Potato Burger Patti- Aloo tikki Patti

Healthy food is what everyone is in search of these days, many people think that they cannot prepare food for themselves because of lack of time or they are unaware of easy recipes or last but not the least they are lazy. So, many of them who are working rush for the fast food centers and load their stomach with lots of calories, I do not say that loading the body with the calories is bad but, I say that whenever you eat stay cautious about what you are eating and what it does to you. If , you could give a little time you can make these wonderful patties at home in no time and refrigerate them and use daily. I do not say that they are very healthy but I can definitely say that they are much healthier than the one you buy in the market and also when you make yourself you know what is there in the food that you eat and what it does to you.

So, friends stop going to the fast food centers and try to practice these simple recipes at home, then you can notice the big difference in taste and you can save some money too!

Ingredients

For making 3 large patties

one large boiled potato pealed

Spring onion finely chopped-2tbsp

cumin seeds-1/2tbsp

red chili powder- to taste

oil-3tbsp

turmeric-1/4tbsp

ginger garlic paste-1/2tbsp

salt to taste

Chat masala-1/2 tbsp (Optional)

Coriander poser-1/2tbsp (optional)

Lemon juice-2tbsp

Gram flour (senega pindi)-3tbsp

Method

Mash the potato and keep aside. Heat 1tbsp of oil in a pan and add cumin seeds, when they start splattering add spring onions and saute them till they are soft. Then add ginger garlic paste and saute till the raw flavor vanishes (be careful the paste will splatter all over). Turn off the flame and  add turmeric,salt, red chili powder, chat masala, coriander powder and mix well. When the mixture gets cool down mix mashed potato, 1tbsp of gram flour and lemon juice. Divide the mixture in to 3 equal portions and make each portion in to ball shape and flatten it like a Patti. You can use the cutting board to flatten it, so that it remain smooth on all sides. Dust with gram flour all over.  When the patties are ready, heat 1tbsp of oil in a pan and fry the patties on both sides till they turn golden brown. This will add texture and crispness to the Patti. Arrange these patties in the burger bun and serve with the vegetables you like. You can pack this burger in the zip lock bag and take it to the work place. You can store these patties for 3days in the refrigerator and 7 days in the freezer. 

I hope you like my recipe and please come back again for more wonderful recipes.

Oats-Pesarattu (Oats- Moong dal Dosa)

This morning I realized that I soaked only a little moong dal (Pesara pappu /Green gram) yesterday night. It didn't make enough batter for making dosa for two. I thought I might do upma on a side. But I am out of upma ravva too! the next alternative was to add rice flour, but excess addition of rice flour makes dosa's firm and very crispy, and they do not taste great! so my next alternative was to grind some quick oats and add that powder to the batter. This worked really well, I just loved it!!! from now I know what I should do, if I do not have enough batter to prepare pesarattu. 

Ingredients:
Recipe for two
Moong dal/ pesara pappu/split green gram-1cup
Quick oats powdered coarsely-1/2cup
Green chili-2
Ginger 1 inch
Salt to taste
Onions chopped
oil- as required

Method:
wash and soak split green gram overnight or for 6 hours at least. Next day remove excess water and add this soaked dal to a grinder jar and also add green chili, salt, ginger and grind it to a coarse paste. Take this batter into a bowel and add oates powder, add some water and mix well. The consistency of a batter should be neither thick nor very thin, it should be somewhat like a idli batter. 

Heat pan and add 1/2tbsp of oil and spread all over. Take a laddle full of dough and put this entire batter at the center of the pan and spread into a thin sheet like dosa. add 1/2 tbsp of oil with a spoon around the sides of the dosa, add some chopped onions at the center of the dosa. Cook till it turns golden brown and flip it to cook on the other side, for 30seconds.  Transfer it to a serving plate and serve with a tomato chutney. I hope you like this healthy version of pesarattu!!!!

Palak Soya Nuggets Curry (Healthy curry)

Did you ever try making palak and soya chunks in palak-panner style? or wondering how it tastes, then here is the simple recipe. I was craving for palak panner curry today, but I am on a diet so I cannot have panner. When I thought of healthy replacement for panner, the only thing that came into my mind was soya chuks. I tried it and it was wonderful, I couldn't say that it compensated my thrust for panner, but it has got its own taste. Spongy soya chuncks when cooked in spinach curry has got it's own unique flavor that makes you mesmerize.  I tried, tasted and tested on me and my hubby, we loved it I hope you like it too!

