Mushroom and Oregano Open sandwich

Mushroom Oregano Open Sandwich is an open faced sandwich made with a filling of muchrooms, onlions, ect, sprinkled with the aromatic oregano herb....and this is another fav TD recipe of mine


Baking Time: approx 5 mins.
Baking temperature: 150°C (300°F).
Makes 32 pieces. 




8 brown bread slices
butter for spreading


For the mushroom filling


1/4 cup chopped onions
2 tsp plain flour (maida)
1 green chilli, finely chopped
1/2 cup finely chopped mushrooms (khumbh)
1/2 tsp dried oregano
1 tbsp butter
salt to taste


For the garnish


finely chopped parsley
finely chopped tomatoes


Method


For the mushroom filling


Heat the butter in a pan and fry the onions till they are translucent. Add the flour and green chilli and fry for a few more seconds.
Add the mushrooms, oregano and salt. Cook for a few minutes on a very high flame until the mushrooms are soft.
Divide into 8 equal portions and keep aside.


How to proceed


Trim and discard the edges of the bread slices and cut each slice into 4 equal squares.
Toast the pieces in the oven at 150°C (300°F) or on a tava on both sides till they are golden brown.
Butter the toasted pieces.
Top each toasted and buttered piece with a portion of the filling.
Garnish with the chopped parsley and tomatoes and serve immediately

Baked Beans

I am sure we all love baked beans....buy tins to store it in our pantry.....but its so very simple n easy to try it at home.....It never struck me to post this off....But Thanks to Pragya Goyal for her lovely comment

pragya goyal - nice!! u r sharing your recipes with all...thanks.
One of your recipe of soyabeans..(i think its called baked beans) is really nice and i have tried it a few times....we ate that at your home once before a ddd workshop


All you would require are


1 cup Soya Beans - soaked and boiled
1 small Onion , finely chopped
2 green chillies - finely chopped
1Tbsp Oil
1tsp red chilly powder
Salt to taste
3/4 cup Tomato sauce / ketchup
Bread Slices
Cheese


Heat oil in a pan and add in green chillies and onions, saute until the onions turn light pink
Add in the beans , mix well
Pour in Tomato sauce , add in salt and red chilly powder.Mix well
Let it be on a low flame for 3 - 4mins 


To Serve:


Method1:
You can toast the bread spread a layer of the bean mixture and sprinkle it with grated cheese and serve 


Method 2:
Follow Method 1 and place it inside an oven / OTG for 2 mins or until cheese melts - do not keep this in an microwave else the bread might get soggy


Method 3:
Place the toasted bread in a tawa ....spread the bean mixture and sprinkle cheese , and cover the tawa for 2 mins until cheese melts......remember to have it over medium - light flame so that your bread does not burns 


Method 4:
Toast bread - spread mixture and instead of grated cheese you might add chunks // small cubes of cheese / panner.....and sprinkle it with a little chaat masala....tastes chatpata


Method5:


Grilled Bake Bean Sandwich


Place 2 slices of bread on a board and a cheese slice on both
Spread in some bean mixture, top this with another bread slice
Heat a pan on medium flame and drizzle some olive / vegetable oil 
Place both the sandwiches and cook until both sides are evenly browned
Remove once done, cut in half and serve

Green Chutney - All purpose

I am sure you would all know to make Green chutney with coriander / mint - green chillies, here s a lil twist to the regular ones and this serves great of sandwiches due to its thick consistency

You can also store this for upto 3 weeks

11/2 cup Coriander Leaves
1/2 cup Mint Leaves    
1/2 Bread slice      
2 Tbsp Peanuts   ( you can either go in for boiled, raw , salted ones)
2 Tbsp Yougurt
Salt -  To taste
1 Tbsp Lemon Juice
1" Ginger      
5-6 Green Chillies  ( depending on the variety , i used small Indian chillies)

-Wash mint - Coriander and green chillies thoroughly well by soaking it in a big bowl of water and rinsing it a couple of times , for the sand and sediments to be completely removed
-In a mixie / blender add in bread , peanuts and blend it well
-Now add in all the other ingredients and blend until u get in a smooth paste
- Add a few drops of water to adjust the consistency

Note:

If you are planning to store it, use glass bottles or air tight containers, and omit the lemon juice
Add the juice as and when you use it
This is a more thicker version and usually goes well on sandwiches and used as a spread
In case you want a lighter version to go with pakodas / panner tikkas, omit the bread and peanut and you can add some raw mango pieces for a more tangy taste
In case you just want to go for a plain coriander chutney , omit the mint leaves, this will also give you a more lighter  kind of a parrot green color to the plate