Bombay Sandwich

In the name of Allah, the most gracious, the most merciful.


Bombay Sandwich/ vegetable Sandwich is a popular street food in India. Even though I have never been to Bombay, I always wanted to recreate this dish at home. I love street food, and the thought of making street food at the comfort of my home excites me. On one such day where the sudden hunger pangs hit me, I decided to recreate this sandwich and after reading through few recipes/ watching how it’s made I finally got an idea.12

The way the street vendors prepare this was such a treat to my eyes! It’s simple, jumbo slice of white bread  / sandwich bread is generously slathered with butter & green chutney, different layers of thinly sliced vegetables went in, with a dash of their special masala powder between each layer, the sliced vegetables are – cucumber, onion, tomato, boiled potatoes & some used beetroot too! cheese maybe added if required, after all a sandwich is open for customization is it not? these vegetables are neatly stacked and topped with another slice of bread. It is  either toasted in butter until crisp or served as it is with a dollop of ketchup/ mint chutney. If it’s not toasted, then the vendors neatly slice the sandwich to 6 or 9 bite sized squares. Which is easy to gorge !! I loved how meticulous  the vendors were, In Slicing and prepping all the ingredients beforehand. My husband loves this sandwich and when I cook for him, I use a combination of Brie or mozzarella cheese to add more richness 😀 14

This dish  is extremely easy to prepare if you have all ingredients in stock.Do try it out and let me know ❤



White Bread ( Sandwich Bread ) – 8 slices
Butter – 1 stick ( just enough to slather and toast/grill )
Mozzarella cheese – as per your requirement

Vegetables – thinly sliced 
Cucumber – 1
Tomato – 1
Onion -1
Potato – 2

Spice powder Mix –

Black Salt / Salt – to taste

Chaat Masala powder – 2 tsp

Black pepper powder – 2 tsp

( combine the above three ingredients in a bowl and keep aside. This is the masala powder that’ll give an extra flavour to the sandwich. )


Green  chutney

Mint leaves – 1 cup

coriander leaves – 1 cup

green chilly – 2 or 3, depending on how spicy you like a sandwich.

shallot – 2

chaat masala powder – a pinch

cumin powder – 1 tsp .

Garlic – 2   cloves.

Method :

Blend   to a fine paste. Keep it aside.

Assembling –


1. Slather butter generously on slices of bread, you can trim the edges if you want to.
2. Apply green chutney to the buttered slices.
3. Sprinkle the masala powder and add some shredded mozzarella.
4. Place the sliced cucumbers neatly.
5. Followed by, slices of boiled potato, sliced onions and tomato.
6. While placing the sliced vegetables, you can sprinkle the masala powder a little .
7. Top it off with some more shredded mozzarella and toast/ grill it until golden brown .

Serve while it’s still hot 🙂


Notes :

– Adding sliced beetroot is optional.
– Sprinkle the masala powder moderately, you don’t want the sandwich to have a pungent flavor .
– Boil potatoes in pressure cooker until first whistle, open the lid only after the whole pressure is released. Thinly slice when it’s completely cooled. Or else the sliced potatoes will break apart.
– While grilling on a pan , make sure to press both the sides really well with a ladle.
– the quantity of the required vegetables may change according to how much filling one loves in a sandwich, so while preparing at home go with your instinct.

Vegetable Kurma/Kormaa

In the name of Allah, the most gracious, the most merciful. 2aKurma/Kormaa is a mildly spiced gravy that is quite popular . The origin of this dish is said to be from South Asia. Kurma is an either  yoghurt/ cream/ coconut milk  or a nut/seed based gravy which later had its modifications from a lot of wonderful home-cooks  worldwide, for example my mamma. Even though most of them prepare Kurma using variety of meat and various ingredients, I enjoy eating the vegetarian version too. It’s a simple curry that has its own variations ranging from one home to another. This is my version of a basic vegetable kurma that I learnt from mamma. This dish is mild yet well spiced with a hint of pepper and green chillies, creamy from the nut based paste we use and delicious !  This vegetable kurma can be enjoyed with chappathis, appam, Naan , Puttu, or even plain white rice /bread . Mamma used to prepare this dish at home frequently, and I devour it every single time as if  I am enjoying it for the first time 😀  This is a quick no fuss recipe that you can prepare ahead & reheat on time! make sure not to refrigerate the gravy for alot of days. This is best consumed fresh, tastes even better the next day too. But don’t store it for a longer period. Hope you all will love it ❤

Potato – 1 big or 2 medium-sized, diced to small cubes.
Frozen Green peas – a handful
French Beans –  1 cup chopped
Carrots – 2 medium-sized, chopped
salt – a pinch

( Boil the above mentioned vegetables in required amount of water until cooked, drain & reserve 1 cup vegetable stock. Transfer the cooked vegetables to a plate/bowl )

