Thecha Cheese Sandwich

 

         Calling all Thecha lovers, you will simply love this Thecha Cheese sandwich, where the bread slices are stuffed with the very popular Maharashtrian chutney along with cheese and pan grilled to perfection. 

          So simple and at the same time very yummy too. They are quite wholesome and a quick snack on the go. However, adjust the spiciness if preparing for little ones. Serve with tomato sauce or green chutney. So do give it a try by following an easy step by step pictorial recipe to prepare it. 

          Sandwich is typically a wholesome meal-on-the-go as it is super easy to prepare. You can mix and match with various ingredients that are easily available in your kitchen. 

          They can be enjoyed for breakfast, snacks, brunch or as a lunch box meal. In this recipe, I have made use of white bread. However, it can also be made with brown or multi grain bread as per your  preference. It is a great picnic or kitty party recipe too.

• 1 tsp. oil
• 1 tsp. cumin seeds
• 6-7 green chilies, roughly chopped
• 8-10 garlic cloves, sliced
• 1/4 cup roasted peanuts
• 1/2 cup coriander leaves 
• 1/4 tsp. salt or to taste
• 1 tsp. lime juice
• 6 slices bread
• 3 cheese slice
• 2-3 pinches of pepper powder
• butter as required

          Thecha - Heat oil in a pan and add the cumin seeds, garlic, green chilies and peanuts. Sauté till it turns slightly brown in color.

          Now add the coriander leaves and salt to taste. Give it a stir and switch off the flame. 

          Allow it to cool down. Then pound them in a mortar and pestle into a coarse consistency. Add lime juice and mix well. Keep aside. 

            Sandwich - Take two bread slices and spread a generous amount of butter on them. 

           Then spread some of the thecha on one slice and place a cheese slice over it. 

           Sprinkle some pepper powder and cover with another sliced bread. 

            Add some butter on a grilled pan and toast the stuffed bread on both sides, by pressing it lightly, till light golden in color. 

            Transfer to a serving plate and slice into half. Make similar sandwiches with the remaining bread slices and thecha mix. 

          Serve along with tomato sauce or green chutney for breakfast / tea-time snack.

Heat oil in a pan & add the cumin seeds, garlic, green chilies & peanuts. Sauté till it turns slightly brown in color.

Now add the coriander leaves & salt to taste. Give it a stir & switch off the flame. 

Allow it to cool down. Then pound them in a mortar & pestle into a coarse consistency. Add lime juice and mix well. Keep aside. 

           Take two bread slices & spread a generous amount of butter on them. 

Then spread some of the thecha on one slice.

                    Place a cheese slice & sprinkle some pepper powder. 

                     Cover with another sliced bread. 

                    Add some butter on a grill pan. 

                  Gently place the stuffed bread on the greased grill pan. 

Toast the stuffed bread on both sides by pressing it lightly till light golden in color. 

Transfer to a serving plate & slice into half. Serve along with tomato sauce or green chutney for breakfast / tea-time snack.

Raw Mango Thecha (Kachi Kairi Thecha / Raw Mango Chutney - Maharashtrian style)

 

           Raw Mango Thecha is a traditional Maharashtrian recipe that is usually served as an accompaniment with Indian flat bread like jowar bhakri, bajra roti, thalipeeth,   chapatti, etc. It is also called Kachi Kairi Thecha in the local lingo. This spicy & tangy chutney is prepared with raw mango, cumin seeds, fresh green chilies, garlic, coriander leaves and peanuts. 

       

             You can substitute the hot chilies with some green chili pepper if you wish to make it less spicy. This Thecha is generally crushed in a mortar & pestle. However, it can also be ground in a mixer jar coarsely. You can refrigerate it for a couple of days for later use. So check out the step by step pictorial recipe to prepare this regional dish. 

• 1 tsp. oil
• 1 tsp. cumin seeds
• 6-7 green chilies, roughly chopped
• 8-10 garlic cloves, sliced
• 1/4 cup roasted peanuts
• 1/2 cup coriander leaves 
• 1 small raw mango, grated
• salt to taste

           Heat oil in a pan and temper with the cumin seeds. Sauté for a few seconds. 

          Add the garlic and green chilies. Sauté till it turns slightly brown in color.

          Now add the roasted peanuts, coriander leaves, raw mango and salt to taste. Give it a stir and switch off the flame. 

          Allow it to cool down. Then pound them in a mortar and pestle into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). 

          Enjoy with jowar bhakri, bajra roti, thalipeeth or chapatti for a simple, soulful meal. For later use, store in an air-tight container and refrigerate for 2-3 days. 

          

     Heat oil in a pan & temper with the cumin seeds. Sauté for a few seconds. 

   Add the garlic & green chilies. Sauté till it turns slightly brown in color.

                    Now add the roasted peanuts, 

coriander leaves, raw mango & salt to taste. Give it a stir & switch off the flame. (You can also blend in a mixer jar coarsely without adding any water). 

Allow it to cool down. Then pound them in a mortar & pestle into a coarse consistency. 

Enjoy with jowar bhakri, bajra roti, thalipeeth or chapatti for a simple, soulful meal. For later use, store in an air-tight container and refrigerate for 2-3 days. 

