Sweet Corn Soup From Scratch

Sweet Corn Soup is a hugely sought-after thing in our family. It is the soup we order most often while eating out, and the soup I prepare often at home too. And why shouldn’t it be? It’s a delicious, delicately spiced soup after all, loaded with the flavour of sweet corn. In fact, I have been making loads of this soup lately – it is just the perfect, comforting and lovely antidote to the chilly, rainy weather we are having here in Bangalore at the moment.

In today’s post, I am going to share with you all the way I make Sweet Corn Soup from scratch.

Delicious Sweet Corn Soup, made from scratch

What goes into my Sweet Corn Soup

Making Sweet Corn Soup at home is not a very difficult task. If you are using frozen corn kernels, like I have done here, it takes hardly 30 minutes to put together (and that is including hands-free time, waiting for cooked sweet corn to cool down).

Apart from the corn, there are very few ingredients that go into this soup. Salt and pepper, a bit of sugar and a dash of lemon juice is what I use to flavour the soup. Just before serving, I saute some fresh coriander in butter and add it to the soup – a hack that my mother taught me to infuse oodles of taste to it. On an aside, I’m thinking these Crispy Paneer Potato Bites by Swaty would be simply lovely, along with this soup! 😊

I have used cornflour to thicken the Sweet Corn Soup, but you can skip this. In the ‘Tips & Tricks’ section of this post, I have suggested a few alternatives to soup thickeners that you could use too.

How to make Sweet Corn Soup from scratch

This is how I go about it.

Ingredients (serves 4):

1. 1-1/2 cups sweet corn kernels

2. 2 tablespoons + 1-1/2 cups + 1-1/2 cups water

3. 1 tablespoon cornflour

4. Salt to taste

5. Freshly cracked black pepper to taste

6. 1/2 tablespoon sugar

7. Juice of 1/2 lemon or to taste

8. A small cube of butter

9. 1 tablespoon finely chopped coriander


1. Wash the sweet corn kernels well under running water. Drain out all the water. Then, place the kernels in a saucepan and add in 1-1/2 cups water. Place on high flame. Let the water come to a boil, then reduce the flame to medium. Cook on medium flame for 5-6 minutes or till the corn kernels are tender. Switch off gas at this stage.

2. Keep the cooked sweet corn kernels aside. Very little water would be remaining at this stage. Let the corn kernels cool down completely. Then, reserve 1/4 of them for later use and transfer 3/4 of them to a mixer jar along with the remaining water from cooking them. Grind the latter to a smooth puree.

3. Take the cornflour in a small cup. Add in 2 tablespoons water and make a smooth, lump-free slurry. Keep aside.

Top left: Step 1, Top right and below: Step 2, Bottom left: Step 3

4. Now, transfer the corn puree to a heavy-bottomed pan, along with 1-1/2 cups of water. Add salt and sugar. Mix well. Let it come to a boil. Reduce the flame down to medium.

5. Add the freshly cracked black pepper.

6. Stirring constantly, add in the cornflour slurry. Mix well. Continue to cook on medium flame for 3-4 minutes or till the soup thickens up. Switch off gas.

7. Mix in the lemon juice.

8. In a small tempering pan, heat some butter till it melts, then add in the finely chopped coriander. Turn the flame down to medium. Gently saute the coriander for a couple of seconds, then add it to the soup. Your Sweet Corn Soup is ready to serve. Serve it immediately, piping hot.

Top left, centre and right: Steps 4, 5 and 6, Bottom left: Step 7, Bottom centre and right: Step 8

Is this Sweet Corn Soup vegan and gluten-free?

The above recipe is completely vegetarian, but not vegan (plant-based) due to the use of butter. For a plant-based version, you could use vegan butter, though I have no personal experience of doing so.

This soup is also gluten-free. The cornflour I have used in this recipe is typically gluten-free. However, you might want to check the label before buying a packet of cornflour, make sure it is indeed completely gluten-free.

Other soup recipes on my blog

I have quite a few other soup recipes on my blog, which you might be interested in checking out. Here are some examples.

