Bombay Veg Sandwich

We used to make bread only occasionally till we were in India. That too we used to simply have a bread butter jam toast or a nutella toast. My neighbor cum friend in Singapore, Ramya introduced me to many new recipes and one among them is veg sandwich. Credits to her that I started exploring different sandwich recipes and learnt about Bombay sandwich. I have never tasted this before and was quite skeptical since it used mostly raw vegetables. One fine morning I got enough courage to try it. Much to my surprise it was so delicious and an instant hit! This is a very filling breakfast, good for lunch box and can be had as a tea time snack too!! If you have green chutney this sandwich can be made in a jiffy. Lets see how to make this yummy sandwich.

Bombay Veg Sandwich

Cuisine: Indian Category: Breakfast Difficulty level: Medium Prep Time: 20 mins Cook time: 20 mins Servings: 5 sets

Ingredients Potato 1 medium sized Onion 1 medium sized Tomato 1 medium sized Chat masala 1/2 Teaspoon Grated Cheese 1/2 cup Green Chutney 1 cup Butter 2 inch block Bread slices 10 Preparation     1.     Boil the potato, peel its skin and chop into round slices. Keep butter at room temperature.      2.     Chop onion and tomato into round slices and assemble all ingredients.

Method            1.     Spread butter to the bread slices evenly. If the butter is soft it will be easier to spread and we need only little butter as shown.    2.     Spread green chutney generously. Now layer the veggies and sprinkle some chat masala.      3.     Add grated cheese.    4.   Close with another bread and toast in tawa with little butter till both sides become golden brown. Serve hot with tomato ketch up.                                         Notes

·         You can add sliced cucumbers since we don't like that taste I skipped it.      ·         Cutting edges of the bread is purely optional.      ·         I used white bread. Can be made with whole wheat bread too.

Tastes great on a rainy day with hot tea!

Green Chutney

Green Chutney is one of the important ingredients in many chat items. It is a very easy chutney which goes very well with many dishes like dhokla, samosa even roasted papad. There are many variations in this chutney. Let me share my version !!

Green Chutney

Cuisine: Indian Category: Side dish Difficulty level: Easy Prep Time: 5 mins Cook time: 5 mins Servings: 1 cup

Ingredients Coriander leaves 1/2 cup tightly packed Mint leaves 1/2 cup tightly packed Ginger 1 small piece Green Chili 2 medium sized Salt 1/4 teaspoon Sugar 1/4 teaspoon Chat masala 1/4 teaspoon Lemon juice 1/2 teaspoon Preparation    1.    Wash the coriander and mint leaves and roughly chop them. Assemble all ingredients.

Method           1.     Grind everything except the lemon juice to a smooth paste without adding water .     2.     Mix the lemon juice and transfer it to bowl. You can temper with mustard and hing but I skipped this time.     3.     Stays fresh up to one week when refrigerated.

Notes      ·         No need to add water as both the mint and coriander leaves will give out water while grinding.       ·         If you are grinding in large amount, add the mint and dhania leaves in small batches.       ·         U can soak few almonds and grind along with other ingredients to get lighter color and rich flavor.

Green Chutney is ready fro chats!!

Brinji Sadam

I tasted this recipe only after my marriage. One of my IIT friend used to bring this often and I love it so much. Its very simple and tasty recipe which is perfect for lunch box or a lazy weekend lunch! Since we add lot of veggies this is a healthy and filling meal ! Tastes great as such though I love to pair it with spicy potato chips or gobi fry along with raitha. This is quite similar to veg pulav however bay leaf is the main flavoring agent in this rice. Hence the name "Brinji Sadham" (I initially confused it with brinjal rice). This is simpler than pulav as you need not add cashew or milk. Sharing my version hope you all like it :) .

BRinji Sadham

Cuisine: Indian Category: Lunch Difficulty level: Easy Prep Time: 15 mins Cook time: 20 mins Servings: 3

Ingredients Rice 3/4 Cup Onion 3 big ones Tomato 2 medium sized Beans 8 Potato 1 medium sized Carrot 1 Peas 1/8 cup Ginger garlic paste 2 teaspoon Oil 6 teaspoon Bay leaf 1-2 Fennel seeds (sombhu) 1/2 teaspoon Green chilli 3 Turmeric 1/4 teaspoon Salt 1 heaped teaspoon Mint leaves 1 spring Coriander leaves 1 spring Preparation    1.     Soak the rice for 15 minutes. I used sona masuri raw rice. In the mean time chop the vegetables to medium sized chunks. Slice the onions and slit green chilies.

Method            1.     In pan add oil and once it becomes hot enough add bay leaf and fennel. Add onion, green chilies, ginger garlic paste and sauté till raw smell of the paste goes off.    2.     Add the vegetables, turmeric and 1/2 teaspoon salt. Sauté till the tomatoes become soft and add the soaked rice.    3.     Add 1/4 cup water and remaining salt. Add the chopped mint leaves and coriander leaves. Pressure cook in medium flame for just one whistle and switch off.

Notes      ·         If you are not soaking the rice then add 3/4 cup water. It is enough if the vegetables and rice are barely immersed in water.      ·         Soaking helps in easy and fast cooking. Always cook in medium flame (to avoid the rice getting over burnt) if you are cooking directly in pressure cooker bottom like me.      ·         You can use basmati rice but I prefer ordinary rice. In case you are using basmati rice soak it for minimum 30 minutes.

Serve with raitha , chips or fryums of your choice!!

Gobi Fry

Cauliflower fries are loved by almost everyone. This is very simple snack as marination is the only time taking process in this recipe. Adding ginger garlic paste gives lot of flavor to this dish. We could feel the aroma while frying itself! Tastes divine when served hot but I love it even after it becomes soggy!! I would love to know the restaurant style gobi fry which stays crisp for long time. If I get a chance to know that will surely share the post. Sharing my version of gobi fry as of now! Hope you like it .

Gobi Fry

Cuisine: Indian Category: Snacks Difficulty level: Easy Prep Time: 20 mins Cook time: 20 mins Servings: 2 cups

Ingredients Cauliflower 1 small sized Corn flour 3 Teaspoon Maida 2 tablespoon Chili Powder 1 teaspoon Ginger garlic paste 1 teaspoon Curry leaves 1 spring Salt 1 teaspoon Curd 1 tablespoon Oil For Deep frying Preparation      1.     Cut the big leaves at bottom of cauliflower. Then cut the bigger stems from the bottom.       2.     Separate the stems into medium sized florets from bottom.      3.     Boil water and add it to the florets along with turmeric and a pinch of salt. Rest the cauliflower for 5-10 minutes and drain the water.

Method             1.     In a bowl add Maida, corn flour, red chili powder, ginger garlic paste and curd.      2.     Mix everything well to form a thick batter. Add 1 or 2 spoons of water if needed. Add the cauliflower and marinate for 10 minutes.      3.     In pan add oil and once it becomes hot enough, fry the florets in medium flame till golden brown and drain excess oil using kitchen tissues.        4.     Serve hot with rice or as evening snack with raw onion.

Notes        ·         Do not add more water to the batter. After adding the cauliflower the mixture will dilute automatically.          ·         If the batter becomes more diluted, add some Maida .

  Yummy gobi fry is ready to be served!!