Vegetable sandwich with green peas spread.

Vegetable sandwich with green peas spread.

Ingredients:

For green peas spread:

1 cup frozen peas.

1 pod of garlic.

2 green chillies or to taste.

2 sprigs of cilantro.

1 sprig of parsley.

1 tsp lemon juice or to taste.

1 tsp olive oil.

Salt to taste.

Others:

1 baguette

9 slices of tomatoes & cucumber each.

Butter (optional).

Bean sprouts (optional).

Method:

For green peas spread.

Microwave or cook the peas for a minute and drain the water and set aside to cool.

Finely chop garlic, green chillies, cilantro, parsley.

In a blender add all the ingredients and blend it to a smooth paste.

Assembling the sandwich:

Butter the bread or baguette and grill it.

Once out of the grill, spread the green peas paste and top it with cucumber and tomato and sprouts.

Voila your green summer healthy sandwich is ready.

Comments

Sichuan Fried Rice with Doubanjiang

Serves: 2 Total time: 12 minutes Ingredients: 2 cups left over rice 2 scallions chopped (white and green separated) 1/4 cup red onion chopped 2 garlic cloves minced 1/2 cup shiitake mushroom chopped 1 cup red and green bell pepper diced 3 tablespoon of oil (divided) Salt to taste Black and white pepper to taste Sauce: 1 tablespoon broad bean chili sauce (Doubanjiang) 2 tablespoon light soy sauce 1 teaspoon vinegar Method: Heat 1-1/2 tablespoon of oil in a pan and saute scallions (white) along with onion and garlic. Next add rice and break it down well and stir fry it for a minute. Add soy sauce and vinegar and mix well. Take the rice out in a separate bowl and heat the remaining oil. Saute all the vegetables and mushroom well. Add the broad bean chili sauce and mix well. Do not over cook the vegetables. Mix rice and adjust salt and pepper to taste. Garnish with scallions (greens) and serve hot. ...

Goan Channa Ros/Tonak - White peas in Coconut Gravy

Channa Ros - White Peas Coconut Gravy Ingredients: 2 medium potatos cubed 2 cups of vatana or white peas (soaked overnight) 1 teaspoon of turmeric powder salt to taste 1 teaspoon of tamarind paste 1 medium onion chopped and divided 2 tablespoon of oil divided Cilantro to garnish Masala: 2 teaspoon of coriander seeds/dhania seeds (can use powder) 4 cloves 8 pepper corns 1/2 teaspoon fennel seeds 1 inch piece of cinnamon stick 1 teaspoon of poppy seeds 1/2 teaspoon cumin seeds 4-5 dry red chillies or to taste 1/2 cup grated coconut or coconut milk Method: Soak the peas overnight and cook along with potato until tender but do not overcook. In a separate pan, roast all the dry spices until aroma wafts from the pan. Set aside to cool and heat 1 teaspoon of oil and saute half of the onion. If using fresh coconut, saute along with onion until light brown in color. If using coconut milk, just saute onion. Set it aside to cool. In a ...

Goan Xacuti with Mushrooms

Ingredients: Dry spices: 2 teaspoon coriander seeds 6 red chilies (or to taste) 8 peppercorns 1 teaspoon cumin seeds 1 small piece of cinnamon (about 1 inch) 1 small piece of mace 3 cloves 1 teaspoon poppy seeds Half of star anise Others: 2 cups grated coconut or 1 cup coconut milk 1 teaspoon turmeric powder 1/8th teaspoon of freshly grated nutmeg 1/2 tablespoon of tamarind paste Salt to taste 1-2 tablespoons of oil 1 cup onion finely chopped 1/2 onion sliced 2 cloves of garlic minced 400 grams of mushroom Cilantro to garnish Method: Dry roast all the spices and set aside. Next fry sliced onion and coconut (if using coconut milk just fry onions only). Once the spices and onion and coconut mixture has cooled, bled it with turmeric powder, freshly grated nutmeg, and tamarind and set aside. In a pan, heat oil and saute minced garlic and finely chopped onion. Once the onion is translucent, add in th...

Around The World On Your Plate

Search This Blog