Circular sandwich with Amul Cheese Slices

I  have come across children avoiding or refusing to eat sandwiches just  because of the hard outer edges to digest. I am herewith improvising an unique method of overcoming this and enabling the children to participate in cooking for pleasure. I am organising the images as I proceed so that all the steps can be followed with ease.

Step 1: The Ingredients :

Bread Sandwich (Bigger size)		800 gms
Onion Pieces		2 to 3 nos medium
Potato		2 nos medium
Green Peas (Mutter)		100 gms
Capsicum		2 nos medium
Bangalore Brinjal		one small size
Ginger		a small piece
For Roti Rings :
Carrot		200 gms
Methi or Pudina		200 gms
Wheat Flour		300 ml approx.
Cheese slices		1 small size-5 in a packet ( Like Amul )

Organise and cut the ingredients into small pieces

 

Step 2 : Cook the filling in the normal way. Heat a table spoon of cooking oil in a kadai and add around one teaspoon of Jeera . Add Onions and when it is fried , add the remaining ingredients and cook them in the usual method.

Step 3 : Make one bigger ball, mixing wheat with methi/pudina and water . Make a smaller one mixing carrot and wheat flour with water. Kneed the mixtures to get the two balls . A little bit of Olive oil can be added to obtain a good dough. A good smooth dough will help in getting flare less edges while cutting using dies.

Step 4 : Select two lids of stainless storage containers. The bigger one should be approximately less than the width of the Bread. The smaller one should be approx. ¾ to 1 inch less than the outer lid. You will enjoy the function of these two lids as you proceed.

Step 5 : using the lids cut out each roti as shown.  You have to make one set of roti without the inner circle to be used as the second layer over the top of the first sandwich. Roast the roties together as shown to reduce the time of roasting. You can use a small amount of olive oil. 



Step 6 :  Building up the layers in stages . You will enjoy this portion.

Layer 1 :       Bottom Bread slice

Layer 2 :       Full circle die cut roti ( The centre portion of this is not cut).

Layer 3 :       First ring of Die cut roti

Layer 4 :       Second ring of Die cut roti

Layer 5 :       Stuff filling in the cavity of the shallow portion of the rings

Layer 6 :       One die cut ( smaller size ) Cheese Slice

Layer 7 :       Top Bread Slice  

Step 7 :  Final Roasting under low heat . You can use any sauce of your liking as side dishes. The combo sandwich is now ready for enjoying. 

I am interested to know more about your blogs and posts.

Rangarajan Ramaswamy Bangalore 18.02.2013

How to peel Mosambi or a Citrus limetta

Mosambi – In India, the tendency for most people is to eat this fruit mostly when they are unwell. Mosambi juice is often given to aid faster recuperation. Also in keeping with the age old custom of offering fruits while visiting friends and family, Mosambi is a favorite. 

My earliest memories of enjoying this fruit or Oranges as they are called , dates back to the early 1950's. It was watching my Father peeling it for us, in front of us , doing it casually but carefully. We used to sit in a semi-circle around him and watch the Oranges being peeled and transformed in front of us without a single drop of juice falling on the floor. 

Mosambi is a very healthy fruit available almost all the year round and it is a welcome offer, to  someone back home after a strenuous day of work. I take pleasure in watching children enjoying the peeled fruit and swallowing them, one by one, eyeing for more. They obviously observe 'No formalities'.   

I will attempt to express the steps involved in peeling the Mosambi, as I am doing them.

How to select a good Mosambi:  Look for a shine, smoothness and thinness of the skin. Select from light yellow/green to green. The greener ones need a few days to ripen. Preferably store them in a way that does not cut of air circulation.

Seven easy steps in peeling Mosambi:

Step 1: The gadgets required are very basic and simple except for the toothed knife.

Step 2: US a little pressure to roll the Mosambi between your palms to relieve any stresses due to transportation and storage. This will activate the juice content inside and will release the thin membrane skin from the fruity sections. You will feel the effect when you do this.

Step 3: With the sharp knife, make 8 incisions all around, deep enough to penetrate the outer rind but not to touch the sections inside. Cut along the lines through the 8 incisions, one by one till the rind opens up. This requires some practice and moreover patience.

Step 4: With a sharp knife, follow along or run along the separating grooves of the sections and make the incisions deep enough but not to damage the fruit. Approx. 10 nos will come in one Mosambi.

Step 5: With a small pair of scissors, cut both ends at an angle and remove the hard edges along the center to allow easy removal of the thick outer skin. It is essential to follow this step.

Step 6: The separated edges from the corner and ends of the sections are shown below. Now, it is time to separate the skin from the sections on both sides of the section. The step above helps a lot in the process. I hope you are enjoying this so far.

Step 7: The moment of truth ?

Hope the step-by-step photographic execution of peeling of Mosambi is easy to understand and convinces you to try some on the weekend !!! :)

Guava Single stroke de-seeding : You like it ?

I do hope you have enjoyed and now it is time to receive your comments. 

I am interested to know more about your blogs and posts.

Rangarajan Ramaswamy Bangalore 04.02.2013 03:00 pm

Making of Kamarkat

Introducing kamarkat

Kamarkat – a traditional sweet made of coconut and jaggery is liked by people coming under the famous Shakespeare’s Seven Ages of Man – which pretty much means one and all. I have learnt this method of making Kamarkat from my eldest sister way back in 1955-60’s. I will attempt to express the steps involved in making delicious Kamarkat, as I am preparing them.

Seven easy steps in the making of Kamarkat:     02.02.2013

Step 1: 

        The ingredients are simple –

        
         One coconut for grating

150-200 grams of jaggery (preferably Maharashtrian soft variety)

3-4 cardamom pods

1 teaspoon of ghee

250 ml of water

1 large steel tray to spread the mix

Step 2:   Grate the coconut without going too deep into the shell.

Step 3: Heat 250ml of water in a kadai and add the solid pieces of jaggery. Heat till all the jaggery has melted. While still hot, use a fine filter for smoother and sediment free liquid. Clean the Kadai and pour back the syrup.

Step 4 : Add the grated coconut and stir the mix continuously till it is cooked.

Step 5: When the concentrate is sticky, add the ground cardamom pods and one teaspoon of ghee.  

Step 6: The trick in making the kamarkat balls is to make when the mix is still hot. If the Kamarkat cools down it will be difficult to roll them. When the water in the concentrate has totally evaporated, transfer it to a flat steel surface like a plate. Start with the bigger heap and then redistribute the same to smaller heaps to make the balls like shown in the photo.

Step 7: Switch off the fan , if it is running. Place the smaller quantity of Kamarkat in your hand and roll them by moving the mix in your hands in a circular motion till it is a round even ball. This requires some practice. Soon you have delicious Kamarkat made with just one coconut. 

Kids will love this once they are back from school. The Kamarkat is chewy and wonderfully coconutty. Also the aroma is enough to drive them to the kitchen demanding for the sweet treat. If the Kamarkat is still left, store them in a good dry container and avoid exposure to water. 

Hope the step-by-step photographic execution of this recipe make things easy to understand and convince you to make some   NOW!!

I am interested to know more about your blogs and posts.

Rangarajan Ramaswamy Bangalore 02.02.2013 03:00 pm