Tuesday, November 8, 2011

Potato Cheese Sandwich with a Cold Mango Salad

  Now this creation is inspired by my Gurya phupho's cooking. We lived with her for a year in Pindi (Pakistan) and used to enjoy these open potato sandwiches with warm soup in cold winter nights. I have changed few things, as I felt like having something spicy and with a cold side salad. Now my biggest hero for this lunch delicious-ness is Gluten Free Udi Brand Brown bread. I made this lunch, especially to put it on the blog :)

Ingredients for Open Sandwich:

2 medium boiled potatoes
2 slices of Udi Bread (GF Bread)
1 egg
2 slices of chedder cheese
3/4 tsp salt
1/4 tsp  paprika
1/4 tsp black pepper
1/2 tsp cumin
1 green chile/Jalapeno
1 tbsp chopped cilantro(parsley)
1 tsp lemon juice

First make the potato mixture, add all the spices and lemon juice and mix and mash it all up (this mixture is used to make potato cutlets as well.) Then slice cheese and put it on defrosted Udi bread and pile on half an inch of potato mixture and spread it on the toast. Then soak both sides in stirred egg. Shallow fry both sides on a medium high heat until golden-brown.

Ingredients for the mango salad:
1/2 a mango julienne
1/2 cup sliced cabbage
1/2 sliced apples
2 tbsp vinegar
1 tbsp honey
1/4 tsp salt
1 tbsp olive oil
1 tbsp of yoghurt (add more if you want creaminess, just increase the salt input)
pinch of paprika (to compliment the sandwich)

Slice all the veggie/fruit thinly. Start with vinegar and honey, then add salt and whisk. Then add oil and yoghurt and paprika and whisk again. Add it to the salad and let it rest for at least 15 minutes.


  • (You can omit the egg and cook it like a grilled cheese sandwich with a little less oil.)
  • (You can always lessen the spice for kids and non-spicy palette)

Monday, November 7, 2011

Marinated Mutton Chops - My Mum's Recipe

         I loved celebrated days at home. We would eat traditional foods like Mutton Pilaaf, Aloo Ghosht (Potato and meat Curry), Chicken Karhai ( Chicken with spices and tomatoes), Korma (meat cooked in yogurt), Roghni naan (Bread baked with butter), Haleem (Meat cooked with lentils, and oats in delicious spice). 
          Living in a different country from Canada, as kids we were always fascinated by western style food like, steak, roasted chicken, and the sides  always looked so different and yummy. Our mum would make different cuisine just for us to give us that western food feel. I remember my first pizza in Pakistan, my mom used mozza cheese which she got from a speciality store. My brother and I were so excited and kept saying mum its like Ninja Turtle cheese (stringy)
          One of my favourite dinners inspired by roasted styled dinners was the leg of mutton/mutton chops with fried potatoes and peas. with a Russian salad which I cooked for Nabeel recently :) and it was a hit!!

750 gms mutton chops (beef chops, or leg of lamb)
1/2 tsp cayenne pepper
1 tsp salt
1/4 cinnomon powder
1 tbsp garam masala (Grind, 4 cloves, 1/2 black cardimum, 4 green cardimum, 1 tsp whole cumin, 1 tsp black pepper)
1/2 cup Yoghurt
2 tbsp of ginger and garlic paster.

Clean the chops and take away excessive fat, wash the meat with vinegar and and cold water to take away the gamy smell of the mutton. Marinate the meet in spices, garlic/ginger paste and yoghurt. The mutton needs to marinate at least for 4 hours. I always keep it in the fridge overnight. 

To cook it,put 1 tbsp oil in a non stick pot, transfer all the meat and marinate in it and cover it. The meat cooks  for an hour and forty five minutes on low heat. (You can cook this in a slow cooker as well).

Serve it with small fried potatoes, fried peas in salt and pepper, garlic bread or rice pilaf.

  •  (If you don't eat too much spice , decrease the amount of black pepper and cayenne pepper in the marinate)
  • (You can also substitute yogurt with vinegar if you find the roast too heavy)
  • You can also after steam roasting can broil the chops to brown them.