So the second one in the 3 Back to Back series-- Easy Sandwiches is our very own Bun Butter Jam. Like the PBJ sandwich is famous in the west.. this is our favorite BBJ..  I love it and I doubt if there would be any who does not like it..  Usually I make sandwiches for my kids tiffin and sometimes for hubby too.. otherwise he prefers typical South Indian Brekkie. So sandwiches according to their taste.. hopefully in sha allah will blog on  the different sandwiches in the near future.





    Coming back to the recipe .. its simple and easy to make a no sweat recipe. 3 ingredients .. Bun Butter and Jam.. Sweet with a tinge of saltiness to balance the palette.. hmmm effect of watching masterchef😬. I love Amul Butter .. Utterly Butterly delicious... spending the childhood in India I am addicted to Amul Butter.. Even after coming to gulf I never miss to buy Amul Butter for sandwiches and Pav. nothing can match the flavour i believe..   So my recipe has a tinge of saltiness to it but you can use any butter .. salted or unsalted to your liking.
For this recipe I have used mini milk samona or hot dog buns.. you can also use regular buns or bread too. 



You Need:

Bun
Butter
Strawberry Jam

Preparation:

Slice the bun into two halves.
Spread butter on one side.
Spread jam on the other .
Sandwich them .. Slice and serve.


See the first one of the 3 back to back series here

Blogging with break gives the writer's block.. and I am stuck at what to write.. hmmm.. life has been crazily busy alhamdulillah.. school pick up and drop, after school hours and my mornings go busy with fitness classes and to add to it my home baking.. so blogging has taken a back seat.. but when Rafeeda gave the topic for this month's Muslim Food Bloggers Challenge  I badly wanted to participate as the topic was something that we do in our routine life : BACK TO SCHOOL: LUNCH BOX IDEAS.  but the hitch for me was to click a proper pic in the crazy morning time.. 

Another Event Announcement Today, Global kadai on of the famous ongoing series is being hosted here for  the first here, Very very happy n thanks to Cilantro. Global Kadai is a very interesting event started by Cilantro, where we choose an international recipe n give an Indian Touch to it, prepare them in Indianised way.
This month Ive chosen Chinese Spring Rolls. They are the traditional snack n Appetizer of the Chinese made with round or square thin sheets with fillings rolled inside n deep fried. Spring Rolls Spring rolls have a long history in China. It is said that the pastry appeared way back in the Eastern Jin Dynasty, when people would make thin cakes with flour and eat them with vegetables on the day of Beginning of Spring. The cakes were called “spring dish” at that time.
Source: kaleidoscope
Chinese Spring Rolls are popular during the Chinese New Year or Spring Festival. The filling can be meat or vegetarian, economical or rich. Fujainese Spring Rolls are the best, while Shangainese Spring Rolls have diversity of fillings, Cantonese Spring Rolls are world famous, known as Egg Rolls.
So friends Prepare Chinese Spring Rolls in Indianised way, be it veg or non-veg and send them to me before Sept 30th.



Here are the Rules:

Prepare Chinese Spring Rolls in Indianised way, make Indian Filling, or Indian pastry, just give an Indian Touch the Chinese Spring Rolls.
Both Veg n Non Veg Recipes accepted but no pork meat please.
Link your entries to this event announcement page and to Cilantro's event announcement page n send them before September 30th.
Archived entries are accepted but link them to both the event announcement pages, no need to repost them.
Send your recipes to nilouferriyaz@gmail.com with the following details:

Name:
Blog name:
Blog URL:
Recipe name:
Recipe URL:
Photo:

Non bloggers can also participate, just mail me the recipe with photo.
Why wait start sending your recipes! The recipe for the Vegetable Chinese Spring Rolls is given below.

RECIPE:
Chinese Spring Rolls need no intro to us. Nowadays Spring Roll Pastry is available in ready made in all the supermarkets which makes life more easy, Ive made the vegetarian version which I learnt from my mom, have used carrots, cabbage, red n green bell peppers n Spring onions, you can also use Bean sprouts for more crunchy Rolls.Ive used large Spring Roll Sheets, you can also use small or medium sized pastry sheets,  Sending them to Sanyukta's Visual Treat.



You need:
Spring Rolls Sheets(large)       12sheets
Cabbage  (shredded)              1cup
Cabbage (shredded)               1 1/2cup
Green Bell Pepper                   1/2cup
Red Bell Pepper                      1/2cup
Spring onions(white part)         1/3cup(chopped)
Spring onions (green part)        1/2cup(chopped)
Ginger( finely chopped)            1tbsp
Garlic( finely chopped)             1tbsp
Green Chilli( finely chopped)    1tbsp
Freshly Ground Pepper            1tbsp
Ajinomoto                                1/2tsp
Soy Sauce                                1tbsp
Sugar                                        1/4tsp
Salt
Oil                                            2tbsp
Egg    lightly beaten                   1nos
Oil to fry



Preparation:

Heat oil in a wok add the ginger, garlic n chilli n fry for 30 seconds, add the white part of Spring onions n fry for a min. Then add the carrot, cabbage, bellpeppers n saute them well for a minute. Add ajinomoto, soy sauce, sugar, salt, pepper n saute for 30 seconds. add the Spring onions n remove from fire n cool
Place a piece of the Spring Roll pastry on the table one corner facing you and put 2 tbsp of filling in the center of the pastry
Fold the nearest corner of the pastry sheet n covering the filling, fold the two sides
Finish by rolling them away from you.
Glue the corner with egg n seal them tightly, Repeat the same process with the rest of the sheets.
Heat enough oil to fry in a frying pan, Fry the Spring Rolls in medium heat till they are golden brown n crisp on the outside.
Drain excess oil n serve with Sweet Chilli sauce.

