Indian Sandwich Food

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EASY CRESCENT SAMOSA (INDIAN STYLE SANDWICHES)



Easy Crescent Samosa (Indian Style Sandwiches) image

Easy to make baked version of the delicious filled Indian sandwiches. Vegetarian, mild and so simple. Make it spicier if you wish by adding more curry powder or a bit of cayenne. I adapted this from a Pillsbury bake-off winning recipe. Great snack, appetizer, or main dish! Serve with this yummy honey sauce!

Provided by SaraFish

Categories     Lunch/Snacks

Time 25m

Yield 16 samosas

Number Of Ingredients 22

1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
2 cups cooked diced potatoes
1 cup cooked diced carrot
1/2 cup canned sweet peas or 1/2 cup frozen sweet peas, thawed
5 teaspoons soy sauce
1 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon dried cilantro
1/4 teaspoon ground ginger
1/4 teaspoon turmeric
1/4 teaspoon salt
1 dash red pepper flakes
1 tablespoon water
2 (8 ounce) packages crescent rolls
1/3 cup honey
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon water
2 garlic cloves, crushed
1 pinch red pepper flakes

Steps:

  • Saute onion and garlic in oil 5 minutes until onion is soft.
  • Add all other ingredients except crescent rolls.
  • Stir gently over medium heat for several minutes until well incorporated.
  • Set aside.
  • Heat oven to 375°F.
  • Open cans of crescent rolls and unroll the dough.
  • Separate into 4 rectangles and pinch the triangular perforations to seal.
  • Cut each rectangle in half crosswise to make squares (you'll have 8 squares per can of crescent rolls).
  • You may have to coax the dough gently with your hands to make it square and to close up the perforations.
  • Spoon a heaping spoonful of filling in the center of each square and fold over to make a triangle.
  • Pinch the edges to seal.
  • Bake on cookie sheets sprayed with Pam for 12-15 minutes until golden.
  • Cool slightly on rack.
  • Serve warm with Honey Dipping Sauce.
  • Mix sauce well in small bowl.

TOASTED SANDWICHES INDIAN STYLE



Toasted Sandwiches Indian Style image

This is one of my favourite snacks at the weekends. The recipe is simple, quick, tasty and spicy just as I like it. I used a sandwich toaster for making these but you can use the filling in paninis and even in simple sandwiches.

Provided by princess5409

Categories     Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 potatoes, medium size diced as small as you can
2 cups frozen mixed vegetables, I used the ones with more peas, carrots and sweet corn
bread, 1 loaf of medium sliced
250 g butter or 250 g margarine
1 teaspoon salt
1 teaspoon chili powder
fresh chili pepper, 2-3 finely chopped (or not if you do not like hot stuff)
1 onion, finely chopped (optional)
1 tablespoon oil
1 teaspoon mustard seeds
1 tablespoon lemon juice
2 teaspoons sugar
coriander, washed and chopped

Steps:

  • Heat the oil and add the mustard seeds.
  • Once they finish popping - add the diced potatoes and stir them well.
  • Add the spices - salt, chilly powder, turmeric, green chillies, sugar and allow to cook for 5 minutes.
  • Now add the frozen vegetables and allow them to cook. If you cook this mixture gently with the lid on - you shouldn't need to add any water to the mixture.
  • Once the vegetables soften - it didn't take too long for mine about 10 minutes- add the sugar, lemon juice and coriander and allow the mixture to cool by transferring it to a wide dish.
  • Now mix in the finely chopped onions. The mixture can now be used for filling pita bread, paninis or sandwiches.
  • Switch on the sandwich maker.
  • Butter 2 slices of bread using either butter or margarine and turn them over. My sandwich mixer requires the bread to be buttered on one side and the mixture to be topped up on the other side.
  • Add the sandwich filling between the two slices of bread and cook them in the sandwich toaster.
  • Continue making all the sandwiches in the sandwich maker.
  • Serve them with any chutneys or dips or ketchup.

Nutrition Facts : Calories 645.2, Fat 54.8, SaturatedFat 32.5, Cholesterol 133.6, Sodium 1005.6, Carbohydrate 37, Fiber 7.2, Sugar 3.2, Protein 6.8

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