Get spread, go!

With ingredients like chicken tikka, spinach and jalapeno, here's an awesome sandwich spread in the making

Chicken tikka sandwich

Ingredients
>>8 white bread slicesu00a0u00a0u00a0u00a0
>>8 chicken tikkas, choppedu00a0u00a0u00a0
>>1 medium onion, choppedu00a0u00a0u00a0u00a0
>>1 small green capsicum, choppedu00a0u00a0u00a0
>>2 tbsp chopped fresh coriander leavesu00a0u00a0
>>Green chutney as requiredu00a0u00a0u00a0u00a0u00a0
>>1/2 tsp chaat masalau00a0u00a0u00a0u00a0u00a0
>>2 tbsp mayonnaiseu00a0u00a0u00a0u00a0u00a0u00a0
>>Butter as requiredu00a0u00a0u00a0

Method
Mash the chicken tikkas in a masher. Add onion, green capsicum, coriander leaves, green chutney and chaat masala and mix.
Add mayonnaise and mix well.
Butter the bread slices on one side only. Spread the filling evenly over four slices and cover with another slice each.u00a0
Apply a little butter on the outer sides of the sandwich and place them one by one in the preheated grill. Grill till golden. Cut into triangles and serve immediately.
You can serve the sandwiches without grilling too. In that case trim the edges and cut into triangles and serve.

Open vegetable sandwichu00a0u00a0

Ingredients
>>8 bread slicesu00a0u00a0u00a0u00a0u00a0u00a0
>>1 tbsp butteru00a0u00a0u00a0u00a0
>>2 medium onions, choppedu00a0u00a0u00a0u00a0
>>4 garlic cloves, choppedu00a0u00a0u00a0u00a0
>>15-20 spinach leaves, blanched, choppedu00a0u00a0u00a0u00a0
>>1/4 cup white sauceu00a0u00a0u00a0
>>Salt to taste
>>1/4 tsp white pepper powderu00a0u00a0
>>1 cup grated cheeseu00a0u00a0

Method
Grill the bread slices on one side, cut them into triangles and set aside.
Heat the butter in a pan, saute chopped onions and garlic and fry briefly. Add the chopped spinach and saute for a minute. Stir in white sauce and add seasoning.
Spread the mixture on the plain side of bread slices. Top each with grated cheese and grill them in an oven or a griller till the cheese melts or turns golden brown.
Serve hot with tomato ketchup.

Naan sandwich

>>4 naansu00a0u00a0u00a0u00a0u00a0
>>2 tbsp oil + for frying
>>2 large onions, choppedu00a0u00a0u00a0
>>2 medium tomatoes, choppedu00a0u00a0u00a0
>>Salt to taste
>>2-3 green chillies, choppedu00a0u00a0
>>2 tsp red chilli powderu00a0u00a0u00a0
>>1/4 tsp turmeric powderu00a0u00a0u00a0
>>3 eggsu00a0u00a0u00a0u00a0u00a0
>>2 large boiled potatoes, grated or finely chopped
>>2 tbsp chopped fresh coriander leaves

Heat two tablespoons of oil in a non-stick pan; add the onions and saute over medium heat till light golden.
Add the tomatoes and salt and continue to cook for another two minutes.
Add the green chillies, red chilli powder and turmeric powder. Stir and cook for two minutes, or till the oil separates.
Add the eggs and cook for one minute without stirring. When set, stir lightly with a wooden spatula and cook till done. Add the potatoes and coriander leaves. Mix well and remove from heat.
To prepare a each sandwich, split a naan in half to make two flat rounds. Place a generous portion of the potato and egg filling on one half, spread evenly and then place the other half of the naan on top and press lightly.
Heat a teaspoon of oil on a non-stick tawa; place the naan sandwich and cook over low heat for one minute. Carefully flip the naan over, drizzle some more oil around and cook for another minute.
Remove from the tawa carefully and cut into quarters and serve with green chutney and onion rings.u00a0u00a0
Note: The naans used in this recipe are not the same as the familiar tandoori naans. They are more like Indian pizza bread and can be bought from Muslim bakeries or in Muslim localities.

Pita sandwich

Ingredients
>>4 pita breadu00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>2 tbsp oilu00a0u00a0u00a0u00a0u00a0
>>2 medium onions, slicedu00a0u00a0u00a0u00a0
>>2 boneless chicken breasts, cut into 3 cm long stripsu00a0u00a0u00a0
>>1 medium green capsicum, seeded, cut into stripsu00a0u00a0u00a0u00a0
>>Salt to tasteu00a0u00a0u00a0u00a0
>>1/4 tsp crushed black peppercorns
>>1/4 cup yogurtu00a0u00a0u00a0u00a0u00a0
>>1/4 cup cream
>>1 medium cucumber, seeded, choppedu00a0u00a0u00a0u00a0
>>1 bunch lettuce, hand tornu00a0u00a0u00a0u00a0u00a0
>>2 medium tomatoes, cut into roundelsu00a0u00a0u00a0
>>4 pickled jalapenos, slicedu00a0u00a0

Method
Heat oil in a pan, add onions and saute. When onions become translucent add chicken and capsicum. Saute till chicken is cooked, season with salt and crushed peppercorns. Remove and set aside. Beat yogurt well with cream. Combine with cucumber and season.
Cut open the side of pita bread to make pockets. Stuff in a layer of shredded lettuce, slices of tomatoes, jalapenos, a large spoonful of cucumber-yogurt relish and the chicken and capsicum mix.
Top with another layer of shredded lettuce. Serve with a dip of your choice.

Vidya Shah from Parel wins an autographed copy of Chaat, Chef Kapoor's book

Chilled vegetable cocktail

Ingredients
2 cups carrot juice
2 cups tomato juice
2 cups bottle gourd (dudhi) juice
Juice of 3 fresh lemons
3 tbsp rose syrupu00a0
1/4 tsp white pepper powderu00a0
1/2 tsp rock salt powderu00a0
1/2 cup mint juiceu00a0
Salt to cover the rim of the glassu00a0
3 tbsp powdered sugar
Few basil leaves
Thin slices of lemon for garnishu00a0

Method
Mix all the above ingredients except the basil leaves and the lemon slices. Filter the juice into a jar and keep it in the refrigerator to chill.u00a0
Take tall glasses, dip the rim in salt and chill it in refrigerator.u00a0
To serve the cocktail, half fill each glass with crushed ice, pour in the chilled juice, garnish with few basil leaves and fix a lemon slice at the edge of each glass.

Shopping list for next week

Citrus tea cooler
> 2-3 lemons
> 1 pack tea bags
> 1 pack orange juice
> 1 bunch fresh mint leaves
> 1 bottle lemonade

Chai masala
> 10 gms peppercorns
> 1 small packet dry ginger powder

Grilled prawns with rice
> 10 jumbo prawns
> 2-3 leeks
> 1 bottle olive oil
> 1 bottle red wine vinegaru00a0

Green tea souffleu00a0
> 100 mls cream
> 10 gms pistachios
> 4 eggs
> 1 pack green tea
> 1 pack gelatin
> 1 bottle natural green colouru00a0u00a0u00a0