Bombay Sandwich

After vada pav and pav bhaji the street food that I completely love and find irresistible is Bombay Sandwich. These sandwiches are sold in every nook and corner of Mumbai, near offices, colleges, shopping malls –oh I said everywhere-dint I? The thing is Mumbai is always hot and humid and one cannot have fried snacks like vada pav, samosa or pav bhaji; When heat waves are in full swing and sweat has snapped all your energy. Thus you tend to look for cold snacks – like chilled water pani puri, shakes, gola, bhel puri etc.

Bombay sandwiches are also cold and raw-making it perfect for a hot sunny day. Lavishly buttered white bread and sandwiched between them are the thin slices of boiled potatoes, cucumbers, tomatoes, onion rings, and spicy mint chutney. All the vegetables layers are tossed with chaat massala. Finally the sandwich is chopped into 6 pieces and each one of it is served with extra drops of chutney and tomato ketchup for more zing and kick.

Ladies, for authentic taste please do not use brown bread, seeded bread-use plain simple white bread. Do not be stingy while spreading butter, I have tried it with no or less butter and trust me it’s of no use. Think positive, think about the goodness of raw vegetables you will be indulging in, think about peppery chutney and totally overlook the calories of butter and white bread ;-). Bombay sandwich is the perfect balance of taste- spicy, tangy, sweet, crunchy.....yumm....No one can eat just one.

Ingredients (for 2 sandwiches)

4 slices of white bread

1 tomato

1 onion

1 boiled potato

1 small cucumber

4 tablespoons butter

2 tablespoons green chutney (see notes)

1/2 tablespoon chaat massala

1 tablespoon tomato ketchup (optional)

Method:

Chop tomato, cucumber, onion and potato into thin rings.

Spread 1 tablespoon of butter on each bread slice.

Apply 1 teaspoon on green chutney on each slice.

Arrange vegetable rings on 2 slices of bread and sprinkle chaat massala after every layered vegetable.

Cover the vegetable slices with other bread slices.

Cut into desired shapes and serve with drops of tomato ketchup or chutney.

Notes:

You can use green chutney, mint chilli chutney or coriander chutney in this recipe. However mint chutney will give you authentic Mumbai taste.

You can also add rings of beetroot in this sandwich.

Do not avoid chaat massala.

Chop into triangles or squares.

Serving suggestions:

Serve with chips on side.

Serve these mini sandwiches on kids’ party or any get together.

Perfect for picnics and luchbox.

10 Patties Recipes That You Must Try

We all slave ourselves in the kitchen when there is a party or a get together preparing snacks and appetizers. One snack that never gets old, one that never fails to impress, one that everyone loves, one that is easy to prepare --- Tikki, tikia, patties, cakes- whatever you name it. 

Serve them plain with chutney, dips, yogurt, pickle or ketchup or in tortilla wraps or pita pockets with some salad and dressing

Here are 10 patties recipes from my kitchen. From classic  to exotic ones, from cheesy bits to crunchy ones, from healthy to deep fried ones.

1.Baked Chickpeas Patties :- Healthy ones made with chola. Great for weight watchers.

2.Corn Cheese Patties: Deep fried, very cheesy with the crunch of corn. Will impress anyone.

3.Kidney Beans Patties: Protein rich, spicy nibble- made using rajma.

4.Potato Patties Coated With Sesame: Gold coins coated with til-looks beautiful.

5.Ragda Patties: The simple aloo patties served with spicy ragda on top. Classic one.

6.Paneer Mint Patties: My personnel favorite. Made with crumbled paneer with hint of mint.

7.Leftover Rice Patties: Tikki recipe that uses leftover rice. A must try.

8.Almond Potato Patties: Tikki with handful of spices and badam to give some crunch.

9.Spring Onion And Chese Patties: Very elegant and posh. Cheesy and tasty. Hit on foodgwaker.

10.Italian Couscous Patties: Made with fresh Italian herbs. Healthy-oh yes!

Baked Chickpeas Patties

How is the festive season coming for you all? Are you people linking your amazing recipes at my Cook With White Event And 2 Giveaways? Talking about festivals, they do bring lots of work and guests at home. Most of us cook the traditional mathri, namkeen and sweets during this time and we gain lot of attention as well as KGs.I know back in India I used to prepare what not to please guests and finally gaining lot of weight. Things have been different after coming to London. I now look for different and healthy snacks.

I always prefer to make patties for my guests. Reason? You can prepare them and keep in the fridge and when guests arrive all you need is to roast or grill on pan and serve hot. Who doesn't like hot snacks? I have made loads of patties in past. Please see here.

