Mexican Nacho Sandwich

For a small gathering or with family, create a nacho sandwich buffet by setting out all the ingredients noted below (add others, if desired) for a customized experience. Let the diner choose the toppings they like and you may make unique sandwiches for each person. In my family, we prepare them that way due to varying levels of spice and vegetable preferences. The sandwich is very easy to prepare once you have all the ingredients in front of you. Enjoy!

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients:

Bread Preperation:

• 4 pieces of Italian bread (6" long)
• 1/4 cup olive oil
• 1/4 cup melted butter

For Beans:

• 2 cans of kidney beans
• 2 medium onions, chopped
• 3 small plum tomatoes, chopped
• 6 cloves garlic, minced
• 2 teaspoons red chilli powder
• 1/2 tablespoon cumin powder
• 3 tablespoons oil
• Salt to taste

Fillings:

• 4 tomatoes, sliced
• 2 onions, sliced
• 1 romaine lettuce
• 4 jalapeños, sliced
• 1-1/2 green capsicum, sliced
• 1-1/2 bags of Mexican cheese (16 oz.)
• 4 cups cheese 
• tortilla chips
• 3 cups of salsa (Fresh Homemade Tomato Salsa)

Directions:

1. Preheat the oven on 350 degrees.
2. First, we will cook the beans. Heat oil on a pan and add the onions. Sauté until medium brown. Then, add garlic and sauté for an additional 30 seconds. Add the crushed tomatoes. When they are softened, add red chilli powder, cumin powder and salt. Mix well and add the kidney beans. (drain and rinse the beans prior to adding.) Cover and cook for 4 to 5 minutes on medium heat.
3. Slit each bread horizontally into halves so you have 8 pieces. Scoop out the middle inner portion of the bread. It will look like a boat after. 
4. Mix the olive oil and butter and brush the bread with the mixture. After, toast the bread lightly in the oven and remove. 
5. Put the chips in a Ziplock bag and crush. 
6. Next, on the bread, spread the beans and add salsa on the top. Then, add the crushed nacho chips, shredded cheese and sliced jalapeños (to taste). Bake in the oven until the cheese is melted. 
7. Take it out of the oven and put atop the veggies of your choice: lettuce, tomatoes, onion, and green peppers. If you like a spicy sandwich, then sprinkle some hot sauce, preferably of the Mexican kind (i.e. El Yucateco).
8. Nacho sandwich is now ready to serve

Rasam (South Indian)

This is a simplified recipe for Rasam made without storebought rasam powder. I learned this recipe  from one of my uncle's Madrasi cook in India. Rasam is a thin lentil soup made with tamarind pulp, chopped tomatoes and spices. Whenever my husband has a cold, he always asks me to make rasam. It is spicy and soothing! You may enjoy the rasam as a soup or have it with idli and medu vada.

Prep time: 10 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 1/2 cup toovar dal
• 1 tablespoon tamarind (paste/pulp)
• 1/4 cup fresh green coriander leaves, chopped
• 1-1/2 teaspoon whole jeera
• 1-1/2 teaspoon whole black pepper (adjust according to your spice preference)
• 2 to 3 dried red chilli
• 2 dry red chilli (for tempering)
• 1/4 teaspoon asafoetida
• 8 to 10 curry leaves
• 3 medium tomatoes, chopped
• 2 tablespoon ghee
• 5 cups of water
• Salt to taste

Directions:

1. On a pan, roast whole jeera, black pepper and red chilli. Grind them into powder after.
2. Wash the dal before cooking. Drain and cook the dal with 5 cups of water in a pressure cooker. When it has cooled down, open and strain only the dal water from the top. Do not use the dal. Keep the water on the side. ( you can use the dal for your another meal, don't throw it)
3. Heat 1 tablespoon ghee in a pan/pot. Add hing and two chopped tomatoes. When the tomatoes become soft, add the freshly grinded powder from step 1. Saute for two to three minutes. Put this mixture in a blender to make the paste.
4. In another pan/pot, add 1 tablespoon ghee, two dry red chilli, hing and the paste. Sauté for two to three minutes. Add the strained dal water, tamarind paste, curry leaves and one chopped tomato.
5. Cook for five to seven minutes. Add salt to taste and cook for one more minute. Turn off the stove. Add chopped coriander leaves.
6. Serve hot as a soup or with Idli and Medu Vada.

Rava/ Sooji/ Semolina Na Dhokla

Rava dhokla, a popular Gujarati dish, is very easy to make and may be served for breakfast or as a snack. There is no soaking, grinding or fermenting involved. Just mix the rava with sour yogurt and  eno salt to make the dhokla spongy. Hope you enjoy this recipe!

