Pink Wink Sandwiches

About Pink Wink Sandwiches

Ingredients

• Red cabbage, finely shredded 1 cup
• Beetroot, boiled, peeled and chopped ½ cup
• Bread 8 slices
• Cottage cheese (paneer), finely chopped 1 cup
• Hung yogurt 2 tbsps
• Black pepper powder ½ tsp
• Sugar 1 tsp
• Salt to taste
• Butter as required

How to Make Pink Wink Sandwiches (Stepwise Photos)

Method

1. Mix together red cabbage, beetroot, cottage cheese, hung yogurt, black pepper powder, sugar and salt in a bowl.
2. Now spread butter on both sides of all the bread slices.
3. Place filling mixture on 4 slices, and cover them with the other 4 slices to make sandwiches.
4. Toast them in a sandwich toaster over gas flame or toast on a non-stick grill pan till golden on both sides.
5. Arrange them on a serving platter and serve hot potato fingers and a bowl of sauce of your choice.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps