes.

6. Add the aragula/rocket leaves.

7. Cover with the top of the roll

Enjoy the best sandwich you will ever eat in your life!!

This one is part of Palooza in a Pan. This month we are cooking with Legumes. Other recipes cooked so far this month

Mathanga Erissery - with Van Payar (Tatta payar, Red Chori, Cow Peas)

Tofu Veggie Sandwich with Peri Peri Dressing

As an Indian I always struggle to make sandwiches which are not really Indian. Somehow I add that Indian touch to it. I made this quick sandwich and was very pleased with myself for not making an Indian one. I was trying to name it and asked my husband for a suggestion. He usually starts suggesting funny names. The first one he came up with was Indian Tofu Sandwich. I could not believe what he said. Did I after all end up making another Indian Sandwich... Guess it does not matter. We loved this simple sandwich for a quick lunch....

You can make this with Paneer as well.



Do check out other Sandwich recipes in my blog!

1. Nutella Strawberry Sandwich
2. Carrot Tofu Sandwich
3. Cucumber Mint Sandwich
4. Eggplant Parmesan Sub
5. Cutlet Sandwich - Mixed Vegetable Sandwich

Ingredients (Makes 1 sandwich)

Tofu 1 slice (the size of a bread)
Cucumber Sliced few pieces
Tomato Sliced few pieces
Peri Peri Sauce (or a chilli sauce will also work)
Cheese (used grated mozerella) as required
Butter a little



Method of Preparation

1. On a slice of bread spread some cheese.

2. Add a slice of tofu, then a layer of cucumber, a layer of tomato.

3. Add a dash of peri peri sauce or chilli sauce. I used tomato sauce for my little one.

4. Add another layer of cheese. Cover with a slice of bread.

5. Toast in a sandwich maker or on stove top. I used the stove top this time as it was a bulky sandwich.

Enjoy with tea!

AGC are making Sandwiches this week. Check out the other AGC thoughout this week 
Anusha, Jayanthi, Kavitha, Priya M, Radhika, Veena, Priya S

Cutlet Sandwich - Mixed Vegetable Sandwich

You might wonder what that sandwich is :-) I made some cutlets and had some stuffing left. So made sandwiches with that stuffing. We liked the sandwiches a lot. Quite flavourful compared to usual potato sandwich



Ingredients (Makes 4 sandwiches)

Carrots 1
Peas 1/4 cup
Beans 6
Potato 1
Green chilli 1
Pepper few
Fennel seeds 1/4 tsp
Turmeric 1/4tsp
Cloves-1
Garlic 3 pods
Ginger 1/2 inch piece
Onion 1/2
Curry leaves few
Garam masala 1/2 tsp

Oil and salt to taste

Bread 8 slices
Butter to spread



Method of Preparation


1. Chop the carrots, beans and potatoes. Pressure cook with very little water. Drain the water.

2. Make a paste of Green chilli, Pepper, Fennel seeds, Turmeric, Cloves, Garlic and Ginger.

3. Heat oil in a pan. Add the onions and curry leaves. Saute till it browns.

4. Add the paste and saute for a couple of minutes.

5. Add the cooked vegetables, garam masala and salt. Mix well and cook till all the water is drained.

6. Separate into 4 parts. Spread butter on the bread. Layer the stuffing on the non butter side of the bread and cover with the other slice, buttered side up.

7. Toast in a sandwich maker or stove top pan.



Linking this to Toddler Snacks - Event by Nithu, hosted by Pari

Eggplant Parmesan Sub

Eggplant sub is something my husband and I are addicted to. When we lived in US, there was a pasta/sandwich shop 2 minutes walk from home. Whenever we were late from work and wanted to get a quick eat, we would just grab an eggplant sub from that shop. It was so cheap and so tasty. Since we moved to UK, we have not eaten that sub.

Last weekend my husband was telling me how much he missed it. I realized I miss it too.. Time to put on the cooking hat and make our family favourite... In Memory of Cafe Angelinos in Waltham



The recipe has 4 parts. Grilled Eggplant, Tomato Sauce, Bread and Putting together the sandwich. You can of course use store bought sauce and bread. That simplifies the cooking process and time.

Another variation is to serve the grilled eggplant and sauce on a bed of pasta. That is called Eggplant Parmegiana. Served with a side of bread and salad. That is recipe for another day.

Grilled Eggplant

I did not want to use egg. So I made a wash with maida and water instead of egg. You could use a egg wash if you prefer.

Ingredients
Eggplant/Aubergine/Brinjal 1.5
Bread crumbs 3/4 cup
Maida/All purpose flour 8 tsp
Water 6 tbsp
Oil and Salt as needed

Method of preparation

1. Slice the eggplant into round slices. Do not make it too thick or too thin. I made around 12 slices. Each 6 inch sub would use 2-3 slices.

2. Mix the maida and water and keep in a plate.

3. Put the bread crumbs in a plate.

4. Dip the eggplant in maida batter and then in breadcrumbs and arrange in plate.



5. Heat oil in a pan. Place the coated eggplants in it and cook on both sides. Cook it in medium flame. You can cover it for a little bit to make sure that the eggplant is fully cooked. You can also bake the eggplant in the oven

All Ready to go into the sub



Tomato Sauce

I made the tomato sauce similar to the pasta sauce that I made the other day. I skipped garlic and went low on the dried herbs and oil. Check that recipe here.



