Potato-chickpea- burgers

Ingredients:

2 potatoes boiled and mashed

1 cup of chana daal soaked in water and ground to paste in water

1 cup mixed vegetables (carrots, peas, beans, corn here)

2 tsp dhania

1 tsp cumin

1/2 tsp fennel

1/2 tsp garam masala powder

1 tsp garlic paste

Method to prepare patties:

Powder together the dhania, cumin, fennel and keep aside.

Heat oil in a pan and add the garlic paste, the powdered spice mix and garam masala, mixed vegetables, stir in the ground chana daal paste to it and cook for a few mins. Once cooked well mix with it the boiled and mashed potato. take spoon fulls of this mixture and shape them into cutlet shaped patties. Grill the patties with a little bit of oil on a griddle or a grill to assemble your sandwich or burger. (I also froze a batch in plastic wrap for quickly making up the burgers later.)

                           

To assemble my burger I used here my favorite Arnold oatnut bread, my home made potato-chickpea burgers, some rougly cut iceberg lettuce, store bought pickeled cucumber, pickeled red pepper and a drizzle of lowfat dressing and savored with corn chips on the side.

Sending this off to  Light meal event hosted by Simple Indian Food  

Curried blackeye beans in coconut gravy

Black eye beans are rich in fiber, vitamins and minerals. They are called “lobia” in Hindi or “alachandalu” in telugu. Like chickpeas they are low fat low sodium and high in protein. They are soft and easy to cook due to a sparse seed coat. The following recipe using cooked blackeye beans in coconut-onion gravy, spiced with coriander is a wholesome combo paired with chapathi/roti or naan and is my family’s favorite dinner menu.            

Ingredients:
2 cups Black eye beans washed and pressure cooked until soft
1 large onion cut to cubes
1 cup fresh or dry coconut
2 fresh green pepper sliced
¼ cup coriander seeds (dhania)
½ cup chana daal
1 twig coriander leaves
1 tsp cumin seeds
½ tsp turmeric
1 tbsp garlic paste

Method:
Roast the chana daal and dhania in a pan. Grind the roasted seeds, onions, and coconut into paste in a grinder.
Heat oil in a wok, add the cumin seeds, turmeric, green pepper followed by garlic paste. Then add the ground onion coconut paste to it. Let cook for a few mins until the raw smell of onions is gone. Now stir in the precooked blackeye beans. Mix well while partially mashing the beans with the spatula. Cook for a few mins on simmer and turn off the flame. Garnish with coriander leaves and serve.


Serving suggestions: Serve with chapathi naan or any rice dish

Reposting this recipe for an entry to the following events:

Think Spice corriader seeds hosted by Priya from Priya's tasty and easy recipes and initiated by Sunitha


My Legume love affair - 16th helping hosted by Cook Sister and administered by Susan of The Well seasoned Cook

Dosavakaya (cucumber pickel in mustard and red pepper)

After having posted the Spicy flavorful podina-kobbari chutney coming to the Chilly hot and fiery portion for an entry to the "Spicy and Fiery Chutney event" hosted by Sreevalli at Ammaji recipes. Although I am personally not a great hot and chilly lover myself, Andhra cuisine is popular for wide variety of these  pickels and chutneys and these are a regular affair in my family dining and "ought to be there" dishes in my kitchen.They are certainly relished by the rest of my family crew. So reposting as my second entry to this event the Andhra special hot and fiery Dosavakaya.

Ingredients:

1 large Dosakaya cut to cubes
1 cup red pepper
1 cup mustard powder
1 cup salt
2 tsp methi(fenugreek) powder
3 cups oil

Method:
Cut the Dosakaya (yellow cucumber-sour kind) into cubes, some people deseed it completely but i like to leave in some seeds.
Take the cut dosakaya in a large bowl stir in all the ingredients and mix well.

Close the lid and let marinate for a day or two. In a couple of days the dosakaya leaves out water becomes tender and all the spices infused into it. The pickel is ready to serve.

 

Serving suggestions:

Serve with hot rice and ghee or with roti
The longer you store the pickel the better it tastes. This can be stored in a clean airtight container for months.

Podina-Kobbari Chutney (Mint-coconut Chutney)

Mint is one of my favorites. I often make this spicy, flavorful chutney with mint and fresh coconut, to go with dosa or rice.  Try this refreshing and yummy chutney and I assure you will love it.

Ingredients:

One podina bunch -leaves separated

1 fresh coconut cubed

lemon size ball of tamarind deseeded

1 cup water

for Tempering:

2 tbsp oil

2 tbs chana daal

1 tbsp urad daal

1 tsp mustard seeds

1 tsp cumin

3 whole dry red chillies

1 tsp turmeric

Method:

Dry roast the washed and dried Podina leaves in a pan  and keep aside. Heat oil in  another pan and add the chana, daal urad daal, cumin, mustard seeds. As the seeds start to splutter add turmeric and red chillies. Let them slightly brown and turn off the flame.

Grind together the roasted podina leaves and coconut and tamarind and tempering together with enough water to a paste consistency in a blender. Chutney is now ready to seve with.

Serve as an accompaniment with dosa, vada or rice

This is my entry to Srivalli's event on Spicy Fiery Chutneys 

I am so happy to receive these awards again from lovely blogger Sanjana @ Ko Rasoi,  Do checkout her wonderful posts if you havent already. Thank you so much Sanjana!