Seasoned Yogurt Sandwich
|Plain yogurt||3 Cup (48 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Chili garlic sauce||1 Teaspoon|
|Mustard paste||2 Tablespoon|
|Green chili||2 , chopped|
|Coriander leaves||1⁄2 Cup (8 tbs), chopped|
|Cheddar cheese||1⁄2 Cup (8 tbs), grated|
|Shallot||1 , thinly diced|
|Slices of bread||5|
|Butter||1⁄2 Cup (8 tbs) (For Grilling The Sandwiches)|
Method for making Hung Curd (discarding water from the Yogurt):
Take a muslin cloth and place 2 and 1/2 cup of yogurt in the centre. Pick all the four corners of this cloth and make a sack. Clip this from the middle and hang this sack on the sink to discard water from the yogurt. You have to leave this overnight.
Method for making the sandwich filling:
Remove the prepared hung curd from the muslin cloth and place it in a mixing bowl. To this, add salt, pepper, green chili, cheese, coriander leaves, mustard paste and shallot. Mix all these ingredients together to form a paste. If you feel that the paste is too thick, use some plain yogurt to thin it out. Once the mixture is ready, spread it over a slice of bread and cover it with another slice to make a sandwich. Now butter one side of this sandwich and set aside with the buttered side facing you. Repeat to make another sandwich and place this on top of the first one, again with the buttered side facing you. This process will aid in grilling with less butter. Keep layering them until you have a stack of five sandwiches. Now its time to grill them!
Heat a non-stick pan or a griddle on medium heat. Place the sandwich on the hot griddle with the buttered side down. Press it a couple of times and once golden brown, flip to cook the other side too. Each sandwich should take about couple of minutes. Remove from the griddle and enjoy with ketchup while they are hot! You can also cut them in desired shapes. I like to cut them diagonal and thus, five sets yield ten sandwiches.
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