Yummy Treats

How to make Grilled Sandwich
For ease of preparation, you’ll want to prep everything before you start assembling the sandwiches.
Prepare the vegetables
1. Steam or boil 1 medium beetroot and 2 small to medium potatoes in steamer or pressure cooker. If pressure cooking, then cook them with 1.5 to 2 cups water for 2 whistles.
2. Chop the cucumber, tomatoes and onions in thin round slices. Peel and slice the beet and potatoes thinly.
Make the chutney
3. Take 1 cup tightly packed coriander leaves, ½ teaspoon cumin powder, 1 teaspoon chopped green chillies or serrano pepper (1 to 2 green chilies)and 1 to 2 chopped garlic cloves (small to medium-sized) in a chutney grinder jar or food processor.
Add and ½ to ¾ teaspoon lemon juice, ¼ teaspoon black salt and white salt or rock salt as required.
4.Grind the chutney ingredients till smooth. If you cannot grind, then add 1 or 2 tablespoons of water. I did not add water as there was enough moisture after rinsing the coriander leaves to help them grind to a smooth chutney.
5. Collect the coriander chutney in a bowl. Check the taste and add more salt if required. Cover and keep the chutney aside if you are making sandwiches immediately, otherwise cover and refrigerate.
Assemble the sandwich
6. Using the bread slice of your choice (whole wheat, white or brown), spread a relatively liberal and even layer of butter on the inside slices of your bread.
7. On one slice, layer rounds of potato. Sprinkle with a pinch or two of chaat masala and roasted cumin powder.
8. Layer with tomato, onion, cucumber slices and beet slices (if using them). Add another pinch or two of chaat masala and roasted cumin powder, and finish with some black salt.
9. Top with your other slice of bread, chutney side in. Spread a thin layer of butter on the outside layer of the top bread slice.
How to make grill sandwich
10. Preheat your grill. When warm, flip the sandwich so the butter side goes down. Butter the outside of the now top piece of bread.
11. Close the grill lid and grill for 2 to 3 minutes, until golden and crispy.
12. Serve grilled sandwich hot or warm with a side of green chutney or tomato ketchup.

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Veg hakka noodles is a Chinese readiness where bubbled noodles are pan-seared with sauces and vegetables or meats. A chings hakka noodle is produced using unleavened mixture( rice or wheat flour) that is cooked in a bubbling fluid fixing.It is a Chinese readiness where bubbled noodles are pan-seared with sauces and vegetables or meats. A hakka noodle is produced using unleavened mixture( rice or wheat flour) that is cooked in a bubbling fluid fixing.
Ingredients:
▢6 cups noodles Chings hakka noodles (300 grams)
▢3 tablespoons oil
▢1 little yellow onion daintily cut
▢8 garlic cloves minced
▢1 cup green cabbage finely slashed
▢1 cup purple cabbage finely slashed
▢½ cup red peppers meagerly cut
▢½ cup green peppers daintily cut
▢1 cup carrots julienned
▢1 tablespoon white vinegar or rice vinegar
▢2 tablespoons low sodium soy sauce
▢1 tablespoon stew sauce schezwan chutney, bean stew garlic sauce or sriracha sauceI
Directions:
In a huge pot carry 8 cups of water to bubble. Add a teaspoon of oil and cook the noodles as per the directions on the bundle. Empty the noodles into an enormous colander and empty out the water. Run cold water over it so the noodles don’t overcook. When everything the water is emptied out, spread the noodles in a huge plate, pour 1 teaspoon of oil, blend in and keep to the side
Heat remaining oil in a huge container or wok. Add garlic and onions, saute for 2 minutes. Add peppers, carrots, and cabbage. Mix well and cook for 2-3 mins or just until the veggies are to some degree cooked. Note: Don’t overcook as you believe the veggies should remain crunchy
Add vinegar, soy sauce, stew sauce, and blend well. Add the cooked noodles and blend well utilizing a couple of utensils. Cook on high intensity until the noodles are warmed through all around well, around 5 to 7 minutes. Switch the intensity off and decorate with scallions. Appreciate hot!