Sunday, August 2, 2015

Chickpea Burger Patty

I was hooked to Honey bunches of oats cereal for everyday breakfast.  Finally I decided to come out of it and tried oatmeal variations and then tried this Chickpea  patty.

Preparation Time - 5-8 hrs (for soaking)
Cook Time - 30 mins
Makes - 8-10 patties

Measurements & Ingredients:

  • Chickpeas (chana/Kabul kadale) - 1.5 - 2 cups
  • Carrot(grated) - 1
  • Onion - 1 (cut into small pieces)
  • Green Bell Pepper(capsicum) - 1 (cut into small pieces)
  • Boiled and mashed potato or Bread Crumbs or Wheat flour or Maida - less than 1/4 cup
  • Other vegetables of your choice(optional) - corn, cabbage, green peas etc
  • Coriander leaves - a handful
  • Red chili powder - 1.5 tspns
  • Cumin powder - 1 tspn
  • Amchur powder(optional) - 1/2 tspn
  • Salt
  • Oil
Method:

Soak the chana dal in water for 5-8 hrs and then boil it with some salt for about 3-4 whistles in pressure cooker.  Once the Pressure cooker is cooled, drain the water and let the chana cool for some time.  Later grind the chana without water or minimal water.  You don't want a paste here.  It has to be semi ground.  The texture should still be rough and not like a paste.

Take it out in a large mixing bowl and add all the chopped vegetables, salt, red chili powder, amchur powder, jeera powder, coriander leaves, 2 tspn oil and mix well.  Here I have also added corn as I had in my freezer.  To get the mixture to bind well add the boiled and mashed aloo or any of the flour.  Just add enough to get the binding.  If you add too much, the taste of the flour will be prominent, which we do not want.



Now make balls out of the
mixture, and flatten it like
patties or cutlets. 
 

Heat a griddle or tawa and
shallow fry them on both sides with some oil.

Once they are cool, you could freeze them in zip lock bags and thaw them whenever needed.



 Serve the Chickpea Patty with either Burger Buns or regular bread.  Also, you could slightly toast the bread before you add the patty.







Note:
You could serve the patty with lettuce, onion, tomato ketchup or any addition of your choice.

Saturday, August 1, 2015

Panchmel Dal

I had heard about the Panchmel dal and was searching for the recipe.  Finally I came across this recipe from www.maayeka.com and decided to try it.  It turned out to be awesome.
 
Preparation Time - 10 mins (excluding dal soak time)
Cook Time - 45 mins
Serves - 4-6 people

Measurements & Ingredients:

        Dals:
  • Bengal gram(channa dal/kadale bele) - 1/4 cup
  • Yellow Lentil( moong dal/hesaru bele) - 1/4 cup
  • Red lentil( masoor dal/masoor bele) - 1/4 cup
  • Pigeon peas( toor dal/togari bele) - 1/3 cup
  • White lentil(urad dal/uddina bele) - 1/3 cup
        Vegetables:
  • Spinach - 3 full cups
  • Potato - 1 medium
  • Tomato - 1 big or 2 medium
  • Brinjal - 2 medium
  • Green chilies - 3
  • Ginger - 1 inch
  • Fresh coriander leaves
  • Lemon juice - 2 tspn
        Spices:
  • Turmeric powder - 3/4 tspn
  • Dhaniya powder (coriander powder) - 1 tspn
  • Garam masala powder - 1/4 tspn
  • Salt
      Tempering:
  • Ghee - 2 tspn
  • Mustard seeds - 3/4 tspn
  • Cumin seeds - 3/4 tspn
  • Fenugreek seeds(methi seeds) - 1/4 tspn
  • Fennel seeds (saunf) - 1/4 tspn
  • Whole red chilies(Guntur) - 4
  • Asafoetida(Hing) - a generous pinch
  • Cloves - 2
 
Method:
 
 
Chop all the vegetables and keep them ready.
 
 
 
 
 
 
 
 
  

Wash all the dals and soak them in water for 20 - 30 mins.  Later pressure cook them with enough water for 2 whistles.  If you have do not have time to soak them, then pressure cook for 2 whistles and simmer it for another 7-10 mins.
 
 
 
Once the dal is cooked, take it out in a pan and add all the chopped vegetables (other than coriander leaves and lemon juice), grated ginger, green chilies and spices to it.  Add water to bring it to the dal consistency.  Make sure not to add too much water as we do not want the dal to be too watery.
 
Let it cook on medium heat for about 10-12 mins and then simmer for another 15 mins.  Make sure to stir in between.  Turn off the heat.  Squeeze in the lemon juice.
 

