Homemade Veggie Patties

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I have seen so many times on the food network and online to make the veggie patties at home, but never tried them. When i made the Vegetable balls the left overs mixture inspire me to turn them into veggie patties. My husband loved them and here is the recipe for you Enjoy!!

Ingredients:
Potatoes - 3 Medium
Sweet Potato - 1 Medium
Peas - 1/2 Cup Frozen
Carrots - 3 medium
Long Squash - 1/2 Medium size
Cumin Seeds - 1/4 tsp
Cashew Nuts - 1 Tbsp
Chili Powder - 1 Tsp
Coriander Powder - 1 tsp
Black Pepper Powder - 1/2 tsp
Salt - 1 tsp
All Purpose Flour - 1 Tbsp
Egg - 1
Oil - 1 Tbsp
Coriander Powder - 1/4 Cups





Preparation:

  • Take water in a big bowl and boil the Potatoes and Sweet Potatoes for 13 minutes in the microwave. 
  • Mean while grate carrots and long squash and keep them separately. 
  • Once the potatoes are cooled, grate the Potatoes and Sweet Potatoes keep them aside.


Method:

  1. Heat Oil in the pan, once the oil is hot add Cumin Seeds an followed by cashew nuts.
  2. As they started browning add Grated Carrots. Squeeze the grated Long squash and take out the excess water and add that to the pan. Saute them for 5 min until the raw smell goes away.
  3. Add Chili Powder, Coriander Powder and Salt to the mixture in the pan. Saute for another 3 min until the spices sink into veggies. Now add grated potato and coriander leaves to the pan.
  4. Mix everything well until combine and switch off the stove.
  5. In a small bowl whisk egg and add to mixture followed by all purpose flour and mix well. Keep it aside for 15 minutes.
  6. Take handful of mixture and make into the ball and press it like a patty.
  7. Take Pan and on medium heat , take 1 tbsp of oil in it. once the oil is hot place the patties. after 5 minutes Turn them and let them cook on the other side ( until they get roasted). Take off from heat and let them cool. 
  8. Arrange them on the burger buns or sandwich bread top with onions and tomato and serve with chips.

  
Enjoy this Yummy Yummy Veggie Burger made fresh at home. And also I have saved the rest of the patties in the freezer, when ever you think of Veggie Burger now you know they are 2 minutes away. And these are yummy for your little tummies too.





Serving Tip:   I always use 15 Grain sandwich bread (each slice has 5g protein) . 


Nutrition Info:  You  will be serving 15g protein and 2 servings of vegetables with this dish. 

Tips:

  • Egg and APF acts as Binding agent in this recipe. They will keep the patties together with out falling. 
  • If you want o substitute eggs, you can add 1 bread slice ( instead of egg + APF)


Thai Basil Fried Rice

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When I have invited my sweet sister Sowji to my home for Christmas who is expecting a baby she said 'She was feeling like eating Thai Fried Rice'. So I could n't resist making it for her, and here is the recipe for you  give it a try and enjoy this Thai Traditional Bliss.


Ingredients:
Cooked Rice - 6 Cups
Ginger - 1 inch stick
Green Bell Pepper - 1
Carrots - 2
Green Beans - 1/2 cup
Tomato - 1/2 ( medium)
Cucumber - 1/2 ( medium)
Onions - 1 medium
Thai Chillies - 5
Red Pepper Flakes - 1 tsp
Black Pepper - 1/4 tsp
Salt - 1 tbsp
Hot Chili Sauce - 1 tsp
Soy Sauce - 1 tsp
Thai Basil  Leaves  - 10
Yellow Curry Paste - 1 Tbsp
Oil - 1Tbsp

Preparation:
1. Take the Wok (or Wide Pan) and put it on the stove and add Oil to it.
2. After 1 minute once the oil is hot add few drops of Soy Sauce.
3. Add the ginger slices followed by Onions and chillies. Fry them until the raw smell of the onions is gone.
4. Add Red Pepper Flakes and Black Pepper followed by Green Bell Pepper Slices, Carrots and Green Beans.
5. Saute all the vegetables on High Flame in the wok.
6. Add the Cooked Rice to the wok and Add the salt and Soy Sauce, followed by Yellow Curry Paste.
7. Mix it well so that all the vegetables and flavors get into the rice.
8. Add Tomatoes and Basil Leaves mix it on high flame for 5 minutes
9. Remove the wok form the flame and  transfer it to the bowl and garnish with cucumber slices.
10. Top it with Crispy Chicken or Spicy Chicken Wings and Enjoy this Yummy Thai Basil Rice.



