Spicy quinoa and bean burger

I had heard rave reviews on the Black bean burger from Chili's. Recently we had been to Chicago and there is a Chili's at O'Hare airport. I could not eat there, but I heard reviews from my brother that there is no burger as tasty as the Chili's Black bean burger and I wanted to try making it. Now, I have added some healthy ingredients like quinoa. But this is optional. This burger can be completely made out of beans too and this is one burger that is moist, tasty and very filling and can challenge any meat lover. The toppings include luscious guacamole, caramalized onions, grilled peppers and juicy tomato slices.

Ingredients:
2 cups Kidney beans (or any bean such as garbanzo, or black beans) - cooked
(if using can, use one large can of beans, drain the beans and rinse it thoroughly)
1/4 cup quinoa
1/2 yellow pepper - chopped fine
2 cloves garlic - chopped fine
1 medium onion - chopped fine
2 table spoons cilantro - chopped
1 fresh red chilli - minced fine (this is to add heat; can be omitted if not making spicy)
1 tsp smoked paprika
1 tsp cumin powder
salt and pepper to taste
1 cup bread crumbs
olive oil
Whole wheat burger buns

Toppings:
Red onions, thinly sliced
Yellow peppers - Cut into batons
Guacamole (Recipe below)
Tomato slice

For the toppings:
1. Heat 1 tsp oil in a pan (Use cast iron pan for maximum results)Saute thinly sliced red onions. Add a pinch of salt and pepper and saute until the onions are brown in colour. Remove onto a plate
2. In the same pan, saute the yellow peppers until glazed. Do not over cook. They just have to be coated with a little oil left over on the pan.


To make burgers:
1. Add 1/2 cup water to quinoa and bring it to a rapid boil. Cover and simmer for 15 mins until all the water is absorbed. Fluff with a fork and set side to cool.
2. In a pan, heat 1 tsp oil, add chopped garlic, chopped fresh red chilli, chopped onion and saute until soft and pink. Switch off the heat and then add the chopped yellow peppers. Mix all and saute for about a minute.
3. Mash the beans coarsely with a fork or a potato masher. If using a food processor, pulse until coarsely ground and remove onto a mixing bowl.
4. Add the sauteed red onions, chilli, peppers and garlic mixture and mix well
5. To this add the cooked quinoa, breadcrumbs, salt and pepper to taste, smoked paprika,cumin and chopped cilantro and mix well.
6. Shape into patties and shallow fry on a griddle or bake at 350 F until browned on the edges.

How to proceed:

1. Butter the bun slices and slightly toast on a grill
2. Spread some guacamole on both slices
3. Arrange some lettuce/mixed greens and then place the patty.
4. Place a generous amount of guacamole on the burger and spread evenly
5. Top it with caramalized onions, grilled peppers and a slice of tomato
6. Seal it with the other half of the bun and enjoy!

To make Guacamole

1 ripe avacado
1 shallot - minced fine
1 clove garlic - minced fine
1 table spoon lime/lemon juice
1 cherry tomato - chopped
1/2 tsp red chilli powder
1 tsp jalepeno pepper or fresh green chilli pepper, minced for some extra heat
Salt and pepper to taste
1 tsp chopped cilantro

Remove pit from avacado and scoop out the pulp into a bowl. Mash it with a fork. Add the other ingredients and mix well.

Apple Rabdi

Ingredients:
Apples - 2 large (Peeled, cored and grated or diced fine)
Condensed milk - 1 tin (200 ml)
Ghee (clarified butter) - 1 tablespoon
Ground Cardamom - 1 tea spoon
Pistachios/ Almond Slivers - 1/3 cup (chopped)

Method: 1. In a heavy pan, heat the ghee and cook apples until soft and the colour slightly changes and set aside to cool.
2. Add condensed milk, cardamom and mix well.
3. Blend the mixture to required texture. Add milk or water if it is too thick.
4. Add nuts and serve chilled

Note: Do not reheat after adding condensed milk. Cool the apple completely before added milk/ condensed milk. Otherwise, it will curdle.
A pinch of nutmeg or cinnamon can also be added instead of cardamom as per taste.

Healthy Oats and Semolina Utthapam

Utthappam is a savoury version of a pancake very traditional to Southern India. In India, there are a variety of pancakes served with different toppings, but mostly all are savoury dishes unlike in western countries, we come across mostly the sweeter version. Also, it is most common to make pancakes with all purpose flour and eggs. This one that I am posting today does not have either all purpose flour or eggs. This has oats!! Yes, it is surprising that a boring ingredient like oats can also be transformed into a delicious wholesome meal that you can ever imagine. So, lets begin.

