Tag Archives: Breakfast

Moringa Leaves Drumstick Leaves Stir Fry Vegetable


The new superfood – Moringa leaves, healthy, nutritious, excellent for gut health and for diabetics.  My mother never had to buy these leaves, they were always available in the home garden or the neighbourhood.  Thankfully these are now available worldwide at Asian stores, albeit at a price!

Ingredients

  • 2 Bunches Drumstick Leaves
  • 1 medium onion
  • 1 tsp. mustard seeds
  • 2 tbsp. coconut oil

Roast and grind to a coarse paste

  • 1 medium onion chopped
  • 2 flakes garlic
  • ¼ tsp. turmeric powder
  • 4 dry red chilies
  • ½ cup fresh or dessicaed coconut
  • Salt to taste
  • 1 to 2 tbsp. coconut oil

Method

Separate the leaves from the stems of the drumsticks and remove as much of the stems as possible although the small tender stems may be retained.  Soak in plenty of water for 10 minutes and rinse thoroughly changing the water atleast twice so that any dust etc. can come off.  Drain and set aside.

Drumstick Leaves Moringa Leaves Stir Fry vegetable

The new superfood – Moringa leaves, healthy, nutritious, excellent for gut health and for diabetics.  My mother never had to buy these leaves, they were always available in the home garden or the neighbourhood.  Thankfully these are now available worldwide at Asian stores, albeit at a price!

Ingredients

2 Bunches Drumstick Leaves

1 medium onion

1 tsp. mustard seeds

2 tbsp. coconut oil

Roast and grind to a coarse paste

1 medium onion chopped

2 flakes garlic

¼ tsp. turmeric powder

4 dry red chilies

½ cup fresh or dessicaed coconut

Salt to taste

1 to 2 tbsp. coconut oil

Method

Separate the leaves from the stems of the drumsticks and remove as much of the stems as possible although the small tender stems may be retained.  Soak in plenty of water for 10 minutes and rinse thoroughly changing the water atleast twice so that any dust etc. can come off.  Drain and set aside.

Heat a pan and add oil.  When hot add the red chilies, garlic and onion.  When light brown add the coconut, turmeric powder and salt and saute for 2 minutes till light brown and you get a nice roasted aroma.  Set aside to cool. Then grind to a coarse paste.

Slice the remaining onion.  Heat a pan and add oil, when hot add the mustard seeds, when they pop add the sliced onion and fry till translucent and soft.  Add the ground masala and saute 2 to 3 minutes adding the rinsed water from the jar. Add the drained drumstick leaves, mix and stir fry for 10 minutes.  Remove to a serving dish and serve hot.  The vegetable will have a slight crunch to it and a slight bitter taste so is very healthy and excellent for diabetics, is very nutritious and good for gut health due to it’s fibre content.  Some may want the leaves to be more tender, in this case add ¼ cup water and cook further 5 minutes.  Serve hot. 

Vaal Usal


Vaal Usal Valache Usal Dalimbi Usal

Sprouted Vaal, Butterbeans, Lima Beans, field beans

Lima beans provide more protein per serving than any other type of beans and are rich in vitamins & minerals.  Good source of fibre alongwith micronutrients like manganese, copper and  magnesium – source: healthline

Ingredients

  • 2 cup Sprouted and Peeled Vaal beans
  • 3 medium onions, chopped
  • 1 sprig curry leaves
  • ¼ tsp. asafoetida
  • 1 tsp. cumin seeds
  • 1 tsp. ginger garlic paste
  • 1 tsp. salt
  • 2 tsp. chilli powder
  • ½ tsp. turmeric
  • 2 tsp. jaggery
  • 6 Kokum petals
  • ½ cup coriander leaves, chopped
  • 2 tbsp. oil

Soak the Vaal beans for 12 to 15 hours.  Drain the water, rinse and leave in the bowl to sprout for 24 hrs.

Sprinkle water or cover the beans and drain 2 or 3 times so that the beans stay moist to aid sprouting. In most markets in India, sprouted beans are readily available.

