Soya Bean and Kabuli Chana Burgers

Soya Bean and Kabuli Chana Burgers

I have said in the past that cutlets any form are most welcome in my house. I have some different cutlets and I have to still rack my brains for some more kinds.

This time on my protein trip I choose to make cutlets with Kabuli chole and soya beans.

The only problem is soya beans cooking it took ages. Check here for cooking soya bean.

By the time I had my cutlets and burgers ready the light was all gone.

I found that the red tomatoes that I had been hoarding had found their way in someone’s tummy, so had to make do with the half ripe tomatoes.

The girls were hungry and I had to leave for my training sessions that were to be held for the next two days at Pune. So I just clicked and hope that I make this burger again just for pictures.

Soya Bean and Kabuli Chana Burgers 

Ingredients:

For the cutlets:

• 1 potatoes, boiled, peeled and grated
• ½ cup Kabuli Chana/white chick peas, boiled
• ¼ cup soya beans, boiled, hulled
• ½ cup rava (optional)
• 1 medium onions, chopped fine
• 3 tblspn capsicum, finely chopped
• ½ cup spring onion, finely chopped
• ½ cup dhania/ coriander, chopped
• 2 green chillies (adjust as per taste)
• 1 tsp garam masala
• 2 tsp red chilli powder         
• ½ tsp turmeric powder
• Salt
• Oil for frying (I shallow fried)

For the Burger:

• 6 Burger Buns
• Few cabbage leaves
• ½ cup onion rings
• 3 tomatoes, sliced
• 6 slices of cheese
• Mustard sauce (adjust as per taste)
• Tomato sauce as needed

Method:

• Grind the Kabuli Chana, soya bean, green chilli and some salt to a fine paste.
• Mix all the ingredients for the burger except oil to soft dough.
• Make small patties of the needed size. I got 8 of them.
• Shallow fry on a non stick pan till nice and brown on both sided.
• Set aside to cool.
• For the burger:
• Spread the tomato sauce and mustard sauce as per taste on the burger buns that have been slit in 2.
• Arrange the cheese slices, tomato slices, onion rings and patties on the bun.
• Close with the other slice of the bun with a toothpick and serve.

Note:

• I would have preferred lettuce to cabbage leaves.

Some of the cutlets I have tried rice cutlets,cheese stuffed rajma cutlets, noodle cutlet, soya spinach cutlets, suran-gaddi/suran/elephants foot cutlets, Franky, falafel wraps,

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Instant Gratification~~Maggi Noodles

 My girls are big fans of noodles especially the instant kind. The other day as I was bringing back the kid no 2 from her classes in the evening she kept on telling me that she was hungry and she wanted something warm, hinting hugely at the packet of magi noodles I had brought.

 Normally the packet is for the days I am not around and they come back from hungry and my cupboards are bare (which is the happening too often these days). Finally instead of facing the uphill task of convincing her to have something else I made the stuff.

As I went on making it and adding stuff to it I could not help but remember my days in hostel.

The day we had lunch with sweets the mess was closed and my roommate and I made Maggi. Of course we did not add any veggies to it as we never had any in the room and neither of us went doing regular shopping for fruits or vegetables “Kon buy karega?” in fact as we did not want to maintain separate bottles (they were glass bottles then) of oil for cooking and hair oil we used the same coconut oil for cooking.  Eeek! How could we?  But back then we were happy with our solution.

 As I started making Maggi noodles I could help but think how much I have changed now. I want my kids to eat healthy even instant noodles. Here is what I did.

Initially I stared out with 2 blocks of Maggi and 3 cups of water but even after the requisite 2 minutes ticked away to 5 the water level was not coming down. My elder daughter came in and told me more the water should have been just 2 cups and not 3!!

Ingredients:

3 blocks of maggi noodles with the taste maker

Water as needed

½ cup corn kernels, boiled

1 cube cheese

1 tbsp sambhar masala (adjust as per taste)

¼ tsp kolhapuri masala (optional but recommended)

Coriander to garnish

Method:

1.     Bring the water to boil with the tastemakers and the cheese.

2.    Add corn kernels, masala.

3.    Add the noodle blocks cook stirring occasionally.

4.    Once the water evaporates transfer to a bowl , garnish. Kid wanted a butter on hers.

5.    And ENJOY!

Sending this to Shama’s Fast food Noodles Series.

