Bombay Sandwich / Veg Sandwich / Mumbai Street Side Sandwich / Simple Quick and Healthy

Bombay sandwich with step by step recipe and video. This is one of the most admired snack offered on the streets of Mumbai. It is a very quick vegetable sandwich that can be assembled in just few minutes. It goes well with some potato wafers and a cup of masala chai.

Bombay Sandwich / Veg Sandwich / Mumbai Street Side Sandwich

Boil the potatoes with some salt and the same goes for beetroot as well. If you like having raw beetroot skip boiling it. The chutney I have used is the basic green mint chutney.  Sandwich masala is easily available now-a-days, still if you don’t not have one use chat masala. I have sprinkled it only on one layer as it is goes well with my taste, you can do it for both the layers.

Do not apply chutney directly on to the bread, first spread a layer of butter evenly and then apply chutney. Applying chutney directly would make your bread soggy.

For better understanding of the recipe do have a look at the recipe video given below.

If you are looking for more bread recipes then do visit French Toast, Bread Masala, Bread Roll, Sprouts Sandwich and Gold Coin

Ingredients:

3 bread slices

1 tbsp Butter

2 tbsp Green Chutney

4 slices Tomato

1 small Onion

½ Cucumber thinly sliced

4 slices Beetroot (boiled)

4 slices Potato (boiled)

1 tsp Sandwich Masala / Chat Masala

Tomato ketchup

Potato Wafers

Method:

Cut the edges of the bread slices

cut edges

Apply butter evenly on all the slices

apply butter

Apply chutney on two slices

apply chutney

Place tomato followed by cucumber and onion rings. 

place tomatoes

cucumber

onion rings

You can also sprinkle some sandwich masala on it.

Cover it with chutney bread slice, chutney facing downwards.

cover with chutney slice

Now lay beetroot followed by onion rings and potatoes.

beetroot

onion rings 

potatoes

Sprinkle sandwich masala or chat masala on it.

sprinkle sandwich masala

Cover it with buttered bread slice, butter side facing downwards.

cover with buttered bread slice

Poke the toothpick to hold the layers in place and cut into 4 pieces.

poke toothpick

cut into 4 pieces

Serve it with tomato ketchup, some potato wafers and glass of hot tea.

Bombay Sandwich / Veg Sandwich / Mumbai Street Side Sandwich

Tips:

Cut the veggies into thin slices.

Spread butter before applying chutney.

Chat masala can be used in place of sandwich masala.

DO try this very easy, simple yet delicious Bombay street sandwich now at your home and make your family go food-a-licious.

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Maharastrian Stuffed Brinjal / Bharli Khari Vangi / Coconut And Peanut Stuffing

 My today’s recipe of Maharashtrian Stuffed Brinjal is also known as Bharli Khari Vangi in Marathi. It is called so as the amount of salt added is a little more than our regular taste. Hence known as khari which means salty.

Maharastrian Stuffed Brinjal /  Bharli Khari Vangi 

 

This recipe of stuffed brinjals is entirely different from the stuffed brinjals Punjabi style recipe. There are no onions, no ginger garlic and no other Punjabi masalas. It just includes a coarse paste of peanuts and coconut as the main ingredients along with some fresh coriander leaves, cumin seeds and other spices.

Have a look at the video uploaded below for better understanding of the recipe.

I like the masala dry so I hadn’t added water in it. But you can make its gravy by adding water as per your taste when we add the remaining paste to the brinjals while cooking.

Other tips you would find after the method section. If you are looking for some more brinjal recipes then do visit Stuffed Brinjal PunjabiStyle, Baingan Bharta, Brinjal in Garlic Sauce.

Ingredients: (serves 2)

6 Brinjals (small)

¼ cup Coconut (dry and grated)

¼ cup Peanuts (roasted)

¼ cup Coriander leaves

4 to 5 Garlic cloves

2 Green Chillies

1 tbsp Cumin seeds

1 tsp Turmeric powder

Salt to taste (a little more)

Method:

Dry roast peanuts on a tawa (pan) and remove its covering

Grind coconut, peanuts, coriander leaves, garlic, green chillies, turmeric powder, cumin seeds, salt to a coarse paste.

all ingredients except brinjals

grind to coarse paste

Clean and slit the brinjals. Make two vertical slits that would slit the brinjal in four parts. Do not make four pieces just slit them.

slit cut

Fill the stuffing paste in the brinjal slits. 

fill in the stuffing

The remaining paste would be added while cooking.

