CHICKEN BURGER

Burgers are the most popular fast food in America.You can see that with the increasing fast food restaurants all over the country and the world.To name a few popular ones are McDonald's, burger king, Subway etc.These are the ones we rely on when we are traveling.Beef is the most popular meat here for burgers but my favorite is chicken burger.For healthier reasons I wanted to give it a try making them at home.It was a success,my hubby really loved it and so did I.Its one of the easiest thing to make.Its so moist with so much of flavor.Here is the recipe.

INGREDIENTS

Bun /bread - atleast 1

mayonnaise - just enough to spread on the bun

Onions - cut into thin rings

tomato - cut into thin rings

lettuce

dill pickles(optional)

For making the Patties:-(Use the spices and seasonings more or less to your taste)

Ground chicken - 1 lbs

Onion - 1 medium size,diced small

Green pepper - half a piece, diced small

Garlic - 2 cloves, chopped

Egg white - of 1 egg

Red chilli pdr - 2 tsp

Garlic pdr - 1 tsp

Seasoned breadcrumbs - 1/4 cup(can use plain breadcrumbs)

Dried oregano - a few sprinkles

Italian seasoning - a few sprinkles

Cajun seasoning - a few sprinkles

Cilantro - a small bunch,chopped (can use fresh parsley as well)

salt and pepper to taste

METHOD

Heat some oil in a pan.Add the onions, garlic and green pepper .Saute them well on a medium low heat until they become soft and translucent.Add salt and pepper.Ones they are done mix in the chopped cilantro.Keep aside let it cool.

In a bowl ,add the ground chicken,onion and green pepper mixture and the spices.Drop in the egg white for binding it all together.Add salt and pepper.Now use your hands to slowly mix in all the ingredients .Make medium size patties and keep them aside.

Heat a pan and coat its bottom with oil.Ones the oil is hot place the patties and cook them for 3-4 mins.Flip it over and press it down gently using a spatula and cook that side too for 3-4 mins.Using a meat thermometer check the internal temperature of the patties.For ground chicken it should be 165 deg F.If it hasnt reached that temperature continue cooking the patties flipping it every 2 mins.Keep checking the temperature.Ones they are done keep them aside on a plate.

Now keep all the ingredients nearby to arrange the bun.First lightly toast the insides of the bun/bread and apply mayonnaise on it. On the bottom half of the bun arrange the ingredients in the order of lettuce ,onions,tomatoes,dill pickles and the chicken patty.Cover it with the top half of the bun/bread.Serve it alongside ketchup and french fries.

SPICY AND TANGY TENDLI

 What all dishes do you prepare with Tendli?I love this vegetable but i have eaten and prepared this only one way my entire life,Tendli potato and cashew upkari.No doubt this dish is delicious but now am bored to prepare it .I want change.I remember seeing Tindora pickle in the Indian grocery store.I used that idea for preparing this Finger licking,Lip smacking SPICY AND TANGY TENDLI. You know what can really enhance the flavor of this dish even more? A CLAY POT. Yes thats the best way to prepare this dish, in a clay pot .But no worries if you dont have one you can use any vessel.

INGREDIENTS

Tendli/Tindora - 25-30 nos,slit crosswise ,not fully
Onions - 1 medium size, finely chopped
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Garlic - 1 tbsp
Kashmiri chilli pdr - 2 tbsp ( for color and not too spicy)
Coriander pdr - 1 tsp
Green chilli - 3 nos, slit
Asafoetida - a big pinch
Curry leaves - 1 whole sprig
Rice pdr - 1 1/2 tsp,just for thickening
Tamarind concentrate - 2-3 tbsp (depending on how tangy u want it)
Salt to taste
Oil
Water
Manchatty(clay pot)

METHOD

First we need to brown the tendli's on the outside.For that heat some oil in a large pan.Put the tendli's in the pan,add some salt and stir.The heat should be on medium high otherwise it will simply steam and not brown and also make sure you use a wide pan.The tendli's just has to be brown on the outside need not be fully cooked.Ones brown keep aside.

Heat 1 t bsp oil in a clay pot.Add mustard seeds.Ones it starts to pop add urad dal,curry leaves,green chilli and garlic.Stir for a minute.Now add the chopped onions and some salt.Saute until its soft and translucent.Add turmeric pdr,kashmiri chilli pdr, coriander pdr and rice pdr.If needed sprinkle some water.Stir for a min then add the tamarind concentrate and the browned tendli's.Now add just enough water to cover the tendli's.Check for salt.Cover with a lid and let it simmer(cook on low) for 15-20 mins or until the tendli's are soft and tender.Serve warm with hot steaming rice or kanji.

