Sunday, May 31, 2015

Jumbo Veggie Burger

Jumbo Veggie Burger

What Would you do when you crave to eat something nice, filling, Delicious, Loaded with veggies and Some Health has to be considered too.. :P :D ) But too lazy to step out and go to treat yourself??

This happens to me all the time, especially on Friday evenings. And, you know what Lazy does on such day??? Me who is tiered to go out and eat ; spend hours in kitchen to prepare the thing that I wanted to quench my craving..: D I know silly me, but I Love my kitchen and cooking..:)

So gone Friday was such evening when I was craving for some nice and yummy burger. Yes, I love Burgers as Much as I Love Chole Bhature… :D but, was lazy to go out and eat one, so ended up making one at home. So it was an early Dinner kind of a thing and I enjoyed my Veggie burger sitting on my couch with a big glass of a cold coffee.:)

Since I know I would be frying my burger patty, thought of making it as healthy as possible by adding lot of veggies in it. I have Also used Chickpeas, to give the patty a nice binding as well as nutty taste. The Patty Came out to be Super Yumm and Crisp, I loved the patty so much so that I kept the patty dough and next day made cutlets from them..:D

I will quickly share the List of Ingredients and then the Step to follow for prepration and Assembling of the burger.

Ingredients for Patty

·         1 Small Onion finely Chopped
·         ¼ cup carrot finely Chopped
·         Some French Beans finely Chopped
·         Some Green Peas
·         3 medium sized Boiled, Pealed and Mashed Potatoes
·         ½ cup Chickpeas (Soaked Overnight and boiled till tender morning) I have used the leftover chickpeas I have boiled previous day for Falafels.
·         ¼ cup Beaten Rice/Poha  ( Soaked and Drained)
·         1 Tbsp butter
·         ½ Tsp ginger Garlic Paste
·         ½ Tsp Tumeric powder
·         ½ Tsp Garlic Powder
·         ½ tsp Paprika Powder
·         ¼ tsp Amchoor powder/Dry Mango Powder
·         Salt to taste
·         1 tsp of coriander powder
·         ½ tsp of cumin powder
·         ½ tsp of Garam Masala
·         ½ tsp dried parsley
·         ¼ cup pain flour
·         ¼ cup bread Crumbs
·         Oil for Frying

Ingredients for tangy Mayo Salad
·         ¼ Low fat eggless Mayonnaise ( I have used, you can use any of your choice)  
·         2 tbsp tomato ketchup
·         1 tbsp of red chilli sauce
·         ¾ cup of total finely sliced onion, carrots, capsicum and cucumber ( you can add veggies of your choice)
·         ¼ tsp black pepper powder

Ingredients for assembling the Burger
·         Burger Buns
·         Butter to toast the buns
·         Mayo Salad
·         Burger Patty
·         Cheese Slice
·         Lettuce leave

Process for Preparing Patty

1.       In a Blender Jar, put the Soaked and Boiled chickpeas and make a Coarse paste from it and keep aside.
2.       In a pan, heat butter. Add Ginger garlic paste and sauté for 1 minute.
3.       Add Chopped onion and cook till translucent.
4.       Once done add Chopped Carrots, Beans and Peas and some salt. Cook this for 3-4 minutes till carrots becomes little soft.
5.       Now add the potatoes and the seasoning ingredients I.e. Tumeric powder, Cumin powder, Coriander powder, Garam Masala, paprika powder, garlic powder, and mix well.
6.       Cook this for about a minute or so, and then add the poha or beaten rice and mix everything well.
7.       Now turn off the flame and let this mixture cool a little.
8.       Once done, take this out in a bowl, to which add chickpeas paste, dried parsley, and mix everything really well.
9.       Patty mixture is ready. Take appropriate portion of this mixture as per the size of your burger bun and keep aside.
10.   Once all the patty are shaped, put the oil for frying to heat on medium flame.
11.   Make dropping consistency paste of flour and water.
12.   Take each patty dip in flour mixture then roll in bread crumbs nicely.
13.   Ensure the crumbs are coated from all the sides of the patty.
14.   Once done, fry the patty till nice golden brown from both the sides( ensure not to fry too many patties in the pan t a time)
15.   Burger Patties are Ready

Process for Mayo Salad
1.       In a small bowl, take mayo add tomato ketchup and chilli ketchup to it.
2.       Mix well. Now add black pepper powder and give a mix again.
3.       Pour this mayo on the sliced veggies and mix everything really well.
4.       The mayo salad is ready.