Heat oil in a pan, place the brinjals and add a spoon of the remaining stuffing.

heat oil, place brinjals and stuffing

Stir fry for a minute or two.

stir fry

Then cover and cook for about 10 minutes.

cover and cook 10 min

When the brinjals are 80 percent cooked, put in the remaining paste. This is the time when you can add some water if you want a little gravy. I like it dry so haven’t added water.

add remaining stuffing

Mix well and again cover and cook for about 5 minutes or until evenly cooked.

mix well

cover and cook for 5 min

Garnish with coriander.

garnish with coriander

Serve it hot with roti and dal of your choice.

Maharastrian Stuffed Brinjal /  Bharli Khari Vangi 

Tips:

Use small and tender brinjals.

Cook on low to medium heat to avoid burning of the masala.

Check and adjust the salt before stuffing.

Add water to make gravy of desired consistency.

It’s a mild spicy recipe, add more green chillies to make it more spicier.

Try this very different and easy recipe of stuffed brinjal maharashtrian style and make your family and friends go food-a-licious.

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Paneer Makhani Recipe / Make Restaurant Style Paneer Makhani At Home / Paneer Makhanwala

When I uploaded my last recipe, Pyazwali Bhindi one of my regular viewer (Harsimran Kaur Matharu) asked me to upload the recipe of Paneer Makhanwala / Paneer Makhani restaurant style to make at home. So here comes the recipe of Paneer Makhanwala / Paneer Makhani dedicated to my viewer Harsimran Kaur Matharu.

Paneer Makhani also known as Paneer Makhanwala is one such dish which is found in almost all the restaurant menus. It is a very rich recipe which paneer (cottage cheese) in a smooth and creamy gravy of tomatoes and fresh cream.

Paneer Makhani Recipe / Make Restaurant Style Paneer Makhani At Home

Yes you read it write it has only tomatoes and no onions. This is the only difference in Paneer makhani and Paneer Butter Masala. To add more more richness to the gravy put in some cashewnuts while grinding tomatoes to paste. The paste has to be very even and smooth without any pieces of tomatoes and cashewnuts.

For this you need to grind it well. If your paste is coarse, sieve it and you will a very smooth paste. These were some things you need to keep in mind while making Paneer Makhni or Paneer Makhanwala. 

For better understanding I have uploaded the recipe video below.

All the important points to remember you will find in the tips section after the method.

If you are looking for Paneer recipes then do visit my other Paneer related dishes Vegetable Paneer Salad, Matar Paneer, Kadai Paneer, Paneer Bhurji, Paneer Pudina

Ingredients:

2 cups Tomatoes (3 large Tomatoes) deseeded

250 gms Paneer (cottage cheese)

10 to 12 Cashewnuts

1 tbsp Butter

2 Green Cardamoms

1 inch Cinnamon stick

3 Cloves

1 tsp Ginger Garlic paste

1 tsp Kashmiri Red Chilli powder

½ tsp Sugar

½ tsp Turmeric powder

1 tsp Garam Masala powder

½ tsp Coriander powder

1 tsp Kasuri Methi

¼ cup Cream

½ cup Water

Method:

Firstly, soak the cashewnuts in water for about 30 minutes. In the meantime, deseed the tomatoes and chop them roughly. We need the gravy to be very smooth, hence deseeding is must.

deseeded tomatoes and soaked cashewnuts

Now make a paste of the deseeded tomatoes and soaked cashewnuts. 

puree

If your paste is coarse, then filter it.

In a pan, heat 1 tbsp butter. Add cloves, green cardamoms and cinnamon stick.

heat butter, add cloves, green cardamoms, cinnamon stick

When they begin to sputter and release its aroma, add in the ginger garlic paste.  Saute till the raw smell goes away.

ginger garlic paste

saute

Put in the tomato and cashewnuts puree.

tomato and cashewnuts puree

Saute for 5 minutes or until gravy thickens and the oil separates from the gravy.

saute

Now add in the red chilli powder, salt, garam masala powder, coriander powder, turmeric powder.

add dry spices

Saute till the raw smell of the spices goes away.

saute

Add water and when it comes to boil cover and cook on medium flame for about 10 minutes till the gravy thickens.

add water

simmer 10 min

Next add the cream and mix well.

add cream

mix well

Now add the kasuri methi and stir well.

kasuri methi

mix well

Furthermore add in the Paneer pieces and and very gently coat the paneer pieces with the gravy. Cook on medium to low heat for 2 minutes.

add paneer pieces

gently mix

Top with cream and Paneer Makhanwala or Paneer Makhani is ready to serve.

top with cream and ready to serve

Serve it hot with rotis, phulkas, naan, garlic naan, it also teams good with pulao or jeera rice.

