Showing posts with label Potato. Show all posts
Showing posts with label Potato. Show all posts

Punjabi Dum Aloo [Video]

Punjabi Dum Aloo is rich, creamy yet vegan curry in which baby potatoes are simmered in a delicately spiced tomato-based gravy.


In a hurry? Jump to Video or Jump to Recipe

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy

Once in a while I indulge… in cooking and eating. Everyone deserves a reward for working hard all week. And a long weekend is the perfect time to indulge. Don’t you agree?

I never buy potatoes with any specific plan of using them. I just add them to any mix vegetable thing I’m cooking or when there are fussy eaters around. Coz which fussy eater does not like potatoes, right?

But when I saw these cute little baby potatoes in the supermarket, I wanted to buy them and make them shine. What better dish to cook with baby potatoes than Punjabi Dum Aloo.


Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy



Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy

There are different types of Dum Aloo all over India, there is a Kashmiri Dum Aloo, a UP Dum Aloo and a Bengali Dum Aloo as well apart from the Punjabi Dum Aloo. Each one has a different kind of gravy the baby potatoes are simmered in. 

I'm trying to find traditional recipes for the remaining Dum Aloo since I've never tried them. If you have one, contact ME! I would love to try out the other varieties and compare them.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy

I've tried to keep this indulgent Punjabi Dum Aloo as healthy as possible without losing out on the taste. Some of it's highlights:

  • It is VEGAN - Yesss! Vegan yet creamy is obtained by the addition of a silky smooth Cashew nut paste. Being a Goan, I love my Cashews in anything and everything, so why not in a Punjabi Dum Aloo. Bring it ON! A more traditional Punjabi Dum Aloo has added yogurt or thick cream. I skipped both and only increased the number of cashew nuts used. This gave me all the creamy texture without any dairy in it. Hurray!!
  • Potatoes are boiled, not fried - A lot of Punjabi Dum Aloo recipes call for deep frying of the potatoes. While everyone loves deep-fried potatoes, they are not so much in line with the whole eating healthy food movement. So I boiled them and then tossed them in a hot pan to get a slight char. Feel free to bake them as well. Give it your own twist. 
  • Quick-cooking - Dum Pukht is a form of cooking in which meat or vegetables are cooked over very low heat in sealed containers. This helps develop flavor. While this makes a major difference to meat (at least that's what I've heard), it barely does much for the potatoes in this case. Hence. I pressure cooked the potatoes and later simmered them for a while in the gravy. I can assure you, no flavor was lost in this process.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





--------------------------------------------------------------------------------------------------------------------------

Punjabi Dum Aloo | How to make Vegan Punjabi Dum Aloo Recipe


Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravyPunjabi Dum Aloo is a curry made by simmering baby potatoes a delicately spiced vegan creamy tomato-based gravy. 

Recipe Type:  Main
Cuisine:            North Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:                Serves 3-4

Ingredients:


250 gms baby Potatoes 
0.75 cup Onion Paste
1 cup Tomato Puree
2 tsp Ginger Garlic Paste
2 Black Cardamom
1 inch Cinnamon
1 Bay Leaf
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
0.5 tsp Turmeric Powder
20 Cashew Nuts
4 Tbsp Oil
2 Tbsp Kasuri Methi
2 Tbsp Coriander Leaves
Salt to taste

Water as required

Method:


1. Heat up 1 cup of water and soak the cashew nuts in it for half an hour. Drain and blend into a smooth paste.
2. Wash and scrub the baby potatoes and place them in a pressure cooker or a deep pan. If using large potatoes, then peel them and dice them into 1" sized pieces.
3. Add 1 tsp of salt and enough water to cover the potatoes. Boil until the potatoes are cooked through but not mushy.
4. Peel the baby potatoes if you want, else leave them on. Slice the potatoes into half if required.
5. Heat 2 Tbsp of oil in a pan and once it heats up, add the potatoes in it. Toss the potatoes until they are browned slightly and keep aside.
6. Heat the remaining oil in a pan and add the black cardamom, cinnamon and the bay leaf. Fry for approximately 1 minute.
7. Add the ginger garlic paste and fry on low heat until it is fragrant.
8. Add in the onion paste and cook on low heat for 8-10 minutes.
9. Add in the tomato paste and cook on low heat for 8-10 minutes or until oil separates.
10. Add in the turmeric powder, red chilli powder and garam masala. Mix well.
11. Add the cashew puree and fry for another 4-5 minutes.
12. Add in water and cashew paste. Add water as per the desired consistency.
13. Add in the potatoes and salt to taste. Mix well.
14. Simmer for 2-3 minutes.
15. Add in kasuri methi and mix well.
16. Remove from heat and add coriander leaves.
17. Serve hot with roti or rice.




If you liked this, you may also like:

baby corn masala tomato gravy north indian curry
Babycorn Masala

Bottle gourd dumplings in a tomato based gravy
Lauki Kofta
oven roasted potatoes flavored with garlic and herbs
Garlic and Herb Roasted Potatoes

Read more ...

Vegan Jackfruit Burger Recipe [Video]


When Summer gives you Jackfruit, make Jackfruit Burgers. This vegan Jackfruit Burger has a shallow fried patty made with unripe jackfruit, potatoes and spices. The patty is topped with slices tomatoes, onions, lettuce and a vegan mayo.

In a hurry? Jump to Video or Jump to Recipe

vegan jackfruit burger with jackfruit patty

I've had one of those weeks, where all I want to do is curl on my bed under my comfy blanket and call it a night and sleep off the whole weekend. A wish that I know I cannot fulfill, not this weekend. A busy weekend ahead :(

But I plan to have the next best thing going, a burger. A good burger to me is like that comfy blanket, it is comfort food when I am stressed out. What makes a good burger for you? For me, it is a delicious patty, preferably not too greasy, a bunch of veggies, a good bun (always!) and no ketchup. Yes, no ketchup. I am one of those ketchup haters of the world. I never understood ketchup, and I doubt I ever will. And this Jackfruit Burger is that and more!

I was super tempted to make a Jackfruit burger, because of 2 reasons - one, because it is Summer and Summer is definitely peak jackfruit season and you should always take full advantage of seasonal produce. And two, cause, ever since a cafe opened up near the house that sells Jackfruit Burger, I've wanted to have it! Those were reasons enough for me to attempt one last week, and may I say we were all very very impressed with this beauty. 

vegan jackfruit burger with jackfruit patty

The internet says the Jackfruit burger is very popular. Most of the recipes out there are for bbq pulled jackfruit style sandwiches, something I wasn't game for. So I made what I am comfortable with and what I love eating - a jackfruit patty. Making the patty is super easy and it only requires a few ingredients. The patty is made with shredded boiled jackfruit, boiled potatoes and spices. I totally Indianized the burger with Garam Masala, because that is what we Indians do. We add our spicy touch to any cuisine and make it our own. Then I formed the patties and shallow fried it. Can I say (without bragging), that it was yum.

YUM.

The burger buns were homemade, and for the first time ever they ended up with that pretty brown color and they were soft, like burger buns are meant to be. I followed N'Oven's recipe to make the burger buns, I just eliminated the milk powder and it worked fine. I like Mayo in my burgers, so I used some vegan mayo. Use any sauce of your choice - mustard, sriracha, guac or even ketchup. Only after that, I may never speak to you again. Just kidding!

Have a burger filled weekend.

vegan jackfruit burger with jackfruit patty

vegan jackfruit burger with jackfruit patty


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





--------------------------------------------------------------------------------------------------------------------------

Jackfruit Burger Recipe


vegan jackfruit burger with jackfruit pattyJackfruit burger is sandwich made with a patty made of unripe jackfruit, potatoes and spices. Topped with sliced tomatoes, onions, lettuce and a sauce of your choice. This burger is Vegan.

