yummy bombay style sandwich

Bread Slices - 3

Sandwich Green Chutney as needed  (mirch masala from store) 

Sandwich Masala Powder as needed  (special chaat masala from gaurav)

Cucumber Slices as needed

Tomato Slices as needed
Onion Slices as needed

Boiled Sliced Potatoes as needed
Capsicum Sliced as needed

Butter as needed

Method:

Take 4 bread slices, spread some butter on the slices. 

Spread some chutney over the buttered side of the bread. 

Arrange cucumber slices and sprinkle sandwich masala over them.

Arrange some boiled potatoes and sprinkle with some sandwich masala. Now top with some onion slices and sprinkle sandwich masala over them.

Cover with other slice of bread butter and green chutney side down.

Now arrange capsicum and tomato slices, sprinkle with sandwich masala. Cover with other slice of bread butter and green chutney side down.

Spread some butter on top of it.

Place it over a heated grill butter side down and spread some more butter on other side. Cover and grill till golden.

Remove to a plate and spread some butter on top side and sprinkle with sandwich masala.

Cut into wedges and serve.

Pictorial:

Take all your ingredients

First to make one sandwich, you need  three slices of white bread

butter it generously

now spread green chutney over it

on the first slice, arrange slices of cucumber

now sprinkle some sandwich masala over it

now arrange slices of boiled potatoes

sprinkle some more sandwich masala over it

arrange few onion slices over it

now sprinkle some more sandwich masala

place another slice of bread with chutney side  facing downwards

arrange capsicum slices

and few tomato slices

sprinkle some sandwich masala

top with the other bread chutney side facing down

press firmly

spread butter generously

Aachari Baigan

Image by Tarla Dalal

  

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Ingredients

To Be Mixed Into A Marinade1 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
1 tsp oil

Other Ingredients2 cups brinjals (baingan / eggplant) , cut into 1" cubes
oil for deep frying
1 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
2 tbsp oil
1/2 cup sliced onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp punjabi garam masala
1/2 tsp dried mango powder (amchur)
salt to taste
3/4 cup whisked curds (dahi)
1/2 cup fresh cream

For The Garnish2 tbsp finely chopped coriander (dhania)

Method

1. Combine the brinjals with the prepared marinade in a deep bowl and toss gently. Keep aside for 5 minutes.
2. Heat the oil in a kadhai and deep-fry the marinade brinjals in it till they are golden brown in colour from all the sides.
3. Drain on an absorbent paper and keep aside.
4. Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and coarse blend them.
5. Heat the oil in a deep pan and add the above mixture.
6. When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté on a medium flame for 2 minutes.
7. Add the turmeric powder, chilli powder, punjabi garam masala, dry mango powder and salt and sauté on a medium flame for 2 minutes.
8. Add the curds, fried brinjals and fresh cream, mix gently and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
9. Serve hot garnished with coriander

Gujarati Dal

Link : http://www.vegrecipesofindia.com/gujarati-surati-dal/

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

main ingredients

• ¾ cup tuvar dal/pigeon pea lentils
• 2 medium size tomatoes, chopped
• 1 green chili/hari mirch, chopped
• ¼ tsp turmeric powder/haldi
• ¼ or ½ tsp red chili powder/lal mirch powder
• 2 tbsp unroasted raw peanuts
• 1 sprig curry leaves/kadi patta
• ½ inch ginger/adrak, finely chopped
• 1 or 1.5 tbsp jaggery or sugar (gur or chini)
• ½ or 1 tbsp lemon juice
• salt as required

for tempering:

• ½ tsp mustard seeds (rai or sarson)
• a pinch of asafoetida (hing)
• 2 tbsp oil or ghee
• 1-2 dry red chilies

INSTRUCTIONS

1. pick and rinse the tuvar dal. pressure cook the dal with the tomatoes in 2.5 or 3 cups of water till the dal is completely cooked.
2. with a whisk or with a wooden spoon, mash the lentils to a smooth mixture.
3. add the peanuts, green chilies, curry leaves, turmeric powder, red chili powder, ginger & jaggery and salt to the dal.
4. bring the whole dal to a boil and then simmer for 3-4 minutes.
5. if the consistency of the dal becomes thick, then add some water. switch off the flame.
6. heat oil or ghee in a pan. add the mustard seeds and when they pop, add the asafoetida.
7. lastly add the red chilies. fry for a few seconds but don't burn.
8. quickly pour this tempering along with the oil in the dal.
9. stir and continue to simmer the dal for a couple of minutes.
10. add lemon juice and stir. check the seasonings.
11. garnish surati dal with coriander leaves.
12. serve the hot surati dal with rotis or rice along with a side vegetable dish.

NOTES

1. as per your spice preferences, you can adjust the red chili powder, red chilies and green chilies in the surati dal.
2. the consistency of the surati dal is usually thin, but you can make a medium consistency one.

Tofu + Vegetable Curry

1/2 small cabbage
2 boxes of extra firm tofu (weight it to squeeze all water out)
2 caspicum cut in medium sized pieces
2 red/yellow/orange capsicum cut in med pieces
4 tomatoes cut in small pieces
3-4 leaves of basil
5-6 bunches of green onions
1/4 bunch cilatro
1 can of coconut milk
ginger paste
sesame oil
3 tbsp soy sauce
4 tbsp green chilli + ginger sauce

Method:

Cut Tofu in med sized pieces and then roast them in oil till light brown.
In sesame + normal oil add all vegetables on high heat and stir fry

In the same pan, add oil and add ginger garlic paste, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil

Stir tofu, tomatoes, stir fried vegetables and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. 

Add salt and lemon to taste and garnish with green onions and coriander.

Lavash Bread Pizza Recipe from Selvi

Lavash pizza - 

Serves : 6 (2 times )

1. stone made lavash packet - 1

2. green and red bell pepper - 2 each  - slice the bell peppers

3. onions -2  (white or red onions only)  - slice The onions

4.  ripe tomatoes (vine or beefsteak tomatoes only) - 12  (cut finely)

5. basil - 1 bunch

6. dried oregano

7. garlic -14-15 pieces or more (depending on taste) 

8.shredded cheese (preferably with cheddar) -  1 packet  ( or gluten free cheese) 

9. red chilli powder - as needed around 1/2 tsp

10. red chilli flakes - as needed

11.salt 

12. olive oil -2 - 3 tbsp 

13. cubed pineapple - 1 big tin 

14. jalapenos - 2

Directions : 

 1. Put olive oil in the pan , add garlic and let it become light brownish in color. Add the tomatoes and crush them with the potato masher. Let it cook and then cover and cook for 3-4 mins. Mash again and let the tomatoes become fully mashed. Add the oregano, red chilli powder, salt, basil . Taste and add as desired. Cover and cook for 20mins on low heat mixing it every now n then , till it becomes a sauce.

2. Mix the sliced onions, bell peppers, pineapple, jalapeno. Add little red chilli powder , salt and let it marinate for 15-30 mins. Then put it in the oven at 375 for 30 mins , mixing it in between so that it becomes cooked. 

3.  While making the pizza, place the lavash on an aluminium wrap. spread the marinara sauce and put all the toppings. Add the shredded cheese. Increase oven temperature to 405 , and let the lavash cook for 10 mins.  Then if you want it to be crispy, you can also broil for few minutes. (Check that the edges do not get burnt ) . 

Enjoy the pizza  with ketchup or as it is ,topped off with some red chilli flakes!