Friday, May 29, 2015

Green Sandwich Chutney, Bombay Style

In Bombay, there are street vendors on every corner selling sandwiches and other popular Indian dishes.

I learned this chutney recipe while observing the sandwich guy by my building. To my surprise, he barely used coriander leaves. Instead he was using the coriander stems and spinach leaves. When I asked him why, he said - 'I'm here to make money and I can't afford to use coriander leaves!'

I hope you like this quick and easy recipe, but be careful - it can be very spicy!

Prep time: 10 minutes
Making time: 10 minutes
Serving: 4

  • 1 cup coriander leaves (clean and washed)
  • 1/2 cup spinach leaves (clean and washed)
  • 5 to 6 hot small chillies
  • 2 bread slices
  • 2 teaspoons lemon juice
  • salt to taste
  • A little water for grinding
  1. In a mixer, grind all of the ingredients to a smooth paste. The consistency of the chutney should be thick
You can keep the chutney in a bowl, refrigerate and use as needed

Uttapam Sandwich

This recipe came in my mind when my sister in law visited from India. We were having Bombay sandwich for dinner and she told me that she doesn't eat bread. I had a leftover uttapam batter in the refrigerator I made mini uttapams and made a sandwich for her. To this day my family loves  it and I make it often. Also with same concept I make idli sandwiches and white dhokla sandwiches

Soaking time: 4 hours
Fermentation time: overnight or 6 to 7 hours
Prep time:  10 minutes (for batter you have to start ahead in time)
Cooking time: 35 minutes
Serving: 4

Ingredients :
  • 2 cups parboiled rice
  • 1/2 cup urad dal( split black gram dal)
  • 1 teaspoon fenugreek seeds
  • 1 small onions (optional) 
  • 2 cucumbers, sliced
  • 2 plum tomatoes, sliced
  • 1/2 cup green sandwich chutney
  • 1 stick butter or oil
  • Sandwich masala to sprinkle (readymade storebought)
  • Salt to taste

Direction :

  1. Soak rice and urad dal separately with fenugreek seeds for at least 4  hours in warm water
  2. Drain and grind the rice and dal separtely into batter. To grind you have to add some water. Pour into a large bowl
  3. Leave the batter for at least for six to seven hours in a warm place or overnight
  4. In a bowl add salt and water to get a consistency thicker than dosas
  5. Heat a non stick pan, add a little butter to the pan. Pour a laddleful of batter and spread it into a three inch round. Make as many uttapam as will fit in the pan
  6. Cook over medium heat for 3 to 4 minutes till golden brown, flip the uttapam over and cook other side of uttapam. Follow the same procedure with rest of the batter
  7. Spread the green chutney on one side of each uttapam
  8. Place a slices of onion, tomato and cucumber over the uttapam
  9. Sprinkle the sandwich masala
  10. Place the rest of the uttapam , chutney side down over them.
  11. Press gently, cut into wedges
  12. Serve immediately with green chutney and ketchup

Notes : 

You can also use store bought uttapam batter, It  will save your time and taste will be same.
For green chutney check my Bombay sandwich chutney recipe

Saturday, May 23, 2015

Bagel Beans Pizza

Back in the early '90s, I was making beans one day and my cousin brother Subodh, brought home bagels. As we were talking, we decided it would be great to put the beans on the bagel and create a pizza! To this day, my entire family makes this! It's easy to make and everyone enjoys it.

Prep time: 15 minutes
Cooking time: 20 minutes
Serving: 4

  • 4 Bagels (plain or your choice of flavor)
  • 2 red kidney bean cans (19 oz.) or you can use dry kidney beans (soak in a warm water for atleast 4 to 5 hours and cook in a pressure cooker)
  • 1 bag (16oz) of shredded mozzarella or Mexican cheese
  • 3 tablespoon oil
  • 2 small onions ( diced small)
  • 2 small plum tomatoes (diced small)
  • 2 green chilies (chopped)
  • 4 garlic cloves (chopped)
  • 1/2 inch piece ginger (chopped)
  • 4 jalapeno (sliced)
  • 2 tablespoon red chili powder 
  • 1/2 tablespoon cumin powder
  • 1/2 tablespoon coriander powder
  • Salt to taste 
  • Red crushed pepper / red chilli flakes and ground black pepper for garnish
  1. Heat the oil in a pan
  2. Add diced onions, saute onion until medium brown
  3. Add chopped garlic, ginger & green chilies. Saute until its tender
  4. Add diced tomatoes 
  5. When it is softened, add red chili powder, cumin powder, coriander powder, salt & mix it well
  6. Rinse and drain kidney beans from can and place in the pan
  7. Mix it well & cook it for five minutes
  8. Slice the bagels in half and toast lightly in a toaster oven
  9. Spread the bean mixture on a bagel, sprinkle with cheese
  10. Place sliced jalapenos on top 
  11. Once again put the bagels inside the oven, until the cheese is melted
  12. Garnish with salt, black pepper & red crushed pepper to taste and serve hot

