Category Archives: Breakfast Dishes

Bombay Sandwich


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 🙂

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 🙂


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

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 – 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!!


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.




Grilled Cauliflower Veggie Panini


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 🙂



So a cold wintry day such as this calls for something hot!! How about these yummy delicious Grilled Cauliflower 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!


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!!



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

Merry Christmas and Happy Holidays!!

Oats Pongal


So with all the buzz on whole grains and eating right it does put a lot of pressure on us moms and chefs in the kitchen to ensure a healthy, balanced and yet delicious meal for the family! I always argue with my husband that our ancestors ate white rice all the time and did just fine. But the truth is, in today’s world our sedentary lifestyle is much unlike the hard physical work that our ancestors did. Not to mention that the white rice we get today is super polished and stripped of all its nutrients and fiber. We are in the world of plastic mixed with rice!! And god knows what other surprises! Feeding our families right is definitely a challenge today!
In an effort to eat healthy, here I am sharing with you a recipe for Oats Pongal. To be honest, it took me a long time to get used to the sticky texture of oats. But once you start eating it enough, you will actually begin to like it and even enjoy it. And this recipe is a great way to start if you like South Indian food and prefer Savory to sweet for breakfast!! Of course, this recipe is great for dinner too.


You will need:
Quick Oats – 1/2 cup (I have used whole food brand quick oats, you can use Quaker or any that is available)
Moong Dal – 3 tbsp
1 tsp Cumin seeds
1/2 tsp Black Pepper
1/2 tsp grated fresh ginger (missing here since i ran out of ginger at home 🙂 )
a few curry leaves
1/4 tsp Hing or Asafoetida
Salt to taste
1 tsp Olive Oil (Alternatively you can use 1 tsp Ghee if you like)
a few pieces of Cashews (I have not used here, but it definitely adds taste to Pongal)

1. In a pan, bring about 2 1/2 cups water to a rolling bowl. Add the washed moong dal and allow to cook in open pan for about 15 minutes until the dal is fully cooked. You will the grains split. See below. Once the dal is cooked, keep aside. Do not throw the leftover water from the dal.
2. Meanwhile, in a mortar pestle coarsely powder the cumin and pepper. If you don’t have one, powder in a coffee grinder or mixer.

3. In a pan, heat the oil (or ghee). Add the coarsely ground cumin and pepper powder, hing and curry leaves and saute for a minute. At this point you may add grated ginger and cashews and fry. Then add the quick oats and mix well. Add salt and fry for about 1 minute.

4. Then add the cooked moong dal with all the water that is left in the dal. Add about 1/2 to 1 cup water if needed. Close and cook for about 5 minutes on a medium to low flame.

5. Open the lid and cook for 2 more minutes. Ensure that most of the water evaporates.

6. Hot and delicious Oats Pongal is ready to be served.


Your protein rich, fiber rich Oats Pongal for a great start to the day!!


Thanks for stopping by!!

Memories and melt in the mouth Aloo Ki Subzi (Potato Curry)


