Healthy Breakfast..Some Movie bashing..Awards...Tags and a Break

Weekend Breakfast Blogging, WBB started by Nandita is one of my fav food blog event, as it emphasises on the importance of Breakfast. It is a known fact that Breakfast is the most important meal of the day...I really don't need to make a point about this. However even though we all know this...at times we land up skipping our breakfast. Sometimes it seems difficult to cook up an elaborate breakfast...but you don't need to. Even a fruit and some whole grain cereal with milk is also enough. Necessary is that Breakfast is taken...and taken on time.

The month of Aug sees the event being guest hosted by Latha of Masala Magic. She has come up with a wondeful theme 'WBB-Combi Breakfasts'.


A breakfast should contain protein and fiber. Hence I decided to cook Kaale chane and Daliya (Broken Wheat Porridge)...one of my family's traditional breakfast. Its very simple to make, is a very healthy option and doesn't call for much of preparation time.

Kaale Chane

Ingredients:
150 gm Black Chana
2 Green chillies finely chopped
1 T Oil
Pinch of Aesafoetida / Hing
1/4 tsp Jeera
1 tsp Red Chilli Powder
1/2 tsp Turmerica Powder
1 tsp Coriander powder
Salt to Taste
Juice of Half lemon
10 sprigs of Coriander

Wash the black chana and Soak it overnight. Add Salt and Pressure cook it till tender. Drain the water.

In a wok heat the oil and add hing and Jeera to it. Once it spluters add the green chillies, Red chilli powder, Turmeric powder, Coriander powder. Add the Black chana and mix well. let it cook for 3-4 mins. Add the lemon juice and coriander and mix well.



Daliya

Ingredients:
7 T Roasted Daliya (Broken Wheat)
200 ml Milk
1 1/2 T Sugar

Pressure cook the daliya with just enough water to cover it (Daliya gets cooked really fast, 2-3 whistles will be enough). Once the cooker cools down open the lid and add Sugar and milk to it. Wait for a boil and take off the stove.
Serve hot.




Now some movie bashing...Last Saturday nite after the shopping spree...Both of us felt like watching a movie. But where were we going to get tickets on Sat nite? Luckily for us (Later I ws going to realise how bad an idea this was) tickets were available for ‘Maan Gaye Mughale Azam’. After giving some thought we decided to book the tickets...afterall there were some credible names that of Rahul Bose, Kay Kay Menon, Mallika Sherawat (One cannot forget Pyar Ke Side effects and to an extent even in Ugly aur Pagli & Welcome), Paresh rawal, Pawan Malhotra associated with the movie.

Expecting some jokes funny enough to make you laugh is not asking for something big from a comedy film. From the promos one would never guess what one was for. I do not expect much logic from a Hindi Comedy film as long as they make me laugh...I enjoy them. But Logic was the director’s last concern it seemed. This was supposed to be a comedy film, but none of the jokes work. They are terrible to even smirk on. It is not as if there are no good jokes...But they come in so late, by that time you just don’t care.

After some time into the movie you realize this movie deals with the issue of terrorism in India and the Mumbai Blasts. Where is this heading, one would think?

In one particular interview the director of the movie had this comment to make ‘Paresh is the soul of the film, Rahul is the mind of the film, Mallika is the body of the film and Kay Kay is the shadow’.
Paresh definitely requires to do some soul searching before picking such scripts, such absent mindedness is not expected from an actor of Rahul Bose’s caliber with whom you associate credibility, Mallika definitely is the Body...I mean BODY only, least spoken the better about Kay Kay in the movie.

None of the actors seem interested...they sleep walk their roles. I wonder what made them take this film, were they threatened at gun point?? May be.

I could have walked out of the movie midway, like most did, if it was a bad one. But I had to sit thru because this was the worst movie I was watching and I had to know how bad a movie could get.
As I was going to publish this post...came across Rahul Bose's interview 'I admit Maan Gaye...was bad'. I wonder what is the point in giving this interview as we all already know it by now. If he really is not that kind of a person who will go on telling good because he is involved with the product, as he claims...I wonder why this particular interview was not given before the film's release. Could have saved us a lot of time and money :)

Awards...its been pouring awards everywhere in food blogs and I have been lucky to recive a few of them myself!