Once sprouted, peel and discard the skin.  Keep immersed in water whilst peeling which makes it easier for the peels to slip off.  Put the peeled beans in a bowl of water.  Soak the kokum in a little water.

Heat  a vessel, add oil.  When hot, add the cumin seed, asafoetida and curry leaves.  Stir and add ginger garlic paste, saute for a minute and add the chopped onions and fry till translucent.  Add the drained beans, salt and a cup of water.  Cook for 10 to 15 minutes till tender.  Then add, chilli powder, turmeric, kokum with the water and cook futher 5 minutes.  Substitute with 1 tbsp.  tamarind pulp if kokum not available. Then add the jaggery and coriander leaves.  Cook 2 minutes, adjust seasoning and consistency of gravy and take off flame.  Serve hot with rice for lunch or dinner or any bread of your choice for breakfast!  Delicious, spicy, tangy with a hint of sweetness makes this Usual an all time favorite!

Banana Muluks Banana Semolina Jaggery Balls


Kele Mulik Recipe – Konkani Banana Modak Recipe – Ganesh Chaturthi Special Recipes – Kela Muluk (Banana Sweet Dish), Kela Fritters.

Known by several names, this quick recipe is easy, simple and delicious.  Don’t ever throw away leftover bananas, when you can use them to make these crunchy, crispy, scrumptious muluks!!

Makes 12 to 14 lemon sized Muluks

Ingredients

  • 2 medium ripe bananas, mashed
  • ½ cup coconut fresh or dessicated coconut
  • ½ cup jaggery
  • Pinch of salt
  • Cardamom powder
  • Rawa as much as required to make a smooth dough

Mash the bananas well, add the coconut and jaggery and mix well ensuring the jaggery is melted.  Add salt and cardamom powder and add rawa as much as required to make a smooth soft dough.  Set aside for 15 minutes.  Heat oil in a wok, when hot add spoonful of dough or form soft balls by hand and drop gently  into the pan.  Fry on medium low till golden brown and cooked through.  Remove and serve immediately.

Hot Cross Buns Soft & Fluffy


A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten on Good Friday. They are available all year round in some places.

Traditions:  English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or grow mouldy during the subsequent year. Another encourages keeping such a bun for medicinal purposes. A piece of it given to someone ill is said to help them recover. If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year.

The cross: The traditional method for making the cross on top of the bun is to use shortcrust pastry, though some 21st century recipes recommended a paste of flour and water. – Source   Wikipedia

Hot Cross Buns –

Makes 12 buns approx. 65 gms each

Soft fluffy anyone and everyone can make anytime! 

Easiest Hot Cross Buns

Ingredients

  • 2.5 cups all purpose flour
  •  2 ½ tsp. active dry yeast (approx.. 9 gms.)
  • ½ cup caster sugar  
  • ½ tsp. ground all spice
  • ½ tsp. ground cinnamon 
  • 1 tsp. salt, or to taste  
  •  200 ml milk (luke warm) 
  •  3 tbsp.(42 gms) butter, softened 
  • 1/2 cup black raisins soaked in hot water for 15 mns., drain and pat dry
  • ½ cup Mixed fruit peel  
  • 1 tbsp. grated orange zest (if not using mixed peel)   zest of ½ orange
  • 1 egg whisk with milk
  • 1 tsp. vanilla essence
  • 375 F for 10mns then reduce to 350 for 12 to 15mns
  • Glaze with sugar water or apricot jam + water

For the Cross

  • ½ cup Maida (all purpose flour)
  • 5 tbsp. water and more as required      

For glaze

  • ½ cup caster sugar
  • 150 ml boiling hot water

Method

In a large bowl mix the dry ingredients, add the flour, salt, sugar, yeast, all spice, ground cinnamon and mix.

Heat milk on stove top or microwave 30 to 40 seconds. Add the softened butter and egg and whisk.

Then add the wet ingredients, mix. If  kneading by hand, tip the ingredients onto a floured surface and knead. In a stand mixer knead 2 mns. On speed 1. Scrape down the bowl in between. Dough may be sticky but don’t be tempted to add anymore flour. Then 7 to 8 mns. On speed 2  till dough becomes smooth and comes together in a ball.

