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. 

          

Thecha Millet Noodles / Chowmein

 

          Thecha is a traditional Maharashtrian green chili chutney that is usually served as an accompaniment with Indian flat bread. This spicy & tangy chutney is prepared with fresh green chilies, garlic, coriander leaves along with the stems and groundnuts, that is pounded in a mortar & pestle into a coarse consistency.

          So add this amazing Thecha to noodles and give them a new taste and flavor. You may add any veggies like sliced capsicum, carrot, cabbage, etc. to give it a healthy touch. You may add tomato ketchup and / or soya sauce according to your preference. This Thecha Noodles can be a great breakfast, lunch or dinner option. It can also be packed for a lunch box meal for young and old alike. So check out the step by step pictorial recipe to prepare this amazing fusion noodle recipe. 

Green Chili Thecha - 

• 1/2 cup green chilies, roughly chopped
• 8-10 garlic cloves, crushed
• 1/4 cup roasted peanuts
• 1/2 cup coriander leaves with stems
• 1 tbsp. oil
• 1 tsp. cumin seeds
• salt to taste
• 1 tsp. lime juice 

Thecha Noodles - 

• 1 packet millet noodles, boiled al dente & drained
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 onion, sliced
• 3-4 garlic cloves, sliced
• 1 sprig curry leaves
• 2-3 tbsp. Thecha chutney
• salt to taste
• 2 tbsp. hot sauce
• 1-2 tbsp. coriander leaves, chopped
• 1-2 tsp. lime juice

Green Chili Thecha - 

           Heat oil in a pan and sauté the garlic, green chilies and cumin seeds for 2-3 minutes.

          Add the coriander leaves along with the stems and salt to taste. Give it a stir and switch off the flame. 

          Add the roasted peanuts and 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). Drizzle some lime juice and keep aside. 

Thecha Noodles - 

          Heat oil in a wok / pan and temper with mustard seeds. Sauté till it stops crackling. 

          Then add the onion, garlic and curry leaves. Sauté till it turns translucent. 

          Add 2-3 tbsp. of the Thecha chutney and give it a mix.

          Now add the cooked millet noodles, salt to taste and the hot sauce. Combine everything well and sauté for a minute. 

          When done, add the lime juice and garnish with coriander leaves. 

          Serve hot as it is or with some extra sauce of your choice. You may add few roasted peanuts for some crunch.

Heat oil in a pan & sauté the garlic, green chilies & cumin seeds for 2 minutes.

Add the coriander leaves along with the stems & salt to taste. Give it a stir & switch off the flame. 

Add the roasted peanuts & allow it to cool down. Then pound them in a mortar & pestle into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). Drizzle some lime juice & keep aside. 

Heat oil in a wok / pan & temper with mustard seeds. Sauté till it stops crackling. 

  Add the onion, garlic & curry leaves. Sauté till it turns translucent. 

                    Add 2-3 tbsp. of the Thecha chutney & give it a mix.

Now add the cooked noodles, salt to taste & the hot sauce. Combine everything well and sauté for a minute. 

           When done, add the lime juice & garnish with coriander leaves.

Serve hot as it is or with some extra sauce of your choice. You may add few roasted peanuts for some crunch.

Thecha Paneer Tikka

 

          Brighten up your party tonight with this amazingly spicy THECHA PANEER TIKKA. Thecha is a traditional Maharashtrian chutney that is usually served as an accompaniment with Indian flat bread like jowar bhakri, bajra roti, thalipeeth, chapatti, etc. It is also called Hirvi Mirchi Thecha in the local lingo. This spicy & tangy chutney is prepared with fresh green chilies, garlic, coriander leaves with stems and peanuts. 

          Coming back to the recipe, this particular dish of paneer is marinated with the thecha chutney and pan fried till well browned on all sides. Serve as an appetizer with green chutney, any dip, mayo or tomato sauce. My personal choice is tomato sauce as both sweet and spicy goes well hand in hand. So check out the step by step pictorial recipe to prepare these yummy small bites. 

       You can substitute hot chilies with some green chili pepper if you wish, to have 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 to be had later. So these Thecha Paneer Tikka is to die for and is a perfect party recipe.

• 1/2 cup green chilies, roughly chopped
• 8-10 garlic cloves, crushed
• 1/3 cup roasted peanuts
• 1/4 tsp. asafoetida
• 1/2 cup coriander leaves with stems
• 1 tsp. cumin seeds
• 1 tsp. oil
• salt to taste
• 1 tsp. lime juice 
• 300 gms. Paneer cubes

          Heat oil in a pan and sauté the garlic, green chilies and cumin seeds for 2-3 minutes.

          Add the coriander leaves + stems, asafoetida and salt to taste. Give it a stir and switch off the flame. Allow it to cool down. 

          Add the roasted peanuts and 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). 

          When done, drizzle some lime juice. Coat all the paneer cubes with the thecha.

          Heat oil in a pan / grill pan and fry them, few at a time, till well browned on all sides. 

          Serve hot as an appetizer with green chutney, any dip, mayonnaise or tomato sauce. 

        Heat oil & sauté garlic, green chilies & cumin seeds for 2-3 minutes.

  Add coriander leaves + stems, asafoetida & salt. Mix well & switch off the flame. 

                        Allow it to cool down. 

                        Add the roasted peanuts.

      Pound them in a mortar & pestle into a coarse consistency.

                    Drizzle some lime juice. 

                               Cut the paneer into cubes.

                   Coat all the paneer cubes with the thecha.

  Heat oil & fry them, few at a time, till well browned on all sides.

                   Fry the remaining cubes and transfer to a plate.

Serve hot as an appetizer with green chutney, any dip, mayonnaise or tomato sauce.