Usha and Suma have generously passed me the 'Beautiful Site Award' and 'Best Blog Dart Thinker Award'



Kitchen Flavors, Srilekha and Vidhya have passed me the 'Wylde Woman Award'


Health Nut Yasmeen has passed me the 'Brilliant Weblog Award'. Earlier passed to me by Srikar's Kitchen and Purva.


'Perfect Blend of Friendship' is passed onto me by Vidhya.



I have been tagged!
Dershana has tagged me with a poem on friendship.


We need friends for many reasons,all throughout the season.

We need friends to comfort uswhen we are sad,and to have fun with us when we are glad.

We need friends to give us good advice,

We need someone we can count on,and treat us nice.

We need friends to remember us once we have passed ;sharing memories that will always last.
Spread the poem of friendship 1.Everyday Life 2.Words of Love 3.Sheng's Simple Thoughts . . . 4.My Wonderful Life .... 5.Can of Thoughts 6.Designs By Vhiel 7.Vhiel's Corner 8.Anything and Everything in Between 9.A Mother's Stuff 10.Housewife at work 11.My Receipes 12.Vblogger 13.thefootloosechef 14.sizzling bites 15.You Next

I would like to pass this to
Jayasree
Uma
Usha
Vidhya
Yasmeen


Sireesha has tagged me for 7 facts abt me. It was nice knowing Sireesha through this meme.
The rules of the meme are:
(a) List these rules on your blog.
(b) Share 7 facts about yourself on your blog.
(c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.

7 Facts about me...

Work: My first job after completing B.E. was in HP exactly 3 years back and I continue to be in the same company.

Education: B.E. (I.T.) from Goa College of Engineering.

Friendship: Life has made it difficult to stay in touch with everybody, but I am definitely very much in touch with my close friends. We do meet whenever possible.

Relationship: I weigh the Relationships heavily. All of them are very important to me. I like to be surrounded by my near and dear ones.

Internet (WWW): I started using it when I got in college. Thanks to the WWW that we have these online communities which let us share our common interests.

Fitness: I like to walk and swim. I do not follow a fitness regime as much as I would have liked to. Every 10 days I come up with a plan and drop it by the 5th day

Dreams: I m not a dreamer, with my my eyes open that is. It is when I hit the sack that all the dreaming starts...But I never remeber any of them for more than 10 mins once I am awake. Only exception is the baking dreams I m getiing these days...I rem them clearly. Luckily for me they are not nightmares :)

Now this is not fair...There surely are more than 7 ppl people whom I would wish to know through this meme...For the sake of the rules I will pass this to 7 bloggers only :(
Bhawana
Dershana
Divya
Priyanka
Rajani
Suma
Sunshinemom

Sireesha and Divya have tagged me for the 'Booky meme'. I did this a couple of weeks back and have not been reading nything new lately. So I am linking it here.

Thank you ALL!


Now to the best part...The much needed...BREAK I m travelling back to Goa today, to celebrate my first Ganesh Chaturthi. I am looking forward to spending some quality time with family and getting to know the festival closely. I wish all of you a Happy Ganesh Chathurthi.

Happy Blogging!

Janmashtami

Janmashtami is celebrated as the day when Lord Vishnu took his eight avatar as Krishna. Born to Devki and Vasudev in Mathura on the eight day of the dark half (Krishna Paksha) of the month of Shravana of the Hindu calendar in a Prison cell at midnight. After the forecast that it would be Devki’s son who would kill Kans; he had them imprisoned on their wedding day. One after the other he killed all of Devki’s new borns. Then was born Krishna, who was smuggled out to the nearby Gokul village thru the Yamuna River by Vasudev. It was here that Krishna spent his early childhood as Nandalal's and Yashoda's son. When he was 10 he went back to Mathura, killed his maternal uncle Kans and released his parents from the prison. His teachings of Bhagavat Gita remain relevant till date.
Ever year on this day India sees the celebration of his Birth by fasting until midnight. The Hindu calendar being lunar, these two events [the day being the eighth of the waning moon and the Rohini Nakshatram being ascendent] may overlap more often than not. As a result, like most of the Hindu festivals, this too falls on 2 days quite commonly, making life difficult for us to decide which day to celebrate the festival.
When it comes to Janmashtami, at our place we have a simple rule; we celebrate it the day it is celebrated in Mathura’s Janmabhoomi temple, this was the place Lord Krishna was born. Mathura is also the place my family hails from. This year Janmashtami was on 23rd Aug so also on 24th Aug. I celebrated it on the 24th.
Fasting on this day is so common in North India that you would find small kids fasting till midnight too. I for myself remember fasting on this day since I was 10.

