This morning I prepared Iyengar Bakery style ‘Vegetable Open Sandwich’ for breakfast. Makes for a colorful lunch box treat for kids.
Ingredients
1 tablespoon of any edible oil (I used olive oil for its smell)
1 small onion finely chopped
1-2 green chilies chopped (kids usually don't like them coming in mouth so cut finely)
1 cup of capsicum finely chopped (You can take any color, I added green one)
1 cup grated carrot
1/2 tablespoon red chili powder
1 tablespoon of tomato ketchup or sauce
1 tablespoon of lemon juice
1 cup of coriander leaves finely chopped
Method
1 cup of capsicum finely chopped (You can take any color, I added green one)
1 cup grated carrot
1/2 tablespoon red chili powder
1 tablespoon of tomato ketchup or sauce
1 tablespoon of lemon juice
1 cup of coriander leaves finely chopped
Method
Heat olive oil in a cooking vessel.
Add onion and green chili and saute for 4 minutes.
Add capsicum and carrot and saute for another 6 minutes.
Add salt to taste, red chili powder and pinch of turmeric powder. Mix well.
Add tomato ketchup, lemon juice and chopped coriander leaves and mix. Turn of heat and remove onto a plate.
Add salt to taste, red chili powder and pinch of turmeric powder. Mix well.
Add tomato ketchup, lemon juice and chopped coriander leaves and mix. Turn of heat and remove onto a plate.
Toast whole wheat or brown bread on one side, spread some tomato sauce, spoon some of the vegetable masala all over and toast the other side of the bread in a few drops of ghee or butter.
Your Vegetable Masala Toast is ready to serve.
This can be used as evening snack also. You can use variations in stuffing such as adding leafy vegetables, mashed potatoes, peas, etc. Go on, give some idea to your creativity and prepare this dish.
Your Vegetable Masala Toast is ready to serve.
This can be used as evening snack also. You can use variations in stuffing such as adding leafy vegetables, mashed potatoes, peas, etc. Go on, give some idea to your creativity and prepare this dish.
