My Mambo Jumbo Sandwich

Last few days I was feeling like eating sandwich so I had Panera's sandwich. It was yummy. My parents also tried , they liked it accept the big lettuce :) and yes they added little bit of spicy Sriracha sauce in their sandwiches to make bit spicy.  I was feeling like eating next day again. When I went home after work I saw that  Mom cut some cucumbers and tomatoes to make sandwiches. I told her I will make sandwiches as she has already completed the tough job-cutting the veggies.  I don't like to cut vegetables. I prepared sandwiches using what I had in my home pantry and made my yummy Mambo Jumbo Sandwich.

Ingredients:-
(1). 4 slice of whole grain bread or Udi's rice bread(gluten free)
(2). 1 tomato
(3). half cucumber
(4).6 slice of jalapenos
(5).1 spoon fruit jam
(6).2 spoon vegetable cream cheese
(7). 1 spoon Sriracha sauce
(8). 2 spoon coriander chutney
(9).2 cup shredded Cheddar cheese
(10).4 spoon butter spread or butter

Recipe:-
Cut tomato and cucumber into thin round slices. Put  non-stick pan on stove and add two spoon of butter spread. When spread starts melting , put two slices of bread in pan. Coat both side with butter. Once both sides become crispy toasted remove them from the pan. Repeat same for other two slices.

On a slice of  bread apply cream cheese and coriander chutney. Put 2-3 slices of tomatoes ,cucumbers and jalapenos on it. Put this slice in warm pan again. Add about cup of Cheddar cheese on top, wait for cheese to melt.  Meanwhile on the other slice apply little sriracha sauce and coriander chutney.  When cheese starts melting cover it with this other slice. Repeat same for other two slices. These will make two individual sandwiches.

Apply fruit jam on top of both sandwiches. In a serving plate put one sandwich (this one will have top covered with jam) put another sandwich on top of it such a way that its jam covered slice come on top of another,  making jam spread as middle layer and top of the sandwich has no spread or coating.

Voila mambo jumbo sandwich is ready. Serve it with kettle cooked potato chips and milk-shake or iced coffee.Your guests will love it.

If your guests are kids than replace Sriracha sauce with ketchup, coriander chuteney with peanutbutter or nutella spread, jalapeno with other veggies(like carrot slices).

Tips:-If you don't have Sriracha sauce you can use garlic chutney. You can also use fresh or shredded Mozzarella cheese or Amul's cheese.

Vegetarian Baked Eggplant Parmesan

After searching online and several trials , I came up with easy enough recipe to make vegetarian baked Eggplant Parmesan. I saw this recipe on Martha Stewart Show on PBS. I used that as my base with few changes.

Ingredients:

1. 1 small eggplant
2. 2 cup corn flour
3. half cup milk
4. 1 teaspoon dried oregano
5. 1 teaspoon dried basil
6. 1/4 cup grated Parmesan cheese
7. 1.5 cup dry breadcrumbs
8. 1 teaspoon black pepper powder
9. 1 teaspoon red pepper flakes
10. 5-6 cup pasta style tomato sauce(flavored with oregano and basil)
11. 1 packet shredded mozzarella cheese or fresh mozzarella ball

Recipe:-
Cut eggplants into thin(not more than 1'inch thick) round slices. For small casserole about 25 slices will be enough.Put slices in forms of layers in colander. After each layer sprinkle pinch of salt evenly.Keep aside for 30 minutes to drain.This will remove extra water from eggplant and help in speedup the baking process.When slices have drained,using paper towel wipe off the excess salt and water.

In one bowl add milk and corn flour make it to batter consistency. In another bowl, combine breadcrumb, Parmesan cheese,  oregano and basil, season with black and red pepper. Salt in Parmesan cheese and breadcrumbs are enough so no need to add salt in this mixture.

Dip each slice in the batter,drip off excess batter and now coat each side with breadcrumb mixture. Take two baking sheet , greased them lightly with cooking oil and spread the eggplants. Put both baking sheet in preheat oven of 400F for 40 minutes. After first 20 minutes turn the sides of eggplants.Once eggplants get cooked take the sheets out from oven.

Now in slightly greased baking sheet spread about 1.5-2 cup of tomato sauce. Layer the baked eggplants into the sauce. Sprinkle shredded mozzarella cheese or cut small pieces of fresh mozzarella and spread on eggplants. Repeat above steps. You can keep last layer made of mozzarella cheese or of tomato sauce.

In 400F preheated oven put this casserole to bake for about 20-25. Check periodically  by inserting toothpick into casserole to make sure it is getting cooked properly. Once done take out the casserole from the oven let it cool for about 5-7 minutes on counter-top.
Cover aluminum foil so that casserole doesn't loose it moisture or doesn't become dry. Cut casserole into small serving size pieces using pizza cutter .

Serve  Eggplant Parmesan with side of Cesar Salad or Garden salad.