In Maharashtra on the occasion of Janmashtami, 'Dahi Handis' are organized; a handi, a clay pot, suspended high above the ground are set up locally in the city, and groups of youngsters, called Govinda Pathaks try to break the handis. The winning team walks away with the rewards.

Source: wikipedia

I have laddoo Gopal/ Bal Gopal at my place. Cucumber is considered a must in the Prasad offered to him along with Panchjiri that I made with Sugar, Coconut, Almonds, Cashew, and Cardamom.


Kootu is used extensively in the food prepared for fasting in North India.
I made Kootu Aaloo pokodi with Aaloo subji, Sabudana vada, Sabudana khichdi, Panchjiri, Dahi ke aaloo. Entire food was prepared with Rock Salt as this is the only form of salt used during fasting. Fasting for the entire day and cooking the meal...I didn't get the strength to take as many pics as I would have liked of the food prepared. Just took the final pic.



In this post I will share the recipe of Kootu ki Pakodi and Aaloo ki Subji

Kootu Ki Pakodi

Ingredients:
8 T Kootu flour
2 Potatoes peeled
1 tsp Black pepper powder
1 Green Chilly chopped
Rock Salt
Water
Oil for frying

In a bowl add the Green Chilly, Potatoes cut into 1/2 cm cubes, Black pepper, Salt and the Kootu flour. Mix this and add water as required to form a thick mix. In a wok heat the oil and drop the mix little by little. Fry till crisp.


Aalo Ki Subji

Ingredients:
2 Boiled potatoes peeled
1 Green Chilly chopped finely
1 T Oil
1/2 tsp Cumin seeds / Jeera
1 tsp Red Chili Powder
1/2 tsp Coriander powder
1/2 tsp Garam Masala
1/2 tsp Mango powder
Rock Salt
5 sprigs of Coriander chopped finely
200 ml Water

In a bowl put the potatoes and add the water, mash the potatoes into small pieces. In a wok heat the oil and add Jeera. Once it splutters add green chilly, Red Chilli powder, Coriander powder and salt. Add the potato and water mix. Boil to get the consistency you prefer (With Kootu ki pakodi watery gravy is preferred). Add Garam masala, Mango powder and coriander. Serve hot with Pakodis.


Update on Kuttu:
Kuttu is used extensively in Northern India to prepare food on fasting days.


Kuttu ka Atta can either we made by grinding the white seed or the Kuttu as it is with the hull. I use it with the hull...coz of the lovely color the hull imparts to the pakodis and also for the crispness it gives.



More info below on Kuttu from Wikipedia

Kuttu or Buckwheat or beech wheat, gets its name from its triangular seeds, which resemble the much larger seeds of the beech nut, and the fact that it is used like wheat. It is similar to sunflower seed, with a single white seed inside a hard dark brown/ black outer hull.

Buckwheat contains no gluten. Many bread-like preparations have been developed using Buckwheat. Buckwheat noodles are used extensively in the several international cuisines. The porridge made is also common. Buckwheat pancakes, sometimes raised with yeast, are eaten in several countries. The buckwheat flour gives them an earthy, mildly mushroom-like taste.

Buckwheat has also been used as a substitute for other grain in gluten free beer, in the same way as barley, to produce a malt

Medicinal use
Buckwheat contains rutin that strengthens capillary walls, reduces hemorrhaging in people with high blood pressure and increases microcirculation in people with chronic venous insufficiency

Buckwheat contains D-chiro-inositol, a component of the secondary messenger pathway for insulin signal transduction found to be deficient in Type II diabetes and Polycystic Ovary Syndrome (PCOS). It is being studied for use in treating Type II diabetes.

A buckwheat protein has been found to bind cholesterol tightly. It is being studied for reducing plasma cholesterol in people with an excess of this compound

Dudh Ki Seviyan

Raksha Bandhan...bond between a brother and a sister. On this day, sister ties a Rakhi on the wrist of the brother, praying for his long life while the Brother promises to protect the sister. This festival is celebrated across India irrespective of the religion. The belief in this festival can be estimated from the fact that the guys try not to venture outside on this day for the fear of being made somebody’s Rakhi brother ;)

Our current busy lifestyle has made it difficult to be with the family to celebrate the festivities…lucky are the sisters who get to be with their brothers on this day. For most of us thats not the case...to come over it I try to do things which we used to do together. This does give a feeling of oneness, doing the same thing even though we may be at different places.

