My kids love Subway Sandwich so much.... Just because, as they can add any thing they like in it likes olives, onions, Jalepenos, corn, tomatoes etc..., and can choose the bread they like, I was planning to bake some Khara bun that day, and the bread was in its processing state.., as my kids were talking about Sandwiches I decided to change this recipe into subway rolls and made Indianised subway sandwich !! for a change.
My memory always goes back to those days I would love to eat a Khara Bun on a rainy day with a hot cup of tea/coffee. My mind always revolves around those flavours which I so love... so why not give this a go ?.
I exactly made 4 big ones don't laugh looking at those rolls as they were too big, that was one hearty meal of the day for my kids and they so enjoyed it.  One wonderful Sandwich and also they had a fantastic smoothie which was the next thing they had a go at which I will post soon,  That was one complete brunch . They relished it so much and I was a very happy mum.

Their is no step wise photos for making these rolls, as I was planning not to take any photos, as I keep making these Khara (spicy) buns and I already have drafts of them which haven't seen the day yet!!. well, anyways this is how the recipe goes..

SUBWAY SANDWICH - INDIANISED

INGREDIENTS:
450 (50 gms etc.., for kneading ) grms All Purpose Flour
2 1/2 tsp Fast action yeast
1and 1/2 tsp sugar
1and 1/2 tsp salt
2 tbsp of Oil
2 tbsp of fresh Herbs ( coriander, dill )
1 and 1/4 Cup water

METHOD:
In a large bowl add yeast with 1 or 2 tbsp of luke warm water with sugar and leave it in a warm place for few minutes, within few minutes you will start noticing bubbles in it, add oil freshly chopped herbs and salt then add the flour mix well.
Now start adding water until a nice soft dough is formed, knead the dough for 10 minutes with the help of extra flour just for dusting your hands, do not keep adding too much flour, when you are kneading the gluten in the flour stretches and even if the dough is a bit sticky it totally disappears, yeast is such a lovely product, it is not a problem at all to work with it.

Oil the bowl place the dough in it and cover it with a cling film and leave it in a warm place until the dough is double in size it might take 1 and 1/2 to 2 hours depending on the outside temperature.
Once raised punch it down and release the gas then knead it softly handle it like a flower!!, then shape them into desired shapes, as I was planning to make subway rolls I rolled into 4 long rolls and placed them each between grease proof papers in a large tray then covered them with a tea towel.
Leave the shaped rolls for a second rising for an other half an hour
Meanwhile preheat the oven to Gas Mark 6  spray some water inside the oven carefully not to touch the bulb or on the gas ( even if you don't do this the bread will still bake not to worry).
Place a oven proof bowl with warm water underneath, after 1/2 an hour decrease  the oven temperature to Gas Mark 4 and place the tray inside the oven giving it a milk wash ( or you can use egg wash ) and bake for 25 to 30 minutes depending upon the way your oven works or after 25 minutes insert a skewer and check if it is baked, if not leave it for an other 5 to 10 minutes assessing the baking of the bread roll.
Once done, immediately remove them from the oven and place them on a wiring rack after 5 minutes or so remove them from the tray and place them directly on the wiring rack so that that they cool down , otherwise they become soggy underneath.
That's it your rolls are ready now.

Now to Assemble the sandwich you need to keep some ingredients ready.
Make Coriander and Mint Chutney:
1/2 Cucumber ( thinly sliced )
2 carrots grated
1 small Mango ( thinly sliced )
2 small Red onions
2 Tomatoes
1/2 Cup Fresh Roasted sweet corn kernels
Cheese as needed

Slice the rolls in half, apply  chutney on both the sides then start placing the veggies one by one of your choice, I placed Mango then cucumber, onions, tomatoes and sweet corn kernels then cheese on top of it close the other half on it and grill them on a panini grill or a sandwich maker for 3 to 4 minutes according to your gadget , Ooohh..., that's it job done, cut them in half place them on a plate and serve it.

