Saturday, February 11, 2017

Back to Basics: Potato Sandwich

It's L.'s Birthday today, and I wanted to make a nice, comforting breakfast for him. Instead of going the fancy route, I went back to basics, and he loved it. Here's what I did:

Microwave one russet potato till cooked. Peel and mash by hand. Take about 1/4 cup of store bought shredded carrots and chop it further to get a very fine dice. Prep about a tablespoon of
In a small pan, heat about 1 teaspoon of oil. Add a few mustard seeds, add 1/4 teaspoon each of crushed ginger and green chillies, and a pinch of hing. Add the carrots and saute for a few seconds. Add about 1/4 cup, or less of peptite green peas, and saute a little more. Add a pinch of turmeric, a pinch of red chilli powder, a big pinch of amchur powder, a pinch of chat masala and salt. Add the potatoes, 2 tbsp ricotta cheese (or fresh paneer crumbs), cilantro, juice of half a lime, mix everything and turn off the flame.

I used four slices of a nice pane bread (with sunflower seeds) for two sandwiches. Spread green chutney one one side, and Maggie hot and sweet tomato chilli sauce (it's different!) on another. Spread the potato mixture and close the sandwich. Heat a little bit of butter on a tawa, keep the sandwiches on it, apply a little more butter on top, cover with a piece of foil, and keep a heavy object, such as a can of beans on it. Toast on a low flame, turn and repeat. Cut in half on a bias, and serve warm.

I served it with a banana-almond butter smoothie. 

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