Chickpeas patties are very popular but it is generally fried. No no, not at my place. I baked these ones and I got healthier and crispier patties. Chickpeas are great sources of fibre and protein. These tikkis are very much like falafel but only baked and thinner. Trust me these patties are great alternative in your burger buns. Hot and spicy.

Ingredients:

1 can of chickpeas (250 grams)

3 cloves garlic

1 small onion, diced

3 Tablespoon fresh chopped parsley (optinal)

2 tablespoon fresh chopped cilantro

1 teaspoon cumin powder

1 teaspoon coriander powder

Juice of 1 lemon (about 1 Tablespoon.)

Salt to taste

1/2 teaspoon crushed red pepper flakes

2 Tablespoon all-purpose flour

1 teaspoon baking powder

2 tablespoon olive oil

Method:

1. Start by preheating the oven to 400F/200C
2. Drain the chickpeas and rinse well. 
3. Place the garlic in a food processor, and pulse a few times to chop it roughly. Now add the onions, the chickpeas, the parsley, cilantro, cumin, and coriander and lemon juice to the food processor. Add the salt, the red pepper flakes, flour and the baking powder. 
4. Cover and pulse until the mixture is well combined. Do not over mash, it should be chunky.
5. Now drizzle about a tablespoon of the olive oil onto a baking sheet. 
6. Form the patties into 1-1/2-inch rounds and flatten slightly with your fingers. Place on the oiled baking sheet. Brush the upper side of patties with oil.
7. Bake in the preheated oven 15-18 minutes until golden brown on the bottom.
8. Turn and  bake another 5-7 minutes until browned on the other side.

Notes:

If not using canned chickpeas, then soak chickpeas overnight. Next day boil it.

The patties can be kept in fridge for hours before baking.

I chose to bake, where else this can be toasted on pan or even fried.

Taste:

Crispy, spicy and healthy.

Panchratn Onion Pakoras With Zeo

The weekend was amazing with weather being so generous to us... loads of sunshine with little wind.  We were outdoors all the time and came back tired and exhausted. We both wanted some nice chilled drink to rejuvenate ourselves. It was then when I remembered that a month back ZEO drink was delivered at my address for review. Life became very busy after that and I just could not post the review. Well better late than never- Right?

I tried Peach and Grapefruit flavor from their Burst range. I was quite fascinated by this new drink. Like me if you do not fall for unhealthy soda, or so called diet drinks then ZEO will surely win your heart; Yup- this drink has 45 calories per 275ml and is loaded with goodness of fruits with no artificial flavour; Simply enjoy it guilt free *happy dance*. When you sip in, you get the sweetness of peach with the hint of bitter grapefruit – remarkable twist isn't it? Once you gulp in, the tingling sensation oozes out and makes it more extraordinary. *Warning*- this drink tastes best when served chilled without ice- Trust me it does. I am surely going to try Zest and Crush range as well.

With this tingling dish we craved for some steaming and spicy snack. Any suggestions come in mind? Yeah, I hear you- that is what I did. I made some pakoras. Pakoras also known as pakodas or bhajiya is a fried snack made in many ways and with different ingredients. Even in Britain, pakoras are very popular and are enjoyed a lot, some even think that they are best alternative for French fries*happy nod*

I can’t even think of any Indian home where they don’t make this snack in monsoons. Panchratn which means five jewels is a mixture of 5 different dals.  I soaked 5 kinds of lentils with which I planned to make simple dal and rice, but my mood changed and I opted to make some pakoras. I prepared the batter and threw in some chopped onions which later proved out to be the best decision as it brings out that missing crunch. So, are your mouths watering? See the recipe then.

Ingredients: 
1 cup channa dal
½ cup moong dal
½  cup masoor dal
¼ cup urad dal
¼ cup tuar dal
2 tablespoon Coriander seeds/dhaniya
2 tablespoon cumin/jeera
½  inch ginger/adrak
5 to 6 cloves of garlic/lehsun
½ cup Coriander leaves  chopped

1 onion/pyaz chopped in rings

4 tablespoon gram flour/ besan
3-4 green chillies
Salt to taste
¼ teaspoon baking soda
Oil for deep frying

Method:

Wash dals and soak them for about 3-4 hours.

Remove the water  and make smooth paste of ginger, garlic, green chillies, coriander seeds, gram flour ,cumin and soaked dals into a coarse paste. Add little water if needed.

Lasltly add salt, onion and coriander leaves. Mix and keep aside.

Heat oil in pan or kadai on medium heat.

When the oil is hot, mix baking soda in the batter and give quick mix. Do not over mix the batter.

Make small balls or drop with small spoon in preheated oil and fry till light brown.

Eat hot with tomato ketchup or chutney of your choice.

Notes:

I made using 5 dals, but any other dal can be added or removed as per choice.

Why not add some vegetables like sweet corn, potato, capsicum for more royal treat.