Do you like my subway treat if so do tell me.....
Checkout my other sandwich recipe which was amazing here
Make it vegan, using vegan cheese or just omit it :))
Sorry friends was not able to respond to your comments immediately as I was down with Migraine,
Sending this to
1.  Kalyani's Healthy Sanwich Diet : Sandwiches, started by priya's Healthy diet event
2. Priya's Celebrate Olympic games started by Jagruthi of cooking odyssey
3. Kalyani's WTML event started by Gayatri of Gayatri's cook spot
4. Sayantani of Home maker's Dairy hosting JCO's - Monsoon of India
5. This Sandwich is also yeastspotted
6. Let's cook breads # 17 of Radhika's
7. Kid's delight evening snacks of co-hosted by vardhini initially started by srivalli
8. Sandwich recipes of Dr.Sameena

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Idlis made with red rice and Kathrika Kadag puli

Hi, everybody.., hope you are all doing well, This post is for Group 2 day 2 of the Blogging Marathon with Fermented foods as my theme....
I chose fermented food because I do make a lot of stuff with batters.  This recipe is very nice, it doesn't taste a bit like it has got sweet corn in it unless you tell  them that it is made of Sweet Corn.
I have made this a few times and I have always paired it with Lata's ( of Favours and Tastes) Thengai masala Kozhambu.

 SWEET CORN IDLIS

These Idlis were made with ldli rice and dehusked urad dal

INGREDIENTS :
3 and 1/2 Cup Idly rice / pulungarsi
2 Cups Sweet Corn ( I have used frozen)
1 Cup Urad dal (gotta/full)
1 tsp Methi seeds
1 and 1/2 tsp salt

Idlis served with Thengai masala Kuzhambu

METHOD:

• Soak Idly rice with methi seeds separately for at 4 to 5 hours , then soak urad dal too for the same time, then soak frozen sweet corn in a cup of water just an hour before grinding, this helps the sweet corn completely thawed and easy to grind.
• Once all the basic ingredients are soaked as required, Drain water from sweet corn and keep aside.
• Grind rice and methi seeds into a smooth paste or coarse paste, either way it works out well.  Remove it from the grinding machine and keep aside and then now grind Urad dal with sweet corn together into smooth paste, when you pick up the ground urad dal batter it should come clean on to your hand. 
• The water in the sweet corn helps it to grind well, otherwise add a tbsp of water at a time, that is when required.
• Do not make the batter too watery, just as you make for vadas :).
• Mix both the ground batter add salt and keep aside for at least 7 to 8 hours until it is well fermented.  you can see that it is slowly increasing in size of the battle 
• Be careful always to store Idli and Dosa batter after grinding in a big box / container anything you like as it usually doubles in volume.
• Once your batter is ready Grease the Idli moulds pour up to the brim or 3/4th of the cup/ or  of the mould as it increases in the volume  once when it gets steamed other wise it goes stuck to the bottom of the top plate.

In a pressure cooker add 1 cup of water, place the Idli plates one below the other and close the lid and steam it for 12 to 14 minutes without closing the weight for the pressure cooker
Once it is cool take out the Idlis from the mould and serve them with your choice.

THENGAI MASALA KUZHAMBU
Please refer to the link here for the kuzhambu and will update my space with the recipe as soon as possible for my own requirement 🙂
This Kozhambu is a family favourite,  The first time I made this my Husband kept asking me how I made this.. :). Thanks to Lataji for sharing this recipe in her blog.

My Variation:
I have made these same Idlis with Red rice ( rosematta origin Srilanka ), will update with the brand name and product.  It looks like white Idli rice, and when I tried making idlis with it, it turned out so well, My H and kids were especially very happy as they said the Idlis tasted very very delicious.

Then I have made it with dehusked broken Urad dal ( dal which  still has husk in it ).
This is the rice I have used in most of my Red rice recipes, The cooked rice is so delicious it is so tasty with our everyday sambhar and rasam etc..,

Check out my other blogger friends who are doing this marathon with me...
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Sweet corn Idlis with Thengai Masala kuzhambu appeared first on My Veg Fare.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Haldiram's Mini Samosa Chat appeared first on My Veg Fare.