Also sending :
Avacado n Fig IceCream with Strawberry Ripple
Rambuttan Sherbet
Nagore Vaadaa to Sanyukta's  Visual Treat

Does the name sound something funny, its just Spanish Doughnut with Spanish Hot Chocolate.
Churros is a famous Spanish breakfast n is accompanied by Chocolate Caliente. In Spain Churros is made with a special instrument called Churrera. When I saw this instrument it resembled the cookie press n the plate had a fluted ring design. I searched my bakery box n found the same plate in my murukku achu, job easily done. At first I was very reluctant in making this coz I didnt know how that would taste, but after I made them my thoughts changed it was utterly delicious, crispy on the outside n soft inside.
The Hot Chocolate was thick , smooth, luscious n the best ever hot chocolate I ever had. both my hubby n my little loved them so much. Churros dipped in hot chocolate is a delicacy. It was divine. I even had 2 make a second batch of churros coz my little one loved dipping them in his cup of hot chocolate. There are two ways in making them actually one only two kind of ingredient, either with baking chocolate ot with milk chocolate. If you are using baking chocolate you have to add sugar. I used baking chocolate.
Sending them to AWED- SPAIN guest hosted by Priya Mitharwal event by DK



You need:

For Churros:

All purpose flour                         1cup
Water                                        1cup
Oil                                             1tbsp
Baking Powder                           1/4tsp
Sugar                                         1/2tsp
Salt                                             1/8tsp
Oil to deep fry
Several tbsp of granulated sugar



For Chocolate Caliente:

Milk (whole cream)                     500ml
Baking Chocolate                       80- 100gms
Sugar                                          1/4- 1/2cup
Cornflour                                    1tsp

Preparation:

Churros:



The only point you have to remember is that the correct proportion for making churros is the ratio 1part flour with 1 part water. With this proportion you will have perfect Churros.
In a seperate pan boil the water with 1tbsp oil, sugar  n salt.
In a bowl mix in the flour n baking powder, add the hot water n mix them well till there are no lumps. The dough will be soft n sticky
Heat enough oil for frying churros. Place the dough in the Churrera or murukku Achu or Pastry bag n press them down in hot oil either iin strips or in curls. Deep fry till they are golden brown in colour. Remove them n Sprinkle the sugar genorously on the churros, Serve them warm with hot Spanish Hot Chocolate.

Chocolate Caliente:



Mix the corn flour in the milk. See to it that there no lumps, using a small egg whisker help.
Heat the milk n give a good boil. Remove them from heat n add in the baking chocolate n enough sugar n melt them.
Bring them back to heat n Boil them till they are thick n luscious, stirring all the time.
Remove from heat n Serve immediately with Churros

Got the original recipe from here

When Srivalli announced Kara Sev for this month's challenge I was very happy coz This is one of our fav snack n I prepare them now n them. Its very easy to make n not to say very delicios too.I usually make them in Murukku Achu, n the kara sevs are little thinner than we buy from the shop. This time I wanted to give a try with pressing them through the laddle. It was quite tough n they didnt look much like kara sev so I did my usual method of using the Murukku Achu. This goes to ICC




You need:

Besan flour                        2 1/2cup
Rice Flour                         1cup
Chilli powder                     1/2tsp
Coarsely ground pepper     1tsp
Ghee                                  2 1/2tsp
Salt
Cooking Soda                    a small pinch



Oil to fry

Preparation:

Seive the flours together, n add in the salt, cooking soda, chilli powder, pepper n ghee n mix together.
It will resemble bread crumbs.
Divide them in to four parts n Sprinlke enough water to form a soft dough.
Heat enough oil in frying pan . Take the Murukku Achu with the kara sev mould. Put a small ball of dough in the Achu n Press them down in hot oil.
Fry till they are well cooked n golden brown.
Break them in to pieces , Cool n Store them

Happy Father's Day !!! Today Im  going to post one of my father's fav- Vadai. He loves them very much especially with Pongal. Making Vadai may seem easy but  not true, Yes! You need to grind the Urad dhal in the perfect way to get the perfect Vadai. Still remember hot oil splashing on my hands every time I drop vadai into hot oil before marriage, but now Iv mastered it. This is my way of making vadai, n my hubby simply loves this. I grind the green chillies with the urad dal  to make my jr have it chilli free. This batter can be frozen n can be defrosted  any time when you want to have them . I usually keep a box of vadai batter  in ther freezer, to make instant vadai when my hubby asks. You can make instant Bondas with it too by just adding little dosa batter.



