Posts tagged MLLA

Veggie Blackbean Pattie

I’ve been taking it easy the past few weeks - pracastinating actually. So I’m actually making an effort to sit down and write this post. Can you imagine life for a month without cable/tv? 6 months? 1 year? We completed a year without one successfully. And I’m pushing to make it two! It’s not that I dont watch any show - I do! But it’s mostly whatever comes on hulu or youtube. I used to be addicted to netflix and had to literally use nicotine patches to get rid of that addiction and finally have been clean for 6 months now. *YAY*

Also my laptop is more like a desktop these days - can’t move it around too much which means my bathroom and bedroom are free from its clutches. I’m diverting my energy into other avenues - knitting, stitching, reading to name a few.

Also there’s a small get-together 3 weeks from now and I wanted to get something for the people I wanna meet. I’m just not sure what to get them - nothing too fancy and definitely handmade and not buttery either. Pinterest has some great DIY ideas but I’m still looking for something more feasible.

I’ve also not been cooking much of late - nothing blog worthy atleast. This weekend as a therapy I decided to make something healthy, tasty and involving hard labour(read more prep time). (R)oomie loves BK Veggie Burgers(no cheese) - it’s been his quickfix for many years now. Since I decided to go healthy for a bit - I decided on veggie patties. They are what I like to call “Veggie Energy Bars”…

Combine with with some more fresh veggies and whole grain bread and you have a complete meal. We had this for brunch and kept snacking on the patties whenever hunger struck. I tried to click a decent picture of the assembled product and royally failed.

Breakfast as they say is a very important meal of the day which is supposed to keep you on your feet most of the day. We end up eating heavy lunches and dinners(pretty late too) which again causes us to skip our breakfast (catch22? vicious circle?) and we are trying to change all of that.

I’m done with the niceties and will now get into the recipe details. For a change I put up text on my photos with the ingredient details. But being the nice person I am, I will repeat it here for you :D

What you will need:

For the Pattie:

Black beans - I soaked 1/2 cup overnight and pressure cooked it. You may want to use canned ones instead to make the job easier. I like doing the overnight thingie.

Olive oil - 1/2 Tbsp and some more for frying the patties(you can alsobake them but I didn’t this time)

Onion - Medium sized finely sliced

Green pepper - Medium sized finely chopped (as much as the onion)

Ginger - 1/2” minced/chopped finely

Garlic - 3 pods (Same as above)

Baby carrots - 5(boiled and drained and cut to 1” pieces)

Cauliflower - 1/2 cup(same as above)

Breadcrumbs - 1/2 Cup and some extra for coating

Cumin - 1/2 Tsp

Turmeric - 1/2 Tsp

Chili powder - 1/2 Tsp

Pepper - 1/4 Tsp (avoid if you prefer less spicy)

*Teriyaki Sauce - 1 Tbsp

*Soy sauce - 1/2 Tbsp

*Ketchup - 1 Tbsp

*Pesto - 1 Tbsp (I used the kirkland brand pesto that I got from Costco)

*Mix the above 4 ingredients and keep aside.

Mash the black-beans in a large mixing bowl.

Heat olive oil in a heavy bottom vessel and add the cumin. Add onion, ginger, garlic and saute for 2-3 minutes on high. Once the onion turns translucent add the green pepper, turmeric and chili powder and saute for 3-4 min. Add the *sauce to the mixture and mix for about a minute and turn off the heat. Add this mixture to the mashed black-beans and mix well. Now add the carrots and cauliflower and mash slightly and mix well. Lastly add in the breadcrumbs. Drain off as much liquid as possible while using the black-beans to avoid a runny mixture.

Prepare the patties by making them into 3/4” sized balls and flatten gently to make a disc shape. Have some of the breadcrumbs ready on a plate and gently place the flattened pattie to coat one side and then the other. Use your hands to dust a bit on the sides too. Once all the patties are ready, heat some oil on a non stick pan and slide the patties giving enough space to maneuver. Each side takes about 3-4 minutes on medium high. The breadcrumbs give the patties a crumbly exterior while being super soft as you bite into it. Serve hot or as desired.

We had some really healthy whole grain bread from Costco that was crying to be used and so I toasted it and layered some readymade coriander chutney, fresh cucumber and tomatoes with the pattie and served it for brunch.

**Surprisingly I didn’t feel the need to add any salt but if you think you need some, please make sure you add it to the pattie mix.

Do you feel the need for something sweet after all of that? Drop in at my neighbour’s for some yummy strawberry(picked fresh off the farms) cake and preserve!

Sending this off to MLLA 36, hosted by Served with Love, originally Susan’s brainchild.

1 note 

Vegan French Toast:
It’s easiest to pick recipes off from else where. I’m not a vegan but a lot of Indian cooking has vegan ingredients. I first saw Vaishali’s blog and was amazed at her passion for animals and vegan food. I love animals but I’m still an eggitarian(eggs+vegetarian). Meaning I eat eggs and still use animal products like milk, honey, silk, cheese etc. It doesn’t mean I don’t like tofu(I love tofu) but i haven’t turned vegan. Her line ‘I love animals, and I love great food. But I don’t care to mix the two' is a favourite of mine.
This is the recipe I followed and it’s my 100th post(not recipe though)!
The only difference is that I used whole grain bread instead of whole wheat. The rest of the ingredients are pretty easy to get. Eat 1 slice and and I assure you your tummy will stay full for quite a while. Enjoy…
P.S: I got stopped at a railway crossing after almost a decade. I counted the bogies like I used to, on my way to school. There were 9…

Vegan French Toast:

It’s easiest to pick recipes off from else where. I’m not a vegan but a lot of Indian cooking has vegan ingredients. I first saw Vaishali’s blog and was amazed at her passion for animals and vegan food. I love animals but I’m still an eggitarian(eggs+vegetarian). Meaning I eat eggs and still use animal products like milk, honey, silk, cheese etc. It doesn’t mean I don’t like tofu(I love tofu) but i haven’t turned vegan. Her line ‘I love animals, and I love great food. But I don’t care to mix the two' is a favourite of mine.