          

Methi Pithla (Fenugreek & Gram Flour Curry - Maharashtrian Style)

 

        Methi Pithla is a simple homemade Maharashtrian style comfort food. It is actually a side dish that is very popular among the rural folk. This curry is made with fresh fenugreek leaves and gram flour and is traditionally served with Bhakri (Indian flat bread made of jowar or bajra). So it is a perfect comfort food. 

          This recipe is a very easy and a quick dish that takes very little time to prepare and tastes just amazing. Never could imagine that such a simple curry can taste so delectable. So check out the step by step pictorial recipe to prepare this simple Maharashtrian delicacy.

• 2 bunches fenugreek leaves, washed, drained and chopped
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• 4-5 garlic cloves, crushed
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1 onion, chopped
• handful of coriander leaves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 cup gram flour (besan), dry roasted
• 2 cups water

          Whisk well dry roasted gram flour and water so that there are no lumps. Keep aside. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. Allow it to splutter.

          Now add the crushed garlic, crushed green chilies and curry leaves. Stir fry for a minute and then add the onions. Sauté till it turns slightly brown in color. 

          Add the turmeric powder, red chili powder, roasted coriander powder and roasted cumin powder. Mix well and sauté for a few seconds. 

          Then add half of the chopped coriander leaves, fenugreek leaves and salt to taste. Stir fry on a low flame till it is cooked well.

          Now add the gram flour batter and simmer on a low flame by continuously stirring till it thickens.

          When done, garnish with the remaining coriander leaves. Serve as a side dish with Bhakri (Indian flat bread made of jowar or bajra), chapatti, paratha or any other Indian flat bread. 

Heat oil in a pan & temper with mustard seeds, cumin seeds and asafoetida. Allow it to splutter.

Add the crushed garlic, crushed green chilies  curry leaves. Stir fry for a minute.

          Then add the onions. Sauté till it turns slightly brown in color. 

Add the turmeric powder, red chili powder, roasted coriander powder & roasted cumin powder. Mix well & sauté for a few seconds. 

Then add half of the chopped coriander leaves, fenugreek leaves and salt to taste. Stir fry on a low flame till it is cooked well. 

Add the gram flour batter & simmer on a low flame by continuously stirring till it thickens.

                  When done, garnish with the remaining coriander leaves. 

Serve as a side dish with Bhakri (Indian flat bread made of jowar or bajra).

It can also be enjoyed with chapatti, paratha or any other Indian flat bread. 

Zunka (Gram Flour Curry - Maharashtrian Style)

 

           Zunka is a simple homemade style gram flour curry that is a common staple diet in rural Maharashtra. It is also popular in Karnataka. There are many versions to this recipe, where it is prepared dry or in a semi-liquid form called Pithla. 

           This recipe is a very easy and a quick dish that takes very little time to prepare and tastes just amazing. Never could imagine that such a simple curry can taste so delectable. 

          Traditionally, Zunka is served with Bhakri (jowar / white millet / sorghum flour chapati). However, it can also be relished with chapatti or any Indian bread. So check out the step by step pictorial recipe to prepare my version of this regional comfort dish.  

• 1 cup Gram flour (besan)
• 4-5 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped (save few for garnishing)
• 1-2 onions, chopped
• 1/2 cup spring onion, chopped
• salt to taste
• 1/2 tsp. cumin powder (dry roasted & ground)
• 1 tsp. coriander powder (dry roasted & ground)
• 1 tsp. red chili powder or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice

         Heat oil in a pan and temper with the mustard seeds. Allow it to splutter. 

         Now add the cumin seeds and asafoetida. Sauté for a few seconds. 

          Then add the ginger, garlic, green chilies and half of the coriander leaves. Fry on a medium flame till light brown. 

          Add the onions and a pinch of salt. Sauté till they turn translucent.

          Then add the chopped spring onion and continue to stir fry till light brown.

          Add the coriander powder, cumin powder, turmeric powder and red chili powder. Sauté till the oil separates. 

           Now add the gram flour and salt to taste. Mix everything well. Keep sprinkling water at intervals and cook, covered, on a low flame till it is cooked and crumbly.

          When done, add the remaining coriander leaves and lemon juice. Enjoy with bhakri (jowar / finger millet chapatti) or any Indian bread.

     Heat oil in a pan & temper with the mustard seeds. Allow it to splutter. 

         Now add the cumin seeds & asafoetida. Sauté for a few seconds. 

                    Then add the ginger, garlic, green chilies....

and half of the coriander leaves. Fry on a medium flame till light brown. 

  Add the onions & a pinch of salt. Sauté till they turn translucent.

 Add the chopped spring onion & continue to stir fry till light brown.

Add the coriander powder, cumin powder, turmeric powder & red chili powder. Sauté till the oil separates. 

                    Add the gram flour & salt to taste. 

                     Mix everything well. 

Keep sprinkling water at intervals & cook, covered, on a low flame till it is cooked & crumbly.

           When done, add the remaining coriander leaves & lemon juice. 

Enjoy with bhakri (jowar / finger millet chapatti) or any Indian bread.