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! 

mixed dal fry

http://werecipes.com/mix-dal-fry-recipe-punjabi-mix-dal-fry/

moong
urad
chana
toovar
masoor

Cucumber curry

Ingredients
1/2 cup masoor dal (red lentils)
1.25 cups coconut milk, well stirred
500g cucumber (or cucumber and zucchini), cut crosswise into 2.5cm pieces
2 – 4 fresh green chillies, cut into half lengthwise
salt to taste

for tarka
8 – 10 curry leaves
2 tspn black mustard seeds
1 Tblspn ghee

methodWash the lentils in several changes of water, or place in a sieve and shake under a running tap until water runs clear.

Pour 1/2 cup of the coconut milk and 1.75 cups water into a medium sized pan. Add the lentils, bring to the boil, cover and simmer for 10 – 15 minutes. The lentils should be almost cooked at this stage.

Add the cucumber, chillies and salt. Cook over low heat for 5 – 10 minutes until the cucumber is tender.

Meanwhile, heat the ghee in a separate pan and add the black mustard seeds and curry leaves. Pop the mustard seeds and then empty the contents of the pan into the lentils and cucumber.

Add the remainder of the coconut milk, stir through and cook on a higher heat for 3 – 5 minutes until the sauce thickens.

Bharta with Capsicum

Ingredients

1.Brinjal - 1 no big size
2.Capsicum - 2nos
3.Onion - 1medium size
4.Ginger - 1inch
5.Garlic - 6cloves
6.Tomato - 1 no medium size
7.Coriander - 1bunch
8.Turmeric powder - 1/2tsp
9.Coriander powder -1/2tsp
10.Cumin powder - 1tsp
11.Red chilly powder - 1/2tsp
12.Green chilly - 2nos
13.Garam masala powder - 1tsp
14.Mustard oil - 1tsp
15.Salt to taste

Method

Finely chop onion,ginger,garlic,tomato,chilly,coriander and keep aside.
Roast whole brinjal direcly without foil on a oven pan at 400F. Turn the brinjal every 15 minutes and cook for 35 minutes. Broil it for another 3 minutes. Take it out and let it cool. Then take the skin off.
Boil Capsicum in water for 15 minutes. Then roast it in the tava or roast in the oven for 5 minutes. Chop off its head and cut it in half and remove the insides. 
Heat oil in a wok and add onion.ginger,garlic,green chilly,tomato and stir fry til fat starts releasing.Next add all the turmeric powder,coriander powder,red chilly powder,cumin powder.Drop in the roasted brinjal into the wok and mash it with the help of a spatula.Mix well with spices.Lastly add salt and stir fry for one more minute.Add garam masala,coriander giving a final stir.Stuff this mixture in the roasted capsicum,garnish with cashew nuts and serve hot.

Punjabi Chole

Punjabi Chhole
(Chickpeas, the Punjabi way)
Serves 6

3 C Qabooli Chana (chickpeas/garbanzo beans), soaked overnight (or soak for 3-4 hours in hot water)
½ t soda-bi-carb

1” piece of ginger, peeled and grated
2 C chopped onion
1 C chopped tomatoes
2-3 T oil
2 t red chilli powder
1 t garam masala (optional)
salt

for the masala
2 T (heaped) coriander seeds
1 T anardana (seeds of wild pomegranate), omit if not available
1” piece dalchini or cassia bark
4-5 cloves
1 t black peppercorns
3-4 badi elaichi (black cardamom)
2 t cumin seeds
1 tejpatta (now that I have cleared all the confusion, I don’t need to use Italics, right?)
1 or 2 whole dry red chillies (optional)

to garnish
green chillies, slit down the middle
tomatoes, cut into thick wedges
lime, sectioned

Drain the chhole; some of what makes these beans hard to digest is water soluble and you will get rid of some of that this way. Rinse them out once more to make sure. Put them in a pressure cooker with enough water to cover them (by about an inch). If you like your chhole a bit on the softer side, add half a teaspoon of baking soda (more will make them mush) to the chhole. No salt at this point. Cook under pressure for 20 minutes, or cook covered in a heavy pan till tender.
While the chickpeas are cooking, heat a pan to roast your whole spices – I use my cast iron pan. On medium heat roast the spices, all together, shaking and tossing, till they have almost blackened. Cool and grind to a powder.
Heat oil in a heavy pan (or karahi). Add ginger and stir till just fragrant. Add chopped onions and cook till pink, when they are just getting tinged at the edges. Now add the tomatoes and fry (bhuno), stirring all the time, till the oil separates. There isn’t much oil to separate here, so it has to be done on medium heat and takes a long time (20-30 minutes). If there is some parallel kitchen activity going on, then this works very well. When cooking a larger quantity (or when short on time), I would suggest you increase the amount oil (one and half times or double) since you don’t want to be in the kitchen for the good part of a day.

Once the ginger-onion-tomato is fried well and almost dry, add the fresh ground spice blend, garam masala (optional), and red chilli powder. Add the slit green chillies and stir for a few minutes till your kitchen smells like heaven (I think this is an IFR original quote). Remove the green chillies and add this fragrant paste to the cooked chhole, and salt. Adjust water to your liking – I like mine really thick. Mix and cook (simmer) for 20 minutes, stirring every now and then, or cook in the pressure cooker for 10 minutes.
Serve hot with poori, bhature, or naan, garnished with the green chillies you have set aside, wedges of tomatoes (drizzled with oil and swirled around in a hot pan for a minute or two, if you like), and lime. Now, I love chhole.
Notes:

1. To save on washing up, I make the fried masala in the pressure cooker pot first, take it out, and then cook the chickpeas in it.
2. If you have garam masala already, and you are feeling lazy, or you have no faltoo time, use the garam masala + dhaniya powder, and roast a little longer when you add to the ginger-onion-tomato.
3. If you need to cook low-sodium, omit baking soda, and just cook the chhole a little longer till they are of desired tenderness.