Hot & Sour Vegetable Soup With Burnt Garlic

Lemon Coriander Soup With Vegetables

Broccoli Almond Soup

Dal Ka Shorba

Tom Kha| Vegetarian Thai Coconut Soup

Palak Ka Shorba

Thai Tom Yum Vegetable Soup

Italian-Flavoured Tomato Soup

Mug Nu Pani| Moong Bean Soup

Tips & Tricks

  1. I have used frozen sweet corn kernels here. You can use sweet corn on the cob too. Make sure you use fresh corn cobs/kernels that are unspoiled and free of fibres.

2. I have used regular salted butter here. You can use garlic butter too, which adds a nice flavour to the soup.

3. I have used lemon juice here, instead of which you can use vinegar. Adjust the quantity as per personal taste preferences.

4. I have used cornflour here to thicken the soup. Instead of this, you can use roasted wheat flour or arrowroot flour. You may also use a small boiled and mashed potato instead too, or potato starch that is readily available in shops. Please note that these alternatives do tend to impact the taste of the soup. Cornflour gives you the closest thing to a restaurant-style Sweet Corn Soup. If you are not comfortable with using cornflour, you may skip it (and any other thickener as well), and keep the soup as is – while this version might not be very thick, it still tastes just as great.

5. I have used 1 tablespoon of cornflour here, which gives a moderately thick, not watery consistency to the soup. If you want the soup to be thicker, you would need to use more cornflour.

6. If you do not want sweet corn kernels in your soup, you can puree them entirely after cooking and cooling them. I have reserved some kernels because I like the bite they offer while consuming the soup.

7. You may add some steamed veggies to the soup too – carrot, beans, cabbage and beans go beautifully. Ginger and/or garlic can be added for flavour too. Here, I have not used any of these ingredients.

8. You may adjust the quantity of water you use, depending upon your personal preferences.

9. You may jaggery to lightly sweeten the soup, instead of the sugar I have used here. You may even skip the sugar/jaggery completely, depending on personal taste preferences.

10. Soya sauce, tomato ketchup, green chilli sauce and/or red chilli sauce can be added to the soup for added flavour. I have not used these.

11. This Sweet Corn Soup is best served fresh, immediately after preparing it. If you don’t want to serve it immediately, you may make it sans the coriander sauteed in butter. When you are ready to serve the soup, you can saute the coriander in butter and add it to reheated soup. The sauteeing coriander in butter is something I learnt from my mom, and it infuses the soup with a gorgeous fragrance when done at the very end of the process.

12. I have used water to make this soup, as I never have ready-made vegetable stock at home. If you have stock ready, you may use it instead of the water.

Did you like this recipe? Do tell me, in your comments!


Gallery: 10 Most Cherished Thailand Memories

It is no secret that I have a special soft corner in my heart for Thailand; I have waxed eloquent about this on the blog often enough. The Land of Smiles is where the husband and I honeymooned, back in 2009. It is the place where we prayed for a daughter. It is the place we celebrated our daughter’s fourth birthday, keeping our promise to the Emerald Buddha to come back once we had a child. The country has given us several fond memories to look back upon and cherish and, needless to say, I would love to visit again.

As Thailand gears up to open international travel, I take this opportunity to share with you all some precious moments in the country that we hold close to our hearts. I have my fingers (and toes) crossed for the pandemic to ease soon, so we are free to fly to distant lands and explore them without fear. I can’t wait to rediscover our favourite Thai haunts, and ourselves in the process.

Until then, here is a glimpse of some special moments from our holidays in Thailand so far.

Being a part of Thailand’s Vegetarian Festival

We were lucky to experience the Nine Emperor Gods Festival (aka Vegetarian Festival) in Thailand, which falls in September-October every year. Most of Thailand goes vegetarian/vegan for the 9 days of the festival. Vegetarian/vegan foods are on sale everywhere. The picture depicts colourful Thai desserts available for sale at the Siam Paragon mall, Bangkok, during the festival.

The grand launch of Terminal 21

We were witness to the grand opening of the stunning Terminal 21 mall in Pattaya. The turnout of locals for the occasion was enormous, their passion for shopping infectious.

Immersing into Thai culture

During our holidays in Thailand, we have caught several traditional music and dance performances at various tourist destinations in Thailand. This beautiful dance ceremony was at the Noong Noch Village, Pattaya. Enchanting is the word.

Walking amidst the ruins of Ayutthaya

It was a goosebump-inducing experience, walking amidst the ruins of temples in Ayutthaya, where hundreds of thousands of souls have walked before us.