Grease a bowl, place the dough and cover with plastic wrap or a damp kitchen towel. Keep in a warm place until double in volume 1 to 2 hours depending on the room temperature.  This is the first proving. Once double, punch to release the air.

Divide into 12 equal portions.  You may weigh each portion to make sure the buns are even in size about 62 to 65 gms each. Form each portion into a smooth ball.  Place all the shaped dough portions next to each other into a large baking tray 1 inch apart lined with parchment and cover with greased cling wrap. leave on the counter to prove until double in size. This is the second proving.

To Prepare the flour paste for the cross: Add water to the flour and whisk until smooth. Add water or flour to get the right consistency.  Pipe the cross on each bun using a piping bag or zip lock bag with the tip cut off.

Bake in a preheated oven at 180 deg C for 20 to 25 minutes (depends on the oven) or until tops are golden brown.  Place tray in the middle of the oven. 

Remove the baked buns, glaze with the sugar water.  Allow to sit in the tray 10 mns to soak up the sugar water, then leave on wire rack to cool a bit.  Slice and apply butter while still warm. You can store in airtight container for 4 days and in the freezer for 4 months, then toast and enjoy!

Radish Vegetable Mooli ki Sabji Rajasthani Style


Radish Vegetable Mooli Ki sabji

Radishes are a good source of antioxidants like catechin, pyrogallol, vanillic acid, and other phenolic compounds. These root vegetables also have a good amount of vitamin C, which acts as an antioxidant to protect your cells from damage. Some health benefits of radishes include: Reduced Risk for Diabetes, Enhanced Liver Function, Cardiovascular Improvement. Their nutrition Calcium, Vitamin C, Riboflavin, Niacin, Thiamine, Vitamin B6, Folate, Potassium, Iron, Manganese – Source: Wedmed

Ingredients

  • 2 medium white radish, with the leaves
  • ½ tsp. cumin seeds
  • ½ tsp. ajwain seeds (carom seeds)
  • 1 tsp. green chillie paste
  • 1 tsp. Ginger paste
  • ¼ tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. amchur powder
  • 2 tbsp. oil
  • Salt to taste

Method

Clean the radish, immerse the leaves in salted water.  Use  only tender leaves. Chop the leaves fine.  Grate the radish or chop into thin slices.  Heat oil in a pan, add the cumin, ajwain, ginger & green chilli paste and saute for few seconds.

Add the chopped radish, turmeric powder, coriander powder, chilli powder, amchur and salt.  Mix well and cook for 10 minutes, adding a little water if necessary, till vegetable is tenderand moisture is almost absorbed.  Serve hot Serve hot with rotis for breakfast or dinner or as an accompaniment to any meal.

Steamed Rice Vadas Dumplings with Peanut Chutney


A delicious and healthy breakfast option or snack. The spicy, tangy peanut chutney can be used for dosas, idlis, as a sandwich spread or as a dip!

Ingredients

  • 1 1/2  cup matta rice (or 1/2 cup basmati and 1 cup boiled rice)
  • Salt to taste

Tempering

  • 1 tsp. Mustard seed
  • 1 tsp. Cumin seeds
  • 1 tsp. Chana dal
  • 1 tsp. Urad dal
  • 1 medium onion, chopped
  • 2 green chillies, chopped
  • 1” pc. Ginger, chopped (optional)
  • 1 sprig curry leaves, chopped
  • A pinch Asafoetida

Wash and soak rice for 4 to 6 hours, or overnight. Grind to a smooth paste adding as little water as possible.  In case the rice paste has excess moisture, microwave at 30 second intervals, until the paste is dry and easy to form into a ball.  For the tempering, add 2 tbsp. oil to a heated pan.  When oil heats up, add 1 tsp. mustard seeds, cumin, asafoetida, chana dal, urad dal, chopped green chillies, chopped curry leaves and saute for a minute.  Add one chopped onion and fry till soft and translucent.  Remove from heat and when cool add to the rice paste and mix well.  Add salt and mix.  Form into 2” diameter balls.  Steam for 20 minutes till done.

