Category Archives: Sandwiches

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 πŸ™‚

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 πŸ™‚


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 πŸ™‚



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!!

Quick Dinners – Grilled Vegetable Sandwiches, Guacamole and Vegetable Noodles


It has been a pretty hectic week in our household, what with parent teacher conferences, school, extra curricular activities and work! Working in a much globally connected world is good and bad! Good because you get toΒ socially connect with anyone, anywhere at anytime…and bad because then you have to work at all odd hours to accomodate multiple timezones 😦 And all that translates to -Take outs and Quick fix dinners πŸ™‚

Here are a couple of quick fix dinners that have been cooking at my home this past week:

Grilled Veggie Sandwiches

Delicious Grilled Veggie Sandwiches

Delicious Grilled Veggie Sandwiches

This is a version of what I learnt from my Delhi/Noida days. Noida is popular for the little “Sandwich/Maggi Noodle” Roadside carts that is typically located outside office or college buildings. I have not seen these little carts/roadside vendors in any other part of india. On a cold Delhi winter day, a hot veggie sandwich or a plate of spicy hot maggi noodles with plenty of vegetables is divine. Just standing by the carts watching the “Maggi waala Bhaiya” (translating to “Brother who makes Maggi” in Hindi πŸ™‚ ) make these yummy sandwiches, I soon picked up the recipe and tried it at home. My family loved it and ever since, it has been a regular on our dinner menu!

For the sandwiches:
2 cups of Mixed Vegetables – I use shredded cabbage, grated carrots, chopped tomatoes, chopped bell pepper/capsicum, chopped onions.


Green Chutney – Combine a handful of Mint leaves, Spinach leaves, Cilantro, 1/2 a tomato, 1 small onion, 1 small Garlic(optional), 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.


In a pan, heat 2 tbsp oil. On high heat, add the chopped veggies all together. Stir fry on high for 2 minutes. Add salt to taste, pepper to taste and 1/2 tsp of the above green chutney. Mix well. Stir fry for another minute. Turn off the stove and keep aside.




To assemble: Take 2 slices of bread (I use honey wheat, you may use a bread of your choice). Spread green chutney on the insides. Place 1 tbsp of stir fried veggies on one slice. Sprinkle with grated cheese (optional). Cover with the other slice and grill the sandwich using a panini press/sandwich maker. Alternatively, you can grill on a hot griddle or tava. Grill both sides until golden brown. You may use butter to grill, it will make the sandwich tastier πŸ˜‰




Tasty Grilled Veggies Sandwiches

Tasty Grilled Veggies Sandwiches

I just realized that we buy and go through a lot of Avocadoes at home! Typically we use it in smoothies or sandwiches, but ever so often we make fresh guacamole at home and that is so delicious. Very simple and easy to make.


Yummy Guacamole

Yummy Guacamole

Combine the inside of a whole Avocado with 1/2 a chopped tomato, 1 small garlic (optional), 1 small chopped onion, cilantro, 1 chopped green chilli, salt to taste and some lemon juice. Using a mortar and pestle combine all of the ingredients into a thick paste that is coarsely mashed together. Alternatively you can use a food prrocessor and pulse all of the ingredients together. Remove into a serving bowl and serve fresh with chips on the side.

Sandwiches, Chips and Guacamole – A wholesome, delicious combination for a weekday dinner!

Tasty Sandwiches, Blue Tortila Chips and Fresh Guacamole :-)

Tasty Sandwiches, Blue Tortila Chips and Fresh Guacamole πŸ™‚

Diya’s Delicious Spicy Vegetable Maggi Noodles

My daughter Diya is turning out to be an amazing cook. Just the other day when I was too tired she offered to make us spicy vegetable maggi for dinner. Even though I helped her some in cutting and chopping up the vegetables, she pretty much did it all on her own! So here you go..Diya’s special recipe for an Indian Favourite.. Masala Maggi πŸ™‚

1. Chop veggies of your choice. She used Onions, Green chillies, Tomatoes, Bell Pepper and Potatoes (we did not have an carrots or green beans at home).


2. In a pan, heat some oil. Add the chopped onions and green chillies and saute.


3. Add the remaining veggies and saute


4. Add 1/2 tsp Turmeric powder, 1/2 tsp Sambar powder, salt to taste and some garam masala powder


5. Saute until well blended


6. Add 3 cups of water and cook the veggies for a few minutes


7. Add the Maggi Seasoning and allow to boil for a minute or two


8. Add the Maggi Noodles and boil. Mix well and cook for about 3 minutes.


9. Garnish with Chopped Cilantro

DSC_043110. And serve hot πŸ™‚

Spicy Vegetable Maggi Noodles

Spicy Vegetable Maggi Noodles




Happy Weekend Folks!


