Veggie Burger

Making burger is my long time wish and finally I have done. My hubby likes the MC Donald’s burger, as I am a vegetarian I go with cheese and lettuce without chicken patties which I cannot satisfy my taste buds. So I just look at the stuff used in chicken burger and I make my own veggie burger at home, in my style. This is my second attempt which is very easy to make and fit for weekend breakfast.

Ingredients
For the Patties:
Cooked Vegetables – 1/2 cup (I used carrot, beans, peas, cauliflower, capsicum)
Potato – 1 big
Sweet corn kernels – 1tbsp
Onion – 1medium
Green chilli – 1no (chopped finely)
Ginger&Garlic paste -1/4tsp
Garam masala powder – 1/4tsp
Chilli powder- 1/ 4tsp
Bread crumbs – 2tbsp
Lemon juice – 1tsp
Coriander leaves few
Salt to taste
Oil -2tsp

To make Patties:

• Chop the vegetables into small pieces and pressure cook for 2 to 3 whistles and smash well.
• Mash the boiled potato. Chop the onion.
• Heat oil in a pan add green chillies, add onion sauté well follow by the ginger & garlic paste and fry until the raw smell leaves.





• Now add the cooked vegetables, mashed potato and add chilli powder, salt, garam masala powder, coriander leaves.





• Fry the mix for few minute until the mix does not stick to the pan. Switch off the flame.
• Allow to mix to cool to room temperature. Now add lemon juice, bread crumbs and mix well.





• Now make round shaped patties. Cook on hot tawa to golden brown crisp on both sides using less oil.

Note:

• You can deep fry the patties in oil too or grill it using oven.
• I used the veggies available in my pantries, can use veggie of your choice.
• You get four large patties for the given measure of ingredients.

For Filling:
Burger Buns – 4 no
Cheese slice - 2
Onion – 1 no
Tomato -1 no
Lettuce – few
Mayonnaise – 2 tbsp
Honey Mustard sauce
Tomato ketchup

To assemble:

• Chop the onion and tomato into thin roundels.
• Cut the burger bun into half and spread mayonnaise evenly on one side on both.





• Place lettuce leaves and veggie patties on top of it and spread some honey mustard sauce.





• Next place onions and tomatoes on top.Cover with another half bun and grill for 5 minutes.

Serve immediately with tomato ketchup and a drink of your choice.

Note:

• Replace cabbage instead of using lettuce leaves.
• Can use any sauce spread on burger buns per your taste.
• Finally grilling part is optional, it helps to get crispy bottom.
• Choose your choice of stuffing to enjoy the bite.

Sago Kitchadi / Javvarisi Upma

When I started learning to cook and help my mom in kitchen, I start with simple dishes and Sago Upma was one among them. We prepared this upma especially during fasting times as there are no garlic and onions are added. Sago upma is one of the regular dishes which I prepare for dinner as its a light and simple to prepare. Though we get sago in Singapore, I prefer to make this from the sago from variety called neylon sago and also bought from India as this nylon sago very perfect for doing upma and payasam as it is very tiny and won’t be soggy when prepared. It tastes great with simple mango pickle.

Ingredients:

Nylon Sago / Javvarisi - 1cup
Moong dhal - 2tblsp
Green chili – 4no
Cashews – few
Lemon juice – 2tsp
Salt to taste
Coriander leaves few
Oil – 2tblsp

To Temper:

Mustard seeds – 1/4 tsp
Urad dhal – 1/2 tsp
Channa dhal – 1/4 tsp
Curry leaves
Hing – 1/4 tsp

Method:

• Wash and soak the nylon sago in water for minimum four hours or overnight by adding salt. Drain the excess water from it and keep aside.
• Now cook the moong dhal in open kadai till soft, but not mashy.





• Heat a tbsp of oil in a pan and season with mustard seeds once it starts pop up add urad dhal, channa dhal followed by curry leaves, cashews, silted green chilies and add sago and fry for few minutes (5 to 7 minutes), until to drain if there is any excess water from sago and it turns transparent and get soft.
• Then add turmeric powder and the cooked moong dhal to it and mix gently to combine well for a couple of minutes.





• Now switch off the flame and add lemon juice and mix well.





• Finely garnish with coriander leaves.

Serve hot with pickle and enjoy!!

Note:

• Towards the end you could add some grated coconut.
• The sago could also be soaked in beaten curd for overnight and follow the same method to prepare upma, in this case avoid adding lemon juice.

Murungai Keerai Adai

It is one of my fav recipe, normally I plan this for dinner. Its very tastier with drumstick leaves which are very fresh and tender ones. It is highly protein rich and nutritious adai with lot of medicinal values from drumstick leaves and with a combination of lentils.

