Pinwheel Veggie Sandwich Recipe

     Every time we go to Walmart, we make sure to get a pack of white bread. Coz sandwiches make up for quick grab-and-go breakfast on busy mornings. Plus, the Sunbeam white bread is similar to the soft and fresh, right from the oven breads from Bangalore Iyengar's Bakery at Pondicherry. 
     When I was looking for new options to try with the same bread and same vegetables :P I came across this pinwheel sandwich. It caught my eye at once and as it seemed to be easy but still very much appealing to the eye, I tried it out immediately. Yet another reason is the new grilling pan that Mani had bought for me from Walmart. As Abhinav was very quiet and supportive, sleeping on his grandma's lap hearing to some sparrow stories and blinking at her, I could click a few snaps quickly when I made this sandwich for the second time in the same week :D 

Prep Time: 20 mins || Cook Time: 20 mins || Yields: 3 sandwiches || Category: Sandwich/Snack/Breakfast

Ingredients:
1. Carrot - 2 medium
2. Onion - 1 big
3. Tomato - 1 big
4. Capsicum - 1 small
5. Olive oil - 2 tbsp
6. Cumin seeds - 2 tsp
7. Split urad dal - 2 tsp
8. Pepper powder - 2 tsp
9. Salt - as required
10. Coriander leaves - few
11. Grated cheese - as required
12. Bread - 6 slices
13. Corn flour/Maida (All purpose flour) - 2 tbsp (optional)

Method:
1. Wash all the veggies and chop them finely. Heat a pan, add olive oil and fry the cumin seeds and urad dal. 

 2. Add all the chopped vegetables except tomatoes, to the fried cumin seeds and urad dal. Saute for 2 mins and then add the tomatoes, pepper powder and salt. Stir well to ensure even mixing. Cook covered for about 5-7 mins until the vegetables are cooked.

 3. Trim the edges of the bread slices. Using a rolling pin (like the one used for making chappathi) flatten the bread slices. Make a paste with corn flour and little water. Overlap the edges of 2 bread slices, stick them with the paste and make a longer slice. Spread the cooked vegetables on it. Sprinkle some cheese and coriander leaves on top of the veggies.

 4. Carefully roll the flat breads and seal the edge and the sides using the cornflour paste. Place them on a grilling pan or normal dosa pan/tawa. Drizzle with oil flipping both the sides and cook for a min or two.

Suggestions:

• Chilli flakes can be added for hotness.
• Oregano, chat masala, garam masala, coriander powder can also be added to enhance the flavour.
• Adding cheese is optional.
• Any combination of vegetables can be used, mashed potato onion, corn-spinach, peas-grated broccoli etc.
• Need not overcook the vegetables, as they are finely chopped.
• Can also use just plain water to stick the edges, instead of cornflour or maida paste.

Serve hot and crisp with tomato sauce or any dip of your choice. Sure to be a hit among kids !!!

Spinach Corn Cheese Sandwich Recipe

      Sandwiches are an easy grab-and-go wholesome breakfast with lots of variations that can be imparted in the stuffing, which make it more interesting and unique. Have been making this spinach corn cheese sandwich for a while after coming to USA. As spinach is the only tasteworthy green that is available here, it becomes inevitable to explore alternatives to include spinach in an interesting form in dishes. So, here comes an easy cheesy sandwich with the goodness of spinach :)

Prep Time: 10 mins || Cook Time: 15 mins || Yields:  4 Sandwiches (4 Triangles) || Category: Sandwich / Kids Recipe / Breakfast

Ingredients:
1. Spinach - 1 bunch
2. Olive oil - 2 tbsp
3. Oregano - 2 tsp
4. Golden corn - 4 tbsp
5. Salt - as required
6. Pepper - 1 tsp
7. Chili powder - 2 tsp (optional)
8. Mozarella cheese - 4 tbsp (grated)
9. Ghee - to smear over the sandwich

Method:
1. Heat a pan and add olive oil. Add the oregano followed by cleaned, washed and chopped spinach giving a quick stir. Saute for 2 mins.

2. Add the golden corn, salt, pepper and chili powder and give a stir. Saute for few mins until the water from spinach and corn evaporates. Once done, switch off the flame and allow the mixture to cool to room temperature.

3. Spread a layer of grated mozarella cheese on both the bread slices and spread the spinach mixture on one slice. If desired, sprinkle some more cheese in the middle and close the two slices. Smear the top and bottom sides of the sandwich with ghee and toast it. 

4. Cut the sandwich into desired size and serve warm with tomato ketchup or any dip.

Suggestions:

• I used frozen corn, as fresh corn is not available. 
• Oregano can be skipped or replaced with any other dried herb.
• The outer edges of the bread can be trimmed and toasted in a sandwich maker or in a normal tawa on stove top.

Aloo Matar Sandwich (Potato Peas Sandwich)

     Sandwich is a filling and easy-to-do breakfast recipe, with many different variations that can be incorporated to make it interesting. The basic one is with boiled potato as the main ingredient. As I boil the potatoes and store it in the fridge the previous night, making this recipe is even more easier and quicker. With a compelling task of using up the pack of bread which was nearing its expiry in a couple of days, I chose to go with sandwich than bread upma as the latter would have taken little more efforts in cutting vegetables etc :P
I used up the remaining masala as a stuffing for masal dosa.

Prep Time: 5 mins || Cook Time: 15 mins || Yields: 8 triangles || Category: Breakfast

Ingredients:
1. Oil - 2 tbsp
2. Cumin seeds - 2 tsp
3. Urad dal - 2 tsp
4. Turmeric powder - 1 tsp
5. Hing - 2 tsp
6. Onion - 1 big
7. Boiled potato - 2 medium
8. Pepper powder - 1/2 tsp
9. Chilli powder - 1 tsp
10. Amchur powder (Dry mango powder) - 2 tsp (optional)
11. Salt - as required
12. Coriander leaves - 2 tbsp
13. Green peas - a handful
14. Bread slices - 8
15. Butter - as required

Method:
1. Add oil to a pan and temper with jeera, urad dal, turmeric powder and hing. Add chopped onions and saute until it starts to beccome golden brown,

2. Now add the boiled and mashed potato, pepper powder, chilli powder, amchur powder, salt and mix well.Cook for about a min.

3. Now add the green peas and coriander leaves and give a quick stir. Switch off after a min or two. Spread the masala on to a bread slice and cover with another.

4. Add butter to a hot pan and place the sandwich over it. 

5. After a min or two, turn the sandwich to other side and cook for a min until it becomes slightly brownish. If desired, cut the sandwich into triangles and serve hot.

Suggestions:

• Butter can also be replaced with ghee. 
• Any combination of filling can be used for the sandwich, like spinach, corn, grated carrots etc.
• The sandwich can also be made in a sandwich maker. As I didn't want the sealed triangles which we get when using a sandwich maker, I made it on a tawa.
• The brown rims can be cut and discarded before making the sandwich.
• Amchur powder can be skipped. I added it for a slight tanginess.
• Can also stuff in a slice of cheese or grated cheese if desired.

Some pomegranate kernels and orange juice along with the sandwich made it even more a filling breakfast.