Innovation in the Kitchen and Flat bread pocket sandwiches


One of the leadership expectations at my previous workplace was “Innovates”. As part of the tenets of “Thought Leadership”, Innovates is defined as “Generates new ideas that add value; nurtures fresh approaches and appropriate risk taking; seeks alternative points of view; approaches problems with curiosity and generates creative solutions”..

I have identified that this particular Leadership Expectation is actually an opportunity area for me. I use the word opportunity as opposed to weakness..because opportunity is more positive – it just means that there is room for growth and improvement in that opportunity today could become my strength tommorrow and that’s how I like to focus on life in general..any personality or developmental trait that is an opportunity area today could become my strength tommorrow…

So coming back to Innovate, it is quite hard to innovate or think innovation in corporate culture where you are so busy with operational tasks or challenges..but I have learnt that it is most important to innovate and strategize or we will tend to stagnate and there is no challenge to nurture your growth or personality not to mention how a corporation can stagnate where there is no Innovation..

Innovation in the kitchen is actually just needs creativity and exposure to a multitude of ingredients πŸ™‚ And blogs from all around the world serve just this purpose..keep us informed and abreast with life, habits, traditions and techniques in different parts of the world! I enjoy reading up on blogs as much as I enjoy blogging…
Well i am digressing again πŸ™‚

So it was innovation in my kitchen today..well maybe not completely.. cannot take credit for total innovation but some atleast..Being a vegetarian there are not too many options for a sandwich filling..a typical cheese, cucumber, tomato, lettuce salad is the norm..and that can get pretty boring especially when your daily lunch is a sandwich 😦

Thinking on my feet today, I gathered everything I had in my pantry to put together the Flat bread pocket sandwiches below and boy were they a hit πŸ™‚

Flatbread pockets sandwiches - Indian style ;-)

Flatbread pockets sandwiches – Indian style πŸ˜‰

I had these flat bread pockets – the kind that they make the Meditteranean sandwiches…but if you dont have these then you can use any sandwich bread/baguette/ciabatta bread you have really…

Flatbread Pockets

Flatbread Pockets

You will need:
Flat bread pockets – 4 halves (each bread breaks into 2)
Green chutney – Recipe below
CarrotΒ  – 1, Peeled and grated
Green Bell Pepper – 1 Medium, Chopped fine
Onions – 1 Medium, Chopped fine
Tomato – 1 Large, Chopped fine
Green chillies – 2, Chopped fine (optional)
Mayonnaise – 1 tsp (optional)
Heinz Tomato Ketchup/Maggi Hot and Sweet Ketchup or any ketchup of choice – 1 tsp

Potato filling of your choice – I typically boil a potato, peel, chop the boiled potato roughly and saute it in a little oil with salt, red chilli powder, garam masala and 2 tsp bread crumbs..
Or sometimes I use a frozen Aloo tikki or Aloo cutlet (Thaw the frozen cutlet and bake for 10 minutes and then tava fry for a few minutes with a few drops of oil)..
or You can use a paneer or meat filling of your choice… here’s where innovation comes into play again πŸ™‚

Today, I had at home this…

Babu's Frozen Daabeli pockets

Babu’s Frozen Daabeli pockets

It is a frozen potato/daabeli pocket sandwich.
I microwaved it for 5 minutes and then pan fried it until crispy with a few drops of oil. Cool, chop the pocket roughly and use as filling.

For garnishing:
Chopped cilantro

For Green Chutney:
1 small bunch Cilantro – Wash
1 small bunch Fresh mint leaves – Wash
1 handful spinach leaves – Wash
1 medium Onion – Peel and Chop
1 medium Tomato – Wash and Chop
5 Green chillies – Wash
1 small piece ginger – Wash and Peel
Salt to taste

Grind all of the above into a smooth paste with some water. This chutney stores for 1 week in the refrigerator and can be used as a spread on any bread/roti or even in bhel puri etc..
1. Chop all the veggies and keep aside.
2. Prepare your potato or paneer filling as mentioned above.
3. Make your Green chutney and Keep aside
4. All of you have to do now is assemble πŸ™‚
5. Inside the flat bread pocket, spread the green chutney, fill with a mixture of all the veggies, followed by the potato filling, followed by some more veggies. Drizzle a few drops of mayo and a few drops of ketchup. Garnish with chopped cilantro and sev. Serve πŸ™‚ It’s that easy!!


Again, delicious flatbread sandwiches :-)

Again, delicious flatbread sandwiches πŸ™‚