Rasamalai

Ingredients:
For Malai:
Milk - 1/2 litre (For best results use creamy milk)
Lemon juice - 3 tablespoons
Sugar - 1 cup
Milk powder / plain flour - 1-2 tablespoons
Water - 2 cups

For flavoured Milk:
Milk - 1/2 litre
Sugar - 1/2 cup or as required
Cardamom powder - 1 teaspoon
Saffron - a pinch (soaked in warm water/milk)
Sliced Nuts for garnishing (Almonds, Cashew, Pistachios, etc)
Rose essence - 2-3 drops


Method:
For Malai:
Take a thick bottomed pan and heat milk. Allow it to boil well. Reduce the flame, add lemon juice slowly, stirring the milk.

Curd starts forming and keep stirring slowly, until all the milk turns solid and water separates out.

Put off the flame and strain the curd. Use a clean muslin/cotton cloth to collect the solid part. This is called paneer or cottage cheese.

Run the cloth with paneer in water, so that it gets washed and removes the smell of lemon.

Then twist cloth tightly, so that it lets out even the last drop of water.

Knead it to make a smooth dough. Add very little milk powder or plain flour, if you feel it watery.

Once it is smooth, make into small balls. Press the balls between hands so that it becomes flat and keep aside.

Heat 1 cup of sugar in 2 cups of water and allow it to boil.

Once it starts boiling, reduce the flame and add the flat balls one by one slowly into it.

Let it cook for 10-15 minutes. Balls will puff up and start floating on the surface, that indicates it is cooked.

Take them carefully one by one and keep aside.


For flavoured milk:
Heat milk in a heavy bottomed pan and allow it boil.

Stir it continuously until the volume reduces to half and becomes thick.

Add sugar, cardamom powder, saffron water/milk and stir well, until sugar dissolves (5-10 minutes).

Put off the flame and allow it to cool for some time. Once it is warm, add rose essence and mix well.

Then add the cheese balls one by one slowly.

Garnish it with nuts and allow it to cool completely.

Refrigerate and serve chilled.


Cooking time : 1 hour
Makes 6-8 balls.

Paneer & Capsicum Roll

Ingredients:

• 200 gm white flour
• 3-4 tablespoon vegetable oil
• Salt & sugar according to taste
• 2 cup Luke warm water
• 150 gm paneer ( cut in small cubes)
• 150 gm capsicum ( wash and cut in medium pieces)
• 2 tomato (chopped)
• 2 onion (chopped)
• 2-3 green chili (chopped)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste 
• Salt and sugar according to taste
• 1/2 cup of vegetable oil

Preparation:

1. Heat the oil in a pan, sauté the onion and green chili.
2. Add capsicum, ginger-garlic paste, turmeric powder, coriander powder, salt and sugar to taste.
3. Fry all the spices properly, then add paneer cubes and cook it well.
4. Turn of the gas and keep aside the paneer mixture.
5. Kneed soft dough and make some Paratha's.
6. Place the paratha and spread the paneer mixture lengthwise.
7. Roll the paratha's with paper napkin.
8. Serve Paneer roll with green salad.

Bread Upma

Ingredients:

• 6 pcs. slice bread 
• 1 big bowl mixed vegetables (carrot, bean, capsicum, potato, peas) (boiled)
• 2 tomato (chopped)
• 2 onion (chopped)
• 2-3 green chili (chopped)
• 1 tablespoon curry leaves
• 1 teaspoon mustard seed
• A pinch of turmeric powder
• Salt & sugar according to taste
• 1/2 cup of vegetable oil
• 1/2 cup of water (if needed)

Preparation:

1. Smash the bread and keep aside.
2. Heat the oil in a pan, sauté the curry leaves and mustard seeds.
3. Add onion, green chili and fry it properly.
4. Then add pre-boiled vegetables, tomato and fry it until light brown.
5. Add smashed bread, turmeric powder, salt and sugar to taste and stir it properly.
6. Serve hot with green salad.

bhaji pav recipe

Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.

For Pavs
Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.

Poondu satham / Garlic rice

This is a simple recipe but a very helpful postnatal diet. I had made this several times and found this as  the easiest, yet a tasty way to include garlic in my postnatal diet.  I found this recipe  in a supplement of a tamil magazine.

Ingredients:
Cooked rice – 2 cups
Small onion- 1/2 cup
Garlic pods – 1 cup
Ginger- 1/4 inch piece
Roasted and ground black pepper- 1/2  tsp
Raosted and ground cumin seeds- 1 tsp
Method:

An important thing in  making any mixed rice variety is that the rice has to be cooked well but  must be separate grains. Normally this can be achieved by  roasting the raw rice in little ghee before cooking or adding a little sesame oil while it is cooking. Once the rice is cooked, cool it well  in a wide pan/ plate.