ENJOY!!!

CHICKEN SUKKA

When i eat a dish in a restaurant or in a friends house and simply fall in love with it i try to recreate it in my kitchen.Sometimes the outcome is just the way i want it to taste.

It's quite a while since i ate or prepared chicken and so was craving for it. Wanted something that was quick and easy to prepare.So decided on making Chicken sukka.

I hade my first bite of Chicken sukka during my college days in manipal,karnataka.A dry coconut based dish with mild spiciness prepared with minimal ingredients.It's truly a delicious dish especially with some hot steaming rice.The recipe didnt disappoint me.The dish tasted same as the one i ate back then , YUMMY!!, brings back memories of college days.

INGREDIENTS

Chicken tenders - 4 nos, diced small
Onion - 1 medium size, chopped
Coconut - 1 cup, grated
Garlic - 1 tsp chopped
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Turmeric pdr - 1/2 tsp
Masala pdr - 2 tbsp + 2 tsp(recipe below)
Curry leaves - 1 sprig
Oil - 1 tsp + 1 tsp
Salt to taste

To Roast and Grind:-

Coriander seeds - 2 tbsp
Cumin seeds - 1 tbsp
Peppercorn - 1 tsp
Fenugreek seeds - 1/2 tsp
Fennel seeds - 1 tsp
Curryleaves - 4-5
Dry red chillies - 3 nos

METHOD:-

First make the masala pdr by roasting and grinding the ingredients mentioned above.Marinate the chicken with 2 tbsp of the griunded pdr.Keep the rest aside.Add salt and 1 tsp of oil to the chicken.Mix all well .Let it marinate for 1 hr. In the meantime in a large nonstick pan heat some oil.Add mustard seeds.Ones it starts to pop add cumin seeds,curry leaves and garlic.Stir for a minute then add onions.Add salt.Saute until its soft and translucent.Add turmeric pdr and 2 tsp of masala pdr .Stir for a minute.Now add the marinated chicken.Stir again.When the chicken is half cooked add the grated coconut.Mix it all in.Cover with a lid and simmer for 5-8 mins or until the chicken is fully cooked.Check for salt.Drizzle with some lime juice if you want.Serve warm with hot steaming rice.Great with chapathi's as well.

ENJOY!!!

PEPPERRY EGG FRY

Whenever i need to make something quick to go with chapathi's i tend to lean on eggs.Egg dishes are so easy to make and tastes great.Peppery egg fry are spicy and delicious.I saw the pic of peppery egg in suma's blog . Something new made with egg and it catches my eye.I was simply drooling looking at the pic that i had to make it immediately. Result was not at all surprising - ABSOLUTELY PEPPERYABULOUS. It tastes good on its own and is great as an appetiser, made it multiple times. But this time i wanted something to go with chapathi's so i stir fried it with some onions, tomatoes and more pepper.They taste even more fabulous.

INGREDIENTS

Boiled egg - 3-4 nos
Freshly ground pepper - 2 tbsp + 2 tsp
salt to taste
oil - 1 tbsp
Onions - 1 medium size, thinly sliced
Tomato - 1 medium size, sliced
Ginger - 1 tsp, chopped
Garlic - 1 tsp ,  chopped
Curry leaves - 1 sprig
Green leaves - 2 nos, slit

METHOD

Mix 2tbsp of pepper and some salt.Prick the eggs with the help of a fork. Then coat it in the ground pepper and salt mixture.In a pan pour some oil just enough to cover the bottom.Shallow fry them until its brown on the outside.Keep aside.

In the same pan fry ginger and garlic for a minute.Add curry leaves and green chillies.Then add the sliced onions.Fry until it turns brown.Add tomatoes and the rest of the pepper pdr.Fry until the tomatoes are fully cooked.Add the fried eggs to the onion tomato mixture.Mix it well.Garnish with cilantro.Serve warm with chapathi.

ENJOY!!!

CHIPOTLE ROASTED VEGETABLE QUESADILLA

Whenever the weather is dull like it is nowadays i crave for something spicy. Indian dishes are spicy , yes but i tend to get bored eating it. Thats when i try my hand at world cuisine. One of my favorites is Mexican food. It has the right amount of flavor and spiciness that makes it exceptionally good. If you have the ingredients mexican food is very easy to prepare. Quesadilla's are one of the many things thats easy to make.All you need are some vegetables,cheese and tortilla. Here i roasted the vegetables  and spiced it up a bit with some chipotle pepper adobo . I made some mango salsa to go on the side. They compliment each other really well.
I sometimes add some grilled chicken pieces when i want to make chicken quesadilla's.

