Sunday, July 31, 2011

Event - BERRIES - Strawberry - Desserts - August 1st to 31st

Berries are the crown jewels of summer, the gems that inspire pies,
parfaits, cobblers, ice cream treats, and whipped cream wonders. 
Best of all, berries deliver super-healthy antioxidants that help 
fight disease.
The word "Berry" means a freshly fruit produced from a single 
ovary. In everyday English, "berry" is a term for any small 
edible fruit. These "berries" are usually juicy, round or semi-
oblong, brightly colored, sweet or sour, and do not have a stone or 
pit, although many seeds may be present.

Berries provide all the disease-fighting antioxidants you need in a 
single day.

I love all berries as they are simply sweet and sour, have vibrant 
color and very high in antioxidants.

You can make any recipe from which can be a Dessert/Sweet
...the main in
ingredient should be the strawberry in your recipe. 
Strawberries you use can be fresh, frozen, dried etc., you can make 
vegetarian or non-vegetarian recipes.
Add a line or two as to why you like this berry, 
Nutritional Information about the berry, Homemade 
Beauty Tips like Face Packs, Scrubs etc., and Weight Loss Tips 
with the berry you used in your recipe.

I want to keep this event going on, so would like to use these berry theme with different menu categories like appetizer, snack, entree, juice/milkshakes, ice cream/sorbets, dessert/sweets etc., and you need to choose one berry like Strawberry, Blueberry, Raspberry, Blackberry, Gooseberry etc.,....

So this month  (August 1st to 31st ) I am choosing "Berries - Strawberry - Desserts"

I am also posting this same event in my other blog "Anu's Cakes N Bakes"

Now to the Event Rules:
1. Send in as many as recipes as you want, archived entries are 
allowed only if re-posted and linked to this event. New recipe should also be linked to this event page.

2. You should use strawberry as your dessert menu.
2. Use of logo is mandatory, so that the berry word will spread 
around bloggers and non-bloggers.
3. Bloggers and Non-bloggers can participate.
4. Event date starts from August 1 to August 31st.
5. Please enter you recipe details by clicking on the Event Logo at the end of this post/page.

Please Click on the EVENT LOGO to ENTER the RECIPE DETAILS....
Please Click on the EVENT LOGO to ENTER the RECIPE DETAILS....

If you face any problems leave me a comment or drop a line to anu(dot)healthykitchen(at)gmail(dot)com.

So hurry up friends we have only 30 days to fill my inbox with lots of yummy berricious recipes.......... :-)

If anyone interested in guest hosting this event for the coming months....please look at the Event Calender for more details and if willing to guest host for the same, email me at  anu(dot)healthykitchen(at)gmail(dot)com. I am also updating a Event Calender Page with rest of the details about this Ongoing Event.

You Might Also Like:

Strawberry Biscotti

Strawberry Biscotti

Strawberry Popsicle

Strawberry Popsicle

Strawberry Cake (Homemade)

Strawberry Cake (Homemade)

Strawberry Mango Popsicle

Strawberry Mango Popsicle

Strawberry Apple Mocktail

Strawberry Apple Mocktail

Italian Blend Salad

Italian Blend Salad

Strawberry Swirl Cones

Strawberry Swirl Cones

Strawberry Pie with Almond Crust

Strawberry Pie with Almond Crust

Strawberry Salsa

Strawberry Salsa

Strawberry Banana Pie

Strawberry Banana Pie


Hello Friends,
I am happy to inform you all about my 2nd Event - "Berries - Strawberry - Dessert". I would like to continue this event in the future months and created a table for bloggers to guest host this event. I have also listed the themes for the months, you can choose any theme for any month. If you decide on one, please feel free to write to me at anu(dot)healthykitchen(at)gmail(dot)com, with the subject "Guest Host - Berries".

I hope to see many willing hosts....




Anu's Healthy Kitchen and Anu's Cakes N Bakes

Strawberry - Desserts - August 1st to 31st

Strawberry - Desserts - August 1st to 31st





Copyright © Anu's Healthy Kitchen August 1st to 31st 2011



Vardhini Zesty Palette Strawberry - Juice/Sorbet/Ice Cream/...




