India

Hung curd sandwich

Name: Hung curd sandwich
Total time: 15 min
Yield: 4 servings
Cuisine: Indian café
Ingredients: 1 1/4 cups thick hung curd hung curd (greek yogurt); 1 small grated carrot; 1/2 finely chopped capsicum (green capsicum, green bell pepper); 1/2 cup finely shredded cabbage; 1/4 finely chopped onion; 1/4 cup boiled sweet corn kernels (corn kernels); 1/2 finely chopped green chilli; 1/2 tsp black pepper; 1/2 tsp dried mixed herbs (italian seasoning); a few sprigs coriander leaves (cilantro); Salt, to taste; 8 slices wholemeal bread whole wheat bread (wholemeal bread); 1 tbsp for toasting butter

Creamy hung curd, crunchy veg, pepper and herbs between toasty bread. The café sandwich that ate mayo's lunch.

15 minTime

16 gProtein each

mildSpice

Mayo's tangy rival2 chapters · 1 min read

Make it your way

Grandma's wayHung curd, crunchy veg, pepper and herbs.

The original

277kcalsame

16 gproteinsame

6 gfibresame

15minutessame

The Indian café hung curd sandwich.

Per serving, worked out from the ingredient table.

Ingredients

Hung curd (greek yogurt)1¼ cups thick hung curd

Carrot1 small, grated

Capsicum (green capsicum, green bell pepper)½, finely chopped

Cabbage½ cup, finely shredded

Onion¼, finely chopped

Sweet corn kernels (corn kernels)¼ cup, boiled

Green chilli½, finely chopped

Black pepper½ tsp

Dried mixed herbs (italian seasoning)½ tsp

Coriander leaves (cilantro)a few sprigs

Saltto taste

Whole wheat bread (wholemeal bread)8 slices wholemeal bread

Butter1 tbsp, for toasting

Method

3 steps

1Hang the curd in a muslin for 2 to 3 hours in the fridge, or use ready thick curd.
2Pat the grated and chopped vegetables dry and mix with the curd, corn, chilli, pepper, herbs, coriander and salt.
3Spread thickly on bread, close and toast in a pan or sandwich maker with a little butter.

Serve it like this

Cut diagonally into triangles, serve with ketchup and green chutney, or wrap in foil for the tiffin.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India

Hung curd sandwich

Creamy hung curd, crunchy veg, pepper and herbs between toasty bread. The café sandwich that ate mayo's lunch.

15 minTime

16 gProtein each

mildSpice

Mayo's tangy rival2 chapters · 1 min read

Make it your way

Grandma's wayHung curd, crunchy veg, pepper and herbs.

The original

277kcalsame

16 gproteinsame

6 gfibresame

15minutessame

The Indian café hung curd sandwich.

Per serving, worked out from the ingredient table.

Ingredients

Hung curd (greek yogurt)1¼ cups thick hung curd

Carrot1 small, grated

Capsicum (green capsicum, green bell pepper)½, finely chopped

Cabbage½ cup, finely shredded

Onion¼, finely chopped

Sweet corn kernels (corn kernels)¼ cup, boiled

Green chilli½, finely chopped

Black pepper½ tsp

Dried mixed herbs (italian seasoning)½ tsp

Coriander leaves (cilantro)a few sprigs

Saltto taste

Whole wheat bread (wholemeal bread)8 slices wholemeal bread

Butter1 tbsp, for toasting

Method

3 steps

1Hang the curd in a muslin for 2 to 3 hours in the fridge, or use ready thick curd.
2Pat the grated and chopped vegetables dry and mix with the curd, corn, chilli, pepper, herbs, coriander and salt.
3Spread thickly on bread, close and toast in a pan or sandwich maker with a little butter.

Serve it like this

Cut diagonally into triangles, serve with ketchup and green chutney, or wrap in foil for the tiffin.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hung curd sandwich

Make it your way

Ingredients

Method

Hung curd sandwich

Make it your way

Ingredients

Method

Make it a meal