Chickpeas/Channa Burger(Indian Style)

Today is the final day for the blogging Marathon#10 and I made  chick peas burger in Indian style for the lunch box.Burgers are one of the favorite of my son and likes to take it for lunch box.He is a very picky eater and options are less for his lunch box food,I like to incorporate some legumes and veggies in his favorite foods to make it more healthier.Chick peas burger is protein rich,flavorful,nutritious and a balanced meal which is ideal for kids lunch box.

Ingredients

Ingredient	Quantity
Chick peas/Garbanzo beans	11/2cups
Onion	1no.(medium size)
Carrot(finely chopped)	1/4cup
Green beans(finely chopped)	1/4cup
Sweet corn	1tbs
Chilly powder	1/2tsp
Garam masala powder	1/4tsp
Ginger&garlic paste	1 tsp
Amchur powder(optional)	1/2tsp
Coriander leaves(chopped)	as needed
Wheat flour	1/2cup
Salt	to taste
Oil	1tbs

For the burgers

Ingredient	Quantity
Burger bun	6nos.
Lettuce	as needed
Onion(round slice)	6nos.
Tomato(round slice)	6nos.
Mint chutney	2tbs
Tomato ketchup	3tbs

Method
 Soak the chick peas overnight and cook it ina pressure cooker with enough water and a pinch of salt.Drain the water and grind the chick peas coarsely in a blender,set it aside.
Heat a pan with oil and saute the onion then ginger&garlic paste.Once it is done add the finely chopped vegetables and saute it with salt till it becomes soft.

Add the powders and stir it well,add the ground chick peas and mix it well,turn off the stove and add coriander leaves,allow it to cool down.Add the wheat flour to the mixture and mix it well.
Divide it to 6 equal portions and make patties out of it,keep it aside.
Shallow fry the patties in the pan with oil till both the sides get cooked or bake it in the oven for 300 degree Fahrenheit for 20 mins.Continue for the remaining patties.Now the patties are ready.
Take the burger bun and smear a generous amount of mint chutney in the inner side of one slice and keep lettuce,then patty followed by onion, tomato slice and ketchup.Cover it with the other slice.Insert a tooth pick from the top.
Burger is ready to eat.

Enjoy it with some juice and chips.

• Here I used mint chutney,it can be replaced with mayonnaise,sour cream,cream cheese or any other sauce.
• Veggies of your choice can be added and the patties can be grilled in the grill pan.
• Wrap it in an aluminum foil to maintain the freshness.
• Patties can be made previous day and store it in the refrigerator.

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Green Peas Kurma

Today is the 6th day of blogging marathon and the recipe is green peas kurma which is a favorite accompaniment for roti or poori in our households.Here goes the recipe......

Ingredients

Ingredient	Quantity
Green peas(soaked,cooked)	2cups
Onion	2no.(medium size)
Tomato	3nos.(medium size)
Ginger&garlic paste	2tsp
Chilly powder	1tsp
Coriander powder	2tsp
Garam masala powder	1/4tsp
Turmeric powder	1/2tsp
Coriander leaves(chopped)	as needed
Salt	to taste
Oil/ghee	2tbs

To grind

Ingredient	Quantity
Coconut	1/2cup
Fennel seeds	1/2tsp
Poppy seeds(kasakasa)	1/2tsp
Cashews(broken)	2tsp

To Season

Ingredient	Quantity
Cloves(lavangam)	3nos.
Fennel seeds	1/2tsp
Cinnamon	1 inch piece
Star anise	1no.

Method

                  Cook the green peas and grind the given ingredients to a fine paste,keep aside.
Heat oil in a pan and add the ingredients given for seasoning.Now add the finely chopped onions and saute till it turn golden brown then ginger&garlic paste and fry it.
Once it is done add the tomatoes and cook until it becomes mushy.Add the ground coconut paste and saute it for a minute.
Then add all the powders and mix it well,add a cup of water,cover it and cook in the medium flame for about 6-7 minutes or till the raw smell goes off.
Now add the cooked green peas and cook it for a boil and garnish it with coriander leaves.
Serve it with roti or poori.

Enjoy.......

• The sauted onion and tomatoes can be grind along with the coconut to get a smooth gravy.
• Green chillies can also be added and instead of water milk can be used for a nice and creamy kurma.
• While using the fresh or frozen peas,it can be sauted along with onion and tomatoes.
• Coconut paste can be substituted with thick coconut milk.

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Cauliflower and Peas Pulao

Today is the fifth day of blogging marathon and this is a simple and easy to make rice with cauliflower and peas with other spices and coconut milk.