Onion – 2 medium-sized, finely chopped
Green Chilly  – 3 finely chopped
Ginger – 1 small piece
Curry leaves – 1 small sprig
Salt- to taste
Coriander leaves – enough to garnish
Oil – as required to saute.
Turmeric powder – 1/2 tsp
Garam masala powder – 1 and 1/2 tsp
Crushed whole pepper – 2 tsp or more if you like it spicy
Cashew/Almond paste – Paste made using 10 cashews/almond
Coconut milk made using the  powder mix – 1 big cup  ( just enough for the amount of gravy you require)  ( method –  1 or 2 tbsp coconut milk powder added to one cup of lukewarm water and stirred until you get the required consistency )
Ghee – 1 tbsp


1. In a heavy bottomed vessel, pour oil and add chopped onions, ginger, curry leaves, green chilly. Add salt as required. Don’t brown the mixture, add in turmeric powder and crushed whole pepper once the raw aroma of the sautéed vegetables are no more.


2. Pour the reserved vegetable stock & let it boil. Once it’s done, add the cooked vegetables and combine. when it simmer, add the cashew/almond paste and cook until the vegetable mixture bubbles. Add the garam masala powder too.collage-2

3. Pour the coconut milk and boil the curry, add in ghee and stir well. Garnish it with coriander leaves. collage-35a


1. Those who don’t prefer adding ghee can reduce the quantity from 1 tbsp to 1 or 2 teaspoon, ghee should not be eliminated at any cost as that gives a whole flavor to the dish and elevates the taste.

2.Don’t brown the onion mixture too much, it need to be just cooked and soft before adding the powders.

3. The cup measures I mentioned above is for you to just get an idea regarding the quantity. You can adjust the vegetables as well as the coconut milk according to the  amount gravy you prefer.


Chicken Kebabs with mint chutney.


In the name of Allah,the most gracious, the most merciful. 

‘Kebab’  which simply translates to ‘ skewered pieces of grilled meat ‘ has evolved as a dish throughout many years.
The meaning of Kebab changes from one place to another, nowadays we find vegetarian varities  too!

This grilled meat is loved in many forms! It can be skewered, oven baked , charcoal grilled or even pan-fried! People all over the world create some amazing dishes using kebab. It can be rolls, wraps, rice, or as simple as a sandwich ! 6

Even though the origin of Kebab still remains unaware to me, I’ve relished every single bite of  it  tasted till now. As a  lover of  grilled food ( be it fish, meat or vegetables ) whenever we dine out, Eateries which has grilled food to offer makes me smile!

Today I’m here with two recipes 😀
Recipe for succulent kebab and tangy mint  chutney. Now that the climate is changing in UAE. Foggy mornings and cooler evening makes people get together for BBQ parties, potlucks, camping at desserts and a whole lot of fun stuff for winters!11

This is an easy recipe that requires no big effort, I am always in search of good recipes that’ll make my family happy, if it’s a success I love sharing it with my friends as well 🙂  I adapted this kebab’s  recipe from fauziaskitchenfun .
You can marinate the it a night before and grill  the next day. This kebab  is a good option as a filling for sandwiches & wraps that’ll make your lunchbox happy and empty!

Without much jibber – jabber, let me introduce these recipes to you.

Chicken Kebab :

Ingredients –

Recipe :

Boneless Chicken pieces cubed – 500 grams
Ginger garlic paste – 1 tbsp
Tomato purée – 1 tbsp
Chilli powder – 2 tsp
Turmeric powder -1 tsp
Salt to taste
Yoghurt – 4 tbsp
Tandoori masala – 1 and 1/2 tsp
Juice of 1 lime
Oil – as needed to grill. + 2 tbsp extra to be added to the marinade.
Red food colouring ( optional ) – few drops

( Above mentioned measurements are for 500 gms of chicken. Please increase the quantity of other ingredients as you take more chicken. But  make sure that the tandoori masala isn’t over powering the whole flavour of kebab. Add in Tandoori masala as per your taste )

Method :

• In a bowl, add all the ingredients except salt. Mix it well & taste. ( because tandoori masala powder is already flavored. So add salt only after tasting the marinade)

• Refrigerate overnight or for 5 hours. Skewer it and then Grill it / bake it/ BBQ it over coal until cooked.



Mint Chutney :

This is an easy to prepare dip which is ideal for kebab and tandoori chicken ! I make this at home frequently to have it along with grilled chicken/meat. It’s spicy, tangy and delicious 😀 5

Ingredients –
shallot – 1 small piece
Curd – 4 tbsp
Mint leaves – 1 cup
Coriander leaves – 1 cup
Green chilli –  2
Garlic cloves – 2 small
Salt to taste
Cumin powder -1/2 tsp
Chaat Masala –  a pinch

Method :

In a mixer/ blender, add in all the ingredients except curd. Blend to a smooth paste.
Add the mixture to a bowl, and slowly add curd and beat well. Refrigerate until served.13
Hope you guys will love it ❤ 🙂

Sambar ( Lentil based vegetable stew)

ed4In the name of Allah, the most gracious, the most merciful.

