Posts filed under ‘white pepper’

Monsoon Magic- Butterfly Sandwich

The only butterfly in this sandwich is the shape J

A hot grilled sandwich is an all time favourite in our house. I usually dress up some left over stir fries with white sauce- stuff it in between two slices of bread and grill it till crisp and you get Irresistible, yummy crisp sandwiches.

The stir fries which get this L look in the morning (usually for lunch) suddenly get this J look with the grilled sandwich.

Enjoy this hot grilled Butterfly sandwich with a cup of tea in the wet cozy rainy weather!



Butterfly Sandwich recipe

For 4 sandwiches


 8 Slices of sandwich bread

2-3 tsp Butter for the sandwich 

For the White Sauce:

2 tsp butter

1 tbsp all purpose flour (Maida)

2 cups milk

1 tsp freshly ground mustard powder

½ tsp white pepper powder

1 -2 tbsp Grated cheese (optional)

Salt to taste 

For the filling:

White sauce

1 ½ cups chopped sautéed mix vegetables (I have used Sweet corn, Purple cabbage, French beans, tomatoes) 

Mix the maida with the milk and remove lumps if any.

Heat butter in a pan.

Add the milk-maida to it. Let it boil for a few minutes and it starts thickening.

Add the other ingredients-mustard powder, pepper powder, cheese and salt. Mustard powder adds a nice zing to the sauce.

Cook for a few more minutes. (Adjust the proportion of maida depending on the consistency of the sauce required. I made this semiliquid-not too thick nor too thin.)

You can also first cook the Maida directly in the butter without blending it with the milk and then add the milk. I usually end up with lumps in my sauce that way so I prefer the first blending and then cooking method!

Add cooked/ sautéed vegetables to the white sauce. (Add some green chillies to the veggies while cooking to make it spicer.) Mix nicely till the white sauce coats the veggies.

Cool and divide into four portions

Spread some butter on one side on each bread slice.

Spread one portion of the filling on one slice of bread and top with another slice

Brush a little butter on the outer surface of the sandwich and Grill in a sandwich toaster till golden brown.

Repeat with remaining bread slices.

Cut as shown in the photo to make a butterfly sandwich J

August 17, 2007 at 5:15 pm 9 comments

Oat Bran and Rajgira with Buttermilk

The last 2-3 days have been really very busy, with my little one having a severe bout of Flu. Life comes to a standstill when he is unwell.So cooking had to take a backseat.

For a quick breakfast yesterday I had Oats and puffed Rajgira with buttermilk.


                          Puffed Rajgira (top) and Oat Bran

I could find a packet of Oat Bran (Bagrry’s) thanks to the Reliance Fresh outlet here.

Rajgira also known as Ramdana is the seed of the Amaranth plant. It is usually consumed during fasts since it belongs to the non-cereal category. These ‘poppy seed look alikes’ have enormous nutritive significance and is the local nutraceutical.


                                              Puffed Rajgira

Puffed Rajgira is readily available here and we also make chikki (sweet bar) or Ladoos from it. Its flour is also used for making parathas.


                                                  Rajgira Chikki

Rajgira and Oat Bran put together in buttermilk and flavoured with mint-my quick and healthy breakfast recipe.


Oat Bran Rajgira with Buttermilk recipe

For 1 bowl


½ cup Oat Bran (Bagrry’s)

½ cup puffed Rajgira

1+ ¼ cup buttermilk (slightly sour)

¼ tsp black/white pepper powder

¼ tsp cumene powder

5-6 mint leaves torn with hands

Salt as per taste 

Mix salt,pepper powder, cumene powder with the buttermilk and whisk nicely.(You can use chilled buttermilk if the weather is really hot)

Add the Oat Bran and keep it for 5 minutes.

Add the puffed Rajgira and mix nicely.

Garnish with the torn mint leaves. (you can alternatively add fresh coriander leaves if you like)  

Serve immediately. 


July 16, 2007 at 12:37 pm 14 comments

Coriander Soup

From incessant torrential downpour the Monsoon has shifted gear and we now have light showers. That must be sounding like a weather update to you J

The wet rainy weather is just perfect for a hot piping Coriander soup, which we had for dinner last night.


Photographing soups is quite challenging for me J and you can see that the result doesn’t make justice to the Coriander soup…It is much more tempting and tastier than it looks in the photo!__________________________________________________________                                                            Coriander Soup recipe

Serves : 4-5


½ cup carrots, peeled chopped and finely chopped

½ cup Cauliflower finely chopped

(Or veggies of your choice)

½ cup Paneer (cottage cheese) finely cubed

½ cup chopped coriander leaves (don’t discard the stems)

~ 6-7 cups water

1 tsp Black/White pepper powder

2 tsp White Vinegar

Salt as per taste

Boil water and add the chopped carrots and cauliflower.

Nicely wash and add the Coriander stems to the water.

Add salt.

Cover and cook till the veggies are almost done.

Remove the coriander stems.

Add the Paneer cubes and the chopped coriander leaves.

Boil for 2-3 minutes more.

Season with Pepper powder and white Vinegar.

Serve piping hot.


Coriander soup and Spaghetti in mushroom tomato sauce -for our dinner last night

July 10, 2007 at 10:25 am 6 comments

From the Salad Bar

      Winter is almost here and the temperature is gradually dropping down. I love this season since we get a variety of very fresh vegetables and fruits here. Veggies like carrot sport their actual pink -red color, instead of the orange-red color found during the rest of the year.Preserving fruits and veggies is also easier during this season. I stock on veggies and fruits for the whole week in this season without bothering about them rotting.


