Vegetarian Burgers Blog Hop Wednesday 30th November 2011

This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

If you are interested in  joining Blog Hop Wednesday here is how it works:

"The plot behind this attempt is to form groups and make pairs with a blogger who will be your partner for that particular week. This happens every alternate Wednesdays. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The alternate week you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."

This recipe is  from Kavis blog Edible entertainment. I have previously cooked from Kavis blog for blog hop , this time I  selected the vegetarian hotdog recipe as it sounded delicious and tasty. I followed the recipe as per  instruction , only changes I made were that I added canneloni beans as well as kidney beans and shaped the mixture into burgers rather than sausages. as in Kavis recipe.The original recipe can be found here.

Delicious vegeburgers , served on a bed of lettuce and garnished with tomatoes, cucumbers and sweet red onions..

Ingredients- (makes 9 burgers)

For Burgers

250 grams precooked kidney Beans (tinned)
250 grams precooked canneloni beans(tinned)
1 medium boiled potato
1 teaspoon chilli powder
1.5 teaspoons salt
1 tablespoon lemon juice
1/2 teaspoon cumin powder
1 tablespoon fresh chopped coriander
2 green chillies finely chopped (optional)

4 tablespoons sunflower oil for shallow frying.
2 slices of bread
9 Burger buns
Tomato Ketchup/ hot chilli sauce
Tomato Slices
Onion Slices
Lettuce leaves
Cucumber slices

Method:

1. In a food processor place the bread slices and pulse to make fine bread crumbs. Transfer them to a shallow dish.
2. In the food processor add the beans , potatoes, salt, chilli powder, lemon juice, cumin powder and pulse to make a coarse  texture.
3. Transfer mixture to  a bowl and  mix well to , mixture should have a stiff dough like consistency .Divide mixture into 9 parts.
4. Pat each portion into round patties and flatten them. Roll the patties into bread crumbs and place on a baking tray.
5.Repeat for all portions.
6. Refrigerate the  burgers for 1 hour.
7. Heat oil in a shallow pan and when it is hot shallow fry the burgers in small batches  on both sides until golden brown.

To serve:

8. Slice the bread roll in half and place on a serving dish.
9. Add the lettuce leaf,  followed by the burger. Add a dollop of ketchup/ chilli sauce  followed by the cucumber slices  tomato slices, and red onion.
10.Place the other bread half on top and serve with potato chips and a dip.

You may like :
Falafel

Submitting to :
Global food event by sizzling tastebuds.

Home made Pizza ~ Secret Recipe club 21st November

This is my 4th assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select  a recipe and try  it and blog about it.

My assigned blog was Jamies's, who blogs at our eating habits.I searched the blog for a veggie recipe, and came across this homemade pizza..The recipe was simple to follow  but as I don't own bread maker, I proved the dough in the old fashioned way of leaving it in a warm place.Only changes I made were that I added peppers, sweet corn and onion to the pizza for toppings .The Original recipe can be found here

Thin and crispy base with a rich tangy tomato sauce and topped with colourful crunchy vegetables and melting mozzarella cheese.

Ingredients:

Pizza Dough;

1 cup water
1 tablespoon olive oil
1 teaspoon salt
3 cups all-purpose flour
1 1/2 teaspoons dry yeast

Pizza Sauce:

1 clove garlic finely minced
1 tablespoon oregano
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
200 ml sieved italian tomatoes(passata)

Topping:

175 grams Mozzarella cheese grated
2 tablespoons mixed peppers finely diced
2 tablespoons precooked sweet corn
1 small red onion finely chopped

Method:

1. Mix all the ingredients in the bread list and make a dough.
2. Place the prepared dough in a large bowl , cover with a damp tea towel and leave to rise in a warm placefor 2-3 hours.
3. In a pan heat the olive oil and  saute the garlic, next add the sieved tomatoes, oregano, salt and pepper and sugar and simmer for 10 minutes until pizza sauce is thickened.
4. Remove from heat and allow to cool.
5.When dough has doubled in size, knock out the air and split  dough into 6 equal portions. Roll out a desired pizza shape on floured surface.
6. Use a little olive oil to grease a baking try and transfer the rolled out pizza dough onto them.
7. Bake for 10 minutes at 425 degrees.
8. Remove from oven and spead with prepared tomato sauce,  add toppings ; peppers, sweetcorn and onion and sprinkle with grated mozzarella cheese.
9. Return to oven and bake for an additional 10 minutes.Pizza is ready when cheese starts to bubble and brown slightly.
Serve hot.