 For the tempering, heat ghee in a ladle.  Once it is hot, add mustard seeds, Cumin seeds, Fenugreek seeds, fennel seeds, whole red chilies, hing and
cloves.  Add this tempering to the dal. 
 
 
  
 

Serve hot with roti or rice.

Sunday, December 22, 2013

Palya Bun(Potato Bun)

Preparation Time - ~2 hrs
Cook Time - 30-40 mins
Makes - 12 buns

Measurements & Ingredients:

  • All purpose flour - 2 cups + 1 cup
  • Sunflower oil/vegetable oil - 3 tbspn + 2 tbsp
  • Sugar - 2 tsp
  • Active dry yeast - 2 tsp
  • Salt to taste
  • Plain yogurt - 2 tbsp
  • 5 medium sized potatoes boiled and mashed
  • Mustard seeds - 1 tsp
  • Black gram(urad dal) - 1 tsp
  • Bengal gram(channa dal) - 1 tsp
  • Asafoetida(hing) - a pinch
  • Curry leaves - 5-7 leaves
  • Green chillies - 4 spicy
  • Turmeric powder - 1/4 tsp
Method:

For the Bun:

Warm 1/4 cup of water until luke warm.  To this add active dry yeast, sugar and 3 tbsp oil.  Mix gently, cover and let it for 10 mins.  Now the mixture would have doubled in quantity with a nice
foam.  Gently mix it. 

Meanwhile add salt to 2 cups of all purpose flour and mix.  To this add the yeast mixture in small quantities and mix to make a sticky dough.  After adding all the yeast mixture add the plain yogurt and make a dough which will be very sticky in consistency. 


Smear your forefingers with some cooking oil and coat the sticky dough with oil.  Cover this dough with a wet cloth or wet paper towel(make sure all the water is squeezed out of the paper towel/cloth before covering the dough).  Let it sit in a warm place for an hour.  If the room temperature is not warm enough, place the bowl in the oven with the oven light on.  Do not turn on the oven. 


Meanwhile heat a pan, add 2 tbsp oil.  Once the oil is hot add mustard seeds, bengal gram, black gram, curry leaves, hing, green chillies, turmeric powder and then the mashed potatoes. 


Mix well, add salt and mix.  Leave it for a couple of mins for the flavor to blend.  Switch off the stove and let it completely cool.  Then make 12 equal parts of this mixture and keep it aside.



After an hour of the dough rising, take it out.  Add some all purpose flour in small quantities and knead the sticky dough until it becomes a soft but non sticky dough. 





It may take 10 mins for the kneading the sticky dough with extra all purpose flour to make it non sticky.  Once you get a nice ball, divide the dough into 12 equal parts.  Make round balls out of the 12 parts. 






Take a round ball, spread it flat with your forefingers either on a flat surface or the palm of your other hand.  Now place the potato mixture on this flattened dough and cover the potato mixture with the dough by making sure the potato mixture is all covered.



Smear the foil with some oil and place all the potato stuffed balls on the foil with enough gap between each because the balls will rise in size.  Now cover the potato stuffed balls with a wet paper towel or a wet napkin and let it sit in a warm place for 45-40 mins. 

Now preheat the oven at 375 degree F.  Coat/brush the potato stuffed balls with some butter. Once the oven is preheated bake it for 20 mins then flip the buns over and bake it for another 10 mins. 

Finally take it out of the oven and serve hot with chai!






Note:

I added yogurt to make the buns nice and soft.  You could skip it for any reasons.  The difference would be in the softness alone and not the taste.

Saturday, December 21, 2013

Besan Unde(Besan ladoo or chickpea flour sweet balls)

Preparation Time - 5-10 mins
Cook Time - ~1.5 hrs
Makes - 10-15 ladoos

Measurements & Ingredients:
  • Kadale hittu(Besan or chickpea flour) - 2 cups
  • Sugar - 2 cups
  • Ghee(clarified butter) - 1.5 cups
  • Cardamom powder - 1/4 tsp
  • Cashew nuts - 2 tbspn
  • Raisins - 2 tbspn
Method:
In a pan(preferably non
stick or a heavy bottom
pan) add the besan and 
dry fry on a very low
flame/heat until the
raw smell of the besan
is gone and it turns
light pink or
light brown.  This may take 45 mins on a heat of 2-3(10 being the highest).  You can make out the color difference between raw besan and the fried one. 


Now add 1 and 1/4 cup melted ghee and mix well as the heat is on.  Fry this mixture for another 10-15 mins on the same heat.   






The mixture at this
point will be like a
paste. 










Keep stirring on the
same heat and you
will notice all the
ghee being abosrbed
and it will become less watery.  Do not add sugar at this point.  



