Iyengar bakery style toast

Bread masala toast is a open sandwich, which can be made on busy mornings for breakfast and also if you want a light dinner too. I wanted to post a sandwich recipe without using a sandwich maker, and so posting this recipe. This can be made on a tawa and quite easy one to make too. I got this recipe idea from here. A best tiffin for  kids who come back from school and with veggies in it, quite healthy too. I have given this recipe for Kungumam Thozi supplement 2 months back.I made this bread masala toast again and clicked stepwise pictures to post it here.

Ingredients

  Preparation Time : 15 mins | Cooking Time : 20 Mins |   Serves : 3

     Bread slices  3
     Carrot    1
     Bell pepper|capsicum  a small piece
     Onion    1
     Tomato  1
     Cumin seeds  1/4 tsp
     Chaat masala  1/4 tsp
     Red chilli powder   1/4 tsp
     Tomato Ketchup    3/4 tsp
     Salt   to taste
     Butter    to toast bread   
     Oil   1 tsp   
     Coriander leaves  few

Method:

• Grate the carrots and cut the onion , tomato (deseed the tomato) and capsicum into very fine pieces.
• In a pan add oil and add in the cumin seeds and add the onions and saute till they turn pink. Add in the chopped tomatoes and saute well.

• Add in the grated carrots and the bell pepper. Stir it once and add the chaat masala,red chilli powder and the the tomato ketchup.
• Add salt and mix well. Saute in a low flame for 5 minutes. Switch it off .

• Place a tawa and heat it. Toast the bread with little butter on both sides. Spread the filling on the top side and garnish with coriander leaves.

• Repeat the same for the rest of the bread too.

Notes:

1. You can add cooked grean peas too.
2. Any veggies of your choice can be added.
3. You can either serve this as an open sandwich or serve as a closed sandwich by keeping another toasted bread on it.
4. Sprouts, cauliflower can be added
5. Left over potato curry or poori masala can be used as filling.

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Chutney without coconut

• In a pan add little oil and roast the urad dal, red chili and tamarind, till the dal turns golden brown. Keep it aside.
• In the same pan add the onions(take the skin of the onions) and garlic.
• Roast till golden brown. Keep it aside. Roast in a small flame.

• Add in the roughly chopped carrots. Cook in a low flame for 5 minutes.
• When everything is cool, grind urad dal, red chilli, tamarind, onions, garlic and carrots along with salt into a fine paste. You can add water while grinding.

• Temper with mustard seeds and curry leaves. 

• Carrot Chutney is ready to serve. 

1. You can add little grated coconut while grinding.
2. Shallots can be replaced with big onions.
3. Urad dal can be replaced with channa dal

• Do not spread the rice. Just allow the water to drain and le the rice has moisture content.
• Make it into a powder in the mixie. Sieve this and keep it aside. The maavu will  slightly have moisture content.