Category Archives: Appetizers

Bombay Sandwich

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If you have been to Mumbai aka Bombay, then you have most likely not missed this Indian street delicacy. Indian street food is a classic experience on its own, cheap, delicious and quick, the three factors that make street food so popular in India. Not to mention every state and every city boasts of its own delicacies…Chole kulche and the chaats of Delhi, Jhaal muri, Puchkas and Kolkata Egg rolls of Kolkata, Pohe, Jalebi and Kachoris of MP and Rajasthan, Kotthu Parota and Idlis of Chennai, Masala Dosas, Masala Puri and Akki Rotti of Bangalore and the list goes on and on. The list is endless actually ๐Ÿ™‚

Mumbai, I would say started out as the capital of street food. There are the chaat varieties such as bhel puri, dahi puri, kachori, dahi puri and sev puri, the vada pav and pav bhaji, the kebabs and chicken tikka rolls, the sandwiches and endless list of milk shakes.

A long time back when I had visited Mumbai for a small medical procedure at Nanavati hospital I stayed with a family friend of ours. It was a longer stay than a typical vacation. On a cool breezy evening I remember going out shopping and stopping to grab a bite somewhere near the VT train station. That was my first experience of this amazingly delicious fresh veggie sandwich. What’s more, the sandwich wallah bhaiyya (brother who made sandwiches) was kind enough to customize my sandwich for me. Ever since I have eaten this sandwich multiple times, but somehow that first experience still stays fresh in my mind.

Recreating this magic today in my kitchen, far away from Mumbai ๐Ÿ™‚

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Delicious Bombay Veggie Sandwich

You will need:
2 Slices of Bread (Here I have used wheat bread, you can use a bread of your choice, white sandwich bread works best)
Butter for toasting
Green Chutney
Tomato Slices
Bell Pepper or Capsicum Slices
Potato Slices (Boil the potato, peel and slice into thick slices)
Cucumber slices
Onion slices
Chopped cilantro or coriander leaves
Salt and pepper to taste
Sev for garnishing

Method:
The pictures are self descriptive. Once you have the green chutney ready and the veggies sliced, all it takes is 5 minutes to put it together.

For the green chutney:
Green Chutney โ€“ Combine 1 bunch of Mint leaves, a handful of Spinach leaves, 1 bunch Cilantro, 1 medium tomato, 1 small onion, 1 small Garlic(optional), 15 to 20 green chillies, ginger and salt to taste. Blend into a smooth paste and keep aside. This green chutney stores in the refrigerator for atleast 1 week.

1. Butter the insides of 2 slices of bread and spread the green chutney evenly on the insides. Layer tomatoes and cucumbers.

2. Then layer with, sliced bell pepper, boiled potato slices, onions and chopped cilantro.

3. Close with the other slice, spread some butter or ghee on the top of the sandwich and toast in a panini press or a sandwich maker. If you don’t have either gadget you can toast on a griddle or tava. Toast both sides until golden brown.

4. Serve hot topped with sev and ketchup (optional).

Simple and delicious Bombay sandwich, great for an evening snack or dinner is ready!!

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Happy cooking all!!

Found this interesting article called “A day in the life of a Mumbai Sandwichwallah“. It’s amazing how hard people work. You will never see this kind of customer service and business precision in any large corporation!! Hope you enjoy reading this article!

Also, you might like other sandwich recipes on my blog:
Grilled Veggie Sandwich
Iyengars Bakery Style Sandwich
Paneer and Potato Paninis

Thank you for visiting.

 

 

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Grilled Cauliflower Veggie Panini

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A cold wintry day in my part of the world today!! This morning took me by surprise..I had not watched the weather so I did not know it was going to snow!! But what is Christmas without the snow!! Christmas ain’t any fun when its not white! Here’s how it looks now in my backyard ๐Ÿ™‚

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So a cold wintry day such as this calls for something hot!! How about these yummy delicious Grilled Cauliflower Paninis..so easy and delicious.. this came about when I got a recipe idea from an instagram friend @kalpanasareesh. I had some leftover cauliflower potato rassa/curry that i transformed into a grilled cauliflower stuffing for this recipe. This was a couple of weeks back and it was a super hit at home, so this time I made it again from scratch with making the cauliflower and then grilling it!