Ingredients

Tomatoes 8
Dried herbs 1 tsp
Oil 1 tbsp
Basil 20
Salt to taste
Pepper 1/4 tsp

Method of Preparation

1. Preheat the oven to 175C.

2. Cut the tomatoes into 2. Keep the cut side facing up on a pan.

3. Mix the dried herbs and oil. Brush on the top of the tomatoes.

4. Bake in the oven for 1 hour.

5. Remove and peal the skin.

6. Transfer to a pan. Break it with the spatula.

7. Add the basil leaves, some salt and pepper. Mix well.

Putting Together



I made 6 inch subs. I could make 6 with the above quantity

Baugette 3
Parmesan Cheese as required. I used around 1/2 cup
Basil Leaves few

Method of Preparation

1. I bought half cooked baguettes from the store. Baked them in the oven for 10 minutes @ 220C. Cut them into 6 6" pieces. Slice open each piece. Do not cut all the way thru.

2. Place the eggplant slices into each. My baguettes were thin and eggplant slightly big. So I sliced the eggplant into 2 before stuffing.

3. Top with sauce and cheese. You can stick this into the over to melt the cheese. I just microwaved this for 40 sec to melt the cheese. I added very little cheese. Go heavy on it if you like.

4. Top with Basil leaves and serve.



Linking this to Walk thru Memory Lane - Gayathri's event hosted by Kalyani
Linking this to Healthy Food - Sandwiches - Priya's event hosted by Kalyani
Linking this to EP - Herbs and spices - Basil and Cardamom Event by Julie, hosted by Prathibha
Linking this to Celebrate - Olympic games Event by Jagruti, hosted by Priya

Linking this to Black and White Wednesday





I got an award for my Eggplant Sub from Prathibha in EP - Herbs and Spices - Basil and Cardamom event. Thanks Prathibha and Julie. I totally loved making the dishes for your event. Do check out some amazing dishes in the round up she has published.

Cucumber Mint Sandwich

Did I tell you about the one sunny day we had last weekend? We did make the most of it before the rain has taken over our life again.... We went for a nice walk in a local trail - Basing Trail in Basingstoke. Can't believe there were sections of this trail we had not walked before. Thoroughly enjoyed the day.



Lunch was a packed sandwich. Cooling cucumber for a nice warm day. And amazing flavours from the mint and coriander. All packed to go.... Made a mini version without the chutney for my little one as well.



This recipe reminds me of the roadside sandwiches we used to have in India. Love the way the vendor would make it as per our specifications - spice level and what ingredients. Cut into small bite size pieces. Just what you need to keep you going while on a shopping trip in the hot sun

Ingredients 

For the chutney

Bread 1
Mint 1/4 cup
Coriander Leaves 1/2 cup
Lime Juice 1/2 lime
Water 3 tbsp
Green Chilli 2 (add more for spicy version)
Salt to taste

To put together

Bread 8 slices
Cucumber 1 big (I used 10 slices per sandwich)
Cheese 4 slices
Butter 8 tsp (as needed, optional)
Salt and pepper to taste

Method of Preparation

1. Grind all the ingredients to form a smooth paste. Separate into 8 portions.

2. Take 2 slices of bread. Butter both the slices. Place them with the butter side up.

3. Spread one portion of the chutney on each slice.

4. Add 5 slices of cucumber on one slice of bread. Sprinkle some salt and pepper over it.

5. Place a cheese slice over it. Add another layer of cucumber. Add salt and pepper to it as well.

5. Close it with the other bread piece.

Enjoy your sandwich as is or with some tomato sauce.



Linking this to Healthy Diet - Sandwiches - Event by Priya Hosted by Kalyani

Carrot Tofu Sandwich

Whenever I make a sandwich I end up making an Indianized version. The masala will always have some Indian spices. So when I started making the sandwich today, I wanted to try something different. We really loved this cheesy flavourful sandwich.



Ingredients
Carrot 2 grated
Tofu 1 cup crumbled
Coriander leaves (or parsley) for garnish
Italian seasoning 1 tsp
Salt to taste
Cheese singles 5
Bread 10 slices
Butter to spread.

Method of Preparation

1. Mix the grated carrot, crumbled tofu, coriander leaves, seasoning and salt in a bowl. Divide into 5 equal parts.

I do not have a sandwich maker. So I made these on the stove top. If you have one, skip step 2

2. Toast the bread slices in a toaster till it is partly toasted.

3. Spread little butter on the bread. Keep the butter side down and add the stuffing to it. Top with the cheese slice. Cover with another slice with the butter side up.

4. Transfer to a pan or sandwich maker.

5. Toast on both sides till it is browned nicely and cheese starts to melt. Serve!!



Linking this to Healthy Diet - Breakfast - Priya's event hosted by me this month

Nutella Strawberry Sandwich

Do you love Chocolate covered Strawberries? What's not to like, isn't it? Now imagine the goodness if the chocolate is Nutella. I love dipping fruits, especially strawberries and banana in chocolate. 

Fill your toast with the goodness of Nutella and Strawberries and I guarantee you will love it. It is so much better for the little ones than eating store bought jams/jellies.

Oh, don't think it is just for the kids. If you are a kid at heart just like me, you will enjoy this any time of the day. This is my new favourite for that - feel like eating something while watching movie on a Friday night. 

Ingredients

Bread 2 slices

Nutella 2 tbsp

Strawberry 1-2

Method of Preparation

1. Toast the bread in a toaster. Let it cool a little.

2. In the meanwhile chop the strawberries into small pieces. If it is a jumbo strawberry you will just need 1. Otherwise use 2.

3. Spread the nutella on both the slices. 

4. Top one of the sides with the cut strawberries. Close with the other bread.

5. Give it a little press down. Cut into triangles and serve. 




Sending this to the Toddler Healthy Breakfast/Dinner (Nithu's event) hosted by me this month.