PARTY SANDWICH

PARTY  SANDWICH:
INGREDIENTS:           (serves 10)

Covering
3/4  cups thick curd prepared from full cream milk
1/2  cup (100 g) fresh cream, optional
Salt and pepper to taste
1  tsp powdered sugar
Yellow cheese filling
50  g paneer
2  tbsp finely grated cucumber or carrot
Salt and pepper to taste
1  tbsp milk, few drops of yellow colour or a pinch turmeric powder
Red tomato filling
2  tomatoes- pureed in a grinder
2  tbsp tomato sauce
1/4  tsp salt
1/4  tsp pepper
Green mint chutney
1/2  cup mint leaves
1  cup fresh coriander leaves
1  green chilli
1  onion -sliced
1  tsp  sugar
Salt and dry mango powder to taste
Other ingredients
12  slices of fresh bread ( sides removed)
Butter -enough to spread
Fresh coriander leaves & a few black grapes for garnishing

METHOD:

• Hang curd ( prepared from full cream milk ) for 1/2 hour in a thin muslin cloth. Beat cream with salt, sugar and pepper till thick and attains a soft dropping consistency. Keep in the fridge. Beat hung curd till smooth. Mix the whipped cream into the curd. if you do not wish to use cream, hang 1-1/2 cups thick curd and whip hung curd with salt, sugar and pepper till smooth.
• To prepare the yellow filling, grate paneer. Mix everything to make a paste of spreading consistency.  Add some yellow colour. Keep filling aside.
• Grind tomatoes to a puree in a mixer. Cook puree in a small pan till thick.  Add tomato sauce, salt & pepper. Cook for 1 minute. keep red filling aside.
• Grind all ingredients of the mint chutney to a fine paste with the minimum amount of water to a thick paste.
• In a longish serving plate, arrange 3 slices of bread joining each other.
• Spread cheese filling on each slice. Butter 3 more slices and cover the cheese filling with the buttered side of the slices.
• Spread green chutney generously. Cover with 3 buttered slices.
• Spread red filling generously. Cover with 3 more buttered slices of bread.
• Cover this loaf with beaten curd.
• Draw a clean fork lengthwise on the curd, across the sandwich in the centre. Draw lines on the sides, along the height also with a fork.
• Dip small coriander leaves in cold water for 10 minutes.  Arrange 2 rows of open coriander leaves on both sides.
• In the centre, place cherry or grape halves on the fork lines, if you like.
• Cut a tomato slice into four pieces, arrange one on each corner.
• Refrigerate for 1-2 hours or even more, before serving. To serve, cut into slices.