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Showing posts with label quick snacks. Show all posts
Showing posts with label quick snacks. Show all posts

Saturday, February 13, 2016

Beetroot and Tofu Burger ( Vegan Recipe )

Happy Valentine's day everyone !!

Cheesecake. Brownies. Strawberries. Pomegranate. The visuals on social media have been unrelenting in the run up to the V-day celebrations. And that got my man pissed off. Big time. It's not that he hates desserts but he really wanted to see some real food. Given that I am on a healthy eating streak these days, I had to think hard to come up with something that is not too fussy and yet delicious.

I am yet to find a bloke how can say no to a burger. And that kinda set the stage rolling for a vegan burger which is also low on calories. Giving in to the fascination with hues like pink or red, I added some beetroot for color (and health too) !.

Read on for the recipe -



















Preparation Time - 30 mins

Ingredients -

  • 100 gm tofu
  • 1 small potato
  • 1 small beetroot
  • 2 tsp finely chopped onion
  • 1/5 tsp ginger paste
  • 1/4 tsp garlic paste
  • 2 pinch cumin
  • 2 pinch coriander
  • 1/4 tsp chili powder (optional)
  • 2-3 tbsp roasted and crushed peanuts
  • salt to taste
  • 1 tsp oil 
  • oil spray for pan frying the burger patties


For the crust -

  • 1 tbsp cornflour
  • 1 tbsp besan
  • a pinch of salt
  • 2 slice of whole wheat bread


For final assembly -

  • onion rings
  • lettuce
  • tomato ketchup
  • Burger buns
  • 2 tbsp vegan mayo
  • a dash of pepper

Preparation - Boil the beetroot and potato in a cooker for 2-3 whistles. Keep aside till steam escapes.
Remove from cooker, peel and grate them into a mixing bowl.

Grate the tofu into the bowl. Mix everything together.

Mix the besan, cornflour and salt with a few teaspoons of water to get a thin batter.

Tear up and throw the bread slices (removing the sides) into a mixer jar. Buzz for a few seconds to get fresh bread crumbs.

Cooking - Heat the oil in a wok. Add the onion and let it sweat a bit. Add ginger paste, garlic paste, cumin powder, coriander powder and chili powder . Cook for a minute before adding the mashed mixture of tofu, beetroot and potato. Season with salt. Cook for 2-3 mins.

Keep aside to cool. (best to keep it aside for an hour or two so that the flavors get to gel together)

Just before shaping the mix into patties, add the crushed peanuts. Mix and divide into 3-4 equal portions. Shape each one into a round patty ( go for a heart shaped patty if you are feeling extra mushy).

Dip the patties in the batter and roll them over the bread crumbs.

Spray some oil onto a pan. Heat it and place the patties on the pan. Fry on both sides till brown.

Assembling the burger - Toast the burger buns. Layer one with mayo and place the burger patty on it.

Throw on some onion rings and lettuce . Finally season it with some pepper powder and tomato ketchup. Top it with another bun.

Grab it and dig in !!!


Thursday, July 30, 2015

Egg Dosa

Evening times are turning out to be quite trying for me as my toddler is getting increasingly fussy about his afternoon snacks. If it is too light, he gets cranky after 1-2 hours. And he is not too fond of heavy stuff like paratha, halwa or puri either. So, I have to come up new ideas every two days. Hence, I introduced the egg dosa on his menu. I usually roll it up like a chicken roll and add loads of ketchup to it. He liked it very much and keeps asking for it again and again.


Read on for the recipe -

















Preparation Time - 10 mins

Ingredients -


  • 2 cups dosa batter
  • 2 eggs
  • 1 medium sized onion (finely chopped)
  • 1-2 green chili ( finely chopped, omit for kids)
  • 1/4 tsp red chili powder/karam (omit for kids)
  • chopped cilantro
  • tomato ketchup 
  • 4 tsp oil
  • salt to taste

Preparation - Break the eggs into a bowl and add 1-2 pinch of salt. Whisk it gently.

Add salt to batter and adjust the consistency if required.

Cooking - Heat a flat tawa or dosa tawa on medium flame. 

Pour 1 cup batter and spread it outwards in a circular motion. After a minute, spread half of the egg all over the dosa. Reduce flame and cook till the egg is almost cooked.

Sprinkle onions, green chilis, red chili powder, cilantro and ketchup over the dosa. 




Fold it or roll it up and remove from the tawa.

Serve hot !!

Wednesday, April 23, 2014

Panasa Cutlet ( Low calorie recipe )

Cutlets are a great way of making use of any leftovers. Every time we have any leftover vegetables or even fish/chicken, I fashion them into cutlets which give them a fresh lease of taste and look. However, since cutlets seemed so mundane to me, I never thought of featuring them in my blogs. However, I have been seeing quite a few cutlet recipes floating around these days, so thought of adding my bit too.

I have seen quite a lot of folks avoiding them as they are invariably cooked/fried with a lot of oil. My sincere request to all of you to invest in a good quality non-stick tawa/frying pan and enjoy these yummies without the guilt. This is a classic odiya style recipe sans the breadcrumbs bit. If we are having it with hot rice or pakhala, I do not use breadcrumbs. But it is a must when the cutlets are to be served as a snack. One can also avoid the potatoes if one has high sugar levels. Use some soya kheema and a bit of chuda powder instead.

Read on -

















Preparation Time - 20 mins

Ingredients -



  • 3 cups boiled jackfruit cubes
  • 1 cup boiled potato cubes
  • 1 medium sized onion ( finely chopped)
  • 1/2 tsp grated ginger
  • 1/2 tsp grated/crushed garlic
  • 1/2 - 1 tsp red chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala
  • a pinch of turmeric
  • 4-5 tsp oil
  • salt to taste


For the outer layer


  • 2 tsp besan
  • 2 tsp rice flour
  • a pinch of salt
  • a pinch of chili powder
  • 1/2 cup breadcrumbs


Preparation - Mash the jackfruit and the potatoes. Break any lumps but do not make it too smooth.

Make a thin batter out of the rice flour, besan, salt and chilli powder.

Cooking - Heat 2 tsp oil in a wok. Add the onions and fry till translucent.

Add the ginger and garlic and fry for 2-3 mins. Now add the mashed jackfruit and potatoes. Sprinkle all the
powders except garam masala. Mix and fry for 4-5 minutes on medium flame.

Sprinkle garam masala and coriander leaves. Mix and switch off flame.

Allow to cool down to a tolerable temperature. Then pinch small balls out of the mix and fashion into round/diamond/heart shaped cutlets.

Dip into the batter and gently roll over the bread crumbs to make a uniform coating. Make similar cutlets out of the remaining mix.

Heat a non-stick tawa/frying pan. Drizzle with a little oil or use a oil spray.

Place the cutlets over it and cook on both sides for a few minutes till little brown spots appear. Remove from the tawa/frying pan.

Serve immediately with some ketchup or even as a side dish with hot rice and dal.




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