Hint:
You can add variety of vegetables like Orange and Red bell Peppers and Broccoli to this rice.
Ginger and Red Pepper Flakes are the secret ingredients which brings the special Thai flavor to this dish.

Spicy Chicken Wings

2 comments
Ingredients:
Chicken Wings and Legs  ( 5 each)
Tomato Ketchup - 1 Tbsp
Hot Chili Sauce - 1 tsp
Honey - 1 Tbsp
Chili Powder ( Ca-yen Pepper) - 1 Tsp
Coriander Powder - 1 Tsp
Yogurt - 1/4 Cup
Lemon Juice - 1 Tbsp
Bread Crumbs - 1/2 Cup
Salt - 1tsp



Method:

1. Wash the Chicken Wings and Legs and make thin slits and drain them in the colander
2. Take the chicken pieces in to the mixing bowl and add Yogurt, Salt, Chili Powder and Coriander powder and mis it well
3. Add the Chili sauce, Ketchup and Lemon juice
4. Sprinkle the Bread Crumbs on top and cover with lid and let it stand for 30 minutes
5. Take the rectangular Baking Pan and brush with the butter
6. Arrange the Chicken pieces in the pan (with 1 inch distance in between)
7. Keep the Oven at 350 F and bake these for 40 minutes
8. After 20 minutes turn the chicken pieces allowing the other side to cook evenly
9. After 40 minutes, Keep in Broil mode (High ) and let them roast for 5 minutes. Ovens vary in broil temperatures keep watching them otherwise they can easily get burned in this setting
10. Turn the pieces and let the other side roast by again keeping it in broil mode.



Take out the pieces from the oven and let them cool and transfer them to a platter and garnish with Onion slices and Lemon. Honey softens the chili sauces and making the chicken wings crisper. Yummy Chicken wings are ready to be enjoyed with your family. Enjoy!

Garlic and Pepper Vegetable Balls

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For this Christmas I wanted to make some thing special as my family is gathering at my home. Then I have browsed for some appetizers and finally liked this special one at Vah Reh Vah  cooking web site. I have made two versions one is less spicy for kids and other one covered with spicy Manchurian sauce for Big people (that's what my son calls the Adults :-) ).

Source: Vah Reh Vah web site.  Vah Chef used Plantains as the main ingredient. I have replaced them with Potatoes and Sweet Potatoes. Enjoy!

Ingredients:
Potatoes - 3 Medium
Sweet Potato - 1 Medium
Peas - 1/2 Cup Frozen
Carrots - 3 medium
Long Squash - 1/2 Medium size
Cumin Seeds - 1/4 tsp
Cashew Nuts - 1 Tbsp
Chili Powder - 1 Tsp
Coriander Powder - 1 tsp
Black Pepper Powder - 1/2 tsp
Salt - 1 tsp
All Purpose Flour - 1/4 cup
Egg - 1
Oil - 1 Tbsp
Coriander Powder - 1/4 Cups

Manchurian Sauce:
Soy Sauce -  1Tbsp
Garlic - 5 to 6 cloves
Ginger - 1 inch stick
Chilies - 3 to 4 long chilies
Hot Chili Sauce -  1 Tbsp
Garlic Red Chili Sauce- T Tbsp
Red Pepper Flakes - 1 tsp
Black Pepper Powder - 1/4 tsp
Salt - 1/2 tsp
Red Onion - 1/2 medium
Oil - 1 Tsp
Soy Sauce - 1 Tbsp ( based on the consistency)


Method:
1. Take water in a big bowl and boil the Potatoes and Sweet Potatoes for 13 minutes in the microwave.
2. Mean while grate carrots and long squash and keep them separately.
3. Take the Oil in the pan add Cumin Seeds and then Grated Carrots
4. Squeeze the Long squash and take out the water and add that to the pan ( save this water and add it to the Manchurian sauce)
5. Add Chili Powder, Coriander Powder and Salt to the mixture in the pan
6. Mean while grate the Potatoes and Sweet Potatoes keep them aside
7. Once the raw smell of the vegetables is gone add the cashew nuts and potato mixture to the pan
8. Add the chopped coriander to mixture and take it off the stove
9. Add the egg to mixture and all purpose flour. Keep it aside for 15 minutes.
10. Make the balls (small dumplings) and arrange them in the baking pan . Bake them at 350 F for 20 minutes and Broil them at the end for 5 minutes.


