Tag: Quick meals

Because a Bombay sandwich may be just what you need.

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I did not eat a Bombay sandwich when I was in Bombay years ago. Is it just called a sandwich there? (laughs at own “joke”). I am not surprised though – I have not eaten a lot of *obviously-you-should-have-tried-that-when-you-were-at-X* dishes. I took my time appreciating regional cuisines and food in general. Now, it is the top web search I run when we travel. Travel? Okay, I hear you laugh – it has been a while since we travelled, but you know what I mean.

Having eaten this first time last year, I have often asked myself “How could I have not made a Bombay sandwich before?” I think it is my general disdain towards potatoes on most days (except in fries, of course). Now I have a deep love for bread in all its variety and it forms part of at least one meal almost everyday. Use white or brown, wholemeal or seeded, but do make this. Add beets if you fancy, or don’t, but make this. Make it yours.

This is K’s recipe and my execution and even though I assume you don’t need another recipe for a sandwich, I will go ahead and tell you anyway because I really liked it. 

A cheese version

All you need to do:

  1. Take a slice of bread with the crust/ borders removed (keep them aside to make crumbs or fry them and use in soups)
  2. Make a chutney of corriander- mint – green chillies- tamarind – black salt
  3. Slather a nice layer of that coriander mint chutney on one side of each bread slice.
  4. Delicately layer some boiled and sliced potatoes, slices of tomato, onion + sprinkle a bit of black salt + a slice of cheese if you like and cover with another slice of bread with chutney on the inside.
  5. Now slather (there is a lot of slathering, I know) the top of the bread slice with butter and heat some butter on a pan and toast this to a nice golden with butter on both sides.
A no cheese version I made a couple of days ago

I can understand if you feel an uncontrollable urge to eat this right off the pan, hot, gooey and fragrant. In fact, I would highly recommend you to. Unbeknownst to you, it may be just what you need.

A chilly evening with chilli-chauLi

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One of the evenings not too long ago, I made a chilli with chauLi (black eyes peas). I have made chilli with different beans before and I feel like this is one of the most versatile dishes that cannot go wrong for that very reason because all you need to do is add everything you like and enjoy, in desired amounts. And it comes together in one pot if you have boiled/prepped your beans/lentil before. I used black eyed peas, onions, red bell pepper, peeled plum tomatoes from a can, soya chunks, green beans, spring onion and garlic. I used some Italian herb seasoning but you can play with veggies, lentils and seasoning of your choice. A quick simple that is healthy and very easy to put together.

Before I go on to share how I made it, can I just tell you how it blows me away when the ingredients, everyday, common, unassuming ingredients, come together to form a magical dish? Sometimes, I have no memory associated with it, it is not anything I have eaten before and yet it feels so comfortingly familiar. I love that about food, its ability to take you to a warm comforting spot.
While I really want to share the method, I must warn you. My cooking is largely (largely but not completely) driven by mood, instinct and sensorial experience that the moment offers as I temper, sauté, fry, roast, grill, bake.. While I do follow some techniques and measurements while needed, curry is probably the last place where I am exact. So, please treat this as an idea and make it yours.

I used:
Soya chunks (soaked in hot water and softened)
Vegetables: Spring onion (separate the white bulb from the green part), minced garlic, chopped – onions, green chillies, tomatoes (I used canned but feel free to replace with free ones), fresh corriander
Spices: Turmeric and chilli powder
Herbs: Dried parsley, dried basil and dried oregano
Any neutral oil for tempering
Salt to taste

Here is how I made it:
In a deep bottomed pan, I heated a couple tsp of oil. Once the oil was hot, I sautéed white tips of spring onion and chopped onions until translucent and garlic until the raw smell was gone. I added chopped green beans and red bell peppers and sautéed for a couple of minutes. I then added peeled plum tomatoes from a can (I like canned tomatoes and that soupy goodness in this though I have used fresh tomatoes too). I also added a pinch of turmeric, chilli powder and let it simmer for 10 mins in its own sauce. After this, I added a tsp of dried oregano, dried basil, parsley, salt and some soya chunks and some water let it simmer for a further 15-20 minutes finishing off with chopped corriander, the green bits of the spring onion and a squeeze of lemon.

We enjoyed it with toasted slices of baguette, but this would taste on its own too or possibly as a pasta sauce. The possibilities can be endless and as your heart fancies!