Switch off the heat
and let it cool until
cold.  Once the mixture is cooled completely, add cardamom powder, fried cashwe nuts and rasins, and the sugar. 







Mix well.  Since you add sugar now, the mixture will be solidified and no more will be like a paste.  If you feel you need to add more ghee add in the remaining 1/4 cup ghee and mix well. 



Now make round balls. 
Store them and enjoy as you need!




Note:
1. If your sugar is granular, you will have to powder the sugar before adding. 
2. Make sure to add sugar only after the besan mixture is completely cooled, else the heat in the mixture will disolve the sugar and the entire mixture will become a paste.
3. Make pieces of the cashew nuts and raisins to avoid breakage when forming the balls.
Holige(Obbattu/Puran Poli)

Preparation Time - 4 hrs
Cook Time - 1 hr
Makes - 20 holiges

Measurements & Ingredients:

For the Hoorna or stuffing
  • Kadale bele(channa dal) - 3 cups soaked in water over night
  • Togari bele(Toor dal) - 1/2 cup(Optional)need not soak in water
  • Bella(Jaggery) - ~2.5 - 3 cups
  • Cardamom powder - 1/4 tsp
  • Dry grated coconut - 1 cup(optional)
  • Oil - 4-5 tbspn

For the Kanaka or dough
  • Maida(all purpose flour) - 3/4 cup
  • Chiroti rave(Fine sooji) - 1 cup
  • Turmeric powder - 1/2 tsp
  • Salt - to taste
  • Oil - 1/2 - 1 cup

Method:

For the hoorna or pooran or stuffing:
Boil the channa dal in a pressure cooker for upto 3 whistles with just enough water to soak the dal.  Do not add too much water.

Once the pressure is off, drain out the water and let it completely drain for about 15 mins.  Or spread it on a kitchen paper towel so that the extra water gets drained. 

After it is cooled, grind it into a paste without adding any water.  While making the paste, add the jaggery and dry coconut. 


In a heavy bottom pan heat the oil and add the dal and jaggery paste and stir it occasionally.  Add the cardamom powder and a pinch
of salt.  The flame has to be on low medium to avoid burnt hoorna.  Initially it will be a little watery because of the jaggery melting, but after 20-30 mins you can notice the hoorna will start getting thicker. 

The right consistency is when you wet your hands you must be able to make a ball with the hoorna.  Turn off the heat now and let it cool completely.  You can make a big lemon size ball out of the hoorna and keep it aside.






For the kanaka or dough:


Mix the chiroti rave, maida, turmeric powder and salt. 







Add water in small quantities and make a dough like the chapathi dough.  Pour enough water to submerge the dough.  Leave the dough submerged in water for 3 hours. 




After 3 hours pour out the water and add add 3/4 - 1 cup of oil and knead the dough well for 3-4 mins.  Let this dough sit for about an hour.





By the end of the hour knead the dough for a min.  When you take a part of the dough you will see it as an elastic dough which is how it should be.  It will not be like the chapathi dough(firm when you take a part of the dough).





Making the holige or puran poli

Take a small part of the dough (half of the size of the hoorna ball) flatten it on your palm.  Take the hoorna or stuffing and place it on the flattened kanaka. 





Cover the hoorna with the kanaka and make sure the entire hoorna is sealed well with the kanaka.






Dip this ball in maida or wheat flour and
gently start rolling it out like for aloo
paratha or chapathi.
Dust some flour if needed but not too much.  Make it as thin as possible without tearing the kanaka open and the hoorna sticking out. 



Put this flattened
holige
on a heated griddle
and cook it with oil on both the sides until
both the sides are cooked with a nice
golden brown color. 


Enjoy it warm with a
dollop of ghee!






Notes:

1. I used a non stick pan for the hoorna for the reason that it will not stick to the pan.

2. By adding a pinch of salt to the hoorna it enhances the taste of sweetness!!  You may skip this since it is optional.

3. I used a grinder to make the paste for the hoorna because if a blender is used we will have to add water to make a paste as it will not blend without water.  But if you have an Indian mixer that works fine too.  The hoorna will be done well if no water is added.

4. I used chiroti rave and maida whereas I know that some people use only wheat flour for the dough.  I felt that the taste of chiroti rave with maida is better when compared to wheat flour.

5. Do not worry to submerge the dough in water.  It will not dissolve or get spoilt.  It will make the dough soft.  Earlier my mom used to soak the entire dough in oil to make it soft, but now I am soaking it in water to reduce the oil usage and trust me the result is the same softness. 

6. I roll the holige with a rolling pin but it is up to you if you want to flatten using your forefingers, in that case do not dip it in the flour instead you have to smear your forefingers with some oil frequently.