Preparation for Manchurian Sauce:
1. Take the Pan and add oil and put it on the stove
2. Add Chopped Chilies, Garlic  and Ginger and fry for 1 minutes
3. Add the Chopped Red Onions to the pan, once the onions becomes translucent add the soy sauce
4. Add the salt, black pepper and red Pepper flakes
5. Add the Ketchup, chilie Sauce and Garlic Sauce.
6. Mix all the ingredients in the pan on high flame
7. Taste and add any other salt or chili sauce accordingly.
8. Add the Chopped Cilantro and Spring Onions.


Once the Vegetable balls cool enough add them to the Sauce and mix them gently ( with out breaking) so that the manchurian sauce gets coated on to the balls evenly.  Transfer them to the platter and garnish with Spring Onions.


For Kids:
1. Save some vegetable balls for the kids and serve them with ketchup as a evening snack
2. Your 2 servings of vegetables can be served with this
3. As lot of vegetables has been used in this and they are not deep fried, it sure will be a healthy , colorful snack for your little one plate.


Serving Tip:
These can be served as an appetizer followed by your wok entries ( rice or noodles) or evening snack followed by hot Coffee. ;-) Hmmm, sounds Yum! Yum! Yum!.

Hint:
When I make this or Veg Cutlets I use the vegetables double portion to make the mixture double. I save half of the mixture to make patties with it and freeze them for later. Once you are ready to eat the patties shallow fry or roast them on tawa  (pan) and enjoy your veg burgers.

Peace with Peas Pulao

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If you want to eat not too spicy and not too sweet rice then this is the dish for you.  Petitie, round and sweet Green peas will make your routine white rice flavorful and adds 1 vegetable serving to your daily plate. This looks delicious and balanced with spices, can be eaten alone or with some spicy chicken curry.


Ingredients:
Basmati Rice - 4 cups
thinly sliced onions - 1 cup
Long Green Chilies - 4 to 5
Green Peas (Fresh or Frozen) - 2 cups
Milk -2 cups
Water - 6 cups
Ginger & Garlic Paste - 1 tbsp
Star Anise - 2
Cardamom - 2
Clove - 4 to 5
Cinnamon - 4
Cumin seeds - 1 tsp
Salt - 1 tbsp
Black Pepper Powder - 1/4 tsp
Coriander Powder - 1/4 tsp
Butter - 1 tbsp
Oil - 5 tbsp
Cashew Nuts - 10
Cilantro - 2 tbsp ( for garnish)


Preparation:
1. First wash the rice and drain it in the colander. Slice the onions and chillies very thin and long.
2. Heat the Oil in the Pan and add the Spices ( Cardamom, Clove, Cinnamon, Star Anise, Cumin Seeds )
3. After 1 minute (you  should sense the nice aroma of spices)  add the Onions and Chillies to the pan
4. Once the onions become translucent ( after 2 min) add the butter and then ginger garlic paste
5. After 1 minute add the peas to the pan, after 2 minutes peas gets blended with onions then add Black Pepper powder and coriander Powder
6. After 1 minute add the Drained Rice to the pan and mix it very well so that all the vegetables and spices gets blend in with the rice. Then Add the salt and mix it well and switch off the stove.
7. Take the rice cooker bowl and add the milk and water, then transfer the rice mixture to the Rice cooker bowl
8. Cook the rice according to the Rice cooker directions
9. Once the rice gets cooked, transfer this into big bowl or platter by spreading allowing it to cool.
10. Mean  while Fry the cashews and decorate them on the rice platter. Garnish with Cilantro leaves.

Yum! Yum! Yum! Peas Pulavo is ready to be enjoyed with your entire family. As this won't be spicy your kids also can enjoy this. The creaminess of milk and sweetness of peas balances the rest of the spices making this rice dish flavorful. Enjoy!!!

