Chickpea Cutlets(Patties)

I have been seeing these super healthy cutlets in many blogs lately. I tried them and felt they tasted much better than regular cutlets. Here is my version of chickpea cutlets.

Ingredients:
White Chickpea(channa)-1 cup soaked in water for 8 hours
Potato(skin peeled)-1
Bread-2 slices
Coriander leaves chopped-a handful
Salt
Turmeric powder-1/4 tsp
Coriander powder-1 tsp
Garam masala powder-3/4 tsp
Kitchen king masala-1 tsp
Chilli powder

Method:
Pressure cook chickpea and potato together until soft and done(about 6-8 whistles in my cooker, but varies from one cooker to another). Set aside and let it cool. Drain the water and add spice powders, coriander leaves and salt.
Dry grind bread slices coarsely and add half of it to chickpea mixture and spread the rest in a plate.
Mash the mixture with your hand well. Form balls, flatten, coat both sides with bread crumbs.
Heat 1 tsp of oil in a flat non stick pan. Place cutlets, drizzle a few drops of oil around the corners and shallow fry on one side for about 3-4 minutes or til golden brown on low flame. Flip them around, drizzle few drops of oil and fry till golden brown for 3 minutes(on low flame).
Serve with ketchup.

This is my entry to the following events:
Sunday Snacks: Grab n Go - March 29th
Lentils Mela - March 15th
Healthy Bite: Feb 28th
My Legume Love Affair: Eighth helping - Feb 28th

Greener Gadgets Design Competion

This link shows the winners in the Greener Gadgets Design Competition #2

The entries are from around the world and show the brainpower that is being dedicated to reducing our impact on this fragile earth.

Peggy

Blueberry Baked Cheesecake

I've some leftover blueberries so I used to make a very simple cheesecake. I would normally bake cheesecake by using the water bath method, but after came across a recipe from a book which is bake right straight in the oven without water bath, I decided to give it a try.

There were some different between water bath method and bake straight in the oven. Water bath method normally gives a moisture and creamier texture whereas I found this bake straight in the oven is much firmer and dense. I still prefer those water bath bake cheesecake but this blueberry cheesecake quite refreshing.

Recipe:

Digestive biscuit crumbs 90g

Melted butter 40g

Cream cheese 300g

Yogurt 15g

Sugar 50g (I used 30g)

Eggs 3 (lightly beaten)

Lemon juice 10ml

Corn flour 10g

Some blueberries

1. Mix the bread crumbs with melted butter and press it into a 9 inches cake tin evenly. Set aside.
   
2. Beat the cream cheese with sugar until the sugar dissolve. Mix in the yogurt until everything combine and smooth.


3. Slowly add in the beaten eggs then lemon juice.


4. Mix in the cornflour until everything incorporate.


5. Pour the cream cheese mixture into the cake tin and topped with some blueberries. Bake in a 150'C preheated over for 25 minutes.


6. Keep the cheesecake in the fridge once it completely cool down.