Vegetable and cheese grilled sandwich

This vegetable and cheese grilled sandwich is one of the most popular amongst the variety of sandwiches in Mumbai.

Every nook and corner of Mumbai has a handcart selling these and the regular vegetable sandwiches, with a spicy green chutney slathered on for good measure. Loaded with a variety of vegetables and toasted to perfection, it will remain the Mumbaikars favourite street food.

It is the fragrant coriander and mint chutney which adds flavour to this sandwich. Recipe given in the link below.


A loaf of sandwich bread

All purpose chutney

Boiled potatoes, peeled and sliced

Cucumber peeled and sliced

Tomatoes sliced

Onions sliced thin

Beetroot boiled, peeled and sliced

Sandwich or chat masala

Cheese singles

Amul butter


Apply butter on both sides of two slices of bread. Spread chutney on one side of the buttered slices. Top one of them with the slices of vegetables mentioned above. Sprinkle with Chat masala and place a cheese single over them. Cover this with the other slice. Place this sandwich in a grill or in a hand held toaster and grill to a deep golden brown. Serve with tomato ketchup.

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Onion / Pyaz Paratha

Paratha is the most preferred breakfast of the North Indians. These parathas can be made with a variety of fillings depending upon family preference. The most popular ones are with a filling of potato. Today posting a paratha which is stuffed with finely sliced onions. Parathas are normally served with curd and pickle or with a raita.


500 gms wheat flour

2 large onions sliced fine

1 tbsp Kashmiri Lal chilly powder

1tbsp Coriander powder

1tsp Cumin powder

1tbsp Amchur/ raw mango powder

1tbsp finely chopped coriander leaves

A pinch of garam masala

A level tsp carom seeds/ ajwain rubbed lightly between the palms.


3 tsps oil.


Take the wheat flour in a bowl. Add required amount of salt and the carom seeds. Mix well. Add hot water a little at a time and bind into a soft dough. Add the oil and keep kneading for another ten minutes. This helps in forming the gluten. Cover and keep aside for half an hour. In the meanwhile slice the onions fine. Add the chilly, coriander, cumin, garam masala, raw mango powders and mix well. Add the finely chopped coriander leaves. Mix, cover and keep aside. Salt is to be added only when you are ready to make the parathas or else the onions will release water making the filling soggy.

After the dough has rested for half an hour, knead it again for a couple of minutes and pinch balls out of it. I usually make 12 parathas out of the proportion mentioned. Add salt to the onions. Mix. Divide into 12 portions. Take a ball of dough and roll it out into a circle of three inch diameter. Place the filling in the centre, bring the sides of the dough together taking care to see that the filling is covered from all sides. Similarly finish off with the remaining balls. Dust the stuffed ball with flour and roll out to a thick six inch diameter sized paratha. Finish off similarly with the remaining balls. Heat a skillet/ tava. Place a paratha on the heated tava and dry roast both sides of the Paratha till you see bubbles appearing on the surface. Brush with ghee/ clarified butter and roast till it turns a rich golden brown on both sides. Serve topped with a blob of butter with curd, raita or even pickle.

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Paneer/ cottage cheese paratha

Parathas are the most popular breakfast item all over North India. A variety of them are prepared from the plain paratha to parathas stuffed with veggies and also with paneer. I have posted an aloo Paratha and also one with onions which is called Koki in this website. Today posting a paratha stuffed with paneer.


1/2 kg wheat flour

300 gms paneer finely grated

1 large onion finely chopped

7 green chillies

2 inch piece of ginger

4 tbsps finely chopped coriander leaves

1 heaped tbsp coriander powder

1 tsp cumin powder

1/2 tsp chilly powder

1/2 tsp anardana powder/ amchur/ lemon juice

A large pinch of garam masala


1 tbsp oil to bind the dough

Ghee for roasting the parathas.


Take the wheat flour in a bowl. Add salt as required and bind it to a soft smooth dough with water. Knead the dough for ten minutes. Drizzle a tbsp of oil, pat it over the dough, cover and keep aside for a minimum of half an hour. This helps gluten formation. In the meanwhile make a coarse paste of the green chillies and ginger and tip it into a bowl. Drop in the grated paneer, coriander, cumin and chilly powders, anardana or amchur powder, salt and a pinch of garam masala. If you do not have amchur or anardana a squeeze of lemon works equally well. Add the onions and coriander leaves and mix thoroughly.

Knead the dough again for a couple of minutes and make ten or twelve equal sized balls depending on how large you want the parathe to be. I prefer mine medium sized so made twelve balls. Divide the filling too into twelve equal parts.