Cut the onions, garlic and ginger into fine pieces. Heat oil or ghee in a wide skillet, add mustard seeds, cumin seeds , dried  chillies (3-4 numbers)  and curry leaves. Add the onion, garlic and ginger pieces and  fry them on low heat.Add pepper powder and cumin powder. Add salt to taste and mix the rice , turning off the heat.

Mutton Biriyani

Festival : Ramadan

Ingredients : Chopped Mutton - 1 kg Ground coriander - 1 1/2 tbs Ground paprika - 1 tsp Grounded cumin seeds - 1/4 tsp Powdered aniseeds, turmeric, cinnamon, cardamom, clove - 1/4 tsp each Crushed garlic - 2 cloves Grated fresh ginger - 2 tsp Fresh lime juice - 1 tsp Oil  - 3 tbs Finely chopped big onions - 4 Ground Almonds  - 3 tbs Plain Yoghurt - 6 tbs For Preparing Rice Washed and drained long grain rice  - 4 cups Ghee - 3 tbs Finely sliced onions - 2 Crushed garlic - 1 clove Water  - 6 cups Grounded turmeric, cinnamon,  cardamom, clove - 1/4 tsp each Bay leaf - 2 strangs Evaporated milk   - 4 tbs Salt - to taste

Method of Preparation : Preparing Mutton : Remove excess fat from the mutton and keep it in a bowl. In another bowl mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic and lime juice. Add it to mutton and mix well. Marinate and keep it for 15 minutes. Heat oil in a large sauce pan. Saute onions until golden brown. Add marinated meat and cover the sauce pan and simmer the flame and cook for 40 minutes. Add almonds and yoghurt, mix it well and cook until the liquid has dried and oil rises. Remove the sauce pan from the fire. Preparing Rice : In a big pan melt ghee, saute onions until golden brown. Add ginger, garlic and saute for 2 minutes. Add the rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf. Mix well and cook the rice until 3/4 cooked. Simmer the flame, add evaporated milk and continue to cook until the remaining liquid is absorbed. Stir the rice with the fork and transfer half of the rice into a serving dish. Spread the mutton dish over the rice and cover it with the remaining rice. Garnished with fried onion rings and cashew nuts.

Egg Dipped Pattiri

Region : Kerala            Festival : Ramalan

Pattiri's are soft breads usually made with rice flour, wheat flour etc. They are made as itself and served with any non vegetarian Curry or stuffed with fish, meat etc. Its a specialty of Muslims. Here's a variety of delicious pattiri's you can try out Ingredients : Wheat flour - 1 cup   Maida (refined flour) - 1 cup Ghee - 1/2 tsp Salt - to taste Oil - as required Egg - 3 no's Big onion chopped - 1 no's Green chilli chopped - 2 no's Pepper powder - 1/2 tsp Coriander leaves - 2 sprigs Method of preparation : Mix wheat flour, maida, oil and salt in water and make a dough. Then make small balls with the dough and flatten it into small rounds. Deep fry in oil till it puffs up as in the case of poori.  Break the eggs and pour it into a vessel. Beat well by adding chopped onions, chilli, coriander leaves, pepper power and salt. Dip the pattiri's in this mixture and cook them in a flat pan applied with oil and turn both sides till done.

Egg Vermicelli

Festival : Ramadan

Ingredients : Egg - 30 no's Sugar - 3 cups Water - 6 glass

Method of Preparation : Break the eggs and separate the yolk. Strain the yolk using a spoon in a sieve and keep it aside. Dissolve sugar in 6 glass of water and boil it in a flat plate. Make a small hole in a plastic glass and pour the egg yolk into it. Spread the yolk mixture over the sugar solution through this hole. After 10-15 rounds, sprinkle a little cold water into the solution. Lower the flame, remove the egg from the sugar syrup. Strain and keep aside. Cook the remaining egg yolk in the same manner. Beat the egg white with the remaining sugar syrup. Steam the mixture. Cut into pieces of required shapes. Spread the yolk mixture on a plate and arrange the steamed egg white pieces in the middle.

Egg Circa

Festival : Ramalan

Ingredients : Raw Rice - 2 cups Boiled Rice - 1 cup Egg - 1 no Oil   - as needed Salt - to taste Method of Preparation : Soak raw rice in water for about 2 hours. After that, wash the rice and grind with boiled rice, egg and salt without adding much water. Heat oil in a pan and pour a spoon full of circa and fry. Serve hot with chicken curry.

