Versatile Baked Beans

We absolutely love baked beans, it’s a rare treat for us. Usually I buy store bought beans and put a ‘masala’ spin on it. However, the unavailability of canned product got me experimenting a little.

I figured any beans would do good as long as they were tiny in size. I chose red chowli (aka, black eyed peas). It barely took any pre-prep work apart form soaking the beans overnight and were ready in good time the next day.

These are so versatile because they can be dolloped on steamed rice, made quesadillas with, rolled up into chapatis as frankies, eaten as a dip, had on toast of course. The combinations are limitless!

Here’s the recipe.

Ingredients:

  • Red black eyed peas (laal chowli)
  • Tomatoes for puree or use canned tomato puree
  • Garlic
  • Onions, chopped finely
  • Bell pepper of your choice of colour, chopped finely
  • Cumin powder
  • Ginger powder
  • Chilli flakes
  • Salt
  • Pepper
  • Mustard powder
  • A pinch of sugar
  • Green chillies, finely diced (optional)
  • Red chilli flakes (optional)
  • Coriander, finely chopped
  • A little vinegar (white)

Method:

  • Soak the chowli overnight
  • Boil Tomatoes and puree them. If not use canned tomato puree
  • Pressure cook it until its nice and mushy
  • Keep it aside
  • Add olive oil to a sauce pan or skillet and on medium flame add garlic, chillies & onion and saute until the onions go a little soft (I prefer the onions a little crunchy)
  • Add peppers and salute a little more
  • Next add the pureed tomatoes
  • Once the sauce mix is nice and bubbly add the salt, pepper, cumin powder, mustard powder, sugar all to taste
  • Add the mushy chowli and ‘mush’ a wee bit more if required
  • Bring to boil until its all nicely mixed up
  • Add water to bring it to desired consistency
  • Turn off heat after a good boil
  • Garnish with fresh chopped coriander

PS: I sprinkle the red chili flakes only on our share, my children can handle a small hit of heat from the green chillies but the dried red ones will take some time.

Serve warm with your choice of accompaniment.

We had these for dinner followed by breakfast of fried egg on a layer of beans on toast the next day :)

How do you like your beans?

Mumbai Style Open Masala Toast

The kids and the fam had a Mumbai style open toast/toasts for breakfast this morning while the hubs and I reminisced about our dates back in the day when street food and chaat played a pivotal part in our courtship.

Normally a Bombay masala toast is a potato filling stuffed toastie sandwich served warm with grated cheese, chutneys and sev on top. At home however, I put my own spin to it and serve ours as an open multigrain toast with a pan fried smashed potato patty on top.

It’s been quite the while since I made these. These are very easy to make though it takes a wee bit of prep, which if done the night before makes the whole process easier. 

 

What you will need:

For the Potato patty

  • Boiled potatoes (boil them the night prior)
  • Black salt & regular salt (just a bit/according to taste)
  • Roasted cumin powder (jeera powder)
  • Finely chopped green chillies
  • Finely chopped corianderLime juice
  • Dry mango powder
  • Grated ginger
  • A couple of slices of bread for binding
  • Rice flower for dusting the patties in (dust the patties in the rice flour before placing on the pan)

For the toast

  • Multigrain bread
  • Fine/ Bareek Sev
  • Chopped coriander
  • Chaat masala
  • Date chutney (optional)
  • Green chili chutney (optional)

How to:

  • Mix well and knead all the ingredients for the potato patty and form medium sized diskettes.
  • Shallow fry over a pan until golden brown on either side.
  • Keep warm buttered toast ready
  • Place the patty on top of the toast and press to smash a wee bit such that it flattens out over the toast slice.
  • Top off with chutneys or ketchup and sprinkle a generous amount of sev or even grated cheese.
  • Season with a bit of chaat masala on top and a garnish with finely chopped coriander.

Thank you for reading. I hope you like the Mumbai toast as much as we do!