Take a ball of dough and dust it with flour. Roll it to a three inch sized circle. Take one portion of the filling and place it in the centre. Cover it by bringing the edges of the rolled dough together. Dust it with flour and roll it into a six inch diameter circle. The parathas are never rolled thin as there is a chance of the stuffing spilling out. Always roll with a light hand. Heat a skillet/ tava and place the paratha gently on the tava. As soon as you see bubbles appearing , flip the paratha. Drizzle with ghee or butter. Flip. Apply butter or ghee to the other side as well. Roast till it takes on a golden brown hue. Serve hot with curd, raita and pickle.

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Rontoso and Dalithoy.

Rontoso and dalithoy are traditional preparations of the GSB community from Kochi. Poori made of rice served with dal which has potatoes added to it. These pooris are not rolled out like the regular ones made of either wheat flour or Maida/ APF. These are quick and easy ones and taste delicious with even a simple pickle.

Ingredients for the Rontoso:

250 gms rice flour

Salt as required

Hot water to bind the dough

Oil to fry

1 tsp coconut oil.

Ingredients for the dalithoy:

2 large potatoes sliced

4 green chillies slit

1 cup Toor dal/ split pigeon peas pressure cooked and churned well

A pinch of turmeric powder


1 tbsp coconut oil

1 tsp mustard

1 dry red chilly

A large pinch of Hing/ asafoetida

2 sprigs curry leaves.


Tip the rice flour in a bowl. Add salt. Add half a cup of hot water and start binding the dough. Keep adding water ass required till the dough is soft and pliable. Add a tsp of coconut oil, knead and keep aside for five minutes. Make pellets as desired of the dough. Place each pellet in between two plastic sheets and press with the rolling pin or with the backside of a bowl. Finish off with the remaining pellets as well. Heat oil in a pan. Gently slide in a Rontoso at a time, taking care to press it down in the centre so that it puffs up. Flip. Fry on the other side too. Drain and place on a kitchen towel. Similarly finish frying the remaining Rontoso.

Cook the sliced potato along with the green chillies and salt till done. Add the churned dal and adjust consistency with water as desired. Bring to a boil. Heat the coconut oil in a pan. Drop in the mustard. After it crackles add the Hing, dry red chilly and toss Drop in the curry leaves. Toss and finally add the turmeric powder. Mix and drop the seasoning into the simmering dalithoy. Switch off, cover and keep aside for fifteen minutes for the flavours to infuse. Serve with Rontoso.

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Mayonnaise and vegetables sandwich.

An absolutely delicious option which is ideal for summers, this mayonnaise and vegetables sandwich is not just filling but enjoyed by young and old alike. Serve it at parties, get togethers or as a quick snack as they are extremely easy to make.


One loaf of bread


Equal quantities of the following vegetables finely chopped:




Capsicum/ Bell pepper

Grated carrot

Pepper powder

Eggless mayonnaise



Trim the edges of the slices of bread. Use the discarded edges to make bread crumbs. Butter the slices and keep aside. Tip in the chopped vegetables and grated carrot into a bowl. Refrigerate for an hour. Drop in mayonnaise, and pepper as per preference. Mix thoroughly. Add salt, mix and apply the mixture on the buttered side of the slice. Cover it with another slice of buttered bread, cut into triangles and serve immediately.

Copyright © 2022 by Vinaya Prabhu. All rights reserved.

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Spinach, cheese and corn grilled sandwich.

A healthy, delicious and filling preparation, the spinach, cheese and corn grilled sandwich is a hit with young and old alike. I usually prepare the filling beforehand when I am expecting guests as all it requires is for it to be grilled.


Brown bread or any Sandwich bread

250 gms or one bunch Palak/ spinach washed and finely chopped( please discard the stems)

250 gms corn kernels par boiled

1 tbsp each of Chilly flakes, mixed herbs and pepper powder

Salt as required

2 tbsps APF/ maida

250 ml or one large glass milk

Mozzarella cheese grated / 3 cubes of processed cheese. I used Amul cheese cubes.