One of such thing which we did year after year on this day was prepare Dudh ki Seviyan. This has been the tradition for as long as I can remember.

Ingredients:
500 ml Milk
1/4 Cup Roasted Vermicelli/ Seviyan
2 T Sugar
5-6 Almonds chopped
5-6 Cashew nuts chopped
2 Green Cardamom pods grounded

Put the milk to boil in a big vessel. After the first boil sim the gas and add the vermicelli, little by little and stirring continuously. Once all added cook on medium flame and add the cardamom. Keep stirring every 2 mins else it will stick to the bottom of the pot. Once the seviyan is cooked, add the finely chopped Almonds and Cashew nuts. Serve hot.


This month sees the start of 'Festive Food' Event by Purva and Priti. Thru this event foodblogers will celebrate the festivities of not only their region but all over the world.

First in the line is 'Festive Food Event: Rakhi – Thread of Love' hosted by Priti. My dudh ki seviyan go straight to this event.

Try, Try till you succeed

We need to eat our own words at times. Just in my last post I had mentioned the difficulty I faced because I had never baked in my life. The very next day I found myself making the best use of the Oven till date. How? I found a non stick iron pan that had come along with the microwave lying in the carton (huh...a free gift and I didn't even notice it, now I am really angry with myself). It was perfect for baking a Pizza. Since I did have a couple of recipes bookmarked...I was all ready.

This is how my Pizza came out.


Have a closer look...


I am not going to share the recipe right now...as I still need to perfect it. It had its own shortcomings and my oven is definitely going to make much more of Pizzas in the near future.

It was such a fantastic feeling eating my own baked bread. Although I should have used more flour then I did, should have left the flour to rise a lil more, should have used some more cheese on the Pizza.....and a lot more of these.

But I'm not complaining, neither was my husband. We enjoyed the Pizza to the last bite.

Watermelon Ginger Ale

When MBP for Aug: Fruit Fare, was announced little did I know it was going to be one difficult job; the idea of searching other blogs for a fruit recipe after all did not seem anything like that. I say this for several reasons. Firstly most of the fruit recipes I came across were baked; and I m yet to bake my first bread… I was still not yet prepared to take the plunge. Not as if I am not getting inspired enough from the fellow bloggers...I am indeed planning to bake soon one of the many bookmarked recipes, but I didn't have the baking dishes as I just didn’t feel the need. The remaining recipes either called for fruits which we don’t get here or are out of season.

I decided to do it the other way round…I picked a fruit I was going to use and started searching food blogs for recipes. I chose Watermelon coz its widely available here and is one of the few of my husband's and my common favourite fruit. My search took me to many blogs before I found the recipe which I was going to use in Nupur’s blog. I haven’t changed it much but for the quantity.


Watermelon Ginger Ale

¼ Watermelon
1 Lemon Juice
1 T Ginger chopped
3 T Sugar
1 Cup Water

In a pan combine the ginger, sugar and water. After the first boil, simmer for 20 minutes.
Cut the watermelon into small pieces and remove the seeds (Lucky are the people who can lay their hands on the seedless variety).


Blend it in a food processor. Transfer this in a pitcher, add the lemon juice and the cooled, strained ginger sugar syrup. Mix well.

Put some ice cubes in a glass and pour the Watermelon Ginger ale over the rocks ;)


This has such a wonderful taste to it. You need to try this one to experience it. A bit of it tastes like Sugarcane juice and a lot more something which I find difficult to put in words.

I had my own apprehensions towards Ginger so was skeptical and used only 1 T of it, though Nupur’s recipe called for a lot more (3/4 cup for ½ watermelon). I loved the taste of Ginger in it and am going to try with more ginger the next time.

This goes to Aparna who is guest hosting MBP:Fruit Fare this month. This wonderful event, Monthly Blog Patrol is the brainchild of Coffee.


Doesn’t this drink have a lovely red color to it. I am also sending this to 'Food in Colours' event started this month by SunshineMom of Tongue Ticklers wherein you are suppose to cook any dish of the color of the month.
The theme for Aug is FCI:Red.


