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Showing posts with label Breakfast Recipes. Show all posts
Showing posts with label Breakfast Recipes. Show all posts

Wednesday, December 6, 2017

Bombay Masala Sandwich Recipe | How to make Bombay Masala Sandwich

Bombay Masala Sandwich Recipe | A very popular roadside snack from the city of Mumbai, India. www.jyotibabel.com. Check the recipe to know how to make Bombay Masala Sandwich
Bombay Masala Sandwich #Recipe

Bombay Masala Sandwich is a very popular roadside snack from the city of Mumbai. Between two grilled bread slices smeared with a generous amount of green chutney and butter is a spicy potato mixture topped with onion and tomato slices and grated cheese. The roadside vendors are very generous when it comes to filling it and topping it with cheese. I, however, exercise caution when I make it at home. However, if you like it cheesy you can be as generous as you like!

It is best to have this sandwich when it is freshly made - crisp and hot, along with a cup of masala chai.

Here in Pune, I have been to a very popular roadside joint somewhere in F.C.Road which sells a variety of sandwiches - the most popular among them being Bombay Masala Sandwich and Chocolate Sandwich. Every evening and especially on weekends one can see a huge crowd queueing up there to get a sandwich to munch on. Well, these days I can't imagine going there tagging Baby M with me. So, I end up making it at home.


Looking for more street food options, check out the recipe for


Let's check how I make Bombay Masala Sandwich at home. Off to the recipe now:

Bombay Masala Sandwich Recipe | A very popular roadside snack from the city of Mumbai, India. www.jyotibabel.com. Check the recipe to know how to make Bombay Masala Sandwich

Bombay Masala Sandwich Recipe

Ingredients: 

8 slices of whole-wheat Bread

For the filling:
2 medium potato, boiled, peeled and mashed
¼ cup green peas
1 green chilli, minced
½ tsp cumin seeds
A sprig of curry leaves
1 tbsp oil
½ tsp red chilli powder
Salt to taste
½ tsp garam masala
Handful of chopped coriander leaves

To assemble
Thin tomato slices
Thin onion slices
Chaat masala to sprinkle
2 cubes Amul cheese
Butter to brush the bread slices

Special Equipment Needed: Electric Sandwich Maker

Method:

1. Heat a pan and add oil. Add cumin seeds and curry leaves and let them splutter for a few seconds

2. Add the mashed potato, peas, salt and red chilli powder and mix well. Cover and let it cook for 2-3 minutes.

3. Add garam masala and the chopped coriander leaves and mix again. Take it off heat and let it cool a bit.

4. On one side of each bread slice smear the green chutney. On half of the slices spread the prepared potato mixture in a thin layer. Spread a layer of tomato slices and onion slices. Sprinkle some chaat masala and spread a layer of grated cheese.

5. Cover it with another bread slice with the green chutney side down. Repeat the same with the rest of the slices.

6. On the outer sides of the prepared sandwich, apply butter generously and grill them in a preheated sandwich maker till they are crisp and golden lines form on the outer side. 

7. Serve hot with green chutney and tomato ketchup. Enjoy with a cup of masala chai or coffee.

Note: You can also add thin slices of capsicum along with tomato and onion slices.


Bombay Masala Sandwich Recipe | A very popular roadside snack from the city of Mumbai, India. www.jyotibabel.com. Check the recipe to know how to make Bombay Masala Sandwich

This post is a part of the Blogging Marathon under the theme 'Make Street Food at Home'.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83

Also linking to #ablogginggooodtime at Reflections from Me

Wednesday, August 30, 2017

Stuffed Aloo Paratha | How to Make Aloo Parathas | Weekend Breakfast Recipe Ideas


Stuffed Aloo Paratha recipe - a very popular breakfast dish in most North Indian households - www.jyotibabel.com

Aloo Paratha is a very popular breakfast recipe in most North Indian households.

Even though we love parathas, they are not a regular thing in my house. They make an appearance on the dining table once or twice a month and that too when I run out of veggies in my pantry. But, we like to have parathas for breakfast when we are travelling or are on a vacation and want to have a filling meal.

When I was thinking about what to post for the 3rd day of  'Special Weekend Breakfast' theme for BM#79, I realised that I have never posted a paratha recipe on this space. So naturally, I decided to post the recipe for one of the most popular parathas that are made in most homes as a special weekend breakfast. It's none other than Stuffed Aloo Paratha.

Let's check out how I make it -

Stuffed Aloo Parathas

Ingredients:

1½ cup whole wheat flour.
Pinch of salt
Water to knead the dough.

For the filling:

2 medium potatoes, boiled, peeled and crushed
¼ cup of cooked green peas, slightly crushed
1 green chilli, minced
1 tsp grated ginger
2-3 tbsp chopped coriander leaves.
1 tbsp oil
½ tsp red chilli powder
1 tsp jeera
½ tsp amchur
½ tsp garam masala
salt as per taste

Ghee or oil for shallow frying

Stuffed Aloo Paratha recipe - a very popular breakfast dish in most North Indian households - www.jyotibabel.com


Process:

1. In a large bowl, add whole wheat flour, salt and knead the dough using water as needed. Cover the dough and let it sit for at least 15 mins before you proceed with rolling.

2. Heat a pan and add oil. When the oil is heated, add the cumin seeds, minced green chillies and grated ginger. Add the crushed green peas and the mashed potatoes and all the spices and seasoning. Give the mixture a good stir. Add chopped coriander leaves and mix again. Heat it for another 2-3 minutes and then turn off the gas. Take the pan off the gas and let the mixture cool completely before using them to fill parathas.