Assembling of the Burger:
1.       Slit the burger pan from middle.
2.       Apply butter on both the sides and toast on a skillet/pan
3.       Once done, keep a lettuce leaf on the bottom part of the bun.
4.       Apply 2 tbsp of mayo salad.
5.       Keep one burger patty on the salad.
6.       Keep a cheese slice, and then the upper part of burger bun.
7.       Press very slightly, or seal everything using a toothpick.
8.       Serve with some wafers/French fries, Potato wedges and your favorite drink.
9.       Your Jumbo burger is ready, I can bet you will love it and stop eating burgers from our post having this.:)
Happy Cooking and Stay Blessed

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Hara Bhara Kebab/Green Veggie Kebab

Hara Bhara Kebab/Green Veggie Kebab

This Kebab is the most common appetizer at almost every menu in every Indian Restaurant followed by Paneer Tikka. J Not only its hot seller for Restaurants, but is favorite for any Cocktail party, Family get together too.

Not only these Kebabs taste yummy, but comes with goodness of load of veggies and Iron rich Chana Dal/Bengal Gram. The kebabs have an amazing rustic taste of Chana Dal but addition of nuts takes these kebabs to a notch high.

I made these Kebabs few days back, I had planned to make them for a regular evening snack. And believe me or not, the moment I started preparing these Kebabs it started pouring like cats and dogs. As if god was planning to make my evening a rather perfect one. A regular evening special became even more special with a hot cup of coffee and showers of rain.

We loved them, and hubby said I should Plan such evening more frequently... J

I have kept the recipe absolutely simple and doable, considering summers and heat inside the kitchen…: D

So, let’s start with the ingredients followed by the process to follow


·         ½ cup Chana Dal/Bengal Gram ( Soaked for 2-3 hours )
·         1 Small Onion roughly Chopped
·         2-3 Garlic Cloves, roughly chopped
·         8-10 Cashew roughly Chopped
·         ½ cup Green peas ( slightly Blanched/ You can microwave them for 3-4 minutes)
·         ½ cup Blanched and roughly Chopped Spinach
·         Few Mint Leaves
·         1 green chilli finely chopped
·         1 medium sized Potato boiled, Pealed and mashed.
·         Salt to taste
·         1 tsp cumin powder
·         1 Tsp paprika powder/Kashmiri red Chili powder would work too
·         1 tsp Coriander powder
·         ½ tsp Garam Masala
·         A pinch of Asafetida
·         ½ tsp of cumin seed
·         ¼ tsp of Anardana Powder/Dried Pomegranate seed powder
·         1 Tbsp+ oil for frying
·         ½ bread Crum
·         3 Tbsp of Besan/Gram flour