It also goes to WYF: Colour in Food Event hosted @ Simple Indian Food



India's moment of glory at Olympics 2008 being held in China was provided by Abhinav Bindra.... Abhinav won India its first Gold Medal in an Individual event in Olympics. He made India and us Indians proud. Could this have been better timed...As India nears its 61st Independence Day. Abhinav has given us a reason to rejoice. Seeing him receive the Gold Medal made me wonder as to how calm and compose he was even after this big win, while the entire nation was celebrating his achievement. He returned back to India today early morning to a much deserving welcome. Soon the awards and accolades will follow. I hope he can continue his good form.

Meanwhile in the food blogging world too the awards are pouring in and I have been lucky that Sripriya of Srikar's Kitchen has passed me two of them.

Blogging Friends Forever


Brilliant Weblog Premio 2008 Award


Brilliant Weblog is given to sites and blogs that are smart and brilliant both in their content and their design.
Thank you Sripriya for passing these 2 wonderful awards to me...they being my first mean a lot to me.

I will pass them soon to fellow bloggers.

Update: Purva of Purva's Daawat has also passed me the Brilliaint Weblog Award. Dershana a dear friend has also passed me the Blogging Friends Forever Award.
Thanks!

Tofu Manchurian

Soya sauce was the only Soya product I had tried till date. For no particular reason, I always ignored other Soya products. On my weekly grocery shopping passing by the super market’s refrigerator, to pick some cheese, I found myself staring at the tofu in there. All I remembered was the JFI-Soya event being hosted by Sia of Monsoon Spice. After standing there for some time I took my plunge; I walked away with the tofu to the cashier.

Once at home, I did not know what to do with it. I thought of checking on the net for some nice tofu recipes. As an after thought I decided to replace paneer with Tofu in a dish I make quite often, as it is a healthier version of the paneer and tastes and feel very much like it (Atleast this is what I had heard about it). Hence I came up with Tofu Manchurian, the name of the original recipe has only been altered to indicate the usage of Tofu in it :)

Tofu Manchurian

Ingredients:
200 gm Tofu
1/2 Green Capsicum cut into square pieces
1 Carrot Julienne
1 Onion cut into square pieces
1 Green chilly slit and cut into 1” pieces
1 T Spring Onions chopped finely
3 T Soya sauce
3 T Corn flour
2 tsp Black pepper
200 ml Water
Oil for frying

Thaw the tofu and cut it into 2 cm cubes.

Cut all the vegetables required.

Make a paste of corn flour with water and add salt and 1 tsp Black Pepper to it. Put the Tofu pieces in it. In a wok heat oil for frying and fry the dipped Tofu pieces. Once light golden remove on a paper towel. Keep aside the remaning cornflour paste.

Heat 1 tsp Oil in a wok and add chilly and Onion to it. Sauté till onions turn transparent. Add the capsicum, carrot and black pepper to it and cook for 2 mins. Add the Soya sauce and mix well.

Add the water. Of the remaining Corn Flour paste take 2 T in a bowl and add some more water to it to make it into a flowing paste. After the first boil add this corn flour mix stirring constantly.

Add the fried Tofu pieces after the first boil. Let it cook for 2-3 mins.

Enjoy this as a side dish with fried rice or noodles.

It goes very well as a starter too, by reducing the water used to make the gravy.

Tofu indeed is very similar in taste and feel to Paneer; and it being very healthy is the Bonus. I am definitely going to try more Tofu recipes in future.

Thanks Sia for introducing me to this wonderful Soya product.

Tomato Bhindi Masala

Bhindi is one vegetable I have come to believe most people like, only behind the mighty POTATO . Potato is a different story altogether, it has acquired a palce which any vegetable would be envy of. It is the Sachin Tendulkar or the Brian Lara of the vegetables. I dont see it giving away its crown any soon...

The best part about the Bhindi is it can be cooked in so many different ways to suit more or less everyone’s taste. You can make the basic one with only the spices, or the one which calls for Besan(gram flour), or stuff them with special masala, these ones known as Bharwaan Bhindi, or the ones which I relish these days...cooked with Tomatoes.

Ingredients:
200 g Bhindi (Lady Fingers)
1 big Tomato
1 Green chilly
2 T Oil
Pinch of Hing
Pinch of Jeera
¾ tsp Turmeric powder
1 tsp Red Chilli powder
1 tsp Coriander powder
Salt to taste

Wash the Bhindis and cut off the stem and ½ cm from the bottom. Cut them into approx. 1 cm long pieces.