Paneer Makhani Recipe / Make Restaurant Style Paneer Makhani At Home

Tips:

Use fully ripe red tomatoes.

Kashmiri red chilli powder has to be used as it gives the perfect color.

Soak the cashewnuts in water for 30 minutes before grinding as it gives a very smooth paste.

Filter the puree if not smooth

Adjust the water as per the consistency required.

To make it spicy add in some green chillies and/or hot red chilli powder.

Make this food-a-licious restaurant style Paneer Makhani / Paneer Makhanwala at home for your family and friends and do write in your experiences to us via comments.

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Pyazwali Bhindi / Okra Onion Recipe / A Typical Punjabi Recipe

As the name suggests it’s a recipe with bhindi (okra) and onion as the main ingredients. Again a very easy and basic recipe of my blog, specially for beginners. It is a very common recipe of North India, made in almost all the North Indian families.

Pyazwali Bhindi / Okra Onion Recipe / A Typical Punjabi Recipe

 

I make it once a week or may be some time twice because my son is fond of this Pyazwali Bhindi (Onion/ Okra) a lot. You can also this recipe as the base recipe for Bhindi Do Pyaza. For Bhindi Do Pyaza you just need to add the onion two times. I’ll upload that recipe soon.

For this recipe you need to add onions in large quantity. I have used 2 large onions for ½ kg bhindi (okra). I also add in some dry mango powder as it adds in that touch of sourness and also reduces the sliminess of the Bhindis.

There are some tips to be remembered for making this Pyazwali Bhindi. You can find them in the Tips section below after the method.

Also I have uploaded the recipe video for better understanding of the procedure.

If you are looking for Bhindi (Okra) recipes, you can also go through the other Bhindi (okra) recipes on my blog Bhindi Stir Fry, Fried Masala Bhindi

Ingredients: (Serves 2)

500 gms Bhindi (lady’s finger / Okra) (chopped)

2 Large Onions

1 Green Chilli (Slit)

1 tsp Cumin Seeds (Jeera)

1 tsp Turmeric powder

1 tsp Red Chilli powder

1 tsp Garam Masala powder

1 tbsp Dry Mango Powder.

2 tbsp Oil

Method:

Firstly wash the bhindis nicely and dry them using the kitchen napkin. Remove the crown and the base tip of the bhindis and chop them. Do not chop them very thin, it should be about ½ inch piece.

Heat oil in a pan. Add in Cumin (jeera). 

heat oil and add cumin

When the cumin seeds splutter and starts releasing its aroma put in the sliced onions.

add onions

Saute till translucent and add turmeric powder.

saute till translucent

add turmeric powder

Mix well and cook for a minute.

mix well and cook for 1 min

Then put in the chopped bhindis, green chilli and salt. Mix well and cook on medium to low flame till the bhindis become  tender and evenly cooked.

add green chillies, bhindis, salt

mix well

tender and evenly cooked

Now add in the garam masala powder and dry mango powder. Mix well.

add garam masala, dry mango powder, red chilli powder and mix well

Ready to serve

Serve it hot with plain roti, it goes well with moong masoor dal tadka and a bowl of green salad.

Pyazwali Bhindi / Okra Onion Recipe / A Typical Punjabi Recipe

Tips:

After washing the bhindis dry them completely, else while cooking they would become slimy.

Be careful while mixing in the masalas with the cooked bhindis. Mix it very gently, as the bhindis would be tender so they would mash up.

Do not cover and cook, again the reason being the same, to avoid the bhindis get stick

Do not slice the onions very thin else by the time the bhindi gets cooked the onions would become brown and hard.

Make this food-a-licious Pyazwali Bhindi for your family and friends and let us know your experiences via comments.

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