1.       In a pan Pressure pan/Cooker, add cumin Seed and add Asafetida.
2.       Once Cumin Seeds Starts spluttering, add roughly Chopped Garlic and Green Chilies.
3.       Sauté them for a minute or so. Then add the roughly chopped onion.
4.       Cook onion till they becomes Translucent (please note, we don’t want onion to change its color).
5.       Once done, soaked Chana Dal and little salt.
6.       Add ¼ cup of water and close the lid.
7.       Cook this for 4 whistles exactly and when done let the pressure release naturally.
8.       Once the pressure pan opens, strain the water and Dal.
9.       Now, put the Dal mixture in a blender, food processor jar along with blanched Spinach, Blanched Peas, and the seasoning ingredients I.e. Garam Masala, Coriander Powder, Cumin Powder, Paprika Powder, Anardana Powder and blend everything into a Coarse Mixture.  ( Please ensure DO NOT use any water to the mixture at this stage)
10.   Once the mixture is ready, take it out in a bowl and add Boiled and mashed Potato, Besan/Gram Flour, Chopped Cashews, Salt to Taste and Bread Crumbs.
11.   Mix everything well with your hand, and you will have the Kebab dough ready.
12.   Divide the Dough in Small Equal portion, the size that of a small lemon.
13.   Now smoothen each dough portion between your palm to shape them into a round smooth ball, and flatten them a little between your palms.
14.   Deep fry to medium heat till nice golden brown.
15.   Take them out on a kitchen towel, and serve.. J

I am sure these Kebab will definitely be pleaser to your Family, friends, guests an yourself..:) So try them , enjoy them and Please share your experiences with me..:)

Happy Cooking and Stay Blessed


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Wednesday, May 27, 2015

Kesar, Badam and Pista Kulfi/ Saffron, Almond and Pistachio Ice Cream(Indian Style)

Kesar, Badam and Pista Kulfi/ Saffron, Almond and Pistachio Ice Cream (Indian Style)

Summers Without Ice Creams are like Winters Without Soup.. :D

Who doesn’t like to indulge in some Creamy, Chilled, and Mouth watering Ice Creams when it’s dead hot out..?? In India its terribly hot in all the states and regions... And everyone these days strive to prepare something chilling that could give them some comfort and relief from extremely hot climate..

I also make myself and family a few of my all time Fav. Summer Desserts and share here on the blog with all my foodie friends.. The desserts includes some recipes that have been with me since my childhood in form of my Mommy’s preparations, Some recipes that are personal favorite of mine, some that completes the Summer Desserts, and Some that Family Adores ( there stands no chance , not to take care of family’s preferences…:P )

I Start the Beat the Heat (Summer Desserts/ Beverages/ Sorbets /Ice Creams and Many more ) with this Classic Indian Style Saffron, Almond and Pistachios Kulfi. 

Kulfi Defines a Frozen Creamy dessert, required no churning or whipping. It’s much Dense and Creamier than the regular Ice Creams.

I am sharing a quick 12-15 minutes recipe of An amazing Creamy and Delicious Kesar, Badam and Pista Kulfi.. I can warn you to make few extras as you will not be able to stop yourself at one..: P: D
Let’s start with the ingredients List Followed by the preparations steps..  

Ingredients (Will Make Approx. 6 Medium Sized Kulfi)

·         1 Liter Full Fat /full Cream Milk
·         2 Tbsp of Corn flour ( Plain Flour/Maida will work fine too)
·         Saffron ¼ Tsp
·         ¼ cup Sliced/Finely Chopped Almonds ( you can add r reduce the nuts as per your preferences)
·         2-3 Tbsp Slices/Chopped Pistachios  ( You can add r reduce the nuts as per your preferences)
·         3 Tbsp Sugar ( you can add reduce Sugar as per personal preference on sweetness)
·         ¾ cup Fresh Cream/Amul Cream
·         ¼ cup of condensed milk
·         Few Saffron Strands and Chopped Nuts for Garnishing
·         Kulfi  Moulds/Popsicle Mould

1.       Take Corn flour in a small bowl and add few Tbsp of room temperature water, and make a thick paste from it.
2.       Take a heavy bottom Pot and pour the milk and bring it to a boil, stirring in between to avoid milk from getting burnt.
3.       Take 2 Tbsp of hot water and soak the saffron ( so as to release all the color and flavors from it)
4.       Just when you see the milk is coming to a boil add Fresh Cream, Sugar, Condensed Milk and corn flour paste and mix everything well.
5.       After adding all the ingredients in step 4 you will see the milk will start thickening quickly.
6.       At this point of time add Saffron and soaked water to the mixture.
7.       Add the Chopped nuts, leaving few for garnishing.
8.       Cook the mixture till reaches consistency of custard/Rabri and then turn off the flame.
9.       Leave the mixture to cool completely.
10.   Once done, pour the mixture in mould and pop in freezer to set for minimum 6 hours/overnight is preferable.
11.   De mould the Kulfi and Enjoy them, you can add some garnishing if you want. But, trust me the Kulfi will taste amazing even without them.