Geetha Sun Moon and Potatoes Gooseberry

Copyright © Anu's Healthy Kitchen August 1st to 31st 2011

Event Theme For Hosts To Select
Strawberry - Entree/Main Course
Strawberry - Appetizer/Snack
Strawberry - Juice/Sorbet/Ice Cream/...
Strawberry - Salad/Soup(hot or cold)/Chutney/Sauce/Jam/pickle...
Blueberry - Dessert
Blueberry - Entree/Main Course
Blueberry - Appetizer/Snack
Blueberry - Juice/Sorbet/Ice Cream/...
Blueberry - Salad/Soup(hot or cold)/Chutney/Sauce/Jam/pickle...
Raspberry - Dessert
Raspberry - Entree/Main Course
Raspberry - Appetizer/Snack
Raspberry - Juice/Sorbet/Ice Cream/...
Raspberry - Salad/Soup(hot or cold)/Chutney/Sauce/Jam/pickle...
Blackberry - Dessert
Blackberry - Entree/Main Course
Blackberry - Appetizer/Snack
Blackberry - Juice/Sorbet/Ice Cream/...
Blackberry - Salad/Soup(hot or cold)/Chutney/Sauce/Jam/pickle...

Copyright © Anu's Healthy Kitchen August 1st to 31st 2011

Saturday, July 30, 2011

Ennai Kathirikkai Kulambu / Oil Fried Stuffed Eggplants Gravy

I am not a big fan of Eggplants, but I eat them only when my granny prepares this recipe. This recipe's credit goes to her and her version is slightly vary as she never adds coconut. This recipe tastes good even if you don't add coconut.

This ennai kathirikkai kulambu is one of the typical south Indian gravies which will be definitely liked by all. Tender eggplants are stuffed with the roasted masala mixture and shallow fried in oil to get it cooked and again it is simmered/cooked in masala tamarind gravy to get the traditional taste. It is quite simple but requires few additional steps to make perfect gravy.

Basic Information:
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4


Brinjal / Eggplants - 7 nos

Tamarind - 1 small lemon size

Gingely oil - 2 tablespoon

Curry Leaves - 1 string

Mustard and Urid Dal - 1/2 teaspoon

To Roast and Grind:

Onion - 1 medium size / 1 cup chopped

Coconut - 1/4 cup, grated

Dry red chillies - 5-7 nos / to taste

Poppy seeds - 1/2 teaspoon

Peanuts - 1 tablespoon

Cumin seeds - 1/2 teaspoon

Fenugreek seeds - 1/4 teaspoon

Coriander powder - 1 teaspoon

Salt - to taste

Turmeric powder - 1/4 teaspoon


1) Soak Tamarind in warm water for 15 minutes and extract the juice from it. Keep it aside.

2) In a dry pan, dry roast all the ingredients given for roasting except coconut, onion, turmeric powder and salt. Roast well till you get nice aroma and towards the end, add grated coconut,salt and turmeric powder. Give a quick fry. Transfer it to another plate/bowl.

3) Add a teaspoon of oil and onion in the same pan. Fry them till onions are soft.

4) Allow the mixture and onion to cool and grind it together to a smooth paste by adding little water. Keep it aside.

5) Take baby eggplants and cut them into four without breaking them. See the picture for reference.

6) Stuff them carefully with the masala mixture which we prepared in step 4. It might take approx. 1/2 to 1 teaspoon for each eggplant.

7) Now, Take a pan and heat the remaining oil. When they are hot and not smoking, add eggplants and fry till they are soft and half cooked. Transfer them to a plate.

8) In the same pan, add mustard seeds and urid dal. Allow them to splutter.

9) Add curry leaves, remaining masala mixture and tamarind water. Add approx. a cup of water or more according to your desired thickness. Adjust for the salt now by tasting gravy.

10) Wait for the gravy to boil. when it starts boiling, add oil fried eggplants.

11) Reduce the flame to medium and cook till the oil oozes out from the gravy. Remove from heat at this stage.

12) This Gravy best pairs with steamed rice.