Prep time: 10 to 15 minutes
Cooking time: 15 to 20 minutes
Servings: 4

Ingredients:

• 1 cup rava/sooji
• 2 tablespoons gram flour
• 1/2 cup sour yogurt
• 4 teaspoons green chilli paste
• 1 teaspoon ginger paste
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon roasted cumin powder
• 1 tablespoon oil
• 1 teaspoon Eno salt
• Salt to taste
• Water (a little more than 1/2 cup)
• 1/2 cup chopped fresh coriander leaves

For tempering:

• 2 tablespoon oil
• 1-1/2 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• Pinch of hing (asafoetida)

Directions:

1. In a bowl, mix rava, add gram flour, green chili paste, ginger paste, salt, turmeric powder and oil. Then, mix in the yogurt and get it all to a smooth paste-like consistency.
2. Add water, little by little, so there are no lumps. Mix well and cover the batter for five minutes.
3. Prepare the steamer by adding a little water and let it come to a boil. Grease the dhokla tray (3 tier tray) or thali with oil.
4. Add Eno on the batter. It will start to bubble up. Stir and immediately pour the batter into greased dhokla tray.
5. Sprinkle red chilli powder, cumin powder and chopped coriander leaves on all three trays. Steam for 10 to 12 minutes on medium heat. Check to see if it is cooked by inserting a knife and if it comes out clean, then it is ready.
6. Remove the tray from the steamer and let it cool for 5 minutes. Then, cut it into pieces.
7. For tempering, heat the oil in small pan. Once hot, add mustard seeds and let them pop. Then, add sesame seeds and hing. Turn off the stove, drizzle the tadka over the dhokla using a spoon.
8. Serve with green chutney.

Rava Uttapam/ Instant Sooji Uttapam

Rava uttapam is essentially a simple pancake formed with a mixture comprised of rava and yogurt and topped with some vegetables. When you are hungry and short on time, it may be made rather quickly. You may eat this for breakfast or lunch.

Prep time: 10 minutes
Cooking time: 20 to 25 minutes
Servings: 4

Ingredients:

• 1 cup rava/ sooji/ semolina
• 1/2 cup yogurt 
• 1 cup water
• 1 medium onion, chopped
• 1 medium small tomato, chopped
• 1/4 cup green capsicum, chopped
• 1/4 cup red capsicum, chopped
• 1/4 cup carrot, grated
• 1/4 cup cabbage, grated
• 3 to 4 green chili, finely chopped
• 1/2 cup coriander leaves, chopped
• Oil
• Salt to tate

Directions:

1. Soak rava in one cup of water and set aside for 10 minutes. In the meantime, chop the veggies.
2. Add yogurt and salt to the rava mixture. Mix the batter to a not too thin or too thick consistency. If needed, add a couple of tablespoons of water to bring it to the right consistency.
3. Grease and heat the pan. Pour a laddle of the batter and spread it gently. Sprinkle the veggies and press with a spatula.
4. Add oil around the edges and cover with a lid. Cook on medium heat. 
5. Cook until the rava uttapam is lightly crisp (browning bottom) and the veggies are cooked. Follow the same directions for rest of the batter.
6. Serve hot with coconut chutney. (Check the recipe on my blog for Coconut Chutney.)

Vegetable uttapam:

Bread Disc Pizza

I usually make pizza bread as a snack, but one day I got into the mood to try something different. I had seen vegetable discs somewhere, so thought of creating those with a pizza filling. It is quite easy to make and takes little time in case you ever need a snack or need to whip up something fast for unplanned guests.

Prep time: 15 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 16 slices of bread (for 8 discs)
• 1/4 cup onion, chopped
• 1/4 cup green bell pepper, chopped 
• 1 jalapeno, sliced
• 1 cup mozzarella cheese
• 1/2 cup pizza sauce (store bought)

Directions:

1. First you need two bowls. One should be bigger than the other (you may also use a cookie cutter). Preheat the oven to 350 degrees F.
2. Cut all 16 slices with the larger cutter. Then, cut 8 breads with the smaller shaped cutter in round shaped slices so that you get a ring shaped crust. (See the pictures below)
3. Apply pizza sauce on the 8 big round slices. Place the crust rings on top of the large round slices.
4. Spread cheese on the pizza sauce. Then, sprinkle the chopped green pepper and onion. Place a jalapeño on top. (Note: you may use toppings of your own choice.)
5. Place all the rings in a tray and place the tray in a preheated oven at 350 degrees F for about 5 to 7 minutes or until the rings are golden brown.
6. Pizza disc are ready to serve, serve them hot.

I used two small bowls. One is a little bigger than the other one.