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Spagetti Napolitano

Chinese Hot and Sour Soup

Hot and spicy,tangy soup with wonderful garlic and  ginger infusion making this soup a wonderful accompaniment to any Chinese meal.

Ingredients:

450 ml water boiling water
1 vegetarian stock cube
8 oz mixed vegetables, carrots, beans, peas, sweetcorn
2 small  button mushrooms finely diced.
One handful  bean sprouts
2 oz finely shredded white cabbage
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
2 oz uncooked noodles
1 tablespoon soya sauce
1 tablesauce garlic chilli sauce
1 tablespon white wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1 red chilli finely sliced.
2 spring onions thinly sliced on the slant.
1 teaspoon corn flour

Method:

1. In a jug add the boiling water and add the stock cube to it. Allow it to dissolve.
2. In a pan add the olive oil, when it is hot add the garlic and ginger and saute until raw taste is gone.
3. Add the all the vegetables except the bean sprouts and mushrooms and saute for 3-4 minutes.
4. Add the vegetable stock and simmer the soup for 5 minutes until vegetables are almost tender.
5. Add the diced mushrooms, bean sprouts and the noodles, simmer the soup  for a further 3 minutes.
6.Mix the corn flour with 2 tablespoons water and make a paste, add this to the soup and simmer for 2 more minutes.
7.Add the salt, soya sauce, chilli sauce and the white wine vinegar.Taste and adjust seasoning as necessary.
8.Transfer to serving bowls and garnish with sliced chillies and spring onions.
Serve hot.

You may like:
Chinese Rice

Submitting to:
Flavours of China event by simply.food guest hosted by sizzling tastebuds.

Chinese style kottu roti

Hot spicy and delicious lunch dish with wonderful chinese flavours.

Ingredients.

4 cold chapattis or tortilla wraps
Hand ful bean sprouts
1 carrot peeled and grated
2 oz precooked sweet corn
2 oz precooked peas
1 small red onion finely diced
1 green chilli finely chopped
2 tablespoon dark soya sauce
1/4 teaspoon salt
1 tablespoon sunflower oil
2 tablespoon garlic chilli sauce.

Method:

1 Roll the chappatis and shred them into long thin strips.
2. In a wok add the oil, when it is hot add the diced onions and saute till soft, add the carrorts, bean shoots, peas and corn and stir fry for 4-5 minutes until vegetables are crisp but cooked.
3. Add the soya sauce, salt, green chilli and  hot garlic chilli sauce  and mix well.
4. Add the shredded chappati and toss until all the vegetable mixture and spices are coated with the shredded chappati.
5. Transfer to a serving dish and garnish with chopped coriander.
 Serve Hot
NB- Instead of cold chappati you can subtitute it precooked noodles.

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Stirfried Noodles with carrots and baby corn

Dal Makhani ~ Blog Hop Wednesday 16th November

Creamy, rich protein packed dal cooked in aromatic spices. Dal Makhani is avery common NorthIndian dish made with Urad dhal. The authentic way is to cook the dhal on a slow simmer for hours until its rich and creamy. Its finally finished with a tarka- a tempering and a generous dollop of ghee clarified butter.

Ingredients

4 oz Whole black gram(kali urd)
1 oz Ghee or butter- 4 tbsp
1 teaspoon ginger pasteGinger paste
1 teaspoon Garlic paste
1/2 teaspoon Red chili powder
1/2 teaspoon turmeric powder
3 tablespoons Tomato puree
1 onion finely diced
3 tablespoon natural yoghurt
1 teaspoon Salt
2 tablespoons olive oil
Fresh coriander to garnish

Method:

1. Soak black gram  and rajma overnight.
2. In a pressure cooker add urad and rajma 1 pint water and pressure cook until soft.
3. In a pan heat the oil and when it is hot saute the onions, garlic and ginger until onions are soft and translucent.
4.Add the salt, red chili powder, turmeric powder and tomato puree and saute until spices infuse and start to separate oil.
5. Add the cooked urad and rajma  and 1 cup of water.
6. Simmer the urad for 10 minutes until rich and creamy.
7. Take the urad off the heat and stir in the yoghurt.Garnish with fresh chopped coriander.
Serve with nan and boiled rice.

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Chana Dhal

Butter Biscuits made with Cookie press.

Lovely rich and buttery biscuits that melt in your mouth, delicious served with a cup of steaming hot tea or coffee.