Use leftover dal to make this. Mix in more gram flour and onions and fry.

Taste:

Spicy, crunchy and hot.



Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking ZEO, for sending drink to review.

Stuffed Onion Paratha- Crunchy And Spicy

In so many of my parathas posts I have mentioned that Mr. Husband is not very fond of stuffed parathas. He prefers parathas in which I mix everything in the dough and do not stuff it, like how I did here in the mixed vegetable parathas. But yes stuffed aloo parathas are exceptional- well what can I say? Who does not love aloo parathas. Not anyone I know of :-)

My husband was away for a office trip and that is when I made these stuffed onion parathas. What I like about these parathas are the way onions gets cooked inside-soft and yet crunchy. These mini parathas are perfect to serve for breakfast, brunch and as evening or picnic snack. Why not wrap up in the foil and serve in your kids’ tiffin. Me?- I prefer them with cucumber riata.

Do give them try – They are totally worth it :-) Or look for more parathas recipes here

Ingredients:

Wheat Flour / Atta – 2 cups

Salt to taste

Water – as needed to knead the dough

Oil / Ghee to cook the Paratha

Onion/pyaz – 1 chopped Finely

Green Chilli /hari mirch– 1 chopped finely

Chilli Powder/lal mirch powder – 1 tsp

Turmeric powder/haldi- ¼ tsp

Dry mango powder/amchur- ¼ tsp

Cumin Seeds / Jeera – ½ tsp

Coriander Seeds / akkha daniya – 1 tsp

Method:

In a mixing bowl add flour, salt and mix well.Slowly add in water and make a soft dough just like chapatti dough. Apply some oil on the dough and keep aside.

Chop onions and mix salt, cumin seeds, turmeric powder, green chilli, coriander seed and dry mango powder.

Divide the dough into equal portions. Pinch the tennis size ball dough and flatten it out.Now spoon some filling in the centre and seal from all sides.

Now take the stuffed ball and slowly roll it so that filling doesn't leak out. Form into a slightly thick parathas.

Heat a tawa/pan and cook paratha one side till bubble appears. Flip the paratha other side and apply some ghee on it and cook for a minute. Flip again and apply ghee and cook again. Keep pressing with the spatula till golden.

Serve hot with chutney, raita or pickle of your choice.

Notes: 
Do not leave the filling for too long as the salt will leave water and parathas will be difficult to stuff.

I like it spicy so I added red chilli powder as well as green chilli. Adjust as per your taste.

Do not try to roll the parthas too much else the filling will leak out. The parathas are mini and little thick.

Serving suggestions:

Serve hot with chutney, raita or pickle of your choice.

Goes well with any side dish or curry.

Aloo Tikki Coated With Til/ Sesame Seeds Coated Potatoe Patties- "Gold Coins"

Aloo tikki/ potato patties are my all time favorite and those of you who read my blog knows that I like to add news twists to Potato Patties. Today's twist is inspired by one of the recipes that I tasted in the restaurant. Tikkis are generally pale and looks boring, so I coated the tikkis with sesame seeds-it not only adds the color to it but also enhances the taste and aroma. Sesame seeds brings that missing crunch and makes it tastier. These are perfect starter and will be enjoyed by all.

Ingredients:

• Potatoes - 3 to 4
• Red chilly powder- 1 tsp
• Oats- 1/2 cup
• Grated carrot-1
• Amchoor powder/dry mango powder- ¼ tsp
• homemade chaat masala  - ¼ tsp
• Green chillies chopped  - 1 tsp
• Lemon juice - 1 tsp
• Corn flour- 2 tbsp
• Sesame seeds/Til- 1/4 cup
• Freshly chopped coriander leaves - 2 tbsp
• Salt to taste
• Milk-1/8 cup      
• Ghee- 2tbsp

Method:

1. Wash and boil the potatoes in their skin, until tender & soft. I cook them in pressure cooker for 4 to 5 whistles.
2. Once the pressure goes off, peel the skin and mash the potatoes.
3. In a wide bowl, add the mashed potatoes,carrot, oats, red chilly, amchoor, salt, chaat masala, green chillies & coriander leaves.
4. Squeeze fresh lemon juice and add corn flour to it & mix thoroughly.
5. Apply some ghee on your palms and  divide it into equal portions and roll them into balls.
6. Flatten them to small disc shape. Roll the tikki in milk and then coat them with sesame seeds/til. Milk being a wet ingredient will help with the coating of til/sesame.
7. Heat a pan/tawa on medium flame and add ghee and roast the tikkis. When they’re golden brown and crisp at both sides, remove the tikkis.

Serve hot with chutneys or dips.

These tikkis were a great hit in my family and my hubby has named it as Gold Coin (interesting isn't it??)