Handvo (Savory Vegetable Cake) Sandwich

This is a Throwback to early July: Handvo (Savory Vegetable Cake) Sandwich, with Harissa (Moroccan pepper sauce) and Sev (crispy Indian chickpea-flour noodles). The Handvo was made from Food Fashion Party's excellent recipe. I spread some Harissa on toast, then added slices of Handvo, followed by a few sprinklings of Sev. It made a satisfying meal, with whole-milk yogurt, and sorbet (not pictured). 

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Food Fashion Party Website, Instant Savory Vegetable Cake - Handvo

Baked Broccoli & Cauliflower Fritters or Pakora Sandwich

This is a Throwback to June. The fritters/pakore were made to go along with Punjabi Kadhi. I finished the Kadhi, but still had some pakore left. What to do? Make a sandwich! I put some Harissa (Moroccan chili sauce) on toast, followed by the pakore, with sev (crunchy chickpea noodles) sprinkled on. Yogurt and sorbet (not pictured) accompanied the sandwich. 

Vegan Richa Website, Baked Broccoli Fritters with Spiced Yogurt - Pakore Waali Vegan Punjabi Kadhi

Kathi Roll

This Kathi Roll (shown before rolling) was made with leftover Roti (referred to in the last 2 posts). A little store-bought Harissa (North African pepper sauce) was spread on the Roti, followed by some chopped up scrambled egg, and sprinkled with some Dal Biji (store-bought, spiced, crispy Indian snack mix of chickpea noodles and lentils). Accompanying these spices, was some whole-milk yogurt, and sorbet (not pictured). It was a quick, spur-of-the-moment meal, and worked out well. 

Sambhar Sandwich, with Harissa

So, I had some leftover Sambhar (Indian soupy dal/legume dish with veggies) that I took from the freezer, but didn't have any rice made, and was too tired to make some. What could be better than a sandwich? I spread some Harissa (Moroccan pepper sauce) on toast, and topped it with some thickened Sambhar (warmed up separately). I'd call this, a success!

Paniyaram-Papadum Upma Sandwich, 

with Harissa (Moroccan chili sauce)

This is another way to use leftover Paniyaram (South Indian dumplings). (For more information on how I made the Paniyaram, you can see my post from the end of May, if you like.)

I know that people make Idli Upma, with crumbled leftover Idlis (another kind of South Indian dumplings), and decided I would do something similar. Except, when I went to add the Paniyaram to the oil and spices in the pan, I realized that I had far fewer than I thought. What to do? I decided to add some Papadum. These are store-bought legume wafers that are usually puffed in oil, but I puffed them in the microwave, instead, and broke them up, before adding them in.

The other ingredients were mustard seeds, urad and channa dals (legumes), a little onion powder, frozen chopped onion/carrot/celery, and salt. After mixing everything together, I added a little water as needed, and cooked the mixture on low, covered, until I felt it was done. Afterwards, I used it to top some toast spread with Harissa. As you may have noticed by now, I like to use all kinds of leftovers to top sandwiches!

Open-faced Paniyaram-Bhujia Sev-Harissa Sandwich

This was made with some of the leftover Paniyaram (South Indian dumplings, made of moong dal/yellow split mung beans), from a recent post. I wanted a little extra flavor, so I first spread some store-bought Harissa (Moroccan pepper sauce) on toasted bread. Next, I added some Paniyaram that I sort-of cut in half. I thought, why not some crunch, too? And so I sprinkled some bhujia sev (crispy Indian noodles made of chickpea flour) over everything. I warmed it in the microwave just a little, and there was dinner, with some yogurt (not pictured). I thought the combination might seem a little unusual, but decided to share it, anyway. Sometimes it's nice to have something a little different! 

Paniyaram (South Indian dumplings)

These dumplings were made in a Nordic Ware æbelskiver pan (which is similar enough to the Indian pan used for this). They were made from leftover Moong Dal Cheela batter. (You can see my recent post for more details.) I used just a few drops of oil for each one. The trick is, to wait until each dumpling is "done" and ready to turn over. Then, when you use a wooden utensil, such as chopsticks, it will easily turn over, without a struggle. Here, they are accompanied by some store-bought Harissa (a North African pepper sauce). 

Veg Recipes of India, Moong Dal Chilla Recipe