Monthly Archives: November 2013

Mumbai grilled sandwich


If you have any friends from Mumbai or you have visited Mumbai, you must have come across a delicious Bombay or Mumbai sandwich, sometimes grilled also. A healthy vegetarian Mumbai sandwich, everyone’s favourite, nearly found in every street-corner, train station, bus stop, college, school and near beach.


Bombay sandwich


If you have any friends from Mumbai or you have visited Mumbai, you must have come across a delicious Bombay or Mumbai sandwich, sometimes grilled also. A healthy vegetarian Mumbai sandwich, everyone’s favourite, nearly found in every street-corner, train station, bus stop, college, school and near beach.


Palak Paneer (Restaurant style)


The very famous and popular Punjabi (North Indian) dish palak paneer (spinach and cheese), the most incredible and scrumptious dish. In every menu of the restaurants you will find this palak paneer. Palak paneer is a creamy thick sauce made with spinach puree and the pieces of paneer, the combination goes well. I have prepared this dish as per my taste but this is truly as per Punjabi style with little changes.


Instant mango pickle


Instant mango pickle, a condiment for curd rice is one of my favourite pickle. The idea of making instant mango pickle came into mind as soon as I saw raw mango in a local store and remembered the instant mango pickle that I had many times in Chennai whenever I used to attend Hindu or Brahmin weddings. In weddings, lunch is served in a banana leaf. Apart from a lot of varieties of delicious dishes there used to be this instant mango pickle for curd rice.


Spicy Black Pepper curd rice (kali mirch ke dahi chawal)


Curd rice, flavoured with black pepper and garlic, is one of my childhood favourites and we used to call it Dahi Ghutti in my home. It is prepared in Anantapur and other places (in Andhra Pradesh), but mostly I have seen preparing in my home and my relations’ houses. I still remember my childhood times, when we used to make long journeys in trains.


Curd Vermicelli / Thayir semiya / Semiya bagala bath


Curd vermicelli/thayir semiya is same as the curd rice/thayir sadam from my previous post, only difference is vermicelli. Vermicelli which is cooked first seasoned (tadka) and mixed in a smooth curd. I tasted this first time in a Brahmin marriage, which tasted delicious, nothing came to my mind, I was just thinking, I wish I could get the recipe from the chef. It was creamy, smooth, just melting in mouth.


Nawabi Mutton dum biryani


Nawabi Mutton dum biryani is a one pot dish which is made by cooking meat and rice together with nuts and dry fruits on a slow flame. Nawabi lamb/ Mutton dum Biryani (gosht ki dum biryani), I prepared this for eid- ul -fitr, with nuts and dry fruits. In this, Nawabi mutton dum Biryani, the marinate is easy and I prepared a fragrant and flavoured stock for rice, so that rice absorbs all the flavour and whole spices wont disturb us while eating.


Bombay chicken biryani


Bombay chicken biryani is a famous and incredible biryani from Mumbai. I tasted the Bombay chicken biryani first time in one of my friends house. It was delicious and words cannot describe the taste. I was delighted because the biryani was spicy, sour and even sweet because of plums (alu bhukhara). It tasted very delicious and was entirely different from our usual biryani as it has potato, chicken and alu bhukara (dry plums).


Items in my store cupboard


These are the few things which I keep in my store cupboard other than spices and sauces, to cook Chinese and other Indian dishes and Thai also. You can see it in the picture itself.


Whole spices


Indian spices are used in india in different ways. It can be used as a whole or powdered or roasted or as apaste added with curry in alone or in mixes(masala)or end of cooking or in the beginning.