Friday, 23 September 2016

Egg Bhurji Sandwich / Scrambled Egg Stuffed Sandwich

 Blogging from the other side of the world!!
Yes! Recently I have come down to United States of America for holiday and writing my first post from here..I have decided to share my International holiday experience in a different post but I am so excited that I couldn't resist myself of writing few words at the starting of my today's blog-post.

Sharing a simple sandwich recipe for your kid's lunch box when your pantry is almost empty! A good news for egg-lovers! Now you can have eggs in your sandwiches too...:).. We often prepare egg bhurji's as side for roti or parathas..Aren't we? Now you can use the same egg bhurji in your sandwich too...This is a quick dish and can be prepared with very easily available ingredients from your kitchen. At the same time it is a protein packed meal for your kids. I have used green chilli and red chilli powder while making the egg bhurji. If your kid is not habituated of spicy foods you can avoid adding them. But you can use black pepper which is good for kids.

Egg Bhurji Sandwich / Scrambled Egg Stuffed Sandwich


Bread Slice - 6
Butter - 2 tablespoon
Eggs - 3 to 4
Onion - 1 large, finely chopped
Tomato - 1 medium, chopped
Green Chilli - 2, chopped
Turmeric powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Coriander Leaves - 2 tablespoon, chopped
Salt to taste
Cumin Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Refined oil - 3 tablespoon


1. Heat oil in a pan and add chopped onions first. Cook till they are translucent.
2. Next add chopped tomatoes and cook until the raw smell is gone.
3. Now add the spices like turmeric powder, cumin powder, red chilli powder, green chilli, black pepper powder and mix well.
4. Beat the eggs with salt in a bowl and add into the pan. Stir vigorously to make scrambles. Cook under medium to high flame.
5. Finally add chopped coriander leaves and allow it to cool.
6. In the mean time, spread butter on one side of each bread. Now stuff the egg bhurji between the two breads keeping the butter applied side on top.
7. Now you can grill the stuffed breads on a grill (non-stick) pan or toast them in a sandwich maker.


Friday, 16 September 2016

Kolkata style Jhaal Muri / Masla Muri / Spicy Puffed Rice

My Bengali Readers will be nostalgic by seeing this picture..Am I right? The packet is filled with jhaal muri which is a famous street food of Kolkata rather I should say Bengal. In local trains of West Bengal Jhaal Muri or spicy puffed rice is typically served in this type of packet made of newspaper. Another thing if you have notice I have placed big size coconut slice on top. Without this coconut slice the vendor never used to serve jhaal muri in train and even customers also never took the packet without that long piece of coconut..he he..Even I remember some customers (mostly daily passengers) often used to say ' Ki go Dada ar ekta narkel debe na' (Why don't you give one more slice of coconut). I don't know whether inflation has take out the coconut from our traditional local train special jhaal muri.

Image Courtesy:

A Jhaal Muri Vendor of local train typically carries this kind (above pic) of basket on his shoulder. You need simple ingredients to prepare this jhaal muri at home.

Kolkata style Jhaal Muri / Masla Muri / Spicy Puffed Rice

Muri / Puffed Rice - 3 to 4 cups
Mixture - 2/3 cup
Green Chilli - chopped, 11/2 teaspoon
Bhaja Masla - 11/2 teaspoon
Salt to taste
Coriander Leaves - 2 tablespoon, finely chopped
Potato - Boiled & chopped, 2 medium,
Cucumber - 1/2 cup, chopped
Onion - 1 big, chopped
Bengal Gram - 1/4 cup, soaked & sprouted
Mustard Oil - 2 teaspoon
Coconut - sliced into long pieces, 4 to 6


1.  Take all the ingredients (except oil & coconut) in a big bowl and give a good mix.
2. Next add mustard oil and mix well. Immediately serve with coconut slices.


1. You can also add chopped tomatoes, pickle oil and peanuts to make it more tasty.
2. Bhaja Masla consists of coriander powder: cumin powder: garam masala powder: black pepper powder (2:2:1:1). Dry roast in a wok and cool it and keep in air tight container.

Monday, 12 September 2016

Bombay Vegetable Sandwich / Bombay Sandwich

By name only you can understand the origin of Bombay Sandwich. It is a popular street food of Mumbai. A green chutney is being used in this Bombay sandwich which actually makes the sandwich lip-smacking. We have a story behind this Bombay sandwich. Me and my husband have lot of differences in our views at times but we both are foodie though we have our own choice of foods. We go to fine dine restaurants and we also experiment with street foods. After our marriage when I came down to Bangalore, weekend we used to go to a nearby park and there was a man who used sell this Bombay Sandwich. One day curiously we tried this and it was just awesome. And after that Bombay Sandwich became the priority and later we used to go to park. That's why we realized priority changes with time :P

Later when we left that area and shifted to a different place we couldn't find  another Bombay Sandwichwala. We really miss the sandwich he used prepare, it's true some people really have magic in their hands and can make the food tasty just like that!! Now I prepare it at my kitchen so here is how to make Bombay Sandwich. 


Bombay Vegetable Sandwich / Bombay Sandwich

Sandwich bread slices – 8
Butter – as required
Potato – 2 small, boiled and cut into roundales
Cucumber – 1 medium, cut into roundales
Onion – 1 medium, cut into roundales
Capsicum – ½ medium, cut into roundales
Tomatoes – 2 small, cut into roundales
Roasted Cumin Powder - 1 teaspoon
Black Salt - 1 teaspoon
Chaat Masala - 11/2 teaspoon
Lemon Juice - squeezed from one lemon
Green chutney - 2 to 3 tablespoon


1. Apply butter on the one side of  the bread slices evenly and very well.
2. On the other side apply the coriander chutney to the slices.
3. Now place all the veggie slices one by one and sprinkle the black salt and chaat masala on top.
cover the sandwich with the other bread slices.

4. Take a toaster and toast it on Gas flame or you can toast them either in your sandwich maker or nonstick pan.

5. Slice the sandwich into triangles and rectangles and serve with green chutney and tomato ketchup.