Peanut Chutney

Ingredients

  • ½ cup raw peanuts
  • 8 red chillies
  • 2 tbsp. coconut
  • 1 tbsp. tamarind paste
  • 1 tsp. salt or to taste

  • Tempering
  • ½ tsp. mustard seeds
  • 3 to 4 flakes garlic crushed
  • 1 sprig curry leaves
  • 2 tbsp. oil

Roast the peanuts with a little oil till light brown.  Transfer to a grinder.  Roast the red chillies and when you get an aroma and the chilles are roasted add 2 tbsp. grated fresh or dessicated coconut.  Add this to the peanuts, add tamarind pulp and salt, some water to grind to a thick paste.

For tempering, heat oil in pan, then add mustard seeds, when they splutter, add cumin and curry leaves.  Saute for a minute then add the ground peanut paste and mix well to heat thru.

Serve alongwith steamed vadas for a delicious & healthy breakfast!

Methi Thepla


Methi Thepla  Gujarati Theplas

Theplas are synonymous with Gujarati breakfast!  A Versatile item as they can be  served even as tea-time snack or to satisfy a hunger pang!  For travellers it makes a great home-made food as it preserves well for long periods.  Theplas can make for quick and sumptuous wraps with your desired filling or simply have them with yogurt, pickle, garlic chutney, raita or any vegetable.

Instead of methi try using pumpkin (doodhi), zucchini or raddish with dried herbs, etc. as variations!!  However,  methi leaves (fenugreek greens) are found in plenty in winters and have many health benefits.  They are full of fibre and nutrients, vitamin C & K in particular.

Ingredients

  • 2 cups wheat flour
  • Pinch of asafoetida
  • 1 tsp. turmeric powder
  • ½ cup each of bajra (pearl millet) and gram (chick pea flour) flour
  • 1 tsp. chilli powder
  • 1 tsp.Salt
  • 4 green chillies
  • A small bunch fenugreek leaves
  • 3 tbsp. ghee

Remove the methi leaves and tender stems and place in a bowl.  Cover with water, add a tsp. of salt and let soak 10 minutes.  Rinse and drain the water.  Chop roughly and keep aside. Chop green chillies.  In the stand mixer bowl, add the ingredients from wheat flour to salt and sieve.  Add chopped  green chilies, fenugreek leaves and ghee, mix on speed 1 for 2 minutes.  Add water (1 to 1.5 cups) to form a stiff dough.  Add the water little at a time.  Divide the dough into approx.. 6 equal portions and roll out into round discs as thin as possible.  Shallow fry on pre-heated pan till golden brown on both sides.  Serve hot with pickle, garlic chutney, raita or any vegetable of your choice.

Thalipeeth


A typical maharashtrian dish made with multi grain flours, usually served as breakfast or snack with butter, yogurt or some dry garlic chutney.  Although quite filling, it is light on the stomach and satisfying.

Thalipeeth can also be made with readymade ‘Bhajani flour’ available in most stores in India, specifically Maharashtra, as it a typical Maharashtrian dish.  In Maharashtrain household Bhajani is made at home by roasting various millets, lentils and grains, grinding to a flour and storing it.  Such flour comes handy when a quick meal is to be prepared.  Bhajani Thalipeeth is popular in West India and Maharashtra in particular which would include Mumbai, the place I grew up!  An important characteristic of making Thalipeeth is a hole is made in the centre so that ghee or oil can be drizzled into it for even frying.  Thalipeeth is a very good to carry for travel as it keeps very well for prolonged periods without refrigeration!

