Tandoori Grilled Sandwich - cafe style veg grill cheese recipe CookingShooking
Today let's make Tandoori Grilled Veg Sandwich in cafe style, this is a cheesy, creamy and flavor-packed recipe that everyone enjoys and is super easy to make!
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Veeba Tandoori Mayonnaise & many more sauces -
Ingredients:
Tandoori Grilled Sandwich - (makes 8-10 sandwiches)
Paneer - 1 cup (finely chopped)
Colorful Capsicum Onion - total 1 cup
Mozzarella Cheese - 2 cups
Tandoori Mayonnaise - 3-4 tbsp + to smear
Salt - to season
Bread Slices - 16
Butter - to roast
Kitchen Products I use:
Measuring Cup & Spoon Set -
Kitchen Weight Scale -
Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)
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Butter or Mayo for grilled cheese?
#shorts #cheese
Lots of people swear by putting mayo on grilled cheese instead of butter but honestly, I don't get it. Mayo tastes bad when cooked and also its moisture content makes for a bad crunch.
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How to Make a Chipotle Grilled Cheese | Next Level Grilled Cheese Sandwich Recipe
In this video we'll show you how to make a Grilled Cheese Sandwich with Amoretti's Chipotle extract. It is DELICIOUS by the way! So we hope you enjoy it!
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Chipotle Chicken Sandwich Recipe by SooperChef
Spice up your sandwich game with this mouthwatering Chipotle Chicken Sandwich recipe. Make this delectable Chipotle Chicken Sandwich with K&N's Nuggets. Share your feedback in the comments below.
#ChipotleChickenSandwich #ChipotleSandwich #SooperChef
Chipotle Chicken Sandwiches
Ingredients for Sour cream:
Cream 1 cup
Vinegar 1 tbsp
Ingredients for Chipotle Mixture:
Oil 2 tbsp
Onion (chopped) 1 cup
Garlic (finely chopped) 2 cloves
Tomato paste 1/4 cup
Tomato puree 1/2 cup
Brown sugar 1 tbsp
Water 1/2 cup
Chipotle sauce 3 tbsp
Paprika powder 1 tsp
Cumin powder 1 tbsp
Salt 1/2 tsp / to taste
Red Chili flakes 1 tsp
Capsicum (julienne) 1 cup
Jalapeno peppers (chopped) 1/2 cup
Spring onion (sliced) 1/2 cup
Sweet corn 1 cup
Coriander (chopped) ¼ cup
Ingredients for Chipotle Chicken Sandwiches:
K&N’s Nuggets (1000 g)
Oil 2-3 tbsp
Tortilla 6-7
Mozzarella cheese (grated) 1 ½ cup
Chipotle mixture as required
Directions for Sour Cream:
1. In a bowl, add cream and mix vinegar. Stir it properly. Let it rest for 10-15 mins. Your Sour Cream is ready.
Directions for Chipotle Chicken Sandwiches:
2. In a pan, heat some oil and saute onions until they become translucent.
3. Add chopped garlic and saute for 30 seconds.
4. Lower the heat and add tomato paste, puree and cook it for 30 seconds. Add water, brown sugar and cook until starts to simmer.
5. Add chipotle sauce along with salt, paprika powder, cumin powder, and chili flakes. Cook for a min.
6. Add capsicum, jalapeno, corn and cook for 1-2 minutes. The crunch of vegetables should remain.
7. Add spring onions and remove from the stove and set it aside.
Directions for Assembling:
8. Fry K&N’s Nuggets as per instructions on the pack. Cut them in half and set aside.
9. On a large pan over low heat, toast tortilla from each side for 30 seconds.
10. Add grated mozzarella cheese and chipotle mixture on half of the surface.
11. Toast these sandwiches and as soon as the cheese is melted, top it with the K&N’s nuggets.
12. Fold over the empty half to form a semicircle.
13. Repeat the process with another tortilla.
14. Serve it with sour cream and the remaining sauce. Your Chipotle Chicken Sandwich is ready.
Prep time: 30 mins
Cooking time: 20 mins
Servings: 5-6
Sub Style Paneer Tikka Sandwich | Eggless Mayonnaise, Chipotle Southwest | Chef Sanjyot Keer
Full Written Recipe for Sub style paneer tikka sandwich - Mayo three ways
Points to remember:
• To make the perfect consistency of the mayonnaise it is necessary to maintain the temperature while the emulsification process.
• You can use a mixer grinder or even an electric whisk to make mayonnaise, but you need to keep this in mind that there is a speed difference, which eventually makes the difference in the time & final product.
• The way of addition of oil varies, depending on the equipment used, you can pour oil in thin stream when you are using an electric whisk and if you're using a mixer grinder you can add oil at once but in batches.
• Add very little ice if you're using mixer grinder, as the mixer will tend to increase in temperature while the emulsification process, and excess heat will curdle the mayonnaise, it’s advisable to keep the temperature low.
• Use a neutral flavour oil for the best mayo flavour.
