I'm going to be trying out a new blogging service and layout for my blogs.
Here are the links for the new blogs:
Design Blog | Personal Blog | Cooking Blog
Thursday, February 11, 2010
Wednesday, January 28, 2009
Sometimes I Impress Even Myself...My Grilled Veggie Burger
I have been working on perfecting this burger with faint indian spices along with lots of grilled veggies and voila it has happened thanks to my lean, mean, fat-reducing grilling machine (yes, that is its actual name, it even says so on it). This has been so delicious that I've been eating one per day for the past 3 days. So, without further ado, here are the pics:
It's pretty straightforward
Patties (lightly seasoned)
Coriander Powder
Cumin Powder
Touch of turmeric
Red chilli powder
Salt
Ginger/garlic paste
Mashed Boiled Potatoes
Diced Boiled Tomatos
Diced Boiled Green beans
Green bell Peppers
Corn
Olive Oil (for the patties)
So after boiling and mashing the potatoes, you heat up a pan in medium heat (no more), put some canola oil in it, then add your garlic paste, veggies, and spices. Don't overcook your veggies - infact, just when you begin to see it darken on the edges, add the mashed potatoes into it and turn it off. Stick it in the refrigerator to cool. 30 minutes later, pull it out, lightly oil your hands with some canola oil and make your patties. you can freeze these (preferred) before taking them to the george foreman grill because they will hold their shape a little more solidly but still allows the grill to soften it up.
You will also need to make a batch of spicy green coriander chutney (this recipe is in my blog, too). This merely uses coriander, green chillies, water, lemon juice, cumen, and salt all blended together. You will apply half a spoon of this to either side of the burger.
For the veggies:
Red Bell Peppers
Eggplant (Coated with half a spoon of this spice mixture: Coriander powder, turmeric powder, red chilli powder, salt, and basil leaves)
Tomato
Pickle
Onion
Lettuce
*anything else you want to add such as cucumbers, or portabella mushroom head, etc.
You will cut up 2 slices of large eggplant per burger - then apply the spice mixture to both sides. 1/4 of a medium sized bell pepper (check the cuts I made in my bell peppers. this is so that there are larger surfaces areas that lie flat thanks to the tension-relieving cuts. Just glaze up both the eggplant and red bell pepper with some EVOO before placing it on the GF Grill.
For the rest of the listed veggies, you will top them raw. So just cut them into slices and have them prepared.
It's pretty straightforward
Patties (lightly seasoned)
Coriander Powder
Cumin Powder
Touch of turmeric
Red chilli powder
Salt
Ginger/garlic paste
Mashed Boiled Potatoes
Diced Boiled Tomatos
Diced Boiled Green beans
Green bell Peppers
Corn
Olive Oil (for the patties)
So after boiling and mashing the potatoes, you heat up a pan in medium heat (no more), put some canola oil in it, then add your garlic paste, veggies, and spices. Don't overcook your veggies - infact, just when you begin to see it darken on the edges, add the mashed potatoes into it and turn it off. Stick it in the refrigerator to cool. 30 minutes later, pull it out, lightly oil your hands with some canola oil and make your patties. you can freeze these (preferred) before taking them to the george foreman grill because they will hold their shape a little more solidly but still allows the grill to soften it up.
You will also need to make a batch of spicy green coriander chutney (this recipe is in my blog, too). This merely uses coriander, green chillies, water, lemon juice, cumen, and salt all blended together. You will apply half a spoon of this to either side of the burger.
For the veggies:
Red Bell Peppers
Eggplant (Coated with half a spoon of this spice mixture: Coriander powder, turmeric powder, red chilli powder, salt, and basil leaves)
Tomato
Pickle
Onion
Lettuce
*anything else you want to add such as cucumbers, or portabella mushroom head, etc.
You will cut up 2 slices of large eggplant per burger - then apply the spice mixture to both sides. 1/4 of a medium sized bell pepper (check the cuts I made in my bell peppers. this is so that there are larger surfaces areas that lie flat thanks to the tension-relieving cuts. Just glaze up both the eggplant and red bell pepper with some EVOO before placing it on the GF Grill.
For the rest of the listed veggies, you will top them raw. So just cut them into slices and have them prepared.