Ingredients

  • 1 cup besan (Gram/chickpea flour)
  • 1 cup jowar flour (Sorghum flour)
  • 1 cup rice flour
  • ½ cup bajra flour (Pearl millet flour)
  • ½ cup wheat flour
  • 1 tbsp. each, chilli, coriander, cumin & garam masala powder
  • 1 tsp. turmeric
  • 2 tbsp. grated Jaggery
  • ½ cup chopped onion
  • ¼ cup chopped coriander leaves
  • 2 tbsp. garlic, finely chopped (optional)
  • Salt to taste
  • Ghee for applying

Mix all above ingredients and knead with enough water into a soft dough.  Cover and let the dough rest for 10 minutes.  Knead lightly again and form the dough into small balls.  Place one ball in between  2 sheets of greased plastic or a wet muslin cloth and roll out the thalipeeth as thin as possible.  Meanwhile, heat the tawa.  Lift one side of the cloth and place the thalipeeth directly onto the hot tawa.  Carefully remove the cloth.  Make a hole in the center of the Thalipeeth.  Can use plastic sheet instead of cloth (make sure the plastic does not touch the tawa to avoid burning).  Cook well on both sides and smear with ghee.  Serve hot with dry garlic chutney or yogurt or raita or fresh coconut and chilli.

Banana Labaneh Sugar Free Pancakes


Ingredients

  • 3 ripe bananas
  • 3 eggs
  • 3 tbsp. Labneh (Yogurt or Greek Yogurt)
  • 1 cup wheat flour (substitute with coconut or almond flour for healthier version)
  • 3 tbsp. flaxseed, ground
  • ½ tsp. salt or to taste
  • 1 tsp. baking powder
  • 1 tsp. vanilla essence (or ½ tsp. cinnamon powder)
  • 1 cup water

Peek and mash bananas, add the eggs and beat lightly, add the flour, flaxseed powder, baking powder, salt and essence.  Mix and add water as much as required.  Batter will be lumpy.  Heat a skillet, smear with ghee  or butter and put ½ cup full of batter for each pancake.  Fry on each side 2 minutes on medium low, as these pancakes tend to brown easily.

Enjoy hot with bluberry jam, honey or maple/pancake syrup.

Sambar Udupi Sambar


Vegetable Sambar

Udupi Sambar

Sambar is such a versatile dish, it can be paired with so many south Indian breakfasts, snacks or main meals.  This recipe turns out so delicious, you will never want to try another recipe.

Ingredients

  • 100 gms. Tur dal (Toovar) Split pigeon peas
  • 5 to 6 lady fingers
  • 1 brinjal
  • 1 potato
  • 1 drumstick
  • 8 small peeled onions (keep whole) or 2 medium onion cut into thick slices
  • 2 medium tomatoes
  • 6 red chillies (missed this in the video)
  • 1 tbsp. coriander seeds
  • 1 tsp. fenugreek seeds
  • A pinch asafoetida
  • 6 green chillies
  • 1 lime sized ball tamarind paste
  • 1 tsp. turmeric powder
  • 2 big onions finely sliced
  • Few curry leaves
  • ½ tsp. mustard seeds
  • ½ tsp. cumin seeds
  • Salt to taste
  • 2 to 3 tbsp. coconut oil

Method

Wash dal and soak in water for 1 hour. 

Roast and powder coriander seeds, red chillies, fenugreek seeds and asafoetida.  Cover tamarind with two cups of water for 5 minutes and squeeze out the pulp. 

Cook the dal in the water it was soaked, adding ½ tsp. turmeric and salt till soft.  Remove from fire, add warm water and pulse in a mixer to a paste.

Clean the vegetables and cut into small pieces.  You may use vegetables of your choice.

Heat 2 tbsp. oil and fry the sliced onions till soft.  Add tomatoes, turmeric and salt and cook till tomatoes turn soft.  Add all the vegetables except the lady fingers.  Mix well and add the powdered masala and cook till vegetables are almost done, then add the lady fingers.  When vegetables turn tender, add the dal mixture, mix and put in the chopped green chillies and bring to a boil.  Add tamarind pulp. Reduce heat and simmer for 5 to 7 minutes.  Meanwhile heat a pan add the remaining oil and put in curry leaves and mustard and cumin seeds.  When the seeds stop popping transfer immediately to the sambar and serve hot with plain boiled rice, idlis, vadas and dosas. The consistency of the sambar can be adjusted to your choice.

