Bombay Masala

Product Information

Aloo Gobi Traybake – another variation to try is adding cauliflower to the potatoes. This creates a flavorful dish called Aloo Gobi, which is a popular North Indian curry. Simply roast diced cauliflower and potatoes with spices in the oven until crispy. The greatest benefit of this Indian grilled vegetable sandwich is the make-ahead aspect of the filling. This one is another staple in our house that the kids love to have with their idli and dosa. Ingredients A South Indian meal is usually 3 course. The first course is Sambar with rice, followed by Rasam with rice and then Yogurt rice. Whole Rasam Masala – Spices are roasted and grinded to make a powder Every Indian Household has its own recipe of garam masala. Here is what I use, you can vary the quantity of any spice according to your taste. Ingredients

Boil plain rice and then to 1 cup rice you can add 4 tbsp. of Parappu powder. You can use more Parappu Powder for more flavor. In a heavy skillet, over medium heat, separately roast coriander seeds, cumin seeds, bay leaf, peppercorn and cardamom. Turn the seeds frequently so they don’t burn In a large saucepan over medium heat, melt the butter or a little olive oil. Stir in the minced fresh garlic and jalapeno. Cook until fragrant (about 30 seconds), stirring frequently. Add in the coriander, cumin, paprika, garam masala, and salt. Stir to combine and lightly toast the spices for 30-60 seconds. It is essentially a vegetable panini that reigns supreme along the streets of Mumbai, and also referred to as Bombay Toastie and Mumbai Masala Toast!To make the sandwiches, butter both sides of each slice of bread and liberally spread with the chutney. Gunpowder is an interesting name given to this spice combination which is a mix of lentils, chili, sesame seeds and jaggery. Gunpowder Recipe

Peas: Peas are a traditional ingredient and add a natural sweetness to balance the tangy and savory flavors. I thaw frozen peas, then microwave them for 2 minutes before adding them to the filling. We prepare and store Parrapu Podi for lazy or busy days. The powder is mixed with rice with some oil and gives it a delicious flavor. Ingredients Step 1 Heat the water in a large saucepan. Add all the ingredients apart from the tomatoes and simmer covered for 45 minutes until the onions become very soft. Add the tomatoes and cook for a further 15 minutes.Hot version: If you really love the spice, use the minimum amount of cream and double the amount of garam masala in both the marinade and sauce. You might also consider looking for some kashmiri red chili powder to add to the sauce along with the other spices. Even just 1 teaspoon of kashmiri red chili powder brings a whole other level of heat to this dish! To Reheat: The best way to reheat the Bombay Aloo is to use a skillet, oven or air fryer. For the stove top method, heat it over medium heat until it reaches your desired level of crispiness, and enjoy as a tasty side dish with your favourite Indian meal. Alternatively, place it in the air fryer and roast at 180C for 4-5 minutes.