Panino Al Pesto (Sandwich with Basil & Tomato-Red Pepper Pesto)

The word panino or panini originates from the word 'pane' in Italian, which means bread. This first originated in Milan in places known as 'paninoteches', or special sandwich bars. Now, those are famous all over the world in fast food restaurants and coffee shops. I, myself, love to have panini with a hot chocolate or cafe mocha. Usually, these sandwiches are filled with special deli meats and cheeses, but the most common vegetarian one is the one filled with tomatoes and buffalo mozzarella cheese, with a special basil pesto like the one in my pesto pasta recipe on this blog. The bread also has to be strong such as a ciabatta or focaccia, so that it holds together well.

Usually, these sandwiches are served warm from the grill and I especially love it if the mozzarella cheese melts and the tomatoes cook well. So, let's prepare it that style today... 

https://www.youtube.com/watch?v=vWp152ppKm0

Ingredients: 

FOR SUN-DRIED TOMATO & RED PEPPER PESTO

1/2 red bell pepper (capsicum)

1-2 tbsp sun-dried tomatoes

2 cloves garlic

2 tbsp walnuts, lightly toasted and chopped

2 tbsp breadcrumbs, lightly toasted

2 tbsp olive oil + 3-4 tbsp for binding

Pinch of salt to taste
Black pepper to taste
Italian herbs to taste

1/2 tsp parmesan cheese powder to taste 

1-2 tsp honey

Few drops of lemon juice 

FOR SANDWICH
1 roll ciabatta bread (or any other strong sandwich bread of your choice)
4 slices (50g) buffalo mozzarella cheese
1/2 tomato, sliced- you will need only 4 slices per roll of bread
1 tbsp basil pesto as per recipe on this blog or on Youtube (link: https://www.youtube.com/watch?v=5vOH3cw2x-w)
1 tbsp or less sun-dried tomato pesto (as per recipe above)
4-6 fresh basil leaves
Few drops of olive oil to sprinkle
Salt and black pepper to season a bit
Butter to grill



METHOD
FOR SUN-DRIED TOMATO & RED PEPPER PESTO
1. On an open flame of your stove, heat your capsicum with skin on till it gets blackened and starts to smell smoky. Place it in a bowl and cover it up for a few mins.

2. Heat 2 tbsp olive oil in a pan and add garlic. Cook till fragrant.

3. Peel the capsicum and place it in a blender. In that same blender, add garlic, sun-dried tomato, walnuts and breadcrumbs. Add all other ingredients, except olive oil first.

4. Gradually, add olive oil and pulse till mixture resembles a coarse paste, as shown in the video.

5. Season as per your preference and keep aside.



FOR SANDWICH
1. Heat your panini grill or waffle iron.
2. Take your bread and slice it in half, lengthwise (as shown in the video)
3. Brush the inside with herb butter or olive oil, and then with red and green pesto on either side.
4. Carefully, arrange mozzarella slices, tomato slices and fresh basil and/or salad leaves
5. Season the tomato and cheese as per your preference.
6. Close up the sandwich and brush again with butter
7. Place the sandwich on the hot grill and press till toasted on both sides.
8. Cut into half and serve warm with French fries or salad.


TIPS
1. You may add any green salad leaves-e.g. rocket (arugula), endives, baby spinach, but not recommended to add lettuce.

2. Gluten free bread may be used for both pesto breadcrumbs and sandwich itself.

3. Vegan options:
- Omit parmesan cheese powder
- Change butter to olive oil (more authentic flavour for this recipe)
- Buffalo mozzarella cheese can be replaced with grilled tofu or any vegan buffalo mozzarella cheese (if you are lucky to find it 😊)

Pigeon Pea & Vegetable Stew (Thuvar Dal) & Baked Spicy Cottage Fries (Aloo Tuk)

Sindh is the birthplace of Indian culture and the society created by the natives living in that time and place was known as the Indus Valley Civilisation, especially in the places; Mohenjodaro & Harappa. These places are now situated in present day Pakistan. In 1947, during the war, the creation of an independent nation called Pakistan happened and Hindu natives of Sindh fled. This is why those people are still Indians and not Pakistanis.