Recipe Type:  Sandwich
Cuisine:            International
Prep Time:     45 minutes
Cook time:     15 minutes
Total time:     60 minutes
Yield:                Makes 5 burgers


Ingredients:


200 gms unripe Jackfruit, cut into cubes
1.5 cups Potato, boiled and mashed
1 Onion, finely chopped
1 Tbsp Garlic, finely chopped
1 Green Chilli, finely chopped
0.5 tsp Turmeric Powder
0.5 tsp Garam Masala
0.5 tsp Red Chilli Powder
Handful of Coriander leaves
Salt to taste
Oil as required
5 Burger Buns
0.5 cup Vegan Mayonnaise 
Sliced tomatoes
Sliced Onions
Lettuce leaves
Water as required

Method:


1. Pressure cook the jackfruit with water and 0.5 tsp of salt until completely cooked. Drain and leave aside to cool.
2. After the jackfruit cools slightly, with the help of 2 forks, shred the jackfruit.
3. Add in the chopped onion, chopped garlic, mashed potatoes, chopped green chilli, turmeric powder, garam masala, red chilli powder, salt and finely chopped coriander leaves and mix well until completely combined.
4. Divide the mixture into 5 and shape the patties. Refrigerate the patties for 30 minutes or freeze for 15 minutes.
5. Heat oil in a shallow pan. Place the patties and cook on medium heat.
6. Flip the burgers when one side is browned. Cook until both sides are browned and the patties are cooked.
7. To assemble the Jackfruit Burger, slice the burger buns horizontally. Spread vegan mayo or a sauce of your choice on the lower half of the bun. Place the patty, sliced tomatoes, sliced onions and lettuce and cover with the other half of the burger bun.
8. Serve hot with fries.


If you liked this, you may also like:

kidney beans rajma vegetarian sandwich
Beetroot Cauliflower Burger

How to make tandoori paneer grilled cottage cheese sandwich recipe at www.oneteaspoonoflife.com
Grilled Paneer Sandwich
How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com
Grilled Veg and Bean Sliders




Read more ...

Dalma Recipe | How to make Dalma | Oriya Dalma Recipe [Video]


Dalma is a popular mix vegetable dal based curry from the region of Odisha in India. A variety of vegetables are simmered along with dal to give a delicious curry that is usually served with steamed white rice.

In a hurry? Jump to Video or Jump to Recipe

Oriya dalma with mix vegetables


Caution, this is not a Summer Recipe. But I still love it and can eat it anytime. 

The curiosity all started with a restaurant in Bangalore named Dalma. I would cross it and wonder what the name means. I had no clue it actually referred to this very popular classic Odia or Oriya dish. And then we met, me and Dalma, the curry, not the restaurant. The restaurant is still a mystery, never stepped in there.

Dalma was introduced to me by my neighbor who had an Oriya cook. He was fond of cooking his traditional cuisine once in a while and I loved it the first time I ate it. Unfortunately, I never took the recipe from him, but my neighbor who watched over him at times, gave this recipe to me. I have read online that there are different recipes of Dalma, some use coconut, some use onions, some use neither. I believe each region has adapted the dish to what is available locally. The coastal belt uses coconut while the interior regions do not. 

The Odia folks love Dalma so much that it is also served as a part of Chappan Bhog in Puri's Jagannath Temple.



Oriya dalma with mix vegetables

Oriya dalma with mix vegetables

Dalma is a very simple mix vegetable curry that is also very healthy. The dal is full of veggies and barely has any oil. The only oil used is that in tempering. Dalma is a hearty and wholesome curry that is usually served with Rice or Roti. If you plan to serve it with roti, add less water to keep the curry thick. Each variation of the recipe may use different vegetables, use what you can get your hands on. Vegetables that need time to cook are added in the beginning and once they are partially cooked, the faster cooking vegetables are added. The Oriya cook used to cook the dal in the same pan and while the dal was still cooking, he added in the veggies. I just sped up the process by using already cooked dal. Some folks may also use Chana Dal instead of Toor Dal or a mix of both. 

Wishing you a warm and comforting weekend with Dalma!

