Garden Veggie Burger

Garden Veggie Burger

I was not kidding when I wrote on FB that this dish is versatile and international in its appeal – it is called by different names depending on where  – One ma’s cutlet is another man’s patty and one man’s vadai is another’s falafel and patty to one is burger to yet another and so on – it can morph into the name you choose for it since all it is a luscious, delicious vegetable preparation that can be eaten by itself or with a bun/pita. The best part is it is loaded with  quinoa flakes thus making it a highly nutritious and protein enriched all in one burger.  So you can reasonable avoid all other carbs and eat it solely. This was an idea conceived literally 20-25 minutes before it became what it is in the pictures below – Opened the fridge door, saw a couple of zucchinis which were aging but still intact, and some fresh heads of broccoli – I knew exactly what I wanted to make and how. Finely grate the veggies in question – take a cup of besan or chick pea flour, 2 cups of quinoa flakes and 1 tbsp of freshly homemade sambar powder of spices of your choice – the only other thing I added was garlic flakes. NO WATER needed – The juice from the veggies is enough to mix into a thick batter Spray your pan, make lemon sized balls of veggie mix and pat down to flatten Broil for 15-18 minutes or Use your Kuzhi paniyaram dish to make them like Falafels. This is my protein rich recipe...
Fufu Flour Fritters

Fufu Flour Fritters

When I first saw this at the Indian grocery store, i was intrigued by it – Flour made with Plantain? apparently used a lot in African countries like Ethiopia. The recommended use for it is to make pancakes, but it was afternoon when I pulled it out of my pantry to read those instructions- and was not waiting until the morning to try it. I put freshly picked zucchinis from my garden to work to make these delicious bajjis or fritters – as my daughter observed, this flour is really tasty and makes for real tasty bajjis. Ingredients 1 cup Fufu Flour 1/4 rice flour 1/4 cup besan 2 tsp chili powder (I used sambar powder) a pinch of asafetida Salt to taste about 3/4 cup of water to mix into a fluid batter oil to fry 2 medium sized zucchinis Preparation Cut the zucchinis into 1/4 inch rounds put fresh oil in a deep pan and heat mix the ingredients to make the batter Ensure the oil is hot enough by dripping a little batter into it – If the batter pops up to the surface quickly, it is ready Dip the zucchinis in the batter making sure it is fully coated on all sides. Repeat the process until the pan is full but not over-crowded cook until the batter is golden brown Remove from oil, draining them completely with a ladle that has holes in it. Place on a dish lined with paper towel. Serve hot with ketchup or by itself...
Colorful Quinoa Kichdi

Colorful Quinoa Kichdi

If food were meant to be alluring, tempting and seductive, then this dish nailed those desires. As simple as it was to prepare, I am classifying this as an anytime treat – This was one of the first dishes I made with my home grown veggies, and I realize I have over 20 recipes that I need to catch up on, what with the pickling, saucing and chutney-ing of all the tomatoes growing in the garden. This dish has exactly what you see in it – veggies, quinoa, and chives blossoms for decoration. A healthy one pot meal For this you need 2 cups of white quinoa and veggies of your choice – I used tomatoes, broccoli, bell peppers (orange and yellow), green peas, cilantro and chives blossoms and fresh sage leaves for garnish – green chilies for heating up. Steam cook the quinoa; sautee the veggies; mix them together in a pan with the heat on – allow them to blend for 2-3 minutes and then serve hot. steam without whistle in pressure cooker the veggie medley being sauteed Sage This is made separately for my daughter with sauteed broccoli on the...
Home Garden Veggie Tian

Home Garden Veggie Tian

This is an adaptation of the French dish Tian, which mainly consists of vegetables, cut in circles and baked. By adaptation, I mean my version has sambar podi to liven things up for the Indian palate. What is special about this dish? It was made with homegrown, organic zucchinis, squash and tomatoes, the only outsider being potatoes. It is a very easy recipe to put together. The only suggestion I have after making it once, is to half boil your potatoes if you’re adding them, since they take much longer to cook than the other vegetables. It’s a colorful and extremely visually appealing dish and I hope you will attempt it in your kitchens. You can be sure to elicit the “wow”s from whomever you’re serving it to. Ingredients Serves 10-12 2 large red tomatoes 2 large pink potatoes (peeled) 2 large zucchinis 3-4 medium/large squashes (very large squashes get too seedy) 2 Tbs sambar powder 1 cup of grated cheese (I used mozzarella and cheddar) Garnish with herb of your choice (I used thyme and rosemary for this one) Finely chopped spring onion chives Oil spray Salt to taste Preparation Peel potatoes. Cut every vegetable (and fruit) in 1/4 inch thick circles. Cook the potatoes in the microwave for about 5-6 minutes. Prepare your baking pan by spraying it with olive oil. Set the oven at 400 degrees Fahrenheit. Separate the circles by vegetable and keep them apart. Mix sambar podi with salt and sprinkle it over each of the veggie discs. Arrange them in the pan in the order of your preference, alternating colors. Bake this for...
Masala Buns

Masala Buns

This was an inspiration from Rak’s blog and we enjoyed this for dinner – two rolls each and we were quite full, although my son could easily handle a couple more (teenage boys being teenage boys) – I was initially making pizza dough and then had all these “non pizza” veggies that were staring me in the face in the fridge- made an on the spot decision to make these instead – I had seen them on Rak’s blog when she first posted them and had forgotten about it. Easy to whip up and quite a treat for any occasion. Here is my version of this. For the Bread 2 cups of flour  – I used equal proportions of wheat and all purpose flours tbsp dry fast acting yeast 3/4 cup + warm water 1tsp of salt 2tsp olive oil For the Stuffing Any veggies you like and want to stuff with  – Make a curry out of it as spicy or bland as you desire. I made mine with 1 large onions, 2 cups of minced mushrooms, 2 sweet potatoes, 2 potatoes, 1 cup of finely chopped red and yellow bell peppers green chilies – per taste 1tsp turmeric 1tbsp sambar powder Curry leaves and cilantro finely chopped 1tbsp olive oil Boil the potatoes, and add the rest of the ingredients into hot oil in a pan. stir fry them before add the mushed potatoes in. Allow them to cook together making sure they remain sort of dry -as in do not add any extra water – Allow for all the water from the veggies to evaporate. add...