Check out the other Udupi specialities to enjoy with Sambar:-

Idli Sambar:  https://youtu.be/sjFC6Eo-FQ0

Sada Dosa :  https://youtu.be/LxuaPUfsMRU

Uttapam    : https://youtu.be/5NRoejIuUbc

Medu Vada : https://youtu.be/EOA_pY3m4gI

Instant Quinoa Idlis : https://youtu.be/MLVGUfpBRLE

Sweet Potato Khichidi – Ratalayache Kees


Sweet Potato Khichidi – Ratalyache Kees

Promotes gut health, say the health experts!  A dish so full of nutrients yet so simple and easy to make, apart from eating boiled sweet potatoes!

Fasting food!  Upvas recipe. Delicious sweet potatoes, rich in nutrients and fibre and antioxidants that promote the growth of good gut bacteria and contribute to a healthy gut.  Ashadi Ekadashi Special.  This flavourful dish is a combination of spicy, sweet, tart and can be cooked in a jiffy!

Ingredients

  • 2 large or 4 medium Sweet Potatoes
  • 2 green chillies, chopped
  • ½ tsp. cumin seeds
  • 1 sprig curry leaves
  • 2 tbsp. roasted peanut powder
  • 2 tbsp. chopped coriander leaves
  • 2 tbsp. fresh grated coconut
  • 1 tbsp. lemon, or to taste
  • 2 tbsp. ghee
  • 1 tsp. sugar (optional)
  • Salt to taste

Wash and scrub potatoes well.  Not necessary to peel.  Grate and transfer to a bowl of water to prevent oxidation.  Heat a pan and add the ghee.  Reduce flame and add the cumin seeds, when they crackle add curry leaves and green chilli and saute a few seconds.  Add the drained sweet potatoes and mix.  Cover and cook 7-10 minutes on low, stirring occasionally.  Add the peanut powder, salt, sugar and lemon juice and fresh coconut and mix well.  Switch off and let rest 5 minutes, before removing to a serving dish. Garnish with chopped coriander and serve hot.  Enjoy with yogurt and pickle.  An excellent breakfast or snack! Great as an accompaniment to any main meal.  If you have observed, no water is added to the dish and hence the sweet potatoes are likely to stick to the pan. Using a non-stick pan helps.  Nonetheless, the slightly browned part of the Kees that has stuck to the bottom of the pan tastes the best!

Instant Quinoa Idlis


Quinoa Idli – No fermentation required!

Makes 12 Idlis

Quinoa is rich in protein, dietry fibre, B vitamins and dietary minerals in amounts greater than in many grains.  Cooked quinoa provides energy and is a rich source of manganese and phosphorus and a moderate source of dietary fiber, folate, and the dietary minerals iron, zinc and magnesium.  Quinoa is gluten-free with a high concentration of protein.

Ingredients

  • 1 Cup White quinoa
  • 1 Cup Oats
  • 2 green chillies
  • 1 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • ¼ cup green peas
  • 4 tbsp. grated carrot
  • ¼ cup who cashewnuts
  • 1 tsp. salt, or to taste
  • 2 tbsp. oil
  • 1 ½ cup Water, approx.

Powder the quinoa and oats in a grinder and add to a bowl.  Mix with 1 cup water.  Then add additional water a little at a time, as required to make a thick smooth batter or dropping consistency.  Batter should not be too watery. Add, salt, chillies and cumin seeds.  Mix.  Then add carrots, peas (preferably frozen peas as they cook faster).  Temper the mustard seed in the oil and add to the batter.  Add cashewnuts and mix well and keep aside.  Keep the steamer with some water to heat.  Grease the idli molds.  When the water starts boiling, fill the idli molds with approx. ¼ cup of batter in each mold.  Place the idli stand in the steamer, place the lid and steam for 15 to 20 minutes.  Pierce a toothpick, if it comes out clean the idlis are done.  Serve with coconut chutney.

Choris Chilly fry Goa Sausage chilli fry Choris Pao


Goan Sausage (Choris) Chilli Fry

The deicious and tantalizing Goa sausages and the famous Choris Pao, a universal favorite, prepared from a simple sausage chilli fry.  The sausages have all the spices required, all that is needed is some onion and potato (if you wish) to prepare this dish.  The taste and flavor of the cooked sausage chilli fry is directly related to the quality of sausages.  So do take care to source the best ones you can find!