Oriya dalma with mix vegetables


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





--------------------------------------------------------------------------------------------------------------------------

Dalma Recipe | How to make Dalma | Oriya Dalma Recipe


Oriya dalma with mix vegetablesDalma is a popular mix vegetable dal based curry from the region of Odisha in India. A variety of vegetables are simmered along with dal to give a delicious curry that is usually served with steamed white rice.

Recipe Type:  Curry
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 3-4

Ingredients:


3 cups cooked Toor Dal (Pigeon Pea Lentils)
1 Drumstick, peeled and chopped
1 Raw Banana, peeled and diced
1 big Potato, peeled and diced
10-12 Beans, diced
0.5 cup diced Pumpkin
2 Brinjals, diced
1 Tomato, roughly chopped
1 Onion, sliced
2 Tbsp Mustard Oil
1 Tbsp Panch Phoran (whole spice mix)
1 Bayleaf
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 Tbsp chopped Coriander Leaves
Salt to taste
2-3 cups Water
Salt to taste

Method:


1. Add cooked toor dal (lentils) to a deep pan or kadhai. Add water as required and 1 tsp turmeric powder. Mix well.
2. Add in the drumsticks, raw banana, pumpkin, potato and beans.
3. Add salt to taste. Cover and cook until the vegetables are half cooked.
4. Add in the brinjal and cover and cook until the vegetables are almost cooked.
5. Add in the chopped tomato and cook until all the vegetables are cooked.
6. Adjust seasoning if required. Remove from heat and keep aside.
7. To make the tempering, heat mustard oil in a pan and add the panch phoran spice mix.
8. Once the spices splutter, add in the bay leaf and sliced onions.
9. Fry until the onions are translucent.
10. Add in red chilli powder and the cumin powder and saute for 1 minute.
11. Add the Dalma to the tempering and simmer for 5-6 minutes.
12. Add water if required.
13. Garnish with the chopped coriander leaves.
14. Serve hot with rice or roti.

If you liked this, you may also like:

How to make vegan Panchmel Dal or mixed lentil soup at www.oneteaspoonoflife.com
Pancharangi Dal

Black Chickpea Curry
Ghugni Masala
How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com
Undhiyu



Read more ...

Masala Pav Recipe | How to make Masala Pav [Video]


Masala Pav is a popular street food in which Pav bread is sauteed along with a spicy masala made of tomatoes, potatoes and capsicum. This recipe can be made vegan by skipping adding butter or using vegan butter instead.

In a hurry? Jump to Video or Jump to Recipe

Masala Pav, Indian street food

So... I had this whole post ready to be published last night, and I forgot! Oops.

Yeah, I can be such a dumbo sometimes. I have no clue how I forgot something this basic. Anyhow, now I'm here and so excited to share one of my favorite recipes.

Masala Pav is another one of those popular street foods. Frankly, I'm yet to come around to a street food that isn't popular. I love that it has so much flavor and it is usually so colorful. And it is our local fast food. Over the years, I have posted so many of my favorites like Pani Puri, Masala Puri, Chana Chaat, Tomato Puri, Pav BhajiTava Pulao and just as of last week, I posted the recipe for Mumbai Masala Toast. I've also posted my version of a few dishes like this Sweet Potato Chaat and the Dahi Bread Chaat.

What is your favorite street food? And what do you like about it?

Masala Pav, Indian street food


So, lets get back to today's recipe - Masala Pav. If you are from Mumbai, you may be wondering why my Masala Pav looks like this. I'll clarify. This is the version you get in Bangalore, and it is the only one I've ever eaten and loved. So don't leave just yet, try this one and you may just love it as much as I do.

Masala Pav, first requires you to make a masala that is made from onions, tomatoes, capsicum (bell pepper) and potatoes. You can skip the potatoes if you want, but nothing could ever make me skip them. Allow all the veggies to cook down and mash them coarsely. The masala is spiced with a Pav Bhaji Masala Powder. Once the masala is cooked, shredded or diced pav is added and mixed well. Top with finely chopped onions, coriander leaves and Sev before serving.

