Sunday, June 15, 2014

Paneer Hariyali Pizza

                       Every one around me seems to have caught the football fever. Everyone is only talking about the matches, teams and the excitement of the goals. And, so in the spirit of the ongoing FIFA World Cup, let us have a look at a common sport snack, Pizza. But, like the recent matches which have been full of excitement and unexpected twists, this pizza is also with a twist.
                    Instead of the traditional Italian pizza with subtle herb flavors, this one is loaded with Indian flavors and some heat. The pizza is loaded with greens and the sauce has a beautiful green color and hence the name, Hariyali. I hope you all enjoy it.

  • 1 cup cubed Paneer
  • 1/2 cup Mint leaves
  • 1/2 cup Spinach leaves
  • 1/4 cup finely chopped Cilantro leaves
  • 1 cup chopped Onions
  • 2 Tbsp Ginger-Garlic-Chili paste
  • 1/4 cup Yogurt
  • 1 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Dry Mango (Amchur) powder
  • 1 tsp Lemon Juice
  • 2 tsp Cumin Seeds
  • Salt to taste
  • 1 tsp Oil
  • 3 Pizza Base/Crust
  • 1/2 cup Mozzarella cheese
  • Heat some oil in a pan. Add the cumin seeds.
  • Once the seeds starts to crackle, add the garlic-ginger-chili paste and saute it for a minute.
  • Now add the onions and saute them. Once the onions are translucent, add the yogurt and mix it well.
  • Meanwhile, puree the mint and spinach leaves and add to the pan and mix well.
  • Then add the red chilli powder, turmeric powder, dried mango powder and salt.
  • Let it cook for 2-3 minutes, then add the paneer to the gravy.
  • Finally add the lemon juice and mix it lightly. 
  • Cover and let it cook for additional 2-3 minutes.
  • Now take the pizza crust/base. I used a ready base from a local baker.
  • Brush the base lightly with Olive Oil.
  • Spread the prepared Hariyali Paneer on the base.
  • Sprinkle some cilantro and cheese.
  • Bake in a preheated oven for 12-15 minutes at 425o F or as per the package instructions
  • You should bake till the cheese is melted and turns golden brown
  • Serve hot and enjoy the best combination, pizza and football

Monday, June 9, 2014

Bombay Grill Sandwich

         Bombay Grill Sandwich reminds me of my college days. I used to hang out with friends and usually end up having a quick snack, usually a grilled sandwich from a roadside stall. It is one of the favorite snacks of every Mumbaikar, and is ubiquitous throughout Mumbai.
        The double-layer grilled sandwich is loaded with vegetables and flavors. The first layer is usually either boiled potatoes or spiced potatoes stuffing and the second layer is all vegetables and cheese. The heart of the sandwich is the chutney, which can either make it or break it. I always use my homemade chutney, but you can choose to get one from the stores, but make sure it has a fresh taste to it.
        After coming here, I got to try numerous varieties of sandwiches, but I would still say nothing can beat this grilled sandwich. So today I decided to make this sandwich at home, and walk down the memory lanes of those golden days.
           [UPDATE] This was the winning recipe at the recently held Vegan Sammich Throwdown in Berkeley. For the competition, I made some tweaks to this recipe. The changes are highlighted below.

  • 6 Bread Slices of your choice.
  • 1 cup Cilantro-Mint chutney
  • 1/4 tbsp softened Butter (Used Earth Balance Vegan Butter)
  • 1 Cucumber sliced
  • 2 Tomatoes sliced
  • 1 Green Bell Pepper Sliced
  • 1 Onion Sliced
  • 2 cheese slices (Used Daiya Vegan Cheddar Cheese) 
  • 1 cup spiced potato stuffing (Recipe Below)
  • 2 tbsp Sandwich Masala. I used the store bought Spicezza sandwich masala. You can make it at home too. I will post the recipe for the same later.
  • To make the spiced potatoes stuffing. Boil 2 potatoes and mash them. Add some green chili paste, salt, Black pepper and garam masala to it. Add some chopped cilantro leaves and mix it well. The stuffing is ready
  • The stuffing for the competition was same as above except that I also added some grated beetroot and crushed green peas which gave the stuffing a lovely red-purple color
  • Keep all the vegetables and ingredients ready before starting to assemble the sandwich.
  • Take 3 bread slices and apply butter. Then apply the cilantro-mint chutney generously to the bread.
  • Sprinkle some sandwich masala on all the 3 slices.
  • Then, take about 2 spoons of potato stuffing and spread properly on 1 slice and sprinkle some masala on it.
  • For the second layer, place a couple of slices of all the vegetables and cheese slices on the second bread and again sprinkle some masala
  • Place the third bread on it with the chutney side down. 
  • Once this double layer sandwich is assembled, place it carefully on a preheated sandwich grill machine or a panini press. 
  • If your grill is not nonstick, you might want to apply some butter on the top of the sandwich. It also makes it more crispy and tasty.
  • Grill for about 30-45 seconds or depending upon your machine.
  • Once it is done nicely from both sides, cut it in half
  • Serve with chutney or tomato ketchup of your choice
  • Enjoy!