Toast Sandwich- with Rajma & Salsa Sauce

My mom like every second Indian is a big fan of cricket. And today it was do or die situation for Indian crocket team for ICC 20-20 World Cup 2012. So she declared it was her holiday from cooking which meant Vruti prepare tonight’s dinner. J

I was thinking what to cook and when I remembered I had to pending recipe to try on my list- Refried Beans Quesadillas with Salsa Sauce. I came across this recipe when I was just browsing through net. I never really got time to try this out. Finally tonight I could try my hands on it.

Well I tried it out with bread because I never really cared to find out where exactly you get Tortillas here in Vapi. The taste was good like a different variety of toast sandwich (different than what I made earlier) which is rich in proteins. So this recipe is for those who are rajma (bean) fan...

Preparation time: 15 minutes (to cut vegetables)

Cooking time: 20 minutes

Makes: 12 big wedges

What goes in it to make stuffing:

Red kidney beans (Rajma), boiled- 500 gms  

Onion, sliced vertically- 1 medium sized

Garlic, finely chopped- 1 tbl spn

Cumin seeds (Jeera) - ½ tbl spn

Chilli flakes- 1 tbl spn 

Salt- as per your taste

Oil- 1 ½ tbl spn

Bread- 12 slices

Also you will need,

Cheese, grated- 3 cubes (I used Amul cheese cubes)

Coriander leaves, chopped- ½ cup

Pepper powder- ¼ cup

Butter- to apply on bread as per your wish

How did I make bean stuffing:

Wash and soak rajma in water overnight. Pressure cook rajma for about 10-12 whistles. As it is boiled drain off the water. Mash part of rajma with potato masher and keep it aside.

Well I forgot to mash rajma. And once they are cooled you cannot mash them so I just crushed half of rajma with hand blender.  I think that didnot make much of a difference to the taste.

Cut onions into small vertical slices.

Take a kadai and put oil in it. Heat it up. As oil heats, sauté cumin seeds and chopped garlic till they turn little brown. Add chiili flakes and sauté for about 1 more minute. 

Add rajma and salt to it. Mix them all well. Cook for 3-5 minutes by stirring generously.

Bean stuffing is ready.

What goes in to make Salsa Sauce:

Onion, finely chopped- 1 big sized

Tomato, finely chopped- 1 big sized

Capsicum, finely chopped- 1 big sized

Garlic, finely chopped- 1 tbl spn

Ajwain- ½ tbl spn

Sugar- 1 tbl spn

Red chilli ppwder- 1 tbl spn

Salt- as per your taste

Tomato ketchup- 2 tbl spn

Oil- 2 tbl spn

How did I make it:

Cut onion, capsicum and tomato into small square pieces.

Take a pan. Heat oil in it and prepare for tempering. Saute ajwain and garlic till it turns little brown. Add onion, tomato and capsicum and cook till onion turns golden brown. Put sugar, salt, red chilli powder and tomato ketchup. Keep stirring for about 5 minutes. Let it cool.

To make toast bread:

Take a bread slice. Apply butter on it.

Make a layer of bean stuffing. Spread it evenly.

Next spread salsa sauce evenly on it.

Top it off with grated cheese and coriander leaves.

Sprinkle a pinch of pepper.

Apply butter on another bread slice. Place it on the stuffing and press gently.

Toast it in a sandwich toaster until both the sides turn golden brown.

 Ready to be served with salsa sauce or green chutney.

Vegetable Toast Sandwich

Sandwiches are best for picnics, snack time, for kid’s party or simply for get-to-gethers.  There is variety of sandwiches to choose from, plain vegetable sandwich to cheese sandwich to masala toast. Well I choose vegetable toast sandwich not for any occasion but simply for dinner. This is one of my favourite recipe on menu.

It tastes delicious with combination of vegetable and cheese plus obviously easy to make.

Preparation time: 10 minutes

Making time: 25 minutes (to make stuffing and toast sandwich)

Makes: 6

What goes in it:

Potato, boiled & diced- 2 big sized

Carrot, boiled & diced- 1 medium sized

Peas, boiled- ½ cup

Onions, vertically sliced- 2 big sized

Capsicum, vertically sliced- 1 big sized

Cabbage, sliced- 1 cup

Ginger, finely chopped- ½ tbl spn

Garlic, finely chopped- ½ tbl spn

Green chillies, finely chopped- 1 tbl spn

Lemon juice- 1 tbl spn

Garam Masala- ¼ tbl spn

Oil- 1 ½ tbl spn

Asafoetida (Hing)- ¼ tbl spn

Salt- as per your taste

Cheese, shredded- 1 cup

Pepper powder- ½ cup

Coriander leaves, chopped- ½ cup

Butter- to apply on bread

Bread- 12 slices

How did I make it:

Cut al the required vegetables. Finely chop ginger, garlic and green chillies in chopper and make a paste.

Boil diced potatoes and carrots and peas together in a pressure cooker or in a cooking pot. Don’t make them to mushy. Once they are boiled, drain off the water and keep aside.

Now in a kadai, prepare oil for tempering. Heat the oil. As it heats up, put hing in it. Then add ginger-garlic-chilli paste and sauté it properly for about a minute. Then add onions, capsicum & cabbage to it. Also add salt, garam masala and lemon juice to it. Mix them all well. Cook it keepind the lid closed for about 5-7 minutes. Cook them till they are partially boiled/ cooked. Just make sure they don’t taste raw.

[Foodies Note: Onions, cabbage & capsicum when sautéed raw in oil with garam masala and salt gives a different flavour to sandwich as compared to normal masala toast.]

After they are cooked, add boiled veggie’s to it. Season generously till all the ingredients are mixed properly. Switch off the stove and keep aside.

Take bread slices and apply butter on one side of the bread slice. Evenly spread the prepared vegetable stuffing on it. 

Top it off with shredded cheese. 

Sprinkle a pinch of pepper powder and chopped coriander leaves on it.

Place the other bread slice on it and press gently.

[Foodies’ Note: Combination of cheese, pepper and coriander will work wonders for your toast.]

Toast it in a sandwich toaster till it is done. Until both the sides are turn golden brown.

 Ready to be served.

Serve it hot or pack it cold for picnics. Have it with mint chutney or green chutney or tomato ketchup.