Getting up, close and personal with feathered friends at Safari World

It’s not every day that you have a colourful parrot feeding out of your hands! This was one of our best memories at Safari World, Bangkok, amidst many others. I think I enjoyed this more than my little daughter did.

Experiencing the splendour of Thai cuisine

I adore Thai cuisine, with its bold and beautiful flavours, and am so glad to have experienced it in all its authenticity. On our last trip to Thailand, this plate of sticky rice and mango was the first thing we gorged on, the moment after landing at Suvarnabhoomi Airport.

The wonders of underwater life

Underwater life has always fascinated me. I couldn’t be more thrilled with the opportunity to get up, close and personal with it at Sea Life, Bangkok.

Peaceful sunsets on the Pattaya beach

I love the vibes of Pattaya beach, calm and soothing as they are. We experienced many a quiet sunset here, which relaxed us to the core.

Being one with the elephants at Elephant Safari

Being one with the elephants at the Elephant Safari in Pattaya was quite something! We fed them, bathed them, took pics with them, and made paper out of their poop.

Marvelling at the stunningly beautiful Thai temples

Thailand has some awe-inspiringly beautiful temples, which I can spend hours admiring. This is at the extremely serene and lovely Sanctuary of Truth in Pattaya.

This is my entry for the #BlogYourThailand contest conducted by the Tourism Authority of Thailand, India. The theme I have chosen is ‘Rediscover’.

Toor Dal Fry| Dhaba Style Dal Fry

Dal Fry refers to a lentil gravy that is very popular in Indian restaurants, especially the dhabas of North India. It is an absolutely delicious dish, full of brilliant flavours, and makes for a beautiful accompaniment to rotis and rice alike. Today, I am going to share with you all the recipe for Dhaba Style Dal Fry.

Dhaba Style Dal Fry

What goes into Dal Fry?

The principal component of Dal Fry is mostly toor dal, while there may be other lentils added in at some times. The dish gets its name from the sauteed onions and tomatoes (‘fried’ in common parlance) that go into it – though there is really no deep-frying involved here.

Dal Fry is usually mildly spiced, with a bit of garam masala, lemon juice and kasoori methi greatly adding to it. However, it is the special tempering added to it that elevates the Dal Fry to a whole new level – mustard, cumin, garlic, curry leaves and a few other aromatics sizzled in ghee.

What is the difference between Dal Tadka and Dal Fry?

Both Dal Tadka and Dal Fry are popular dishes in Indian restaurants. The major components of both dishes are the same, but there is a difference in the way they are cooked, due to which the taste of both is completely different.

In Dal Tadka, the lentils are cooked along with the tomatoes and onions, after which it is salted, spiced and tempered. In Dal Fry, the tomatoes and onions are cooked separately and then mixed with the cooked lentils.

Different types of dal

I am a huge fan of different varieties of dal, and keep experimenting with various types at home. You might want to check out this Dal Moradabadi, Hyderabadi Khatti Dal, Maharashtrian Drumstick Dal, Gujarati Khatti Meethi Dal, Parikkai Pitla (a Tamilnadu version of sambar or dal), and Dal Dhokli.

Next up on my list is this Panch Phoron Dal that my fellow blogger Sujata ji has shared. Sujata ji‘s blog, Batter Up With Sujata, is a treasure house of unique baked goodies and Bengali recipes. I love the deep-red colour of this dal that Sujata ji has prepared with masoor dal and the Bengali five-spice mix called Panch Phoron.

How to make Dhaba Style Dal Fry

Making Dhaba Style Dal Fry at home is not very difficult. I have been fortunate enough to learn some dhaba-special dishes from a wonderfully talented cook in Delhi, such as this Aloo Matar Sabzi and Pakodewali Kadhi. This Dal Fry too I learnt from her, years ago, and have made countless times myself.

Here is how I go about it.

