These recipes serve 5.
Bombay Tomato Coconut Soup
- 2 cans tomato soup
- 1 can coconut milk
- 1 tomato soup can of water
- Dried chopped onion (to taste)
- Pinch of cinnamon
- Salt and pepper (to taste)
Combine ingredients in a pot on medium heat and heat until hot.
Bombay Toast Sandwich (http://www.vegrecipesofindia.com/bombay-toast-sandwich/)
For the green chutney:
- 1 cup coriander leaves
- ½ inch ginger
- 1 tsp diced habanero pepper
- black salt
For the potato filling:
- 2 cup mashed potatoes
- ½ onion – chopped finely
- ½ tomato – chopped finely
- 1 small green chile – chopped finely
- ½ tsp cumin seeds
- ¼ tsp mustard seeds
- a few chopped coriander leaves
- ¼ tsp turmeric powder
- ¼ tsp red chili powder
- 10 slices of bread – brown or white
- a stick butter
- Garam masala
Method to make the green chutney
- Food process the ingredients for the green chutney with little water until it is a smooth paste.
In a pan, heat some oil.
- Add mustard seeds. Let them splutter.
- Add cumin seeds. Then add onions. Fry the onions till transparent.
- Now add the tomatoes.
- Fry the tomatoes till they become soft and are cooked.
- Add the chopped green chilli.
- Add the all the spice powders mentioned above.
- Mix them well.
- Now add the mashed potatoes.
- Add salt. Mix the stuffing really well.
- Keep on stirring on a low flame so that the mixture does not stick to the pan.
- Cook for 5 minutes.
- Let the mixture cool before you start using it for the sandwich.
For making the sandwiches
- Melt butter in a frying pan and coat one side of each piece of bread with butter
- Now apply the green chutney on the bread.
- Take the potato mixture and apply it on this bread.
- Sprinkle some garam masala on top of potato mixture.
- Now cover this potato laden bread with another slice of bread, butter-side out.
- In a pan, grill the sandwiches till browned from both sides.
- It’s crisp from outside and spicy and soft from inside
The soup was really good. The coconut and the tomatoes surprised me how well they went together. I liked the flavor that the different ingredients made. If you don’t like your chutney really spicy, you can use a milder pepper than the habanero.