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You will need:
For the Cauliflower/Potato Rassa:
1/2 head Cauliflower – Break into tiny florets and wash thoroughly in hot water
1 large Potato – Peel, wash and cube
1 Small onion – Peel, wash and chop fine
1 Medium Tomato – Wash and chop into cubes
1 Green chilli – Chop fine
2 pods garlic – Peel and mash
1 small piece Ginger – Peel and grate
Dry Powders:
1 tsp Dhaniya Powder
1/2 tsp Curry powder or Red chilli powder
1 tsp Pav Bhaji masala/Chole masala (whatever is handy)
Salt to taste
Oil and cumin seeds for seasoning

Method for Rassa:
In a pan, heat the oil. Add the cumin seeds. Then add the onions, green chillies, ginger and garlic and saute for about 3 minutes. Add chopped tomatoes (you can alternatively puree the tomato), salt and saute until tomatoes are mushy. Add the dry powders and fry for a minute. Then add the chopped cauliflower and potatoes. Add more salt if needed, 1/2 cup water, cover and cook until almost dry. Allow this rassa to cool. The best part is you can use any leftover cauliflower sabji for this recipe.
Spread this cauliflower potato rassa in a baking dish or cookie tray and grill in the oven for about 15 minutes at 350 degree F. If you cannot grill in the oven you can even roast until slightly charred in the pan itself. I love the grilled taste.

To Assemble the Paninis:
You will need:
Bread of choice – I have used French Baguette
Green chutney (optional) – Recipe here
Sliced cucumbers
Sliced Bell Pepper/Capsicum
Sliced/Chopped Onions
Sliced/Chopped Tomatoes
Chopped cilantro/Coriander leaves
Grated Cheese (I have used grated Havarti cheese, you can use whatever is available)

1. Slice the bread in half. Spread green chutney on the insides/optional you can spread butter.
2. Layer with cucumbers, bell pepper slices, tomatoes.
3. Spoon the grilled cauliflower potato mixture on the slice.
4. Top with chopped onions and more tomatoes. Sprinkle some chopped cilantro.
5. Sprinkle grated cheese. You may even add some mayo if you like.
6. Cover with the other half.
7. Grill in a panini press or on a hot griddle. If grilling on a hot tava/griddle, you can press with a large plate on top until well pressed. Use butter if you want for grilling.
8. Serve hot!!

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Hope you enjoyed this wholesome, delicious hot Cauliflower paninis!!

Merry Christmas and Happy Holidays!!

Chennai Chipotle and Chef Yogi

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On my blog today, I would like to make a special introduction to Chef Yogi. Chef Yogi is a passionate cook who whips up these innovative dishes in a jiffy!! Chef Yogi wanted me to keep him anonymous, so I gave him a pseudo name, but due credits should go where they are deserved ๐Ÿ™‚ A long time friend and connoisseur of good food, Chef Yogiย  dishes out yummy scrumptious meals for his family and friends on a regular basis. After much begging on my part :-), Chef has agreed to be a regular contributor on my blog here! So Yay!! Please join me in welcoming Chef Yogi’s first post!!

Today in the Masalamagic kitchen, he is sharing his famous “Chennai Chipotle” recipe..Easy to put together and delicious, he says that this recipe is “A Mexican Dish with a twist”!!

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You will need:
Guacamole,
Black Beans,
Diced Tomatoes,
Cilantro,
Green Chilies (or Jalapeรฑo),
Basmati Rice,
Grilled Veggies (used frozen stir fry veggies from Costco),
Chilli powder
Mexican seasoning,
garlic salt,
Sour Cream (or Home made Yogurt).

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Chopping:
Finely dice Tomatoes and green chillies. Cut veggies if you use fresh ones.

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Grilling:
Takes about 20 Min – 30 Min depending on the oven and amount of veggies.

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Cooking:
Cook Basmati Rice add finely chopped cilantro and squeeze fresh lemon to taste. Microwave the Black beans, Corn for 2 min.