Note: Instead of bagels, you can use sliced bread or Italian bread.

For Jains, you can use cabbage instead of onions, ginger powder instead of ginger and omit the garlic. The taste will still be good.

Saturday, May 16, 2015

Zucchini Fritters

These fritters are unbelievably easy to make, low calorie and the perfect way to sneak in some veggies.

Prep time:15 minutes
Cooking time: 20 minutes
Serving: 4

  • 3 zucchinis
  • 3 tablespoons grated red onions (optional)
  • 1/2 cup whole wheat flour
  • 1/4 cup cream of wheat/semolina 
  • 1 teaspoon ginger (minced)
  • 1 teaspoon green chili (minced)
  • 1/2 teaspoon garlic (minced)
  • 1/4 cup freshly chopped green coriander leaves
  • 1/4 cup freshly chopped green mint leaves
  • 1/4 teaspoon crushed black pepper
  • 1/4 teaspoon crushed coriander seeds
  • 4 tablespoon olive oil (you can use your choice of oil)
  • 1/2 teaspoon baking powder
  • Salt to taste


  1. Grate the zucchini into a bowl, Place grated zucchini in a colander over the sink, and add one teaspoon salt and gently toss to combine. Let sit for 10 minutes .
  2. Using a clean cheese cloth, drain the zucchini completely
  3. In a large bowl, combine zucchini and all other ingredients mentioned in the list, except olive oil
  4. Heat olive oil in a large skillet over medium high heat
  5. Drop heaping soup spoons of batter into the skillet for each fritter
  6. Flattening with a spatula and cook until the bottom side is nicely golden brown in about two minutes
  7. Flip and cook on the other side for about two minutes longer
  8. Repeat the procedure with the rest of the batter
  9. Serve immediately with green chutney and ketchup

Tips :

If you want to make this dish for a party, preheat oven for 300 degrees. Place the fritters on a sheet pan and keep warm in the oven. The fritters can stay warm in the oven for up to 30 minutes.  

For jains they can omit garlic, use cabbage instead of onions and use ginger powder instead of ginger.

Thursday, May 7, 2015

Spinach Rice

This dish is something I have served at parties and find it is also a good way to trick your kids into eating their vegetables!

Prep time: 15 minutes
Cooking time: 20 minutes
Serving: for 4 people

  • 2 bunches of spinach
  • 1 cup Basmati rice (soaked in water for 10 minutes and cook the rice first)
  • 4 green chilies
  • 1/2 cup boiled green peas
  • 1/2 cup boiled corn
  • 1 piece ginger (1 inch)
  • 2 tablespoons chopped coriander leaves
  • 1 small sliced tomato
  • 1 small sliced green capsicum 
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon cumin / jeera
  • 1/2 teaspoon sesame seeds
  • 1 pinch asafoetida / hing
  • 2 tablespoons oil (any oil)
  • Salt to taste
  1. Boil the rice, drain it and keep it on side to cool
  2. Blanch the spinach & put it in a bowl of ice cold water to retain its green color (drain the water)
  3. Blend the spinach in a mixer with ginger, chilies & salt to make a paste
  4. In a pan, heat the oil
  5. Add mustard seeds, cumin seeds and when its crackles add asafoetida / hing
  6. Add sesame seeds
  7. Add boiled green peas & corn, and sauté for two minutes
  8. Next, add spinach paste, boiled rice & mix it all together
  9. In a fluted bakeware mold* (pre spray with oil), layer the mold in this order: coriander leaves, sliced tomatoes & sliced capsicums
  10. Lastly, add spinach rice mixture, and press with spatula
  11. Put a plate on top of the mold & flip it over so the plate is on the bottom. 
  12. Remove the mold and serve with yogurt or raita
*If you don't have a mold like the below, you can use any glass bowl