To make this, you will need:

1 cup Oats
1/2 cup Semolina (This is also called Rava or Sooji in India, or cream of wheat)
1 cup Yogurt
1 tsp cumin seeds
1 pinch baking soda
1 medium onion - chopped fine
1" piece ginger - finely chopped
2 tsps Chopped fresh Coriander leaves
1/4 cup green pepper chopped (coloured peppers can also be added for extra colour)
1 tsp red chilli powder (or according to taste; can omit if not eating spicy)
1-2 green chillies - chopped (this is also optional)
2-3 spring onions - sliced
1 pinch of asofoetida
water if needed to mix
Salt to taste
oil to fry

Method: Grind the oatmeal, asofoetida and the semolina in a coffee grinder or a blender and transfer into a bowl
2. To this add salt, yogurt, onions, peppers, spring onions, ginger,chopped coriander leaves green chillies and red chilli powder (if using) salt and water to make a batter of flowing consistency
3. Heat a non stick griddle and spread some oil using a paper towel.
4. With a ladle, pour the batter and spread lightly. Drizzle some oil around and cover with a lid
5. Cook on both sides until golden brown and crisp
6. Serve hot with your favourite chutney or a dollop of butter.

Quick Eggless Microwave Chocolate cake

This very moist cake is ready in 5 minutes!! Yes, and that too this can be done using a microwave in a jiffy. If you have all the ingredients ready, the total cooking time is only 5 minutes and this does not require a lot of fancy ingredients.

Ingredients:

1 1/2 cups All purpose flour
1 cup milk (at room temperature)
1 cup sugar
3 tbsps cocoa powder
3 tbsps oil
1/2 tsp baking powder
1/4 tsp baking soda
1 tbsp lemon juice
1/2 tsp vanilla essence
1 tsp orange rind (optional)

Method:
1. Grease a mocrowave safe bowl with oil and line the bottom with wax paper
2. Mix sugar and milk until sugar is completely dissolved
3. Sift the dry ingredients well and break lumps if there are any
4. Add this dry mixture to the milk and sugar mixture
5. Add vanilla essence and oil and mix well until a smooth mixture is obtained
6. Add orange rind (if using) and lemon juice and mix quickly and pour into the greased dish (Lemon juice will act with the baking soda to make the cake soft and fluffy)
7. Microwave for 5 minutes on HIGH power.
Note: that microwave temperatures vary and the cake is done only when a toothpick inserted in the centre of the cake comes out clean.
8. Cool on a rack for 5 minutes, release the sides and transfer to a serving dish. Serve either warm or cold

Serving suggestions: Serve warm with a scoop of vanilla icecream or decorate with your favourite icing.

Eggless Pineapple Upside down cake

A very moist cake without eggs! Try this simple cake which is very easy to make.

Preparation time: 15 minutes
Cooking time: 45 mins
Serves 6-8 persons

Ingredients:

For the cake:

2 cups All purpose flour
1 cup sugar
1 heaping tea spoon baking soda
t table spoon white vinegar or apple cider vinegar
1 tea spoon vanilla essence
1 tea spoon lemon rind (grated)
1 cup plain yogurt
7 slices pineapple (canned)
½ cup the canned pineapple juice
½ cup unsalted butter, melted
7 glazed cherries
Pinch of salt

Caramel:

½ cup sugar
1/3 cup water
1 tea spoon lemon juice
1 tea spoon cardamom powder (optional)

1. Preheat oven to 350 F,
2. Grease a round baking pan with butter.
3. Sieve together flour and salt very well until everything is mixed together
4. Mix the flour mixture and sugar in a large mixing bowl
5. Add melted butter, pineapple juice, yogurt and vanilla essence and mix well
6. Mix vinegar and baking soda until frizzy. When it is ready to bake, add this to the cake batter, fold itand immediately bake the cake.Do not beat the batter after adding the vinegar and baking soda mixture.
(If the frizz settles, then the cake may not rise)

For the caramel:
1. Add the sugar and water in a sauce pan and heat until bubbly
2. After the sugar is dissolved completely and golden colour is reached, add the lemon juice to get a deep brown colour. (Take care not to burn the sugar; because at this point it will burn quickly)
3. Add the cardamom powder and remove from heat.

To proceed:
1. Arrange the pineapple slices in the baking pan.
2. Add the glazed cherries in the centre of the pineapple slice
3. Pour the caramel on the pineapples evenly
4. Pour the cake batter evenly over the pineapple
5. Lightly tap the pan so that the batter spreads well in the pan
6. Bake for 45 mins or until a skewer inserted in the middle of the pan comes out clean
7. Allow the cake to rest a few minutes and then turn the baking pan upside down over a clean plate. Lightly tap the pan so that the cake falls gently onto the plate.
8. This cake is very moist, and can be served either hot or cold as is or with a dollop of whipped cream.

Variation: Instead of regular sugar, use half the quantity of splenda granular sugar for a low calorie cake.
2. For a deep brown colour, use dark brown sugar instead of regular white sugar for the caramel.