Ingredients

  • 20 small beads Goan Sausages (or 10 large ones)
  • 3 to 4 medium onions, as required
  • 1 medium potato (optional)

Remove the string and remove the casing of the sausages.  Some even like to keep the thread and casing and simple cut the sausages strands into 2” pcs.  In this case wash the outer casing of the sausages before using.

Clean and slice the onions roughly into thick slices/pieces.  Peel, wash and chop potato into cubes.  Add the sausages, onions and potato to a vessel.  Barely cover with water and keep on flame and bring to a boil.  Stir at intervals.  Cook till water has almost dried, just a little should remain for gravy.  Serve hot with pao or pulao.

Bombay Vegetable Sandwich


Famous Mumbai Street Food – One that is savoured by all and satiates the appetite instantly and provides comfort to the belly especially if you have been on the road for a few hours. Savour each bite of this crunchy, soft and tart sumptuous sandwich as a snack, which also doubles up as a quick lunch or dinner.

Ingredients

  • 1 Loaf sliced Bread (Brown or white)
  • 2 cucumbers
  • 2 medium potatoes
  • 2 tomatoes
  • Salt as required
  • Pepper powder as required
  • Chaat masala (optional)
  • Roasted cumin powder (optional)
  • Butter
  • Green Chutney
  • Ketchup
  • Fresh basil leaves (optional)

For Green Chutney

  • 1 large bunch coriander leaves
  • 1 large bunch mint leaves
  • 4 to 6 green chillies
  • 1 lemon, juice
  • 1 tsp. salt or to taste
  • 1 tsp. sugar
  • Grind to a paste, using as little water as possible.

Boil the potatoes, peel and slice thinly.  Wash the cucumbers and tomatoes.  Peel the cucumbers and slice thinly.  Peel the tomatoes, slice thinly.  Line half the sliced loaf on a board and apply butter, then green chutney.  Top with cucumber slices, then potato slices, ketchup (using the excess pouches that usually come with home delivery), then tomato slices.  Sprinkle with salt and pepper and chaat masala/cumin powder if using.  Add the fresh basil, if you wish.  The butter the remaining half of the bread slices and cover the sandwich.  Also used the heel of the loaf, you can avoid if necessary.  Grill the sandwich briefly to barely toast the bread if you like.

Fugias


The recipe was given to me by my sister, which happens to be her in-laws family recipe, passed on to her by her Mother-in-law.  An East Indian traditional dish, mandatory at weddings and festive occasions.  Served with Sorpatel, Vindaloo or any spicy curry.  I have paired it with Chicken Pickled Chops, another East Indian preparation!

Ingredients

  • 500 gms.flour (maida)
  • 2 tbsp rice flour
  • 100 gms sugar
  • 1 cup coconut milk
  • ¾  water
  • 2 eggs
  • 1 tsp butter
  • 1 tsp salt
  • 1 tsp yeast
  • Oil for deep frying

Method:

Add the sugar, coconut milk, water, butter and salt to a saucepan and heat until the sugar melts.  Set aside to cool a bit. Take the flour in a large bowl or vessel, add the eggs, the yeast and the coconut milk mixture. make sure it’s not too hot but if it’s warm it may help in the dough rising faster. Use a hand mixer (if desired) and mix the batter till it’s like thick cake batter.
Add more water as required to get the right consistency. Should be of dropping consistency but not runny. Leave to ferment for 4 to 5 hrs.

To fry:

A little bit of practice goes a long way in making Fugias.  Mix the fermented batter.  Heat a Kadai or a wok and pour sufficient oil.  When hot, start making the fugias by grabbing the batter with your left hand and squeezing it between the opening in your palm between your thumb and forefinger, like when you form a fist.  Moisten your right hand fingers in water and scoop small balls, one at a time, with your right hand and put in the oil and deep fry on medium flame turning often to cook evenly till golden brown. Instead of your right hand, you can also use a spoon to scoop the batter.  Serve with your favorite curry or enjoy as a snack or with tea or coffee at breakfast.

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