2 tbsps of butter

12 garlic cloves finely chopped

Cheese singles/ slices of cheese


Heat the butter in a pan. Add the minced garlic and roast to a golden yellow. Drop in the chopped spinach, par boiled corn and saute till the spinach wilts. Add the maida and roast for a couple of minutes. Drop in the salt, chilly flakes, mixed herbs and pepper powder. Toss for a few seconds and then pour in the milk. Bring to a boil and add the cheese. Cook till it comes to a semi solid consistency. Keep aside. Butter the slices of bread only on one side. Place them in the grill or on a tava, buttered side down. Place a cheese single/ slice and two or three tbsps filling over the slice and cover it with another slice of bread, buttered side up. Grill till done. The same goes for those using the tava/ skillet as I did. The bread should be toasted to a crisp. Cut and serve with tomato ketchup or a Thousand Island dressing.

This quantity makes 10 – 12 sandwiches.

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Garlic bread toast

This is one of the most delicious ways of serving a toasted sandwich . Easy to make and one which children and adults will simply love! You can also serve it as a hors d’oeuvres or as a snack with tea.


10 slices of bread

5 tbsps of butter

5 cloves of garlic grated

1 tsp chilly flakes

1 tsp mixed herbs

1 tbsp finely chopped coriander leaves

For the filling:

100 gms sweet corn pressure cooked

5 slices of cheese

Salt, pepper to taste


Combine the butter, mixed herbs, chilly flakes and grated garlic. Season with salt and mix thoroughly. Apply it on both sides of the slice and toast one side well. Place the toasted side facing upwards and spread the corn mixture. Place a slice of cheese and cover it with another slice with the untoasted side facing upwards. Roast both sides on a gentle to medium flame till the cheese melts and the slice is brown and crisp. The aroma of the garlic getting roasted is irresistible. Remove, cut into triangles and serve with tomato ketchup.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Quesadilla -2

An Indian version of Quesadilla has already been posted by me earlier. Here is a healthier version by making the tortilla of wheat flour or in other words a Chapati. You may add seasoning of choice, but here I have stuck to only basic ones to keep the aroma of garlic intact.

The recipe link to the Chapati is given below:


1 large onion sliced

1 capsicum sliced into long strips

1 tomato cut into thin strips

1 bowl of sweet corn

15 flakes of garlic finely chopped

Cheese slices

Chilly flakes, Oregano and mixed herbs

Amul butter to roast the Quesadilla


2 tbsps Olive oil or oil of choice


Heat the oil in a pan. Add the finely chopped garlic and roast till it turns golden brown. Drop in the sweet corn and continue roasting till it starts popping. Add the sliced onions and roast till translucent. Drop in the capsicum and tomatoes. Toss on a high flame. Add the chilly flakes, oregano and mixed herbs as per requirement. Mix thoroughly, switch off and keep aside.

Now heat a Tava/ griddle. Place the Chapati on it. Spread the prepared vegetables on one half of the Chapati and place a folded slice of cheese on top. Cover it with the other half of the Chapati. Drop a blob of butter and roast the Quesadilla on both sides on a very slow flame till it turns golden and crisp . Serve with salsa or tomato ketchup.

This measurement of vegetables is to make five Quesadillas.

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Chapati Pizza

Here is an easy to make pizza recipe which the children are sure to love. You can add toppings of your choice. The sauce and cheese too can be adjusted as per preference.

I was left with four Chapatis which I had prepared for dinner last night.
Rummaged through the fridge and found half each of a red, green and yellow capsicum. Chopped them up along with some onions and fresh home grown basil. Roasted the Chapatis on a tava/ skillet to a crisp, spread some Pizza sauce, topped them with the veggies and grated some Mozzarella cheese over them. Into the oven….and it’s ready in ten minutes….

Chapati/Roti/Flattened Bread Recipe

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Tandoori Roti

Tandoori roti is generally prepared in a Tandoor or a cylindrical clay oven. Today this can be prepared in the comfort of one’s home without a Tandoor. All one needs is a cast iron tava/ skillet. Do not make this Roti on your non stick tava as it not only damages it, but the Roti too does not stick to the tava.

The dough to be prepared is the same as the Chapati dough. The only difference is that the roti is rolled out a little thicker than a Chapati . The recipe link to the Chapati is shared below.


Roll out the Rotis a little thicker than the regular Chapati. This is to ensure that the Roti retains it’s softness and doesn’t turn crisp. Heat the tava. Gently brush some water on one side of the Roti and place the water side downwards on the tava. This helps the Roti to stick to the Tava. After a few seconds you will see bubbles appearing on the underside. Now invert the tava with the Roti facing directly over the flame. Keep moving it to see that it is evenly roasted. Remove and check that the underside too is well roasted. If not roast it over the open flame. Apply Ghee/ clarified butter or butter on the Roti and serve with subzi of your choice. Here I have served it with Palak paneer which is a family favourite.

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