Preparing the Cilantro rice:
Add finely chopped cilantro and some lemon juice to the rice. Add salt if you like but it is not necessary. Mix well.

In his own words “The good part about this dish is no mess and quick to prepare. The time consuming activity here is the grilling and cooking the rice. This can be done in parallel and with minimal attention. During that time cut the tomatoes, onions and green chilies. Microwave the corn and black beans for 2 min each. Add seasoning to the veggies (I like garlic salt and chill powder). You can also add Mexican seasoning.”

Serving:
BURRITO BOWL!
Two scoops of cilantro rice, add cooked black beans, corn and veggies. Top it with Guacamole, Salsa, and Sour cream. If you like lemon, add that to the salsa. Blue corn chips would be another great addition, if you like it crunchy.

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Enjoy a scrumptious Chennai Chipotle Burrito Bowl by Chef Yogi!!

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Thanks for stopping by.

Sandwich

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If you are from Bangalore and do not live there anymore then most likely you absolutely miss eating this Iyengar’s Bakery style “Sandwich”. A very popular quick snack, this sandwich can satisfy hunger pangs in a jiffy! Not to mention that it is so light on the pocket… This simple sandwich can be eaten anytime of the day i.e Breakfast, Evening snack, Lunch box for kids or sometimes I even serve it for a quick light dinner!! So simple to put together, you cannot go wrong with this!!

DSC_0310You will need (Serves 1):
2 Small Onions/Shallots – Peel, wash and chop thin slices lengthwise
1 Small Tomato – Wash and chop into cubes
1 Green chilli – Wash and chop fine
Fresh coriander/Cilantro – Chop fine
2 tsp Oil
Salt to taste
1/4 tsp Turmeric Powder
1/4 tsp Red Chilli powder / Curry Powder / Sambar Powder (use any one of these, just adds flavor)
Bread – 2 slices

Method:
1. Chop all veggies and keep ready.

DSC_02932. In a pan heat the oil. For this recipe, stove needs to be on medium to high heat. Add the chopped onions, tomatoes and green chillies all at once. Saute on high. Add turmeric powder.

DSC_02943. Add Chilli powder/ Curry powder and salt and saute for 3 to 5 minutes.

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DSC_02964. Mix well. Add chopped cilantro and mix. Turn of the stove.

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Onion/Tomato Spread

Onion/Tomato Spread

6. Meanwhile toast the bread slices with just a little butter on both sides until golden brown. Spread the above onion-tomato mixture on one slice.

DSC_03047. Spread on the other slice and serve both as open sandwiches.

DSC_0310Delicious Iyengar’s Bakery style Sandwich is ready to be served!!

I am also very pleased to share that I am guest writing for Entree to Dessert This wonderful blog by this very enterprising young woman – Sukanya Saha.. a lovely lady with a passion for food! Do check her website out.

It’s amazing how we meet people on this journey called Life. I have met so many wonderful people over the years some through this blog and now lately on Instagram. Wonderful stories and connections! Life is made up of these short memories!ย 

If you are on Instagram do check me out at Instagram handle –ย  lathakishore

Facebook – Latha’s Masalamagic

Cheers and thanks for stopping by!!

Paneer and Potato Paninis

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It has been quite a while since I posted on this blog..not to say that I have not been cooking ๐Ÿ™‚ Except I have taken to Instagram (I admit i got on there to stalk my daughter :-P) and it’s just easier clicking and posting on Instagram…of course the quality of phone pictures are not as great but it’s just easier and not all dishes require a recipe..everyone knows how to make the common dishes and not everything needs a recipe..sometimes a picture just gives you an idea, you drool over it and then you know what you want to make for dinner!!