7. The thinner holige the better will be the taste, however make sure not to tear it :)
 

Saturday, September 15, 2012

Vegetable Patties(Vegetable Cutlet)

Preparation Time - 1 hr
Cook Time - 15 mins
Makes - 20-25 cutlets

Measurements & Ingredients:
  • Mixed Vegetables, cut - 2 cups (carrot, beans, cauliflower, green peas)
  • Potatoes - 4, boiled, peeled and mashed well
  • Bread crumbs - 1-2 cups
  • All purpose flour (maida) - 1/4 cup
  • Oil - 3 tbsp
  • Cumin powder (jeera powder) - 1.5 tsp
  • Coriander powder (dhaniya powder) - 2 tsp
  • Red chili powder - 3-4 tsp or as per taste
  • Salt - as per taste
  • Garam masala powder - 3/4 tsp
  • Dried fenugreek leaves (Kasoori methi) - 1/2 tsp, crushed
  • Lemon juice - 3-4 tsp
  • Oil - for deep frying
Method:
 Boil the mixed vegetables and drain out all the water using a strainer.
Mash them a little (not fully) and spread it on a paper towel to take out all the excess water. Pat dry and keep it aside.

Heat 3 tbsp oil in a pan and add the boiled vegetables except potatoes. To this pan add red chili powder, garam masala powder, salt, jeera powder, dhaniya powder and kasoori methi and lemon juice. Mix well on a low medium heat for about 5-7 mins to take out the remaining moisture from the vegetables.
Let this cool and then mix this with the boiled and mashed potatoes. Check for the salt and spice levels and adjust as per your taste.
Make big lemon size balls out of this mixture. Flatten the ball to make patties of 1/2 inch thickness and keep these aside.
Make a paste out of maida and water. This paste should not be too watery nor too thick. Simultaneously heat the oil for frying (on medium high heat). 

 
Dip the patties in the maida paste and immediately coat it with the bread crumbs. 

Do the same for all the patties, but in batches of how many can fit in your pan for deep frying. If you do it for all the patties, the water content will get into the patties, so dip and coat as you are ready to fry them.
 Make sure the oil in heated well before dropping the patties in it. Fry it on medium heat and make sure both the sides are fried.

Drain the excess oil on a paper towel and serve with Sweet chutney and Green chutney or simply with tomato ketchup!
 
Tips:
  1. If you feel the mixed vegetable mixture is not firm enough and may break when deep frying, just add a couple of tsps of all purpose flour(maida) and mix.  Then continue with the same procedure.
  2. Instead of deep frying, you could also shallow fry.  There will definitely be a change in the taste, but it is still good enough!

Monday, September 3, 2012

Semolina Idli/Rave Idli

Preparation Time - 15 mins
Cook Time - 20 mins
Makes - 16 idlies

Measurements & Ingredients:
Semolina(Sooji/Upit Rave) - 1 cup
Buttermilk - 2 - 2.5 cups
Grated frozen or fresh coconut (optional) - 1/2 cup
Carrot - 1 big, grated
Cashew nuts (optional) - 3 tbsp
Oil - 4 tbsp
Mustard seeds (sasive) - 1.5 tsp
Asafoetida - a pinch
Red Chili - 1-2, broken into halves
Curry leaves - a few sprigs
Salt - to taste

Method:
Heat oil in a pan, add mustard seeds, asafoetida, curry leaves and red chillies.
Then add the semolina and fry on a low medium heat for 5 mins or until the raw smell of semolina goes and changes color slightly.  Add the grated carrot, fresh or frozen coconut (if using), cashew nuts and mix well.  Leave it on heat for a couple of mins and then switch off the heat.

Add salt and butter milk.  The consistency should not be too thick or too liquid.  Mix well.
 Smear the idli plates with a little oil, fill in the plates with the idli batter, place these plates in a pressure cooker which has a little water in it.  Let the steam start releasing.  Do not put the weight.  From this time, set the timer on for 8 mins.  After 8 mins, switch off the stove, let the pressure cooker cool for 2 mins.

Take out the idli plates and let it cool for 3-4 mins.  Scoop the idlies with a spoon which is dipped in cold water so that the idlies do not stick to the spoon.
Serve hot with coconut chutney!







Note:
1. Add the buttermilk when you are ready to make idlies because if you add butter milk and leave it for a long time, the semolina will absorb the buttermilk and will become too thick.  If for any reason this happens, you can add more buttermilk or water to get to the right consistency
2. I do not add soda.  Even without adding soda the idlies will be very soft.  For this, you need to get the right consistency.  Make sure the batter is a little thinner than regular idli batter.  If it is too thick, the idlies become hard.