Mumbai Street Vegetarian Sandwich

You will find this delicious and nutritious sandwich available on the busy streets of Mumbai all year round. It has a generous lashings of green coriander chutney which adds tremendous flavours. Do try it out, it is simple to prepare and ideal for a quick lunch.

Copyright @ The spice Angel

Serves 4

INGREDIENTS

Any White Medium sliced bread
2 medium boiled potatoes, lengthways
2 plum tomatoes, sliced lengthways
2 boiled beetroots, sliced lengthways
1/2 cucumber, sliced lengthways
Chaat masala, as required
4 tablespoon salted butter (should be at room temperature and soft enough to spread)
4 teaspoon Green chutney
4 teaspoon tomato ketchup
Salt and pepper to taste

Ingredients for Green Chutney

1 bunch washed and roughly chopped coriander leaves
1 tablespoon lime juice
2 green chillies, roughly chopped
handful of de-skinned and roasted peanuts
Salt and sugar (1 tsp, or) to taste

METHOD

1) Slice the sided of the bread and keep aside.

2) Season the chopped vegetables with salt and pepper and a dash of chaat masala, which is readily available in any Asian grocery shop.

3) Prepare the green chutney by putting the coriander leaves, lime juice, green chilli, peanuts, salt and sugar; grind to a find paste adding a little water to create a smooth and thick chutney similar to the consistency of a double cream.

4) Spread the chutney on one side of the bread, and the butter on the second bread slice. Add about 2 slices each of boiled potatoes, tomatoes, cucumber and beetroot on one bread slice. Sprinkle with chaat masala, put the second bread slice over and cut each sandwich into six slices (as shown in the picture).

5) Spread more green chutney with the help of knife and tomato ketchup on the sliced sandwich and enjoy.

Masala Fried Prawns

If you like prawns, you will love this quick and easy recipe. This recipe originates from Mumbai and was cooked regularly by my parents. They always used raw prawns as cooked prawns are not readily available in Mumbai. Any prawns raw or even cooked ones available in UK will do just well. It is a great appetiser.




©The Spice Angel



Serves 4

INGREDIENTS

1 packet of ready cooked prawns
2 teaspoon Kashmiri red chilli powder
1 teaspoon turmeric powder
1 teaspoon garlic powder
1 teaspoon lemon juice
Handful of fresh coriander leaves
Chaat masala to sprinkle
2 tablespoon fine semolina
Oil for frying
Salt to taste


METHOD

1) Rinse the prawns under running water. Season with the dry spices: Turmeric  powder, Kashmiri red chilli powder, garlic powder, lime juice and salt. Keep aside for a few minutes.

2) Heat a wide bottomed pan on a medium heat. Add any oil of your choice. Lay semolina in a plate, season with a little salt.

3) Dip the marinated prawns in semolina and fry in batched until golden brown on both sides. Garnish with chaat masala, and coriander leaves. Serve with coriander chutney, or any dipping sauce of your choice.

Pilau Rice

Pilau rice is a great party dish. Basmati rice is ideal for the recipe; do not substitute it for any other rice. Basmati rice grows on the foothills of Himalayas in Indian. It has a lovely aroma and the grains are elegantly long. Add just over double the amount of water to drained and soaked rice for the perfect results each time.

Serves 4

INGREDIENTS

1 cup washed and drained basmati rice

1 ¼ cups of hot water

1 tsp Lime juice

Butter 1 tbsp

1 ½ cumin seeds

1 cinnamon

2 cardamom pods

2 star anise

Salt to taste

½ tsp saffron dissolved in water

METHOD

1.    Rinse the rice in plenty of cold water for at least 2 times. Keep aside for about 30 minutes.

2.    Heat the butter in a pan; add the cumin seeds, cardamom, star anise, cinnamon and salt.

3.    Add hot water, let the mixture come to a boil. When you see little specs bubbling away, reduce the flame to the lowest, cover the pan and cook the rice for about 4 to 5 minutes. Sprinkle the saffron dissolved in water, to create a random colour effect.

4.    Keep the pan covered for 3 more minutes, gently fork though so as not to break the grains before serving.

Cook's Notes:

·        For best results rinse the rice three times in cold running water. Keep the drained rice aside for about 45 minutes for best results.

Chakli

Chakli is traditionally prepared for Diwali. In Maharashtra we prepare chakli by using different pulses known as ‘Bhajani’. As this special Bhajani flour isn’t available here easily, I have prepared this instant chakli, which tastes really good too.  

Chakli © The Spice Angel

 INGREDIENTS

1 cup rice flour

½ cup gram flour

½ cup plain flour

½ flat tsp asafoetida

1 heaped teaspoon dried fenugreek leaves (kasuri methi)

2 teaspoon ajwain

2 teaspoon sesame seeds

1 teaspoon cumin seeds

1 teaspoon turmeric powder

2 tsp red chilli powder

1 heaped teaspoon sugar

3 tablespoon warmed Sunflower oil + to deep fry

Lukewarm water as required

Salt to taste

EQUIPMENT REQUIRED

Chakli maker (available in Asian supermarkets)

METHOD

In a bowl, mix all the dry ingredients and the warmed up oil. Bind the mixture into smooth dough (which should be just like your regular chapati dough) using lukewarm water as required. Keep aside for 10 minutes.

Grease the chakli maker with oil. Wet your hands, and stuff the prepared mixture in the chakli maker.

On a baking paper, start making chaklis. Heat sufficient oil for deep frying in a wide pan, add the chaklis one by one in the hot oil, ensuring not to over crowd the pan. Deep fry till golden brown on all sides.

When cool enough fill the chaklis in an airtight plastic container and eat within a month.

Besan Ladoo

Besan Ladoo are delicious sweet balls made across India during festivals such as Diwali and special occasions. Chickpea flour is known as besan in India. Besan Ladoo is made from roasted chickpea flour.

Do not worry if your results aren't great the first time. Keep practising and you will get better at it! Getting the ratio right is very important when preparing these, or the recipe won't work!

I find it the easiest to remember the ratio by using the same bowl to measure all the ingredients. Traditionally these sweets are prepared using ghee, but I have experimented using butter instead, and it works just as good. These will keep fresh without refrigeration for as long as 1 month. But, once these are made, they are so moreish that they may not last for that long!

Roasting the flour until you get a pleasant aroma is crucial or the final product will taste raw. I like to add powders of nuts such as cashew nuts and almonds, I feel it improves the texture and the taste of the dish. Here is the recipe:




Besan Ladoo ©The Spice Angel

 

INGREDIENTS

1 cup chickpea flour (also know as besan)
1/2 cup unsalted butter
3/4th cup icing sugar (Can be used more or less according to your taste)
2 tablespoon roughly chopped de-skinned almonds
1 tsp cardamom powder
Cashewnuts to garnish

METHOD

1. Heat the butter in a heavy based pan. Add the chickpeas flour and keep roasting on a medium heat until golden brown and nice aroma emanates from the mixture.

2. Switch off the gas and add the cardamom powder, chopped almonds and icing sugar. Mix well with a spatula. Wait for 20 minutes or so for the mixture to be cool enough to handle. If you start to form the ladoos when the mixture is still hot, the ladoo will turn out flatter and not round. If this happens, then do not worry, just give them some more time to cool down and try forming ladoos again.

3. You may prepare these sweets as small or as big as you like. As seen in the picture above, that is the sort of shape, colour and size you should ideally aim for. Take a small amount of mixture in your palms and start to press gently to form a round ball.

4. Decorate the rounds with Cashewnuts and serve.