Tag: Indian
Mumbai Chili Cheese Sandwich
Mumbai Chili Cheese Sandwich
Chili cheese sandwiches are one of the most popular street foods in Mumbai. While there are many versions, this one is the most popular in preparation. If you don’t want to make your own mint chutney, there are a few store bought ones that are quite good that you can find at just about any grocery store in the ethnic aisle. Other then that, this sandwich is really easy to make and is seriously one of the best grilled cheeses I’ve ever had.
Servings: 2
Equipment
- Food processor or immersion blender
Ingredients
- 4 slices bread
- 1/2 cup shredded Swiss cheese or 2 slices
- 1/2 small red or white onion
- 1 small tomato thinly sliced
- 3 green chilies finely chopped
- 2 tbsp butter
Spice Mix
- 1/4 tsp cumin powder
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/4 tsp salt
Mint Chutney
- 2 cups mint leaves
- 1 cup cilantro
- 1/2 lemon juiced
- 1 green chili
- 1 tbsp ginger chopped
- 1/2 small red onion chopped
- 1/4 tsp salt
- 1/4 tsp sugar
Instructions
- Purée all of the mint chutney ingredients in a food processor or immersion blender. Set aside.
- Combine all of the spice mix together. Set aside.
- Spread a fairly heavy layer of the mint chutney across 2 slices of bread.
- Place the slices of onion on top of the bread. Season with a pinch of the spice mix.
- Place the slices of tomato on top the onions. Season the tomatoes with the spice mix.
- Place the cheese on top of the tomatoes. Place the other slices of bread on top.
- Melt 1 tbsp of the butter on a griddle or in a large skillet over medium heat. Place the sandwiches in the pan. Cook for 4 minutes.
- Melt the other tbsp of butter off to the side of the pan. Flip both sandwiches. Cook for another 4 minutes.
Masala Omelette
Masala Omelette
Masala omelettes are fast and easy to make if you’re in a hurry for a quick breakfast but have 10 minutes and don’t want to eat crap. You can make either 1 thick omelette or 3 thin ones with this recipe. Serve rolled up in paratha. Greek yogurt, lemon juice, or mint chutney are all great accompaniments to the omelette.
Ingredients
- 3 large eggs beaten
- 1 small white onion finely chopped
- 1 small tomato finely chopped
- 2 tbsp cilantro finely chopped
- 1 bird’s eye green chili finely chopped
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp turmeric powder
- salt to taste
- 1 tsp fresh lemon juice
- 2 tbsp ghee
Instructions
- Mix all of the ingredients together in a bowl.
- Melt the butter in a small skillet over medium heat. At this point, you can make 1 thick omelette or divide the egg mixture into 3 equal amounts to make really thin omelettes.
- For a thick omelette, cook for 3 minutes a side until lightly browned. For thin omelettes, cook for 1 minute a side.
- Serve and roll up in paratha. Squeeze the lemon juice over the omelette. I put a dollop of plain yogurt and more cilantro on mine.
Goan Chicken Cafreal
Goan Chicken Cafreal
Cafreal is a spicy marinade for chicken consisting of cilantro, green chilies, and spices that is widely consumed in the Indian state of Goa. Cafreal was introduced to Indian cuisine from Portuguese colonists settling in Africa. Preparation is fairly simple. The chicken needs to marinate for at least 4 hours, preferably overnight, to achieve maximum flavor. It is then sautéed, then let to stew for 25 minutes. The marinade will start to cling to the chicken. It is then finished off with a little bit of vinegar, bringing out more flavor to the chicken. You can even marinate a whole chicken in the marinade and roast in the oven.
Ingredients
Marinade
- 1 cup cilantro
- 2 green chilies
- 1 tbsp coriander seeds
- 1/2 cinnamon stick
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns
- 5 whole cloves
- 5 green cardamom seeds
Goan Chicken Cafreal
- 2 lbs bone in chicken thighs skinned; cut into 3-4 pieces
- 2 tbsp ginger garlic paste
- 2 tbsp vegetable oil
- 2 tbsp vinegar
- salt to taste
Instructions
- Marinate the chicken pieces in the ginger garlic paste for 30 minutes.
- Purée the marinade ingredients in a food processor or immersion blender. Add the marinade to the chicken. Marinate the chicken for at least 4 hours, preferably overnight.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken pieces along with all og the marinade. Sear on all sides for 8-10 minutes.
- Add a 1/4 cup of water. Cover and simmer over medium heat for 25 minutes. The marinade will reduce down and salt to cling to the chicken.
- Season with salt. Add in the vinegar and cook uncovered for 8 more minutes.
