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10 Homemade Indianised Sandwich Spreads

Mallika, a content writer and a foodie with a passion to try new recipes and cuisines, love to Indianise and encourages home cooking!

10-homemade-indianised-sandwich-spreads

A sandwich spread is a condiment which can be used to coat the sandwiches, burgers, Indian bread, pita bread etc. It may be a dip or sauce or a thick salad dressing which is used individually or used with the combination of a salad as well. For example, simple tomato ketchup or a tomato sauce can be used as a sandwich spread. Many varieties of spreads can be made with different combinations of sauces/dips.


This article presents 10 varieties of sandwich spreads which can be easily prepared in home kitchens. Let's see the list:

1. Fry sauce spread:

Fry sauce is a popular condiment which is a combination of two basic condiments, mayonnaise and tomato ketchup. It can be used as a sandwich spread and dip. Generally, fry sauce contains one part of tomato ketchup and two parts mayonnaise. The American version of fry sauce has equal parts of tomato ketchup and mayonnaise and the Puerto Rico version has two parts of ketchup and one part mayonnaise. It is one's preference to use the ratio as they like.

Cuisine: American

Shelf life: 1 week in a refrigerator

Other names: Salsa golf (also known as golf sauce), salsa rosa/Rosada, sauce cocktail, Rot Weiss.

Usage: French fries, Tostones (Double fried plantain slices), Fried food, burgers, sandwiches etc.

Ingredients:

  1. Mayonnaise= 1/2 cup
  2. Tomato ketchup= 1/4th cup
  3. Red chilli powder= 1 tsp.
  4. Lemon juice= 1 tbsp.
  5. Plain/light soya sauce= 1 tsp.
  • Mix all the above ingredients in a mixing bowl and store it in a jar with a tight lid in a refrigerator.

Spread:

Ingredients:

  1. Potatoes= 2 medium-sized
  2. Fry sauce= 1 cup
  3. Turmeric powder= 1/4th tsp.
  4. Salt= 1/2 tsp.
  5. Oil= 1 tbsp.

Procedure:

  • Wash the potatoes, peel and cut them into small cubes. Take a pan and add oil. Add the potatoes to the heated oil along with salt and turmeric powder. Stir the potatoes well so that the turmeric and salt are mixed well with the potatoes.
  • Close the lid of the pan and roast the potatoes for 5 minutes till they become soft and crispy. Do not burn the potatoes. Stir the mixture occasionally and turn off the stove to let the potatoes cool.
  • Take a mixing bowl and add potatoes and fry sauce and mix well. Check the seasoning. Use this mixture as a sandwich spread.

2. Potato Masala spread:

Potato masala spread is a tasty and quick recipe.

Cuisine: Indian

Shelf life: 3 days in a refrigerator

Ingredients:

  1. Potatoes= 4 medium-sized
  2. Turmeric powder= 1/2 tsp.
  3. Red chilli powder= 2 tsps.
  4. Garlic&Ginger paste= 1 tsp.
  5. Salt= as per taste
  6. Coriander powder= 1 tsp.
  7. Cumin powder= 1/2 tsp.
  8. Oil= 2 tbsp.

Procedure:

  • Wash the potatoes and boil in a pressure pan. Let them cool a little bit and Peel them and mash. Add all the ingredients except oil and mix well.
  • Take a pan and add oil and let the oil heat. Add the potato mixture to the oil and stir well until oil is mixed with potato masala. Fry it for 2 minutes and turn off the stove. Let it cool. Use this spicy spread in sandwiches and enjoy hot sandwiches.

3.Coleslaw Spread:

Coleslaw means cabbage salad. In this spread, coleslaw dressing is used with the salad.

Cuisine: American

Shelf life: 2 days in a refrigerator

Ingredients:

  1. Cabbage, grated= 1 cup
  2. Carrots, grated= 3/4th cup
  3. Onions, grated= 1/2 cup
  4. Mayonnaise based coleslaw dressing= 1 cup
  5. Salt= as per taste
  6. Black pepper= 1 tsp.
  7. Fresh cilantro, chopped= 2 tbsp. (optional)

Procedure:

  • Boil the cabbage, carrots and onions in a pressure cooker with salt as per taste and drain the excess water in a colander. Let the vegetables be cooled.
  • Take a mixing bowl and add the vegetables and mix with coleslaw dressing. Check the seasoning and add black pepper powder. The dressing can be adjusted according to the spreading consistency. Garnish with fresh cilantro and Coleslaw sandwich spread is ready to use.