Friday, July 29, 2011

Making Your Kitchen More Energy Efficient

If you’re looking for ways to improve the energy efficiency of your kitchen and save on energy bills, there are ways to make the changes without breaking the bank. The kitchen uses more energy than any other room in the house. Here are a few tips to reduce your energy usage and costs:

The light fixtures in your kitchen are a big contributor to your energy cost, especially during the night. Install ENERGY STAR qualified light fixtures or replace standard light bulbs with compact fluorescent light bulbs (CFLs). According to ENERGY STAR, their qualified lighting provides bright, warm light while using 75% less energy, generating 70% less heat and lasting up to 10 times longer than standard lighting. Remember to always turn off your lights when leaving the room.
If you’re planning to remodel your kitchen, think of ways to bring in natural lighting. Make windows wider, knock down walls, add skylights or put in French doors to connect to another room. This will allow the sun to illuminate your kitchen at no additional cost.
The refrigerator is the appliance that consumes the most energy. When choosing a fridge be sure to also find a product with the ENERGY STAR symbol as these qualified refrigerator models use at least 20% less energy than required by current federal standards.
According to the Environmental Protection Agency (EPA), you should replace your fridge if it’s more than 10 years old. Also, don’t purchase a fridge that’s larger than what you need; you’ll just be wasting more energy.
Refrigerators with the freezer on the top or bottom are more efficient than side-by-side models. Be sure to leave space between the refrigerator and walls to allow air movement.

Most dishwashers today can thoroughly clean dishes that have had food scraped, rather than rinsed, off — the wash cycle and detergent take care of the rest. To make the most efficient use of your dishwasher's energy and water consumption, run the dishwasher only when enough dirty dishes have accumulated for a full load and use the air-dry option. Try running short cycles for everything but the dirtiest dishes.
Using the wrong sized pot on a stove burner can waste as much 40 percent of the burner's heat and can cost approximately $36 more annually for an electric range, or $18 more annually for gas. Be sure to cover pots and pans. This will ensure you cook more efficiently and keep your kitchen cooler.

You may want to consider selecting a natural gas oven or range which is far more efficient than electricity. Keep the burners clean to ensure maximum efficiency. Blue flames mean good combustion; yellow flames mean service may be needed to ensure the gas is burning efficiently.
Other Tips
Use small appliances when you can. If you use a toaster oven rather than a full-size oven you will save energy. In addition, using a microwave oven versus a full range oven or stove will save you money because the heating time is far less.

For information on 2011 Federal Tax Credits for Consumer Energy Efficiency go to

Kokum Juice

Today is the last day of the BM#7 edition. As part of the Maharashtrian cuisine for the series, I thought of finishing the series with the kokum juice. I have heard of kokum juice before but never had a chance to taste. I tasted it after we moved to Pune. The taste of kokum is hard to define. It doesn't go well with everyone.  I liked to it. My husband is a juice person and can have juice any time. For him, juices are not just  thirst quenchers for summer.  During summer, I bought a packet of kokum and tried making the juice at home. I have seen many recipes for this and found it very easy to make. From then on, its made more often at home. Do check out this post at Aayis Recipes to see the pictures of kokum tree and fresh fruits. 

Now on to the recipe
You need
  • Dried kokum rinds - 10 nos
  • Sugar - 3 tblspn
  • Water - 3 cups
  • Salt - a pinch
  • Cumin powder -1/4 tsp ( optional). I don't add.

Soak the kokum rinds in lukewarm water for half an hour. Crush the kokum lightly and filter to remove the kokum rinds. The water would have turned to a lovely pink. Stir in sugar and salt. Stir till the sugar is dissolved well. Chill and serve. 

Here is the picture of Maharashtrian Thali, which we had in a hotel during our Kolhapur trip.

Do check out what my fellow marathoners have cooked.

Cooker Sambar Saadam - A Spicy Vegetable And Lentil Rice


No elaborate preparations. No mess in the kitchen. No piled up vessels to be washed. This tasty cooker sambar saadam comes in handy when you have no time for elaborate cooking .
Set the cooker on the stove. Get ready for an evening show. Just remember to switch off the stove before you leave, of course after three whistles! A warm and flavoursome home made dinner awaits you on your return !