Let me begin this post by saying a little something about this south Indian delicacy, Sambar / Sambhar  is a lentil based vegetable stew  with a base of tamarind and hing, it’s a south Indian favorite. We normally have sambar with rice, but it is also consumed along with  Idli/Dosa/Vada. Did you know that sambar was an accidental discovery in the culinary world? read this excerpt to find out more about it!!! There are various methods to prepare sambar. With or without adding coconut, just shallots, different lentils, no onion and the list goes on.  Here I have the easy way just like how my mom prepares. As many of you suggested quick recipes again, this one is yet another one pot dish! f

Tuvar Dal ( Pigeon Pea lentils )  – 1/2 cup
Shallots – 4 finely chopped
Onion – 1 finely chopped
Green chillies – 2 finely chopped
Tomato – 1 chopped
Potato – 1
Eggplant/carrot – 1 chopped
Water – 1/2 cup
Asafoetida (Hing) – 2 pinch
Tamarind – 1 small lemon sized
Sambar powder – 2 tsp
salt – to taste
sugar – 1 tsp
Coriander leaves – 1 tbsp chopped


Coconut Oil – 2 tbsp
Mustard seeds – 1 tsp
Fenugreek seeds – 1 pinch
Curry leaves – 1 sprig
Dried red chilli – 2

1. Soak the tamarind ball in half glass of lukewarm water. After a while you will notice that it has dissolved in water and what remains is its seeds, bits and pieces. strain that mixture and keep it aside. ed6

2. Soak Tuvar Dal in water for 1 hour, wash it well and add it to a pressure cooker along with all the chopped vegetables ( carrot, eggplant, tomato, potato, green chillies, shallots, onion ) and 1/2 cup of water. Add  hing too. Pressure cook until 2 whistles. collage1

3. When it’s cooked and all the pressure is released, open the lid & keep the flame in simmer. Add salt, tamarind water and sambar powder. Give it a quick stir. ( by this time, vegetables must have dissolved partially making it a thick sambar in consistency, those who prefer a lighter consistency can add water and simmer it ) ed8

3. Add the sugar, coriander  leaves. ed10

4. For TEMPERING, heat another pan and pour coconut oil. Add the mustard seeds while oil is hot . When it splutters and pops add the curry leaves, fenugreek seeds and dried red chillies. ( Make sure the heat is in simmer, because if you keep it in a high flame, there are chances that everything will get burnt. That alone can change the taste of the dish) ed11

5. Add the tempering to the simmering curry, bring it to boil and turn off the heat. Delicious sambar is done 🙂

Once cooled, you can refrigerate and reheat the next day too.

Here I have dunked mini idlis in sambar as my husband loves it for breakfast/ tea!!


1. while you are adding sambar powder, taste as you add. As different sambar powder might have a different level of sharpness in taste. I have used the powder that I’ve sourced from kerala and there is no specific brand  as this one is made from a mill nearby where I live, we get all our spices from there. If you get the exact sambar taste within 1 and half teaspoon dont add more, if you still have’nt then add and taste as you do.

2. You  can add any sort of vegetables, the above mentioned ones were what was in stock with me 😀

3. Soon after pressure cooking the vegetables, it is advised to add in 1/2 a cup of water so that there’ll be enough gravy. please note that whenever you referegerate it, it’ll be thick. so while heating it up, add enough water to get your preffered consistency.


Menemen ( Eggs slow cooked in Onions & Bell peppers )

In the name of Allah, the most gracious, the most merciful.
ed4Menemen, is a traditional Turkish dish  that’s prepared using eggs,onions, bell peppers & spices. Served  with assorted bread/ yoghurt dip makes this dish the breakfast of champions !! I found the recipe of  Turkish menemen in my friend Henna’s blog –

Even though this strays from the traditional recipe, surely was a hit at our home. It’s an easy breakfast option & my husband loved it so much, that I prepared this again on demand.This is an alternative to the normal sunny side up, those who do not prefer eggs cooked sunny side up, can scramble it.



