Preparation Time : 30 mins | Cooking Time : 2 Mins (to toast bread) | Serves: 2
Bread slices 4 Yogurt | curd 1/4 cup Bell pepper | capsicum 2 tbslp (cut into long) Onion 1 Cabbage 2 tblsp Chilli flakes or pepper powder to taste Butter to toast the bread Coriander leaves few Salt to taste
Method:
- Put the yoghurt in the tea strainer and keep it inside the refrigerator for 30 minutes. Keep a vessel below this. This is to remove the extra water and make the sandwich creamy.
- I used the home made curd.
- Chop the veggies into thin long ones.
- Mix the yoghurt, veggies, chili flakes and chopped coriander leaves in a wide bowl.
- Toast the bread slices. Add little butter while toasting. Either you can toast the bread on tawa or toast on the sandwich maker too.
- Spread the curd micture on one side of the bread and cover this with another bread.
- Creamy yoghurt sandwich is ready.
- You can spread Green Chutney on one side of the bread and spread the curd mixture on the top of this.
- Finely chopped green chillies can be added instead of red chili flakes.
- Oregano can also be added into this.
- Even the green mint chutney can be mixed in the curd mixture too.
- You can add cucumber, carrots to the yogurt mixture.
