Tag: mumbai street food

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast is my all time favorite sandwich!! It’s spicy, filled with gooey cheese and a bit of crunch from the capsicum makes it so filling and irresistible! 

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast is so easy to make, with simple, everyday ingredients. Perfect for breakfast or quick lunch/ brunch. Or even to pack some for your kids lunchbox, etc. I can practically have these everyday 🙂 and there was a time I really did it almost everyday.

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast as I said is my favorite sandwich after Bombay Masala Toast Sandwich. These chilli cheese grills were my staple snack back in day when I was in my college days. My college was in Fort, Mumbai and we had some of the best street food right around my college. My friends and I were regulars around this particular sandwich stall and this sandwich was my go to order. In fact that vendor knew I’d order these more often than any order sandwich! Lol!! I was so in love with it that I watched him make them every time and even learnt it quickly!

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

I came home on one such occasion and I was keen to give this recipe a go, not myself though 😉 I gave the recipe to my Mom, and she nailed it, it tasted so good, I knew I’d have them at home too! I was glad my Mom always had the basic ingredients for any snack at home! She can practically still whisk up anything I like to eat, all I need to do is ask :)…Moms are this way, aren’t they!?

Anyways, let’s get on with the recipe.

In a bowl, add finely chopped onion, green chilies and green bell pepper (capsicum).

Add grated cheese, black pepper powder, salt to taste, green chutney, sandwich masala and chat masala.

Mix these well.

Apply butter on two slices of bread, apply some green chutney as well.

Spread the mixture evenly on one of the buttered slices. Spread the mixture till the corners too.

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Grate more cheese if you like. Place the other buttered slice over the slice with the mixture.

Heat the griller, apply butter and place the sandwich. Apply more butter on the top.

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Grill until golden brown and crisp. Apply some more butter and serve hot with some ketchup/ mayonnaise or any chutney.

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Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 2-3 sandwiches

Spicy, buttery, filled with the goodness of fresh veggies and oozing with cheese, Chilli Cheese Toast is yummiest sandwich! Enjoy these for breakfast or for a light meal, it's very filling and healthy.

Ingredients

  • 1 nos. large red onion, finely chopped
  • 1 nos. large green bell pepper (capsicum), finely chopped
  • 2 tsp chopped green chili
  • salt to taste
  • 1/2 tsp sandwich masala (available in local stores)
  • 1/4 tsp black pepper powder
  • 1/2 tsp chaat masala
  • butter, as needed to butter the bread and grill the sandwiches
  • 6 slices of bread (I used white sandwich bread)
  • green chutney green chutney as needed

Instructions

  1. In a bowl, add finely chopped onion, green chilies and green bell pepper (capsicum).
  2. Add grated cheese, black pepper powder, salt to taste, green chutney, sandwich masala and chat masala.
  3. Mix these well.
  4. Apply butter on two slices of bread, apply some green chutney as well.
  5. Spread the mixture evenly on one of the buttered slices. Spread the mixture till the corners too.
  6. Grate more cheese if you like. Place the other buttered slice over the slice with the mixture.
  7. Heat the griller, apply butter and place the sandwich. Apply more butter on the top.
  8. Grill until golden brown and crisp. Apply some more butter and serve hot with some ketchup/ mayonnaise or any chutney.

Notes

Sandwich masala is an optional ingredient.

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Love,
Shreya:)

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Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Kothmir Wadi | Kothambir Wadi – Maharashtrian Delicacy

I am a proper Mumbai (Bombay) girl…born, raised, educated, worked and then married in Mumbai….when I say home, I always mean Mumbai❤….and saying that obviously means I love…just lurrvvvveeee my Mumbaiya (meaning typical) street food and snacks! The hubby and I visit every happening joint, cafe …etc, etc around our city but having some of the most delicious street food is something we can never give up!

Mumbai isn’t only about Wada Pav and Bombay Pav Bhaji in terms of authentic Maharashtrian snacks. If you have ever been to Maharashtra (any part of the state), you’d be familiar with Kothambir Wadi or Kothmir Wadi (spiced, coriander and chickpea flour nuggets). Kothmir or Kothambir literally means fresh coriander leaves in Marathi and Wadi translates to nuggets. Such an easy language… I am almost too proud that I can speak it rather well…(well, I do make grammatical errors here and there but I never quit speaking the language!) 😃

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

The flavours are fresh and very earthy, green chillies and ginger along with other spices and ingredients make these Wadis lip smacking. Although, these are available in most local shops that sell Wada Pav or bhajias (batter fried onion or potato fritters), I always wanted to make them at home too. I probably wouldn’t have if my hubby wasn’t so crazy about them…

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

So I looked up a few recipes and found one which was easy and sounded a whole lot like what we usually got from outside…and they turn out quite good and crisp! I have been making there for over 2 years now…and a glass of hot lemon tea is all that I need to polish these off!