These Idlis may not be like the original Idlis still they are tasty with a nice spicy chutney...

MY VERDICT: My kiddo liked ( I can't say loved it as her favourite is the original Idlis !!), she said it was very nice..., and ate it with the sambhar I made just for her.., the other two said it was quite filling and ate with my spicy chutney...., eldest the combo was really good.., Hubby was bit inquisitive ( I have come to know now that if he asks me, what did you do with this recipe means he likes it!).., so I jumped into it and asked how was it.., he said it quite very nice actually and so the family story ends with a sigh that everybody enjoyed a good hearty, healthy breakfast.
Mum is very happy that she found an other recipe which her kids doesn't mind eating... what else do you need ?...

Will wish you all once again tomorrow... c u soon with an other recipe tomorrow....take care...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Oats, Lapsi and sweet corn Idlis appeared first on My Veg Fare.

I did not know what to call this so I wrote everything I used in the recipe, I mean the main Ingredients.., I started of to do something and ended up doing something else.., I know why I am still posting whole wheat flour and corn meal, I am like going on these two flours spree, actually this recipe started with something and I ended with something else.., so when you go through and lot of things you might modify.., Please go through my shortcut method in my notes below if you want to try this recipe, as it might save some time and energy!

Please do check out my Notes, before trying out this recipe.., but I will write what I did rather than changing the recipe...,

This is how I did this...

I have joined this week's BM#14 (Blogging Marathon 14) started by Srivalli, I will doing 7 weeks of Whole Grain foods..., so you will be seeing some of whole grain recipes here all through this week, hope you will enjoy.

WHOLE WHEAT AND CORN MEAL CUPS WITH SPROUTED CHAT

INGREDIENTS:

For the cups

100 gms whole meal flour

75 gms Corn meal flour

75 gms plain flour

1 tsp salt

½ tbsp Chilli powder

2 tbsp finely chopped coriander

1 tbsp butter/oil

½ tsp Coriander powder

¼ tsp Cumin powder

Water as needed (sorry I did not measure I think i used around ¼ cup + 2tbsp)
Potatoes and Spices
2 Peeled and grated potatoes, 1/2 tsp of salt, 1 tsp chilli powder, coriander leaves.

METHOD:

First of all sieve all the flours with the dry ingredients at least thrice, which ensures the blend of all the ingredients properly with enough water to make it into a stiff dough. Let the dough be stiffer than the chapati dough.
Then wash and peel potatoes, grate them in a large holed grater when you are grating put these grated potatoes in a bowl of water this helps in potatoes not changing colour, Wash these grated potatoes at least twice this will remove some of the starch which helps in potatoes getting mushy (sticky). Drain the water completely and leave them for few minutes, to this add all the other ingredients listed under Potatoes and spices.
Now both the things are ready to be mixed together, that is mix this potatoes into the ready stiff dough. this makes the dough very soft, keep kneading for few minutes, keep rice flour next to you, dip your hands in it once take it out, this helps in gathering the dough well enough for kneading and helps the dough not sticking to your hand.
Take 2 to 3 tbsp of rice flour, coat the dough with it and leave it until needed say around an hour or so.

HOW TO MAKE THE CUPS

After an hour knead it all well together again, Take a 12 cup muffin tin.  Grease the tins with little oil; pinch a small ball out of the dough (may be 15 to 20 gms) Press this dough into the Muffin tins like cups, Prick the dough completely so that the dough when baked will not rise up.

Put some baked beans in each of the cup and bake these cups in Gas Mark 4 for 20 minutes.

Take it out, after 5 minutes; remove all the baked beans from it, press down the baked dough once again, spray little oil on top of each one of the cups and bake again for another 5 minutes, you can see they are well done now.

Remove the cups after they are done and keep aside.