Meat Pattiri (Koyada)

Region : Kerala            Festival : Ramalan

Pattiri's are soft breads usually made with rice flour, wheat flour etc. They are made as itself and served with any non vegetarian Curry or stuffed with fish, meat etc. Its a specialty of Muslims. Here's a variety of delicious pattiri's you can try out Ingredients : Meat - 1cup Sliced Onion - 2 cups Sliced Green Chillies - 5 no's Crushed Garlic - 5 flakes Crushed Ginger - 1" piece Coriander leaves - little Garam Masala Powder - 1/2 tsp Refined flour - 2 cups Oil - As required Salt - to taste Turmeric Powder - little Chilli powder - 1/2 tsp Coriander powder - 1/2 tsp

Method of Preparation : Cook the meat with turmeric powder, chilli powder, coriander powder and salt. Mince the meat in a mixer.  Sauté onion, ginger-garlic paste, green chillies and salt in 1tbs oil. When it is slightly done, add minced meat, garam masala powder and coriander leaves. Mix well. Add a little gravy left from the cooked meat and sauté well. Remove from fire. Make a dough with refined flour, water and salt. Make small balls and shape into thin rounds. Take one round and spread the meat masala over it. Take another round, cover the first one with it and seal the edges by twisting. Deep fry in oil.

Mutton Kuruma

Festival : Ramalan

Ingredients :     Mutton pieces - 500 gms Grated coconut - 2 dsp Onion - 1 Ghee or oil - 4 dsp Sliced onion - 2 cups Curds - 3/4 cup To be ground : Garlic cloves - 4 no's Cinnamon - 1 piece Cloves - 4 Cardamom - 4 Ginger - 1" piece Poppy seed - 1 tsp Coriander leaves - a handful Coriander powder - 1 tsp Green chillies - 4 Turmeric powder - 1/2  tsp Mint leaves - a handful Method of Preparation : Grind the coconut separately and mix in curds and marinate the meat in it for some time.  Fry the onions in the ghee to a golden brown colour and remove half of it. Put the ground ingredients and fry well along with the fried onions. Mix the meat and cook till soft. Serve the Kuruma in a dish and sprinkle the fried onions on top.

Stuffed Fried Chicken

Festival : Ramalan

Ingredients : Chicken  - 1 (1/2 kg) Egg - 3 no's Big Onion - 4 no's Green chillies - 2 no's Curry leaves - 2 stalks Chilli powder - 1 tsp Turmeric powder - 1 tsp Garlic Juice   - of 4 flakes Ginger Juice - of 1 piece Lemon juice - of 1/2 lemon Salt - to taste Rice flour - 1tbs Cashew nut - 1tbs Kismis ( Raisins)   - 1 tbs Oil - as required Method of Preparation : Clean the chicken well and cut open the down part or the stomach side of the chicken. Boil 2 eggs, remove the cover and place them in the stomach of the chicken. Heat oil in a pan and sauté one onion, green chillies and curry leaves in it.  Fill the stomach of the chicken with the sautéed ingredients. Fold in, both the legs of the chicken inside the stomach. Make a paste of ingredients 6 to 11. Mix rice flour and one egg (raw) into the above paste. Marinate the chicken with the paste for one hour. Heat the pan with oil (coconut oil or any other vegetable oil) & fry the chicken turning it over until golden brown. Sauté the finely sliced onions (lengthwise) in ghee till golden brown. Then fry cashew nuts & kismis (raisins). Decorate the chicken with fried onions, cashew nut and raisins.

Chicken Hussainy

Festival : Ramadan

Ingredients : Chicken (Medium pieces) - 1/2 kg Big Onion (Sliced lengthwise)  - 4 no's Green Chilles  - 8 no's Crushed Ginger - 1inch piece Sliced Tomatoes - 2 no's Crushed Garlic - 1 1/2 pod Turmeric powder - 1 tsp Chilli powder - 1 tsp Cardamom - 4 no's Nutmeg - 1/4 piece Mace - 1/4 tsp Cumin - 1/4 tsp Coriander leaves, mint leaves and curry leaf (chopped)  - 1 tbs Dalda - 1 tbs Salt  - to taste

Method of Preparation : Make a paste of turmeric powder and salt. Marinate chicken pieces with the masala and keep it for some time. Powder cardamom, nutmeg, mace and cumin together. Saute the onions and chillies in dalda or ghee.  Add crushed ginger, garlic, powdered masalas, chilli powder and all the chopped leaves and saute well.  After some time, add chicken and tomato. Close the lid and cook till done. Note : Try not to add water while cooking.

