**Bina Butter Cheese k itna Juicy Sandwich **

Ingredients

• 1 medium Cucumber (grated, excess water squeezed out)
• 1/4 cup Cabbage (finely chopped)
• 2 tablespoons Plain Yogurt (full‑fat or low‑fat)
• 2 tablespoons Fresh Cream (for spreading and tawa greasing)
• 1 tablespoon Coriander Leaves (finely chopped)
• ¼ teaspoon Salt (adjust to taste)
• ¼ teaspoon Black Pepper Powder (freshly ground if possible)
• 4 pieces Bread Slices (white or whole‑wheat, corners trimmed)
• ½ small Carrot (optional) (grated, can be added to veg mix)
• ¼ cup Bell Pepper (optional) (finely diced, can be added to veg mix)

Instructions

1. Grate and Drain Cucumber

   Wash the cucumber, grate it using a fine grater, then place the grated cucumber in a clean cotton cloth and squeeze firmly to remove excess water.

   Time: PT3M

2. Finely Chop Cabbage

   Wash the cabbage leaves, pat dry, and finely chop them.

   Time: PT2M

3. Combine Veggies with Yogurt

   In a large mixing bowl, combine the squeezed cucumber, chopped cabbage, 2 Tbsp plain yogurt, ¼ tsp salt and ¼ tsp black pepper. Mix well until evenly coated.

   Time: PT2M

4. Prepare Cream‑Coriander Spread

   In a small bowl, mix 2 Tbsp fresh cream with 1 Tbsp chopped coriander leaves until smooth.

   Time: PT1M

5. Trim Bread Slices

   Take 4 slices of bread and cut off the corners for easy handling.

   Time: PT1M

6. Heat the Tawa

   Place a tawa or non‑stick skillet on medium gas flame and let it heat for about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Spread Cream on Bread

   Using a spoon, spread a thin layer of the cream‑coriander mixture on one side of each bread slice.

   Time: PT1M

8. Toast the Bread

   Lightly brush a little of the remaining cream on the hot tawa, place the bread slices cream‑side down, and toast for 2‑3 minutes until golden. Flip and toast the other side for another 2‑3 minutes.

   Time: PT6M

   Temperature: Medium heat

9. Assemble the Sandwich

   On the toasted side of one slice, spread a generous amount of the cucumber‑cabbage mixture. Add a few thin cucumber slices if desired, then place another toasted slice on top, cream side down. Repeat for the second sandwich.

   Time: PT2M

10. Serve

    Serve the sandwiches immediately while warm. Optional: add tomato sauce or mayonnaise on the top slice for extra flavor.

    Time: PT0M

Nutrition Facts

Calories

205

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cabbage: Shredded lettuce
• Instead of Plain Yogurt: Greek yogurt
• Instead of Fresh Cream: Thick sour cream
• Instead of Coriander Leaves: Fresh parsley
• Instead of Salt: Sea salt
• Instead of Black Pepper Powder: White pepper
• Instead of Bread Slices: Multigrain bread

Equipment Needed

• Grater
• Cotton Cloth
• Mixing Bowl
• Knife
• Cutting Board
• Small Bowl
• Spoon
• Tawa (Flat Griddle) or Skillet
• Spatula
• Plate

Critical Steps — Do Not Skip

• Grating and squeezing out excess water from the cucumber to avoid a soggy sandwich.
• Properly toasting the bread on medium heat until golden but not burnt.

Chef Tips from the Video

• For extra zing, add a pinch of chaat masala to the veg mixture.
• Use whole‑wheat or multigrain bread for a healthier version.
• A light drizzle of olive oil on the tawa before spreading cream gives a smoother toast.

Troubleshooting

Storage

Refrigerator: Veg mixture can be stored in an airtight container for up to 2 days. Toasted bread stays fresh for 1 day, but re‑toast before serving.

Freezer: Not recommended; texture of cucumber and bread changes.

Room temperature: Assembled sandwich should be eaten within 2 hours; otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the cucumber‑cabbage‑yogurt mixture a few hours ahead and keep refrigerated.
• Store the cream‑coriander spread separately; mix just before spreading.
• Toast the bread just before assembling for maximum crunch.

Frequently Asked Questions