Saturday, December 26, 2015

Mumbai Roadside Sandwich

This sandwich is easy to make since you only need to make the green chutney and slice veggies. If you are short on time, this is a great solution for a quick meal. This sandwich is one of my favorites and I can eat it at anytime of the day! Cut the sandwich into pieces and enjoy it with some chutney and ketchup.

Prep time: 25 minutes
Cooking time: 15 minutes
Serving:  4


For the sandwich:

  • 8 slices of bread
  • 1 cucumber peeled and sliced into thin rounds
  • 2 medium sized potatoes boiled, peeled and sliced into rounds
  • 1 medium sized beet boiled, peeled and sliced into rounds
  • 2 tomatoes sliced into thin rounds
  • 1/2 medium size onion peeled and sliced into thin rounds
  • 8 teaspoons green chutney 
  • Butter as required
  • Sandwich masala as required (ready made)
  • tomato ketchup as required (ready made)
For the green chutney:
  • 1 cup of coriander leaves (clean and washed)
  • 1/2 cup of spinach leaves (clean and washed)
  • 5 to 6 small chilies
  • 2 bread slices
  • 2 teaspoons lemon juice
  • salt to taste
  • a little water for grinding
For garnish: (optional)

  • 1 tablespoon shredded beetroot
  • 1 tablespoon shredded cucumber
  1. To make the chutney, grind all of the ingredients in a mixer to create a smooth paste. The consistency of the chutney should be thick.
  2. Slice all the veggies and keep handy
  3. On a chopping board, chop the thick edges of the bread gently (I used thin slices to make the sandwich, where you don't need to cut edges)
  4. Spread butter on one side of each of the bread slices and then apply green chutney to that same side of bread
  5. Add cucumber and potato slices to the bread, sprinkling some sandwich masala over them.
  6. Place slices of tomato, onion and beets, adding a little more sandwich masala on top. 
  7. Cover with another slice of bread to create your sandwich. Repeat the process with the rest of the bread. Slice into squares or triangles. 
  8. Your Mumbai sandwich is ready, garnish with shredded beets and cucumber
  9. Serve sandwich immediately with chutney and ketchup 
Sandwich with cucumber, tomato, potato, beetroot and onion (served with shredded beets and cucumber)

Sandwich with cucumber, potato and tomato only ( served with potato chips)

Saturday, December 19, 2015

Mexican Black Beans

The only thing my family loves more than Indian food is Mexican food. The primary ingredient in our meals is black beans, which you may eat with dips, salads or even burritos. A bowl of black beans with some rice, bread or greens is a meal in itself, but it is also a side dish to round out just about any meal.

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

  • 2 - 15 oz. cans of black beans, rinsed and drained (you can also use dry black beans after soaking in water for 6 hours and then cooking in a pressure cooker)
  • 2 small onions diced. Set aside 1 tablespoon of diced onions for garnishing
  • 4 cloves of garlic, minced
  • 2 jalapenos, minced
  • 2 tablespoons olive oil
  • 2 1/2 teaspoon ground cumin powder
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons chopped tomatoes (for garnishing)
  • 2 tablespoons fresh chopped coriander leaves (for garnishing)
  • 2 tablespoons fresh lime/lemon juice
  • Salt to taste
  1. Place a skillet or pot over medium high heat.
  2. Add oil and diced onions and cook for 4 to 5 minutes while stirring until soft.
  3. Add minced garlic, jalapenos, salt and black pepper. Saute for 1 minute.
  4. Add black beans and cumin powder. Stir for 3 to 4 minutes.
  5. Transfer the beans into a bowl and squeeze fresh lemon juice on top.
  6. Garnish with onions, tomatoes, and coriander leaves.
  7. Serve with any Mexican meal.
For Jains, omit onion and garlic. Instead you may use cabbage and one small seeded chopped tomato.

Friday, December 11, 2015

Makki Ki Roti

Makki ki roti is a classic Punjabi corn meal flat roti spiced with green chili, ginger, and some other spices. The combination of makki ki roti with sarson ka saag and butter is quite famous. This is another one of my husband's favorite dishes.

Prep time: 15 minutes
Cooking time: 30 minutes
Serving: 4 (8 rotis)

  • 1 1/2 cup corn flour / maize flour
  • 1/2 cup whole wheat flout
  • 1/2 teaspoon carom / ajwain seeds
  • Pinch turmeric powder
  • 1/2 teaspoon minced green chili
  • 1/2 teaspoon minced ginger
  • Salt to taste
  1. In a bowl, mix together all of the ingredients together. Knead the dough together adding warm water as needed.
  2. Divide the dough in eight equal portions and shape into balls
  3. Roll out each ball by sprinkling a little corn flour on a pastry board to help the rolling process
  4. Heat a tawa and place a roti on it, cook on medium heat until one side is half done. Flip it over and cook until both sides are golden brown
  5. Serve hot with a dollop of butter or purified butter/ghee
  6. Make the rest of the rotis the same way
Eat makki ki roti with sarson ka saag and dal makhani (see picture below) 

Makki Ki Roti with Sarson Ka Saag and Dal Makhani

Friday, December 4, 2015

Dal Makhani

Dal makhani, when translated literally means buttered lentils, has a very rich and creamy texture. It is made from whole urad dal (black lentil), rajma (kidney beans), butter, and cream. Though dal makhani is not a type of dal that you eat on everyday basis, it is extremely flavorful and best with fresh hot naan or rice. It requires a bit of advance preparation followed by 90 minutes cooking so it's best made with ample time. Dal makhani is a favorite of my husband (Ashok) and elder son (Ravi).

Soaking time: 8 to 9 hours
Prep time: 30 minutes
Cooking time: 1 hour
Servings: 4

  • 1 cup whole black urad dal (black lentil), soaked  
  • 1/4 cup rajma (red kidney beans), soaked 
  • 2 medium onions, chopped 
  • 4 medium tomatoes, chopped 
  • 4 inch ginger, chopped 
  • 1 tablespoon ginger, shredded for garnish 
  • 8 cloves garlic, chopped 
  • 4 green chilies, cut into half 
  • 7 to 8 pieces of limdo (curry leaves)  
  • 1/4 cup heavy cream 
  • 6 tablespoons butter 
  • 2 teaspoons red chili powder  
  • 2 teaspoons cumin seeds 
  • 1-1/2 teaspoon garam masala 
  • 2 tablespoons oil 
  • 1/4 cup green coriander leaves, chopped 
  • Salt to taste 


  1. Put the black urad dal, rajma and approximately 6 cups of water in a pressure cooker and soak for 8-9 hours.
  2. In the same pressure cooker with dal, rajma and water already within, add the chopped tomatoes, curry leaves, green chills, half of the ginger, half of the garlic and red chili powder. Cook the dal under pressure for 8 to 10 whistles. Let it cool prior to opening the pressure cooker.
  3. In a pan, heat oil and butter on a medium heat. Add the cumin seeds. When the seeds change color, add the chopped onion and sauté until golden brown.
  4. Add the remaining ginger and garlic and sauté for 1 minute. Add garam masala and salt. Pour the mixture into the pressure cooker.
  5. Lower the heat and cook the dal without any whistles for 45 minutes. When the pressure is off, open the cooker.
  6. Add fresh cream and stir. Simmer for another 5 minutes.
  7. Garnish with coriander leaves and shredded ginger.
  8. Serve hot with naan, roti, paratha or rice.