Ingredients (serves 3-4):

  1. 1/2 cup toor dal
  2. 1 medium-sized tomato
  3. 1 medium-sized onion
  4. A 1-inch piece of ginger
  5. 2 green chillies
  6. 1/2 tablespoon oil
  7. Salt to taste
  8. Red chilli powder to taste
  9. 1/4 teaspoon turmeric powder
  10. 1/2 teaspoon garam masala
  11. 1/2 teaspoon jaggery powder
  12. Juice of 1/2 lemon or to taste
  13. 1/2 tablespoon finely chopped fresh coriander
  14. 3/4 tablespoon kasoori methi

For tempering:

  1. 3/4 tablespoon ghee
  2. 1 teaspoon mustard seeds
  3. 1 teaspoon cumin seeds
  4. 2 pinches of asafoetida
  5. 5-6 cloves of garlic
  6. 1 sprig fresh curry leaves
  7. 2 dry red chillies


Top left and right: Steps 1 and 2, Centre left and right: Steps 3 and 4, Bottom left and right: Step 5

1. Wash the toor dal well under running water. Drain out all the water. Place the washed and drained toor dal in a wide vessel.

2. Add in enough water to cover the toor dal completely. Keep the water about 1/2 inch above the dal. Place the vessel in the pressure cooker. Pressure cook on high flame for 7-8 whistles or till the dal is completely cooked. Let the pressure release naturally.

3. Chop the tomato finely. Peel the ginger and onion, and chop them finely. Slit the green chillies length-wise. Keep aside.

4. Peel the garlic cloves. Pound them roughly using a mortar and pestle. Keep aside.

5. When the pressure from the cooker has gone down fully, get the cooked toor dal out. Mash the cooked dal thoroughly. Keep aside.

Top left and right: Step 6, Below top right and bottom right: Step 7, Bottom left: Step 8

6. Heat 1/2 tablespoon oil in a heavy-bottomed pan. Add in the finely chopped onion and ginger and the slit green chillies. Turn the flame down to medium. Saute on medium flame for about 2 minutes or till the onions start browning.

7. At this stage, add the chopped tomatoes to the pan. Also add in a bit of salt and a little water. Cook on medium flame for 3-4 minutes or till the tomatoes turn mushy.

8. Still keeping the flame at medium, add the cooked toor dal to the pan. Also add in about 3/4 cup water or as needed to adjust the consistency of the Dal Fry.

Top left: Step 9, Top right and below: Step 10, Above bottom right: Step 11, Bottom right: Step 12, Bottom left: Step 13

9. Add salt and red chilli powder to taste, as well as the turmeric powder. Keep the flame at medium. Mix well. Cook for about 2 minutes.

10. Now, add the garam masala to the pan, along with the jaggery powder. Mix well. Cook on medium flame for 3-4 minutes or till the mixture starts thickening. Switch off gas when the mixture is still a bit runny, as it will thicken further with time.

11. Add in the finely chopped coriander at this stage. Rub the kasoori methi roughly between the palms of your hands and add it to the pan too.

12. Add in the lemon juice too. Mix well.

13. Lastly, we will do the tempering for the dal. Heat the ghee in a small tempering pan. Add in the mustard seeds and allow them to sputter. Now, turn the flame down to medium and add in the cumin seeds, asafoetida, pounded garlic, curry leaves and dry red chillies. Let the ingredients stay in for a few seconds, taking care to ensure that they do not burn. When the garlic browns, switch off gas and add the tempering to the dal in the pan. Immediately cover the pan with a tight-fitting lid, to seal the flavours of the tempering into the dal. Your Dal Fry is ready to serve after 15 minutes of keeping it closed. Serve it hot with rotis, parathas, naan or rice.

Is this a vegan and gluten-free recipe?

The above recipe is completely vegetarian, but it is not vegan (plant-based) due to the use of ghee. Using a plant-based oil instead of ghee in the tempering would make it vegan.

This Dal Fry is not gluten-free because of the use of asafoetida. Most Indian brands of asafoetida do contain wheat flour to a greater or lesser extent and are, therefore, best avoided when one is following a gluten-free diet. To make this dish completely gluten-free, skip the asafoetida used in the tempering. Also, do ensure that the garam masala you are using is gluten-free too.

Tips & Tricks

1. Make sure the toor dal is completely cooked, soft and mushy before proceeding to make the Dal Fry. There’s no need to soak the toor dal before cooking it, but you may if you want to.

2. I have used home-made garam masala here. You may use a store-bought version instead, too.

3. You may add some coriander powder to the Dal Fry, along with the garam masala. I usually skip this.

4. You may skip adding the jaggery if you don’t prefer it. Personally, I would definitely suggest using it, as it rounds off the other flavours nicely.