Hints: 
1. Coriander powder can be optional for American friends.
2. One can add bell peppers also to make it more greenful. In that case use 1 cup Bell peppers and 1 cup peas.

Serving Tip:  This can be served with Raita or Spicy Curried Chicken.


Sweet and Spicy Spirals

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When ever I make cranberry chutney this is another effortless recipe which is always a big hit  at the parties. As this is not that spicy (HOT spicy) you can enjoy this with your  kids also. My 2 year old enjoyed this a lot this year.

Ingredients:
Pepperidge Farm Puff Pastry - 1 packet ( 2 sheets)
Cranberry Chutney
Egg - 1
Water - 1 Tbs


Method:
1. Thaw the pastry sheets according to the directions.
2. Mix the egg with water in a small bowl.
3. Once the pastry sheets are thawed and even them out rolling with rolling pin gently for 2 times.
4. Brush the sheet with egg wash, this helps the spirals to be bound while baking.
5. Spread the Cranberry Chutney evenly on the entire sheet
6. Roll the sheet from one edge and at the end it looks like a log.
7. Carefully cut the log into (1/2 inch thick) slices. These shapes looks like spirals.
8. Arrange them on the cookie sheet and bake at 375 F for 20 to 25 minutes.
9. After 20 minutes keep checking and when the spirals turns into golden color take them out and let then cool and arrange them on the platter.
10. Yum! Yum! Yum! Spicy spirals are ready with no effort at all.


Serving Tips:
1. One can substitute the cranberry chutney with Mint Chutney or Coriander Chutney.
2. If you want to make this more colorful after applying the cranberry chutney apply another layer of coriander chutney. Spirals will be beautiful with Pink and Green colors.
3. When you apply multiple spreads you have to use less quantity so that the spiral won't oozes the filling outside. If the filling comes outside it gets burnt and does look good.


Hints:
For my vegetarian friends egg wash is optional. or can be substituted with flour wash. Take 1 tsp all purpose flour and mix it water and then brush the sheets with this.

Cranberry Chutney

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For every Thanks Giving my family,  friends and colleagues look forward for my Signature Cranberry Chutney. Everybody knows that it goes well with Turkey, but I have find other great combinations with Indian Snacks or Tiffins. Enjoy this recipe and spice up your snacks with this during the winter season. Jalapeño Spiciness, Cranberry Sourness and Brown Sugar Sweetness will make this chutney unique and special.


Ingredients:
Fresh Cranberries - 1 small packet
1/2 medium white onion
Ginger - 2 inch stick
Jalapeños - 2 medium ( seeded out)
Cumin Seeds - 1 tea spoon
Garlic - 3 cloves
Chopped Cilantro - 2 Tbs
Salt - 1 tea spoon ( according to your taste)
Brown Sugar  - 2 Tbs
Oil - 1 Tbs

Method:
1. Take the pan and put in on the flame and heat the oil for 1 min.
2. Add cumin seeds and once they start spluttering add the ginger and garlic. Add the Chopped onions and fry for 1 min.
3. Cut the Jalapeños length wise and take out all the seeds and then add them to the pan
4. Meanwhile wash the cranberries and put them in the colander. Once the water is all drained, add them to the pan.
5. Let it simmer for 5 min. You will see the cranberries bursting and  bubbling.
6. Add the brown sugar and close the lid, let it simmer for 5 min.
7. You will the mixture in the pan becomes like a thick paste.
8. Switch off the stove and let it cool for 10 min
9. Add this mixture to the blender (or mixer) blend it on low, adding salt to it. After that add the cilantro and pulse 2 or 3 times.
10. Take out the cranberry chutney into a serving bowl and garnish with cilantro leaves.
Yum! Yum! Yum! Sweet, Sour and Spicy Cranberry Chutney is ready in minutes.


Serving Tips:
1. You can serve this along with the Idli or Samosas or Stacy Chips or use it as a dip for your vegetables or spread it on your bread.
2.My favorite is Stacy Chips and Cranberry Chutney.
3. I will post another recipe where you can make spicy spirals with puff pastry by using cranberry chutney as the filling.
Hint:
I have listed brown sugar as the ingredients to make it easy for my fellow american friends. You can use (బెల్లం / 
गुड) if you already have it in your pantry. In that case you can use a small lemon size.
If you are a sweet lover, adjust your brown sugar portion according to your taste.