The two things that this Aloo subzi reminds me off every time I make it is – Mathura and Sai Baba.
I feel blessed to have been able to live in the Delhi NCR area for a short few years. If you know India, then no two regions are the same. You begin to appreciate the diversity and culture of different parts of India only when you move out of home (read comfort zone). That said, South India and North India are like South and North pole. You will notice the diverse culture, languages, food, people etc. and truly wonder at how a land can be as eclectic and yet so beautifully different! I have had the good fortune of visiting Mathura a couple of times. Of course, Mathura not only stands for Sree Krishna and all the wonderful folklore and stories, Mathura also stands for its unique cuisine. If you have been to Mathura and missed the Kachori and Aloo Sabzi then you have not truly seen Mathura the way it should have been. Yummy hot kachoris dunked in a thin Potato gravy served in handmade little bowls, served on the streets of Mathura or even in the Mathura Railway station is something to die for!
The next part of my story is a personal story I would like to share. Back in those days, every Thursday was “Fasting” day for me in an effort to please Sai Baba, whom I ardently admire and believe in for his simplicity and teachings. Of course, Sai Baba never asks his devotees to fast. But to me fasting or “Vrat” in Hindi, is more of a self control technique helping the “faster”/person to achieve a level of self control and abstinence from the most notorious of our senses which is “Taste”. So going back to my story, I would fast diligently every Thursday through the day with surviving on water and in the evening would stop by our local Sai Mandir on my way home. After the evening Aarti and prayers, i would stand in this long line to receive “Prasad”. And look forward to that prasad every thursday, since that was my only meal of the day and a way to break my fast. And every thursday, Sai Baba offered me 2 Puris with a generous helping of vrat waali “Aloo ki Sabzi” much like the Mathura waali Aloo ki sabzi. Trust me, after a long day, these two puris and the delicious aloo ki sabzi felt divine and worth the long wait through the day and in the line.
So what is this special “Aloo ki sabzi all about”. This is special because it is mostly made in North India surely around Navratri since it does not contain Onion or Garlic which are considered Rajasic foods according to Ayurveda causing an imbalance in your body.
Even though i have modified and updated my recipe over the years a little to suit our needs, the original recipe comes from a neighbor friend of mine who is originally from Mathura. She freely shared recipes and was very kind to send us samples as well 🙂

Delicious Vrat waali Aloo ki Sabzi - Potato Curry

Delicious Vrat waali Aloo ki Sabzi – Potato Curry

You will need:
4 to 5 Medium sized Potatoes
1 small handful of chopped cilantro
1/2 tsp cumin seeds
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder (I use a mix of red chilli and dhaniya powder)
1/2 tsp Dhaniya/Coriander Powder
Salt to taste
Hing or Asafoetida
1 tbsp Oil
1 tbsp Ghee
a few bay leaves

For the dry Garam Masala:
2 tsp Coriander seeds/Dhaniya seeds
1/4 tsp Kala Namak / Black Salt
1/4 tsp Amchur or Dry Mango Powder
1/2 tsp Cumin seeds or Jeera
1/4 tsp Black pepper
3 to 4 Cardamom (Green cardamom)
2 Badi Elaichi (Black cardamom) – not shown here because i ran out
1/2 tsp Cloves
2 big pieces Cinnamom
a few strands dagad phool/ black stone flower(optional)

Whole Masala Ingredients

Whole Masala Ingredients

Combine all of the above and dry grind into a coarse powder in a mixer or food processor.

Method for Aloo Sabzi:
1. Wash and chop the Potatoes into halves. Pressure cook with enough water for about 2 whistles. Cool, peel and mash roughly.

DSC_05772. The specialty of this dish is that it is typically made in a huge iron wok or kadai and cooked in low heat to perfection. The iron lends its a taste and flavor that is typical to this dish. Here I have used my cast iron pan, that i treasure and keep well seasoned. Heat oil in this iron pan. Season with hing and cumin seeds/jeera.

DSC_05793. Add the bay leaves, fry for a minute. Then add the boiled, mashed potatoes. Add the turmeric powder and the ground garam masala powder. Mix well and cook for 3 to 5 minutes.

DSC_0580DSC_05834. Add about 2 cups of water and salt to taste. Mix gently and evenly.

DSC_0585DSC_05865. Allow to cook in low to medium flame in an open pan for about 10 minutes. Add more water if needed. The consistency of this curry is thin to semi thick. You may add water to bring it to the consistency you prefer.

DSC_05876. Add chopped cilantro/coriander leaves and mix well.

DSC_0588DSC_05897. Meanwhile, in a small pan, heat the ghee for seasoning(tadka/chounk). When the ghee is hot, add the cumin seeds, one dry red chilli and 1 to 1.5 tsp of the Red chilli and dhaniya powder. Mix well and pour on top of the boiling curry.

DSC_05908. Mix well and Serve hot.

Delicious Vrat waali Aloo ki Sabzi - Potato Curry

Delicious Vrat waali Aloo ki Sabzi – Potato Curry

9. This is best served with Urad Kachoris or Khasta Kachoris. The Kachoris call for a post on their own 🙂
Here I have served this delicious Aloo ki sabzi with Nachni and Juwar ki Puris – Puris made with a mix of Nachni/ Ragi (Finger millet) and Juwar (Jowar/ Sorghum) Flours.
Vrat waala food for Navratri is ready!!