BHEL PURI RECIPE

Ingredients:

1 cup Puffed Rice (Kurmura)
1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice

How to make bhel puri:

• Mix the puffed rice, tomatoes, onions.
• Drain the water from the grated potatoes and mix that as well.
• Mix all the ingredients under seasoning and add to this.
• Lightly crush and add the nimkis and golgappas.
• Add the sev and kaara pusa directly and mix well.
• Finally garnish with coriander leaves and lemon juice.
• Serve immediately..

Dhokla (steamed gram flour snack)

This nutritious snack from Gujarat in Western India is popular all over the country. Serve it with Tamarind and Mint-coriander Chutneys.

Ingredients:

• 500 gms bengal gram flour (besan)
• 1 1/2 cup sour yoghurt
• 1 tsp ginger paste
• 1 tsp green chilli paste (add more if you like it spicier)
• 2 tsps sugar
• 1/2 tsp turmeric powder
• 1 tsp lime/lemon juice
• 2 tsps fruit salt/ baking soda
• Salt to taste
• For tempering: 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp black mustard seeds
• 1 tsp sesame seeds
• 6-8 curry leaves
• 2 green chillies slit lengthwise
• 1/2 cup warm water
• For garnish: 1/2 cup finely chopped fresh coriander leaves

Preparation:

• Sieve the gram flour. Mix it with the yoghurt and keep aside for 2 hours.
• Add the ginger and green chilli pastes, turmeric powder, salt to taste, lime juice and sugar and enough warm water to make a batter of pouring consistency. Mix well.
• Divide the batter into 3 equal portions.
• Prepare the steamer and grease a square/ rectangular pan to steam the dhokla in.
• Divide the fruit salt/baking soda into 3 equal portions and add one portion to a portion of the batter. Mix well. Pour this batter into the greased dish and put it into the steamer.
• Cook till done - when you touch the surface of the Dhokla your fingers should come away clean.
• Repeat with the remaining batter, adding the fruit salt/ baking soda to each batch of batter just before steaming.
• Allow the steamed Dhokla to cool slightly and cut into 2" squares.
• To temper, heat the oil in a wide, thick-bottomed pan and add the curry leaves, mustard and sesame seeds and green chillies. Fry till the seeds stop sluttering. Pour these into the warm water. Sprinkle this mixture all over the prepared Dhokla. Keep aside for 10 minutes.
• Garnish with the chopped coriander and serve with Tamarind Chutney and Mint-Coriander Chutney.

Upma

No matter where you go in India, Upma is a hot favorite breakfast food! Originally from South India, this tasty dish can be eaten for breakfast, brunch or as a snack and is so wholesome you can even make a meal of it!

Ingredients:

• 1 cup semolina
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 5-6 curry leaves
• 2 green chillies slit lengthwise
• 1" piece of ginger grated
• 3/4 tsp mustard seeds
• 2 medium-sized onions chopped fine
• 2 medium tomatoes chopped fine
• Salt to taste
• 2 cups hot water
• Pinch of turmeric powder
• Juice of 1/2 a lime
• Chopped coriander to garnish

Preparation:

• Heat a griddle or flat pan on a medium flame and roast the semolina lightly. Stir frequently and do not allow it to brown. Once done, remove onto a tray or platter and keep aside.
• Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. When the spluttering stops, add the grated ginger and stir well. Cook for 1 minute.
• Add the onion and fry till translucent and soft.
• Add the tomatoes and cook till soft.
• Add the hot water, turmeric and salt to taste and bring to a boil.
• Add the roasted semolina, a little at a time, stirring constantly to prevent any lumps from forming.
• Simmer and cook till the Upma is like a very thick porridge. Turn off the fire.
• Squeeze the lime juice over the Upma and mix well.
• Garnish with chopped coriander and serve piping hot.

Poha - Powa

From western India, Poha, made from flattened rice, is an easy-to-cook, nutritious snack. It is often eaten for breakfast or brunch. Add extra zing to Poha by serving it with Mint-Coriander Chutney!

Ingredients:

• 2 cups poha (flattened rice)
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp mustard seeds
• 5-6 curry leaves
• 2 green chillies slit lengthwise (optional)
• 1 medium onion chopped fine
• 1 large/2medium potatoes quartered and sliced very thin
• Handful of unsalted peanuts (skins removed)
• Pinch of turmeric powder
• Juice of 1/2 a lime
• Salt to taste
• Chopped coriander to garnish

Preparation:

• Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
• Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till soft and translucent.
• Add the peanuts and potatoes and stirring frequently, cook for 2-3 minutes.
• Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.
• Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well.
• Garnish with chopped coriander and serve while hot. Poha tastes great with Mint-Coriander Chutney!