Eggs – 3
Salt – to taste
Crushed whole black pepper – 1 & 1/2 tsp
Bell pepper ( red or green ) – 1 medium-sized finely chopped
Onion – 1 big finely chopped
Tomato – 1 finely chopped
Tomato paste – 1 tbsp
Olive oil/ refined oil – as required
Coriander leaves – a handful, finely chopped
Cumin powder – 1 tsp


1. In a heavy bottomed pan/ cast iron skillet, smear oil. When it is hot add chopped onions & salt.

2. When softened well, add the chopped capsicum and cook till the raw fragrance disappears.

3. Now add in chopped tomatoes & tomato paste. saute until oil clears. When the mixture is combined and well cooked, using a potato masher coarsely mash the vegetables really well, ed1

5. After mashing it well, add freshly ground pepper & cumin powder. saute well. Using a spoon press the mashed mixture to a uniform base and make 3 pockets as shown below. Crack in the eggs. Cover it with a lid for 5 minutes in low flame   for those who like a runny yolk, those who prefer a firm egg yolk in this dish must cover and cook  it for a good  8 minutes. Garnish it with coriander leaves.ed2

ed5once cooked, you can cut them into slices & it would not break apart! serve it with bread of your choice 🙂


1. Those who loves scrambled eggs can scramble it with the mashed vegetables.
2. If you don’t have the store-bought  canned tomato paste (NOT ketchup), you can add in 2 big tomatoes and a pinch of sugar to  enusre thebalance of flavors.

Chicken Mulak Ittadh ( Chicken curry cooked in a spicy tomato based gravy )

b1 In the name of Allah,  the most gracious, the most merciful.

Chicken Mulak ittadh ( Chicken curry cooked in a spicy tomato based gravy) is a common dish that you’ll find in any nook and corner of Kerala, and goes by different names .  There are variants of chicken/mutton/beef/Fish/prawns for this curry,  But the speciality of each curry is that the recipe & method of preparation differs from one home to another depending on what meat/fish is used.
 This is not an extremely spicy curry( but you can make it one, if you love spicy gravies )
rather it hits all the right notes of spicy and sweet and bit of tang that comes from tomato.
This gravy is ideal for any meal! And can be eaten with Ghee Rice/chappatis/porotta/putt/appam/
Even though all of these are my favorite combinations, Dosa with any chicken curry tops the list for me. 😁
On Fridays, my mamma prepares a non vegetarian  variety. If she’s preparing this mulak ittadh, it would be paired with hot ghee rice, mashed lentil curry (parippu curry) and yoghurt .I’ll be uploading the recipes of that soon in shaa allah !
One pot curries are a hit in any house hold. It’s not time-consuming. This chicken curry is a quick one pot dish which you can prepare with little effort & gives us the best result.

Please try it out and let me know your valuable feed back ☺c1

Chicken Mulak ittadh.
Ingredients – 
• Chicken – 2 medium-sized breast pieces chopped
• Onions – 4 Finely chopped
• Ginger Garlic paste – 1 tbsp
• Curry leaves – 1 small sprig
• Shallots – 2 small ones finely chopped
• Salt – to taste
• Coconut  oil – 6 tbsp
• Sugar – 1 tsp
• Coriander  leaves – 1 handful finely chopped and little extra for garnish
• Potato – 1 medium-sized cubed
• Tomato – 1 big chopped
• Turmeric powder – 1/2 tsp
• Red chilli powder – 3 tsp or more if you like a spicy curry.
• Garam masala powder – 1 and 1/2 tsp

Method :

 Usually I prepare this curry in a pressure cooker, but if you don’t know to use one then you can substitute pressure cooker with any heavy bottomed vessel. The slow cooking in a heavy bottomed vessel ensures an amazing burst of flavors. But if you’re lazy and is in a hurry to get things done, then pressure cooker is your savior  my friend!! 😁




1. In a pressure cooker, pour coconut oil. When it’s hot add the chopped onions & salt.
2. Add  shallots and curry leaves, when the sautéed onions are glassy.

3. When cooked well, add  ginger garlic paste and sauté until golden brown.

4. Add chopped tomatoes and cook until mushy. You’ll know that it’s done when the oil starts to clear on sides.
5. Now add all  masala powders EXCEPT the garam masala. Sauté  until the raw aroma disappears. Make sure that the flame is always on simmer. Or else while adding the powders, there are chances that your masala will be burnt.
6. In order to make sure that the masalas don’t get burnt while cooking, add 2 cups of water and  stir. Now add the chicken pieces, potato, coriander leaves & garam masala. Give a quick stir & close the lid of the pressure cooker. Wait for 2-3 whistles or until  chicken is cooked. Remove the lid only once all the pressure from the cooker is released.
* Those who are preparing the curry in a heavy bottomed vessel can make sure that the chicken and potatoes are cooked through by occasionally giving a stir and by inserting a fork into the chicken/ potatoes.
7. When you’ve removed the lid from the cooker,  stir the curry and cook  in simmer. Let it slow cook for a while. Add sugar and stir. Finally add  chopped coriander leaves as garnish and turn off the flame. Serve it hot with Chappathi or  food items I mentioned above .
a1e1Hope you all will love this curry as much as my family does 🙂