Veg eggless mayonnaise
Ingredients:
• Chilled milk - 1 cup
• Chilled oil - 2 cups
• Sugar - 2 tbsp
• Salt - 2 tsp
• Ice cubes - 1-2 nos.
• Vinegar 1.5 tbsp
Method:
• Add chilled milk and 1 batch of chilled oil along with ice cubes, sugar & salt, switch on the mixer grinder and pulse it briefly until it comes together.
• Switch off the mixer & open the lid and add vinegar, add another batch of oil and grind again until it starts to thicken, switch off the mixer and add the last batch of oil and grind again until it becomes thick and creamy in texture.
• I've totally used 2 cups of oil in three batches to ensure the best mayonnaise texture.
• Your veg eggless mayonnaise is ready, store it in a well sterilized dry jar & refrigerate it, stays good for couple of weeks.
Southwest chipotle mayonnaise:
Ingredients:
• Veg eggless mayonnaise ½ cup
• Red chilli sauce - 1 tbsp
• Ketchup - 1 tbsp
• Vinegar - 1/2 tsp
• Garlic powder - 1 tsp
• Sugar - 2 tsp
• Kashmiri red chilli powder - 1 tbsp
• Oregano - 1 tsp
Method:
• Add all the ingredients in a mixing bowl, and mix well, your southwest chipotle mayonnaise is ready, refrigerate it, stays good for couple of weeks. Use accordingly.
Mint mayonnaise
Ingredients:
• Veg eggless mayonnaise ½ cup
For mint chutney
• Pudina (mint leaves) a handful
• Adrak (ginger) - 1/2 inch
• Hari mirchi (green chillies) - 1 no
• Lehsun (garlic) - 2-3 cloves
• Kala namak (black salt) - 1/4 tsp
• Amchur (dry mango) powder - 1/2 tsp
• Ice cubes - 1 no
Method
• Add all the ingredients of the mint chutney in a mixer grinder, grind to make chutney, further add, mayonnaise and pulse it briefly, your mint mayonnaise is ready! Refrigerate it, stays good for couple of weeks. Use accordingly.
Paneer tikka
Ingredients:
• Oil - 1 tbsp
• Kashmiri lal mirch (red chilli) powder - 1 tbsp
• Haldi (turmeric) powder - 1/4 tsp
• Garam masala - 1 tsp
• Jeera (cumin) powder - 1 tsp
• Kala namak (black salt) - 1/2 tsp
• Amchur powder - 1 tsp
• Kasuri methi1 - 1 tsp
• A pinch of salt
• Ginger garlic chilli paste - 1 tsp
• Tangi hui dahi (hung curd) - 1/4 cup
• Paneer - 200 gm (diced)
• Oil - 2 tbsp
Method:
• In a mixing bowl, add all the powdered spices along with the ginger garlic paste, hung curd and mix well, add the paneer dices and mix with light hands to coat well.
• Set a wok on high heat, add oil and add the marinated paneer, stir and cook well on high heat for 3-4 minutes.
• Your quick paneer tikka is ready, keep aside to be used later as a filling for sandwich.
Assembly:
Ingredients:
• Footlong bread loaf
• Lettuce
• Capsicum
• Onions
• Tomatoes
• Cucumber
• Black olives
• Pickled jalapenos
• Salt
• Black pepper powder
• Paneer tikka
• Classic veg mayonnaise
• Southwest chipotle sauce
• Mint mayo
Method:
• Slice the bread loaf in two halves keeping the end intact, add all the topping and other filling of the sandwich one by one, you can tweak the addition of the fillings as per your preference.
• Your paneer tikka sub style sandwich is ready, serve immediately. You can also toast the bread if you wish to.
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Grilled Cheese & Roasted Tomato Soup
Good soup ????
Fix those late night cravings with some bomb as grilled cheese and spicy tomato soup ???????? here’s my recipe:
6 tomatoes, quartered
1 onion, quartered
1 capsium/ bell pepper, chopped
1 whole garlic bulb
Chilli flakes (optional)
1/2-1 cup unsalted vegetable stock
1/2-1 cup cream
3-4 basil leaves
Salt and pepper
2 slices of your favourite bread
Mozzarella cheese
Cheddar cheese
Butter
Method:
1. Chop off the top of your garlic bulb, leaving the cloves exposed. With your garlic, place all your other chopped vegetables into a large baking dish, drizzle generously with olive oil, chilli flakes, salt and pepper and bake at 200C for 50-60 mins until the vegetables are slightly charred and soft.
2. [optional] Use a blow torch and lightly torch your roasted vegetable to add extra char if you like your soup smokey. Careful not to burn it.
3. Transfer your vegetables into a pot or a blender with your stock, cream and basil. With a stick blender or a normal blender, blend your soup until smooth. Salt and pepper to taste.
4. For your grilled cheese, cut up 2 slices of bread. You can use any cheese you want or have on hand. I used mozzarella for the stretch and cheddar for the bitey taste. Butter your bread and grate as much cheese as your heart can take. Grill in a pan over medium heat until golden brown and cheese melted. Serve with tomato soup.