Meanwhile, add 1 tsp of oil in a small pan. When it is hot add finely chopped onions and saute until it is golden brown. This will take 3-4 minutes on a medium flame.Add corn, peas and saute for 2-3 minutes. It is ok if the veggies are little moist. It will help the spices to blend well. Now add pepper powder, amchur powder, chat powder and mix it well. Add little more salt if necessary Keep stirring so that it doesn't stick to the pan. Turn off the gas and let it cool for a while. Turn the spatula upside down and mash the peas and corn. You can also use potato masher if you have one. This will help the masala to stick to the bread. Add finely chopped cilantro leaves and mix it. Divide the masala in to equal parts. Take 2 slices of bread. Add the masala on one bread, spread it and close it with the other slice. Repeat the same for other slices. Place them carefully on a sandwich maker and cook until the light goes off (Please refer to the cooking instructions of your sandwich maker). Medium toasted sandwich will take 3-4 minutes approximately. (Using Sandwich maker) Alternatively, you can toast the bread on a tawa, stuff it with the masala as in the previous step and serve. (Conventional Tawa toasting) F.A.Q: What value addition can I make to this recipe? Spread some ghee or butter on the bread as soon as you remove from the tawa/sandwich maker. I personally love to toast my bread with ghee. Add finely chopped green chili for extra spice while sauteing onions. Use white bread instead of a wheat bread it definitely adds to the taste. How do I make it interesting for Kids? Trim off the bread crusts (the sides of the bread) before putting them on a tawa or sandwich maker. Kids might love to eat without the crusts. Add some grated cheese or cheese slice while preparing the stuffing. Some serving suggestions? Serve it with tomato ketchup or mint chutney. I am sure it will make it a lip smacking palette. Events This recipe made a secret wish to me that it would love to participate in the 'Cooking for kids-wheat' event hosted by Sireesha of Kidzdelight and Sharmi of Neivedyam.I hope they like this recipe.
Years ago, on a stormy evening I visited a small restaurant in Chennai (near the Ayyapan temple in Annanagar). That was the first and last time I visited that restaurant. But even today, I remember the taste of the sandwich they served. It was a perfect blend of veggies, mint chutney and some spices on a grilled soft bread (sandwich bread). I wish the restaurant is open and still they serve those yummy sandwiches. Coming back to the present moment, I recently prepared corn and peas sandwich, again on a rainy evening 🙂 Being health conscious I used wheat bread, corn, peas and mild spices to prepare this delectable dish. We were damn hungry and couldn't wait to click good pictures. Since it was so light to our tummy, I decided to send this to WYF:Light Meal event hosted by EC of Simple Indian Food. Ingredients from my pantry (for 3 sandwich) Onion - 1/2 (Small, finely chopped) Frozen Peas - 8 tbsp Frozen Corn - 8 tbsp Salt to taste Amchur Powder - 1/4 tsp Chat Powder - 1/4 tsp Pepper Powder - 1/4 tsp (mild spice) - 1/2 (medium spicy) Cilantro leaves - 1 tbsp chopped Wheat bread - 5 slice Water Oil - 1 tsp Cooking Instructions In a sauce pan, add corn, peas, salt and water (around 3/4 - 1 cup) and cook on a low flame for 5 minutes or until the veggies are cooked. I have used frozen corn/peas and it normally doesn't take much time to cook. Drain water.(If you are using dried green peas, then you must soak overnight, pressure cook for couple of whistles . I would recommend fresh ones over dried peas.)