If you don't have Pav bread easily available, you can make this with any loaf bread you have or with buns. I have added butter towards the end, you can also use only butter instead of oil. To keep this recipe vegan, just skip adding the butter.

Masala Pav makes for a good evening snack. Especially, when the evenings are cold and rainy. So what are you waiting for? Go ahead, enjoy!

Happy Weekend folks!

Masala Pav, Indian street food


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


Video Recipe





--------------------------------------------------------------------------------------------------------------------------

Masala Pav Recipe


Masala Pav, Indian street foodMasala Pav is a popular street food in India. Pav bread is sauteed along with a spicy masala made from onion, tomatoes, potatoes and capsicum. This recipe can be made vegan by replacing the butter with vegan butter or not adding butter at all. 

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 4

Ingredients:


6 Pav
2 medium sized Onions, finely chopped
3 medium sized Tomatoes, finely chopped
2 medium sized Potatoes, boiled and peeled
1 green Capsicum, finely chopped
2 Tbsp Oil
1 tsp Ginger Garlic Paste
2 Tbsp Pav Bhaji Masala
1 tsp Red Chilli Powder (Optional)
Salt to taste
0.5 cup Water
2 Tbsp Butter (Optional)

To Assemble:


0.5 cup Sev
Finely chopped Onion
Finely chopped Coriander Leaves

Method:


1. Heat oil in a pan and add ginger garlic paste. Saute until fragrant.
2. Add in the finely chopped onions and saute until translucent.
3. Add the finely chopped tomatoes.
4. Add salt to taste and the pav bhaji masala. If you plan to add the red chilli powder, add it now. Mix well and cook until the tomatoes are soft.
5. Add chopped capsicum and boiled potatoes.
6. Mash the capsicum and potatoes until roughly combined with the tomato masala.
7. Add water and allow to cook on low heat for 5-6 minutes.
8. Dice the pav into bite sized pieces and add to the pan. Mix well until combined.
9. Add salt if required.
10. Add in the butter if using it. Skip this step to make the masala pav vegan.
11. To serve, top the masala pav with finely chopped onions, coriander leaves and sev.




If you liked this, you may also like:

Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala
Masala Bread Toast

Bombay sandwich, Bombay masala toast, Mumbai sandwich, Spiced potato sandwich
Mumbai Masala Toast
Spicy Maharashtrian Misal Pav
Misal Pav




Read more ...

Mumbai Masala Toast Recipe | Bombay Sandwich Recipe [Video]


Mumbai Masla Toast or Bombay Sandwich is a popular street side sandwich from Mumbai (Bombay). The sandwich is a stove top toasted sandwich that is stuffed with spiced potato mash, sliced vegetables and grated cheese. 

In a hurry? Jump to Video or Jump to Recipe


Bombay sandwich, Bombay masala toast, Mumbai sandwich, Spiced potato sandwich

Bombay sandwich, Bombay masala toast, Mumbai sandwich, Spiced potato sandwich

7 Years!!! I can't believe that's how long I have been meeting you guys at this very space!!

On 9th February 2012, I posted by very first recipe Sweet Potato Chips, and started this journey. I was such an amateur in this space of blogging. I was horrible at taking photos, I owned a point and shoot and clicked all my photos under tube lights at home. I didn't know how to edit them or even the right angle to take photos. While I won't claim I am an expert today, I think I have grown leaps and bounds since then in my photography. I was an absolute zero in social media promotion. This is still something, I feel I'm poor at, but I hope to improve this year. Likewise, there is so much I believe I have overcome and improved, and it was you guys who made it all possible.

I love you guys for encouraging me to keep doing this, the comments and feedbacks, that I received have just kept me going. A very big Thank You!!

I struggled for a while on deciding which recipe should mark this momentous occasion. Gee suggested this one as this is one of her favorites and I liked the idea. It ticked all the check boxes - Easy (check), Delicious (check), Indulgent (check), Snacks (check), Kid friendly (check), Family favorite (check). What more could I ask for?