Rice - 1 cup
Tur dal - 1 cup
Turmeric powder - 1/4 tsp
Sambar / spice powder - 3 tsps
Salt - 1 1/2 tsps
Tamarind - 1small marble size shreded into tiny bits
OR Tamarind paste - 1/2 tsp
Chopped vegetables - 2 cups
Chopped tomatoes - 1 cup
Sliced onion - 1 cup


Ghee - 2  tbsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1 pinch
Asafoetida - 1 pinch
Broken red chillies - 4
Curry leaves - a few


1. Wash rice and dal together and dump them into a big vessel which would fit into your pressure cooker.


2. Add the chopped vegetables ( chop them slightly bigger so that they do not melt away in the cooker), chopped tomatoes,  sliced onion, tamarind, sambar powder, turmeric powder and salt. 


3. Heat ghee in a seasoning ladle  and add mustard seeds .
4. When the mustard splutters add fenugreek seeds, asafoetida, broken red chillies and curry leaves and fry till the seasoning gives out a pleasant aroma.
5. Pour the seasoning into the vessel containing all the ingredients.
6. Add 6 cups of water, stir, and pressure cook until three whistles.
7. Switch off flame and wait till the pressure subsides.
8. Stir the sambar saadam before serving.


Drizzle a teaspoon of warm ghee over every portion served. Enjoy the tasty flavoursome cooker sambar saadam topped with chips or salted cashew nuts, or cucumber rings and roasted papad.

Grilled Corn Wheels and Veggies with Dill Butter

I remember sometime I saw grilling corn in the form of wheels and thought of making a simple skewer recipe for dinner...I know it sounds silly, because these skewers for dinner?? Ok, I will explain.....Myself and Shoj were not hungry much, but wanted to eat something light and interesting, so came up with this idea. Actually we were full after eating these yummy and spicy skewers and love it a lot.

1 large Corn on the cob cut into 6 thick pieces or you can use 2 corns
1 Onion quartered
6 cherry Tomatoes
6 mini Bella Mushrooms
1 Jalapeno Pepper cut into 6 pieces cross
Note: you can add any other vegetables as you like.
1/2 tsp Pepper powder
1/4 tsp Smoked Paprika powder (to get the smoky flavor)
1/2 tsp Cumin powder
Salt to taste
1 tbsp Olive Oil

To Make Dill Butter:
1 tbsp Butter softened
1 tbsp Dill chopped
1 tsp Lemon juice
Salt and Pepper to taste

1. To make dill butter add all the ingredients and keep it aside or you can also put in the fridge for alter use and it will harden and come to a proper shape.

2. In a bowl mix all the spice powder.
3. Place the skewers in cold water for about 20 mins, this will avoid burning.

4. Arrange the vegetables on to the skewers starting with tomato, onion, chili, corn and top it with mushroom.

5. Now brush the olive oil over the vegetables and sprinkle salt and pepper on the top and then sprinkle all the spice mixture and coat all the vegetables well.

6. In a grilling pan or grill, when it's medium high hot place the skewers and grill each side until you get the grill marks for about 6-8 mins each side.

7. Immediately arrange the skewers in a serving plate and brush the dill butter on top of the vegetables when it's hot...this will melt the butter.

8. You can also serve this as a salad removing all the vegetables to a salad bowl and add some salad dressing, but I like it this way.

Sending this recipe to the Event: "Serve It - Grilled" hosted by Krithi and Denny and Event: "Corn for Dinner" hosted by Reva and Sanjeeta
And Event: "Friday Potluck" hosted by Vatsala
Note: I would also like to inform you all bloggers about a great Giveaway by "Simply Life". The Giveaway is worth around $160 which includes a Weber Charcoal Grill and Original Brat Hans Products. You can click on the link to go to her giveaway page.

You Might Also Like:

Grilled Tofu with Asparagus Snap Peas and Edamame Stir Fry

Thursday, July 28, 2011

Pssst - Wanna Buy a Fixer-Upper?

