Thursday, August 18, 2011

Barbeque Vegetable Burgers with Coleslaw

I am a big fan of barbeque flavor. I can have it sandwiches, pizza and burgers. Burgers are a favorite too and are made whenever we miss US a little bit more than usual. I have been wanting to post these burgers for a long time. Its a tasty and moist vegetable patty with some barbequed onions and peppers and some creamy coleslaw all encased in a fluffy bun. In India you get some delicious eggless spiced mayonnaise's too. You can use a burger mayo with cabbage as well instead of the coleslaw. Be sure to wash the vegetables properly. Peel the beets and carrots before grating them. Portions below make 12 burgers.


12 burger buns
3 tomatoes sliced thin
12 cheese slices

For the patty:

1 cup grated beetroot
1 cup grated carrot
4 large potatoes (about 4 cups of mashed potatoes)
1 + 2 tablespoons oil
1 medium onion
1 inch knob of ginger
2 teaspoons chili paste
2 tablespoon chopped jalapenos (for a tangy spicy kick)
1 teaspoon oregano
1 teaspoon chili powder
Black pepper

For the topping:

2 large onions, sliced
2 large green peppers, julienned
1/2 cup barbeque sauce (or more if you like)
1 tablespoon oil
Black Pepper


4 cups shredded cabbage
1 cup shredded carrots
1 cup mayonnaise
1 tablespoon vinegar or lemon juice
1 teaspoon powdered sugar
1 teaspoon chili sauce (for added heat)

Heat a thick bottomed and add a tablespoon of oil. Add the onions and peppers and cook them on low heat till the cook down completely, about 10-15 minutes and then add the salt pepper and barbeque sauce. 
In a bowl, mix all the ingredients for the coleslaw. Keep it refrigerated till you are ready to use it.  

To make the patty:

Boil the thoroughly washed potatoes in a pressure cooker for 2 whistles. Let it stand for 5 minutes on low flame and then cool. When cooled, peel and mash the potatoes. Keep aside.
In the mean time, heat a tablespoon of oil in a large vessel and add the onions, chili paste and ginger to it. Next add the grated carrots and beets. Add salt, chili powder and black pepper. Add 1-2 tablespoons of water and cover. Cook on medium stirring occasionally for 15 minutes. Now add the mashed potatoes, oregano, jalapenos and mix well. Check for salt and spice. The color will be reddish because of the beets. Cool, make equal portions and form patties.
Heat a non-stick pan and add a couple of drops of oil to it. Cook the patties on the pan till they turn golden on each side. If you are making these for company, semi cook them and then finish them when you are ready to assemble the burgers. 

To Assemble:

Cut the burger buns and warm on a griddle / pan. On the base of the burger bun, put about 1 tablespoon of coleslaw. Next the tomatoes, then the patty followed by the cheese and finally a tablespoon of the barbequed onions and peppers. The patty and the onions will start to melt the cheese... Put the top of the bun and serve hot!

Friday, August 12, 2011

Pineapple and Cheese Skewers

These are my new favorite restaurant appetizers. They are fun to eat, they look delicious, they taste fresh and they are so easy to make at home as well. I tried my first plate about 3-4 months ago and ever since I have always been ordering them. They are typically served on a bed of crushed ice, I guess to prevent the cheese from melting, but it doesn't freeze the cheese or make it too cold to eat. Try it and let me know. I have used Amul cheese here but feel free to use cheddar cubes or some pepper jack for some heat.


3 Amul cheese cubes, cut into 4
2 thick slices pineapple
12 pieces maraschino cherry
10-12 pieces of ice

Remove the core of the pineapple slice and cut it to make 8 pieces, like you would cut a pizza. Take a toothpick and skewer a piece of pineapple through it. Next skewer the cherry and finally the piece of cheese. The flat surface of the cheese square lets it stand on a platter. 
Put the ice in a Ziploc and cover with a tea cloth. Crush with a pestle or a rolling pin. Put the crushed ice on a serving platter around the skewers. Serve immediately!
If you want to make these in advance just keep them in the fridge (not more than 2 hours) and serve with crushed ice when guests arrive.

Wednesday, August 10, 2011

Gali Sev / Sukhi Sevaiyya / Sweet Vermicelli

A meal is never complete without a dessert and this one is simple and yummy. It merely takes minutes to make. Vermicelli can be made plain like the one below or with milk like this one


2 cups broken (1 inch) vermicelli
1 tablespoon ghee
1 1/2 cups sugar
1/4 teaspoon cardamom powder
Handful of nuts of you choice, chopped (I used cashew nuts)

Heat the ghee in a wok. Add the vermicelli and saute till light brown in color. It takes about 3-4 minutes. Next add cardamom powder and enough water to cover the vermicelli and a little more. Check if all the vermicelli is cooked and add more water if needed. Keep stirring while you do this. When all the water is absorbed add the sugar and stir till dissolved. Add the nuts and stir. Serve hot or warm!

I am sending this to Whats Cooking?'s MMK - Mithai Mela

Saturday, August 6, 2011

Fruit Cocktail

Looking at the array of fresh fruits in the markets, I am tempted to eat them as much as I can. Of late one of my favorite breakfasts and snacks has been fresh fruit. This fruit cocktail is a medley of flavors and colors which is filling and healthy. If you want to serve this to company, add some custard or sweet whipped cream while omitting the lemon, salt and pepper. 


1 each - Mango, Apple, Pear, Banana
1 1/2 cups cubed papaya
3/4 cup pomegranate 
Juice of two lemons
Chaat masala (optional)

First release the seeds of the pomegranate. Then cut the papaya. Take care to not peel the skin too thin, else the papaya will taste bitter. Similarly, remove the flesh and seeds from the middle. Scrape the white lining along the inside as well. Next peel and cube the mango followed by the pear and apple. Pour the juice of the lemon over the fruits so they don't oxidize. Finally, chop the bananas. Put them in a large mixing bowl and add the salt and pepper to taste. You can also add chaat masala if you like. Chill for atleast an hour. Serve cold in a large goblet. Enjoy your cocktail!


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