The Bombay Sandwich

The Bombay Sandwich stand in Vile Parle West (Mumbai), no doubt this guy holds the record, for making the most sandwiches everyday.

Now to try this recipe at home, all you need is a few ingredients, a Brev and the Natco Bombay Sandwich spread.

Ingredients

Natco Bombay Sandwich Spread

Slices of white bread

Medium white washed potatoes, boiled, peeled and sliced

Thinly sliced tomatoes

Peeled cucumber thinly sliced

Thinly sliced red onions

Thinly sliced beetroot

Butter & Margarine

Salt & Pepper

Preparation

Spread margarine on one side of the slices of bread, followed by the Natco Bombay Sandwich Spread.

First place the finely sliced cucumber, then the potatoes, tomatoes, onions and beetroot, as seen in the pictures to one side of the bread.

Sprinkle salt and pepper before placing another slice of bread on top.

Place in the Brev which should be well buttered. Wait for the light to turn red, before carefully removing!

Serve hot.

My Methi Chicken

Chunks of boneless chicken cooked in spices, herbs, tomotoes, yogurt & methi (fenugreek). 

Ingredients

1kg medium chicken chunks

100gms fried onions

20gms kasuri methi (dried fenugreek)

1tbsp garlic paste

1tbsp ginger paste

1 ½ tsp cumin seeds

6-8 whole black peppercorns

1 ½ tsp salt

1 ½ tsp ground coriander

1tsp chilli powder

1tsp turmeric powder

½ tsp ground black pepper

1tsp garam masala

1tbsp fresh chillies finely chopped (optional)

200gms natural plain yogurt whipped

4med fresh tomatoes liquidised

6tbsp sunflower oil

Preparation

In a large deep frying pan, preferably one with a lid, heat up the oil on a medium heat. Once hot add the cumin seeds, black peppercorns and fry for 20 seconds.

Add the fried onions and stir fry for one minute, then add the garlic, ginger pastes and stir fry for a further 30 seconds.

Add in the chickens chunks and stir fry for 10 minutes, until all meat has turned white. Sprinkle in all the dry spices, kasuri methi and stir fry for a further minute or two.

Reduce heat and pour in the blended tomatoes and whipped yogurt, stir in, cover with a lid and allow too simmer for 40 minutes, occasionally stirring.

Sprinkle in the salt, green chillies if using, stir and serve hot.

The Boss

My Dad, lovely pic Nirja.

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Kastoori

The Thanki Family at Kastoori have been serving up mouth watering vegetarian dishes for more than 24 years and are regarded as being one of the best Indian vegetarian restaurants in South London. The menu comprises of a Katia Wahdi cuisine (region of Gujarat) with African influences, having settled there for a while before coming to London.

Meaning - Fragrance

Established -1987

Cuisine - Gujrati with a African Influence

Awards - Bib Gourmand Award 2008

From the menu - Special Tomato Curry & Chilli Banana

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Chana Masala

Chickpeas stir fried in spices and herbs

Ingredients

500gms boiled chickpeas

2med red onions finely chopped

1tbsp crushed garlic

1tbsp crushed ginger

1tbsp fresh green chillies finely chopped (optional)

1tsp cumin seeds

2tsp ground coriander

1tsp garam masala

1 tsp mango powder (amchur)

1tsp ground black pepper

1 tsp chilli powders

1tsp pomegranate powder (anardana)

1tsp dried mint

15gms dried fenugreek (kasuri methi)

5tbsp sunflower oil

50ml water

1tbsp fresh lemon juice

1½ tsp salt

Preparation

Heat up the oil in a large deep non-stick frying pan. Add in the cumin seeds and stir fry for 20-30 seconds.

Add the in the onions, garlic, ginger, chillies and sauté for around 10 minutes.

Sprinkle in all the dried spices, herbs and stir fry for a minute, then pour in the water and stir thoroughly.

Add the chickpeas, salt, fresh lemon juice, mix together and cook for 10 minutes before serving hot.