I have made some additions and corrections to this post after talking to Paul Weldon of He called me after reading the original and got me up to speed on some changes recently made to the program and some elements of my treatise that were slightly "off". is a great site. Their focus is on training contractors to become certified in the program, but they have a great FAQs page that really explains everything in more detail than I have here.

They also have a U.S. map showing the locations and contact information for all the Certified 203(k) Contractors. I'm sure it's a great marketing tool for them. I was astonished to see that there is only ONE certified contractor in the entire Bay Area!

Paul also told me that thirty-two 203(k) Mortgages were written in the Bay Area last month (July 2011). He gave me the following list of the best companies to approach for a 203(k) Mortgage:

Academy Mortgage
Wells Fargo
Prospect Mortgage
Freedom Mortgage
Prime Lending
He said Bank of America does them, but is so slow that not many go through.

He also sent me HUD's MORTGAGEE LETTER 2005-50, with lots more useful information for consumers.

Thanks Paul!


In the current real estate market it is really difficult, even with decent credit, to get a loan to buy a property that may be foreclosed and even stripped of its copper pipes and fixtures. Thus houses that could be homes for willing buyers and DIYers are languishing in limbo, waiting for cash buyers with money to spare to do the necessary work.

There is a little-known FHA loan category that can help. It's called a 203(k) Mortgage. Most realtors and lenders don't have the foggiest notion about it. You need to be very prepared. It also works for a refi, where you have as long as you need to prepare. Here's the scoop:

* FHA's 203(k) program applies to fixed-rate or adjustable loans. You negotiate the loan terms with the lender.

* If applying for a Streamline 203(k), you MUST work with a realtor, loan officer and Certified 203(k)Contractor who are familiar with the 203(k) Mortgage. Not doing so jeopardizes the entire complicated process.

* Existing homeowners can refi into a Standard 203(k) Mortgage at 6% or less.

* Hire a HUD consultant to help you get through the process.

* You must work with your local city or county building department and get permits. Realize too that your local building department may make further demands than the 203(k) Mortgage process does.

* You may need to submit plans of your proposed remodel if it is at all complex. That means hiring an architect, or designer, or a contractor with design capabilities, to help develop the plans. Talented DIYers may also be able to put together a package that would qualify.

Architectural Exhibits

The improvements must comply with HUD's Minimum Property Standards (24 CFR 200.926d and/or HUD Handbook 4905.1) and all local codes and ordinances. The homebuyer may decide to employ an architect or a consultant to prepare the proposal. The homebuyer must provide the lender with the appropriate architectural exhibits that clearly show the scope of work to be accomplished. The following list of exhibits are recommended, but may be modified by the local HUD Field Office, and/or your local building department, as required.

A. A Plot Plan of the Site is required only if a new addition is being made to the existing structure. Show the location of the structure(s), walks, drives, streets, and other relevant details. Include finished grade elevations at the property corners and building corners. Show the required flood elevation. San Francisco requires plot plans for any project that changes the exterior of a home in any way.

B. Proposed Interior Plan of the Dwelling. Show where structural or planning changes are contemplated, including an addition to the dwelling. (An existing plan is no longer required.)
Though MAY be required by your city/locale.

* The amount of the mortgage is determined by the projected value of the home once repairs and remodeling are completed. That's right. You get the money to buy the house AND remodel it all in one mortgage package or refi!

* The remodeling part of the mortgage is insured by HUD (Housing and Urban Development). This process takes 30-45 days after closing on the house. Here's HUD's page on the entire process: Rehab a Home w/HUD's 203(k)

* There are two 203(k) Mortgage versions:

(1) Streamline 203(k) Mortgage - $0 to $35,000 - This version is limited to whatever is needed to bring the property up to code and obtain a certificate of occupancy. No structural work is allowed. A reserve of 10-20% is not required to be included in this mortgage.

(2) Standard (Full-Version) 203(k) Mortgage - Improvements from $5,000 up to 110% of the appraised value on completion. Plus a 10-20% contingency reserve.

* You need to work with an FHA-approved lender, and it pays to pick a lender that is familiar with the loan.