Cut the round discs with big bowl

Cut half the round discs with small one

 

Apply the pizza sauce, then put the ring on top

Place the ring on top

Before baking it should look like this

Stuffed Bread Rolls

It is relatively straightforward and quite easy to make stuffed bread rolls. You may use different kinds of stuffing to make the rolls. For example, you may use paneer stuffing, green peas stuffing, potatoes stuffing, chili paneer stuffing or even pizza stuffing. The desired ingredients are stuffed inside the bread, rolled and shallow fried, or baked. In this recipe I used potato stuffing because my husband loves potatoes.

Prep time: 10 minutes
Cooking time: 20 to 25 minutes
Servings: 4

Ingredients:

• 16 slices of bread
• 2 cups potatoes, boiled and cubed
• 1 small onion, chopped
• 2 green chilis, chopped
• 1/2 teaspoon ginger, minced
• Pinch of turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon amchur/ dry mango powder
• 2 tablespoon fresh green coriander leaves, chopped
• 1/2 teaspoon garam masala
• Salt to taste
• Oil as needed
• A little water

Directions:

1. Steam the potato cubes until they are cooked. Then, mash them.
2. In a pan, add one tablespoon oil on medium heat. Sauté the onion until it is light brown.
3. Add the chili powder, garam masala, turmeric powder, amchur powder, green chili, ginger, salt and chopped coriander leaves and mix well.
4. Add in the mashed potatoes and turn off the stove letting the mixture cool down. Divide the mixture to 16 equal balls and make them oblong or oval shaped balls. Set aside.
5. Trim the edges of the bread and roll the slices individually to flatten them. Place one ball towards an end and begin to roll. Stick the edges together and seal the inner filling by applying a little water on the corners of the bread. Heat oil in a pan and shallow fry them until they are golden brown. 
6. Serve the bread rolls with green and sweet chutney.

Bon Appétit!

Roll the bread with rolling pin:

Potato stuffing:

 

Place the ball on bread:

Make the roll:

Matla Undhiyu (Umbadiyu/ Ubadiyu)

Matla undhiyu is a very popular entree in the southern part of Gujarat. It is also known as umbadiyu or ubadiyu. The dish is comprised of vegetables, which are steam cooked in a traditional matla (clay pot). The deliciously rich veggies are usually enjoyed in winter. Surti papdi and tuvar lilva are required to prepare the veggies and they are only available during the winter months. Here in America, I've made matla undhiyu using a gas stove. If you'd like to buy a matla, it is available via Amazon.

Prep time: 30 to 40 minutes
Cooking time: 50 to 60 minutes
Servings: 4

Ingredients:

• 2 sweet potatoes
• 8 small red potatoes
• 1-1/2 cup purple yam (ratalu)
• 2 cups surti papdi
• 1 cup surti lilva dana
• 1 cup tuvar lilva dana
• 4 small eggplants (optional)
• 8 to 9 green chilies
• 2 inch piece ginger
• 1 tablespoon ajwain
• 2 tablespoons oil
• Gram flour sev to sprinkle
• Salt to taste
• Few cabbage leaves
• Green chutney (check my blog for recipe)
• Garlic chutney (check my blog for recipe)
• Kotha chutney (check my blog for recipe)

Directions:

1. Wash and peel the sides of surti papdi, but leave it whole and don't cut.
2. In a food processor, add chopped tuvar lilva, surti papdi lilva, green chili and ginger. Don't make it into a paste - roughly chop. Mix it with surti papdi and one tablespoon oil.
3. Cut the small potatoes in two pieces. Then, cut the sweet potatoes to the same size.
4. In the variation, I didn't use eggplant, but you make two cross silts on the small eggplants prior to adding them in step 5. I used frozen purple yam.  You may use frozen or fresh - depending on availability.
5. In a bowl, add cut potatoes, sweet potatoes and purple yum. Add salt, ajwain and one tablespoon oil. Mix together very well.
6. Wash the matla under tap water and arrange some cabbage leaves on the bottom and sides of matla.
7. Add half of the surti papadi mixture as the first layer, then add the potato, sweet potato and purple yam mixture. 
8. Add the other half of the surti papdi mixture on top.
9. Cover it all with cabbage leaves.
10. Put the clay lid on the matla and seal the lid and matla with flour paste so the moisture stays in.
11. Cook on the stove for 45 to 50 minutes in medium high heat.
12. Remove the seal with a knife and open the lid. The undhiyu is ready to serve. You may keep the pieces whole or traditionally mesh everything (I kept it whole).
13. Add green chutney, garlic chutney and kotha chutney on the undhiyu. If you like, you may also drizzle sesame oil on top.
14. Sprinkle some sev and serve hot.