Suspicious sandwich/Veggie wraps

This recipe has an interesting story behind its name. My son started calling it the "suspicious sandwich" because every time I made it for him, he was surprised by what was inside. The sandwich always had a burst of different flavors that he enjoyed every single time, making it one of his favorites. It's also my go-to recipe when I'm short on time but still need a healthy, filling meal. I've experimented with several variations of this recipe, and I'll share one in detail in this post, along with other variations in the notes section until I can create a separate post for them.

PREP TIME

15 mins

COOK TIME

10 mins

TOTAL TIME

25 mins

  

Makes 5-6 sandwiches

Ingredients:

• 1 packet ready to make roti's or tortilla
• 1 cup - Shredded Cabbage 
• 1 cup - Sliced onion 
• 1 cup - Sliced Tomato
• 1 cup - Spinach leaves
• 1 cup - Cucumber
•  Bitchin' sauce
• Salt to taste
•       Crushed black pepper
•       3 cubes - Amul cheese (Any other cheese can be used as well)
•       Olive oil to grill the sandwich 

 Preparation:

1. Heat a griddle on medium flame till hot
2. Half cook the roti/tortilla and let it cool
3. Now fold the roti/torilla twice to make a quarter/triangular shape
4. Open it back and make a slit half way through (see the video for details)
5. On one of the quarter of the roti apply the bitchin' sauce (I used pesto), you can use any other of your choice. Also this can be replaced with Mayo, Indian mint Chutney, traditional pesto, hummus etc
6. In the remaining 2 quarters add the veggies. The veggies can be placed in layers. I love it loaded with veggies
7. In the last quarter, add grated cheese
8. Now, starting with the quarter with the sauce - Start placing the quarters on the next quarter and continue to do that until we have the sandwich in the shape of a quarter(triangle)
9. Apply some oil or butter to a heated griddle
10. Place the sandwich on the griddle and cook till crispy and brown
11. Flip around and cook the other side as well
12. The sandwich is ready to be served with ketchup, Indian mint chutney or can be just eaten as is. All have its own flavor burst

NOTE:

• This is just one variation of the sandwich. We can use different sauces, different veggies and make it with your own preferences
• For added protein content, we can also roast and add a slice of paneer, Tofu along with vegetables

Cucumber thalipeeth

PREP TIME

20 mins

COOK TIME

40 mins

TOTAL TIME

60 mins

  

Makes about 10 medium sized thalipeeth

Ingredients:

• 1 cup - Wheat flour (Skip if you want to make gluten free version)
• 1/4 cup - Ragi flour
• 1/4 cup - Bajra flour
• 1/2 cup - Besan flour
• 1 cup - Jowar flour
• 1/2 cup - Rice flour
• 1 tsp jeera
• 4-5 tsp sesame
• 8-10 chopped leaves kadipatta
• Chopped cilantro
• 2 Tbsp oil
• Additional oil to cook thalipeeth
• 6-8 garlic cloves
• 1 inch grated ginger
• 2 tsp Asafetida
• Salt to taste
• 1 tsp red chilli powder (or more if you like spicy)
• 1/2 tsp powdered jaggery
• 2 tsp dhaniya -jeera powder
• 1-2 Chopped green chillies
• 1 big Grated cucumber
• 1 small chopped onion
• Additional chopped onion to apply while making individual thalipeeth
• Water in a bowl while making thalipeeth

Preparation:

1. In a large bowl, combine all the flours
2. Add all the masalas and other ingredients from the list and mix well
3. Make a dough, not too hard like chapati dough and not watery. Make it enough to be able to spread with fingers on a sheet of plastic
4. Take a sheet of plastic paper and apply oil
5. Take a small ball of dough and place on the sheet. Spread the dough to make as flat as possible. Make 2-4 small holes in thalipeeth with fingers. This will help cook it better and make it crispier (watch the video for better understanding of how to make it)
6. You can add fine chopped onion and sesame seeds if you like it
7. Heat a griddle and once hot apply oil
8. Transfer the thalipeeth on the griddle, apply oil on the thalipeeth, cover it with a lid and cook it well on one side for 3 min or so
9. Once cooked, flip around and cook for another 2-3 min  