INGREDIENTS

Quesadilla:-

Flour tortilla - atleast 2 nos
mexican cheese blend
Roasted vegetables

For Roasting Vegetables:-

Button mushroom - 5-6 nos, sliced
Onion - 1 medium size, sliced
Green pepper - 1 medium size, thinly sliced (you can also use red, orange or yellow peppers)
Corn kernels - 1/4 cup ( i used frozen)
Chipotle pepper Adobo ( composed of chipotle peppers, vinegar, onion and tomato paste or ketchup) - 1 , deseeded and chopped.
Adobo - 1-2 tbsp
Salt and pepper
Cilantro - 2 tbsp, chopped
oil
In addition to these vegetables you can also use zucchini and yellow squash.

Mango salsa:-

Semi ripe mango - 1 cup, peeled and diced small
Tomato - 1 cup, diced small
lime juice - 1 tbsp
Cilantro to garnish
salt and pepper

METHOD

Heat some oil in a non stick skillet. Add the mushroom first, stir for a couple of mins until slightly brown. Do not add salt now. Add the onions, stir for couple of mins as well.Add  the green peppers and corn kernels.Some salt and pepper. Cook it until its slightly soft. Now add the chopped chipotle pepper and the adobo.Stir in the cilantro.

In a bowl ,combine all the ingredients to make the mango salsa. Keep aside. Now to prepare the quesadilla, keep all the above mentioned ingredients close by.Heat a nonstick skillet.Spread some oil.Place a tortilla in the skillet, spread the vegetables evenly over it.Now generously put the cheese on top.Cover it all with another tortilla.Roast it until that side turns brown. Then carefully flip it and brown the other side as well. .Serve warm along with some mango salsa.

 

ENJOY!!!

SAMBAR RICE

When the weather is good I want to spend most of my time outdoors playing with my little one. SAMBAR RICE - a ONE POT MEAL is the perfect thing to cook.That way you can save time and be  happy about less clean up.You can make it with any vegetables that you have. It's so Healthy, Nutritious and not to forget Tasty which can be made with no effort at all.

INGREDIENTS

Rice - 1 cup
Toor dal - 1/4 cup
Raw banana ( small ) - 1, peeled and sliced
Tomato - 1 medium size, diced
Lauki, sliced - 1 cup
Carrot - 1 cup sliced
Water - 3 1/2  cups
Salt to taste

For Seasoning:-

Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Sambar pdr - 4 tbsp (add more or less to suit your taste)
Curry leaves - 1 sprig
Red chilies - 3-4 nos, broken
Asafoetida - a pinch
Oil - 2 tsp
Cilantro - to garnish

Other veggies you can use - shallots,beans,peas,eggplant, okra etc.

METHOD

Wash and clean the rice and dal.Transfer it to a big vessel.Add the chopped vegetables to it.Pour water and season with salt.On a medium heat pressure cook it for 3 whistles.Add the seasoning when the rice is hot.That way the flavor will all get in the rice.To prepare the seasoning heat some oil in a pan.Add the mustard seeds.Ones it starts to pop add cumin seeds,red chillies,curry leaves and asafoetida.Switch off the heat and add the sambar pdr.Add it to the rice and dal mixture.Mix it well. Add some water to help it all blend in.Check for salt.Garnish with some cilantro leaves.Serve warm with some pappad or chips.

ENJOY!!!

NO FRY CORN - CAULIFLOWER MANCHURIAN

Chinese Fooooood - Yummmmmmmmm,Cauliflower manchurian - YUM YUM YUMMMMM.How much ever i love having this dish i do feel guilty eating it thinking of the amount of oil that goes in making it.But that shouldnt deprive one from enjoying it. So here is a healthy way of preparing this dish and then eating it feeling guiltless about it :). This version is as good as the restaurant versions i have eaten with a big Bonus - No Frying Required and can be made in a Jiffy.Now lets go straight to the recipe.

 INGREDIENTS

Cauliflower florets - 4 cups
Corn kernels - 1 cup
Green pepper - 1 medium size, diced small
Green onion - 3-4 nos, chopped small
Ginger-garlic - 1 tbsp, chopped fine
Chilli flakes - 1 tsp
Soya Sauce - 1/4 cup
Ketchup - 1/4 cup(use more or less according to your taste)
Chilli-garlic sauce - 2 tsp
Salt to taste
Oil - 1 tbsp

METHOD

Preheat oven to 425 deg F.Coat each of the florets with some oil and season with salt and pepper.Bake for 25- 30 mins or until it turns brown.Keep aside.To make the sauce,heat some oil in a pan.Add ginger-garlic, cook for a minute.Then add green onions, stir for a minute as well. Spice it up a little with some chilli flakes.Now add the diced green peppers and corn kernels.Seaon with salt.Cook until its soft.Now add the soya sauce,ketchup and chilli garlic sauce.Cook it for a couple of minutes and then add the baked cauliflower florets.Mix it in the sauce well. Let it simmer for 5 mins.Serve warm with fried rice or rotis.