4.Tomato egg spread:

This recipe is very easy and can be prepared within 5 minutes but hard-boiled eggs are required.

Cuisine: Indian

Shelf life: 3 days in a refrigerator

Ingredients:

  1. Hard-boiled eggs= 2 or 3
  2. Onions, medium= 2
  3. Tomatoes= 1 large
  4. Green chillis= 2 to 3(according to the spice levels)
  5. Turmeric powder= 1/4th tsp.
  6. salt= 1/2 tsp.
  7. Black pepper powder= 1 tsp.
  8. Coriander powder= 1/2 tsp.
  9. Fresh coriander, chopped= 1 tbsp.
  10. oil= 1/2 tbsp.

Procedure:

  • Take a frying pan and add oil and let the oil be heated on a low flame. Add chopped onions and let them become translucent. Do not let the onions become brown.
  • Add chopped green chillis and cook for 1 minute and add the chopped tomatoes. Add turmeric powder, salt, pepper and coriander powder and mix well. Let it cook for 2 minutes till the tomatoes get soft.
  • Cut the boiled eggs into small pieces and add them to the pan. Stir the eggs well so that they are coated with the tomato mixture. Let it simmer for 1 minute and add the fresh coriander leaves and switch off the stove.
  • Use this spread immediately or when cooled.

5.Paneer/cottage cheese spread:

Cuisine: Indian

Shelf life: 3 days in a refrigerator

Ingredients:

  1. Tomato sauce= 1/2 cup
  2. Roasted panner, grated= 1 cup
  3. Boiled spinach paste=1 tbsp.
  4. Garam masala= 1 tsp.
  5. Salt= as per taste
  6. Onions, chopped=1/4th cup
  7. Tomatoes=1/4th cup
  8. Oil= 1 tbsp.

Procedure:

  • Cut the paneer into medium-sized cubes and keep aside. Take a pan and add oil. Add paneer cubes, salt and garam masala and roast the paneer cubes in the oil for 2 minutes till they are slightly roasted at the edges and switch off the stove.
  • Grate each paneer cube after it is cooled and keep it aside. Take a mixing bowl and add grated paneer, onions, tomatoes, spinach paste and tomato sauce and mix well. Check the seasoning and use it as a spread.

6.Pan sauce spread:

Pan sauce is a product of a cooking method called "deglazing".

Cuisine: American

Shelf life: 2 days in the refrigerator

Ingredients:

  1. Chicken breast= 150 g
  2. Onion, chopped= small
  3. Garlic, minced= 1 tsp.
  4. Red chilli powder= 1 tsp.
  5. Coriander powder= 1/2 tsp.
  6. Black pepper powder= 1 tsp. divided
  7. Salt= 1 tsp, divided
  8. All-purpose flour= 1, 1/2 tsp.
  9. Oil= 4 tsp. divided
  10. Butter= 1 tbsp.
  11. Lemon juice= 1 tbsp.
  12. Fresh coriander= 1 tbsp.

Procedure:

  • Wash the chicken and squeeze the water. Pat the chicken, dry with a clean kitchen napkin and set aside for marination. Add 1/2 tsp. of salt, 1 tsp. oil, red chilli powder, 1/2 tsp. black pepper powder, lemon juice and coriander powder and mix well so that the ingredients are applied well to the chicken. Let it rest for 10 minutes.
  • Take a frying pan or skillet and add the remaining 3 tsps. of oil and let the oil heat on low flame. Place the marinated chicken breast in the oil and let it cook for 5 minutes on one side and another 5 minutes on the other side. Flip the chicken occasionally so that it is cooked tender and juicy. Remove the chicken from the pan and set it aside for cooling. Chop the chicken breast to tiny pieces.
  • Let the heat of the stove is low and add butter to the pan and scrape the chicken residues. Add chopped onion and minced garlic, another 1/2 tsp. of salt and pepper and mix well. Saute for 1 minute and add all-purpose flour and mix well with a spatula.
  • Add the chopped chicken pieces and mix well. Check the seasoning and finally add the fresh coriander and switch off the stove. Use it as a spread for a chicken sandwich.

7.Shawarma sauce spread:

Shawarma sauce is a mayonnaise-based sauce which is white and is used as a spread in shawarmas. Shawarma is one of the famous Mediterranean dishes and meat-stuffed bread or roti.