Vadais should be fried within 1-2hours of grinding. I usully add a pinch of  baking powder to my vadai batter, to get a crispy vadai similar to the one we get in hotels. Usually we make vadai by flattening a little batter in a oiled plastic sheet but you can also use your hands to flatten it  which is a much more easier way n less messy.

Sending this vadai to Jay's I love My Dad event n to Healing Foods- Onion guest hosted by Priya event by Siri

You need:

Urad Dhal               1 1/2cup
Raw Rice                1handful
Green Chilly             2-3nos
Onion                      2 nos( chopped finely)
Coriander leaves      a handful( chopped finely)
Baking powder         a pinch
Cornflour                 1/4cup
Carrot                      1/4cup(shredded)
Curry leaves             a small handful( chopped finely)
Salt
Oil                           to fry



Preparation:

Soak the Urad Dhal n rice together for 3-4 hours. Wash n Drain.
In the grinder add the green chillies n add very little water n grind them first. then add the Urad dhal n rice, salt n allow them to grind once they are completey ground sprinkle very little water and grind them to a smooth n fluffy batter. You shouldnt add too much water other wise the batter will thin out.
Remove the batter add corn flour, onions, carrots, coriander, curry leaves baking powder n allow them to rest for 15 minutes.
Heat oil in a kadai. They are two ways in making out the vadai:
1: take a piece of oiled plastic sheet. place little batter on it flatten them by your wet hand n put a hole in the centre. Dip your hand in water n remove the flattened batter n slid them in hot oil.
2: Dip your hand in water, take little batter n roll them to a smooth ball n flatten them, dip your thumb in water n make a hole in the centre n slid them in hot oil. the trick is that the hands must be wet to make the batter slid easily.



Fry them till they turn golden on both sides. The traditional way is to fry them using Vadai Kammbi, it helps in easily rotating them when frying n also to drain the excess oil .
Transfer them on a kitchen towel.
Serve with coconut chutney.

Also sending my Father's fav sweet Dummadai to Jay's I love My Dad

Making Pani Puri is always a dream for me coz Whenever I tried making the puris it would be a total disaster, this time it was a success. Yeah! finally In made Pani Puri from scratch, it was a total hit n the whole  plate got finished within minutes. My puris was smaller than the normal size so it didnt hold lot of filling. Added chopped Onions as my hubby likes them very much in chaat items. And after reading the comments I thought of altyering the proportions for the puris What I loved was the Sweet chutney, its my all time fav n I didnt know it was sooo easy to prepare. I didnt grind them as according to the original recipe. just straining them gave me the perfect chutney.
Sending this to ICC.




For Gol Gappe:

You need:
Semolina                        1/2 cup
Maida                            1/2cup
Salt to taste
Oil for Frying+ 1tbsp



Preparation:
Make a stiff dough out of semolina, maida, Salt n 1tbsp Oil. Allow them to rest for 15 minutes.
In a floured surface roll them out to a thin chappati. Using a small round shaped cutter cut out small discs. Place them under damp towel. Follow the procedure till all the dough is used.
Heat oil n fry these disc 2 -3 in a time. When the discs have puffed n turned golden brown, remove them n drain in kitchen towel. Cool n Store in air tight container.

For Spicy Pani:

You need:
Mint Leaves(chopped)               1 1/2 cups
 Coriander Leaves(chopped)       1 tbsp.
Tamarind                                    1/3 cup
Ginger 1"
Green Chillies                              4 - 5nos
Ground Cumin Seed (roasted)      1 tsp
Kala Namak (Black Salt )            1 1/2 tsp.
Salt to taste



Preparation:
Grind the above ingredients to a fine paste. Cool, add enough water to thin them. Keep Refrigerated.
Mine took a dark colour coz of the tamarind used

For Filling:

You need:
Potato (boiled)                           1nos
Channa (cooked)                        1cup
Chilli powder                               2tsp
Salt
Oil                                              2tsp
Onions(finely chopped)                1/2cup

Preparation:
Finely chop the boiled potatoes. Heat 1tsp oil add the potatoes, salt n 1tsp chilli powder. Cook for a minute, Remove from fire.
Keep aside



Heat 1tsp oil n add in the cooked channa, salt, 1tsp chilli powder. Cook for a minute, Remove from fire, keep aside.


For Sweet Tamarind Chutney:

You need:
Tamarind                          1 cup

Jaggery                             1/2 cup
Sugar                                2 tbsp.
Red chilli powder              1/2 tsp
Roasted cumin powder      1 tsp
Black pepper powder        1/4 tsp.
Cloves(ground)                  2nos
Warm water                      2 cups
Salt to taste



Preparation:
Take the pulp from the tamarind. In a sauce pan add the pulp, jaggery, sugar, red chilli powder,Cumin powder,  ground cloves, salt and boil them for 5-10 minutes. Cool them Add water n Strain them twiHce to get a smooth Chutney.
How to Serve:



Arrange the Gol Gappes on a plate. Poke them, Place the filling, top with onions. Serve them along with Sweet chutney n Spicy Pani.



 When about to eat add a little sweet chutney to the prepared gol gappes, dip them in spicy water n Serve