Bombay sandwich, Bombay masala toast, Mumbai sandwich, Spiced potato sandwich


So, today, apart from all the applause and thanks, I bring to you a very delicious street food dish - Mumbai Masala Toast, from the streets of, ehmmm..... Mumbai!! The coastal city of Mumbai (formerly Bombay) is home to some of the best street food. Vada Pav, Masala Pav, Pani Puri, Tava Pulao and so much more. And this Masala Toast or Bombay Sandwich is one of those many more street favorites. It is actually such a simple dish, but once you eat it you totally understand why thousands of people love it.

There are several variations of the dish, I am sharing one that I have eaten.

Mumbai Masala Toast is a vegetarian sandwich that is stuffed with so many flavorful things and then toasted. To build the perfect Mumbai Masala Toast, you will need:

  • Butter. Butter is your friend, your very best friend, while making this sandwich, The street food cooks, do not shy away from it, and neither should you. So be generous, street food was never meant to be healthy. 
  • After butter, embrace those potatoes. The spiced mash can be as simple as I have shared or full of spicy masalas like some folks make. Feel free to adjust the taste to your liking. 
  • Then come in all the veggies - now that's the healthy part. Tomatoes, Onions, Beets and Capsicum. Add in cucumber if you are in the mood.
  • Green chutney is added for more flavor. 
  • Then add cheese, the more cheese, the better. 
  • Once the tall sandwich is ready, it is toasted in a unique type of toaster. If you don't have that toaster, you can either grill the sandwich in a sandwich maker or you can toast it in a pan.

Serve these sandwiches while still hot, along with some piping hot adrak wali chai or ginger tea.

Happy Weekend to all you lovelies.

Bombay sandwich, Bombay masala toast, Mumbai sandwich, Spiced potato sandwich


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


Video Recipe





--------------------------------------------------------------------------------------------------------------------------

Mumbai Masala Toast Recipe


Bombay sandwich, Bombay masala toast, Mumbai sandwich, Spiced potato sandwichMumbai Masala Toast or Bombay Sandwich is a popular street side sandwich from Mumbai (Bombay). The sandwich is a stove top toasted sandwich that is stuffed with spiced potato mash, sliced vegetables and grated cheese.

Recipe Type:  Snacks, Breakfast
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     15 minutes
Total time:     25 minutes
Yield:                6

Ingredients:


12 Bread slices
1.5 cups mashed boiled Potatoes
5-6 Curry leaves, finely chopped
1 Green Chilli, finely chopped
1 tsp Mustard Seeds
2 Tbsp Oil
1 tsp Turmeric Powder
2 Tbsp chopped Coriander leaves
1 tsp Chat Masala (optional)
Salt to taste
Sliced Tomatoes
Sliced Onions
Sliced Capsicum
Sliced Beetroot
0.5 cup Green Chutney
1 cup grated Cheese
Butter as required

Method:


1. Heat oil in a pan and add in the mustard seeds.
2. Once the mustard seeds splutter, add in the chopped curry leaves and green chilli.
3. Add the turmeric powder and the mashed potatoes and mix well.
4. Add salt to taste.
5. Add chat masala now, if adding. Mix well.
6. Remove from heat and add in chopped coriander leaves and keep aside.
7. Apply butter on 2 slices of bread and then spread 1 tsp of green chutney on each of them.
8. Add the spiced potato mash on one slice of bread, over the chutney.
9. Place sliced tomato, onion, capsicum and beetroot over the potato mash.
10. Add in grated cheese and place the other bread slice with the chutney side down.
11. Grease the stove top toast maker with butter. If using a pan, grease the pan.
12. Apply butter on the outside of the sandwich and place in toaster or on pan.
13. Toast until both sides are golden brown and crisp.
14. Remove from heat and cut the sandwich into half with a sharp knife.
15. Serve hot with chutney or ketchup.




If you liked this, you may also like:

Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala
Masala Bread Toast

vegan grilled summer vegetable open sandwich
Grilled Vegetable Sandwich
Mediterranean Veg Sandwich




Read more ...

