Banana French Toast

8 slices white/brown bread
2 large bananas
2 tablespoons orange marmalade
6 eggs
1 tablespoon powdered sugar
2-3 drops vanilla essence, optional
½ cup milk
4 tablespoons butter
Maple syrup as required

Peel and grate the ripe bananas. Add orange marmalade and mix with a hand blender.

Break eggs into a bowl, add powdered sugar and mix with the hand blender till well blended. If you wish you can add a few drops of vanilla essence and mix. Add milk and blend again.

Spread the banana mixture over one bread slice. Place another slice over it.

Heat a pan. Add half a tablespoon of butter. Dip the sandwich in the egg mixture and place it on the hot pan and cook on medium heat. When one side is done turn it over and fry the second side, using more butter. Similarly prepare the other sandwiches. Serve hot generously dribbled with maple syrup.

Toasted Cheese Sandwich

8 brown bread slices
1 1/2 cups cheese, grated
1 medium onion, chopped
1 medium green capsicum, seeded and chopped
1 medium tomato, seeded and chopped
4 tablespoons tomato sauce
2-3 green chillies, chopped
4-5 tablespoons butter

Take cheese in a bowl. Add onion, capsicum, tomato, tomato sauce, green chillies and mix.
Apply this mixture on top of a bread slice, place another slice over it and press slightly. Similarly prepare the remaining sandwiches.
Apply a little butter on one side and place them on a grill buttered side down. Apply a little butter on the top side and close the grill. Grill till golden brown. Serve hot.

Vegetable Triple Decker Sandwich

12 slices bread
1 1/2 cups cream cheese
1 cup cheese spread
A few leaves iceberg lettuce
3-4 cucumbers, sliced
4 medium potatoes, boiled and sliced
Salt to taste
Black pepper powder to taste
3-4 tomatoes, sliced
5-6 pickled gherkins, sliced
1 teaspoon red chillies, crushed

Use a day old bread. Take three slices per sandwich.
Mix cream cheese and cheese spread to make a smooth paste.
Apply a portion of this paste on one slice of bread. Place a lettuce leaf and cover with a layer of cucumber and potato on it. Sprinkle salt and black pepper powder and put another slice of bread over it.
Apply a portion of the cream cheese paste over the second slice of bread generously. Place a few lettuce leaves and cover with tomato slices. Sprinkle sliced gherkins and red chilli flakes. Apply a portion of the cream cheese on the third slice and place it over the tomato layer with the cream cheese side facing down. Cut diagonally into two triangles and serve immediately.
Repeat the process for the remaining sandwiches

Dabeli

4 round buns (pavs)
1 1/2 tablespoons dabeli masala powder
3 tablespoons oil
2 large potatoes, boiled and mashed
Salt to taste
1 teaspoon lemon juice
1 cup sweet tamarind chutney
1 tablespoon sugar
1/2 cup masala moongphali (spicy peanuts)
1/4 cup coconut, scraped
1/2 cup fresh pomegranate pearls
10-12 black grapes, chopped
1 cup nylon sev
2 tablespoons fresh coriander leaves, chopped
1/4 cup red chilli-garlic chutney
2 medium onions, finely chopped
2 tablespoons butter

Heat oil in a pan. Add potatoes, salt and a little water. Mix well and add dabeli masala, lemon juice, half a cup of sweet tamarind chutney and sugar. Mix and cook till the moisture is absorbed. Transfer the mixture into a plate and spread it. Sprinkle masala moongphali, scraped coconut, fresh pomegranate pearls, black grapes, half the sev and coriander leaves over the top.

Slit the pavs horizontally without cutting through. Spread red chilli-garlic chutney, a layer of the stuffing, sweet tamarind chutney, onion and sev in between the two halves. Place the stuffed pav on a hot tawa. Press slightly and toast on both sides, with a little butter, till done.
Serve hot.