Tangy Sandwiches for your Sunday Breakfast

As part of the "I love to cook" series, I decided to make some tangy sandwiches for breakfast and Bhindi Masala Gravy accompanied by Rotis for dinner.

Whole Wheat bread or Multi grain bread slices
Finely chopped onion 1 cup
Finely shredded cabbage 1 cup
Dark soy sauce 1 tsp
Tamarind paste 

Finely chopped coriander or mint leaves
Salt and Pepper to taste
1 tbsp olive oil

1. In a tava or your non-stick pan, add oil and saute the onions until they turn a lovely golden brown. Meanwhile, toast the bread slices in a pan. You can add butter if you choose to.
2. Add the shredded cabbage and saute until they are roast in the pan and give out a lovely aroma.

3. Add a dash of dark soy sauce.
4. Add a pinch of asafoetida.
5. Add salt and pepper to taste.
6. On one side of the bread slice, apply the tamarind paste and spread it evenly. Take care to use the right quantity or it can really taste terribly tangy. 

7. On the other side of the bread, add a little of the onion-cabbage mix, sprinkle some coriander leaves, and then place the other slice on the top. Press it down nicely and cut the sandwich into two neat halves.

Decorate your serving plate with a slice of cucumber, olive, tomato and a little ketchup. Your sandwiches are now ready to be served!


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