Ingredients:
Spinach chopped-4cups
soya chunks dry-1cup
onion chopped-1 cup
oil 3 tbsp
tamarind-1/2 lemon size
cumin seeds-1 tbsp
Mustard seeds (aavalu)-1tbsp
Red chili-1
Red chili powder-1/2tbsp or to taste
salt to taste
cumin powder-1/2tbsp
coriander powder-1/2tbsp
garam masala-1/4tbsp

Method:
Wash and cook soya nuggets/chunks in a water till they are soft by adding a tbsp of salt. When they are done cooking take them out and allow them to cool and squeeze all the water out of it. Do not throw the water you can use the same water for making spinach paste.
Heat 1tbsp of oil in a pan and add onion and when they turn transparent add spinach and cook till it is tender and raw flavor is gone. If you wish your curry to retain green color cook it in an open  pan, but this takes a while to cook and is not a healthy practice too. I cooked in a closed pan under medium flame. When the spinach is done, take it into a plate and allow it to cool. When the mixture gets cooled up add garlic and tamarind and grind it to a paste with the help of water (remember the water you stored after squeezing soya).
When the spinach paste is ready, heat 2tbsp of oil in a pan ad add mustard seeds, cumin seeds and when they start splattering add soya chunks and fry them under slow flame for 5min. Add spinach paste and cook till the mixture comes to a boil. The curry thickens as it cooks so add enough water in the beginning. Now add all spices red chili powder, cumin powder, coriander powder and garam masala and mix well. check for salt and adjust according to your taste. Cook this mixture till oil separates out fro the curry. The curry is ready to serve, enjoy this with roti, steamed rice, biryani or any combination that you like.

Tip: You can add lemon juice instead of tamarind and also you can add little somph (Fennel seeds) while you add cumin in the curry, if you like some sweetness or twist in the dish.

I hope you like my recipe and please visit again.

Click here for Palak Panner recipe
Click here for normal palak and soy chunks curry
Click here for Soya chunks and baby potato curry

Mysore Rasam and Making of Rasam Powder at home

Mysore rasam is one of the exotic South Indian recipes that has a blissful zest and makes us very tempting to have it all time. This is winter time come let us enjoy this wonderful rasam with a hot steamed rice. For me rasam is the only blissful thing that could make me very appetizing to have rice during the winter time, otherwise I not a big fan of rice. For the first time I made this Mysore rasam powder on my own, I just can't resist my self from having this relish dish. It is really easy to make this rasam powder at home, I regret myself for not trying this before, always I used to make rasam with the store bought powder. Believe me it is more aromatic than store bought powder and you can taste the fresh taste of all spices on your first try.

Ingredients for Rasam Powder
Toor dal-1tbsp
Coriander seeds-2tbsp
Cumin seeds-2tbsp
Red chili-2 big
Black pepper-2tbsp
Fenugreek seeds-1/4tbsp


For Making powder
Heat a pan and dry roast all the above mentioned ingredients individually and let them cool to room temperature. Later grind them together into a fine powder. You can store this powder in a tight glass jar and use it for about an year.


Ingredinets for Rasam
Tomato finely chopped-2 large
Tamarind-1 lemon size soaked and extract water
Green chili-2
Onion chopped-1/2cup
Curry leaf-1 spring (10 leaves)
salt to taste
red chili powder to taste
turmeric pinch
red chili-1
cilantro/coriander for garnishing
Garlic-5 cloves crushed
oil-2tbsp
Rasam Powder-2tbsp (Above made)

Method

Heat 2tbsp of oil in a deep bottom pan and add cumin seeds and when they start splattering add red chili. When the red chili starts turning brown add onion, curry leaf and green chili and saute them till they turn transparent. Add turmeric and garlic and mix well, cook till raw flavor of garlic disappears. Finally add tomatoes and mix well, cook till tomatoes are soft. Do not burn tomatoes as this will add sourness to your dish make sure that you cook it on a medium flame, if you sense any burning smell add water and a cup of water and cook it. Add tamarind water, red chili powder, salt, rasam powder and mix well. Bring this mixture to boil and check for taste, adjust if necessary by adding more salt or water. Finally garnish with cilantro and serve hot with hot steamed rice.

I hope you like my recipe, please keep visiting my blog for more wonderful recipes and do not forget to leave a comment. I love reading comments.

Tindora Chutney/ Dondakaya chutney

Tindora is most popular Indian vegetable, positively and negatively. Yes, some people like my dad love it a lot and people like me hate it a lot. This chutney makes the Tindora haters to love it and Tindora lovers will love it more.

Ingredients
Tindora-20 in number
Tamarind-1/2 lemon size
salt to taste
Green chili-10 in number or to taste
turmeric-pinch
cumin seeds-1tbsp
Garlic coves-4
oil-2tbsp

For tempering
Urad dal (Minapa pappu)-1/2tbsp
Chana dal (Chanaga pappu)-1/2tbsp
oil-2tbsp
red chili-2
cumin seeds-1/2tbsp

Method:
Heat 2tbsp of oil in a pan and add cumin seeds. When the cumin seeds start splattering add garlic cloves, tamarind, green chili, Tindora and mix well. Cook all these ingredients in a medium heat by closing the pan with a lid. When the tindora are slight tender, add salt and turmeric and cook till they become tender but not mushy. Finally turn off the stove and allow the mixture to cool and grind it.
Tempering adds more taste to chutney, for tempering heat 2tbsp of oil in a pan and add cumin seeds and when they begin to splatter add chana dal, urad dal and red chili and saute till they turn slight brown. Finally add this tempering to the chutney and enjoy this with hot steamed rice or any dosa/upma.

Hope you like my recipe, please post your comments below, I love reading your comments and getting back to you! Thank you :)