* To qualify you need to have a good FICO score, have been in your present job for two years, and have enough savings for a 3-1/2% down payment, which will be based not only on the purchase price but also the added remodeling costs, plus a 10-20% contingency reserve.

* Once you get through all the approval process you then seek bids and select a Certified 203(k)Contractor.

Cost estimates must include labor and materials sufficient to complete the work by a contractor. Homebuyers doing their own work cannot eliminate the cost estimate for labor, because if they cannot complete the work there must be sufficient money in the escrow account to get a subcontractor to do the work. The work write-up does not need to reflect the color or specific model numbers of appliances, bathroom fixtures, carpeting, etc., unless they are nonstandard units.

The consultant who prepares the work write-up and cost estimate (or an architect, engineering or home inspection service) needs to inspect the property to assure: (1) there are no rodents, dryrot, termites and other infestation; (2) there are no defects that will affect the health and safety of the occupants; (3) the adequacy of the existing structural, heating, plumbing, electrical and roofing systems; and (4) the upgrading of thermal protection (where necessary).

* The lender will furnish the contract for the contractor - Contractors cannot use their own. The consumer signs the contract with the contractor.

* The property is appraised with the planned improvements in the appraisal. This appraisal will determine the value of the home AFTER the work is completed.

* The lender lends the money, holding the remodeling money in escrow and inspecting the work as it proceeds. The lender doles the money to the contractor in phases.


* The contractor's bid MUST be very accurate. The 203(k) Mortgage amount cannot be increased beyond the built-in 10-20% contingency amount. Anything not covered by the contingency comes out of the homeowner's pocket - if the contractor properly protects himself.

* Get your proper permits for your locale. The local inspectors may come in and make demands not required by lender/HUD inspectors. Ask questions! Be prepared!

All in all I would say it's a sweet deal if you are willing to jump through the hoops and can afford the loan. Where else can you get a 3-1/2% down deal these days?


Kebab vegetables with Paneer | Indian Appetizers

Tandoored food items are always in my favorite list. Any dish which is cooked directly under fire has a unique smoked flavor which is unique and makes it even more tasty. Though grilling or barbecueing goes hand in hand with meat or fish, vegetables and paneer also make a very good grilled food. So here, I present grilled vegetables with paneer. Feel free to use any vegetables of your choice and

Rava Besan Laddu

Today, I'm back with another sweet for the regional special theme for the Blogging Marathon and my choice is Maharashtra cuisine. If yesterday's Gulpoli was a makarasankaranthi special, this rava-besan laddo is a Diwali treat. I have made rava ladoo and besan ladoo. The combo sounded interesting. I followed the recipe from Chakali. I liked the recipe for it used less amount of ghee since the sugar syrup is added.  

One reader who had tried the recipe from Chakali had commented that the dough was very sticky and runny that it could not be shaped into balls. So while adding the syrup, I reserved around 3 tablespoons of syrup, thinking I will add later if required. After the resting time for the dough, I felt the reserved syrup can be used up too. It was perfect. Please note that you use the same cup to measure all the ingredients. I used the measuring cup.  

You need

  • Rava/Semolina - 1 cup (Use the fine variety)
  • Besan/Chickpea flour - 1/2 cup
  • Ghee - 3 tblspn
  • Sugar -1 cup
  • Water -1/2 cup
  • Cardamom powder - 1 tspn
  • Cashew nuts - 1 tblspn


Dry roast rava till it is pink. Keep stirring as you roast else it will get burnt and also will not get roasted evenly.  Transfer the roasted rava to a plate. Add besan and roast it. When the raw smell disappears, slowly add 2 tablespoon of melted ghee and mix well. At this stage, the mix will be runny. Keep sauteing till the mix starts to brown and you can smell the heavenly aroma of roasted besan. Add the besan-ghee mix to the roasted rava. 

Add a tablespoon of ghee to the kadai. When hot, add cashew nuts. Remove when it is brown and add to the rava-besan mixture. Add cardamom powder and mix well.