Ingredients:

Raw rice – 1cup
Idly rice / parboiled rice – 3/4 cup
Toor dhal – 1cup
Red chillies – 6 to 8nos
Drumstick leaves - 2 cups
Hing – 1/4tsp
Salt to taste

Method:

• Clean and wash the drumstick leaves and set aside to drain the excess water.
• Wash and soak the rice and dhal together for 2hrs.
• Grind along with red chillies into rava consistency.
• Now add drumstick leaves, salt and mix well, the batter should be thiner than normal dosa batter.





• Heat tawa and spread some oil and pour the batter as thick adai or spread by using your palm and get cook on both sides.Enjoy the soft, crispy and tasty adai.

Serve with avial, curd or onion chutney.

Note:

• No need to ferment the batter.
• To make soft adai, the ratio for dhal and rice should be equal.
• Also can add chopped onions along with drumstick leaves.
• To enhance the taste use butter instead of oil to make adai.
• As the dhal and leaves takes time to digest, early dinner is best.

Thakkali Dosai / Tomato Dosa

I came to know this recipe from my friend Aarthi’s mom. I like her cooking very much and so sweet of her to share some of her recipes to me and tried my own. Usually I don't like the tomato flavor but when I tasted this tomato dosa I started liking it and really enjoyed the flavor too.  It taste very soft and crispy in texture, me and my husband started liking it and added in our regular menu for dinner. Take this opportunity to thank the aunt for sharing such delicious recipes with beautiful tips.

Ingredients:
Idly rice – 1cup
Ripe tomatoes – 2 no
Red chilli – 2
Salt to taste

To coarse paste:
Jeera / cumin seeds – 1/4tsp
Onion – 1no

To temper:
Oil – 1tsp
Mustard seeds – 1/4tsp
Hing – 1/4tsp
Curry leaves few


Method:

• Wash and soak rice for minimum 2 hours.
• Make a coarse paste of onion and cumin seeds and keep aside.





• In a mixer grind the soaked rice along with chopped tomatoes and red chilli into smooth batter by adding little water.





• In this batter mix the coarse paste of onion and cumin seeds, required salt and temper with mustard, curry leaves and hing.
• Heat tawa and pour a batter and drizzle some oil, as u make for normal dosa and cook on both sides.

Serve hot with coconut chutney or sambar!!

Note:

• Adding onion as coarse paste gives crunchy and nice flavor.
• Can also add chopped onions as topping for the dosa instead of grinding.
• Batter will be good for 3 days in a refrigerator.
• The consistency of the batter should be normal dosa batter.

Godhumai Dosai / Wheat Dosa

I make this dosa for every two weeks once. It is one of the bachelor’s recipe too. My hubby said that before marriage he use to prepare this dosa often as it’s very easy to prepare for dinner. It is very comfort and tastes delicious too.

Ingredients:

Wheat flour – 1cup
Rice flour – 1/2 cup
Green chilli – 2no
Curry leaves few
Mustard seeds
Hing – 1/4 tsp
Salt to taste

Method:

• In a bowl mix wheat flour, rice flour, silted green chilli, curry leaves, hing and required salt and mix well with water into thin batter without any lumps and temper with mustard seeds.


• Let the batter sit for half an hour.
• Heat tawa and take one ladle full of batter and spread starting from end and finish with middle in a circular motion as you prepare for rava dosa. Drizzle some oil and cook on both sides.

Serve hot with Chutney or Sambar.

Note:

• For crispy dosa the consistency of the batter should be watery as we prepare for rava dosa.
• Reduce the quantity of rice flour into 1/4 cup for soft dosa.

Spicy/ Kara Dosa

This is so tasty and spicy dosa which is my family’s favorite. A variation for usual dosa with flavorful taste. The best thing is, the kitchen will be filled with a nice aroma while making the dosa which is really tastes yummy.

Ingredients :

Raw rice – 1cup
Parboiled rice – 3/4cup
Toor dhal – 3/4cup
Onion - 1
Red chili – 6
Tamarind small piece
Curry leaves - 1 spring
Coriander leaves – few
Garlic – 2no
Ginger – 1”piece
Cumin seeds – 1/4tsp
Asafoetida - 1/4tsp
Salt to taste

For seasoning:

Mustard seeds – 1/4tsp
Curry leaves few

For Garnishing:

Onion – 2cup (finely chopped)
Coriander leaves few (finely chopped)

Method:

• Wash and soak the raw rice, parboiled rice and toor dhal together for two hours.
• Grind it along with other ingredients into fine batter.
• Let this batter ferment for four hours.
• Dilute with water into dosa batter consistency.
• Then season with the mustard seeds and curry leaves.



• Now heat a skillet and pour a ladle of batter in a circular way and sprinkle chopped onions (optional) (I personally like adding more onions on dosa) and coriander leaves and add a tsp of oil.
• When it turns slight brown in the edges flip it over and make a crisp on other side too.

Serve it hot with Onion chutney, pickle or curd.
Note:

• The batter can make dosa without ferment too but gives different taste.
• Even can sauté onions and mix in batter itself and make dosa.
• You can enjoy it plain spicy dosa without adding onion and coriander leaves.