Keep cooking and stay blessed
With Love

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Tuesday, May 19, 2015

Eggless Kesar Pista/Saffron Pistachio Cookies

Eggless Kesar Pista/Saffron Pistachio Cookies

Saffron and Pistachio /Kesar pista is a combination made in heaven. I personally adore this combination and love to make kesar pista Milk shake, Kesar Pista Ice cream in summers, Kesar Pista popsicles and many more desserts with this awesome twosome combo..:)

This time I thought of using this combination little differently and make cookies. I had kept the ingredients simple to maintain the flavor of saffron and crunch of pistachios.

The end product was to die for cookies. If you love Saffron and nuts, you are going to love these cookies. Perfect blend of Flavor and aromatic ingredients bind together to give perfect melt in mouth cookies.

I have earlier shared my recipe of Saffron Cookies (to Read Please click here).

This recipe is little different, so let’s begin..

-          ½ Cup Unsalted Butter
-          ½ Cup Powdered/icing Sugar
-          1 and 1/4 cup Plain Flour/Maida
-          ½ Cup Vanilla flavored custard Powder
-          3 tbsp of milk (warm)
-          ¼ tsp of saffron strands
-          ½ tsp of baking powder
-          ¼ cup chopped pistachios

1.       Pre Heat the oven at 180 degrees C, Take a bowl put together milk and saffron strands and lets it rest for a while.
2.       In a big bowl take together butter and Sugar and beat them well, till a creamy and fluffy mixture is formed,
3.       In a separate bowl take flour, Custard power and add baking powder to it before you go ahead and mix the flour to the sugar.
4.       IN a mortar and pestle try to grind saffron strands for maximum flavor and color.
5. To the butter mix, add saffron milk and whisk nicely together.
6. Once done combine dry and wet ingredients and using your hand mix them 
7. Add chopped Pistachios (Keep Few Tbsp for garnishing) and mix everything well. 
8. Please ensure not to knead the dough like that of chapatti dough. 
9. Rest the dough for 10 mints. in Freezer or 20 Minutes in refrigerator .
10. Once done, on kitchen platform smooth en the dough a little and then start rolling it.
Cut the cookies in desired Shapes.
11. Garnish them with some Chopped Pistachios before popping them in oven
12. Bake the cookies on pre heated oven for 15 mints. + After 15 mints keep an eye on them on their color to identify it’s done...

Your Cookies with Royal Indian Flavors are ready..:)

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Friday, May 15, 2015

Aam Panna/ Raw Mango Slush

Aam Panna/ Raw Mango Slush

How Can summer and Summer coolers list be complete without the humble Masala Aam Panna. A raw mango drink infused with flavors of Roasted Cumin seeds, Mint and black Salt. Raw mango is available in abundance these days in market, People have started pickling of mangoes, making Dips and Chutneys, Jam and what not. With me my favorite way to enjoy the king of fruit is to peel them, and just dig in with a spoon. If the mangoes are well ripened the taste of a good mango beats the bestest of the dessert in the world…: D Well for me at least…: p yes I can even give on my favorite death by chocolate ice cream for good Mangoes, this is my love for mangoes.. :) And this love is inherited to my little champ too... He loves mangoes, mango ice cream and his favorite is Mango yogurt…

