Now this creation is inspired by my Gurya phupho's cooking. We lived with her for a year in Pindi (Pakistan) and used to enjoy these open potato sandwiches with warm soup in cold winter nights. I have changed few things, as I felt like having something spicy and with a cold side salad. Now my biggest hero for this lunch delicious-ness is Gluten Free Udi Brand Brown bread. I made this lunch, especially to put it on the blog :)
Ingredients for Open Sandwich:
2 medium boiled potatoes
2 slices of Udi Bread (GF Bread)
1 egg
2 slices of chedder cheese
3/4 tsp salt
1/4 tsp paprika
1/4 tsp black pepper
1/2 tsp cumin
1 green chile/Jalapeno
1 tbsp chopped cilantro(parsley)
1 tsp lemon juice
First make the potato mixture, add all the spices and lemon juice and mix and mash it all up (this mixture is used to make potato cutlets as well.) Then slice cheese and put it on defrosted Udi bread and pile on half an inch of potato mixture and spread it on the toast. Then soak both sides in stirred egg. Shallow fry both sides on a medium high heat until golden-brown.
Ingredients for the mango salad:
1/2 a mango julienne
1/2 cup sliced cabbage
1/2 sliced apples
2 tbsp vinegar
1 tbsp honey
1/4 tsp salt
1 tbsp olive oil
1 tbsp of yoghurt (add more if you want creaminess, just increase the salt input)
pinch of paprika (to compliment the sandwich)
Slice all the veggie/fruit thinly. Start with vinegar and honey, then add salt and whisk. Then add oil and yoghurt and paprika and whisk again. Add it to the salad and let it rest for at least 15 minutes.
Note:
- (You can omit the egg and cook it like a grilled cheese sandwich with a little less oil.)
- (You can always lessen the spice for kids and non-spicy palette)
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