Cuisine: American

Shelf life: 1 week in a refrigerator

Ingredients:

  1. Cashew mayonnaise= 1/2 cup
  2. Lemon juice= 2 tbsp.
  3. White sesame seeds or paste= 2 tsp.
  4. Chilli flakes= 1/4th tsp.
  5. Black pepper= 1 tsp.
  6. Garlic= 3 pods
  7. Salt= 1/4th tsp.
  • Blend all the ingredients in a blender till smooth consistency and store it in an airtight container in a refrigerator.

Spread:

Ingredients:

  1. Boneless chicken=150 g
  2. Black pepper powder= 1 tsp.
  3. Salt= 1/2 tsp.
  4. Butter= 2 tsp.
  5. Shawarma sauce= 1/2 cup

Procedure:

  • Clean the chicken and cut into tiny pieces. Marinate it with salt and pepper for 10 minutes. Take a pan and add butter. Add chicken and saute for 10 minutes till it is cooked. Check the seasoning and keep it aside to cool.
  • Take a mixing bowl and add chicken pieces and shawarma sauce and mix well. Check the seasoning and add some more chilli flakes if needed. Use it as a spread.

8.Baba Ghanoush spread:

Baba Ghanoush is a hummus based spread. Roasted eggplants are used in the recipe.

Cuisine: Mediterranean

Shelf life: 3 days in a refrigerator

Ingredients:

  1. Plain hummus= 3/4th cup
  2. Eggplants/brinjal= 2 medium size
  3. Turmeric powder= 1/4th tsp.
  4. Red chilli powder= 1/2th tsp.
  5. Ginger powder/ginger paste= 1 tsp.
  6. Coriander powder= 1/2 tsp.
  7. Salt= 1/2 tsp.
  8. Oil= 3tsp.

Procedure:

  • Wash the eggplants and remove the stem. Cut the vegetable into medium-sized pieces. Take a pan and pour oil. Add the eggplant in the heated oil. Add salt, chilli powder, turmeric powder, ginger paste, coriander powder and saute till the eggplant becomes soft and cooked.
  • Switch off the stove and transfer it into another plate and let it cool. Grind the eggplant mixture into a smooth paste.
  • Take a mixing bowl and add hummus and the brinjal paste and mix well. Check the seasoning and use it as a spread.

9.Dryfruit sweet spread:

Cuisine: Indian

Shelflife: 1 week in a refrigerator

Ingredients:

  1. Cashew nuts= 1/4th cup
  2. Raw almonds= 1/4th cup
  3. Pistachios= 1/4th cup
  4. Raisins= 1/4th cup
  5. Walnuts= 2 tbsp.
  6. Mixed fruit jam= 3/4th cup
  7. Honey/maple syrup= 3 tbsp.
  8. Roasted cinnamon powder= 1/2 tsp.
  9. Ghee/clarified butter= 2 tsp.

Procedure:

  • Take a pan and add ghee. Let it heat on a low flame. Add the dry fruits and roast lightly for 1 minute. Do not burn the dry fruits. Switch off the stove and transfer them to another plate to cool.
  • Add the dry fruit mixture into a blender or mixie and grind into a smooth paste or powder.
  • Take a mixing bowl and add fruit jam, cinnamon powder, honey and dry fruit powder and mix well till all the ingredients mix into a smooth consistency. Check the taste and add honey or jam if needed. Use it as a spread.

10.Mixed vegetable spread:

Cuisine: Indian

Shelf life: 3 days in a refrigerator

Ingredients:

  1. Mixed vegetables, small cubes(carrots+capsicum+potato+cabbage+cauliflower)= 2 cups
  2. Onions, chopped= 1/4th cup
  3. Tomato, chopped= 1/2 cup
  4. Green chillis, chopped= 2 tbsp.
  5. Turmeric powder= 1/4th cup
  6. Red chilli powder= 1 tsp.
  7. Garam masala= 1/2 tsp.
  8. Salt= 1 tsp. as per taste
  9. Fresh coriander= 2 tbsp.
  10. Oil= 1 tbsp.

Procedure:

  • Take a pan and add oil to the pan and let it heat. Add onions and green chillis and saute for one minute. Add the mixed vegetables, salt and turmeric powder and mix well. Cook the vegetables for 5 minutes till they are cooked. Add tomatoes and saute for another 2 minutes.
  • Add red chilli powder and garam masala and stir for one minute. Check the seasoning and add salt if needed. Finally, add fresh coriander and use it as a spread.


Happy cooking!








Comments

Mallika Lotus (author) from Hyderabad, India on October 22, 2020:

Thank you @BringingSpring

BringingSpring from Western North Carolina on October 21, 2020:

Some of these look so delicious! I am not familiar with many of these spices but would like to try them!

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