Geetika's Recipes!

a collection of practical recipes

Black Olive Pesto Sandwich

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Ingredients

For The Black Olive Pesto

1/4 cup chopped pinenuts or walnuts
1 cup fresh basil leaves, loosely packed
1 tbsp olive oil
1 tsp chopped garlic
salt and freshly ground black pepper powder to taste
12 black olives, finely chopped

Other Ingredients
8 whole wheat bread slices, lightly buttered
4 cheese slices
2 sliced tomatoes
salt and freshly ground black pepper powder to taste

For the pesto

1. Heat a small non-stick pan, add the pinenuts or walnuts and toast them lightly on a slow flame while stirring continuously. Keep aside.
2. When cool, combine all the ingredients together except the olives and blend in a mixer to a smooth paste.
3. Add the olives and mix well.

How to proceed

1. Trim the edges of the bread slices. Keep aside.
2. Place a bread slice on dry surface, spread a portion of the pesto evenly on it.
3. Place a cheese slice and add tomato slices evenly over it.
4. Sprinkle salt and pepper over it and sandwich with another slice of bread.
5. Repeat with the remaining ingredients to make 3 more sandwiches.
6. You can cut each sandwich into 2 equal pieces.

Grilled Mushroom Sandwich

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Ingredients
1 tbsp oil
2 cups chopped mushrooms
1 egg
1 tsp chopped green chillies
salt and freshly ground black pepper powder to taste
1/4 cup grated cheddar cheese
1/4 cup chopped coriander
10 slices of bread
butter as required

Method

1. Heat the oil in a pan, add the mushrooms and sauté until water has evaporated and mushrooms become dry.
2. Add the egg, green chillies, salt and pepper, mix well and sauté till the mushrooms are coated well with the egg and the mixture is cooked.
3. Remove from the flame, add the cheese and coriander, mix well and keep aside.
4. Spread the butter on 2 slices of bread.
5. Spread about 2 tablespoons of the mushroom mixture on one slice and cover with the other slice and grill using a sandwich maker.
6. Serve hot

You can skip adding egg if you don’t like it. I even tried adding cut tomatoes to it, tastes great. But make sure not to cook tomatoes much.

Pindi Chole Roll

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Ingredients

For The Pindi Chole Stuffing
3/4 cup kabuli chana (white chick peas)
1 1/2 tsp chana dal (split Bengal gram)
1 black cardamon
25 mm (1″) stick cinnamon
1 teabag
4 tbsp oil
3/4 cup chopped onions
1 1/2 tsp pomegranate powder
3/4 cup chopped tomatoes
1 tsp chopped ginger (adrak)
1 1/2 tsp chopped green chillies
1 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/2 tsp garam masala
3/4 tsp chole masala
salt to taste

Other Ingredients
1 cup onion rings
chaat masala to taste
4 rotis
4 tsp readymade carrot ka achaar
4 tbsp finely chopped coriander (dhania)

Method
For the pindi chole stuffing

1. Wash and soak the kabuli chana and chana dal for 6 to 8 hours or overnight.
2. Drain, wash again, add 1½ cups of water, big cardamom, cinnamon and teabag and pressure cook on a high flame for 3 whistle.
3. Lower the flame and pressure cook for another 3 whistles.
4. Allow the steam to escape before opening the lid.
5. Discard the tea bag and strain the kabuli chana.
6. Heat the oil in a kadhai, add the onions and sauté till they turn translucent.
7. Add the pomegranate powder and cook on a medium flame till the onions turn dark brown, while stirring continuously
8. Add the tomatoes, ginger and green chillies and sauté on a medium flame for another 3 to 4 minutes.
9. Add the coriander powder, chilli powder and garam masala and cook on a medium flame for 4 to 5 minutes or till the tomatoes are cooked and the mixture leaves oil.
10. Add the cooked kabuli chana, chana masala, 2 tbsp of water and salt and mix well.
11. Cook on a medium flame for another 3 to 4 minutes till the liquid dries up. Keep aside.
12. How to proceed
13. Combine the onion rings with chaat masala in a bowl, mix well and keep aside.
14. Place a roti on a clean dry surface and place ¼th of the chole in a row in the centre of the roti.
15. Arrange ¼ cup of onions and spread 1 tsp of gajar ka achaar over it.
16. Finally sprinkle 1 tbsp of coriander over it and roll it up tightly.
17. Repeat with the remaining ingredients to make 3 more rolls.
18. Wrap a tissue paper around each roll and serve immediately.

Rajma Salad

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Ingredients

To Be Mixed Together Into A Dressing
1/2 cup peeled and chopped tomatoes
1/2 cup finely chopped spring onions whites
2 tbsp finely chopped coriander
1/2 tsp finely chopped green chilies
salt and to taste

Other Ingredients
1 cup soaked overnight and
cooked rajma (kidney beans) 3 to 4
1/4 cup paneer cubes
1/4 cup cooked sweet corn kernels
1/4 cup chopped capsicum
1/4 cup crushed nachos
2 tbsp finely chopped spring
onion greens
salt to taste
2 tbsp grated processed cheese

Method

1. Combine all the ingredients together in a salad bowl. Keep refrigerated.
2. Just before serving add the dressing and toss well.
3. Serve immediately garnished with cheese and cherry tomatoes.

French salad dressing

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Ingredients

1 tsp salt
3 tbsp powdered sugar
1 tsp mustard powder
1 tsp black pepper powder
3/4 cup salad oil
1/3 cup white vinegar
1 garlic clove, chopped

Method

1. Combine the ingredients in a jar, cover and shake vigorously to blend.