Sunday, October 5, 2008
Spaghetti Experiment
Well, I was experimenting with spaghetti and improvised a recipe which my brother seems to really like (and this must mean something because he's got good taste and he scrutinizes my things a lot). Here are some pictures, it's basically got a little hint of Indian flavor in it but not a whole lot.
Spices:
Cumin
Salt to taste
Turmeric
Red Chilli Powder
Basil Leaves
Parsley
Oregano
Thyme
Garlic Salt
Veggies(roasted):
Mushrooms
Eggplant
Red Bell Pepper Strips
Tomatoes
Onions
Other Ingredients:
Milk
Cheese
Olive Oil
Ketchup or Tomato Paste (not puree)
Rinsed Chopped Coriander to top
Here are a few pictures and I'll post the recipe later if anyone's interested.
Spices:
Cumin
Salt to taste
Turmeric
Red Chilli Powder
Basil Leaves
Parsley
Oregano
Thyme
Garlic Salt
Veggies(roasted):
Mushrooms
Eggplant
Red Bell Pepper Strips
Tomatoes
Onions
Other Ingredients:
Milk
Cheese
Olive Oil
Ketchup or Tomato Paste (not puree)
Rinsed Chopped Coriander to top
Here are a few pictures and I'll post the recipe later if anyone's interested.
Wednesday, September 17, 2008
Indian - Aloo (Potato) Stir Fry
Region: India
Dish Type: Vegetarian Side Dish
Time: Roughly 45min -1 hour (including prep time)
Servings: 5-8 people
Served with: Paranthas,Rotis, Naan (Bread), Dal (Lentil Soup), Raitha (Seasoned Yogurt), Chawal (Steamed Basmati Rice)
_______________________________________
Ingredients:
4 Raw Aloo (Potatoes), peeled and diced into small cubes
1/2 Lemon deseeded and squeezed into a small cup
Place the following 2 spices on a plate:
1/4 Table spoon of Jeera (Cumin Seeds)
1/4 Tablespoon of Rai/Sarson Seeds (Mustard Seeds)
Place the following spices on a plate:
1/2 Tablespoon of salt
1/4 Tablespoon of Red Chilli Pepper
1/4 Tablespoon of haldi powder (turmeric powder)
1/4 Tablespoon of dried powdered dhania (coriander)
3 Tablespoons of Canola Oil
Instructions:
(1)
PREP: Take the Aloo (Potatos), rinse thoroughly with cold water, peel, and dice into small cubes. Then place in strainer and rinse with cold water again.
(2)
Preheat the pan on medium high heat for 4 minutes. Then add 3 tablespoons of canola oil. Make sure the pan is evenly coated.
(3)
After the oil has heated for 2 minutes, add the 1/4 tablespoon of Rai/Sarson Seeds (Mustard Seeds) and 1/4 tablespoon of Jeera (Cumin seeds) and stir. Your goal is to lightly stir and saute the seeds. Be cautious when doing this because drops of the heated oil and mustard seeds may splutter and fly out of the pan during the saute process.
(4)
Once the seeds are lightly roasted (which should take no more than half a minute), slowly add in the diced aloo (potato). The trick here is to add the aloo (potato) in little amounts and to stir them with the oil to coat them before adding the rest. This will give the diced aloo (potato) a consistent coating and prevent the the pieces from sticking to one other or to the bottom of the pan.
(5)
After stirring in the diced aloo (potato) with the sauteed seeds, wait about 5-8 minutes before adding the rest of the masala in. Before adding in the masala, make sure to mix them up, and then gradually stir it into the diced aloo (potato).
(6)
After stirring in the masalas, wait for 7 minutes before adding lemon juice (from half a lemon) evenly over the diced potatos and stir gently. Now place a cover on the pot, and make sure to stir the diced aloo gently every 5-7 minutes until it has been thoroughly cooked. Continue this for 15-20 minutes.
(7)
Turn the stove off after 20 minutes. Uncover the pot and stir gently again before serving. Refrigerate leftovers!