Heat a kadai with sugar and water. Keep stirring so that the sugar dissolves fully. Once the sugar is fully dissolved, it will start frothing. After this stage, cook for a minute or two. The syrup would have turned sticky to one string consistency. Check by dropping some syrup using the ladle. You can see the drops falling stretching to form a string. Remove it from the fire. The syrup consistency is very important. If it is paste this stage, it will be difficult to make ladoos since it will turn crumbly.

Add the syrup to the rava-besan mixture. Mix with a spatula as you add. Cover and leave it for 20 minutes.

By this time, the rava would have absorbed most of the moisture and the mixture will be almost dry. It will be moist enough to shape into laddus. 

You will get around 18 laddus depending on the size.

I'm sending these plate of laddus to Indian Mithai Mela hosted by Mom Chef.

Check out what my fellow marathoners have cooked for the day.

Wednesday, July 27, 2011

Chickpea Burger - Indian Style

Nowadays burgers and pizzas have become common like rice/roti. Though magazines and newspapers are show cashing the good and bad things about them, the craze on them is still unfading. In fact I can say it's increasing. I am not an exception to this crazy crowd. I had take a oath not to have them but oh...occasionally I break my oath whenever I see delicious burgers in restaurants.

Needless to say about burgers and more, I am jumping directly into its preparation. This time I have prepared Burgers in an Indian style with the ingredients that are commonly available at every household. They came out very well and tasted like normal veggie burgers. I have added only carrots in place of vegetables and chickpeas. You are welcome to add any vegetables of your choice. Also for serving burgers, you can add cucumber, cheese, and other ingredients which you feel might add taste and style to the burgers. Just for health concern I didn't add any cheese. Try it out, They are delicious!!!

Basic Information:
Preparation Time: 30 minutes
Cooking Time: 20-30 minutes
Makes: 6 burgers


For Patties:

Chickpeas - 1 cup

Grated carrot - 1 cup

Onion - 1/4 cup, finely chopped

Ginger Garlic paste - 1 teaspoon

Green chillies - 2 no, minced

Turmeric powder - 1/4 teaspoon

Salt - to taste

Garam masala - a pinch

Olive oil - 1 tablespoon

Breadcrumbs - 1/2 cup

All purpose flour / Maida - 2 tablespoons

For Burgers:

Burger breads - 6 nos

Tomato - 3 nos

Onion - 2 large nos

Cabbage - 1/4 cup, sliced

Pizza sauce - 6 tablespoon or as required


For Patties:

1) Soak chickpeas over night or 5-8hours in warm water. After 8 hours, wash it well.

2) Pressure cook it by adding 2 cups of water and when it done, drain the water and grind them coarsely. Make sure it is little dry. Keep it aside.

3) Take a pan and heat oil in it. When it is hot, add ginger garlic and minced green chilli. Stir for few seconds.

4) Add onions and saute them till they are soft and transparent.

5) Add grated carrot(or any vegetable of your choice) and stir it to cook without adding water.

6) When the carrots get cooked well, add ground chickpeas. Give a quick stir.

7) Add Garam masala, turmeric powder and salt.

8) Continue stirring till it turns into a kind of dough like substance. At this stage remove it from heat and allow it to cool down.

9) Divide the dough generously into 6 balls and make patties with the thickness of 1 cm as we prepare for cutlets. Keep them aside.

10) Add little water to All Purpose flour and make a watery batter. In another wide plate take bread crumbs.

11) Dip the patty first into batter and then into bread crumbs. Place the breadcrumbs coated patty in a baking tray.

12) Repeat the step for other patties. Slightly coat the patties with oil.

13) Bake them for 30 minutes or until they turn golden brown in colour in a 250C preheated oven.

14) You can also shallow fry them in a skillet as we do for cutlets. I shallow fried 3 and baked 3 patties.

15) Once baked/shallow fried, cool them slightly so that they can be served with burgers.

For Burgers:

1) Take burger buns and coat the inner side with pizza sauce / tomato ketchup.

2) Place the cabbage slices just beneath these buns.

3) Place a patty followed by one slice of tomato and 2 slices of onions.

4) On the top, place the other slice of the burger bun.

5) Have a big bite and enjoy.

Thanks Priya for letting me know. Sending this recipe to Priya's "Fast Food, not Fat Food" which is hosted by Vardhini.