Roughly cut the tomato into small pieces. Slit the green chilly and cut it into 2 cm long pieces.

In a wok heat the oil, add hing and Jeera to it. Once it splutters add the green chilly. Sim the gas before putting the spices in it, else it may get burnt. Add turmeric, chilli, coriander powder and Salt to it. Add the Bhindis and tomato; Mix well. Keep mixing every 2-3 mins. Alternatively after adding the Bhindis and the tomatoes, you can transfer this into a dish and cook it in the microwave. I normally do this way.

Let this cook covered till they become tender.

Serve it with Hot Phulkas.

Update: This recipe was shared by my FIL...When he told me the recipe I had my own inhibitions to try this, as I thought that this would turn out very STICKY. But he assured me that wouldn't happen. He was right...when it was ready it was not sticky at all!

The Booky Meme

Sripriya of srikar's kitchen has passed me the Booky Meme. The rules are as under:
-> Pick up the nearest book
-> Open to page 123
-> Find the 5th sentence
-> Post the next three sentences
-> Tag 5 people and acknowledge the person who tagged you.

Here I go:
1. But I continued thinking about it while I swept the stepping-stones in the courtyard that morning, until I began to feel the sort of buzzing in my head that comes from a thought circling and circling with nowhere to go, just like a bee in a jar.
2. Soon I put down the broom and went to sit in the dirt corridor, where the cool air from beneath the foundation of the main house drifted soothingly over my back.
3. And then something came to mind that I hadn't thought about since my very first week in Kyoto.

Does anyone know from which book I have picked these lines from? I am sure it is not a difficult one...The only hint I can drop is, there was a Motion picture made on this book some 3 years back.

I would like to pass this meme, in alphabetical order, to:
Aparna
Arundhati
Jayashree
Sunshinemom
Vegetable Platter

Paneer Tikka Sandwich

I love the cooking part...However deciding what to cook is the part I dread. My Mom would tell us that we didn't help her decide what to cook and always left it to her. I didn't see a big deal in it until I took my plunge. I find myself always asking my husband to help me decide what to cook. On Friday night however I gave him a warning, he had to come up with what the breakfast was going to be the next day, else there was going to be no breakfast. He immediately replied with 'Paneer Tikka Sandwich'.
Paneer Tikka Sandwich for breakfast?? Did he purposely say that because I had never made it before?? Either ways, I took it up.

Spicy Paneer Tikka Sandwiches:

Ingredients:
4 slices of Sandwich Bread
8 slices Cucumber
6 slices Tomatoes
1/2 cup shredded Carrot + 1/2 cup shredded Cabbage
1 Cheese slice

For Paneer Tikka:
1 T Oil
Pinch of Hing (Asafoetida)
Pinch of Jeera (Cumin)
½ Onion
1 Green chilly
1 ½ tsp Red Chilli powder
½ tsp Turmeric powder
1 tsp Coriander
1 tsp Garam Masala
½ tsp Black Pepper powder
1 Tomato grated
1/4 Yellow Bell Pepper chopped in square pieces
10 small Paneer pieces

1. Cut all the vegetables required.

2. Making Paneer Tikka
Heat the oil in a wok. Add jeera, once it splutters add hing. Saute the onion till transparent. Add the green chilly, slit and cut into 1 cm long pieces (You don't see it in the Cut Vegetables pic above, coz I remembered about it later :) This is what happens when you are making something for the first time). Now add all the masalas. Add grated tomato to it and saute till the oil separates. Add the Capsicum; let it cook for a min. Cook for another 2 mins after adding the Paneer. Take it out in a bowl and let it cool.

3. Laying the Sandwich
On a bread slice, lay out the cabbage and Carrot mix. The next layer is of the Paneer Tikka. Place half of the cheese slice folded into half. Put the cucumber and the tomato pieces and cover this with another Cabbage and carrot layer.

Cover this with another slice. Similarly set other sandwich as well.
Heat the griller and place the sandwiches in.
Enjoy with tomato ketchup.

What say??? Does it look Yummy? Tastes even better :)

A must try.

I am sending this to SnackShots #6: Sandwich event being hosted by Michelle of Greedy Gourmet.