FOOT LONG SANDWICH

This is very warm evening snack that takes care of even your dinner, if you are a poor eater, of course.It has rustic feel to it and can be packed as a lunch too. The ingredients I added are the ones that I had in my fridge so leave it to your imagination and palate . One foot long sandwich would suffice for an interesting evening snack for three .

Ingredients

1. 1 Garlic bread from my local bakery
2. Iceberg lettuce torn roughly
3. 5 Cherry tomatoes roughly chopped
4. 10 Green or black olive slices
5. Few roughly chopped barks of cheddar cheese
6. Sweet onion dressing
7. One ripe avocado roughly mashed with one tsp of lemon juice ,olive oil and salt
8. 2 sliced jalapenos for heat
9. 2 eggs scrambled on the fire with a dash of milk, pinch of pepper and salt and few chopped spring onion greens.

Procedure

1.Cut the garlic bread into two horizontal halves keeping one end of the bread attached.

2. Spread sweet onion dressing on both the halves on top of which make a bed of lettuce leaves.
   3.Spread scrambled eggs, mashed avocado,cheddar barks, olives, jalapenos,cherry tomatoes layer by layer.
   4.Generously drizzle sweet onion dressing.
   5.Take a sandwich paper or cling wrap and wrap the whole sandwich tightly.
   6.The idea is to not let the ingredients spill out of the sandwich while eating.
3. Cut the sandwich into number of pieces you want to.
   8.Wrap it in a sandwich paper before serving.
4. Yummy and absolutely visually delightful presentation.

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Crabmeat Filling for Sandwiches, Wraps and Canapes

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In these rationing and trying days, my pantry gives me the pleasure of my lifetime. I found some crabmeat in my freezer and I had fresh bread with me.

And here was the heavenly combination that I made earlier and had made wraps and canapes also. Actually speaking, this is just a filling or can work as a dip with nachos or fries.

Makes 10 sandwiches

Ingredients

1/2 a cup of crabmeat

2 tbsps of mayonnaise

2 tbsps of cream cheese

Few sprigs of herb of your choice. I used finely chopped coriander leaves.

1/2 of an onion finely chopped

1/4 of a tomato (seeds removed) finely chopped

1/2 if a spring onion green chopped

1 tsp each of mustard sauce, tomato sauce, any hot sauce

A squirt of wasabi paste (optional)

1/4 tsp of black pepper powder

Salt to taste

1 tsp of olive oil.

Procedure

Combine all the ingredients except onion, tomatoes, spring onion green and olive oil.

Mix it well and keep it aside.

Take olive oil in a small shallow pan and once hot, add onion and fry till translucent. Then add tomatoes and saute. Now add spring onion greens and turn off the flame.

Add this to the mixture in the bowl. Mix well and store it in a box. Use it when required. Spread it on a slice of bread and cover it with another slice.

Or let a dollop of it sit on a cracker or canape. This looks very decorative as a snack on a platter.

Or spread it on a tortilla and make a wrap. Let your imagination run wild.

Mutter paratha (Peas stuffed Indian Flatbread)

The charm of winter can be seen in the local markets, with veggies and fruits in vibrant colours on the carts.

Fresh green peas, being a very versatile vegetable, are used in preparations in every state of India with not much difference in taste and masalas. My mutter paratha recipe is inspired by our very own Bengali motor shootir kochuri. Kochuri means stuffed deep fried bread.To give it a healthy twist, I made parathas instead which are made on a gridle pan with much less oil or ghee.I made the stuffing in the microwave  and this goes for both kochuri as well as paratha.
Makes 8 parathas

Ajwaini kulcha(Indian Leavened flatbread with carrom seeds)

This recipe is particularly North Indian, best served with any curry.Unlike its other counterparts, it is cooked on stovestop, which makes it very compatible for people who want to make a naan type of bread without using an oven.