Serve hot alongside parantha,roti, naan, (indian bread), dal (indian lentil soup), raitha (seasoned yogurt), and/or chawal (steamed rice)
Dish Type: Vegetarian Side Dish
Time: Roughly 45min -1 hour (including prep time)
Servings: 5-8 people
Served with: Paranthas,Rotis, Naan (Bread), Dal (Lentil Soup), Raitha (Seasoned Yogurt), Chawal (Steamed Basmati Rice)
_______________________________________
Ingredients:
4 Raw Aloo (Potatoes), peeled and diced into small cubes
1/2 Lemon deseeded and squeezed into a small cup
Place the following 2 spices on a plate:
1/4 Table spoon of Jeera (Cumin Seeds)
1/4 Tablespoon of Rai/Sarson Seeds (Mustard Seeds)
Place the following spices on a plate:
1/2 Tablespoon of salt
1/4 Tablespoon of Red Chilli Pepper
1/4 Tablespoon of haldi powder (turmeric powder)
1/4 Tablespoon of dried powdered dhania (coriander)
3 Tablespoons of Canola Oil
Instructions:
(1)
PREP: Take the Aloo (Potatos), rinse thoroughly with cold water, peel, and dice into small cubes. Then place in strainer and rinse with cold water again.
(2)
Preheat the pan on medium high heat for 4 minutes. Then add 3 tablespoons of canola oil. Make sure the pan is evenly coated.
(3)
After the oil has heated for 2 minutes, add the 1/4 tablespoon of Rai/Sarson Seeds (Mustard Seeds) and 1/4 tablespoon of Jeera (Cumin seeds) and stir. Your goal is to lightly stir and saute the seeds. Be cautious when doing this because drops of the heated oil and mustard seeds may splutter and fly out of the pan during the saute process.
(4)
Once the seeds are lightly roasted (which should take no more than half a minute), slowly add in the diced aloo (potato). The trick here is to add the aloo (potato) in little amounts and to stir them with the oil to coat them before adding the rest. This will give the diced aloo (potato) a consistent coating and prevent the the pieces from sticking to one other or to the bottom of the pan.
(5)
After stirring in the diced aloo (potato) with the sauteed seeds, wait about 5-8 minutes before adding the rest of the masala in. Before adding in the masala, make sure to mix them up, and then gradually stir it into the diced aloo (potato).
(6)
After stirring in the masalas, wait for 7 minutes before adding lemon juice (from half a lemon) evenly over the diced potatos and stir gently. Now place a cover on the pot, and make sure to stir the diced aloo gently every 5-7 minutes until it has been thoroughly cooked. Continue this for 15-20 minutes.
(7)
Turn the stove off after 20 minutes. Uncover the pot and stir gently again before serving. Refrigerate leftovers!
Serve hot alongside parantha,roti, naan, (indian bread), dal (indian lentil soup), raitha (seasoned yogurt), and/or chawal (steamed rice)
Tuesday, September 16, 2008
Indian - Bhindi (Okra) Stir Fry
Region: India (North)
Dish Type: Vegetarian Side Dish
Time: Roughly 1 -1.5 hours (including prep time)
Servings: 5-8 people
Served with: Rotis (Bread), Dal (Lentil Soup), Chawal (Steamed Basmati Rice)
_______________________________________
Ingredients:
1 lb of Rinsed and Dried Bhindi (Okra)
CAUTION: DO NOT USE FROZEN PRECUT OKRA
& BE SURE TO RINSE THEN COMPLETELY
DRY OFF THE OKRA BEFORE CUTTING
OTHERWISE IT WILL BE GOOEY!
Within a small cup, place the following 2 spices:
1/4 Table spoon of Jeera (Cumin Seeds)
1/4 Tablespoon of Ajwain (Carom Seeds)
On a plate - place the following spices:
1/2 Tablespoon of salt
1/4 Tablespoon of Red Chilli Pepper
1/4 Tablespoon of dried powdered haldi (turmeric powder)
1/4 Tablespoon of dried powdered dhania (coriander)
1/5 Tablespoon of dried powdered amchoor (raw mango)
3 Tablespoons of Canola Oil
Instructions:
(1)
PREP: Take the Bhindi (Okra), place them in a strainer, rinse thoroughly with cold water, and let dry for 15 minutes. Then cut off tops and bottoms before proceeding to slice the body of the Bhindi (Okra) into roughly 1/8 inch thick slices.
