Grilled Potato Sandwich

INGREDIENTS

• 4 slices white firm bread I am using buttermilk bread

• 3 medium size potatoes boiled peeled and mashed, about 1-1/2 cups of mashed potatoes

• 2 tbsp chopped cilantro (hara dhania)

• 1 tbsp chopped ginger (adrak)

• 1 tbsp chopped green chili (hari mirch)

• ½ tbsp cumin seeds (jeera)

• ½ tbsp salt

• ½ tbsp mango power (amchoor)

• 2 tbsp melted butter

• 2 slices cheddar cheese

• 8 sliced tomato thinly

INSTRUCTIONS

• In a bowl mix potatoes, cilantro, ginger, green chili, salt, cumin seeds, and mango powder well.

•  Lightly butter the bread slices from one side and other side spread layer of thin potato mixture evenly, and brush the butter over the mixture.

• Heat the skillet over medium heat and put the bread slices over the skillet putting the potato mixture side down.

• Let it cook for about 2-3 minutes or till it is golden brown from bottom. Note: if you turn too quickly the spread will start coming out. Turn it over; put one slice of cheese and tomato slices covering the bread slice.

• Now put the other slice of bread potato side down over tomatoes and grilled both sides until sandwich is golden brown and cheese has melted.

• Potato Sandwich is ready, slice them diagonally. Serve the sandwich with Hari Cilantro Chutney and side of Carrot Pickle.

NOTES

Suggestions

1. Slice them in small squares and serve them as snack.

2. You may use leftover dry vegetables like Aloo Gobi (potatoes with cauliflower) or Aloo jeera, mash the left over vegetables and follow the same steps.

3. You can also use a multigrain or whole wheat bread of your choice.

Kappa Masala

Coconut Oil - 1 tbsp.

Mustard - 1 tsp

Urad dhal - 1/4 tsp

Dry Red Chilli - 2

Curry leaves

Pearl Onion - 1/2 cup, diced

Green Chilli - 4, minced

Tapioca - 2 cup, steamed and cubed

Turmeric - 1 tsp

Salt

Coconut - 2 tbsp., grated

Heat Coconut Oil in a medium pan.

Temper Mustard, Urad dhal, Dry Red Chilli and Curry leaves.

Add Onion and Green Chillies, sauté until they begin to soften.

Add cooked Tapioca and season with Turmeric and required Salt.

Add the grated Coconut and mix well.

Turn off heat and serve warm.

Achchu Murukku

Ingredients

• Rice Flour: 1 cup

• All-Purpose Flour (Maida): ¼ cup

• Powdered Sugar: ¼ cup

• Thick Coconut Milk: ¾ cup to 1 cup

• Sesame Seeds (White or Black): 1 tsp

• Salt: ⅛ to ¼ tsp

• Optional: ⅛ tsp Cardamom powder or Vanilla extract

• Oil: For deep frying 

  
  

Instructions

1. Prepare the Batter: In a bowl, mix the rice flour, maida, salt, sugar, and sesame seeds. Gradually add the thick coconut milk, whisking to form a smooth, slightly thin batter (similar to dosa batter consistency).

2. Heat the Mold: Heat oil in a deep-fryer or kadai over medium heat. Place the Achu Murukku mould inside the oil to heat up for at least 5-10 minutes. Note: If using a new mould, treat it by soaking it in lime water or rice water overnight and deep frying it once before use.

3. Dip and Fry:

   • Remove the hot mould from the oil and dip it 3/4th into the batter. Do not let the batter cover the top of the mold, or the cookie won't release.

   • Dip the mould immediately into the hot oil.

   • After about 10-20 seconds, gently shake the mould to release the cookie. If it sticks, use a fork to gently remove it.

4. Finish Cooking: Deep fry until golden brown on both sides. Remove and drain on a paper towel.

5. Cooling: The cookies will be soft when first removed but will turn crispy once cooled. 

Key Tips

• Batter Consistency: If the batter is too thick, the cookies will be hard; if too thin, they won't stick to the mold.

• Mold Temperature: The mould must be very hot, or the batter will not stick to it.

• Storage: Once completely cooled, store in an airtight container for up to 2-3 weeks.