Chana Masala with added cooked potatoes

Chaat/Chat

A Sour Dish, such as Chicken Chaat or Alu Chaat. A chaat dish; is a tangy, zesty dish, which can be served hot or cold. It has a certain sweet sour taste combined with some heat. There are two ways of making them. Papri Chaat is a cold dish, using a round Indian savoury snack made from semolina, fried and cooled down, mixed together with some cooked potatoes cubes and chick peas. Poured over with sweet yogurt, topped with a bit of tamarind chutney, sprinkled with chilli powder, crushed fresh green chillies and chopped coriander. For Chicken Chat use a chaat masala, coat the chicken and stir fry in some hot oil with some fresh garlic, until cooked, serve hot or cold. Chaat masalas can be purchased at good Indian groceries and is a powder consisting of Mango Powder, Cumin Powder, Pomegranate Powder, Nutmeg Powder, Chilli Powder, Salt, Black Salt & Mint.

MDH Chunky Chat Masala, can also be sprinkled onto salads and fruits.

Vegetable Bhajia (Fried spicy vegetable dumplings)

Ingredients

200gms gram flour

200gms semolina coarse

1 ½ tsp salt

1tsp baking powder

1tsp coarse black pepper

1tsp chilli powder

1tsp turmeric powder

2tsp cumin seeds

1 med potato, grated

1 med carrot, grated

100gms fresh spinach leaves chopped

1 med onion, chopped or sliced

1tbsp garlic, chopped

1tbsp ginger, chopped

1tbsp green chillies, chopped, (optional)

300gms natural plain yogurt, whipped

Oil for deep frying

Preparation

In a large mixing bowl, add the gram flour, semolina, salt, coarse black pepper, chilli powder, cumin seeds, garlic, ginger, green chillies and mix well.

Pour in the whipped yogurt and mix in well, using a whisk or folk, to form a slightly thick batter. Add the onion, potato, carrots, spinach and mix well.

Finally add in the baking powder and give a final stir, before frying.

Heat up the oil in a frying pan, on a medium heat. Once the oil is hot, reduce the heat slightly.

Using two large tablespoons, scoop up some of the batter in one spoon and use the back of the other to scrap the batter off the spoon and into the oil.

Fry these vegetable balls for around 5-6 minutes in small batches, moving around gently using a perforated spoon. Once they turn golden brown remove on a plate of kitchen towels using a perforated spoon.

Serve Hot!

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Dopiaza/Dupiaza/Do Peeaza

A traditional Mogul dish, the term means any meats cooked with vegetables. The dish found in restaurants today in the west uses two kinds of onions or the same amount of onions as the meat. Hence coming from the name which sounds like two onions. Is this another recipe that has been created by our chefs in the Midlands or is it a true dish? Cooking with the same amounts of onions and meats can make a dish very sweet, so my opinion would be to use two onions in the different stages of cooking, i.e. adding fried brown onions on top, just before serving.

A Quick Chicken Curry With Okra

Ingredients

600 gms chicken breast cut into small cubes

2 medium red onions, chopped

5tbsp sunflower oil

1tsp cumin seeds
6 blackpepperorns
1tsp crushed garlic,
1tsp crushed ginger
1tsp fresh green chilli, finely chopped (optional)
250gm okra (ladies finger) cut into 1 ½ cm pieces
1tin chopped tomatoes
2tsp Bolst's Curry Powder (Hot)
1tsp ground black pepper
1 ½ tsp salt

Preparation

Heat up the oil in a wok or pan, preferably one with a lid on a medium heat. Once hot throw in the cumin seeds & black peppercorns and allow too fry for 30 seconds.

Add in the onions and allow to sauté until they soften and brown slightly. Next, add in the garlic, ginger, green chilly stir fry for a minute or two.

Sprinkle in the curry powder & ground black pepper and stir quickly for 10 seconds, making sure that it does not stick to the bottom of the pan.

Add in the chicken, okra and stir fry for around 5 minutes. Pour in the chopped tomatoes, stir in, reduce heat, cover with a lid and allow too cook for a further 30-35 minutes, stirring occasionally.

Sprinkle in salt, stir and serve with either chappati bread or on a bed of basmati rice.

Bolsts have been making their curry powder since 1932

Karahi/Korai

Cast iron wok with two ring handles on either side, used to create dishes like Lamb Karahi which you will find in certain south Asian restaurants. Like Chinese woks, the method here is the same, quick cooking times due to the heat cast iron gives off, once hot, often stays hot, even after removing from the heat.

Karahi Egg Kheema

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