Chutney Sandwich

The chutney sandwich is a staple of Indian street food. Quick, easy and delicious. There are many many variations in the sandwich fillings sold on the streets of Mumbai, Chennai and other metros – I have given below the simplest of them all, the evergreen cucumber sandwich.
The chutney is a recipe from my friend Usha. Love this as it includes a good measure of peanuts (protein protein!) and makes me feel good about feeding the kids. Also goes great with steamed rice, idli, dosa, etc.
This particular sandwich used to be my kids’ favorite lunch – and a popular one at the lunch table in their elementary school years, I used to always pack an extra one or two sandwiches for their teachers!
My husband and I used to play a game with our daughter Sandhya when she was a toddler called the ‘sandywich’ game – it involved us smushing her from both sides (gently!) making a human sandwich – she used to love it! When we try now to makea sandywich, she just says ‘ewwww’ and runs away!! (did I mention she’s 19?)
Anyway, here’s the recipe for the chutney:

Ingredients:

• Raw peanuts – 1/2 cup to 1 cup
• Green chillies – a big handful, washed, stems removed, and patted dry
• ‘Realemon’ brand conc lemon or lime juice – as needed to blend
• Mint – washed, stems removed, patted dry – 2

Method  ForChutney:

• Make sure the mint is totally dry.
• Blend all the ingredients, using only the lime/lemon juice. Add little by little as you blend. No water should be added. This makes the chutney’s shelf life at least 2 weeks.
• Add salt.

Chutney is ready!

Build the sandwich:

Ingredients:

• Sandwich bread, crusty edge cut off – 4 slices
• Butter – to spread on bread
• Chutney – 2 tablespoons
• Assorted veggies sliced thin into circles – cucumber, onions, boiled potatoes, τοματοές

  

Enjoy with a glass of your favorite beverage!

Pasta In Lite Tomato Sauce

This is one of the quickest pasta dishes you can make. I started making this dish inspired by a simple pasta dish from Olive Garden (think it's called Capellini Pomodoro). It's made with angel hair pasta, and has a lot of tomatoes and is quite runny. I don't like it as runny, so have made it less so,  and have added crushed pepper.

Ingredients:

• Half a box of pasta of your choice - fusilli, bowtie, penne
• Fresh chopped tomatoes - 2, or 1/2 a can of petite diced tomatoes
• Garlic - 2 cloves, minced
• Fresh basil - a handful, chopped
• Crushed red pepper - half a teaspoon or more if you like the heat
• Extra virgin olive oil - 2 or 3 tablespoons
• Salt to taste
• Grated cheese - 1/2 cup (pecorino, parmesan, romano all work well)
• Water to cook the pasta

Method:
Boil the water to cook pasta, and cook pasta according to package directions.While the pasta is cooking, heat the olive oil on medium heat. Don't let it get smoking hot or you will burn the garlic.Toss the minced garlic in and saute. Don't let it burn or it will be bitter.Add the crushed pepper or chili powder, torn leaves of basil, tomatoes, salt and saute.When the oil starts to separate, add the cooked pasta. At this time, turn the heat off, and toss everything together.
Add the grated cheese,  and garnish with more fresh basil.

Serve Eat with a green salad, and a tall cold glass of milk.
Enjoy!