Vrat waali Aloo/Mathura Ki Aloo Sabzi served with Nachni Puris

Vrat waali Aloo/Mathura Ki Aloo Sabzi served with Nachni Puris

Just one more bite please!!

Just one more bite please!!

Anyway you eat it, this is delicious!

Anyway you eat it, this is delicious!

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

South Indian style Poha


Poha or seasoned flattened rice is a very popular breakfast in different parts of India. Depending on where you eat this breakfast dish you will notice a slight difference in taste. The Maharashtrian  poha and the Indori style poha are super famous. A lesser known fact is that poha is also very popular in Karnataka.
We make poha at home almost every weekend, it is a favorite with my family.
Also called a avalakki uppit  in Kannada, this recipe is simple and quick to make.


You will need:
1 cup poha or flattened rice – wash thoroughly  with water twice. Soak in just enough water and keep aside until well soaked.
1 onion chopped fine
4 green chilies chopped fine
1/2 turmeric powder
Curry leaves
1 tsp Ginger grated (optional)
Cilantro and coconut for garnishing
Lime juice of half a lime
Salt to taste
Seasoning: mustard seeds, urad dal, channa dal, peanuts and hing or asafoetida
3 tbsp oil


1. Wash and soak the poha in just enough water and keep aside. Allow the poha to absorb all the water.


2. Heat oil in a pan. Season with mustard seeds and peanuts. When the peanuts are golden brown add the dals and fry. When the dals.

image3. When the dals turn golden, add the curry leaves and chopped chillies and onions. Saute until translucent.

image4. Add the turmeric powder, soaked poha ( ensure that it is dry and there is no water). Add salt and mix well.

image5. Add lime juice, grated coconut and chopped cilantro and mix well.

image6. Serve hot topped with sev or without..



Leaving you lovely readers with pictures of my Varalakshmi pooja.


Thanks for stopping by.

Vermicelli Upma


Another South Indian style quick fix breakfast dish, this Vermicelli Upma takes under 10 minutes to make. I make all these dishes sometimes even during the evening for a quick snack or an early dinner. My friends here love to drop by my home because they know I can whip up some quick upma variety and make them a hot cup of filter coffee anytime 😛

Delicious Vermicelli Upma

Delicious Vermicelli Upma

You will need: (Serves 2)
Vermicelli – 1 1/2 cups (or 3 handfuls) – I use Anil brand (but even Bambino or any brand works fine)

DSC_0265Water – 3 cups
Onions – 1 Medium – Peel, Wash and Chop fine
Tomato – 1 Small – Wash and Chop fine
Green Chillies – 3 – Wash and Chop fine
Curry leaves – few

For Seasoning:
3 tbsp Oil
1/2 tsp Mustard seeds
1 tsp channa dal
1 tsp Urad dal
Hing/Asafoetida – a pinch

For Garnishing:
Fresh Cilantro / Coriander Leaves – Wash and chop fine
Fresh grated coconut – 2 tbsp

1. Chop the onions, tomatoes and chillies.DSC_0264

2. In a saucepan boil the water.

DSC_02673. Meanwhile, in a pan, heat the oil and season with hing, mustard seeds, channa dal and urad dal. Allow the dals to turn golden brown.

DSC_02704. Add the chopped onions, green chillies and curry leaves and saute until onions are tender and golden brown.

DSC_02725. Then add the chopped tomatoes and a pinch of salt and saute until mushy for 2 minutes.

DSC_0273DSC_02746. Add the vermicelli and mix well until slightly roasted. Add salt and mix.

DSC_0266DSC_02767. Add the hot boiling water until it just covers the vermicelli and cook covered until all water evaporates.

DSC_0277DSC_02798. Garnish with chopped cilantro and grated coconut and serve hot.


Tasty and Delicious Vermicelli Upma Ready!!

Tasty and Delicious Vermicelli Upma Ready!!

Thanks for stopping by!!



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

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.


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


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! 

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

Facebook – Latha’s Masalamagic

Cheers and thanks for stopping by!!