5. I have used ghee here in the tempering, which adds a beautiful taste to the Dal Fry. You may use oil instead, if you so prefer. Make sure none of the ingredients burn while doing the tempering.

6. Don’t forget to keep the Dal Fry closed for some time, after the tempering is done. This is very important to infuse the flavours of the tempering beautifully into the Dal Fry.

7. Adjust the amount of salt, red chilli powder, garam masala, green chillies, jaggery and lemon juice as per personal taste preferences.

8. Adjust the amount of water you use, depending upon the consistency of the Dal Fry you require. The ideal consistency is thick, but not too thick, and definitely not watery.

9. I have used only toor dal to make the Dal Fry. You may mix in some masoor dal and/or moong dal too.

10. Some also add cinnamon and cloves to the tempering, along with the other ingredients mentioned above. I don’t.

11. If you want to keep the Dal Fry really mild or are, maybe, serving it to kids, you could skip the red chilli powder. The green chillies would add a mild heat to the dal in this case.

12. Some use the ‘dhungar‘ method with charcoal to infuse the Dal Fry with a smoky flavour. However, I avoid this.

Did you like this recipe? Do tell me, in your comments!

Dabeli| Gujarati Dabeli Recipe

It is no secret that I adore Gujarati cuisine, the beautiful balance of mild heat, slight sweetness and perfect tartness that it manages to achieve. Dabeli ranks right up there in my list of most favourite dishes from the Gujarati cuisine. Today, I am going to share with you all the recipe for Gujarati Dabeli, the way I make it.

What is Dabeli?

Dabeli is a sort of sandwich, if I may, with an absolutely delicious potato filling in between a ladi pav or bun. The filling, when made right, bursts with flavours, making the Dabeli a veritable treat to the tastebuds.

It is believed to have been invented by a certain Keshavji Gabha Chudasama of Mandvi in Kutch, Gujarat, in the 1960s. The Dabeli quickly became popular and, today, it is a famous street food that is available everywhere in Gujarat. Dabeli from Kutch – called Kutchi Dabeli – still manages to retain pride of place in the Indian culinary world. I grew up eating wonderfully delicious Dabeli off the streets of Ahmedabad.

There are many different components of Dabeli, which can be prepared well in advance. Once you have these components prepped and ready, assembling the Dabeli is a very simple affair.

The components of Dabeli

– A good Dabeli must have a very flavourful potato filling, as I was saying earlier. Traditionally, a freshly ground spice mix called Dabeli Masala is used in the filling – made using spices like coriander seeds, cinnamon, cumin and fennel, this masala is honestly the soul of the dish that makes all the difference to it. However, I have found that a mix of garam masala, chaat masala and amchoor powder works just as beautifully. If you want the real deal, make the Dabeli Masala at home (I’ll share the recipe shortly) or buy a brand like Badshah or a small home-grown one like Chandubhai Bhanushali online.

Soft ladi pav or buns constitute the outer covering of the Dabeli, the shell within which the potato filling is contained. Small-sized buns with a sweetish tinge to them are ideal, however don’t choose ones with tutti frutti, dried fruit or nuts in them. Slices of bread work in a pinch too, but using buns or pav is highly recommended.

Pomegranate seeds are absolutely crucial in Dabeli – for me, Dabeli cannot be Dabeli without them. The beautiful pink pearls not only add visual appeal to the dish, but also provide a crunch factor and elevate it by several notches with their sweet-sour taste.

Masala peanuts are another thing without which I simply cannot imagine Dabeli. To make masala peanuts, roast raw peanuts in some oil till crisp, then toss with salt and red chilli powder. Congress Kadlekai, widely available in shops in Bangalore, works just as well.

– There are three different types of chutneys that go into a typical Dabeli – 1. a spicy green chutney made using mint, coriander and green chillies, 2. a sweet chutney made using dates and tamarind, and 3. a pungent red chutney made using garlic. I do away with the red chutney altogether, as I use a generous amount of garlic in my green chutney itself. Also, I make my sweet chutney using tamarind and jaggery, minus the dates.