NOTE:

1. Serve with butter or yogurt
2. Cucumber can be replaced with red pumpkin, laud/dhoodi, ridge gourd/turai/dodka

Whole wheat garlic naan

PREP TIME

15 mins

COOK TIME

30 mins

TOTAL TIME

45 mins

Ingredients

Naan:

• 1.5 cup whole wheat flour or all purpose flour
• 1/2 cup curd
• 1 tsp salt
• 1 tsp powdered sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• toppings: minced garlic, cilantro or fresh herbs, nigella seeds, black sesame seeds, butter etc

Vegan version:

• 2 cup whole wheat flour or all purpose flour
• 2 Tbsp oil
• 1/2 cup water
• 1/2 tsp instant yeast
• 3 Tbsp water for yeast mixture
• 1 tsp sugar
• 1 tsp salt
• toppings: minced garlic, cilantro or fresh herbs, nigella seeds, black sesame seeds, butter etc

Naan ready to be cooked

Instructions

Regular Naan:

1. Mix all the ingredients except toppings. Mix well to combine and cover with a towel. Let the dough sit for 25 - 30 mins in a warm place.
2. Drizzle a few drops of oil on the dough and spread. Use a tbsp of flour if needed to bring it together into a smooth ball. Divide the dough into equal portions. Shape into smooth balls. Place the balls on parchment, cover with a towel and let sit for 10-15 mins. Meanwhile prep the skillet, toppings etc.

Vegan Naan:

1. First mix yeast, water, sugar and keep aside
2. In a bowl, mix flour, garlic and oil
3. Add the above yeast mixture with 1/2 cup water and knead into a smooth dough
4. Cover with a towel and set it aside for 45min to an hour until doubled.

Common steps for both versions:

1. Use some flour to shape the balls into naans using a rolling pin or just pressing with your hand(lightly so that all the air from the rising dough isnt squeezed out). Spritz water on top and press in any toppings like garlic, cilantro, nigella seeds or other seeds. 
2. Heat a cast iron or heavy bottom skillet over medium high heat. 
3. Flip the naan over and add a generous amount of water. Make sure its a lot of water, this will help the naan to stick to the skillet when we flip over on the burner.
4. When the skillet is hot, transfer the naan to the skillet, sticking the wet side to the skillet. Press a little.
5. Cook for few min on one side and flip the skillet over the burner and cook for few min.
6. Apply garlic-butter mix on the hot naan for additional garlic flavor. Skip this step for vegan version
7. Enjoy with any Indian curries.

Avarekalu thalipeeth (Avarekalu Rotti)

Makes 10 Thalipeeth
Preparation time - 20min

Ingredients:
Rice Flour - 1/2 cup
Besan (Gram flour) - 1/2 cup
Ragi flour - 1/2 cup
Jowar Flour - 1/2 cup
Wheat flour - 1/2 cup
Bajra flour - 1/2 cup
Green Chilly - 3 medium spicy
Onion - 2 big sized
Avarekalu - 3 cups
Asafoetida - 1/2 tsp 
Grated fresh coconut
Jeera seeds
Sesame seeds Cilantro
Oil to roast the rottis
Salt to taste
Aluminum Foil to make the thalipeeth


Method:

1. Pressure cook the avarekalu (flat beans), with some water and salt.
2. Once the pressure goes off, mash half of them and keep aside.
3. Chop cilantro leaves, onion and green chilly and keep aside.
4. Take all the ingredients in a bowl along with all the flour.
5. Now add salt, Jeera, sesame seeds and mix well.
6. Then add water and make a dough. not very thin.
7. Take an aluminum foil, put some oil on it and put a ball of the dough and spread into a round pan cake.
8. Heat a tawa and put the thalipeeth on it.
9. Apply some oil on both sides and cook well.
10. Serve with curd, butter or dry fresh coconut chutney. 