As far as Aam Panna/Raw Mango slush is concerned, I have very fond memories of this drink from my childhood days. While I was a kid we had a huge mango tree in our compound.  And each year it use to flood with mangoes… we as kids were warned not to try and pluck any mangoes from the tree because, even before they ripe we use to pluck them and play with them, which of course was such wasting of the tangy sour beauties…

But we use to wait for mom to make this yummy sweet and tangy drink for us every year. And yes, this recipe is again given to me by mom. As summer starts and I see Raw mangoes in market, I start preparing this drink, and one can always see a bottle full of this slush in my fridge all the time.. J
There are many additions alterations possible to this drink, as I call it Humble Aam Panna, and it taste good with any seasoning added to it..:)

So lets see hoe my version of Aam Panna Looks Like J


·         4-5 medium Sized Raw Mangoes
·         Black Salt 1 Tbsp
·         Sugar 3 Tbsp, you can add/reduce as per your taste
·         Roasted Cumin Seed 1 Tbsp
·         Dry Mint Leaves ( Use can use the Fresh one too by chopping them very finely)
·         1.5 liters Chilled Water
·         2 cups water to boil Mangoes


1.       Wash the Mangoes under running water thoroughly.
2.       In a pressure pan, add 2 cups of water along with Mangoes.
3.       Cook them for 1 whistle on high flame, and then let them simmer on minimum flame for 5-6 minutes by the clock.
4.       Once done, switch of the flame and let the mangoes cool completely.
5.       Now, in a big bowl strain the water from the pan (DO NOT DISCARD THIS WATER).
6.       With a knife remove stem of each mango, and with help of a spoon take the entire pulp from the mango. ( ensure to extract all the pulp from Seed,  and Mango peel)
7.       Add this pulp to the same bowl, in which we have kept the strained water from pressure pan.
8.       Once, the pulp is extracted add the seasoning ingredients I.e. Black Salt, Sugar and Dry Mint leaves ( Ensure to Crush the Mint leaves between your Palms)
9.       Using a Hand Mixer/ Blender Food Processor churn everything together. You can do this step with the help of a whisk too, but by using an electric blender/Food processor the pulp is nicely crushed in paste to give extra flavor to the drink.
10.   Once done, add chilled water along with Roasted Cumin Seeds (Ensure to crush the Cumin Seeds Between your Palms) and stir everything nicely.
11.   Your Mango slush/Amm Panna is ready, you can garnish it with little Chat Masala If you want else enjoy it as it is.. :)

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Thursday, May 14, 2015

Eggless Besan/Gram Flour Cookies

Eggless Besan/Gram Flour Cookies

Today again its super healthy cookies coming your way.. :) these cookies are absolutely melt in mouth, super delicious and just too tempting to resist.
if you love besan/gram flour ladoos, you are going to adore these cookies... today i bring to you complete besan cookie made with just 4 basic ingredients, i have shared this recipe of besan nankhatis earlier as well, but this one is even better with just besan used as the main ingredients. no apf for binding, no semolina for crunchiness… just plan goodness for ghee/clarified butter z and besan/gram . the taste of roasted besan combined with cardamom gives an super awesome combination which results in these amazing cookies.
this cookie recipe is the most regular in my kitchen. i make a fresh batch twice a month and they vanish just in a week…:d both daddy dear and sonshine loves them, and don’t wait for even them to cool. in morning a glass of milk with 2 of these cookies and trust me your breakfast is sorted for a while.
So, without any further talking let’s get into action with the ingredients followed by the process:

* 1 cup Besan/ gram flour 
* Desi ghee 1/2 cup/ clarified white butter
* Powdered sugar 1/2 cup
* 1/2 Tsp. Baking Powder
* Cardamom/elaichi 1/2 tsp
* Almond/pista flakes for garnishing (optional)

Pre Heat the oven at 180 degrees C

1. Take a bowl put together butter and powdered sugar and beat it well till;
Forms a creamy and fluffy mixture.
2. In a separate bowl take flour, Baking Powder and mix.
3. Add, cardamom powder to it before you go ahead and mix the flour to the sugar 
4. Once done combine dry and wet ingredients and using your hand mix them 
5. Please ensure not to knead the dough like thaat of chapati dough.
6.  Rest the dough for 30 mints. In fridge covered with plastic wrap ot kitchen towel ,and then start taking small portions of the dough between 
your palm shape them like a ball and then press a little between your palms. 
7. Garnish them with desired almond/pista flakes before popping them in oven.
8. Bake on same Temperature for 15 minutes or till you see a light golden crust on top of the cookies.