Ingredients:

16 oz plain baking flour(maida)
1 level teaspoon bicarbonate of soda
8 oz butter(soft and at room temperature)
6 oz sugar
1/2 cup warmed milk
few strands saffron

Method:

1.Sieve the flour and keep aside.Preheat oven to 200 degrees celcuis
2.Cream the butter and sugar together till soft and creamy.
3.Add the bicarbonate of soda and mix throughly
4.Add the warmed milk and mix throughly.
5.Fold the flour into the butter and sugar mixture.Dough will be soft consistancy as  it needs to be pressed through the  cookie press.

6.Cover and leave the dough to rest for 10 minutes.
7. Divide the dough into 6 parts and roll in to sausage shapes.Place the dough sausage into the bisciut maker and press out biscuits on to greased baking tray.


8.Bake in  a preheated oven 200 degrees C / 400 degrees F  for 15 minutes till golden brown.Transfer to cooling rack.
9. Serve with hot tea.

NB These biscuits can be rolled out and cut into shape with biscuit cutter, if you wish to roll them out instead of using biscuit maker add a little less milk and make the dough slightly firmer to enable rolling out.

You make like :
Masala chai (tea)

Masala Corn on the cob in peanut and coconut gravy.

Masala corn on the cob - Corn on the cob cut into bite sized discs, cooked with an array of aromatic spices in a rich and spicy peanut and coconut gravy.

Ingredients:

2 whole corn on the cob boiled and cut into 1 cm rounds
2 bowls sweetcorn kernels preboiled.
1 medium onion finely diced
1 teaspoon garlic paste
1 teaspoon ginger paste
2 -3 curry leaves
1/2 teaspoon mustard seeds
2 teaspoons salt
2 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon cumin powder
2 oz peanuts coarsely ground
1/2 cup coconut milk
3 green chillies finely chopped
2 tablespoon  olive oil
1 tablespoon tomato puree
1 teaspoon chilli powder

Method:

1.In a pan heat the oil and add mustard seeds.
2. Add the curry leaves  ,ginger/garlic paste and the onions and fry till translucent.
3.Add the tomato puree , green chillies,salt, chilli powder, cumin powder,coriander powder,turmeric and cook till all masala blend.
4.Add the peanuts and cook further 5 minutes.
5.Add the corn on the cob discs and also the loose corn kernels.
6. Add 1/2 cup water and simmer for 10 minutes.
7.Add the coconut milk and simmer for another 5 minutes.A little extra water can be added the gravy should be thick.
8.Transfer to serving dish and garnish with chopped fresh coriander.

Serve with Rice or garlic naan

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Barbecued corn salad.

Chocolate Crunch Nut Barfi

This recipe is so easy to put together and its a firm favorite with my family. We always make it every Diwali or on special occasions. The combination of nut, cereals and chocolate makes it delectable and you will not be able to stop at one piece.

Can I use any cereals?

Yes you can mix and match cereals to your preference, however its better to use non sugar and honey coated cereals as it will make the chocolate crunch barfi too sweet.

What nuts can I use?

You can use any nut combination of your choice as long as you keep the quantities the same.

Can I add Desiccated coconut or coconut flakes?

Yes you can add either desiccated coconut or coconut flakes to the recipe.

Can I add seeds like pumpkin seeds, flax seeds and chia seeds to the recipe?

Yes you can add any of these to the mixture. To do this just reduce the same quantity of cereal and replace with the seeds of your choice.

Can I use Dark Chocolate or White chocolate for the topping?

Yes you can use any type of chocolate as a topping.

Can I use any other type of biscuits?

Yes  you can use gingernut biscuits, malt biscuits  or coconut biscuits in the recipe.

Can I make this recipe Vegan and Gluten free?

This particular version is not vegan or gluten free but it can be converted to vegan and gluten free by using gluten free cereals and vegan chocolate.

This picture below is the gluten free version with vegan chocolate. You can see get the same look and taste as the non vegan and gluten free version.

Yield: 24 Pieces

Author: Nayna Kanabar

Print

Chocolate Crunch Nut Barfi

A lovely sweet made with chopped cashew nuts, almonds, pistachio nuts, cereal-corn flakes, rice crispies , cocoa and golden syrup. Topped with delicious smooth milk chocolate. Simple and easy to make using basic ingredients.

