Original Bombay Sandwich

I'm a fan of CHOW reciepes and loved the Pickled Radish and Sweet Butter Tea Sandwich. It reminded me of the Original Bombay Sandwich that I would enjoy as a midafternoon snack.

Original Bombay Sandwich

Good thing about sandwiches are that you can make layers of different kind of vegetables and spreads. Here I have spreads as cilantro chutney which is flavorful, made from scratch. I have layered with boiled potatoes, beets, crunchy raw onions and cucumbers, sprinkled with sandwich masala. Butter, chutney and ketchup are used as spreads. Which gives spicy, tangy and sweet taste that is unique to Bombay sandwich.

Ingredients:

• 8 Slices of white bread I prefer pepperidge farm bread thin slices. Remove the edges.
• 1 Small garden cucumber cut into round pieces
• 2 Medium firm tomatoes cut into round pieces
• 1 Medium red onions cut into round pieces
• 1 Boiled beet and cut into round slices
• 2 Medium boiled potatoes cut into round slices
• 1/2 Stick of room temperature butter
• 5 spoons of ketchup optional
• Small bowl of green cilantro chutney
• Salt and Pepper or Sandwich Masala or chat Masala

Slices of vegetables and Spreads

How to Make:

1. Apply butter on four slices. 
2. Second layer will be chutney spread all over so it covers all the corners. 
3. Third layer will ketchup if desired. 
4. Cover with cucumbers, tomatoes, potatoes, onions and beets on top of one another.
5. Sprinkle chat masala on in between each layer. 
6. Cover with another slices and cut diagonally or into three pieces.

Layers of cut vegetables 

Sandwich

Slice As you like it

How do you enjoy your sandwich? Did you prefer raw or cooked vegetables? I am eager to try different ways of making sandwiches. Let me know in your comments!

  

Instant Salad For Busy Week nights

Apple, Cucumber Mint Salad

Preparation Time: 5 minutes
cooking level very easy

Ingredients:

1 seedless cucumber chopped
1 red apple chopped
1 red onion chopped
1 Salerno pepper seeded, chopped
1/4 tsp of roasted  crushed cumin powder
1/4 tsp of sea salt
1/4 tsp of lemon juice
Few leaves of fresh mint and cilantro chopped finely.

Toss all the ingredients in a bowl. Add seasoning stir and Instant salad is ready!

For variation carrots, radishes,  raw mango, parsnips, pomegranate seeds works well. It is quick, easy and instantly adds nutritional value to any meal. Enjoy.

Cool Cucumber Raita

Cucumber Raitha

       Raita is a healthy compliment to any meal.  A typical meal is not complete without raita.  Raita is made of yogurt combined with different vegetables and/or fruits. The combination of Yogurts' probiotics and  fresh cucumber with vitamins has a soothing affect on the digestive system against the highly seasoned foods. Variations can be made by substituting fruits and other vegetables.

Cooking  Time: 15 Minutes
Cooking Level: Very Easy
Servings: 4

AO = Anti-Oxidant

, 

GF = Gluten Free, 

HF = High Fiber, 

HP = High Protein

J = Jain, LS = Low Sugar

Ingredients:

1. Three cups of plain yogurt (home made or bought in stores)

2. Garden Cucumbers

3. Green Chili Chopped

4. 1/4 teaspoon salt to taste

5. 1/2 teaspoon of sugar
6. Garnish: chopped cilantro, Crushed mustard seeds, roasted crushed cumin seeds

Preparation:

1. In a bowl, whip yogurt with a whisk

2. Grate Cucumbers. Drain excess water

3. Roast cumin seeds and crush them with a mortar and pestle

4. Crush mustard seeds with mortar and pestle

5. Mix all the ingredients

6. Garnish with cilantro

7. Keep in refrigerator. Serve with your favorite food

Enjoy with any meal. Can be used as  salad dressing. Check our recipes for tomato and onion raitha

Nutrition Facts are for Entire Recipe.

Divide by 4 for Single Serving.

Health benefits of Cucumber

From http://www.nutrition-and-you.com/cucumber.html

• It is one of the very low calories vegetable; provides just 15 calories per 100 g. It contains no saturated fats or cholesterol. Cucumber peel is a good source of dietary fiber that helps reduce constipation, and offers some protection against colon cancers by eliminating toxic compounds from the gut.
• It is a very good source of potassium, an important intracellular electrolyte. Potassium is a heart friendly electrolyte; helps reduce blood pressure and heart rates by countering effects of sodium.
• It contains unique anti-oxidants in good ratios such as ß-carotene and α-carotene, vitamin-C, vitamin-A, zea-xanthin and lutein. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
• Cucumbers have mild diuretic property probably due to their high water and potassium content, which helps in checking weight gain and high blood pressure.
• 

  They are surprisingly have high amount of vitamin K, provides about 17 µg of this vitamin per 100 g. Vitamin-K has been found to have potential role in bone strength by promoting osteotrophic (bone mass building) activity. It also has established role in the treatment of Alzheimer's disease patients by limiting neuronal damage in their brain.
  
  
  

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Beet Salad

It is time to expand your palate! Beets are a  wonderful source of iron, it has been shown to be an immunity booster and guard against cancer.
This beet salad is very simple to make and fun to eat.  The crimson color of beets and red onions looks so pretty on the table. The crunch and sweetness of gives a zest to a meal having your family to eat veggies happily.

Cooking Level: Very Easy
Cooking Time: 10 Minutes

Ingredients

1. One small piece of cucumber
2. One boiled medium size beet
3. One red onion
4. Sea salt
5. Lemon juice
6. 1/4 tsp of roasted cumin seeds powder
7. Chopped cilantro to garnish
8. Carrot


Preparation:

1. Chop cucumber, beets and onion in julienne cut
2. Sprinkle sea salt, lemon juice and cumin powder.
3. Mix all the ingredients and put in the refrigerator for at-least 20 minutes before you serve


Tips: Roast cumin seeds in a pan on medium heat for 3-4 minutes. Let it cool down. grind the seeds in the grinder. This powder should be good for 6-7 months if stored in a airtight jar. Can be used for other recipes such as salads, yogurts and dahi wada.