Veg Grilled Sandwich

Bombay street food in your kitchen ....An easy & healthy sandwich recipe that can be made for a quick breakfasts or brunch. These can be made in sandwich toaster or grill or can be made on griddle, like I did.

Ingredients 
10 slices of multigrain or ragi bread
1 potato, boiled & sliced into rounds
1 cucumber thinly sliced
1 onion thinly sliced (optional)
1 tomato, thinly sliced
1 green capsicum, thinly sliced
1 tbsp butter
1/2 cup cottage cheese mashed
2 tbsp thick mint chatney
chaat masala powder as required
roasted cumin powder as required
2 tbsp grated cheddar cheese
Salt to taste
Tomato sauce or green chatney to be served with the sandwiches

Method
Mix together butter, cottage cheese & mint chatney. Add little salt.
Apply the mixture on one side of bread slices.
Keep 5 slices aside & arrange 2-3 slices of each vegetable on other 5 slices.
Sprinkle cumin powder, chat masala & grated cheese.
Cover with other slice.
Grill & serve hot with tomato sauce or green chatney.

Tips
* You can prepare the chutney & boil the potatoes a night before & refrigerate them, so in the morning, you just need to slice the cucumber, tomatoes etc.
* You can add a cabbage or lettuce leaf too in this.
* I mixed butter! cottage cheese & mint together but you can always put separate layers of these.
* I used multigrain or ragi bread but if you like you can use any other sandwich bread.

Samosas

Samosas are probably the most popular Indian appetiser. I used bananas instead of potatoes here but it can be easily made with potatoes using same recipe.

Ingredients (16 small or 8 big samosas)
For Dough
1/2 cup plane flour (maida)
1/4 cup sooji (semolina)
1/4 cup wheat flour
1/4 tsp salt
1/4 tsp ajwain
2 tbsp oil
1/4 cup lukewarm water (approximately)
1/4 tsp white vinegar

For Filling
3 large boiled potatoes or 2 boiled raw bananas
1/2 tsp cumin seeds
1 chopped green chili
1/4 tsp chopped ginger
1 tsp coriander powder
1/4 tsp garam masala
1 tsp amchur (mango powder)
1 tsp salt
2 tsp oil
1/2 cup green peas
1 tbsp

Oil for frying
Green chatney to serve

Method
For Dough
Mix the flours, sooji, salt, oil & vinegar together & rub them a little.
Add water slowly & knead the dough for about 1 to 2 minutes to make the semi stiff but smooth dough.
Set the dough aside & cover it with damp cloth. Let the dough sit for at least 15 minutes.

For Filling
Peel & chop potatoes/bananas into very small cubes.
Heat the oil in a frying pan on medium high heat.
Add cumin seeds as cumin seeds crack, add green chilies, ginger, coriander powder & stir for few seconds.
Next add green peas & turn heat to medium & cover for few minutes.
Add the potatoes/ bananas & stir-fry for about few minutes.
Stir in garam masala & amchur.
Let the filling cool to room temperature.
Add fresh coriander.

Making Samosa
Take 1 tbsp of water and 1 tbsp of plane flour to make a paste & keep aside.
Knead the dough for a minute.
Divide the dough into 4 equal parts & make into balls.
Roll each ball into 6-inch diameter circles & cut each circle in half.
Spread the paste lightly all along the edge of one semicircle.
Pick this semicircle up with both hands & fold it into a cone shape.
Pinch the side of this cone so that it is completely sealed.
Fill the cone with filling, leaving little space to close.
Press this filling down with your fingers.
Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
Continue filling the rest of the samosas.
Heat about 1-1/2 inch of the oil in a frying pan on medium heat.
To check if oil is hot enough place a small piece of dough in oil. The dough should sizzle & come to the surface slowly.
Place the samosas in the frying pan a few at a time.
After samosas are floating on top of the oil turn them slowly.
Fry until they turn a light golden-brown color on all sides.
Serve hot with green chatney.

Tips
* Boil the potatoes or bananas just until tender.
* You can take only maida for dough or take half maida & half wheat flour. I felt we can skip sooji, didn't feel it gave any extra taste or anything.
* The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
* Test the heat of oil of filling by adding one cumin seed to the oil; if it cracks right away oil is ready.
* If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
* Adding vinegar in the samosa’s gets a nice flakier crust.

Deepali Gupta's Gujarati Khandvi

This Khandvi recipe is by my dear Maami ji (aunt). I love khandvi but still have to try it in my kitchen….so let’s try together by following this one :) Ingredients 1 cup besan (Bengai gram flour) 1 cup curd 2 cups of water 1 tsp ginger paste 11/2tsp green chili paste a pinch of hing (Asafetida) salt to taste Tempering 2 tsp oil to spread at the back of 3 Steel Thalis 2 tsp oil for tempering 2 tsp rai (Black Mustard seeds) 5 to 6 Kadi patta (Curry leaves) 8 split green chillies Garnish little amount grated carrot and fresh coconut chopped green coriander Method 1. Combine the besan, curd and water to form a smooth mixture. Add ginger-green chilli paste, turmeric powder, asafetida and salt to it. Beat the mixture properly. 2. Cook on a slow flame, in a Karahi, while stirring continuously till it becomes thick (Do the water test). Also it should not taste raw. 3. Grease 3 thalis on the reverse side using few drops of oil. Take care to limit oil’s quantity. Then spread 2-3 Tsp batter on each greased thali with the help of a flat edged spatula, lightly and wait for a 10-15 mins. The spread should neither be too thin or too thick. 4. Now mark 1 inch wide strips on each spread with the help of Pizza cutter. And try to roll each strip carefully yet tightly. 5. For the tempering, heat 2 tsp oil in a small pan and add the mustard seeds. 6. When the seeds crackle, add the curry leaves and green chilies and temper the khedives. 7. Serve the Khedives garnished with grated coconut, grated carrot and coriander and few lemon drops. 8. Tastes best when cooled.