Bombay Grilled Double Decker Sandwich

3 slices Sandwich Bread (I used brown bread)
1/4 cup Chutney (grind together 1 cup cilantro leaves + 1/4 cup mint leaves + 1 green chilli + 1 tsp water)
1 Tomato, sliced thin
1 small Onion, sliced thin
1/2 Green Bell Pepper, sliced thin
1 Potato, boiled, peeled and mashed with a tsp of salt
2 tsp Chaat Masala
1 cup Cheddar Cheese, grated (I used Mozzarella)

Spread each slice of bread with butter on one side. Spread chutney over the butter. Sprinkle with chaat masala.

On one slice add the tomato and bell pepper slices. On the second slice, add the mashed potato and onion slices. Top both slices with the grated cheese.


Arrange the potato slice over the tomato slice (veggie sides up). Top the potato slice with the 3rd slice, chutney side down. Grill on a grill pan or use a sandwich maker. Its done when the cheese melts.

Serve with a spicy ketchup.

roast potato

Roasted Potatoes with North Indian Spices

3 1/2 tablespoons canola oil, divided
3 pounds small red potatoes, quartered
1 3/4 teaspoons black mustard seeds
6 dried red chiles
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
1 jalapeño, seeded and minced
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1/2 teaspoon Garam Masala
Cooking oil
1/2 cup chopped fresh cilantro (optional)
1/2 cup chopped fresh mint (optional)
1 tablespoon fresh lime juice (optional)
8 lime wedges

1. Preheat oven to 400°.

2. Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.

3. Heat remaining 2 1/2 tablespoons oil, mustard seeds, and chiles in a large skillet over medium-high heat; cook 1 1/2 minutes or until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic, and jalapeño to pan; cook 1 minute, stirring constantly. Stir in salt, turmeric, and Garam Masala; cook 1 minute, stirring constantly. Add spice mixture to potatoes, tossing to coat. Arrange potato mixture in a single layer in a 13 x 9–inch baking dish coated with cooking spray.

4. Bake at 400° for 25 - 30 minutes or until potatoes are tender and browned, stirring every 10 minutes. Stir in cilantro, mint, and juice, if desired. Serve with lime wedge.

Toovar Ringana Nu Shak

Serves 4-6
Ingredients
Indian Eggplant 7-8 (as shown above)
1 pack frozen toovar*(pigeon peas)(don't get the one in the transparent bags
from the indian store)
4-5 tablespoon dhana jeeru
3-4 teaspoon red chili powder
2 teaspoon turmeric powder
2 teaspoon garlic masala
1 teaspoon garam masala
1 teaspoon jeera
pinch of asafoetida
1 teaspoon lemon juice

Take the eggplant remove the top green part and then slice it small-medium sized pieces.

Now take a pressure cooker add 2 teaspoon oil, let the oil heat and then add jeera once the jeera is heated and light brown add the asafoetida,turmeric powder, chili powder and immediately add the toovar. Then add garlic, dhana jeera, garam masala, and a little more than 1/2 cup of water and put the eggplant in the cooker.
Put the remaining masala (left from the eggplant stuffing) in it as well. Add salt and lemon to taste.

Let it cook for two whistles and reduce heat. Then let it whistle two more times and then turn off the heat.
Let the pressure cooker cool do not remove the steam by raising the whistle.
After opening you can cook it for a couple of minutes. garnish with coriander!
Serve with rice or roti/parathas. It is delicious.

Yumm Undhiyu

Surti Undhiyu

Prep Time : 20 mins; Cooking Time : 40 mins Serves: 5-6 servings

Ingredients
1 packet frozen Undhiyu mix(available at most Indian stores in season) or
½ cup surti papdi/Valor
1/4 cup Papadi na dana
½ cup raw banana unpeeled and sliced into thick circles
½ cup Yam chunks
1 cup small brinjals slit or regular brinjal cut into medium sized cubes.
3-4 medium sized russet potatoes cut into medium sized cubes(same size as all the veges)

For the Masala Paste:
½ cup coriander leaves
¼ cup fudina(mint) leaves
3-4 green chillies
1 small pieces of ginger
5-6 cloves of garlic
Salt to taste (carefully)
1-2 tbsp. sugar (as per taste)
2-3 tbsp yogurt
2 tbsp lemon
3-4 tsp undhiyu Masala from everest(available at Indian stores)

For methi ghatta:
1 cup methi leaves fresh/frozen (if not available use dried kasuri methi which works as a good substitute)
1 cup besan
1tsp dhana(coriander pwd)
2 tsp jeera pwd
1 tsp haldi pwd
1 tsp. red chilli powder
1 tsp grama masala pwd
1 tsp whole jeera
1 tbsp kasuri methi
1 green chilli finely chopped
1 tbsp coconut (optional)
Salt to taste

Method
For Methi muthias:
Mix all the above ingredients and make slightly stiff dough. Use oil to get smooth dough. Make small oval ball and deep fry the muthias till cooked thru and nicely brown. Strain and keep aside.

For Undhiyu gravy:
In a blender make a paste of the coconut, kotmir, fudina, green chillies, ginger, garlic and lemon juice and the Undhiyu Masala
Pressure cook all the vegetables except peas and padi for one whistle and take it off before it cooks. Dont let the veggies get mushy.
Take oil in a non stick pot and fry the above paste till oil separates. Add turmeric and hing. Then add all the veggies with peas and papdi. Cook for 10 mins at high heat and then add the masala and then again cook for low heat for 10 mins and now add the Muthiyas and again let it boil for10 more minutes. You can choose to let the water boil away or make the disy watery. Garnished with coriander or thin sev/coconut.
Serve with hot puris or rotis.