Bombay Bruschetta

This is a mix of a classic bruschetta and a Bombay sandwich. The chutney base can be made and stored for a few days so it's also a good quick breakfast option.

For the chutney:
1 bunch of coriander
1-2 green chillies
2-3 garlic cloves
Juice of 1 lemon
Seasoning
1/2 cup water

Wash and dry the coriander leaves properly. Mix all ingredients in a blender and add water according to desired consistency. It should not be too watery else it'll get the bread soggy.

For the assembly:
Bread (hard bread like ciabatta or baguette)
1 finely chopped tomato
1 finely chopped onion
1/2 cup finely chopped mint leaves (optional)
Seasoning
1 tbsp olive oil to drizzle

Mix the tomato, onion, and seasoning in a bowl. You can either add the oil to it now or drizzle on top after assembling the bruschetta.

On sliced bread, spread the chutney and top it up with the salad mix. Drizzle the olive oil and add crushed pepper on top.

Serve immediately.

Oats Dosa with Onion Chutney

I don't like porridge oats at all. Many have tried to coax me to eat it, and I've tried, but it doesn't happen. Not wanting to miss out on the goodness of it all, I keep trying ways to make it edible for me. Cookies are one way. The other is this very simple dosa (crepe).

You'll need:
3/4th cup porridge oats
1/4 cup rice flour
1/4 cup wheat flour
salt to taste
About 2 cups of Water

Oil to cook

This makes the basic batter that should be easy enough to spread on the pan.

For topping, finely chop and mix into a separate bowl the following:
2-3 green chillies
1 onion (or spring onion with leaves)
some corriander
1 tbsp cumin seeds
1 inch ginger

Heat a flat pan on medium to high heat. Spread the batter with a ladle, and add some of the topping. With a spoon, pour some oil on the circumference. Keep an eye on the heat - turn it lower if the pan gets too hot. On medium heat, this doesn't need to be flipped over. Each should take about 3 minutes to cook.

Onion Chutney
Grind together:
1 onion
4-5 red chillies
1 tsp tamarind paste
2 inch fresh coconut (optional)
1/2 tsp salt 
Keep aside.

In a small wok, heat
2 tbsp oil

Once hot, add
1/2 tsp mustard seeds
5-6 curry leaves
1/4 tsp fenugreek seeds
1 tsp Black gram (urad dal)

Once they start to sizzle, add the onion paste and cook for 2 minutes.

Serve with warm dosas.