Indian-style Burger/ Indi-Burger

What with the huge amounts of western influence, burgers are popular food in India. Want to give your burgers an Indian flavor? So easy! Try this recipe.... It serves 4.

Ingredients:

• 500 gms beef or lamb finely minced
• 2 tsps garlic paste
• 1 tsp ginger paste
• 1 small bunch fresh coriander (approximately 100 gms/ 0.22 lbs) - keep leaves and stems, remove roots - chopped very fine
• 2 green chillies chopped very fine
• 2 slices bread, soaked in water till soft and then crumbled
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp garam masala powder
• Salt to taste
• 1 tsp lime/ lemon juice
• Vegetable/ sunflower/ canola cooking oil to shallow fry the burger patties
• 4 burger buns
• Butter to spread on the buns
• 4-5 tbsps mint-coriander chutney (recipe below)
• 1 large onion sliced into rings
• 2 large tomatoes cut into rings

Preparation:

• Take a large mixing bowl and put the minced meat, ginger and garlic pastes, chopped coriander, chopped green chillies, bread crumbs (as above), spice powders, salt to taste and lime/ lemon juice in it.
• Mix thoroughly to blend all ingredients and create a patty mix. Divide into 4 portions and form into patties. Line a plate with baking paper and place the patties on it for later.
• Heat the oil in a large griddle or frying pan, on a low to medium flame. When hot, add the patties to it (do not overcrowd the pan) and cook on both sides, till done.
• While the patties are cooking, slice each bun in the center, open and then lightly toast in a grill or toaster oven. Butter as desired.
• Now spread about 1 tbsp of Mint-Coriander Chutney on each bun.
• Place a cooked patty on each bun and add onion and tomato rings. Season with salt if required, close the bun and serve right away.

Toasty Paneer Sandwich - Toasted Spicy Cottage Cheese Sandwich

The Toasty Paneer Sandwich is a yummy and nutritious snack that can be made up in minutes. It is great for breakfast, brunch and even school lunchboxes.

Ingredients:

• 1 cup crumbly cottage cheese/ paneer (buy or see recipe below)
• 2 tbsps butter
• 1 tsp cumin seeds
• 1 large onion chopped very fine
• 2 green chillies chopped very fine (optional)
• 2 medium tomatoes chopped fine
• 1/4 tsp tumeric powder
• 1/2 tsp red chilli powder (optional)
• Salt to taste
• 8 slices fresh, soft sandwich bread of your choice
• Butter

Preparation:

• Heat a pan on a medium flame and add the butter to it. Allow to melt and then add the cumin seeds. When they stop spluttering, add the green chillies and onion. Fry till the onion is soft.
• Add the tomatoes, turmeric powder, red chilli powder and salt to taste. Stir well. Cook for 2 minutes stirring frequently.
• Add the paneer (see recipe here) and mix well. Stir fry for 3-4 minutes and then turn off fire. Allow to cool a little.
• Lay the slices of bread on a clean cutting board and butter. Now put a generous amount of the prepared paneer mixture on 4 of the slices. Spread to cover entire slice. Top with another buttered slice.
• Grill or toast the sandwich till crispy and golden. This is especially nice when done in a sandwich toaster which seals the edges, preventing the paneer from falling out later.
• Serve hot with tomato ketchup or a chutney (see chutney recipes here) of your choice.

Tomato Chutney Sandwich

Serve these yummy sandwiches at breakfast or teatime. They're so easy to make!

Ingredients:

• 4 tbsps Andhra Tomato Pickle (see recipe below)
• 3 tbsps thickened/ heavy/ double cream
• 2 slices (the pre-packed kind!) cheese of your choice
• Butter or margarine
• 6 slices fresh, soft sandwich bread of your choice (the fresher the better!)

Preparation:

• Mix the Andhra Tomato Pickle and cream in a bowl and blend till mixed and smooth.
• Lay the slices of bread out on a cutting board and butter their surfaces well.
• Now spread the Tomato Pickle-cream mixture generously on 2 of the slices.
• Top with a buttered slice - buttered side facing up.
• Lay a slice of cheese on this upper side and top with another buttered slice (buttered side facing down this time).
• You can trim edges. I like to leave them on.
• This sandwich tastes equally good toasted or not. I prefer not toasted though.
• Cut in half and serve.