Jackfruit seeds masala vadai

Jackfruit is a species of tree in the mulberry family (Moraceae), which is native to parts of Southern and Southeast Asia. It is the national fruit of Bangladesh. Jackfruit is also found in East Africa e.g. in Uganda, as well as Northeastern Brazil. Young unripe Jackfruit can be used in cooking various dishes like curries and it was considered equivalent to meat for vegetarians. The texture of the cooked young jackfruit would be similar to cooked meat. The fruit is very sweet and it can be incorporated into various dishes like dosai, idli, and kheer. Semi ripe fruit can be cut and fried which makes very delicious chips. It can also be made into papads etc. So versatile, the jack fruit tree is famous for its wood and its leaves can be woven into a nice plate.The seeds can also be used in cooking. The seeds would give you around 135 kcal/ 100 gms. It is a rich source of complex carbohydrate, dietary fiber, vitamins like vitamin A, C and certain B vitamins, and minerals like calcium, zinc, and phosphorous. They contain lignans, isoflavones, saponins, that are called phytonutrients and their health benefits are wide-ranging from anti-cancer to antihypertensive, anti-ageing, antioxidant, anti-ulcer, etc. Jackfruit seed powder has the ability to relieve discomfort due to indigestion. Boiled Jackfruit seeds are a very tasty and nutritious snack. Boiled Jackfruit seeds can be used as an alternative to potatoes. Jackfruit seeds, which appeal to all tastes, may be boiled or roasted and eaten, or boiled and preserved in syrup like chestnuts. They can be canned in brine, in curry, and, like baked beans, in tomato sauce. They can also be included in curried dishes. Roasted, dried seeds are ground to make flour which is blended with wheat flour for baking.

Here is a recipe for a tea time popular snack. Masala vadai

You will need:

1 cup of Jackfruit seeds (cooked until soft)
1 cup of chana dal
2 table spoons toor dal
5-6 green chilies (or according to taste)
Salt to taste
2 table spoons chopped mint /dill leaves
1 medium red onion finely chopped
Oil for frying

This is how it looks before preparation:



This is how it looks when it is peeled:



Method:
To prepare the seeds: The seeds can be purchased at any Indian or srilankan speciality markets. Remove the outer white seed coating of the seeds. This is not edible. The inner seeds (the nut) is reddish-brown in colour. It may be sticky while preparing the seeds, apply a little oil to your hands and it prevents sticking.

Cook the seeds in salted water until very soft and set aside to cool

Soak the dals in water for about 2 hours.
Grind to a coarse paste the dals, chillies and salt. It should be very coarse and do not add too much water while grinding.
Mash the seeds using a potato masher. Add this to the dal mixture. Mix well.
Add the chopped onions, finely chopped herbs and keep it aside in the fridge for about 1 hour.

Heat oil in a pan. Remove the mixture from the fridge and divide them into small balls. Slightly wet your hands with water and flatten them on your palm. Fry these in hot oil. Drain them onto absorbent tissues.

The crispy masala vadai is ready to serve. Serve them with coconut chutney or ketchup.

Pineapple Semolina Pudding

This is a fruity version of the traditional Semolina pudding or the Rava Kesari that is very popular dessert of South India. The sugar content can be adjusted as the addition of pineapple makes it sweet by itself. This can also be prepared by adding the low calorie sweetner (Splenda or Stevia)

Ingredients:
1 cup fine semolina(fine sooji)
1 cup sugar
1 tin chopped pineapple or about 1 cup of fresh pineapple pieces
2 1/2 to 3 cups of water + about 1 cup of water as needed
1/2 cup pure ghee (clarified butter)
1/2 cup raisins + Raw Cashews
1 pinch of Saffron soaked in 1 tablespoon warm milk
1 pinch of food colour (orange or egg yellow)- dissolved in a little water
1 tea spoon ground cardamom.

Method: Dry roast the semolina on low flame, taking care not to burn. (The colour should not change to brown) Set aside for it to cool.
Boil the water in a heavy bottomed vessel. Add 1 tablespoon of the ghee to the water itself and set aside the remaining ghee. Boil the remaining 1 cup water separately and keep it ready for later use
Slowly add the sooji and keep stirring making sure that there are no lumps formed. Keep the heat at a low- this helps to control the splatter and prevent scalding.
close a lid and allow this to cook. If you think the consistency of the pudding is too dry, keep adding the reserved hot water and mix it thoroughly. This may not take too long to cook. Make sure this does not get burnt.
Add the sugar, pineapple and the juice from the can, the food colour.Mix it well.
In a pan, heat the remaining ghee and roast the cashews until golden brown. Add the raisins and fry for less than a minute or until they are plump add this to the pudding and mix it well. Add the ground cardamom and the saffron soaked in milk.
Now the pudding is ready to serve.

Note: The sugar can be adjusted to taste. For 1 cup of regular sugar, substitute it with 1/2 cup of sweetner
Always add hot water to the mixture. This prevents in forming lumps
Never add the food colour directly as it will not get distributed evenly. Always dissolve a little in water and then add it to the mixture. To be on a safer side, this can also be added in the beginning to the boiling water itself
1/2 spoon of pineapple essence can also be added to make it very fruity