3. In order to make parathas, take the dough, knead it for a few seconds and divide the dough into 6 to 8 equal sized dough balls.

4. Using some dry flour roll the dough ball into a roti about 3cm in radius. Place 2-3 tbsp of the prepared filling in the middle. Join the edges and close it forming a ball. Roll it again about 6 cm in radius.

5. Meanwhile, keep a tava for cooking the paratha on gas flame. Place the rolled paratha on the tava, when one side is done turn it over and heat on the other side. Brush ghee on the top and turn it over. Brush ghee on the other side as well. Apply pressure with a turning spoon to ensure even cooking.

6. Repeat the same with rest of the dough balls.

7. Serve the parathas with pickle and yoghurt. Enjoy them hot.

Looking for more Weekend Breakfast Recipe Ideas, check out

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Friday, August 25, 2017

Club Kachori Recipe | How to Make Club Kachori | Special Weekend Breakfast Recipe

Club Kachori is a quite a famous weekend breakfast dish from the city of Kolkata. These are bite sized puri served with spicy potato curry. Find the recipe on www.jyotibabel.com
Club Kachori #Recipe

Club Kachori is a quite a famous weekend breakfast dish from the city of Kolkata.

Anyone who has lived in Kolkata for a while will know about this quite popular weekend breakfast dish - Club Kachori. This dish is DH's favourite and whenever he is in Kolkata, he doesn't miss to indulge gorging on it for breakfast at a popular snack shop in the locality.

For the uninitiated, the name of this dish can be a little misleading. The kachoris here are not like the khasta kachori which are well known all over India; they are more like bite-size puri. But, there is a difference. Into the dough of these kachoris, goes coarsely urad dal paste, suji, little chilli and ginger paste and some hing which gives it its characteristic taste

These kachoris as deep fried and are served with a spicy potato curry. In some places, pumpkin is also added to the curry. Panchporan - a Bengali whole spice mix added to this curry, makes it taste a little different from the regular potato curry.

Typically, maida is used to make the kachoris, but at home, I use atta (chapati flour) to make them.
Without much ado, let's check out how to prepare Club Kachori Kolkata style.

This is the first recipe I am posting under Weekend Breakfast Theme of BM#79

Club Kachori is a quite a famous weekend breakfast dish from the city of Kolkata. These are bite sized puri served with spicy potato curry. Find the recipe on www.jyotibabel.com



Club Kachori Recipe

Ingredients:

For the Kachori/Puri

2 cups atta
¼ cup suji/semolina
2 tbsp oil
¼ cup urad dal washed and soaked in water for at least an hour
¼ tsp hing/asafetida
1 tsp chilli paste
1 tsp ginger paste


For the Potato Curry:

6 medium-size potato, boiled, peeled and chopped
2 tomatoes, blanched, peeled and pureed
2 cloves of garlic, grated
1 green chilli, chopped
1 tsp ginger paste
2 tbsp oil
1 tsp cumin seeds
¼ tsp hing
½ tsp each of sauf, methi seeds, ajwain, kalonji and rai (panchporan)
1 red chilli
½ tsp turmeric powder
1 tsp red chilli powder, or to taste
2 tsp coriander powder
Salt to taste
½ tsp amchur
½ tsp garam masala
1 tsp kasuri methi
Handful of coriander leaves
Club Kachori is a quite a famous weekend breakfast dish from the city of Kolkata. These are bite sized puri served with spicy potato curry. Find the recipe on www.jyotibabel.com


Process:

1.       Drain the soaked urad dal and grind coarsely in a grinder. In a mixing bowl, add the coarsely ground urad dal paste, atta, suji, oil, hing, salt, chilli and ginger and using water as need, knead a firm dough. Cover it and set it aside.
2.       To make the potato curry heat oil in a pan, add hing, jeera, red chilli, green chilli, ginger and garlic and sauté for a few seconds. Now add sauf, methi seeds, ajwain, kalonji and rai and stir so that they start crackling. Now add the tomato puree. Cook for about a minute and then add the chilli powder, turmeric powder, salt, and coriander powder. Cook for a couple of minutes. When you see oil leaving its side, add the potatoes. Stir. Now add 1 cup of water. Stir and bring it to a boil.
3.       When it comes to a boil, the gravy will also start thickening, add garam masala, amchur and crushed kasuri methi and stir. If needed add little more water, cover and bring to a boil.
4.       Check for spices, adjust if needed. When done, add chopped coriander leaves and take it off the flame.
5.       In order to make the kachori/puri, divide the dough into small balls (little bigger than marbles). These kachoris are about 2 inches in diameter.
6.       Roll them into thick rounds (little thicker than puri). Thin ones do not puff well.
7.       Heat oil in a Kadhai and when the oil is heated enough, fry them 2-3 at a time (depending on the size of your Kadhai) on high heat. When it is brown on one, flip and fry the other side for a few seconds. Drain them on paper towel. Repeat the process till you have used all the dough.
8.       Serve the potato curry with these hot kachori/puri along with a dollop of achar, sliced onion and some tomato and cucumber slices for a filling weekend breakfast/ brunch.

Notes:
1. Do not roll them too thin or too big, else they will not puff well.
2. Always fry these kachoris on a high heat, it helps them in puffing. Once they puff up, you can lower the heat and fry till they are golden.

Looking for more Weekend Breakfast Recipe Ideas, check out
Bombay Masala Sandwich Recipe
Paneer Veggie Grilled Sandwich Recipe

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