Chilli Cheese Sandwich

Check out for step by step procedure to prepare Chilli Cheese Sandwich. Cheese dishes are my favourite and one among is Chilli Cheese Sandwich. I used to have this delicious sandwiches at my office cafeteria, every bite of it includes tasty capsicum, hot green chilli and green chutney blended in chewy cheese. This serves as good filling evening snacks or for a simple dinner. When you are doing it for kids you can avoid green chillies. If you are a fan of capsicum and cheese, start preparing the sandwich right away. This is a good Picnic Snack as well.

Chilli Cheese Sandwich

---

Preparation time: 20 min
Cooking time: 3-5 min each sandwich
Serves: 4 sandwiches
Category: Sandwich/snacks
Recipe by Vidhya

---

Ingredients

For preparing Green Chutney

Coriander leaves - a handful

Mint leaves - a handful

Green chilli - 1

Ginger - 1 to 1 1/2 inch

Garlic - 1

Tamarind - a small piece

Chat masala - 1/2 spoon

Salt - as per your taste

For making sandwiches

Bread - 8 slices

I used white bread. You can use bread of your choice.

Capsicum - 1 Medium sized, very finely chopped

Green Chilli - 1 very finely chopped (Optional)

Cheese - Cheddar cheese, grated 1 cup

Butter - 3 spoon

Ghee - 3 spoon 

---

Method

Green chutney

• Blend all the ingredients mentioned in "For preparing Green Chutney" section in a blender and add a little water to make a smooth paste.
  
• Green Chutney is ready.
  
  

Chilli Cheese Sandwiches

• Take a bowl, mix the finely chopped capsicum, green chilli (Optional) and cheese. I used cheddar cheese, so I haven't added any salt.
  
• Then take two slices of bread. On one side of a bread slice apply butter and then apply green chutney over it.
  
• Now take 1 to 1 1/2 table spoon of capsicum and cheese mix and spread it over the greased bread slice evenly. Here, I topped it again with a layer of grated cheese (This is optional). More cheese - more taste :)
  
• Cover the filling with another slice of bread and apply ghee over the it.
  
• I used tawa for toasting the bread. You can toast it in toaster as well.
• When both the sides are golden brown and nicely toasted, remove it from hot plate.
  
• Serve hot Chilli Cheese Sandwich with green chutney and tomato sauce.

  

   Chilli Cheese Sandwich
  Vidhya's veg Indian recipes

Capsicum Rice

Capsicum rice is a simple and spicy dish made with capsicum, onion and some basic ingredients. This spicy dish is good for lunch box as it can be made in under 30 min. This can also be prepared for lunch or for a simple dinner as well. Capsicum rice is so flavourful and it doesn't need any side-dish. But it goes well with tomato sauce/raitha/pappads (appalam). Check out for step by step procedure with photos below.

---

Preparation time: 15 min
Cooking time: 20 min
Serves: 1
Category: Dinner/Lunch box/variety rice
Cuisine: Indian
Author: Vidhya

---

Ingredients

Basmathi rice - 1/2 cup

Capsicum or Bell pepper - 1 chopped lengthwise

(I used 2 different colours each 1/2 portion)

Onion - 1 chopped lengthwise

Bay leaf - 1

Oil - 1 table spoon

Salt - as per your taste

Spices to grind

Coriander seeds or Malli - 1 table spoon

Pepper - 1 1/2 table spoon

Cinnamon stick - about 1 1/2 to 2 inch

Cloves - 3 nos

Cardamom - 2 nos

---

Method

• Cook the basmathi rice and allow it to cool. 
  
• Chop onion and capsicum.
  
  
• Grind all the ingredients mentioned in Spices to grind section and and make it as a fine powder.
  
  
• In a pan/tawa add a table spoon of oil, when oil is hot add a bay leaf to it. Fry until it becomes aromatic.
  
• Add onion and fry it until golden brown/becomes transparent.
  
• Add the chopped capsicum, fry it for 1 - 2 min.
  
• Now add the ground powder. Mix it well. Sprinkle little water and continue stirring for 5 - 7 min in medium heat.
  
• Add salt and stir for another 5 min in low heat. Capsicum must be cooked but it should not turn soft. Capsicums are nice to eat when it remains crunchy.
  
• At this stage, add the cooked rice and mix it well.
  
• The spicy capsicum rice is ready for lunch/dinner or for your lunch box.
  

Cauliflower and Peas Masala

Cauliflower or Gobi has an aromatic flavour by itself and it turns out to give amazing dishes when it blends with other spices. I am a big fan of gobi and I like to make gobi masala with the combination of other veggies. This is one such interesting recipe, where gobi is put together with peas and capsicum, and cooked in spicy tomato base. This simple and appetising gravy would be the best side-dish for your rotis. Look for step by step photos explains the method to prepare Cauliflower and Peas Masala.

---

Preparation time: 25 min

Cooking time: 40 min

Serves: 2

Cuisine: Indian 

Category: Side-dishes

Author: Vidhya

---

Ingredients

To Grind

Onion - 1/2 cubed

Tomato - 1 roughly chopped

Garlic - 4 cloves

Ginger - 1 inch

Green Chilli - 4
Capsicum - 1/2 cubed

Other Ingredients 

Cauliflower - 250 grams

Peas - 3/4 cup (I used fresh peas)

Capsicum - 1/2 Chopped lengthwise
Onion - 1/2 Finely chopped

Turmeric powder - 1/2 table spoon

Garam masala - 1/2 table spoon

Chilli powder - 1/2 table spoon

Coriander powder - 1/2 table spoon

Salt - 1 1/2 table spoon or as per your taste

Water - 3/4 cup
Oil - 1 table spoon
Butter - 1 table spoon

---

Method

• Chop all above mentioned vegetables and keep it ready.
  
• Cook Gobi and Peas in boiling water for about 10-15 min, it should be half cooked. Strain the water and keep it aside.

  

  Cooked Gobi and Peas

• In a thick bottomed kadai pour a table spoon of oil, when it is hot add green chillies, ginger, garlic and cubed onion. Fry it till onion turns transparent.
  
• Now add cubed capsicum and tomato. Stir until tomato gets mushy.
  
  
• Once the heat is reduced grind the content. Make sure it is smooth with no pulp.
• Take the same kadai used for cooking onion and tomato, add a table spoon of butter to it.
  
• Once it is melted, add finely chopped onions, stir it for a minute and add capsicum.
  
• When capsicum is half cooked, add the ground paste. Stir it well until the content is cooked and raw small goes off.
  
• At this stage I added little water. Now add turmeric powder, chilli powder, coriander powder and salt, give a stir.
  
• Then add gobi and peas to the kadai, mix it well with the spicy tomato base.
  
• Add garam masala. At this this stage you can add 1/2 cup or more depending on thickness of the content(I added half cup water). Close it with a lid and allow it to cook for 10 - 15 min. Keep the stove to medium/low. Stir the content occasionally.
  
• Cook until water reduces and everything gets blended well. 
  
• Serve hot Cauliflower and Peas Masala gravy with roti, chapathi or naan.

Notes:

• If you are using frozen peas, put it in hot water separately for 10 min no need to be boiled with cauliflower. Add it to the gravy along with cauliflower.
• If you are using dried peas, soak it in water for overnight or for 7-8 hrs. Pressure cook the peas for 3 whistles and add it to the gravy along with cauliflower.