Prep time: 20 MinCook time: 10 Mininactive time: 60 MinTotal time: 1 H & 30 M

Ingredients

• 125 g rich tea biscuits
• 250 g digestive biscuits
• 50g butter
• 50g bowl rice crispies
• 50g bowl cornflakes
• 50g desiccated coconut
• 250g mixed coarsely chopped nuts (almonds/pistachio /cashews)
• 250g golden syrup
• 3 tablespoons cocoa
• 300 g milk chocolate
• 50g White chocolate for decoration

Instructions

1. Crush the biscuits and cereal and add it to a large bowl. Add chopped nuts and desiccated coconut. Mix
2. Melt the butter in a pan, add the cocoa powder and golden syrup.
3. Pour the syrup into biscuit, nut and cereal mixture, and mix thoroughly till everything is evenly coated.
4. Place mixture in a greased thali, press it to pack it tightly in the thali, smoothing it out and leave to set.
5. Melt the milk chocolate and when it is melted pour over the set barfi mixture.
6. Melt the white chocolate separately , when it has melted fill a piping bag with the white chocolate and pipe vertical lines over the milk chocolate.
7. Take a cocktail stick and feather the white chocolate into the milk chocolate either by drawing vertical lines or swirls.
8. Leave to set, once set cut in slices and enjoy.

Notes:

You can use any combination of cereals and nuts of choice.

You can use white chocolate or dark chocolate.

If you wish to leave out the feathering on the barfi, you can garnish with chopped nuts or rose petals or just leave with the milk chocolate topping.

Calories

279.40

Fat (grams)

15.45

Sat. Fat (grams)

6.63

Carbs (grams)

32.52

Fiber (grams)

1.84

Net carbs

30.68

Sugar (grams)

18.94

Protein (grams)

4.41

Sodium (milligrams)

133.14

Cholesterol (grams)

8.84

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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How long can I store this barfi for?

The Chocolate crunch nut barfi will last up to 2-3 weeks if kept in the fridge in an air tight container. It's best to take it out and keep at room temperature for 30 minutes before serving.

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Indian Sweet Recipes

Mango, Almond and Coconut Ladoos

Pistachiou Barfi

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Coconut and Nut Barfi

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Apple Crumble with Vanilla custard.

Tart apples with a crispy crunchy crumple topping, laced generously with vanilla custard.

Ingredients:

2 large bramley cooking  apples
2 tablespoons brown sugar
1/2 teaspoon cinnamon powder
I packet custard mix.

Crumble:

8 oz plain flour
4 oz butter (cold and cut into small cubes)
3 oz sugar

Method:

1. Peel and core the apples and cut into thin slices , place then  into a large bowl.
2. Add  2 tablespoons of brown sugar and the cinnamon to the apples and toss together.
3. Grease a shallow baking dish and spread the apples evenly  in the bottom.
4. In another bowl  add the flour and using light hands rub the butter to form a bread crumb type of mixture.
5. Stir in the sugar.
6. Add the crumble topping on top of the apple slices and coat evenly.
7. Bake the crumble in a preheated oven  4oo degrees F / 200 degrees C for 30 minutes or until crumble starts to take on a golden brown colour.


8. In a bowl add the custard powder and add boiling water to make the custard as per packet instructions.Stir in 1 teaspoon of vanilla.
To serve  place a portion of apple crumble on a serving dish and generously spoon vanilla custard over the top.

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Apple Cake

Spinach Rice ~Blog Hop Wednesday 2nd November.

This is my 6th entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.


This weeks challenge I have been assigned Ayeesha's blog Taste of Pearl City, when I checked out her blog to select a recipe, I was amazed at the content but more so with the fantastic photos of all her dishes.I wanted to savour each and dish. Having indulged in lots of rich food over the festival period , I choose to make this simple spinach rice dish. The only changes I made was to replace the carrots with the peas. It turned out delicious.

Fragrant basmati rice cooked with tender sweet peas and spinach.

Ingredients:

8oz  Cold cooked Rice
4oz fresh baby Spinach finely chopped
2 oz boiled peas
1 teaspoon finely chopped chilies
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
5-6 curry leaves
1/2 teaspoon salt
1/2 tablespoon olive oil

Method:

1. Heat oil in a pan when it is hot add the mustard seeds, curry leaves, cumin and green chilli.
2. Add the chopped spinach and saute for 1 minute, then add the boiled peas, turmeric powder and salt.Cook until the spinach has wilted , this should only take a few minutes
3. Add the boiled rice to the cooked spinach mixture and stir fry gently.

Transfer to a serving dish .
Serve with Pickle and yoghurt raita.

You may like:
Lemon Rice