These are few simple salad recipes I usually make. These are some contemporary mix-n-match type of salads, made with the available ingredients, not the typical Koshimbir or Raita type salads usually cooked in Indian households. They can be eaten by themselves without any accompaniments as a light lunch or dinner. I enjoy making and eating salads with the variety of colourful veggies and fruits available now. Most of the days I carry them for lunch. Relatively easy to make, Salads provide a lot of scope for innovation and imagination. Right from the ingredients, dressing to the presentation there is a lot of room to showcase your culinary talent.

These Salads are nutritional powerhouses – low on calories and high on nutrients. A few simple things to remember while making salads:Wash the veggies / fruits thoroughly before peeling/cutting/shredding them. Do not wash after peeling or cutting. Go easy with the dressing. Savor the natural taste of the veggies.

Veggie Salad

½  cup Moong bean Sprouts

½ cup peeled and grated carrots

½ cup cucumbers peeled and diced ½ cup tomatoes chopped¼ cup green bell pepper finely chopped

1 tbsp fresh green coriander finely chopped

For the dressing

2 tsp lime juice

½ tsp black/white pepper powder

Black salt or Plain salt as per taste.

Mix all the ingredients together. Just before serving add the lime juice and salt. If the weather is warm you can chill the salad for ½ an hour or eat it straight away.

Quantities for the veggies can vary as per availability and choice.


Fruity-Corn Salad

¼ cup sweet corn kernels

¼ cup beetroot grated 

¼ cup fresh pomegranate seeds

¼ cup fresh Pineapple chopped

½ cup peeled and grated carrots

½ cup cucumbers peeled and diced

½ cup tomatoes chopped (optional)

¼ cup green bell pepper finely chopped

2 tbsp yellow split moong dal soaked in water for 1 hr

3-4 lettuce leaves torn into pieces1 tbsp fresh green coriander finely chopped

For the dressing

2 tsp Mosambi (Sweet lime)/ Orange juice

½ tsp black/white pepper powder

Salt as per taste 

Toss all the ingredients in a large bowl. Just before serving add the Sweet lime juice or orange juice and salt.


High Protein Salad

¼ cup sweet corn kernels

¼ cup fresh pomegranate seeds

½ cup Moong bean Sprouts

2-3 Salad leaves torn into pieces

½ onion cut into thin slices

2-3 lettuce leaves torn into pieces

4-5 seedless Dates chopped

For the dressing

Salt as per taste

1tsp Chaat masala 

Toss all the ingredients in a large bowl. Just before serving add the Chaat masala and adjust the salt. Remember that Chaat masala too has some amount of salt so adjust accordingly.  


Crunchy Pepper Salad

1 Red bell pepper chopped

1 yellow pepper chopped

1 green pepper chopped

2 cucumbers peeled and diced

For the dressing

Salt as per taste

1tsp Chaat masala

2 tsp lime juice 

Toss all the ingredients in a large bowl. Just before serving add the lime juice, Chaat masala and adjust the salt. 

All the above salad ingredients can be mixed and matched as per your tatse!

Enjoy these light and healthy salads! If you have any more ideas for quick and easy salads I would appreciate if you can share them here.

December 7, 2006 at 10:00 am 6 comments

Carrot Soup

Still no respite from the incessant rains here! After a break of exactly 1 & ½  days, Mr.Monsoon has reported back to work.

I follow a food routine during this season:

1.This is the season, when I indulge in my favourite fries, bhajjis, samosas etc.. to brighten(???) these wet ,gloomy, lazy days( that’s my excuse).

2.Then Guilt visits me and I am suddenly reminded of words such as nutrition, fat,health etc…

3.Then I follow a strict diet of nutritious healthy foods like veggies, soups etc…to cancel out the not so healthy munchies.

On one such guilt trip,a hot piping nutritious Carrot soup is what I made to cancel out the not-so- nutritious treats I have indulged in!!

Carrots- Storehouse for Vitamin A (beta carotene) are good in any form for elders as well as for children. Infact, my little son is very fond of carrots ,just like Bugs bunny (Now you know where both of them get their energy from!)

So here’s a soup for all you mothers too who are constantly in search for different recipes to make your kids eat their veggies. The goodness of Carrots flavoured with some spices and garnished with coriander        makes this soup irresistible to the palate.

I have mostly followed the original recipe from Sanjeev Kapoor, with some changes to suit my taste.The original recipe also had garlic, which I did not add and I reduced the amount of fresh green coriander leaves.

Carrot Soup

Serves 4:


5 carrots roughly chopped

10-15 sprigs of fresh coriander leaves

2 Bay leaves

1tsp peppercorns

1 medium sized Onion chopped

½ tsp white pepper powder

2 tsp butter

Salt to taste.


Chop fresh coriander leaves finely and reserve the stems.

Heat butter in a deep pan, add bay leaves, peppercorns, onion, and sauté for two minutes.

Add carrots, coriander stems and 5 cups of water and bring to a boil.

When the carrots are completely cooked, remove them and put in a blender to make a coarse puree.

Boil and reduce the stock slightly and strain.

Take the puree in a deep pan and add strained stock to reach the desired consistency. Bring to a boil again.

Add white pepper powder dissolved in a little water.

Add salt to taste.

Garnish with finely chopped fresh coriander leaves.

Serve piping hot.



August 16, 2006 at 3:06 pm 2 comments

June 2021




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