How to make Grilled Kalka Sandwich -
Sandwich made with leftover vegetable.Memorable taste, flavour packed fast food and an overall healthy experience, is what makes this sandwich the best.
This recipe is from the book Any Time Temptations.
Main Ingredients : Leftover cooked vegetables, Breads
Cuisine : Indian
Course : Snacks and Starters
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You can also find more Snacks and Starters recipes like Namakpara Over Loaded Potato Skins Lemongrass Chicken Skewers Grilled Paneer With Honey Chilli Sauce
Grilled Kalka Sandwich Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Grilled Kalka Sandwich Recipe
Leftover cooked vegetables 1 cup
Breads 8 slices
Butter 4 tablespoons
Fresh coriander leaves finely chopped 1/4 cup
Lemon juice 1 teaspoon
Chaat masala 1/2 teaspoon
Method
Step 1
Butter the bread slices using half of the butter. Mix the left over vegetable well and mash, if required. If the vegetable is with gravy cook it on high heat to remove excess moisture. Add lemon juice, coriander and chaat masala and divide into four portions.
Step 2
Place one portion on each of four of the buttered bread slices. Cover with the remaining bread slices and toast in a sandwich toaster on either side, applying the remaining butter to the exposed side of the bread slices.
Step 3
Remove when golden brown. Serve hot with mint and coriander chutney or tomato ketchup. Variations: 1.Dal stuffing: It can be first sautéed in butter with chopped onions and tomatoes and then used as stuffing.
Step 4
2.Rajma stuffing: Normally rajma, when kept in the refrigerator overnight becomes thick and dry. If not, then drain the gravy, mash the rajmas and reheat with some of the drained gravy for the desired consistency.
Step 5
3.Chicken stuffing: If dry boneless chicken dish is leftover then it can be shredded and used but if curried chicken is left, then chicken pieces should be removed, de-boned, shredded and then stuffed.
Nutrition Info
Calories : 1072 Kcal
Carbohydrates : 118.1 gm
Protein : 15.2 gm
Fat : 59.9 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