ENJOY!!!

MANGO RICE

The weather is great nowadays.The warm weather ,especially after such an horrendous winter is so welcoming that it puts everyone in a good mood.My one and a half yr old son is so happy to be out more frequently, play on the lawn and go crazy picking up leaves and sticks :).My husband taking up new home improvement projects every weekend and as for me, busy in kitchen trying out new dishes.Last week it was Mint puris, this week its Mango rice.Its got the right tang and tastes delicious. It's best when prepared using ghee.This is my first try and certainly not the last.

INGREDIENTS

Rice - 3 cups,cooked
Raw Mango- 1 cup, grated (dont squeeze the juice from it)
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Peppercorn - 3-4,whole
Chana dal - 2 tsp
Curry leaves - 1 sprig
Green chillies - 3 nos,slit
Ginger - 2 tsp,finely chopped
Peanuts or Cashews - 2 tbsp, roasted
Asafoetida - a pinch
Turmeric - 1/2 tsp
Ghee - 1 tbsp
Cilantro - a small bunch, chopped
Salt to taste

METHOD

Heat some ghee in a large pan.Ones hot add mustard seeds.Ones it starts to pop add urad  dal,chana dal, peppercorn,ginger,green chillies,and curry leaves.Stir it until the dals turn lightly brown.Then add turmeric and asafoetida.Stir for a couple of seconds then add grated mango.Stir well.Now add the cooked rice and season it with salt.Add the roasted nuts in the end.Combine it all well.Garnish with coriander leaves.Serve warm.

ENJOY!!!

MINT PURI's

Nothing's more refreshing to me than a smell of mint.I dont do much cooking with it though other than make chutney or use it in the masala to make pulao.I buy it thinking this time am gonna try something different with it but end up making the same old thing.I tend to get bored making the same thing again.This time i made up my mind to explore other options and chose to try out mint puri's.This one turned out excellent. No one can hate this unless ofcourse you hate puris or mint. I could smell the mint while frying the puris.Simply irresistable.

Try it you'll never regret it.

INGREDIENTS

Wheat flour(atta) - 2 cups

Mint leaves - 2 cups or more

Oil - 1 tsp
Water - approx. 1 cup
Salt - 1 tsp
Oil for frying

METHOD

First coarsely grind the mint leaves adding very little or no water.Keep aside.In a mixing bowl combine flour,salt and oil.Mix well.Then add the mint leaves.Mix well.Slowly add water and mix until it forms a stiff dough.Knead for a couple of mins.Let it rest for atleast half an hr before making puris.Make small balls of it and flatten it out.Dont make it very thin , it wont puff up.Heat the oil and fry the puris gently pressing with a flat spoon in a circular motion.When puffed up turn over.Lightly brown on both sides.Drain excess oil on a paper towel.Serve hot with peas or potato curry.

ENJOY!!!

MOGHYA RAMDAI ( CUCUMBER CURRY)

Moghya Ramdai is the konkani term for 'cucumber curry'.A very mild tasting dish made of simple ingredients like small cucumber(yellow variety),potato ,drumsticks and some cashews.When I eat this dish it reminds me of the saying - "Simple Things in Life are Indeed the Best".Try it and am sure you all will agree with me.

INGREDIENTS

Small cucumber - 1 whole ,deseeded,peeled and diced(best to use the small yellow variety)
Potato - 2 medium size,peeled and diced
Drumsticks - fresh or frozen, cut to the length of a finger,8-10 nos
Cashew pieces - 1/4 cup
Coconut milk - 1 whole can
Salt to taste

For Seasoning:-

Mustard seeds - 1 tsp
Red chillies - 3-4 nos
Curry leaves - 1 sprig
Asafoetida  - a pinch

METHOD

Transfer the chopped veggies(cucumber,potato, drumsticks)and cashew pieces into a vessel and pour some water, just enough it.Add some salt.Cook it until its just done.Add the coconut milk and let it simmer for 10 minutes uncovered.Now prepare the seasoning by heating a small pan.Add a tsp of oil.Ones hot add the mustard seeds.When it starts to pop add red chillies,curry leaves and asafoetida.Pour this over the cooked veggies.Stir.Serve warm with rice or dosaas.

ENJOY!!!