Gayatri's WTML event guest hosted by me.

All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First
 

Peanut, Coconut & Onion Chutney

Making dosa for breakfast is nowadays out of question.

 I am invariably late so the dosa have to be made by hubs, maid also is in a hurry and they get on each other’s nerves. So to avoid the associated problems I have started making dosas in the evening for dinner. They are eaten hot and the kids also are around plus I can take care of their thin and thick dosa orders.

Low fat Dahi Vada

When Nupur announced her challenge this month it was to make either spring rolls or dahi vada.

 So what is new you will ask my dear the challenge that Nupur poses is different. She chooses a deep fried dish and expects you to make it not fried but search for different options other than fried. Interesting? Well do check it out. I am sure she will add newer members.

Now I have made baked spring rolls. Dahivada with a difference here has been made by my SIL so I did not know how else to make it. In no mood to trudge to the mall to search for the spring roll wrappers which I am sure will not be there, I decided to make dahi vada.How ??? was the question that worried me.

Black and White Wednesday and Vada Pav~~ A Blog Hop #8

For Today's Blog Hop, a fantastic way to make new friends, which happens to be Radhika's brain child  I was paired with Rinku Naveen ,of Rinku’s Kitchen. Do visit her for delicious dishes especially recipes from Kerala. I have bookmarked quite a few from this wonderful Blog.

After Diwali and the sweets that we (read I) had eaten I wanted to make something savoury but something deep fried in continuation with the festive season.  Deep frying in my place is some kind of a rarity because being asthmatic I suffer a lot after frying.

 What better than Vada Pav. Filling and delicious street food made home and as kiddo said Indian Burger an explanation she gave her friend and exactly as Rinku has described.

Sev Batata Poori

Who does not like chaat?

 We have saying in Kannada which says, “Bhina Ruche Janaha” This means different people have different tastes. So there is one person who I know does not like chaat. Thankfully in my family we all love them.

Paneer and Tofu Tikka Burger~Bloghop Wednesday #4

For the Blog Hop this time I am paired with Prathima of Prats’ Corner.   

 

Now came the biggest challenge what to make. For each recipe that I read I wanted to make! Finally I choose this Paneer Tikka Sandwich recipe for it falls in is an entry for my current event (Please send me your entries for I have hardly any) and most importantly I was sure my kids would love it.

Healthy Instant Corn Dhokla

We all love dhokla.

Would you like some now?

 For this instant no need to wait for the batter to ferment? Do you want it to be healthy, with veggies and no complaints from the kids?

If your answer is yes then this recipe is for you! 

I came across in Tarla Dalal’s Cooking & More that I had borrowed from our library. I don’t have the copy of the recipe but I noted down the recipe. 

The only change I have made is added 1 tsp of garlic paste and steamed it in a vessel.

Ingredients:

1 cup sweet corn

½ cup curds

1 cup rava

½ tsp ginger green chilli paste

Salt

1 tsp fruit salt

¼ tsp lemon juice

¼ tsp oil

1 tsp garlic paste(my addition)

Method:

1. Blend sweet corn and curd in mixer till smooth.
2.  Add rava, ginger garlic paste, green chilli paste, salt & half cup water mix well.
3.  Just before steaming sprinkle fruit salt and lemon juice. Mix gently
4.  Spoon in greased muffin/ vati moulds and steam for 15-20 minutes. Cool and serve.

Sending this to Anyone Can Cook  Series

 and to my event Fast Food Not Fat Food started by Priya

And to Kirthi's Serve it series :Serve It Steamed started by Danny

 

I am sure you all make healthy recipes that fall in this category do link up here and send me the FAT volume of entries!!

Archana

Noodle Cutlet

F or the recent Blog Hop Vardhini had posted noodle cutlets.

I knew I had to make it and so I did! What lovely cutlets they were.  It was difficult to say who enjoyed them more the kids or their mother.