Cooking with uZ: The Mumbai Toastie

What always amazes me about Indian cooking is not only the large variety of veggie dishes but how each dish can look so mouthwateringly appetizing. Say goodbye to soggy, bland veggies and, with a few easy ingredients, you can have a flavorful easy weekday meal that will have your tastebuds ready to bhangra!

The chevra adds a nice crunchy spice kick to the mix. For the bestest, crunchiest, freshest and most awesomest chevra fix in town, check out MY_CHEVRA_FIX on Instagram or contact Zaheer on 0795244433 or Mahajabeen on 0761258051. Their chevra comes in easy to use resealable bags so it stays fresher for longer and is perfect for snacking!

Also, do yourselves a favor and check out YourFoodLab's YouTube channel. Chef Sanjyot Kheer is a legend with Indian Foods. I have been following his channels for some time now and if you're looking for spicy, exciting Indian recipes, then YourFoodLab is THE channel to follow!

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The Mumbai "Yumbhai Veggie Toastie

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Ingredients:

1 onion chopped

1.5 tsp fine jeera (cumin)

1 tsp whole jeera

2 tsp curry powder

1.5 tsp mustard seeds

1 red chilli chopped (or 2 if you like spicier)

2 tsp fine salt

1 Tblsp tomato paste

3 small potatoes, peeled, diced and steamed.

1 cup frozen peas

2 cups frozen veg

Oil, butter

8 large slices bread, buttered on 1 side.

(Traditionally the crusts are cut off from the breads  - your choice really. Just don't waste the crusts! Toast and store 'em for breadcrumbs)

1 bottle tikka sauce (I used Quality Pickles Tikka Sauce -  soon to be released)

2 Tblsp crushed fried onions (optional)

1 cup My Chevra Fix's chevra

2 cups grated cheese

Garlic Spice + Chaat Masala for seasoning

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Method:

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* Fry onion in a little oil in a frying pan.

* When golden, add fine jeera, curry powder and salt.

* Add the frozen veg and cook for 3mins

* Add a splash of water and the diced steamed potatoes.

* Cook for 2mins.

* Add the tomato paste and another splash of water.

* Cook until most water absorbed.

* Make a well in the center, add a splash of oil and the whole jeera and mustard seeds.

* Once the seeds start popping, mix the center oil into the sides and coat evenly. Cook for 2 mins.

* Once tender, turn off the heat and a final splash of water.

* Roughly mash about half of the mixture in the pan and then stir everything together.

* Spread a layer of tikka sauce on the unbuttered sides of a bread slice, followed by 2 Tblsp veg mix, some grated cheese, some fried onion and a generous sprinkle of chevra.

* Toss over chaat masala and garlic powder.

* Top with another slice of buttered bread and toasted until golden brown. Allow to cool slightly then slice into wedges and serve with a tamarind and yogurt dipping sauce.

* I used a sandwich press but you can just as easily do this in a pan or even better: On a Jaffle Maker over the gas or coals!