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Besides, making them is no big task either….it takes less than 15 mins of prepping and just another 30 minutes of cooking! Glutenfree (uses chick pea flour along with rice flour) and vegan (has no clarified butter or yogurt), one can easily include them in their special diets without any fuss. Serve them with a dip if choice or have them on it’s own…delish! I love serving these with this spicy red chutney. 

Let’s begin….

In a mixing bowl, add the sifted flours. Season with salt. Add hing at this point. Whisk well and add little water to make a thick batter. Add the ginger paste, lemon juice, chilies, red chili powder, turmeric powder, oil, toasted sesame seeds and chopped coriander leaves, whisk again. Add the baking soda and mix gently (don’t whisk). Grease the baking tin with some oil. Pour the batter into the greased tin and set it aside.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Heat about 2 cups of water in a large pot or pressure cooker. Keep a metal plate at the bottom of the pot/ cooker to use as a  seperator.

Once the water starts boiling a bit, place the tin with the batter inside the pot/ cooker on the separator plate. Cover with a lid if you are using a pot. In case you are using a pressure cooker, remove the weight (whistle) off the lid and then secure the lid on the pressure cooker.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Cook on low flame for about 15-18 mins. Then turn off the flame  and open the lid carefully. Remove the tin from the pot/ pressure cooker and using a sharp knife check if the batter has cooked, to do that, simply insert the knife in the centre of the tin, if it comes out clean, the batter has cooked (just aswe do for any cake).

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Let this cool down completely. Once it has cooled, run the knife on all four sides of the tin and gently unmould it on a chopping board. Using the same sharp knife, cut it into squares. Keep them aside.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

This is what it looks like post steaming. Have them just as it is or pan fry.

To pan fry:

Heat 4 tbsp. oil in a frying pan, place the squares in the pan once the oil is hot, keep turning them around and let them crisp up on all sides. Once done, remove on absorbent kitchen paper. Serve them hot with a dip if your choice!

Kothmir Wadi | Kothambir Wadi – Maharashtrian Delicacy

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 16 small Wadis (nuggets) using a square baking tin of 5"X 5"

Maharashtrian snack - Kothmir Wadi or Kothambir Wadi is spicy, healthy and very flavorful! Perfect to go with your tea/ coffee!

Ingredients

  • 1/2 cup sifted chick-pea flour (besan)
  • 2 tbsp. sifted rice flour (chawal ka atta)
  • salt to taste
  • water as needed
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • a pinch of hing (asafoetida)
  • 2 tsp chopped green chilies
  • 1 tsp ginger paste
  • 1 tsp toasted white sesame seeds
  • 1 tsp lemon juice
  • 1/2 cup finely chopped fresh coriander leaves
  • 1/4 tsp baking soda
  • 1 tbsp. flavor less oil (like canola or sunflower)
  • To pan fry: (optional, have it steamed if you wish to avoid pan frying. Also, deep frying is yet another option but I tend to avoid deep frying) - 4 tbsp. oil

Instructions

    Batter
  1. In a mixing bowl, add the sifted flours. Season with salt.
  2. Add hing at this point. Whisk well and add little water to make a thick batter.
  3. Add the ginger paste, lemon juice, chilies, red chili powder, turmeric powder, oil, toasted sesame seeds and chopped coriander leaves, whisk again.
  4. Add the baking soda and mix gently (don't whisk).
  5. Grease the baking tin with some oil. Pour the batter into the greased tin and set it aside.
  6. Steam
  7. Heat about 2 cups of water in a large pot or pressure cooker.
  8. Keep a metal plate at the bottom of the pot/ cooker to use as a  separator.
  9. Once the water starts boiling a bit, place the tin with the batter inside the pot/ cooker on the separator plate.
  10. Cover with a lid if you are using a pot. In case you are using a pressure cooker, remove the weight (whistle) off the lid and then secure the lid on the pressure cooker.
  11. Cook on low flame for about 15-18 minutes.
  12. Then turn off the flame  and open the lid carefully.
  13. Remove the tin from the pot/ pressure cooker and using a sharp knife check if the batter has cooked, to do that, simply insert the knife in the center of the tin, if it comes out clean, the batter has cooked (just as we do for any cake).
  14. Let this cool down completely.
  15. Once it has cooled, run the knife on all four sides of the tin and gently unmould it on a chopping board.
  16. Using the same sharp knife, cut it into squares. Keep them aside.
  17. Pan fry
  18. Heat 4 tbsp. oil in a frying pan, place the squares in the pan once the oil is hot, keep turning them around and let them crisp up on all sides.
  19. Once done, remove on absorbent kitchen paper.
  20. Serve them hot with a dip if your choice!

