Masala Tomato Soup With Bombay Grilled Cheese Sandwiches Recipes

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BOMBAY MASALA CHILE CHEESE TOASTIES



Bombay Masala Chile Cheese Toasties image

Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.

Provided by Tara O'Brady

Categories     Lunch     Sandwich     Apple     Lime     Lime Juice     Ginger     Garlic     Cilantro     Mint     Chile Pepper     Curry     Cumin     Coriander     Potato     Onion     Bell Pepper     Tomato     Cheese     Monterey Jack     Butter     Peanut Free     Tree Nut Free     Soy Free     Vegetarian

Yield Makes 4

Number Of Ingredients 29

Hari chutney:
1 Granny Smith apple, cored, cut into large pieces
Juice of 1 lime
1 (1") piece ginger, peeled
2 garlic cloves, peeled
1 cup cilantro leaves with tender stems
¼ cup mint leaves
⅛ tsp. (or more) sugar
Kosher salt
1-2 green Indian, Thai, or serrano chiles
Filling and assembly:
1 Tbsp. vegetable oil or ghee
1 tsp. black mustard seeds
4 fresh curry leaves
1 tsp. cumin seeds
¼ tsp. ground coriander
¼ tsp. ground turmeric
A pinch of asafetida (optional)
1-2 green Indian, Thai, or serrano chiles, thinly sliced
1 large cooked russet potato, peeled
¼ tsp. kosher salt
½ cup chopped cilantro
1 tsp. chaat or sandwich masala (such as Spicewalla Chaat Masala or MDH Chunky Chat Masala)
8 (½"-thick) slices Pullman or other soft sandwich bread
1 small red onion, finely chopped
½ cup finely chopped green bell pepper or seeded plum tomatoes
8 oz. Monterey Jack or Emmenthal cheese, sliced, or 8 slices white American cheese
Room-temperature ghee or unsalted butter (for sandwiches)
Ketchup (for serving)

Steps:

  • Hari chutney:
  • Purée apple, lime juice, ginger, garlic, cilantro, mint, sugar, a pinch of salt, and 1-2 chiles, depending on how spicy your chiles are and your heat preference, in a blender, scraping down sides and adding water by the tablespoonful, until a smooth paste forms. Taste and season with more salt or sugar if needed. (You should have about 1 cup, which is more than you'll need for the sandwiches. Color will fade as it sits.)
  • Do ahead: Chutney can be made 3 days ahead. Transfer to an airtight container; cover and chill.
  • Filling and assembly:
  • Heat oil in a medium cast-iron or nonstick skillet over medium. Add mustard seeds and cook until popping, about 30 seconds. Add curry leaves and cumin seeds. Cook, stirring with a wooden spoon, until slightly darkened in color, about 1 minute. Stir in coriander, turmeric, asafetida (if using), and 1-2 chiles. Crumble potato into pan in large pieces and add salt. Cook, coarsely mashing and tossing potatoes to coat, until warmed through, about 2 minutes. Fold in cilantro and chaat masala. Transfer filling to a bowl. Wipe out pan and reserve.
  • Arrange 4 slices of bread on a cutting board. Spread some chutney over each slice. Divide filling among slices and top with red onion, green pepper, then cheese. Spread 1 side of remaining 4 bread slices with more chutney and close up sandwiches. Spread ghee over outside of top slices of bread.
  • Heat reserved pan over medium. Working in batches if needed, melt a small knob of ghee in pan, then arrange sandwiches, buttered side up, in pan. Cook until golden brown underneath, about 4 minutes. Turn over and cook, pressing down occasionally with the back of a spatula or the bottom of a saucepan, until cheese is melted and other side is golden brown, about 4 minutes.
  • Serve toasties with extra chutney and ketchup alongside.
  • Chef's note: Sandwiches can be made in a panini or sandwich press as well, or ideally a toastie maker.

TOMATO SOUP AND GRILLED CHEESE



Tomato Soup and Grilled Cheese image

Growing up in India, the Masala cheese toast was a regular staple breakfast dish. What set it apart was the only processed cheese available in India at that time (Amul cheese), which resembles a hard white Cheddar, paired with cilantro and roasted cumin for grilled cheese taken to the next level. The tomato soup is made with lentils, which adds to the creaminess of the soup; the curry leaves and Indian spices make it the perfect tomato soup to dunk the masala grilled cheese in.

Provided by Maneet Chauhan

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 23

2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
5 curry leaves
1 whole dried red chile
3 large yellow onions, sliced
2 tablespoons ginger-garlic paste (equal parts ground in a mortar and pestle)
1 bunch fresh cilantro, leaves roughly torn off
5 red tomatoes
1 cup tomato puree
1 cup masoor dal, washed
1/4 cup sambar powder
Kosher salt and freshly ground black pepper
One 13.5-ounce can coconut milk
1/2 cup (1 stick) unsalted butter
1/2 cup grated Amul cheese (or white Cheddar)
1 tablespoon chopped fresh cilantro
1/4 teaspoon red chili powder
1/4 teaspoon roasted cumin powder
1/4 teaspoon garam masala
Kosher salt
Four 1/2-inch-thick slices sourdough, cut from a boule
4 tablespoons unsalted butter, at room temperature

Steps:

  • For the tomato soup: Heat the oil in a large Dutch oven over medium heat until hot. Add the cumin seeds, mustard seeds, curry leaves and red chile and cook until it crackles, about 30 seconds. Add the onions, ginger-garlic paste and cilantro and cook until the onions are slightly caramelized, about 5 minutes. Add the tomatoes, tomato puree, masoor dal, sambar powder, salt and pepper, to taste. Cover with water until all the fresh tomatoes are covered and let it cook on a low heat until the lentils are soft, 25 to 30 minutes.
  • Carefully ladle the soup into a high-powered blender and blend until smooth, taking care when blending hot liquids. Pour into a medium-large saucepan and add the coconut milk and butter. Heat over medium, stirring occasionally, until just bubbling.
  • For the cheese filling: Combine the cheese, cilantro, chili powder, cumin, garam masala and salt to taste in a medium bowl and reserve.
  • For the sandwiches: Lay out the bread slices and top half of the slices with the cheese filling. Top with the other slices of bread and spread half the softened butter on the top piece of each sandwich.
  • Preheat a double-burner cast-iron griddle pan over medium heat. Add the sandwiches, butter-side down. Carefully spread the remaining butter on the top sides of the sandwiches and cook, turning once, until the bread is golden, about 3 minutes per side. Transfer the sandwiches to paper towels. Cut each sandwich in half on the diagonal.
  • Serve the tomato soup hot with the grilled cheese sandwiches on the side.

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