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Peas Kachoris/Green Peas Stuffed Indian Fried Flat Bread

Peas Kachoris/Green Peas Stuffed Indian Fried Flat Bread

Like Won-tons is to Chinese cuisine, Kachoris are for Indian snack.  Like Falafel are integral part of Middle Eastern snack Kachoris are for Indian Snack.

Kachoris, Samosa and other few snacks are a must have for anyone who like Indian cuisine. I have earlier shared the recipe of Kachoris (Onion Kachoris with you all, and was super hit with my family and many other readers, for recipe ) . This Wednesday when hubby was working from home it was such a pleasant climate that thought to indulge in fingerlicious yummy brunch. :D

Hubby wanted Idlis I insisted on having Kachoris and that’s so some fresh green peas filling. I was trying this dish for the first time, so had to call mom to take some tips..:P and she guided me with step by step recipe from filling to dough.

I am sharing an awesome recipe by Mommy the expert and executed and admired by a novice cook like me..:) But can guarantee the recipe is simple and sure shot. You try once and I bet you will not be disappointed at all.

Let’s begin

Ingredients used:

For Filling
-          ½ cup fresh peas
-          Salt to taste
-          1 tbsp ghee/clarified butter
-          ½ tsp fennel seed powder
-          ½ tsp cumin seed
-          A pinch of asafetida
-          ½ tsp of Garam Masala
-          ½ red chilli powder
-          ¼ tsp of anardana/Pomegranate seed powder
-          ¼ tsp aamchur powder/dry mango powder

For Dough

-          1 and ½ cup of plain flour Maida
-          Salt to taste
-          2 tbsp carried butter/ghee
-          ½ tsp carom seeds/ajwain
-          Water to knead the dough
-          Oil for Deep frying the Kachoris

Process for Filling

1.       In a blender/Food processor Jar add fresh green peas and make a coarse paste.
2.       In a pan heat oil, and add cumin seed and Asafetida and let splutter for few seconds.
3.       Now add the peas to pan along with salt.
4.       Sauté for 2 minute or so.
5.       Now add all the spices mentioned in the ingredients list and cook till most of the moisture of peas is evaporated.
6.       Take the pan off the heat and let the filling cool completely.

Process for Dough

1.       In a bowl take flour and add salt and carom seeds, mix well.
2.       To this add the ghee and mix the ghee thoroughly. The result would be coarse bread crumb lookalike mixtures. This process helps to make the Kachoris crunchy and tender.
3.       Now by adding little by little water knead the dough, into a smooth dough.
4.       Make sure not to over knead the dough, that may take off the crispness of your Kachoris.
5.       Cover the dough and let it rest for at least 20 minutes.

Assembling the Kachoris:

1.       Make equal sized small balls of the dough, a little bigger than that of table tennis ball
2.       Using your hand smoothen them and make in smooth ball.
3.       Then using tip of your fingers make cavity in the dough ball, so as to fill the filling.
4.       Once done, Take 2 spoonful of the filling and place in the cavity created.
5.       Once done, bring all the edges together and seal the ball. For further reference please have a  look at the picture below ( Picture Courtesy (
6.       Once done fry the Kachoris in Medium heated oil on low to medium flame till you see a golden brown crust on both the sides.
7.       Repeat the process for all the Kachoris.

You can enjoy these Kachoris best with some spicy potato Curry, Mint Coriander Chutney or even ketchup. It will taste awesome in all the ways…. :)