Aloo Methi Recipe | How to make Punjabi Aloo Methi [Video]


Aloo Methi is a popular mildly spiced North Indian dry curry made by tossing boiled potatoes with cooked fenugreek or methi leaves. Aloo Methi is a quick and simple vegan curry.

In a hurry? Jump to Video or Jump to Recipe

vegan Indian curry made of potatoes and fenugreek leaves

Hiya friends!! I'm back.

I hope you guys had a wonderful Diwali with your friends and family. I had my best Diwali in several years. Last year, we were in Bali for Diwali. The year before that, we were in Cambodia. So it's been a few years that I actually got involved in the festivities. This year, we decided to go home to Goa for Diwali and it was the best decision ever.

We met all our neighbors and we reminisced about the good old days. We cooked snacks and sweets and distributed it among friends and family. I met my school besties and had some good laughs. And I went for the one event that you will never get outside of Goa - the Narakasuras!!

vegan Indian curry made of potatoes and fenugreek leaves

While Diwali is celebrated by the whole country, each region has a different religious significance attached to the festival. In Goa and most of Karnataka, Diwali is celebrated as the day when Lord Krishna slayed the demon Narakasura. In Goa, people build effigies of Narakasura prior to Diwali, and on the Diwali eve's night, these Narakasuras are paraded throughout the city and burnt in the wee hours of morning of Diwali. Although I've lived in Goa most of my life, I never ventured out at night to see these creations. This time was our first and it was amazing. I applaud the creativity and hard work of all the people who created these beauties. If you are ever in Goa around Diwali, make sure you don't miss this competition, it is worth watching. 

While I never wanted to come off the Diwali high, I had to. So now I'm back to work, although I must say unwillingly. And I'm back to everyday cooking too. Eating the rich festival food, definitely made us all crave for some simple home cooking. 

I will be sharing my Diwali cooking soon, but until then I have this simple yet delicious Aloo Methi for you guys. This Punjabi style Aloo Methi is one of the quickest curries to make, and yet it is a family favorite. Aloo Methi is a simple mildly spiced curry made by tossing boiled potatoes along with cooked methi leaves. Aloo Methi tastes best with Roti, Naan or with Rice and Dal.

vegan Indian curry made of potatoes and fenugreek leaves


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email




Video Recipe





--------------------------------------------------------------------------------------------------------------------------

Aloo Methi Recipe


vegan Indian curry made of potatoes and fenugreek leavesAloo Methi is a popular North Indian dry curry made with boiled potatoes and fenugreek or methi leaves. Aloo Methi is a mildly spiced vegan curry.

Recipe Type:  Side
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Total time:     60 minutes
Yield:                2

Ingredients:


1 bunch Methi Leaves or 3 cups Fenugreek Leaves
2 medium Potatoes, boiled and cubed
0.5 tsp Cumin Seeds
1 tsp Ginger Garlic Paste
3-5 dry Red Chillies
0.5 tsp Turmeric Powder
Pinch of asafoetida (hing)
1 tsp Coriander Powder
3 tsp Oil
Salt to taste
Water as required

Method:


1. Chop the methi leaves and add 0.5 tsp of salt. Mix well and keep aside for 20-30 minutes.
2. Squeeze out as much water from the methi leaves as you can and keep aside.
3. Heat oil in a pan, add the cumin seeds.
4. Once the cumin seeds brown, add the dry red chillies.
5. Saute for 30-40 seconds and add the ginger garlic paste.
6. Saute until fragrant.
7. Add the methi leaves and fry until wilted.
8. Add the asafoetida, turmeric powder, coriander powder and salt. Mix well.
9. Add a little water and cover and cook until the methi leaves are completely cooked.
10. Add in cubed boiled potatoes and mix well.
11. Stir fry for 3-4 minutes.
12. Serve hot with chapati or roti.


If you liked this, you may also like:

Lahsuni Methi Mushroom

Black Chickpea Curry
Ghugni Masala
Pan fried okra cooked in a curry made with pickle spices and yogurt.
Achari Bhindi Dahiwali

Read more ...