This is the recipe I followed and it’s my 100th post(not recipe though)!

The only difference is that I used whole grain bread instead of whole wheat. The rest of the ingredients are pretty easy to get. Eat 1 slice and and I assure you your tummy will stay full for quite a while. Enjoy…

P.S: I got stopped at a railway crossing after almost a decade. I counted the bogies like I used to, on my way to school. There were 9…

1 note 

Punjabi Kadhi

You can find a zillion recipes out there from different regions not too different from each other. Some have pakoras(deep fried onion dipped in gram flour) and some don’t. Some have palak(spinach) and some don’t. This is considered comfort food by many Indians. Hot kadhi with steaming rice accompanied with papad and a spicy pickle. It takes quite a while to prepare but the wait is worth it.  Also given that it can be stored for 3-4 days and consistency changed by adding the required amount of water makes it all the more likable.

Another thing about this is its simplicity. This recipe is closest to what I followed. In English they like to call it ’ Spinach in yogurt based sauce’. Since the main ingredient is Gram flour, I think its a pretty good entry to the MLLA event #28 hosted by Divya this month. The MLLA is originally Susan’s brain child.

What you will need :

  • Low fat yogurt - 2 cups
  • Gram flour (besan) - 4 Tbspn
  • Spinach washed & chopped
  • 1 tsp. black mustard ( rai) seeds
  • cumin (jeera) - 1 tspn
  • cloves (laung)- 2-3 
  • whole dry red chillies - 2 
  • Garlic - 4 pods finely chopped
  • Ginger - as much as garlic again finely chopped (You can substitute the above two with ready made or home made ginger garlic paste. But be sure to go light on salt)
  • Green chili - 1 finely chopped
  • Turmeric powder - 1 Tspn
  • Coriander powder - 2 Tspn
  • Paprika - 1 Tspn
  • Salt to taste
  • Oil - 1 Tbspn


Procedure :

  1. Whisk yogurt and gram flour and all dry spices(Turmeric powder,Coriander powder,Paprika) to remove all the lumps. Use a blender if you want a smooth paste. Add enough water to form a pouring consistency. Keep aside.
  2. Heat little oil in a heavy bottom vessel and add mustard seeds, cumin, whole red chillies, cloves, green chili, ginger and garlic.
  3. Add the yogurt mixture to the pan.
  4. Add around 4 cups of water. Bring to a boil and then set it to medium high. The gram flour takes a while to cook so let it boil for about 30 minutes. Keep stirring every few minutes else it will form a blob at the bottom of the vessel.
  5. Add the chopped spinach and let it cook for another 20 minute.
  6. Add water to keep the consistency to your liking and bring to a boil. Adjust salt to taste.
  7. Garnish with fresh coriander.

My previous MLLA entries: MLLA27, MLLA26, MLLA25

1 note 

Thai Salvadorean Beans Curry:

Ingredients:

Salvadorean Beans - soaked overnight and cooked real soft. I’d suggest black eyed beans too for a variation.
Oil 1/2 Tbspn
Onion - 1 Cup chopped
Tomato - 1 Cup chopped
Boiled potato - 1 Cup(cut in cubes)
Thai oriental curry powder - 1 Tspn
Thai garlic chili paste - 1 Tspn
Coconut Milk - 1/2 Cup
Lemon wedges and Cilantro for garnish

Heat oil in a deep bottom non stick vessel and add the Onion and keep tossing around till the onion turn as translucent as you want it to be. Some prefer it golden even but not me.
When the Onion is ready add the tomato and cook till really soft. Now add the curry powder and paste. Add the potato and mix well. Now the boiled red beans go in. Now the coconut milk goes in. Use the water used to boil the red beans to make the gravy as thick or thin as you prefer. Mix well and let it come to a boil.
You must have noticed that I havent mentioned salt. That’s because the chili garlic paste has a lot of salt already. Also people, go light on salt for a generally healthy life…
This is off to MLLA hosted by Susan for September…

1 note 

Urad Dal ChutneyUrad Dal - 1/2 Cup Freshly grated Coconut - 1/2 CupCilantro - 1/4th cupAsafoetida - 1 pinchRed Chillis - 5Garlic - 2 podsSalt to tasteOil - 1 TspnRoast Urad Dal for about 3-4 min til it turns a light golden brown. Keep aside to cool. Heat oil in a pan and add the red chillis and garlic. Add asafoetida and the grated coconut. Add fresh cilantro and salt to taste. Grind all the ingredients without adding too much water. A really un-healthy idea is to grind it in oil so preferably avoid it.
This is off to July’s edition of My Legume Love Affair hosted by Siri, originally the brainchild of Susan of the well seasoned cook.

Urad Dal Chutney

Urad Dal - 1/2 Cup
Freshly grated Coconut - 1/2 Cup
Cilantro - 1/4th cup
Asafoetida - 1 pinch
Red Chillis - 5
Garlic - 2 pods
Salt to taste
Oil - 1 Tspn

Roast Urad Dal for about 3-4 min til it turns a light golden brown. Keep aside to cool. Heat oil in a pan and add the red chillis and garlic. Add asafoetida and the grated coconut. Add fresh cilantro and salt to taste. Grind all the ingredients without adding too much water. A really un-healthy idea is to grind it in oil so preferably avoid it.

This is off to July’s edition of My Legume Love Affair hosted by Siri, originally the brainchild of Susan of the well seasoned cook.

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