Rice Paratha

Makes 5-6 parathas 
Preparation time: 15-20minutes

Ingredients:

Left over rice - 2 cups
Methi leaves - 1 bunch
Coriander leaves - 1/2 bunch
Garam masala - 1 tsp
Chat masala - 1sp
Salt to taste
Red chilly powder
Jeera powder
Dhaniya powder
Asafoetida - 1/2tsp
Kneaded chapati dough for 5-6 parathas


Method:

1. Take the rice in a large bowl.
2. Add chopped methi and coriander leaves.
3. Add Salt, Garam masala, Chat masala, red chilly powder, Jeera powder, Dhaniya powder and Asafoetida.
4. Mix all this well.
5. Put the ingredients into the mixer and coarsely grind it.
6. Divide into equal sizes and make a balls and keep aside.
7. Roll the chapati dough into medium size circle.
8. Put in one rice ball and close the chapati.
9. Now flatten the ball and roll the chapati into a bigger circle.
10. Sprinkle some oil in the tawa.
11. Put in the rolled paratha and cook both the sides with some oil, until it is crisp.
12. Serve hot with Dahi or raita and yummy pickle.

Double decker paratha

I was very confused as to how will both sweet vegetables i.e. Peas and Carrot go along. They both are sweet in taste. But I was amazed by the combination with proper quantity of green chillies. In this recipe the proportion of chillies is very important, we need to keep that in mind.

Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 4 servings

What all you will need:
12 chapatis

For The Carrot Stuffing
1/2 cup grated carrot
1 tsp cumin seeds (jeera)
1/2 tsp finely chopped green chillies
1 tsp lemon juice
1/2 tsp oil
salt to taste

For The Green Peas Stuffing
1 1/2 cups boiled and mashed green peas
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1 tbsp chopped coriander (dhania)
1/2 tsp oil
salt to taste

Other Ingredients
2 tsp oil for cooking

How do we make them:
For the carrot stuffing
1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the carrots, green chillies, lemon juice and salt and mix well.
3. Cover and cook for 2 minutes. Keep aside.

For the green peas stuffing
1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the green chillies, coriander and salt and cook for 1 minute.
3. Add the green peas and cook for another minute. Keep aside.

How to proceed
1. Spread 1 tablespoon of the carrot stuffing on one chapatti and cover with another chapatti.
2. Then spread 1 tablespoon of the green peas stuffing, place another chapatti on the top and press firmly to seal the edges.
3. Cook the resultant double decker parathas on a tava (griddle) on both sides, using a little oil.
R4. epeat with the remaining chapattis and stuffing to make 3 more parathas.
Serve hot.

Muli or raddish paratha

Muli or Raddish paratha

Servings - 4 persons

Preparation time - 20 min

Ingredients :
1 teaspoon green chilly finely chopped
2 teaspoon dhaniya-jeera powder
1/2 teaspoon turmeric powder
250 grams Muli or raddish
1/2 Asafoetida (Hing)
Cilantro/coriander
2 teaspoon jeera
salt to taste
Oil




Method :

1. Take some oil in a pan and make it hot. Add Asafoetida (Hing) and
haldi to it. Then add jeera.

2. Add grated raddish and chopped cilantro.

3. Add salt and green chilly. Fry it for sometime.

4. Roll the wheat flour ball in a small circle. Put some muli/raddish masala
into the circle. Fold in the shape you wish and roll it into the shape
you wish.

5. Roast the paratha in butter and have hot with any sabji or pickle of
your choice.

Coriander/Cilantro paratha

Coriander/cilantro paratha

Makes 8 parathas

Time of preparation - 20 min

Ingredients :
1 bunch Cilantro/coriander (makes 8 parathas)
1/2 teaspoon red chilly powder
1/2 teaspoon turmeric powder
1/2 Asafoetida (Hing)
2 teaspoon jeera
salt to taste
Oil




Method :
1. Take some oil in a pan and make it hot. Add Asafoetida (Hing) and haldi to it. Then add jeera.
2. Add the chopped cilantro.
3. Add salt and red chilly powder. Fry it for sometime.
4. Roll the wheat flour ball in a small circle. Put some cilantro masala into the circle. Fold in the shape you wish and roll it into the shape you wish.
5. Roast the paratha in butter and have hot with any sabji of your choice.