Fresh coriander, finely chopped onion and fine sev or omapodi (preferably the very thin variety that is also referred to as ‘nylon sev‘) are important toppings in a Dabeli. Try looking for the Garden brand of nylon sev – available in a few stores in Bangalore and online too, this is very fine sev that’s really brilliant in something like Dabeli.

– I have seen coconut being used in Dabeli, either freshly grated or the dried, powdered version. I often do away with the coconut entirely.

– Last, but not the least, good-quality salted butter is crucial, to toast the pav or buns used in making Dabeli. You may use a bit of oil instead too, but butter is what is really recommended. I use Amul or Akshayakalpa butter.

Gujarati Dabeli recipe

As you can see above, I have substituted a few ingredients traditionally used in Dabeli with different ones, to make my life easier. Hence, I do not insist that mine is a completely authentic recipe for Dabeli. However, I can definitely assure you that it tastes fabulous and is very, very close to the real deal from Gujarat.

Here is how I make the Dabeli.

Ingredients (for 6 dabeli):

For the filling:

1. 4 medium-sized potatoes (boiled, peeled and mashed)

2. 1/2 cup of pomegranate seeds

3. 1/2 tablespoon oil

4. 1/2 teaspoon cumin (jeera)

5. Salt to taste

6. 3/4 teaspoon of garam masala

7. 1 teaspoon of amchoor powder

8. 1 teaspoon of chaat masala

9. 1/2 teaspoon turmeric powder

10. Red chilli powder to taste

11. 2 tablespoons of sweet chutney or as needed

12. 2-3 tablespoons of masala peanuts or Congress kadlekai

13. 1 small onion, finely chopped

14. 1 tablespoon finely chopped coriander

For garnishing and serving:

1. Finely chopped onion, as required

2. Masala peanuts or Congress kadlekai, as required

3. Finely chopped coriander, as required

4. Pomegranate arils, as required

5. Sweet chutney, as required

6. Spicy green chutney, as required

7. Fine sev, as required

8. 6 ladi pav or small buns

9. Oil or butter, as needed to toast the pav or buns


1. We will start by preparing the filling for the Dabeli. Wash the potatoes clean, ensuring that no mud remains on them. Then cut all the potatoes into halves and place in a wide vessel. Add in enough water to cover the potatoes fully. Place the vessel in a pressure cooker and allow 4 whistles on a high flame. Let the pressure release naturally.

2. Once the pressure from the cooker goes down completely, get the cooked potatoes out. Drain out all the water from them – you may reserve this water for later use. Allow the cooked potatoes to cool down completely, then mash them.

3. Heat 1/2 tablespoon oil in a heavy-bottomed pan. Add in the cumin seeds and let them stay in for a couple of seconds.

4. Turn the flame down to low, and add in the mashed potatoes. Add salt and red chilli powder to taste, turmeric powder, garam masala, chaat masala and amchoor powder. Mix well. Cook for a minute.

5. Now, add 2 tablespoons of sweet chutney to the pan or as needed. Still keeping the flame low, mix well. Then switch off gas. Let the mixture cool down to room temperature.

Top left and right: Steps 1 and 2, Centre left and right: Steps 3 and 4, Bottom left and right: Step 5

6. At this stage, add the finely chopped onion to the pan, along with the pomegranate seeds, masala peanuts and finely chopped coriander (as mentioned in the ingredients list above under ‘For the filling’). Mix everything well together, but gently. The potato filling for making the Dabeli is ready.

7. Now, we will start assembling the Dabeli. Toast the ladi pav or buns using some butter – if using buns, cut them into two from the middle, horizontally.

8. Spread a generous amount of the potato filling on the bottom part of one of the toasted pav/buns. Place some chopped onion, coriander, masala peanuts and pomegranate arils on top of the filling. Drizzle some spicy green chutney and sweet chutney on top of this. Close using the other half of the pav/bun. The Dabeli is ready. Serve immediately.

9. Use all the potato filling and pav/buns to prepare Dabeli in a similar manner.

Top left and right: Step 6, Centre left: Step 7, Centre right, Bottom left and right: Step 8

Did you like this recipe? Do tell me, in your comments!

Cheese Vegetable Grilled Sandwich

Sandwiches are a huge favourite in India, a popular choice for breakfast, a working lunch, a tea-time snack or a light dinner. It is a common street-side food as well. Today, I am going to share with you all the recipe for Cheese Vegetable Grilled Sandwich, one of my most favourites. It is just the perfect weather for the rainy, overcast weather we are having here in Bangalore at the moment.

