Who doesn’t love Indian road side food? but saying this, for me road side food consisted of of all different types of chaats, vada pavs, baraf golas and chana bateta. staying in dubai, I was so used to hygiene and healthy food, I never knew about the yummy sandwiches till after I met my husband. yes, shocking for many people but true! I had never tasted a Bombay Aloo Masala style sandwich all my life.

so yesterday’s Iftar craving was just that, Bombay Aloo (Potato) Masala Sandwich. I googled a few recipes and here’s my version of it.

Untitled-54I have made aloo (potato) sandwiches before ofcourse; i used to slice the potatoes and place them on the bread. for the road side sandwich taste, you mash them and mix all the spices in the potato mash.

One of the recipes cooked finely chopped onions and mixed in the potato mash. Since I am not a fan of onions in my sandwich, I omitted this. you can always give it a try.

Ingredients

2 potatoes, boiled and mashed

½-1 cup coriander leaves, chopped

1 green chilli, chopped

Salt to taste

Chaat masala to taste

Pepper to taste

2 tomatoes, sliced

Green chutney

Butter

1-1½ cup shredded cheddar cheese

6 slices wholemeal/white bread

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Method

1. Boil and mash 2 potatoes with a fork. Add all the spices (coriander leeaves, chaat masala, salt, pepper, chilli) and give it a good mix.

2. Spread butter on two bread slices. Spread chutney on one of the buttered slices. Next, spread the potato mash liberally and evenly. Place the tomatoes slices next and top it with generous amounts of shredded cheese (yes, I love cheese!). Place the other bread slice, buttered face downwards.

Untitled-563. Grill the sandwich on a grill or a sandwich toaster till golden brown. Spread a little butter on the toasted sandwich if you like. Serve with tomato ketchup or chutney as a dip on the side.

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Delicious, Crunchy and so easy to make. Husband loved it, fussy toddler also had about 5-6 of the dippers himself! now i take this as a sure sign that the dish is good! add a tangy sweet chilli dipping sauce and some salad and you have a really tasty lunch for yourself.

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Give this a try today. A soft chicken centre, a crunchy outer coating of breadcrumbs and parmesan, dipped in a tangy sauce! A great treat for your tastebuds!

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Ingredients

1 chicken breast fillet – approx 300 gms

Plain flour – 1/3 cup, 50 gms

Egg, beaten – 1

Breadcrumbs – 1 cup

Parmesan, grated – 1 tbsp

Olive oil – 2 tbsp

Mayonnaise – 1/3 cup

Sweet chilli sauce – 2 tsp

Lemon juice – ½ lemon

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Method

1. Cut chicken into 1cm strips. Lightly dust in flour. Dip in egg. Combine breadcrumbs and parmesan and season well. Coat chicken liberally in breadcrumb mixture.

2. Heat oil over medium heat in a large frypan. Cook crumbed chicken strips for 4-5 minutes or until cooked, turning often so they brown on all sides. Remove to a plate lined with absorbent paper.

3. Combine mayonnaise, sweet chilli sauce and a squeeze of lemon. Serve chicken with dipping sauce on the side.

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Wraps or Frankie are very popular these days. Easy and quick to make, you can also make the filling overnight and refrigerate. I have used cottage cheese but you can also use chicken instead.

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Serves 4

Ingredients

Cottage cheese – 500 gms

Onion, sliced –  50 gms

Avocado – 50 gms

Tomato – 50 gms

Capsicum green – 50 gms

Mint chutney – 100 gms

Yoghurt – 100 gms

Indian chapatti or Tortillas – 10 pcs

Method

1. Marinate cottage cheese (paneer), onion and capsicum in tandoori masala for 1 hour and cook on grill or frying pan with little oil till done.

2. Make julienne of tomato and avocado and place on chapatti or tortilla sheet.

3. Add a little yoghurt and mint chutney to the cottage cheese (paneer). place it evenly on the cut vegetables.

4. Roll and wrap the filling tightly inside the chapatti or tortilla. Cut into half and serve with chutney.

I think this is one of the best chicken dishes I have cooked. Its just delicious!

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Ingredients

Chicken bone-in/drumsticks – 1kg

Onion, chopped – 450 gm

Ginger – 40 gm

Garlic – 40gm

Tomatoes puree – 200 gm

Beaten curd – 50 gm

Oil – 150 ml

Salt – to taste

Red chilli powder – 10 gm

Coriander powder – 20 gm

Turmeric – 4 gm

Garam masala powder – 4 gm

Basting

Black pepper – ¼tsp

Cardamom (green) – ¼ tsp

Big cardamom – 2

Bay leaf – 1

Whole red chilli – 3

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Method

1. Was chicken pieces in cold running water and pat dry; keep aside.

2. Heat oil in a pan and add whole spices to it; allow them to crackle.

3. Add chopped onions and cook till they become golden in colour.

4. Then add garlic and ginger paste, chilli powder, turmeric, coriander powder and salt. Cook for 5 minutes on slow fire.

5. Add fresh tomato puree to the mix and cook till masala is done.

6. Heat some more oil separately in a kadhai and saute chicken with salt, turmeric and red chilli powder. Cook chicken for few minutes. Add masala gravy and beaten curd then cook the chicken on slow fire for 15 minutes or till it is done. Add garam masala powder in the end and mix.

7. Serve hot with roti or naan.

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i have heard so much about these cookie dough cupcakes that i just had to try them out. so for M’s bday, this was his treat.

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i am totally addicted to this cookie dough. for all the cookie and chocolate lovers, this is THE recipe!

there is also an absolutely delicious cookie dough frosting recipe which i did not use, but will surely share it here. you will then need some chocolate chips to garnish over the frosting. you can also use a mini cookie on each cupcake for decoration.

Ingredients

COOKIE DOUGH FILLING
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips

CUPCAKES
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract

COOKIE DOUGH FROSTING
3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk
1 teaspoon vanilla extract

GARNISH
additional mini chocolate chips
12 mini Chips Ahoy cookies

Method

Untitled-211. Prepare the cookie dough filling (see *Notes below): In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.

Untitled-162. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured. If you’d like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.

Untitled-193. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.

Untitled-184. Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined. Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie. OR you can simply decorate it as pictured in this post below.

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1. You don’t necessarily have to melt the butter and refrigerate the dough before scooping. The melted butter just helps the sugar dissolve a bit more so you don’t have that grainy texture in the cookie dough. It is necessary to freeze it though.