(2)
Preheat the pan on medium high heat for 4 minutes. Then add 3 tablespoons of canola oil. Make sure the pan is evenly coated.
(3)
After the oil has heated for 2 minutes, add the 1/4 tablespoon of Ajwain (Carom Seeds) and 1/4 tablespoon of Jeera (Cumin seeds) and stir. Your goal is to lightly roast them.
(4)
Once the seeds are lightly roasted (which should take no more than half a minute), slowly add in the sliced bhindi (okra). The trick here is to add the bhindi (okra) in little amounts and to stir them with the oil to coat them before adding the rest of the bhindi (okra). This will give the sliced bhindi (okra) a consistent coating and prevent the bhindi (okra) slices from sticking to one other or to the bottom of the pan)
(5)
After stirring in the sliced bhindi, wait about 6-10 minutes before adding the rest of the masala in. Before adding in the masala, make sure to mix them up, and then gradually stir it into the bhindi (okra) slices.
(6)
Once all the contents have been stirred in, reduce the heat to low medium or medium and make sure to stir the bhindi every 5-7 minutes until it has become a darker shade of green. Some prefer their Bhindi Stir Fry softer, whereas others prefer it overdone - so based off of those preferences, you can choose to cook it for a longer period of time.
Serve hot with roti (indian bread), dal (indian lentil soup), and chawal (steamed rice)
Dish Type: Vegetarian Side Dish
Time: Roughly 1 -1.5 hours (including prep time)
Servings: 5-8 people
Served with: Rotis (Bread), Dal (Lentil Soup), Chawal (Steamed Basmati Rice)
_______________________________________
Ingredients:
1 lb of Rinsed and Dried Bhindi (Okra)
CAUTION: DO NOT USE FROZEN PRECUT OKRA
& BE SURE TO RINSE THEN COMPLETELY
DRY OFF THE OKRA BEFORE CUTTING
OTHERWISE IT WILL BE GOOEY!
Within a small cup, place the following 2 spices:
1/4 Table spoon of Jeera (Cumin Seeds)
1/4 Tablespoon of Ajwain (Carom Seeds)
On a plate - place the following spices:
1/2 Tablespoon of salt
1/4 Tablespoon of Red Chilli Pepper
1/4 Tablespoon of dried powdered haldi (turmeric powder)
1/4 Tablespoon of dried powdered dhania (coriander)
1/5 Tablespoon of dried powdered amchoor (raw mango)
3 Tablespoons of Canola Oil
Instructions:
(1)
PREP: Take the Bhindi (Okra), place them in a strainer, rinse thoroughly with cold water, and let dry for 15 minutes. Then cut off tops and bottoms before proceeding to slice the body of the Bhindi (Okra) into roughly 1/8 inch thick slices.
(2)
Preheat the pan on medium high heat for 4 minutes. Then add 3 tablespoons of canola oil. Make sure the pan is evenly coated.
(3)
After the oil has heated for 2 minutes, add the 1/4 tablespoon of Ajwain (Carom Seeds) and 1/4 tablespoon of Jeera (Cumin seeds) and stir. Your goal is to lightly roast them.
(4)
Once the seeds are lightly roasted (which should take no more than half a minute), slowly add in the sliced bhindi (okra). The trick here is to add the bhindi (okra) in little amounts and to stir them with the oil to coat them before adding the rest of the bhindi (okra). This will give the sliced bhindi (okra) a consistent coating and prevent the bhindi (okra) slices from sticking to one other or to the bottom of the pan)
(5)
After stirring in the sliced bhindi, wait about 6-10 minutes before adding the rest of the masala in. Before adding in the masala, make sure to mix them up, and then gradually stir it into the bhindi (okra) slices.
(6)
Once all the contents have been stirred in, reduce the heat to low medium or medium and make sure to stir the bhindi every 5-7 minutes until it has become a darker shade of green. Some prefer their Bhindi Stir Fry softer, whereas others prefer it overdone - so based off of those preferences, you can choose to cook it for a longer period of time.
Serve hot with roti (indian bread), dal (indian lentil soup), and chawal (steamed rice)
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