Ingredients

Ingredient	Quantity
Basmathi rice	11/4cups
Cauliflower florets	200 gms
Green peas(cooked)	1/2cup
Onion(thinly sliced)	2nos.
Garlic(finely chopped)	4 pods
Ginger(finely chopped)	1tsp
Green Chilly	5-6nos.
Chilly powder	1/4tsp
Coriander powder	1/2tsp
Garam masala powder	1/4tsp
Turmeric powder	a pinch
Thick coconut milk	1/2cup
Mint leaves	10-15 leaves
Coriander leaves(chopped)	as needed
Salt	to taste
Ghee	1tsp
Oil	1tbs

For the seasoning

Ingredient	Quantity
Cloves(lavangam)	3nos.
Cinnamon(pattai)	1 inch piece
Star anise	2nos.
Bay leaf	1no.
Fennel seeds(sombhu)	1tsp

Method

                  Cook the cauliflower in boiled water for one boil(no need to get soft)with turmeric powder and a pinch of salt,drain the water.Cook the green peas,grind the coconut in the blender and make the coconut milk,keep aside.
Heat a pan or wok with oil and season it with whole spices and saute the onions,ginger,garlic and green chillies become soft.Now add the mint leaves,chopped coriander leaves fry it.
Once it is done add in all the powders and mix it well.Then add the coconut milk and cook it for a minute,then add the cauliflower and peas.
Cook it for 2- 3 minutes,till everything gets blend well.Now add the cooked rice and mix it well and cover it with lid,keep it in a low flame for 5 minutes for the flavors to get incorporated.Garnish it with coriander leaves.
Serve it with raitha,veg or non veg curry and chips.

Enjoy.........

• A tsp of ginger and garlic paste can be added for extra flavor.
• After mixing the rice it is very important to keep it in the low flame, for the rice grain to get separated.
• Fresh green peas or frozen can be used,added after the onion gets cooked. 
• I used the coconut milk powder,2tbs of powder mixed with 100 ml of water.

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Paneer Paratha

Paneer paratha is a delicious stuffed paratha,usually I make it for lunch box whenever my son takes home lunch as my sweet little monster doesn't like rice for  lunch box.I pack it with ketchup for my son and pickle,plain yogurt for my hubby dear.Today is the 4th day of blogging marathon for lunch box dishes....

Ingredients

Ingredient	Quantity
Wheat flour	11/2cups
All pupose flour(maida)	1/4cup
Salt	to taste
Oil	1tbs
Ghee/Oil	2tbs

For the stuffing

Ingredient	Quantity
Paneer(grated)	11/2cups
Green chilly(finely chopped)	5-6nos.
Amchur powder(optional)	1/2tsp
Garam masala powder	1/2tsp
Coriander powder	1/2tsp
Chat masala	a dash
Coriander leaves(chopped)	2tsp
Salt	1/4tsp

Method

                             Mix the wheat flour, maida, salt and oil in a large bowl,sprinkle water little by little and make a soft and stiff dough.Apply a tsp of oil on the prepared dough and cover it,let it rest for atleast 15 minutes.
Grate the paneer with a grater and combine everything together in a bowl and mix it well.The stuffing is ready.
Divide the prepared dough into equal balls and according to that divide the stuffing into equal portions.
Take one ball of dough,roll out to 3-4 inch diameter circle and keep the stuffing in the center.Gather the edges of the dough,close the filling and keep it on the rolling board.
Press it with the palm to make a disc,dust it with flour. Roll it gently with a rolling pin to desired thickness.
Heat a griddle in a medium flame and place the paratha on the griddle,cook it both sides by drizzling some ghee or oil.
Paneer Paratha is ready.Serve it with pickle of your choice and yogurt.

Enjoy.......

• Finely chopped onion can be added in the stuffing.
• Red chilly powder and turmeric powder can also be added for extra spicy and color.
• Adding maida is purely optional,it helps rolling the paratha thin and easy.

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Carrot rice

Carrot rice is a yet another colorful, simple rice and today is the third day of Blogging Mathon#10 and made this one for lunch and served with cauliflower fry, raitha and potato chips.Here is the recipe for the simple rice.......

Ingredients

Ingredient	Quantity
Basmathi rice	11/2cups
Carrot(grated)	2cups
Green peas(cooked)	1/2cup
Onion(finely chopped)	1no.(medium size)
Ginger&garlic paste	1tsp
Green chillies	5-6nos.
Mint leaves(optional)	10-15 leaves
Red chilly powder	1/2tsp
Garam masala powder	1/4tsp
Curry leaves	1 sprig
Coriander leaves	to garnish
Cashews(optional)	1tbs
Salt	to taste
Ghee	1tsp
Oil	1tbs

For Seasoning

Ingredient	Quantity
Cloves	3nos.
Cinnamon	1 inch piece
Star anise	2nos
Fennel seeds(sombhu)	1/2tsp

Method
                     Wash and soak the rice for 15 minutes and cook in a electric cooker with water and separate the grains by adding a tsp of ghee.
Keep the pan with oil and add the ingredients for seasoning then add the onions,mint and green chillies.Once the onion becomes transparent add in the ginger&garlic paste,mint and fry for a minute.
Now add in the grated carrot  and fry it for a minute adding salt.Cover it with lid and cook it for 2 minutes in a low flame.Once its done add the green peas,red chilly powder and garam masala and stir it well.
Now add the cooked rice and mix everything well.Finally add the lemom juice,mix well and garnish with chopped coriander leaves.Simple and healthy carrot rice is ready.
Serve it with raitha and chips or any veggie fry.

Enjoy........

• Cashews or peanuts can be added in the seasoning for extra rich taste.
• Whole garam masala seasoning can be replaced with mustard seeds and urad dhal. 
• Adding mint leaves is purely optional,turmeric powder can be added for extra color.

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