Malaysian style Pumpkin Curry

Preperation :
Cut 1 Green Pepper, 2 Red pepper, some beans and 1 carrot and mix them together.
Cut 1 1/2 onion. Cut 2-3 mexican green chilli  into long pieces and remove its seeds.
Grind 5-6 tomatoes into puree.
Cut Pumpkin into small pieces after peeling off the skin and removing its seeds.

Cooking:
1) Add mustard, jeera and 1/2 tsp fenugreek seeds in the oil.
2) After it starts spluttering add onion and green chilli in the mix.
3) Add 1 to 1 1/2 tsp of turmeric and 2 tsp of curry powder.
4) Let the onions cook for 5 minutes until they are soft.
5) Now add tomato puree and 1 can of coconut milk to the pan and mix well. Add salt and little red chilli powder. Add cut pumpkin to the gravy and add 1/4 cup of water.
6) Heat the gravy until it starts boiling and then reduce the heat and let it simmer for 10 minutes.
7) Then add all the cut vegetables and mix well and let it cook for another 10 minutes.
8) Now add 5-6 leaves of mint and around 3/4th cup of basil leaves.
9) Let the mixture cook on low heat for another 10-15 mins until the mixture is correct consistency.If it becomes too thick add water. Make sure pumpkin is cooked well but its not too soft.

Paneer tikka masala

http://www.spicytasty.com/veggie-entrees-sides/paneer-tikka-masala/

Aruna Masi`s dahi vada

1 cup urad dal (soak it for half a day)
Grind the dal with little bit of water with 1/2 tsp ginger and 2 green chilly
The paste shouldn't be hard. You need approx. 1/2 cup of water with 1 cup of urad dal.

Make big balls and fry. After its done take it out. Add in warm water + salt. After you take out from fry directly put it in warm water. When it has absorbed all the water........take them out and press it. All the oil normally comes out. Leave it in fridge.

When you are planning to eat dip it in dahi (with salt jeera and stuff) and keep it overnight.

For dahi vada
tamarind chutney,
dhana chutney
potatoes(seasoned salt red chill and lemon juice)
onions
sev
dhana


To make the crispy papdi 

1 cup of all purpose flower. Put 1 tsp lemon juice , 1 tsp salt, 1 tbsp oil and make the dough with cold water.

Make balls like rotli balls....and flatten like puri . Take two flat puri and put oil and all purpose flour on both sides......and combine them.  Then flatten them like a thin rotli. Then you put in on tava and roast on both sides and then it will seperate by itself. Peel it and seperate. Once they are cooled ....cut it into small pieces and then fry.

Kachori no pad ( crust)

To make the crust

1 1/2 cup water
1 cup oil
1 tsp salt
1 tbsp lemon juice
3 cups all purpose flour

Grind all the ingredients above besides flour. Make the dough with the grinded liquid. The dough should be very soft . If its hard add more water. Make small balls and flatten it on your palm. Add the masala filling and make kachori.

Aruna Masi`s Green Chutney

1 bunch corainder
1 tbsp cocounut
1 tsp sesame seed(tal)
1 tsp ground peanutes 5-6
1 tsp jeeru
Green chill is optional
salt
oil
lemon


Grind everything except oil and lemon. Add oil and lemon at end.

Buttermilk

Ingredients:
4 glasses of buttermilk(made from 4 parts water and 1 part curds)

Crush all the following together
1-2 green chillies finely chopped (adjust according to your choice)
½” ginger piece grated or crushed
few curry leaves (only fresh leaves)
1-2 tbsp lemon juice
salt to taste
coriander leaves(optional)








Mix all the above ingredients and chill.Serve cold.

Spinach Pulao

Ingredients:

• Basmati rice – 1 cup
• Clarified butter or ghee – 1 tsp
• Shahi Jeera or Black cumin seeds – 1 tsp
• Finely chopped spinach – 2 cups (fresh or frozen)
• Shredded carrots – 1 cup
• Small onion – 1
• Tomato – 1
• Ginger garlic paste – 1 tbsp (1″ ginger and 2 to 3 garlic cloves)
• Frozen peas – 1/4 cup
• Fennel seeds – 1 tsp
• Aniseed – 1
• Green cardamom – 2
• Bay leaf – 1
• Chili powder – 1 tsp
• Coriander powder – 1 tsp
• Salt to taste
• Water – 1 1/2 cups
• Oil

Method of Preparation:

1. Soak basmati rice for 20 minutes and drain it and let it sit for 3 minutes.
2. Heat oil in pan, add fennel seeds, cloves, cinnamon, cardamom and bay leaf.
3. Fry for a minute and add thinly sliced onions and fry till the onions become translucent.
4. Add ginger garlic paste and let it cook for a minute.
5. Now add spinach, carrot and chopped tomato. Cook for 3 minutes at medium heat.
6. Add peas, salt, chili powder and coriander powder and add little water if required. cook for 3 more minutes and turn off the stove.
7. Heat clarified butter or ghee in another pan, add black cumin seeds and let it splutter.
8. Add soaked and drained basmati rice and fry for a couple of minutes at medium heat till the ghee and cumin seeds coat it well. Remove from heat.
9. Add the spinach gravy and rice to rice cooker or pressure cooker and add 1 1/2 cups of water and cook.
10. If you are using pressure cooker, cook for one whistle.
11. Let it cool and once done add fresh cut coriander before serving
12. Serve hot with raitha.

Raitha:

1. .Beat Yogurt

2. Add cumin powder, salt, one green chilly and raita masala

3. Add coriander