Spicy Veggie Puffed Rice

Though there are many recipes using puffed rice, this is a simple and easiest one. With basic and healthy ingredients it makes a good evening snack for all ages, and the best part is, the making time is just a few minutes and ideal for busy bees.

Ingredients

Puffed ice – 1cup
Grated carrot – 1tbsp
Grated beetroot – 1tbsp
Onion – 2tsp, finely chopped
Tomato – 2tsp, finely chopped (deseeded)
Red chilli powder – 2tsp
Salt to taste
Coconut oil – 2tbsp

Method:

• Take puffed rice in a bowl and add coconut oil, chilli powder, salt and mix well.






• Now add onion, grated carrot and grated beetroot.
• Finely add tomato and give a quick stir and garnish with coriander leaves and serve immediately.

It’s ready to eat, enjoy this quick spicy puffed rice.

Note:

• Mix red chilli powder, salt, oil with puffed rice and store in air tight container and can mix with veggie as and when needed and serve fresh.
• Also can add roasted peanuts for crunchy.
• Add the veggies just before serving otherwise it become soggy.
• There is no any rule for adding the veggies in measurements, can adjust as per your taste.
• Add garam masala powder or any spice powder which suits and satisfy your cravings.
• Adding coconut oil gives nice flavour to the puffed rice.

VazhaiPoo Vadai / Banana Flower Vadai

I like vahapoo vadai for its flavour and tastes. Usually I buy one small vazhaipoo and make into halves and use for making vadai and paruppu usili. Cleaning vazhaipoo is the time consuming but tell you it’s all worth for its taste, you will also agree with me after you try and taste this yummy vadai.
Vazhai poo has lot of health benefits too, especially for pregnant women.

How to clean Vazhai Poo?

• Rub your hands with some oil or wear gloves to avoid sticky and your hand turns black when you clean this banana flower.
• First keep ready with turmeric water which is added with salt.(i.e., a pinch of turmeric + 1/ tsp of salt + 1cup of water).



• Take off the outer petals and remove the bunch of flowers and keep separately. Remove the stamen part from each flowers and chop the remaining part of florets and soak them in turmeric water until use, to avoid turning black.

 

• While adding florets to the vada mixture, drain the water completely.

Ingredients:

Vazhai Poo – cleaned and chopped 1cup
Channa dal – 1/2 cup
Toor dal – 1/2 cup
Red chillies – 3nos
Fennel seeds – 1/4 tsp
Garlic – 3pods
Ginger – 1” piece
Onion – 1 finely chopped)+1/2
Asafoetida – 1 tsp
Coriander leaves few finely chopped
Curry leaves few finely chopped
Salt to taste
Oil for deep frying

Method:

• Wash and soak dal for minimum 2 hours. In a blender add red chilli, onion 1/2, fennel seeds, garlic, ginger with soaked dals and grind coarsely by sprinkling less water.





• To this mixture now add the chopped vazhaipoo, chopped onions, coriander leaves, curry leaves, asafoetida and salt to taste and mix well.



• Heat oil in a pan and make a small size vada and drop in oil and cook well in medium flame until crispy and golden brown on both sides.



• Drain the excess oil in tissue paper and enjoy this hot and tasty vadai.

Note:

• You can also soak the florets in buttermilk mixed with water to avoid decolouration.
• Grinding the dal mixture coarsely can get crunchier and crispy vada, you also can grind to smooth.
• While grinding do not add more water.
• Instead of channa dal you can replace pattani paruppu, it tastes so good.
• Don’t make big size vada, as it take time to fully cook.

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.