Aish Cooks

It’s such a delightfully simple no-cook recipe, that takes hardly any time to prepare.  The original recipe calls for hung curds, but Greek yogurt is such a great shortcut / substitute for those looking to make it in a hurry 😛 It can conveniently be put together the night before for kiddie lunch boxes as well as made ahead for a party at home. You can add-on your own flavors to personalize it.. like I added some green chutney that was already made the day before (not particularly for this recipe).

Serve chilled, or warm. Bite-sized or as-is.. it is sure to be a super-hit no matter how you make it.

Hung Curd / Greek Yogurt No-Cook Sandwiches

Source: Namrata bhabhi

Makes: 4 large sandwiches (depends on size of bread slice)

Cooking Time: 15 minutes

Ingredients:

1. Hung curd or Greek yogurt – 1/2 cup (to make 1/2 cup  hung curd, you need 1 cup regular yogurt)
2. Cucumber – 1/2 large size peeled & grated, (approx. 1/2 cup)
3. Carrot – 1 medium, peeled & grated (approx. 1/3 cup)
4. Salt – to taste
5. Pepper powder – to taste
6. Coriander / cilantro – few stalks, chopped fine
7. Green chutney – 2 or 3 tbsp (optional) – check this post for the coriander-mint green chutney recipe I’ve used.
8. Sandwich bread – 8 slices

Method:

Prepare hung curd if using this instead of Greek yogurt [Optional step]:

1. Place a muslin cloth over a bowl and pour the yogurt into the cloth. Bring the ends together and tie with a a string making a yogurt bundle with the muslin cloth.
2. Hang the yogurt bundle over the bowl to catch the whey drippings (you can hang it from any cabinet knob with the bowl on the counter or from a faucet with the bowl in the sink).
3. Wait for 4-5 hours until all the water from the yogurt has come out and the yogurt is thick and creamy.
4. Squeeze out any water from the remaining yogurt and remove onto a dry bowl. Creamy rich hung yogurt is ready!

Prepare the sandwiches:

1. Squeeze out any excess water from the grated cucumber and carrots and combine them in a bowl.
2. Add the hung curd/ greek yogurt, chopped cilantro, salt and pepper to the veggies and combine.
3. Take a slice of bread (microwave or warm it on a tava if you prefer warm bread or to bring it to room temperature if stored in the refridegrator), place a heaped spoonful of the sandwich-mix and spread evenly on the bread.
4. Place a dollop of green chutney and spread evenly on top of the yogurt mix (optional step).
5. Place another slice on top and gently press all over to make the sandwich.
6. Trim the edges from all 4 sides of the bread sandwich.
7. Cut into 4 or 6 bite-sized pieces depending on the size of the bread.
8. Repeat with remaining bread slices to make 3 more similar sandwiches.