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.


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


1-1½ cup shredded cheddar cheese

6 slices wholemeal/white bread



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.




Tired of the traditional lasagne with mince? have you tried it with chicken? a few days ago i made lasagne with chicken, spinach and other veggies in a creamy white sauce. turned out quite tasty and different.

500gms boneless chicken
1 cup washed fresh baby spinach (change the quantity as per your liking)
1-2 cup of vegetables of your choice (i added broccoli, mushrooms and carrots)
2 cups white sauce (or more as per your liking)
2-3 lasagne sheets (to cover base of the baking tray)
salt to taste
1 teaspoon garlic paste
1 teaspoon ginger paste
black pepper to taste
1 cup grated Parmesan cheese

1. Pre heat the oven to 180deg C.
2. Marinate the chicken pieces in garlic and ginger paste. Keep aside.
3. Cut the vegetables of your choice. In a mixing bowl, mix in the spinach leaves and the vegetables. Next pour the white sauce (or other sauce of your choice) and mix it. Put in the chicken pieces. Add salt and pepper as to taste.

Untitled-14. In your baking tray, line the base of the tray with lasagne sheets till it is completely covered. Pour over the chicken and sauce mixture evenly. Sprinkle grated cheese or cheese slices over it. Cover it and place it in the oven for 20-30 minutes. The chicken should be done. Please note baking time varies for different ovens.
1. You can also use the Bechamel sauce you get in stores instead of making white sauce.
2. Baking time varies for different ovens. You may have to bake for longer than 30 minutes. Do check the progress after 20 minutes.
3. I used the pre-cooked lasagne sheets and hence needed no boiling prior to using it.

This weekend i was really craving for noodles and found this really easy and tasty Hakka Noodles recipe. i did omit the bean sprouts and french beans as they are really not my likings! 🙂

hakka noodlesHakka Noodles with vegetables and chicken and no frills – absolutely simple yet absolutely tasty!

Recipe courtesy Sanjeev Kapoor. With a few of my own modifications.


400gms noodles

200gms chicken breast, cut into thin strips

1 medium onion, sliced

¼ cup cabbage, shredded

1 medium carrot, cut into thin strips

1 medium capsicum, cut into thin strips

7-8 french beans, cut into diamonds

½ cup bean  sprouts

salt to taste

¼ tsp white pepper

1 tbsp soya sauce

1 tbsp vinegar

3 tbsp oil



1. Boil noodles in salted water till tender. Remove and drain.

2. Heat 2 tbsps of oil in a non stick wok. Add the onion, capsicum, carrots and toss on high heat for 3-4 mins.

3. Add cabbage and toss.

hakka noodles1

4. Add noodles to the vegetables. Add 1 tbsp of oil. Mix in salt, soya sauce, white pepper and vinegar.

5. Add bean sprouts and toss again. Serve hot.

Hakka noodles with vegetables with no frills – absolutely simple yet tasty – See more at: http://www.sanjeevkapoor.com/Perfect-Hakka-Noodles.aspx#sthash.6nLoF5Rv.dpuf