However today’s dish is born out of innovation in my kitchen..made these super tasty paneer paninis the other day for a friend’s birthday party and they were an instant hit…I have had several asks for a recipe so i just thought maybe i should post ๐Ÿ™‚

Crispy and delicious Paneer Paninis

Crispy and delicious Paneer and Potato Paninis

You will need:

1 loaf Sourdough bread (or any panini bread of your choice)
Butter
1/2 cup Green Chutney (Green chutney recipe here)
2 Potatoes – Boiled, peeled and sliced into thick slices
1 large Onion – Chopped fine
Cilantro – Chopped fine

ย For the Paneer Filling:
2 Cups Paneer – Chopped fine or grated
1 Large Bell Pepper (or any colored peppers, i have used yellow and orange sweet peppers here) – Chopped into cubes
1 Large Onion – Chopped fine or into thin slices
1 Large Tomato – Chopped fine
1 Garlic pod – Grated (optional)
Ginger – 1 small piece grated
2 Green chillies – Chopped fine
Salt to taste
1/2 tsp Turmeric powder
1 tsp Red Chilli powder or Curry powder
1 tsp Dhaniya powder
1/2 tsp Jeera powder
1/2 tsp Garam Masala

ย Method:
For the Paneer Filling –
1. In a pan, heat 2 tbsp oil. Add the chopped onions and grated garlic and saute until golden brown.
2. Then add the chopped tomatoes and peppers and saute for a few minutes until the tomatoes are slightly mushy.
3. Then add all the dry powder and mix well. At this point add 1/2 tsp butter or ghee and mix well.
4. Add the chopped or grated paneer, salt and mix well. Saute for a few minutes until paneer is cooked and slightly golden brown.
5. Add the chopped green chillies, grated ginger and chopped cilantro and mix well.

Paneer Filling

Paneer Filling

To Assemble the Paninis:
1. Take 1 slice of the sourdough bread.
2. Spread 1 tsp of green chutney and top with the sliced boiled potato slices.

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3. Top with 2 tbsp of paneer filling.

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4. Sprinkle some chopped onions and chopped cilantro.
5. Cover with another slice and grill on a panini press until crisp and well done. Brush the top of the panini with some butter and grill just a few more seconds.
6. Serve hot..

Tasty Paneer Paninis

Tasty Paneer Paninis

Enjoy!

Puffed Rice Upma (Soosla/Uggani/Buggani)

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Puffed Rice Upma also called “Soosla” in North Karnataka and “Uggani” or “Buggani” in some parts of Rayalseema/Telangana. I learnt how to make this dish by watching a friend make it – he is from North Karnataka and he passionately invites friends over for a “Soosla” party ๐Ÿ™‚ I tried it at home once, after watching him make it and really enjoyed the simple recipe and how quick it can be put together, also very light and great with a cup of chai! After that I have made this a million times and now call the recipe mine ๐Ÿ˜‰ But due credits go to Sangamesh for this recipe…

Puffed Rice Upma (Soosla/Uggani)

Delicious and Spicy Puffed Rice Upma

Delicious and Spicy Puffed Rice Upma

You will need:
3 cups Puffed Rice (Mamra, Muri, Churmuri)
1 Onion – Chopped fine
1 Tomato – Chopped fine
4 Green chillies – Slit lengthwise
Curry Leaves
1/2 tsp Turmeric Powder
1 tsp Chutney Powder (Powder used as a side for Idli/Dosa)
Salt to taste

For Seasoning:
2 tbsp Oil
Mustard seeds
Urad dal
Channa Dal
Peanuts
Hing/Asafoetida

For Garnishing:
Fresh Grated Coconut
Chopped Cilantro
Fresh Lime

Method:
1. Chop the onions, tomatoes and green chillies.

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2. In a bowl filled with water, add the puffed rice into the water and soak for a minute. Drain and Squeeze out all the water from the puffed rice. Ensure that you squeeze out all the water and the puffed rice is dry. Keep aside.

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3. In a pan, heat the oil, add the peanuts and fry until golden brown. Removed these roasted peanuts into a small bowl and keep aside (here I have omitted the peanuts because I ran out, the peanuts give these a crunch so be sure to add it). In the same oil, add the mustard seeds and allow to splutter. Add the jeera, hing,ย dals and allow to turn golden brown.

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4. Add the chopped onions, green chillies, curry leaveas. Saute for a few minutes until onion is golden brown.