Sindhi cooking has a lot of variety. You will see it incorporate a lot of dishes from Mughal times such as makhani gravies (silky sauce). However, a lot of it is also similar to Gujarati and South Indian cooking, which incorporate the use of spices such as mustard seeds and curry leaves. The dish that we’re going to explore today is Thuvar Dal Chawal, which is a lentil based stew made of pigeon peas and using other vegetables, served with steamed rice. We are also going to be preparing Aloo Tuk with that. Now, while conventional Aloo Tuk is twice-fried, this one is a lot healthier, since it will be baked.

So, let’s learn today about the oldest civilisation in the world and sample some of its great cuisine…

https://www.youtube.com/watch?v=Svhp9LIAQQA

TOOVAR DAL (PIGEON PEA & VEGETABLE STEW)

Ingredients:

½ cup pigeon peas (toovar dal), soaked overnight

¼ cup each of your favourite peeled and sliced vegetables: carrot, potato, white pumpkin, long beans, drumstick etc.

¼ tsp turmeric powder (haldi: Hindi)

Salt to taste

2 green chillies

2-3 medium tomatoes

1-2 tsp tamarind pulp

1 tbsp sugar (or to taste)

For Tempering:

1 ½ tbsp oil

¼ tsp mustard seeds (rai: Hindi; aur: Sindhi)

Pinch of asafoetida (hing: Hindi & Sindhi)

½ tsp cumin seeds (jeera: Hindi, jeero: Sindhi)

5 curry leaves (curry patta: Hindi & Sindhi)

½”ginger

Coriander leaves to garnish (dhaniye ke patte: Hindi; kotmir/dhaana: Sindhi)

METHOD
1.      Heat pressure cooker with lukewarm water. Add your soaked toovar dal, vegetables, turmeric powder, salt, green chillies, tomato, tamarind pulp and sugar. 
2.  Mix it once or twice; then leave that to boil on medium high heat for about 5 or 6 whistles or until dal and vegetables are soft.
3. Prepare the tempering. Heat oil; add asafoetida, mustard seeds and cumin seeds. 
4. Throw in curry leaves and wait till it crackles. 
5. Add ginger and cook till fragrant. 
6. Pour the tempering over the lentils and mix well. Garnish with coriander leaves and serve.

BAKED ALOO TUK (SPICY BAKED COTTAGE FRIES)

Ingredients:

2-3 medium potatoes, scrubbed well

Salt to taste

Little black salt to taste

1/4 tsp mango powder (amchur)

½ tsp ground cumin (jeera)

½ tsp red chilli powder

About 2-3 tbsp oil to coat the potatoes

METHOD

1. Preheat your oven to about 200 deg C  (about 400 deg F or Gas Mark 6). If you have a fan oven, turn it to about 185 deg C (about 350 deg F or Gas Mark 4).

2. Slice your potatoes about ¼ inch thick.

3. Soak the potatoes for about 5-7 mins or at least until the water gets cloudy. This will help to remove excess starch from the potatoes and make it crispier.

4. Add salt and black salt. Remember, you can use either one of those or even both.

5. Add cumin powder, red chilli powder and mango powder. If you don’t have mango powder, ground cumin and/or black salt, you can use about less than ½ tsp of chaat masala. Add oil and coat the potatoes well.  

6. Grease the hot baking tray using a pastry brush. Place your potatoes on and bake for about 15 mins on one side. After 15 mins, remove the tray and flip the potatoes to cook on the other side. Keep repeating this process until you get crispy baked aloo tuk. This should take about 45 mins-1hour if not longer. Remember, everyone’s oven varies, so you will just have to keep an eye on them for best results.

7. Serve these aloo tuks warm with the tuvar dal.

The info on the left is for toovar dal (left of image) & info on the right is for baked aloo tuk
(right of image)

Remembering Baba Sawan Singh Ji (the Inspiration to this Blog)

Dearest Master

It's been exactly 170 years since you left us to merge with your Beloved. You have not only taught us how to live and all the spiritual teachings, but you have also been an inspiration to spread vegetarianism amongst others in this world.

This time, I will add more vegan recipes (less cruelty to animals & therefore reduction of karmic accountability)

We will always remember you.

Radha Soami

With everlasting love from all your children

2nd April 2018