Cheese Vegetable Grilled Sandwich

Can a Cheese Vegetable Grilled Sandwich be healthy?

I believe sandwiches often wrongly get the rap for being junk food and unhealthy. Well, they can be healthy too, if you use the right sort of ingredients! Use a whole wheat bread (without added sugar if you please), loads of vegetables, non-processed butter and cheese, and a preservative-free (or home-made tomato ketchup), and they become relatively (if not completely) guilt-free.

That is exactly what I have done here, except for the cheese. I have used slices of DLecta’s Melto cheese here, which are processed, but super melt-y. Can you see it oozing out of the sandwich in the picture above? They are specially designed for easy melting, which makes them perfect for use in things like burgers and sandwiches. #NotSponsored

There are a few bakeries making preservative-free, whole wheat bread in Bangalore, and I used the one from Lluvia Bakery. I have used salted butter from Akshayakalpa and preservative-free tomato ketchup from Heinz. #NotSponsored

How to make Cheese Vegetable Grilled Sandwich

Here is how I make the sandwich. It’s so easy to put together!

Ingredients (makes 4 sandwiches):

1. 8 slices of bread

2. Salted butter, as needed

3. Green chutney, as needed

4. 1 small onion

5. 1 small tomato

6. 1 small capsicum

7. 1 small seedless cucumber

8. 4 cheese slices

9. Tomato ketchup, as needed

10. Chaat masala, as needed, for garnishing


Top left and right: Steps 1 and 2, Bottom left and right: Steps 3 and 4

1. Peel the onion and chop into thin slices. Chop the tomato and cucumber into thin slices too. Remove stem, seeds and core from the capsicum and chop into thin slices too. Keep ready.

2. Spread butter on one slice of bread and green chutney on another.

3. Place a few slices of capsicum on top of the bread slice with chutney on it, keeping the chutney side up. Place a slice of onion on it, and a couple of slices of tomato on top of this. Arrange a few cucumber slices evenly on top of the other veggies.

Top left and right: Steps 4 and 5, Bottom right and left: Steps 6 and 7

4. Place a cheese slice on top of the veggies.

5. Drizzle some tomato ketchup on top of the cheese slice, and some chaat masala on top of this.

6. Now, cover the sandwich using the slice of bread that is buttered, butter side down.

7. Grill the sandwich on a pan, till the tops turn brown and crisp. Take care to ensure that the sandwich does not burn. You could also use a sandwich maker to do so. Your Cheese Vegetable Grilled Sandwich is ready – serve it hot.

8. Use all the bread slices to prepare sandwiches in the same manner.

Other sandwich recipes I’m fond of

We are a sandwich-loving family, and I make many different types at home. There is a plethora of sandwich recipes on my blog, too. Take for example this Bombay Sandwich, this Cheese And Curried Babycorn Sandwich, this Subway-Style Veggie Delight Sandwich, these Bun Sandwiches made in 4 different ways, and this Hot & Sweet Sandwich.

While we are on the subject of sandwiches, I so want to try out this Chocolate Sandwich With Peanut Butter from Sasmita’s blog, First Timer Cook. I’m a huge fan of the chocolate sandwiches we get at Hari Super Sandwich in Bangalore, and this sounds quite similar!

Tips & Tricks

1. I have used whole wheat bread here. You can use any type of bread you prefer.

2. I have used slices of DLecta’s Melto cheese, but you may use any other variety instead too. You can use grated cheese instead of the slices I have used here, too.

3. Cucumber, onion, tomato and capsicum are the only vegetables I use in this sandwich. You may use boiled beetroot and/or potato, steamed sweet corn and olives too.

4. I have used home-made green chutney here. Head to this post for the recipe.

5. For sandwiches, I prefer using English/European cucumber – what is locally called ‘seedless cucumber’. This variety has very few or no seeds, is crisp and tasty and suits perfectly in a sandwich.

6. This recipe is completely vegetarian, but not vegan (plant-based). It is not gluten-free either.

7. I don’t cut off the edges of the bread slices, while making sandwiches. You may do so if you prefer.

Did you like this recipe? Do tell me, in your comments!