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5. Add the chopped tomatoes, turmeric powder and salt and saute until the mushy.

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6. To this onion-tomato mixture, add the soaked and drained puffed rice. Adjust salt as needed. Add the chutney powder and Mix well.

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7. Turn off the stove, squeeze fresh lime into this, add chopped cilantro and grated coconut and mix well. Serve hot.

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Tasty Tasty Puffed Rice Upma!

Tasty Tasty Puffed Rice Upma!

Note: Uggani is typically served with Mirchi bajjis ๐Ÿ™‚ Soosla of course is served with chai ๐Ÿ™‚ Enjoy!

Peanut Masala Buns

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Traditionally, back in the old days all bakeries in Bangalore were called “Iyengar Bakery”. Any Bangalorean will get nostalgic when you talk about these bakeries and some of the classic snacks served there – the Vegetable and Egg Puffs, Onion Tomato Sandwich, Potato Bun, Sweet Bun, Khara Bun, Dil Pasand, the multitude of biscuits and spicy snacks etc. There are still many of these bakeries today, still rustic and classic in how they are run and what they serve.

Photo Courtesy: Internet

Photo Courtesy: Internet

Photo Courtesy: Internet

Photo Courtesy: Internet

Freshly made bread everyday..the tastiest bread in the world. Photo Courtesy: Thehindu.com

Freshly made bread everyday..the tastiest bread in the world. Photo Courtesy: Thehindu.com

The various options at one of Banaglore's Bakeries  Photo Courtesy: Internet

The various options at one of Bangalore’s Bakeries
Photo Courtesy: Internet

Masala Potato Buns Photo Courtesy: Internet

Masala Potato Buns
Photo Courtesy: Internet

Hot Puffs fresh from the oven Photo Courtesy: zomata.com

Hot Puffs fresh from the oven
Photo Courtesy: zomata.com

The face of the bakery has changed over the past several years. And boy have taken the word bakery to a new level! What with serving the ever growing South Bangalore working class, student population from various parts of the country. On a balmy evening in Bangalore you can see quite a crowd outside these bakeries, all of them sipping chai and eating a samosa or a Samosa sandwich or a Jam Butter Sandwich etc.

Today recipe is from the Bakery Kitchen – a classic tea time snack, innovation at its prime ๐Ÿ™‚

Peanut Masala Buns

You will need:

Sandwich Buns or Burger Buns – 4 or 6 as per count needed
Butter as needed

For the Peanut Masala:
1 box of Spanish Peanuts or any store bought salted roasted peanuts (In Bangalore they use the spicy variety of peanuts called “Congress” – spicy, red and broken into half these are to die for!)

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Photo Courtesy: Classic Congress Peanuts www.Sumarowjee.blogspot.com

Photo Courtesy: Classic Congress Peanuts http://www.Sumarowjee.blogspot.com

1 Onion – Chopped fine
3 Green Chillies – Minced or chopped fine
1 Carrot – Grated
1/2 cup Chopped Cilantro/Coriander leaves
1/2 tsp Red chilli powder
1 tbsp Grated Coconut
1/2 Fresh Lemon/Lime
Salt to taste

Method:
1. Chop the onions, greem chillies and cilantro. Grate the carrots and keep aside.

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2. Combine all the ingredients for the Peanut Masala, except the Peanuts in a mixing bowl and mix well.

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3. Add the above mixture to the peanuts and mix well. Top with chopped cilantro and grated coconut. Squeeze fresh lime and mix well. This Peanut Masala can also be served as is..it makes a very tasty snack.

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4. To assemble the Peanut Masala Buns: Spread butter on the insides of the bun and toast on a griddle.

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5. Spread sweet tamarind chutney on the isnides of one half (this is an optional step)

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6. Spread the peanut masala mixture on one half of the bun. Top with the other half and serve.

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7. Spicy and tasty Peanut Masala buns are ready to be served with Tea.

Spicy Peanut Masala Buns

Spicy Peanut Masala Buns

 

Spicy Peanut Masala Buns

Spicy Peanut Masala Buns

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Hope you enjoyed my post. Thank you for stopping by!