Notes

The steamed nuggets keep fresh in the refrigerator for up to 2 days. The pan fried nuggets keep fresh in the refrigerator for up to 3 days.

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Kothmir Wadi or Kothambir Wadi

They keep fresh for a few hours although I have never tried to store them for very long. These make for a great party snack or even as a side dish to go with your meals!

Love,

Shreya💖

Adapted from Nisha Madhulika

Vada Pav

A typical Mumbaiiya staple….if you’ve ever been in Mumbai or lived here for as long as I have…Vada Pav will be your go-to meal on the move! It’s famous as an Indian Burger…but I don’t like calling it that…for me, it’s Aamchi Mumbai’s Vada Pav with Spicy Dry Chutney! 😊👌😋😋

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It brings a smile on my face each time I have had one! Ever since schooling days…till date, it’s happens to be one of my absolute favourites! And the best part is…my hubby loves it too! 😀 So, that way I can even make some at home whenever I like…and he enjoys it just as much😎..almost every Mumbaikar knows how to make these at home! It’s too easy😜

Vada Pav recipe How to make vada Pav at home Vada Pav chutney Garlic chutney recipe for vada Pav Batata vada recipe Mumbai vada Pav recipe Polkapuffs recipe

This spicy..dry garlic chutney is a must with Vada Pav along with fried green chillies! And making this chutney at home barely takes 5 mins! The Pav that you see here is store bought…..what do you expect from me?!! 😬😬

Vada Pav recipe How to make vada Pav at home Vada Pav chutney Garlic chutney recipe for vada Pav Batata vada recipe Mumbai vada Pav recipe Polkapuffs recipe

Doesn’t that look deliciously inviting! Spicy potato mash coated with a light batter…deep fried until crispy, served between soft Pav with some chutney….I could live on this stuff👌👌

Let’s get cooking…

Yield: 7-8 vadas

Equipment: a wok, a coulpe of mixing bowl, a slotted spoon, measuring cups/ spoons, a blender.

Ingredients:

For the Vada:

5 nos. large, boiled & mashed potatoes

2 tbsp oil

3 tbsp on ginger-garlic-green chilli paste

7-8 nos curry leaves

1/2 tsp mustard seeds

1/4 tsp asafoetida (hing)

1 tsp lemon juice

1/2 tsp turmeric pwd

salt to taste

For the batter:

1 cup Besan (gram flour)

water as needed

1/4 tsp baking soda

salt to taste

oil to deep fry

Method:

To start with the vada, heat oil in a wok, add hing, mustard seeds, curry leaves. Once they crackle, add ginger-garlic-green chilli paste. Sauté for 2 mins, then add the lemon juice, turmeric pwd & salt to taste. Stir and add the mashed potatoes. Mix everything well. That’s it. Set it aside to cool. Once it’s cool enough, make equal sized balls and set them aside.

Vada Pav recipe How to make vada Pav at home Vada Pav chutney Garlic chutney recipe for vada Pav Batata vada recipe Mumbai vada Pav recipe Polkapuffs recipe

Now, to get the batter ready, mix salt & besan with some water and make smooth, thick batter. Add the soda too and mix again. The consistency should be thick so that it coats the potato balls.

To fry them, heat enough oil in a wok, once it’s hot enough, reduce the flame to medium. Now, dip each potato ball in the batter and coat it well all over and drop it in the oil. You can drop 2-3 balls at one go, fry them until golden and crispy on all sides. Drain on kitchen paper. The vadas are done.

For the chutney:

2 tbsp red chilli pwd

9-10 cloves of garlic

4 tbsp dedicated coconut pwd

2 tbsp raita boondi

salt to taste

2 tbsp oil

Method:

Grind all the ingredients except the oil in a blender to a coarse texture. Now, heat oil and sauté the ground mixture for 3-4 mins. That’s it. The chutney is ready too.

Vada Pav recipe How to make vada Pav at home Vada Pav chutney Garlic chutney recipe for vada Pav Batata vada recipe Mumbai vada Pav recipe Polkapuffs recipe

To assemble:

Take a Pav, slit it in half and sprinkle some dry chutney and place a Vada in between & press it down…enjoy with some fried green chillies! 😊👌

Vada Pav recipe How to make vada Pav at home Vada Pav chutney Garlic chutney recipe for vada Pav Batata vada recipe Mumbai vada Pav recipe Polkapuffs recipe

Grab one…you’ll be hooked😉

Love,

Shreya💓

Recipe of the chutney is Adapted from Sanjeev Kapoor. 

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