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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The post Peasant Boule with Wheat Germ and Fresh Herbs appeared first on My Veg Fare.

This is to Taste and Create thanks to searching for spice, for this delightful recipe which my kids loved. I love to send this to PJ's event guest hosted by hosted by Krithi's kitchen - Herbs and flowers in my platter.

The post Spirali Pasta with Coriander Pesto appeared first on My Veg Fare.

METHI, SPINACH AND PANEER GRAVY

INGREDIENTS:

1 Bunch Fenugreek (Methi) Leaves

300 gms Spinach

200 gms Paneer cubes (shop bought)

1 Large Onion

1 tsp Garam Masala powder

5 to 6 stalks of Coriander leaves

6 tbsp of Oil

Salt as required

FOR THE GRAVY

8 Medium Sized Tomatoes

2 Garlic pods

1'' Ginger

1/2 tbsp Red chilli powder

1 tsp Coriander powder

1/2 tsp Cumin powder

1/4 tsp Turmeric powder

1/2 tsp Amla Powder

MARINATING PANEER CUBES

1/4 tsp Turmeric powder

1/2 tsp Chilli powder

1/4 tsp Salt

METHOD:

On the stove top as you can see in the picture, Roast the Tomatoes, peel off the skin, puree them with garlic pods and keep it aside.

Meanwhile when the tomatoes are roasting on the stove top, Cut the paneer into cubes and marinate them with the above said Ingredients.

Do not chop the Fenugreek leaves, not until the time you use. Just wash and pluck the leaves with thin tender stems, do not use the thick stalks as they don't cook very well, and might get stuck when eating. I used ready to use Packed Spinach from the supermarket, I just decided I will chop both of them when I use them.

Take a Large wok, heat 3 tbsp of Oil, add chopped onions, grated ginger and fry until it becomes soft and transparent, Meanwhile simultaneously when it is cooking, chop the Greens otherwise, if it is not possible, just lower the flame of the frying onions and then chop the greens.

Add these chopped greens to the wok and fry them till they become soft.

Meanwhile in an other wok add an other 3 tbsp of oil, when it is hot add the pureed Tomato paste and fry until oil separates out then add all the masala powders under the gravy heading and fry for few more minutes, it might become kind of dry when you add the masalas not to worry, just sprinkle a little bit of water, If you don't mind oil you can add another 2 tbsp of oil, then add the Marinated paneer and fry very carefully so they don't break apart. so, the paneer is well coated with Tomato paste and paneer absorbs the masala in it.

Add this Paneer gravy to the cooking Greens mix well until well combined, then add the Garam Masala powder and chopped fresh coriander leaves mix well, close the lid for an other 5 minutes in a medium flame, Now the Spinach, Methi and paneer gravy is ready to go with pulkas, chapatis or Nans.

REMEMBER : Add the masala powders to your tastes as everybody's taste differs, I might not make it too spicy and my chilli powder might be different than yours :))

Cut a slice of Lime/Lemon and squeeze it before you serve or just leave it on the plate with few chopped Onions to go with it. Yum yum...

This is a click of Fenugreek Leaves and I have given a link to the wikipedia to tell you lot about Fenugreek leaves, It is a very healthy Green leaves... check out...

This is an other click of my Garvy...

Sending this to Torviewtoronto's -Food Palette Green, Hope she likes it....

The post Methi (Fenugreek) Leaves, Spinach and Paneer Gravy appeared first on My Veg Fare.

HERBED MASCARPONE AND VEGGIE TART WITH FRENCH TART DOUGH

So  let us start with how to make this French Tart dough..., check out his blog on the link above for this tart recipe with lovely clicks than mine, and he uses microwave to make his butter to boil and I did this on the stove top!.  coming back to the recipe.

FRENCH TART DOUGH

INGREDIENTS:
90 gms Unsalted butter
1 tbsp Vegetable oil (I also used canola oil)
3 tbsp water
1 tbsp sugar
1/8th tsp salt
150 g (50z or I used 1 cup of flour).

METHOD:

Preheat the oven to 410 degree F or 210 degree Centigrade, mine is a Gas oven so I baked it at Gas mark 6

Take a thick bottomed wok as shown in the photo take the measured quantity of butter and start melting it once it is completely melted add the other Ingredients oil, water, sugar and salt and allow it to boil, for a few minutes you can the edges turning brown (something like the smell of ghee I did not allow it to turn brown too much) then put of the flame add the sifted flour to the wok and mix it well until well combined and forms into a ball and pulls out or comes out clean from the wok.
If you are using a Microwave method put all the first five Ingredients into a microwave safe bowl or pyrex bowl and allow it to boil for 15 minutes as David Lebovitz says until you can see the edges turning brown and be careful when handling the bowl as it will be very hot and do not grab it with your bare hands!
Once the dough is done, transfer it into a 9 inch (23 cm) Tart mould with a removable base and spread it with the help of a spatula once it starts getting cool with the back of your fingers/heels press the dough completely into the tart mould to cover it pressing it to the base and edges as shown.
Prick the dough a few times and bake the tart shell in the oven 15 minutes until it is Golden, mine turned a Golden brown as I baked it a few more minutes and my tart mould was bigger than anticipated and the crust of the shell was really thin.

HERBED MASCARPONE AND VEGGIE TART FILLING:

This filling was again from David lebovitz blog as the spring onions caught my attention. Actually this Tart caught my attention then when I scrolled down thinking that I wanted to make my own pastry case, I found this French Tart dough recipe! So I made both of them, as usual I had to make some changes with my filling as I had to use the things which I had in hand and fridge.
Basically David's recipe calls for Ricotta, which I did not have and no time to make it as it was night! So, I had to tweak the recipe to my pantry requirement.
My tart tin was a little bigger I think so use the 9 inch (23 cm) mould for a perfect pastry.
So I used what all I had in hand I had .............

I
INGREDIENTS:
250gms of Spring Onions
1 tbsp butter
1 and 1/2 tbsp Fresh Thyme
5 ounces of Mascarpone
1 Large Egg
1/2 Cup Heavy Cream
1/2 Cup whole milk
300 gms of Broccoli
1 Yellow pepper
50 gms of Crumbled Tofu

METHOD:
Preheat the oven to 400F/200C/Gas mark 6.
Clean and chop the spring onions into 1/2 an inch thickness, cook Broccoli and peas until 3/4th done drain and keep aside until all the water is gone. Press the Tofu and squeeze out all the water and crumble it. wash and pat the Thyme leaves ready.
Heat butter in a wok and stir fry the Yellow pepper (thinly sliced) first and then add spring onions until  tender and then put of the stove season it with salt and pepper and some fresh thyme, and allow it cool down.
Meanwhile In a large bowl take egg beat it well so the egg and yolk are well mixed then add the cheese, milk and heavy cream give a whisk again then add the crumbled Tofu, Broccoli, Peas, thinly sliced yellow peppers
and the spring onions and some more salt and pepper to season as required.
I had some mint and coriander leaves I added a tbsp of them into it. mixed them well and scraped it into the already baked tart shell.
Bake this in the pre-heated oven until it is nicely done as you can see above and check with a tooth pick inserted comes out clean for 20 to 30 minutes
I served it with an array for oven roasted fresh vegetables and sauce of your choice.

I would like to send this to Priya who is hosting AWED - French started by DK of chefinyou, and to Healing foods started by Siri and Guest hosted by Spice mantra.
Hope both of them would like it as my family did....
I am also linking this recipe with ..........

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