Vegetarian Bean Burger

 Ingredients:

1 can of black beans

half cup of quinoa

coriander leaves-chopped

sweet potato-1 and half (boiled as per convenience)

tomato sliced

caramelized onion- roast on oil

sauce- spicy to drizzle

salt and pepper

burger buns

Procedure:

1. Pour black beans in a bowl and mash until smooth. While doing this, boil quinoa for 12 minutes on medium.
2. Add quinoa to the bowl ,and mix until equally proportioned.
3. Add the boiled sweet potato and mix until texture is dough-like. If it's still liquidy, add more sweet potato to the mixture.
4. Add chopped coriander and mix well.
5. Use a cookie cutter or anything circular and fill it to the rim with our mixture
6. Turn on the pan, and carefully place the circular mixture on the pan, then leave the patty on.
7. Tip- add some rice flour on the patty for extra crisp.
8. Wait for 10 minutes on low flame, and flip it over.
9. Continue this process for each patty, it does take time, but it's worth it.
10. Cut open the burger bun and place the tomatoes, onion and patty.
11. Drizzle sauce and sprinkle spices.

    Munch and enjoy your savory treat.

This recipe was made by my 11-year-old daughter. Make sure to try this recipe.

Misal Pav

 

Ingredients:

moth beans - 1 cup
3 onions - chopped 
2 tomatoes - chopped

Garam Masala - half tsp

Goda Masala - half tsp

Coriander powder - half tsp

Cumin powder - half tsp
Pav bhaji masala - half tsp
Turmeric powder - half teaspoon
Chili power - 1 tablespoon
Ginger garlic paste - 1 tablespoon
Pav buns
Butter
Corainder leaves - chopped
Lemon

Farsan
Oil
Salt

Procedure:
1. Soak the moth beans(matki) overnight. Next day rinse off the water and tie t in a muslin cloth and put it in a container. Keep it for around 12 hours, The matki should sprout well. Boil the matki with water for arond 10 mins and keep aside.
2. Take a vok, add 1 cup oil and fry 2 chopped onions with pinch of salt till they turn golden brown. Next add the ginger garlic paste and fry for 2 mins.
3. Next add the chopped tomato and fry for 2 mins.

4. Add in all the masalas and mix well.

5. Finally add the water from the boiled matki and let it boil for around 10 mins.
6. Add the boiled matki and let it cook for a few mins. The misal masala is now ready

Serving

1. Take a plate and add it the Farsan.
2. Add the matki masala
3. Add teh chopped onions 
4. Finally add some more farsan
5. Garnish with Corainder leaves
6. Sprinkle lemon juice
7. Serve with Pav

The delicious Misal Pav  is ready.

Dalia

 

Ingriedients:

Dalia - 2 cups
1 Onion - finely chopped
Red chilies - 2
Urad dal - 1 tea spoon
Karipatta leaves
Mustard - half teaspoon
Oil

Carrots - 1  - chopped into small cubes

Peanuts - handful

Green peas - handful
Water - 3 cups
Salt

For garnishing:
Coriander leaves - finely chopped
Dry coconut\ Kopra - grated (optional)
Lemon juice

Procedure:
1. Take oil in a pressure cooker. Add mustard. Once it splutters, add jeera, urad dal, Karipatta leaves and red chilies.
2. Next add the chopped onions and a pinch of salt.
3. Simultaneously keep 3 cups of water for boiling in a separate container.
4. Next add the peanuts, chopped carrots and the green peas and mix well.
5. Add in the dalia and keep stirring for about 2-3 minutes.
6. By this time, the water will start boiling. Add this boiling water to the dalia and mix well.
7. Add salt as per taste and pressure cook it for 2 whistles.

The delicious Dalia is ready.
Sprinkle lemon juice and garnish it with chopped coriander leaves and grated dry coconut.

Moong Dal Vada

 

Ingredients:

Green moong dal(with skin) - 2 cups
Ginger - medium piece
Green chilies - 4

Onion - half - finely chopped

Coriander leaves

Ajwain - half tsp
Salt
Oil for deep frying

Procedure:
1. Soak the green moong dal for around 5 to 6 hours. 
2. Grind it together with ginger, green chilies, coriander leaves, ajwain and salt to a fine paste. Do not add water while grinding.
4. Take a kadhai and keep oil for boiling.
5. Once the oil is hot enough, prepare round balls and deep fry them on a medium flame till they are golden brown.

The delicious moong dal wada are ready. Serve them with green chutney.

Tips:

• You can skip the onion for offering it as a prasad

Paneer Makhani

 

Ingredients:

Tomatoes - 2

Cashew-nuts - half a cup

Ginger- Garlic paste - 1 tsp

Garam Masala - half tsp
Chili Powder - half tsp

Corainder powder - half tsp
Kasuri Methi - 1 tbsp

Green chilies - 2

Cardamoms - 2 - powdered

Cloves - 2

Cinnamon stick - 1 small piece
Cream - 2 tbsp

Butter 
Salt

Procedure:

1. Before you start, soak the Paneer in warm water, that will make them soft.
2.  Chop the tomatoes and blend them in the mixer along with the cashew nuts. Blend them to a smooth puree.
3. In a wok, add butter, add the green chilies, followed by cardamoms, cloves and cinnamon stick.
4. Add the ginger garlic paste and fry for a minute. 
5. Pour in the tomato cashewnut puree and mix well.
6. Continue to cook untill it thickens and the color changes.
7. Next add garam masala, coriander powder and chili powder and salt and saute.
8. Add 1 cup water and let it boil till the gravy thickens.
9. Add the paneer.
10. Add the kasuri methi
11. Finally add the cream and mix well.

The delicious Paneer Makhani is ready

Serve it with Naan or Roti

Tips:

• Before you start, soak the Paneer in warm water, that will make them soft.
• Cashew nuts can be replaced by almonds. Just soak the almonds in hot water for a couple of hours before blending.
• Avoid overlooking the paneer, as that would make them hard and chewy.