INGREDIENTS:

FOR THE FILLING:

1 Cup Sprouted beans (I have used moth beans)

1 Cup sweet corn (I have used frozen)

1 tbsp Oil

½ tsp Coriander powder

½ tsp Cumin powder

½ tsp Garam masala

1 tsp Chat masala (optional)

½ tsp Kitchen king masala (optional)

1 & ½ tsp Salt

1 tsp Ginger-Garlic paste

1 tsp Green chilli paste





METHOD:

In Micro wave or in a pan/vessel or in a cooker cook Sprouted beans and sweet corn with a ¼ tsp of salt.

How I cook in a cooker (I have a little one) is I poured just 1 cup of water with both these sprouts and corn in it with salt closed the lid with weight on it, then I keep it in a low flame for around 10-12 minutes, then I switch off, this helps in the veggies not becoming mushy.

If it is not completely cooked when I put it in the pan it gets completely done by absorbing all the Masalas added to it.

Once the veggies are ready take pan heat oil, add Ginger-Garlic & Green chillies paste, sauté for a minute, then add sprouted beans, sweet corn and all the masala powders to it, sauté for a few mintues so all the ingredients are well combined, Keep the stove in a low flame, close a lid for another 5 minutes always steam cooking this way ensures everything gets cooked perfectly with the veggies absorbing all the Masalas in it. Always taste and adjust the seasonings as you like it as everybody’s tastes differ. Remove the lid and keep the curry dry. Once the curry is ready keep it aside.

EXTRA THINGS FOR THE FILLING

1 to 2 Red onions (or Indian onions also called Bombay onions here)

2 Carrots

1 Cup fine sev

2 to 3 tbsp of Coriander leaves

METHOD:

Chop the onions finely. Wash, peel & Grate the carrots, finely chop coriander leaves and keep everything ready.





DATES CHUTNEY

100 gms Pitted Dates

10 gms Tamarind

25 gms Jaggery

1 tsp salt

½ tsp Chilli powder (use it as you need)

½ tsp Coriander powder

1 tsp Cumin powder

2 Cups Water

METHOD:

Remove the seeds from the Dates, Boil ½ cup of water and soak these dates and Tamarind in it for 10 minutes. Then grind these dates and Tamarind into a smooth paste.  Take a bowl take remaining water mix this smooth paste into it with Jaggery, Filter this liquid into a vessel, Keep this vessel on a stove on a medium flame, boil it for few minutes till the raw smell disappears, then add all the Masala powders to it, taste and adjust the seasonings to your liking.., it will start thickening, so be careful keep stirring continuously so it becomes too thick and get stuck to the bottom of it. Add extra water if needed to decrease or increase the gravy consistency.

ASSEMBLING THE MASALA CHAT CUP

Take a large bowl add chopped onions, grated carrots, chopped coriander leaves, and the sprouted & Corn Chat Masala curry into this, Mix them all together until well combined, Taste and adjust salt and Chat masala if necessary.

In each plate arrange cups (I arranged 3 cups in each plate), fill up the above said sprouted corn chat masala into them and garnish them with Sev and serve each plate with Date chutney.





MY NOTES :
As I had no idea when I started what I was doing and started adding ingredients, I made a long process for my masala cups, what I would suggest to you is sieve all the flours ready add the right amount of seasonings, then grate the potatoes (just make sure to do all the things I have suggested for the potatoes,), add these also to the flours, mix them all well together, leave it for few minutes, so potatoes are giving out water, you would know how much water you need to add to make it into a nice pliable dough, knead it for  few minutes and keep it aside for an hour, then carry on with the rest of the process as said above.


VERDICT: My kids and hubby just loved it, they said it was different and very tasty.., only Son said I could have made it more spicier..

Check out My friends who are running this Blogging Marathon with me.
Blogging Marathon page for the other Blogging Marathoners doing BM#1

This BM#14 with whole grains is run with me by Harini and Sangeetha , check out their blogs too...

I am also sending this to Magic Mingle of Kalyani's which is Whole grains and corn this month...

sending this to Kalyani's - Holy fest, Rasya's I am the Star, Just for fun of Shobha's, I am also sending this sangee's Fibre rich food event , Kalyani's Bake fest event started by Vardhini of zesty palletes

The post whole wheat & Corn meal cups with sprouted chat appeared first on My Veg Fare.